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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/icecream300.jpg\" alt=\"homemade ice cream\" title=\"homemade ice cream\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-13938\">Why make your own ice cream? For me, it was a matter of what to do with an elegant surfeit of both strawberries and cream left over from the previous weekend's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/16/strawberry-shortcake/\">adventures\u003c/a>. Waste not, want not, make ice cream. But the real reason was revealed almost as soon as the paddle was out of the bucket: It makes people happy! A carton of Ben & Jerry's may be insurance against a bad day, a cone at Bi-Rite good for fun in the sun, but homemade ice cream is a party. \u003c/p>\n\u003cp>And you don't even have to own an ice-cream maker. That's what Facebook is for: put out a call for help and a hour later you'll have friends all around the city dusting off their mostly-unused wedding presents for the promise of mocha-chip. \u003ci>Krups? Cuisinart? Whaddya want?\u003c/i> 24 hours and a helpful neighbor later, I had a tub of pink deliciousness on hand, rich, creamy and infused with ripe berry flavor. No eggs, no custard fussiness, just cream, sugar, and strawberries: pure summery bliss. \u003c/p>\n\u003cp>Wait, it took \u003ci>24 hours\u003c/i> to make that ice cream? Well, not exactly. But you do have to start the process the day before you want to eat your cone. Yes, this is a drag; after all, what is ice cream but an impulsive treat, and if all you want is five minutes' instant gratification (not a bad thing, by any means), then you might as well go down to \u003ca href=\"http://www.joesicecream.com/\">Joe's\u003c/a> or \u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell's\u003c/a>, hand over your money and be done with it.\u003c/p>\n\u003cp>But, like I said, there's something about homemade ice cream that draws a crowd, turning any afternoon gathering into a celebration. Plus, once everything's good to go (more on that below), the actual churning process takes less than 45 minutes and is quite fun to watch. It's liquid, it's slushy liquid, wow, it's ice cream, whipping around and around, getting fluffier by the minute!\u003c/p>\n\u003cp>Why the delay? Most ice cream recipes call for heating the cream, milk, and sugar to a gentle steam in order to dissolve the granules. So first it's hot, then after a hour of sitting around, it's room temp. Still not good enough, since what you want is a very short road from cream to slush to frozen velvet, achieved only by chilling the mixture in the fridge for at least four or five hours, until icy cold. Meanwhile, unless your rich uncle has bequeathed you his \u003ca href=\"http://www.youtube.com/watch?v=P2lSuwHlo3E&feature=player_embedded\">Pacojet\u003c/a>, you'll also probably need to freeze the container of your ice-cream maker for a good 24 hours before using. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, yes, plan ahead. As the sternly worded, multi-lingual instructions for the ice-cream maker will tell you, trying to rush will lead only to tears, frustration, and \u003ci>why-isn't-this-working-Dad?? \u003c/i>\u003c/p>\n\u003cp>(Then again, settling for an \u003ca href=\"http://www.itsiticecream.com\">It's It\u003c/a> isn't the worst thing that could happen. Ah, It's Its, how I love them! Just one of the many things to cherish about our fair city. The unexpected flavors, like cappuccino and mint; the little picture of the chocolate coating flowing like lava over the oatmeal cookies: all in all, a masterpiece of corner-store gustatory seduction, if you ask me.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0520265912/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/ofsugarandsnow.jpg\" alt=\"Of Sugar and Snow\" title=\"Of Sugar and Snow\" width=\"200\" height=\"270\" class=\"alignleft size-full wp-image-13943\">\u003c/a>And while your paddle is churning away, doing all the work for you, you can dip into \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0520265912/kqedorg-20\">Of Sugar and Snow: A History of Ice Cream Making\u003c/a>, by Jeri Quinzio. Quinzio, a food historian and the author a previous book on ice cream, leaves no \u003ca href=\"http://en.wikipedia.org/wiki/Eskimo_Pie\">Eskimo Pie\u003c/a> unexamined in her painstakingly detailed exploration of ice-cream making from its beginnings in mid-16th century Europe to its meteoric rise in popularity during the early years of the 20th century in America. As you might expect from a book capped with 23 pages of scholarly citations (and funded by the University of California Press Foundation, as part of its \u003ca href=\"http://www.ucpress.edu/series.php?ser=csfc\">California Studies in Food and Culture\u003c/a> series), the accretion of minutia (Want to know exactly who first held the patent on the ice-cream cone? Or the many apocryphal stories of its invention? Or how fancy versions were once piped with icing around the top, dusted with chopped pistachios, filled with a mixture of ginger ice and apple ice cream and finally served on a doily-lined silver tray?) can be a little mind-numbing. \u003c/p>\n\u003cp>Quinzio, although clearly a dogged researcher, is no \u003ca href=\"http://www.markkurlansky.com/books/new.aspx\">Mark Kurlansky\u003c/a>, a writer who can make even the most ordinary of topics (cod, salt) into rollicking good reads. You really have to want to know what Quinzio has to share, but for those with a serious appetite for culinary history, the nuggets can be worth it. Who knew, for example that ice cream was aligned with the anti-alcohol Temperance Movement, posited as the family man's happy-making substitute for beer? \u003c/p>\n\u003cp>Surely even Quinzio would forgive you for putting down her 200-page magnum opus in exchange for a spoon, a banana, and a maraschino cherry. Think all your pals are too busy these days to get together without 3 weeks' notice? Just put out the magic call--\u003ci>There's homemade ice cream in my freezer! Who wants a cone?\u003c/i>--and the doorbell will ring, I promise you. Very quickly, I discovered that I couldn't stop at strawberry. With recipes from Ina Gartner's book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0609606441/kqedorg-20\"> Barefoot Contessa Parties!\u003c/a> on hand, I soon had a freezer full of homemade vanilla, caramel, and bourbon-caramel to go with the strawberry. Which led, even faster, to a whole bunch of impromptu parties, buoyed by tea, champagne, bowls of cherries and plates of fancy little cookies. Easy, sweet, and perfect for summer. \u003c/p>\n\u003cp>\u003cstrong> Strawberry Ice Cream\u003c/strong>\u003cbr>\nProportions are pretty flexible here; if you want a less rich (but slightly icier) ice cream, you could use half milk and half cream. The sweetness will get less pronounced once the mixture is frozen, so keep that in mind as you sugar your berries. \u003c/p>\n\u003cp>Makes 1 quart\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n4 cups heavy cream\u003cbr>\n1/2 to 3/4 cup sugar, depending on sweetness of berries\u003cbr>\npinch of salt\u003cbr>\n2 pint baskets ripe, fragrant strawberries, hulled and roughly chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Over low heat in a heavy-bottomed saucepan, warm cream, 1/4 cup sugar, and salt until sugar is dissolved and cream is hot but not boiling. (Boiling will make the cream separate, not what you want.) Remove from heat and let cool.\u003c/p>\n\u003cp>2. Meanwhile, mix strawberries with 1/4 to 1/2 cup sugar. Crush some of the berries with the back of a spoon. Let berries sit, covered, at room temperature, stirring occasionally, until sugar is dissolved and berries have released their juice. Taste strawberry mixture for sweetness, adding more sugar as necessary. \u003c/p>\n\u003cp>3. Refrigerate cream and strawberry mixtures separately for several hours or overnight, until very cold. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>4. Mix strawberries and cream together. Assemble ice cream maker and pour in strawberry mixture, freezing according to manufacturer's directions. When it's thick and fluffy and looks like ice cream, scoop it into a freezer-safe container and let harden in the freezer for a few hours. Or hand out spoons to your favorite people and eat it all up right there. \u003c/p>\n\n",
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"excerpt": "Why make your own ice cream? One reason: it makes people happy! And while the paddle is churning away, you can dip into \u003cb>Of Sugar and Snow: A History of Ice Cream Making\u003c/b>, by Jeri Quinzio. Quinzio, a food historian and the author a previous book on ice cream, leaves no Eskimo Pie unexamined in her painstakingly detailed exploration of ice-cream making from its beginnings in mid 16th century Europe to its meteoric rise in popularity during the early years of the 20th century in America. ",
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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/icecream300.jpg\" alt=\"homemade ice cream\" title=\"homemade ice cream\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-13938\">Why make your own ice cream? For me, it was a matter of what to do with an elegant surfeit of both strawberries and cream left over from the previous weekend's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/16/strawberry-shortcake/\">adventures\u003c/a>. Waste not, want not, make ice cream. But the real reason was revealed almost as soon as the paddle was out of the bucket: It makes people happy! A carton of Ben & Jerry's may be insurance against a bad day, a cone at Bi-Rite good for fun in the sun, but homemade ice cream is a party. \u003c/p>\n\u003cp>And you don't even have to own an ice-cream maker. That's what Facebook is for: put out a call for help and a hour later you'll have friends all around the city dusting off their mostly-unused wedding presents for the promise of mocha-chip. \u003ci>Krups? Cuisinart? Whaddya want?\u003c/i> 24 hours and a helpful neighbor later, I had a tub of pink deliciousness on hand, rich, creamy and infused with ripe berry flavor. No eggs, no custard fussiness, just cream, sugar, and strawberries: pure summery bliss. \u003c/p>\n\u003cp>Wait, it took \u003ci>24 hours\u003c/i> to make that ice cream? Well, not exactly. But you do have to start the process the day before you want to eat your cone. Yes, this is a drag; after all, what is ice cream but an impulsive treat, and if all you want is five minutes' instant gratification (not a bad thing, by any means), then you might as well go down to \u003ca href=\"http://www.joesicecream.com/\">Joe's\u003c/a> or \u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell's\u003c/a>, hand over your money and be done with it.\u003c/p>\n\u003cp>But, like I said, there's something about homemade ice cream that draws a crowd, turning any afternoon gathering into a celebration. Plus, once everything's good to go (more on that below), the actual churning process takes less than 45 minutes and is quite fun to watch. It's liquid, it's slushy liquid, wow, it's ice cream, whipping around and around, getting fluffier by the minute!\u003c/p>\n\u003cp>Why the delay? Most ice cream recipes call for heating the cream, milk, and sugar to a gentle steam in order to dissolve the granules. So first it's hot, then after a hour of sitting around, it's room temp. Still not good enough, since what you want is a very short road from cream to slush to frozen velvet, achieved only by chilling the mixture in the fridge for at least four or five hours, until icy cold. Meanwhile, unless your rich uncle has bequeathed you his \u003ca href=\"http://www.youtube.com/watch?v=P2lSuwHlo3E&feature=player_embedded\">Pacojet\u003c/a>, you'll also probably need to freeze the container of your ice-cream maker for a good 24 hours before using. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, yes, plan ahead. As the sternly worded, multi-lingual instructions for the ice-cream maker will tell you, trying to rush will lead only to tears, frustration, and \u003ci>why-isn't-this-working-Dad?? \u003c/i>\u003c/p>\n\u003cp>(Then again, settling for an \u003ca href=\"http://www.itsiticecream.com\">It's It\u003c/a> isn't the worst thing that could happen. Ah, It's Its, how I love them! Just one of the many things to cherish about our fair city. The unexpected flavors, like cappuccino and mint; the little picture of the chocolate coating flowing like lava over the oatmeal cookies: all in all, a masterpiece of corner-store gustatory seduction, if you ask me.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0520265912/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/ofsugarandsnow.jpg\" alt=\"Of Sugar and Snow\" title=\"Of Sugar and Snow\" width=\"200\" height=\"270\" class=\"alignleft size-full wp-image-13943\">\u003c/a>And while your paddle is churning away, doing all the work for you, you can dip into \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0520265912/kqedorg-20\">Of Sugar and Snow: A History of Ice Cream Making\u003c/a>, by Jeri Quinzio. Quinzio, a food historian and the author a previous book on ice cream, leaves no \u003ca href=\"http://en.wikipedia.org/wiki/Eskimo_Pie\">Eskimo Pie\u003c/a> unexamined in her painstakingly detailed exploration of ice-cream making from its beginnings in mid-16th century Europe to its meteoric rise in popularity during the early years of the 20th century in America. As you might expect from a book capped with 23 pages of scholarly citations (and funded by the University of California Press Foundation, as part of its \u003ca href=\"http://www.ucpress.edu/series.php?ser=csfc\">California Studies in Food and Culture\u003c/a> series), the accretion of minutia (Want to know exactly who first held the patent on the ice-cream cone? Or the many apocryphal stories of its invention? Or how fancy versions were once piped with icing around the top, dusted with chopped pistachios, filled with a mixture of ginger ice and apple ice cream and finally served on a doily-lined silver tray?) can be a little mind-numbing. \u003c/p>\n\u003cp>Quinzio, although clearly a dogged researcher, is no \u003ca href=\"http://www.markkurlansky.com/books/new.aspx\">Mark Kurlansky\u003c/a>, a writer who can make even the most ordinary of topics (cod, salt) into rollicking good reads. You really have to want to know what Quinzio has to share, but for those with a serious appetite for culinary history, the nuggets can be worth it. Who knew, for example that ice cream was aligned with the anti-alcohol Temperance Movement, posited as the family man's happy-making substitute for beer? \u003c/p>\n\u003cp>Surely even Quinzio would forgive you for putting down her 200-page magnum opus in exchange for a spoon, a banana, and a maraschino cherry. Think all your pals are too busy these days to get together without 3 weeks' notice? Just put out the magic call--\u003ci>There's homemade ice cream in my freezer! Who wants a cone?\u003c/i>--and the doorbell will ring, I promise you. Very quickly, I discovered that I couldn't stop at strawberry. With recipes from Ina Gartner's book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0609606441/kqedorg-20\"> Barefoot Contessa Parties!\u003c/a> on hand, I soon had a freezer full of homemade vanilla, caramel, and bourbon-caramel to go with the strawberry. Which led, even faster, to a whole bunch of impromptu parties, buoyed by tea, champagne, bowls of cherries and plates of fancy little cookies. Easy, sweet, and perfect for summer. \u003c/p>\n\u003cp>\u003cstrong> Strawberry Ice Cream\u003c/strong>\u003cbr>\nProportions are pretty flexible here; if you want a less rich (but slightly icier) ice cream, you could use half milk and half cream. The sweetness will get less pronounced once the mixture is frozen, so keep that in mind as you sugar your berries. \u003c/p>\n\u003cp>Makes 1 quart\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n4 cups heavy cream\u003cbr>\n1/2 to 3/4 cup sugar, depending on sweetness of berries\u003cbr>\npinch of salt\u003cbr>\n2 pint baskets ripe, fragrant strawberries, hulled and roughly chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Over low heat in a heavy-bottomed saucepan, warm cream, 1/4 cup sugar, and salt until sugar is dissolved and cream is hot but not boiling. (Boiling will make the cream separate, not what you want.) Remove from heat and let cool.\u003c/p>\n\u003cp>2. Meanwhile, mix strawberries with 1/4 to 1/2 cup sugar. Crush some of the berries with the back of a spoon. Let berries sit, covered, at room temperature, stirring occasionally, until sugar is dissolved and berries have released their juice. Taste strawberry mixture for sweetness, adding more sugar as necessary. \u003c/p>\n\u003cp>3. Refrigerate cream and strawberry mixtures separately for several hours or overnight, until very cold. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>4. Mix strawberries and cream together. Assemble ice cream maker and pour in strawberry mixture, freezing according to manufacturer's directions. When it's thick and fluffy and looks like ice cream, scoop it into a freezer-safe container and let harden in the freezer for a few hours. Or hand out spoons to your favorite people and eat it all up right there. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Life Is Just A Bowl of Cherries",
"title": "Life Is Just A Bowl of Cherries",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-13858\" title=\"Bowl of Iced Cherries\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Bowl-of-Iced-Cherries-sm.jpg\" alt=\"Bowl of Iced Cherries\" width=\"262\" height=\"350\">Yes, it's another post about cherries. But, honestly, what did you expect? Cherries are \u003cem>everywhere\u003c/em> at the moment.\u003c/p>\n\u003cp>About this time every year, a little Depression Era song makes its return to the food blogoshpere: \u003ca href=\"http://www.youtube.com/watch?v=0x4U1NiJ7PI\">\"Life is Like A Bowl of Cherries.\"\u003c/a> One can bet that this song title will be borrowed for somebody's cheerful blog post about the fruit almost as assuredly as on can count on \u003ca href=\"http://www.youtube.com/watch?v=-4-52FsYV98\">those swallows invading the poor, decrepit Mission San Juan Capistrano\u003c/a>.\u003c/p>\n\u003cp>And, much like those damned birds, this song (words by Lew Brown and Buddy De Sylva, music by Ray Henderson*) is as chirpy as they come.\u003c/p>\n\u003cp>Not that that's necessarily such a bad thing. I mean, who couldn't use the occasional reminder to shrug one's shoulders and enjoy life?\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Just have a look-see at the lyrics to see what I mean:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>Life is just a bowl of cherries\u003c/p>\n\u003cp>Don't take it serious\u003c/p>\n\u003cp>Life's too mysterious\u003c/p>\n\u003cp>You work, you save, you worry so,\u003c/p>\n\u003cp>But you can't take your dough\u003c/p>\n\u003cp>When you go, go, go.\u003c/p>\n\u003cp>So keep repeating, \"It's the berries.\"\u003c/p>\n\u003cp>The strongest oak must fall.\u003c/p>\n\u003cp>The sweet things in life to you were just loaned,\u003c/p>\n\u003cp>So how can you lose what you never owned?\u003c/p>\n\u003cp>Life is just a bowl of cherries,\u003c/p>\n\u003cp>So live and laugh at it all.\u003c/p>\u003c/blockquote>\n\u003cp>Why is it that Depression Era songs cling to me (please excuse the stone fruit metaphor) like fuzz on a peach? It's probably my chronic broke-ness. And the fact that I have a penchant for music that was born about the same time as my parents. Whatever the reason, this song is stuck in my head.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I am taking this as some sort of sign. Therefore, I am also taking its message to heart.\u003c/p>\n\u003cp>No longer will I over-complicate my feelings toward cherries. I will do my best not to think of them as symbols of transitory beauty, who in desperate need to retain their youth, \u003ca href=\"http://www.imbibemagazine.com/Lu-s-Brandied-Cherries\">turn to alcohol for support\u003c/a>. Instead, I will eat them and enjoy them as they come. And when I dip into a brandied one or two come winter time, I will no longer view them as \u003ca href=\"http://www.youtube.com/watch?v=WfyhaXlKNts\">Helen Lawsons-in-a-jar\u003c/a>.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-13860\" title=\"Cherry Pits sm\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Cherry-Pits-sm-224x300.jpg\" alt=\"Cherry Pits sm\" width=\"224\" height=\"300\">\u003c/p>\n\u003cp>Nor will I focus on the seedier side of the cherry pit-- that hard, bitter thing that can crack a tooth or choke a baby. I will not think of them as cyanide-laced stones that, if eaten in large quantities, offer up confusion, anxiety, vomiting, and death. Nope. I will dream of cherry pit ice cream instead.\u003c/p>\n\u003cp>From now on-- or, at least until cherry season is over-- I am going to focus on the now, the keep-it-simple, life-does-not-suck message of this glorious little song.\u003c/p>\n\u003cp>And I will live and laugh at it all.\u003c/p>\n\u003cp>\u003cstrong>Fresh Cherries with Ice and Mint\u003c/strong>\u003c/p>\n\u003cp>Why ice and mint? Why not ice and mint? This is how we serve them where I work. The ice gives the natural tartness a fighting chance against the sweet, much in the way that serving a big red California Cabernet Sauvignon at cellar temperature allows the inherent acidity of the grapes to balance out hugeness of the fruit (and masks the high alcohol). The mint is crushed and torn and shredded over the ice and cherries so that, as the ice melts, the mint's essential oils gently wash over the fruit, giving the cherries a subtle little extra somthing-something.\u003c/p>\n\u003cp>It is simple genius, if you ask me.\u003c/p>\n\u003cp>If you haven't tried it, you should. If you don't want to try it, what on earth is \u003cem>wrong\u003c/em> with you?\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>A bowl's-worth of cherries. Bing, Brook, Ranier, etc. Whatever you prefer. Whatever is currently available.\u003c/p>\n\u003cp>A handful of crushed, fresh ice. Please do not use ice that has been sitting in your freezer for months. If you do, you'll be washing all sorts of interesting flavors over your cherries.\u003c/p>\n\u003cp>A few leaves of spearmint, cleaned.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Wash cherries, place in large bowl.\u003c/p>\n\u003cp>2. Add ice to cherries. Toss gently.\u003c/p>\n\u003cp>3. Tear mint leaves and sprinkle over cherries and ice.\u003c/p>\n\u003cp>4. Serve immediately and eat without a worry or care. Unless, of course, you crack a tooth or ingest an extreme amount of cherry pits. In that case, I advice you to contact your local dentist or poison control center, respectively.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>*On an interesting note, these fellows (either in collaboration with each other with other artists) gave us a selection of more food-related songs like \"You're the Cream in My Coffee,\" \"Animal Crackers in My Soup,\" and \"Don't Sit Under The Apple Tree.\u003c/p>\n\n",
