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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/strawberries500.jpg\" alt=\"strawberries - photo by Stephane von Stephane\" title=\"strawberries - photo by Stephane von Stephane\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12390\">\u003cbr>\n\u003cem>Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>Range through the jam shelves of your local fancy-food shop (or your own pantry), and you'll find a lot of fancy-pants jam. You know the kind I mean: the ones with four fruits and three spices and a couple of liqueurs thrown in, the kiwi-lime-guava preserves, the blueberry-tangerine-coriander-gewurztraminer jellies. These are especially prevalent in tourist areas with gourmet pretensions (hello, Napa!) where the desired clientele is looking for pricier thrills than the usual fudge and hot sauce.\u003c/p>\n\u003cp>Someone, maybe you, is buying these, opening the jar once, and then consigning it to a sticky eternity behind the tarragon-Riesling mustard in the fridge door. And short of being dug out once more to glaze a chicken breast, there it stays, while on the front shelf the plain old jar of Smuckers strawberry is replaced again and again. \u003c/p>\n\u003cp>How do I know this? Because I'm insatiably, sneakily curious about everyone's eating and shopping habits. Lately I've been doing a lot of house-sitting for friends (and friends of friends), and I'll admit it: if I'm sleeping in your house, whatever is under your bed or stashed in your medicine cabinets is safe from me. Furry pink handcuffs, the leftover magic mushrooms from Burning Man, leather whatever: I'll never even bother to look. \u003c/p>\n\u003cp>By the time you get back, however, I will be able to give you a full inventory of your kitchen. I will know if you have a muffin pan (and puzzle mightily for hours if you don't), whether you drink tea or coffee, and where you keep the grater and the whisks. Is your baking powder is this year's vintage or bought 3 boyfriends ago? Did you even know there was a unopened package of candied ginger at the back of the cupboard next to the fridge? I won't drain your special single malt or break into the $10 Scharffenberger baking bar, but I'll know you better by the company your pantry keeps. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And what you're not eating are those fancy jams. I also know this because, like most beginning jam makers, I used to make those kinds of jams, and give them to you as lovely house presents at any opportunity. The rum-brown-sugar-peach-nectarine preserves, I was so proud of them! The Meyer lemon chutney from food writer/novelist Laurie Colwin's recipe, carefully aged for a couple months just as she recommends. Blueberry with Cointreau, plums with Bordeaux: I made them, you accepted them with grace (thanks, Mom!) and then you hinted, ever so gently, that maybe you didn't want rum anything on your toast in the morning. What you wanted was what everyone wants: Strawberry jam. Apricot preserves. Blackberry jelly. Raspberry jam, straight up and tasting of summery sun-warmed fruit, with just enough sugar to round out the fruit's natural sweetness.\u003c/p>\n\u003cp>So these are the jams I make now, and if you want the recipients of your jam-making largesse to actually devour your wares with pleasure, rather than sadly leaving them on the shelf, testaments to more good will than good mornings, this is what you will do, too. \u003c/p>\n\u003cp>Start with the best and most-loved, strawberry jam. But not the easiest. For all its gingham-y, morning-in-America, \u003ci> come on in and sit right down and make yourself at home\u003c/i> aura, the strawberry actually has some fussy little habits. For starters, pectin. Or the lack of it: strawberries are right up there with cherries in the low-pectin pantheon. Which means that unlike its high-pectin friend, the blackberry (which practically jams itself given a little sugar and a quick, frothing boil), strawberries need a little persuasion to form anything like a gel. \u003c/p>\n\u003cp>You could, of course, get a bottle of Sure-Jel or a packet of powdered pectin and make perfectly bounceable strawberry jam every