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I nearly always bend to her will.\u003c/p>\n\u003cp>Fortunately, she's a pro at rewarding good behavior, so she dangled two carrots in front of me: 1) She told me that our friend \u003ca href=\"http://susanetlinger.wordpress.com/\">Susan\u003c/a> was coming and 2) I was promised a cocktail. The prospect of sitting down for a drink with both Shannon and Susan seemed worth the pain of having to stand around for hours pretending to be interested in jewel-toned gowns.\u003c/p>\n\u003cp>Fortunately, the hours of shopping were whittled down to about 30 minutes, thanks to Susan's laser vision and Shannon's desire to get the errand over with; the whole exercise was mercifully painless.\u003c/p>\n\u003cp>As the girls busied themselves with the seamstress in the dressing room, I occupied my time by snapping photos of particularly ugly evening dresses and then collapsed into an empty seat, giving my weariest look to the gentleman who occupied the next chair.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"She promised me a drink for putting me through this,\" I said, half pretending I was a much put-upon husband.\u003c/p>\n\u003cp>\"Just the one?\" the man replied, \"I think you're selling yourself short.\" I smiled and thought to myself how easy I had it compared to him. His wife had tried on at least four dresses since I'd been there and he had dutifully complimented her in each. I felt as though \u003cem>I\u003c/em> should be buying \u003cem>him\u003c/em> a drink.\u003c/p>\n\u003cp>With the shopping done, Susan, Shannon, and made our way to the nearest bar, which was conveniently located on the very same floor as the evening gowns.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/photo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/photo-225x300.jpg\" alt=\"Neiman Marcus Rotunda\" title=\"Neiman Marcus Rotunda\" width=\"225\" height=\"300\" class=\"alignnone size-medium wp-image-16505\">\u003c/a>\u003c/p>\n\u003cp>We settled into our banquette at \u003ca href=\"http://www.gayot.com/restaurants/rotunda-neiman-marcus-san-francisco-ca-94108_3sf02487-02.html\">The Rotunda\u003c/a>, ordered our respective drinks and got down to the business of catching up on each others' lives. I'd had a difficult week of working and general soul-searching, but when I listened to the goings on of my friends, I suddenly felt as if I'd spent the past several days at a holiday camp eating ice cream by comparison. Both were sucked into things they were more or less powerless to control, but their conversation was buoyed by so much good humor that we found ourselves able to relax and truly enjoy our surroundings and, naturally each other.\u003c/p>\n\u003cp>As we waited for our much-needed drinks to arrive, a server stopped by to present us each with a warm popover and a little ramekin of strawberry butter-- a fine Neiman Marcus tradition which is perhaps my favorite, since it has absolutely nothing to do with shopping. We three regarded each popover, noting which was the most attractive, which looked like horribly deformed genitalia. The drinks arrived and Shannon commented on how generous their pours were. Susan added that there was nothing especially generous about it; that the idea was to get people as buzzed as possible before sending them back out into the store-- kind of like Las Vegas casinos but without crap tables, just tables full of crap.\u003c/p>\n\u003cp>We sipped our cocktails, exhaled contented sighs-- for the pleasant dulling effect of the alcohol and ending of an unpleasant week-- and reached for our rolls that had cooled on our bread plates.\u003c/p>\n\u003cp>\"Mmmm... popovers,\" Shannon moaned. She was referencing an old Warner Bros cartoon, but the sound she made was more Homer Simpson that Mel Blanc. All of us remembered the line, but none of us could recall from which particular cartoon it came nor who said it. It bothered me throughout the meal that followed, but not much. I was much too contented spending a precious, stress-free hour with my friends in the rarified air of a restaurant perched atop a department store I could never afford to shop in to really care. But I'll admit that, as I slowly sipped at my drink as we talked and tore at my bready free gift-with-purchase, I kept repeating to myself all the while, \"Mmmm... popovers.\"\u003c/p>\n\u003cp>\u003cstrong>Porky Popovers and Blueberry Butter *\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/images.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/images.jpeg\" alt=\"Terrified Porky Pig\" title=\"Terrified Porky Pig\" width=\"256\" height=\"185\" class=\"alignnone size-full wp-image-16503\">\u003c/a>\u003c/p>\n\u003cp>The cartoon in question is entitled \u003cem>Bye Bye Bluebeard\u003c/em>, a wonderfully morbid little Porky Pig featurette from 1949 that includes such wonders as a ravenous mouse, a serial killer Russian Wolfhound (Bluebeard), and a guillotine. Most importantly, however, popovers-- or little bombs that look nothing like popovers yet are oddly mistaken as such-- save the day.\u003c/p>\n\u003cp>\u003cembed width=\"450\" height=\"366\" src=\"http://www.220.ro/emb/2Z9yE6bPnU\" allowfullscreen=\"true\" allowscriptaccess=\"always\" type=\"application/x-shockwave-flash\">\u003c/embed>\u003c/p>\n\u003cp>I should state clearly that these are not Neiman Marcus popovers. Since it was a Porky Pig cartoon that lead me to this post, I've decided to make them, well, \u003cem>porky\u003c/em>-- butter has been replaced by bacon grease and the addition of chopped bacon to the tops not only gives a bit of added \u003cem>oomph\u003c/em> but, like a Western Diamondback's rattle, serves to warn away unsuspecting vegetarian grazers. If I need to explain why I've made blueberry butter instead of strawberry, I might suggest you stop and think about it a little longer. And then go make yourselves some popovers.\u003c/p>\n\u003cp>\u003cstrong>Makes six pork-studded popovers and enough blueberry butter with which to lash them\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the Popovers:\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups whole milk\u003c/p>\n\u003cp>1 1/2 tablespoons melted bacon grease\u003c/p>\n\u003cp>1 1/2 cup all-purpose flour, sifted\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>3 eggs, lightly beaten\u003c/p>\n\u003cp>2 slices of bacon, cooked, drained, and finely chopped\u003c/p>\n\u003cp>\u003cstrong>For the Blueberry Butter:\u003c/strong>\u003c/p>\n\u003cp>6 tablespoons softened butter, either salted or unsalted\u003c/p>\n\u003cp>1 tablespoon blueberry jam\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Pre-heat oven to 450ºF.\u003c/p>\n\u003cp>2. Grease your popover tin (it may be worth it to buy one simply to be able to say you own one) with either bacon grease, butter, cooking spray, or other fat of choice.\u003c/p>\n\u003cp>3. Combine the softened butter with the blueberry jam until uniform in color. Transfer to a ramekin and refrigerate.\u003c/p>\n\u003cp>4. Beat together milk, bacon grease, flour, and salt until smooth. Then add the eggs, approximately one at a time (since they're already slightly beaten , this might not be entirely obvious to some-- just take it slow. And do not over beat).\u003c/p>\n\u003cp>5. Fill the popover cups 3/4 full, sprinkle the surface of each with chopped bacon, and bake immediately.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/phpqIuEZEPM1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/phpqIuEZEPM1-199x300.jpg\" alt=\"Popover Batter\" title=\"Popover Batter\" width=\"199\" height=\"300\" class=\"alignnone size-medium wp-image-16504\">\u003c/a>\u003c/p>\n\u003cp>6. After 15 minutes of baking, lower heat to 350ºF and bake for another 20 minutes. If you are especially worried that your popovers will collapse when cool, you may not want to make popovers, because that's pretty much what popovers do. However, if you'd like to avoid this, I might suggest that you gently insert the tip of a sharp knife into each popover to allow steam to escape, then turn off the oven and let your little puffy friends dry out for another few minutes until you have summoned up the courage to remove them. Personally, I wouldn't bother because I love a dramatic collapse.\u003c/p>\n\u003cp>7. Eat them warm and slathered with the blueberry butter you've had the good sense to remove from your refrigerator. Consume with delightful friends over tea or hard liquor, depending upon the sort of day you've had.\u003c/p>\n\u003cp>* By the way, this will be my last regular posting for KQED's Bay Area Bites. I've enjoyed posting here every Friday but, after nearly four years, it's time for me to move on. I will, however, um, \u003cem>pop over\u003c/em> here from time to time, just to keep my hand in. In the mean time, you can always find me at my own site: \u003ca href=\"http://michaelprocopio.wordpress.com/\">Food for the Thoughtless\u003c/a>. \u003c/p>\n\u003cp>Cheers, and thank you very much for reading,\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Michael Procopio\u003c/p>\n\n",
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"excerpt": "I should state clearly that these are not Neiman Marcus popovers. Since it was a Porky Pig cartoon that lead me to this post, I've decided to make them, well, porky-- butter has been replaced by bacon grease and the addition of chopped bacon to the tops not only gives a bit of added oomph but, like a Western Diamondback's rattle, serves to warn away unsuspecting vegetarian grazers.",
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"description": "I should state clearly that these are not Neiman Marcus popovers. Since it was a Porky Pig cartoon that lead me to this post, I've decided to make them, well, porky-- butter has been replaced by bacon grease and the addition of chopped bacon to the tops not only gives a bit of added oomph but, like a Western Diamondback's rattle, serves to warn away unsuspecting vegetarian grazers.",
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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/php4ifwHJPM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/php4ifwHJPM.jpg\" alt=\"Popover and Blueberry Butter\" title=\"Popover and Blueberry Butter\" width=\"233\" height=\"350\" class=\"alignleft size-full wp-image-16501\">\u003c/a>So there I was in Neiman Marcus on a Saturday afternoon looking for a bridesmaid's dress.\u003c/p>\n\u003cp>My friend \u003ca href=\"http://www.squidalicious.com/\">Shannon\u003c/a>, who hates shopping, thought it would be a grand idea to ask along the one gay man in her universe that loathes the activity even more than she. I warned her that she was sorely testing the strength of our friendship, but I obliged because, after 35 years of trying, I find that resistance is futile. I nearly always bend to her will.\u003c/p>\n\u003cp>Fortunately, she's a pro at rewarding good behavior, so she dangled two carrots in front of me: 1) She told me that our friend \u003ca href=\"http://susanetlinger.wordpress.com/\">Susan\u003c/a> was coming and 2) I was promised a cocktail. The prospect of sitting down for a drink with both Shannon and Susan seemed worth the pain of having to stand around for hours pretending to be interested in jewel-toned gowns.\u003c/p>\n\u003cp>Fortunately, the hours of shopping were whittled down to about 30 minutes, thanks to Susan's laser vision and Shannon's desire to get the errand over with; the whole exercise was mercifully painless.\u003c/p>\n\u003cp>As the girls busied themselves with the seamstress in the dressing room, I occupied my time by snapping photos of particularly ugly evening dresses and then collapsed into an empty seat, giving my weariest look to the gentleman who occupied the next chair.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"She promised me a drink for putting me through this,\" I said, half pretending I was a much put-upon husband.\u003c/p>\n\u003cp>\"Just the one?\" the man replied, \"I think you're selling yourself short.\" I smiled and thought to myself how easy I had it compared to him. His wife had tried on at least four dresses since I'd been there and he had dutifully complimented her in each. I felt as though \u003cem>I\u003c/em> should be buying \u003cem>him\u003c/em> a drink.\u003c/p>\n\u003cp>With the shopping done, Susan, Shannon, and made our way to the nearest bar, which was conveniently located on the very same floor as the evening gowns.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/photo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/photo-225x300.jpg\" alt=\"Neiman Marcus Rotunda\" title=\"Neiman Marcus Rotunda\" width=\"225\" height=\"300\" class=\"alignnone size-medium wp-image-16505\">\u003c/a>\u003c/p>\n\u003cp>We settled into our banquette at \u003ca href=\"http://www.gayot.com/restaurants/rotunda-neiman-marcus-san-francisco-ca-94108_3sf02487-02.html\">The Rotunda\u003c/a>, ordered our respective drinks and got down to the business of catching up on each others' lives. I'd had a difficult week of working and general soul-searching, but when I listened to the goings on of my friends, I suddenly felt as if I'd spent the past several days at a holiday camp eating ice cream by comparison. Both were sucked into things they were more or less powerless to control, but their conversation was buoyed by so much good humor that we found ourselves able to relax and truly enjoy our surroundings and, naturally each other.\u003c/p>\n\u003cp>As we waited for our much-needed drinks to arrive, a server stopped by to present us each with a warm popover and a little ramekin of strawberry butter-- a fine Neiman Marcus tradition which is perhaps my favorite, since it has absolutely nothing to do with shopping. We three regarded each popover, noting which was the most attractive, which looked like horribly deformed genitalia. The drinks arrived and Shannon commented on how generous their pours were. Susan added that there was nothing especially generous about it; that the idea was to get people as buzzed as possible before sending them back out into the store-- kind of like Las Vegas casinos but without crap tables, just tables full of crap.\u003c/p>\n\u003cp>We sipped our cocktails, exhaled contented sighs-- for the pleasant dulling effect of the alcohol and ending of an unpleasant week-- and reached for our rolls that had cooled on our bread plates.\u003c/p>\n\u003cp>\"Mmmm... popovers,\" Shannon moaned. She was referencing an old Warner Bros cartoon, but the sound she made was more Homer Simpson that Mel Blanc. All of us remembered the line, but none of us could recall from which particular cartoon it came nor who said it. It bothered me throughout the meal that followed, but not much. I was much too contented spending a precious, stress-free hour with my friends in the rarified air of a restaurant perched atop a department store I could never afford to shop in to really care. But I'll admit that, as I slowly sipped at my drink as we talked and tore at my bready free gift-with-purchase, I kept repeating to myself all the while, \"Mmmm... popovers.\"\u003c/p>\n\u003cp>\u003cstrong>Porky Popovers and Blueberry Butter *\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/images.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/images.jpeg\" alt=\"Terrified Porky Pig\" title=\"Terrified Porky Pig\" width=\"256\" height=\"185\" class=\"alignnone size-full wp-image-16503\">\u003c/a>\u003c/p>\n\u003cp>The cartoon in question is entitled \u003cem>Bye Bye Bluebeard\u003c/em>, a wonderfully morbid little Porky Pig featurette from 1949 that includes such wonders as a ravenous mouse, a serial killer Russian Wolfhound (Bluebeard), and a guillotine. Most importantly, however, popovers-- or little bombs that look nothing like popovers yet are oddly mistaken as such-- save the day.\u003c/p>\n\u003cp>\u003cembed width=\"450\" height=\"366\" src=\"http://www.220.ro/emb/2Z9yE6bPnU\" allowfullscreen=\"true\" allowscriptaccess=\"always\" type=\"application/x-shockwave-flash\">\u003c/embed>\u003c/p>\n\u003cp>I should state clearly that these are not Neiman Marcus popovers. Since it was a Porky Pig cartoon that lead me to this post, I've decided to make them, well, \u003cem>porky\u003c/em>-- butter has been replaced by bacon grease and the addition of chopped bacon to the tops not only gives a bit of added \u003cem>oomph\u003c/em> but, like a Western Diamondback's rattle, serves to warn away unsuspecting vegetarian grazers. If I need to explain why I've made blueberry butter instead of strawberry, I might suggest you stop and think about it a little longer. And then go make yourselves some popovers.\u003c/p>\n\u003cp>\u003cstrong>Makes six pork-studded popovers and enough blueberry butter with which to lash them\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the Popovers:\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups whole milk\u003c/p>\n\u003cp>1 1/2 tablespoons melted bacon grease\u003c/p>\n\u003cp>1 1/2 cup all-purpose flour, sifted\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>3 eggs, lightly beaten\u003c/p>\n\u003cp>2 slices of bacon, cooked, drained, and finely chopped\u003c/p>\n\u003cp>\u003cstrong>For the Blueberry Butter:\u003c/strong>\u003c/p>\n\u003cp>6 tablespoons softened butter, either salted or unsalted\u003c/p>\n\u003cp>1 tablespoon blueberry jam\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Pre-heat oven to 450ºF.\u003c/p>\n\u003cp>2. Grease your popover tin (it may be worth it to buy one simply to be able to say you own one) with either bacon grease, butter, cooking spray, or other fat of choice.\u003c/p>\n\u003cp>3. Combine the softened butter with the blueberry jam until uniform in color. Transfer to a ramekin and refrigerate.\u003c/p>\n\u003cp>4. Beat together milk, bacon grease, flour, and salt until smooth. Then add the eggs, approximately one at a time (since they're already slightly beaten , this might not be entirely obvious to some-- just take it slow. And do not over beat).\u003c/p>\n\u003cp>5. Fill the popover cups 3/4 full, sprinkle the surface of each with chopped bacon, and bake immediately.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/phpqIuEZEPM1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/phpqIuEZEPM1-199x300.jpg\" alt=\"Popover Batter\" title=\"Popover Batter\" width=\"199\" height=\"300\" class=\"alignnone size-medium wp-image-16504\">\u003c/a>\u003c/p>\n\u003cp>6. After 15 minutes of baking, lower heat to 350ºF and bake for another 20 minutes. If you are especially worried that your popovers will collapse when cool, you may not want to make popovers, because that's pretty much what popovers do. However, if you'd like to avoid this, I might suggest that you gently insert the tip of a sharp knife into each popover to allow steam to escape, then turn off the oven and let your little puffy friends dry out for another few minutes until you have summoned up the courage to remove them. Personally, I wouldn't bother because I love a dramatic collapse.\u003c/p>\n\u003cp>7. Eat them warm and slathered with the blueberry butter you've had the good sense to remove from your refrigerator. Consume with delightful friends over tea or hard liquor, depending upon the sort of day you've had.\u003c/p>\n\u003cp>* By the way, this will be my last regular posting for KQED's Bay Area Bites. I've enjoyed posting here every Friday but, after nearly four years, it's time for me to move on. I will, however, um, \u003cem>pop over\u003c/em> here from time to time, just to keep my hand in. In the mean time, you can always find me at my own site: \u003ca href=\"http://michaelprocopio.wordpress.com/\">Food for the Thoughtless\u003c/a>. \u003c/p>\n\u003cp>Cheers, and thank you very much for reading,\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Spaghetti and Meatballs",