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"excerpt": "No longer will I over-complicate my feelings toward cherries. I will do my best not to think of them as symbols of transitory beauty, who in desperate need to retain their youth, turn to alcohol for support. Instead, I will eat them and enjoy them as they come. And when I dip into a brandied one or two come winter time, I will no longer view them as Helen Lawsons-in-a-jar.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-13858\" title=\"Bowl of Iced Cherries\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Bowl-of-Iced-Cherries-sm.jpg\" alt=\"Bowl of Iced Cherries\" width=\"262\" height=\"350\">Yes, it's another post about cherries. But, honestly, what did you expect? Cherries are \u003cem>everywhere\u003c/em> at the moment.\u003c/p>\n\u003cp>About this time every year, a little Depression Era song makes its return to the food blogoshpere: \u003ca href=\"http://www.youtube.com/watch?v=0x4U1NiJ7PI\">\"Life is Like A Bowl of Cherries.\"\u003c/a> One can bet that this song title will be borrowed for somebody's cheerful blog post about the fruit almost as assuredly as on can count on \u003ca href=\"http://www.youtube.com/watch?v=-4-52FsYV98\">those swallows invading the poor, decrepit Mission San Juan Capistrano\u003c/a>.\u003c/p>\n\u003cp>And, much like those damned birds, this song (words by Lew Brown and Buddy De Sylva, music by Ray Henderson*) is as chirpy as they come.\u003c/p>\n\u003cp>Not that that's necessarily such a bad thing. I mean, who couldn't use the occasional reminder to shrug one's shoulders and enjoy life?\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Just have a look-see at the lyrics to see what I mean:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>Life is just a bowl of cherries\u003c/p>\n\u003cp>Don't take it serious\u003c/p>\n\u003cp>Life's too mysterious\u003c/p>\n\u003cp>You work, you save, you worry so,\u003c/p>\n\u003cp>But you can't take your dough\u003c/p>\n\u003cp>When you go, go, go.\u003c/p>\n\u003cp>So keep repeating, \"It's the berries.\"\u003c/p>\n\u003cp>The strongest oak must fall.\u003c/p>\n\u003cp>The sweet things in life to you were just loaned,\u003c/p>\n\u003cp>So how can you lose what you never owned?\u003c/p>\n\u003cp>Life is just a bowl of cherries,\u003c/p>\n\u003cp>So live and laugh at it all.\u003c/p>\u003c/blockquote>\n\u003cp>Why is it that Depression Era songs cling to me (please excuse the stone fruit metaphor) like fuzz on a peach? It's probably my chronic broke-ness. And the fact that I have a penchant for music that was born about the same time as my parents. Whatever the reason, this song is stuck in my head.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I am taking this as some sort of sign. Therefore, I am also taking its message to heart.\u003c/p>\n\u003cp>No longer will I over-complicate my feelings toward cherries. I will do my best not to think of them as symbols of transitory beauty, who in desperate need to retain their youth, \u003ca href=\"http://www.imbibemagazine.com/Lu-s-Brandied-Cherries\">turn to alcohol for support\u003c/a>. Instead, I will eat them and enjoy them as they come. And when I dip into a brandied one or two come winter time, I will no longer view them as \u003ca href=\"http://www.youtube.com/watch?v=WfyhaXlKNts\">Helen Lawsons-in-a-jar\u003c/a>.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-13860\" title=\"Cherry Pits sm\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Cherry-Pits-sm-224x300.jpg\" alt=\"Cherry Pits sm\" width=\"224\" height=\"300\">\u003c/p>\n\u003cp>Nor will I focus on the seedier side of the cherry pit-- that hard, bitter thing that can crack a tooth or choke a baby. I will not think of them as cyanide-laced stones that, if eaten in large quantities, offer up confusion, anxiety, vomiting, and death. Nope. I will dream of cherry pit ice cream instead.\u003c/p>\n\u003cp>From now on-- or, at least until cherry season is over-- I am going to focus on the now, the keep-it-simple, life-does-not-suck message of this glorious little song.\u003c/p>\n\u003cp>And I will live and laugh at it all.\u003c/p>\n\u003cp>\u003cstrong>Fresh Cherries with Ice and Mint\u003c/strong>\u003c/p>\n\u003cp>Why ice and mint? Why not ice and mint? This is how we serve them where I work. The ice gives the natural tartness a fighting chance against the sweet, much in the way that serving a big red California Cabernet Sauvignon at cellar temperature allows the inherent acidity of the grapes to balance out hugeness of the fruit (and masks the high alcohol). The mint is crushed and torn and shredded over the ice and cherries so that, as the ice melts, the mint's essential oils gently wash over the fruit, giving the cherries a subtle little extra somthing-something.\u003c/p>\n\u003cp>It is simple genius, if you ask me.\u003c/p>\n\u003cp>If you haven't tried it, you should. If you don't want to try it, what on earth is \u003cem>wrong\u003c/em> with you?\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>A bowl's-worth of cherries. Bing, Brook, Ranier, etc. Whatever you prefer. Whatever is currently available.\u003c/p>\n\u003cp>A handful of crushed, fresh ice. Please do not use ice that has been sitting in your freezer for months. If you do, you'll be washing all sorts of interesting flavors over your cherries.\u003c/p>\n\u003cp>A few leaves of spearmint, cleaned.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Wash cherries, place in large bowl.\u003c/p>\n\u003cp>2. Add ice to cherries. Toss gently.\u003c/p>\n\u003cp>3. Tear mint leaves and sprinkle over cherries and ice.\u003c/p>\n\u003cp>4. Serve immediately and eat without a worry or care. Unless, of course, you crack a tooth or ingest an extreme amount of cherry pits. In that case, I advice you to contact your local dentist or poison control center, respectively.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>*On an interesting note, these fellows (either in collaboration with each other with other artists) gave us a selection of more food-related songs like \"You're the Cream in My Coffee,\" \"Animal Crackers in My Soup,\" and \"Don't Sit Under The Apple Tree.\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/24/2010/05/cherries.jpg\" alt=\"cherries\" title=\"cherries\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-13847\">\u003c/p>\n\u003cp>The first cherry of the season is always the best. Although I know what a cherry tastes like, I'm still always a little pleasantly surprised when I first bite into one after months of going without. But I don't eat just any cherry. I want a cherry that is firm to the touch, the skin taut with its underlying juices, and deep deep red. Keep those mushy cherries away from me. I want no part of them. \u003c/p>\n\u003cp>In college, I once got through an especially yawn-inspiring section of \u003ca href=\"http://books.google.com/books?id=Or5CKl1ObX4C&dq=Herodotus%E2%80%99+The+Histories&printsec=frontcover&source=bn&hl=en&ei=3lb9S5ePLISONtfd-NkB&sa=X&oi=book_result&ct=result&resnum=4&ved=0CDMQ6AEwAw#v=onepage&q&f=false\">Herodatus’ The Histories\u003c/a> by treating myself to one sweet cherry for each page I read. I remember sitting on the worn plaid couch in my apartment with a big bowl of Bing’s next to me. I read as quickly as I could, anxiously looking forward to devouring my reward after consuming a page of boring Greek history. I remember nothing of the reading assignment, but will forever savor the memory of those enticingly ripe cherries.\u003c/p>\n\u003cp>Yet as much as I love simply eating a large bowl of cherries (sans Herodatus, please), I also love to cook with this versatile fruit, especially when I can get them fresh. Usually I make a pie or tart, but this year -- with drizzly and cold weather more like November than May -- I was in the mood for a hot cup of tea and some cake. \u003c/p>\n\u003cp>Following is my recipe for Cherry Almond Tea Cake. Made with a healthy portion of almond paste, butter and a smattering of buttermilk it has a rich nutty flavor that underscores the tart sweetness of those gorgeous sun-kissed cherries now available in markets everywhere. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/cherry-almond-cake.jpg\" alt=\"cherry almond cake\" title=\"cherry almond cake\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-13848\">\u003c/p>\n\u003cp>\u003cstrong>Cherry Almond Tea Cake\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> One cake\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003cbr>\n1 1/2 cups fl\u003c/strong>our\u003cbr>\n2 tsp baking powder\u003cbr>\n1/2 tsp salt\u003cbr>\n1/2 pound almond paste (at room temperature)\u003cbr>\n1 1/2 cups sugar\u003cbr>\n1 1/2 sticks butter (at room temperature)\u003cbr>\n1 tsp vanilla\u003cbr>\n4 eggs (at room temperature)\u003cbr>\n1/2 cup buttermilk\u003cbr>\n1 1/2 cup pitted cherries cut in half\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 (or 325 if using a convection oven). You should also butter a 10-inch tart pan or baking dish for later use now.\u003c/p>\n\u003cp>2. Mix together the flour, baking powder, and salt.\u003c/p>\n\u003cp>3. Crumble almond paste into small pieces and place in a separate mixing bowl (use your stand mixer bowl, if you have one) along with the sugar and combine. Then cream the butter into the almond paste and sugar mixture for 2-3 minutes with your mixer on medium high.\u003c/p>\n\u003cp>4. Add your eggs, one at a time, to your almond paste/butter mixture and cream until smooth.\u003c/p>\n\u003cp>5. Add in your vanilla and buttermilk until everything is fully incorporated.\u003c/p>\n\u003cp>6. Gently fold in your flour mixture in batches, being sure not to over mix. When adding the last batch of flour, also add in the cherries and fold everything together.\u003c/p>\n\u003cp>7. Pour the batter into your prepared baking dish, using a spatula to gently flatten the top and then bake for 1 hour in a regular oven or 40-45 minutes in a convection oven. \u003c/p>\n\u003cp>8. When you can cleanly pull a toothpick from the cake, remove it from the oven and let cool. Top servings with powdered sugar.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Almond paste is made of ground almonds and sugar. It's available in most high-end grocery stores and bake shops. It should not be confused with marzipan, however, which usually contains more sugar and so could throw off the recipe a bit.\u003c/p>\n\n",
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"excerpt": "The first cherry of the season is always the best. Although I know what a cherry tastes like, I'm still always a little pleasantly surprised when I first bite into one after months of going without. But I don't eat just any cherry. I want a cherry that is firm to the touch, the skin taut with its underlying juices, and deep deep red. Keep those mushy cherries away from me. I want no part of them. ",
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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/cherries.jpg\" alt=\"cherries\" title=\"cherries\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-13847\">\u003c/p>\n\u003cp>The first cherry of the season is always the best. Although I know what a cherry tastes like, I'm still always a little pleasantly surprised when I first bite into one after months of going without. But I don't eat just any cherry. I want a cherry that is firm to the touch, the skin taut with its underlying juices, and deep deep red. Keep those mushy cherries away from me. I want no part of them. \u003c/p>\n\u003cp>In college, I once got through an especially yawn-inspiring section of \u003ca href=\"http://books.google.com/books?id=Or5CKl1ObX4C&dq=Herodotus%E2%80%99+The+Histories&printsec=frontcover&source=bn&hl=en&ei=3lb9S5ePLISONtfd-NkB&sa=X&oi=book_result&ct=result&resnum=4&ved=0CDMQ6AEwAw#v=onepage&q&f=false\">Herodatus’ The Histories\u003c/a> by treating myself to one sweet cherry for each page I read. I remember sitting on the worn plaid couch in my apartment with a big bowl of Bing’s next to me. I read as quickly as I could, anxiously looking forward to devouring my reward after consuming a page of boring Greek history. I remember nothing of the reading assignment, but will forever savor the memory of those enticingly ripe cherries.\u003c/p>\n\u003cp>Yet as much as I love simply eating a large bowl of cherries (sans Herodatus, please), I also love to cook with this versatile fruit, especially when I can get them fresh. Usually I make a pie or tart, but this year -- with drizzly and cold weather more like November than May -- I was in the mood for a hot cup of tea and some cake. \u003c/p>\n\u003cp>Following is my recipe for Cherry Almond Tea Cake. Made with a healthy portion of almond paste, butter and a smattering of buttermilk it has a rich nutty flavor that underscores the tart sweetness of those gorgeous sun-kissed cherries now available in markets everywhere. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/cherry-almond-cake.jpg\" alt=\"cherry almond cake\" title=\"cherry almond cake\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-13848\">\u003c/p>\n\u003cp>\u003cstrong>Cherry Almond Tea Cake\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> One cake\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003cbr>\n1 1/2 cups fl\u003c/strong>our\u003cbr>\n2 tsp baking powder\u003cbr>\n1/2 tsp salt\u003cbr>\n1/2 pound almond paste (at room temperature)\u003cbr>\n1 1/2 cups sugar\u003cbr>\n1 1/2 sticks butter (at room temperature)\u003cbr>\n1 tsp vanilla\u003cbr>\n4 eggs (at room temperature)\u003cbr>\n1/2 cup buttermilk\u003cbr>\n1 1/2 cup pitted cherries cut in half\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 (or 325 if using a convection oven). You should also butter a 10-inch tart pan or baking dish for later use now.\u003c/p>\n\u003cp>2. Mix together the flour, baking powder, and salt.\u003c/p>\n\u003cp>3. Crumble almond paste into small pieces and place in a separate mixing bowl (use your stand mixer bowl, if you have one) along with the sugar and combine. Then cream the butter into the almond paste and sugar mixture for 2-3 minutes with your mixer on medium high.\u003c/p>\n\u003cp>4. Add your eggs, one at a time, to your almond paste/butter mixture and cream until smooth.\u003c/p>\n\u003cp>5. Add in your vanilla and buttermilk until everything is fully incorporated.\u003c/p>\n\u003cp>6. Gently fold in your flour mixture in batches, being sure not to over mix. When adding the last batch of flour, also add in the cherries and fold everything together.\u003c/p>\n\u003cp>7. Pour the batter into your prepared baking dish, using a spatula to gently flatten the top and then bake for 1 hour in a regular oven or 40-45 minutes in a convection oven. \u003c/p>\n\u003cp>8. When you can cleanly pull a toothpick from the cake, remove it from the oven and let cool. Top servings with powdered sugar.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Almond paste is made of ground almonds and sugar. It's available in most high-end grocery stores and bake shops. It should not be confused with marzipan, however, which usually contains more sugar and so could throw off the recipe a bit.\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/24/2010/05/diy-stephanie500.jpg\" alt=\"Stephanie Rosenbaum and her wares at DIY fair\" title=\"Steph Squared Cafe-Stephanie Rosenbaum and her wares at InDIYpendent Culture Faire\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13370\">\u003cbr>\n\u003cem>Steph Squared Cafe: Stephanie Rosenbaum and her wares at the InDIYpendent Culture Faire. Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>Total strangers--pleasant people all, I'm sure, but still, to me completely unknown--are waking up this morning and starting their day with jam from my kitchen. Lemon Lady Marmalade on their scones, perhaps, or Citrus Commotion on their whole-wheat toast, perhaps a little Strawberry Beautiful stirred into their goat-milk yogurt. \u003c/p>\n\u003cp>Before, you had to know me pretty well to score a jar of jam. I made my jams and jellies in very small batches, often from backyard or foraged fruit (blackberries from China Beach were a particular favorite), and bestowed them on holidays and birthdays to family and a few select pals. I wasn't above snooping through the recipients' cabinets a few months later; if the jam was still there, dusty and unopened, they were off the list. There were too many other people (mostly my blood relations, but still) who inhaled the stuff and promptly returned the empty jars, nudging for a refill. \u003c/p>\n\u003cp>But what Moliere said about writing is just as true for jamming: First you do it for love, then for a few close friends, and then for money. After the second Underground Farmers' Market, I had to send a rather abashed note to my circuit of jam fans. \"Remember that jam I gave you for Christmas? I hope you liked it, because there isn't any more. I sold all the rest to strangers. For money.\"\u003c/p>\n\u003cp>This week's foray into jam-commerce was a fun and funky one, the first-ever \u003ca href=\"http://nvarts.org/wandering_rose.shtml\">InDIYpendent Culture Faire\u003c/a> up in Napa. Organized as a benefit for local arts organization Wandering Rose, the Faire is a two-day event continuing today from noon to sundown. On a small-town scale, it's part Burning Man, part Maker's Faire, part all-ages, hands-on, anything-goes art class.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Just look for the spray-painted signs and the skate park set up on one side of the parking lot, next to a taco truck (a real one, not a hipster-ironic one) doing a brisk business in tortas and carne asada burritos. \u003c/p>\n\u003cp>Along the walls of the old furniture warehouse there were murals being painted, a bike-repair workshop in progress, a local community garden demonstrating easy backyard composting with buckets of leaves and lawn clippings, a guy drawing an elaborately detailed eight-foot-tall Egyptian mummy in colored chalk, and loads of spray-paint, chalk, and markers to share. A girl in a top hat, looking like Emily the Strange, dreamily marked a pentagram in blue chalk by the entrance. Another pair of girls chalk-traced the outlines of their sneakers, writing \"Have Fun!\" with an arrow pointing inside, and \"No Fun\" with an arrow pointing away.\u003c/p>\n\u003cp>Inside, a dozen tables were loaded with art supplies from feathers and tissue paper to paints, markers, crayons, and ink stamps. A woman sat on the floor in one corner, gluing scraps of cardboard and colored paper onto a panel labeled \"Garbage Art\". Jewelry makers displayed their necklaces draped over old baby dolls and mannequin torsos. There were zines--zines!--and poetry chapbooks, and kids lying on the floor with their arms sleeved in sock puppets. Upstairs, in a warren of small rooms, was a more formal gallery show of paintings photographs, and video art. Of course, there were bands, and teens Dumpster-diving every aesthetic: 80s punk, 90's grunge, guys with Jesus-in-Godspell hair and superhero tights. \u003c/p>\n\u003cp>And among all this art was the Steph Squared Cafe, offering homemade jams, cool gypsy art furniture painted by Stephane von Stephane, and copies of my honey and astrology cookbooks. And yes, the jam did sell, and I hope everyone that bought some is a little happier this morning because of it. \u003c/p>\n\u003cp> But the real sleeper hit of the fair was our last-minute brainwave: bowls of whipped cream and organic strawberries, dished up for $3 a pop. \u003c/p>\n\u003cp>Who wouldn't like strawberries and cream? For such a punk event, there were a whole lot of regular moms and kids, and we were the only dessert in town, and an organic one one at that. The inspiration was a simple one: a kitchen full of too many berries, no room in the fridge and not enough time to turn them all into jam. Enter a half-gallon of cream, a handy whipped-cream dispenser, and sticky-sweet happiness for a whole lot of kids and their parents. \u003c/p>\n\u003cp>While it's hard to improve on the simple perfection of strawberries and cream (the folks at Wimbleton do know their stuff), adding a biscuit and turning the affair into strawberry shortcake is the way to do it. Now, first off: to me, a true strawberry shortcake is based on a biscuit, gentle and flaky and just barely sweetened. You may think that strawberry shortcake is rightly made with those puffy yellow spongecakes sold six to a package in the supermarket, but you'd be wrong. The biscuit's buttery sturdiness of the biscuit against the intense sweet-tartness of the berries, all under a sliding avalanche of real cream just barely whipped: that is what beckons in summer with a true flourish. \u003c/p>\n\u003cp>For Memorial Day, coming a couple of weeks, or the 4th of July, you can add a sprinkle of blueberries for the patriotic red-white-and-blue effect. Biscuit cutters shaped like stars or hearts can give the whole presentation a little whimsy with no more effort than cutting simple circles or triangles. As for the exact layering of the berries and cream, it's up to you. Berries first (to soak the fluffy split biscuit innards with juice), a dollop of cream, then the biscuit top precariously balanced and topped with more cream and berries would be my \u003ci>modus operandi\u003c/i>, but really, there's no way of not to get it right. \u003c/p>\n\u003cp>Do go to the farmers' market for your berries, and taste around to find your favorite variety and grower. Right now, I'm in love with the organic Albion berries from \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_92.php\">Yerena Farms\u003c/a>, a family operation that sells at the Ferry Plaza, Civic Center, and Alemany markets in San Francisco. But I wouldn't kick the flavorful organic Chandler and Seascape berries from \u003ca href=\"http://www.tomaterofarm.com/\">Tomatero Farms\u003c/a> out of bed either. You can find them at Oakland's Grand Lake, Marin's Civic Center, and San Francisco's Alemany Markets, among others. \u003c/p>\n\u003cp>Look for berries that are red from stalk to tip (white shoulders and white tips are sure signs of underripeness). And take a deep whiff before you buy: strawberries that smell good, taste good. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/strawberry-shortcake.jpg\" alt=\"strawberry shortcake\" title=\"strawberry shortcake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13382\">\u003c/p>\n\u003cp>\u003cstrong>Strawberry Shortcake\u003c/strong>\u003cbr>\nAssemble just before serving, so the biscuits don't get soggy. You can also pass the biscuits, cream, and berries separately and let each person divine their own perfect proportions of biscuit to cream to berries. If desired, you can play around with flavoring for the biscuits. Orange rind? Cardamom? Whatever you like. \u003c/p>\n\u003cp>Serves 6 to 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\nFor the biscuits:\u003cbr>\n1 1/2 cups all-purpose flour\u003cbr>\n1/4 cup cornmeal\u003cbr>\n2 1/2 tsp baking powder\u003cbr>\n1/4 cup sugar\u003cbr>\n1/4 tsp salt\u003cbr>\n6 tablespoons butter, very cold, cut into cubes\u003cbr>\n1 egg, lightly beaten\u003cbr>\n1/3 cup heavy cream or half-and-half, plus a little extra for brushing tops of biscuits\u003c/p>\n\u003cp>4 cups strawberries, hulled and sliced (2 to 3 pint baskets)\u003cbr>\n2 tablespoons sugar\u003c/p>\n\u003cp>For the cream:\u003cbr>\n1 cup heavy cream\u003cbr>\n1/2 to 2 tablespoons powdered sugar, to taste, optional\u003cbr>\n1 tsp vanilla extract, optional\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Preheat oven to 425F. In a large bowl, whisk together flour, cornmeal, baking powder, sugar, and salt. \u003c/p>\n\u003cp>2. Using a pastry blender, a pair of butter knives, or your fingers, cut butter into flour mixture until the butter bits are pea-sized. (You can also pulse briefly in a food processor--faster, but more stuff to clean afterwards.)\u003c/p>\n\u003cp>3. Add egg and cream and stir lightly until mixture just holds together. Knead gently two or three times. On a floured countertop, pat out into a round about 1 inch thick. Using a biscuit cutter or a knife, cut out into rounds or other shapes. Place on a baking sheet and brush lightly with cream. \u003c/p>\n\u003cp>4. Bake 12 to 15 minutes, until pale golden. Remove to a rack to cool.\u003c/p>\n\u003cp>5. While biscuits are baking, mix strawberries and sugar, crushing a few of the berries with a fork, and set aside. As the berries sit, the sugar will draw out the juices to form a garnet-colored puddle that you can dribble inside the biscuits as you go. Lovely.\u003c/p>\n\u003cp>6. Once biscuits are warm, not hot, to the touch, whip the cream until just thickened. If desired, add sugar and vanilla to taste. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>7. Split each biscuit and place on a plate. Add a spoonful of berries, with juice. Dollop with cream. Top with the other half of the biscuit, some more berries, and more cream. Serve.\u003c/p>\n\n",
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"excerpt": "Summer is on the way, time for strawberries and cream & do-it-yourself art at the Napa InDIYdependent Culture Faire. And what to do with all the leftovers? Homemade strawberry shortcake, of course!",
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"title": "InDIYpendent Culture Faire and Strawberry Shortcake | KQED",
