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"disqusTitle": "Strawberry Gazpacho",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/flag-soup.jpg\">\u003cimg class=\"alignnone size-full wp-image-15096\" title=\"Flag gazpacho soup for the 4th of July\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/flag-soup.jpg\" alt=\"Flag gazpacho soup for the 4th of July\" width=\"500\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Happy 4th of July! To me, the 4th of July is a small-town holiday, and not just because of the inevitable disappointment of San Francisco's fog-shrouded fireworks. This is a day for shiny fire trucks and kids with red-white-and-blue ribbons woven through the spokes of their bikes riding down Main Street, for the scent of hamburgers grilling at the neighbors' house, for popsicles dripping sticky down your arm and the magic glow of sparklers in the deepening twilight, an appetizer to the fireworks booming over the high school football field.\u003c/p>\n\u003cp>Walking down the street in Novato, where I'm house-sitting for the next few weeks, every shop is festooned with flags, glitter, and red, white, and blue. From Mill Valley to Noe Valley, goofy patriotism wins the day when it comes to decor. Can there be too much bunting? Too many Uncle Sam hats covered in stars and stripes? Too many cupcakes topped with raspberries and blueberries?\u003c/p>\n\u003cp>Unlike, say, Thanksgiving, the 4th of July is a holiday where everyone wants to eat, but no one really wants to cook. For one, unless you live right in chilly San Francisco, it's too hot to be in the kitchen, not when there's ice-cold beer in the cooler and lemonade on the patio. Get someone--your husband, your butch spouse--to man (or woman) the grill, pile up the sausages, salmon, or burgers around them, hand them a cold drink and presto! Your entree is complete. There remains only the sides, and anyone can pour out a bowl of chips, put out some hummus and salsa (we're a melting-pot country, after all), toss together some potato salad and lay out the buns, pickles, lettuce and tomato.\u003c/p>\n\u003cp>Oh, would that it were that easy! I've been to many, many summer barbecues like that, and there's always a catch. You see, getting the grill started is the duty of the host. And somehow, the host is always too busy cracking beers and kicking back with the bros to notice how half the guests (usually, in my experience, the less chip-inclined female half) are ready to gnaw their own arms in hunger by the time the charcoal is finally ignited. Note to grillers: charcoal takes a long time to heat up and burn down. Longer than you think! Really! Even you with the flick-the-button propane grills, some preheating is necessary, especially if you're doing ribs or chicken.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Rather than start surreptitiously searching my hosts' drawers for matches, though, I've learned a trick that never fails: Bring gazpacho.\u003c/p>\n\u003cp>Gazpacho, my friends, is the 4th of July barbecue's best friend. Face it: no one really wants to eat salad at a barbecue. Undressed, it shrivels; dressed, it turns to sludge after an hour in the sun. All those leafy greens take up valuable paper-plate real estate, space that could be better filled with pita chips and guacamole. But when the good parts--the tomatoes, the cucumbers, the olive oil and vinegar--are diced, pureed, and chilled into an easily drinkable soup, what was once superfluous becomes madly refreshing and much more satisfying than a pile of lettuce. As California native M.F.K. Fisher wrote in \u003cem>How to Cook a Wolf,\u003c/em> in 1942,\u003c/p>\n\u003cblockquote>\u003cp>\"...it is the perfect summer soup, tantalizing, fresh, and faintly perverse as are all primitive dishes eaten by too-worldly people.\u003c/p>\n\u003cp>It is good for lunch, or for supper. It is especially good if you have a barbecue, and want some legitimate and not too alcoholic way to keep your guests busy while you turn the steak: put a big tureen of it on the table, and let them serve themselves into cups, and eat toasted crusts with it if they want. Then when you declare the entree done, whether it be filet or ground-round patties, you will find appetites sharp and wits fairly clear, and a satisfying patina of conversation glimmering in the air.\"\u003c/p>\u003c/blockquote>\n\u003cp>There are many different gazpachos, all born from the baking summers of Andalusia in central Spain, and since adapted all around the world. Right now, since truly fabulous local tomatoes are still a month away, my current favorite version uses strawberries to boost that perfect balance of acid and sweet.\u003c/p>\n\u003cp>Many recipes call for canned tomato or V8 juice; I find it too tongue-coatingly thick and metallic for something as pure as this salad soup. Ice water helps the cool vegetables along; you can add more ice cubes after chilling, to keep it cold on the buffet. Serve in a punch bowl or pitcher, with glasses or mugs alongside. It also makes a great first course for a sit-down lunch; in that case, add a spoonful of finely diced strawberries, tomatoes, and cucumbers to each bowl, and drizzle with basil oil just before serving. Or, for true 4th of July kitsch, you can top each bowl with stripes of creme fraiche and \"stars\" of fresh blueberries. Hurrah for the red, white, and blue!\u003c/p>\n\u003cp>\u003cstrong>Strawberry Gazpacho\u003c/strong>\u003cbr>\nSweet summer strawberries give a certain \u003cem>je ne sais quoi\u003c/em> to this excellent warm-weather refresher, especially in the early summer before local tomatoes are ripe.\u003cbr>\n\u003cem>Makes 1 ½ quarts (6 cups)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 pints strawberries, preferably organic, hulled\u003cbr>\n1 red pepper, seeds removed, chopped\u003cbr>\n1 large tomato, cored\u003cbr>\n½ sweet onion, such as Maui, Vidalia, or Walla Walla, peeled and chopped\u003cbr>\n1 clove garlic, peeled\u003cbr>\n1 large cucumber, peeled and chopped\u003cbr>\n3 tbsp red wine vinegar\u003cbr>\n2 tbsp extra-virgin olive oil, or to taste\u003cbr>\n1/4 tsp sea salt, or to taste\u003cbr>\nfreshly ground pepper\u003cbr>\n1 cup ice water, or as needed\u003c/p>\n\u003cp>Basil Oil\u003cbr>\n1/2 cup basil leaves, loosely packed\u003cbr>\n1/3 cup olive oil\u003c/p>\n\u003cp>Garnish\u003cbr>\n1 pint strawberries, hulled and finely diced\u003cbr>\n1 cucumber, peeled, seeds scooped out, finely diced\u003cbr>\ngenerous handful of small pear or cherry tomatoes, seeds removed, finely diced\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Combine strawberries, vegetables, vinegar, oil, salt and pepper, and ½ cup water. Stir well and refrigerate for one to three hours to let flavors blend.\u003c/p>\n\u003cp>2. Pour mixture into a blender and puree until smooth. Taste for seasoning, adding more salt, vinegar, or oil as needed. Add more water if gazpacho seems too thick. If desired, strain through a chinois or medium strainer for a smoother texture. Refrigerate for several hours, until thoroughly chilled.\u003c/p>\n\u003cp>3. While soup is chilling, make basil oil. To preserve the leaves’ bright green color, blanch basil in boiling water for 10 seconds. Drain and pat dry. Puree with oil until smooth. Cover tightly and refrigerate until needed.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>4. Just before serving, dice garnish ingredients and toss together. Pour soup into small bowls or shot glasses. Top each serving with a spoonful of garnish and a few drops of basil oil.\u003c/p>\n\n",
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"excerpt": "Heading off to a 4th of July barbecue? Make your hosts (and their guests) happy: bring gazpacho! And not just any old gazpacho, but a luscious version that adds ripe summer strawberries for that perfect balance of tangy and sweet.",
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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/flag-soup.jpg\">\u003cimg class=\"alignnone size-full wp-image-15096\" title=\"Flag gazpacho soup for the 4th of July\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/flag-soup.jpg\" alt=\"Flag gazpacho soup for the 4th of July\" width=\"500\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Happy 4th of July! To me, the 4th of July is a small-town holiday, and not just because of the inevitable disappointment of San Francisco's fog-shrouded fireworks. This is a day for shiny fire trucks and kids with red-white-and-blue ribbons woven through the spokes of their bikes riding down Main Street, for the scent of hamburgers grilling at the neighbors' house, for popsicles dripping sticky down your arm and the magic glow of sparklers in the deepening twilight, an appetizer to the fireworks booming over the high school football field.\u003c/p>\n\u003cp>Walking down the street in Novato, where I'm house-sitting for the next few weeks, every shop is festooned with flags, glitter, and red, white, and blue. From Mill Valley to Noe Valley, goofy patriotism wins the day when it comes to decor. Can there be too much bunting? Too many Uncle Sam hats covered in stars and stripes? Too many cupcakes topped with raspberries and blueberries?\u003c/p>\n\u003cp>Unlike, say, Thanksgiving, the 4th of July is a holiday where everyone wants to eat, but no one really wants to cook. For one, unless you live right in chilly San Francisco, it's too hot to be in the kitchen, not when there's ice-cold beer in the cooler and lemonade on the patio. Get someone--your husband, your butch spouse--to man (or woman) the grill, pile up the sausages, salmon, or burgers around them, hand them a cold drink and presto! Your entree is complete. There remains only the sides, and anyone can pour out a bowl of chips, put out some hummus and salsa (we're a melting-pot country, after all), toss together some potato salad and lay out the buns, pickles, lettuce and tomato.\u003c/p>\n\u003cp>Oh, would that it were that easy! I've been to many, many summer barbecues like that, and there's always a catch. You see, getting the grill started is the duty of the host. And somehow, the host is always too busy cracking beers and kicking back with the bros to notice how half the guests (usually, in my experience, the less chip-inclined female half) are ready to gnaw their own arms in hunger by the time the charcoal is finally ignited. Note to grillers: charcoal takes a long time to heat up and burn down. Longer than you think! Really! Even you with the flick-the-button propane grills, some preheating is necessary, especially if you're doing ribs or chicken.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rather than start surreptitiously searching my hosts' drawers for matches, though, I've learned a trick that never fails: Bring gazpacho.\u003c/p>\n\u003cp>Gazpacho, my friends, is the 4th of July barbecue's best friend. Face it: no one really wants to eat salad at a barbecue. Undressed, it shrivels; dressed, it turns to sludge after an hour in the sun. All those leafy greens take up valuable paper-plate real estate, space that could be better filled with pita chips and guacamole. But when the good parts--the tomatoes, the cucumbers, the olive oil and vinegar--are diced, pureed, and chilled into an easily drinkable soup, what was once superfluous becomes madly refreshing and much more satisfying than a pile of lettuce. As California native M.F.K. Fisher wrote in \u003cem>How to Cook a Wolf,\u003c/em> in 1942,\u003c/p>\n\u003cblockquote>\u003cp>\"...it is the perfect summer soup, tantalizing, fresh, and faintly perverse as are all primitive dishes eaten by too-worldly people.\u003c/p>\n\u003cp>It is good for lunch, or for supper. It is especially good if you have a barbecue, and want some legitimate and not too alcoholic way to keep your guests busy while you turn the steak: put a big tureen of it on the table, and let them serve themselves into cups, and eat toasted crusts with it if they want. Then when you declare the entree done, whether it be filet or ground-round patties, you will find appetites sharp and wits fairly clear, and a satisfying patina of conversation glimmering in the air.\"\u003c/p>\u003c/blockquote>\n\u003cp>There are many different gazpachos, all born from the baking summers of Andalusia in central Spain, and since adapted all around the world. Right now, since truly fabulous local tomatoes are still a month away, my current favorite version uses strawberries to boost that perfect balance of acid and sweet.\u003c/p>\n\u003cp>Many recipes call for canned tomato or V8 juice; I find it too tongue-coatingly thick and metallic for something as pure as this salad soup. Ice water helps the cool vegetables along; you can add more ice cubes after chilling, to keep it cold on the buffet. Serve in a punch bowl or pitcher, with glasses or mugs alongside. It also makes a great first course for a sit-down lunch; in that case, add a spoonful of finely diced strawberries, tomatoes, and cucumbers to each bowl, and drizzle with basil oil just before serving. Or, for true 4th of July kitsch, you can top each bowl with stripes of creme fraiche and \"stars\" of fresh blueberries. Hurrah for the red, white, and blue!\u003c/p>\n\u003cp>\u003cstrong>Strawberry Gazpacho\u003c/strong>\u003cbr>\nSweet summer strawberries give a certain \u003cem>je ne sais quoi\u003c/em> to this excellent warm-weather refresher, especially in the early summer before local tomatoes are ripe.\u003cbr>\n\u003cem>Makes 1 ½ quarts (6 cups)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 pints strawberries, preferably organic, hulled\u003cbr>\n1 red pepper, seeds removed, chopped\u003cbr>\n1 large tomato, cored\u003cbr>\n½ sweet onion, such as Maui, Vidalia, or Walla Walla, peeled and chopped\u003cbr>\n1 clove garlic, peeled\u003cbr>\n1 large cucumber, peeled and chopped\u003cbr>\n3 tbsp red wine vinegar\u003cbr>\n2 tbsp extra-virgin olive oil, or to taste\u003cbr>\n1/4 tsp sea salt, or to taste\u003cbr>\nfreshly ground pepper\u003cbr>\n1 cup ice water, or as needed\u003c/p>\n\u003cp>Basil Oil\u003cbr>\n1/2 cup basil leaves, loosely packed\u003cbr>\n1/3 cup olive oil\u003c/p>\n\u003cp>Garnish\u003cbr>\n1 pint strawberries, hulled and finely diced\u003cbr>\n1 cucumber, peeled, seeds scooped out, finely diced\u003cbr>\ngenerous handful of small pear or cherry tomatoes, seeds removed, finely diced\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Combine strawberries, vegetables, vinegar, oil, salt and pepper, and ½ cup water. Stir well and refrigerate for one to three hours to let flavors blend.\u003c/p>\n\u003cp>2. Pour mixture into a blender and puree until smooth. Taste for seasoning, adding more salt, vinegar, or oil as needed. Add more water if gazpacho seems too thick. If desired, strain through a chinois or medium strainer for a smoother texture. Refrigerate for several hours, until thoroughly chilled.\u003c/p>\n\u003cp>3. While soup is chilling, make basil oil. To preserve the leaves’ bright green color, blanch basil in boiling water for 10 seconds. Drain and pat dry. Puree with oil until smooth. Cover tightly and refrigerate until needed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Peaches: Not Ready for Prime Time",
"title": "Peaches: Not Ready for Prime Time",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Poached-Peaches.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Poached-Peaches.jpg\" alt=\"\" title=\"Poached Peaches\" width=\"247\" height=\"350\" class=\"alignleft size-full wp-image-14967\">\u003c/a>Peach season is (almost here) and I am chomping at the bit to sink my near-perfect set of choppers (thanks, Dad\u003cstrong>*\u003c/strong>) into my first ripe one. This morning, I even eyed an old t-shirt I thought would be perfect to wear for the occasion, since I fully intend to let the juice dribble down my forearm and wipe it on my chest.\u003c/p>\n\u003cp>It's a sensory thing, you know.\u003c/p>\n\u003cp>Over the weekend, I found myself at the Sebastopol farmer's market with some old friends. As I was dragged along by my goddaughter, who was intent on spending her allotted dollar on honey sticks (one for her, one for mommy, and one for me *sniff*), the pile of white peaches at the adjoining stall caught my eye.\u003c/p>\n\u003cp>I needed to have them, and I needed to have them immediately. Sadly, they were hard as bocce balls, but they looked so beautiful that I bought two pounds of the little dears and stuffed them into my bag, hoping that they might somehow become perfectly ripe when I pulled them out later.\u003c/p>\n\u003cp>Of course, they didn't.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I returned home, I set them gingerly in a bowl and stared at them a moment in the seemingly endless and confusing twilight of early summer. I rested my chin on the cool edge of my granite counter and focused my eyes on my treasure. I smiled at them, I tilted my head a bit to see them at a differing and possibly more flattering angle. These were photogenic peaches. I remained in that position for some time until I remembered hearing somewhere that a watched peach never ripens or something to that effect. Frustrated, I called out to them:\u003c/p>\n\u003cblockquote>\u003cp>\"Hurry up and ripen, peaches, for I'll most likely eat you in the morning.\"\u003c/p>\u003c/blockquote>\n\u003cp>If you didn't know already, I live alone. You can say whatever you want to produce when there is no one else there to bother you or threaten to move out if he sees you talking to things on the kitchen counter. And the best thing is that you can do it in an accent. I chose Kiwi, but that is another fruit for another time.\u003c/p>\n\u003cp>Unfortunately for me, these were stubborn peaches. They were simply not ready to give it up for me. I wanted to write about peaches, damn it. I had a deadline to meet. So I did what anyone in a rush to eat stone fruit would do.\u003c/p>\n\u003cp>I hastened their untimely death. I decided to poach them.\u003c/p>\n\u003cp>To purists, I imagine poaching a peach might seem like celebrating the 4th of July on the 30th of June. If you just hold tight and go about your business, the proper time will come.\u003c/p>\n\u003cp>If you're as impatient as I am however, poaching is still a wonderful way to treat a peach-- especially a stubborn one.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Poached-Peaches-and-Ice-Cream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Poached-Peaches-and-Ice-Cream.jpg\" alt=\"\" title=\"Poached Peaches and Ice Cream\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-14968\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>White Peaches in Ginger-Vanilla Syrup\u003c/strong>\u003c/p>\n\u003cp>I've always been a ginger fan-- it's a little bit zingy, a little hot, and it adds a certain \"oomph\" to anything it touches. Of course, there's something to be said for vanilla, too-- it's homey, approachable,\u003cem> familiar\u003c/em>. I sometimes like to give them equal time.\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/6EgE6PbBEIc&hl=en_US&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/6EgE6PbBEIc&hl=en_US&fs=1\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Now, if I can only find just the right Mrs. Howell ingredient, I'd be all set.\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups cold water\u003c/p>\n\u003cp>1 cup white wine (if anything, \u003cem>this\u003c/em> is the Mrs. Howell touch)\u003c/p>\n\u003cp>3/4 cup sugar\u003c/p>\n\u003cp>2 tablespoons honey (or, if you happen to have a honey stick left over, drop that in.)\u003c/p>\n\u003cp>A three inch piece of ginger (not capitalized because I intend for you to use ginger root and not a piece of aging flesh from a still-alive actress. I do not advocate such things on this blog.), peeled and sliced.\u003c/p>\n\u003cp>1 vanilla bean, sliced lengthwise\u003c/p>\n\u003cp>4 under-ripe white peaches, skin on and cut in half. (If the pit remains stubbornly in one half of your peach, remove it with a melon baller-- works like a charm.)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Combine all ingredients except the peaches in a heavy-bottomed, medium saucepan or dutch oven. Bring to a boil, making sure that the sugar and honey have dissolved. Remove from heat, remove vanilla bean, and scrape the seeds from it. Return the battered bean to the pot as well as the emancipated seeds. Return pot to the stove and bring contents to a simmer. Let it do its thing for about 5 minutes.\u003c/p>\n\u003cp>2. Add peaches to the simmering liquid, cut side down. Gently simmer in this manner for 8 minutes, then flip them over and give them another 8 minutes. The time needed for poaching is directly related to the ripeness and size of your peaches, so yours might need a little more or less. The peaches are fully poached when they are easily pierced with a gentle poke of a knife's tip. \u003c/p>\n\u003cp>3. When peaches are ready, remove them with a slotted spoon to a bowl or baking pan wide enough to accommodate them all in a single layer. Let them cool slightly and then remove their skins. Since this particular post is about my impatience with the fruit, I should caution you to exercise a little bit of restraint and wait for them to cool sufficiently. It's unpleasant to burn one's fingers with hot syrup-soaked hot peaches. Keep the liquid on the heat.\u003c/p>\n\u003cp>4. When the remaining poaching liquid has reduced by half, strain out the ginger and vanilla bean and pour the hot syrup over the peaches. \u003cstrong>And wear shoes.\u003c/strong>\u003c/p>\n\u003cp>5. Let cool a bit, cover, and place in the refrigerator to chill out. Of course, you may or may not have the patience to do this either, but it's much, much better this way. Trust me.\u003c/p>\n\u003cp>6. To serve, eat the peach halves by scooping them out with your fingers and pop them into your mouth, one by one, being careful to let the syrup run down your hands. Wipe hands on the front of an old t-shirt you \"happen\" to be wearing. When you reach the point where you suddenly feel all hollow inside because you couldn't wait for the real thing, place two peach halves in a serving dish, top with vanilla ice cream, and drizzle on as much of the syrup as you like.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>*\u003c/strong> Father, if you didn't know, is a dentist. Thank G-d.\u003c/p>\n\n",
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"description": "To purists, I imagine poaching a peach might seem like celebrating the 4th of July on the 30th of June. If you just hold tight and go about your business, the proper time will come.\r\n\r\nIf you're as impatient as I am however, poaching is still a wonderful way to treat a peach-- especially a stubborn one.",