"title": "Spaghetti and Meatballs",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7687b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7687b.jpg\" alt=\"Spaghetti and Meatballs\" title=\"Spaghetti and Meatballs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15990\">\u003c/a>\u003cbr>\n\u003cem>Spaghetti and Meatballs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Spaghetti and Meatballs.\u003c/strong> Doesn't that sound good? Simple. Classic. Comforting. Makes me want to curl up on the couch with a big steaming bowl, a bottle of wine and some old movies. It's the little things in life. \u003c/p>\n\u003cp>The inspiration for this comfort meal came from this recipe a friend sent me from \u003cstrong>Smitten Kitchen\u003c/strong>: \u003ca href=\"http://smittenkitchen.com/2010/01/tomato-sauce-with-butter-and-onions/\">Tomato Sauce with Butter and Onion\u003c/a> (from Marcela Hazan's \u003ca href=\"http://www.amazon.com/gp/product/039458404X?ie=UTF8&tag=limysp-20&linkCode=xm2&creativeASIN=039458404X\">\u003cem>Essentials of Italian Cooking\u003c/em>\u003c/a>)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7635.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7635.jpg\" alt=\"tomatoes, butter, and onion\" title=\"tomatoes, butter, and onion\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15986\">\u003c/a>\u003cbr>\n\u003cem>Tomatoes, butter, and onion\u003c/em> \u003c/p>\n\u003cp>She positively raved about how good this tomato sauce is. And stupid easy. Literally, just three ingredients: \u003cstrong>canned tomatoes\u003c/strong>, \u003cstrong>onion\u003c/strong>, and \u003cstrong>butter\u003c/strong>. You don't even need to chop the onion. Simply peel it and cut it in half. In it goes with the tomatoes and the secret ingredient to all things delicious (butter), and let it simmer. The result is really something phenomenal. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7643.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7643.jpg\" alt=\"Tomato Sauce with Butter and Onion \" title=\"Tomato Sauce with Butter and Onion \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15988\">\u003c/a>\u003cbr>\n\u003cem>Tomato Sauce with Butter and Onion\u003c/em>\u003c/p>\n\u003cp>I tweaked the recipe slightly by adding a spoonful of sugar (I always add a little sugar to my tomato sauce, it helps balance out the acidity). I also added an extra can of whole peeled tomatoes. The original recipe didn't make enough sauce to satisfy my saucy craving, and was a little too rich with the tomato:butter ratio. \u003c/p>\n\u003cp>A note on the canned tomatoes. If you can find San Marzano tomatoes, they are the best quality, but you do pay a lot more for them. I went budget on this and went for three 14.5 ounce cans of grocery store brand whole peeled tomatoes. The sauce turned out delicious. With that much butter how could it not be delicious? \u003c/p>\n\u003cp>The \u003cstrong>butter\u003c/strong> is the secret weapon here. It adds such a luxurious, full flavor to the sauce, and brings out the best in the tomato and onion. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7642.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7642.jpg\" alt=\"Makings of some mean meatballs\" title=\"Makings of some mean meatballs\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-15987\">\u003c/a>\u003cbr>\n\u003cem>Makings of some mean meatballs\u003c/em>\u003c/p>\n\u003cp>With a solid sauce done, easy peasy, I turned my attention to \u003cstrong>meatballs\u003c/strong>.\u003c/p>\n\u003cp>I adapted a straightforward, traditional recipe from an episode of Bobby Flay's \u003cem>Throwdown\u003c/em>. \"\u003cem>Grandma Maronis Meatballs 100 Year Old Recipe\u003c/em>\" consisted of the classic mix of ground chuck, bread crumbs, eggs, milk, cheese, onion, garlic, and herbs. \u003c/p>\n\u003cp>Three key changes I made:\u003cbr>\n1)\t\u003cstrong>Caramelize the onions\u003c/strong> before adding them to the mix. I do this when I make hamburgers too. By developing the sugars in the onion, you end up with a much greater depth of flavor.\u003cbr>\n2)\t\u003cstrong>Brown the meatballs\u003c/strong> in a pan before sticking them in the oven. Browned meat = More flavor. Plus, you get that nice crispy sear on the outside.\u003cbr>\n3)\tAdd a few spoonfuls of \u003cstrong>Concord grape jelly\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7693.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7693.jpg\" alt=\"Secret Ingredient: Concord Grape Jelly\" title=\"Secret Ingredient: Concord Grape Jelly\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-15991\">\u003c/a>\u003cbr>\n\u003cem>Secret Ingredient: Concord Grape Jelly\u003c/em>\u003c/p>\n\u003cp>That's right, the secret to awesome meatballs is \u003cstrong>Grape Jelly\u003c/strong>. \u003cem>Shhhh\u003c/em>, don't tell anyone.\u003c/p>\n\u003cp>I picked up this family secret from Dom, a friend from school who studied abroad with me in Bologna. His grandma swears by this. Grazie mille, Nonna Musacchio, you are brilliant. You would never guess that grape jelly is in the recipe, but it adds a little sweet sumpthin' sumpthin' that just works. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7668.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7668.jpg\" alt=\"Meatball Mania\" title=\"Meatball Mania\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15989\">\u003c/a>\u003cbr>\n\u003cem>Meatball Mania\u003c/em>\u003c/p>\n\u003cp>Sauce, check. Meatballs, check. Now who has an old copy of \u003cem>The Godfather\u003c/em> I can borrow?\u003c/p>\n\u003cp>\u003cstrong>Tomato Sauce with Butter and Onion\u003c/strong>\u003cbr>\n\u003cem>Adapted from Marcela Hazan's \u003ca href=\"http://www.amazon.com/gp/product/039458404X?ie=UTF8&tag=limysp-20&linkCode=xm2&creativeASIN=039458404X\">Essentials of Italian Cooking\u003c/a>\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 (makes enough sauce to coat a pound of spaghetti)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n43.5 ounces canned whole peeled tomatoes *\u003cbr>\n5 tablespoons unsalted butter\u003cbr>\n1 medium-sized yellow onion, peeled and halved\u003cbr>\n1 tablespoon sugar\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPut the tomatoes, onion, butter, and sugar in a heavy saucepan over medium heat.\u003cbr>\n2.\tBring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon.\u003cbr>\n3.\tRemove from heat, discard the onion, and salt to taste (you might find, as I did, that your tomatoes came salted and that you don't need to add more) and keep warm while you prepare your pasta.\u003c/p>\n\u003cp>* If you can find San Marzano tomatoes, they are the best, but I made this with sauce with grocery-store brand canned tomatoes and it still came out delicious.\u003c/p>\n\u003cp>\u003cstrong>Nonna Knows Best: 100 Year Old Meatball Recipe\u003c/strong>\u003cbr>\nAdapted from \"\u003ca href=\"http://www.foodnetwork.com/recipes/throwdown-with-bobby-flay/grandma-maronis-meatballs-100-year-old-recipe-recipe/index.html\">Grandma Maronis Meatballs 100 Year Old Recipe\u003c/a>,\" courtesy of Mike Maroni \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8 to 10 \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound ground chuck\u003cbr>\n½ cup dried bread crumbs\u003cbr>\n4 large eggs\u003cbr>\n4 ounces whole milk\u003cbr>\n¾ cup grated Parmigiano\u003cbr>\n½ large yellow onion, diced\u003cbr>\n2 tablespoons minced garlic\u003cbr>\n2 tablespoons Concord grape jelly\u003cbr>\n¼ cup finely chopped fresh Italian flat parsley\u003cbr>\n¼ cup finely chopped fresh basil\u003cbr>\n1 tablespoon salt\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat oven to 350 degrees F. Lightly grease a baking sheet with olive oil.\u003cbr>\n2.\tCaramelize the diced onion.\u003cbr>\n3.\tMix all the ingredients thoroughly in large bowl. If the mixture seems a little loose add more bread crumbs.\u003cbr>\n4.\tRoll meatballs loosely about the size of a golf ball and place on baking sheet. Brown the meatballs in a frying pan until they have a nice golden crust.\u003cbr>\n5.\tPlace the meatballs back on the baking sheet and bake in the preheated oven for approximately 25 to 30 minutes. \u003c/p>\n\n",
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"excerpt": "Inspiration for this comfort meal: Marcela Hazan’s much-touted recipe for Tomato Sauce with Butter and Onion, meatball recipe combining the secrets of more than one Italian nonna, and a craving for The Godfather. ",
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"description": "Inspiration for this comfort meal: Marcela Hazan’s much-touted recipe for Tomato Sauce with Butter and Onion, meatball recipe combining the secrets of more than one Italian nonna, and a craving for The Godfather. ",
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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_7687b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7687b.jpg\" alt=\"Spaghetti and Meatballs\" title=\"Spaghetti and Meatballs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15990\">\u003c/a>\u003cbr>\n\u003cem>Spaghetti and Meatballs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Spaghetti and Meatballs.\u003c/strong> Doesn't that sound good? Simple. Classic. Comforting. Makes me want to curl up on the couch with a big steaming bowl, a bottle of wine and some old movies. It's the little things in life. \u003c/p>\n\u003cp>The inspiration for this comfort meal came from this recipe a friend sent me from \u003cstrong>Smitten Kitchen\u003c/strong>: \u003ca href=\"http://smittenkitchen.com/2010/01/tomato-sauce-with-butter-and-onions/\">Tomato Sauce with Butter and Onion\u003c/a> (from Marcela Hazan's \u003ca href=\"http://www.amazon.com/gp/product/039458404X?ie=UTF8&tag=limysp-20&linkCode=xm2&creativeASIN=039458404X\">\u003cem>Essentials of Italian Cooking\u003c/em>\u003c/a>)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7635.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7635.jpg\" alt=\"tomatoes, butter, and onion\" title=\"tomatoes, butter, and onion\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15986\">\u003c/a>\u003cbr>\n\u003cem>Tomatoes, butter, and onion\u003c/em> \u003c/p>\n\u003cp>She positively raved about how good this tomato sauce is. And stupid easy. Literally, just three ingredients: \u003cstrong>canned tomatoes\u003c/strong>, \u003cstrong>onion\u003c/strong>, and \u003cstrong>butter\u003c/strong>. You don't even need to chop the onion. Simply peel it and cut it in half. In it goes with the tomatoes and the secret ingredient to all things delicious (butter), and let it simmer. The result is really something phenomenal. \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/24/2010/08/IMG_7643.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7643.jpg\" alt=\"Tomato Sauce with Butter and Onion \" title=\"Tomato Sauce with Butter and Onion \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15988\">\u003c/a>\u003cbr>\n\u003cem>Tomato Sauce with Butter and Onion\u003c/em>\u003c/p>\n\u003cp>I tweaked the recipe slightly by adding a spoonful of sugar (I always add a little sugar to my tomato sauce, it helps balance out the acidity). I also added an extra can of whole peeled tomatoes. The original recipe didn't make enough sauce to satisfy my saucy craving, and was a little too rich with the tomato:butter ratio. \u003c/p>\n\u003cp>A note on the canned tomatoes. If you can find San Marzano tomatoes, they are the best quality, but you do pay a lot more for them. I went budget on this and went for three 14.5 ounce cans of grocery store brand whole peeled tomatoes. The sauce turned out delicious. With that much butter how could it not be delicious? \u003c/p>\n\u003cp>The \u003cstrong>butter\u003c/strong> is the secret weapon here. It adds such a luxurious, full flavor to the sauce, and brings out the best in the tomato and onion. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7642.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7642.jpg\" alt=\"Makings of some mean meatballs\" title=\"Makings of some mean meatballs\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-15987\">\u003c/a>\u003cbr>\n\u003cem>Makings of some mean meatballs\u003c/em>\u003c/p>\n\u003cp>With a solid sauce done, easy peasy, I turned my attention to \u003cstrong>meatballs\u003c/strong>.\u003c/p>\n\u003cp>I adapted a straightforward, traditional recipe from an episode of Bobby Flay's \u003cem>Throwdown\u003c/em>. \"\u003cem>Grandma Maronis Meatballs 100 Year Old Recipe\u003c/em>\" consisted of the classic mix of ground chuck, bread crumbs, eggs, milk, cheese, onion, garlic, and herbs. \u003c/p>\n\u003cp>Three key changes I made:\u003cbr>\n1)\t\u003cstrong>Caramelize the onions\u003c/strong> before adding them to the mix. I do this when I make hamburgers too. By developing the sugars in the onion, you end up with a much greater depth of flavor.\u003cbr>\n2)\t\u003cstrong>Brown the meatballs\u003c/strong> in a pan before sticking them in the oven. Browned meat = More flavor. Plus, you get that nice crispy sear on the outside.\u003cbr>\n3)\tAdd a few spoonfuls of \u003cstrong>Concord grape jelly\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7693.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7693.jpg\" alt=\"Secret Ingredient: Concord Grape Jelly\" title=\"Secret Ingredient: Concord Grape Jelly\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-15991\">\u003c/a>\u003cbr>\n\u003cem>Secret Ingredient: Concord Grape Jelly\u003c/em>\u003c/p>\n\u003cp>That's right, the secret to awesome meatballs is \u003cstrong>Grape Jelly\u003c/strong>. \u003cem>Shhhh\u003c/em>, don't tell anyone.\u003c/p>\n\u003cp>I picked up this family secret from Dom, a friend from school who studied abroad with me in Bologna. His grandma swears by this. Grazie mille, Nonna Musacchio, you are brilliant. You would never guess that grape jelly is in the recipe, but it adds a little sweet sumpthin' sumpthin' that just works. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7668.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_7668.jpg\" alt=\"Meatball Mania\" title=\"Meatball Mania\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15989\">\u003c/a>\u003cbr>\n\u003cem>Meatball Mania\u003c/em>\u003c/p>\n\u003cp>Sauce, check. Meatballs, check. Now who has an old copy of \u003cem>The Godfather\u003c/em> I can borrow?\u003c/p>\n\u003cp>\u003cstrong>Tomato Sauce with Butter and Onion\u003c/strong>\u003cbr>\n\u003cem>Adapted from Marcela Hazan's \u003ca href=\"http://www.amazon.com/gp/product/039458404X?ie=UTF8&tag=limysp-20&linkCode=xm2&creativeASIN=039458404X\">Essentials of Italian Cooking\u003c/a>\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 (makes enough sauce to coat a pound of spaghetti)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n43.5 ounces canned whole peeled tomatoes *\u003cbr>\n5 tablespoons unsalted butter\u003cbr>\n1 medium-sized yellow onion, peeled and halved\u003cbr>\n1 tablespoon sugar\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPut the tomatoes, onion, butter, and sugar in a heavy saucepan over medium heat.\u003cbr>\n2.\tBring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon.\u003cbr>\n3.\tRemove from heat, discard the onion, and salt to taste (you might find, as I did, that your tomatoes came salted and that you don't need to add more) and keep warm while you prepare your pasta.\u003c/p>\n\u003cp>* If you can find San Marzano tomatoes, they are the best, but I made this with sauce with grocery-store brand canned tomatoes and it still came out delicious.\u003c/p>\n\u003cp>\u003cstrong>Nonna Knows Best: 100 Year Old Meatball Recipe\u003c/strong>\u003cbr>\nAdapted from \"\u003ca href=\"http://www.foodnetwork.com/recipes/throwdown-with-bobby-flay/grandma-maronis-meatballs-100-year-old-recipe-recipe/index.html\">Grandma Maronis Meatballs 100 Year Old Recipe\u003c/a>,\" courtesy of Mike Maroni \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8 to 10 \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound ground chuck\u003cbr>\n½ cup dried bread crumbs\u003cbr>\n4 large eggs\u003cbr>\n4 ounces whole milk\u003cbr>\n¾ cup grated Parmigiano\u003cbr>\n½ large yellow onion, diced\u003cbr>\n2 tablespoons minced garlic\u003cbr>\n2 tablespoons Concord grape jelly\u003cbr>\n¼ cup finely chopped fresh Italian flat parsley\u003cbr>\n¼ cup finely chopped fresh basil\u003cbr>\n1 tablespoon salt\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat oven to 350 degrees F. Lightly grease a baking sheet with olive oil.\u003cbr>\n2.\tCaramelize the diced onion.\u003cbr>\n3.\tMix all the ingredients thoroughly in large bowl. If the mixture seems a little loose add more bread crumbs.\u003cbr>\n4.\tRoll meatballs loosely about the size of a golf ball and place on baking sheet. Brown the meatballs in a frying pan until they have a nice golden crust.\u003cbr>\n5.\tPlace the meatballs back on the baking sheet and bake in the preheated oven for approximately 25 to 30 minutes. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bloody Mary Beans ",
"title": "Bloody Mary Beans ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/dillybeans500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/dillybeans500.jpg\" alt=\"dilly beans\" title=\"dilly beans\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16368\">\u003c/a>\u003c/p>\n\u003cp>Liquid lunch! That's what we used to call the Bloody Marys at certain favorite hangouts, places that served their tall, spicy-red drinks bristling with an \u003ca href=\"http://en.wikipedia.org/wiki/Reference_Daily_Intake\">RDA\u003c/a>'s-worth of tasty edibles, from green olives and celery sticks to shrimp on a stick. But nothing's better in a Bloody Mary than garlicky, dill-y pickled green beans. \u003c/p>\n\u003cp>\u003ca href=\"http://www.cafesf.com\">The Cafe\u003c/a> overlooking Castro and Market used to load up their Sunday morning rations with handfuls of dilly beans; so did \u003ca href=\"http://www.prunerestaurant.com/\">Prune\u003c/a> in Manhattan and \u003ca href=\"http://www.frankiesspuntino.com/457/index.php\">Frankie's 457 Spuntino\u003c/a> in Brooklyn, to name just a few. \u003c/p>\n\u003cp>(Among Lower East Side brunchers, Prune was notorious for chef Gabrielle Hamilton's willingness to stick just about anything grabable--pickled eggs, white anchovies, beef jerky--into her Bloody Marys. But my favorite was always the salad-esque Chicago Matchbox, garnished with caperberries, pickled Brussels sprouts, baby turnips, radishes, and yes, green beans. The house-infused lemon vodka may have helped, too.)\u003c/p>\n\u003cp>At a recent all-day outdoor barbecue, a jar of these beans disappeared even faster than the Stoli did. I like to use a combination of yellow wax bean and green beans, purely for stripey effect in the jar. Purple beans might seem even cooler, but alas! The color disappears when the beans are heated. Garlic, dill seeds, and a hot pepper or two is the standard combination, but you can go as crazy as you want with additional aromatic flavorings. Coriander, fennel, and celery seed all work well, either by themselves or in combination. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you'd like to can these for later use, you'll have an easier time getting the beans in (and out) if you use wide-mouth pint or quart jars. Most hardware stores carry a good range of canning jars, but if you're really stocking up, I've found that Smart & Final often has the best prices on cases. You can also train your friends and neighbors to return their empty jars to you once they've finished the delicious jam & pickles that you've gifted to them. Remember, you can wash and reuse jars and rings, but you'll need to buy a new package of flat lids for each canning go-round. \u003c/p>\n\u003cp>Now, if you're going to go to the (small) trouble of making these excellent beans, why waste them on some nasty corn-syrupy cocktail mix? As I headed to the supermarket to provision the barbecue mentioned above, one of my guests emphatically recommended a popular brand of Bloody Mary mix. Too much hassle to provision all the separate ingredients, she opined, and this stuff was good. \u003c/p>\n\u003cp>But you know what two of the four main ingredients were? Water and high-fructose corn syrup, neither of which is high on my list of Things to Pay For at Safeway. Instead, I bought a jug of tomato juice, raided the condiments stashed inside the door of the fridge and doctored up the red stuff with the classics: horseradish, Tabasco, lemon juice, and a few jiggers of Worcestershire sauce, no HFCS needed. Or, if you've got too many tomatoes in the garden, or a squishy bag of oozing, end-of-the-day lovelies from the farmers' market, you can whip up a pitcherful from scratch, using the \u003ca href=\"http://uktv.co.uk/food/recipe/aid/512347\">Bloody Mary recipe\u003c/a> of hotshot British food star Tamasin Day-Lewis, sister of Daniel. \u003c/p>\n\u003cp>So, bottoms up, darlings, and here's to starting Sunday right.\u003c/p>\n\u003cp>\u003cstrong>Bloody Mary Beans\u003c/strong>\u003cbr>\nDepending on the size of your beans, and how firmly you stuff them in, you might fill five jars, or you might fill four. But I'd have five jars on hand anyway, just in case. \u003c/p>\n\u003cp>\u003cstrong>Makes 5 jars\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 lbs green beans, trimmed to fit jars\u003cbr>\n10 garlic cloves, peeled and split\u003cbr>\n10 small hot pepper pods, optional\u003cbr>\n1 cup dill fronds, loosely packed, or 2 tbsp dried dill weed\u003cbr>\n2 tbsp dill seeds\u003cbr>\n1 tbsp coriander seeds\u003cbr>\n2 tsp fennel seeds\u003cbr>\n1 tsp celery seeds, optional\u003cbr>\n2 tbsp black peppercorns\u003cbr>\n4 cups white vinegar\u003cbr>\n2 cups water\u003cbr>\n2 tbsp sugar, optional\u003cbr>\n2 tbsp kosher or sea salt (iodized salt can make the pickles cloudy)\u003c/p>\n\u003cp>\u003cstrong>Preparation \u003c/strong>\u003cbr>\n1. Place 5 wide-mouth pint jars in a large, deep pot. Fill pot with water to cover jars by at least 2 inches. Bring to a boil, and let jars simmer for 10 minutes. Remove jars and place on a clean towel until cool enough to handle. \u003c/p>\n\u003cp>2. Divide garlic cloves, hot pepper pods, dill weed, seeds, and peppercorns between jars. Divide beans between jars, packing them in tightly. \u003c/p>\n\u003cp>3. Bring vinegar, water, sugar, and salt to a boil, stirring until salt and sugar are dissolved. Pour boiling brine into the jars, dividing it to submerge the beans completely. \u003c/p>\n\u003cp>4. Seal jars. Return them to water bath and bring to boil. Once water is boiling, let simmer for 10 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Remove jars to a rack or clean towel and let cool undisturbed for several hours. Check seals, then store in a cool, dry place for several days before opening. The longer they sit, the sharper and more \"pickly\" they will be. \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/dillybeans500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/dillybeans500.jpg\" alt=\"dilly beans\" title=\"dilly beans\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16368\">\u003c/a>\u003c/p>\n\u003cp>Liquid lunch! That's what we used to call the Bloody Marys at certain favorite hangouts, places that served their tall, spicy-red drinks bristling with an \u003ca href=\"http://en.wikipedia.org/wiki/Reference_Daily_Intake\">RDA\u003c/a>'s-worth of tasty edibles, from green olives and celery sticks to shrimp on a stick. But nothing's better in a Bloody Mary than garlicky, dill-y pickled green beans. \u003c/p>\n\u003cp>\u003ca href=\"http://www.cafesf.com\">The Cafe\u003c/a> overlooking Castro and Market used to load up their Sunday morning rations with handfuls of dilly beans; so did \u003ca href=\"http://www.prunerestaurant.com/\">Prune\u003c/a> in Manhattan and \u003ca href=\"http://www.frankiesspuntino.com/457/index.php\">Frankie's 457 Spuntino\u003c/a> in Brooklyn, to name just a few. \u003c/p>\n\u003cp>(Among Lower East Side brunchers, Prune was notorious for chef Gabrielle Hamilton's willingness to stick just about anything grabable--pickled eggs, white anchovies, beef jerky--into her Bloody Marys. But my favorite was always the salad-esque Chicago Matchbox, garnished with caperberries, pickled Brussels sprouts, baby turnips, radishes, and yes, green beans. The house-infused lemon vodka may have helped, too.)\u003c/p>\n\u003cp>At a recent all-day outdoor barbecue, a jar of these beans disappeared even faster than the Stoli did. I like to use a combination of yellow wax bean and green beans, purely for stripey effect in the jar. Purple beans might seem even cooler, but alas! The color disappears when the beans are heated. Garlic, dill seeds, and a hot pepper or two is the standard combination, but you can go as crazy as you want with additional aromatic flavorings. Coriander, fennel, and celery seed all work well, either by themselves or in combination. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you'd like to can these for later use, you'll have an easier time getting the beans in (and out) if you use wide-mouth pint or quart jars. Most hardware stores carry a good range of canning jars, but if you're really stocking up, I've found that Smart & Final often has the best prices on cases. You can also train your friends and neighbors to return their empty jars to you once they've finished the delicious jam & pickles that you've gifted to them. Remember, you can wash and reuse jars and rings, but you'll need to buy a new package of flat lids for each canning go-round. \u003c/p>\n\u003cp>Now, if you're going to go to the (small) trouble of making these excellent beans, why waste them on some nasty corn-syrupy cocktail mix? As I headed to the supermarket to provision the barbecue mentioned above, one of my guests emphatically recommended a popular brand of Bloody Mary mix. Too much hassle to provision all the separate ingredients, she opined, and this stuff was good. \u003c/p>\n\u003cp>But you know what two of the four main ingredients were? Water and high-fructose corn syrup, neither of which is high on my list of Things to Pay For at Safeway. Instead, I bought a jug of tomato juice, raided the condiments stashed inside the door of the fridge and doctored up the red stuff with the classics: horseradish, Tabasco, lemon juice, and a few jiggers of Worcestershire sauce, no HFCS needed. Or, if you've got too many tomatoes in the garden, or a squishy bag of oozing, end-of-the-day lovelies from the farmers' market, you can whip up a pitcherful from scratch, using the \u003ca href=\"http://uktv.co.uk/food/recipe/aid/512347\">Bloody Mary recipe\u003c/a> of hotshot British food star Tamasin Day-Lewis, sister of Daniel. \u003c/p>\n\u003cp>So, bottoms up, darlings, and here's to starting Sunday right.\u003c/p>\n\u003cp>\u003cstrong>Bloody Mary Beans\u003c/strong>\u003cbr>\nDepending on the size of your beans, and how firmly you stuff them in, you might fill five jars, or you might fill four. But I'd have five jars on hand anyway, just in case. \u003c/p>\n\u003cp>\u003cstrong>Makes 5 jars\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 lbs green beans, trimmed to fit jars\u003cbr>\n10 garlic cloves, peeled and split\u003cbr>\n10 small hot pepper pods, optional\u003cbr>\n1 cup dill fronds, loosely packed, or 2 tbsp dried dill weed\u003cbr>\n2 tbsp dill seeds\u003cbr>\n1 tbsp coriander seeds\u003cbr>\n2 tsp fennel seeds\u003cbr>\n1 tsp celery seeds, optional\u003cbr>\n2 tbsp black peppercorns\u003cbr>\n4 cups white vinegar\u003cbr>\n2 cups water\u003cbr>\n2 tbsp sugar, optional\u003cbr>\n2 tbsp kosher or sea salt (iodized salt can make the pickles cloudy)\u003c/p>\n\u003cp>\u003cstrong>Preparation \u003c/strong>\u003cbr>\n1. Place 5 wide-mouth pint jars in a large, deep pot. Fill pot with water to cover jars by at least 2 inches. Bring to a boil, and let jars simmer for 10 minutes. Remove jars and place on a clean towel until cool enough to handle. \u003c/p>\n\u003cp>2. Divide garlic cloves, hot pepper pods, dill weed, seeds, and peppercorns between jars. Divide beans between jars, packing them in tightly. \u003c/p>\n\u003cp>3. Bring vinegar, water, sugar, and salt to a boil, stirring until salt and sugar are dissolved. Pour boiling brine into the jars, dividing it to submerge the beans completely. \u003c/p>\n\u003cp>4. Seal jars. Return them to water bath and bring to boil. Once water is boiling, let simmer for 10 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Remove jars to a rack or clean towel and let cool undisturbed for several hours. Check seals, then store in a cool, dry place for several days before opening. The longer they sit, the sharper and more \"pickly\" they will be. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Resist the Box: Brownies",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/brownie1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/brownie1.jpg\" alt=\"brownie\" title=\"brownie\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16152\">\u003c/a>\u003c/p>\n\u003cp>Making brownies from scratch is easy and fast, so I’ve always been perplexed as to why so many people think they need to use a box mix. I know I've said this many times before on this blog -- remember my \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/03/resist-the-box-homemade-macaroni-and-cheese/\">macaroni and cheese\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/10/resist-the-box-redux-homemade-chocolate-pudding/\">pudding \u003c/a>and \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/21/resist-the-box-pancakes/\">pancake \u003c/a>rants? -- but before you resign yourself to a lifetime of box-mix brownies, just try making some from scratch first. You'll see that they don't take much more time and taste far better than the premixed variety. I'm not kidding. They are SO much better. Plus they’re also free of preservatives and hydrogenated fats. And, if you disagree, you can write a comment telling me I'm wrong and then just go smugly back to the box.\u003c/p>\n\u003cp>I admit you'll need to melt some chocolate, but don't let this stop you. Usually I use semisweet \u003ca href=\"http://www.scharffenberger.com/\">Scharffenberger\u003c/a>, but as an experiment, I tried my recipe with chocolate chips instead. I did this because I have been told by some people (I'm not naming names, but you know who you are) that if they have to buy a \"special\" ingredient, they just pass on a recipe (not that semisweet Scharffenberger should be a special ingredient. As far as I’m concerned, it should be a staple in the pantry). \u003c/p>\n\u003cp>Another plus to using chocolate chips is that you can melt them with the butter in a microwave instead of on the stove. I tried to do this in an attempt to make this recipe even less demanding (because let’s face it; it’s not exactly fair for me to say ditch the box mix and then ask you to get out a double boiler), but then my microwave literally caught on fire. Yes. As I melted the chocolate and butter in a Pyrex dish, flames started shooting inside the microwave. It was a cheap one, bought at Costco around 6 years ago, so I figure it was simply it’s time to go. It meant, however, that I had to simmer some water in a pot and then place a metal bowl with my chocolate and butter on top to melt (which, honestly, didn’t take much time). \u003c/p>\n\u003cp>Following is my recipe. It's pretty straightforward and quick, uses chocolate chips, and doesn't require a double boiler if your microwave doesn’t catch on fire. So get out your flour, chocolate and butter and experience firsthand the decadent delight of easy homemade brownies. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/pan-of-brownies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/pan-of-brownies.jpg\" alt=\"pan of brownies\" title=\"pan of brownies\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16153\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Brownies\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>One 9x12 pan of brownies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 sticks unsalted butter\u003cbr>\n2 cups chocolate chips\u003cbr>\n2 cups sugar\u003cbr>\n2 tsp vanilla\u003cbr>\n5 large eggs\u003cbr>\n1 1/4 cup all-purpose flour\u003cbr>\n1 tsp baking powder\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1 cup chopped walnuts (optional)\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 degrees.\u003c/p>\n\u003cp>2. Melt together the butter and 1 1/2 cups chocolate chips (either in the microwave or in a medium bowl over simmering water. If using the microwave, heat for 30 seconds at a time until the chocolate and butter start to melt. Stir and then heat another 30 seconds. Continue until everything is melted). Allow the chocolate and butter mixture to sit in a bowl on the counter. \u003c/p>\n\u003cp>3. In a large bowl, beat the eggs into the sugar and vanilla.\u003c/p>\n\u003cp>4. In a medium bowl, mix together the flour, baking powder and salt.\u003c/p>\n\u003cp>5. Add the flour mixture to the egg mixture, stirring until just barely combined. \u003c/p>\n\u003cp>6. Add in the melted chocolate, butter and walnuts (if using). Mix until just combined. Finally, add in the remaining 1/2 cup of chocolate chips and stir.\u003c/p>\n\u003cp>7. Butter and flour a 9 x 12 pan and then pour the batter in. Bake for 20-25 minutes or until a clean toothpick comes out with moist crumbs attached. Be sure not to overbake. If you want your brownies on the chewy side, underbake by around 5 minutes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>8. Cool and serve.\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/brownie1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/brownie1.jpg\" alt=\"brownie\" title=\"brownie\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16152\">\u003c/a>\u003c/p>\n\u003cp>Making brownies from scratch is easy and fast, so I’ve always been perplexed as to why so many people think they need to use a box mix. I know I've said this many times before on this blog -- remember my \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/03/resist-the-box-homemade-macaroni-and-cheese/\">macaroni and cheese\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/10/resist-the-box-redux-homemade-chocolate-pudding/\">pudding \u003c/a>and \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/21/resist-the-box-pancakes/\">pancake \u003c/a>rants? -- but before you resign yourself to a lifetime of box-mix brownies, just try making some from scratch first. You'll see that they don't take much more time and taste far better than the premixed variety. I'm not kidding. They are SO much better. Plus they’re also free of preservatives and hydrogenated fats. And, if you disagree, you can write a comment telling me I'm wrong and then just go smugly back to the box.\u003c/p>\n\u003cp>I admit you'll need to melt some chocolate, but don't let this stop you. Usually I use semisweet \u003ca href=\"http://www.scharffenberger.com/\">Scharffenberger\u003c/a>, but as an experiment, I tried my recipe with chocolate chips instead. I did this because I have been told by some people (I'm not naming names, but you know who you are) that if they have to buy a \"special\" ingredient, they just pass on a recipe (not that semisweet Scharffenberger should be a special ingredient. As far as I’m concerned, it should be a staple in the pantry). \u003c/p>\n\u003cp>Another plus to using chocolate chips is that you can melt them with the butter in a microwave instead of on the stove. I tried to do this in an attempt to make this recipe even less demanding (because let’s face it; it’s not exactly fair for me to say ditch the box mix and then ask you to get out a double boiler), but then my microwave literally caught on fire. Yes. As I melted the chocolate and butter in a Pyrex dish, flames started shooting inside the microwave. It was a cheap one, bought at Costco around 6 years ago, so I figure it was simply it’s time to go. It meant, however, that I had to simmer some water in a pot and then place a metal bowl with my chocolate and butter on top to melt (which, honestly, didn’t take much time). \u003c/p>\n\u003cp>Following is my recipe. It's pretty straightforward and quick, uses chocolate chips, and doesn't require a double boiler if your microwave doesn’t catch on fire. So get out your flour, chocolate and butter and experience firsthand the decadent delight of easy homemade brownies. \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/24/2010/08/pan-of-brownies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/pan-of-brownies.jpg\" alt=\"pan of brownies\" title=\"pan of brownies\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16153\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Brownies\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>One 9x12 pan of brownies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 sticks unsalted butter\u003cbr>\n2 cups chocolate chips\u003cbr>\n2 cups sugar\u003cbr>\n2 tsp vanilla\u003cbr>\n5 large eggs\u003cbr>\n1 1/4 cup all-purpose flour\u003cbr>\n1 tsp baking powder\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1 cup chopped walnuts (optional)\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 degrees.\u003c/p>\n\u003cp>2. Melt together the butter and 1 1/2 cups chocolate chips (either in the microwave or in a medium bowl over simmering water. If using the microwave, heat for 30 seconds at a time until the chocolate and butter start to melt. Stir and then heat another 30 seconds. Continue until everything is melted). Allow the chocolate and butter mixture to sit in a bowl on the counter. \u003c/p>\n\u003cp>3. In a large bowl, beat the eggs into the sugar and vanilla.\u003c/p>\n\u003cp>4. In a medium bowl, mix together the flour, baking powder and salt.\u003c/p>\n\u003cp>5. Add the flour mixture to the egg mixture, stirring until just barely combined. \u003c/p>\n\u003cp>6. Add in the melted chocolate, butter and walnuts (if using). Mix until just combined. Finally, add in the remaining 1/2 cup of chocolate chips and stir.\u003c/p>\n\u003cp>7. Butter and flour a 9 x 12 pan and then pour the batter in. Bake for 20-25 minutes or until a clean toothpick comes out with moist crumbs attached. Be sure not to overbake. If you want your brownies on the chewy side, underbake by around 5 minutes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>8. Cool and serve.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Baking with Olive Oil: Granola and Beyond",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/olive-oil-granola1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/olive-oil-granola1.jpg\" alt=\"olive oil granola\" title=\"olive oil granola\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16051\">\u003c/a>\u003cbr>\n\u003cem>Olive Oil Granola with Cherries and Pecans\u003c/em>\u003c/p>\n\u003cp>I recently made this granola on my own blog, so naturally I was hesitant to write about it here. But you know what? Every time I crack open my jar of granola in the morning, I feel like singing from the rooftops. And I've made this recipe two additional times since writing about it, and have discovered a few tweaks and changes I'm excited to share with you. It's now utterly perfect. \u003c/p>\n\u003cp>Now, do you all remember the craze last fall when everyone was talking about the \u003ca href=\"http://www.nytimes.com/2009/07/15/dining/151arex.html\">New York Times' Olive Oil Granola recipe\u003c/a>? It seemed like food bloggers and food writers couldn't get enough. I began seeing it slowly pop up in little area cafes and my friend's mom made me a batch after a particularly hard week at work. I was hooked. But I never made the stuff on my own because I've always had a recipe I stick by. You know your old standards that you just can't cheat on? Yeah, that's my granola. The one I started making while living in Boulder, CO that uses orange juice for sweetener. Kind of a cliche (if you've ever visited Boulder, CO).\u003c/p>\n\u003cp>Then lately, I've noticed this resurgence of recipes calling for olive oil instead of butter or more traditional vegetable oil. It's obviously cool health-wise, but it also lends a very distinct flavor to baked goods that you just can't achieve another way. If you're making brownies or cakes with a distinct flavor, it doesn't really matter what type of olive oil you're using. In my humble opinion, it makes little sense to use your good stuff. However, for mildly flavored cakes or delicate cookies, I'd use a extra-light cold pressed olive oil--it's really perfectly suited for baking because it's relatively free of strong olive-oil aroma or flavor. \u003c/p>\n\u003cp> Now for some conversions so you can try experimenting with your favorite recipes at home. A few months ago, I visited \u003ca href=\"http://www.weolive.com/\">We Olive\u003c/a> in the Marina. They gave out a cool conversion chart to help clarify how to experiment with the new baking method. After much googling and light research, I realized there are differing opinions on these substitutions--like anything, experts like to weigh in with their tweaks and theories. But I've used the below conversion in my own baking numerous times and it seems to be the most popular out there. Like anything, experiment and find out what works for you. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/ingredients2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/ingredients2.jpg\" alt=\"granola ingredients\" title=\"granola ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16052\">\u003c/a>\u003cbr>\n\u003cem>Laying out Ingredients for Olive Oil Granola \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Butter/Margarine\u003c/strong> --> \u003cstrong>Olive Oil\u003c/strong>\u003cbr>\n1 tsp. ----> 3/4 tsp.\u003cbr>\n1 tbsp. ----> 2 1/4 tsp.\u003cbr>\n1/4 cup ----> 3 Tbsp.\u003cbr>\n1/3 cup ----> 1/4 cup\u003cbr>\n1/2 cup ----> 1/4 cup + 2 Tbsp.\u003cbr>\n2/3 cup ----> 1/2 cup\u003cbr>\n3/4 cup ----> 1/2 cup + 1 Tbsp.\u003cbr>\n1 cup ----> 3/4 cup\u003c/p>\n\u003cp>So today I'm sharing with you my tested and tweaked recipe for the best granola you'll taste, and giving you a few other links for olive oil baking inspiration. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/mixing-granola.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/mixing-granola.jpg\" alt=\"mixing granola\" title=\"mixing granola\" width=\"500\" height=\"431\" class=\"alignnone size-full wp-image-16053\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Olive Oil Granola with Cherries and Pecans\u003c/strong>\u003cbr>\nI like baking granola in a convection oven if you have access to one--makes for very even cooking and no little burnt bits around the edges. So for this recipe, I gave both conventional oven and convection oven cooking times. Feel free to play around with other dried fruits or nuts if you'd like. This recipe is forgiving that way. \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 cups rolled old-fashioned oats (not instant)\u003cbr>\n1 cup raw pecan halves\u003cbr>\n3/4 cup sliced, raw almonds\u003cbr>\n1/2 cup raw pumpkin seeds\u003cbr>\n1/2 cup sweetened coconut\u003cbr>\n1/4 cup sesame seeds\u003cbr>\n1/2 cup dried cherries\u003cbr>\n3/4 cup maple syrup\u003cbr>\n1/2 tsp. vanilla\u003cbr>\n1/2 cup olive oil\u003cbr>\n1 tsp. kosher salt\u003cbr>\n1/2 tsp. cinnamon\u003cbr>\n1/2 tsp. cardamom\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\n1. Preheat the convection oven to 275 or the standard oven to 300 F.\u003cbr>\n2. With the exception of the cherries, mix all the ingredients together in a big bowl and spoon out onto a large, rimmed baking sheet.\u003cbr>\n3. Bake:\u003cbr>\n\u003cem>Bake Times:\u003c/em>\u003cbr>\n–Convection Oven: 35-40 minutes, stir every fifteen minutes.\u003cbr>\n–Standard Oven: 45 minutes, stir every ten minutes so granola doesn’t stick to the sides of the pan and burn.\u003cbr>\n4. Granola will be done when it’s golden brown and well toasted. Remove from the oven and stir in the dried cherries. Let cool completely. Serve with dollops of plain yogurt and fruit. Or whatever floats your boat. \u003c/p>\n\u003cp>\u003cstrong>Makes: 8-9 cups\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Awesome Olive Oil Recipe Links\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.thekitchn.com/thekitchn/slinks/daily-scoop-olive-oil-ice-cream-060092\">Olive Oil Ice Cream\u003c/a> from The Kitchn (not technically baking...but so, so good)\u003cbr>\n\u003ca href=\"http://dinersjournal.blogs.nytimes.com/2008/03/07/recipe-of-the-day-olive-oil-cookies-with-red-wine-and-rosemary/\">Olive Oil Cookies\u003c/a> from The New York Times\u003cbr>\n\u003ca href=\"http://www.spoonfulblog.com/search?q=olive+oil+brownies&x=0&y=0\">Olive Oil Brownies\u003c/a> from Spoonful\u003cbr>\n\u003ca href=\"http://blueridgebaker.blogspot.com/2010/05/spelt-olive-oil-cake-with-chocolate.html\">Spelt Olive Oil Cake with Chocolate Chunks\u003c/a> from Blue Ridge Baker\u003cbr>\n\u003ca href=\"http://www.latimes.com/features/food/la-fo-upsidedowncakerec1-20100812,0,5144076.story\">Apricot, Olive Oil, and Cornmeal Upside Down Cake\u003c/a> from the L.A. Times\u003c/p>\n\n",
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"excerpt": "Perhaps you saw the famed New York Times Olive Oil Granola recipe last year. Or maybe you've been noticing more and more folks using olive oil in their baked goods lately (in bakeries and around the web). Well, here's my version of Olive Oil Granola and a few web links for with inspiring ideas for baking with olive oil. ",