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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/diy-stephanie500.jpg\" alt=\"Stephanie Rosenbaum and her wares at DIY fair\" title=\"Steph Squared Cafe-Stephanie Rosenbaum and her wares at InDIYpendent Culture Faire\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13370\">\u003cbr>\n\u003cem>Steph Squared Cafe: Stephanie Rosenbaum and her wares at the InDIYpendent Culture Faire. Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>Total strangers--pleasant people all, I'm sure, but still, to me completely unknown--are waking up this morning and starting their day with jam from my kitchen. Lemon Lady Marmalade on their scones, perhaps, or Citrus Commotion on their whole-wheat toast, perhaps a little Strawberry Beautiful stirred into their goat-milk yogurt. \u003c/p>\n\u003cp>Before, you had to know me pretty well to score a jar of jam. I made my jams and jellies in very small batches, often from backyard or foraged fruit (blackberries from China Beach were a particular favorite), and bestowed them on holidays and birthdays to family and a few select pals. I wasn't above snooping through the recipients' cabinets a few months later; if the jam was still there, dusty and unopened, they were off the list. There were too many other people (mostly my blood relations, but still) who inhaled the stuff and promptly returned the empty jars, nudging for a refill. \u003c/p>\n\u003cp>But what Moliere said about writing is just as true for jamming: First you do it for love, then for a few close friends, and then for money. After the second Underground Farmers' Market, I had to send a rather abashed note to my circuit of jam fans. \"Remember that jam I gave you for Christmas? I hope you liked it, because there isn't any more. I sold all the rest to strangers. For money.\"\u003c/p>\n\u003cp>This week's foray into jam-commerce was a fun and funky one, the first-ever \u003ca href=\"http://nvarts.org/wandering_rose.shtml\">InDIYpendent Culture Faire\u003c/a> up in Napa. Organized as a benefit for local arts organization Wandering Rose, the Faire is a two-day event continuing today from noon to sundown. On a small-town scale, it's part Burning Man, part Maker's Faire, part all-ages, hands-on, anything-goes art class.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Just look for the spray-painted signs and the skate park set up on one side of the parking lot, next to a taco truck (a real one, not a hipster-ironic one) doing a brisk business in tortas and carne asada burritos. \u003c/p>\n\u003cp>Along the walls of the old furniture warehouse there were murals being painted, a bike-repair workshop in progress, a local community garden demonstrating easy backyard composting with buckets of leaves and lawn clippings, a guy drawing an elaborately detailed eight-foot-tall Egyptian mummy in colored chalk, and loads of spray-paint, chalk, and markers to share. A girl in a top hat, looking like Emily the Strange, dreamily marked a pentagram in blue chalk by the entrance. Another pair of girls chalk-traced the outlines of their sneakers, writing \"Have Fun!\" with an arrow pointing inside, and \"No Fun\" with an arrow pointing away.\u003c/p>\n\u003cp>Inside, a dozen tables were loaded with art supplies from feathers and tissue paper to paints, markers, crayons, and ink stamps. A woman sat on the floor in one corner, gluing scraps of cardboard and colored paper onto a panel labeled \"Garbage Art\". Jewelry makers displayed their necklaces draped over old baby dolls and mannequin torsos. There were zines--zines!--and poetry chapbooks, and kids lying on the floor with their arms sleeved in sock puppets. Upstairs, in a warren of small rooms, was a more formal gallery show of paintings photographs, and video art. Of course, there were bands, and teens Dumpster-diving every aesthetic: 80s punk, 90's grunge, guys with Jesus-in-Godspell hair and superhero tights. \u003c/p>\n\u003cp>And among all this art was the Steph Squared Cafe, offering homemade jams, cool gypsy art furniture painted by Stephane von Stephane, and copies of my honey and astrology cookbooks. And yes, the jam did sell, and I hope everyone that bought some is a little happier this morning because of it. \u003c/p>\n\u003cp> But the real sleeper hit of the fair was our last-minute brainwave: bowls of whipped cream and organic strawberries, dished up for $3 a pop. \u003c/p>\n\u003cp>Who wouldn't like strawberries and cream? For such a punk event, there were a whole lot of regular moms and kids, and we were the only dessert in town, and an organic one one at that. The inspiration was a simple one: a kitchen full of too many berries, no room in the fridge and not enough time to turn them all into jam. Enter a half-gallon of cream, a handy whipped-cream dispenser, and sticky-sweet happiness for a whole lot of kids and their parents. \u003c/p>\n\u003cp>While it's hard to improve on the simple perfection of strawberries and cream (the folks at Wimbleton do know their stuff), adding a biscuit and turning the affair into strawberry shortcake is the way to do it. Now, first off: to me, a true strawberry shortcake is based on a biscuit, gentle and flaky and just barely sweetened. You may think that strawberry shortcake is rightly made with those puffy yellow spongecakes sold six to a package in the supermarket, but you'd be wrong. The biscuit's buttery sturdiness of the biscuit against the intense sweet-tartness of the berries, all under a sliding avalanche of real cream just barely whipped: that is what beckons in summer with a true flourish. \u003c/p>\n\u003cp>For Memorial Day, coming a couple of weeks, or the 4th of July, you can add a sprinkle of blueberries for the patriotic red-white-and-blue effect. Biscuit cutters shaped like stars or hearts can give the whole presentation a little whimsy with no more effort than cutting simple circles or triangles. As for the exact layering of the berries and cream, it's up to you. Berries first (to soak the fluffy split biscuit innards with juice), a dollop of cream, then the biscuit top precariously balanced and topped with more cream and berries would be my \u003ci>modus operandi\u003c/i>, but really, there's no way of not to get it right. \u003c/p>\n\u003cp>Do go to the farmers' market for your berries, and taste around to find your favorite variety and grower. Right now, I'm in love with the organic Albion berries from \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_92.php\">Yerena Farms\u003c/a>, a family operation that sells at the Ferry Plaza, Civic Center, and Alemany markets in San Francisco. But I wouldn't kick the flavorful organic Chandler and Seascape berries from \u003ca href=\"http://www.tomaterofarm.com/\">Tomatero Farms\u003c/a> out of bed either. You can find them at Oakland's Grand Lake, Marin's Civic Center, and San Francisco's Alemany Markets, among others. \u003c/p>\n\u003cp>Look for berries that are red from stalk to tip (white shoulders and white tips are sure signs of underripeness). And take a deep whiff before you buy: strawberries that smell good, taste good. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/strawberry-shortcake.jpg\" alt=\"strawberry shortcake\" title=\"strawberry shortcake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13382\">\u003c/p>\n\u003cp>\u003cstrong>Strawberry Shortcake\u003c/strong>\u003cbr>\nAssemble just before serving, so the biscuits don't get soggy. You can also pass the biscuits, cream, and berries separately and let each person divine their own perfect proportions of biscuit to cream to berries. If desired, you can play around with flavoring for the biscuits. Orange rind? Cardamom? Whatever you like. \u003c/p>\n\u003cp>Serves 6 to 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\nFor the biscuits:\u003cbr>\n1 1/2 cups all-purpose flour\u003cbr>\n1/4 cup cornmeal\u003cbr>\n2 1/2 tsp baking powder\u003cbr>\n1/4 cup sugar\u003cbr>\n1/4 tsp salt\u003cbr>\n6 tablespoons butter, very cold, cut into cubes\u003cbr>\n1 egg, lightly beaten\u003cbr>\n1/3 cup heavy cream or half-and-half, plus a little extra for brushing tops of biscuits\u003c/p>\n\u003cp>4 cups strawberries, hulled and sliced (2 to 3 pint baskets)\u003cbr>\n2 tablespoons sugar\u003c/p>\n\u003cp>For the cream:\u003cbr>\n1 cup heavy cream\u003cbr>\n1/2 to 2 tablespoons powdered sugar, to taste, optional\u003cbr>\n1 tsp vanilla extract, optional\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Preheat oven to 425F. In a large bowl, whisk together flour, cornmeal, baking powder, sugar, and salt. \u003c/p>\n\u003cp>2. Using a pastry blender, a pair of butter knives, or your fingers, cut butter into flour mixture until the butter bits are pea-sized. (You can also pulse briefly in a food processor--faster, but more stuff to clean afterwards.)\u003c/p>\n\u003cp>3. Add egg and cream and stir lightly until mixture just holds together. Knead gently two or three times. On a floured countertop, pat out into a round about 1 inch thick. Using a biscuit cutter or a knife, cut out into rounds or other shapes. Place on a baking sheet and brush lightly with cream. \u003c/p>\n\u003cp>4. Bake 12 to 15 minutes, until pale golden. Remove to a rack to cool.\u003c/p>\n\u003cp>5. While biscuits are baking, mix strawberries and sugar, crushing a few of the berries with a fork, and set aside. As the berries sit, the sugar will draw out the juices to form a garnet-colored puddle that you can dribble inside the biscuits as you go. Lovely.\u003c/p>\n\u003cp>6. Once biscuits are warm, not hot, to the touch, whip the cream until just thickened. If desired, add sugar and vanilla to taste. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>7. Split each biscuit and place on a plate. Add a spoonful of berries, with juice. Dollop with cream. Top with the other half of the biscuit, some more berries, and more cream. Serve.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Wheat Berry Sunshine Salad",
"title": "Wheat Berry Sunshine Salad",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Wheatberry_Salad-0571.jpg\" alt=\"wheat berry salad\" title=\"wheat berry salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13056\">\u003c/p>\n\u003cp>All this gorgeous sunshine lately has me throwing open my windows and craving all the vibrant spring veggies that have flooded the markets. Could it be? My inner bear is done hibernating with her Netflix On-Demand and is ready to get active? Eat ruffage? Yeah, not sure what the deal is…but I'm going to roll with it while the inspiration is here.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Wheatberry_Salad-0569.jpg\" alt=\"wheat berries\" title=\"wheat berries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13055\"> \u003c/p>\n\u003cp>I've been craving wholesome goods like \u003cstrong>wheat berries\u003c/strong>, and snatching up bundles of asparagus like an addict. A recent trip to \u003ca href=\"http://eastbaymonthly.com/architexture1004.html\">Berkeley Bowl West\u003c/a> with a few produce-happy \u003ca href=\"http://foodzie.com/\">enablers\u003c/a> left me with an abundance of vitamin-rich veggies that we've been feasting on all week. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Wheatberry_Salad-0549.jpg\" alt=\"asparagus\" title=\"asparagus\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13052\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nothing makes me sadder than produce dying in my fridge, so I decided to throw all my odds and ends into one final fiesta of a dish…and this cheery \u003cstrong>Sunshine Salad\u003c/strong> was born.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Wheatberry_Salad-0547.jpg\" alt=\"summer squash\" title=\"summer squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13051\"> \u003c/p>\n\u003cp>I love all the pretty colors and textures in this kitchen-sink dish. It all just screams \"healthy\" to me, and makes me feel like summer fun (and sun dresses) are just around the corner!\u003c/p>\n\u003cp>\u003cstrong>SLICING AND DICING\u003c/strong>\u003c/p>\n\u003cp>I couldn't resist picking up a bag of these adorably diminutive flying saucer squash up at the Bowl. For this salad, I cut off the stem, sliced it vertically down, in half, flipped it on the cut flat side, and proceeded to cut up semi-circle slices. Then, quartered them into smaller triangle shapes to get them bite-sized.\u003c/p>\n\u003cp>A nice trick I learned for cutting kernels off corn-on-the-cob: place a small bowl, turned upside down, into the center of a large mixing bowl. You should now have a flat surface where you can place the tip of the corn (cut the very tip off so that you have a steady flat edge to rest on the bowl). Now, as you cut the kernels off, sawing in a downward motion, all the kernels will fall neatly into the mixing bowl. Voila! \u003c/p>\n\u003cp>For the asparagus, I've been obsessed with cutting them into \"coin\" shapes ever since I saw it done in Thomas Keller's \u003ca href=\"http://astore.amazon.com/limysp-20/detail/1579653774\">Ad Hoc at Home\u003c/a>. Parents take note, there is just something really fun about eating vegetables in unexpected shapes. I'm pretty sure it makes them taste better.\u003c/p>\n\u003cp>\u003cstrong>ON WHEAT BERRIES\u003c/strong>\u003cbr>\nIf you haven't tried wheat berries before, I highly recommend you give them a shot. This whole grain is incredibly good for you, and a great substitute for rice or orzo. The kernels of nutrition are pleasantly chewy, a little nutty in flavor, and just plain wholesome. They do take a long time to cook (at least an hour of simmering), so plan accordingly, but a time-saving tip I learned from \u003ca href=\"http://www.101cookbooks.com/archives/a-few-favorite-grains-recipe.html\">Heidi\u003c/a>: soak the berries in water for a few hours or overnight prior to cooking and they'll need less time on the stove.\u003c/p>\n\u003cp>\u003cstrong>DRESS ME UP\u003c/strong>\u003cbr>\nI stumbled on this \"vinaigrette\" for this salad because I had a bunch of it left over from when I made this great recipe for \u003ca href=\"http://www.epicurious.com/recipes/food/views/Cod-with-Miso-Glaze-and-Wasabi-Mashed-Potatoes-101026\">Miso-glazed Cod\u003c/a> a few days prior. \u003c/p>\n\u003cp>As I tested out different dressings for my Sunshine Salad, I kept striking out. Pesto competed too much with the flavors of the veggies. Balsamic could do, but it was a bit boring. Then, my eyes fell on that little Tupperware of miso-rice-vinegar-soy dressing, and I knew it would work. The tang of the vinegar, earthy, mildly funky miso, and salty soy sauce combo was just right. The Asian flavors brought out the touch of green onion, and complemented the sweet squash perfectly. Don't you just love it when the stars align like that?\u003c/p>\n\u003cp>Come to think of it, I ate this salad with just a fried egg on top, but it would also be a lovely side dish to go with that cod. Can it get any better? I think not. \u003c/p>\n\u003cp>\u003cstrong>Wheat Berry Sunshine Salad\u003c/strong>\u003cbr>\n\u003cem>With miso vinaigrette from Epicurious’s recipe for \u003ca href=\"http://www.epicurious.com/recipes/food/views/Cod-with-Miso-Glaze-and-Wasabi-Mashed-Potatoes-101026\">Miso-glazed Cod\u003c/a>\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n½ cup soft wheat berries\u003cbr>\n1 ¾ cups water\u003cbr>\n¼ teaspoon salt\u003cbr>\n1 cup peeled and cubed butternut squash\u003cbr>\n2 ears of corn\u003cbr>\n4 flying saucer squash (summer squash)\u003cbr>\n½ bunch asparagus (approximately a dozen spears)\u003cbr>\n3 green onions\u003cbr>\n¼ cup feta cheese\u003cbr>\n¼ cup dried cranberries\u003cbr>\n3 tablespoons \u003cstrong>miso vinaigrette\u003c/strong> (see recipe below)\u003cbr>\nOlive oil, salt and pepper for sauteeing\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tThe wheat berries take about an hour to cook through, so you want to get these going first. Rinse the wheat berries, then, in a saucepan, combine them with the water and salt. Bring to a rolling boil, reduce the heat, cover and simmer for one hour or until tender. Drain any extra liquid and set aside.\u003cbr>\n2.\tPreheat the oven to 450°F. Toss the squash with olive oil, salt and pepper to season. Roast on a foil-lined baking sheet for 20-25 minutes until lightly browned and cooked through.\u003cbr>\n3.\tMeanwhile, cook the corn on the cob by steaming or microwaving it. I prefer using the microwave because it’s fast and easy. Simply wet the corn, with husk still on, rinsing off any traces of dirt. Place on a plate and microwave for about 2 ½ minutes. Be careful when removing the husk, hot steam will be released. Cut the kernels off and place into a large mixing bowl.\u003cbr>\n4.\tSlice the summer squash into bite-sized pieces and sautee in a large pan with some olive oil, salt and pepper until slightly browned and tender. Add to mixing bowl.\u003cbr>\n5.\tCut the asparagus crosswise, about ¼ inch thick, so that you get little \"coins.\" Sautee in the pan with olive oil, salt and pepper until just tender. When the asparagus is almost done, add the green onion (chopped finely, crosswise into small rings) to the pan. Sautee for about 30 seconds longer, then add to mixing bowl.\u003cbr>\n6.\tAdd the cooked wheat berries, roasted butternut squash, cranberries, and vinaigrette to the mixing bowl. Combine well, top with feta, and serve.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For miso vinaigrette:\u003c/strong>\u003c/em>\u003cbr>\n1/2 cup mellow white miso (or light yellow)\u003cbr>\n5 tablespoons rice vinegar\u003cbr>\n1/4 cup sugar\u003cbr>\n2 tablespoons soy sauce\u003cbr>\n1/4 teaspoon cayenne pepper\u003cbr>\n1/4 cup olive oil\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Blend miso, vinegar, sugar, soy sauce and cayenne pepper in processor. With machine running, gradually pour in oil; blend until mixture is smooth. \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/Wheatberry_Salad-0571.jpg\" alt=\"wheat berry salad\" title=\"wheat berry salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13056\">\u003c/p>\n\u003cp>All this gorgeous sunshine lately has me throwing open my windows and craving all the vibrant spring veggies that have flooded the markets. Could it be? My inner bear is done hibernating with her Netflix On-Demand and is ready to get active? Eat ruffage? Yeah, not sure what the deal is…but I'm going to roll with it while the inspiration is here.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Wheatberry_Salad-0569.jpg\" alt=\"wheat berries\" title=\"wheat berries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13055\"> \u003c/p>\n\u003cp>I've been craving wholesome goods like \u003cstrong>wheat berries\u003c/strong>, and snatching up bundles of asparagus like an addict. A recent trip to \u003ca href=\"http://eastbaymonthly.com/architexture1004.html\">Berkeley Bowl West\u003c/a> with a few produce-happy \u003ca href=\"http://foodzie.com/\">enablers\u003c/a> left me with an abundance of vitamin-rich veggies that we've been feasting on all week. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Wheatberry_Salad-0549.jpg\" alt=\"asparagus\" title=\"asparagus\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13052\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Nothing makes me sadder than produce dying in my fridge, so I decided to throw all my odds and ends into one final fiesta of a dish…and this cheery \u003cstrong>Sunshine Salad\u003c/strong> was born.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Wheatberry_Salad-0547.jpg\" alt=\"summer squash\" title=\"summer squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13051\"> \u003c/p>\n\u003cp>I love all the pretty colors and textures in this kitchen-sink dish. It all just screams \"healthy\" to me, and makes me feel like summer fun (and sun dresses) are just around the corner!\u003c/p>\n\u003cp>\u003cstrong>SLICING AND DICING\u003c/strong>\u003c/p>\n\u003cp>I couldn't resist picking up a bag of these adorably diminutive flying saucer squash up at the Bowl. For this salad, I cut off the stem, sliced it vertically down, in half, flipped it on the cut flat side, and proceeded to cut up semi-circle slices. Then, quartered them into smaller triangle shapes to get them bite-sized.\u003c/p>\n\u003cp>A nice trick I learned for cutting kernels off corn-on-the-cob: place a small bowl, turned upside down, into the center of a large mixing bowl. You should now have a flat surface where you can place the tip of the corn (cut the very tip off so that you have a steady flat edge to rest on the bowl). Now, as you cut the kernels off, sawing in a downward motion, all the kernels will fall neatly into the mixing bowl. Voila! \u003c/p>\n\u003cp>For the asparagus, I've been obsessed with cutting them into \"coin\" shapes ever since I saw it done in Thomas Keller's \u003ca href=\"http://astore.amazon.com/limysp-20/detail/1579653774\">Ad Hoc at Home\u003c/a>. Parents take note, there is just something really fun about eating vegetables in unexpected shapes. I'm pretty sure it makes them taste better.\u003c/p>\n\u003cp>\u003cstrong>ON WHEAT BERRIES\u003c/strong>\u003cbr>\nIf you haven't tried wheat berries before, I highly recommend you give them a shot. This whole grain is incredibly good for you, and a great substitute for rice or orzo. The kernels of nutrition are pleasantly chewy, a little nutty in flavor, and just plain wholesome. They do take a long time to cook (at least an hour of simmering), so plan accordingly, but a time-saving tip I learned from \u003ca href=\"http://www.101cookbooks.com/archives/a-few-favorite-grains-recipe.html\">Heidi\u003c/a>: soak the berries in water for a few hours or overnight prior to cooking and they'll need less time on the stove.\u003c/p>\n\u003cp>\u003cstrong>DRESS ME UP\u003c/strong>\u003cbr>\nI stumbled on this \"vinaigrette\" for this salad because I had a bunch of it left over from when I made this great recipe for \u003ca href=\"http://www.epicurious.com/recipes/food/views/Cod-with-Miso-Glaze-and-Wasabi-Mashed-Potatoes-101026\">Miso-glazed Cod\u003c/a> a few days prior. \u003c/p>\n\u003cp>As I tested out different dressings for my Sunshine Salad, I kept striking out. Pesto competed too much with the flavors of the veggies. Balsamic could do, but it was a bit boring. Then, my eyes fell on that little Tupperware of miso-rice-vinegar-soy dressing, and I knew it would work. The tang of the vinegar, earthy, mildly funky miso, and salty soy sauce combo was just right. The Asian flavors brought out the touch of green onion, and complemented the sweet squash perfectly. Don't you just love it when the stars align like that?\u003c/p>\n\u003cp>Come to think of it, I ate this salad with just a fried egg on top, but it would also be a lovely side dish to go with that cod. Can it get any better? I think not. \u003c/p>\n\u003cp>\u003cstrong>Wheat Berry Sunshine Salad\u003c/strong>\u003cbr>\n\u003cem>With miso vinaigrette from Epicurious’s recipe for \u003ca href=\"http://www.epicurious.com/recipes/food/views/Cod-with-Miso-Glaze-and-Wasabi-Mashed-Potatoes-101026\">Miso-glazed Cod\u003c/a>\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n½ cup soft wheat berries\u003cbr>\n1 ¾ cups water\u003cbr>\n¼ teaspoon salt\u003cbr>\n1 cup peeled and cubed butternut squash\u003cbr>\n2 ears of corn\u003cbr>\n4 flying saucer squash (summer squash)\u003cbr>\n½ bunch asparagus (approximately a dozen spears)\u003cbr>\n3 green onions\u003cbr>\n¼ cup feta cheese\u003cbr>\n¼ cup dried cranberries\u003cbr>\n3 tablespoons \u003cstrong>miso vinaigrette\u003c/strong> (see recipe below)\u003cbr>\nOlive oil, salt and pepper for sauteeing\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tThe wheat berries take about an hour to cook through, so you want to get these going first. Rinse the wheat berries, then, in a saucepan, combine them with the water and salt. Bring to a rolling boil, reduce the heat, cover and simmer for one hour or until tender. Drain any extra liquid and set aside.\u003cbr>\n2.\tPreheat the oven to 450°F. Toss the squash with olive oil, salt and pepper to season. Roast on a foil-lined baking sheet for 20-25 minutes until lightly browned and cooked through.\u003cbr>\n3.\tMeanwhile, cook the corn on the cob by steaming or microwaving it. I prefer using the microwave because it’s fast and easy. Simply wet the corn, with husk still on, rinsing off any traces of dirt. Place on a plate and microwave for about 2 ½ minutes. Be careful when removing the husk, hot steam will be released. Cut the kernels off and place into a large mixing bowl.\u003cbr>\n4.\tSlice the summer squash into bite-sized pieces and sautee in a large pan with some olive oil, salt and pepper until slightly browned and tender. Add to mixing bowl.\u003cbr>\n5.\tCut the asparagus crosswise, about ¼ inch thick, so that you get little \"coins.\" Sautee in the pan with olive oil, salt and pepper until just tender. When the asparagus is almost done, add the green onion (chopped finely, crosswise into small rings) to the pan. Sautee for about 30 seconds longer, then add to mixing bowl.\u003cbr>\n6.\tAdd the cooked wheat berries, roasted butternut squash, cranberries, and vinaigrette to the mixing bowl. Combine well, top with feta, and serve.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For miso vinaigrette:\u003c/strong>\u003c/em>\u003cbr>\n1/2 cup mellow white miso (or light yellow)\u003cbr>\n5 tablespoons rice vinegar\u003cbr>\n1/4 cup sugar\u003cbr>\n2 tablespoons soy sauce\u003cbr>\n1/4 teaspoon cayenne pepper\u003cbr>\n1/4 cup olive oil\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Cooking with Kids",
