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"disqusTitle": "Baking Pie with Kate McDermott",
"title": "Baking Pie with Kate McDermott",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_56381.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_56381.jpg\" alt=\"Kate McDermott\" title=\"Kate McDermott\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-16802\">\u003c/a>\u003cbr>\n\u003cem>Kate McDermott laughing over pie\u003c/em>\u003c/p>\n\u003cp>If you haven't heard of \u003ca href=\"http://www.artofthepie.com/artofthepie/Welcome.html\">Kate McDermott\u003c/a>, you're missing out. I first learned about her from a few Seattle friends who had taken her pie-making classes and insisted that it changed the way they thought about crust. And these are kitchen savvy people. Then I read somewhere that Ruth Reichl deemed Kate's crust an \"absolutely perfect crust.\" That's about the time I started stalking Kate. I'd go to her website to see if she was planning on teaching in the Bay Area. No luck. I started following her \u003ca href=\"http://twitter.com/katemcdermott\">@katemcdermott\u003c/a> on twitter to see if she'd give away hints there. Then I finally wrote her an email asking if she'd consider teaching a class the weekend I was going to be up in Seattle in August. And voila--a few weeks later, I heard that she'd decided to do a shortened version of her regular class at \u003ca href=\"http://www.dianesmarketkitchen.com/\">Dianne's Market Kitchen\u003c/a> as a demo. I signed up immediately. And like the rest of the folks who have written \u003ca href=\"http://www.artofthepie.com/artofthepie/Testimonials.html\">testimonials\u003c/a>, I'm forever changed when it comes to pie. \u003c/p>\n\u003cp>So today, with her blessing, I'm going to share with you her infamous recipe and all of her fabulous tips. And of course some photos so you feel like you were along for the ride. Kate's come to the conclusion that there are three types of pie people in this world: makers, eaters, and seekers. After taking this class, you can literally be all three at one time. First things first: if you actually sit and listen to Kate, she's incredibly wise. Pie or no pie. While pie crust can make people uptight and anxious, Kate has a calming 'everything will turn out fine' demeanor. She says about the crust: \"Just feel it...we all know how to do this stuff.\" Later in class she states how \"it's simple--otherwise we still wouldn't all be doing it.\" And my favorite Kate quote: \"Everything turns out fine in pie.\" Ah, a breath of fresh air in an often complex pie-making world. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/pie-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/pie-2.jpg\" alt=\"Making Pie with Kate McDermott\" title=\"Making Pie with Kate McDermott\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-16794\">\u003c/a>\u003cbr>\n\u003cem>Kate and Dianne showing off the amazing peach pie\u003c/em>\u003c/p>\n\u003cp>The other thing that struck me immediately about the way Kate approaches pie is that she sets an intention for each pie. If you practice yoga, you'll recognize the practice of setting an intention before you begin: sending out some good vibes to someone struggling or someone that needs a little extra light in their day. Kate does this with each pie she makes. Regardless of whether or not this is a little too touchy-feely for you, it's a great reminder to be conscious and aware when we set out to bake pie. After Kate set an intention to send good thoughts to a friend struggling with cancer, I knew this would be a special class. This wasn't just a peach pie. This was a peach pie baked with love, skill, and deliberate thoughtfulness and care. \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_5631.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5631.jpg\" alt=\"Kate setting an intention\" title=\"Kate setting an intention\" width=\"500\" height=\"443\" class=\"alignnone size-full wp-image-16797\">\u003c/a>\u003cbr>\n\u003cem>Setting an intention for her pie\u003c/em>\u003c/p>\n\u003cp>Now for a few nuts and bolts. Where to begin? Ingredients and equipment seems like a logical start. \u003c/p>\n\u003cp>\u003cstrong>Ingredients and Equipment\u003c/strong>\u003cbr>\nKate uses King Arthur Flour, Kerry Gold Irish Butter (she buys it from Trader Joe's--the best deal in town, she insists), and leaf lard she orders from a small farm in Pennsylvania. And perhaps most importantly, she insists on using only the most superior fruit you can buy. That way, you don't need to add much sugar at all. In our class, we used \u003ca href=\"http://www.froghollow.com/\">Frog Hollow \u003c/a>Cal Red peaches and nothing more than a little sugar, flour, salt, tapioca, and nutmeg. It turned out absolutely dreamy. \u003c/p>\n\u003cp>As far as equipment, Kate uses either an 8-inch or 9-inch pan and admits to loving many kinds of pans--from ceramic to glass. She does advise, however, to stay away from those disposable aluminum pie pans because they interfere with the even temperature of the pie crust. Kate also uses a dowel pin and a pastry cloth to roll out her dough. You can find both at your local food supply store. \u003c/p>\n\u003cp>After discussing ingredients and equipment, Kate began to speak about pie in general, and the elements that make up a good pie: \u003c/p>\n\u003cp>\u003cstrong>4 Elements of a Pie Filling:\u003c/strong>\u003cbr>\n1) Superior Fruit\u003cbr>\n2) Thickener\u003cbr>\n3) Seasoning\u003cbr>\n4) Sweetener\u003c/p>\n\u003cp>\u003cstrong>Pie Filling: Fruit\u003c/strong>\u003cbr>\nWith any good fruit pie, there are some considerations that will make a ho-hum pie extraordinary. Kate weighs in:\u003c/p>\n\u003cul>\n\u003cli>Quantity: O.K., so this tip is genius in my opinion. I always struggle with how much fruit it will take to make my pie filling. Kate uses a method where she takes whole peaches (or apples, or whatever you're using) and literally places them in the pie pan. Once it's full, you've got enough fruit. In our case with this pie, I believe we used 4 large peaches for our 8-inch dish.\u003c/li>\n\u003cli>To peel or not to peel: Kate doesn't bother. Ever. I love this about her.\u003c/li>\n\u003cli>Choosing the best fruit: With peaches, Kate says you want to see gold coming out of the rim (not green) of the peach--that way, you know it's gotten all of the sun and nutrients available to it. And when you're choosing a peach, a heavy peach means it has more sugar.\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5635.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5635.jpg\" alt=\"Pie Filling\" title=\"Pie Filling\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16798\">\u003c/a>\u003cbr>\n\u003cem>New Trick to Figure out How Many Peaches to Include\u003c/em>\u003c/p>\n\u003cp>As we watched Kate make, form, and roll out her crust she gave many invaluable tips that I've used since and have seen great improvements in my pies. Here they are, in no particular order:\u003c/p>\n\u003cp>\u003cstrong>Kate's Crust Tips:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Cold, cold, cold: Everything must be cold. I was surprised to learn that Kate not only uses cold butter and lard, but she also keeps her butter, her rolling pin, her bowl--even the pastry cloth in the freezer.\u003c/li>\n\u003cli>Adding water to your dough: Kate says two things: it's not precise, and go slow. She mentions a 3-2-1 formula where she adds 3 Tbsp. of water to begin and advises to just quickly move the dough around (you're not doing a thorough mixing here) and press together to see if it holds. If it doesn't, add 2 Tbsp. more. A good rule of thumb: the colder the fat, the more water you’re going to need. And an important side-note: Don’t get ice into the dough! When asked if she likes to err on the wet or dry side with her pie crust, Kate says she'd much rather err on the wet side (apparently, Ruth Reichl agrees).\u003c/li>\n\u003cli>Forming your dough: Cut your dough ball in half and you should see marbling. You want two “chubby disks” (about 4 inches by 1.5 inch). Wrap your disks in dough and then actually shape them how you'd like while they're in the plastic wrap (this was a revelation to me).\u003c/li>\n\u003cli>Rolling out your dough: After chilling your \"chubby disks\" for at least an hour, you want to take them out and gently tap them with your rolling pin. Kate says this is to kind of jar it awake and let it know you mean business. You want to put a nice amount of flour down on your pastry cloth, and roll out slowly (without worrying about cracks) from fingertips to palms, out and back. Brush off the extra flour as you go with a pastry brush. Kate says you want the pie dough \"as thin as glass and only as large as it needs to be.\" That's how you know when you're done.\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/pie-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/pie-1.jpg\" alt=\"Making Pie Dough\" title=\"Making Pie Dough\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-16795\">\u003c/a>\u003cbr>\n\u003cem>Forming Our Pie!\u003c/em>\u003c/p>\n\u003cp>And now that you're inundated with tips and advice, here is the recipe for Kate's award-winning crust. I will say that nothing could ever replace sitting across from her and watching her make it herself. And I look forward to one day actually taking her longer participation course. Maybe if we all start stalking her and sending her emails, she'll decide to take this pie-crust madness on the road. Until then...\u003c/p>\n\u003cp>\u003cstrong>Kate's Infamous Pie Crust\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n2 1/2 cups King Arthur Unbleached White Flour (red bag)\u003cbr>\n8 Tbsp. leaf lard, cut into various small pieces, pea to walnut size\u003cbr>\n8 Tbsp. Irish butter, cut into various small pieces, pea to walnut size\u003cbr>\n1/2 tsp. kosher salt\u003cbr>\n6-8 Tbsp. ice water (this is an average--Kate's used anywhere between 3-15 Tbsp. at a time)\u003c/p>\n\u003cp>\u003cem>Method:\u003c/em>\u003cbr>\n1. Combine all ingredients except the ice water in a large, cold bowl.\u003cbr>\n2. With clean hands, blend the mixture together until it looks like course meal with some lumps in it. Lumps=flaky pie!\u003cbr>\n3. Sprinkle ice water over mixture and stir lightly with a fork.\u003cbr>\n4. Squeeze a handful of dough together. Mix in a bit more water if it doesn't keep together.\u003cbr>\n5. Divide the dough in half and make two chubby disks about 5 inches across. Wrap each disk separately in plastic wrap and chill for 1 hour.\u003cbr>\n6. Take out one disk and put on a well-floured board. Sprinkle some flour onto the top of the disk and thump the top several times. Turn it over and thump the other side.\u003cbr>\n7. Sprinkle more flour onto the top of the crust if needed to keep the pin from sticking and roll the crust out from the center in all directions. When it's an inch or so larger than your pie pan, fold the dough over the top of the pin and lay it in the pie pan carefully.\u003cbr>\n8. Don't worry if the crust needs to be patched together; just paint a little water where it needs to be patched and \"glue\" on the patch pieces.\u003cbr>\n9. Put the filling in the pie and repeat the process with the other disk. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Notes on Filling and Baking: fill with your favorite fruit filling. For a peach pie similar to the one we made in Seattle, use adequate peaches, a pinch of salt, 2.5 swipes of nutmeg (this is the one spot where she seemed quite precise), 1/2 cup sugar, 1/3 cup flour, and 1 1/2 tsp. quick cooking tapioca. Then, crimp edges and cut vent holes. Paint egg white wash on top of pie and sprinkle with a little sugar. Then bake for 15 minutes at 425 F. Reduce heat to 350 F and bake for 35 minutes more.\u003cbr>\n\u003c/em>\u003cbr>\nThen, as Kate says, \"Eat Pie, Be Happy.\"\u003cbr>\nFor more pie musings from Kate, you can check out her blog \u003ca href=\"http://artofthepie.com/wordpress/\">Art of Pie\u003c/a> for more pie musings. \u003c/p>\n\n",
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"excerpt": "If you haven't heard of Kate McDermott, you're missing out. I first learned about her from a few Seattle friends who had taken her pie-making classes and insisted that it changed the way they thought about crust. And these are kitchen savvy people. Then I read somewhere that Ruth Reichl deemed Kate's crust an \"absolutely perfect crust.\" That's about the time I started stalking Kate. I'd go to her website to see if she was planning on teaching in the Bay Area. No luck. ",
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"description": "If you haven't heard of Kate McDermott, you're missing out. I first learned about her from a few Seattle friends who had taken her pie-making classes and insisted that it changed the way they thought about crust. And these are kitchen savvy people. Then I read somewhere that Ruth Reichl deemed Kate's crust an "absolutely perfect crust." That's about the time I started stalking Kate. I'd go to her website to see if she was planning on teaching in the Bay Area. No luck. ",
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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/IMG_56381.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_56381.jpg\" alt=\"Kate McDermott\" title=\"Kate McDermott\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-16802\">\u003c/a>\u003cbr>\n\u003cem>Kate McDermott laughing over pie\u003c/em>\u003c/p>\n\u003cp>If you haven't heard of \u003ca href=\"http://www.artofthepie.com/artofthepie/Welcome.html\">Kate McDermott\u003c/a>, you're missing out. I first learned about her from a few Seattle friends who had taken her pie-making classes and insisted that it changed the way they thought about crust. And these are kitchen savvy people. Then I read somewhere that Ruth Reichl deemed Kate's crust an \"absolutely perfect crust.\" That's about the time I started stalking Kate. I'd go to her website to see if she was planning on teaching in the Bay Area. No luck. I started following her \u003ca href=\"http://twitter.com/katemcdermott\">@katemcdermott\u003c/a> on twitter to see if she'd give away hints there. Then I finally wrote her an email asking if she'd consider teaching a class the weekend I was going to be up in Seattle in August. And voila--a few weeks later, I heard that she'd decided to do a shortened version of her regular class at \u003ca href=\"http://www.dianesmarketkitchen.com/\">Dianne's Market Kitchen\u003c/a> as a demo. I signed up immediately. And like the rest of the folks who have written \u003ca href=\"http://www.artofthepie.com/artofthepie/Testimonials.html\">testimonials\u003c/a>, I'm forever changed when it comes to pie. \u003c/p>\n\u003cp>So today, with her blessing, I'm going to share with you her infamous recipe and all of her fabulous tips. And of course some photos so you feel like you were along for the ride. Kate's come to the conclusion that there are three types of pie people in this world: makers, eaters, and seekers. After taking this class, you can literally be all three at one time. First things first: if you actually sit and listen to Kate, she's incredibly wise. Pie or no pie. While pie crust can make people uptight and anxious, Kate has a calming 'everything will turn out fine' demeanor. She says about the crust: \"Just feel it...we all know how to do this stuff.\" Later in class she states how \"it's simple--otherwise we still wouldn't all be doing it.\" And my favorite Kate quote: \"Everything turns out fine in pie.\" Ah, a breath of fresh air in an often complex pie-making world. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/pie-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/pie-2.jpg\" alt=\"Making Pie with Kate McDermott\" title=\"Making Pie with Kate McDermott\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-16794\">\u003c/a>\u003cbr>\n\u003cem>Kate and Dianne showing off the amazing peach pie\u003c/em>\u003c/p>\n\u003cp>The other thing that struck me immediately about the way Kate approaches pie is that she sets an intention for each pie. If you practice yoga, you'll recognize the practice of setting an intention before you begin: sending out some good vibes to someone struggling or someone that needs a little extra light in their day. Kate does this with each pie she makes. Regardless of whether or not this is a little too touchy-feely for you, it's a great reminder to be conscious and aware when we set out to bake pie. After Kate set an intention to send good thoughts to a friend struggling with cancer, I knew this would be a special class. This wasn't just a peach pie. This was a peach pie baked with love, skill, and deliberate thoughtfulness and care. \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_5631.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5631.jpg\" alt=\"Kate setting an intention\" title=\"Kate setting an intention\" width=\"500\" height=\"443\" class=\"alignnone size-full wp-image-16797\">\u003c/a>\u003cbr>\n\u003cem>Setting an intention for her pie\u003c/em>\u003c/p>\n\u003cp>Now for a few nuts and bolts. Where to begin? Ingredients and equipment seems like a logical start. \u003c/p>\n\u003cp>\u003cstrong>Ingredients and Equipment\u003c/strong>\u003cbr>\nKate uses King Arthur Flour, Kerry Gold Irish Butter (she buys it from Trader Joe's--the best deal in town, she insists), and leaf lard she orders from a small farm in Pennsylvania. And perhaps most importantly, she insists on using only the most superior fruit you can buy. That way, you don't need to add much sugar at all. In our class, we used \u003ca href=\"http://www.froghollow.com/\">Frog Hollow \u003c/a>Cal Red peaches and nothing more than a little sugar, flour, salt, tapioca, and nutmeg. It turned out absolutely dreamy. \u003c/p>\n\u003cp>As far as equipment, Kate uses either an 8-inch or 9-inch pan and admits to loving many kinds of pans--from ceramic to glass. She does advise, however, to stay away from those disposable aluminum pie pans because they interfere with the even temperature of the pie crust. Kate also uses a dowel pin and a pastry cloth to roll out her dough. You can find both at your local food supply store. \u003c/p>\n\u003cp>After discussing ingredients and equipment, Kate began to speak about pie in general, and the elements that make up a good pie: \u003c/p>\n\u003cp>\u003cstrong>4 Elements of a Pie Filling:\u003c/strong>\u003cbr>\n1) Superior Fruit\u003cbr>\n2) Thickener\u003cbr>\n3) Seasoning\u003cbr>\n4) Sweetener\u003c/p>\n\u003cp>\u003cstrong>Pie Filling: Fruit\u003c/strong>\u003cbr>\nWith any good fruit pie, there are some considerations that will make a ho-hum pie extraordinary. Kate weighs in:\u003c/p>\n\u003cul>\n\u003cli>Quantity: O.K., so this tip is genius in my opinion. I always struggle with how much fruit it will take to make my pie filling. Kate uses a method where she takes whole peaches (or apples, or whatever you're using) and literally places them in the pie pan. Once it's full, you've got enough fruit. In our case with this pie, I believe we used 4 large peaches for our 8-inch dish.\u003c/li>\n\u003cli>To peel or not to peel: Kate doesn't bother. Ever. I love this about her.\u003c/li>\n\u003cli>Choosing the best fruit: With peaches, Kate says you want to see gold coming out of the rim (not green) of the peach--that way, you know it's gotten all of the sun and nutrients available to it. And when you're choosing a peach, a heavy peach means it has more sugar.\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5635.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5635.jpg\" alt=\"Pie Filling\" title=\"Pie Filling\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16798\">\u003c/a>\u003cbr>\n\u003cem>New Trick to Figure out How Many Peaches to Include\u003c/em>\u003c/p>\n\u003cp>As we watched Kate make, form, and roll out her crust she gave many invaluable tips that I've used since and have seen great improvements in my pies. Here they are, in no particular order:\u003c/p>\n\u003cp>\u003cstrong>Kate's Crust Tips:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Cold, cold, cold: Everything must be cold. I was surprised to learn that Kate not only uses cold butter and lard, but she also keeps her butter, her rolling pin, her bowl--even the pastry cloth in the freezer.\u003c/li>\n\u003cli>Adding water to your dough: Kate says two things: it's not precise, and go slow. She mentions a 3-2-1 formula where she adds 3 Tbsp. of water to begin and advises to just quickly move the dough around (you're not doing a thorough mixing here) and press together to see if it holds. If it doesn't, add 2 Tbsp. more. A good rule of thumb: the colder the fat, the more water you’re going to need. And an important side-note: Don’t get ice into the dough! When asked if she likes to err on the wet or dry side with her pie crust, Kate says she'd much rather err on the wet side (apparently, Ruth Reichl agrees).\u003c/li>\n\u003cli>Forming your dough: Cut your dough ball in half and you should see marbling. You want two “chubby disks” (about 4 inches by 1.5 inch). Wrap your disks in dough and then actually shape them how you'd like while they're in the plastic wrap (this was a revelation to me).\u003c/li>\n\u003cli>Rolling out your dough: After chilling your \"chubby disks\" for at least an hour, you want to take them out and gently tap them with your rolling pin. Kate says this is to kind of jar it awake and let it know you mean business. You want to put a nice amount of flour down on your pastry cloth, and roll out slowly (without worrying about cracks) from fingertips to palms, out and back. Brush off the extra flour as you go with a pastry brush. Kate says you want the pie dough \"as thin as glass and only as large as it needs to be.