time. I never do. There's nothing wrong with packaged pectin; it's a natural product, usually derived from apples or lemons. But a fruit mixture gels when the pectin is exposed to a particular ratio of sugar to acid. When you bump up the amount of pectin in the mix, you have to add a correspondingly large amount of sugar to make the science work. You'll get a firm set, but the resulting jam will be, to my taste, unremittingly sweet. \u003c/p>\n\u003cp>Anyway, there's no need. In my experience, you can make jam from just about anything using nothing more than fruit, sugar, and a lemon or two. Simple, easy, and spontaneous, depending on what's ripe in your backyard, your neighbor's yard or at the market. \u003c/p>\n\u003cp>So, back to our little diva princess, the strawberry. Her real friends are the best and oldest ones: sugar and time. But let me introduce her newest BFF, tart to her sweet, rosy pink to her ruby red. Yes, I'm talking about rhubarb, the prettiest pink stalk you ever did see. It's a perennial plant, growing from a crown and sending up long, celery-like stalks every spring that start out green and flush pink-red as the weather warms. The broad leaves look like spinach, but are mildly toxic and should never be eaten. \u003c/p>\n\u003cp>Sometimes called pie plant, rhubarb is one of the happiest harbingers of spring, arriving just as the first strawberries begin to appear in the market, a welcome tang of fruity pink at a time when the delights of local cherries and apricots are still a good month away. You can match rhubarb with strawberry in any ratio: a lot of rhubarb with just a few berries for sweetness, or plenty of strawberries with just a little rhubarb for texture and tartness. Which reminds me: if you've never had rhubarb before, you won't forget your first taste of it raw. Like sorrel, another lively spring arrival, it's tongue-twistingly sour. \u003c/p>\n\u003cp>Crunchy-firm when raw, rhubarb collapses when cooked into what can only be described as a lush stringiness. The easiest way to cook it is as a simple compote: chopped rhubarb tossed with sugar, left to sit for 15 minutes or so, then gently simmered until tender. If you're adding strawberries, just toss them into the rhubarb off the heat and let them soften in the residual warmth. It's good hot, cold, by itself, spooned over ice cream or mixed into yogurt. \u003c/p>\n\u003cp>After years of loving strawberry-rhubarb compote every spring, it seemed only natural to try adding some to my strawberry preserves. This would thicken up the runniness that these preserves can be heir to, while adding a dimension of fruity tartness. \u003c/p>\n\u003cp>For the first step, you'll need to macerate the strawberries in sugar for anywhere from 4 to 8 hours, i.e., overnight. You nip off the green hulls and cut up the berries--halves if small, quarters or smaller if large--and put them in a large glass or ceramic bowl. Sprinkle on the sugar, mix gently, cover and walk away. If it's very hot where you are, put them in the fridge, but otherwise, room temp is fine. Every couple of hours, if you think of it, give them a gentle stir to make sure the sugar is dissolving evenly. \u003c/p>\n\u003cp>By morning, the sugar will have draw out much of the liquid trapped inside the berries, and you'll have some slightly shrunken-looking berries floating in a lot of cough-syrup-red liquid. Add the juice of a lemon and the chopped rhubarb, then dump the whole thing into a non-aluminum pot. Bring to a simmer and let cook for 2 or 3 minutes, then pour back to the big bowl. \u003c/p>\n\u003cp>Cover again, this time with a clean dish towel so steam can escape, and let sit for another 4 to 6 hours. Look again, and you'll see some now majorly shrunken berries and cubes of rhubarb bobbing in even more, now slightly darker, red liquid. You're getting close now!