"title": "Cooking with Kids",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0743278569/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/funwithcooking500.jpg\" alt=\"fun food\" title=\"fun food\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13224\">\u003c/a>\u003cbr>\nThe best part about Mother's Day is, of course, the cooking that starts the day. At least that's how it is when you're eight, counting the scoopfuls of coffee grounds needed to make that all-important morning cup, showing off the brilliant red of raspberry jam in a pretty cut-glass bowl and finally nipping outside for a handful of blossoms to adorn the tray. \u003c/p>\n\u003cp>I still remember the production-with-a-capital-P that making Mother's Day breakfast in bed was for my two older sisters and I, with my dad hovering in the background to make sure we didn't burn the house down with the toast.\u003c/p>\n\u003cp>Being a guy with pretty high standards, especially when it came to food, I can imagine it took a lot of willpower for him to stand back and give us the satisfaction of doing the whole job ourselves, even if it meant Mom got a mouthful of grounds in her coffee (oops, someone forgot the filter paper) or scrambled eggs that would bounce if you dropped them. But I thank them both for letting us totter up the stairs with that laden tray. It's a great lesson, learning what it takes to turn ingredients into food, and to see how even the simplest cooking can be a gift of great generosity. \u003c/p>\n\u003cp>So, how exactly do you start? My own experience cooking with kids (none of my own, but auntie to many) has shown that a little Zen energy helps a lot. You really do need to appreciate the journey--the floor-powdering transition of flour, butter, and water into pie crust, the triumphal cracking of an egg--as the purpose of the adventure. You can't hurry a five year old through the mixing of a cookie dough, any more than you can keep his hands out of the chocolate chips. (And for that, I recommend keeping a small \"tasting bowl\" of chips, nuts, raisins, etc. for nibbling alongside, so all the goodie-packed raw dough doesn't disappear into little bellies along the way.) \u003c/p>\n\u003cp>Do bigger kitchen projects, like making a pie or mixing a meatloaf, when you have a little more time and the household isn't screaming with 6pm hunger. Let go of your banal adult standards of acceptable beauty. Embrace pink sprinkles as appropriate decoration for just about anything but garlic chicken. Don't stress about the mess, but don't let your kids blithely ribbon the place with molasses and then disappear, either. Make the clean-up as much a part of the activity as measuring and mixing. And don't assume that kids are only interested in sweet stuff. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Which leads me to the next tip: even when the whole household IS screaming with hunger, don't banish the kids from the kitchen. There are many boring and repetitive tasks--shelling peas, husking corn, tearing lettuce into bite-sized pieces, even getting the ketchup on the table and pouring the milk--that children find fascinating, or at least mildly entertaining. Anything that gets them involved and aware that there are steps you can master that will turn ingredients into food is a small step towards a well-fed adulthood. \u003c/p>\n\u003cp>Now that I know what a mess kids can make of a kitchen, I'm even more impressed at how much time and patience my mom extended in teaching me how to cook. It was never formal; she just let me hang around while she did what she did every day, the radio tuned to the local classical-music station, as she made granola and rolled out the crust for an apple pie (or, when the 80s arrived and she went back to work, quiche, quiche, and more quiche, the power-suited lady's best friend). \u003c/p>\n\u003cp>As I went from watching to helping to \"I can do it myself\", she quickly realized quickly that I needed the satisfaction of creating something on my own more than I needed perfection. So she let me make my own tiny pie in a little Pyrex cup, which I could dig into with pride while everyone else had to settle for an ordinary slice from the big one. My own little meatloaf, squished like Play-doh and baked in the same Pyrex cup, my own mini-loaf of braided challah: all kid food, made to scale, and most importantly, first shaped and then, eventually, made start to finish all by me. \u003c/p>\n\u003cp>Of course, things escalated pretty fast. Pretty soon, I couldn't wait for my family to leave the house for the day. I would hold my breath for 10 or 15 minutes, waiting for someone to run back up the stairs for a left-behind wallet or pair of glasses, and then I'd head straight for the kitchen. Dill bread from scratch, homemade mayonnaise, fragile tuiles that had to be shaped over a rolling pin while still hot: it wasn't until much later that I discovered that for most kids, nascent adolescent rebellion didn't involve the Joy of Cooking or Julia Child's recipe for spinach omelets. \u003c/p>\n\u003cp>Of course, I did get into trouble, more than once, when the family showed up early to discover a high-octane mess. Yes, full-on yelling, go-to-your-room, banished-from-the-kitchen kind of trouble, which somehow never precluded everyone from happily scarfing down whatever I'd made. This seemed, and still does, a tad unfair. After all, there's no omelet without breaking eggs, and certainly there are no tuiles without a certain amount of butter and flour on the floor, especially when you're twelve. \u003c/p>\n\u003cp>In my sister's household, it's her husband who is the cook of the family. As soon as my nephew Graham was old enough to stand up on his own, my brother-in-law fenced in a tall chair so that he could pull his son eye-level to the counter while he diced and chopped and pulled espresso shots. Now 12, Graham is an ace cook and an adventurous eater (and I'm sure only a few years away from becoming a cappuccino connoisseur). For Mother's Day, he and his sisters are making my sister homemade veggie sushi for dinner.\u003c/p>\n\u003cp>Really, though, even if your kid never gets farther in the kitchen than pinging the microwave, teach him how to set a table. Napkin and fork on the left, plate in the middle, knife (blade in), then spoon on the right. This is how it's done. If you can nail down the difference between your and you're, its and it's, you can master this small but crucial bit of social currency. Please, don't make me have to follow you around when you're 25, shifting your forks from one side to the other so you don't embarrass yourself. \u003c/p>\n\u003cp>\u003cstrong>Sesame Fish\u003c/strong>\u003cbr>\nI couldn't resist adding this recipe to my kids' cookbook \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0743278569/kqedorg-20\">Fun Food\u003c/a>, since it was the one and only way we would eat fish as children. Cutting the fish into strips nudges it a fish-stick direction, while leaving the fillets whole gives you both a teachable moment in the ways and means of graceful fork management. Definitely serve ketchup, lemon-spiked mayo or tartar sauce on the side; every kid loves a dip. \u003c/p>\n\u003cp>1 1/2 lbs rock cod, halibut, or other firm white fish fillets\u003cbr>\n1 cup all-purpose flour\u003cbr>\n1/4 tsp salt\u003cbr>\nfreshly ground pepper\u003cbr>\n2 eggs\u003cbr>\n1 cup sesame seeds\u003cbr>\n1/4 cup peanut or canola oil\u003cbr>\nlemon wedges, for serving\u003c/p>\n\u003cp>1. Wash your hands. Did you use soap? OK, now, what'll it be, fillets or fish sticks? Sticks? All right, now put those fillets on a cutting board and cut fish into strips, roughly 1 by 5 inches. Rinse and dry your hands again. Get out three wide, shallow bowls and two big clean plates. \u003c/p>\n\u003cp>2. Put the flour in the first bowl, and season it with salt and pepper.\u003c/p>\n\u003cp>3. Crack the eggs into bowl #2, then beat with a fork until well blended. \u003c/p>\n\u003cp>4. Finally, put the sesame seeds into the last bowl.\u003c/p>\n\u003cp>5. Line up the flour, eggs, and sesame seed bowls in that order) in front of you. \u003c/p>\n\u003cp>6. Drag a piece of fish through the flour, shaking off any extra. Dip it quickly into the egg, letting any excess drip off. Drag it through the sesame seeds, turning to get it coated evenly. Set it aside on a big clean plate. Repeat until you've coated all the fish. Place a layer of paper towels on plate #2, and set aside. \u003c/p>\n\u003cp>7. Now here's the hot-stove part where a grownup will definitely want to be in the room. Heat a saute pan over medium heat for 1 minute. Add oil and heat for another 30 seconds or so. Using tongs or a spatula, add the fish one by one to the pan. The coating should sizzle when it touches the oil. Don't crowd the pan; there should be a little space around each piece. (You may have to do this in batches)\u003c/p>\n\u003cp>8. Cook fish until golden brown, about 4 minutes per side. Transfer fish onto paper towels to drain. Repeat as needed to cook remaining fish. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>9. Serve hot with lemon wedges and the sauce of your choice. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0743278569/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/funwithcooking500.jpg\" alt=\"fun food\" title=\"fun food\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13224\">\u003c/a>\u003cbr>\nThe best part about Mother's Day is, of course, the cooking that starts the day. At least that's how it is when you're eight, counting the scoopfuls of coffee grounds needed to make that all-important morning cup, showing off the brilliant red of raspberry jam in a pretty cut-glass bowl and finally nipping outside for a handful of blossoms to adorn the tray. \u003c/p>\n\u003cp>I still remember the production-with-a-capital-P that making Mother's Day breakfast in bed was for my two older sisters and I, with my dad hovering in the background to make sure we didn't burn the house down with the toast.\u003c/p>\n\u003cp>Being a guy with pretty high standards, especially when it came to food, I can imagine it took a lot of willpower for him to stand back and give us the satisfaction of doing the whole job ourselves, even if it meant Mom got a mouthful of grounds in her coffee (oops, someone forgot the filter paper) or scrambled eggs that would bounce if you dropped them. But I thank them both for letting us totter up the stairs with that laden tray. It's a great lesson, learning what it takes to turn ingredients into food, and to see how even the simplest cooking can be a gift of great generosity. \u003c/p>\n\u003cp>So, how exactly do you start? My own experience cooking with kids (none of my own, but auntie to many) has shown that a little Zen energy helps a lot. You really do need to appreciate the journey--the floor-powdering transition of flour, butter, and water into pie crust, the triumphal cracking of an egg--as the purpose of the adventure. You can't hurry a five year old through the mixing of a cookie dough, any more than you can keep his hands out of the chocolate chips. (And for that, I recommend keeping a small \"tasting bowl\" of chips, nuts, raisins, etc. for nibbling alongside, so all the goodie-packed raw dough doesn't disappear into little bellies along the way.) \u003c/p>\n\u003cp>Do bigger kitchen projects, like making a pie or mixing a meatloaf, when you have a little more time and the household isn't screaming with 6pm hunger. Let go of your banal adult standards of acceptable beauty. Embrace pink sprinkles as appropriate decoration for just about anything but garlic chicken. Don't stress about the mess, but don't let your kids blithely ribbon the place with molasses and then disappear, either. Make the clean-up as much a part of the activity as measuring and mixing. And don't assume that kids are only interested in sweet stuff. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Which leads me to the next tip: even when the whole household IS screaming with hunger, don't banish the kids from the kitchen. There are many boring and repetitive tasks--shelling peas, husking corn, tearing lettuce into bite-sized pieces, even getting the ketchup on the table and pouring the milk--that children find fascinating, or at least mildly entertaining. Anything that gets them involved and aware that there are steps you can master that will turn ingredients into food is a small step towards a well-fed adulthood. \u003c/p>\n\u003cp>Now that I know what a mess kids can make of a kitchen, I'm even more impressed at how much time and patience my mom extended in teaching me how to cook. It was never formal; she just let me hang around while she did what she did every day, the radio tuned to the local classical-music station, as she made granola and rolled out the crust for an apple pie (or, when the 80s arrived and she went back to work, quiche, quiche, and more quiche, the power-suited lady's best friend). \u003c/p>\n\u003cp>As I went from watching to helping to \"I can do it myself\", she quickly realized quickly that I needed the satisfaction of creating something on my own more than I needed perfection. So she let me make my own tiny pie in a little Pyrex cup, which I could dig into with pride while everyone else had to settle for an ordinary slice from the big one. My own little meatloaf, squished like Play-doh and baked in the same Pyrex cup, my own mini-loaf of braided challah: all kid food, made to scale, and most importantly, first shaped and then, eventually, made start to finish all by me. \u003c/p>\n\u003cp>Of course, things escalated pretty fast. Pretty soon, I couldn't wait for my family to leave the house for the day. I would hold my breath for 10 or 15 minutes, waiting for someone to run back up the stairs for a left-behind wallet or pair of glasses, and then I'd head straight for the kitchen. Dill bread from scratch, homemade mayonnaise, fragile tuiles that had to be shaped over a rolling pin while still hot: it wasn't until much later that I discovered that for most kids, nascent adolescent rebellion didn't involve the Joy of Cooking or Julia Child's recipe for spinach omelets. \u003c/p>\n\u003cp>Of course, I did get into trouble, more than once, when the family showed up early to discover a high-octane mess. Yes, full-on yelling, go-to-your-room, banished-from-the-kitchen kind of trouble, which somehow never precluded everyone from happily scarfing down whatever I'd made. This seemed, and still does, a tad unfair. After all, there's no omelet without breaking eggs, and certainly there are no tuiles without a certain amount of butter and flour on the floor, especially when you're twelve. \u003c/p>\n\u003cp>In my sister's household, it's her husband who is the cook of the family. As soon as my nephew Graham was old enough to stand up on his own, my brother-in-law fenced in a tall chair so that he could pull his son eye-level to the counter while he diced and chopped and pulled espresso shots. Now 12, Graham is an ace cook and an adventurous eater (and I'm sure only a few years away from becoming a cappuccino connoisseur). For Mother's Day, he and his sisters are making my sister homemade veggie sushi for dinner.\u003c/p>\n\u003cp>Really, though, even if your kid never gets farther in the kitchen than pinging the microwave, teach him how to set a table. Napkin and fork on the left, plate in the middle, knife (blade in), then spoon on the right. This is how it's done. If you can nail down the difference between your and you're, its and it's, you can master this small but crucial bit of social currency. Please, don't make me have to follow you around when you're 25, shifting your forks from one side to the other so you don't embarrass yourself. \u003c/p>\n\u003cp>\u003cstrong>Sesame Fish\u003c/strong>\u003cbr>\nI couldn't resist adding this recipe to my kids' cookbook \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0743278569/kqedorg-20\">Fun Food\u003c/a>, since it was the one and only way we would eat fish as children. Cutting the fish into strips nudges it a fish-stick direction, while leaving the fillets whole gives you both a teachable moment in the ways and means of graceful fork management. Definitely serve ketchup, lemon-spiked mayo or tartar sauce on the side; every kid loves a dip. \u003c/p>\n\u003cp>1 1/2 lbs rock cod, halibut, or other firm white fish fillets\u003cbr>\n1 cup all-purpose flour\u003cbr>\n1/4 tsp salt\u003cbr>\nfreshly ground pepper\u003cbr>\n2 eggs\u003cbr>\n1 cup sesame seeds\u003cbr>\n1/4 cup peanut or canola oil\u003cbr>\nlemon wedges, for serving\u003c/p>\n\u003cp>1. Wash your hands. Did you use soap? OK, now, what'll it be, fillets or fish sticks? Sticks? All right, now put those fillets on a cutting board and cut fish into strips, roughly 1 by 5 inches. Rinse and dry your hands again. Get out three wide, shallow bowls and two big clean plates. \u003c/p>\n\u003cp>2. Put the flour in the first bowl, and season it with salt and pepper.\u003c/p>\n\u003cp>3. Crack the eggs into bowl #2, then beat with a fork until well blended. \u003c/p>\n\u003cp>4. Finally, put the sesame seeds into the last bowl.\u003c/p>\n\u003cp>5. Line up the flour, eggs, and sesame seed bowls in that order) in front of you. \u003c/p>\n\u003cp>6. Drag a piece of fish through the flour, shaking off any extra. Dip it quickly into the egg, letting any excess drip off. Drag it through the sesame seeds, turning to get it coated evenly. Set it aside on a big clean plate. Repeat until you've coated all the fish. Place a layer of paper towels on plate #2, and set aside. \u003c/p>\n\u003cp>7. Now here's the hot-stove part where a grownup will definitely want to be in the room. Heat a saute pan over medium heat for 1 minute. Add oil and heat for another 30 seconds or so. Using tongs or a spatula, add the fish one by one to the pan. The coating should sizzle when it touches the oil. Don't crowd the pan; there should be a little space around each piece. (You may have to do this in batches)\u003c/p>\n\u003cp>8. Cook fish until golden brown, about 4 minutes per side. Transfer fish onto paper towels to drain. Repeat as needed to cook remaining fish. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Derby Day Pie",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/derbypie-mintjulep500.jpg\" alt=\"derby pie and mint julep\" title=\"derby pie and mint julep\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12988\">\u003c/p>\n\u003cp>And they're off! What, you're too busy with the Giants and the A's to watch the \u003ca href=\"http://www.kentuckyderby.com/\">Kentucky Derby\u003c/a>? It's only the biggest horse race of the year, people. \u003c/p>\n\u003cp>Alas, all those TV ads for Golden Gate Fields notwithstanding, San Francisco is not a big racing town. In New York City, you can get the Racing Form in every corner newsstand. Aqueduct and Belmont, two top-notch tracks, are a quick subway or train ride away. For three weeks every August, a certain segment of NY society, high and low, moves up to Saratoga Springs to revel in the daily races at the gingerbread-pretty track up there, in between dinners at 3-star restaurants (with city prices to match) and performances of the New York City Ballet. \u003c/p>\n\u003cp>On any given sunny weekend morning, one or both of my parents was apt to scan the newspaper-reading heads of the family and announce brightly, \"Hey, this is a great day to go to the track!\" Into the Volvo we'd go, Mom, Dad, and three precocious girls, all of whom knew how to box a triple before they were ten. \u003c/p>\n\u003cp>My dad read the racing sections of the paper religiously, watched racing programs on TV, and was known to narrate famous races--like Secretariat's incredible 31-length win in the 1973 Belmont Stakes--in the shower, like other people might sing. My mom just liked the energy of it, the drama and yes, the chance of winning. She bet on jockeys she liked, on names that caught her fancy or reminded her of us. Naturally, she usually came home with a purse full of tens and twenties, where my dad typically broke even. All through college, every few months I'd get a letter from my mom with a few five-dollar bills tucked inside. \"Stopped to OTB on my way to Lincoln Center,\" she'd write. \"Bet on Stephanie's Man, and it won! Go out to lunch or do something fun.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Horse racing, as a result, is the only sport I know anything about. And while I've seen a lot of the New York State stakes races on their home turf, I've never made it out to Kentucky for the hats-and-juleps festivities that turn the first weekend in May into a bluegrassy, bourbon-y celebration of all this horsey. One of the best parties I've ever been to in San Francisco was a Derby Day party, though. A group of friends, all transplants from Kentucky, threw open the doors of their three-story Victorian to all bourbon-toting comers.\u003c/p>\n\u003cp>Like the English races at Ascot, the Derby is a hat-heavy event, the bigger and more flower- and feather-bedecked the better. In keeping with this tradition, one wall was hung with dozens of thrift-store hats for anyone who hadn't brought their own. Televisions were set up in every corner, all broadcasting the pre-race festivities. Outside in the backyard, a live bluegrass band was playing, and there was an elaborate group-wagering system for those wanting to bet. \u003c/p>\n\u003cp>Having recently attended a rather posh media dinner sponsored by Maker's Mark, I happened to have an unopened bottle of Maker's Mark bourbon to offer up when I walked in. Because, of course, the official drink of the Kentucky Derby is the \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/05/02/the-mint-julep/\">mint julep\u003c/a>, and you can't make a proper julep without Kentucky bourbon. \u003c/p>\n\u003cp>Besides the juleps, and the platters of pimento cheese and Ritz crackers, was the true star: a table full of warmed-up \u003ca href=\"http://www.derbypie.com/\">Derby Pies\u003c/a> mail-ordered in dry ice straight from Kern's Kitchen in Kentucky, which holds the U.S. patent and trademark on the name. Anyone can make and serve a gooey, brown-sugary pie studded with walnuts and chocolate, but only the savvy folks at Keen's can call it Derby Pie. The pies were sweet, so sweet, lush with nuts and chocolate and just about perfect under a billow of bourbon-scented whipped cream, a gussied-up cross between down-home shoo-fly and plantation pecan. Like garlic fries on Opening Day, the pies are served by the thousands over Derby Day weekend, and shipped to homesick Kentuckians all year round. \u003c/p>\n\u003cp>So today, you can celebrate your winnings or tear up your tickets in good company with a warm slice of this excellent pie. A note on the ingredients: most Derby pie recipes call for light corn syrup, which is clear and bland and nothing but sweet, easy to find in any supermarket. Now if you were shopping anywhere south of the Mason-Dixon line, it would be easy to come home from the grocery store with a can of cane syrup, an amber syrup made from crushed and boiled sugarcane. (\u003ca href=\"http://www.steensyrup.com/\">Steen's\u003c/a>, made in Louisiana, is the most widely-known brand.) Like maple syrup and sorghum, it has high notes and low, with caramel accents and an almost buttery texture. \u003c/p>\n\u003cp>The British version is Lyle's Golden Syrup, sold in a decorative, green-and-gold tin that's often easier to find around here than authentic cane syrup. You can also explore the different types of brown sugar out there beyond your usual box of C&H. Damp, richly flavored muscavado, available at the \u003ca href=\"http://www.rockridgemarkethall.com/the-pasta-shop/the-pasta-shop\">Pasta Shop\u003c/a>, is my current favorite. \u003c/p>\n\u003cp>\u003cstrong>Derby Day Pie\u003c/strong>\u003cbr>\nBecause the filling goes in rather gooey, I like to pre-bake my crust a little before adding the filling, just enough to get the crust pale blond and dry to the touch. Line your crust with a large square of parchment paper or aluminum foil, then weigh down with a handful of dry beans or ceramic pie weights to prevent the crust from puffing up. Bake at 400F for 10 to 15 minutes, then remove paper and weights and bake for another 5 to 10 minutes. Let cool for 30 minutes to an hour before filling.