\" That's how you know when you're done.\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/pie-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/pie-1.jpg\" alt=\"Making Pie Dough\" title=\"Making Pie Dough\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-16795\">\u003c/a>\u003cbr>\n\u003cem>Forming Our Pie!\u003c/em>\u003c/p>\n\u003cp>And now that you're inundated with tips and advice, here is the recipe for Kate's award-winning crust. I will say that nothing could ever replace sitting across from her and watching her make it herself. And I look forward to one day actually taking her longer participation course. Maybe if we all start stalking her and sending her emails, she'll decide to take this pie-crust madness on the road. Until then...\u003c/p>\n\u003cp>\u003cstrong>Kate's Infamous Pie Crust\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n2 1/2 cups King Arthur Unbleached White Flour (red bag)\u003cbr>\n8 Tbsp. leaf lard, cut into various small pieces, pea to walnut size\u003cbr>\n8 Tbsp. Irish butter, cut into various small pieces, pea to walnut size\u003cbr>\n1/2 tsp. kosher salt\u003cbr>\n6-8 Tbsp. ice water (this is an average--Kate's used anywhere between 3-15 Tbsp. at a time)\u003c/p>\n\u003cp>\u003cem>Method:\u003c/em>\u003cbr>\n1. Combine all ingredients except the ice water in a large, cold bowl.\u003cbr>\n2. With clean hands, blend the mixture together until it looks like course meal with some lumps in it. Lumps=flaky pie!\u003cbr>\n3. Sprinkle ice water over mixture and stir lightly with a fork.\u003cbr>\n4. Squeeze a handful of dough together. Mix in a bit more water if it doesn't keep together.\u003cbr>\n5. Divide the dough in half and make two chubby disks about 5 inches across. Wrap each disk separately in plastic wrap and chill for 1 hour.\u003cbr>\n6. Take out one disk and put on a well-floured board. Sprinkle some flour onto the top of the disk and thump the top several times. Turn it over and thump the other side.\u003cbr>\n7. Sprinkle more flour onto the top of the crust if needed to keep the pin from sticking and roll the crust out from the center in all directions. When it's an inch or so larger than your pie pan, fold the dough over the top of the pin and lay it in the pie pan carefully.\u003cbr>\n8. Don't worry if the crust needs to be patched together; just paint a little water where it needs to be patched and \"glue\" on the patch pieces.\u003cbr>\n9. Put the filling in the pie and repeat the process with the other disk. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Notes on Filling and Baking: fill with your favorite fruit filling. For a peach pie similar to the one we made in Seattle, use adequate peaches, a pinch of salt, 2.5 swipes of nutmeg (this is the one spot where she seemed quite precise), 1/2 cup sugar, 1/3 cup flour, and 1 1/2 tsp. quick cooking tapioca. Then, crimp edges and cut vent holes. Paint egg white wash on top of pie and sprinkle with a little sugar. Then bake for 15 minutes at 425 F. Reduce heat to 350 F and bake for 35 minutes more.\u003cbr>\n\u003c/em>\u003cbr>\nThen, as Kate says, \"Eat Pie, Be Happy.\"\u003cbr>\nFor more pie musings from Kate, you can check out her blog \u003ca href=\"http://artofthepie.com/wordpress/\">Art of Pie\u003c/a> for more pie musings. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "End of Summer Squid Salad",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/squid500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/squid500.jpg\" alt=\"squid salad\" title=\"squid salad\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17468\">\u003c/a>\u003c/p>\n\u003cp>At long last, our Indian summer has arrived. July, August, even September plodded through dankly chilly, cottony fog, but now, October's pumpkin-and-apple splendor is bursting forth with hot days and mild, even balmy nights. At midday, you might think you're still ankle-deep in August, ice-chunked agua fresca in your hand, shorts cresting your thighs and flip-flops on your feet. \u003c/p>\n\u003cp>Stroll a few hours closer to sunset, though, and you can feel it: the days are shorter, the nights drawing in. A long wet spring and a lingering cold summer meant everything was slow to arrive this year. Which means we've got the bounty of both summer and fall happening all at once, the vivid reds and oranges of winter squash making a brilliant splash against the sun-painted golds of the Autumn Flame peaches and Emerald Beaut plums. \u003c/p>\n\u003cp>Normally, my East Coast-bred internal clock is turning towards the deeper, richer foods of autumn by now, the pears and apples, figs and kabocha squash and multi-hued carrots. But this year, there's still a little more precious summer to bask in, a few more strappy sundresses to take out for a spin. \u003c/p>\n\u003cp>Not to mention more watermelon to enjoy. Seeing huge bins of watermelons sharing curb space with jack o' lanterns is just one of the quirkier joys of our California calendar. Watermelon, zucchini, cucumbers of all shapes, and sweet-fleshed melons are still piled high at Berkeley Bowl and the Temescal and Lakeshore Farmer's Markets. Some are sugary and dripping-luscious, others cool and crisp, but all share a botanical family, the Curcurbitacea, which also includes the vast array of hard-shelled winter squashes, from lumpy-bumpy gourds to acorn squash to Halloween pumpkins. Watermelons and pumpkins, seedy sisters under the skin. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There will be dark months ahead to welcome the comforting starch of the hard squashes. Right now, these last hot days demand something piquant and refreshing, rolling like a breeze over your tongue. Ceviche, gazpacho, lemonade, the tangy brine of seafood. Waiting for the bus on a hot Oakland sidewalk, I think longingly of a salad I had at the now-closed Chickenbone Cafe in Brooklyn on a hot July night. The chef, Zak Pelaccio, who'd trained at the French Laundry, built a crisscross stack of watermelon batons topped with whorls of grilled squid, interspersed with frilled shreds of mint and cilantro, salty bits of feta, and down at the bottom, tiny, tiny sweet-sour cubes of pickled watermelon rind. It was delicious, and also witty: watermelon two ways, both of them unexpected.\u003c/p>\n\u003cp>And then there was Bangkok melon salad created by John Beardsley when he was the chef at Ponzu in the Tenderloin a decade or so ago, an irresistible mix of honeydew and cantaloupe tossed with fresh ginger, lemongrass, lime, Thai basil and fresh chiles. (Yes, when it comes to deliciousness in all its forms, my palate's memory is a long one, its recall effortless.)\u003c/p>\n\u003cp>Yes, as cooks in hot climates know, melon goes better with salt and savory than you might think. Think of the Greeks' \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/03/happy-4th-from-my-village-to-yours/\">watermelon-and-feta salads\u003c/a>, or the Italians' classic, unbeatable combination of ripe cantaloupe veiled in sheer slices of prosciutto. \u003c/p>\n\u003cp>What you want with melon is something salty and a little sweet--that proscuitto, for example, or seafood that lies somewhere between silky and bouncy, like shrimp, octopus, scallops, or squid. \u003c/p>\n\u003cp>Squid is a particularly fine choice here. The locally caught stocks around Monterey Bay replenish themselves easily. Squid is cheap and adapts easily to a host of flavorings and ethnic bents, equally at home in a soy-saucy stir-fry as in a garlicky tomato sauce. \u003c/p>\n\u003cp>Like I said, squid is inexpensive. Whole, it can run as little as $2/lb; cleaned, $4 or $5/lb. Which kind you buy depends quite frankly on your tolerance for squid eyes, guts, and goo. I vowed, after cleaning my first bowlful of squid sometime back in 1991, that my first time would also be my last. But somehow I came home with a pound of complete squids last night, eyes and all. It's still, shall we say, a visceral process, but possible, if you're really committed to having a hands-on, tentacle-to-tail relationship with your squid. A sharp knife, some loud music, and someone ready to take out the garbage immediately afterwards all helps. Start with about 1 1/2 lbs if you're buying whole squid, to account for all the innards you'll be discarding.\u003c/p>\n\u003cp>So, here goes: Rinse squid well. If desired, trim off the tentacles (the bits on the top of the head that look like crazy hair) and set aside. There's no real neck to go by, but cut off what passes for a head below the eyes and discard. Reach into the body and pull out the hard, spine-like quill. Starting from the tip, squeeze downward toward the open end like you’re squeezing a tube of toothpaste. Squeeze out whatever's inside, rinsing frequently. Peel off the thin speckled membrane from the body. Trim off the triangular-shaped wings. \u003c/p>\n\u003cp>Once the body is reduced to a clean, translucent tube, slice it into thin rings. Repeat as needed. Pile rings and tentacles into a colander and rinse thoroughly one more time. (Children with a high gross-out tolerance may find this whole process amusing, and should be put to work immediately.) Pat dry. \u003c/p>\n\u003cp>If you have a mandoline, use it to make pretty, translucent ribbons of cucumber and radish, and see-through slices of red onion. As for cucumbers, the thin-skinned Armenian or Persian ones are particularly nice, since they tend to be less watery and seedy than your typical waxed-up supermarket cuke. You could also use a few small pickling or Kirby cukes instead. \u003c/p>\n\u003cp>\u003cstrong>End of Summer Squid Salad\u003c/strong>\u003cbr>\nYou can mix and match melons to your taste and visual sensibility. I like some combination of watermelon, honeydew, and cantaloupe, but experiment with whatever you find the most pleasing. You can chill this salad for a few hours before serving, but it's best the day it's made. A mix of lime and lemon juice is fine, if that's what you've got on hand, but don't, under any circumstances, use bottled lemon or lime juice. Not even the organic kind! They all taste like bitter battery acid and will wreck your beautiful salad. \u003c/p>\n\u003cp>\u003cstrong>Serves 4 \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 small red onion, peeled and sliced very thin\u003cbr>\n6 cups mixed melon chunks\u003cbr>\n1 large or two small cucumbers, peeled if waxed, thinly sliced\u003cbr>\na handful of radishes, trimmed and thinly sliced\u003cbr>\n1 lb cleaned squid, including tentacles if desired, bodies cut into thin rings\u003cbr>\n2 tsp Thai fish sauce, or to taste\u003cbr>\na small handful of chopped roasted, salted peanuts or cashews\u003cbr>\n1 jalapeno or serrano chile, green or red, sliced very thinly\u003cbr>\n2 tsp peanut or canola oil\u003cbr>\n2 or 3 limes\u003cbr>\n1 tbsp honey, if needed\u003cbr>\ngenerous handful of Thai basil, mint, and/or cilantro, or a combination, roughly chopped \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a small bowl, cover onion slices with ice water, and set aside.\u003c/p>\n\u003cp>2. Toss melon, cucumbers, and radish together with juice of 1 lime. Refrigerate. \u003c/p>\n\u003cp>3. Toss squid with fish sauce, nuts, and chiles. \u003c/p>\n\u003cp>4. In a wok or saucepan over medium-high heat, heat oil until very hot. Add squid mixture and cook, stirring, until just opaque, firm but not rubbery. This should take less than a minute. Remove from heat and add juice of 1 lime. \u003c/p>\n\u003cp>6. Drain onions, rinse, and add to melon mixture. Add squid and chopped herbs. Toss and taste for seasoning, adding more lime juice or fish sauce to taste. If it seems too tart, add honey to taste. Divide between plates and serve. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Want to know more about local melons? The Crane family farm, longtime Sonoma melon growers, is offering a \u003ca href=\"http://www.sotoyomercd.org/events.html#CraneFarm\">tour and tasting\u003c/a> on Saturday, Oct. 9th, 2pm-4pm. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Seeing huge bins of watermelons sharing curb space with jack o' lanterns is just one of the quirkier joys of our California calendar. Even as the days shorten and the nights draw in, there's still a handful of balmy days to enjoy. Bask in the last days of summer with this refreshing Thai-inspired squid and melon salad. ",
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"description": "Seeing huge bins of watermelons sharing curb space with jack o' lanterns is just one of the quirkier joys of our California calendar. Even as the days shorten and the nights draw in, there's still a handful of balmy days to enjoy. Bask in the last days of summer with this refreshing Thai-inspired squid and melon salad. ",
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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/squid500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/squid500.jpg\" alt=\"squid salad\" title=\"squid salad\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17468\">\u003c/a>\u003c/p>\n\u003cp>At long last, our Indian summer has arrived. July, August, even September plodded through dankly chilly, cottony fog, but now, October's pumpkin-and-apple splendor is bursting forth with hot days and mild, even balmy nights. At midday, you might think you're still ankle-deep in August, ice-chunked agua fresca in your hand, shorts cresting your thighs and flip-flops on your feet. \u003c/p>\n\u003cp>Stroll a few hours closer to sunset, though, and you can feel it: the days are shorter, the nights drawing in. A long wet spring and a lingering cold summer meant everything was slow to arrive this year. Which means we've got the bounty of both summer and fall happening all at once, the vivid reds and oranges of winter squash making a brilliant splash against the sun-painted golds of the Autumn Flame peaches and Emerald Beaut plums. \u003c/p>\n\u003cp>Normally, my East Coast-bred internal clock is turning towards the deeper, richer foods of autumn by now, the pears and apples, figs and kabocha squash and multi-hued carrots. But this year, there's still a little more precious summer to bask in, a few more strappy sundresses to take out for a spin. \u003c/p>\n\u003cp>Not to mention more watermelon to enjoy. Seeing huge bins of watermelons sharing curb space with jack o' lanterns is just one of the quirkier joys of our California calendar. Watermelon, zucchini, cucumbers of all shapes, and sweet-fleshed melons are still piled high at Berkeley Bowl and the Temescal and Lakeshore Farmer's Markets. Some are sugary and dripping-luscious, others cool and crisp, but all share a botanical family, the Curcurbitacea, which also includes the vast array of hard-shelled winter squashes, from lumpy-bumpy gourds to acorn squash to Halloween pumpkins. Watermelons and pumpkins, seedy sisters under the skin. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There will be dark months ahead to welcome the comforting starch of the hard squashes. Right now, these last hot days demand something piquant and refreshing, rolling like a breeze over your tongue. Ceviche, gazpacho, lemonade, the tangy brine of seafood. Waiting for the bus on a hot Oakland sidewalk, I think longingly of a salad I had at the now-closed Chickenbone Cafe in Brooklyn on a hot July night. The chef, Zak Pelaccio, who'd trained at the French Laundry, built a crisscross stack of watermelon batons topped with whorls of grilled squid, interspersed with frilled shreds of mint and cilantro, salty bits of feta, and down at the bottom, tiny, tiny sweet-sour cubes of pickled watermelon rind. It was delicious, and also witty: watermelon two ways, both of them unexpected.\u003c/p>\n\u003cp>And then there was Bangkok melon salad created by John Beardsley when he was the chef at Ponzu in the Tenderloin a decade or so ago, an irresistible mix of honeydew and cantaloupe tossed with fresh ginger, lemongrass, lime, Thai basil and fresh chiles. (Yes, when it comes to deliciousness in all its forms, my palate's memory is a long one, its recall effortless.)\u003c/p>\n\u003cp>Yes, as cooks in hot climates know, melon goes better with salt and savory than you might think. Think of the Greeks' \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/03/happy-4th-from-my-village-to-yours/\">watermelon-and-feta salads\u003c/a>, or the Italians' classic, unbeatable combination of ripe cantaloupe veiled in sheer slices of prosciutto. \u003c/p>\n\u003cp>What you want with melon is something salty and a little sweet--that proscuitto, for example, or seafood that lies somewhere between silky and bouncy, like shrimp, octopus, scallops, or squid. \u003c/p>\n\u003cp>Squid is a particularly fine choice here. The locally caught stocks around Monterey Bay replenish themselves easily. Squid is cheap and adapts easily to a host of flavorings and ethnic bents, equally at home in a soy-saucy stir-fry as in a garlicky tomato sauce. \u003c/p>\n\u003cp>Like I said, squid is inexpensive. Whole, it can run as little as $2/lb; cleaned, $4 or $5/lb. Which kind you buy depends quite frankly on your tolerance for squid eyes, guts, and goo. I vowed, after cleaning my first bowlful of squid sometime back in 1991, that my first time would also be my last. But somehow I came home with a pound of complete squids last night, eyes and all. It's still, shall we say, a visceral process, but possible, if you're really committed to having a hands-on, tentacle-to-tail relationship with your squid. A sharp knife, some loud music, and someone ready to take out the garbage immediately afterwards all helps. Start with about 1 1/2 lbs if you're buying whole squid, to account for all the innards you'll be discarding.\u003c/p>\n\u003cp>So, here goes: Rinse squid well. If desired, trim off the tentacles (the bits on the top of the head that look like crazy hair) and set aside. There's no real neck to go by, but cut off what passes for a head below the eyes and discard. Reach into the body and pull out the hard, spine-like quill. Starting from the tip, squeeze downward toward the open end like you’re squeezing a tube of toothpaste. Squeeze out whatever's inside, rinsing frequently. Peel off the thin speckled membrane from the body. Trim off the triangular-shaped wings. \u003c/p>\n\u003cp>Once the body is reduced to a clean, translucent tube, slice it into thin rings. Repeat as needed. Pile rings and tentacles into a colander and rinse thoroughly one more time. (Children with a high gross-out tolerance may find this whole process amusing, and should be put to work immediately.) Pat dry. \u003c/p>\n\u003cp>If you have a mandoline, use it to make pretty, translucent ribbons of cucumber and radish, and see-through slices of red onion. As for cucumbers, the thin-skinned Armenian or Persian ones are particularly nice, since they tend to be less watery and seedy than your typical waxed-up supermarket cuke. You could also use a few small pickling or Kirby cukes instead. \u003c/p>\n\u003cp>\u003cstrong>End of Summer Squid Salad\u003c/strong>\u003cbr>\nYou can mix and match melons to your taste and visual sensibility. I like some combination of watermelon, honeydew, and cantaloupe, but experiment with whatever you find the most pleasing. You can chill this salad for a few hours before serving, but it's best the day it's made. A mix of lime and lemon juice is fine, if that's what you've got on hand, but don't, under any circumstances, use bottled lemon or lime juice. Not even the organic kind! They all taste like bitter battery acid and will wreck your beautiful salad. \u003c/p>\n\u003cp>\u003cstrong>Serves 4 \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 small red onion, peeled and sliced very thin\u003cbr>\n6 cups mixed melon chunks\u003cbr>\n1 large or two small cucumbers, peeled if waxed, thinly sliced\u003cbr>\na handful of radishes, trimmed and thinly sliced\u003cbr>\n1 lb cleaned squid, including tentacles if desired, bodies cut into thin rings\u003cbr>\n2 tsp Thai fish sauce, or to taste\u003cbr>\na small handful of chopped roasted, salted peanuts or cashews\u003cbr>\n1 jalapeno or serrano chile, green or red, sliced very thinly\u003cbr>\n2 tsp peanut or canola oil\u003cbr>\n2 or 3 limes\u003cbr>\n1 tbsp honey, if needed\u003cbr>\ngenerous handful of Thai basil, mint, and/or cilantro, or a combination, roughly chopped \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a small bowl, cover onion slices with ice water, and set aside.\u003c/p>\n\u003cp>2. Toss melon, cucumbers, and radish together with juice of 1 lime. Refrigerate. \u003c/p>\n\u003cp>3. Toss squid with fish sauce, nuts, and chiles. \u003c/p>\n\u003cp>4. In a wok or saucepan over medium-high heat, heat oil until very hot. Add squid mixture and cook, stirring, until just opaque, firm but not rubbery. This should take less than a minute. Remove from heat and add juice of 1 lime. \u003c/p>\n\u003cp>6. Drain onions, rinse, and add to melon mixture. Add squid and chopped herbs. Toss and taste for seasoning, adding more lime juice or fish sauce to taste. If it seems too tart, add honey to taste. Divide between plates and serve. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Want to know more about local melons? The Crane family farm, longtime Sonoma melon growers, is offering a \u003ca href=\"http://www.sotoyomercd.org/events.html#CraneFarm\">tour and tasting\u003c/a> on Saturday, Oct. 9th, 2pm-4pm. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sticky Rice Bowl (Naw Mai Fan)",