"title": "Peaches: Not Ready for Prime Time | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Poached-Peaches.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Poached-Peaches.jpg\" alt=\"\" title=\"Poached Peaches\" width=\"247\" height=\"350\" class=\"alignleft size-full wp-image-14967\">\u003c/a>Peach season is (almost here) and I am chomping at the bit to sink my near-perfect set of choppers (thanks, Dad\u003cstrong>*\u003c/strong>) into my first ripe one. This morning, I even eyed an old t-shirt I thought would be perfect to wear for the occasion, since I fully intend to let the juice dribble down my forearm and wipe it on my chest.\u003c/p>\n\u003cp>It's a sensory thing, you know.\u003c/p>\n\u003cp>Over the weekend, I found myself at the Sebastopol farmer's market with some old friends. As I was dragged along by my goddaughter, who was intent on spending her allotted dollar on honey sticks (one for her, one for mommy, and one for me *sniff*), the pile of white peaches at the adjoining stall caught my eye.\u003c/p>\n\u003cp>I needed to have them, and I needed to have them immediately. Sadly, they were hard as bocce balls, but they looked so beautiful that I bought two pounds of the little dears and stuffed them into my bag, hoping that they might somehow become perfectly ripe when I pulled them out later.\u003c/p>\n\u003cp>Of course, they didn't.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I returned home, I set them gingerly in a bowl and stared at them a moment in the seemingly endless and confusing twilight of early summer. I rested my chin on the cool edge of my granite counter and focused my eyes on my treasure. I smiled at them, I tilted my head a bit to see them at a differing and possibly more flattering angle. These were photogenic peaches. I remained in that position for some time until I remembered hearing somewhere that a watched peach never ripens or something to that effect. Frustrated, I called out to them:\u003c/p>\n\u003cblockquote>\u003cp>\"Hurry up and ripen, peaches, for I'll most likely eat you in the morning.\"\u003c/p>\u003c/blockquote>\n\u003cp>If you didn't know already, I live alone. You can say whatever you want to produce when there is no one else there to bother you or threaten to move out if he sees you talking to things on the kitchen counter. And the best thing is that you can do it in an accent. I chose Kiwi, but that is another fruit for another time.\u003c/p>\n\u003cp>Unfortunately for me, these were stubborn peaches. They were simply not ready to give it up for me. I wanted to write about peaches, damn it. I had a deadline to meet. So I did what anyone in a rush to eat stone fruit would do.\u003c/p>\n\u003cp>I hastened their untimely death. I decided to poach them.\u003c/p>\n\u003cp>To purists, I imagine poaching a peach might seem like celebrating the 4th of July on the 30th of June. If you just hold tight and go about your business, the proper time will come.\u003c/p>\n\u003cp>If you're as impatient as I am however, poaching is still a wonderful way to treat a peach-- especially a stubborn one.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Poached-Peaches-and-Ice-Cream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Poached-Peaches-and-Ice-Cream.jpg\" alt=\"\" title=\"Poached Peaches and Ice Cream\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-14968\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>White Peaches in Ginger-Vanilla Syrup\u003c/strong>\u003c/p>\n\u003cp>I've always been a ginger fan-- it's a little bit zingy, a little hot, and it adds a certain \"oomph\" to anything it touches. Of course, there's something to be said for vanilla, too-- it's homey, approachable,\u003cem> familiar\u003c/em>. I sometimes like to give them equal time.\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/6EgE6PbBEIc&hl=en_US&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/6EgE6PbBEIc&hl=en_US&fs=1\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Now, if I can only find just the right Mrs. Howell ingredient, I'd be all set.\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups cold water\u003c/p>\n\u003cp>1 cup white wine (if anything, \u003cem>this\u003c/em> is the Mrs. Howell touch)\u003c/p>\n\u003cp>3/4 cup sugar\u003c/p>\n\u003cp>2 tablespoons honey (or, if you happen to have a honey stick left over, drop that in.)\u003c/p>\n\u003cp>A three inch piece of ginger (not capitalized because I intend for you to use ginger root and not a piece of aging flesh from a still-alive actress. I do not advocate such things on this blog.), peeled and sliced.\u003c/p>\n\u003cp>1 vanilla bean, sliced lengthwise\u003c/p>\n\u003cp>4 under-ripe white peaches, skin on and cut in half. (If the pit remains stubbornly in one half of your peach, remove it with a melon baller-- works like a charm.)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Combine all ingredients except the peaches in a heavy-bottomed, medium saucepan or dutch oven. Bring to a boil, making sure that the sugar and honey have dissolved. Remove from heat, remove vanilla bean, and scrape the seeds from it. Return the battered bean to the pot as well as the emancipated seeds. Return pot to the stove and bring contents to a simmer. Let it do its thing for about 5 minutes.\u003c/p>\n\u003cp>2. Add peaches to the simmering liquid, cut side down. Gently simmer in this manner for 8 minutes, then flip them over and give them another 8 minutes. The time needed for poaching is directly related to the ripeness and size of your peaches, so yours might need a little more or less. The peaches are fully poached when they are easily pierced with a gentle poke of a knife's tip. \u003c/p>\n\u003cp>3. When peaches are ready, remove them with a slotted spoon to a bowl or baking pan wide enough to accommodate them all in a single layer. Let them cool slightly and then remove their skins. Since this particular post is about my impatience with the fruit, I should caution you to exercise a little bit of restraint and wait for them to cool sufficiently. It's unpleasant to burn one's fingers with hot syrup-soaked hot peaches. Keep the liquid on the heat.\u003c/p>\n\u003cp>4. When the remaining poaching liquid has reduced by half, strain out the ginger and vanilla bean and pour the hot syrup over the peaches. \u003cstrong>And wear shoes.\u003c/strong>\u003c/p>\n\u003cp>5. Let cool a bit, cover, and place in the refrigerator to chill out. Of course, you may or may not have the patience to do this either, but it's much, much better this way. Trust me.\u003c/p>\n\u003cp>6. To serve, eat the peach halves by scooping them out with your fingers and pop them into your mouth, one by one, being careful to let the syrup run down your hands. Wipe hands on the front of an old t-shirt you \"happen\" to be wearing. When you reach the point where you suddenly feel all hollow inside because you couldn't wait for the real thing, place two peach halves in a serving dish, top with vanilla ice cream, and drizzle on as much of the syrup as you like.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>*\u003c/strong> Father, if you didn't know, is a dentist. Thank G-d.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Froyo: How to Make Homemade Frozen Yogurt",
"title": "Froyo: How to Make Homemade Frozen Yogurt",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/peach-frozen-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/peach-frozen-yogurt.jpg\" alt=\"\" title=\"peach frozen yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14752\">\u003c/a>\u003c/p>\n\u003cp>Frozen yogurt is going through a bit of a makeover. Soft serve that tastes like ice cream is out while creamy swirls that burst with the flavor of real yogurt are in. Shops serving cups of froyo that burst with yogurt's innate natural tartness are opening everywhere. Forget my favorite college flavor of orange, which tasted more like creamy ice cream that had been melded with baby aspirin. Today's frozen yogurt highlights sweet fruit flavors and is enticingly tangy. \u003c/p>\n\u003cp>After a few trips to some yogurt shops where four servings cost around $20 -- because let's face it, the new frozen yogurt chains are more expensive than the old ones -- I decided to try making my own concoctions. I found that if you have an ice-cream maker (the kind where you pre-freeze the canister), frozen yogurt is remarkably easy to make. It's also nice to be able to control your own ingredients. You can choose to use organic and nonfat yogurt, or luxuriate in a treat made with creamy whole milk. You can also opt to sweeten your dessert with sugar, or go for a healthier alternative like fruit juice or honey -- it's all up to you.\u003c/p>\n\u003cp>I experimented with whole fat, nonfat and Greek yogurts and found that although whole fat and Greek yogurts freeze better, nonfat frozen yogurt desserts can be creamy and soft -- just eat them within an hour or two of churning. This isn't hard to do as homemade froyo tastes so rich and creamy straight out of the ice cream maker that it's easy to eat the whole batch with a few friends. But if you want to freeze it ahead of time, make your batch with whole yogurt. It will be harder than ice cream, but still scoopable. There are also some frozen yogurt recipes out there where you incorporate your yogurt into an egg custard, much as you would when making homemade ice cream. I had no desire to stand over the stove on a hot day when we all just wanted a quick and fun dessert, but those recipes are out there if you're interested.\u003c/p>\n\u003cp>Following are a few recipes you can try for your own frozen yogurt adventures. If you have kids or aren't super fond of yogurt's innate tartness, I suggest using vanilla or a fruit-flavored yogurt for your initiation to this homemade frozen treat. Although my kids liked my first batch of peach frozen yogurt (made with plain nonfat yogurt strained overnight), they adored all combinations made with vanilla whole yogurt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's also worth noting that even when I used the more expensive organic and local yogurt varieties, the cost of a batch of homemade frozen yogurt still never exceeded $5 -- a pretty nice price for a fun summer dessert that fed four people.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/stirring-fruit-into-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/stirring-fruit-into-yogurt.jpg\" alt=\"\" title=\"stirring fruit into yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14754\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Peach Frozen Yogurt\u003c/strong>\u003cbr>\nThis recipe uses peaches, but you could easily use any other summer stone fruit (including cherries). I used nonfat yogurt, which was perfectly creamy straight from the ice cream maker. My daughter had a second helping a couple of hours after I stuck the leftovers in the freezer and the texture was still velvety. The peach nectar measurement variation from 1/4 - 1/2 cup is dependent on how thick your yogurt is after adding the pureed peaches. If you're using regular or nonfat yogurt, you will need less, but if include Greek or strained yogurt, you'll probably need to add a bit more.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups strained nonfat or whole milk yogurt\u003cbr>\n1 cup peaches peeled, chopped and pureed\u003cbr>\n1/2 cup sugar\u003cbr>\n1/4 - 1/2 cup peach nectar (I used Kerns) (measurement varies according to taste and\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. If straining yogurt, do so at least 4-6 hours ahead of time by placing your yogurt in cheesecloth and tying it at the top. Then set the package in a strainer set over a large bowl or container to catch the liquids. After a few hours your yogurt will be so thick and creamy it will look more like cream cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/straining-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/straining-yogurt.jpg\" alt=\"\" title=\"straining yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14755\">\u003c/a>\u003c/p>\n\u003cp>2. Peel, chop and puree your peaches until smooth. \u003c/p>\n\u003cp>3. Place peach puree and sugar in a small pot and heat until sugar melts into the peaches. Cool mixture. You can also just add simple syrup instead of sugar to the peaches if you have some on hand.\u003c/p>\n\u003cp>4. Once peach puree mixture is cool, set up your ice cream maker so it's ready to go.\u003c/p>\n\u003cp>5. Take the yogurt out of the refrigerator and place in a large bowl. Mix in the peach puree and peach nectar. Taste and add more nectar if needed.\u003c/p>\n\u003cp>6. Pour the mixture into your ice cream maker and churn as you would normally make ice cream. Serve when frozen and creamy or place in the freezer for 1-2 hours.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/peanut-butter-frozen-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/peanut-butter-frozen-yogurt.jpg\" alt=\"\" title=\"peanut butter frozen yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14756\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Peanut Butter Frozen Yogurt\u003c/strong>\u003cbr>\nThis recipe uses a heated peanut butter, sugar and water combination, which flavors the yogurt beautifully and provides a nice backdrop for toppings, such as chocolate jimmies, crumbled peanut butter cups, or M & Ms. I used nonfat plain yogurt, but will use vanilla flavored yogurt next time as I think it will nicely compliment the peanut butter flavors. I also recommend against using strained yogurt in this recipe as the peanut butter is already thick enough.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> the measurements for this recipe vary according to taste. If you like your frozen yogurt light and tangy, then use 1/2 cup peanut butter and sugar; if you like a more pronounced peanut butter flavor, then go with the 3/4 measurements.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 - 3/4 creamy peanut butter\u003cbr>\n1/2 - 3/4 cup sugar\u003cbr>\n2 cups nonfat or whole vanilla-flavored yogurt (not strained)\u003cbr>\n1/4 cup water\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Place peanut butter, sugar and water in a pot and set on medium heat. Heat mixture while constantly stirring until peanut butter and sugar are melted into each other. If mixture is too thick (you should be able to easily stir the peanut butter), add a little more water. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cooking-the-sugar-into-the-peanut-butter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cooking-the-sugar-into-the-peanut-butter.jpg\" alt=\"\" title=\"cooking the sugar into the peanut butter\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14758\">\u003c/a>\u003c/p>\n\u003cp>2. Cool peanut butter mixture. You can do this in a cold water bath (setting the mix in a bowl and then placing that bowl over a larger bowl containing ice cubes and water) or just let it cool on its on the counter. Then place it in the refrigerator so it's cool but still stirable. \u003c/p>\n\u003cp>3. Set up your ice cream maker so it's ready to go.\u003c/p>\n\u003cp>4. Take the yogurt out of the refrigerator and place in a large bowl. Stir in the peanut butter mixture. \u003c/p>\n\u003cp>5. Pour the mixture into your ice cream maker and churn as you would normally make ice cream. Serve when frozen and creamy or place in the freezer for 1-2 hours.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/banana-frozen-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/banana-frozen-yogurt.jpg\" alt=\"\" title=\"banana frozen yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14757\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Banana Frozen Yogurt\u003c/strong>\u003cbr>\nThe Banana Frozen Yogurt recipe uses vanilla yogurt mixed with bananas that have been pureed with a little juice. This was hands down my kids favorite froyo and was also the easiest to make as you don’t need to heat anything.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups vanilla yogurt (whole milk, lowfat or nonfat)\u003cbr>\n1/2 cup mango, apricot, orange or any other full-bodied juice\u003cbr>\n2 large or 3 medium bananas cut up\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003cbr>\n1. Chop up bananas and then puree with the juice.\u003c/p>\n\u003cp>2. Set up ice cream maker so it's ready to go.\u003c/p>\n\u003cp>3. Take the yogurt out of the refrigerator and place in a large bowl. Stir in the banana mixture. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>4. Pour the mixture into your ice cream maker and churn as you would normally make ice cream. Serve when frozen and creamy or place in the freezer for 1-2 hours.\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/24/2010/06/peach-frozen-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/peach-frozen-yogurt.jpg\" alt=\"\" title=\"peach frozen yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14752\">\u003c/a>\u003c/p>\n\u003cp>Frozen yogurt is going through a bit of a makeover. Soft serve that tastes like ice cream is out while creamy swirls that burst with the flavor of real yogurt are in. Shops serving cups of froyo that burst with yogurt's innate natural tartness are opening everywhere. Forget my favorite college flavor of orange, which tasted more like creamy ice cream that had been melded with baby aspirin. Today's frozen yogurt highlights sweet fruit flavors and is enticingly tangy. \u003c/p>\n\u003cp>After a few trips to some yogurt shops where four servings cost around $20 -- because let's face it, the new frozen yogurt chains are more expensive than the old ones -- I decided to try making my own concoctions. I found that if you have an ice-cream maker (the kind where you pre-freeze the canister), frozen yogurt is remarkably easy to make. It's also nice to be able to control your own ingredients. You can choose to use organic and nonfat yogurt, or luxuriate in a treat made with creamy whole milk. You can also opt to sweeten your dessert with sugar, or go for a healthier alternative like fruit juice or honey -- it's all up to you.\u003c/p>\n\u003cp>I experimented with whole fat, nonfat and Greek yogurts and found that although whole fat and Greek yogurts freeze better, nonfat frozen yogurt desserts can be creamy and soft -- just eat them within an hour or two of churning. This isn't hard to do as homemade froyo tastes so rich and creamy straight out of the ice cream maker that it's easy to eat the whole batch with a few friends. But if you want to freeze it ahead of time, make your batch with whole yogurt. It will be harder than ice cream, but still scoopable. There are also some frozen yogurt recipes out there where you incorporate your yogurt into an egg custard, much as you would when making homemade ice cream. I had no desire to stand over the stove on a hot day when we all just wanted a quick and fun dessert, but those recipes are out there if you're interested.\u003c/p>\n\u003cp>Following are a few recipes you can try for your own frozen yogurt adventures. If you have kids or aren't super fond of yogurt's innate tartness, I suggest using vanilla or a fruit-flavored yogurt for your initiation to this homemade frozen treat. Although my kids liked my first batch of peach frozen yogurt (made with plain nonfat yogurt strained overnight), they adored all combinations made with vanilla whole yogurt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's also worth noting that even when I used the more expensive organic and local yogurt varieties, the cost of a batch of homemade frozen yogurt still never exceeded $5 -- a pretty nice price for a fun summer dessert that fed four people.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/stirring-fruit-into-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/stirring-fruit-into-yogurt.jpg\" alt=\"\" title=\"stirring fruit into yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14754\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Peach Frozen Yogurt\u003c/strong>\u003cbr>\nThis recipe uses peaches, but you could easily use any other summer stone fruit (including cherries). I used nonfat yogurt, which was perfectly creamy straight from the ice cream maker. My daughter had a second helping a couple of hours after I stuck the leftovers in the freezer and the texture was still velvety. The peach nectar measurement variation from 1/4 - 1/2 cup is dependent on how thick your yogurt is after adding the pureed peaches. If you're using regular or nonfat yogurt, you will need less, but if include Greek or strained yogurt, you'll probably need to add a bit more.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups strained nonfat or whole milk yogurt\u003cbr>\n1 cup peaches peeled, chopped and pureed\u003cbr>\n1/2 cup sugar\u003cbr>\n1/4 - 1/2 cup peach nectar (I used Kerns) (measurement varies according to taste and\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. If straining yogurt, do so at least 4-6 hours ahead of time by placing your yogurt in cheesecloth and tying it at the top. Then set the package in a strainer set over a large bowl or container to catch the liquids. After a few hours your yogurt will be so thick and creamy it will look more like cream cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/straining-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/straining-yogurt.jpg\" alt=\"\" title=\"straining yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14755\">\u003c/a>\u003c/p>\n\u003cp>2. Peel, chop and puree your peaches until smooth. \u003c/p>\n\u003cp>3. Place peach puree and sugar in a small pot and heat until sugar melts into the peaches. Cool mixture. You can also just add simple syrup instead of sugar to the peaches if you have some on hand.\u003c/p>\n\u003cp>4. Once peach puree mixture is cool, set up your ice cream maker so it's ready to go.\u003c/p>\n\u003cp>5. Take the yogurt out of the refrigerator and place in a large bowl. Mix in the peach puree and peach nectar. Taste and add more nectar if needed.\u003c/p>\n\u003cp>6. Pour the mixture into your ice cream maker and churn as you would normally make ice cream. Serve when frozen and creamy or place in the freezer for 1-2 hours.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/peanut-butter-frozen-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/peanut-butter-frozen-yogurt.jpg\" alt=\"\" title=\"peanut butter frozen yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14756\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Peanut Butter Frozen Yogurt\u003c/strong>\u003cbr>\nThis recipe uses a heated peanut butter, sugar and water combination, which flavors the yogurt beautifully and provides a nice backdrop for toppings, such as chocolate jimmies, crumbled peanut butter cups, or M & Ms. I used nonfat plain yogurt, but will use vanilla flavored yogurt next time as I think it will nicely compliment the peanut butter flavors. I also recommend against using strained yogurt in this recipe as the peanut butter is already thick enough.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> the measurements for this recipe vary according to taste. If you like your frozen yogurt light and tangy, then use 1/2 cup peanut butter and sugar; if you like a more pronounced peanut butter flavor, then go with the 3/4 measurements.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 - 3/4 creamy peanut butter\u003cbr>\n1/2 - 3/4 cup sugar\u003cbr>\n2 cups nonfat or whole vanilla-flavored yogurt (not strained)\u003cbr>\n1/4 cup water\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Place peanut butter, sugar and water in a pot and set on medium heat. Heat mixture while constantly stirring until peanut butter and sugar are melted into each other. If mixture is too thick (you should be able to easily stir the peanut butter), add a little more water. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cooking-the-sugar-into-the-peanut-butter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cooking-the-sugar-into-the-peanut-butter.jpg\" alt=\"\" title=\"cooking the sugar into the peanut butter\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14758\">\u003c/a>\u003c/p>\n\u003cp>2. Cool peanut butter mixture. You can do this in a cold water bath (setting the mix in a bowl and then placing that bowl over a larger bowl containing ice cubes and water) or just let it cool on its on the counter. Then place it in the refrigerator so it's cool but still stirable. \u003c/p>\n\u003cp>3. Set up your ice cream maker so it's ready to go.\u003c/p>\n\u003cp>4. Take the yogurt out of the refrigerator and place in a large bowl. Stir in the peanut butter mixture. \u003c/p>\n\u003cp>5. Pour the mixture into your ice cream maker and churn as you would normally make ice cream. Serve when frozen and creamy or place in the freezer for 1-2 hours.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/banana-frozen-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/banana-frozen-yogurt.jpg\" alt=\"\" title=\"banana frozen yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14757\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Banana Frozen Yogurt\u003c/strong>\u003cbr>\nThe Banana Frozen Yogurt recipe uses vanilla yogurt mixed with bananas that have been pureed with a little juice. This was hands down my kids favorite froyo and was also the easiest to make as you don’t need to heat anything.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups vanilla yogurt (whole milk, lowfat or nonfat)\u003cbr>\n1/2 cup mango, apricot, orange or any other full-bodied juice\u003cbr>\n2 large or 3 medium bananas cut up\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003cbr>\n1. Chop up bananas and then puree with the juice.\u003c/p>\n\u003cp>2. Set up ice cream maker so it's ready to go.\u003c/p>\n\u003cp>3. Take the yogurt out of the refrigerator and place in a large bowl. Stir in the banana mixture. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Steak Tartare: A Daredevil's Lunch",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/phpwUMtklPM.jpg\" alt=\"Rare happy cow\" title=\"Rare happy cow\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-14595\">Earlier this week, while tooling around on the Book of the Faces, I noticed that my friend Pascal posted photos of something he called \"Operation Tartare.\" Those less Parisian or simply less dramatically inclined than he might have simply called it \"lunch.\"\u003c/p>\n\u003cp>At least, that's what I planned to call it.\u003c/p>\n\u003cp>I was suddenly overcome with the desire to ingest raw meat and egg, just like Pascal because he's always been much cooler than I am. And I liked the idea of making this dish by myself and for myself. I thought it might make me feel like some kind of food daredevil. Kind of like \u003ca href=\"http://www.travelchannel.com/TV_Shows/Bizarre_Foods\">Andrew Zimmern\u003c/a>, but with hair and without a travel budget.\u003c/p>\n\u003cp>If I had had the time, energy, and guts to take down a cow, I might have, but this is lunch we're talking about. I only had an hour I was willing to give over to this sudden craving. I didn't even consider coaxing an ultra-fresh egg from a chicken's cloaca. Maybe next time.\u003c/p>\n\u003cp>I was careful about the meat I purchased. I explained to the butcher what I was planning to do with it and she was kind enough to cut me a fresh, center piece of tenderloin. She wished me luck. I made a quick move over to the eggs, grabbed a baguette, and headed for the checkout line. Everything else I needed I had at home. I was in and out of the store in 10 minutes. Delightful.