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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/olive-oil-granola1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/olive-oil-granola1.jpg\" alt=\"olive oil granola\" title=\"olive oil granola\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16051\">\u003c/a>\u003cbr>\n\u003cem>Olive Oil Granola with Cherries and Pecans\u003c/em>\u003c/p>\n\u003cp>I recently made this granola on my own blog, so naturally I was hesitant to write about it here. But you know what? Every time I crack open my jar of granola in the morning, I feel like singing from the rooftops. And I've made this recipe two additional times since writing about it, and have discovered a few tweaks and changes I'm excited to share with you. It's now utterly perfect. \u003c/p>\n\u003cp>Now, do you all remember the craze last fall when everyone was talking about the \u003ca href=\"http://www.nytimes.com/2009/07/15/dining/151arex.html\">New York Times' Olive Oil Granola recipe\u003c/a>? It seemed like food bloggers and food writers couldn't get enough. I began seeing it slowly pop up in little area cafes and my friend's mom made me a batch after a particularly hard week at work. I was hooked. But I never made the stuff on my own because I've always had a recipe I stick by. You know your old standards that you just can't cheat on? Yeah, that's my granola. The one I started making while living in Boulder, CO that uses orange juice for sweetener. Kind of a cliche (if you've ever visited Boulder, CO).\u003c/p>\n\u003cp>Then lately, I've noticed this resurgence of recipes calling for olive oil instead of butter or more traditional vegetable oil. It's obviously cool health-wise, but it also lends a very distinct flavor to baked goods that you just can't achieve another way. If you're making brownies or cakes with a distinct flavor, it doesn't really matter what type of olive oil you're using. In my humble opinion, it makes little sense to use your good stuff. However, for mildly flavored cakes or delicate cookies, I'd use a extra-light cold pressed olive oil--it's really perfectly suited for baking because it's relatively free of strong olive-oil aroma or flavor. \u003c/p>\n\u003cp> Now for some conversions so you can try experimenting with your favorite recipes at home. A few months ago, I visited \u003ca href=\"http://www.weolive.com/\">We Olive\u003c/a> in the Marina. They gave out a cool conversion chart to help clarify how to experiment with the new baking method. After much googling and light research, I realized there are differing opinions on these substitutions--like anything, experts like to weigh in with their tweaks and theories. But I've used the below conversion in my own baking numerous times and it seems to be the most popular out there. Like anything, experiment and find out what works for you. \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/24/2010/08/ingredients2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/ingredients2.jpg\" alt=\"granola ingredients\" title=\"granola ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16052\">\u003c/a>\u003cbr>\n\u003cem>Laying out Ingredients for Olive Oil Granola \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Butter/Margarine\u003c/strong> --> \u003cstrong>Olive Oil\u003c/strong>\u003cbr>\n1 tsp. ----> 3/4 tsp.\u003cbr>\n1 tbsp. ----> 2 1/4 tsp.\u003cbr>\n1/4 cup ----> 3 Tbsp.\u003cbr>\n1/3 cup ----> 1/4 cup\u003cbr>\n1/2 cup ----> 1/4 cup + 2 Tbsp.\u003cbr>\n2/3 cup ----> 1/2 cup\u003cbr>\n3/4 cup ----> 1/2 cup + 1 Tbsp.\u003cbr>\n1 cup ----> 3/4 cup\u003c/p>\n\u003cp>So today I'm sharing with you my tested and tweaked recipe for the best granola you'll taste, and giving you a few other links for olive oil baking inspiration. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/mixing-granola.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/mixing-granola.jpg\" alt=\"mixing granola\" title=\"mixing granola\" width=\"500\" height=\"431\" class=\"alignnone size-full wp-image-16053\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Olive Oil Granola with Cherries and Pecans\u003c/strong>\u003cbr>\nI like baking granola in a convection oven if you have access to one--makes for very even cooking and no little burnt bits around the edges. So for this recipe, I gave both conventional oven and convection oven cooking times. Feel free to play around with other dried fruits or nuts if you'd like. This recipe is forgiving that way. \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 cups rolled old-fashioned oats (not instant)\u003cbr>\n1 cup raw pecan halves\u003cbr>\n3/4 cup sliced, raw almonds\u003cbr>\n1/2 cup raw pumpkin seeds\u003cbr>\n1/2 cup sweetened coconut\u003cbr>\n1/4 cup sesame seeds\u003cbr>\n1/2 cup dried cherries\u003cbr>\n3/4 cup maple syrup\u003cbr>\n1/2 tsp. vanilla\u003cbr>\n1/2 cup olive oil\u003cbr>\n1 tsp. kosher salt\u003cbr>\n1/2 tsp. cinnamon\u003cbr>\n1/2 tsp. cardamom\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\n1. Preheat the convection oven to 275 or the standard oven to 300 F.\u003cbr>\n2. With the exception of the cherries, mix all the ingredients together in a big bowl and spoon out onto a large, rimmed baking sheet.\u003cbr>\n3. Bake:\u003cbr>\n\u003cem>Bake Times:\u003c/em>\u003cbr>\n–Convection Oven: 35-40 minutes, stir every fifteen minutes.\u003cbr>\n–Standard Oven: 45 minutes, stir every ten minutes so granola doesn’t stick to the sides of the pan and burn.\u003cbr>\n4. Granola will be done when it’s golden brown and well toasted. Remove from the oven and stir in the dried cherries. Let cool completely. Serve with dollops of plain yogurt and fruit. Or whatever floats your boat. \u003c/p>\n\u003cp>\u003cstrong>Makes: 8-9 cups\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Awesome Olive Oil Recipe Links\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.thekitchn.com/thekitchn/slinks/daily-scoop-olive-oil-ice-cream-060092\">Olive Oil Ice Cream\u003c/a> from The Kitchn (not technically baking...but so, so good)\u003cbr>\n\u003ca href=\"http://dinersjournal.blogs.nytimes.com/2008/03/07/recipe-of-the-day-olive-oil-cookies-with-red-wine-and-rosemary/\">Olive Oil Cookies\u003c/a> from The New York Times\u003cbr>\n\u003ca href=\"http://www.spoonfulblog.com/search?q=olive+oil+brownies&x=0&y=0\">Olive Oil Brownies\u003c/a> from Spoonful\u003cbr>\n\u003ca href=\"http://blueridgebaker.blogspot.com/2010/05/spelt-olive-oil-cake-with-chocolate.html\">Spelt Olive Oil Cake with Chocolate Chunks\u003c/a> from Blue Ridge Baker\u003cbr>\n\u003ca href=\"http://www.latimes.com/features/food/la-fo-upsidedowncakerec1-20100812,0,5144076.story\">Apricot, Olive Oil, and Cornmeal Upside Down Cake\u003c/a> from the L.A. Times\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_8026.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_8026.jpg\" alt=\"Spicy Mash Ingredients\" title=\"Spicy Mash Ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15928\">\u003c/a>\u003cbr>\n\u003cem>Ingredients for Spicy Mash\u003c/em>\u003c/p>\n\u003cp>Indian food -- the aromatic spices, the color, the bold flavors. Love it. Unfortunately, I'm a bit of a wimp when it comes to heat (good thing for raita and mango lassis to soothe my burning tongue). But, when I tasted this \u003cstrong>Spicy Mash\u003c/strong> for the first time, it was so delicious I couldn't stop eating it. Tears were starting to stream down my face, but my hand just kept bringing forkful after forkful to my mouth. It hurt so good.\u003c/p>\n\u003cp>This brilliant recipe is all thanks to my lovely friend, \u003ca href=\"http://www.fatemayasmine.com/\">Fatema\u003c/a>. I was super excited when she offered to come over one night to teach us some Indian home-cooking. I've experimented a bit with Indian food before, but still haven't been able really nail my favorites, like Chicken Tikka Masala (the hunt continues for the perfect recipe).\u003c/p>\n\u003cp>As Fatema unpacked her bag of groceries, I quickly discovered why. It's in the spices! Fatema's mum had just sent her a shipment of spices from Bangladesh via London. They knocked the socks off any of the jarred spices I had in my spice rack. I might as well be storing sawdust in my pantry.\u003c/p>\n\u003cp>The fragrance and potency of those \u003cstrong>Indian spices\u003c/strong> transformed this very simple dish of smashed potatoes. \u003cstrong>Raw onion\u003c/strong> and \u003cstrong>cilantro\u003c/strong> also added layers of savory, fresh, flavor. (I know, I usually hate raw onions, but it works in this. The trick is to slice them as thin as possible.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The measurements in this adapted version of \u003cstrong>Spicy Mash\u003c/strong> are based on the potent spices I received from Fatema, so this may take a little bit of trial and error the first time you make it with the store-bought stuff (assuming you don't have a little Indian spice fairy like I do). My recommendation is to make the spice butter as directed and then add it gradually to the potatoes, \u003cstrong>tasting as you go\u003c/strong>. If more flavor is needed, you can always add more spice, but remember, you can never take out. So taste, taste, taste, as you go, until you get just the right ratio to your liking. \u003c/p>\n\u003cp>I also made some adaptations to Fatema's original recipe. Like I mentioned before, I can't take too much heat, so I omitted the minced green chilis she used and cut down on the amount of chili powder. I also added some ginger, grated to a pulp on a microplane, for some extra umph…and a bit of milk and cream cheese, which has always been a secret ingredient in my house when it comes to creamy mashed potatoes. \u003c/p>\n\u003cp>Special thanks to my little spice fairy and her spice smuggling mum! \u003cstrong>Spicy Mash\u003c/strong> is definitely going to be a new staple in my repertoire. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_8032.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_8032.jpg\" alt=\"Spicy Mash\" title=\"Spicy Mash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15929\">\u003c/a>\u003cbr>\n\u003cem>Spicy Mash\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Spicy Mash\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6 as a side\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 pounds potatoes, peeled and quartered\u003cbr>\n½ cup onion, thinly sliced\u003cbr>\n¼ cup chopped cilantro\u003cbr>\n1/3 cup milk\u003cbr>\n3 tablespoons butter\u003cbr>\n1 ounce cream cheese\u003cbr>\n1 tablespoon grated ginger\u003cbr>\n2 teaspoons salt\u003cbr>\n2 teaspoons yellow curry powder\u003cbr>\n½ teaspoon turmeric\u003cbr>\n¼ teaspoon chili powder\u003cbr>\nPinch of chili flakes\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tBoil potatoes about 20 minutes, or until you can pierce through them easily with a fork.\u003cbr>\n2.\tMash the potatoes, adding the milk, cream cheese, ginger, and salt, and incorporating well.\u003cbr>\n3.\tIn a saucepan, melt the butter until it starts to froth. Add the curry, turmeric, chili powder, and chili flakes. Cook the spices for a minute or so in the butter, toasting them up until they are fragrant. Be careful not to burn them.\u003cbr>\n4.\tAdd this to the mashed potatoes and mix well.\u003cbr>\n5.\tStir in the onions and cilantro. Serve while warm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: If you love spice and need more heat, add some finely minced green chili pepper.\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_8026.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_8026.jpg\" alt=\"Spicy Mash Ingredients\" title=\"Spicy Mash Ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15928\">\u003c/a>\u003cbr>\n\u003cem>Ingredients for Spicy Mash\u003c/em>\u003c/p>\n\u003cp>Indian food -- the aromatic spices, the color, the bold flavors. Love it. Unfortunately, I'm a bit of a wimp when it comes to heat (good thing for raita and mango lassis to soothe my burning tongue). But, when I tasted this \u003cstrong>Spicy Mash\u003c/strong> for the first time, it was so delicious I couldn't stop eating it. Tears were starting to stream down my face, but my hand just kept bringing forkful after forkful to my mouth. It hurt so good.\u003c/p>\n\u003cp>This brilliant recipe is all thanks to my lovely friend, \u003ca href=\"http://www.fatemayasmine.com/\">Fatema\u003c/a>. I was super excited when she offered to come over one night to teach us some Indian home-cooking. I've experimented a bit with Indian food before, but still haven't been able really nail my favorites, like Chicken Tikka Masala (the hunt continues for the perfect recipe).\u003c/p>\n\u003cp>As Fatema unpacked her bag of groceries, I quickly discovered why. It's in the spices! Fatema's mum had just sent her a shipment of spices from Bangladesh via London. They knocked the socks off any of the jarred spices I had in my spice rack. I might as well be storing sawdust in my pantry.\u003c/p>\n\u003cp>The fragrance and potency of those \u003cstrong>Indian spices\u003c/strong> transformed this very simple dish of smashed potatoes. \u003cstrong>Raw onion\u003c/strong> and \u003cstrong>cilantro\u003c/strong> also added layers of savory, fresh, flavor. (I know, I usually hate raw onions, but it works in this. The trick is to slice them as thin as possible.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The measurements in this adapted version of \u003cstrong>Spicy Mash\u003c/strong> are based on the potent spices I received from Fatema, so this may take a little bit of trial and error the first time you make it with the store-bought stuff (assuming you don't have a little Indian spice fairy like I do). My recommendation is to make the spice butter as directed and then add it gradually to the potatoes, \u003cstrong>tasting as you go\u003c/strong>. If more flavor is needed, you can always add more spice, but remember, you can never take out. So taste, taste, taste, as you go, until you get just the right ratio to your liking. \u003c/p>\n\u003cp>I also made some adaptations to Fatema's original recipe. Like I mentioned before, I can't take too much heat, so I omitted the minced green chilis she used and cut down on the amount of chili powder. I also added some ginger, grated to a pulp on a microplane, for some extra umph…and a bit of milk and cream cheese, which has always been a secret ingredient in my house when it comes to creamy mashed potatoes. \u003c/p>\n\u003cp>Special thanks to my little spice fairy and her spice smuggling mum! \u003cstrong>Spicy Mash\u003c/strong> is definitely going to be a new staple in my repertoire. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_8032.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_8032.jpg\" alt=\"Spicy Mash\" title=\"Spicy Mash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15929\">\u003c/a>\u003cbr>\n\u003cem>Spicy Mash\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Spicy Mash\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6 as a side\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 pounds potatoes, peeled and quartered\u003cbr>\n½ cup onion, thinly sliced\u003cbr>\n¼ cup chopped cilantro\u003cbr>\n1/3 cup milk\u003cbr>\n3 tablespoons butter\u003cbr>\n1 ounce cream cheese\u003cbr>\n1 tablespoon grated ginger\u003cbr>\n2 teaspoons salt\u003cbr>\n2 teaspoons yellow curry powder\u003cbr>\n½ teaspoon turmeric\u003cbr>\n¼ teaspoon chili powder\u003cbr>\nPinch of chili flakes\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tBoil potatoes about 20 minutes, or until you can pierce through them easily with a fork.\u003cbr>\n2.\tMash the potatoes, adding the milk, cream cheese, ginger, and salt, and incorporating well.\u003cbr>\n3.\tIn a saucepan, melt the butter until it starts to froth. Add the curry, turmeric, chili powder, and chili flakes. Cook the spices for a minute or so in the butter, toasting them up until they are fragrant. Be careful not to burn them.\u003cbr>\n4.\tAdd this to the mashed potatoes and mix well.\u003cbr>\n5.\tStir in the onions and cilantro. Serve while warm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: If you love spice and need more heat, add some finely minced green chili pepper.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Quick Summertime Eats",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/summertime-meal2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/summertime-meal2.jpg\" alt=\"summertime meal\" title=\"summertime meal\" width=\"500\" height=\"308\" class=\"alignnone size-full wp-image-15322\">\u003c/a>\u003cbr>\n\u003cem>A warm weather meal: Summertime chicken salad, beet salad, and baguette\u003c/em>\u003c/p>\n\u003cp>It's summer in the Bay Area. In fact, it's nearing the end of summer, but let's not talk about that. If you like remaining in denial, I urge you not to step into Target or Staples as it's a full-on Back to School extravaganza. But generally have Indian summers in the Bay Area, so there is still plenty of time to enjoy weekend barbeques and 24/7 flip-flops. Around this time last year, I was breaking out my fan and making batches of gazpacho. Remember that? Depending on where you live, this year's felt a lot more like fall than summer. But that doesn't mean I haven't been using the longer days as an excuse to get out of the kitchen. Because I have--gravitating towards simple meals of salads, breads, and cheeses. And I try and keep some of this chicken salad on hand at all times. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicken-salad-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicken-salad-ingredients.jpg\" alt=\"chicken salad ingredients\" title=\"chicken salad ingredients\" width=\"500\" height=\"381\" class=\"alignnone size-full wp-image-15318\">\u003c/a>\u003cbr>\n\u003cem>\u003c/em>Summertime Chicken salad ingredients\u003c/p>\n\u003cp>I was inspired by the Sonoma Chicken Salad they sell at my local Whole Foods. It has grapes and toasted pecans and not too much mayonnaise, but it's pricey and I only buy it for a special treat. I'm talking really, really pricey. So I set about to duplicate it on my own with a few twists.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bite-of-chicken-salad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bite-of-chicken-salad.jpg\" alt=\"\" title=\"bite of chicken salad\" width=\"500\" height=\"382\" class=\"alignnone size-full wp-image-15319\">\u003c/a>\u003cbr>\n\u003cem>Bite of Summertime Chicken Salad on fresh baguette\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you grow your own herbs or are just into herbs in your cooking, feel free to experiment with sage, basil, or dill. Or really anything that sounds good to you. Once you make this salad a few times, you'll probably start throwing in odds and ends that you've got laying around. And I thought I'd also give you my super simple recipe for a quick beet salad. This recipe was inspired by a similar one that they make at \u003ca href=\"http://www.comfortscafe.com/\">Comforts Restaurant\u003c/a> in San Anselmo. It's so basic but so, so good. Enjoy. Get cooking. \u003c/p>\n\u003cp>\u003cstrong>Summertime Chicken Salad\u003c/strong>\u003cbr>\nIf you'd rather just boil the chicken breasts instead of roasting them, that works fine too. I just think roasting them with salt and pepper gives it a little more flavor. Feel free to add any nuts you like and, as I said above, experiment with any herbs you like. \u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n2 bone-in chicken breasts\u003cbr>\n1 Tbsp. olive oil (to roast the chicken breasts)\u003cbr>\nsalt and pepper\u003cbr>\n1/2 cup mayonnaise\u003cbr>\n2 Tbsp. chopped fresh tarragon\u003cbr>\n1 Tbsp. chopped fresh flat leaf parsley\u003cbr>\n3/4 cup small-diced celery\u003cbr>\n3/4 cup green grapes, sliced in half\u003c/p>\n\u003cp>\u003cem>Method:\u003c/em>\u003cbr>\n1. Preheat the oven to 350 F. Place each chicken breast on a baking pan, rub with olive oil, and sprinkle with salt and pepper.\u003cbr>\n2. Roast chicken breasts for 35-40 minutes or until chicken is cooked all the way through. I always cut a slit in the middle to check--just to be safe. Set chicken aside to cool completely.\u003cbr>\n3. Remove meat from the bones, and cut the chicken into small 3/4 inch pieces.\u003cbr>\n4. Mix chicken, mayonnaise, herbs, grapes and celery together in a serving bowl. Season with salt and pepper to taste. Toss well and serve. \u003c/p>\n\u003cp>\u003cem>Makes: 4 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Megan's Beet Salad\u003c/strong>\u003cbr>\n\u003cem>Ingredients:\u003c/em>\u003cbr>\n4 large red beets\u003cbr>\n1/2 cup cherry tomatoes\u003cbr>\n2 Tbsp. chopped fresh basil\u003cbr>\n3 Tbsp. extra virgin olive oil\u003cbr>\n1 Tbsp. + 1 tsp. sherry vinegar\u003cbr>\n1/4 tsp. dijon mustard\u003cbr>\nsalt and pepper to taste\u003c/p>\n\u003cp>\u003cem>Method:\u003c/em>\u003cbr>\n1. Trim off leafy tops of beets, and rinse well.\u003cbr>\n2. Preheat the oven to 375 F, and sprinkle beets with olive oil, just enough to lightly cover them. Wrap beets in aluminum foil (you'll literally make a little pocket or pouch for them to rest in). Place in the oven and roast until tender, about one hour.\u003cbr>\n3. While beets are roasting, whisk together the extra virgin olive oil, vinegar, and mustard. Add salt and pepper to taste and set aside.\u003cbr>\n4. Slice cherry tomatoes in half, chop basil into thin strips, and set both aside.\u003cbr>\n5. When finished roasting, take beets out of aluminum foil and allow to cool completely. Then, the skin should slide right off using a dry paper towel or, if need be, a small paring knife. Slice the beets into eight quarters each.\u003cbr>\n6. Combine the beets, tomatoes, and basil in a small serving bowl. Pour dressing over and lightly stir to combine. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes: 4 servings\u003c/em>\u003c/p>\n\n",
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"excerpt": "Need a little inspiration to get into the kitchen on these warm summer evenings? Megan Gordon shares her summertime staples: Homemade Chicken Salad and Beet and Tomato Salad. Enjoy. Stay cool. Get cooking. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/summertime-meal2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/summertime-meal2.jpg\" alt=\"summertime meal\" title=\"summertime meal\" width=\"500\" height=\"308\" class=\"alignnone size-full wp-image-15322\">\u003c/a>\u003cbr>\n\u003cem>A warm weather meal: Summertime chicken salad, beet salad, and baguette\u003c/em>\u003c/p>\n\u003cp>It's summer in the Bay Area. In fact, it's nearing the end of summer, but let's not talk about that. If you like remaining in denial, I urge you not to step into Target or Staples as it's a full-on Back to School extravaganza. But generally have Indian summers in the Bay Area, so there is still plenty of time to enjoy weekend barbeques and 24/7 flip-flops. Around this time last year, I was breaking out my fan and making batches of gazpacho. Remember that? Depending on where you live, this year's felt a lot more like fall than summer. But that doesn't mean I haven't been using the longer days as an excuse to get out of the kitchen. Because I have--gravitating towards simple meals of salads, breads, and cheeses. And I try and keep some of this chicken salad on hand at all times. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicken-salad-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicken-salad-ingredients.jpg\" alt=\"chicken salad ingredients\" title=\"chicken salad ingredients\" width=\"500\" height=\"381\" class=\"alignnone size-full wp-image-15318\">\u003c/a>\u003cbr>\n\u003cem>\u003c/em>Summertime Chicken salad ingredients\u003c/p>\n\u003cp>I was inspired by the Sonoma Chicken Salad they sell at my local Whole Foods. It has grapes and toasted pecans and not too much mayonnaise, but it's pricey and I only buy it for a special treat. I'm talking really, really pricey. So I set about to duplicate it on my own with a few twists.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bite-of-chicken-salad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bite-of-chicken-salad.jpg\" alt=\"\" title=\"bite of chicken salad\" width=\"500\" height=\"382\" class=\"alignnone size-full wp-image-15319\">\u003c/a>\u003cbr>\n\u003cem>Bite of Summertime Chicken Salad on fresh baguette\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you grow your own herbs or are just into herbs in your cooking, feel free to experiment with sage, basil, or dill. Or really anything that sounds good to you. Once you make this salad a few times, you'll probably start throwing in odds and ends that you've got laying around. And I thought I'd also give you my super simple recipe for a quick beet salad. This recipe was inspired by a similar one that they make at \u003ca href=\"http://www.comfortscafe.com/\">Comforts Restaurant\u003c/a> in San Anselmo. It's so basic but so, so good. Enjoy. Get cooking. \u003c/p>\n\u003cp>\u003cstrong>Summertime Chicken Salad\u003c/strong>\u003cbr>\nIf you'd rather just boil the chicken breasts instead of roasting them, that works fine too. I just think roasting them with salt and pepper gives it a little more flavor. Feel free to add any nuts you like and, as I said above, experiment with any herbs you like. \u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n2 bone-in chicken breasts\u003cbr>\n1 Tbsp. olive oil (to roast the chicken breasts)\u003cbr>\nsalt and pepper\u003cbr>\n1/2 cup mayonnaise\u003cbr>\n2 Tbsp. chopped fresh tarragon\u003cbr>\n1 Tbsp. chopped fresh flat leaf parsley\u003cbr>\n3/4 cup small-diced celery\u003cbr>\n3/4 cup green grapes, sliced in half\u003c/p>\n\u003cp>\u003cem>Method:\u003c/em>\u003cbr>\n1. Preheat the oven to 350 F. Place each chicken breast on a baking pan, rub with olive oil, and sprinkle with salt and pepper.\u003cbr>\n2. Roast chicken breasts for 35-40 minutes or until chicken is cooked all the way through. I always cut a slit in the middle to check--just to be safe. Set chicken aside to cool completely.\u003cbr>\n3. Remove meat from the bones, and cut the chicken into small 3/4 inch pieces.\u003cbr>\n4. Mix chicken, mayonnaise, herbs, grapes and celery together in a serving bowl. Season with salt and pepper to taste. Toss well and serve. \u003c/p>\n\u003cp>\u003cem>Makes: 4 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Megan's Beet Salad\u003c/strong>\u003cbr>\n\u003cem>Ingredients:\u003c/em>\u003cbr>\n4 large red beets\u003cbr>\n1/2 cup cherry tomatoes\u003cbr>\n2 Tbsp. chopped fresh basil\u003cbr>\n3 Tbsp. extra virgin olive oil\u003cbr>\n1 Tbsp. + 1 tsp. sherry vinegar\u003cbr>\n1/4 tsp. dijon mustard\u003cbr>\nsalt and pepper to taste\u003c/p>\n\u003cp>\u003cem>Method:\u003c/em>\u003cbr>\n1. Trim off leafy tops of beets, and rinse well.\u003cbr>\n2. Preheat the oven to 375 F, and sprinkle beets with olive oil, just enough to lightly cover them. Wrap beets in aluminum foil (you'll literally make a little pocket or pouch for them to rest in). Place in the oven and roast until tender, about one hour.\u003cbr>\n3. While beets are roasting, whisk together the extra virgin olive oil, vinegar, and mustard. Add salt and pepper to taste and set aside.\u003cbr>\n4. Slice cherry tomatoes in half, chop basil into thin strips, and set both aside.\u003cbr>\n5. When finished roasting, take beets out of aluminum foil and allow to cool completely. Then, the skin should slide right off using a dry paper towel or, if need be, a small paring knife. Slice the beets into eight quarters each.\u003cbr>\n6. Combine the beets, tomatoes, and basil in a small serving bowl. Pour dressing over and lightly stir to combine. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes: 4 servings\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Summer in Morocco or, Bastilla Day",