\u003c/p>\n\u003cp>Now, here's the trick, and credit goes to the sublime Helen Witty, whose books \u003ca href=\"http://www.amazon.com/Fancy-Pantry-Helen-Witty/dp/089480037X\">Fancy Pantry\u003c/a> and \u003ca href=\"http://www.amazon.com/Good-Stuff-Cookbook-Over-Delicacies/dp/0761102876/ref=sr_1_1?ie=UTF8&s=books&qid=1271009251&sr=1-1\">Good Stuff\u003c/a> (now both out of print, but available at amazon.com or the library) are infallible resources for all kinds of pantry-stocking recipes. \u003c/p>\n\u003cp>So, put a colander over a large, preferably wide and short (rather than narrow and tall) non-aluminum pot. Dump in your strawberry mixture and let all the liquid drain into the pot. Set the fruit-filled colander aside, and bring the liquid to a boil. Let it boil vigorously for some 10 to 15 minutes, until the liquid has darkened and thickened to a syrupy consistency. \u003c/p>\n\u003cp>By subjecting the liquid, not the fruit, to the bulk of the boiling, the fruit stays fresh and vivid. Once the liquid has thickened, add the fruit and cook, stirring frequently, for another 3 to 5 minutes, until mixture has thickened and looks like jam. It's that simple, really. \u003c/p>\n\u003cp>Good as they are on toast, these preserves also make a wonderful addition to French toast. Take a thick slice of challah bread and cut a pocket into the side. Beat cream cheese until fluffy, adding honey and vanilla extract to taste. Spread a spoonful of cream cheese and a spoonful of preserves inside the pocket, then dip in a mixture of egg and milk. Fry in butter over medium heat until golden brown and gently puffed on each side. Serve with maple syrup or powdered sugar. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/finished-strawberry-jam500.jpg\" alt=\"finished strawberry-rhubarb preserves Photo by Stephane von Stephane\" title=\"finished strawberry-rhubarb preserves Photo by Stephane von Stephane\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12392\">\u003cbr>\n\u003cem>Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Strawberry Rhubarb Preserves\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes 4 to 5 half-pint jars\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 pint boxes strawberries, rinsed, hulled, and halved or quartered\u003cbr>\n2 to 2 1/2 cups sugar\u003cbr>\n1 lb rhubarb, trimmed and chopped\u003cbr>\n1 lemon, juiced\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a large ceramic or glass bowl, toss berries with sugar. Cover and let rest, stirring occasionally, for 4 to 8 hours. \u003c/p>\n\u003cp>2. Add chopped rhubarb and juice of 1 lemon to strawberry mixture. Pour into a large, shallow non-reactive pot. Bring to a simmer and cook for 2 or 3 minutes. Pour back into bowl, cover with a clean dishtowel and let rest for another 4 hours or so. \u003c/p>\n\u003cp>3. Set a colander over the same pot. Pour strawberry mixture into colander and let drain. Remove colander and set aside. \u003c/p>\n\u003cp>4. Bring liquid to a boil and let boil, stirring occasionally, for 10-15 minutes, or until liquid has thickened to a syrupy consistency.\u003c/p>\n\u003cp>5. Add fruit, reduce heat, and cook, stirring frequently, until fruit looks glossy and translucent and mixture has thickened to a softly jammy consistency, about 8 to 10 minutes. Remove from heat.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>6. Spoon into sterilized canning jars and top with two-part canning lids. Place filled, sealed jars into a pot of boiling water to cover, and let simmer for 8 minutes. Remove jars and let cool undisturbed. Check for seals and store in a cool, dry place. Or, spoon preserves into clean, empty jars and top with lids. Let cool at room temperature, then refrigerate for up to 1 month. \u003c/p>\n\n",
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"excerpt": "Spring has sprung and with it arrives our little diva princess, the strawberry. And let me introduce her BFF, tart to her sweet, rosy pink to her ruby red. Yes, I'm talking about rhubarb, the prettiest pink stalk you ever did see, ready right now to be turned into strawberry-rhubarb preserves for your spring table. ",
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"description": "Spring has sprung and with it arrives our little diva princess, the strawberry. And let me introduce her BFF, tart to her sweet, rosy pink to her ruby red. Yes, I'm talking about rhubarb, the prettiest pink stalk you ever did see, ready right now to be turned into strawberry-rhubarb preserves for your spring table. ",