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I returned home, I tossed the beef into the refrigerator, pulled out an already clean cutting board and scrubbed it again with hot, soapy water and a fresh sponge. The idea of giving myself a side order of e. coli seemed oddly unappetizing. So was the thought of salmonella from raw egg.\u003c/p>\n\u003cp>My desire for raw meat, however, was stronger than my fear of foodborne illness. Ruling out pregnancy as a possible reason for this urge, I made my lunch.\u003c/p>\n\u003cp>And it was absolutely delicious.\u003c/p>\n\u003cp>After doing the washing up, I read a tweet from another friend, who is not at all French, stating that \u003ca href=\"http://consumerist.com/2010/06/38700-lbs-of-ground-beef-recalled-for-possible-e-coli-contamination.html\">38,700 pounds of ground beef had just been recalled\u003c/a> from California and New York for possible E. Coli contamination.\u003c/p>\n\u003cp>Crap.\u003c/p>\n\u003cp>I did a little google search to refresh my memory as to what this little bacterium with business-like name could do to me:\u003c/p>\n\u003cp>\u003cstrong>ESCHERICHIA COLI O157:H7\u003c/strong>\u003c/p>\n\u003cp>Disease: Hemorrhagic colitis\u003cbr>\nSource: Serotype 0157:H7 toxin contracted by drinking water which contains raw sewage (usually during travel). Also, can occur in raw or rare ground beef and unpasteurized milk.\u003cbr>\nSymptoms (after eating): Onset: 3-4 days; severe abdominal cramps followed by diarrhea (often bloody), nausea, vomiting, fever lasting to 10 days. May require hospitalization. Possible complication-Hemolytic Uremic Syndrome (HUS), a urinary tract infection capable of causing kidney failure in children.\u003c/p>\n\u003cp>No thank you.\u003c/p>\n\u003cp>I reminded myself that I was eating organic beef that I chopped myself on a clean surface with well-manicured hands, not factory-ground burger fodder. I calmed myself.\u003c/p>\n\u003cp>\"3 to 4 days, I thought. That means I can finish up the work week without vomiting on my guests.\" It was a most reassuring time delay, given the fact that I work in a restaurant. I could have my stomach cramps, fever, and other unpleasantness in the privacy of my own home over the weekend.\u003c/p>\n\u003cp>It's been three days since my lunch. I am now entering the window of symptom onset for E. Coli. I'll let you know how I do. Happily, I'm well out of the salmonella woods-- onset happens between 6 and 48 hours.\u003c/p>\n\u003cp>Remind me to write Pascal and ask him how he's doing.\u003c/p>\n\u003cp>\u003cstrong>Steak Tartare\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/phpUGs4zCPM.jpg\" alt=\"Steak Tartare\" title=\"Steak Tartare\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-14594\">\u003c/p>\n\u003cp>If you are one of those people who wish to believe that this dish was inspired by the sight of Tatar horsemen placing pieces of meat under their saddles to tenderize it because they couldn't find the time to stop and do it properly what with their hectic nomadism and all, you would be in the wrong. The Tatars did, in fact, placed meat under their saddles, but it was to help heal and guard against saddle sores for their poor, overworked horses.\u003c/p>\n\u003cp>Sweat-soaked, sore-healing meat. Sounds delicious.\u003c/p>\n\u003cp>In \u003ca href=\"http://www.youtube.com/watch?v=QCg9JrHafMM\">Europe, France\u003c/a>* and Europe, Belgium, the dish is sometimes referred to as \u003cem>steak américain\u003c/em>. Why this moniker, I can't be absolutely certain but, given the fact that it's usually served in the same shape as an uncooked hamburger patty with a side of fries...\u003c/p>\n\u003cp>Don't quote me on that. It's pure conjecture.\u003c/p>\n\u003cp>I recommend getting your beef directly from a butcher, if that is at all possible. Tell him or her what you're going to make, so you have someone to blame should things go horribly wrong for you.\u003c/p>\n\u003cp>\u003cstrong>Serves 2 to 4 hungry horsemen\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pound beef tenderloin, trimmed of silver skin, fat, horns, cow bell, and sinew.\u003c/p>\n\u003cp>Worcestershire sauce, as much as you like\u003c/p>\n\u003cp>Tabasco or other hot sauce, as much as you need\u003c/p>\n\u003cp>Salt and pepper to taste\u003c/p>\n\u003cp>2 eggs, as fresh as possible.\u003c/p>\n\u003cp>\u003cstrong>Optional garnishes:\u003c/strong>\u003c/p>\n\u003cp>Cornichons, anchovies, minced red onion, Dijon mustard, capers, the telephone number of your nearest emergency room, Tums, crusty bread.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. On an unimpeachably clean cutting board, mince your meat. Place in a pristine glass or ceramic bowl.\u003c/p>\n\u003cp>2. Add Worcestershire sauce, pepper sauce, salt and pepper. Mix gently, forming into two patties comme les Hambourgeois. Place each patty on a chilled plate and make a bit of a depression in the center of each.\u003c/p>\n\u003cp>3. Gently crack your eggs and remove the yolks, which will hopefully remain whole. Place one yolk in each of the meat depressions.\u003c/p>\n\u003cp>4. Serve with your desired accompaniments.\u003c/p>\n\u003cp>5. To consume, say your prayers and hope that you remembered to wash your hands with hot, soapy water. Next, break the yolk and let it ooze all over the meat, being careful not to think too much about the poor Tatar horses' saddle sores.\u003c/p>\n\u003cp>6. Sprinkle your desired condiments over this fine mess and mix to combine. Spread on pieces of crusty bread that are torn, not delicately sliced, or just eat with your hands and make manly grunting noises (women are especially encouraged to do this).\u003c/p>\n\u003cp>7. Stay within 50 feet of an unoccupied restroom for the next 3 to 4 days, just to be on the safe side.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>* If you don't know what I'm talking about here, I'm sorry, but I can't marry you. If you choose to watch the video, fast forward to 7:50. Thank you ever so.\u003c/p>\n\n",
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"excerpt": "If you are one of those people who wish to believe that this dish was inspired by the sight of Tatar horsemen placing pieces of meat under their saddles to tenderize it because they couldn't find the time to stop and do it properly what with their hectic nomadism and all, you would be in the wrong. The Tatars did, in fact, placed meat under their saddles, but it was to help heal and guard against saddle sores for their poor, overworked horses.\r\n\r\nSweat-soaked, sore-healing meat. Sounds delicious.",
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"description": "If you are one of those people who wish to believe that this dish was inspired by the sight of Tatar horsemen placing pieces of meat under their saddles to tenderize it because they couldn't find the time to stop and do it properly what with their hectic nomadism and all, you would be in the wrong. The Tatars did, in fact, placed meat under their saddles, but it was to help heal and guard against saddle sores for their poor, overworked horses.\r\n\r\nSweat-soaked, sore-healing meat. Sounds delicious.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/phpwUMtklPM.jpg\" alt=\"Rare happy cow\" title=\"Rare happy cow\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-14595\">Earlier this week, while tooling around on the Book of the Faces, I noticed that my friend Pascal posted photos of something he called \"Operation Tartare.\" Those less Parisian or simply less dramatically inclined than he might have simply called it \"lunch.\"\u003c/p>\n\u003cp>At least, that's what I planned to call it.\u003c/p>\n\u003cp>I was suddenly overcome with the desire to ingest raw meat and egg, just like Pascal because he's always been much cooler than I am. And I liked the idea of making this dish by myself and for myself. I thought it might make me feel like some kind of food daredevil. Kind of like \u003ca href=\"http://www.travelchannel.com/TV_Shows/Bizarre_Foods\">Andrew Zimmern\u003c/a>, but with hair and without a travel budget.\u003c/p>\n\u003cp>If I had had the time, energy, and guts to take down a cow, I might have, but this is lunch we're talking about. I only had an hour I was willing to give over to this sudden craving. I didn't even consider coaxing an ultra-fresh egg from a chicken's cloaca. Maybe next time.\u003c/p>\n\u003cp>I was careful about the meat I purchased. I explained to the butcher what I was planning to do with it and she was kind enough to cut me a fresh, center piece of tenderloin. She wished me luck. I made a quick move over to the eggs, grabbed a baguette, and headed for the checkout line. Everything else I needed I had at home. I was in and out of the store in 10 minutes. Delightful.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I returned home, I tossed the beef into the refrigerator, pulled out an already clean cutting board and scrubbed it again with hot, soapy water and a fresh sponge. The idea of giving myself a side order of e. coli seemed oddly unappetizing. So was the thought of salmonella from raw egg.\u003c/p>\n\u003cp>My desire for raw meat, however, was stronger than my fear of foodborne illness. Ruling out pregnancy as a possible reason for this urge, I made my lunch.\u003c/p>\n\u003cp>And it was absolutely delicious.\u003c/p>\n\u003cp>After doing the washing up, I read a tweet from another friend, who is not at all French, stating that \u003ca href=\"http://consumerist.com/2010/06/38700-lbs-of-ground-beef-recalled-for-possible-e-coli-contamination.html\">38,700 pounds of ground beef had just been recalled\u003c/a> from California and New York for possible E. Coli contamination.\u003c/p>\n\u003cp>Crap.\u003c/p>\n\u003cp>I did a little google search to refresh my memory as to what this little bacterium with business-like name could do to me:\u003c/p>\n\u003cp>\u003cstrong>ESCHERICHIA COLI O157:H7\u003c/strong>\u003c/p>\n\u003cp>Disease: Hemorrhagic colitis\u003cbr>\nSource: Serotype 0157:H7 toxin contracted by drinking water which contains raw sewage (usually during travel). Also, can occur in raw or rare ground beef and unpasteurized milk.\u003cbr>\nSymptoms (after eating): Onset: 3-4 days; severe abdominal cramps followed by diarrhea (often bloody), nausea, vomiting, fever lasting to 10 days. May require hospitalization. Possible complication-Hemolytic Uremic Syndrome (HUS), a urinary tract infection capable of causing kidney failure in children.\u003c/p>\n\u003cp>No thank you.\u003c/p>\n\u003cp>I reminded myself that I was eating organic beef that I chopped myself on a clean surface with well-manicured hands, not factory-ground burger fodder. I calmed myself.\u003c/p>\n\u003cp>\"3 to 4 days, I thought. That means I can finish up the work week without vomiting on my guests.\" It was a most reassuring time delay, given the fact that I work in a restaurant. I could have my stomach cramps, fever, and other unpleasantness in the privacy of my own home over the weekend.\u003c/p>\n\u003cp>It's been three days since my lunch. I am now entering the window of symptom onset for E. Coli. I'll let you know how I do. Happily, I'm well out of the salmonella woods-- onset happens between 6 and 48 hours.\u003c/p>\n\u003cp>Remind me to write Pascal and ask him how he's doing.\u003c/p>\n\u003cp>\u003cstrong>Steak Tartare\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/phpUGs4zCPM.jpg\" alt=\"Steak Tartare\" title=\"Steak Tartare\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-14594\">\u003c/p>\n\u003cp>If you are one of those people who wish to believe that this dish was inspired by the sight of Tatar horsemen placing pieces of meat under their saddles to tenderize it because they couldn't find the time to stop and do it properly what with their hectic nomadism and all, you would be in the wrong. The Tatars did, in fact, placed meat under their saddles, but it was to help heal and guard against saddle sores for their poor, overworked horses.\u003c/p>\n\u003cp>Sweat-soaked, sore-healing meat. Sounds delicious.\u003c/p>\n\u003cp>In \u003ca href=\"http://www.youtube.com/watch?v=QCg9JrHafMM\">Europe, France\u003c/a>* and Europe, Belgium, the dish is sometimes referred to as \u003cem>steak américain\u003c/em>. Why this moniker, I can't be absolutely certain but, given the fact that it's usually served in the same shape as an uncooked hamburger patty with a side of fries...\u003c/p>\n\u003cp>Don't quote me on that. It's pure conjecture.\u003c/p>\n\u003cp>I recommend getting your beef directly from a butcher, if that is at all possible. Tell him or her what you're going to make, so you have someone to blame should things go horribly wrong for you.\u003c/p>\n\u003cp>\u003cstrong>Serves 2 to 4 hungry horsemen\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pound beef tenderloin, trimmed of silver skin, fat, horns, cow bell, and sinew.\u003c/p>\n\u003cp>Worcestershire sauce, as much as you like\u003c/p>\n\u003cp>Tabasco or other hot sauce, as much as you need\u003c/p>\n\u003cp>Salt and pepper to taste\u003c/p>\n\u003cp>2 eggs, as fresh as possible.\u003c/p>\n\u003cp>\u003cstrong>Optional garnishes:\u003c/strong>\u003c/p>\n\u003cp>Cornichons, anchovies, minced red onion, Dijon mustard, capers, the telephone number of your nearest emergency room, Tums, crusty bread.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. On an unimpeachably clean cutting board, mince your meat. Place in a pristine glass or ceramic bowl.\u003c/p>\n\u003cp>2. Add Worcestershire sauce, pepper sauce, salt and pepper. Mix gently, forming into two patties comme les Hambourgeois. Place each patty on a chilled plate and make a bit of a depression in the center of each.\u003c/p>\n\u003cp>3. Gently crack your eggs and remove the yolks, which will hopefully remain whole. Place one yolk in each of the meat depressions.\u003c/p>\n\u003cp>4. Serve with your desired accompaniments.\u003c/p>\n\u003cp>5. To consume, say your prayers and hope that you remembered to wash your hands with hot, soapy water. Next, break the yolk and let it ooze all over the meat, being careful not to think too much about the poor Tatar horses' saddle sores.\u003c/p>\n\u003cp>6. Sprinkle your desired condiments over this fine mess and mix to combine. Spread on pieces of crusty bread that are torn, not delicately sliced, or just eat with your hands and make manly grunting noises (women are especially encouraged to do this).\u003c/p>\n\u003cp>7. Stay within 50 feet of an unoccupied restroom for the next 3 to 4 days, just to be on the safe side.\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 know what I'm talking about here, I'm sorry, but I can't marry you. If you choose to watch the video, fast forward to 7:50. Thank you ever so.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/fava-beans-in-their-shells.jpg\" alt=\"fava beans in their shells\" title=\"fava beans in their shells\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14306\">\u003c/p>\n\u003cp>Whenever I mention fava beans, it seems someone -- usually a person who has never eaten one -- ends up deadpanning \u003ca href=\"http://www.youtube.com/watch?v=BjGpcEA-FyE\">Hannibal Lecter\u003c/a>. I'm sure you've heard it, and maybe you're even the dinner-party comic who likes to throw in this quip when some poor bookish vegetable lover like me tries to talk seriously about broad beans. Now I'll admit that Anthony Hopkins seemed alluringly creepy while chatting with \u003ca href=\"http://en.wikipedia.org/wiki/Clarice_Starling\">Clarice Starling\u003c/a> (aka \u003ca href=\"http://www.imdb.com/name/nm0000149/\">Jodie Foster\u003c/a>) in \u003ca href=\"http://www.imdb.com/title/tt0102926/\">The Silence of the Lambs\u003c/a>, but his chilling tale of enjoying beans and a nice Chianti with some poor census taker's liver just doesn't do justice to the fava. I mean, come on, liver with fava beans? \u003c/p>\n\u003cp>For the last 20 years, the fava bean has been associated with this movie, which is unfair as it's been around for millennia. It was one of the earliest plants to be cultivated in Asia and North Africa, and has done more than its part to keep both ancient and modern people fed and happy. It even had an important role in early democracy, when ancient Greek and Roman voters would submit a white bean for a yes vote, and a black bean for a no vote. Imagine all those hunky scantily clad Greek men (because let's face it, there were no women voting in Ancient Greece) tossing beans in a ceramic pot. Now that's some food history. So the next time someone brings up Hannibal Lecter at a dinner party where you're serving fava beans, mention this interesting fact. Sure, your dinner guests' eyes may glaze over with your nerdy tale, but you'll end the Hannibal Lecter laughter full stop.\u003c/p>\n\u003cp>But don't eat fava beans because they're historical; eat them because they have a lovely verdant sweetness that is perfect when cooked in olive oil. Or eat them because they are rich in vitamins and minerals. Some researchers think they may even be used as a natural alternative to Viagra. They're not sounding so bad now, are they?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/raviolis-with-summer-squash.jpg\" alt=\"raviolis with summer squash\" title=\"raviolis with summer squash\" width=\"400\" height=\"286\" class=\"alignnone size-full wp-image-14307\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>So Why Use Fava's in Ravioli?\u003c/strong>\u003c/p>\n\u003cp>My love for fava beans made them a natural choice for a ravioli filling recently, although I didn't realize this when I was planning the menu. I was hosting a pasta party for some friends, which included two people who do not eat meat. I knew I wanted to make ravioli, but because my stock ravioli filling of late has been a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/12/lasagna-illuminated/\">short rib ragu\u003c/a>, I had to think outside the box. So as I walked the aisles at\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/06/berkeley-bowl-west/\"> Berkeley Bowl\u003c/a>, I surveyed the piles of fresh vegetables around me seeking ravioli-filling inspiration. And then it hit me, right in the bean aisle. Raviolis made with my favorite seasonal bean pureed with cream and cheese. What could be nicer for a June pasta dinner eaten on the patio with friends?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/the-tender-inner-bean.jpg\" alt=\"the tender inner bean\" title=\"the tender inner bean\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14308\">\u003c/p>\n\u003cp>The raviolis were a hit. The beans pureed texture held up nicely in the ravioli and the addition of cream, ricotta and Parmesan aligned nicely with the fresh pasta dough. Even the meat eaters -- two of whom were avowed fava-bean haters -- said they loved the dish. I decided to believe them as one is a good friend who has a tendency to be brutally honest in a very kind way, so I know she would tell me if she hated my ravioli; and the other is a lovely man who is far too polite to announce his displeasure with a meal, but is sincere enough to just leave whatever he doesn't like on his dish -- and he had seconds.\u003c/p>\n\u003cp>So if you're looking to delight your friends and family with a seasonal alternative to meat ravioli filling -- one that also includes an interesting history plus may additionally rev up your love life -- look no further than favas. Just please don't eat them with liver.\u003c/p>\n\u003cp>Note: If you're not up for making raviolis, you can also use this filling as a creamy sauce for regular pasta. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/making-raviolis.jpg\" alt=\"making raviolis\" title=\"making raviolis\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14305\">\u003c/p>\n\u003cp>\u003cstrong>Pureed Fava Bean Ravioli\u003c/strong>\u003cbr>\n\u003cstrong>Makes:\u003c/strong> Enough for 4-6 people\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients: \u003c/strong>\u003c/p>\n\u003cp>2 cups shelled fava beans (just fill up a produce plastic bag with them and you'll have enough)\u003cbr>\n1/4 cup chopped shallots\u003cbr>\n1 Tbsp olive oil\u003cbr>\n1/2 cup unsalted butter\u003cbr>\n1/2 cup heavy cream\u003cbr>\n1/2 cup ricotta cheese\u003cbr>\n1/4 - 1/3 cup Parmesan cheese (according to taste)\u003cbr>\n2 Tbsp whole milk\u003cbr>\n1 Tbsp chopped basil or mint (optional)\u003cbr>\n1 batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/14/making-homemade-pasta/\">homemade pasta dough\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/14/making-homemade-pasta/\">Prepare pasta dough\u003c/a> and refrigerate until ready for use.\u003c/p>\n\u003cp>2. Shell fava beans from pods. Bring a medium pot of water to a boil and then drop the beans in. Simmer for 2 minutes and then remove the beans from the pot and rinse with cold water. \u003c/p>\n\u003cp>3. Gently remove the outer bean casing from the tender inner bean. I usually just separate one side a bit and then gently squeeze the bean into a bowl. Do this for all the beans.\u003c/p>\n\u003cp>4. In a medium pan, sauté the chopped shallots in the olive oil for about 2 minutes on medium heat. Add in the fava beans and 2 Tbsp butter and cook until the beans are cooked through. Add in salt to taste.\u003c/p>\n\u003cp>5. Let beans and shallots cool and then pour them in a chopper along with your heavy cream, milk, ricotta, and some freshly ground black pepper. Puree until smooth.\u003c/p>\n\u003cp>6. If the puree seems too chunky or thick, add more heavy cream or milk as needed. Add in the Parmesan Cheese and any herbs you're using and then puree further until the mixture is completely smooth has the consistency of thick batter. Taste and add more salt and pepper as needed.\u003c/p>\n\u003cp>7. Roll out your pasta dough so you have long strips 4 inches wide. Spoon about 1 Tbsp puree 1 1/2 inches apart. \u003c/p>\n\u003cp>8. Brush egg wash on each side and in the strips between the puree and then place a 2nd pasta dough strip on top. Press down on each side in between raviolis so the pasta dough adheres along all sides of the filling and then cut out your raviolis. I like to use a pizza cutter to do this, but if you have a fancy ravioli cutter, go for it.\u003c/p>\n\u003cp>9. Boil pasta in salted water for about 3 minutes (or until raviolis are cooked) and then gently remove them from the pot and set in a serving dish.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>10. Brown the remaining butter (around 2/3 of a stick) in a sauce pan and then pour on top of the cooked raviolis. Sprinkle on some Parmesan or other good hard Italian cheese and serve. I served my ravioli with roasted baby summer squash, but roasted shitakes or morels would also be great. You can also serve the raviolis on their own.\u003c/p>\n\n",