"title": "Sticky Rice Bowl (Naw Mai Fan)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9276.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9276.jpg\" alt=\"Sticky Rice Bowl\" title=\"Sticky Rice Bowl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17388\">\u003c/a>\u003cbr>\n\u003cem>Sticky Rice Bowl\u003c/em>\u003c/p>\n\u003cp>This is my idea of Chinese comfort food. \u003cstrong>\u003cem>Naw Mai Fan\u003c/em>\u003c/strong> is a dish of sweet sticky rice and a number of dried Chinese ingredients -- \u003cstrong>shitake mushrooms\u003c/strong>, \u003cstrong>goji berries\u003c/strong>, \u003cstrong>dried scallops\u003c/strong> -- that have been rehydrated and stir fried fragrant. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9273.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9273.jpg\" alt=\"Ingredients for Naw Mai Fan\" title=\"Ingredients for Naw Mai Fan\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-17387\">\u003c/a>\u003cbr>\n\u003cem>Ingredients for Naw Mai Fan\u003c/em>\u003c/p>\n\u003cp>This rice dish is often served at dim sum restaurants, but it is easy to make at home as well. The hardest part is finding all the ingredients, but one trip to Chinatown can take care if that -- look for a grocer that has packages or bins of dried goods on the shelves, and you'll likely find everything you need there. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Picture1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Picture1.jpg\" alt=\"Secret Ingredients\" title=\"Secret Ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17389\">\u003c/a>\u003cbr>\n\u003cem>Secret Ingredients\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For the rice, I like using a \u003cstrong>Sho-Chiku-Bai Premium Sweet Rice\u003c/strong> by Koda Farms. It cooks up nice and soft with a wonderfully chewy texture. The other secret ingredient here is \u003cstrong>Maggi Seasoning\u003c/strong>. It is a kind of distinctly flavored soy sauce...we always had a bottle of this in the pantry growing up, it's like the ketchup of the Chinese household.\u003c/p>\n\u003cp>I love all the different flavors and textures in this Sticky Rice Bowl. The mushrooms add an earthy meatiness to the dish, the scallops bring in some savory saltiness, the goji berries a touch of sweetness, and the rice is just so satisfying.\u003c/p>\n\u003cp>This meal takes a little planning ahead because of the time it takes to soak the dried ingredients, but after that, it's a quick stir fry in the wok and it's done. Serve with some kailan greens or bok choy and you have yourself a satisfying, homey, authentic Chinese meal. \u003c/p>\n\u003cp>\u003cstrong>Sticky Rice Bowl (\u003cem>Naw Mai Fan\u003c/em>)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2-3 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n¾ cup Sho-Chiku-Bai Premium Sweet Rice (recommended brand: Koda Farms) -- this is a sticky glutinous rice\u003cbr>\n2 sticks cured Chinese sausage (lap cheung), about ½ cup when cut up\u003cbr>\n½ cup dried shitake mushrooms\u003cbr>\n¼ cup goji berries\u003cbr>\n4-5 pieces dried scallop\u003cbr>\n1 tablespoon light soy sauce\u003cbr>\n1-2 tablespoons Maggi seasoning (or more light soy sauce)\u003cbr>\nWhite pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tRinse rice a few times. Place in rice cooker with about ½ inch water sitting on top of the rice. Place sausages in with the rice and steam all together until rice is cooked. Lay the rice out on a foil-lined sheet pan and let sit for 30-45 minutes.\u003c/p>\n\u003cp>2.\tSoak mushrooms, goji berries, and scallops in hot water for at least 1 hour, until softened. Drain water.\u003c/p>\n\u003cp>3.\tRemove stems from the mushrooms and slice the caps into small pieces. Break apart the scallops into chunks. Stir fry mushrooms and scallops in a hot pan with oil. Add soy sauce and Maggi seasoning.\u003c/p>\n\u003cp>4.\tCut up the sausage into small pieces and add to the stir fry mixture. Add rice and goji berries, stir to combine. Add white pepper to taste. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5.\tTo plate, spoon into a bowl, pack it down. Place a plate on top and invert the bowl so you end up with a nicely molded round of rice on your plate. \u003c/p>\n\n",
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"excerpt": "Chinese comfort food: Naw Mai Fan -- sweet sticky rice with shitake mushrooms, goji berries, and dried scallops. ",
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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/IMG_9276.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9276.jpg\" alt=\"Sticky Rice Bowl\" title=\"Sticky Rice Bowl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17388\">\u003c/a>\u003cbr>\n\u003cem>Sticky Rice Bowl\u003c/em>\u003c/p>\n\u003cp>This is my idea of Chinese comfort food. \u003cstrong>\u003cem>Naw Mai Fan\u003c/em>\u003c/strong> is a dish of sweet sticky rice and a number of dried Chinese ingredients -- \u003cstrong>shitake mushrooms\u003c/strong>, \u003cstrong>goji berries\u003c/strong>, \u003cstrong>dried scallops\u003c/strong> -- that have been rehydrated and stir fried fragrant. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9273.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9273.jpg\" alt=\"Ingredients for Naw Mai Fan\" title=\"Ingredients for Naw Mai Fan\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-17387\">\u003c/a>\u003cbr>\n\u003cem>Ingredients for Naw Mai Fan\u003c/em>\u003c/p>\n\u003cp>This rice dish is often served at dim sum restaurants, but it is easy to make at home as well. The hardest part is finding all the ingredients, but one trip to Chinatown can take care if that -- look for a grocer that has packages or bins of dried goods on the shelves, and you'll likely find everything you need there. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Picture1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Picture1.jpg\" alt=\"Secret Ingredients\" title=\"Secret Ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17389\">\u003c/a>\u003cbr>\n\u003cem>Secret Ingredients\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For the rice, I like using a \u003cstrong>Sho-Chiku-Bai Premium Sweet Rice\u003c/strong> by Koda Farms. It cooks up nice and soft with a wonderfully chewy texture. The other secret ingredient here is \u003cstrong>Maggi Seasoning\u003c/strong>. It is a kind of distinctly flavored soy sauce...we always had a bottle of this in the pantry growing up, it's like the ketchup of the Chinese household.\u003c/p>\n\u003cp>I love all the different flavors and textures in this Sticky Rice Bowl. The mushrooms add an earthy meatiness to the dish, the scallops bring in some savory saltiness, the goji berries a touch of sweetness, and the rice is just so satisfying.\u003c/p>\n\u003cp>This meal takes a little planning ahead because of the time it takes to soak the dried ingredients, but after that, it's a quick stir fry in the wok and it's done. Serve with some kailan greens or bok choy and you have yourself a satisfying, homey, authentic Chinese meal. \u003c/p>\n\u003cp>\u003cstrong>Sticky Rice Bowl (\u003cem>Naw Mai Fan\u003c/em>)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2-3 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n¾ cup Sho-Chiku-Bai Premium Sweet Rice (recommended brand: Koda Farms) -- this is a sticky glutinous rice\u003cbr>\n2 sticks cured Chinese sausage (lap cheung), about ½ cup when cut up\u003cbr>\n½ cup dried shitake mushrooms\u003cbr>\n¼ cup goji berries\u003cbr>\n4-5 pieces dried scallop\u003cbr>\n1 tablespoon light soy sauce\u003cbr>\n1-2 tablespoons Maggi seasoning (or more light soy sauce)\u003cbr>\nWhite pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tRinse rice a few times. Place in rice cooker with about ½ inch water sitting on top of the rice. Place sausages in with the rice and steam all together until rice is cooked. Lay the rice out on a foil-lined sheet pan and let sit for 30-45 minutes.\u003c/p>\n\u003cp>2.\tSoak mushrooms, goji berries, and scallops in hot water for at least 1 hour, until softened. Drain water.\u003c/p>\n\u003cp>3.\tRemove stems from the mushrooms and slice the caps into small pieces. Break apart the scallops into chunks. Stir fry mushrooms and scallops in a hot pan with oil. Add soy sauce and Maggi seasoning.\u003c/p>\n\u003cp>4.\tCut up the sausage into small pieces and add to the stir fry mixture. Add rice and goji berries, stir to combine. Add white pepper to taste. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5.\tTo plate, spoon into a bowl, pack it down. Place a plate on top and invert the bowl so you end up with a nicely molded round of rice on your plate. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ricotta Ice Cream with Peaches in Muscat",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricotta-ice-cream-with-peaches.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricotta-ice-cream-with-peaches.jpg\" alt=\"Ricotta Ice Cream with Peaches in Muscat\" title=\"Ricotta Ice Cream with Peaches in Muscat\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-48535\">\u003c/a>\u003cbr>\n\u003cem>Ricotta Ice Cream with Peaches in Muscat\u003c/em>\u003c/p>\n\u003cp>When the weather reaches the 90s, I crave homemade ice cream. But as cool and refreshing as this cold treat can be, making ice cream custard is a bit of a hot and steamy affair. Normally I wouldn't flinch from standing over a pot on the stove while I whisked eggs and cream together, but this week I just wanted the chilly result of creamy ice cream without the fuss.\u003c/p>\n\u003cp>Now I've made ice cream using only heavy whipping cream and fruit before, but I wanted something with more substance. Remembering some lovely cannolis I had at \u003ca href=\"http://www.stellapastry.com/\">Stella's\u003c/a> a few weeks ago when my mom was visiting, I began to wonder what ricotta ice cream would taste like. After all, cannoli filing is rich and luscious and doesn't contain eggs that need to be cooked. I contemplated adding in a crispy cone of some sort to mimic the pastry shell, but figured those would have to be made from scratch and so quickly abandoned the idea. Seeing a quarter bottle of Muscat in my fridge, I remembered the peaches in wine my parents would make on hot summer days when I was a kid and thought it would be the perfect topping for my cannoli ice cream. I confess that I slowly simmered my wine and peaches -- yes, I did end up using the stove -- but this basically meant simply sticking the fruit and wine in a pot and simmering for 10 minutes with the cover on (no standing next to a hot stove or stirring).\u003c/p>\n\u003cp>To mimic a cannoli filling, I added vanilla, orange zest and some flecks of chocolate to the ice cream, but you could easily leave out the zest and use chocolate chips if you don't want the citrus flavoring. After churning away in my ice cream maker, the dessert was creamy and rich. Topped with the peaches in Muscat, my bowl of ice cream was the perfect way to end a sweltering Bay Area day.\u003c/p>\n\u003cp>\u003cstrong>Cannoli Ice Cream\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for 4 large bowls\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003cbr>\n1 15 oz container whole milk ricotta cheese\u003cbr>\n1/2 cup simple syrup\u003cbr>\n1/2 cup heavy whipping cream\u003cbr>\n1 tsp vanilla extract\u003cbr>\nZest from 1/2 orange or 1 tangerine\u003cbr>\n1/4 cup shaved semisweet or bittersweet chocolate\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation: \u003c/strong>\u003cbr>\n1. Whisk ricotta, simple syrup, cream, vanilla and orange zest until completely creamed together.\u003cbr>\n2. Add mixture to an ice cream maker and then freeze according to the manufacturer's directions.\u003cbr>\n3. When the ice cream seems thick but not quite ready, add in the shaved chocolate.\u003cbr>\n4. When ice cream is ready, serve with peaches and wine (recipe below). \u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Ricotta ice cream freezes hard, so if you're making this dessert ahead, be sure not to let it sit in your freezer for more than a few hours before eating.\u003c/p>\n\u003cp>\u003cstrong>Peaches Simmered in Muscat\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for 4 people to eat with ice cream\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003cbr>\n1 large or 1 1/2 medium peaches (you can use nectarines, plums, figs or grapes instead if you’d like)\u003cbr>\n 1/2 cup Muscat\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Place ingredients in a medium pot and simmer covered for 7-10 minutes or until the Muscat is syrupy.\u003cbr>\n2. Cool and serve with Cannoli ice cream.\u003c/p>\n\n",
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"excerpt": "When the weather reaches the 90s, I crave homemade ice cream. But as cool and refreshing as this cold treat can be, making ice cream custard is a bit of a hot and steamy affair. Normally I wouldn't flinch from standing over a pot on the stove while I whisked eggs and cream together, but this week I just wanted the chilly result of creamy ice cream without the fuss.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricotta-ice-cream-with-peaches.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricotta-ice-cream-with-peaches.jpg\" alt=\"Ricotta Ice Cream with Peaches in Muscat\" title=\"Ricotta Ice Cream with Peaches in Muscat\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-48535\">\u003c/a>\u003cbr>\n\u003cem>Ricotta Ice Cream with Peaches in Muscat\u003c/em>\u003c/p>\n\u003cp>When the weather reaches the 90s, I crave homemade ice cream. But as cool and refreshing as this cold treat can be, making ice cream custard is a bit of a hot and steamy affair. Normally I wouldn't flinch from standing over a pot on the stove while I whisked eggs and cream together, but this week I just wanted the chilly result of creamy ice cream without the fuss.\u003c/p>\n\u003cp>Now I've made ice cream using only heavy whipping cream and fruit before, but I wanted something with more substance. Remembering some lovely cannolis I had at \u003ca href=\"http://www.stellapastry.com/\">Stella's\u003c/a> a few weeks ago when my mom was visiting, I began to wonder what ricotta ice cream would taste like. After all, cannoli filing is rich and luscious and doesn't contain eggs that need to be cooked. I contemplated adding in a crispy cone of some sort to mimic the pastry shell, but figured those would have to be made from scratch and so quickly abandoned the idea. Seeing a quarter bottle of Muscat in my fridge, I remembered the peaches in wine my parents would make on hot summer days when I was a kid and thought it would be the perfect topping for my cannoli ice cream. I confess that I slowly simmered my wine and peaches -- yes, I did end up using the stove -- but this basically meant simply sticking the fruit and wine in a pot and simmering for 10 minutes with the cover on (no standing next to a hot stove or stirring).\u003c/p>\n\u003cp>To mimic a cannoli filling, I added vanilla, orange zest and some flecks of chocolate to the ice cream, but you could easily leave out the zest and use chocolate chips if you don't want the citrus flavoring. After churning away in my ice cream maker, the dessert was creamy and rich. Topped with the peaches in Muscat, my bowl of ice cream was the perfect way to end a sweltering Bay Area day.\u003c/p>\n\u003cp>\u003cstrong>Cannoli Ice Cream\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for 4 large bowls\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003cbr>\n1 15 oz container whole milk ricotta cheese\u003cbr>\n1/2 cup simple syrup\u003cbr>\n1/2 cup heavy whipping cream\u003cbr>\n1 tsp vanilla extract\u003cbr>\nZest from 1/2 orange or 1 tangerine\u003cbr>\n1/4 cup shaved semisweet or bittersweet chocolate\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation: \u003c/strong>\u003cbr>\n1. Whisk ricotta, simple syrup, cream, vanilla and orange zest until completely creamed together.\u003cbr>\n2. Add mixture to an ice cream maker and then freeze according to the manufacturer's directions.\u003cbr>\n3. When the ice cream seems thick but not quite ready, add in the shaved chocolate.\u003cbr>\n4. When ice cream is ready, serve with peaches and wine (recipe below). \u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Ricotta ice cream freezes hard, so if you're making this dessert ahead, be sure not to let it sit in your freezer for more than a few hours before eating.\u003c/p>\n\u003cp>\u003cstrong>Peaches Simmered in Muscat\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for 4 people to eat with ice cream\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003cbr>\n1 large or 1 1/2 medium peaches (you can use nectarines, plums, figs or grapes instead if you’d like)\u003cbr>\n 1/2 cup Muscat\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Place ingredients in a medium pot and simmer covered for 7-10 minutes or until the Muscat is syrupy.\u003cbr>\n2. Cool and serve with Cannoli ice cream.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Book Review: Tartine Bread",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/tartine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/tartine.jpg\" alt=\"Tartine Bread\" title=\"Tartine Bread\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-17258\">\u003c/a>\u003cbr>\n\u003cem>Tartine Bread Cookbook\u003c/em>\u003c/p>\n\u003cp>Living in San Francisco, you're bound to have a love/hate relationship with \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a>. Love for all of the obvious reasons: most amazing morning bun, fabulous fruit tarts, and decadent chocolate desserts. Anything lemon. Almond croissants to rival Parisian patisseries. Strong coffee. So what's to hate? Weekend crowds and tourists--the fact that it's tough to squeeze in for that morning bun on a Sunday in any kind of sane manner.\u003c/p>\n\u003cp>Thankfully then, for weekend mornings when you can't muster the energy to elbow your way through the lines, we have the Tartine cookbooks (the first of which is aptly named \u003ca href=\"http://www.amazon.com/Tartine-Elisabeth-Prueitt/dp/0811851508\">Tartine\u003c/a>). Now I very rarely write to publishers directly asking for a review copy of a book, but I did for Tartine's newest cookbook, \u003ca href=\"http://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413\">Tartine Bread\u003c/a>. I'd been awaiting its arrival ever since I heard that co-owner and bread master, Chad Robertson, was working on it. Chronicle Books was kind enough to send over a copy, and I stayed up and read it from cover to cover that evening. It's absolutely lovely. It's informative, it's inspiring, it's visually stunning. Chad gives you step-by-step instructions, guiding you (in pedestrian terminology) through the process of making his Basic Country Bread and \u003ca href=\"http://ericwolfinger.com/food/index.html\">Eric Wolfinger\u003c/a> (who used to bake bread at the bakery) walks you through each step with his almost tactile, moving photos. It is as I knew it would be: a very special book. \u003c/p>\n\u003cp>From the get-go, Chad knew that the photos would be a critical part of the book because \"traditional, intuitive bread making does not lend itself naturally to a written recipe.\" In addition to written instructions, someone needed to \u003cem>show \u003c/em>readers how to make the bread--Eric Wolfinger has succeeded ten times over. Of the visual nature of the book, Chad notes, \"Learning a craft is as much about copying as it is about understanding, as much visual as it is intellectual.\" From a quick glance at the cover of the book, you're already in Eric's world and as you flip to the first page, Chad takes your hand. You're now ready to bake bread. \u003c/p>\n\u003cp>The first 87 pages are devoted to a brief history of the bakery, the evolution of making and selling bread, and the detailed recipe for Chad's Basic Country Bread. In broad terms, he notes that \"the goal of making bread with a satisfying depth of flavor, a good crust, and a moist, supple crumb is a constant.\" In more specific terms, the recipe for the Country Bread begins with a natural yeast starter, often called sourdough, although Chad promotes using a \"younger\" leaven which gives the bread much more of a subtle flavor. He explains that the concept dates back to before the 1930's when French bakers would use natural leaven in their baked goods--before the days of commercial yeast. Now if you tend to be one of those bakers who feel yeasted breads are a big enough leap and can't imagine making your own leaven, heed Chad's words: \"The substantial gains in savor, keeping qualities, and versatile uses with the natural leaven justify the time it takes to build and care for one.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And he should know. Chad spent over two decades apprenticing with artisan bakers in France and in the United States, and experimented with his own ovens out in West Marin and in Mill Valley. In 2002, he moved to San Francisco with his wife (and other half at Tartine Bakery), Elizabeth Pruitt, to create the legend that is now Tartine Bakery. The rest is history. And readers get a glimpse into that history with each page of Tartine Bread. After Chad's basic bread recipe, the book branches off into interesting variations (olive bread, walnut bread, pizzas). And the last half delves into other recipes mainly using day-old breads such as French Onion Soup, Meatball Sandwiches, and Tartine's Baked French Toast. While I haven't yet had time to make Chad's Basic Country Bread, I wanted to dive right in, so I made the Panade using rustic bread I had lying around the house. \u003c/p>\n\u003cp>If you're not familiar with Panade, the headnotes for the recipe explain that it's a basic french preparation similar to the Spanish sopa seca, or \"dry soup.