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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/strawberries500.jpg\" alt=\"strawberries - photo by Stephane von Stephane\" title=\"strawberries - photo by Stephane von Stephane\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12390\">\u003cbr>\n\u003cem>Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>Range through the jam shelves of your local fancy-food shop (or your own pantry), and you'll find a lot of fancy-pants jam. You know the kind I mean: the ones with four fruits and three spices and a couple of liqueurs thrown in, the kiwi-lime-guava preserves, the blueberry-tangerine-coriander-gewurztraminer jellies. These are especially prevalent in tourist areas with gourmet pretensions (hello, Napa!) where the desired clientele is looking for pricier thrills than the usual fudge and hot sauce.\u003c/p>\n\u003cp>Someone, maybe you, is buying these, opening the jar once, and then consigning it to a sticky eternity behind the tarragon-Riesling mustard in the fridge door. And short of being dug out once more to glaze a chicken breast, there it stays, while on the front shelf the plain old jar of Smuckers strawberry is replaced again and again. \u003c/p>\n\u003cp>How do I know this? Because I'm insatiably, sneakily curious about everyone's eating and shopping habits. Lately I've been doing a lot of house-sitting for friends (and friends of friends), and I'll admit it: if I'm sleeping in your house, whatever is under your bed or stashed in your medicine cabinets is safe from me. Furry pink handcuffs, the leftover magic mushrooms from Burning Man, leather whatever: I'll never even bother to look. \u003c/p>\n\u003cp>By the time you get back, however, I will be able to give you a full inventory of your kitchen. I will know if you have a muffin pan (and puzzle mightily for hours if you don't), whether you drink tea or coffee, and where you keep the grater and the whisks. Is your baking powder is this year's vintage or bought 3 boyfriends ago? Did you even know there was a unopened package of candied ginger at the back of the cupboard next to the fridge? I won't drain your special single malt or break into the $10 Scharffenberger baking bar, but I'll know you better by the company your pantry keeps. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And what you're not eating are those fancy jams. I also know this because, like most beginning jam makers, I used to make those kinds of jams, and give them to you as lovely house presents at any opportunity. The rum-brown-sugar-peach-nectarine preserves, I was so proud of them! The Meyer lemon chutney from food writer/novelist Laurie Colwin's recipe, carefully aged for a couple months just as she recommends. Blueberry with Cointreau, plums with Bordeaux: I made them, you accepted them with grace (thanks, Mom!) and then you hinted, ever so gently, that maybe you didn't want rum anything on your toast in the morning. What you wanted was what everyone wants: Strawberry jam. Apricot preserves. Blackberry jelly. Raspberry jam, straight up and tasting of summery sun-warmed fruit, with just enough sugar to round out the fruit's natural sweetness.\u003c/p>\n\u003cp>So these are the jams I make now, and if you want the recipients of your jam-making largesse to actually devour your wares with pleasure, rather than sadly leaving them on the shelf, testaments to more good will than good mornings, this is what you will do, too. \u003c/p>\n\u003cp>Start with the best and most-loved, strawberry jam. But not the easiest. For all its gingham-y, morning-in-America, \u003ci> come on in and sit right down and make yourself at home\u003c/i> aura, the strawberry actually has some fussy little habits. For starters, pectin. Or the lack of it: strawberries are right up there with cherries in the low-pectin pantheon. Which means that unlike its high-pectin friend, the blackberry (which practically jams itself given a little sugar and a quick, frothing boil), strawberries need a little persuasion to form anything like a gel. \u003c/p>\n\u003cp>You could, of course, get a bottle of Sure-Jel or a packet of powdered pectin and make perfectly bounceable strawberry jam every time. I never