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"excerpt": "But don't eat fava beans because they're historical; eat them because they have a lovely verdant sweetness that is perfect when cooked in olive oil. Or eat them because they are rich in vitamins and minerals. Some researchers think they may even be used as a natural alternative to Viagra. They're not sounding so bad now, are they?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/fava-beans-in-their-shells.jpg\" alt=\"fava beans in their shells\" title=\"fava beans in their shells\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14306\">\u003c/p>\n\u003cp>Whenever I mention fava beans, it seems someone -- usually a person who has never eaten one -- ends up deadpanning \u003ca href=\"http://www.youtube.com/watch?v=BjGpcEA-FyE\">Hannibal Lecter\u003c/a>. I'm sure you've heard it, and maybe you're even the dinner-party comic who likes to throw in this quip when some poor bookish vegetable lover like me tries to talk seriously about broad beans. Now I'll admit that Anthony Hopkins seemed alluringly creepy while chatting with \u003ca href=\"http://en.wikipedia.org/wiki/Clarice_Starling\">Clarice Starling\u003c/a> (aka \u003ca href=\"http://www.imdb.com/name/nm0000149/\">Jodie Foster\u003c/a>) in \u003ca href=\"http://www.imdb.com/title/tt0102926/\">The Silence of the Lambs\u003c/a>, but his chilling tale of enjoying beans and a nice Chianti with some poor census taker's liver just doesn't do justice to the fava. I mean, come on, liver with fava beans? \u003c/p>\n\u003cp>For the last 20 years, the fava bean has been associated with this movie, which is unfair as it's been around for millennia. It was one of the earliest plants to be cultivated in Asia and North Africa, and has done more than its part to keep both ancient and modern people fed and happy. It even had an important role in early democracy, when ancient Greek and Roman voters would submit a white bean for a yes vote, and a black bean for a no vote. Imagine all those hunky scantily clad Greek men (because let's face it, there were no women voting in Ancient Greece) tossing beans in a ceramic pot. Now that's some food history. So the next time someone brings up Hannibal Lecter at a dinner party where you're serving fava beans, mention this interesting fact. Sure, your dinner guests' eyes may glaze over with your nerdy tale, but you'll end the Hannibal Lecter laughter full stop.\u003c/p>\n\u003cp>But don't eat fava beans because they're historical; eat them because they have a lovely verdant sweetness that is perfect when cooked in olive oil. Or eat them because they are rich in vitamins and minerals. Some researchers think they may even be used as a natural alternative to Viagra. They're not sounding so bad now, are they?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/raviolis-with-summer-squash.jpg\" alt=\"raviolis with summer squash\" title=\"raviolis with summer squash\" width=\"400\" height=\"286\" class=\"alignnone size-full wp-image-14307\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>So Why Use Fava's in Ravioli?\u003c/strong>\u003c/p>\n\u003cp>My love for fava beans made them a natural choice for a ravioli filling recently, although I didn't realize this when I was planning the menu. I was hosting a pasta party for some friends, which included two people who do not eat meat. I knew I wanted to make ravioli, but because my stock ravioli filling of late has been a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/12/lasagna-illuminated/\">short rib ragu\u003c/a>, I had to think outside the box. So as I walked the aisles at\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/06/berkeley-bowl-west/\"> Berkeley Bowl\u003c/a>, I surveyed the piles of fresh vegetables around me seeking ravioli-filling inspiration. And then it hit me, right in the bean aisle. Raviolis made with my favorite seasonal bean pureed with cream and cheese. What could be nicer for a June pasta dinner eaten on the patio with friends?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/the-tender-inner-bean.jpg\" alt=\"the tender inner bean\" title=\"the tender inner bean\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14308\">\u003c/p>\n\u003cp>The raviolis were a hit. The beans pureed texture held up nicely in the ravioli and the addition of cream, ricotta and Parmesan aligned nicely with the fresh pasta dough. Even the meat eaters -- two of whom were avowed fava-bean haters -- said they loved the dish. I decided to believe them as one is a good friend who has a tendency to be brutally honest in a very kind way, so I know she would tell me if she hated my ravioli; and the other is a lovely man who is far too polite to announce his displeasure with a meal, but is sincere enough to just leave whatever he doesn't like on his dish -- and he had seconds.\u003c/p>\n\u003cp>So if you're looking to delight your friends and family with a seasonal alternative to meat ravioli filling -- one that also includes an interesting history plus may additionally rev up your love life -- look no further than favas. Just please don't eat them with liver.\u003c/p>\n\u003cp>Note: If you're not up for making raviolis, you can also use this filling as a creamy sauce for regular pasta. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/making-raviolis.jpg\" alt=\"making raviolis\" title=\"making raviolis\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14305\">\u003c/p>\n\u003cp>\u003cstrong>Pureed Fava Bean Ravioli\u003c/strong>\u003cbr>\n\u003cstrong>Makes:\u003c/strong> Enough for 4-6 people\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients: \u003c/strong>\u003c/p>\n\u003cp>2 cups shelled fava beans (just fill up a produce plastic bag with them and you'll have enough)\u003cbr>\n1/4 cup chopped shallots\u003cbr>\n1 Tbsp olive oil\u003cbr>\n1/2 cup unsalted butter\u003cbr>\n1/2 cup heavy cream\u003cbr>\n1/2 cup ricotta cheese\u003cbr>\n1/4 - 1/3 cup Parmesan cheese (according to taste)\u003cbr>\n2 Tbsp whole milk\u003cbr>\n1 Tbsp chopped basil or mint (optional)\u003cbr>\n1 batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/14/making-homemade-pasta/\">homemade pasta dough\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/14/making-homemade-pasta/\">Prepare pasta dough\u003c/a> and refrigerate until ready for use.\u003c/p>\n\u003cp>2. Shell fava beans from pods. Bring a medium pot of water to a boil and then drop the beans in. Simmer for 2 minutes and then remove the beans from the pot and rinse with cold water. \u003c/p>\n\u003cp>3. Gently remove the outer bean casing from the tender inner bean. I usually just separate one side a bit and then gently squeeze the bean into a bowl. Do this for all the beans.\u003c/p>\n\u003cp>4. In a medium pan, sauté the chopped shallots in the olive oil for about 2 minutes on medium heat. Add in the fava beans and 2 Tbsp butter and cook until the beans are cooked through. Add in salt to taste.\u003c/p>\n\u003cp>5. Let beans and shallots cool and then pour them in a chopper along with your heavy cream, milk, ricotta, and some freshly ground black pepper. Puree until smooth.\u003c/p>\n\u003cp>6. If the puree seems too chunky or thick, add more heavy cream or milk as needed. Add in the Parmesan Cheese and any herbs you're using and then puree further until the mixture is completely smooth has the consistency of thick batter. Taste and add more salt and pepper as needed.\u003c/p>\n\u003cp>7. Roll out your pasta dough so you have long strips 4 inches wide. Spoon about 1 Tbsp puree 1 1/2 inches apart. \u003c/p>\n\u003cp>8. Brush egg wash on each side and in the strips between the puree and then place a 2nd pasta dough strip on top. Press down on each side in between raviolis so the pasta dough adheres along all sides of the filling and then cut out your raviolis. I like to use a pizza cutter to do this, but if you have a fancy ravioli cutter, go for it.\u003c/p>\n\u003cp>9. Boil pasta in salted water for about 3 minutes (or until raviolis are cooked) and then gently remove them from the pot and set in a serving dish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>10. Brown the remaining butter (around 2/3 of a stick) in a sauce pan and then pour on top of the cooked raviolis. Sprinkle on some Parmesan or other good hard Italian cheese and serve. I served my ravioli with roasted baby summer squash, but roasted shitakes or morels would also be great. You can also serve the raviolis on their own.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Raw-Cherry-Tomatoes.jpg\" alt=\"Raw Cherry Tomatoes\" title=\"Raw Cherry Tomatoes\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-14296\">For the longest time, I never really knew what to think of cherry tomatoes. Or what to do with them. Though I might have regarded them as more interesting and Barbie-sized than the usual, boring (and most often flavorless) Beefsteak tomatoes I'd normally encountered, I left them where I felt they rightly belonged-- at the Sizzler salad bar, carelessly splashed by a variety of commercial salad dressings.\u003c/p>\n\u003cp>Several (and I do mean several) years later, when God's cruel irony found me making salads to earn a living, I learned that cherry tomatoes had a very special purpose in life. From my guardian angel of a chef/boss named Jan Gardener, I learned that these tiny little tomatoes were meant to be cooked. Sautéed, braised, or (best of all) roasted.\u003c/p>\n\u003cp>Jan would throw them in a pie pan, add a couple of pats of butter, some fresh thyme sprigs from her business partner's farm in Calistoga, sprinkle a little salt and pepper over them and then pop them in the oven. When they emerged, they were heat-burst, saucy, and very, very tomato-y. She'd serve these precious little (exploded) angels-straight-from- heaven (or, more correctly, straight from the oven) over bowls of creamy polenta and cheese or alongside roasted chickens and grilled steaks.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Roasted-Cherry-Tomatoes.jpg\" alt=\"Roasted Cherry Tomatoes\" title=\"Roasted Cherry Tomatoes\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-14297\">\u003c/p>\n\u003cp>Simple. And utterly delightful.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's a busy week here at home. I haven't the time to roast a chicken and I lack the outdoor space to fire up a grill for steaks. And, since I haven't been feeling the pull of polenta lately, I needed to find another way to serve these tomatoes up. Since I'm only home durning lunchtime hours, I craved a sandwich. So this is what I came up with today:\u003c/p>\n\u003cp>\u003cstrong>B, L & Oven-Roasted T\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BLT.jpg\" alt=\"BLT\" title=\"BLT\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-14298\">\u003c/p>\n\u003cp>It's not a mind-blowing sandwich, nor should it be. If ever I felt that a sandwich had that sort of effect on my life, I'd know that I just wasn't getting out enough. It is, however, a really, really good one. Rather than allowing the bacon to be the star, as it usually is in this flavor trio, the tomatoes take center stage. I mean this is a figurative sense, since the tomatoes are actually smeared on the bread and the bacon is at the actual center.\u003c/p>\n\u003cp>Oh, I think you know what I mean.\u003c/p>\n\u003cp>And, by the way, I am not going to give you any instruction as to how to fry bacon. For that, I'll just have to show you \u003ca href=\"http://divalea.livejournal.com/632209.html\">a cartoon my friend Lea drew\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Makes 4 sandwiches\u003c/strong> (with leftover tomatoes, which is a good thing)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the roasted cherry tomatoes:\u003c/strong>\u003c/p>\n\u003cp>2 cups cherry tomatoes\u003c/p>\n\u003cp>3 to 4 tablespoons of butter\u003c/p>\n\u003cp>A few sprigs of fresh thyme\u003c/p>\n\u003cp>Salt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>For the rest of the sandwich:\u003c/strong>\u003c/p>\n\u003cp>12 slices of bacon (your choice), cooked\u003c/p>\n\u003cp>A few leaves of arugula (my choice) or any lettuce of your choice if you're going to be a stickler about thing and insist upon sticking with the \"l\" word. In this particular case, the \"l\" word being \"lettuce.\"\u003c/p>\n\u003cp>Mayonnaise for spreading on:\u003c/p>\n\u003cp>8 slices of toasted bread (your pick, pal)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 375ºF\u003c/p>\n\u003cp>2. Rinse tomatoes in a colander. Shake dry.\u003c/p>\n\u003cp>3. Arrange tomatoes in an even(-ish) layer in a medium sized cast iron skillet, or cake pan, or whatever you feel like roasting the little dears in, so long as it is non-reactive. dot with butter, toss on the thyme sprigs, and sprinkle with a little salt and pepper. Throw in oven. Roast for about 45 minutes, stirring them up occasionally to make them pop and release their juices. They may be declared \"done\" when most (but not all) of the liquid has evaporated and the tomatoes have slightly shriveled.\u003c/p>\n\u003cp>4. Remove tomatoes from oven and let cool.\u003c/p>\n\u003cp>5. To assemble sandwich (I feel like a fool for even explaining this, because I am quite certain you know how to put together a damned sandwich), spread the inside of your bottom piece of toast with roasted cherry tomatoes, lay three slices of bacon on top, then cover those in a layer of lettuce or arugula or some other green. Slather your top layer of toast with mayonnaise (or aioli or whatever you feel like, really) and close.\u003c/p>\n\u003cp>6. Repeat until you have fed everyone within reach who eats bacon.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Go outside. It's nice out.\u003c/p>\n\n",
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"excerpt": "For the longest time, I never really knew what to think of cherry tomatoes. Or what to do with them. Though I might have regarded them as more interesting and Barbie-sized than the usual, boring (and most often flavorless) Beefsteak tomatoes I'd normally encountered, I left them where I felt they rightly belonged-- at the Sizzler salad bar, carelessly splashed by a variety of commercial salad dressings.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Raw-Cherry-Tomatoes.jpg\" alt=\"Raw Cherry Tomatoes\" title=\"Raw Cherry Tomatoes\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-14296\">For the longest time, I never really knew what to think of cherry tomatoes. Or what to do with them. Though I might have regarded them as more interesting and Barbie-sized than the usual, boring (and most often flavorless) Beefsteak tomatoes I'd normally encountered, I left them where I felt they rightly belonged-- at the Sizzler salad bar, carelessly splashed by a variety of commercial salad dressings.\u003c/p>\n\u003cp>Several (and I do mean several) years later, when God's cruel irony found me making salads to earn a living, I learned that cherry tomatoes had a very special purpose in life. From my guardian angel of a chef/boss named Jan Gardener, I learned that these tiny little tomatoes were meant to be cooked. Sautéed, braised, or (best of all) roasted.\u003c/p>\n\u003cp>Jan would throw them in a pie pan, add a couple of pats of butter, some fresh thyme sprigs from her business partner's farm in Calistoga, sprinkle a little salt and pepper over them and then pop them in the oven. When they emerged, they were heat-burst, saucy, and very, very tomato-y. She'd serve these precious little (exploded) angels-straight-from- heaven (or, more correctly, straight from the oven) over bowls of creamy polenta and cheese or alongside roasted chickens and grilled steaks.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Roasted-Cherry-Tomatoes.jpg\" alt=\"Roasted Cherry Tomatoes\" title=\"Roasted Cherry Tomatoes\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-14297\">\u003c/p>\n\u003cp>Simple. And utterly delightful.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's a busy week here at home. I haven't the time to roast a chicken and I lack the outdoor space to fire up a grill for steaks. And, since I haven't been feeling the pull of polenta lately, I needed to find another way to serve these tomatoes up. Since I'm only home durning lunchtime hours, I craved a sandwich. So this is what I came up with today:\u003c/p>\n\u003cp>\u003cstrong>B, L & Oven-Roasted T\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BLT.jpg\" alt=\"BLT\" title=\"BLT\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-14298\">\u003c/p>\n\u003cp>It's not a mind-blowing sandwich, nor should it be. If ever I felt that a sandwich had that sort of effect on my life, I'd know that I just wasn't getting out enough. It is, however, a really, really good one. Rather than allowing the bacon to be the star, as it usually is in this flavor trio, the tomatoes take center stage. I mean this is a figurative sense, since the tomatoes are actually smeared on the bread and the bacon is at the actual center.\u003c/p>\n\u003cp>Oh, I think you know what I mean.\u003c/p>\n\u003cp>And, by the way, I am not going to give you any instruction as to how to fry bacon. For that, I'll just have to show you \u003ca href=\"http://divalea.livejournal.com/632209.html\">a cartoon my friend Lea drew\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Makes 4 sandwiches\u003c/strong> (with leftover tomatoes, which is a good thing)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the roasted cherry tomatoes:\u003c/strong>\u003c/p>\n\u003cp>2 cups cherry tomatoes\u003c/p>\n\u003cp>3 to 4 tablespoons of butter\u003c/p>\n\u003cp>A few sprigs of fresh thyme\u003c/p>\n\u003cp>Salt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>For the rest of the sandwich:\u003c/strong>\u003c/p>\n\u003cp>12 slices of bacon (your choice), cooked\u003c/p>\n\u003cp>A few leaves of arugula (my choice) or any lettuce of your choice if you're going to be a stickler about thing and insist upon sticking with the \"l\" word. In this particular case, the \"l\" word being \"lettuce.\"\u003c/p>\n\u003cp>Mayonnaise for spreading on:\u003c/p>\n\u003cp>8 slices of toasted bread (your pick, pal)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 375ºF\u003c/p>\n\u003cp>2. Rinse tomatoes in a colander. Shake dry.\u003c/p>\n\u003cp>3. Arrange tomatoes in an even(-ish) layer in a medium sized cast iron skillet, or cake pan, or whatever you feel like roasting the little dears in, so long as it is non-reactive. dot with butter, toss on the thyme sprigs, and sprinkle with a little salt and pepper. Throw in oven. Roast for about 45 minutes, stirring them up occasionally to make them pop and release their juices. They may be declared \"done\" when most (but not all) of the liquid has evaporated and the tomatoes have slightly shriveled.\u003c/p>\n\u003cp>4. Remove tomatoes from oven and let cool.\u003c/p>\n\u003cp>5. To assemble sandwich (I feel like a fool for even explaining this, because I am quite certain you know how to put together a damned sandwich), spread the inside of your bottom piece of toast with roasted cherry tomatoes, lay three slices of bacon on top, then cover those in a layer of lettuce or arugula or some other green. Slather your top layer of toast with mayonnaise (or aioli or whatever you feel like, really) and close.\u003c/p>\n\u003cp>6. Repeat until you have fed everyone within reach who eats bacon.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Go outside. It's nice out.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Quinoa: It's An Ancient Grain",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Raw-Quinoa.jpg\" alt=\"Raw Quinoa\" title=\"Raw Quinoa\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-14226\">The other week, when visiting some old friends at their home in \u003ca href=\"http://www.newser.com/story/91759/glee-star-takes-on-the-iphone-4.html\">Redwood City\u003c/a> to dine on \u003ca href=\"http://en.wikipedia.org/wiki/Sous-vide\">sous vide\u003c/a> leg of lamb, I was somewhat surprised/amused that the lady of the house had chosen to serve a salad of quinoa as an accompaniment.\u003c/p>\n\u003cp>\"\u003cem>Quinoa\u003c/em>, eh?\" I said to the man of the house. He shot me a little look that said, \"Oh crap, you're not going to bring \u003cem>that\u003c/em> up again, are you?\"\u003c/p>\n\u003cp>Well, yes, I am. I'm even writing a little blog post about it.\u003c/p>\n\u003cp>So there.\u003c/p>\n\u003cp>When we were in college, this friend of mine and I were out at some sort of social gathering where eating occurred. There was a woman present from his \u003ca href=\"http://www.wac.ucla.edu/\">World Arts and Cultures\u003c/a> department whom he was trying to impress. I remember her as very attractive in a Berkeley/unwashed/sandal-wearing/patchouli-smelling sort of way. In other words, just up my friend's alley (at the time), so to speak.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He sat next to her on a long bench. He complimented her outfit, saying something to the tune of \"I really like your skirt. It's so... Third World.\" When this failed to win her over, he stepped things up by making a comment about the food on her plate:\u003c/p>\n\u003cp>\"Ahhh, \u003cem>keen-waaaah\u003c/em>,\" he said with deliberate flair. \"That's an ancient grain, you know.\"\u003c/p>\n\u003cp>Frankly, if any man said this to me, I would have been automatically intrigued. Was he kidding? Was his field of study ancient grains? Was he \u003cem>really\u003c/em> that interested in my diet?\u003c/p>\n\u003cp>Whatever this girl was thinking, she was relatively unmoved by my friend's covert attempts at wooing, which means (in my book) that she couldn't have been very interesting (or smart) to begin with. No matter how many yards of Third World fabric she had on.\u003c/p>\n\u003cp>And I can't say that I'm sorry, since I'm rather fond of the woman he ended up marrying. I mean, she \u003cem>knows\u003c/em> about the quinoa pitch and serves it up as a loving, quiet joke.\u003c/p>\n\u003cp>Like sous vide lamb and quinoa salad, my friend and his wife are an excellent, interesting pairing.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Quinoa-Salad.jpg\" alt=\"Quinoa Salad\" title=\"Quinoa Salad\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-14227\">\u003c/p>\n\u003cp>\u003cstrong>Quinoa Salad\u003c/strong>\u003c/p>\n\u003cp>I've chosen to go, if not Third World, then New World with this one. Quinoa, tomatoes, and corn* (or, as 1/8th of my ancestors call it, \u003ca href=\"http://www.youtube.com/watch?v=cuOlD0JZhM4\">maize\u003c/a>), just like my friends did.\u003c/p>\n\u003cp>Quinoa, if you didn't know by now, is an ancient grain-- it's been cultivated in the Andes for at least 5,000 years. Though the locals regarded it as sacred, I think it may be a stretch to call it, as some do, \"The gold of the Inkas.\" I somehow doubt Pizarro would have been satisfied had the captured emperor \u003ca href=\"http://en.wikipedia.org/wiki/Atahualpa\">Atahualpa\u003c/a> offered him a roomful of quinoa as his ransom instead of actual gold.\u003c/p>\n\u003cp>Of course, Pizarro wasn't exactly satisfied with a roomful of real gold either, since he eventually had the poor emperor strangled.\u003c/p>\n\u003cp>A roomful of quinoa would have been a hell of a lot cheaper, if you ask me.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Corn-in-husk.jpg\" alt=\"Corn in husk\" title=\"Corn in husk\" width=\"350\" height=\"262\" class=\"alignnone size-full wp-image-14228\">\u003c/p>\n\u003cp>The addition of corn is an inspired touch, given the fact that the Spanish so scorned quinoa as \"food for Indians\" and detested its sacredness that they banned the cultivation of the grain, forcing the conquered people to grow corn in its place.\u003c/p>\n\u003cp>Apart from the added sweetness, corn adds a delicious touch of cultural tension.\u003c/p>\n\u003cp>Besides, it's fun to play with corn silk. Think: Farrah Fawcett hair.\u003c/p>\n\u003cp>\u003cstrong>Serves six.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the salad:\u003c/strong>\u003c/p>\n\u003cp>1 cup quinoa\u003c/p>\n\u003cp>2 cups cold water\u003c/p>\n\u003cp>2 ears of sweet yellow corn (about 2 cups)\u003c/p>\n\u003cp>A tablespoon of oil to coat the corn\u003c/p>\n\u003cp>1 cup diced (or simply cut in half) cherry tomatoes\u003c/p>\n\u003cp>1 cup diced squash (I chose a darling little green type the name of which I have forgotten. It adds a bit of color and is, of course, New World)\u003c/p>\n\u003cp>As much goat cheese as you like, which is entirely optional, since goats were introduced to the New World by the Spanish.\u003c/p>\n\u003cp>\u003cstrong>For the vinaigrette:\u003c/strong>\u003c/p>\n\u003cp>1/2 cup extra virgin olive oil (Virgins, though it has been argued, were not introduced by the Spaniards, so they're okay to use.)\u003c/p>\n\u003cp>1/4 cup white wine or champagne vinegar\u003c/p>\n\u003cp>A pinch of salt\u003c/p>\n\u003cp>As much freshly ground pepper as you like\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Rinse quinoa in cold, running water. Drain. It is best to use a mesh strainer for this exercise, otherwise you likely wash most of the grain down the sink.\u003c/p>\n\u003cp>2. In a medium pot, place quinoa and two cups of cold water. Bring to a boil, then cover pot and lower heat to a simmer. This takes about 15 minutes. Remove cover and fluff quinoa with a fork. Let cool.\u003c/p>\n\u003cp>3. Rub corn with oil (you can use corn oil, for all it matters, but I used olive oil), put the ears in some sort of roasting vessel like a cast iron pan or what-have-you, and place vessel in a 400°F oven to roast, turning occasionally to brown. This takes about 15 minutes, so you might as well be doing this while your quinoa is cooking. You do read through a recipe before executing it, don't you? Good. I thought so. The corn is finished when the kernels are turgid with juice. Remove corn from oven, let cool enough to handle, then cut from cob. Set aside.\u003c/p>\n\u003cp>4. When quinoa and corn are cool, add them to a large bowl. To these two culturally conflicting grains add the diced tomato and squash. Toss gently with a large spoon.\u003c/p>\n\u003cp>5. To make the vinaigrette, place all vinaigrette ingredients into a mason jar, apply the lid tightly and shake it vigorously until the oil and vinegar have emulsified. Pour dressing over the quinoa salad and toss again gently.\u003c/p>\n\u003cp>6. Transfer your salad to the serving dish of your choosing-- hopefully some sort of Pre-Columbian pottery vessel-- and sprinkle with the purely-optional cheese. Serve with lamb to your only-slightly-annoyed husband.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>* You might notice the presence of red onion in this photograph. It was merely an experiment in flavor. It added an unnecessary sharpness to the salad which I have since omitted.\u003c/p>\n\n",