\" Or if you're familiar with the Italian ribollita--same thing. The foundation is always dry bread moistened with water or stock and any combination of vegetables, greens, and cheese you have on hand. While it sounds a lot like bread pudding, the recipe doesn't call for any eggs so it's actually best after setting and retaining its shape two or even three days after it's made. You slice it in wedges to serve and reheat it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Making-Panade.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Making-Panade.jpg\" alt=\"Making Panade\" title=\"Making Panade\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-17257\">\u003c/a>\u003cbr>\n\u003cem>Making Panade from Tartine Bread\u003c/em>\u003c/p>\n\u003cp>The Panade recipe is straightforward and relatively quick to put together. I've reprinted it here with permission from Chad Robertson and the folks at Chronicle Books. At the end of the recipe, you'll find a few personal notes and words of advice for a successful panade. Next time I want to make it with Chad's bread--that is, if there are any day-old slices remaining. Which, somehow, I doubt. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_6039.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_6039.jpg\" alt=\"Slice of Panade\" title=\"Slice of Panade\" width=\"500\" height=\"351\" class=\"alignnone size-full wp-image-17259\">\u003c/a>\u003cbr>\n\u003cem>Slice of Panade\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Panade\u003c/strong>\u003cbr>\n\u003cem>Ingredients:\u003c/em>\u003cbr>\n4 tablespoons unsalted butter\u003cbr>\n2 leeks, white parts only, finely chopped\u003cbr>\n6 cups whole milk\u003cbr>\nsalt\u003cbr>\n4 slices day-old Basic Country Bread, cut about 1-inch thick\u003cbr>\n1 small butternut squash (about 1 pound), peeled, seeded, and cut into slices 1/4 inch thick\u003cbr>\n1 bunch black kale, stems removed\u003cbr>\n1 head cauliflower (about 1 1/2 pounds), trimmed and cut into 1/2 inch slices\u003cbr>\n1/2 pound fontina cheese, thinly slices\u003cbr>\nHeavy Cream (for reheating), optional\u003c/p>\n\u003cp>\u003cem>Method\u003c/em>\u003cbr>\nPreheat the oven to 375 F. Melt 1 tablespoon of the butter in a saucepan over medium heat. Add the leeks and saute until softened, about 5 minutes. Add 2 cups of the milk, the remaining 5 tablespoons butter, and 2 teaspoons salt. Bring to a boil and them remove from the heat. \u003c/p>\n\u003cp>Cover the bottom of a deep, heavy, 5-quart pot with 2 or more slices of the bread. Arrange the squash slices in an even layer on top of the bread and pour in 2 cups of the hot milk mixture. Top with remaining 2 bread slices and then with the kale. Arrange the cauliflower slices over the kale. Press the ingredients down to compact them if they don't quite fit in the pot.\u003c/p>\n\u003cp>Pour the remaining 4 cups milk mixture over the vegetables and bread. Stop adding the milk when the level is almost to the rim. Season with salt. Cover the pot with the lid or aluminum foil. Bake for 30 minutes. Uncover and arrange the cheese over the top. Cover, return to the oven, and bake until the liquid is absorbed and reduced, and the cheese has melted and browned, about 20 minutes. When the panade has cooled, it should appear dry. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Serve immediately or let cool and refrigerate for up to 3 days. To reheat, cut the panade into wedges and put on individual ovenproof plates. Pour 1/4 cup cream over the top of each wedge and bake for 15 to 20 minutes in an oven preheated to 375 F.\u003cbr>\n\u003cem>\u003cbr>\nServes 4-6\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nMy notes: I used a bit more bread than the recipe called for just to cover the width of my pan. I also found that the panade needed an extra 15 minutes in the oven and I ended up taking off the lid for the last 30 minutes. I found this helped the top crisp up nicely.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Megan Gordon shares her thoughts (and a recipe) on the stunning new cookbook, Tartine Bread. ",
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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/tartine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/tartine.jpg\" alt=\"Tartine Bread\" title=\"Tartine Bread\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-17258\">\u003c/a>\u003cbr>\n\u003cem>Tartine Bread Cookbook\u003c/em>\u003c/p>\n\u003cp>Living in San Francisco, you're bound to have a love/hate relationship with \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a>. Love for all of the obvious reasons: most amazing morning bun, fabulous fruit tarts, and decadent chocolate desserts. Anything lemon. Almond croissants to rival Parisian patisseries. Strong coffee. So what's to hate? Weekend crowds and tourists--the fact that it's tough to squeeze in for that morning bun on a Sunday in any kind of sane manner.\u003c/p>\n\u003cp>Thankfully then, for weekend mornings when you can't muster the energy to elbow your way through the lines, we have the Tartine cookbooks (the first of which is aptly named \u003ca href=\"http://www.amazon.com/Tartine-Elisabeth-Prueitt/dp/0811851508\">Tartine\u003c/a>). Now I very rarely write to publishers directly asking for a review copy of a book, but I did for Tartine's newest cookbook, \u003ca href=\"http://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413\">Tartine Bread\u003c/a>. I'd been awaiting its arrival ever since I heard that co-owner and bread master, Chad Robertson, was working on it. Chronicle Books was kind enough to send over a copy, and I stayed up and read it from cover to cover that evening. It's absolutely lovely. It's informative, it's inspiring, it's visually stunning. Chad gives you step-by-step instructions, guiding you (in pedestrian terminology) through the process of making his Basic Country Bread and \u003ca href=\"http://ericwolfinger.com/food/index.html\">Eric Wolfinger\u003c/a> (who used to bake bread at the bakery) walks you through each step with his almost tactile, moving photos. It is as I knew it would be: a very special book. \u003c/p>\n\u003cp>From the get-go, Chad knew that the photos would be a critical part of the book because \"traditional, intuitive bread making does not lend itself naturally to a written recipe.\" In addition to written instructions, someone needed to \u003cem>show \u003c/em>readers how to make the bread--Eric Wolfinger has succeeded ten times over. Of the visual nature of the book, Chad notes, \"Learning a craft is as much about copying as it is about understanding, as much visual as it is intellectual.\" From a quick glance at the cover of the book, you're already in Eric's world and as you flip to the first page, Chad takes your hand. You're now ready to bake bread. \u003c/p>\n\u003cp>The first 87 pages are devoted to a brief history of the bakery, the evolution of making and selling bread, and the detailed recipe for Chad's Basic Country Bread. In broad terms, he notes that \"the goal of making bread with a satisfying depth of flavor, a good crust, and a moist, supple crumb is a constant.\" In more specific terms, the recipe for the Country Bread begins with a natural yeast starter, often called sourdough, although Chad promotes using a \"younger\" leaven which gives the bread much more of a subtle flavor. He explains that the concept dates back to before the 1930's when French bakers would use natural leaven in their baked goods--before the days of commercial yeast. Now if you tend to be one of those bakers who feel yeasted breads are a big enough leap and can't imagine making your own leaven, heed Chad's words: \"The substantial gains in savor, keeping qualities, and versatile uses with the natural leaven justify the time it takes to build and care for one.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And he should know. Chad spent over two decades apprenticing with artisan bakers in France and in the United States, and experimented with his own ovens out in West Marin and in Mill Valley. In 2002, he moved to San Francisco with his wife (and other half at Tartine Bakery), Elizabeth Pruitt, to create the legend that is now Tartine Bakery. The rest is history. And readers get a glimpse into that history with each page of Tartine Bread. After Chad's basic bread recipe, the book branches off into interesting variations (olive bread, walnut bread, pizzas). And the last half delves into other recipes mainly using day-old breads such as French Onion Soup, Meatball Sandwiches, and Tartine's Baked French Toast. While I haven't yet had time to make Chad's Basic Country Bread, I wanted to dive right in, so I made the Panade using rustic bread I had lying around the house. \u003c/p>\n\u003cp>If you're not familiar with Panade, the headnotes for the recipe explain that it's a basic french preparation similar to the Spanish sopa seca, or \"dry soup.\" Or if you're familiar with the Italian ribollita--same thing. The foundation is always dry bread moistened with water or stock and any combination of vegetables, greens, and cheese you have on hand. While it sounds a lot like bread pudding, the recipe doesn't call for any eggs so it's actually best after setting and retaining its shape two or even three days after it's made. You slice it in wedges to serve and reheat it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Making-Panade.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Making-Panade.jpg\" alt=\"Making Panade\" title=\"Making Panade\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-17257\">\u003c/a>\u003cbr>\n\u003cem>Making Panade from Tartine Bread\u003c/em>\u003c/p>\n\u003cp>The Panade recipe is straightforward and relatively quick to put together. I've reprinted it here with permission from Chad Robertson and the folks at Chronicle Books. At the end of the recipe, you'll find a few personal notes and words of advice for a successful panade. Next time I want to make it with Chad's bread--that is, if there are any day-old slices remaining. Which, somehow, I doubt. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_6039.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_6039.jpg\" alt=\"Slice of Panade\" title=\"Slice of Panade\" width=\"500\" height=\"351\" class=\"alignnone size-full wp-image-17259\">\u003c/a>\u003cbr>\n\u003cem>Slice of Panade\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Panade\u003c/strong>\u003cbr>\n\u003cem>Ingredients:\u003c/em>\u003cbr>\n4 tablespoons unsalted butter\u003cbr>\n2 leeks, white parts only, finely chopped\u003cbr>\n6 cups whole milk\u003cbr>\nsalt\u003cbr>\n4 slices day-old Basic Country Bread, cut about 1-inch thick\u003cbr>\n1 small butternut squash (about 1 pound), peeled, seeded, and cut into slices 1/4 inch thick\u003cbr>\n1 bunch black kale, stems removed\u003cbr>\n1 head cauliflower (about 1 1/2 pounds), trimmed and cut into 1/2 inch slices\u003cbr>\n1/2 pound fontina cheese, thinly slices\u003cbr>\nHeavy Cream (for reheating), optional\u003c/p>\n\u003cp>\u003cem>Method\u003c/em>\u003cbr>\nPreheat the oven to 375 F. Melt 1 tablespoon of the butter in a saucepan over medium heat. Add the leeks and saute until softened, about 5 minutes. Add 2 cups of the milk, the remaining 5 tablespoons butter, and 2 teaspoons salt. Bring to a boil and them remove from the heat. \u003c/p>\n\u003cp>Cover the bottom of a deep, heavy, 5-quart pot with 2 or more slices of the bread. Arrange the squash slices in an even layer on top of the bread and pour in 2 cups of the hot milk mixture. Top with remaining 2 bread slices and then with the kale. Arrange the cauliflower slices over the kale. Press the ingredients down to compact them if they don't quite fit in the pot.\u003c/p>\n\u003cp>Pour the remaining 4 cups milk mixture over the vegetables and bread. Stop adding the milk when the level is almost to the rim. Season with salt. Cover the pot with the lid or aluminum foil. Bake for 30 minutes. Uncover and arrange the cheese over the top. Cover, return to the oven, and bake until the liquid is absorbed and reduced, and the cheese has melted and browned, about 20 minutes. When the panade has cooled, it should appear dry. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Serve immediately or let cool and refrigerate for up to 3 days. To reheat, cut the panade into wedges and put on individual ovenproof plates. Pour 1/4 cup cream over the top of each wedge and bake for 15 to 20 minutes in an oven preheated to 375 F.\u003cbr>\n\u003cem>\u003cbr>\nServes 4-6\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nMy notes: I used a bit more bread than the recipe called for just to cover the width of my pan. I also found that the panade needed an extra 15 minutes in the oven and I ended up taking off the lid for the last 30 minutes. I found this helped the top crisp up nicely.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tomatoes: An Addiction (Early Girl Tomato Sauce)",
"title": "Tomatoes: An Addiction (Early Girl Tomato Sauce)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9727.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9727.jpg\" alt=\"Early Girl Tomatoes\" title=\"Early Girl Tomatoes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17192\">\u003c/a>\u003cbr>\n\u003cem>24 lbs of Early Girl Tomatoes\u003c/em>\u003c/p>\n\u003cp>I have a confession to make: I've been on a bit of a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/13/14th-annual-kendall-jackson-heirloom-tomato-festival/\">tomato bender\u003c/a>. \u003c/p>\n\u003cp>I just can't help it. They are just so irresistible. I've been popping cherry tomatoes like pills, sneaking slices and dices of heirlooms into every meal, and lusting after \u003ca href=\"http://lickmyspoon.com/foodmusings/you-say-tomato-i-say-more-tomatoes/\">Early Girls\u003c/a>. \u003c/p>\n\u003cp>https://www.youtube.com/watch?v=thsTPNfKbRk\u003c/p>\n\u003cp>I recently came across this \u003cstrong>Mario Batali\u003c/strong> clip, and learned that there is a word for my ailment. The Italians call it \u003cstrong>\u003cem>Scorpacciata\u003c/em>\u003c/strong>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It means, essentially, a feeding frenzy…specifically, on something that is in season. In Batali's words, it's when something comes into season, and you \"go at it with a vengeance.\" You have it in every way that you can, you commit to it, you gorge on it, eating as much of it as possible, because in the real world, that one shining item is only available, in its prime deliciousness, for a small window of time.\u003c/p>\n\u003cp>Ah, see? The Italians have been doing it for so long, they have a whole word for it. That makes me feel better.\u003c/p>\n\u003cp>To help feed my feeding frenzy, I turned once again this year, to the \u003ca href=\"http://www.mariquita.com/events/BuyingClub.html\">Ladybug Truck\u003c/a>, Mariquita Farm's bulk buying club. I showed up early at the drop-off point (a.k.a. \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a>), and indulged in a lovely brunch al fresco to take the edge off.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/piccino-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/piccino-collage.jpg\" alt=\"Brunch at Piccino Cafe\" title=\"Brunch at Piccino Cafe\" width=\"500\" height=\"349\" class=\"alignnone size-full wp-image-17194\">\u003c/a>\u003cbr>\n\u003cem>Brunch at Piccino Cafe\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Roasted Fruit Bruschetta\u003c/strong> (chewy, crispy slices of house-made bread, slathered with honey butter and topped with roasted strawberries and pluots, basil, and a drizzle of crème fraiche) and \u003cstrong>Salsiccia Pizza\u003c/strong> (house-made sausage, red onions, mozzarella, topped with two perfectly soft-baked eggs) got me feeling pretty good.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9725.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9725.jpg\" alt=\"The Ladybug Truck\" title=\"The Ladybug Truck\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17191\">\u003c/a>\u003cbr>\n\u003cem>The Ladybug Truck\u003c/em>\u003c/p>\n\u003cp>And then my supplier came. Score. I procured my 24 pounds of Early Girl gold and got my canning underway. There is nothing in the world like pulling out a jar of canned fresh tomatoes in the dead of winter, and getting a little jolt of summer again. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9729.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9729.jpg\" alt=\"Peeled tomatoes\" title=\"Peeled tomatoes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17193\">\u003c/a>\u003cbr>\n\u003cem>Peeled tomatoes\u003c/em>\u003c/p>\n\u003cp>I couldn't wait to taste my loot and made a batch of sauce right away for that night's dinner. A simple and utterly satisfying meal of angel hair pasta and \u003cstrong>Early Girl Tomato Sauce\u003c/strong>. This sauce is made with four ingredients: peeled Early Girls, a clove of garlic, a spoonful of sugar, and a splash of balsamic vinegar. Cross my heart, that's all you need. And here's a secret: add a little cream at the end and you've got \u003cstrong>Tomato Soup\u003c/strong>!\u003c/p>\n\u003cp>You may recall another recipe for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/25/spaghetti-and-meatballs/\">Tomato (Butter) Sauce\u003c/a> I shared not long ago...well, I'm not saying that one tomato sauce is better than the other. I love them both the same, in different ways. Like jeans. There are skinny jeans, and there are comfy jeans. There are work jeans, and there are going-out jeans. I could carry this comparison on for a while, but I think you get the idea.\u003c/p>\n\u003cp>What I'm saying is…sometimes you need a little butter comfort in your life. And sometimes you need pure, fresh, healthy, goodness. \u003c/p>\n\u003cp>So, what are you waiting for? \u003cem>Farsi una scorpacciata\u003c/em>! Quick, before it's too late!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Early-Girl-Tomato-Sauce-09.04.10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Early-Girl-Tomato-Sauce-09.04.10.jpg\" alt=\"Spaghetti with Early Girl Tomato Sauce\" title=\"Spaghetti with Early Girl Tomato Sauce\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-17189\">\u003c/a>\u003cbr>\n\u003cem>Spaghetti with Early Girl Tomato Sauce\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Early Girl Tomato Sauce\u003c/strong>\u003cbr>\n\u003cem>As Bay Area gourmands like to say, it's all about the ingredients. These dry-farmed Early Girl tomatoes are so intense and sweet, they make for an incredibly simple, utterly delicious tomato sauce. I've also been known to add a splash of cream at the end and turn this into Tomato Soup!\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough to coat ½ pound spaghetti\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nAbout 1 quart container of peeled Early Girl tomatoes *\u003cbr>\n1 clove garlic, minced\u003cbr>\n1 tablespoon sugar\u003cbr>\n1 tablespoon balsamic vinegar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tHeat up a tablespoon of olive oil in a saucepan and add the minced garlic. Sautee to soften the garlic, making sure not to brown/burn.\u003cbr>\n2.\tPuree the tomatoes in a blender or food processor\u003cbr>\n3.\tAdd the tomatoes, sugar, and balsamic vinegar to the saucepan. Let simmer until sauce thickens. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>* \u003cem>If you are working with fresh tomatoes, remove the skins by dropping the tomatoes in boiling water for 1 minute. Remove and run under cold water. You should then be able to easily peel the tomatoes. \u003c/em> \u003c/p>\n\n",
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"excerpt": " I have a confession to make: I've been on a bit of a tomato bender.\r\n\r\nI just can't help it. They are just so irresistible. I've been popping cherry tomatoes like pills, sneaking slices and dices of heirlooms into every meal, and lusting after Early Girls. I recently came across this Mario Batali clip, and learned that there is a word for my ailment. The Italians call it \u003cem>Scorpacciata\u003c/em>.",
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"description": " I have a confession to make: I've been on a bit of a tomato bender.\r\n\r\nI just can't help it. They are just so irresistible. I've been popping cherry tomatoes like pills, sneaking slices and dices of heirlooms into every meal, and lusting after Early Girls. I recently came across this Mario Batali clip, and learned that there is a word for my ailment. The Italians call it Scorpacciata.",
"title": "Tomatoes: An Addiction (Early Girl Tomato Sauce) | KQED",
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"headline": "Tomatoes: An Addiction (Early Girl Tomato Sauce)",