"title": "Summer in Morocco or, Bastilla Day",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/bastilla.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/bastilla.jpg\" alt=\"bastilla\" title=\"bastilla\" width=\"233\" height=\"350\" class=\"alignleft size-full wp-image-15790\">\u003c/a>I was confused by Morocco before I even left the plane. Looking down at its Mediterranean coastline after a stretch of late-Winter rains, I turned to the friend sitting next to me and said with more than a little disbelief:\u003c/p>\n\u003cp>\"It's \u003cem>green\u003c/em>. Is this normal? I didn't think it would be this... \u003cem>green\u003c/em>.\"\u003c/p>\n\u003cp>I had always imagined Morocco clad in the colors of sand and dust. I'd allowed for certain man-made outbursts of color-- the blood red of the flag, the ornate vibrancy of their pottery and woven goods, but that green caught me completely by surprise. It was like some sort of unexpected welcome gift.\u003c/p>\n\u003cp>Though exhausted and thoroughly disoriented by travel, I was excited by the prospect of spending the next three weeks in a country about which I knew precious little and, after a good night's sleep, I couldn't wait to find out what other surprises Morocco would show me.\u003c/p>\n\u003cp>That is, of course, if the Customs official would let me into the damned country. In filling out the line that read \"occupation,\" I wrote \"waiter\" in what I thought was clear block printing. The man who held the key to my entrance-- the passport stamp-- misread my job. It was as though The Spellbinder from \u003ca href=\"http://www.youtube.com/watch?v=z3y_H3SaoAY&feature=fw\">The Adventures of Letterman\u003c/a> had changed the \"a\" in \"waiter\" to an \"r.\" The official scrutinized me.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"You are a \u003cem>writer\u003c/em>? Do you plan to write of your visit to Morocco?\" When I told him that I was a waiter, not a writer, and that I did not plan on writing about his country, he seemed skeptical.\u003c/p>\n\u003cp>\"You are a writer who says he will not \u003cem>write\u003c/em>?\" He then muttered something in French to his partner, who was now looking at my passport. Oh, yes, I thought. French! I can explain to them my situation in French and clear things right up.\u003c/p>\n\u003cp>\"Je n'suis pas ecrivain,\" I told them. And then I couldn't remember the word for \"waiter\" in French. \"Moi, je... je... j'habite au restaurant.\" In my bad, nervous French, I told them that I lived in a restaurant, which wasn't too far from the truth.\u003c/p>\n\u003cp>Whether they believed me or felt sorry for me or both, I will never know. Once I promised them that I was in their country strictly for pleasure and that I would not write about it (or them), the man with the little stamp finally inked my passport.\u003c/p>\n\u003cp>So here I am, four years later, writing about it. Did they know something I didn't?\u003c/p>\n\u003cp>As my friends and I piled into the bus that would take us to our hotel, we began to wonder aloud what our guide would be like. We had bought out a tour group excursion and would have said guide all to ourselves. How old was he? What would he look like? Would he be hot? When we got to the hotel, we were all looking for our idealized tour guide-- an attractive 30-something Moroccan man.\u003c/p>\n\u003cp>And then I noticed that the only person hanging about outside the place was a young blonde woman with a clip board. She introduced herself to us. Her name was Summer. The disappointment of my little group was palpable.\u003c/p>\n\u003cp>\"Her name is \u003cem>Summer\u003c/em>? You've got to be (expletive) kidding me,\" whispered one friend. She was 25, from Southern California. This was her first time leading a group of tourists. It was just her luck to get handed a group of smart-assed gay men ranging in age from 34 to 50.\u003c/p>\n\u003cp>I knew she was going to be eaten alive. I felt sorry for her. She whisked us off to dinner and a little orientation. We followed, hungry, tired and very skeptical.\u003c/p>\n\u003cp>When we sat down to dinner, she began the orientation. One of my friends muttered some bitchy remark which she was more than likely meant to overhear. And then, with barely a turn of her head, she countered the attack with something that not only cut the man down to size, but had him laughing at the same time (I wish to g-d I could remember what it was). The mood of the entire room changed in an instant. Within an hour of meeting her, she had all of us eating out of the palm of her hand, which isn't too far from the literal truth, since one eats nearly everything with one's hands in Morocco.\u003c/p>\n\u003cp>We adored her.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Flying-Teeth1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Flying-Teeth1-150x150.jpg\" alt=\"Flying Teeth\" title=\"Flying Teeth\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-15794\">\u003c/a>\u003c/p>\n\u003cp>Over the course of those three weeks, she hauled us from souk to souk in cities like Meknes and Fes and Rabat; showed us Roman ruins and attack geese in the still-green hills of Voulibilis; organized a birthday party with magic tricks and Berber musicians in the arid plains of Midelt; allowed us to stop play in the snow of the Atlas Mountains; took us hiking in the Todra Gorge; had us ride mangy, horny camels into the Sahara desert to sleep in the dunes under a full moon; and had us doing about a thousand other fascinating things that would require too much time to write about today.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Waters-Seller-in-Rabat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Waters-Seller-in-Rabat-150x150.jpg\" alt=\"Waters Seller in Rabat\" title=\"Waters Seller in Rabat\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-15797\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Sahara-Dunes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Sahara-Dunes-150x150.jpg\" alt=\"Sahara Dunes\" title=\"Sahara Dunes\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-15798\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Camel-Head.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Camel-Head-150x150.jpg\" alt=\"Camel Head\" title=\"Camel Head\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-15799\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/600419084303.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/600419084303-150x150.jpg\" alt=\"Michael of the Sahara\" title=\"Michael of the Sahara\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-15800\">\u003c/a>\u003c/p>\n\u003cp>We were overwhelmed, exhausted, and very, very happy.\u003c/p>\n\u003cp>My only complaint was that every activity seemed to be fueled by the consumption of tagine, kefta, and \"Berber whiskey\"-- otherwise known as mint tea. As over-stimulating as our trip had been, the food had become monotonous-- a hand-washing, tea-pouring, couscous-eating bore.\u003c/p>\n\u003cp>Until, that is, we entered the town of Ouarzazate where we embarked upon one of the most delightful and surreal lunches in my memory. If one considers that Ouarzazate is the center of the Moroccan film industry, this shouldn't come as much of a surprise. A city whose Atlas Film Studios has added footage to such films as \u003cem>Lawrence of Arabia\u003c/em>, \u003cem>Gladiator\u003c/em>, and \u003cem>Asterix & Obelix: Mission Cleopatra\u003c/em> makes fantasy it's primary business. But our lunch had very little to do with the movies.\u003c/p>\n\u003cp>Instead, it had everything to do with a children's book.\u003c/p>\n\u003cp>\"I saw a little French place down the road the last time I was here,\" Summer said,\" but it wouldn't be included in the tour price-- it will cost extra.\" A \"civilized\" luncheon at a French restaurant in the middle of the High Atlas plateau after days of hiking and sleeping on camel blankets seem appealing. We all agreed that we would pay for Summer's meal, too. We'd pay for anything-- especially if there was wine involved.\u003c/p>\n\u003cp>There was.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/St.-Exupery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/St.-Exupery-300x259.jpg\" alt=\"St. Exupery\" title=\"St. Exupery\" width=\"300\" height=\"259\" class=\"alignnone size-medium wp-image-15803\">\u003c/a>\u003c/p>\n\u003cp>The \"little French place\" Summer had in mind was a shrine to Antoine de St. Exupéry, author of The Little Prince. My brother had sent me a copy of the book in the original French when I was a boy, hoping that I would someday be able to read it as well has he could. I never could keep up with him. However, that wasn't going to stop me from enjoying my lunch. I marveled at the randomness of finding such a treasure in a place that-- though very Big City to me after spending several days in the wildness of North Africa-- still felt a bit like the middle of nowhere.\u003c/p>\n\u003cp>As with most mysteries, however, randomness had nothing to do with it. We soon learned from the chef-owner of the restaurant, Jean Pierre, that St. Exupéry was an airmail pilot. His route took him from Marseilles to-- guess where-- Ouarzazate, Morocco. Though the mystery of its placement had been solved, that didn't make it any less marvelous in my eyes.\u003c/p>\n\u003cp>As we sat down to our lunch we were offered what most of us considered a minor miracle in Morocco-- a cocktail. We lubricated ourselves with gin and tonics and Americanos that were cooled with something even more miraculous, given our location-- fresh ice. In an area known as The Land of 10,000 Casbahs, I felt as if I had found just the right, need-specific oasis out of the other possible 9,999.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/617449084303.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/617449084303-150x150.jpg\" alt=\"Behold the ice\" title=\"Behold the ice\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-15804\">\u003c/a>\u003c/p>\n\u003cp>And while there was indeed tagine offered by Chef Jean Pierre, it was not of the customary chicken or lamb, but fresh camel. I was hoping one of my friends would order it so that I might try it and be able to honestly say that I had now ridden, smoked, worn, and eaten camel within the space of one week. I would have ordered it myself, but there was something else on the menu that held my attention:\u003c/p>\n\u003cp>Bastilla. Real bastilla made with real Moroccan pigeon. Of course, I thought that the pigeons caught and prepared for my meal might very well have been from some other country and merely had the misfortune of landing in the wrong spot at the wrong time, but I let that go. I was about to eat them baked with almonds, spices, and eggs into the flaky pastry of my favorite Moroccan dish of all time. And in Morocco, of all places, too. I longed to nearly suffocate myself under it's heavy layer of powdered sugar and cinnamon.\u003c/p>\n\u003cp>As we ate, I noticed one of the drawings from The Little Prince that hung across from me on the wall:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Not-a-Hat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Not-a-Hat-300x235.jpg\" alt=\"Not a Hat\" title=\"Not a Hat\" width=\"300\" height=\"235\" class=\"alignnone size-medium wp-image-15805\">\u003c/a>\u003c/p>\n\u003cp>By the end of the meal, I knew exactly how that serpent boa felt after consuming an elephant. We gorged ourselves that afternoon.\u003c/p>\n\u003cp>We ate and drank and laughed. We toasted Summer, the Southern California chick who showed us more than our brains could ever process, who mothered us and kicked our asses, taught us how to say \"No!\" to the annoying street children who were always trying to sell us packets of facial tissue, and gave us an absolutely unforgettable experience.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Summer-and-Crew1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Summer-and-Crew1-300x225.jpg\" alt=\"Summer and Crew\" title=\"Summer and Crew\" width=\"300\" height=\"225\" class=\"alignnone size-medium wp-image-15810\">\u003c/a>\u003c/p>\n\u003cp>So, \u003cem>shukran\u003c/em>, Summer. Thank you very, very much. You were the nicest, most unexpected gift of all.\u003c/p>\n\u003cp>\u003cstrong>Bastilla\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Slice-of-Bastilla.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Slice-of-Bastilla-210x300.jpg\" alt=\"Slice of Bastilla\" title=\"Slice of Bastilla\" width=\"210\" height=\"300\" class=\"alignnone size-medium wp-image-15807\">\u003c/a>\u003c/p>\n\u003cp>To the rest of you, I say \u003cem>bessah'ha\u003c/em>, or \"to your health.\" Eat up, \u003cem>habibi\u003c/em>. The preparation of this dish is time consuming, but nonetheless simple to prepare. I couldn't find any fresh pigeon here in San Francisco willing to give up the ghost for me, as it were. Not that I'd want any of the locals to-- they all look as though they could use a trip to Lourdes. Chicken works (almost) as well. Give it a shot if you have the time and have your own Bastilla Day celebration.\u003c/p>\n\u003cp>There are a multitude of variations on the bastilla recipe. This happens to be one that I have culled from several different sources. As long as you've got chicken (or pigeon), turmeric, cinnamon, almonds, egg, and phyllo (Warqa is the dough traditionally used. Good luck finding it, however), you can most likely get away with calling it bastilla.\u003c/p>\n\u003cp>\u003cstrong>Serves 6 to 8\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>6 to 7 chicken thighs, bone and skin on\u003c/p>\n\u003cp>2 tablespoons olive oil\u003c/p>\n\u003cp>1 onion, finely chopped\u003c/p>\n\u003cp>1/2 teaspoon ground ginger\u003c/p>\n\u003cp>1/2 teaspoon turmeric\u003c/p>\n\u003cp>A good pinch of saffron\u003c/p>\n\u003cp>2 cinnamon sticks\u003c/p>\n\u003cp>About 1 1/2 cups water\u003c/p>\n\u003cp>3 whole eggs\u003c/p>\n\u003cp>1/4 cup currants, soaked in orange blossom water\u003c/p>\n\u003cp>1 tablespoons orange blossom water\u003c/p>\n\u003cp>1/2 cup slivered almonds\u003c/p>\n\u003cp>1/4 cup plus 2 tablespoons butter\u003c/p>\n\u003cp>1 box of phyllo pastry (because you will invariable rip several sheet to shreds if you're anything like me.)\u003c/p>\n\u003cp>Powdered sugar\u003c/p>\n\u003cp>Powdered cinnamon\u003c/p>\n\u003cp>1 egg lightly beaten with about a teaspoon of water (for egg wash)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a medium-sized Dutch oven (historically, the Dutch have had no significant political or economic interest in Morocco, so this is a good, neutral vessel), heat olive oil and brown the chicken thighs in two batches over medium high heat. Remove chicken and add onions to cook briefly (but do not brown). Return all of the chicken to your pot, covering the onions. Add enough water to the pot to nearly cover about 3/4 of the chicken (we're braising here, not boiling), then add the cinnamon sticks, powdered ginger, turmeric, and saffron. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for about 45 minutes, periodically rotating the chicken in the liquid.\u003c/p>\n\u003cp>2. When the chicken is tender enough to separate easily from the bone with a fork, remove and set aside, let cool and shred the meat. Remove cinnamon sticks and discard. Look at your fragrant, onion and chicken fat-dotten liquid. Smell it. There is no reason to do so other than the fact that it just smells really good.\u003c/p>\n\u003cp>3. Take your three eggs and beat them. Not as harshly as if they had, say, committed adultery, but more roughly than if they had simply snuck a bag of Cheetos before sundown at Ramadan. Gently scramble the eggs with about 1/3 cup of the fragrant chicken liquid. Cook until curdled, but not dry, since they will continue to cook when baked into the pie. Set aside.\u003c/p>\n\u003cp>4. Preheat your oven to 350ºF.\u003c/p>\n\u003cp>5. Melt 2 tablespoons butter in a medium sauté pan. Add almonds and fry them until golden brown. Remove, pat with paper towels and toss with a tablespoon of powdered sugar, about 1/4 teaspoon of powdered cinnamon, and 1 teaspoon of orange blossom water. Can you guess what you're going to do with these next? That's correct-- you set them aside.\u003c/p>\n\u003cp>6. Melt the remaining 1/2 cup of butter. generously brush the inside of a 9\" round baking dish or sauté pan. Open box of phyllo pastry and place sheets between two lightly dampened (clean) kitchen towels to prevent their drying out. Fold one sheet of phyllo in half and center it in the pan. Let the overhang do just that-- overhang the sides of the baking dish. Brush with butter. Take another sheet that is folded in half and place it at a 90º angle. Brush with more butter.\u003c/p>\n\u003cp>7. Add the shredded chicken to the pan, making a good, solid bottom layer. Sprinkle the orange blossom water-soaked currants over the chicken. Next, add the lightly scrambled eggs to cover the chicken, then add the almonds to create a final layer.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Open-Bastilla.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Open-Bastilla-150x150.jpg\" alt=\"Open Bastilla\" title=\"Open Bastilla\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-15821\">\u003c/a>\u003c/p>\n\u003cp>8. Fold the overhanging sides of phyllo dough over the filling and brush with butter. Add one more sheet of folded-in-half phyllo over the top. Tuck in the edges to create a smooth top. Brush with butter and then brush that with egg wash.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Unbaked-Bastilla.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Unbaked-Bastilla-150x150.jpg\" alt=\"Unbaked Bastilla\" title=\"Unbaked Bastilla\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-15820\">\u003c/a>\u003c/p>\n\u003cp>9. Bake for approximately 25 minutes, or until the pastry has turned golden brown. Remove from the oven. Generously dust with powdered sugar-- enough so that one might choke and cough is one stuck one's nose close enough to the pastry to inhale. Decorate in the geometric pattern of your choice with powdered cinnamon.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>10. Serve to people who will look at you and say, \"You \u003cem>made\u003c/em> this? Wow, I didn't know anyone actually ever \u003cem>made\u003c/em> this.\" If there is someone at your table who tells you he's not really into the sweet-and-savory combination, allow him to remain at your table because you wouldn't dream of insulting a guest in your home, but make a mental note to never invite him over again.\u003c/p>\n\n",
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"excerpt": "Bastilla. Real bastilla made with real Moroccan pigeon. Of course, I thought that the pigeons caught and prepared for my meal might very well have been from some other country and merely had the misfortune of landing in the wrong spot at the wrong time, but I let that go. I was about to eat them baked with almonds, spices, and eggs into the flaky pastry of my favorite Moroccan dish of all time. And in Morocco, of all places, too. I longed to nearly suffocate myself under it's heavy layer of powdered sugar and cinnamon.\r\n",
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"description": "Bastilla. Real bastilla made with real Moroccan pigeon. Of course, I thought that the pigeons caught and prepared for my meal might very well have been from some other country and merely had the misfortune of landing in the wrong spot at the wrong time, but I let that go. I was about to eat them baked with almonds, spices, and eggs into the flaky pastry of my favorite Moroccan dish of all time. And in Morocco, of all places, too. I longed to nearly suffocate myself under it's heavy layer of powdered sugar and cinnamon.\r\n",
"title": "Summer in Morocco or, Bastilla Day | KQED",