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"excerpt": "He sat next to her on a long bench. He complimented her outfit, saying something to the tune of \"I really like your skirt. It's so... Third World.\" When this failed to win her over, he stepped things up by making a comment about the food on her plate:\r\n\r\n\"Ahhh, \u003cem>keen-waaaah\u003c/em>,\" he said with deliberate flair. \"That's an ancient grain, you know.\"\r\n\r\nFrankly, if any man said this to me, I would have been automatically intrigued. Was he kidding? Was his field of study ancient grains? Was he \u003cem>really\u003c/em> that interested in my diet?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Raw-Quinoa.jpg\" alt=\"Raw Quinoa\" title=\"Raw Quinoa\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-14226\">The other week, when visiting some old friends at their home in \u003ca href=\"http://www.newser.com/story/91759/glee-star-takes-on-the-iphone-4.html\">Redwood City\u003c/a> to dine on \u003ca href=\"http://en.wikipedia.org/wiki/Sous-vide\">sous vide\u003c/a> leg of lamb, I was somewhat surprised/amused that the lady of the house had chosen to serve a salad of quinoa as an accompaniment.\u003c/p>\n\u003cp>\"\u003cem>Quinoa\u003c/em>, eh?\" I said to the man of the house. He shot me a little look that said, \"Oh crap, you're not going to bring \u003cem>that\u003c/em> up again, are you?\"\u003c/p>\n\u003cp>Well, yes, I am. I'm even writing a little blog post about it.\u003c/p>\n\u003cp>So there.\u003c/p>\n\u003cp>When we were in college, this friend of mine and I were out at some sort of social gathering where eating occurred. There was a woman present from his \u003ca href=\"http://www.wac.ucla.edu/\">World Arts and Cultures\u003c/a> department whom he was trying to impress. I remember her as very attractive in a Berkeley/unwashed/sandal-wearing/patchouli-smelling sort of way. In other words, just up my friend's alley (at the time), so to speak.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>He sat next to her on a long bench. He complimented her outfit, saying something to the tune of \"I really like your skirt. It's so... Third World.\" When this failed to win her over, he stepped things up by making a comment about the food on her plate:\u003c/p>\n\u003cp>\"Ahhh, \u003cem>keen-waaaah\u003c/em>,\" he said with deliberate flair. \"That's an ancient grain, you know.\"\u003c/p>\n\u003cp>Frankly, if any man said this to me, I would have been automatically intrigued. Was he kidding? Was his field of study ancient grains? Was he \u003cem>really\u003c/em> that interested in my diet?\u003c/p>\n\u003cp>Whatever this girl was thinking, she was relatively unmoved by my friend's covert attempts at wooing, which means (in my book) that she couldn't have been very interesting (or smart) to begin with. No matter how many yards of Third World fabric she had on.\u003c/p>\n\u003cp>And I can't say that I'm sorry, since I'm rather fond of the woman he ended up marrying. I mean, she \u003cem>knows\u003c/em> about the quinoa pitch and serves it up as a loving, quiet joke.\u003c/p>\n\u003cp>Like sous vide lamb and quinoa salad, my friend and his wife are an excellent, interesting pairing.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Quinoa-Salad.jpg\" alt=\"Quinoa Salad\" title=\"Quinoa Salad\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-14227\">\u003c/p>\n\u003cp>\u003cstrong>Quinoa Salad\u003c/strong>\u003c/p>\n\u003cp>I've chosen to go, if not Third World, then New World with this one. Quinoa, tomatoes, and corn* (or, as 1/8th of my ancestors call it, \u003ca href=\"http://www.youtube.com/watch?v=cuOlD0JZhM4\">maize\u003c/a>), just like my friends did.\u003c/p>\n\u003cp>Quinoa, if you didn't know by now, is an ancient grain-- it's been cultivated in the Andes for at least 5,000 years. Though the locals regarded it as sacred, I think it may be a stretch to call it, as some do, \"The gold of the Inkas.\" I somehow doubt Pizarro would have been satisfied had the captured emperor \u003ca href=\"http://en.wikipedia.org/wiki/Atahualpa\">Atahualpa\u003c/a> offered him a roomful of quinoa as his ransom instead of actual gold.\u003c/p>\n\u003cp>Of course, Pizarro wasn't exactly satisfied with a roomful of real gold either, since he eventually had the poor emperor strangled.\u003c/p>\n\u003cp>A roomful of quinoa would have been a hell of a lot cheaper, if you ask me.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Corn-in-husk.jpg\" alt=\"Corn in husk\" title=\"Corn in husk\" width=\"350\" height=\"262\" class=\"alignnone size-full wp-image-14228\">\u003c/p>\n\u003cp>The addition of corn is an inspired touch, given the fact that the Spanish so scorned quinoa as \"food for Indians\" and detested its sacredness that they banned the cultivation of the grain, forcing the conquered people to grow corn in its place.\u003c/p>\n\u003cp>Apart from the added sweetness, corn adds a delicious touch of cultural tension.\u003c/p>\n\u003cp>Besides, it's fun to play with corn silk. Think: Farrah Fawcett hair.\u003c/p>\n\u003cp>\u003cstrong>Serves six.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the salad:\u003c/strong>\u003c/p>\n\u003cp>1 cup quinoa\u003c/p>\n\u003cp>2 cups cold water\u003c/p>\n\u003cp>2 ears of sweet yellow corn (about 2 cups)\u003c/p>\n\u003cp>A tablespoon of oil to coat the corn\u003c/p>\n\u003cp>1 cup diced (or simply cut in half) cherry tomatoes\u003c/p>\n\u003cp>1 cup diced squash (I chose a darling little green type the name of which I have forgotten. It adds a bit of color and is, of course, New World)\u003c/p>\n\u003cp>As much goat cheese as you like, which is entirely optional, since goats were introduced to the New World by the Spanish.\u003c/p>\n\u003cp>\u003cstrong>For the vinaigrette:\u003c/strong>\u003c/p>\n\u003cp>1/2 cup extra virgin olive oil (Virgins, though it has been argued, were not introduced by the Spaniards, so they're okay to use.)\u003c/p>\n\u003cp>1/4 cup white wine or champagne vinegar\u003c/p>\n\u003cp>A pinch of salt\u003c/p>\n\u003cp>As much freshly ground pepper as you like\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Rinse quinoa in cold, running water. Drain. It is best to use a mesh strainer for this exercise, otherwise you likely wash most of the grain down the sink.\u003c/p>\n\u003cp>2. In a medium pot, place quinoa and two cups of cold water. Bring to a boil, then cover pot and lower heat to a simmer. This takes about 15 minutes. Remove cover and fluff quinoa with a fork. Let cool.\u003c/p>\n\u003cp>3. Rub corn with oil (you can use corn oil, for all it matters, but I used olive oil), put the ears in some sort of roasting vessel like a cast iron pan or what-have-you, and place vessel in a 400°F oven to roast, turning occasionally to brown. This takes about 15 minutes, so you might as well be doing this while your quinoa is cooking. You do read through a recipe before executing it, don't you? Good. I thought so. The corn is finished when the kernels are turgid with juice. Remove corn from oven, let cool enough to handle, then cut from cob. Set aside.\u003c/p>\n\u003cp>4. When quinoa and corn are cool, add them to a large bowl. To these two culturally conflicting grains add the diced tomato and squash. Toss gently with a large spoon.\u003c/p>\n\u003cp>5. To make the vinaigrette, place all vinaigrette ingredients into a mason jar, apply the lid tightly and shake it vigorously until the oil and vinegar have emulsified. Pour dressing over the quinoa salad and toss again gently.\u003c/p>\n\u003cp>6. Transfer your salad to the serving dish of your choosing-- hopefully some sort of Pre-Columbian pottery vessel-- and sprinkle with the purely-optional cheese. Serve with lamb to your only-slightly-annoyed husband.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>* You might notice the presence of red onion in this photograph. It was merely an experiment in flavor. It added an unnecessary sharpness to the salad which I have since omitted.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Trials and Tribulations of Making Raspberry Jam",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/jars-of-raspberry-jam.jpg\" alt=\"jars of raspberry jam\" title=\"jars of raspberry jam\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14165\">\u003c/p>\n\u003cp>I used to think that making jam was a quick and painless task. Although peeling and/or cutting up apples or strawberries can take some time, the jam-making process is generally pretty easy: just boil your fruit with some sugar and maybe a packet of pectin and then can. And, if you're feeling especially lazy, you can avoid sterilizing jars and boiling by simply plunking your cooled preserves into baggies to freeze, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/01/the-lazy-girls-guide-to-preserving-tomatoes/\">which is what I do with my tomatoes\u003c/a>. \u003c/p>\n\u003cp>Well, all thoughts about quick and easy preserving changed for me this week. Making \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/21/friendship-and-homemade-meyer-lemon-marmalade/\">meyer lemon marmalade\u003c/a>, apricot and blackberry jam, and apple butter may be fairly simple projects, but, as I found out, cooking up a batch of raspberry jam can be time consuming and a bit maddening. \u003c/p>\n\u003cp>My adventure began with a bumper crop of sweet red raspberries in my backyard. \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/19/growing-your-own-raspberry-patch/\">The little thornless raspberry plant I purchased four years ago\u003c/a> has turned into 15 feet of lush vines laden with berries. There were too many to just eat out of hand (although trust me, we did try). So, with literally a bucket or more of ripe raspberries about to go bad, I decided to try my hand at making raspberry jam. Little did I know my jam adventure would take two days, two recipes, and two trips to the store. \u003c/p>\n\u003cp>\u003cstrong>Problems\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here were the problems I encountered:\u003c/p>\n\u003cp>\u003cstrong>Seeds:\u003c/strong> The first issue to contend with when cooking with raspberries are the tons of little seeds embedded in the berry's flesh. Although I barely notice them when eating the fruit fresh, they take on the consistency of small pellets that settle between the teeth when preserved. Plus there are literally thousands of them in a bucket of berries.\u003c/p>\n\u003cp>\u003cstrong>Watery consistency:\u003c/strong> My other main problem with making raspberry jam is that this fruit has very little substance, so once you cook it down there is hardly any fleshy pulp to turn into jam. Even after I added some pectin, I ended up with something closer to a thick syrup than a jelly or jam. \u003c/p>\n\u003cp>\u003cstrong>Sweetness:\u003c/strong> My third and final problem with making raspberry jam was the level of sweetness those perfectly-ripe berries imparted. Although I love eating just-picked sweet berries off the vine, they were so sweet that my jam ended up tasting too sweet once I added the sugar.\u003c/p>\n\u003cp>I ended up overcoming all these problems, and learned a lot along the way. I wish someone had told me how to deal with the mess of seeds, lack of substance, and overtly sweet taste of ripe raspberries in jam before I started, but when I tried to look up these problems in my cookbooks and online, there were very few resources that raised these topics. So, if you're interested in making raspberry jam yourself, read on to learn from my mistakes.\u003c/p>\n\u003cp>\u003cstrong>Solutions:\u003c/strong>\u003cbr>\n\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/setting-the-pulp-and-seeds-in-cheesecloth.jpg\" alt=\"setting the pulp and seeds in cheesecloth\" title=\"setting the pulp and seeds in cheesecloth\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14166\">\u003c/p>\n\u003cp>Seeds: To remove the seeds from your jam, press your strained raspberry mixture through some layers of cheese cloth. You will still end up having some seeds in the preserves, but the majority will be removed. To do this, just place layers of cheese cloth in a large bowl and then pour your strained raspberry and sugar mixture into it. Do this before adding your pectin or any other fruit you may add to your jam. Roll your cheese cloth around the raspberry mixture and then press so the raspberry juice and pulp extract through the cloth but most of the seeds stay inside. Massage and press the cheese cloth until most of the pulp and juice is removed. Be sure to wait until the mixture has cooled enough to handle.\u003c/p>\n\u003cp>\u003cstrong>Watery consistency: \u003c/strong>My jam was so watery that a full pack of pectin plus a half of a pear (which is full of natural pectin) wasn't enough to make a firm jam. I therefore reboiled my preserves the next day with two more whole pears (which I peeled, seeded and grated). This gave my jam a fuller texture so it lays on my toast instead of running off it.\u003c/p>\n\u003cp>\u003cstrong>Sweetness:\u003c/strong> My big mistake here was simply adding too much sugar. Although most recipes added an equal amount of sugar to the berries (and some added 1 1/2 times more sugar to the berries), my berries were so sweet and ripe that they needed far less. Next time I will add a 1/2 cup of sugar to a full cup of berries and then taste the jam to determine if I need more. Fixing my overly sweet jam this time, however, ended up being fairly easy. I just added more pears to the mix in the second round of boiling (on day two). The pears natural pectin really helped thicken the consistency and as the jam was already sweet, I refrained from adding more sugar so the tart and sweet flavors ended up balancing out nicely. This brought me closer to the 1/2 cup sugar/1 cup fruit ratio I should have used to begin with.\u003c/p>\n\u003cp>So now that I've gone through the jam-making trenches, I hope my advice is helpful for anyone out there wanting to make their own jars of homemade raspberry jam. And, although removing the seeds in cheese cloth can make preparing raspberry jam more time intensive than making other preserves, the flavor of ripe raspberries all year is worth it. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/bucket-of-raspberries.jpg\" alt=\"bucket of raspberries\" title=\"bucket of raspberries\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14167\">\u003c/p>\n\u003cp>\u003cstrong>Raspberry and Pear Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 jars of jam\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>4 cups ripe raspberries\u003cbr>\n2 1/2 pears (peeled, seeded, and grated)\u003cbr>\n2 cups sugar (plus more if needed)\u003cbr>\n1 box fruit pectin\u003cbr>\n1 Tbsp fresh lemon juice\u003cbr>\n1/4 cup water\u003cbr>\nCheese cloth\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003c/p>\n\u003cp>1. Place your berries, sugar, lemon juice and water in a pot. Heat fruit on medium high heat until it starts to break down. When mixture has a liquid consistency, lower heat and simmer for five minutes. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/cooking-your-jam.jpg\" alt=\"cooking your jam\" title=\"cooking your jam\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14168\">\u003c/p>\n\u003cp>2. Pour raspberry mixture through a fine mesh strainer and into a bowl. Once the juices have poured through the strainer, pour the juice back into your pot.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/massaging-the-cheesecloth.jpg\" alt=\"massaging the cheesecloth\" title=\"massaging the cheesecloth\" width=\"400\" height=\"281\" class=\"alignnone size-full wp-image-14169\">\u003c/p>\n\u003cp>3. Place cheese cloth (around 4 - 5 layers) in the now empty large bowl and set the raspberry pulp and seed from the strainer into it. Wrap cheese cloth around the pulp and seeds until you have a ball. Squeeze out any remaining raspberry juice and then massage the cloth ball to squeeze out as much pulp as possible while trying to keep as many seeds inside as you can. When you have squeezed out all the pulp you can, gently scrape the outside of the cloth to capture the remaining pulp and then discard the cheese cloth. Pour the raspberry juice and pulp into the pot.\u003c/p>\n\u003cp>4. Add your grated pears to the pot of raspberry juice and pulp and then bring the mixture to a boil for around one minute, stirring constantly so as not to burn the jam on the bottom of the pot. \u003c/p>\n\u003cp>5. Taste the jam. Add more sugar if needed and then lower heat to simmer.\u003c/p>\n\u003cp>6. Pour in the pectin and simmer for another five minutes while stirring.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/skimming-out-foam-and-seeds.jpg\" alt=\"skimming out foam and seeds\" title=\"skimming out foam and seeds\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14170\">\u003c/p>\n\u003cp>7. Skim out the foam that will form at the top of the jam with slotted spoon or small strainer, picking up some seeds as well if you can.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>8. Pour into hot sterilized jar to seal or let jam cool and then place into plastic containers or baggies to place in the refrigerator (to use within two weeks) or freeze.\u003c/p>\n\n",
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"excerpt": "My adventure began with a bumper crop of sweet red raspberries in my backyard. The little thornless raspberry plant I purchased four years ago has turned into 15 feet of lush vines laden with berries. There were too many to just eat out of hand (although trust me, we did try). So, with literally a bucket or more of ripe raspberries about to go bad, I decided to try my hand at making raspberry jam. Little did I know my jam adventure would take two days, two recipes, and two trips to the store. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/jars-of-raspberry-jam.jpg\" alt=\"jars of raspberry jam\" title=\"jars of raspberry jam\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14165\">\u003c/p>\n\u003cp>I used to think that making jam was a quick and painless task. Although peeling and/or cutting up apples or strawberries can take some time, the jam-making process is generally pretty easy: just boil your fruit with some sugar and maybe a packet of pectin and then can. And, if you're feeling especially lazy, you can avoid sterilizing jars and boiling by simply plunking your cooled preserves into baggies to freeze, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/01/the-lazy-girls-guide-to-preserving-tomatoes/\">which is what I do with my tomatoes\u003c/a>. \u003c/p>\n\u003cp>Well, all thoughts about quick and easy preserving changed for me this week. Making \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/21/friendship-and-homemade-meyer-lemon-marmalade/\">meyer lemon marmalade\u003c/a>, apricot and blackberry jam, and apple butter may be fairly simple projects, but, as I found out, cooking up a batch of raspberry jam can be time consuming and a bit maddening. \u003c/p>\n\u003cp>My adventure began with a bumper crop of sweet red raspberries in my backyard. \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/19/growing-your-own-raspberry-patch/\">The little thornless raspberry plant I purchased four years ago\u003c/a> has turned into 15 feet of lush vines laden with berries. There were too many to just eat out of hand (although trust me, we did try). So, with literally a bucket or more of ripe raspberries about to go bad, I decided to try my hand at making raspberry jam. Little did I know my jam adventure would take two days, two recipes, and two trips to the store. \u003c/p>\n\u003cp>\u003cstrong>Problems\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here were the problems I encountered:\u003c/p>\n\u003cp>\u003cstrong>Seeds:\u003c/strong> The first issue to contend with when cooking with raspberries are the tons of little seeds embedded in the berry's flesh. Although I barely notice them when eating the fruit fresh, they take on the consistency of small pellets that settle between the teeth when preserved. Plus there are literally thousands of them in a bucket of berries.\u003c/p>\n\u003cp>\u003cstrong>Watery consistency:\u003c/strong> My other main problem with making raspberry jam is that this fruit has very little substance, so once you cook it down there is hardly any fleshy pulp to turn into jam. Even after I added some pectin, I ended up with something closer to a thick syrup than a jelly or jam. \u003c/p>\n\u003cp>\u003cstrong>Sweetness:\u003c/strong> My third and final problem with making raspberry jam was the level of sweetness those perfectly-ripe berries imparted. Although I love eating just-picked sweet berries off the vine, they were so sweet that my jam ended up tasting too sweet once I added the sugar.\u003c/p>\n\u003cp>I ended up overcoming all these problems, and learned a lot along the way. I wish someone had told me how to deal with the mess of seeds, lack of substance, and overtly sweet taste of ripe raspberries in jam before I started, but when I tried to look up these problems in my cookbooks and online, there were very few resources that raised these topics. So, if you're interested in making raspberry jam yourself, read on to learn from my mistakes.\u003c/p>\n\u003cp>\u003cstrong>Solutions:\u003c/strong>\u003cbr>\n\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/setting-the-pulp-and-seeds-in-cheesecloth.jpg\" alt=\"setting the pulp and seeds in cheesecloth\" title=\"setting the pulp and seeds in cheesecloth\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14166\">\u003c/p>\n\u003cp>Seeds: To remove the seeds from your jam, press your strained raspberry mixture through some layers of cheese cloth. You will still end up having some seeds in the preserves, but the majority will be removed. To do this, just place layers of cheese cloth in a large bowl and then pour your strained raspberry and sugar mixture into it. Do this before adding your pectin or any other fruit you may add to your jam. Roll your cheese cloth around the raspberry mixture and then press so the raspberry juice and pulp extract through the cloth but most of the seeds stay inside. Massage and press the cheese cloth until most of the pulp and juice is removed. Be sure to wait until the mixture has cooled enough to handle.\u003c/p>\n\u003cp>\u003cstrong>Watery consistency: \u003c/strong>My jam was so watery that a full pack of pectin plus a half of a pear (which is full of natural pectin) wasn't enough to make a firm jam. I therefore reboiled my preserves the next day with two more whole pears (which I peeled, seeded and grated). This gave my jam a fuller texture so it lays on my toast instead of running off it.\u003c/p>\n\u003cp>\u003cstrong>Sweetness:\u003c/strong> My big mistake here was simply adding too much sugar. Although most recipes added an equal amount of sugar to the berries (and some added 1 1/2 times more sugar to the berries), my berries were so sweet and ripe that they needed far less. Next time I will add a 1/2 cup of sugar to a full cup of berries and then taste the jam to determine if I need more. Fixing my overly sweet jam this time, however, ended up being fairly easy. I just added more pears to the mix in the second round of boiling (on day two). The pears natural pectin really helped thicken the consistency and as the jam was already sweet, I refrained from adding more sugar so the tart and sweet flavors ended up balancing out nicely. This brought me closer to the 1/2 cup sugar/1 cup fruit ratio I should have used to begin with.\u003c/p>\n\u003cp>So now that I've gone through the jam-making trenches, I hope my advice is helpful for anyone out there wanting to make their own jars of homemade raspberry jam. And, although removing the seeds in cheese cloth can make preparing raspberry jam more time intensive than making other preserves, the flavor of ripe raspberries all year is worth it. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/bucket-of-raspberries.jpg\" alt=\"bucket of raspberries\" title=\"bucket of raspberries\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14167\">\u003c/p>\n\u003cp>\u003cstrong>Raspberry and Pear Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 jars of jam\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>4 cups ripe raspberries\u003cbr>\n2 1/2 pears (peeled, seeded, and grated)\u003cbr>\n2 cups sugar (plus more if needed)\u003cbr>\n1 box fruit pectin\u003cbr>\n1 Tbsp fresh lemon juice\u003cbr>\n1/4 cup water\u003cbr>\nCheese cloth\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003c/p>\n\u003cp>1. Place your berries, sugar, lemon juice and water in a pot. Heat fruit on medium high heat until it starts to break down. When mixture has a liquid consistency, lower heat and simmer for five minutes. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/cooking-your-jam.jpg\" alt=\"cooking your jam\" title=\"cooking your jam\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14168\">\u003c/p>\n\u003cp>2. Pour raspberry mixture through a fine mesh strainer and into a bowl. Once the juices have poured through the strainer, pour the juice back into your pot.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/massaging-the-cheesecloth.jpg\" alt=\"massaging the cheesecloth\" title=\"massaging the cheesecloth\" width=\"400\" height=\"281\" class=\"alignnone size-full wp-image-14169\">\u003c/p>\n\u003cp>3. Place cheese cloth (around 4 - 5 layers) in the now empty large bowl and set the raspberry pulp and seed from the strainer into it. Wrap cheese cloth around the pulp and seeds until you have a ball. Squeeze out any remaining raspberry juice and then massage the cloth ball to squeeze out as much pulp as possible while trying to keep as many seeds inside as you can. When you have squeezed out all the pulp you can, gently scrape the outside of the cloth to capture the remaining pulp and then discard the cheese cloth. Pour the raspberry juice and pulp into the pot.