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2/3 cup dark brown sugar, packed\u003cbr>\n1 cup Lyle's Golden Syrup or cane syrup\u003cbr>\n4 tablespoons unsalted butter\u003cbr>\n3 tablespoons bourbon\u003cbr>\n4 large eggs, lightly beaten\u003cbr>\n1 tablespoon vanilla extract\u003cbr>\n1 tablespoon flour\u003cbr>\n1/4 tsp salt\u003cbr>\n1 cup walnuts or pecans, toasted and coarsely chopped\u003cbr>\n1 1/2 cups bittersweet chocolate chips or chunks\u003cbr>\n1 single \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/22/calling-the-pie-therapist/\">pie crust\u003c/a>, blind-baked until dry, slightly blistered and pale golden blond\u003cbr>\nBourbon whipped cream:\u003cbr>\n1 cup heavy cream, preferably Straus organic or at least not ultra- pasteurized\u003cbr>\n1 tablespoon bourbon\u003cbr>\n2 tsp powdered sugar (optional)\u003c/p>\n\u003cp>1. In a small, heavy pot over medium heat, bring sugar, syrup, bourbon, and butter to a boil. Simmer for 1 minute, then remove from heat and let cool until just warm. While mixture is cooling, preheat oven to 350 F.\u003c/p>\n\u003cp>2. Whisk eggs and vanilla into sugar mixture. Whisk in flour and salt. Stir in chocolate and nuts.\u003c/p>\n\u003cp>3. Pour mixture into pie shell. Bake 50 to 60 minutes. Check after 30 minutes; if crust edges are getting too brown, cover with aluminum foil. Remove from oven and let cool on a rack.\u003c/p>\n\u003cp>4. While pie is cooling, make whipped cream. Pour cream into a chilled bowl. Beat with a whisk or hand-held electric mixture until gently thickened. Add bourbon and optional sugar. (I think the pie is plenty sweet as it is, so the plain richness of unsweetened cream makes a good foil, but it's up to you. Taste it without sugar first, then decide.) Continue beating until mixture mounds up in soft peaks. Cover and refrigerate until needed.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>5. Serve pie warm with whipped cream on the side. \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/derbypie-mintjulep500.jpg\" alt=\"derby pie and mint julep\" title=\"derby pie and mint julep\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12988\">\u003c/p>\n\u003cp>And they're off! What, you're too busy with the Giants and the A's to watch the \u003ca href=\"http://www.kentuckyderby.com/\">Kentucky Derby\u003c/a>? It's only the biggest horse race of the year, people. \u003c/p>\n\u003cp>Alas, all those TV ads for Golden Gate Fields notwithstanding, San Francisco is not a big racing town. In New York City, you can get the Racing Form in every corner newsstand. Aqueduct and Belmont, two top-notch tracks, are a quick subway or train ride away. For three weeks every August, a certain segment of NY society, high and low, moves up to Saratoga Springs to revel in the daily races at the gingerbread-pretty track up there, in between dinners at 3-star restaurants (with city prices to match) and performances of the New York City Ballet. \u003c/p>\n\u003cp>On any given sunny weekend morning, one or both of my parents was apt to scan the newspaper-reading heads of the family and announce brightly, \"Hey, this is a great day to go to the track!\" Into the Volvo we'd go, Mom, Dad, and three precocious girls, all of whom knew how to box a triple before they were ten. \u003c/p>\n\u003cp>My dad read the racing sections of the paper religiously, watched racing programs on TV, and was known to narrate famous races--like Secretariat's incredible 31-length win in the 1973 Belmont Stakes--in the shower, like other people might sing. My mom just liked the energy of it, the drama and yes, the chance of winning. She bet on jockeys she liked, on names that caught her fancy or reminded her of us. Naturally, she usually came home with a purse full of tens and twenties, where my dad typically broke even. All through college, every few months I'd get a letter from my mom with a few five-dollar bills tucked inside. \"Stopped to OTB on my way to Lincoln Center,\" she'd write. \"Bet on Stephanie's Man, and it won! Go out to lunch or do something fun.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Horse racing, as a result, is the only sport I know anything about. And while I've seen a lot of the New York State stakes races on their home turf, I've never made it out to Kentucky for the hats-and-juleps festivities that turn the first weekend in May into a bluegrassy, bourbon-y celebration of all this horsey. One of the best parties I've ever been to in San Francisco was a Derby Day party, though. A group of friends, all transplants from Kentucky, threw open the doors of their three-story Victorian to all bourbon-toting comers.\u003c/p>\n\u003cp>Like the English races at Ascot, the Derby is a hat-heavy event, the bigger and more flower- and feather-bedecked the better. In keeping with this tradition, one wall was hung with dozens of thrift-store hats for anyone who hadn't brought their own. Televisions were set up in every corner, all broadcasting the pre-race festivities. Outside in the backyard, a live bluegrass band was playing, and there was an elaborate group-wagering system for those wanting to bet. \u003c/p>\n\u003cp>Having recently attended a rather posh media dinner sponsored by Maker's Mark, I happened to have an unopened bottle of Maker's Mark bourbon to offer up when I walked in. Because, of course, the official drink of the Kentucky Derby is the \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/05/02/the-mint-julep/\">mint julep\u003c/a>, and you can't make a proper julep without Kentucky bourbon. \u003c/p>\n\u003cp>Besides the juleps, and the platters of pimento cheese and Ritz crackers, was the true star: a table full of warmed-up \u003ca href=\"http://www.derbypie.com/\">Derby Pies\u003c/a> mail-ordered in dry ice straight from Kern's Kitchen in Kentucky, which holds the U.S. patent and trademark on the name. Anyone can make and serve a gooey, brown-sugary pie studded with walnuts and chocolate, but only the savvy folks at Keen's can call it Derby Pie. The pies were sweet, so sweet, lush with nuts and chocolate and just about perfect under a billow of bourbon-scented whipped cream, a gussied-up cross between down-home shoo-fly and plantation pecan. Like garlic fries on Opening Day, the pies are served by the thousands over Derby Day weekend, and shipped to homesick Kentuckians all year round. \u003c/p>\n\u003cp>So today, you can celebrate your winnings or tear up your tickets in good company with a warm slice of this excellent pie. A note on the ingredients: most Derby pie recipes call for light corn syrup, which is clear and bland and nothing but sweet, easy to find in any supermarket. Now if you were shopping anywhere south of the Mason-Dixon line, it would be easy to come home from the grocery store with a can of cane syrup, an amber syrup made from crushed and boiled sugarcane. (\u003ca href=\"http://www.steensyrup.com/\">Steen's\u003c/a>, made in Louisiana, is the most widely-known brand.) Like maple syrup and sorghum, it has high notes and low, with caramel accents and an almost buttery texture. \u003c/p>\n\u003cp>The British version is Lyle's Golden Syrup, sold in a decorative, green-and-gold tin that's often easier to find around here than authentic cane syrup. You can also explore the different types of brown sugar out there beyond your usual box of C&H. Damp, richly flavored muscavado, available at the \u003ca href=\"http://www.rockridgemarkethall.com/the-pasta-shop/the-pasta-shop\">Pasta Shop\u003c/a>, is my current favorite. \u003c/p>\n\u003cp>\u003cstrong>Derby Day Pie\u003c/strong>\u003cbr>\nBecause the filling goes in rather gooey, I like to pre-bake my crust a little before adding the filling, just enough to get the crust pale blond and dry to the touch. Line your crust with a large square of parchment paper or aluminum foil, then weigh down with a handful of dry beans or ceramic pie weights to prevent the crust from puffing up. Bake at 400F for 10 to 15 minutes, then remove paper and weights and bake for another 5 to 10 minutes. Let cool for 30 minutes to an hour before filling.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2/3 cup dark brown sugar, packed\u003cbr>\n1 cup Lyle's Golden Syrup or cane syrup\u003cbr>\n4 tablespoons unsalted butter\u003cbr>\n3 tablespoons bourbon\u003cbr>\n4 large eggs, lightly beaten\u003cbr>\n1 tablespoon vanilla extract\u003cbr>\n1 tablespoon flour\u003cbr>\n1/4 tsp salt\u003cbr>\n1 cup walnuts or pecans, toasted and coarsely chopped\u003cbr>\n1 1/2 cups bittersweet chocolate chips or chunks\u003cbr>\n1 single \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/22/calling-the-pie-therapist/\">pie crust\u003c/a>, blind-baked until dry, slightly blistered and pale golden blond\u003cbr>\nBourbon whipped cream:\u003cbr>\n1 cup heavy cream, preferably Straus organic or at least not ultra- pasteurized\u003cbr>\n1 tablespoon bourbon\u003cbr>\n2 tsp powdered sugar (optional)\u003c/p>\n\u003cp>1. In a small, heavy pot over medium heat, bring sugar, syrup, bourbon, and butter to a boil. Simmer for 1 minute, then remove from heat and let cool until just warm. While mixture is cooling, preheat oven to 350 F.\u003c/p>\n\u003cp>2. Whisk eggs and vanilla into sugar mixture. Whisk in flour and salt. Stir in chocolate and nuts.\u003c/p>\n\u003cp>3. Pour mixture into pie shell. Bake 50 to 60 minutes. Check after 30 minutes; if crust edges are getting too brown, cover with aluminum foil. Remove from oven and let cool on a rack.\u003c/p>\n\u003cp>4. While pie is cooling, make whipped cream. Pour cream into a chilled bowl. Beat with a whisk or hand-held electric mixture until gently thickened. Add bourbon and optional sugar. (I think the pie is plenty sweet as it is, so the plain richness of unsweetened cream makes a good foil, but it's up to you. Taste it without sugar first, then decide.) Continue beating until mixture mounds up in soft peaks. Cover and refrigerate until needed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>5. Serve pie warm with whipped cream on the side. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Slow Roasted Strawberry Milkshake with Crushed Malt Balls",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/StrawBerry-Shake-234.jpg\" alt=\"Slow Roasted Strawberry Milkshake with Crushed Malt Balls\" title=\"Slow Roasted Strawberry Milkshake with Crushed Malt Balls\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12854\">\u003c/p>\n\u003cp>Since this is my first go around with BAB I wanted to \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephengibbs/\">introduce myself\u003c/a> with something short, creamy, cold and sweet. As for me, I'm simply a cook with food dreams and an active imagination. And lucky for me, cooking is also my profession. \u003c/p>\n\u003cp>Like clockwork, as local strawberries start to trickle in, so do the slew of seasonal recipes that appear in print and in tons of blogs. Timeless dishes such as trifle, shortcakes, pie, creams and custards consume the majority of the recipes indexes. Yes, of course, they all have merit and nothing beats a perfectly ripe strawberry, but what drives my imagination as a cook is coming up with something new and innovative. This concoction came to my mind while recently looking over an image for a strawberry milkshake. \u003c/p>\n\u003cp>As much as I love fruit milkshakes they sometimes taste weak as the fruit gets lost in sweet dairy notes or in heaps of sugar. So, how do you make something more pronounced and less diluted? Or better put, how do you get a particular ingredient to come to the surface. In the cooking world the techniques we usually apply are centered towards reducing, roasting or dehydrating; this makes foods more complex and sharp. With vegetables and fruits roasting and dehydrating extracts the natural sugars making them more intensely sweet. My good friend Chef Roger Feely turned me on to slow roasting strawberries years ago as something spectacular to garnish desserts with. I have been consumed with them ever since! And just like that, while glancing at that image for the strawberry milkshake this shake idea was born. \u003c/p>\n\u003cp>I give credit to our pastry chef Juliann for the malt ball idea. She suggest malted chocolate as a complimentary garnish with good symmetry for the shake, but when the words soy lecithin and foam came into the conversation I shut down and decided to go conventional. Great flavor combo, so thanks for the suggestion Juliann! \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I'm pretty sure this is an original so I'm very happy to bring it to you fresh on BAB! \u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=16618038@N00&set_id=72157623826971617&tags=strawberries,milkshake,icecream\" frameborder=\"0\" width=\"500\" height=\"500\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Slow Roasted Strawberry Milkshake with Crushed Malt Balls\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2-3 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>For the Strawberries:\u003c/em>\u003cbr>\n1 pound strawberries, tops removed and halved\u003cbr>\n¼ cup sugar\u003cbr>\n1 fresh vanilla bean, seeds removed\u003cbr>\nPinch salt\u003c/p>\n\u003cp>\u003cem>For the Shake:\u003c/em>\u003cbr>\n1 pint, super premium ice cream (16% fat, low air)\u003cbr>\n¾ cup whole milk\u003cbr>\n¾ of the roast strawberries; save some for garnish\u003c/p>\n\u003cp>\u003cem>Garnish:\u003c/em>\u003cbr>\n2-3 roast strawberry halves\u003cbr>\n1 tablespoon of crushed malt balls \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1. Turn on oven to 250 degrees, Fahrenheit\u003cbr>\n2. Scrape out the seeds from the vanilla bean\u003cbr>\n3. Break up the clump of vanilla seeds with finger tips.\u003cbr>\n4. Toss the berries with sugar, salt and vanilla bean.\u003cbr>\n5. Slow cook in oven for 2 hours, uncovered, pull and let cool\u003cbr>\n6. Crush 6 malt balls with a mallet or heavy pan\u003cbr>\n7. Place ice cream in blender with milk, strawberries and some reserved syrup. Blend until just mixed. Thin it out with milk if too thick.\u003cbr>\n8. Pour into glasses and garnish with reserved strawberries, syrup and crushed malt balls\u003c/p>\n\n",
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"excerpt": "Like clockwork, as local strawberries start to trickle in, so do the slew of seasonal recipes that appear in print and in tons of blogs. Timeless dishes such as trifle, shortcakes, pie, creams and custards consume the majority of the recipes indexes. Yes, of course, they all have merit and nothing beats a perfectly ripe strawberry, but what drives my imagination as a cook is coming up with something new and innovative. This concoction came to my mind while recently looking over an image for a strawberry milkshake. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/StrawBerry-Shake-234.jpg\" alt=\"Slow Roasted Strawberry Milkshake with Crushed Malt Balls\" title=\"Slow Roasted Strawberry Milkshake with Crushed Malt Balls\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12854\">\u003c/p>\n\u003cp>Since this is my first go around with BAB I wanted to \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephengibbs/\">introduce myself\u003c/a> with something short, creamy, cold and sweet. As for me, I'm simply a cook with food dreams and an active imagination. And lucky for me, cooking is also my profession. \u003c/p>\n\u003cp>Like clockwork, as local strawberries start to trickle in, so do the slew of seasonal recipes that appear in print and in tons of blogs. Timeless dishes such as trifle, shortcakes, pie, creams and custards consume the majority of the recipes indexes. Yes, of course, they all have merit and nothing beats a perfectly ripe strawberry, but what drives my imagination as a cook is coming up with something new and innovative. This concoction came to my mind while recently looking over an image for a strawberry milkshake. \u003c/p>\n\u003cp>As much as I love fruit milkshakes they sometimes taste weak as the fruit gets lost in sweet dairy notes or in heaps of sugar. So, how do you make something more pronounced and less diluted? Or better put, how do you get a particular ingredient to come to the surface. In the cooking world the techniques we usually apply are centered towards reducing, roasting or dehydrating; this makes foods more complex and sharp. With vegetables and fruits roasting and dehydrating extracts the natural sugars making them more intensely sweet. My good friend Chef Roger Feely turned me on to slow roasting strawberries years ago as something spectacular to garnish desserts with. I have been consumed with them ever since! And just like that, while glancing at that image for the strawberry milkshake this shake idea was born. \u003c/p>\n\u003cp>I give credit to our pastry chef Juliann for the malt ball idea. She suggest malted chocolate as a complimentary garnish with good symmetry for the shake, but when the words soy lecithin and foam came into the conversation I shut down and decided to go conventional. Great flavor combo, so thanks for the suggestion Juliann! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I'm pretty sure this is an original so I'm very happy to bring it to you fresh on BAB! \u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=16618038@N00&set_id=72157623826971617&tags=strawberries,milkshake,icecream\" frameborder=\"0\" width=\"500\" height=\"500\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Slow Roasted Strawberry Milkshake with Crushed Malt Balls\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2-3 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>For the Strawberries:\u003c/em>\u003cbr>\n1 pound strawberries, tops removed and halved\u003cbr>\n¼ cup sugar\u003cbr>\n1 fresh vanilla bean, seeds removed\u003cbr>\nPinch salt\u003c/p>\n\u003cp>\u003cem>For the Shake:\u003c/em>\u003cbr>\n1 pint, super premium ice cream (16% fat, low air)\u003cbr>\n¾ cup whole milk\u003cbr>\n¾ of the roast strawberries; save some for garnish\u003c/p>\n\u003cp>\u003cem>Garnish:\u003c/em>\u003cbr>\n2-3 roast strawberry halves\u003cbr>\n1 tablespoon of crushed malt balls \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1. Turn on oven to 250 degrees, Fahrenheit\u003cbr>\n2. Scrape out the seeds from the vanilla bean\u003cbr>\n3. Break up the clump of vanilla seeds with finger tips.\u003cbr>\n4. Toss the berries with sugar, salt and vanilla bean.\u003cbr>\n5. Slow cook in oven for 2 hours, uncovered, pull and let cool\u003cbr>\n6. Crush 6 malt balls with a mallet or heavy pan\u003cbr>\n7. Place ice cream in blender with milk, strawberries and some reserved syrup. Blend until just mixed. Thin it out with milk if too thick.\u003cbr>\n8. Pour into glasses and garnish with reserved strawberries, syrup and crushed malt balls\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Rich as Rockefeller",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Oysters-Rockefeller.jpg\" alt=\"Oysters Rockefeller\" title=\"Oysters Rockefeller\" width=\"281\" height=\"350\" class=\"alignleft size-full wp-image-12727\">I'm broke. Of course, so is nearly everyone else these days. The belts, they are a-tightening. Practical choices, which seemed almost unheard of a couple of years ago thanks to easily-obtained credit, have to be made.\u003c/p>\n\u003cp>Do I want to meet friends for dinner at the newest hipster restaurant? Sure I do, but I also need new towels and underwear, so I'm going to have to pass, thank you very much. Maybe I'll meet you after dinner.\u003c/p>\n\u003cp>It's a state of fiscal being that I'm quite familiar with-- I've never had a lot of money to begin with, so everything is a matter of either/or.\u003c/p>\n\u003cp>Once, while staying with a very wealthy friend of mine when at University, he performed a little fashion show for me, displaying his back-to-school shopping finds. Now for most of us, back-to-school shopping means a trip to The Gap or something equally affordable. To my friend, this meant a couple of weeks in Paris and Milan. So when he popped out of his bedroom door asking in his posh little English accent, \"Do you like my belt? It's \u003cem>Valentinoooo\u003c/em>...\" I asked the following question:\u003c/p>\n\u003cp>\"Alex, exactly how much did that belt cost you?\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Oh, Michael, you're not supposed to ask that. It was only seven fifty.\"\u003c/p>\n\u003cp>\"Seven \u003cem>hundred\u003c/em> and fifty or $7.50?\"\u003c/p>\n\u003cp>\"Don't be insulting. I shouldn't have told you. Do you like it or not?\"\u003c/p>\n\u003cp>\"Oh, it's great and all, but your belt costs as much as my rent. It's a question of belt-or-rent for me, and I'd have to say that I love my apartment more than your belt.\"\u003c/p>\n\u003cp>\"Well, Michael, I can't help it if you're poor.\"\u003c/p>\n\u003cp>He paid for that last, unfortunate statement not with his life, but with dinner.\u003c/p>\n\u003cp>Don't get me wrong, I'm not complaining (loudly). There are billions of people on earth who are worse off than I am. But sometimes I want to feel like the big shot I've never, ever been. So, rather than buy an obscenely expensive car or suit or summer home or any home, for that matter, I allow myself the small luxury of luxurious food and drink. I do my best to have a gorgeous hunk of cheese wrapped up in the fridge as well as a bottle of good champagne , which I keep on hand in case of emergencies. Whenever I am feeling blue or poor or totally hopeless, I open the refrigerator door and look at the champagne. Just knowing it's there lifts my spirits. It tells me I haven't yet fallen through the cracks.\u003c/p>\n\u003cp>And then I think of the pair of shoes I could have bought with the money I spent on that damned bottle of bubbly.\u003c/p>\n\u003cp>Today, I wanted something rich. Something that would make me feel like that big shot I will more than likely never become.\u003c/p>\n\u003cp>So I up and made myself a dish named for America's first billionaire-- Oysters Rockefeller.\u003c/p>\n\u003cp>\u003cstrong>Oysters Rockefeller*\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/John-D.-Rockefeller.jpg\" alt=\"John D. Rockefeller\" title=\"John D. Rockefeller\" width=\"281\" height=\"350\" class=\"alignnone size-full wp-image-12728\">\u003c/p>\n\u003cp>Having never been a fan of big business (or big business guys, for that matter), it struck me as odd that I should want to make something that pays homage to the grandfather of corporate culture and American oil-dependence. Of course, Rockefeller also donated vast sums of money for education (he was instrumental in the founding of both the University of Chicago and Spelman College, for example) and was dedicated to the eradication of both hookworm and yellow fever. \u003c/p>\n\u003cp>So there you have it.\u003c/p>\n\u003cp>Oysters Rockefeller got their start--and their name-- at the world famous Antoine's Restaurant in New Orleans. In 1899, chef Jules Alciatore substituted Gulf Oysters (which were plentiful and local) for the French snails (which were scarce and, well, from France) in a dish the restaurant had traditionally served.\u003c/p>\n\u003cp>It was a terrific success. The dish of oysters (which were typically eaten only raw until this time) covered in rich, green sauce and subsequently baked was as novel as it was rich. In an apocryphal story, one Antoine's customer was so astonished by the heft of these baked oysters that he decried (people, incidentally, decried much more often in the 19th Century than they do in the 21st), \"Why, this is as rich as Rockefeller!\"\u003c/p>\n\u003cp>And so the name stuck. Of course, it also helps that the sauce is green in color, which is coincidentally the color of American money, of which Mr. Rockefeller had more of than anyone else.\u003c/p>\n\u003cp>There has been some debate as to the original, correct recipe for Oysters Rockefeller. Jules Alciatore swore that he would take the secret of the recipe to his grave. \u003c/p>\n\u003cp>He was a man of his word. \u003c/p>\n\u003cp>Some people insist that spinach was not part of the original recipe, and that the green of the sauce came from parsley and slow-cooked celery. Others, like Emeril Legasse suggest the option of green food coloring. Seriously. Parmesan or no parmesan? Herbsaint, Pernod, or Absinthe? Frankly, I don't care. I say make it whichever way you like, as long as you make it rich. That is, after all, the point of the dish, isn't it?\u003c/p>\n\u003cp>This is my own, particular version.\u003c/p>\n\u003cp>\u003cstrong>Makes enough sauce for 18 oysters, or 6 servings in my book.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>12 to 18 medium-sized oysters. Fresh, please. \u003c/p>\n\u003cp>6 tablespoons unsalted butter\u003c/p>\n\u003cp>6 tablespoons spinach, finely chopped\u003c/p>\n\u003cp>4 tablespoons shallot, finely chopped\u003c/p>\n\u003cp>3 tablespoons flat leaf parsley, even more finely chopped\u003c/p>\n\u003cp>1 tablespoon chervil (if you can find it), finely, finely chopped\u003c/p>\n\u003cp>5 tablespoons fresh breadcrumbs, toasted, plus 3 tablespoons for garnishing\u003c/p>\n\u003cp>1 tablespoon absinthe (or Pernod)\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>A few dashes of Tabasco sauce\u003c/p>\n\u003cp>A few turns of freshly-ground pepper\u003c/p>\n\u003cp>2 tablespoons grated parmesan cheese\u003c/p>\n\u003cp>Rock salt\u003c/p>\n\u003cp>Lemon wedges for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Using a small oyster knife (from experience, I can suggest you do not use a flat head screwdriver), pry open the poor, defenseless oysters. Pour off any liquor and reserve. If any oysters have opened themselves up to you without your asking them to do so, they are to be avoided, much in the same way one would avoid a human who does the same thing upon first meeting. Loosen the meat and leave on the half shell.\u003c/p>\n\u003cp>2. In a medium-sized saucepan, melt butter. Add spinach, shallot, parsley, chervil, bread crumbs, Tabasco, absinthe, salt, and pepper. Cook, stirring constantly, for about 10 to 12 minutes. Set aside, add reserved oyster liquor, and let cool.\u003c/p>\n\u003cp>3. Combine the 3 tablespoons of bread crumbs with the parmesan. Set aside.\u003c/p>\n\u003cp>4. Preheat oven broiler to 400. Line a sheet pan with aluminum foil and a layer of rock salt. Or, make as many rock salt mounds as you have oysters to save salt. The purpose of the salt is to stabilize the oyster shells and keep them level when broiling. Lay oysters over the salt, place a spoonful of the spinach mixture, and set under the broiler for about 5 minutes. Watch them carefully. I tend to lie on the kitchen floor, if it is sufficiently clean, and watch. That way, I can get a little bit of rest as I wait for the oysters to brown properly. \u003c/p>\n\u003cp>5. Once the oysters are sufficiently browned, remove them carefully (they are very hot, after all) to a serving platter lined with more rock salt. Add a few drops of Absinthe to the top of each oyster. Serve hot with lemon wedges and Tabasco sauce on the side. Eat enough hot oysters until you feel as rich as you need to feel**\u003c/p>\n\u003cp>*My apologies to anyone who may keep oysters as pets. You may not want to read this recipe. I seemed to have upset a lot of people last week, so I'm being extra careful this time around.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>** Just a note-- John D. Rockefeller died of arteriosclerosis. He was nearly 98, but it was the arteriosclerosis that finally got him. You have been warned.\u003c/p>\n\n",