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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/IMG_9727.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9727.jpg\" alt=\"Early Girl Tomatoes\" title=\"Early Girl Tomatoes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17192\">\u003c/a>\u003cbr>\n\u003cem>24 lbs of Early Girl Tomatoes\u003c/em>\u003c/p>\n\u003cp>I have a confession to make: I've been on a bit of a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/13/14th-annual-kendall-jackson-heirloom-tomato-festival/\">tomato bender\u003c/a>. \u003c/p>\n\u003cp>I just can't help it. They are just so irresistible. I've been popping cherry tomatoes like pills, sneaking slices and dices of heirlooms into every meal, and lusting after \u003ca href=\"http://lickmyspoon.com/foodmusings/you-say-tomato-i-say-more-tomatoes/\">Early Girls\u003c/a>. \u003c/p>\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/thsTPNfKbRk'\n title='//www.youtube.com/embed/thsTPNfKbRk'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>I recently came across this \u003cstrong>Mario Batali\u003c/strong> clip, and learned that there is a word for my ailment. The Italians call it \u003cstrong>\u003cem>Scorpacciata\u003c/em>\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It means, essentially, a feeding frenzy…specifically, on something that is in season. In Batali's words, it's when something comes into season, and you \"go at it with a vengeance.\" You have it in every way that you can, you commit to it, you gorge on it, eating as much of it as possible, because in the real world, that one shining item is only available, in its prime deliciousness, for a small window of time.\u003c/p>\n\u003cp>Ah, see? The Italians have been doing it for so long, they have a whole word for it. That makes me feel better.\u003c/p>\n\u003cp>To help feed my feeding frenzy, I turned once again this year, to the \u003ca href=\"http://www.mariquita.com/events/BuyingClub.html\">Ladybug Truck\u003c/a>, Mariquita Farm's bulk buying club. I showed up early at the drop-off point (a.k.a. \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a>), and indulged in a lovely brunch al fresco to take the edge off.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/piccino-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/piccino-collage.jpg\" alt=\"Brunch at Piccino Cafe\" title=\"Brunch at Piccino Cafe\" width=\"500\" height=\"349\" class=\"alignnone size-full wp-image-17194\">\u003c/a>\u003cbr>\n\u003cem>Brunch at Piccino Cafe\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Roasted Fruit Bruschetta\u003c/strong> (chewy, crispy slices of house-made bread, slathered with honey butter and topped with roasted strawberries and pluots, basil, and a drizzle of crème fraiche) and \u003cstrong>Salsiccia Pizza\u003c/strong> (house-made sausage, red onions, mozzarella, topped with two perfectly soft-baked eggs) got me feeling pretty good.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9725.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9725.jpg\" alt=\"The Ladybug Truck\" title=\"The Ladybug Truck\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17191\">\u003c/a>\u003cbr>\n\u003cem>The Ladybug Truck\u003c/em>\u003c/p>\n\u003cp>And then my supplier came. Score. I procured my 24 pounds of Early Girl gold and got my canning underway. There is nothing in the world like pulling out a jar of canned fresh tomatoes in the dead of winter, and getting a little jolt of summer again. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9729.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9729.jpg\" alt=\"Peeled tomatoes\" title=\"Peeled tomatoes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17193\">\u003c/a>\u003cbr>\n\u003cem>Peeled tomatoes\u003c/em>\u003c/p>\n\u003cp>I couldn't wait to taste my loot and made a batch of sauce right away for that night's dinner. A simple and utterly satisfying meal of angel hair pasta and \u003cstrong>Early Girl Tomato Sauce\u003c/strong>. This sauce is made with four ingredients: peeled Early Girls, a clove of garlic, a spoonful of sugar, and a splash of balsamic vinegar. Cross my heart, that's all you need. And here's a secret: add a little cream at the end and you've got \u003cstrong>Tomato Soup\u003c/strong>!\u003c/p>\n\u003cp>You may recall another recipe for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/25/spaghetti-and-meatballs/\">Tomato (Butter) Sauce\u003c/a> I shared not long ago...well, I'm not saying that one tomato sauce is better than the other. I love them both the same, in different ways. Like jeans. There are skinny jeans, and there are comfy jeans. There are work jeans, and there are going-out jeans. I could carry this comparison on for a while, but I think you get the idea.\u003c/p>\n\u003cp>What I'm saying is…sometimes you need a little butter comfort in your life. And sometimes you need pure, fresh, healthy, goodness. \u003c/p>\n\u003cp>So, what are you waiting for? \u003cem>Farsi una scorpacciata\u003c/em>! Quick, before it's too late!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Early-Girl-Tomato-Sauce-09.04.10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Early-Girl-Tomato-Sauce-09.04.10.jpg\" alt=\"Spaghetti with Early Girl Tomato Sauce\" title=\"Spaghetti with Early Girl Tomato Sauce\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-17189\">\u003c/a>\u003cbr>\n\u003cem>Spaghetti with Early Girl Tomato Sauce\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Early Girl Tomato Sauce\u003c/strong>\u003cbr>\n\u003cem>As Bay Area gourmands like to say, it's all about the ingredients. These dry-farmed Early Girl tomatoes are so intense and sweet, they make for an incredibly simple, utterly delicious tomato sauce. I've also been known to add a splash of cream at the end and turn this into Tomato Soup!\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough to coat ½ pound spaghetti\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nAbout 1 quart container of peeled Early Girl tomatoes *\u003cbr>\n1 clove garlic, minced\u003cbr>\n1 tablespoon sugar\u003cbr>\n1 tablespoon balsamic vinegar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tHeat up a tablespoon of olive oil in a saucepan and add the minced garlic. Sautee to soften the garlic, making sure not to brown/burn.\u003cbr>\n2.\tPuree the tomatoes in a blender or food processor\u003cbr>\n3.\tAdd the tomatoes, sugar, and balsamic vinegar to the saucepan. Let simmer until sauce thickens. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>* \u003cem>If you are working with fresh tomatoes, remove the skins by dropping the tomatoes in boiling water for 1 minute. Remove and run under cold water. You should then be able to easily peel the tomatoes. \u003c/em> \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/24/2010/09/baklava.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/baklava.jpg\" alt=\"baklava\" title=\"baklava\" width=\"500\" height=\"338\" class=\"alignnone size-full wp-image-17141\">\u003c/a>\u003c/p>\n\u003cp>If the kleig lights circling out front didn't show you the way to the \u003ca href=\"http://www.stdemetrios.ca.goarch.org/festival.asp\">Contra Costa Festival of Greek Food & Wine\u003c/a> at St. Demetrios Greek Orthodox Church in Concord, the smell of spit-roasting lamb surely would. \u003c/p>\n\u003cp>Autumn, it seems, is the time for the Bay Area's moussaka-loving, retsina-toasting, fisherman-cap-wearing lovers of all things Greek to wander from booth to booth in church parking lots, dusting their shirtfronts with buttery shards of phyllo, munching souvlaki and sampling olive oils. \u003c/p>\n\u003cp>And while most street fairs start breaking down and sweeping up at 5 or 6 pm, the Greeks keep partying through dinnertime and beyond. At 9:30 last night in Concord, you could still get a paper plate of baklava or syrup-drenched loukoumas, a glass of red wine, a lamb sandwich or some garlicky Greek potatoes. The band was still playing, and a loose circle of dancers, hands joined, were revolving around the floor. Someone was doing a brisk business in glow-stick light sabers, seen waving from the hand of every child under 10. \u003c/p>\n\u003cp>There were tchotchkes for sale, carved wooden items, bits of painted pottery, t-shirts, the ubiquitous Zorba-style black fisherman's caps, but, judging by the vast sea of white plastic tables set up under the tent, food (and wine) was the point here. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A whole lamb was roasting on a spit next to one booth, ready to be turned into plates of lamb, lamb sandwiches, lamb dinners with rice and salad. There were booths for fried calamari, for gyros, for souvlaki on a stick. Several bars offered a selection of Greek wines, along with a few local wines made by Greeks. Made from the Assyritko grape, the Hatziyiannis white wine from Santorini was beautifully golden, with notes of honeysuckle and peaches. \u003c/p>\n\u003cp>The place to get the real deal, though, was inside, where the ladies of Philoptochos, the church's good-works organization, were earning their place in heaven by dishing out generous platefuls of roast lamb, moussaka, pastitsio (baked macaroni), baked chicken, stuffed eggplant, stuffed peppers, dolmas (stuffed grape leaves), green beans with tomato, and more. For under twenty bucks, we got a cup of feta cubes, a cup of kalamata olives, a hefty square of moussaka, cinnamon-scented ground beef layered with eggplant and potatoes under a thick layer of creamy bechamel sauce, some sesame bread, and an enormous lamb shank braised with tomato. \u003c/p>\n\u003cp>We cleaned up the moussaka, feta, and olives in no time; the lamb shank we picked at, then realized that what it really needed was to go home with us, destined to be the centerpiece of a thrown-together rainy-day soup. The next day, into the pot it went, with sauteed onions, celery, carrots, and garlic, some tomatoes from the garden, sage and thyme, some soaked and parboiled white beans, a few chunks of potato, a glug of wine and just enough water to cover. A long, slow simmer, and last night's dinner becomes tonight's, and probably tomorrow's, too. \u003c/p>\n\u003cp>As we paid for our plate, I asked the woman making change if all the food was made here. Oh yes, she told me, they've been working for months, chopping, cooking, and freezing. It's the church's 32nd annual festival, and by now they've got it down. \"I call us the YaYa Sisterhood, you know, because \"yaya\" means grandmother in Greek,\" she said. \u003c/p>\n\u003cp>Over at the pastry stall, we hear the same thing: all volunteers, working for months. I ask the woman handing us our baklava and kataifi if she was one of the bakers. \"No, I'm a runner!\" she laughed. \"The bakers are these 85-year-old women. I call them 'the machines'--their hands move boom-boom-boom, so fast! Me, I run for them--I run to get the butter, I run to put the trays in the oven, I run to take them out. It's exhausting, but it's easier.\" She's working on her own baklava, though. First try, the nuts--too big. Second try--too small. So she's getting up her courage for round three, sure to be the charm. \u003c/p>\n\u003cp>Now, I don't know if my own baklava would pass the yaya test, but I can tell that there's nothing like freshly made baklava, made with lots of nuts, honey, and butter, the pastry crackling and shiny with syrup infused with cinnamon or orange. \u003c/p>\n\u003cp>The best way to get the consistency of the nuts right is to chop them by hand, handful by handful, on a heavy cutting board with a big knife. You want them rough and nubbly, and even one pulse too many in the food processor will turn them to powder. If you don't already have a pastry brush, get one before you start. There's a lot of buttering that needs to happen, and while you could use your fingertips or the back of a spoon in a pinch, a pastry brush is neater and does a much more consistent job. \u003c/p>\n\u003cp>\u003cstrong>Baklava\u003c/strong>\u003c/p>\n\u003cp>The trick to getting the perfect balance of sticky and crisp (rather than stolid and soggy) is to have the syrup and pastry at opposite temperatures when they meet. Either pour hot syrup over cold pastry, or pour cold syrup over hot pastry. Let the syrup soak into the pastry for a few hours before serving. The baklava is best on the day it's made, but it will keep for a few days, if you can possibly resist it for that long.\u003c/p>\n\u003cp>You can find frozen phyllo dough in the freezer aisle of most supermarkets, usually next to the puff pastry and frozen cakes. Let it defrost a little before you use it. Unroll the sheets carefully, and always keep a clean, barely damp dishtowel draped over the sheets while you're using them, to keep them from drying out and becoming crackly and hard to use. \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\nFor pastry:\u003cbr>\n2 1/2 cups walnuts, almonds, and/or pistachios, or a combination, finely chopped\u003cbr>\n2 tablespoons sugar\u003cbr>\n2 tablespoons honey\u003cbr>\npinch salt\u003cbr>\n\u003cem>One\u003c/em> of the following flavorings: 1 tsp grated orange or lemon peel and 1/2 teaspoon ground cardamom; 1 teaspoon cinnamon and a pinch of ground cloves; 1 teaspoon rosewater; 1 teaspoon orange-flower water\u003c/p>\n\u003cp>1/2 lb phyllo dough (half a standard package)\u003cbr>\n1/2 cup butter, melted\u003c/p>\n\u003cp>Syrup:\u003cbr>\n1/3 cup sugar\u003cbr>\n1/2 cup honey\u003cbr>\n2 tsp lemon juice\u003cbr>\n1/3 cup water\u003cbr>\n\u003cem>One\u003c/em> of the following flavorings: 1 tablespoon grated orange rind; 1 cinnamon stick; 1 tablespoon rosewater or orange-flower water\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 325F. Lightly grease an 8-by-8-inch baking pan. \u003c/p>\n\u003cp>2. In a small bowl, mix nuts, honey, sugar, salt, and your choice of flavoring. \u003c/p>\n\u003cp>3. Unfold phyllo dough and trim into 8-by-8-inch squares. Spread a sheet over the bottom of the baking pan. Using a pastry brush, lightly brush sheet with melted butter. Repeat with 5 more sheets, lightly buttering each sheet before adding the next. \u003c/p>\n\u003cp>4. Spread half of the nut mixture over the top phyllo sheet in the pan. Top with another four sheets, lightly buttering each sheet before adding the next. Rewarm melted butter slightly if it gets too thick. \u003c/p>\n\u003cp>5. Spread remaining nut mixture over the top phyllo sheet. Top with another 6 sheets, lightly buttering each sheet before adding the next. Lightly butter the top sheet. \u003c/p>\n\u003cp>6. Using a sharp knife, make four equal vertical cuts (about 1 1/2 inches apart) through the top layer of pastry. Then, make eight equally-spaced diagonal cuts (about 1 inch apart) across these strips to form 18 diamond shapes. There will be a few triangular pieces left over along the edges --perfect for the cook to snack on before serving!\u003c/p>\n\u003cp>7. Bake for 30 to 35 minutes, until pastry is crisp and pale golden. \u003c/p>\n\u003cp>8. While pastry is baking, make the syrup. In a small, heavy-bottomed pan, bring sugar, honey, water, and lemon juice to a boil. Keep a close eye on it, as it will tend to froth and foam up. Add orange rind or cinnamon stick if using. Over low heat, simmer for 5 minutes until syrup has thickened slightly. Remove from heat. If using rosewater or orange-flower water, add now. Pour into a pitcher and let cool.\u003c/p>\n\u003cp>9. When pastry is baked, pour cooled syrup over hot pastry. Alternately, let pastry cool to room temperature. Reheat syrup to almost boiling, then pour hot syrup over cooled pasty. You may not need all the syrup; you want the pastry to be glossy and sticky but not drowned. \u003c/p>\n\u003cp>10. Following the previously made cuts, cut the pastry all the way through into diamonds. Let syrup soak in for at least 3 hours before serving. \u003c/p>\n\u003cp>\u003cem>The \u003ca href=\"http://www.stdemetrios.ca.goarch.org/festival.asp\">Contra Costa Festival of Greek Food & Wine\u003c/a> continues through Sunday at the St. Demetrios Greek Orthodox Church, 1955 Kirker Pass Road, Concord, across from the Concord Pavilion. Sat., 9/18, Noon-11pm; Sun., 9/19, noon-8pm. Admission $5 adults, $3 seniors (55+), children under 12 free. \u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In San Francisco, the Annunciation Cathedral at 245 Valencia St will be hosting its annual \u003ca href=\"http://www.annunciation.org/about/festival-2010/print-admission-ticket-festival-2010/\">A Taste of Greece\u003c/a> festival Sept. 24-26th. Fri., 9/24, 11am-10pm; Sat., 9/25, 11am-10pm; 12pm-9pm. \u003c/p>\n\n",
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"excerpt": "If the kleig lights circling out front didn't show you the way to the \u003cem>Contra Costa Festival of Greek Food & Wine\u003c/em> at St. Demetrios Greek Orthodox Church in Concord, the smell of spit-roasting lamb surely would. Baklava recipe included.",
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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/baklava.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/baklava.jpg\" alt=\"baklava\" title=\"baklava\" width=\"500\" height=\"338\" class=\"alignnone size-full wp-image-17141\">\u003c/a>\u003c/p>\n\u003cp>If the kleig lights circling out front didn't show you the way to the \u003ca href=\"http://www.stdemetrios.ca.goarch.org/festival.asp\">Contra Costa Festival of Greek Food & Wine\u003c/a> at St. Demetrios Greek Orthodox Church in Concord, the smell of spit-roasting lamb surely would. \u003c/p>\n\u003cp>Autumn, it seems, is the time for the Bay Area's moussaka-loving, retsina-toasting, fisherman-cap-wearing lovers of all things Greek to wander from booth to booth in church parking lots, dusting their shirtfronts with buttery shards of phyllo, munching souvlaki and sampling olive oils. \u003c/p>\n\u003cp>And while most street fairs start breaking down and sweeping up at 5 or 6 pm, the Greeks keep partying through dinnertime and beyond. At 9:30 last night in Concord, you could still get a paper plate of baklava or syrup-drenched loukoumas, a glass of red wine, a lamb sandwich or some garlicky Greek potatoes. The band was still playing, and a loose circle of dancers, hands joined, were revolving around the floor. Someone was doing a brisk business in glow-stick light sabers, seen waving from the hand of every child under 10. \u003c/p>\n\u003cp>There were tchotchkes for sale, carved wooden items, bits of painted pottery, t-shirts, the ubiquitous Zorba-style black fisherman's caps, but, judging by the vast sea of white plastic tables set up under the tent, food (and wine) was the point here. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A whole lamb was roasting on a spit next to one booth, ready to be turned into plates of lamb, lamb sandwiches, lamb dinners with rice and salad. There were booths for fried calamari, for gyros, for souvlaki on a stick. Several bars offered a selection of Greek wines, along with a few local wines made by Greeks. Made from the Assyritko grape, the Hatziyiannis white wine from Santorini was beautifully golden, with notes of honeysuckle and peaches. \u003c/p>\n\u003cp>The place to get the real deal, though, was inside, where the ladies of Philoptochos, the church's good-works organization, were earning their place in heaven by dishing out generous platefuls of roast lamb, moussaka, pastitsio (baked macaroni), baked chicken, stuffed eggplant, stuffed peppers, dolmas (stuffed grape leaves), green beans with tomato, and more. For under twenty bucks, we got a cup of feta cubes, a cup of kalamata olives, a hefty square of moussaka, cinnamon-scented ground beef layered with eggplant and potatoes under a thick layer of creamy bechamel sauce, some sesame bread, and an enormous lamb shank braised with tomato. \u003c/p>\n\u003cp>We cleaned up the moussaka, feta, and olives in no time; the lamb shank we picked at, then realized that what it really needed was to go home with us, destined to be the centerpiece of a thrown-together rainy-day soup. The next day, into the pot it went, with sauteed onions, celery, carrots, and garlic, some tomatoes from the garden, sage and thyme, some soaked and parboiled white beans, a few chunks of potato, a glug of wine and just enough water to cover. A long, slow simmer, and last night's dinner becomes tonight's, and probably tomorrow's, too. \u003c/p>\n\u003cp>As we paid for our plate, I asked the woman making change if all the food was made here. Oh yes, she told me, they've been working for months, chopping, cooking, and freezing. It's the church's 32nd annual festival, and by now they've got it down. \"I call us the YaYa Sisterhood, you know, because \"yaya\" means grandmother in Greek,\" she said. \u003c/p>\n\u003cp>Over at the pastry stall, we hear the same thing: all volunteers, working for months. I ask the woman handing us our baklava and kataifi if she was one of the bakers. \"No, I'm a runner!\" she laughed. \"The bakers are these 85-year-old women. I call them 'the machines'--their hands move boom-boom-boom, so fast! Me, I run for them--I run to get the butter, I run to put the trays in the oven, I run to take them out. It's exhausting, but it's easier.\" She's working on her own baklava, though. First try, the nuts--too big. Second try--too small. So she's getting up her courage for round three, sure to be the charm. \u003c/p>\n\u003cp>Now, I don't know if my own baklava would pass the yaya test, but I can tell that there's nothing like freshly made baklava, made with lots of nuts, honey, and butter, the pastry crackling and shiny with syrup infused with cinnamon or orange. \u003c/p>\n\u003cp>The best way to get the consistency of the nuts right is to chop them by hand, handful by handful, on a heavy cutting board with a big knife. You want them rough and nubbly, and even one pulse too many in the food processor will turn them to powder. If you don't already have a pastry brush, get one before you start. There's a lot of buttering that needs to happen, and while you could use your fingertips or the back of a spoon in a pinch, a pastry brush is neater and does a much more consistent job. \u003c/p>\n\u003cp>\u003cstrong>Baklava\u003c/strong>\u003c/p>\n\u003cp>The trick to getting the perfect balance of sticky and crisp (rather than stolid and soggy) is to have the syrup and pastry at opposite temperatures when they meet. Either pour hot syrup over cold pastry, or pour cold syrup over hot pastry. Let the syrup soak into the pastry for a few hours before serving. The baklava is best on the day it's made, but it will keep for a few days, if you can possibly resist it for that long.