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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/bastilla.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/bastilla.jpg\" alt=\"bastilla\" title=\"bastilla\" width=\"233\" height=\"350\" class=\"alignleft size-full wp-image-15790\">\u003c/a>I was confused by Morocco before I even left the plane. Looking down at its Mediterranean coastline after a stretch of late-Winter rains, I turned to the friend sitting next to me and said with more than a little disbelief:\u003c/p>\n\u003cp>\"It's \u003cem>green\u003c/em>. Is this normal? I didn't think it would be this... \u003cem>green\u003c/em>.\"\u003c/p>\n\u003cp>I had always imagined Morocco clad in the colors of sand and dust. I'd allowed for certain man-made outbursts of color-- the blood red of the flag, the ornate vibrancy of their pottery and woven goods, but that green caught me completely by surprise. It was like some sort of unexpected welcome gift.\u003c/p>\n\u003cp>Though exhausted and thoroughly disoriented by travel, I was excited by the prospect of spending the next three weeks in a country about which I knew precious little and, after a good night's sleep, I couldn't wait to find out what other surprises Morocco would show me.\u003c/p>\n\u003cp>That is, of course, if the Customs official would let me into the damned country. In filling out the line that read \"occupation,\" I wrote \"waiter\" in what I thought was clear block printing. The man who held the key to my entrance-- the passport stamp-- misread my job. It was as though The Spellbinder from \u003ca href=\"http://www.youtube.com/watch?v=z3y_H3SaoAY&feature=fw\">The Adventures of Letterman\u003c/a> had changed the \"a\" in \"waiter\" to an \"r.\" The official scrutinized me.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"You are a \u003cem>writer\u003c/em>? Do you plan to write of your visit to Morocco?\" When I told him that I was a waiter, not a writer, and that I did not plan on writing about his country, he seemed skeptical.\u003c/p>\n\u003cp>\"You are a writer who says he will not \u003cem>write\u003c/em>?\" He then muttered something in French to his partner, who was now looking at my passport. Oh, yes, I thought. French! I can explain to them my situation in French and clear things right up.\u003c/p>\n\u003cp>\"Je n'suis pas ecrivain,\" I told them. And then I couldn't remember the word for \"waiter\" in French. \"Moi, je... je... j'habite au restaurant.\" In my bad, nervous French, I told them that I lived in a restaurant, which wasn't too far from the truth.\u003c/p>\n\u003cp>Whether they believed me or felt sorry for me or both, I will never know. Once I promised them that I was in their country strictly for pleasure and that I would not write about it (or them), the man with the little stamp finally inked my passport.\u003c/p>\n\u003cp>So here I am, four years later, writing about it. Did they know something I didn't?\u003c/p>\n\u003cp>As my friends and I piled into the bus that would take us to our hotel, we began to wonder aloud what our guide would be like. We had bought out a tour group excursion and would have said guide all to ourselves. How old was he? What would he look like? Would he be hot? When we got to the hotel, we were all looking for our idealized tour guide-- an attractive 30-something Moroccan man.\u003c/p>\n\u003cp>And then I noticed that the only person hanging about outside the place was a young blonde woman with a clip board. She introduced herself to us. Her name was Summer. The disappointment of my little group was palpable.\u003c/p>\n\u003cp>\"Her name is \u003cem>Summer\u003c/em>? You've got to be (expletive) kidding me,\" whispered one friend. She was 25, from Southern California. This was her first time leading a group of tourists. It was just her luck to get handed a group of smart-assed gay men ranging in age from 34 to 50.\u003c/p>\n\u003cp>I knew she was going to be eaten alive. I felt sorry for her. She whisked us off to dinner and a little orientation. We followed, hungry, tired and very skeptical.\u003c/p>\n\u003cp>When we sat down to dinner, she began the orientation. One of my friends muttered some bitchy remark which she was more than likely meant to overhear. And then, with barely a turn of her head, she countered the attack with something that not only cut the man down to size, but had him laughing at the same time (I wish to g-d I could remember what it was). The mood of the entire room changed in an instant. Within an hour of meeting her, she had all of us eating out of the palm of her hand, which isn't too far from the literal truth, since one eats nearly everything with one's hands in Morocco.\u003c/p>\n\u003cp>We adored her.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Flying-Teeth1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Flying-Teeth1-150x150.jpg\" alt=\"Flying Teeth\" title=\"Flying Teeth\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-15794\">\u003c/a>\u003c/p>\n\u003cp>Over the course of those three weeks, she hauled us from souk to souk in cities like Meknes and Fes and Rabat; showed us Roman ruins and attack geese in the still-green hills of Voulibilis; organized a birthday party with magic tricks and Berber musicians in the arid plains of Midelt; allowed us to stop play in the snow of the Atlas Mountains; took us hiking in the Todra Gorge; had us ride mangy, horny camels into the Sahara desert to sleep in the dunes under a full moon; and had us doing about a thousand other fascinating things that would require too much time to write about today.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Waters-Seller-in-Rabat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Waters-Seller-in-Rabat-150x150.jpg\" alt=\"Waters Seller in Rabat\" title=\"Waters Seller in Rabat\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-15797\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Sahara-Dunes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Sahara-Dunes-150x150.jpg\" alt=\"Sahara Dunes\" title=\"Sahara Dunes\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-15798\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Camel-Head.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Camel-Head-150x150.jpg\" alt=\"Camel Head\" title=\"Camel Head\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-15799\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/600419084303.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/600419084303-150x150.jpg\" alt=\"Michael of the Sahara\" title=\"Michael of the Sahara\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-15800\">\u003c/a>\u003c/p>\n\u003cp>We were overwhelmed, exhausted, and very, very happy.\u003c/p>\n\u003cp>My only complaint was that every activity seemed to be fueled by the consumption of tagine, kefta, and \"Berber whiskey\"-- otherwise known as mint tea. As over-stimulating as our trip had been, the food had become monotonous-- a hand-washing, tea-pouring, couscous-eating bore.\u003c/p>\n\u003cp>Until, that is, we entered the town of Ouarzazate where we embarked upon one of the most delightful and surreal lunches in my memory. If one considers that Ouarzazate is the center of the Moroccan film industry, this shouldn't come as much of a surprise. A city whose Atlas Film Studios has added footage to such films as \u003cem>Lawrence of Arabia\u003c/em>, \u003cem>Gladiator\u003c/em>, and \u003cem>Asterix & Obelix: Mission Cleopatra\u003c/em> makes fantasy it's primary business. But our lunch had very little to do with the movies.\u003c/p>\n\u003cp>Instead, it had everything to do with a children's book.\u003c/p>\n\u003cp>\"I saw a little French place down the road the last time I was here,\" Summer said,\" but it wouldn't be included in the tour price-- it will cost extra.\" A \"civilized\" luncheon at a French restaurant in the middle of the High Atlas plateau after days of hiking and sleeping on camel blankets seem appealing. We all agreed that we would pay for Summer's meal, too. We'd pay for anything-- especially if there was wine involved.\u003c/p>\n\u003cp>There was.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/St.-Exupery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/St.-Exupery-300x259.jpg\" alt=\"St. Exupery\" title=\"St. Exupery\" width=\"300\" height=\"259\" class=\"alignnone size-medium wp-image-15803\">\u003c/a>\u003c/p>\n\u003cp>The \"little French place\" Summer had in mind was a shrine to Antoine de St. Exupéry, author of The Little Prince. My brother had sent me a copy of the book in the original French when I was a boy, hoping that I would someday be able to read it as well has he could. I never could keep up with him. However, that wasn't going to stop me from enjoying my lunch. I marveled at the randomness of finding such a treasure in a place that-- though very Big City to me after spending several days in the wildness of North Africa-- still felt a bit like the middle of nowhere.\u003c/p>\n\u003cp>As with most mysteries, however, randomness had nothing to do with it. We soon learned from the chef-owner of the restaurant, Jean Pierre, that St. Exupéry was an airmail pilot. His route took him from Marseilles to-- guess where-- Ouarzazate, Morocco. Though the mystery of its placement had been solved, that didn't make it any less marvelous in my eyes.\u003c/p>\n\u003cp>As we sat down to our lunch we were offered what most of us considered a minor miracle in Morocco-- a cocktail. We lubricated ourselves with gin and tonics and Americanos that were cooled with something even more miraculous, given our location-- fresh ice. In an area known as The Land of 10,000 Casbahs, I felt as if I had found just the right, need-specific oasis out of the other possible 9,999.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/617449084303.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/617449084303-150x150.jpg\" alt=\"Behold the ice\" title=\"Behold the ice\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-15804\">\u003c/a>\u003c/p>\n\u003cp>And while there was indeed tagine offered by Chef Jean Pierre, it was not of the customary chicken or lamb, but fresh camel. I was hoping one of my friends would order it so that I might try it and be able to honestly say that I had now ridden, smoked, worn, and eaten camel within the space of one week. I would have ordered it myself, but there was something else on the menu that held my attention:\u003c/p>\n\u003cp>Bastilla. Real bastilla made with real Moroccan pigeon. Of course, I thought that the pigeons caught and prepared for my meal might very well have been from some other country and merely had the misfortune of landing in the wrong spot at the wrong time, but I let that go. I was about to eat them baked with almonds, spices, and eggs into the flaky pastry of my favorite Moroccan dish of all time. And in Morocco, of all places, too. I longed to nearly suffocate myself under it's heavy layer of powdered sugar and cinnamon.\u003c/p>\n\u003cp>As we ate, I noticed one of the drawings from The Little Prince that hung across from me on the wall:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Not-a-Hat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Not-a-Hat-300x235.jpg\" alt=\"Not a Hat\" title=\"Not a Hat\" width=\"300\" height=\"235\" class=\"alignnone size-medium wp-image-15805\">\u003c/a>\u003c/p>\n\u003cp>By the end of the meal, I knew exactly how that serpent boa felt after consuming an elephant. We gorged ourselves that afternoon.\u003c/p>\n\u003cp>We ate and drank and laughed. We toasted Summer, the Southern California chick who showed us more than our brains could ever process, who mothered us and kicked our asses, taught us how to say \"No!\" to the annoying street children who were always trying to sell us packets of facial tissue, and gave us an absolutely unforgettable experience.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Summer-and-Crew1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Summer-and-Crew1-300x225.jpg\" alt=\"Summer and Crew\" title=\"Summer and Crew\" width=\"300\" height=\"225\" class=\"alignnone size-medium wp-image-15810\">\u003c/a>\u003c/p>\n\u003cp>So, \u003cem>shukran\u003c/em>, Summer. Thank you very, very much. You were the nicest, most unexpected gift of all.\u003c/p>\n\u003cp>\u003cstrong>Bastilla\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Slice-of-Bastilla.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Slice-of-Bastilla-210x300.jpg\" alt=\"Slice of Bastilla\" title=\"Slice of Bastilla\" width=\"210\" height=\"300\" class=\"alignnone size-medium wp-image-15807\">\u003c/a>\u003c/p>\n\u003cp>To the rest of you, I say \u003cem>bessah'ha\u003c/em>, or \"to your health.\" Eat up, \u003cem>habibi\u003c/em>. The preparation of this dish is time consuming, but nonetheless simple to prepare. I couldn't find any fresh pigeon here in San Francisco willing to give up the ghost for me, as it were. Not that I'd want any of the locals to-- they all look as though they could use a trip to Lourdes. Chicken works (almost) as well. Give it a shot if you have the time and have your own Bastilla Day celebration.\u003c/p>\n\u003cp>There are a multitude of variations on the bastilla recipe. This happens to be one that I have culled from several different sources. As long as you've got chicken (or pigeon), turmeric, cinnamon, almonds, egg, and phyllo (Warqa is the dough traditionally used. Good luck finding it, however), you can most likely get away with calling it bastilla.\u003c/p>\n\u003cp>\u003cstrong>Serves 6 to 8\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>6 to 7 chicken thighs, bone and skin on\u003c/p>\n\u003cp>2 tablespoons olive oil\u003c/p>\n\u003cp>1 onion, finely chopped\u003c/p>\n\u003cp>1/2 teaspoon ground ginger\u003c/p>\n\u003cp>1/2 teaspoon turmeric\u003c/p>\n\u003cp>A good pinch of saffron\u003c/p>\n\u003cp>2 cinnamon sticks\u003c/p>\n\u003cp>About 1 1/2 cups water\u003c/p>\n\u003cp>3 whole eggs\u003c/p>\n\u003cp>1/4 cup currants, soaked in orange blossom water\u003c/p>\n\u003cp>1 tablespoons orange blossom water\u003c/p>\n\u003cp>1/2 cup slivered almonds\u003c/p>\n\u003cp>1/4 cup plus 2 tablespoons butter\u003c/p>\n\u003cp>1 box of phyllo pastry (because you will invariable rip several sheet to shreds if you're anything like me.)\u003c/p>\n\u003cp>Powdered sugar\u003c/p>\n\u003cp>Powdered cinnamon\u003c/p>\n\u003cp>1 egg lightly beaten with about a teaspoon of water (for egg wash)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a medium-sized Dutch oven (historically, the Dutch have had no significant political or economic interest in Morocco, so this is a good, neutral vessel), heat olive oil and brown the chicken thighs in two batches over medium high heat. Remove chicken and add onions to cook briefly (but do not brown). Return all of the chicken to your pot, covering the onions. Add enough water to the pot to nearly cover about 3/4 of the chicken (we're braising here, not boiling), then add the cinnamon sticks, powdered ginger, turmeric, and saffron. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for about 45 minutes, periodically rotating the chicken in the liquid.\u003c/p>\n\u003cp>2. When the chicken is tender enough to separate easily from the bone with a fork, remove and set aside, let cool and shred the meat. Remove cinnamon sticks and discard. Look at your fragrant, onion and chicken fat-dotten liquid. Smell it. There is no reason to do so other than the fact that it just smells really good.\u003c/p>\n\u003cp>3. Take your three eggs and beat them. Not as harshly as if they had, say, committed adultery, but more roughly than if they had simply snuck a bag of Cheetos before sundown at Ramadan. Gently scramble the eggs with about 1/3 cup of the fragrant chicken liquid. Cook until curdled, but not dry, since they will continue to cook when baked into the pie. Set aside.\u003c/p>\n\u003cp>4. Preheat your oven to 350ºF.\u003c/p>\n\u003cp>5. Melt 2 tablespoons butter in a medium sauté pan. Add almonds and fry them until golden brown. Remove, pat with paper towels and toss with a tablespoon of powdered sugar, about 1/4 teaspoon of powdered cinnamon, and 1 teaspoon of orange blossom water. Can you guess what you're going to do with these next? That's correct-- you set them aside.\u003c/p>\n\u003cp>6. Melt the remaining 1/2 cup of butter. generously brush the inside of a 9\" round baking dish or sauté pan. Open box of phyllo pastry and place sheets between two lightly dampened (clean) kitchen towels to prevent their drying out. Fold one sheet of phyllo in half and center it in the pan. Let the overhang do just that-- overhang the sides of the baking dish. Brush with butter. Take another sheet that is folded in half and place it at a 90º angle. Brush with more butter.\u003c/p>\n\u003cp>7. Add the shredded chicken to the pan, making a good, solid bottom layer. Sprinkle the orange blossom water-soaked currants over the chicken. Next, add the lightly scrambled eggs to cover the chicken, then add the almonds to create a final layer.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Open-Bastilla.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Open-Bastilla-150x150.jpg\" alt=\"Open Bastilla\" title=\"Open Bastilla\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-15821\">\u003c/a>\u003c/p>\n\u003cp>8. Fold the overhanging sides of phyllo dough over the filling and brush with butter. Add one more sheet of folded-in-half phyllo over the top. Tuck in the edges to create a smooth top. Brush with butter and then brush that with egg wash.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Unbaked-Bastilla.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Unbaked-Bastilla-150x150.jpg\" alt=\"Unbaked Bastilla\" title=\"Unbaked Bastilla\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-15820\">\u003c/a>\u003c/p>\n\u003cp>9. Bake for approximately 25 minutes, or until the pastry has turned golden brown. Remove from the oven. Generously dust with powdered sugar-- enough so that one might choke and cough is one stuck one's nose close enough to the pastry to inhale. Decorate in the geometric pattern of your choice with powdered cinnamon.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>10. Serve to people who will look at you and say, \"You \u003cem>made\u003c/em> this? Wow, I didn't know anyone actually ever \u003cem>made\u003c/em> this.\" If there is someone at your table who tells you he's not really into the sweet-and-savory combination, allow him to remain at your table because you wouldn't dream of insulting a guest in your home, but make a mental note to never invite him over again.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Apple Glazed Baby Back Ribs",
"title": "Apple Glazed Baby Back Ribs",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/apple-glazed-baby-back-ribs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/apple-glazed-baby-back-ribs.jpg\" alt=\"apple glazed baby back ribs\" title=\"apple glazed baby back ribs\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15725\">\u003c/a>\u003c/p>\n\u003cp>I recently visited the Anderson Valley, which is one of my favorite places in Northern California. In addition to wine tasting at Navarro Vineyards, \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/17/wine-tasting-with-kids/\">which continues to be a very family-friendly experience\u003c/a> with their fresh grape juice tastings for kids and lovely outdoor area, we also stopped off at \u003ca href=\"http://www.philoapplefarm.com/\">The Apple Farm\u003c/a>. If you haven’t visited The Apple Farm, it’s worth a trip in its own right. Set next door to a redwood grove and above the Navarro River, The Apple Farm is a little oasis full of apple trees (of course), friendly dogs who mosey over for a pat and then go on their merry way, and a mouth-watering selection of drinks and condiments. From apple balsamic vinegar and syrup, to hard apple cider and apple juice, The Apple Farm lives up to its name. But life is not all a bowl of apples in Philo. They also have a selection of fruit chutneys using blood oranges, figs, peaches and various other fruits that are worth checking out. And, if you have a night or two to spare, you can reserve one of their peaceful cabins or take part in a cooking lesson.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/apple-farm-stand.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/apple-farm-stand.jpg\" alt=\"apple farm stand\" title=\"apple farm stand\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15727\">\u003c/a>\u003c/p>\n\u003cp>After visiting the farm and arriving home with a box full of apple products and chutneys, I knew I had to immediately try them. Pondering what would go best with apple balsamic vinegar and syrup, I decided to make some baby back ribs. Because I love the taste of pork with apples, I used only a few ingredients in my recipe. First I made a rub of ground fennel, coriander, salt and pepper. I then slow roasted the ribs for an hour and half, which made them fall-off-the-bone tender. It was now time to show off my new apple products. I started by brushing on a healthy portion of balsamic vinegar and then added a second layer of apple syrup for extra sweetness and to also thicken the glaze. After setting the racks under the broiler for about 3 minutes to caramelize a crust on the top of the ribs, we were ready to eat. Because it was July and figs were in season, I chose to serve our ribs with some that were sliced, brushed with apple balsamic vinegar, and broiled. But if figs weren't in season, I would happily serve with baked apples.\u003c/p>\n\u003cp>After sprinkling with some extra apple syrup, the ribs had a lovely slow-roasted pork flavor that was both sweet and tangy. We served them as an appetizer for a dinner party, but after both kids and adults expectantly asked for more, I realized that next time, I need to make a double or triple batch and serve as the main course. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you don't have apple balsamic vinegar or syrup on hand, you could substitute regular balsamic vinegar and maple syrup, which I think would taste fantastic. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/apple-balsamic-vinegar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/apple-balsamic-vinegar.jpg\" alt=\"apple balsamic vinegar\" title=\"apple balsamic vinegar\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-15726\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.philoapplefarm.com/\">The Apple Farm \u003c/a>\u003cbr>\n18501 Greenwood Road\u003cbr>\nPhilo, CA 95455\u003cbr>\n(707) 895-2333\u003cbr>\n\u003cstrong>\u003cbr>\nApple Glazed Baby Back Ribs\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 racks pork baby back ribs (trimmed of excess fat)\u003cbr>\n1 Tbsp fennel seeds\u003cbr>\n1 Tbsp coriander seeds\u003cbr>\n1/2 tsp salt\u003cbr>\n1/4 tsp cracked pepper\u003cbr>\n1/2 cup apple balsamic vinegar (can use regular balsamic vinegar)\u003cbr>\n1/2 cup apple syrup (can use maple syrup or apple jam or butter)\u003cbr>\nEnough olive oil to coat the cooking pans\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> If you have some of the elusive and incredibly expensive fennel pollen on hand, use that instead of the ground fennel. \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a spice or coffee grinder, pulse fennel and coriander seeds until they are somewhere between roughly chopped and a smooth powder. Mix chopped seeds with salt and pepper. \u003c/p>\n\u003cp>2. Rub ground seeds, salt and pepper into the ribs and then refrigerate for at least two hours or up to one day covered in a pan.\u003c/p>\n\u003cp>3. Preheat oven to 325 degrees and place each rack on a separate baking sheet that has been drizzled with olive oil. Tightly cover with foil and then set ribs in oven to bake for 1 1/2 hours.\u003c/p>\n\u003cp>4. Remove ribs from oven and coat first with the balsamic vinegar and then with the syrup, reserving 2 Tbsp of each.\u003c/p>\n\u003cp>5. If grilling, set ribs on the grill on high heat for five minutes or until the glaze caramelizes. If broiling, set ribs under broiler for 3-5 minutes or until glaze caramelizes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Lightly sprinkle the reserved syrup and vinegar and serve with grilled figs or baked apples.\u003c/p>\n\n",