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"excerpt": "Having never been a fan of big business (or big business guys, for that matter), it struck me as odd that I should want to make something that pays homage to the grandfather of corporate culture and American oil-dependence. Of course, Rockefeller also donated vast sums of money for education (he was instrumental in the founding of both the University of Chicago and Spelman College, for example) and was dedicated to the eradication of both hookworm and yellow fever. \r\n\r\nSo there you have it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Oysters-Rockefeller.jpg\" alt=\"Oysters Rockefeller\" title=\"Oysters Rockefeller\" width=\"281\" height=\"350\" class=\"alignleft size-full wp-image-12727\">I'm broke. Of course, so is nearly everyone else these days. The belts, they are a-tightening. Practical choices, which seemed almost unheard of a couple of years ago thanks to easily-obtained credit, have to be made.\u003c/p>\n\u003cp>Do I want to meet friends for dinner at the newest hipster restaurant? Sure I do, but I also need new towels and underwear, so I'm going to have to pass, thank you very much. Maybe I'll meet you after dinner.\u003c/p>\n\u003cp>It's a state of fiscal being that I'm quite familiar with-- I've never had a lot of money to begin with, so everything is a matter of either/or.\u003c/p>\n\u003cp>Once, while staying with a very wealthy friend of mine when at University, he performed a little fashion show for me, displaying his back-to-school shopping finds. Now for most of us, back-to-school shopping means a trip to The Gap or something equally affordable. To my friend, this meant a couple of weeks in Paris and Milan. So when he popped out of his bedroom door asking in his posh little English accent, \"Do you like my belt? It's \u003cem>Valentinoooo\u003c/em>...\" I asked the following question:\u003c/p>\n\u003cp>\"Alex, exactly how much did that belt cost you?\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Oh, Michael, you're not supposed to ask that. It was only seven fifty.\"\u003c/p>\n\u003cp>\"Seven \u003cem>hundred\u003c/em> and fifty or $7.50?\"\u003c/p>\n\u003cp>\"Don't be insulting. I shouldn't have told you. Do you like it or not?\"\u003c/p>\n\u003cp>\"Oh, it's great and all, but your belt costs as much as my rent. It's a question of belt-or-rent for me, and I'd have to say that I love my apartment more than your belt.\"\u003c/p>\n\u003cp>\"Well, Michael, I can't help it if you're poor.\"\u003c/p>\n\u003cp>He paid for that last, unfortunate statement not with his life, but with dinner.\u003c/p>\n\u003cp>Don't get me wrong, I'm not complaining (loudly). There are billions of people on earth who are worse off than I am. But sometimes I want to feel like the big shot I've never, ever been. So, rather than buy an obscenely expensive car or suit or summer home or any home, for that matter, I allow myself the small luxury of luxurious food and drink. I do my best to have a gorgeous hunk of cheese wrapped up in the fridge as well as a bottle of good champagne , which I keep on hand in case of emergencies. Whenever I am feeling blue or poor or totally hopeless, I open the refrigerator door and look at the champagne. Just knowing it's there lifts my spirits. It tells me I haven't yet fallen through the cracks.\u003c/p>\n\u003cp>And then I think of the pair of shoes I could have bought with the money I spent on that damned bottle of bubbly.\u003c/p>\n\u003cp>Today, I wanted something rich. Something that would make me feel like that big shot I will more than likely never become.\u003c/p>\n\u003cp>So I up and made myself a dish named for America's first billionaire-- Oysters Rockefeller.\u003c/p>\n\u003cp>\u003cstrong>Oysters Rockefeller*\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/John-D.-Rockefeller.jpg\" alt=\"John D. Rockefeller\" title=\"John D. Rockefeller\" width=\"281\" height=\"350\" class=\"alignnone size-full wp-image-12728\">\u003c/p>\n\u003cp>Having never been a fan of big business (or big business guys, for that matter), it struck me as odd that I should want to make something that pays homage to the grandfather of corporate culture and American oil-dependence. Of course, Rockefeller also donated vast sums of money for education (he was instrumental in the founding of both the University of Chicago and Spelman College, for example) and was dedicated to the eradication of both hookworm and yellow fever. \u003c/p>\n\u003cp>So there you have it.\u003c/p>\n\u003cp>Oysters Rockefeller got their start--and their name-- at the world famous Antoine's Restaurant in New Orleans. In 1899, chef Jules Alciatore substituted Gulf Oysters (which were plentiful and local) for the French snails (which were scarce and, well, from France) in a dish the restaurant had traditionally served.\u003c/p>\n\u003cp>It was a terrific success. The dish of oysters (which were typically eaten only raw until this time) covered in rich, green sauce and subsequently baked was as novel as it was rich. In an apocryphal story, one Antoine's customer was so astonished by the heft of these baked oysters that he decried (people, incidentally, decried much more often in the 19th Century than they do in the 21st), \"Why, this is as rich as Rockefeller!\"\u003c/p>\n\u003cp>And so the name stuck. Of course, it also helps that the sauce is green in color, which is coincidentally the color of American money, of which Mr. Rockefeller had more of than anyone else.\u003c/p>\n\u003cp>There has been some debate as to the original, correct recipe for Oysters Rockefeller. Jules Alciatore swore that he would take the secret of the recipe to his grave. \u003c/p>\n\u003cp>He was a man of his word. \u003c/p>\n\u003cp>Some people insist that spinach was not part of the original recipe, and that the green of the sauce came from parsley and slow-cooked celery. Others, like Emeril Legasse suggest the option of green food coloring. Seriously. Parmesan or no parmesan? Herbsaint, Pernod, or Absinthe? Frankly, I don't care. I say make it whichever way you like, as long as you make it rich. That is, after all, the point of the dish, isn't it?\u003c/p>\n\u003cp>This is my own, particular version.\u003c/p>\n\u003cp>\u003cstrong>Makes enough sauce for 18 oysters, or 6 servings in my book.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>12 to 18 medium-sized oysters. Fresh, please. \u003c/p>\n\u003cp>6 tablespoons unsalted butter\u003c/p>\n\u003cp>6 tablespoons spinach, finely chopped\u003c/p>\n\u003cp>4 tablespoons shallot, finely chopped\u003c/p>\n\u003cp>3 tablespoons flat leaf parsley, even more finely chopped\u003c/p>\n\u003cp>1 tablespoon chervil (if you can find it), finely, finely chopped\u003c/p>\n\u003cp>5 tablespoons fresh breadcrumbs, toasted, plus 3 tablespoons for garnishing\u003c/p>\n\u003cp>1 tablespoon absinthe (or Pernod)\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>A few dashes of Tabasco sauce\u003c/p>\n\u003cp>A few turns of freshly-ground pepper\u003c/p>\n\u003cp>2 tablespoons grated parmesan cheese\u003c/p>\n\u003cp>Rock salt\u003c/p>\n\u003cp>Lemon wedges for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Using a small oyster knife (from experience, I can suggest you do not use a flat head screwdriver), pry open the poor, defenseless oysters. Pour off any liquor and reserve. If any oysters have opened themselves up to you without your asking them to do so, they are to be avoided, much in the same way one would avoid a human who does the same thing upon first meeting. Loosen the meat and leave on the half shell.\u003c/p>\n\u003cp>2. In a medium-sized saucepan, melt butter. Add spinach, shallot, parsley, chervil, bread crumbs, Tabasco, absinthe, salt, and pepper. Cook, stirring constantly, for about 10 to 12 minutes. Set aside, add reserved oyster liquor, and let cool.\u003c/p>\n\u003cp>3. Combine the 3 tablespoons of bread crumbs with the parmesan. Set aside.\u003c/p>\n\u003cp>4. Preheat oven broiler to 400. Line a sheet pan with aluminum foil and a layer of rock salt. Or, make as many rock salt mounds as you have oysters to save salt. The purpose of the salt is to stabilize the oyster shells and keep them level when broiling. Lay oysters over the salt, place a spoonful of the spinach mixture, and set under the broiler for about 5 minutes. Watch them carefully. I tend to lie on the kitchen floor, if it is sufficiently clean, and watch. That way, I can get a little bit of rest as I wait for the oysters to brown properly. \u003c/p>\n\u003cp>5. Once the oysters are sufficiently browned, remove them carefully (they are very hot, after all) to a serving platter lined with more rock salt. Add a few drops of Absinthe to the top of each oyster. Serve hot with lemon wedges and Tabasco sauce on the side. Eat enough hot oysters until you feel as rich as you need to feel**\u003c/p>\n\u003cp>*My apologies to anyone who may keep oysters as pets. You may not want to read this recipe. I seemed to have upset a lot of people last week, so I'm being extra careful this time around.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Salmon with Creamy Mustard Sauce",
"title": "Salmon with Creamy Mustard Sauce",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Salmon-Dinner.jpg\" alt=\"Salmon Dinner\" title=\"Salmon Dinner\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12686\">\u003cbr>\n\u003cem>A light supper: Mustard-roasted Salmon, Turnip Gratin, Wheat berry Salad\u003c/em> \u003c/p>\n\u003cp>Have you ever played the \u003ca href=\"http://www.foodnetwork.com/barefoot-contessa/index.html\">Barefoot Contessa\u003c/a> drinking game? One drink for every time she asks, \"How easy is \u003cem>that\u003c/em>?\", two for each time she mentions Jeffrey (that lucky dog), social for any time she implores you to use only \"really good (insert expensive ingredient here).\" It's a fabulous game. \u003c/p>\n\u003cp>By the end, you are tipsy as a Hamptons housewife at a clam bake. You are also starving from all the delectable dishes taunting you on the screen. And, you may or may not be sporting a sweater draped over your shoulders at this stage in the game. \u003c/p>\n\u003cp>Oh, Ina, I joke because I love. (And because I am secretly envious of your BMW convertible, Pottery Barn kitchen, and herb garden the size of my apartment.)\u003c/p>\n\u003cp>In all seriousness, I do adore many of the Barefoot Contessa’s recipes. They are classic dishes that any domestic-goddess-in-training needs to know, wholesome home-cooking with a French slant. Things like roast chicken and brownies from scratch…or roasted fish in a creamy mustard sauce.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is one of my favorite Ina recipes. It is a staple in my weeknight dinner rotation because it is incredibly easy to make, ready in 15 minutes, full of flavor, and healthy. I’ve made some adaptations to her original recipe, swapping out red snapper for salmon, and substituting yogurt in place of crème fraiche. I prefer salmon because I think the flavor works well with the creaminess of the yogurt and the tang of the mustard and capers. I choose yogurt over crème fraiche because it has all the flavor you need without the fat, it’s much cheaper, plus I always have some yogurt in my fridge. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Turnip-slice.jpg\" alt=\"Turnip slice\" title=\"Turnip slice\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12688\">\u003cbr>\n\u003cem>Turnip Slice\u003c/em>\u003c/p>\n\u003cp>For this particular weeknight supper (I feel like Ina would have called it “supper”), I served the salmon with a side of \u003ca href=\"http://www.epicurious.com/recipes/food/views/Turnip-Gratin-240249\">turnip gratin\u003c/a> and a lovely salad of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/04/wheat-berries/\">wheat berries\u003c/a>, kale, and cranberries from Whole Foods. Dare I say, I think the Contessa would have approved. \u003c/p>\n\u003cp>\u003cstrong>Salmon with Creamy Mustard Sauce\u003c/strong>\u003cbr>\n\u003cem>Adapted from \u003ca href=\"http://www.foodnetwork.com/recipes/ina-garten/mustard-roasted-fish-recipe/index.html\">Barefoot Contessa Back to Basics, “Mustard-Roasted Fish” (2008)\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 (8-ounce) salmon fillets\u003cbr>\n½ cup plain yogurt\u003cbr>\n2 tablespoons Dijon mustard\u003cbr>\n1 tablespoon whole-grain mustard\u003cbr>\n2 teaspoons capers, rinsed\u003cbr>\nSalt and pepper to taste\u003cbr>\nChopped dill for garnish\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat the oven to 450 degrees F.\u003cbr>\n2.\tLine a sheet pan or baking dish with parchment paper. Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.\u003cbr>\n3.\tCombine the yogurt, mustards, and capers in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered.\u003cbr>\n4.\tBake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. You can tell the fish is done if it flakes away easily when prodded with the tines of a fork. \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/24/2010/04/Salmon-Dinner.jpg\" alt=\"Salmon Dinner\" title=\"Salmon Dinner\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12686\">\u003cbr>\n\u003cem>A light supper: Mustard-roasted Salmon, Turnip Gratin, Wheat berry Salad\u003c/em> \u003c/p>\n\u003cp>Have you ever played the \u003ca href=\"http://www.foodnetwork.com/barefoot-contessa/index.html\">Barefoot Contessa\u003c/a> drinking game? One drink for every time she asks, \"How easy is \u003cem>that\u003c/em>?\", two for each time she mentions Jeffrey (that lucky dog), social for any time she implores you to use only \"really good (insert expensive ingredient here).\" It's a fabulous game. \u003c/p>\n\u003cp>By the end, you are tipsy as a Hamptons housewife at a clam bake. You are also starving from all the delectable dishes taunting you on the screen. And, you may or may not be sporting a sweater draped over your shoulders at this stage in the game. \u003c/p>\n\u003cp>Oh, Ina, I joke because I love. (And because I am secretly envious of your BMW convertible, Pottery Barn kitchen, and herb garden the size of my apartment.)\u003c/p>\n\u003cp>In all seriousness, I do adore many of the Barefoot Contessa’s recipes. They are classic dishes that any domestic-goddess-in-training needs to know, wholesome home-cooking with a French slant. Things like roast chicken and brownies from scratch…or roasted fish in a creamy mustard sauce.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is one of my favorite Ina recipes. It is a staple in my weeknight dinner rotation because it is incredibly easy to make, ready in 15 minutes, full of flavor, and healthy. I’ve made some adaptations to her original recipe, swapping out red snapper for salmon, and substituting yogurt in place of crème fraiche. I prefer salmon because I think the flavor works well with the creaminess of the yogurt and the tang of the mustard and capers. I choose yogurt over crème fraiche because it has all the flavor you need without the fat, it’s much cheaper, plus I always have some yogurt in my fridge. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Turnip-slice.jpg\" alt=\"Turnip slice\" title=\"Turnip slice\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12688\">\u003cbr>\n\u003cem>Turnip Slice\u003c/em>\u003c/p>\n\u003cp>For this particular weeknight supper (I feel like Ina would have called it “supper”), I served the salmon with a side of \u003ca href=\"http://www.epicurious.com/recipes/food/views/Turnip-Gratin-240249\">turnip gratin\u003c/a> and a lovely salad of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/04/wheat-berries/\">wheat berries\u003c/a>, kale, and cranberries from Whole Foods. Dare I say, I think the Contessa would have approved. \u003c/p>\n\u003cp>\u003cstrong>Salmon with Creamy Mustard Sauce\u003c/strong>\u003cbr>\n\u003cem>Adapted from \u003ca href=\"http://www.foodnetwork.com/recipes/ina-garten/mustard-roasted-fish-recipe/index.html\">Barefoot Contessa Back to Basics, “Mustard-Roasted Fish” (2008)\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 (8-ounce) salmon fillets\u003cbr>\n½ cup plain yogurt\u003cbr>\n2 tablespoons Dijon mustard\u003cbr>\n1 tablespoon whole-grain mustard\u003cbr>\n2 teaspoons capers, rinsed\u003cbr>\nSalt and pepper to taste\u003cbr>\nChopped dill for garnish\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat the oven to 450 degrees F.\u003cbr>\n2.\tLine a sheet pan or baking dish with parchment paper. Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.\u003cbr>\n3.\tCombine the yogurt, mustards, and capers in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered.\u003cbr>\n4.\tBake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. You can tell the fish is done if it flakes away easily when prodded with the tines of a fork. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Keep on Keepin' on: Some Advice on Eating Alone",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_3976.jpg\" alt=\"Solo Cooking Books\" title=\"Solo Cooking Books\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12478\">\u003cbr>\n\u003cem>What I've been up to lately\u003c/em>\u003c/p>\n\u003cp>First I'll begin by saying I've never been one to eat out at restaurants alone. I know there are people out there who are unphased by that sort of thing, but I'm not one of them. Now coffee or lunch is one thing--but sitting at a restaurant for a solo dinner isn't my cup of tea. One summer when I was finishing up graduate school in Boston, I decided to treat myself to a week at a Bed and Breakfast on the Cape. It was going to be my solo, independent adventure--and during the day, it was. I lounged on the beach reading book after book, strolled the different little towns looking in antique stores and eating ice cream cones, and rented a cruiser bike to explore the marshy trails. And then the sun set and the anxiety kicked in: what to do for dinner? What to do that night? I couldn't possibly go out by myself. \u003c/p>\n\u003cp>A friend gave me a little perspective, telling me not to be so taken with myself: \u003cem>you really think people are even noticing you or the fact that you're by yourself. Everyone has to eat. No one cares if you're doing it alone. In fact, no one in the restaurant cares about you period. \u003c/em>Ouch. But she had a point. I was thinking that people would stare or wonder or feel sorry for me when, in fact, they were just enjoying their fish and chips like everyone else. So that helped. But still--I enjoy sharing a meal with someone else. Period. This goes for eating out in restaurants, but I've recently discovered it also goes for preparing meals at home. \u003c/p>\n\u003cp>And this brings me to the present moment--the moment in which I tell you that my relationship of twelve years recently ended. I'm thirty-one, so that was essentially my entire adult life. Suffice it to say, I've never really lived by myself for any extended period of time and here I find myself in a new apartment in San Francisco alone. Not exactly what I'd planned, but I suppose that's how those things usually work. So once again I remain quite busy during the day, but then I arrive home and stare into the fridge. I've been getting creative with bagged salads, chicken sausages, soup, or pasta. Breakfast for dinner has been a winner lately as are quesadillas with heaps of homemade guacamole. And ice cream, of course. Oh, and peanut butter and jelly on whole wheat bread. I've discovered it's kind of magical if you make it into a warm panino. \u003c/p>\n\u003cp>So when I wrote about the difficulties of cooking for one on my own blog recently, many of my readers chimed in with menu ideas, book suggestions, and general encouragement. These are the moments I cherish the time I spend on the blog--it truly is a little community. After seriously considering each comment, I decided to take their advice, checked out some of the books from the library and even purchased one that I really came to love. For this week's post, I thought I'd share with you the ins and outs of some solo eating and cooking books so, in the case that you should find yourself alone in your painfully over-priced apartment, you won’t be staring at an empty fridge or relying solely on Trader Joe's taquitos. Those can get old after awhile. \u003c/p>\n\u003cblockquote>\u003cp>\n\"Dinner alone is one of life's pleasures. Certainly cooking for oneself reveals man at his weirdest. People lie when you ask them what they eat when they are alone. A salad, they tell you. But when you persist, they confess to peanut butter and bacon sandwiches deep fried and eaten with hot sauce, or spaghetti with butter and grape jam\" –Laurie Colwin, \"Alone in the Kitchen with an Eggplant\" from \u003cem>Home Cooking\u003c/em> \u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Solo Suppers: Simple Delicious Meals to Cook for Yourself by Joyce Goldstein\u003c/strong>\u003cbr>\nThis book was recommended to me by my blogging friend Janet Gardner of \u003ca href=\"http://prettygreengirl.com/\">Pretty Green Girl\u003c/a>, and it's downright likeable. Goldstein doesn't lament the fact that you're eating alone. In fact, the premise is simple: singles represent the fasted-growing segment of the U.S. population (7) yet there are few cookbooks geared towards actual gourmet recipes for one. We see many books geared towards young singles cooking on a budget, but Goldstein wanted to talk about sauces, and Sicilian swordfish, and risotto with mushrooms and peas. Leafing through the book, I found many dishes I wanted to try. And the ingredient list made perfect sense: the quantities were small; I didn't have to sit down with my calculator and cut the recipe down by 2/3 (and often recipes don't reduce all that precisely). Her section on Stocking the Pantry is useful and I loved her Sauce Chapter (Romesco, Peanut Sauce, Mango chutney…). She also mentions ways to recreate each meal into a \"New Creation\" using leftovers. This seemed a little too planned out and a bit depressing to me for some reason, but I get the idea. It's just, how many days a week can a girl eat pork loin used in different ways? I giggled while reading her suggestions on looking for smaller bottles of wine. Really? Isn't this a time when we should all be drinking more? Much more? While I'll admit that my spinach sometimes will go bad, my wine never does. But all in all, this is a useful and relatively timeless book to add to the collection. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Going Solo in the Kitchen by Jane Doerfer\u003c/strong>\u003cbr>\nThis book was written in 1995 and lets be honest: in many ways, you can tell. While there aren't any photos and while there's a lot of \"fluff\" at the beginning of the book (Selecting a Market, Dealing with the Butcher), it is a good basic primer for someone who is looking for quite simple, approachable recipes. Doerfer was also ahead of her time in that the focus of the book is on seasonally available recipes using good fats. She's written an incredible Salad chapter with options ranging from Greek Salad to a Couscous and Sweet Potato Salad. And she also has nice entrée ideas that I have yet to see parceled out for just one--dishes like Turkey Pot Pie and Crab Cakes. \u003c/p>\n\u003cp>In her introduction, Jane notes, \"We may begin solo cooking for different reasons, but we end up with the same reality: Nothing tastes quite as good as a meal you've thought about and taken the time to prepare and enjoy.\" Again, I like the fact that she doesn't judge or lament or become too emotionally invested in the fact that her readers are in a situation where they're eating alone. Instead, she cuts to the chase. She does do the whole leftover rigmarole, too on recycling meals over and over. Not only does this seem like a bummer but it's confusing: if you're using smaller proportions to cook for one, why would you have so much leftover in the first place? \u003c/p>\n\u003cp>\u003cstrong>Alone in the Kitchen with an Eggplant: Confessions of Cooking for One and Dining Alone edited by Jenni Ferrari-Adler\u003c/strong>\u003cbr>\nThis book was recommended to me by my blogging friend Denise over at\u003ca href=\"http://chezdanisse.blogspot.com/\"> Chez Danisse\u003c/a>, and it differs from the previous two books I've discussed in that it's much more literary and much less a How-To Guide or Cookbook. Sure there are a few recipes scattered throughout, but what Ferrari-Adler's done here is invite and solicit writers and food personalities to contribute to a collection dealing with the theme of eating alone. The back-story? Ferrari-Adler found herself living alone for the first time at twenty-seven while in the MFA program at the University of Michigan. She started cultivating a life of eating odd meals. Alone. But as she so quickly points out, \"alone and lonely are not synonymous\" (14). So in putting together the book, she notes: \"Maybe I could break the silence and help men and women everywhere be less alone together\" (8). \u003c/p>\n\u003cp>And I have to say, it's worked. The essays are all quite different in subject and scope and there is a nice grouping of men and women of various ages. The collection starts with Laurie Colwin’s well-known essay, \"Alone in the Kitchen with an Eggplant,\" originally published in her book, \u003cem>Home Cooking\u003c/em>. If you haven't read the essay, Colwin details life in her tiny NY apartment with a kitchen that consisted of a hot plate, a metal counter, and a kids-sized small fridge. Colwin began adjusting to cooking with two burners (soup, spaghetti, and eggplant were big hits). Ferrari-Adler also includes one of my favorite food writers, Amanda Hesser, and her piece entitled \"Single Cuisine.\" In it, Hesser writes about her last night home alone as a married woman and gives her recipe for truffled egg toast. There are lovely pieces by Dan Chaon and Steve Almond and a great essay by Haruki Murakami on \"The Year of Spaghetti.\" As an English nerd and a fan of many of these writers, this compilation was a treat. In a few short pieces, you get a glimpse into each writer's personality, domestic space, and approach to food. A rich opportunity. \u003c/p>\n\u003cp>\u003cstrong>What we eat when we eat alone by Deborah Madison and Patrick McFarlin \u003c/strong>\u003cbr>\nI was most excited to check out this book. I'm a big Deborah Madison fan and I'd heard it was lovingly illustrated (by McFarlin) with quirky pictures instead of traditionally photographed. I dove right in and with each flip of the page, was more and more disappointed. They begin by explaining what Patrick in particular began to discover as he spoke to people about their solo eating habits: \"a portrait of human behavior sprung free from conventions, a secret life of consumption born out of the temporary freedom--or burden, for some--of being alone\" (10). Hmm. Why did this passage leave a bad taste in my mouth? A secret life of consumption? Why so secret? It turns out the entire book is colored by this tinge of minor shame or embarrassment regarding eating alone--the last thing I want to read right now. There are odd tangents on gender differences: linguistically, apparently men use more active/violent verbs to describe cooking than women and women are more self-deprecating when talking about eating alone. OK, so what's the point? \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_3980.jpg\" alt=\"Patrick McFarlin's illustrations\" title=\"Patrick McFarlin's illustrations\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12477\">\u003cbr>\n\u003cem>Patrick McFarlin's illustrations\u003c/em>\u003c/p>\n\u003cp>The book seems to struggle for a unified personality of purpose. Along with the gender digressions, there is a really odd collection of recipes--many of which I found to be completely uninspired. Bachelor Tofu Sandwiches? How about Breakfast Burrito for Day and Night? Then as much as I wanted to like the illustrations, many of them were of men in their boxer shorts or slippers haphazardly preparing a meal or staring into the fridge. Again, kind of makes me want to throw in the towel and head out to get some take-out--not what Madison was shooting for, I'm guessing. There are even anecdotes on Eating in Bed and Negotiating Eating on the Couch with a Cat. Seriously? For a book with a presumed audience of many solo eaters, I can't say that Madison or McFarlin have enticed us with recipes, the illustrations, or sentiment. \u003c/p>\n\u003cp>\u003cstrong>The Pleasures of Cooking For One by Judith Jones \u003c/strong>\u003cbr>\nAnd then, Judith Jones brings home the bacon. This book is sweet and substantial. It's a keeper. She doesn’t judge (although she does use the word \"live alones\" which kind of makes me want to slit my wrists. Yikes. When did I become a live alone?). She doesn't demean with lame watered down recipes. And that's probably because the premise of the book comes from such a genuine place of experience. Jones' husband passed away in 1996 and after his death, she's struggled with cooking alone. Like Goldstein, she begins with numbers: 51% of New Yorkers live alone, yet stores packages everything large and restaurants don't cater to single eaters (vii). Thus, her book was born. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_3985.jpg\" alt=\"The Pleasures of Cooking for One\" title=\"The Pleasures of Cooking for One\" width=\"500\" height=\"364\" class=\"alignnone size-full wp-image-12476\">\u003cbr>\n\u003cem>Judith Jones' perfect blend of apt recipes, general kitchen advice, and genuine sentiment\u003c/em>\u003c/p>\n\u003cp>Like many of the other authors, she discusses stocking your cupboards (sugars, flour, broth, canned tomatoes), your freezer (pesto, cream sauce, pastry dough) and your refrigerator (butter, eggs, mustard, sausage, jams). While I mentioned above that I'm not drawn to discussions on ways to recreate leftovers, Jones does have a likeable segment on the Nine Lives of a Turkey, detailing ways to recreate leftovers (turkey tetrazzini, waldorf salad). But what I really loved about this book are the substantial, inspiring, and challenging recipes along with the lovely photographs and her encouraging and precise tone. You won't find breakfast burritos here although you will find Beef Bourguignon, Red Flannel Pork Hash or a Filet of Fish in Parchment Paper. Now that's the kind of cooking I'm talking about. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>To close, I've taken the advice of my family, friends, and readers and decided not to be too hard on myself. Cereal for dinner? Fine. Now's not the time to put the pressure on myself to make elaborate meals unless it feels right. But I'm also making a huge effort not to get too caught up in that anxious feeling I first met on a night in July in Provincetown when the sun began to set and I realized I was alone and hadn't yet eaten dinner. Let's just say I'm getting used to that feeling. In the introduction to her book, Judith Jones notes, \"If you like good food, why not honor yourself enough to make a pleasing meal and relish every mouthful? (ix)\" I'll raise a glass to that. \u003c/p>\n\n",
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"excerpt": "After many years of cooking for two, Megan Gordon finds herself in the kitchen alone. After sulking for a few months, she's decided to crawl out from the bagged salads and Trader Joe's taquitos to explore recipes, advice, and literary essays on cooking and eating for one. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_3976.jpg\" alt=\"Solo Cooking Books\" title=\"Solo Cooking Books\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12478\">\u003cbr>\n\u003cem>What I've been up to lately\u003c/em>\u003c/p>\n\u003cp>First I'll begin by saying I've never been one to eat out at restaurants alone. I know there are people out there who are unphased by that sort of thing, but I'm not one of them. Now coffee or lunch is one thing--but sitting at a restaurant for a solo dinner isn't my cup of tea. One summer when I was finishing up graduate school in Boston, I decided to treat myself to a week at a Bed and Breakfast on the Cape. It was going to be my solo, independent adventure--and during the day, it was. I lounged on the beach reading book after book, strolled the different little towns looking in antique stores and eating ice cream cones, and rented a cruiser bike to explore the marshy trails. And then the sun set and the anxiety kicked in: what to do for dinner? What to do that night? I couldn't possibly go out by myself. \u003c/p>\n\u003cp>A friend gave me a little perspective, telling me not to be so taken with myself: \u003cem>you really think people are even noticing you or the fact that you're by yourself. Everyone has to eat. No one cares if you're doing it alone. In fact, no one in the restaurant cares about you period. \u003c/em>Ouch. But she had a point. I was thinking that people would stare or wonder or feel sorry for me when, in fact, they were just enjoying their fish and chips like everyone else. So that helped. But still--I enjoy sharing a meal with someone else. Period. This goes for eating out in restaurants, but I've recently discovered it also goes for preparing meals at home. \u003c/p>\n\u003cp>And this brings me to the present moment--the moment in which I tell you that my relationship of twelve years recently ended. I'm thirty-one, so that was essentially my entire adult life. Suffice it to say, I've never really lived by myself for any extended period of time and here I find myself in a new apartment in San Francisco alone. Not exactly what I'd planned, but I suppose that's how those things usually work. So once again I remain quite busy during the day, but then I arrive home and stare into the fridge. I've been getting creative with bagged salads, chicken sausages, soup, or pasta. Breakfast for dinner has been a winner lately as are quesadillas with heaps of homemade guacamole. And ice cream, of course. Oh, and peanut butter and jelly on whole wheat bread. I've discovered it's kind of magical if you make it into a warm panino. \u003c/p>\n\u003cp>So when I wrote about the difficulties of cooking for one on my own blog recently, many of my readers chimed in with menu ideas, book suggestions, and general encouragement. These are the moments I cherish the time I spend on the blog--it truly is a little community. After seriously considering each comment, I decided to take their advice, checked out some of the books from the library and even purchased one that I really came to love. For this week's post, I thought I'd share with you the ins and outs of some solo eating and cooking books so, in the case that you should find yourself alone in your painfully over-priced apartment, you won’t be staring at an empty fridge or relying solely on Trader Joe's taquitos. Those can get old after awhile. \u003c/p>\n\u003cblockquote>\u003cp>\n\"Dinner alone is one of life's pleasures. Certainly cooking for oneself reveals man at his weirdest. People lie when you ask them what they eat when they are alone. A salad, they tell you. But when you persist, they confess to peanut butter and bacon sandwiches deep fried and eaten with hot sauce, or spaghetti with butter and grape jam\" –Laurie Colwin, \"Alone in the Kitchen with an Eggplant\" from \u003cem>Home Cooking\u003c/em> \u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Solo Suppers: Simple Delicious Meals to Cook for Yourself by Joyce Goldstein\u003c/strong>\u003cbr>\nThis book was recommended to me by my blogging friend Janet Gardner of \u003ca href=\"http://prettygreengirl.com/\">Pretty Green Girl\u003c/a>, and it's downright likeable. Goldstein doesn't lament the fact that you're eating alone. In fact, the premise is simple: singles represent the fasted-growing segment of the U.S. population (7) yet there are few cookbooks geared towards actual gourmet recipes for one. We see many books geared towards young singles cooking on a budget, but Goldstein wanted to talk about sauces, and Sicilian swordfish, and risotto with mushrooms and peas. Leafing through the book, I found many dishes I wanted to try. And the ingredient list made perfect sense: the quantities were small; I didn't have to sit down with my calculator and cut the recipe down by 2/3 (and often recipes don't reduce all that precisely). Her section on Stocking the Pantry is useful and I loved her Sauce Chapter (Romesco, Peanut Sauce, Mango chutney…). She also mentions ways to recreate each meal into a \"New Creation\" using leftovers. This seemed a little too planned out and a bit depressing to me for some reason, but I get the idea. It's just, how many days a week can a girl eat pork loin used in different ways? I giggled while reading her suggestions on looking for smaller bottles of wine. Really? Isn't this a time when we should all be drinking more? Much more? While I'll admit that my spinach sometimes will go bad, my wine never does. But all in all, this is a useful and relatively timeless book to add to the collection. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Going Solo in the Kitchen by Jane Doerfer\u003c/strong>\u003cbr>\nThis book was written in 1995 and lets be honest: in many ways, you can tell. While there aren't any photos and while there's a lot of \"fluff\" at the beginning of the book (Selecting a Market, Dealing with the Butcher), it is a good basic primer for someone who is looking for quite simple, approachable recipes. Doerfer was also ahead of her time in that the focus of the book is on seasonally available recipes using good fats. She's written an incredible Salad chapter with options ranging from Greek Salad to a Couscous and Sweet Potato Salad. And she also has nice entrée ideas that I have yet to see parceled out for just one--dishes like Turkey Pot Pie and Crab Cakes. \u003c/p>\n\u003cp>In her introduction, Jane notes, \"We may begin solo cooking for different reasons, but we end up with the same reality: Nothing tastes quite as good as a meal you've thought about and taken the time to prepare and enjoy.\" Again, I like the fact that she doesn't judge or lament or become too emotionally invested in the fact that her readers are in a situation where they're eating alone. Instead, she cuts to the chase. She does do the whole leftover rigmarole, too on recycling meals over and over. Not only does this seem like a bummer but it's confusing: if you're using smaller proportions to cook for one, why would you have so much leftover in the first place? \u003c/p>\n\u003cp>\u003cstrong>Alone in the Kitchen with an Eggplant: Confessions of Cooking for One and Dining Alone edited by Jenni Ferrari-Adler\u003c/strong>\u003cbr>\nThis book was recommended to me by my blogging friend Denise over at\u003ca href=\"http://chezdanisse.blogspot.com/\"> Chez Danisse\u003c/a>, and it differs from the previous two books I've discussed in that it's much more literary and much less a How-To Guide or Cookbook. Sure there are a few recipes scattered throughout, but what Ferrari-Adler's done here is invite and solicit writers and food personalities to contribute to a collection dealing with the theme of eating alone. The back-story? Ferrari-Adler found herself living alone for the first time at twenty-seven while in the MFA program at the University of Michigan. She started cultivating a life of eating odd meals. Alone. But as she so quickly points out, \"alone and lonely are not synonymous\" (14). So in putting together the book, she notes: \"Maybe I could break the silence and help men and women everywhere be less alone together\" (8). \u003c/p>\n\u003cp>And I have to say, it's worked. The essays are all quite different in subject and scope and there is a nice grouping of men and women of various ages. The collection starts with Laurie Colwin’s well-known essay, \"Alone in the Kitchen with an Eggplant,\" originally published in her book, \u003cem>Home Cooking\u003c/em>. If you haven't read the essay, Colwin details life in her tiny NY apartment with a kitchen that consisted of a hot plate, a metal counter, and a kids-sized small fridge. Colwin began adjusting to cooking with two burners (soup, spaghetti, and eggplant were big hits). Ferrari-Adler also includes one of my favorite food writers, Amanda Hesser, and her piece entitled \"Single Cuisine.\" In it, Hesser writes about her last night home alone as a married woman and gives her recipe for truffled egg toast. There are lovely pieces by Dan Chaon and Steve Almond and a great essay by Haruki Murakami on \"The Year of Spaghetti.\" As an English nerd and a fan of many of these writers, this compilation was a treat. In a few short pieces, you get a glimpse into each writer's personality, domestic space, and approach to food. A rich opportunity. \u003c/p>\n\u003cp>\u003cstrong>What we eat when we eat alone by Deborah Madison and Patrick McFarlin \u003c/strong>\u003cbr>\nI was most excited to check out this book. I'm a big Deborah Madison fan and I'd heard it was lovingly illustrated (by McFarlin) with quirky pictures instead of traditionally photographed. I dove right in and with each flip of the page, was more and more disappointed. They begin by explaining what Patrick in particular began to discover as he spoke to people about their solo eating habits: \"a portrait of human behavior sprung free from conventions, a secret life of consumption born out of the temporary freedom--or burden, for some--of being alone\" (10). Hmm. Why did this passage leave a bad taste in my mouth? A secret life of consumption? Why so secret? It turns out the entire book is colored by this tinge of minor shame or embarrassment regarding eating alone--the last thing I want to read right now. There are odd tangents on gender differences: linguistically, apparently men use more active/violent verbs to describe cooking than women and women are more self-deprecating when talking about eating alone. OK, so what's the point? \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_3980.jpg\" alt=\"Patrick McFarlin's illustrations\" title=\"Patrick McFarlin's illustrations\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12477\">\u003cbr>\n\u003cem>Patrick McFarlin's illustrations\u003c/em>\u003c/p>\n\u003cp>The book seems to struggle for a unified personality of purpose. Along with the gender digressions, there is a really odd collection of recipes--many of which I found to be completely uninspired. Bachelor Tofu Sandwiches? How about Breakfast Burrito for Day and Night? Then as much as I wanted to like the illustrations, many of them were of men in their boxer shorts or slippers haphazardly preparing a meal or staring into the fridge. Again, kind of makes me want to throw in the towel and head out to get some take-out--not what Madison was shooting for, I'm guessing. There are even anecdotes on Eating in Bed and Negotiating Eating on the Couch with a Cat. Seriously? For a book with a presumed audience of many solo eaters, I can't say that Madison or McFarlin have enticed us with recipes, the illustrations, or sentiment. \u003c/p>\n\u003cp>\u003cstrong>The Pleasures of Cooking For One by Judith Jones \u003c/strong>\u003cbr>\nAnd then, Judith Jones brings home the bacon. This book is sweet and substantial. It's a keeper. She doesn’t judge (although she does use the word \"live alones\" which kind of makes me want to slit my wrists. Yikes. When did I become a live alone?). She doesn't demean with lame watered down recipes. And that's probably because the premise of the book comes from such a genuine place of experience. Jones' husband passed away in 1996 and after his death, she's struggled with cooking alone. Like Goldstein, she begins with numbers: 51% of New Yorkers live alone, yet stores packages everything large and restaurants don't cater to single eaters (vii). Thus, her book was born. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_3985.jpg\" alt=\"The Pleasures of Cooking for One\" title=\"The Pleasures of Cooking for One\" width=\"500\" height=\"364\" class=\"alignnone size-full wp-image-12476\">\u003cbr>\n\u003cem>Judith Jones' perfect blend of apt recipes, general kitchen advice, and genuine sentiment\u003c/em>\u003c/p>\n\u003cp>Like many of the other authors, she discusses stocking your cupboards (sugars, flour, broth, canned tomatoes), your freezer (pesto, cream sauce, pastry dough) and your refrigerator (butter, eggs, mustard, sausage, jams). While I mentioned above that I'm not drawn to discussions on ways to recreate leftovers, Jones does have a likeable segment on the Nine Lives of a Turkey, detailing ways to recreate leftovers (turkey tetrazzini, waldorf salad). But what I really loved about this book are the substantial, inspiring, and challenging recipes along with the lovely photographs and her encouraging and precise tone. You won't find breakfast burritos here although you will find Beef Bourguignon, Red Flannel Pork Hash or a Filet of Fish in Parchment Paper. Now that's the kind of cooking I'm talking about. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To close, I've taken the advice of my family, friends, and readers and decided not to be too hard on myself. Cereal for dinner? Fine. Now's not the time to put the pressure on myself to make elaborate meals unless it feels right. But I'm also making a huge effort not to get too caught up in that anxious feeling I first met on a night in July in Provincetown when the sun began to set and I realized I was alone and hadn't yet eaten dinner. Let's just say I'm getting used to that feeling. In the introduction to her book, Judith Jones notes, \"If you like good food, why not honor yourself enough to make a pleasing meal and relish every mouthful? (ix)\" I'll raise a glass to that. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_12538\" class=\"wp-caption alignleft\" style=\"max-width: 262px\">\u003cimg class=\"size-full wp-image-12538\" title=\"Bunny Kiss. Photo by Nicky Dunbar.\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Bunny-Kiss.jpg\" alt=\"Bunny Kiss. Photo by Nicky Dunbar.\" width=\"262\" height=\"350\">\u003cfigcaption class=\"wp-caption-text\">Photo Credit: Nicky Dunbar\u003c/figcaption>\u003c/figure>\n\u003cp> \u003c/p>\n\u003cp>Where I work, we serve rabbit. It's a delightful dish, but when I describe it to guests, very often I am greeted with head-shaking, gasps of alarm, or-- sometimes-- the empathetic bunny-twitching of noses.