do. There's nothing wrong with packaged pectin; it's a natural product, usually derived from apples or lemons. But a fruit mixture gels when the pectin is exposed to a particular ratio of sugar to acid. When you bump up the amount of pectin in the mix, you have to add a correspondingly large amount of sugar to make the science work. You'll get a firm set, but the resulting jam will be, to my taste, unremittingly sweet. \u003c/p>\n\u003cp>Anyway, there's no need. In my experience, you can make jam from just about anything using nothing more than fruit, sugar, and a lemon or two. Simple, easy, and spontaneous, depending on what's ripe in your backyard, your neighbor's yard or at the market. \u003c/p>\n\u003cp>So, back to our little diva princess, the strawberry. Her real friends are the best and oldest ones: sugar and time. But let me introduce her newest BFF, tart to her sweet, rosy pink to her ruby red. Yes, I'm talking about rhubarb, the prettiest pink stalk you ever did see. It's a perennial plant, growing from a crown and sending up long, celery-like stalks every spring that start out green and flush pink-red as the weather warms. The broad leaves look like spinach, but are mildly toxic and should never be eaten. \u003c/p>\n\u003cp>Sometimes called pie plant, rhubarb is one of the happiest harbingers of spring, arriving just as the first strawberries begin to appear in the market, a welcome tang of fruity pink at a time when the delights of local cherries and apricots are still a good month away. You can match rhubarb with strawberry in any ratio: a lot of rhubarb with just a few berries for sweetness, or plenty of strawberries with just a little rhubarb for texture and tartness. Which reminds me: if you've never had rhubarb before, you won't forget your first taste of it raw. Like sorrel, another lively spring arrival, it's tongue-twistingly sour. \u003c/p>\n\u003cp>Crunchy-firm when raw, rhubarb collapses when cooked into what can only be described as a lush stringiness. The easiest way to cook it is as a simple compote: chopped rhubarb tossed with sugar, left to sit for 15 minutes or so, then gently simmered until tender. If you're adding strawberries, just toss them into the rhubarb off the heat and let them soften in the residual warmth. It's good hot, cold, by itself, spooned over ice cream or mixed into yogurt. \u003c/p>\n\u003cp>After years of loving strawberry-rhubarb compote every spring, it seemed only natural to try adding some to my strawberry preserves. This would thicken up the runniness that these preserves can be heir to, while adding a dimension of fruity tartness. \u003c/p>\n\u003cp>For the first step, you'll need to macerate the strawberries in sugar for anywhere from 4 to 8 hours, i.e., overnight. You nip off the green hulls and cut up the berries--halves if small, quarters or smaller if large--and put them in a large glass or ceramic bowl. Sprinkle on the sugar, mix gently, cover and walk away. If it's very hot where you are, put them in the fridge, but otherwise, room temp is fine. Every couple of hours, if you think of it, give them a gentle stir to make sure the sugar is dissolving evenly. \u003c/p>\n\u003cp>By morning, the sugar will have draw out much of the liquid trapped inside the berries, and you'll have some slightly shrunken-looking berries floating in a lot of cough-syrup-red liquid. Add the juice of a lemon and the chopped rhubarb, then dump the whole thing into a non-aluminum pot. Bring to a simmer and let cook for 2 or 3 minutes, then pour back to the big bowl. \u003c/p>\n\u003cp>Cover again, this time with a clean dish towel so steam can escape, and let sit for another 4 to 6 hours. Look again, and you'll see some now majorly shrunken berries and cubes of rhubarb bobbing in even more, now slightly darker, red liquid. You're getting close now!