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"excerpt": "Pondering what would go best with apple balsamic vinegar and syrup, I decided to make some slow roasted baby back ribs. Because I love the taste of pork with apples, I used the fewest ingredients possible, adding a rub of only ground fennel and coriander (along with salt and pepper). After slow roasting for an hour and half, the ribs were fall-off-the-bone tender. I then brushed on the balsamic vinegar for a glaze and added a second layer of apple syrup for extra sweetness. ",
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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/apple-glazed-baby-back-ribs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/apple-glazed-baby-back-ribs.jpg\" alt=\"apple glazed baby back ribs\" title=\"apple glazed baby back ribs\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15725\">\u003c/a>\u003c/p>\n\u003cp>I recently visited the Anderson Valley, which is one of my favorite places in Northern California. In addition to wine tasting at Navarro Vineyards, \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/17/wine-tasting-with-kids/\">which continues to be a very family-friendly experience\u003c/a> with their fresh grape juice tastings for kids and lovely outdoor area, we also stopped off at \u003ca href=\"http://www.philoapplefarm.com/\">The Apple Farm\u003c/a>. If you haven’t visited The Apple Farm, it’s worth a trip in its own right. Set next door to a redwood grove and above the Navarro River, The Apple Farm is a little oasis full of apple trees (of course), friendly dogs who mosey over for a pat and then go on their merry way, and a mouth-watering selection of drinks and condiments. From apple balsamic vinegar and syrup, to hard apple cider and apple juice, The Apple Farm lives up to its name. But life is not all a bowl of apples in Philo. They also have a selection of fruit chutneys using blood oranges, figs, peaches and various other fruits that are worth checking out. And, if you have a night or two to spare, you can reserve one of their peaceful cabins or take part in a cooking lesson.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/apple-farm-stand.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/apple-farm-stand.jpg\" alt=\"apple farm stand\" title=\"apple farm stand\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15727\">\u003c/a>\u003c/p>\n\u003cp>After visiting the farm and arriving home with a box full of apple products and chutneys, I knew I had to immediately try them. Pondering what would go best with apple balsamic vinegar and syrup, I decided to make some baby back ribs. Because I love the taste of pork with apples, I used only a few ingredients in my recipe. First I made a rub of ground fennel, coriander, salt and pepper. I then slow roasted the ribs for an hour and half, which made them fall-off-the-bone tender. It was now time to show off my new apple products. I started by brushing on a healthy portion of balsamic vinegar and then added a second layer of apple syrup for extra sweetness and to also thicken the glaze. After setting the racks under the broiler for about 3 minutes to caramelize a crust on the top of the ribs, we were ready to eat. Because it was July and figs were in season, I chose to serve our ribs with some that were sliced, brushed with apple balsamic vinegar, and broiled. But if figs weren't in season, I would happily serve with baked apples.\u003c/p>\n\u003cp>After sprinkling with some extra apple syrup, the ribs had a lovely slow-roasted pork flavor that was both sweet and tangy. We served them as an appetizer for a dinner party, but after both kids and adults expectantly asked for more, I realized that next time, I need to make a double or triple batch and serve as the main course. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you don't have apple balsamic vinegar or syrup on hand, you could substitute regular balsamic vinegar and maple syrup, which I think would taste fantastic. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/apple-balsamic-vinegar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/apple-balsamic-vinegar.jpg\" alt=\"apple balsamic vinegar\" title=\"apple balsamic vinegar\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-15726\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.philoapplefarm.com/\">The Apple Farm \u003c/a>\u003cbr>\n18501 Greenwood Road\u003cbr>\nPhilo, CA 95455\u003cbr>\n(707) 895-2333\u003cbr>\n\u003cstrong>\u003cbr>\nApple Glazed Baby Back Ribs\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 racks pork baby back ribs (trimmed of excess fat)\u003cbr>\n1 Tbsp fennel seeds\u003cbr>\n1 Tbsp coriander seeds\u003cbr>\n1/2 tsp salt\u003cbr>\n1/4 tsp cracked pepper\u003cbr>\n1/2 cup apple balsamic vinegar (can use regular balsamic vinegar)\u003cbr>\n1/2 cup apple syrup (can use maple syrup or apple jam or butter)\u003cbr>\nEnough olive oil to coat the cooking pans\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> If you have some of the elusive and incredibly expensive fennel pollen on hand, use that instead of the ground fennel. \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a spice or coffee grinder, pulse fennel and coriander seeds until they are somewhere between roughly chopped and a smooth powder. Mix chopped seeds with salt and pepper. \u003c/p>\n\u003cp>2. Rub ground seeds, salt and pepper into the ribs and then refrigerate for at least two hours or up to one day covered in a pan.\u003c/p>\n\u003cp>3. Preheat oven to 325 degrees and place each rack on a separate baking sheet that has been drizzled with olive oil. Tightly cover with foil and then set ribs in oven to bake for 1 1/2 hours.\u003c/p>\n\u003cp>4. Remove ribs from oven and coat first with the balsamic vinegar and then with the syrup, reserving 2 Tbsp of each.\u003c/p>\n\u003cp>5. If grilling, set ribs on the grill on high heat for five minutes or until the glaze caramelizes. If broiling, set ribs under broiler for 3-5 minutes or until glaze caramelizes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Lightly sprinkle the reserved syrup and vinegar and serve with grilled figs or baked apples.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Berries n' Cream with Meringue and Pistachios",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_0358.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_0358.jpg\" alt=\"Berries n’ Cream with Meringue and Pistachios\" title=\"Berries n’ Cream with Meringue and Pistachios\" width=\"333\" height=\"499\" class=\"alignnone size-full wp-image-15657\">\u003c/a>\u003cbr>\n\u003cem>Berries n' Cream with Meringue and Pistachios\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Fresh fruit\u003c/strong>, \u003cstrong>whipped cream\u003c/strong>, who doesn't love that? Add some crunchy \u003cstrong>pistachios\u003c/strong> for a little salty nuttiness, and a surprising crumble of airy \u003cstrong>meringues\u003c/strong>, and you've got one winning dessert. \u003c/p>\n\u003cp>This is one of my favorite desserts to make, hands down, especially in the summertime when fruit is at its best. It's totally no-fuss, requires zero time by the stove, and is a breeze to whip together quickly for a weeknight treat or party. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Blueberries.jpg\" alt=\"Blueberries\" title=\"Blueberries\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-15655\">\u003cbr>\n\u003cem>Beautiful blueberries\u003c/em>\u003c/p>\n\u003cp>Mix and match berries, or even peaches would be delicious. I'm obsessed with blueberries, so I've been loading up on them while they're in season. Simply sprinkle a little sugar on them, add some lemon juice and zest for a subtle layer of bright, citrus flavor, and let the berries sit for a bit to macerate and get juicy. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Picture3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Picture3.jpg\" alt=\"Cooking with the girls\" title=\"Cooking with the girls\" width=\"500\" height=\"250\" class=\"alignnone size-full wp-image-15658\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Kai Yu\u003c/em>\u003c/p>\n\u003cp>Then, generously spoon over some sweetened \u003cstrong>whipped cream\u003c/strong>, crush a few \u003cstrong>meringue cookies\u003c/strong> on top, and finish off with a handful of chopped \u003cstrong>pistachios\u003c/strong>. I adore the combo of the whipped cream and the meringues. The meringues add a delicate texture that is totally unexpected, and gives the dessert just a kiss of extra sweetness. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_0350.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_0350.jpg\" alt=\"Berries n’ Cream with Meringue and Pistachios\" title=\"Berries n’ Cream with Meringue and Pistachios\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-15656\">\u003c/a>\u003cbr>\n\u003cem>A Big Bowl of Yum!\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Berries n' Cream with Meringue and Pistachios\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pint fresh blueberries\u003cbr>\n1 tablespoon granulated sugar\u003cbr>\nZest of 1 lemon\u003cbr>\nJuice of half a lemon\u003cbr>\n½ cup whipping cream\u003cbr>\n½ teaspoon vanilla\u003cbr>\n1-2 tablespoons powdered sugar (to taste)\u003cbr>\n2 meringue cookies, coarsely crumbled (Trader Joe's makes great vanilla meringues with tiny chocolate chips)\u003cbr>\n¼ cup shelled pistachios, coarsely chopped \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tToss the berries, 1 tablespoon granulated sugar, lemon zest and juice in a medium bowl. Let stand until juices form, tossing occasionally, about 30 minutes.\u003cbr>\n2.\tMeanwhile, using an electric mixer, whip the cream until soft peaks form. Mix in the vanilla and powdered sugar.\u003cbr>\n3.\tDivide the berries into bowls or parfait glasses. Spoon the whipped cream on top. Crumble the meringue cookies over the cream, and sprinkle with pistachios. \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_0358.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_0358.jpg\" alt=\"Berries n’ Cream with Meringue and Pistachios\" title=\"Berries n’ Cream with Meringue and Pistachios\" width=\"333\" height=\"499\" class=\"alignnone size-full wp-image-15657\">\u003c/a>\u003cbr>\n\u003cem>Berries n' Cream with Meringue and Pistachios\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Fresh fruit\u003c/strong>, \u003cstrong>whipped cream\u003c/strong>, who doesn't love that? Add some crunchy \u003cstrong>pistachios\u003c/strong> for a little salty nuttiness, and a surprising crumble of airy \u003cstrong>meringues\u003c/strong>, and you've got one winning dessert. \u003c/p>\n\u003cp>This is one of my favorite desserts to make, hands down, especially in the summertime when fruit is at its best. It's totally no-fuss, requires zero time by the stove, and is a breeze to whip together quickly for a weeknight treat or party. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Blueberries.jpg\" alt=\"Blueberries\" title=\"Blueberries\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-15655\">\u003cbr>\n\u003cem>Beautiful blueberries\u003c/em>\u003c/p>\n\u003cp>Mix and match berries, or even peaches would be delicious. I'm obsessed with blueberries, so I've been loading up on them while they're in season. Simply sprinkle a little sugar on them, add some lemon juice and zest for a subtle layer of bright, citrus flavor, and let the berries sit for a bit to macerate and get juicy. \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/24/2010/08/Picture3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Picture3.jpg\" alt=\"Cooking with the girls\" title=\"Cooking with the girls\" width=\"500\" height=\"250\" class=\"alignnone size-full wp-image-15658\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Kai Yu\u003c/em>\u003c/p>\n\u003cp>Then, generously spoon over some sweetened \u003cstrong>whipped cream\u003c/strong>, crush a few \u003cstrong>meringue cookies\u003c/strong> on top, and finish off with a handful of chopped \u003cstrong>pistachios\u003c/strong>. I adore the combo of the whipped cream and the meringues. The meringues add a delicate texture that is totally unexpected, and gives the dessert just a kiss of extra sweetness. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_0350.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_0350.jpg\" alt=\"Berries n’ Cream with Meringue and Pistachios\" title=\"Berries n’ Cream with Meringue and Pistachios\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-15656\">\u003c/a>\u003cbr>\n\u003cem>A Big Bowl of Yum!\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Berries n' Cream with Meringue and Pistachios\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pint fresh blueberries\u003cbr>\n1 tablespoon granulated sugar\u003cbr>\nZest of 1 lemon\u003cbr>\nJuice of half a lemon\u003cbr>\n½ cup whipping cream\u003cbr>\n½ teaspoon vanilla\u003cbr>\n1-2 tablespoons powdered sugar (to taste)\u003cbr>\n2 meringue cookies, coarsely crumbled (Trader Joe's makes great vanilla meringues with tiny chocolate chips)\u003cbr>\n¼ cup shelled pistachios, coarsely chopped \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tToss the berries, 1 tablespoon granulated sugar, lemon zest and juice in a medium bowl. Let stand until juices form, tossing occasionally, about 30 minutes.\u003cbr>\n2.\tMeanwhile, using an electric mixer, whip the cream until soft peaks form. Mix in the vanilla and powdered sugar.\u003cbr>\n3.\tDivide the berries into bowls or parfait glasses. Spoon the whipped cream on top. Crumble the meringue cookies over the cream, and sprinkle with pistachios. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "My Life According To Oscar or, How To Make A Donald Crisp",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpDLGkJwPM1.jpg\">\u003cimg class=\"alignleft size-full wp-image-15569\" title=\"Nectarine Donald Crisp\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpDLGkJwPM1.jpg\" alt=\"Nectarine Donald Crisp\" width=\"233\" height=\"350\">\u003c/a>I have this thing that I do.\u003c/p>\n\u003cp>Some people find it annoying; others, fascinating.\u003c/p>\n\u003cp>People tell me when they were born, I tell them who won Oscars that year.\u003c/p>\n\u003cp>It's one of my little quirks. And a rather lame party trick, if you ask me.\u003c/p>\n\u003cp>When I tell someone he's\u003cem> A Man For All Seasons\u003c/em>, I mean that he was born in 1966. And then that same person will look at me and ask, \"Why the hell do you even \u003cem>know\u003c/em> that?\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I just do.\u003c/p>\n\u003cp>When I was 11 years old, I came down with a very nasty strep infection, which is not typically good subject matter for a food blog, but stay with me here. My tonsils were so swollen that, at one point, I could feel them touch each other at the back of my throat. I couldn't eat or drink without discomfort, nor could I sleep because, every time I swallowed heavily, I would wake up in pain.\u003c/p>\n\u003cp>Those were good times. No cable television, no computer games to distract me, no talking, no singing of show tunes. Whatever was a pre-Information Age boy to do?\u003c/p>\n\u003cp>Fortunately, my father came to the rescue. He stopped by the house to see how I was doing and gave me the book that was to set me on a remarkable path of trivia absorption from which I have never strayed: \u003cem>50 Years of the Oscar: The Official History of the Academy Awards\u003c/em> by Robert Osborne.\u003c/p>\n\u003cp>To both entertain myself and to keep my mind off the pain, I decided to play a little memory game. I wound up memorizing every Best Picture, Actor, Actress, Supporting Actor, Supporting Actress, Director, and Song listed in that damned book. Surprisingly, most of that information has never left this little head of mine.\u003c/p>\n\u003cp>And so... at some point I just started telling people who won Oscars the year they were born. I think you get the (best) picture. It's sort of like my own version of the zodiac. I'm a 1969 baby, so I see myself as a \u003cem>Midnight Cowboy\u003c/em> with Maggie Smith rising. A little bit Goldie Hawn, a little bit Gig Young, but not a trace of John Wayne in me.\u003c/p>\n\u003cp>Of course, it got a bit boring being stuck with the same film year in, year out, so I started to look at my life in terms of films that won the Oscar for the year that correlated to my age. For example, I deemed my 39th year on this planet as my \u003cem>Gone With The Wind \u003c/em>(1939) year because it was so full of melodrama and seemed to go on forever.\u003c/p>\n\u003cp>As for 40, though I could not afford the upkeep of a deranged housekeeper, I felt as if much of the year, in a sense, was spent coming into my own and out from under shadows of others, not unlike \u003cem>Rebecca\u003c/em>'s (1940) unnamed heroine.\u003c/p>\n\u003cp>On Wednesday, I turned 41 and, if I am to continue living my life according to Oscar, I must look to the film \u003cem>How Green Was My Valley\u003c/em> to know just what this year will bring. I'm not certain what that's supposed to mean, but I fully expect to get very nostalgic and, perhaps, date a Welshman. I hope it doesn't mean I'm going to have an affair with a minister. Or die in a coal mine.\u003c/p>\n\u003cp>I am cautiously optimistic. And, for some reason, it has inspired me to bake something:\u003c/p>\n\u003cp>A Donald Crisp. No, really, it did.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Donald_Crisp_in_Shining_Victory_trailer.jpg\">\u003cimg class=\"alignnone size-full wp-image-15564\" title=\"Donald Crisp\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Donald_Crisp_in_Shining_Victory_trailer.jpg\" alt=\"Donald Crisp\" width=\"284\" height=\"219\">\u003c/a>\u003c/p>\n\u003cp>And\u003cem> why\u003c/em> a Donald Crisp. Why \u003cem>not\u003c/em> bake a Donald Crisp? He won the award for Best Supporting Actor in 1941 as a stern-but-loving father (always Oscar fodder, if you ask me) in, conveniently enough, How Green Was My Valley. The decision to bake him into a dessert follows my own, particular path of logic. I could not have made anything else under the circumstances.\u003c/p>\n\u003cp>I considered other Oscar winners for that year, but they just didn't inspire cooking. Yes, I could have made a \u003cem>Sergeant York\u003c/em>shire pudding, but that seemed ridiculous. And under no circumstances was I about to make anything with the name\u003cem> Suspicion\u003c/em> in it. In terms of baking, I firmly believe that anything Joan Fontaine-inspired is to be avoided, since the result will either be weepy or worse, too bitter to eat.\u003c/p>\n\u003cp>Truth be told, I'm a little disappointed that Barbara Stanwyck didn't win for \u003cem>Balls of Fire\u003c/em>. I could have made something really, really interesting.\u003c/p>\n\u003cp>All this thought about how I am living my live according to the Oscars has really gotten me thinking about my future. For example, I can't wait until I turn 42 so that I might start suffering nobly like \u003cem>Mrs. Miniver\u003c/em>. Of course, she had to deal with severe wartime rationing, so I'd better start saving my flour and eggs for next year's birthday recipe.\u003c/p>\n\u003cp>Until then...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpSgzzuDPM.jpg\">\u003cimg class=\"alignnone size-medium wp-image-15562\" title=\"Nectarines and frangipane\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpSgzzuDPM-199x300.jpg\" alt=\"Nectarines and frangipane\" width=\"199\" height=\"300\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nectarine Donald Crisp\u003c/strong>\u003c/p>\n\u003cp>There is absolutely nothing about this crisp that screams the name Donald. Nor is there anything particularly Welsh about it either, but I wasn't about to put leeks into my dessert. It is what it is, which is good. And easy. Worthy of an Oscar, in my book. Or, at least a nomination.\u003c/p>\n\u003cp>You decide. Please submit your votes to Price, Waterhouse & Coopers. Thank you.\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the fruit:\u003c/strong>\u003c/p>\n\u003cp>4 firm (but not rock hard) nectarines, pitted and sliced\u003c/p>\n\u003cp>1 tablespoon of sugar (taste the fruit, if it is sweet, add less. If not sweet enough, add more, got it? Good)\u003c/p>\n\u003cp>1 teaspoon of grated orange zest\u003c/p>\n\u003cp>1 tablespoon of Maraschino liqueur or kirschwasser.\u003c/p>\n\u003cp>\u003cstrong>For the frangipane:\u003c/strong>\u003c/p>\n\u003cp>3 ounces almond paste\u003c/p>\n\u003cp>3 tablespoons butter, at room temperature\u003c/p>\n\u003cp>1 1/2 teaspoons sugar\u003c/p>\n\u003cp>2 tablespoons all-purpose flour\u003c/p>\n\u003cp>1 egg\u003c/p>\n\u003cp>\u003cstrong>For the topping:\u003c/strong>\u003c/p>\n\u003cp>1 cup all-purpose flour\u003c/p>\n\u003cp>1/2 cup light brown sugar\u003c/p>\n\u003cp>1/2 white sugar\u003c/p>\n\u003cp>1 cup slivered almonds\u003c/p>\n\u003cp>1 teaspoon vanilla extract\u003c/p>\n\u003cp>8 tablespoons of butter, melted\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat your oven to 350ºF.\u003c/p>\n\u003cp>2. Melt butter for the topping and let cool. Add all other topping ingredients and combine well. Place topping in the freezer as you prepare the rest of the ingredients, which will make it nice and clumpy, which is to be desired.\u003c/p>\n\u003cp>3. To make the frangipane, combine all ingredients until smooth. Set aside.\u003c/p>\n\u003cp>4. Slice your nectarines and toss in a bowl with sugar, orange zest, and maraschino liqueur. Look at bottle of liqueur. Notice that it roughly the same size as an Oscar. Clutch it to your bosom and practice your acceptance speech when no one is looking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpBvMIOoPM.jpg\">\u003cimg class=\"alignnone size-medium wp-image-15561\" title=\"Luxardo Bottle\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpBvMIOoPM-238x300.jpg\" alt=\"Luxardo Bottle\" width=\"238\" height=\"300\">\u003c/a>\u003c/p>\n\u003cp>5. Arrange fruit in a shallow layer along the bottom of a small, oven-proof baking dish. Dot the fruit with spoonsful of frangipane, then top the whole thing with crisp topping, which you have sensibly removed from the freezer. There will be much left over topping, which you will want to have on hand when people command you to make more of this recipe.\u003c/p>\n\u003cp>6. Place your crisp-filled baking dish on a foil-lined baking sheet because the juices from the fruit will bubble and spill over the edges of your dish. If they don't then you don't have a proper crisp in my book. Bake for about 25 minutes, or until fruit is a-bubble and the topping is browned.\u003c/p>\n\u003cp>7. Serve warm on its own or with vanilla ice cream. Or eat it cold from the refrigerator for breakfast. It's even better-tasting the next day, though the topping will more than likely not be crisp, which might cause one distress, given the fact that the dish is called a \"crisp.\" Feel free to rename it something else if this is a major concern.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>8. Accept applause, but please keep your speech to less than one minute, otherwise the orchestra will try to drown you out and the teenage daughter of a celebrity will walk into your kitchen in a rented evening gown and usher you offstage.\u003c/p>\n\n",