\u003c/p>\n\u003cp>\"Oh no, no, no,\" I've heard more than once,\"I could \u003cem>never\u003c/em> eat rabbit. They're so... \u003cem>adorable\u003c/em>!\"\u003c/p>\n\u003cp>Some people just can't stomach the thought of eating \"cute.\" Of course quite often, these are the same people who ask me to describe for a second time the lamb special.\u003c/p>\n\u003cp>So when did lambs stop being cute? When their heads are removed? When they are slowly roasted over an open fire? When they are served with potatoes?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Why this aversion to rabbit, I ask?\u003c/p>\n\u003cp>For those folks who have kept rabbits as pets, the aversion is understandable, though why anyone would want one in their home is beyond me. They serve no practical domestic purpose of which I am aware. \u003cdel datetime=\"2010-04-17T19:21:13+00:00\">They don't do tricks\u003c/del> (I stand corrected here. Some of them \u003cem>do\u003c/em> \u003ca href=\"http://www.youtube.com/watch?v=DRJW8Esej7I\">do tricks\u003c/a>). They are more than often pests-- \u003ca href=\"http://www.animalcontrol.com.au/rabbit.htm\">just look at what happened to Australia\u003c/a>.\u003c/p>\n\u003cp>Lambs are cute, too, and provide wool for sweaters and socks but we don't seem to have much of a problem eating \u003cem>them\u003c/em>. Rabbits are turned into coats that only hookers seem to wear, so why do some people cry when they see them offered on a restaurant menu but don't seem to bat an eye when they read the word \"lamb\"?\u003c/p>\n\u003cp>Why would anyone else (apart from vegetarians) be averse to eating rabbit moreso than other animal flesh? Did they suffer through enough rabbit stews during the Great Depression and World War rationing? Is the Easter Bunny and his promises of candy to blame? Have we been brainwashed or bribed with enough sugar into believing the consumption of rabbit flesh is a crime against nature, but that somehow eating other adorable-looking animals is perfectly acceptable?\u003c/p>\n\u003cp>Or does it have something to do with Bugs Bunny? I've here people at my tables reference him (ad nauseum) and giggle after I mention our rabbit dish, but never do they mention Daffy Duck or Porky Pig or Foghorn Leghorn when they order their dishes of duck or pork or chicken, respectively.\u003c/p>\n\u003cp>Cute food, it seems, is wholly subjective.\u003c/p>\n\u003cp>The same people who profess horror at the thought of eating real rabbits do not seem to have a problem eating chocolate or marshmallow likenesses of them. Much thought is often given to which part of the delicacy should be eaten first-- the tail? the ears? It seems to me that it is one, short step from eating an effigy of something to eating the thing itself. (Okay, that's a bit of a stretch, but it's something else to think about. I mean, do vegetarians eat marshmallow peeps? It's just a question.)\u003c/p>\n\u003cp>I made that leap myself years ago. If you have no issues with consuming animal protein, I invite you now to join me in a little rabbit stew.\u003c/p>\n\u003cp>And while we're eating, perhaps you could next explain to me why it is that most people recoil in horror at the site of a rat minding its own business, yet squeal with delight whenever a squirrel rips a salted peanut out of their hand?\u003c/p>\n\u003cp>Oh, right. It's all about cute.\u003c/p>\n\u003cp>\u003cstrong>Hasenpfeffer with Bacon-Chive Spätzle\u003c/strong>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-12541\" title=\"Hasenpfeffer\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Hasenpfeffer.jpg\" alt=\"Hasenpfeffer\" width=\"350\" height=\"278\">\u003c/p>\n\u003cp>When researching Hasenpfeffer, I discovered that there seemed to be no two recipes that were alike. This doesn't surprise me given the fact that, for most of its history, Germany was little more than a patchwork of kingdoms, principalities, Margraves, and Palatinates. What on earth would lead me to think that Hanoverians, Prussians, Pomeranians, and Bavarians would ever unite over a rabbit dish?\u003c/p>\n\u003cp>Hasenpfeffer is a stew made from bits of rabbit or hare. \u003cem>Hasen\u003c/em> is the German word for rabbit and, of course, explains why there is rabbit in the recipe. \u003cem>Pfeffer\u003c/em>, which means \"pepper\" in the same language, refers to the little bits and pieces of rabbit which can be found in the stew and perhaps explains why there isn't a preponderance of actual pepper in the recipe. It's there alright, but not enough to merit a co-starring role.\u003c/p>\n\u003cp>I'll just chalk it up to my inability to grasp the nuances of the German language.\u003c/p>\n\u003cp>\u003cstrong>Serves 6 to 8 hungry people who are unafraid of eating cute creatures.\u003c/strong>\u003c/p>\n\u003cp>This is my own version-- a culling of others, with a few added touches of my own. I will never claim this recipe's authenticity as \u003cem>echt\u003c/em> German but, being from Anaheim, which was (unsurprisingly) settled by Germans, I think it might be like some sort of birthright or something to lay claim to my own hasenpfeffer dish. It is a forgiving recipe, allowing for increases in amounts of the various ingredients, according to one's own tastes.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Part One: The Marinade\u003c/strong>\u003c/p>\n\u003cp>2 rabbits (about 4 pounds), skinned and gutted and otherwise dressed.\u003c/p>\n\u003cp>1 1/4 cups dry red wine\u003c/p>\n\u003cp>3 cloves chopped garlic\u003c/p>\n\u003cp>about 1/2 cup shallots, thinly sliced\u003c/p>\n\u003cp>1 tablespoon dijon mustard\u003c/p>\n\u003cp>1 tablespoon kosher salt\u003c/p>\n\u003cp>\u003cstrong>Part Two: Stewing The Rabbit\u003c/strong>\u003c/p>\n\u003cp>1/3 cup all-purpose flour, for dusting the rabbit\u003c/p>\n\u003cp>1 to 1 1/4 cups water\u003c/p>\n\u003cp>1/2 pound bacon (I used Black Forest bacon because it just seemed to make sense.)\u003c/p>\n\u003cp>1 tablespoon red currant jelly\u003c/p>\n\u003cp>1/4 teaspoon dried rosemary, crushed\u003c/p>\n\u003cp>1/4 teaspoon dried thyme\u003c/p>\n\u003cp>1/4 teaspoon black peppercorns, crushed\u003c/p>\n\u003cp>1 bay leaf\u003c/p>\n\u003cp>A splash or two of apple cider vinegar to taste\u003c/p>\n\u003cp>Salt and more pepper to taste\u003c/p>\n\u003cp>A slurry of equal parts flour and water, in case the stew is not thick enough\u003c/p>\n\u003cp>\u003cstrong>Part Three: The Spätzle\u003c/strong>\u003c/p>\n\u003cp>1 cup all-purpose flour\u003c/p>\n\u003cp>1 teaspoon kosher salt\u003c/p>\n\u003cp>1/2 teaspoon ground pepper\u003c/p>\n\u003cp>1/2 teaspoon freshly ground nutmeg (pre-ground works well, too, but not quite as well)\u003c/p>\n\u003cp>2 large eggs, preferably at room temperature\u003c/p>\n\u003cp>1/4 cup milk\u003c/p>\n\u003cp>As much fresh chive as you like, or 2-to-3 tablespoons, chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a bowl large enough to accommodate all your rabbit meat, combine red wine, salt, shallots, garlic, and mustard. Whisk to combine well. Rinse rabbit meat. Separate the legs-- hind and fore-- from the rabbits' bodies, then divide the carcasses into three or four pieces. Add rabbit to the wine mixture, cover and refrigerate. This can sit in your ice box for up to three days. I recommend letting it sit at least over night.\u003c/p>\n\u003cp>2. When you are ready to make your hasenpfeffer, fry up your bacon on a medium-high heat until crisp in the largest frying pan, Dutch Oven, or otherwise heavy-bottomed skillet you've got. Patience in bacon-frying rewards you with more rendered fat, so go gently. When bacon is done, remove, drain on paper towels, and chop into bits. Leave the bacon fat in the pan.\u003c/p>\n\u003cp>3. In a large plate or wide, shallow bowl, put your flour. Remove rabbit pieces from marinade, pat dry, and dredge in flour, shaking off any excess. Working in two batches, brown the rabbit. If you don't have enough bacon fat to evenly coat the bottom of your pan, simply add enough olive oil to do so (I told you this was a forgiving recipe.). Strain the marinade, so that you might temporarily liberate the shallots.\u003c/p>\n\u003cp>4. When all the rabbit has been browned, remove to a plate then add the shallots to the pan. Sauté for three to four minutes to deepen their flavor (they will have virtually disintegrated by the time your stew is finished, so don't worry about their looks). Add your wine marinate and water to the pan and bring to a boil. Now add your thyme, rosemary, crushed black pepper, and red currant preserves.\u003c/p>\n\u003cp>5. Add your rabbit pieces to the pan and one half of the chopped bacon. Return to a boil and then back down to a simmer. Cover and let simmer for about 1 1/2 hours, or until the meat looks as if it might start falling of the bone, which is pretty much what you want to happen. If you have no proper lid for your largest pan, as I do not, cover well with aluminum foil, or aluminium foil, if you are preparing this dish in Canada.\u003c/p>\n\u003cp>6. Now here comes the exciting part-- the spätzle, which means \"little sparrow\" in Swabian, in case you didn't know. In a large bowl, combine flour, salt, nutmeg, and pepper. In a separate bowl whisk together the milk and eggs. Make a well in the center of the dry ingredients and gently pour in the egg-milk mixture. Draw in flour from the sides of the well and combine until the dough is smooth and think. Let rest for 10 to fifteen minutes.\u003c/p>\n\u003cp>7. Bring about 3 quarts of lightly salted water to a boil in a large, wide pot. Reduce to a simmer. To form the spätzle (or, if you prefer, spaetzle), hold either a spoon or colander with large holes over the simmering water (of course, if you had a spätzle press, you'd be using that) and push the dough through the holes with a spatula. Best to do this in 4 to 5 batches-- noodles do not take well to over-crowding. Cook each batch for 3 to 4 minutes, or until they float to the surface, as though they were, in fact, little sparrows that had been forcibly drowned and had finally given up on life. Remove the dead sparrows to a colander and let drain.\u003c/p>\n\u003cp>8. When the stew is ready, remove the rabbit pieces to a warm platter, placing said platter in a warm oven. If the remaining sauce is not as thick as you would like (read: gravy-like consistency) at a little flour/water slurry to firm things up, cooking long enough, of course, to properly cook the flour.\u003c/p>\n\u003cp>9. At this point, you could either strain the sauce through a sieve to have a smooth sauce, or leave it as is. I vote as is-- why get rid of all that bacon and lumpy goodness? It is entirely up to you.\u003c/p>\n\u003cp>10. Now-- and finally-- in a separate pan, add your spätzle, and remaining bacon, along with about a half cup (or more to taste) of your rabbit sauce. Toss gently and heat through. Remove the spätzle to the center of a large serving platter and garnish liberally with chopped chives. Arrange the rabbit pieces around the spätzle, pour over as much of the sauce as you like and some more chives, should you find the need for more color.\u003c/p>\n\u003cp>Proudly serve your guests this platter of dead bunnies and little sparrows with a side of steamed, whole baby carrots. To young children. While they are watching Warner Bros. cartoons. One mights as well make as grand a statement as one can.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>***And for those of you curious enough about the lead photo, it is the work of one \u003ca href=\"http://iwillhaveyou.blogspot.com/\">Nicky Dunbar\u003c/a> of Canada. He has spent the past several weeks photographing and otherwise giving life to a gold-wrapped chocolate bunny. It's a thing he does. I hope he gets around to eating it soon.\u003c/p>\n\n",
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"excerpt": "Lambs are cute and provide wool for sweaters and socks but we don't seem to have much of a problem eating them. Rabbits are turned into coats that only hookers seem to wear and yet some people cry when they see them offered on a restaurant menu.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_12538\" class=\"wp-caption alignleft\" style=\"max-width: 262px\">\u003cimg class=\"size-full wp-image-12538\" title=\"Bunny Kiss. Photo by Nicky Dunbar.\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Bunny-Kiss.jpg\" alt=\"Bunny Kiss. Photo by Nicky Dunbar.\" width=\"262\" height=\"350\">\u003cfigcaption class=\"wp-caption-text\">Photo Credit: Nicky Dunbar\u003c/figcaption>\u003c/figure>\n\u003cp> \u003c/p>\n\u003cp>Where I work, we serve rabbit. It's a delightful dish, but when I describe it to guests, very often I am greeted with head-shaking, gasps of alarm, or-- sometimes-- the empathetic bunny-twitching of noses.\u003c/p>\n\u003cp>\"Oh no, no, no,\" I've heard more than once,\"I could \u003cem>never\u003c/em> eat rabbit. They're so... \u003cem>adorable\u003c/em>!\"\u003c/p>\n\u003cp>Some people just can't stomach the thought of eating \"cute.\" Of course quite often, these are the same people who ask me to describe for a second time the lamb special.\u003c/p>\n\u003cp>So when did lambs stop being cute? When their heads are removed? When they are slowly roasted over an open fire? When they are served with potatoes?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Why this aversion to rabbit, I ask?\u003c/p>\n\u003cp>For those folks who have kept rabbits as pets, the aversion is understandable, though why anyone would want one in their home is beyond me. They serve no practical domestic purpose of which I am aware. \u003cdel datetime=\"2010-04-17T19:21:13+00:00\">They don't do tricks\u003c/del> (I stand corrected here. Some of them \u003cem>do\u003c/em> \u003ca href=\"http://www.youtube.com/watch?v=DRJW8Esej7I\">do tricks\u003c/a>). They are more than often pests-- \u003ca href=\"http://www.animalcontrol.com.au/rabbit.htm\">just look at what happened to Australia\u003c/a>.\u003c/p>\n\u003cp>Lambs are cute, too, and provide wool for sweaters and socks but we don't seem to have much of a problem eating \u003cem>them\u003c/em>. Rabbits are turned into coats that only hookers seem to wear, so why do some people cry when they see them offered on a restaurant menu but don't seem to bat an eye when they read the word \"lamb\"?\u003c/p>\n\u003cp>Why would anyone else (apart from vegetarians) be averse to eating rabbit moreso than other animal flesh? Did they suffer through enough rabbit stews during the Great Depression and World War rationing? Is the Easter Bunny and his promises of candy to blame? Have we been brainwashed or bribed with enough sugar into believing the consumption of rabbit flesh is a crime against nature, but that somehow eating other adorable-looking animals is perfectly acceptable?\u003c/p>\n\u003cp>Or does it have something to do with Bugs Bunny? I've here people at my tables reference him (ad nauseum) and giggle after I mention our rabbit dish, but never do they mention Daffy Duck or Porky Pig or Foghorn Leghorn when they order their dishes of duck or pork or chicken, respectively.\u003c/p>\n\u003cp>Cute food, it seems, is wholly subjective.\u003c/p>\n\u003cp>The same people who profess horror at the thought of eating real rabbits do not seem to have a problem eating chocolate or marshmallow likenesses of them. Much thought is often given to which part of the delicacy should be eaten first-- the tail? the ears? It seems to me that it is one, short step from eating an effigy of something to eating the thing itself. (Okay, that's a bit of a stretch, but it's something else to think about. I mean, do vegetarians eat marshmallow peeps? It's just a question.)\u003c/p>\n\u003cp>I made that leap myself years ago. If you have no issues with consuming animal protein, I invite you now to join me in a little rabbit stew.\u003c/p>\n\u003cp>And while we're eating, perhaps you could next explain to me why it is that most people recoil in horror at the site of a rat minding its own business, yet squeal with delight whenever a squirrel rips a salted peanut out of their hand?\u003c/p>\n\u003cp>Oh, right. It's all about cute.\u003c/p>\n\u003cp>\u003cstrong>Hasenpfeffer with Bacon-Chive Spätzle\u003c/strong>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-12541\" title=\"Hasenpfeffer\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Hasenpfeffer.jpg\" alt=\"Hasenpfeffer\" width=\"350\" height=\"278\">\u003c/p>\n\u003cp>When researching Hasenpfeffer, I discovered that there seemed to be no two recipes that were alike. This doesn't surprise me given the fact that, for most of its history, Germany was little more than a patchwork of kingdoms, principalities, Margraves, and Palatinates. What on earth would lead me to think that Hanoverians, Prussians, Pomeranians, and Bavarians would ever unite over a rabbit dish?\u003c/p>\n\u003cp>Hasenpfeffer is a stew made from bits of rabbit or hare. \u003cem>Hasen\u003c/em> is the German word for rabbit and, of course, explains why there is rabbit in the recipe. \u003cem>Pfeffer\u003c/em>, which means \"pepper\" in the same language, refers to the little bits and pieces of rabbit which can be found in the stew and perhaps explains why there isn't a preponderance of actual pepper in the recipe. It's there alright, but not enough to merit a co-starring role.\u003c/p>\n\u003cp>I'll just chalk it up to my inability to grasp the nuances of the German language.\u003c/p>\n\u003cp>\u003cstrong>Serves 6 to 8 hungry people who are unafraid of eating cute creatures.\u003c/strong>\u003c/p>\n\u003cp>This is my own version-- a culling of others, with a few added touches of my own. I will never claim this recipe's authenticity as \u003cem>echt\u003c/em> German but, being from Anaheim, which was (unsurprisingly) settled by Germans, I think it might be like some sort of birthright or something to lay claim to my own hasenpfeffer dish. It is a forgiving recipe, allowing for increases in amounts of the various ingredients, according to one's own tastes.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Part One: The Marinade\u003c/strong>\u003c/p>\n\u003cp>2 rabbits (about 4 pounds), skinned and gutted and otherwise dressed.\u003c/p>\n\u003cp>1 1/4 cups dry red wine\u003c/p>\n\u003cp>3 cloves chopped garlic\u003c/p>\n\u003cp>about 1/2 cup shallots, thinly sliced\u003c/p>\n\u003cp>1 tablespoon dijon mustard\u003c/p>\n\u003cp>1 tablespoon kosher salt\u003c/p>\n\u003cp>\u003cstrong>Part Two: Stewing The Rabbit\u003c/strong>\u003c/p>\n\u003cp>1/3 cup all-purpose flour, for dusting the rabbit\u003c/p>\n\u003cp>1 to 1 1/4 cups water\u003c/p>\n\u003cp>1/2 pound bacon (I used Black Forest bacon because it just seemed to make sense.)\u003c/p>\n\u003cp>1 tablespoon red currant jelly\u003c/p>\n\u003cp>1/4 teaspoon dried rosemary, crushed\u003c/p>\n\u003cp>1/4 teaspoon dried thyme\u003c/p>\n\u003cp>1/4 teaspoon black peppercorns, crushed\u003c/p>\n\u003cp>1 bay leaf\u003c/p>\n\u003cp>A splash or two of apple cider vinegar to taste\u003c/p>\n\u003cp>Salt and more pepper to taste\u003c/p>\n\u003cp>A slurry of equal parts flour and water, in case the stew is not thick enough\u003c/p>\n\u003cp>\u003cstrong>Part Three: The Spätzle\u003c/strong>\u003c/p>\n\u003cp>1 cup all-purpose flour\u003c/p>\n\u003cp>1 teaspoon kosher salt\u003c/p>\n\u003cp>1/2 teaspoon ground pepper\u003c/p>\n\u003cp>1/2 teaspoon freshly ground nutmeg (pre-ground works well, too, but not quite as well)\u003c/p>\n\u003cp>2 large eggs, preferably at room temperature\u003c/p>\n\u003cp>1/4 cup milk\u003c/p>\n\u003cp>As much fresh chive as you like, or 2-to-3 tablespoons, chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a bowl large enough to accommodate all your rabbit meat, combine red wine, salt, shallots, garlic, and mustard. Whisk to combine well. Rinse rabbit meat. Separate the legs-- hind and fore-- from the rabbits' bodies, then divide the carcasses into three or four pieces. Add rabbit to the wine mixture, cover and refrigerate. This can sit in your ice box for up to three days. I recommend letting it sit at least over night.\u003c/p>\n\u003cp>2. When you are ready to make your hasenpfeffer, fry up your bacon on a medium-high heat until crisp in the largest frying pan, Dutch Oven, or otherwise heavy-bottomed skillet you've got. Patience in bacon-frying rewards you with more rendered fat, so go gently. When bacon is done, remove, drain on paper towels, and chop into bits. Leave the bacon fat in the pan.\u003c/p>\n\u003cp>3. In a large plate or wide, shallow bowl, put your flour. Remove rabbit pieces from marinade, pat dry, and dredge in flour, shaking off any excess. Working in two batches, brown the rabbit. If you don't have enough bacon fat to evenly coat the bottom of your pan, simply add enough olive oil to do so (I told you this was a forgiving recipe.). Strain the marinade, so that you might temporarily liberate the shallots.\u003c/p>\n\u003cp>4. When all the rabbit has been browned, remove to a plate then add the shallots to the pan. Sauté for three to four minutes to deepen their flavor (they will have virtually disintegrated by the time your stew is finished, so don't worry about their looks). Add your wine marinate and water to the pan and bring to a boil. Now add your thyme, rosemary, crushed black pepper, and red currant preserves.\u003c/p>\n\u003cp>5. Add your rabbit pieces to the pan and one half of the chopped bacon. Return to a boil and then back down to a simmer. Cover and let simmer for about 1 1/2 hours, or until the meat looks as if it might start falling of the bone, which is pretty much what you want to happen. If you have no proper lid for your largest pan, as I do not, cover well with aluminum foil, or aluminium foil, if you are preparing this dish in Canada.\u003c/p>\n\u003cp>6. Now here comes the exciting part-- the spätzle, which means \"little sparrow\" in Swabian, in case you didn't know. In a large bowl, combine flour, salt, nutmeg, and pepper. In a separate bowl whisk together the milk and eggs. Make a well in the center of the dry ingredients and gently pour in the egg-milk mixture. Draw in flour from the sides of the well and combine until the dough is smooth and think. Let rest for 10 to fifteen minutes.\u003c/p>\n\u003cp>7. Bring about 3 quarts of lightly salted water to a boil in a large, wide pot. Reduce to a simmer. To form the spätzle (or, if you prefer, spaetzle), hold either a spoon or colander with large holes over the simmering water (of course, if you had a spätzle press, you'd be using that) and push the dough through the holes with a spatula. Best to do this in 4 to 5 batches-- noodles do not take well to over-crowding. Cook each batch for 3 to 4 minutes, or until they float to the surface, as though they were, in fact, little sparrows that had been forcibly drowned and had finally given up on life. Remove the dead sparrows to a colander and let drain.\u003c/p>\n\u003cp>8. When the stew is ready, remove the rabbit pieces to a warm platter, placing said platter in a warm oven. If the remaining sauce is not as thick as you would like (read: gravy-like consistency) at a little flour/water slurry to firm things up, cooking long enough, of course, to properly cook the flour.\u003c/p>\n\u003cp>9. At this point, you could either strain the sauce through a sieve to have a smooth sauce, or leave it as is. I vote as is-- why get rid of all that bacon and lumpy goodness? It is entirely up to you.\u003c/p>\n\u003cp>10. Now-- and finally-- in a separate pan, add your spätzle, and remaining bacon, along with about a half cup (or more to taste) of your rabbit sauce. Toss gently and heat through. Remove the spätzle to the center of a large serving platter and garnish liberally with chopped chives. Arrange the rabbit pieces around the spätzle, pour over as much of the sauce as you like and some more chives, should you find the need for more color.\u003c/p>\n\u003cp>Proudly serve your guests this platter of dead bunnies and little sparrows with a side of steamed, whole baby carrots. To young children. While they are watching Warner Bros. cartoons. One mights as well make as grand a statement as one can.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>***And for those of you curious enough about the lead photo, it is the work of one \u003ca href=\"http://iwillhaveyou.blogspot.com/\">Nicky Dunbar\u003c/a> of Canada. He has spent the past several weeks photographing and otherwise giving life to a gold-wrapped chocolate bunny. It's a thing he does. I hope he gets around to eating it soon.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"onourwatch": {
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
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