\u003c/p>\n\u003cp>Now, here's the trick, and credit goes to the sublime Helen Witty, whose books \u003ca href=\"http://www.amazon.com/Fancy-Pantry-Helen-Witty/dp/089480037X\">Fancy Pantry\u003c/a> and \u003ca href=\"http://www.amazon.com/Good-Stuff-Cookbook-Over-Delicacies/dp/0761102876/ref=sr_1_1?ie=UTF8&s=books&qid=1271009251&sr=1-1\">Good Stuff\u003c/a> (now both out of print, but available at amazon.com or the library) are infallible resources for all kinds of pantry-stocking recipes. \u003c/p>\n\u003cp>So, put a colander over a large, preferably wide and short (rather than narrow and tall) non-aluminum pot. Dump in your strawberry mixture and let all the liquid drain into the pot. Set the fruit-filled colander aside, and bring the liquid to a boil. Let it boil vigorously for some 10 to 15 minutes, until the liquid has darkened and thickened to a syrupy consistency. \u003c/p>\n\u003cp>By subjecting the liquid, not the fruit, to the bulk of the boiling, the fruit stays fresh and vivid. Once the liquid has thickened, add the fruit and cook, stirring frequently, for another 3 to 5 minutes, until mixture has thickened and looks like jam. It's that simple, really. \u003c/p>\n\u003cp>Good as they are on toast, these preserves also make a wonderful addition to French toast. Take a thick slice of challah bread and cut a pocket into the side. Beat cream cheese until fluffy, adding honey and vanilla extract to taste. Spread a spoonful of cream cheese and a spoonful of preserves inside the pocket, then dip in a mixture of egg and milk. Fry in butter over medium heat until golden brown and gently puffed on each side. Serve with maple syrup or powdered sugar. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/finished-strawberry-jam500.jpg\" alt=\"finished strawberry-rhubarb preserves Photo by Stephane von Stephane\" title=\"finished strawberry-rhubarb preserves Photo by Stephane von Stephane\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12392\">\u003cbr>\n\u003cem>Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Strawberry Rhubarb Preserves\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes 4 to 5 half-pint jars\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 pint boxes strawberries, rinsed, hulled, and halved or quartered\u003cbr>\n2 to 2 1/2 cups sugar\u003cbr>\n1 lb rhubarb, trimmed and chopped\u003cbr>\n1 lemon, juiced\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a large ceramic or glass bowl, toss berries with sugar. Cover and let rest, stirring occasionally, for 4 to 8 hours. \u003c/p>\n\u003cp>2. Add chopped rhubarb and juice of 1 lemon to strawberry mixture. Pour into a large, shallow non-reactive pot. Bring to a simmer and cook for 2 or 3 minutes. Pour back into bowl, cover with a clean dishtowel and let rest for another 4 hours or so. \u003c/p>\n\u003cp>3. Set a colander over the same pot. Pour strawberry mixture into colander and let drain. Remove colander and set aside. \u003c/p>\n\u003cp>4. Bring liquid to a boil and let boil, stirring occasionally, for 10-15 minutes, or until liquid has thickened to a syrupy consistency.\u003c/p>\n\u003cp>5. Add fruit, reduce heat, and cook, stirring frequently, until fruit looks glossy and translucent and mixture has thickened to a softly jammy consistency, about 8 to 10 minutes. Remove from heat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>6. Spoon into sterilized canning jars and top with two-part canning lids. Place filled, sealed jars into a pot of boiling water to cover, and let simmer for 8 minutes. Remove jars and let cool undisturbed. Check for seals and store in a cool, dry place. Or, spoon preserves into clean, empty jars and top with lids. Let cool at room temperature, then refrigerate for up to 1 month. \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/24/2010/04/Ready-for-Dessert11.jpg\" alt=\"Ready for Dessert - My Best Recipes by David Lebovitz\" title=\"Ready for Dessert - My Best Recipes by David Lebovitz\" width=\"273\" height=\"350\" class=\"alignleft size-full wp-image-12324\">According to \u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz\u003c/a>, \"Each year, hundreds of cookbooks are released, which means that inevitably, many must go to make room for the new.\"\u003c/p>\n\u003cp>One look through his latest book \u003ca href=\"http://www.amazon.com/Ready-Dessert-My-Best-Recipes/dp/158008138X/ref=sr_1_1?ie=UTF8&s=books&qid=1270825502&sr=1-1\">\u003cem>Ready for Dessert\u003c/em>\u003c/a> (his original title idea was \u003cem>David's Greatest Hits\u003c/em>) is enough to make me want to do just that-- clear my shelf of all the pretty, rarely-used dessert tomes that do little else than collect dust and take up space in my kitchen.