\u003c/p>\n\u003cp>4. Add your grated pears to the pot of raspberry juice and pulp and then bring the mixture to a boil for around one minute, stirring constantly so as not to burn the jam on the bottom of the pot. \u003c/p>\n\u003cp>5. Taste the jam. Add more sugar if needed and then lower heat to simmer.\u003c/p>\n\u003cp>6. Pour in the pectin and simmer for another five minutes while stirring.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/skimming-out-foam-and-seeds.jpg\" alt=\"skimming out foam and seeds\" title=\"skimming out foam and seeds\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14170\">\u003c/p>\n\u003cp>7. Skim out the foam that will form at the top of the jam with slotted spoon or small strainer, picking up some seeds as well if you can.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>8. Pour into hot sterilized jar to seal or let jam cool and then place into plastic containers or baggies to place in the refrigerator (to use within two weeks) or freeze.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "StarChefs.com's Rising Stars Revue",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Group-Shot-Ghiradelli-Square.jpg\" alt=\"2010 SF Bay Area Rising Star Award Winners\" title=\"2010 SF Bay Area Rising Star Award Winners\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-14096\">\u003cbr>\n\u003cem>2010 San Francisco Bay Area Rising Star Award Winners\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2010/san-francisco/index.shtml\">Rising Stars Revue\u003c/a> is back in SF this year with an awards ceremony and walk-around tasting gala to be held on \u003cstrong>Wednesday, June 16th\u003c/strong>, at Ghirardelli Square. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/A16_Chef-Liza-Shaw.jpg\" alt=\"Liza Shaw's Roasted Sardines and Minted Pea Bruschetta\" title=\"Liza Shaw's Roasted Sardines and Minted Pea Bruschetta\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-14162\">\u003cbr>\n\u003cem>Liza Shaw's (A16) Roasted Sardines and Minted Pea Bruschetta with Pickled Onions, presented by restaurateur Shelley Lindgren\u003c/em>\u003c/p>\n\u003cp>Hosted by Gary Danko chef de cuisine, \u003cstrong>Martin Brock\u003c/strong>, the tasting gala will feature signature savory dishes, desserts and cocktails presented by the \u003ca href=\"http://www.starchefs.com/features/editors_dish/rising_stars/2010/san-francisco-bay-area/index.shtml\">14 Rising Stars\u003c/a>. Check out this year's winners and the tantalizing dishes they plan on making for the gala:\u003c/p>\n\u003cp>\u003cstrong>CHEFS\u003c/strong>\u003cbr>\n\u003cstrong>Matthew Accarrino\u003c/strong>, \u003cem>\u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>\u003cbr>\nBone Marrow Sformatino, Smoked Bacon, and Onions\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>John Paul Carmona\u003c/strong>, \u003cem>\u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>\u003cbr>\nBoudin Blanc, Dates, and Wild Watercress\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Maximilian DiMare\u003c/strong>, \u003cem>\u003ca href=\"http://www.woodtavern.net/\">Wood Tavern\u003c/a>\u003cbr>\nCrispy Pork Belly with Bacon, Red Lentil Ragout, and Poached Egg\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Louis Maldonado\u003c/strong>, \u003cem>\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>\u003cbr>\nMarinated Striped Bass, Petrossian Caviar, Green Strawberries, and Brown Rice\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Thomas McNaughton\u003c/strong>, \u003cem>\u003ca href=\"http://flourandwater.com/\">flour + water\u003c/a>\u003cbr>\nRavioli Doppio of Pork and Pea\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Scott Nishiyama\u003c/strong>, \u003cem>\u003ca href=\"http://www.cheztj.com/\">Chez TJ\u003c/a>\u003cbr>\nMoulard Duck Foie Gras “Neige,” Blackberry, Cashew, and House-Made Mustard Toast\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>PASTRY CHEFS\u003c/strong>\u003cbr>\n\u003cstrong>Melissa Chou\u003c/strong>, \u003cem>\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>\u003cbr>\nCrème Fraîche Panna Cotta with Plum Soup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Catherine Schimenti\u003c/strong>, \u003cem>\u003ca href=\"http://www.michaelmina.net/\">Michael Mina\u003c/a>\u003cbr>\nApricot Mousse, Cherry Sorbet, and Lemon Verbena\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>MIXOLOGISTS\u003c/strong>\u003cbr>\n\u003cstrong>Erick Castro\u003c/strong>, \u003cem>\u003ca href=\"http://www.rickhousebar.com/\">Rickhouse\u003c/a>\u003cbr>\nStatesman\u003cbr>\nThe Lusty Maritime Punch, featuring Highland Park Single Malt Scotch Whiskey\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Brian MacGregor\u003c/strong>, \u003cem>\u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>\u003cbr>\nTippler’s Delight\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>SOMMELIER\u003c/strong>\u003cbr>\n\u003cstrong>Sarah Valor\u003c/strong>, \u003cem>\u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>\u003cbr>\nWine pairings with each chef’s dish\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>HOTEL CHEF\u003c/strong>\u003cbr>\n\u003cstrong>Josh Thomsen\u003c/strong>, \u003cem>\u003ca href=\"http://www.claremontresort.com/dining.shtml\">The Claremont Hotel Club & Spa\u003c/a>\u003cbr>\nLaura Chenel Goat Cheese-Potato Terrine with Slow-Roasted Baby Beets and Aged Balsamic Syrup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>RESTAURANT CONCEPT\u003c/strong>\u003cbr>\n\u003cstrong>Joshua Skenes\u003c/strong>, \u003cem>\u003ca href=\"http://www.saisonsf.com/\">Saison\u003c/a>\u003cbr>\nLittle Roots Braised with Bonito, Caramelized Shoots, Flowers, and Leaves\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>RESTAURATEUR\u003c/strong>\u003cbr>\n\u003cstrong>Shelley Lindgren\u003c/strong>, \u003cem>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> & \u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>\u003cbr>\nRoasted Sardines and Minted Pea Bruschetta with Pickled Onions\u003c/em>\u003c/p>\n\u003cp>******\u003c/p>\n\u003cp>\u003cstrong>HOST CHEF\u003c/strong>\u003cbr>\n\u003cstrong>Martin Brock\u003c/strong>, \u003cem>\u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>\u003cbr>\nCured New Zealand King Salmon with Jicama, Lotus Root Chips, and Curry Remoulade\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VIP HOST CHEF\u003c/strong>\u003cbr>\n\u003cstrong>JW Foster\u003c/strong>, \u003cem>\u003ca href=\"http://www.fairmont.com/sanfrancisco/GuestServices/Restaurants\">The Fairmont San Francisco\u003c/a>\u003cbr>\nPetrossian White Sturgeon Caviar with Champagne-Poached Red Torpedo Onion Relish, Butterball Pomme Chip, Charred Citrus, and Crème Fraîche\u003cbr>\nHouse Cold Smoked New Zealand Greenshell™ Mussel with Parsnip Frites, Santa Cruz Heirloom Tomato and Sonoma Riesling Consommé, and Asian Pear and Fennel Salad\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/joshua-skenes-dish.jpg\" alt=\"Joshua Skenes's Little Roots with Shoots and Leaves\" title=\"Joshua Skenes's Little Roots with Shoots and Leaves\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-14097\">\u003cbr>\n\u003cem>Joshua Skenes’s (Saison): Little Roots with Caramelized Shoots and Leaves\u003c/em>\u003c/p>\n\u003cp>The Rising Star Awards recognize up-and-coming chefs, pastry chefs, sommeliers and mixologists from around the country who represent future leaders of the national culinary scene. \u003ca href=\"http://starchefs.com/\">StarChefs.com\u003c/a>, online magazine to foodservice industry insiders since 1995, chooses only four American cities in which to name Rising Stars each year -- this year, they chose LA, SF, NYC and Washington, DC. Candidates are nominated by \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2007/sf/html/index.shtml\">previous SF winners\u003c/a> and the \u003ca href=\"http://www.starchefs.com/about_us/html/chef_advisory_board.shtml\">StarChefs Advisory Board\u003c/a> (which includes the likes of \u003cstrong>Daniel Boulud\u003c/strong>, \u003cstrong>Jean-Georges Vongerichten\u003c/strong>, \u003cstrong>Bobby Flay\u003c/strong>, and \u003cstrong>Todd English\u003c/strong>). Winners are chosen by the StarChefs editorial team. \u003c/p>\n\u003cp>More than 90 San Francisco Bay Area candidates were considered via in-person tastings and interviews. \"A new breed of young culinary professionals is defining the Bay Area dining scene, taking it beyond simply sourcing the best ingredients and championing the sustainability movement,\" said Antoinette Bruno, chief executive officer and editor-in-chief of StarChefs.com. \"They are true artisans and craftspeople.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/catherine-schimenti-dish.jpg\" alt=\"Catherine Schimenti's Apricot Mousse and Cherry Sorbet\" title=\"Catherine Schimenti's Apricot Mousse and Cherry Sorbet\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-14095\">\u003cbr>\n\u003cem>Catherine Schimenti’s (Michael Mina) Apricot Mousse, Cherry Sorbet, and Lemon Verbena\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2010/san-francisco/index.shtml\">StarChefs.com’s Rising Stars Revue\u003c/a>\u003cbr>\nWednesday, June 16, 2010\u003cbr>\n7:30-10:00 pm\u003cbr>\nGhirardelli Square, SF \u003c/p>\n\u003cp>\u003cem>Tickets for the Rising Stars Revue are $95 per person; VIP tickets are $150 and include a pre-event reception with Champagne and Petrossian Caviar. A portion of the proceeds will go to \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>\u003c/em>. \u003c/p>\n\u003cp>******\u003c/p>\n\u003cp>Try your hand at \u003cstrong>Melissa Chou’s\u003c/strong> stellar dessert. Elegant, light, and refreshing -- just the thing to wow your dinner guests at your next summer festa.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/melissa-chou-dish.jpg\" alt=\"Melissa Chou's Goat Yogurt Panna Cotta \" title=\"Melissa Chou's Goat Yogurt Panna Cotta \" width=\"500\" height=\"328\" class=\"alignnone size-full wp-image-14099\">\u003cbr>\n\u003cem>Melissa Chou’s (Aziza) Goat Yogurt Panna Cotta with Rose Gelee, Strawberry Merengue, Compressed Green Strawberries, Mint, Hibiscus Soup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Crème Fraîche Panna Cotta with Plum Soup\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of Melissa Chou, pastry chef of Aziza (adapted from her StarChefs award-winning dish)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 12\u003c/p>\n\u003cp>\u003cstrong>Plum Soup Ingredients:\u003c/strong>\u003cbr>\n4 pounds plums\u003cbr>\n1 cup sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tRough chop plums and place into a large pot (include pits). Add sugar and enough water to cover the plums generously (about 10 cups). Place a piece of parchment on the surface of the liquid and cook on medium high heat for about an hour, occasionally stirring, but not crushing the plums.\u003cbr>\n2.\tSet a strainer over a large bowl and pour in the soup. Simply allow the soup to drain out, but do not press on the plums or the soup will become cloudy. You should have about 6 cups soup.\u003cbr>\n3.\tReduce the soup until you have about 4 cups. Adjust sugar to taste. Chill and reserve.\u003c/p>\n\u003cp>\u003cstrong>Crème Fraîche Panna Cotta Ingredients:\u003c/strong>\u003cbr>\n2 cups crème fraîche\u003cbr>\n¾ cups cream\u003cbr>\n6 tablespoons sugar\u003cbr>\n1 ½ teaspoons gelatin powder\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tDissolve the gelatin in a generous tablespoon of water. Meanwhile, gently heat the cream with the sugar in a small pot over medium low heat.\u003cbr>\n2.\tCut the gelatin into cubes and when the cream begins to simmer, remove from heat and add the gelatin. Whisk until fully dissolved. Whisk in the creme fraiche. Strain and pour into about 12 lightly oiled 2 ounce timbale molds.\u003c/p>\n\u003cp>\u003cstrong>Garnishes:\u003c/strong>\u003cbr>\nStrawberries, cut lengthwise into sixths\u003cbr>\nMint chiffonade\u003c/p>\n\u003cp>\u003cstrong>To serve:\u003c/strong>\u003cbr>\n1.\tGently run the tip of a small knife around the edge of the panna cotta. Using your fingers, gently pull the panna cotta away from the side of the mold and invert into a shallow dessert bowl.\u003cbr>\n2.\tGarnish with the strawberries and mint. Pour in about ¼ cup of soup and serve.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>(All photos courtesy of StarChefs.com)\u003c/em>\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/24/2010/06/Group-Shot-Ghiradelli-Square.jpg\" alt=\"2010 SF Bay Area Rising Star Award Winners\" title=\"2010 SF Bay Area Rising Star Award Winners\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-14096\">\u003cbr>\n\u003cem>2010 San Francisco Bay Area Rising Star Award Winners\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2010/san-francisco/index.shtml\">Rising Stars Revue\u003c/a> is back in SF this year with an awards ceremony and walk-around tasting gala to be held on \u003cstrong>Wednesday, June 16th\u003c/strong>, at Ghirardelli Square. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/A16_Chef-Liza-Shaw.jpg\" alt=\"Liza Shaw's Roasted Sardines and Minted Pea Bruschetta\" title=\"Liza Shaw's Roasted Sardines and Minted Pea Bruschetta\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-14162\">\u003cbr>\n\u003cem>Liza Shaw's (A16) Roasted Sardines and Minted Pea Bruschetta with Pickled Onions, presented by restaurateur Shelley Lindgren\u003c/em>\u003c/p>\n\u003cp>Hosted by Gary Danko chef de cuisine, \u003cstrong>Martin Brock\u003c/strong>, the tasting gala will feature signature savory dishes, desserts and cocktails presented by the \u003ca href=\"http://www.starchefs.com/features/editors_dish/rising_stars/2010/san-francisco-bay-area/index.shtml\">14 Rising Stars\u003c/a>. Check out this year's winners and the tantalizing dishes they plan on making for the gala:\u003c/p>\n\u003cp>\u003cstrong>CHEFS\u003c/strong>\u003cbr>\n\u003cstrong>Matthew Accarrino\u003c/strong>, \u003cem>\u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>\u003cbr>\nBone Marrow Sformatino, Smoked Bacon, and Onions\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>John Paul Carmona\u003c/strong>, \u003cem>\u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>\u003cbr>\nBoudin Blanc, Dates, and Wild Watercress\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Maximilian DiMare\u003c/strong>, \u003cem>\u003ca href=\"http://www.woodtavern.net/\">Wood Tavern\u003c/a>\u003cbr>\nCrispy Pork Belly with Bacon, Red Lentil Ragout, and Poached Egg\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Louis Maldonado\u003c/strong>, \u003cem>\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>\u003cbr>\nMarinated Striped Bass, Petrossian Caviar, Green Strawberries, and Brown Rice\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Thomas McNaughton\u003c/strong>, \u003cem>\u003ca href=\"http://flourandwater.com/\">flour + water\u003c/a>\u003cbr>\nRavioli Doppio of Pork and Pea\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Scott Nishiyama\u003c/strong>, \u003cem>\u003ca href=\"http://www.cheztj.com/\">Chez TJ\u003c/a>\u003cbr>\nMoulard Duck Foie Gras “Neige,” Blackberry, Cashew, and House-Made Mustard Toast\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>PASTRY CHEFS\u003c/strong>\u003cbr>\n\u003cstrong>Melissa Chou\u003c/strong>, \u003cem>\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>\u003cbr>\nCrème Fraîche Panna Cotta with Plum Soup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Catherine Schimenti\u003c/strong>, \u003cem>\u003ca href=\"http://www.michaelmina.net/\">Michael Mina\u003c/a>\u003cbr>\nApricot Mousse, Cherry Sorbet, and Lemon Verbena\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>MIXOLOGISTS\u003c/strong>\u003cbr>\n\u003cstrong>Erick Castro\u003c/strong>, \u003cem>\u003ca href=\"http://www.rickhousebar.com/\">Rickhouse\u003c/a>\u003cbr>\nStatesman\u003cbr>\nThe Lusty Maritime Punch, featuring Highland Park Single Malt Scotch Whiskey\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Brian MacGregor\u003c/strong>, \u003cem>\u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>\u003cbr>\nTippler’s Delight\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>SOMMELIER\u003c/strong>\u003cbr>\n\u003cstrong>Sarah Valor\u003c/strong>, \u003cem>\u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>\u003cbr>\nWine pairings with each chef’s dish\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>HOTEL CHEF\u003c/strong>\u003cbr>\n\u003cstrong>Josh Thomsen\u003c/strong>, \u003cem>\u003ca href=\"http://www.claremontresort.com/dining.shtml\">The Claremont Hotel Club & Spa\u003c/a>\u003cbr>\nLaura Chenel Goat Cheese-Potato Terrine with Slow-Roasted Baby Beets and Aged Balsamic Syrup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>RESTAURANT CONCEPT\u003c/strong>\u003cbr>\n\u003cstrong>Joshua Skenes\u003c/strong>, \u003cem>\u003ca href=\"http://www.saisonsf.com/\">Saison\u003c/a>\u003cbr>\nLittle Roots Braised with Bonito, Caramelized Shoots, Flowers, and Leaves\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>RESTAURATEUR\u003c/strong>\u003cbr>\n\u003cstrong>Shelley Lindgren\u003c/strong>, \u003cem>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> & \u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>\u003cbr>\nRoasted Sardines and Minted Pea Bruschetta with Pickled Onions\u003c/em>\u003c/p>\n\u003cp>******\u003c/p>\n\u003cp>\u003cstrong>HOST CHEF\u003c/strong>\u003cbr>\n\u003cstrong>Martin Brock\u003c/strong>, \u003cem>\u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>\u003cbr>\nCured New Zealand King Salmon with Jicama, Lotus Root Chips, and Curry Remoulade\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VIP HOST CHEF\u003c/strong>\u003cbr>\n\u003cstrong>JW Foster\u003c/strong>, \u003cem>\u003ca href=\"http://www.fairmont.com/sanfrancisco/GuestServices/Restaurants\">The Fairmont San Francisco\u003c/a>\u003cbr>\nPetrossian White Sturgeon Caviar with Champagne-Poached Red Torpedo Onion Relish, Butterball Pomme Chip, Charred Citrus, and Crème Fraîche\u003cbr>\nHouse Cold Smoked New Zealand Greenshell™ Mussel with Parsnip Frites, Santa Cruz Heirloom Tomato and Sonoma Riesling Consommé, and Asian Pear and Fennel Salad\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/joshua-skenes-dish.jpg\" alt=\"Joshua Skenes's Little Roots with Shoots and Leaves\" title=\"Joshua Skenes's Little Roots with Shoots and Leaves\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-14097\">\u003cbr>\n\u003cem>Joshua Skenes’s (Saison): Little Roots with Caramelized Shoots and Leaves\u003c/em>\u003c/p>\n\u003cp>The Rising Star Awards recognize up-and-coming chefs, pastry chefs, sommeliers and mixologists from around the country who represent future leaders of the national culinary scene. \u003ca href=\"http://starchefs.com/\">StarChefs.com\u003c/a>, online magazine to foodservice industry insiders since 1995, chooses only four American cities in which to name Rising Stars each year -- this year, they chose LA, SF, NYC and Washington, DC. Candidates are nominated by \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2007/sf/html/index.shtml\">previous SF winners\u003c/a> and the \u003ca href=\"http://www.starchefs.com/about_us/html/chef_advisory_board.shtml\">StarChefs Advisory Board\u003c/a> (which includes the likes of \u003cstrong>Daniel Boulud\u003c/strong>, \u003cstrong>Jean-Georges Vongerichten\u003c/strong>, \u003cstrong>Bobby Flay\u003c/strong>, and \u003cstrong>Todd English\u003c/strong>). Winners are chosen by the StarChefs editorial team. \u003c/p>\n\u003cp>More than 90 San Francisco Bay Area candidates were considered via in-person tastings and interviews. \"A new breed of young culinary professionals is defining the Bay Area dining scene, taking it beyond simply sourcing the best ingredients and championing the sustainability movement,\" said Antoinette Bruno, chief executive officer and editor-in-chief of StarChefs.com. \"They are true artisans and craftspeople.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/catherine-schimenti-dish.jpg\" alt=\"Catherine Schimenti's Apricot Mousse and Cherry Sorbet\" title=\"Catherine Schimenti's Apricot Mousse and Cherry Sorbet\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-14095\">\u003cbr>\n\u003cem>Catherine Schimenti’s (Michael Mina) Apricot Mousse, Cherry Sorbet, and Lemon Verbena\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2010/san-francisco/index.shtml\">StarChefs.com’s Rising Stars Revue\u003c/a>\u003cbr>\nWednesday, June 16, 2010\u003cbr>\n7:30-10:00 pm\u003cbr>\nGhirardelli Square, SF \u003c/p>\n\u003cp>\u003cem>Tickets for the Rising Stars Revue are $95 per person; VIP tickets are $150 and include a pre-event reception with Champagne and Petrossian Caviar. A portion of the proceeds will go to \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>\u003c/em>. \u003c/p>\n\u003cp>******\u003c/p>\n\u003cp>Try your hand at \u003cstrong>Melissa Chou’s\u003c/strong> stellar dessert. Elegant, light, and refreshing -- just the thing to wow your dinner guests at your next summer festa.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/melissa-chou-dish.jpg\" alt=\"Melissa Chou's Goat Yogurt Panna Cotta \" title=\"Melissa Chou's Goat Yogurt Panna Cotta \" width=\"500\" height=\"328\" class=\"alignnone size-full wp-image-14099\">\u003cbr>\n\u003cem>Melissa Chou’s (Aziza) Goat Yogurt Panna Cotta with Rose Gelee, Strawberry Merengue, Compressed Green Strawberries, Mint, Hibiscus Soup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Crème Fraîche Panna Cotta with Plum Soup\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of Melissa Chou, pastry chef of Aziza (adapted from her StarChefs award-winning dish)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 12\u003c/p>\n\u003cp>\u003cstrong>Plum Soup Ingredients:\u003c/strong>\u003cbr>\n4 pounds plums\u003cbr>\n1 cup sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tRough chop plums and place into a large pot (include pits). Add sugar and enough water to cover the plums generously (about 10 cups). Place a piece of parchment on the surface of the liquid and cook on medium high heat for about an hour, occasionally stirring, but not crushing the plums.\u003cbr>\n2.\tSet a strainer over a large bowl and pour in the soup. Simply allow the soup to drain out, but do not press on the plums or the soup will become cloudy. You should have about 6 cups soup.\u003cbr>\n3.\tReduce the soup until you have about 4 cups. Adjust sugar to taste. Chill and reserve.\u003c/p>\n\u003cp>\u003cstrong>Crème Fraîche Panna Cotta Ingredients:\u003c/strong>\u003cbr>\n2 cups crème fraîche\u003cbr>\n¾ cups cream\u003cbr>\n6 tablespoons sugar\u003cbr>\n1 ½ teaspoons gelatin powder\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tDissolve the gelatin in a generous tablespoon of water. Meanwhile, gently heat the cream with the sugar in a small pot over medium low heat.\u003cbr>\n2.\tCut the gelatin into cubes and when the cream begins to simmer, remove from heat and add the gelatin. Whisk until fully dissolved. Whisk in the creme fraiche. Strain and pour into about 12 lightly oiled 2 ounce timbale molds.\u003c/p>\n\u003cp>\u003cstrong>Garnishes:\u003c/strong>\u003cbr>\nStrawberries, cut lengthwise into sixths\u003cbr>\nMint chiffonade\u003c/p>\n\u003cp>\u003cstrong>To serve:\u003c/strong>\u003cbr>\n1.\tGently run the tip of a small knife around the edge of the panna cotta. Using your fingers, gently pull the panna cotta away from the side of the mold and invert into a shallow dessert bowl.\u003cbr>\n2.\tGarnish with the strawberries and mint. Pour in about ¼ cup of soup and serve.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>(All photos courtesy of StarChefs.com)\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/yogurt-cucumber-soup.jpg\" alt=\"yogurt cucumber soup\" title=\"yogurt cucumber soup\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14121\">\u003c/p>\n\u003cp>Open your fridge, now. Scan the shelves and tell me: how many plastic yogurt containers are in there? If your house is anything like mine, plastic yogurt tubs--the 32-ouncers from Nancy's, Wallaby, or Straus--are your default tupperware, to the point where it can take a few minutes of fridge-shelf lid-popping to find the one that's actually still filled with yogurt and not last week's curried coconut-lentil soup or last night's leftover pad thai.\u003c/p>\n\u003cp>Which makes me a little guilty about the amount of plastic I'm bringing home from \u003ca href=\"http://www.yelp.com/biz/good-life-grocery-san-francisco\">Good Life Grocery\u003c/a> week after week in support of my fermented-dairy habit. On one hand: calcium, probiotics and lactobacillus, good. On the other: a bobbing stream full of plastic tubs, flowing right to my doorstep. Yes, they're recyclable, but still, the process of plastic from creation to breakdown is not a pretty one. \u003c/p>\n\u003cp>Happily, though, there's an easy way to both save money and keep away from the tubs. You make your own. \u003c/p>\n\u003cp>For a long time, I put this off, until I finally found a yogurt maker for $5 at a garage sale. A yogurt maker does nothing but provide a mild, steady heat source that keeps your milk at optimal fermentation temperature, about 10 or 15 degrees above your own 98.6 F. Whatever the brand, it's just a heating pad for your jars, and while it's convenient, it can also seem like just one gadget too many. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After my own machine disappeared during my last move from Brooklyn back to San Francisco, I couldn't quite see adding yet another appliance to an already space-challenged kitchen. And why, when yogurt has been made for ages using absolutely no technology at all? \u003c/p>\n\u003cp>We give very little thought to the luxury (and relatively new phenomenon) of chilling milk straight from the cow, keeping it cold and fresh for a week or more at a time. Yogurt, like other ferments, makes this protein- and calcium-rich food last a lot longer, while at the same time making it easier to digest. Nomadic Mongolians fermented mare's milk in skin bags kept warm next to the saddle. All over the Mediterranean and the Middle East, yogurt was made from goat, sheep and (to a lesser extent) cow's milk. It could be made thin and tangy for use in marinades and drinks, richer and thicker for dips and sauces. In India, cooling yogurt-based lassi drinks could be salty or sweet, perfumed with aromatic spices or sweetened with pureed ripe mango.\u003c/p>\n\u003cp>It takes nearly no effort to make yogurt. What you need is milk (cow, goat, even sheep, depending on your preference), a little already prepared yogurt to act as a culture, a clean jar, and time. \u003c/p>\n\u003cp>A candy-type thermometer is useful, although not absolutely crucial. A quart of milk is a good amount to start with, along with 2 tablespoons of plain, unflavored yogurt made with live cultures (and preferably without pectin, gelatin, or other thickeners). Heat your milk up to 180 degrees F, until it's just starting to bubble up around the edges. Pour the milk into your clean jar and let it cool, stirring frequently. When it's between 110-115 degrees F, or when it feels just mildly warm to the touch, pour a little out into a small bowl. Whisk in the yogurt, then pour the mixture back into the jar. Whisk to mix, then cover the jar. \u003c/p>\n\u003cp>You're almost done. The last step is keeping the mixture at a more-or-less steady 110F to 115F for six to eight hours. Putting the jar into a large covered pot of 110-degree water that comes half-way up will work, as long as you periodically re-warm the water. Many people swaddle their jar in a thick towel and put it on top of the fridge or at the back of the stove, anywhere that stays reasonably toasty. That same half-filled pot of warm water could work very nicely stashed in a picnic cooler or styrofoam tub.\u003c/p>\n\u003cp>As the milk sits, the colonies of beneficial bacteria from the initial dose of yogurt will be digesting the lactose in the milk like crazy, kicking off a mad binge of reproduction. After some 6 to 8 hours, the once-fluid milk will be transformed into solid yogurt and a quantity of loose whey. Without stirring, put the jar into the fridge for several hours, so it can cool down and continue to set. Once the yogurt is thoroughly cold, pour off any excess whey, then stir thoroughly. \u003c/p>\n\u003cp>Try as you might, homemade yogurt is, in my experience, pretty runny. (So is commercial yogurt, if made from only milk, without added gelatin or pectin.) The more consistent your heat source, the better your chance for a more solid yogurt. Full-fat milk makes dreamy-rich yogurt, although I'm perfectly content using 2% milk for everyday use. \u003c/p>\n\u003cp>Once your yogurt is made, you can dress it up in many ways. Spooning it into a colander lined with cheesecloth, a clean tea towel, or several layers of paper towels, then letting it drain overnight in the refrigerator, will give you a fresh yogurt cheese similar to extra-thick Greek yogurt. You can sprinkle your yogurt cheese with herbs and sea salt, or drizzle it with honey and top it with toasted walnuts and oozing-ripe apricots. \u003c/p>\n\u003cp>Or you make your yogurt even runnier by turning it into a soup, like this chilled cucumber soup, drinkable even on the hottest East Bay days. It's also a way to redeem even the biggest, wateriest, seed-strewn cucumbers out of your garden, since the gelatinous seeds are scooped out and tossed, leaving only the cool flesh to be buzzed into a refreshingly frothy, herb-strewn puree. \u003c/p>\n\u003cp>\u003cstrong>Cool as a Cucumber Soup\u003c/strong>\u003cbr>\nThe herbs in here are up to you. I think dill goes exceptionally well with cucumber, but basil, mint, or cilantro would all work very nicely, too. \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 cups plain yogurt\u003cbr>\n1/2 cup thick, drained yogurt, Greek style yogurt, or sour cream\u003cbr>\n1 garlic clove, peeled and chopped\u003cbr>\n2 tablespoons chopped chives or scallions\u003cbr>\n3 large cucumbers, peeled in alternating strips, halved, seeds scooped out\u003cbr>\na generous handful of fresh dill, basil, cilantro or mint\u003cbr>\na few sprigs flat-leaf parsley, optional\u003cbr>\nSalt and freshly ground pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Combine yogurt, garlic, 2 cucumbers, and herbs in a blender. Puree until fairly smooth. You may have to do this in batches to avoid overloading your blender. \u003c/p>\n\u003cp>2. Pour soup mixture into a large pitcher and set aside. Grate or finely dice remaining cucumber and stir in for texture. Taste and add salt and pepper as needed. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>3. Chill well. Serve very cold, topped with a little extra herbs and chives.\u003c/p>\n\n",
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"excerpt": "Perfect for even the hottest East Bay day: cold cucumber soup, swigged straight out of the fridge. Make it with your own homemade plain yogurt, and you can free yourself from adding more plastic tubs to your kitchen, too. ",
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"description": "Perfect for even the hottest East Bay day: cold cucumber soup, swigged straight out of the fridge. Make it with your own homemade plain yogurt, and you can free yourself from adding more plastic tubs to your kitchen, too. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/yogurt-cucumber-soup.jpg\" alt=\"yogurt cucumber soup\" title=\"yogurt cucumber soup\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14121\">\u003c/p>\n\u003cp>Open your fridge, now. Scan the shelves and tell me: how many plastic yogurt containers are in there? If your house is anything like mine, plastic yogurt tubs--the 32-ouncers from Nancy's, Wallaby, or Straus--are your default tupperware, to the point where it can take a few minutes of fridge-shelf lid-popping to find the one that's actually still filled with yogurt and not last week's curried coconut-lentil soup or last night's leftover pad thai.\u003c/p>\n\u003cp>Which makes me a little guilty about the amount of plastic I'm bringing home from \u003ca href=\"http://www.yelp.com/biz/good-life-grocery-san-francisco\">Good Life Grocery\u003c/a> week after week in support of my fermented-dairy habit. On one hand: calcium, probiotics and lactobacillus, good. On the other: a bobbing stream full of plastic tubs, flowing right to my doorstep. Yes, they're recyclable, but still, the process of plastic from creation to breakdown is not a pretty one. \u003c/p>\n\u003cp>Happily, though, there's an easy way to both save money and keep away from the tubs. You make your own. \u003c/p>\n\u003cp>For a long time, I put this off, until I finally found a yogurt maker for $5 at a garage sale. A yogurt maker does nothing but provide a mild, steady heat source that keeps your milk at optimal fermentation temperature, about 10 or 15 degrees above your own 98.6 F. Whatever the brand, it's just a heating pad for your jars, and while it's convenient, it can also seem like just one gadget too many. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After my own machine disappeared during my last move from Brooklyn back to San Francisco, I couldn't quite see adding yet another appliance to an already space-challenged kitchen. And why, when yogurt has been made for ages using absolutely no technology at all? \u003c/p>\n\u003cp>We give very little thought to the luxury (and relatively new phenomenon) of chilling milk straight from the cow, keeping it cold and fresh for a week or more at a time. Yogurt, like other ferments, makes this protein- and calcium-rich food last a lot longer, while at the same time making it easier to digest. Nomadic Mongolians fermented mare's milk in skin bags kept warm next to the saddle. All over the Mediterranean and the Middle East, yogurt was made from goat, sheep and (to a lesser extent) cow's milk. It could be made thin and tangy for use in marinades and drinks, richer and thicker for dips and sauces. In India, cooling yogurt-based lassi drinks could be salty or sweet, perfumed with aromatic spices or sweetened with pureed ripe mango.\u003c/p>\n\u003cp>It takes nearly no effort to make yogurt. What you need is milk (cow, goat, even sheep, depending on your preference), a little already prepared yogurt to act as a culture, a clean jar, and time. \u003c/p>\n\u003cp>A candy-type thermometer is useful, although not absolutely crucial. A quart of milk is a good amount to start with, along with 2 tablespoons of plain, unflavored yogurt made with live cultures (and preferably without pectin, gelatin, or other thickeners). Heat your milk up to 180 degrees F, until it's just starting to bubble up around the edges. Pour the milk into your clean jar and let it cool, stirring frequently. When it's between 110-115 degrees F, or when it feels just mildly warm to the touch, pour a little out into a small bowl. Whisk in the yogurt, then pour the mixture back into the jar. Whisk to mix, then cover the jar. \u003c/p>\n\u003cp>You're almost done. The last step is keeping the mixture at a more-or-less steady 110F to 115F for six to eight hours. Putting the jar into a large covered pot of 110-degree water that comes half-way up will work, as long as you periodically re-warm the water. Many people swaddle their jar in a thick towel and put it on top of the fridge or at the back of the stove, anywhere that stays reasonably toasty. That same half-filled pot of warm water could work very nicely stashed in a picnic cooler or styrofoam tub.\u003c/p>\n\u003cp>As the milk sits, the colonies of beneficial bacteria from the initial dose of yogurt will be digesting the lactose in the milk like crazy, kicking off a mad binge of reproduction. After some 6 to 8 hours, the once-fluid milk will be transformed into solid yogurt and a quantity of loose whey. Without stirring, put the jar into the fridge for several hours, so it can cool down and continue to set. Once the yogurt is thoroughly cold, pour off any excess whey, then stir thoroughly. \u003c/p>\n\u003cp>Try as you might, homemade yogurt is, in my experience, pretty runny. (So is commercial yogurt, if made from only milk, without added gelatin or pectin.) The more consistent your heat source, the better your chance for a more solid yogurt. Full-fat milk makes dreamy-rich yogurt, although I'm perfectly content using 2% milk for everyday use. \u003c/p>\n\u003cp>Once your yogurt is made, you can dress it up in many ways. Spooning it into a colander lined with cheesecloth, a clean tea towel, or several layers of paper towels, then letting it drain overnight in the refrigerator, will give you a fresh yogurt cheese similar to extra-thick Greek yogurt. You can sprinkle your yogurt cheese with herbs and sea salt, or drizzle it with honey and top it with toasted walnuts and oozing-ripe apricots. \u003c/p>\n\u003cp>Or you make your yogurt even runnier by turning it into a soup, like this chilled cucumber soup, drinkable even on the hottest East Bay days. It's also a way to redeem even the biggest, wateriest, seed-strewn cucumbers out of your garden, since the gelatinous seeds are scooped out and tossed, leaving only the cool flesh to be buzzed into a refreshingly frothy, herb-strewn puree. \u003c/p>\n\u003cp>\u003cstrong>Cool as a Cucumber Soup\u003c/strong>\u003cbr>\nThe herbs in here are up to you. I think dill goes exceptionally well with cucumber, but basil, mint, or cilantro would all work very nicely, too. \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 cups plain yogurt\u003cbr>\n1/2 cup thick, drained yogurt, Greek style yogurt, or sour cream\u003cbr>\n1 garlic clove, peeled and chopped\u003cbr>\n2 tablespoons chopped chives or scallions\u003cbr>\n3 large cucumbers, peeled in alternating strips, halved, seeds scooped out\u003cbr>\na generous handful of fresh dill, basil, cilantro or mint\u003cbr>\na few sprigs flat-leaf parsley, optional\u003cbr>\nSalt and freshly ground pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Combine yogurt, garlic, 2 cucumbers, and herbs in a blender. Puree until fairly smooth. You may have to do this in batches to avoid overloading your blender. \u003c/p>\n\u003cp>2. Pour soup mixture into a large pitcher and set aside. Grate or finely dice remaining cucumber and stir in for texture. Taste and add salt and pepper as needed. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3. Chill well. Serve very cold, topped with a little extra herbs and chives.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/bowl-of-chili.jpg\" alt=\"bowl of chili\" title=\"bowl of chili\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-13995\">\u003c/p>\n\u003cp>I used to think chili was a mishmash of ground meat, powdered spices, and chopped bell peppers. This is, after all, how everyone made it when I was growing up. It wasn't until I was an adult that I realized chili is really a stew. Historically, it's more like Beef Bourguignon than a sloppy joe in that it's made of chunks of meat, vegetables, and a simmering liquid. Sure, the vegetables are chilies, but the core starting point -- slowly braised hunks of meat -- are what make chile and other stews not only similar, but appealing in the first place.\u003c/p>\n\u003cp>There are many different types of chili and everyone seems to have a favorite. My Texas friends, for instance, say that the whole point of chili is to meld together the smoky taste of dried chilies with slow-cooked meat and that tomatoes and beans have no place in the pot. Others that I know (usually health-conscious people from my home region of Southern California) claim that using beef is too fattening and so they make their chilies with turkey and beans (I try to avoid those dinners). Some people use only whole chiles, while others use only chile powders. Many use fresh peppers while others swear by dried and smoked. And then, of course, there are vegetarian chilies. The variations are limitless. Now I am in no way a Texan, but there's no denying the fact that chili is a Southwestern dish (and that Texas chili is delicious), so I tend to gravitate toward their style more than any other. \u003c/p>\n\u003cp>So how do you make a great pot of meat chili? Let's break the process down into easy categories:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/seasoning-your-meat.jpg\" alt=\"seasoning your meat\" title=\"seasoning your meat\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-13996\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Meat\u003c/strong>\u003cbr>\nBecause it's a stew, the most important ingredient in this dish is the meat. When I make my chili, the meat is the star. I like to use 3/4 beef chuck (cut into pieces, not ground) along with 1/4 pork butt. Using only beef is fine, but I find that the subtle addition of a little pork fat intensifies the meat flavors nicely. Another option is to fry up some bacon and then use the bacon fat to cook the beef. But whatever you use, just be sure not to use lean cuts of meat. Let's face it, chili isn't a diet dish and you really do need some fat to give everything the rich flavor you expect. No turkey!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/peppers.jpg\" alt=\"peppers\" title=\"peppers\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-13997\">\u003c/p>\n\u003cp>\u003cstrong>Chiles\u003c/strong>\u003cbr>\nThere is a world of chiles out there to explore. Co-starring in my own culinary tale are 6 different types of chile peppers, both dried and fresh varieties. While fresh pasillas, Anaheims, serranos, and jalapenos impart a verdant heat, dried anchos and chipotles in adobo add a rich undercurrent of picante smokiness. You can also experiment with a variety of other dried and fresh chiles. Have fun with this. If you go to the right market, you'll find a world of beautiful chiles out there. And don’t worry if you're not a lover of spicy dishes. There are plenty of mild peppers out there worth exploring.\u003c/p>\n\u003cp>A note on using dried chiles: Now I realize that using real dried chiles can seem intimidating. For years I stared at dried chiles stacked in Mexican grocery stores or in cellophane bags at my regular market, but was afraid to use them. They seemed mysterious and indecipherable, so I stuck with only powdered chiles. Yet once I realized that you just need to heat them in a dry pan and then soak in some water before pureeing, I mustered up the courage to give them a try. Other than being a little embarrassed to find they were so easy to work with, my maiden voyage using dried peppers was uneventful and I've never looked back.\u003c/p>\n\u003cp>\u003cstrong>Tomatoes and Beans (To use or not to use…)\u003c/strong>\u003cbr>\nSo how about those controversial tomatoes and beans? If you're a purist or a true blooded Texan who wants all meat, then by all means skip these in your chili. That said, before making any major decisions, consider that both add great flavor and texture to the dish. I like to first cook up a batch of dried beans, leaving them al dente so they finish cooking in the chili itself. This allows the beans to soak up the flavors of the stew as they finish cooking. The tomatoes then provide a little sweetness to counterbalance the heat and smoky flavors of the chiles. For me, beans and tomatoes add so much flavor and texture that I can't imagine my chili without them. But the beauty of making your own pot of chili is that you get to decide what you like and don't like, so add them if you want.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/beer-and-coffee.jpg\" alt=\"beer and coffee\" title=\"beer and coffee\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14004\">\u003c/p>\n\u003cp>\u003cstrong>Liquids\u003c/strong>\u003cbr>\nWhether you add beans and tomatoes or just use meat and chiles, you will need some sort of liquid so you can simmer everything. As far as I'm concerned, a mixture of both beer and brewed coffee is essential. Beer's yeast and hops introduce a robust full-bodied taste that joins the rest of the stews flavors nicely, while the coffee provides an undertone that accents the overarching spices in a way that vanilla makes chocolate taste more profound.\u003cbr>\n\u003cstrong>\u003cbr>\nOther stuff\u003c/strong>\u003cbr>\nAnd, speaking of chocolate, a whisper of cocoa powder or Mexican chocolate, added at the end, helps mellow and fuse the chili's flavors. I also like to add in some masa harina (finely ground corn used to make tortillas) or just some ground corn meal to thicken things up if the chile is too soupy. You can also add other ingredients, like fresh corn, if you'd like.\u003c/p>\n\u003cp>\u003cstrong>Time\u003c/strong>\u003cbr>\nMaking chili is an all-day affair because the ingredients need time to mature and come together. I let everything simmer for 4-5 hours on the stove. If you want, I'm sure you can use a crock pot, although I've never done this myself. Whatever you do, don't hurry the process because you need all those flavors to mature and come together, and only time can do this. \u003c/p>\n\u003cp>So that's how you make chili. As with many other dishes, the keys to making a great meal are simply a little patience, along with some quality ingredients -- in this case a variety of chiles and stew-sized chunks of meat. If you follow these guidelines, you'll have your own hearty and smoky pot of chili to be proud of.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/a-big-pot-of-chili.jpg\" alt=\"a big pot of chili\" title=\"a big pot of chili\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-13998\">\u003c/p>\n\u003cp>\u003cstrong>Chili\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> One large pot of chili\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003cbr>\n3 lbs beef chuck cut into 1/4-inch pieces\u003cbr>\n1 lb pork butt cut into 1/4-inch pieces\u003cbr>\n2 Tbsp chile powder (I like chile molido, but any mild chile powder is fine)\u003cbr>\n1 Tbsp cumin\u003cbr>\n1 tsp salt\u003cbr>\n3-4 dried ancho chiles (depending on size)\u003cbr>\nCorn or vegetable oil for sautéing\u003cbr>\n2/3 of a 7 oz can chipotle chiles in adobo sauce (use 1 full can if you want the dish extra smoky and spicy)\u003cbr>\n1 large onion chopped\u003cbr>\n2 cloves garlic minced\u003cbr>\n1/2 serrano pepper seeded and minced (use the whole pepper if you like your chili spicy)\u003cbr>\n1 jalapeño seeded and minced\u003cbr>\n2 pasilla peppers seeded and chopped small\u003cbr>\n2 Anaheim peppers seeded and chopped small\u003cbr>\n1 Tbsp ground cumin (freshly toasted seeds ground at home are best but preground is fine)\u003cbr>\n1/2 tsp all spice\u003cbr>\n1 tsp dried ground coriander\u003cbr>\n1/2 - 1 bottle beer\u003cbr>\n1 cup coffee\u003cbr>\n1 15 oz can diced tomatoes or 2 cups freshly chopped tomatoes (no seeds)\u003cbr>\n2 cups freshly cooked beans (kidney, navy, black or pinto are fine)\u003cbr>\n1/4 cup masa harina or finely ground corn meal (optional)\u003cbr>\n1 heaping Tbsp cocoa or 1/4 round grated Mexican chocolate\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. The night before you plan on making your chili, chop up your meat and season with the 2 Tbsp chile powder, 1 Tbsp cumin, and 1 tsp salt. Rub the seasoning all over the meat. Set in the refrigerator overnight.\u003cbr>\n2. In a dry pan (I like to use a medium cast iron pan) heat your ancho chiles on high, turning every 30 seconds or so until the peppers are warmed through and hot. Add enough water to cover the peppers and then cover the pan and let sit for 30 minutes. Drain pan of water and then puree the peppers in a blender or chopper. Set aside. (If you do this the night before, be sure to refrigerate the puree).\u003cbr>\n3. Heat a large heavy pot (I like to use a cast-iron dutch oven) on medium high heat. When the pot is hot, add in 1 Tbsp oil and then add in enough meat to mostly cover, but not crowd, the pan. Sear meat on all sides and then remove from pan. Repeat (adding in more oil if necessary) until all the meat is browned. Remove all meat from the pan.\u003cbr>\n4. Add a little more oil to the pan and then sauté your onions and garlic for a few minutes. Add in the chopped peppers (serranos, jalapeno, pasilla and Anaheim) and cook for 2-3 minutes.\u003cbr>\n5. Add the meat back into the pan (with the vegetables) and then mix in the pureed anchos, chipotles, tomatoes, cooked beans, cumin, all spice, coriander, beer and coffee. You should have enough liquid to just barely cover the meat, but not so much that the meat is swimming in liquid. Add the other 1/2 of the beer if it looks like you need more liquid.\u003cbr>\n6. Bring the chili to a soft boil and then cover and set the burner to simmer. Stir at least once an hour, more often if your pan has a thin bottom so you don't burn the stew. Let the mixture simmer for 4-5 hours. Add in some salt after a couple of hours as needed.\u003cbr>\n7. Once all the flavors have melded, add in the chocolate and stir in.\u003cbr>\n8. If the chili seems too soupy, or if it's a little too spicy, add in 1/4 cup masa harina or finely ground corn meal that has been mixed with a little water or beer to make a slurry. Mix in thoroughly.\u003cbr>\n9. Serve with corn bread and whatever sides sound good.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/chili-with-all-the-fixins.jpg\" alt=\"chili with all the fixins\" title=\"chili with all the fixins\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-13999\">\u003cbr>\n\u003cstrong>\u003cbr>\nPossible chili sides\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Cotija, cheddar or Jack cheese\u003cbr>\nCorn chips\u003cbr>\nCorn tortillas\u003cbr>\nCorn nuts\u003cbr>\nBlack or green olives\u003cbr>\nGreen onions\u003cbr>\nWhite chopped onions\u003cbr>\nSour cream\u003cbr>\nFritos\u003cbr>\nCilantro\u003cbr>\nAvocado\u003cbr>\nSliced jalapenos\u003cbr>\nYou favorite hot sauce\u003c/p>\n\n",
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"excerpt": "I used to think chili was a mishmash of ground meat, powdered spices, and chopped bell peppers. This is, after all, how everyone made it when I was growing up. It wasn't until I was an adult that I realized chili is really a stew. Historically, it's more like Beef Bourguignon than a sloppy joe in that it's made of chunks of meat, vegetables, and a simmering liquid. Sure, the vegetables are chilies, but the core starting point -- slowly braised hunks of meat -- are what make chile and other stews not only similar, but appealing in the first place.\r\n\r\nSo how do you make a great pot of meat chili? Let's break the process down into easy categories.\r\n",