\u003c/p>\n\u003cp>You can find frozen phyllo dough in the freezer aisle of most supermarkets, usually next to the puff pastry and frozen cakes. Let it defrost a little before you use it. Unroll the sheets carefully, and always keep a clean, barely damp dishtowel draped over the sheets while you're using them, to keep them from drying out and becoming crackly and hard to use. \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\nFor pastry:\u003cbr>\n2 1/2 cups walnuts, almonds, and/or pistachios, or a combination, finely chopped\u003cbr>\n2 tablespoons sugar\u003cbr>\n2 tablespoons honey\u003cbr>\npinch salt\u003cbr>\n\u003cem>One\u003c/em> of the following flavorings: 1 tsp grated orange or lemon peel and 1/2 teaspoon ground cardamom; 1 teaspoon cinnamon and a pinch of ground cloves; 1 teaspoon rosewater; 1 teaspoon orange-flower water\u003c/p>\n\u003cp>1/2 lb phyllo dough (half a standard package)\u003cbr>\n1/2 cup butter, melted\u003c/p>\n\u003cp>Syrup:\u003cbr>\n1/3 cup sugar\u003cbr>\n1/2 cup honey\u003cbr>\n2 tsp lemon juice\u003cbr>\n1/3 cup water\u003cbr>\n\u003cem>One\u003c/em> of the following flavorings: 1 tablespoon grated orange rind; 1 cinnamon stick; 1 tablespoon rosewater or orange-flower water\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 325F. Lightly grease an 8-by-8-inch baking pan. \u003c/p>\n\u003cp>2. In a small bowl, mix nuts, honey, sugar, salt, and your choice of flavoring. \u003c/p>\n\u003cp>3. Unfold phyllo dough and trim into 8-by-8-inch squares. Spread a sheet over the bottom of the baking pan. Using a pastry brush, lightly brush sheet with melted butter. Repeat with 5 more sheets, lightly buttering each sheet before adding the next. \u003c/p>\n\u003cp>4. Spread half of the nut mixture over the top phyllo sheet in the pan. Top with another four sheets, lightly buttering each sheet before adding the next. Rewarm melted butter slightly if it gets too thick. \u003c/p>\n\u003cp>5. Spread remaining nut mixture over the top phyllo sheet. Top with another 6 sheets, lightly buttering each sheet before adding the next. Lightly butter the top sheet. \u003c/p>\n\u003cp>6. Using a sharp knife, make four equal vertical cuts (about 1 1/2 inches apart) through the top layer of pastry. Then, make eight equally-spaced diagonal cuts (about 1 inch apart) across these strips to form 18 diamond shapes. There will be a few triangular pieces left over along the edges --perfect for the cook to snack on before serving!\u003c/p>\n\u003cp>7. Bake for 30 to 35 minutes, until pastry is crisp and pale golden. \u003c/p>\n\u003cp>8. While pastry is baking, make the syrup. In a small, heavy-bottomed pan, bring sugar, honey, water, and lemon juice to a boil. Keep a close eye on it, as it will tend to froth and foam up. Add orange rind or cinnamon stick if using. Over low heat, simmer for 5 minutes until syrup has thickened slightly. Remove from heat. If using rosewater or orange-flower water, add now. Pour into a pitcher and let cool.\u003c/p>\n\u003cp>9. When pastry is baked, pour cooled syrup over hot pastry. Alternately, let pastry cool to room temperature. Reheat syrup to almost boiling, then pour hot syrup over cooled pasty. You may not need all the syrup; you want the pastry to be glossy and sticky but not drowned. \u003c/p>\n\u003cp>10. Following the previously made cuts, cut the pastry all the way through into diamonds. Let syrup soak in for at least 3 hours before serving. \u003c/p>\n\u003cp>\u003cem>The \u003ca href=\"http://www.stdemetrios.ca.goarch.org/festival.asp\">Contra Costa Festival of Greek Food & Wine\u003c/a> continues through Sunday at the St. Demetrios Greek Orthodox Church, 1955 Kirker Pass Road, Concord, across from the Concord Pavilion. Sat., 9/18, Noon-11pm; Sun., 9/19, noon-8pm. Admission $5 adults, $3 seniors (55+), children under 12 free. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In San Francisco, the Annunciation Cathedral at 245 Valencia St will be hosting its annual \u003ca href=\"http://www.annunciation.org/about/festival-2010/print-admission-ticket-festival-2010/\">A Taste of Greece\u003c/a> festival Sept. 24-26th. Fri., 9/24, 11am-10pm; Sat., 9/25, 11am-10pm; 12pm-9pm. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How to Cook a Rotisserie Chicken",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/chickens-on-the-rotisserie-spit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/chickens-on-the-rotisserie-spit.jpg\" alt=\"chickens on the rotisserie spit\" title=\"chickens on the rotisserie spit\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-17059\">\u003c/a>\u003c/p>\n\u003cp>I have a new favorite way to cook chicken. I know. I know. How many \"new\" ways are there to cook the most commonly-eaten poultry in America? You've had it all, right? From roasted, fried, and sauteed to stewed with dumplings, baked with sauces and turned into soup. But how about slowly cooked on a rotisserie -- at home?\u003c/p>\n\u003cp>Yes. At home. I'm not talking about buying one of those birds encased in a plastic shield at the grocery store -- the ones that were supposedly cooked on a rotisserie earlier that day -- but really… who knows when they were roasted? I mean preparing a chicken that you cook in your backyard or on a deck -- slowly with the seasonings you like. What I want you to do is take your chicken right off the spit with your own hands and then eat it while it's hot and juicy. Sounds primal but delectable, right? \u003c/p>\n\u003cp>A couple of years back I gave my husband a rotisserie attachment for our grill and although we've used it a few times, we've amazingly never thought to barbecue chicken with it. But this Labor Day, our poultry world was turned upside down. We were having guests over so we wanted to try something special. My mom was staying with us, but because she's watching her cholesterol we wanted to grill something healthier than the ribs I had been originally contemplating. While Mom and I chatted with my favorite butcher Phil, I caught a glimpse of the beautiful chickens in the refrigerator case -- big and plump organic birds from Sonoma County -- and immediately bought two for our holiday barbecue. \u003c/p>\n\u003cp>Normally I would \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/03/go-retro-bake-a-whole-chicken/\">bake my chicken\u003c/a>, but as Labor Day was one of the only warm days of the summer, I rejected this idea. I wanted to be outside. I suddenly remembered the rotisserie spear hanging in the broom closet (yes, that's where we keep it). I then brined my birds and followed this up with a nice olive oil, lemon zest, garlic and herb marinade. The next day we were ready to go.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Love-that-drumstick.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Love-that-drumstick.jpg\" alt=\"Love that drumstick\" title=\"Love that drumstick\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-17061\">\u003c/a>\u003c/p>\n\u003cp>Once those chickens roasted on the rotisserie in our grill for an hour and a half, they were perfect. There's something about the rotisserie that is just right for cooking chickens. You get that great caramelized grill flavor, but without the risk of drying out the meat. All that spinning on the rotisserie spit seemed to melt the marinade into the chicken, heightening the flavors and making it succulent and moist. My only regret is that I didn't stick a pan of potatoes underneath to catch those amazingly delicious juices that slowly drip drip drip while the bird cooks. I'll be sure to do this next time.\u003c/p>\n\u003cp>Following are some general directions for cooking a chicken on a rotisserie spit. These are more guidelines than an actual recipe because using the rotisserie is not an exact science. There is so much that could vary the outcome, from the weight and number of the chickens, to whether you brined the birds or not. But don't panic. If you just check on your chickens after about a half hour, you should easily be able to see when they're cooked through. Just be sure to use an instant read thermometer to double check and then you're good to go.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/rotisserie-chicken.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/rotisserie-chicken.jpg\" alt=\"rotisserie chicken\" title=\"rotisserie chicken\" width=\"400\" height=\"412\" class=\"alignnone size-full wp-image-17060\">\u003c/a>\u003cbr>\n\u003cstrong>\u003cbr>\nGeneral Guidelines for Making Rotisserie Chicken\u003c/strong>\u003cbr>\n1. Brine and marinate chickens the day before cooking. Use whatever marinade you like best. I am partial to mixing olive oil with lemon zest and juice, crushed garlic and fresh herbs.\u003c/p>\n\u003cp>2. BEFORE you heat the grill, remove the grates and heating elements from the barbecue so you'll have enough room for the chicken to spin.\u003c/p>\n\u003cp>3. When ready to cook, heat grill to 350 - 400 degrees. Don't heat it all the way up or it will dry out the chicken.\u003c/p>\n\u003cp>4. Place marinated chicken onto the rotisserie spit (using the directions that come with the attachment) and place in the grill. Turn motor on and grill for 30-40 minutes. \u003c/p>\n\u003cp>5. Check on chicken to see how it's doing, but don't leave the cover raised for long. When the chicken is cooked through (about 1 hour for one 4 lb bird or 1 1/2 hours for two chickens), turn off motor and remove chickens from the spit CAREFULLY making sure not to burn yourself.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Let chickens sit for about five minutes and then carve.\u003c/p>\n\n",
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"excerpt": "I'm not talking about buying one of those birds encased in a plastic shield at the grocery store -- the ones that were supposedly cooked on a rotisserie earlier that day -- but really… who knows when it was roasted? I mean preparing a chicken that you cook in your backyard or on a deck -- slowly with the seasonings you like. I'm talking about taking the chicken off the spit with your own hands and then eating it while it's hot and juicy. Sounds primal but delectable, right? ",
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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/chickens-on-the-rotisserie-spit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/chickens-on-the-rotisserie-spit.jpg\" alt=\"chickens on the rotisserie spit\" title=\"chickens on the rotisserie spit\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-17059\">\u003c/a>\u003c/p>\n\u003cp>I have a new favorite way to cook chicken. I know. I know. How many \"new\" ways are there to cook the most commonly-eaten poultry in America? You've had it all, right? From roasted, fried, and sauteed to stewed with dumplings, baked with sauces and turned into soup. But how about slowly cooked on a rotisserie -- at home?\u003c/p>\n\u003cp>Yes. At home. I'm not talking about buying one of those birds encased in a plastic shield at the grocery store -- the ones that were supposedly cooked on a rotisserie earlier that day -- but really… who knows when they were roasted? I mean preparing a chicken that you cook in your backyard or on a deck -- slowly with the seasonings you like. What I want you to do is take your chicken right off the spit with your own hands and then eat it while it's hot and juicy. Sounds primal but delectable, right? \u003c/p>\n\u003cp>A couple of years back I gave my husband a rotisserie attachment for our grill and although we've used it a few times, we've amazingly never thought to barbecue chicken with it. But this Labor Day, our poultry world was turned upside down. We were having guests over so we wanted to try something special. My mom was staying with us, but because she's watching her cholesterol we wanted to grill something healthier than the ribs I had been originally contemplating. While Mom and I chatted with my favorite butcher Phil, I caught a glimpse of the beautiful chickens in the refrigerator case -- big and plump organic birds from Sonoma County -- and immediately bought two for our holiday barbecue. \u003c/p>\n\u003cp>Normally I would \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/03/go-retro-bake-a-whole-chicken/\">bake my chicken\u003c/a>, but as Labor Day was one of the only warm days of the summer, I rejected this idea. I wanted to be outside. I suddenly remembered the rotisserie spear hanging in the broom closet (yes, that's where we keep it). I then brined my birds and followed this up with a nice olive oil, lemon zest, garlic and herb marinade. The next day we were ready to go.\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/Love-that-drumstick.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Love-that-drumstick.jpg\" alt=\"Love that drumstick\" title=\"Love that drumstick\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-17061\">\u003c/a>\u003c/p>\n\u003cp>Once those chickens roasted on the rotisserie in our grill for an hour and a half, they were perfect. There's something about the rotisserie that is just right for cooking chickens. You get that great caramelized grill flavor, but without the risk of drying out the meat. All that spinning on the rotisserie spit seemed to melt the marinade into the chicken, heightening the flavors and making it succulent and moist. My only regret is that I didn't stick a pan of potatoes underneath to catch those amazingly delicious juices that slowly drip drip drip while the bird cooks. I'll be sure to do this next time.\u003c/p>\n\u003cp>Following are some general directions for cooking a chicken on a rotisserie spit. These are more guidelines than an actual recipe because using the rotisserie is not an exact science. There is so much that could vary the outcome, from the weight and number of the chickens, to whether you brined the birds or not. But don't panic. If you just check on your chickens after about a half hour, you should easily be able to see when they're cooked through. Just be sure to use an instant read thermometer to double check and then you're good to go.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/rotisserie-chicken.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/rotisserie-chicken.jpg\" alt=\"rotisserie chicken\" title=\"rotisserie chicken\" width=\"400\" height=\"412\" class=\"alignnone size-full wp-image-17060\">\u003c/a>\u003cbr>\n\u003cstrong>\u003cbr>\nGeneral Guidelines for Making Rotisserie Chicken\u003c/strong>\u003cbr>\n1. Brine and marinate chickens the day before cooking. Use whatever marinade you like best. I am partial to mixing olive oil with lemon zest and juice, crushed garlic and fresh herbs.\u003c/p>\n\u003cp>2. BEFORE you heat the grill, remove the grates and heating elements from the barbecue so you'll have enough room for the chicken to spin.\u003c/p>\n\u003cp>3. When ready to cook, heat grill to 350 - 400 degrees. Don't heat it all the way up or it will dry out the chicken.\u003c/p>\n\u003cp>4. Place marinated chicken onto the rotisserie spit (using the directions that come with the attachment) and place in the grill. Turn motor on and grill for 30-40 minutes. \u003c/p>\n\u003cp>5. Check on chicken to see how it's doing, but don't leave the cover raised for long. When the chicken is cooked through (about 1 hour for one 4 lb bird or 1 1/2 hours for two chickens), turn off motor and remove chickens from the spit CAREFULLY making sure not to burn yourself.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Let chickens sit for about five minutes and then carve.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Making Apple Butter",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/apples1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/apples1.jpg\" alt=\"apples\" title=\"apples\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-16926\">\u003c/a>\u003c/p>\n\u003cp>Against all odds and the forewarning of my arborist, my apple tree is alive. I can't tell you how happy this makes me. When I was told three years ago that I needed to cut down my tree because it had fire blight, an invasive disease that would kill the bark and limbs of the plant, I was more than sad. To some, an apple tree is just another plant in their yard, but to me, my apple tree meant (and still means) much more. \u003c/p>\n\u003cp>I love my apple tree. Obviously, there are the crisp fresh apples it produces, which I am very fond of. From fresh apple pies and \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/09/apple-cake/\">cakes\u003c/a> to apple syrup and butter, I have tried to make the most of the fruit my tree ekes out each year. Yet even without the fruit I would still love the blossoms that seem to abruptly arrive in a burst of pink each spring, and the family of birds that nests there -- just outside my family room window. I love the shady patio that is protected from the mid-day sun by those craggy limbs full of green leaves and the privacy they provide from my neighbor's yard. My tree also reminds me that apples are not all Fuji, Braeburn, and Granny Smith. You see the apples that grow on my tree seem to be some sort of heirloom variety that is not sold in stores. These trees appear on almost every lot in my neighborhood, but I've never seen apples like them in grocery stores or farmers' markets. My neighborhood is old (coming up on 100 years) and who knows when these trees were planted. I'm guessing in the 70s, but maybe the seeds that started them were here earlier. Who knows. Both the time when they were planted and the name of this apple seem to be a mystery, yet what is evident is the presence of this forgotten varietal.\u003c/p>\n\u003cp>Yes, I can get very sentimental about my tree.\u003c/p>\n\u003cp>So this year, instead of mourning the loss of my tree -- as I've been expecting to do for quite a while now -- I instead happily made my yearly supply of apple butter. Although this jam takes hours to simmer, the preparation is really quite simple. Apples are full of natural pectin, so you never have to worry about it setting or firming up. Just peel, core, chop, cook and can.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ever since my tree got its death sentence, I've really grown to appreciate everything about it. When I sit in its shade, I enjoy the cool breeze a little more, and when I take a bite of apple butter I taste the sweet caramelized flavors more intently. It's a good reminder to appreciate what you have, when you have it, because you just never know, from season to season, what will be left behind.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/apple-butter-on-an-english-muffin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/apple-butter-on-an-english-muffin.jpg\" alt=\"apple butter on an english muffin\" title=\"apple butter on an english muffin\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16929\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Apple Butter\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> enough for 8 jars\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 quarts cored, peeled and chopped apples\u003cbr>\n2 cups apple cider\u003cbr>\n2 cups sugar\u003cbr>\n1/2 tsp ground cinnamon\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cstrong>\u003c/strong>\u003cbr>\nPut all ingredients in a large pot and bring to a boil. Immediately lower heat and simmer for 5-7 hours. Can or freeze.\u003c/p>\n\n",
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"excerpt": "So this year, instead of mourning the loss of my tree -- as I've been expecting to do for quite a while now -- I instead happily made my yearly supply of apple butter. Although this jam takes hours to simmer, the preparation is really quite simple. Apples are full of natural pectin, so you never have to worry about it setting or firming up. Just peel, core, chop, cook and can.",