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"excerpt": "I considered other Oscar winners for that year, but they just didn't inspire cooking. Yes, I could have made a \u003cem>Sergeant York\u003c/em>shire pudding, but that seemed ridiculous. And under no circumstances was I about to make anything with the name\u003cem> Suspicion\u003c/em> in it. In terms of baking, I firmly believe that anything Joan Fontaine-inspired is to be avoided, since the result will either be weepy or worse, too bitter to eat.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpDLGkJwPM1.jpg\">\u003cimg class=\"alignleft size-full wp-image-15569\" title=\"Nectarine Donald Crisp\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpDLGkJwPM1.jpg\" alt=\"Nectarine Donald Crisp\" width=\"233\" height=\"350\">\u003c/a>I have this thing that I do.\u003c/p>\n\u003cp>Some people find it annoying; others, fascinating.\u003c/p>\n\u003cp>People tell me when they were born, I tell them who won Oscars that year.\u003c/p>\n\u003cp>It's one of my little quirks. And a rather lame party trick, if you ask me.\u003c/p>\n\u003cp>When I tell someone he's\u003cem> A Man For All Seasons\u003c/em>, I mean that he was born in 1966. And then that same person will look at me and ask, \"Why the hell do you even \u003cem>know\u003c/em> that?\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I just do.\u003c/p>\n\u003cp>When I was 11 years old, I came down with a very nasty strep infection, which is not typically good subject matter for a food blog, but stay with me here. My tonsils were so swollen that, at one point, I could feel them touch each other at the back of my throat. I couldn't eat or drink without discomfort, nor could I sleep because, every time I swallowed heavily, I would wake up in pain.\u003c/p>\n\u003cp>Those were good times. No cable television, no computer games to distract me, no talking, no singing of show tunes. Whatever was a pre-Information Age boy to do?\u003c/p>\n\u003cp>Fortunately, my father came to the rescue. He stopped by the house to see how I was doing and gave me the book that was to set me on a remarkable path of trivia absorption from which I have never strayed: \u003cem>50 Years of the Oscar: The Official History of the Academy Awards\u003c/em> by Robert Osborne.\u003c/p>\n\u003cp>To both entertain myself and to keep my mind off the pain, I decided to play a little memory game. I wound up memorizing every Best Picture, Actor, Actress, Supporting Actor, Supporting Actress, Director, and Song listed in that damned book. Surprisingly, most of that information has never left this little head of mine.\u003c/p>\n\u003cp>And so... at some point I just started telling people who won Oscars the year they were born. I think you get the (best) picture. It's sort of like my own version of the zodiac. I'm a 1969 baby, so I see myself as a \u003cem>Midnight Cowboy\u003c/em> with Maggie Smith rising. A little bit Goldie Hawn, a little bit Gig Young, but not a trace of John Wayne in me.\u003c/p>\n\u003cp>Of course, it got a bit boring being stuck with the same film year in, year out, so I started to look at my life in terms of films that won the Oscar for the year that correlated to my age. For example, I deemed my 39th year on this planet as my \u003cem>Gone With The Wind \u003c/em>(1939) year because it was so full of melodrama and seemed to go on forever.\u003c/p>\n\u003cp>As for 40, though I could not afford the upkeep of a deranged housekeeper, I felt as if much of the year, in a sense, was spent coming into my own and out from under shadows of others, not unlike \u003cem>Rebecca\u003c/em>'s (1940) unnamed heroine.\u003c/p>\n\u003cp>On Wednesday, I turned 41 and, if I am to continue living my life according to Oscar, I must look to the film \u003cem>How Green Was My Valley\u003c/em> to know just what this year will bring. I'm not certain what that's supposed to mean, but I fully expect to get very nostalgic and, perhaps, date a Welshman. I hope it doesn't mean I'm going to have an affair with a minister. Or die in a coal mine.\u003c/p>\n\u003cp>I am cautiously optimistic. And, for some reason, it has inspired me to bake something:\u003c/p>\n\u003cp>A Donald Crisp. No, really, it did.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Donald_Crisp_in_Shining_Victory_trailer.jpg\">\u003cimg class=\"alignnone size-full wp-image-15564\" title=\"Donald Crisp\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Donald_Crisp_in_Shining_Victory_trailer.jpg\" alt=\"Donald Crisp\" width=\"284\" height=\"219\">\u003c/a>\u003c/p>\n\u003cp>And\u003cem> why\u003c/em> a Donald Crisp. Why \u003cem>not\u003c/em> bake a Donald Crisp? He won the award for Best Supporting Actor in 1941 as a stern-but-loving father (always Oscar fodder, if you ask me) in, conveniently enough, How Green Was My Valley. The decision to bake him into a dessert follows my own, particular path of logic. I could not have made anything else under the circumstances.\u003c/p>\n\u003cp>I considered other Oscar winners for that year, but they just didn't inspire cooking. Yes, I could have made a \u003cem>Sergeant York\u003c/em>shire pudding, but that seemed ridiculous. And under no circumstances was I about to make anything with the name\u003cem> Suspicion\u003c/em> in it. In terms of baking, I firmly believe that anything Joan Fontaine-inspired is to be avoided, since the result will either be weepy or worse, too bitter to eat.\u003c/p>\n\u003cp>Truth be told, I'm a little disappointed that Barbara Stanwyck didn't win for \u003cem>Balls of Fire\u003c/em>. I could have made something really, really interesting.\u003c/p>\n\u003cp>All this thought about how I am living my live according to the Oscars has really gotten me thinking about my future. For example, I can't wait until I turn 42 so that I might start suffering nobly like \u003cem>Mrs. Miniver\u003c/em>. Of course, she had to deal with severe wartime rationing, so I'd better start saving my flour and eggs for next year's birthday recipe.\u003c/p>\n\u003cp>Until then...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpSgzzuDPM.jpg\">\u003cimg class=\"alignnone size-medium wp-image-15562\" title=\"Nectarines and frangipane\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpSgzzuDPM-199x300.jpg\" alt=\"Nectarines and frangipane\" width=\"199\" height=\"300\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nectarine Donald Crisp\u003c/strong>\u003c/p>\n\u003cp>There is absolutely nothing about this crisp that screams the name Donald. Nor is there anything particularly Welsh about it either, but I wasn't about to put leeks into my dessert. It is what it is, which is good. And easy. Worthy of an Oscar, in my book. Or, at least a nomination.\u003c/p>\n\u003cp>You decide. Please submit your votes to Price, Waterhouse & Coopers. Thank you.\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the fruit:\u003c/strong>\u003c/p>\n\u003cp>4 firm (but not rock hard) nectarines, pitted and sliced\u003c/p>\n\u003cp>1 tablespoon of sugar (taste the fruit, if it is sweet, add less. If not sweet enough, add more, got it? Good)\u003c/p>\n\u003cp>1 teaspoon of grated orange zest\u003c/p>\n\u003cp>1 tablespoon of Maraschino liqueur or kirschwasser.\u003c/p>\n\u003cp>\u003cstrong>For the frangipane:\u003c/strong>\u003c/p>\n\u003cp>3 ounces almond paste\u003c/p>\n\u003cp>3 tablespoons butter, at room temperature\u003c/p>\n\u003cp>1 1/2 teaspoons sugar\u003c/p>\n\u003cp>2 tablespoons all-purpose flour\u003c/p>\n\u003cp>1 egg\u003c/p>\n\u003cp>\u003cstrong>For the topping:\u003c/strong>\u003c/p>\n\u003cp>1 cup all-purpose flour\u003c/p>\n\u003cp>1/2 cup light brown sugar\u003c/p>\n\u003cp>1/2 white sugar\u003c/p>\n\u003cp>1 cup slivered almonds\u003c/p>\n\u003cp>1 teaspoon vanilla extract\u003c/p>\n\u003cp>8 tablespoons of butter, melted\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat your oven to 350ºF.\u003c/p>\n\u003cp>2. Melt butter for the topping and let cool. Add all other topping ingredients and combine well. Place topping in the freezer as you prepare the rest of the ingredients, which will make it nice and clumpy, which is to be desired.\u003c/p>\n\u003cp>3. To make the frangipane, combine all ingredients until smooth. Set aside.\u003c/p>\n\u003cp>4. Slice your nectarines and toss in a bowl with sugar, orange zest, and maraschino liqueur. Look at bottle of liqueur. Notice that it roughly the same size as an Oscar. Clutch it to your bosom and practice your acceptance speech when no one is looking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpBvMIOoPM.jpg\">\u003cimg class=\"alignnone size-medium wp-image-15561\" title=\"Luxardo Bottle\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpBvMIOoPM-238x300.jpg\" alt=\"Luxardo Bottle\" width=\"238\" height=\"300\">\u003c/a>\u003c/p>\n\u003cp>5. Arrange fruit in a shallow layer along the bottom of a small, oven-proof baking dish. Dot the fruit with spoonsful of frangipane, then top the whole thing with crisp topping, which you have sensibly removed from the freezer. There will be much left over topping, which you will want to have on hand when people command you to make more of this recipe.\u003c/p>\n\u003cp>6. Place your crisp-filled baking dish on a foil-lined baking sheet because the juices from the fruit will bubble and spill over the edges of your dish. If they don't then you don't have a proper crisp in my book. Bake for about 25 minutes, or until fruit is a-bubble and the topping is browned.\u003c/p>\n\u003cp>7. Serve warm on its own or with vanilla ice cream. Or eat it cold from the refrigerator for breakfast. It's even better-tasting the next day, though the topping will more than likely not be crisp, which might cause one distress, given the fact that the dish is called a \"crisp.\" Feel free to rename it something else if this is a major concern.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-1.jpg\" alt=\"Nectarines and Raspberries\" title=\"Nectarines and Raspberries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15478\">\u003cbr>\n\u003cem>Nectarines & Raspberries\u003c/em>\u003c/p>\n\u003cp>Summertime in California means stone fruit heaven. Peaches, apricots, nectarines, they are all gorgeous right now. If you time it right, you can buy them at a steal at the supermarket when they've reached the peak of ripeness. \u003c/p>\n\u003cp>I came home with three pounds of juicy, ripe nectarines last week. I prepped and froze some of them for smoothies, for the rest, I quickly dispatched into a beautifully hued \u003cstrong>Nectarine and Raspberry Crisp\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/crisp-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/crisp-ingredients.jpg\" alt=\"Crisp topping ingredients\" title=\"Crisp topping ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15477\">\u003c/a>\u003cbr>\n\u003cem>Makings of a fruit crisp\u003c/em>\u003c/p>\n\u003cp>I adore fruit crisps for the fact that they are a no-brainer. With no dough to fuss with, crisp topping is essentially a super simple mixture of flour, rolled oats, sugar, and butter. You don't even need to bust out the mixer for this. I've found that my own two hands are the best tools to use for cutting in the butter. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-8.jpg\" alt=\"Crisp Topping\" title=\"Crisp Topping\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15480\">\u003c/a>\u003cbr>\n\u003cem>Crisp topping\u003c/em>\u003c/p>\n\u003cp>Top this over any fruit that is in season and you are golden. Apples? Piece of \u003cdel datetime=\"2010-07-28T05:01:18+00:00\">cake\u003c/del> crisp. Blueberries? Easy as \u003cdel datetime=\"2010-07-28T05:01:18+00:00\">pie\u003c/del> crisp. Ok, I'll spare you any more bad puns. My point is, you can top virtually anything with this crumbly, crunchy mixture and end up with something delicious. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-2.jpg\" alt=\"Nectarines and Raspberries\" title=\"Nectarines and Raspberries\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-15482\">\u003c/a>\u003cbr>\n\u003cem>Pretty\u003c/em>\u003c/p>\n\u003cp>Peach-raspberry is the traditional combo, I suppose, but the peaches were rock hard while the nectarines were plump and tender when I bought them, so nectarine-raspberry it was. The sweet tart factor was right on, and that shock of pink and oranges was almost too pretty to eat. \u003c/p>\n\u003cp>This is the ideal, no-stress dessert. Instant home-baked goodness that looks like you spent way more time on it than you actually did. I love a deceptive dessert.\u003c/p>\n\u003cp>Fancy it up by making individual servings in ramekins, and finish it off with some ice cream or softly whipped cream.\u003c/p>\n\u003cp>Now doesn't that sound like the perfect ending to a summer night?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-9.jpg\" alt=\"Nectarine Raspberry Crisp\" title=\"Nectarine Raspberry Crisp\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15481\">\u003c/a>\u003cbr>\n\u003cem>Nectarine and Raspberry Crisp\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Nectarine and Raspberry Crisp\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>For the fruit:\u003c/em>\u003cbr>\n2 pounds ripe nectarines\u003cbr>\n6 ounces raspberries\u003cbr>\n1/4 cup granulated sugar\u003cbr>\n2 tablespoons corn starch\u003c/p>\n\u003cp>\u003cem>For the topping:\u003c/em>\u003cbr>\n1/2 cup all purpose flour\u003cbr>\n1/2 rolled oats\u003cbr>\n1/2 cup brown sugar\u003cbr>\n1/2 teaspoon cinnamon\u003cbr>\n1 pinch salt\u003cbr>\n1 pinch nutmeg\u003cbr>\n6 tablespoons cold butter, cut into small pieces\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat oven to 350 F.\u003cbr>\n2.\tCut the nectarines into slices and combine with the raspberries, sugar, and corn starch in a large bowl. Mix gently to coat evenly. Place in a baking dish or ramekins.\u003cbr>\n3.\tIn a large bowl, combine all the dry ingredients and mix well. Cut the butter into the mixture (using a pastry cutter or your fingers) until the butter is the size of peas and evenly distributed.\u003cbr>\n4.\tBake until the top is golden and the fruit starts to bubble, 35-40 minutes. Serve warm with ice cream or softly whipped cream. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-1.jpg\" alt=\"Nectarines and Raspberries\" title=\"Nectarines and Raspberries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15478\">\u003cbr>\n\u003cem>Nectarines & Raspberries\u003c/em>\u003c/p>\n\u003cp>Summertime in California means stone fruit heaven. Peaches, apricots, nectarines, they are all gorgeous right now. If you time it right, you can buy them at a steal at the supermarket when they've reached the peak of ripeness. \u003c/p>\n\u003cp>I came home with three pounds of juicy, ripe nectarines last week. I prepped and froze some of them for smoothies, for the rest, I quickly dispatched into a beautifully hued \u003cstrong>Nectarine and Raspberry Crisp\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/crisp-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/crisp-ingredients.jpg\" alt=\"Crisp topping ingredients\" title=\"Crisp topping ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15477\">\u003c/a>\u003cbr>\n\u003cem>Makings of a fruit crisp\u003c/em>\u003c/p>\n\u003cp>I adore fruit crisps for the fact that they are a no-brainer. With no dough to fuss with, crisp topping is essentially a super simple mixture of flour, rolled oats, sugar, and butter. You don't even need to bust out the mixer for this. I've found that my own two hands are the best tools to use for cutting in the butter. \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/24/2010/07/Peach-Raspberry-Crisp-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-8.jpg\" alt=\"Crisp Topping\" title=\"Crisp Topping\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15480\">\u003c/a>\u003cbr>\n\u003cem>Crisp topping\u003c/em>\u003c/p>\n\u003cp>Top this over any fruit that is in season and you are golden. Apples? Piece of \u003cdel datetime=\"2010-07-28T05:01:18+00:00\">cake\u003c/del> crisp. Blueberries? Easy as \u003cdel datetime=\"2010-07-28T05:01:18+00:00\">pie\u003c/del> crisp. Ok, I'll spare you any more bad puns. My point is, you can top virtually anything with this crumbly, crunchy mixture and end up with something delicious. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-2.jpg\" alt=\"Nectarines and Raspberries\" title=\"Nectarines and Raspberries\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-15482\">\u003c/a>\u003cbr>\n\u003cem>Pretty\u003c/em>\u003c/p>\n\u003cp>Peach-raspberry is the traditional combo, I suppose, but the peaches were rock hard while the nectarines were plump and tender when I bought them, so nectarine-raspberry it was. The sweet tart factor was right on, and that shock of pink and oranges was almost too pretty to eat. \u003c/p>\n\u003cp>This is the ideal, no-stress dessert. Instant home-baked goodness that looks like you spent way more time on it than you actually did. I love a deceptive dessert.\u003c/p>\n\u003cp>Fancy it up by making individual servings in ramekins, and finish it off with some ice cream or softly whipped cream.\u003c/p>\n\u003cp>Now doesn't that sound like the perfect ending to a summer night?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-9.jpg\" alt=\"Nectarine Raspberry Crisp\" title=\"Nectarine Raspberry Crisp\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15481\">\u003c/a>\u003cbr>\n\u003cem>Nectarine and Raspberry Crisp\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Nectarine and Raspberry Crisp\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>For the fruit:\u003c/em>\u003cbr>\n2 pounds ripe nectarines\u003cbr>\n6 ounces raspberries\u003cbr>\n1/4 cup granulated sugar\u003cbr>\n2 tablespoons corn starch\u003c/p>\n\u003cp>\u003cem>For the topping:\u003c/em>\u003cbr>\n1/2 cup all purpose flour\u003cbr>\n1/2 rolled oats\u003cbr>\n1/2 cup brown sugar\u003cbr>\n1/2 teaspoon cinnamon\u003cbr>\n1 pinch salt\u003cbr>\n1 pinch nutmeg\u003cbr>\n6 tablespoons cold butter, cut into small pieces\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat oven to 350 F.\u003cbr>\n2.\tCut the nectarines into slices and combine with the raspberries, sugar, and corn starch in a large bowl. Mix gently to coat evenly. Place in a baking dish or ramekins.\u003cbr>\n3.\tIn a large bowl, combine all the dry ingredients and mix well. Cut the butter into the mixture (using a pastry cutter or your fingers) until the butter is the size of peas and evenly distributed.\u003cbr>\n4.\tBake until the top is golden and the fruit starts to bubble, 35-40 minutes. Serve warm with ice cream or softly whipped cream. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"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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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"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": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"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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"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.",
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"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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"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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"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",
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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",
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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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"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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},
"hidden-brain": {
"id": "hidden-brain",
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"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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"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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},
"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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"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/",
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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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},
"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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"meta": {
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"source": "WaitWhat"
},
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"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": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"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",
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"source": "wnyc"
},
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