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"description": "I used to think chili was a mishmash of ground meat, powdered spices, and chopped bell peppers. This is, after all, how everyone made it when I was growing up. It wasn't until I was an adult that I realized chili is really a stew. Historically, it's more like Beef Bourguignon than a sloppy joe in that it's made of chunks of meat, vegetables, and a simmering liquid. Sure, the vegetables are chilies, but the core starting point -- slowly braised hunks of meat -- are what make chile and other stews not only similar, but appealing in the first place.\r\n\r\nSo how do you make a great pot of meat chili? Let's break the process down into easy categories.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/bowl-of-chili.jpg\" alt=\"bowl of chili\" title=\"bowl of chili\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-13995\">\u003c/p>\n\u003cp>I used to think chili was a mishmash of ground meat, powdered spices, and chopped bell peppers. This is, after all, how everyone made it when I was growing up. It wasn't until I was an adult that I realized chili is really a stew. Historically, it's more like Beef Bourguignon than a sloppy joe in that it's made of chunks of meat, vegetables, and a simmering liquid. Sure, the vegetables are chilies, but the core starting point -- slowly braised hunks of meat -- are what make chile and other stews not only similar, but appealing in the first place.\u003c/p>\n\u003cp>There are many different types of chili and everyone seems to have a favorite. My Texas friends, for instance, say that the whole point of chili is to meld together the smoky taste of dried chilies with slow-cooked meat and that tomatoes and beans have no place in the pot. Others that I know (usually health-conscious people from my home region of Southern California) claim that using beef is too fattening and so they make their chilies with turkey and beans (I try to avoid those dinners). Some people use only whole chiles, while others use only chile powders. Many use fresh peppers while others swear by dried and smoked. And then, of course, there are vegetarian chilies. The variations are limitless. Now I am in no way a Texan, but there's no denying the fact that chili is a Southwestern dish (and that Texas chili is delicious), so I tend to gravitate toward their style more than any other. \u003c/p>\n\u003cp>So how do you make a great pot of meat chili? Let's break the process down into easy categories:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/seasoning-your-meat.jpg\" alt=\"seasoning your meat\" title=\"seasoning your meat\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-13996\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Meat\u003c/strong>\u003cbr>\nBecause it's a stew, the most important ingredient in this dish is the meat. When I make my chili, the meat is the star. I like to use 3/4 beef chuck (cut into pieces, not ground) along with 1/4 pork butt. Using only beef is fine, but I find that the subtle addition of a little pork fat intensifies the meat flavors nicely. Another option is to fry up some bacon and then use the bacon fat to cook the beef. But whatever you use, just be sure not to use lean cuts of meat. Let's face it, chili isn't a diet dish and you really do need some fat to give everything the rich flavor you expect. No turkey!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/peppers.jpg\" alt=\"peppers\" title=\"peppers\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-13997\">\u003c/p>\n\u003cp>\u003cstrong>Chiles\u003c/strong>\u003cbr>\nThere is a world of chiles out there to explore. Co-starring in my own culinary tale are 6 different types of chile peppers, both dried and fresh varieties. While fresh pasillas, Anaheims, serranos, and jalapenos impart a verdant heat, dried anchos and chipotles in adobo add a rich undercurrent of picante smokiness. You can also experiment with a variety of other dried and fresh chiles. Have fun with this. If you go to the right market, you'll find a world of beautiful chiles out there. And don’t worry if you're not a lover of spicy dishes. There are plenty of mild peppers out there worth exploring.\u003c/p>\n\u003cp>A note on using dried chiles: Now I realize that using real dried chiles can seem intimidating. For years I stared at dried chiles stacked in Mexican grocery stores or in cellophane bags at my regular market, but was afraid to use them. They seemed mysterious and indecipherable, so I stuck with only powdered chiles. Yet once I realized that you just need to heat them in a dry pan and then soak in some water before pureeing, I mustered up the courage to give them a try. Other than being a little embarrassed to find they were so easy to work with, my maiden voyage using dried peppers was uneventful and I've never looked back.\u003c/p>\n\u003cp>\u003cstrong>Tomatoes and Beans (To use or not to use…)\u003c/strong>\u003cbr>\nSo how about those controversial tomatoes and beans? If you're a purist or a true blooded Texan who wants all meat, then by all means skip these in your chili. That said, before making any major decisions, consider that both add great flavor and texture to the dish. I like to first cook up a batch of dried beans, leaving them al dente so they finish cooking in the chili itself. This allows the beans to soak up the flavors of the stew as they finish cooking. The tomatoes then provide a little sweetness to counterbalance the heat and smoky flavors of the chiles. For me, beans and tomatoes add so much flavor and texture that I can't imagine my chili without them. But the beauty of making your own pot of chili is that you get to decide what you like and don't like, so add them if you want.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/beer-and-coffee.jpg\" alt=\"beer and coffee\" title=\"beer and coffee\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14004\">\u003c/p>\n\u003cp>\u003cstrong>Liquids\u003c/strong>\u003cbr>\nWhether you add beans and tomatoes or just use meat and chiles, you will need some sort of liquid so you can simmer everything. As far as I'm concerned, a mixture of both beer and brewed coffee is essential. Beer's yeast and hops introduce a robust full-bodied taste that joins the rest of the stews flavors nicely, while the coffee provides an undertone that accents the overarching spices in a way that vanilla makes chocolate taste more profound.\u003cbr>\n\u003cstrong>\u003cbr>\nOther stuff\u003c/strong>\u003cbr>\nAnd, speaking of chocolate, a whisper of cocoa powder or Mexican chocolate, added at the end, helps mellow and fuse the chili's flavors. I also like to add in some masa harina (finely ground corn used to make tortillas) or just some ground corn meal to thicken things up if the chile is too soupy. You can also add other ingredients, like fresh corn, if you'd like.\u003c/p>\n\u003cp>\u003cstrong>Time\u003c/strong>\u003cbr>\nMaking chili is an all-day affair because the ingredients need time to mature and come together. I let everything simmer for 4-5 hours on the stove. If you want, I'm sure you can use a crock pot, although I've never done this myself. Whatever you do, don't hurry the process because you need all those flavors to mature and come together, and only time can do this. \u003c/p>\n\u003cp>So that's how you make chili. As with many other dishes, the keys to making a great meal are simply a little patience, along with some quality ingredients -- in this case a variety of chiles and stew-sized chunks of meat. If you follow these guidelines, you'll have your own hearty and smoky pot of chili to be proud of.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/a-big-pot-of-chili.jpg\" alt=\"a big pot of chili\" title=\"a big pot of chili\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-13998\">\u003c/p>\n\u003cp>\u003cstrong>Chili\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> One large pot of chili\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003cbr>\n3 lbs beef chuck cut into 1/4-inch pieces\u003cbr>\n1 lb pork butt cut into 1/4-inch pieces\u003cbr>\n2 Tbsp chile powder (I like chile molido, but any mild chile powder is fine)\u003cbr>\n1 Tbsp cumin\u003cbr>\n1 tsp salt\u003cbr>\n3-4 dried ancho chiles (depending on size)\u003cbr>\nCorn or vegetable oil for sautéing\u003cbr>\n2/3 of a 7 oz can chipotle chiles in adobo sauce (use 1 full can if you want the dish extra smoky and spicy)\u003cbr>\n1 large onion chopped\u003cbr>\n2 cloves garlic minced\u003cbr>\n1/2 serrano pepper seeded and minced (use the whole pepper if you like your chili spicy)\u003cbr>\n1 jalapeño seeded and minced\u003cbr>\n2 pasilla peppers seeded and chopped small\u003cbr>\n2 Anaheim peppers seeded and chopped small\u003cbr>\n1 Tbsp ground cumin (freshly toasted seeds ground at home are best but preground is fine)\u003cbr>\n1/2 tsp all spice\u003cbr>\n1 tsp dried ground coriander\u003cbr>\n1/2 - 1 bottle beer\u003cbr>\n1 cup coffee\u003cbr>\n1 15 oz can diced tomatoes or 2 cups freshly chopped tomatoes (no seeds)\u003cbr>\n2 cups freshly cooked beans (kidney, navy, black or pinto are fine)\u003cbr>\n1/4 cup masa harina or finely ground corn meal (optional)\u003cbr>\n1 heaping Tbsp cocoa or 1/4 round grated Mexican chocolate\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. The night before you plan on making your chili, chop up your meat and season with the 2 Tbsp chile powder, 1 Tbsp cumin, and 1 tsp salt. Rub the seasoning all over the meat. Set in the refrigerator overnight.\u003cbr>\n2. In a dry pan (I like to use a medium cast iron pan) heat your ancho chiles on high, turning every 30 seconds or so until the peppers are warmed through and hot. Add enough water to cover the peppers and then cover the pan and let sit for 30 minutes. Drain pan of water and then puree the peppers in a blender or chopper. Set aside. (If you do this the night before, be sure to refrigerate the puree).\u003cbr>\n3. Heat a large heavy pot (I like to use a cast-iron dutch oven) on medium high heat. When the pot is hot, add in 1 Tbsp oil and then add in enough meat to mostly cover, but not crowd, the pan. Sear meat on all sides and then remove from pan. Repeat (adding in more oil if necessary) until all the meat is browned. Remove all meat from the pan.\u003cbr>\n4. Add a little more oil to the pan and then sauté your onions and garlic for a few minutes. Add in the chopped peppers (serranos, jalapeno, pasilla and Anaheim) and cook for 2-3 minutes.\u003cbr>\n5. Add the meat back into the pan (with the vegetables) and then mix in the pureed anchos, chipotles, tomatoes, cooked beans, cumin, all spice, coriander, beer and coffee. You should have enough liquid to just barely cover the meat, but not so much that the meat is swimming in liquid. Add the other 1/2 of the beer if it looks like you need more liquid.\u003cbr>\n6. Bring the chili to a soft boil and then cover and set the burner to simmer. Stir at least once an hour, more often if your pan has a thin bottom so you don't burn the stew. Let the mixture simmer for 4-5 hours. Add in some salt after a couple of hours as needed.\u003cbr>\n7. Once all the flavors have melded, add in the chocolate and stir in.\u003cbr>\n8. If the chili seems too soupy, or if it's a little too spicy, add in 1/4 cup masa harina or finely ground corn meal that has been mixed with a little water or beer to make a slurry. Mix in thoroughly.\u003cbr>\n9. Serve with corn bread and whatever sides sound good.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/chili-with-all-the-fixins.jpg\" alt=\"chili with all the fixins\" title=\"chili with all the fixins\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-13999\">\u003cbr>\n\u003cstrong>\u003cbr>\nPossible chili sides\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cotija, cheddar or Jack cheese\u003cbr>\nCorn chips\u003cbr>\nCorn tortillas\u003cbr>\nCorn nuts\u003cbr>\nBlack or green olives\u003cbr>\nGreen onions\u003cbr>\nWhite chopped onions\u003cbr>\nSour cream\u003cbr>\nFritos\u003cbr>\nCilantro\u003cbr>\nAvocado\u003cbr>\nSliced jalapenos\u003cbr>\nYou favorite hot sauce\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ode to Nutella",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/header.jpg\" alt=\"Nutella and Roasted Hazelnuts\" title=\"Nutella and Roasted Hazelnuts\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13817\">\u003cbr>\nWhen I taught English, I'd have my students write odes to objects, people, or places that they truly loved. I'd do the exercise along with them and for me, those odes always turned out to be about food. Big surprise. One of my favorite students told me one spring that it was a good thing I ran marathons otherwise he thought I could potentially be quite round. Thanks, Ryan. Your grade didn't suffer for that at all. Not one bit. So while I've been out of the classroom now for almost two years and while I haven't written an ode in quite sometime, I thought I'd write a dedication to Nutella today. Because frankly, I'm obsessed with the stuff. This is beyond a playful ode. This is serious. \u003c/p>\n\u003cp>I think the first time I had Nutella was in my college dorm and little individual packets were being passed around the hall. Someone's mom had sent a pretty stellar care package. I tracked down the source and made friends with Liz. Thankfully, her mom just kept sending those care packages. In graduate school, my friend Laura jazzed up her brownies with Nutella. For reasons other than this (although this counts as a firm reason), I'm devastated we now live across the country from one another. And when I lived in Boston suffering through those long winters, I'd \"spike\" my coffee with spoonfuls of Nutella. I'm convinced it helped me get through many a long night of studying. \u003c/p>\n\u003cp>The history of Nutella is an interesting one. It was created in the late 1940's by Pietro Fierro. Because of war rationing, there wasn't an abundance of cocoa and Fierro was a pastry maker in dire need of a rich spread to use with his baked goods. He decided to mix in hazelnuts to serve almost as a filler and to stretch out the chocolate supply. According to the \u003ca href=\"http://www.nutellausa.com/history2.htm\">Nutella homepage\u003c/a>, the treat was originally called \"pasta gianduja\"--\u003cem>gianduja\u003c/em> being a carnival character infamous in the Italian region of Piedmont and \u003cem>pasta\u003c/em> denoting that it was a paste. At the time, it was made in small loaves so you could slice it and place it right on bread like a piece of cheese or a cold cut (Dear Nutella manufacturers, let's bring this one back!) Nutella began to make its way from Italy to the United States in the early 80's, and you know the rest of the story. \u003c/p>\n\u003cp>Today, Nutella's popularity has reached cult status in some circles. Major grocery stores stock it. Some folks are getting \u003ca href=\"http://bloggingoodfood.com/tag/nutella-tattoo/\">Nutella tattoos\u003c/a>. Food bloggers adore it. There is, in fact, a \u003ca href=\"http://www.nutelladay.com/\">World Nutella Day \u003c/a>each year on February 5th. Meredith Stubbs of Food52 recently considered Nutella in her column for the New York Times, \u003ca href=\"http://tmagazine.blogs.nytimes.com/2010/04/06/the-new-staples-fresh-turmeric-urfa-biber-nutella/\">The New Staples\u003c/a>. It's big. It's undeniable. \u003c/p>\n\u003cp>The one bummer about Nutella is that it does contain hydrogenated oils (another reason to make your own using my friend Shannalee's \u003ca href=\"http://foodloveswriting.com/2010/03/04/how-we-are-waiting/\">homemade Nutella recipe\u003c/a>). Last time I checked, this is the reason my local Whole Foods doesn't stock it. For awhile, I'd buy a more expensive version of Nutella that did not contain hydrogenated oils but it was almost three times the cost. So I rationalize the treat a few ways: I either use recipes that emulate the flavor of Nutella by using good cocoa and ground hazelnuts or I think of Nutella very much as a treat. I try not to buy it all that often and when I do have it around, I try and do something special with it rather than just eat it spoonful by spoonful out of the jar--although that can prove to be pretty special, too. So recently I made a Nutella puff pastry that would fall into the ridiculously easy yet special category.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/pie1.jpg\" alt=\"Nutella Puff Pastry\" title=\"Nutella Puff Pastry\" width=\"500\" height=\"460\" class=\"alignnone size-full wp-image-13824\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's almost less of a recipe than it is a vehicle with which to enjoy a little Nutella. Regardless, it'll please crowds of coworkers, families, significant others, small dogs. You name it. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/slice.jpg\" alt=\"Piece of Nutella Puff Pastry\" title=\"Piece of Nutella Puff Pastry\" width=\"500\" height=\"423\" class=\"alignnone size-full wp-image-13822\">\u003c/p>\n\u003cp>\u003cstrong>Nutella Puff Pastry\u003c/strong>\u003cbr>\nThis recipe was inspired by a recipe for \u003ca href=\"http://www.marthastewart.com/recipe/chocolate-almond-pastries\">Chocolate-Almond Pastries\u003c/a> in the December ‘09 issue of Martha Stewart Magazine. I gave it new life by using hazelnuts and Nutella. It’s a versatile recipe–you could easily use any combination of nuts, dried fruits, and chocolates. Next time I make it, I’m going to add a few dollops of Mascarpone cheese to finish it off.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 sheet frozen puff pastry (from a 17.3 package), thawed\u003cbr>\n1 large egg, beaten for an egg wash\u003cbr>\n7 oz. Nutella (roughly half of a 13 oz. jar)\u003cbr>\n1 Tbsp. sugar for sanding the crust\u003cbr>\nFleur de sel (or fine sea salt) for finishing\u003cbr>\n4 Tbsp. whole hazelnuts, toasted and chopped\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 450 degrees.\u003cbr>\n2. Arrange puff pastry on a parchment-lined baking sheet. Form a 10-inch square and fold each edge in to make a 1-inch crust. Poke middle of dough numerous times with a fork. Brush edges of dough with egg wash and sprinkle with sugar. Freeze for fifteen minutes.\u003cbr>\n3. Transfer baking sheet to oven and bake until pastry is puffed and golden brown, 15 to 20 minutes.\u003cbr>\n4. Remove from oven and spread Nutella evenly across the pastry. The Nutella will begin to melt, making it much easier to spread.\u003cbr>\n5. Sprinkle with sea salt and hazelnuts and cut into 4 squares or 6 triangles. Serve warm.\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/24/2010/05/header.jpg\" alt=\"Nutella and Roasted Hazelnuts\" title=\"Nutella and Roasted Hazelnuts\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13817\">\u003cbr>\nWhen I taught English, I'd have my students write odes to objects, people, or places that they truly loved. I'd do the exercise along with them and for me, those odes always turned out to be about food. Big surprise. One of my favorite students told me one spring that it was a good thing I ran marathons otherwise he thought I could potentially be quite round. Thanks, Ryan. Your grade didn't suffer for that at all. Not one bit. So while I've been out of the classroom now for almost two years and while I haven't written an ode in quite sometime, I thought I'd write a dedication to Nutella today. Because frankly, I'm obsessed with the stuff. This is beyond a playful ode. This is serious. \u003c/p>\n\u003cp>I think the first time I had Nutella was in my college dorm and little individual packets were being passed around the hall. Someone's mom had sent a pretty stellar care package. I tracked down the source and made friends with Liz. Thankfully, her mom just kept sending those care packages. In graduate school, my friend Laura jazzed up her brownies with Nutella. For reasons other than this (although this counts as a firm reason), I'm devastated we now live across the country from one another. And when I lived in Boston suffering through those long winters, I'd \"spike\" my coffee with spoonfuls of Nutella. I'm convinced it helped me get through many a long night of studying. \u003c/p>\n\u003cp>The history of Nutella is an interesting one. It was created in the late 1940's by Pietro Fierro. Because of war rationing, there wasn't an abundance of cocoa and Fierro was a pastry maker in dire need of a rich spread to use with his baked goods. He decided to mix in hazelnuts to serve almost as a filler and to stretch out the chocolate supply. According to the \u003ca href=\"http://www.nutellausa.com/history2.htm\">Nutella homepage\u003c/a>, the treat was originally called \"pasta gianduja\"--\u003cem>gianduja\u003c/em> being a carnival character infamous in the Italian region of Piedmont and \u003cem>pasta\u003c/em> denoting that it was a paste. At the time, it was made in small loaves so you could slice it and place it right on bread like a piece of cheese or a cold cut (Dear Nutella manufacturers, let's bring this one back!) Nutella began to make its way from Italy to the United States in the early 80's, and you know the rest of the story. \u003c/p>\n\u003cp>Today, Nutella's popularity has reached cult status in some circles. Major grocery stores stock it. Some folks are getting \u003ca href=\"http://bloggingoodfood.com/tag/nutella-tattoo/\">Nutella tattoos\u003c/a>. Food bloggers adore it. There is, in fact, a \u003ca href=\"http://www.nutelladay.com/\">World Nutella Day \u003c/a>each year on February 5th. Meredith Stubbs of Food52 recently considered Nutella in her column for the New York Times, \u003ca href=\"http://tmagazine.blogs.nytimes.com/2010/04/06/the-new-staples-fresh-turmeric-urfa-biber-nutella/\">The New Staples\u003c/a>. It's big. It's undeniable. \u003c/p>\n\u003cp>The one bummer about Nutella is that it does contain hydrogenated oils (another reason to make your own using my friend Shannalee's \u003ca href=\"http://foodloveswriting.com/2010/03/04/how-we-are-waiting/\">homemade Nutella recipe\u003c/a>). Last time I checked, this is the reason my local Whole Foods doesn't stock it. For awhile, I'd buy a more expensive version of Nutella that did not contain hydrogenated oils but it was almost three times the cost. So I rationalize the treat a few ways: I either use recipes that emulate the flavor of Nutella by using good cocoa and ground hazelnuts or I think of Nutella very much as a treat. I try not to buy it all that often and when I do have it around, I try and do something special with it rather than just eat it spoonful by spoonful out of the jar--although that can prove to be pretty special, too. So recently I made a Nutella puff pastry that would fall into the ridiculously easy yet special category.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/pie1.jpg\" alt=\"Nutella Puff Pastry\" title=\"Nutella Puff Pastry\" width=\"500\" height=\"460\" class=\"alignnone size-full wp-image-13824\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's almost less of a recipe than it is a vehicle with which to enjoy a little Nutella. Regardless, it'll please crowds of coworkers, families, significant others, small dogs. You name it. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/slice.jpg\" alt=\"Piece of Nutella Puff Pastry\" title=\"Piece of Nutella Puff Pastry\" width=\"500\" height=\"423\" class=\"alignnone size-full wp-image-13822\">\u003c/p>\n\u003cp>\u003cstrong>Nutella Puff Pastry\u003c/strong>\u003cbr>\nThis recipe was inspired by a recipe for \u003ca href=\"http://www.marthastewart.com/recipe/chocolate-almond-pastries\">Chocolate-Almond Pastries\u003c/a> in the December ‘09 issue of Martha Stewart Magazine. I gave it new life by using hazelnuts and Nutella. It’s a versatile recipe–you could easily use any combination of nuts, dried fruits, and chocolates. Next time I make it, I’m going to add a few dollops of Mascarpone cheese to finish it off.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 sheet frozen puff pastry (from a 17.3 package), thawed\u003cbr>\n1 large egg, beaten for an egg wash\u003cbr>\n7 oz. Nutella (roughly half of a 13 oz. jar)\u003cbr>\n1 Tbsp. sugar for sanding the crust\u003cbr>\nFleur de sel (or fine sea salt) for finishing\u003cbr>\n4 Tbsp. whole hazelnuts, toasted and chopped\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 450 degrees.\u003cbr>\n2. Arrange puff pastry on a parchment-lined baking sheet. Form a 10-inch square and fold each edge in to make a 1-inch crust. Poke middle of dough numerous times with a fork. Brush edges of dough with egg wash and sprinkle with sugar. Freeze for fifteen minutes.\u003cbr>\n3. Transfer baking sheet to oven and bake until pastry is puffed and golden brown, 15 to 20 minutes.\u003cbr>\n4. Remove from oven and spread Nutella evenly across the pastry. The Nutella will begin to melt, making it much easier to spread.\u003cbr>\n5. Sprinkle with sea salt and hazelnuts and cut into 4 squares or 6 triangles. Serve warm.\u003c/p>\n\n\u003c/div>\u003c/p>",
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