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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/apples1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/apples1.jpg\" alt=\"apples\" title=\"apples\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-16926\">\u003c/a>\u003c/p>\n\u003cp>Against all odds and the forewarning of my arborist, my apple tree is alive. I can't tell you how happy this makes me. When I was told three years ago that I needed to cut down my tree because it had fire blight, an invasive disease that would kill the bark and limbs of the plant, I was more than sad. To some, an apple tree is just another plant in their yard, but to me, my apple tree meant (and still means) much more. \u003c/p>\n\u003cp>I love my apple tree. Obviously, there are the crisp fresh apples it produces, which I am very fond of. From fresh apple pies and \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/09/apple-cake/\">cakes\u003c/a> to apple syrup and butter, I have tried to make the most of the fruit my tree ekes out each year. Yet even without the fruit I would still love the blossoms that seem to abruptly arrive in a burst of pink each spring, and the family of birds that nests there -- just outside my family room window. I love the shady patio that is protected from the mid-day sun by those craggy limbs full of green leaves and the privacy they provide from my neighbor's yard. My tree also reminds me that apples are not all Fuji, Braeburn, and Granny Smith. You see the apples that grow on my tree seem to be some sort of heirloom variety that is not sold in stores. These trees appear on almost every lot in my neighborhood, but I've never seen apples like them in grocery stores or farmers' markets. My neighborhood is old (coming up on 100 years) and who knows when these trees were planted. I'm guessing in the 70s, but maybe the seeds that started them were here earlier. Who knows. Both the time when they were planted and the name of this apple seem to be a mystery, yet what is evident is the presence of this forgotten varietal.\u003c/p>\n\u003cp>Yes, I can get very sentimental about my tree.\u003c/p>\n\u003cp>So this year, instead of mourning the loss of my tree -- as I've been expecting to do for quite a while now -- I instead happily made my yearly supply of apple butter. Although this jam takes hours to simmer, the preparation is really quite simple. Apples are full of natural pectin, so you never have to worry about it setting or firming up. Just peel, core, chop, cook and can.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ever since my tree got its death sentence, I've really grown to appreciate everything about it. When I sit in its shade, I enjoy the cool breeze a little more, and when I take a bite of apple butter I taste the sweet caramelized flavors more intently. It's a good reminder to appreciate what you have, when you have it, because you just never know, from season to season, what will be left behind.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/apple-butter-on-an-english-muffin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/apple-butter-on-an-english-muffin.jpg\" alt=\"apple butter on an english muffin\" title=\"apple butter on an english muffin\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16929\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Apple Butter\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> enough for 8 jars\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 quarts cored, peeled and chopped apples\u003cbr>\n2 cups apple cider\u003cbr>\n2 cups sugar\u003cbr>\n1/2 tsp ground cinnamon\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cstrong>\u003c/strong>\u003cbr>\nPut all ingredients in a large pot and bring to a boil. Immediately lower heat and simmer for 5-7 hours. Can or freeze.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bridal Shower Menu & Pineapple-Mango Salsa",
"title": "Bridal Shower Menu & Pineapple-Mango Salsa",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9418.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9418.jpg\" alt=\"Pineapple-Mango Salsa\" title=\"Pineapple-Mango Salsa\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16899\">\u003c/a>\u003cbr>\n\u003cem>Pineapple-Mango Salsa\u003c/em>\u003c/p>\n\u003cp>A few weeks ago, my mom and I enlisted the help of my big brother to assist in putting together the menu for my bridal shower luncheon. I requested lots of fruit and veggies, easy finger foods, and minimal use of the oven. If I do say so myself, we ended up with a lovely \u003cstrong>Bridal Shower Menu\u003c/strong>: \u003c/p>\n\u003cp>•\tVeggie Crudite\u003cbr>\n•\tChips & Dips (\u003cstrong>Pineapple-Mango Salsa\u003c/strong>, French Onion Dip, Pepperoni Dip, and Avocado Mousse)\u003cbr>\n•\tCrostini with Lemon Mascarpone spread and Roasted Red Peppers\u003cbr>\n•\t\u003ca href=\"http://www.101cookbooks.com/archives/000283.html\">Heirloom Tomato Tart in a Parmesan Crust\u003c/a>\u003cbr>\n•\tAntipasto Misto of Grilled Zucchini, Portobello Mushrooms, and Eggplant\u003cbr>\n•\tPesto Shrimp and Cherry Tomato Kebabs\u003cbr>\n•\t\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/07/wheat-berry-salad-with-cranberries-green-onion-and-feta/\">Wheat Berry Salad\u003c/a>\u003cbr>\n•\tChicken Orzo Salad\u003cbr>\n•\tItalian Sausage and Eggplant Baked Rigatoni\u003cbr>\n•\tRoasted Pork Tenderloin\u003c/p>\n\u003cp>To drink we had \u003ca href=\"http://www.food52.com/blog/779_watermelon_meet_lemonade?utm_source=MadMimi&utm_medium=email&utm_content=Memorial+Day+Inspiration+%7C+Watermelonade+%7C+Potluck+in+Central+Park+%7C+Picnic+Ros%C3%A9&utm_campaign=food52+newsletter+5_30_10&utm_term=refreshing%2Bpink%2Bdrink\">Watermelonade\u003c/a> and White Sangria with Strawberries, Peaches, and Mango.\u003c/p>\n\u003cp>And dessert. Don't even get me started! My mom made her famous Flan, full of deep, caramel flavor, we also had a rich Dark Chocolate Cake glistening with ganache, Pineapple Angel Food Cake, a Nectarine-Allspice Cake, and my favorite, a Frangipane Tart with Poached Pears that my Auntie Betsy made. Uh…so much for wedding diet.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Bridal-Shower-8.14.10-151.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Bridal-Shower-8.14.10-151.jpg\" alt=\"Making salsa\" title=\"Making salsa\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-16896\">\u003c/a>\u003cbr>\n\u003cem>Big Bro Salsa-Making\u003c/em>\u003c/p>\n\u003cp>Today, I thought I'd share the stellar \u003cstrong>Pineapple-Mango Salsa\u003c/strong> my Big Brother T whipped up. This easy recipe for fancy-pants salsa is a keeper. First of all, it is just so pretty looking with all the bright, summery colors of the fruits and veggies. Secondly, the flavor is a knockout. Bright and fresh, it's amazing that all you really need is that citrusy lime flavor to really bring out the best in these ingredients. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9417b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9417b.jpg\" alt=\"Salsa Ingredients\" title=\"Salsa Ingredients\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-16898\">\u003c/a>\u003cbr>\n\u003cem>Makings of a bright bold salsa\u003c/em>\u003c/p>\n\u003cp>The key to this simple recipe is chopping all the ingredients finely and uniformly so that you get that beautiful confetti-like feel to it. You can certainly bust out the food processor for a quicker prep, but be careful not to over-process it. You don't want to end up with a puree. I go old school style on this and just hand chop so I can control the texture.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9410.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9410.jpg\" alt=\"How to cut a mango\" title=\"How to cut a mango\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16897\">\u003c/a>\u003cbr>\n\u003cem>On cutting a mango\u003c/em>\u003c/p>\n\u003cp>If you've never cut a mango before, here's a neat trick. The pit of a mango is a long, flat, oblong shape. Make two slices, on either end of the flat sides of the pit, so that you end up with two semi-circles. Then, cross-hatch the flesh with your knife, and pop it open. You can easily remove flesh now in a neat dice using the edge of a large spoon, scraping where the peel and flesh meet.\u003c/p>\n\u003cp>We devoured this salsa with Tostito Scoops. If you have some leftover, it's also great over some grilled salmon, or served with quesadillas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9423.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9423.jpg\" alt=\"Quesadilla with Pineapple-Mango Salsa\" title=\"Quesadilla with Pineapple-Mango Salsa\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16900\">\u003c/a>\u003cbr>\n\u003cem>Quesadilla with Pineapple-Mango Salsa\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pineapple-Mango Salsa\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 10-12 \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n12 oz. fresh pineapple\u003cbr>\n2 large mangoes\u003cbr>\n1 red bell pepper\u003cbr>\n1 green bell pepper\u003cbr>\n1 small red onion\u003cbr>\n1 serrano pepper (optional if you want more heat – I prefer omitting it)\u003cbr>\nzest of 3 limes\u003cbr>\n1 tablespoon lime juice\u003cbr>\n1 tablespoon OJ\u003cbr>\nsalt, pepper, chili powder to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1)\tFinely dice the pineapple, mangos, peppers, and onion to about the same size.\u003cbr>\n2)\tMix together with lime zest, lime juice, and OJ. Season to taste with salt, pepper, and chili powder.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: Can be made a day or two in advance and stored in an airtight container.\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/IMG_9418.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9418.jpg\" alt=\"Pineapple-Mango Salsa\" title=\"Pineapple-Mango Salsa\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16899\">\u003c/a>\u003cbr>\n\u003cem>Pineapple-Mango Salsa\u003c/em>\u003c/p>\n\u003cp>A few weeks ago, my mom and I enlisted the help of my big brother to assist in putting together the menu for my bridal shower luncheon. I requested lots of fruit and veggies, easy finger foods, and minimal use of the oven. If I do say so myself, we ended up with a lovely \u003cstrong>Bridal Shower Menu\u003c/strong>: \u003c/p>\n\u003cp>•\tVeggie Crudite\u003cbr>\n•\tChips & Dips (\u003cstrong>Pineapple-Mango Salsa\u003c/strong>, French Onion Dip, Pepperoni Dip, and Avocado Mousse)\u003cbr>\n•\tCrostini with Lemon Mascarpone spread and Roasted Red Peppers\u003cbr>\n•\t\u003ca href=\"http://www.101cookbooks.com/archives/000283.html\">Heirloom Tomato Tart in a Parmesan Crust\u003c/a>\u003cbr>\n•\tAntipasto Misto of Grilled Zucchini, Portobello Mushrooms, and Eggplant\u003cbr>\n•\tPesto Shrimp and Cherry Tomato Kebabs\u003cbr>\n•\t\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/07/wheat-berry-salad-with-cranberries-green-onion-and-feta/\">Wheat Berry Salad\u003c/a>\u003cbr>\n•\tChicken Orzo Salad\u003cbr>\n•\tItalian Sausage and Eggplant Baked Rigatoni\u003cbr>\n•\tRoasted Pork Tenderloin\u003c/p>\n\u003cp>To drink we had \u003ca href=\"http://www.food52.com/blog/779_watermelon_meet_lemonade?utm_source=MadMimi&utm_medium=email&utm_content=Memorial+Day+Inspiration+%7C+Watermelonade+%7C+Potluck+in+Central+Park+%7C+Picnic+Ros%C3%A9&utm_campaign=food52+newsletter+5_30_10&utm_term=refreshing%2Bpink%2Bdrink\">Watermelonade\u003c/a> and White Sangria with Strawberries, Peaches, and Mango.\u003c/p>\n\u003cp>And dessert. Don't even get me started! My mom made her famous Flan, full of deep, caramel flavor, we also had a rich Dark Chocolate Cake glistening with ganache, Pineapple Angel Food Cake, a Nectarine-Allspice Cake, and my favorite, a Frangipane Tart with Poached Pears that my Auntie Betsy made. Uh…so much for wedding diet.\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/Bridal-Shower-8.14.10-151.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Bridal-Shower-8.14.10-151.jpg\" alt=\"Making salsa\" title=\"Making salsa\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-16896\">\u003c/a>\u003cbr>\n\u003cem>Big Bro Salsa-Making\u003c/em>\u003c/p>\n\u003cp>Today, I thought I'd share the stellar \u003cstrong>Pineapple-Mango Salsa\u003c/strong> my Big Brother T whipped up. This easy recipe for fancy-pants salsa is a keeper. First of all, it is just so pretty looking with all the bright, summery colors of the fruits and veggies. Secondly, the flavor is a knockout. Bright and fresh, it's amazing that all you really need is that citrusy lime flavor to really bring out the best in these ingredients. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9417b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9417b.jpg\" alt=\"Salsa Ingredients\" title=\"Salsa Ingredients\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-16898\">\u003c/a>\u003cbr>\n\u003cem>Makings of a bright bold salsa\u003c/em>\u003c/p>\n\u003cp>The key to this simple recipe is chopping all the ingredients finely and uniformly so that you get that beautiful confetti-like feel to it. You can certainly bust out the food processor for a quicker prep, but be careful not to over-process it. You don't want to end up with a puree. I go old school style on this and just hand chop so I can control the texture.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9410.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9410.jpg\" alt=\"How to cut a mango\" title=\"How to cut a mango\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16897\">\u003c/a>\u003cbr>\n\u003cem>On cutting a mango\u003c/em>\u003c/p>\n\u003cp>If you've never cut a mango before, here's a neat trick. The pit of a mango is a long, flat, oblong shape. Make two slices, on either end of the flat sides of the pit, so that you end up with two semi-circles. Then, cross-hatch the flesh with your knife, and pop it open. You can easily remove flesh now in a neat dice using the edge of a large spoon, scraping where the peel and flesh meet.\u003c/p>\n\u003cp>We devoured this salsa with Tostito Scoops. If you have some leftover, it's also great over some grilled salmon, or served with quesadillas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9423.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9423.jpg\" alt=\"Quesadilla with Pineapple-Mango Salsa\" title=\"Quesadilla with Pineapple-Mango Salsa\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16900\">\u003c/a>\u003cbr>\n\u003cem>Quesadilla with Pineapple-Mango Salsa\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pineapple-Mango Salsa\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 10-12 \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n12 oz. fresh pineapple\u003cbr>\n2 large mangoes\u003cbr>\n1 red bell pepper\u003cbr>\n1 green bell pepper\u003cbr>\n1 small red onion\u003cbr>\n1 serrano pepper (optional if you want more heat – I prefer omitting it)\u003cbr>\nzest of 3 limes\u003cbr>\n1 tablespoon lime juice\u003cbr>\n1 tablespoon OJ\u003cbr>\nsalt, pepper, chili powder to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1)\tFinely dice the pineapple, mangos, peppers, and onion to about the same size.\u003cbr>\n2)\tMix together with lime zest, lime juice, and OJ. Season to taste with salt, pepper, and chili powder.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: Can be made a day or two in advance and stored in an airtight container.\u003c/em>\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/24/2010/08/IMG_5736.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5736.jpg\" alt=\"Recipe Writing Panel\" title=\"Recipe Writing Panel\" width=\"500\" height=\"341\" class=\"alignnone size-full wp-image-16627\">\u003c/a>\u003cbr>\n\u003cem>Dianne Jacob, Kristine Kidd, Amy Sherman\u003c/em>\u003c/p>\n\u003cp>The first panel at the \u003ca href=\"http://www.foodista.com/ifbc2010/\">International Food Blogger Conference\u003c/a> (IFBC) this past weekend in Seattle dealt with writing a great recipe, paying for content, and taking your work as a food blogger to the next level. \u003ca href=\"http://diannej.com/blog/\">Dianne Jacob\u003c/a>, author of \u003ca href=\"http://www.diannej.com/Book.shtml\">Will Write for Food\u003c/a>, sat alongside writer and recipe developer, \u003ca href=\"http://cookingwithamy.blogspot.com/\">Amy Sherman\u003c/a> (\u003ca href=\"http://ww2.kqed.org/bayareabites/author/amy-sherman/\">BAB blogger\u003c/a>) and cookbook author and former food editor of Bon Appetit \u003ca href=\"http://www.kristinekidd.com/\">Kristine Kidd\u003c/a>. Each speaker brought their own unique experiences in writing and recipe development, kicking off the session by discussing the importance of being generous and giving proper credit when adapting a recipe. Amy Sherman also urged bloggers and writers not to give recipes away for free. It can be flattering for beginning bloggers to be approached by online sites of print publications requesting to use a recipe. But Sherman noted that this only complicates things for folks trying to make a living by writing and developing recipes. While there were great tips on how to approach editors with recipes and how to take recipe development to the next level, the heart of the panel discussion was based around writing a great recipe. Below you'll find some of the highlights:\u003c/p>\n\u003cp>\u003cstrong>Elements of a Recipe\u003c/strong>\u003cbr>\nJacob, Sherman and Kidd discussed the four main elements that make up a recipe--each should be carefully considered to engage your reader, and achieve continuity and clarity: \u003c/p>\n\u003cp>1) \u003cstrong>Title:\u003c/strong> Keep your title straightforward, tempting, descriptive and fun. After all, it's the first thing your reader will see.\u003c/p>\n\u003cp>2) \u003cstrong>Headnotes:\u003c/strong> The headnote of a recipe is the information right after the title and before the ingredient list. It's important here to tempt your readers, give them either sensual or helpful information (or both!), perhaps some cultural or historical tidbits regarding the recipe or a personal story. Kidd discussed the importance of the headnote as an invitation for your readers--make them curious about your food. The headnote is the \"why\" of the recipe: out of all of the gazpacho recipes in the world, why are readers going to want to make yours?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3) \u003cstrong>Ingredients:\u003c/strong> The speakers agreed that it's most common to list ingredients in the order in which they're used. They also encouraged writers to remember that readers also use the ingredient list as a shopping list, so make it easy to shop from. An example Kidd provided was calling for \"1 medium onion\" instead of \"2 cups onion\"--people don't shop for 2 cups of onion. \u003c/p>\n\u003cp>4) \u003cstrong>Directions:\u003c/strong> Think about how you'd like to present your directions. Often, if there's an editor involved, you won't have a choice. But if it's on your personal food blog or website, make a decision: do you want numbered steps, bullets, or short paragraphs? Readability and clarity are key.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5744.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5744.jpg\" alt=\"Conference Attendees\" title=\"Conference Attendees\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16628\">\u003c/a>\u003cbr>\n\u003cem>Conference attendees busily taking notes\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe Writing Tips \u003c/strong>\u003cbr>\n Jacob, Sherman, and Kidd moved on to discuss their own personal tips and advice for crafting an inviting recipe that works: \u003c/p>\n\u003cp>1) They began by encouraging people to \u003cstrong>think about their style of recipe writing\u003c/strong>: are you brief and direct or warm and friendly? Like any kind of good writing, you need to find your voice and make a concerted effort to remain consistent in the way you write your recipes. Chatty is o.k. (although it tends to be longer which Kidd pointed out often discourages readers)--just be chatty consistently.\u003c/p>\n\u003cp>2) \u003cstrong>Give more than one indicator:\u003c/strong> In recipe writing, indicators are descriptions or hints describing when a task is completed. Because all ovens are different, weather conditions vary, and folks have differing levels of cooking experiences, having more than one indicator is critical. An example: \"Saute onions for ten minutes \u003cstrong>or \u003c/strong>until golden brown\" (\"ten minutes\" and \"until golden brown\" are your indicators here). \u003c/p>\n\u003cp>3) \u003cstrong>Use the word \"about\" before giving a prescriptive number of minutes\u003c/strong>. Again, since everyone has different ovens and is working with numerous variables, adding \"about\" gives the recipe writer a bit of an out--putting some responsibility in the hands of the reader. \u003c/p>\n\u003cp>4) \u003cstrong>Give more than one measurement:\u003c/strong> Giving readers both weight and volume measurements is important, especially with baking Sherman noted. Kidd suggested that with savory cooking like soup, very precise weight measurements are probably not as critical.\u003c/p>\n\u003cp>5) \u003cstrong>Think About Your Audience:\u003c/strong> It's imperative to think about your reader: who are they? How much information do they already know? Of course, these are always mere guesses but you need to decide if it's important to give instructions on sauteing onions. Will this be obvious to them? Where do you draw the line on how much information and instruction to provide? \u003c/p>\n\u003cp>\u003cstrong>Recipe Writing Resources\u003c/strong>\u003cbr>\nJacob, Sherman, and Kidd suggested looking at food websites and magazines you like for good models. Sherman encouraged reading international magazines as well to look for new and interesting food trends that haven't quite surfaced here in the States. They also provided a list of the following fabulous recipe writing resources:\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Recipe-Writers-Handbook-Revised-Updated/dp/0471405450/ref=sr_1_1?s=books&ie=UTF8&qid=1283223568&sr=1-1\">Recipe Writers Handbook\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Food-Substitutions-Bible-Ingredients-Techniques/dp/0778801195/ref=sr_1_1?s=books&ie=UTF8&qid=1283223543&sr=1-1\">The Food Substitution Bible\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/New-Food-Lovers-Companion/dp/0764135775/ref=sr_1_1?s=books&ie=UTF8&qid=1283223516&sr=1-1\">Food Lovers Companion\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Recipes-Into-Type-Handbook-Cookbook/dp/0062700340\">Recipes Into Type\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5779.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5779.jpg\" alt=\"Conference Attendees Debriefing\" title=\"Conference Attendees Debriefing\" width=\"500\" height=\"382\" class=\"alignnone size-full wp-image-16631\">\u003c/a>\u003cbr>\n\u003cem>Conference Attendees Debriefing: Denise Woodward (\u003ca href=\"http://www.chezus.com/\">Chez Us\u003c/a>), Tracy Benjamin (\u003ca href=\"http://www.shutterbean.com/\">Shutterbean\u003c/a>), and Kristina McLean (\u003ca href=\"http://tnlocavore.typepad.com/\">TNLocavore\u003c/a>)\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/24/2010/08/IMG_5736.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5736.jpg\" alt=\"Recipe Writing Panel\" title=\"Recipe Writing Panel\" width=\"500\" height=\"341\" class=\"alignnone size-full wp-image-16627\">\u003c/a>\u003cbr>\n\u003cem>Dianne Jacob, Kristine Kidd, Amy Sherman\u003c/em>\u003c/p>\n\u003cp>The first panel at the \u003ca href=\"http://www.foodista.com/ifbc2010/\">International Food Blogger Conference\u003c/a> (IFBC) this past weekend in Seattle dealt with writing a great recipe, paying for content, and taking your work as a food blogger to the next level. \u003ca href=\"http://diannej.com/blog/\">Dianne Jacob\u003c/a>, author of \u003ca href=\"http://www.diannej.com/Book.shtml\">Will Write for Food\u003c/a>, sat alongside writer and recipe developer, \u003ca href=\"http://cookingwithamy.blogspot.com/\">Amy Sherman\u003c/a> (\u003ca href=\"http://ww2.kqed.org/bayareabites/author/amy-sherman/\">BAB blogger\u003c/a>) and cookbook author and former food editor of Bon Appetit \u003ca href=\"http://www.kristinekidd.com/\">Kristine Kidd\u003c/a>. Each speaker brought their own unique experiences in writing and recipe development, kicking off the session by discussing the importance of being generous and giving proper credit when adapting a recipe. Amy Sherman also urged bloggers and writers not to give recipes away for free. It can be flattering for beginning bloggers to be approached by online sites of print publications requesting to use a recipe. But Sherman noted that this only complicates things for folks trying to make a living by writing and developing recipes. While there were great tips on how to approach editors with recipes and how to take recipe development to the next level, the heart of the panel discussion was based around writing a great recipe. Below you'll find some of the highlights:\u003c/p>\n\u003cp>\u003cstrong>Elements of a Recipe\u003c/strong>\u003cbr>\nJacob, Sherman and Kidd discussed the four main elements that make up a recipe--each should be carefully considered to engage your reader, and achieve continuity and clarity: \u003c/p>\n\u003cp>1) \u003cstrong>Title:\u003c/strong> Keep your title straightforward, tempting, descriptive and fun. After all, it's the first thing your reader will see.\u003c/p>\n\u003cp>2) \u003cstrong>Headnotes:\u003c/strong> The headnote of a recipe is the information right after the title and before the ingredient list. It's important here to tempt your readers, give them either sensual or helpful information (or both!), perhaps some cultural or historical tidbits regarding the recipe or a personal story. Kidd discussed the importance of the headnote as an invitation for your readers--make them curious about your food. The headnote is the \"why\" of the recipe: out of all of the gazpacho recipes in the world, why are readers going to want to make yours?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3) \u003cstrong>Ingredients:\u003c/strong> The speakers agreed that it's most common to list ingredients in the order in which they're used. They also encouraged writers to remember that readers also use the ingredient list as a shopping list, so make it easy to shop from. An example Kidd provided was calling for \"1 medium onion\" instead of \"2 cups onion\"--people don't shop for 2 cups of onion. \u003c/p>\n\u003cp>4) \u003cstrong>Directions:\u003c/strong> Think about how you'd like to present your directions. Often, if there's an editor involved, you won't have a choice. But if it's on your personal food blog or website, make a decision: do you want numbered steps, bullets, or short paragraphs? Readability and clarity are key.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5744.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5744.jpg\" alt=\"Conference Attendees\" title=\"Conference Attendees\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16628\">\u003c/a>\u003cbr>\n\u003cem>Conference attendees busily taking notes\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe Writing Tips \u003c/strong>\u003cbr>\n Jacob, Sherman, and Kidd moved on to discuss their own personal tips and advice for crafting an inviting recipe that works: \u003c/p>\n\u003cp>1) They began by encouraging people to \u003cstrong>think about their style of recipe writing\u003c/strong>: are you brief and direct or warm and friendly? Like any kind of good writing, you need to find your voice and make a concerted effort to remain consistent in the way you write your recipes. Chatty is o.k. (although it tends to be longer which Kidd pointed out often discourages readers)--just be chatty consistently.\u003c/p>\n\u003cp>2) \u003cstrong>Give more than one indicator:\u003c/strong> In recipe writing, indicators are descriptions or hints describing when a task is completed. Because all ovens are different, weather conditions vary, and folks have differing levels of cooking experiences, having more than one indicator is critical. An example: \"Saute onions for ten minutes \u003cstrong>or \u003c/strong>until golden brown\" (\"ten minutes\" and \"until golden brown\" are your indicators here). \u003c/p>\n\u003cp>3) \u003cstrong>Use the word \"about\" before giving a prescriptive number of minutes\u003c/strong>. Again, since everyone has different ovens and is working with numerous variables, adding \"about\" gives the recipe writer a bit of an out--putting some responsibility in the hands of the reader. \u003c/p>\n\u003cp>4) \u003cstrong>Give more than one measurement:\u003c/strong> Giving readers both weight and volume measurements is important, especially with baking Sherman noted. Kidd suggested that with savory cooking like soup, very precise weight measurements are probably not as critical.\u003c/p>\n\u003cp>5) \u003cstrong>Think About Your Audience:\u003c/strong> It's imperative to think about your reader: who are they? How much information do they already know? Of course, these are always mere guesses but you need to decide if it's important to give instructions on sauteing onions. Will this be obvious to them? 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They also provided a list of the following fabulous recipe writing resources:\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Recipe-Writers-Handbook-Revised-Updated/dp/0471405450/ref=sr_1_1?s=books&ie=UTF8&qid=1283223568&sr=1-1\">Recipe Writers Handbook\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Food-Substitutions-Bible-Ingredients-Techniques/dp/0778801195/ref=sr_1_1?s=books&ie=UTF8&qid=1283223543&sr=1-1\">The Food Substitution Bible\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/New-Food-Lovers-Companion/dp/0764135775/ref=sr_1_1?s=books&ie=UTF8&qid=1283223516&sr=1-1\">Food Lovers Companion\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Recipes-Into-Type-Handbook-Cookbook/dp/0062700340\">Recipes Into Type\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5779.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5779.jpg\" alt=\"Conference Attendees Debriefing\" title=\"Conference Attendees Debriefing\" width=\"500\" height=\"382\" class=\"alignnone size-full wp-image-16631\">\u003c/a>\u003cbr>\n\u003cem>Conference Attendees Debriefing: Denise Woodward (\u003ca href=\"http://www.chezus.com/\">Chez Us\u003c/a>), Tracy Benjamin (\u003ca href=\"http://www.shutterbean.com/\">Shutterbean\u003c/a>), and Kristina McLean (\u003ca href=\"http://tnlocavore.typepad.com/\">TNLocavore\u003c/a>)\u003c/em>\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/24/2010/08/IMG_5608.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5608.jpg\" alt=\"boozy milkshakes\" title=\"boozy milkshakes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16448\">\u003c/a>\u003cbr>\nI started watching \u003ca href=\"http://www.sho.com/site/thebigc/home.do\">The Big C\u003c/a> last week. With Laura Linney as the lead and a tagline of \"Grab Life by the Balls,\" how could I not love this show? The gist (without giving anything away) is that the main character finds out she has cancer and begins to lead a much less structured, sensible life. One night she deliberately pours red wine over the expensive sofa she'd previously obsessed over and at dinner one night with her husband, proclaims \"I'm only having liquor and desserts.\" I knew I'd love this show. A woman after my own heart. \u003c/p>\n\u003cp>So this week--I bring you liquor and desserts in the form of boozy milkshakes. What's not to love about a thick, simple shake spiked with your favorite booze? I actually experimented and made more of these than I care to admit, but I'm sharing my two favorites with you today. One will appeal to all of you simple vanilla folks out there and the other will call to you chocolate, coffee, butterscotch types. The yin and the yang of the 'liquor and desserts' world. It's kind of perfect timing seeing that summer has finally decided do descend in, oh, the end of August. Right when school's back in session and fall clothes appear in shop windows--that's when summer decides to show its face in the Bay Area. But we'll take it. It's all good. And even better with boozy milkshakes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5580.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5580.jpg\" alt=\"Whiteout Milkshake Ingredients\" title=\"Whiteout Milkshake Ingredients\" width=\"500\" height=\"376\" class=\"alignnone size-full wp-image-16449\">\u003c/a>\u003cbr>\n\u003cem>Laying out the Ingredients for the Whiteout Milkshake\u003c/em>\u003c/p>\n\u003cp>Let's start with what I'll call the Whiteout Milkshake. I have a fondness for really fabulous vanilla ice cream. It's obviously great plain, on top of berry pies or right beside a piece of chocolate birthday cake. Well it turns out, it's also the perfect base for a boozy shake. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5582.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5582.jpg\" alt=\"scooping vanilla ice cream\" title=\"scooping vanilla ice cream\" width=\"500\" height=\"431\" class=\"alignnone size-full wp-image-16450\">\u003c/a>\u003cbr>\n\u003cem>Scooping Vanilla Ice Cream\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Häagen-Dazs happens to be my favorite vanilla. What's yours? I like that you can actually see the vanilla flecks throughout. I was shocked to discover that yes, indeed, it takes an entire pint of ice cream to make a single shake. But let's not spend too much time contemplating that minor detail--just think of all the calcium!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5596.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5596.jpg\" alt=\"Whiteout Milkshake\" title=\"Whiteout Milkshake\" width=\"500\" height=\"464\" class=\"alignnone size-full wp-image-16451\">\u003c/a>\u003cbr>\n\u003cem>The Whiteout Milkshake\u003c/em>\u003c/p>\n\u003cp>And here you have it. We mixed up some premium ice cream, a little Kahlua, some Stoli Vanilla Vodka and just a touch of milk and topped it with a generous portion of canned whipped cream. There's something very diner-y and perfect about canned whipped cream that seemed fitting for these shakes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5618.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5618.jpg\" alt=\"Spiked Malted Coffee Ingredients\" title=\"Spiked Malted Coffee Ingredients\" width=\"500\" height=\"426\" class=\"alignnone size-full wp-image-16452\">\u003c/a>\u003cbr>\n\u003cem>Laying out the Spiked Malted Coffee Ingredients\u003c/em>\u003c/p>\n\u003cp>Now the next milkshake is essentially the polar opposite. It's edgy and dark. It has very different flavor profiles that somehow compliment each other perfectly. It has bourbon. Enough said. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Spiked-Malted-Coffee-Milkshake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Spiked-Malted-Coffee-Milkshake.jpg\" alt=\"Scooping and Blending Ice Cream\" title=\"Scooping and Blending Ice Cream\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-16454\">\u003c/a>\u003cbr>\n\u003cem>Scooping and Blending : On Our Way!\u003c/em>\u003c/p>\n\u003cp>Mix in a bit of bourbon, some malted milk powder, coffee ice cream (or feel free to use chocolate if you like) and top with whipped cream and butterscotch sauce. Seriously, kind of magical. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5606.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5606.jpg\" alt=\"Spiked Malted Coffee Milkshake\" title=\"Spiked Malted Coffee Milkshake\" width=\"500\" height=\"459\" class=\"alignnone size-full wp-image-16455\">\u003c/a>\u003cbr>\n\u003cem>Voila: Spiked Malted Coffee Milkshake\u003c/em>\u003c/p>\n\u003cp>Below you'll find both recipes. The nice thing about going the liquor and desserts route is that you can't really go wrong. If you're a big Bailey's fan, throw some in. Love Irish Cream? Add it. A good rule of thumb is to work slowly, taste as you go, and--like me--you just might find some new summertime favorites. \u003c/p>\n\u003cp>\u003cstrong>The Whiteout Milkshake\u003c/strong>\u003c/p>\n\u003cp>\u003cem>If you just have plain vodka on hand, that will work just fine. And I add the milk slowly and don't use all that much because I like my shakes rather thick. Feel free to add another splash so the consistency is to your liking. \u003c/em>\u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n1 1/2 cups vanilla ice cream (essentially, 1 pint)\u003cbr>\n1-2 Tbsp. whole milk\u003cbr>\n1 oz. Stoli Vanilla Vodka\u003cbr>\n1/2 oz. Kahlua\u003c/p>\n\u003cp>\u003cem>Method:\u003c/em>\u003cbr>\nBlend together, top with whipped cream, and serve immediately. \u003c/p>\n\u003cp>\u003cem>Makes\u003c/em>: 1 generous shake\u003c/p>\n\u003cp>\u003cstrong>Spiked Malted Coffee Milkshake\u003c/strong>\u003cbr>\n\u003cem>Ingredients:\u003c/em>\u003cbr>\n1 1/5 cups coffee ice cream\u003cbr>\n2 Tbsp. malted milk powder (like Ovaltine)\u003cbr>\n1 oz. bourbon\u003cbr>\n1-2 Tbsp. milk\u003c/p>\n\u003cp>\u003cem>Method:\u003c/em>\u003cbr>\nBlend together, top with whipped cream, and serve immediately.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes\u003c/em>: 1 generous shake. \u003c/p>\n\n",
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"excerpt": "Megan Gordon explores the marriage of two of her very favorite things: ice cream and liquor. Read about her latest adult-only milkshakes--the perfect excuse to hang onto summer for as long as you'd like. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5608.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5608.jpg\" alt=\"boozy milkshakes\" title=\"boozy milkshakes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16448\">\u003c/a>\u003cbr>\nI started watching \u003ca href=\"http://www.sho.com/site/thebigc/home.do\">The Big C\u003c/a> last week. With Laura Linney as the lead and a tagline of \"Grab Life by the Balls,\" how could I not love this show? The gist (without giving anything away) is that the main character finds out she has cancer and begins to lead a much less structured, sensible life. One night she deliberately pours red wine over the expensive sofa she'd previously obsessed over and at dinner one night with her husband, proclaims \"I'm only having liquor and desserts.\" I knew I'd love this show. A woman after my own heart. \u003c/p>\n\u003cp>So this week--I bring you liquor and desserts in the form of boozy milkshakes. What's not to love about a thick, simple shake spiked with your favorite booze? I actually experimented and made more of these than I care to admit, but I'm sharing my two favorites with you today. One will appeal to all of you simple vanilla folks out there and the other will call to you chocolate, coffee, butterscotch types. The yin and the yang of the 'liquor and desserts' world. It's kind of perfect timing seeing that summer has finally decided do descend in, oh, the end of August. Right when school's back in session and fall clothes appear in shop windows--that's when summer decides to show its face in the Bay Area. But we'll take it. It's all good. And even better with boozy milkshakes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5580.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5580.jpg\" alt=\"Whiteout Milkshake Ingredients\" title=\"Whiteout Milkshake Ingredients\" width=\"500\" height=\"376\" class=\"alignnone size-full wp-image-16449\">\u003c/a>\u003cbr>\n\u003cem>Laying out the Ingredients for the Whiteout Milkshake\u003c/em>\u003c/p>\n\u003cp>Let's start with what I'll call the Whiteout Milkshake. I have a fondness for really fabulous vanilla ice cream. It's obviously great plain, on top of berry pies or right beside a piece of chocolate birthday cake. Well it turns out, it's also the perfect base for a boozy shake. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5582.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5582.jpg\" alt=\"scooping vanilla ice cream\" title=\"scooping vanilla ice cream\" width=\"500\" height=\"431\" class=\"alignnone size-full wp-image-16450\">\u003c/a>\u003cbr>\n\u003cem>Scooping Vanilla Ice Cream\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Häagen-Dazs happens to be my favorite vanilla. What's yours? I like that you can actually see the vanilla flecks throughout. I was shocked to discover that yes, indeed, it takes an entire pint of ice cream to make a single shake. But let's not spend too much time contemplating that minor detail--just think of all the calcium!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5596.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5596.jpg\" alt=\"Whiteout Milkshake\" title=\"Whiteout Milkshake\" width=\"500\" height=\"464\" class=\"alignnone size-full wp-image-16451\">\u003c/a>\u003cbr>\n\u003cem>The Whiteout Milkshake\u003c/em>\u003c/p>\n\u003cp>And here you have it. We mixed up some premium ice cream, a little Kahlua, some Stoli Vanilla Vodka and just a touch of milk and topped it with a generous portion of canned whipped cream. There's something very diner-y and perfect about canned whipped cream that seemed fitting for these shakes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5618.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5618.jpg\" alt=\"Spiked Malted Coffee Ingredients\" title=\"Spiked Malted Coffee Ingredients\" width=\"500\" height=\"426\" class=\"alignnone size-full wp-image-16452\">\u003c/a>\u003cbr>\n\u003cem>Laying out the Spiked Malted Coffee Ingredients\u003c/em>\u003c/p>\n\u003cp>Now the next milkshake is essentially the polar opposite. It's edgy and dark. It has very different flavor profiles that somehow compliment each other perfectly. It has bourbon. Enough said. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Spiked-Malted-Coffee-Milkshake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Spiked-Malted-Coffee-Milkshake.jpg\" alt=\"Scooping and Blending Ice Cream\" title=\"Scooping and Blending Ice Cream\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-16454\">\u003c/a>\u003cbr>\n\u003cem>Scooping and Blending : On Our Way!\u003c/em>\u003c/p>\n\u003cp>Mix in a bit of bourbon, some malted milk powder, coffee ice cream (or feel free to use chocolate if you like) and top with whipped cream and butterscotch sauce. Seriously, kind of magical. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5606.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5606.jpg\" alt=\"Spiked Malted Coffee Milkshake\" title=\"Spiked Malted Coffee Milkshake\" width=\"500\" height=\"459\" class=\"alignnone size-full wp-image-16455\">\u003c/a>\u003cbr>\n\u003cem>Voila: Spiked Malted Coffee Milkshake\u003c/em>\u003c/p>\n\u003cp>Below you'll find both recipes. The nice thing about going the liquor and desserts route is that you can't really go wrong. If you're a big Bailey's fan, throw some in. Love Irish Cream? Add it. A good rule of thumb is to work slowly, taste as you go, and--like me--you just might find some new summertime favorites. \u003c/p>\n\u003cp>\u003cstrong>The Whiteout Milkshake\u003c/strong>\u003c/p>\n\u003cp>\u003cem>If you just have plain vodka on hand, that will work just fine. And I add the milk slowly and don't use all that much because I like my shakes rather thick. Feel free to add another splash so the consistency is to your liking. \u003c/em>\u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n1 1/2 cups vanilla ice cream (essentially, 1 pint)\u003cbr>\n1-2 Tbsp. whole milk\u003cbr>\n1 oz. Stoli Vanilla Vodka\u003cbr>\n1/2 oz. Kahlua\u003c/p>\n\u003cp>\u003cem>Method:\u003c/em>\u003cbr>\nBlend together, top with whipped cream, and serve immediately. \u003c/p>\n\u003cp>\u003cem>Makes\u003c/em>: 1 generous shake\u003c/p>\n\u003cp>\u003cstrong>Spiked Malted Coffee Milkshake\u003c/strong>\u003cbr>\n\u003cem>Ingredients:\u003c/em>\u003cbr>\n1 1/5 cups coffee ice cream\u003cbr>\n2 Tbsp. malted milk powder (like Ovaltine)\u003cbr>\n1 oz. bourbon\u003cbr>\n1-2 Tbsp. milk\u003c/p>\n\u003cp>\u003cem>Method:\u003c/em>\u003cbr>\nBlend together, top with whipped cream, and serve immediately.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes\u003c/em>: 1 generous shake. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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},
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"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"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.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"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>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
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