\u003c/p>\n\u003cp>My copy of Lebovitz's book is already stained (with coffee) from just looking at it. It's the best type of food porn available: high production values (great recipes and gorgeous photography by Maren Caruso); a cast of stars (Chocolate Orbit Cake, Kumquat Sticky Toffee Pudding, Apple-Quince Tarte Tatin) that are hot, but not out of reach; and a writer who supplies, if not a story line, then enough anecdotes to keep me interested (The Racine's Cake recipe was, after all, found written on a men's room wall). It's one sexy book.\u003c/p>\n\u003cp>\u003ca href=\"http://michaelprocopio.wordpress.com/2009/06/18/on-my-shelf-the-sweet-life-in-paris/\">The first time I met David Lebovitz\u003c/a>, one of the first things out of his mouth was \"I'm not a nice person,\" which I found interesting, since the impression I got from him was the exact opposite. If he is, in fact, not a nice person at all, he's hidden his misanthropy entirely in what is a very friendly, approachable cookbook. The Caramelization guidelines for both wet and dry caramel, with their step-by-step photos, careful instruction, and simple explanation are worth the price of admission alone. And the overall tone is warm, funny and, with the exception of crowing over his chocolate chip cookies (page 188)), modest. I've made those cookies. He can crow all he wants.\u003c/p>\n\u003cp>Unfussy, straightforward desserts that rely more upon the complexity or impact of flavor than frills are Lebovitz's hallmark. From the subtlety of his Black Currant Tea Crème Brûlée (page 129) to the luciously rich Chocolate Pavé (page 25), \u003cem>Ready for Dessert\u003c/em> offers a wide range of recipes that are within the grasp of all but the most inept cooks. And, even then, there's always that Chocolate Orbit (née Idiot) cake (page 26).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And one look at his Orange-Almond Bread Pudding (page 136) drizzled with Tangerine Butterscotch Sauce (page 242) is enough to make me Crème Anglais (page 237) my pants. Rarely has a cookbook inspired me to roll up my sleeves and get baking.\u003c/p>\n\u003cp>I highly recommend this book.\u003c/p>\n\u003cp>\u003cstrong>David Lebovitz's Chocolate Chip Cookies\u003c/strong> (excerpt from Ready for Dessert, page 188. Published with permission.)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 1/2 cups (350g) all-purpose flour\u003c/p>\n\u003cp>3/4 teaspoon baking soda\u003c/p>\n\u003cp>1/8 teaspoon salt\u003c/p>\n\u003cp>1 cup (8 ounces/225 g) unsalted butter, at room temperature\u003c/p>\n\u003cp>1 cup (215 g) packed light brown sugar\u003c/p>\n\u003cp>3/4 cup granulated sugar\u003c/p>\n\u003cp>1 teaspoon vanilla extract\u003c/p>\n\u003cp>2 large eggs, at room temperature\u003c/p>\n\u003cp>2 cups (about 225 g) nuts, such as walnuts, pecans, almonds, or macadamia nuts, toasted and coarsely chopped\u003c/p>\n\u003cp>14 ounces (400 g) bittersweet or semisweet chocolate, coarsely chopped into 1/2-to 1-inch (1.5- to 3-cm) chunks or 3 cups (340 g) chocolate drops (see Tip)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a small bowl, whisk together flour, baking soda, and salt.\u003c/p>\n\u003cp>2. In a stand mixer fitted with a paddle attachment (or in a bowl by hand), beat together the butter, brown sugar, granulated sugar, and vanilla on medium speed just until smooth. Beat in the eggs on at a time until thoroughly incorporated, then stir in the flour mixer followed by the nuts and chocolate chunks.\u003c/p>\n\u003cp>3. On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 9 inches (23 cm) long. Wrap the logs in plastic wrap and refrigerate until firm, preferably for 24 hours.\u003c/p>\n\u003cp>4. Position racks in the upper and lower thirds of the oven; preheat the oven to 350ºF (175ºC). Line 2 baking sheets with parchment paper or silicone baking mats.\u003c/p>\n\u003cp>5. Slice logs into disks 3/4 inch (2 cm) thick and place the disks 3 inches (8 cm) apart on the prepared baking sheets. If the nuts or chips crumble out, simply push them back in.\u003c/p>\n\u003cp>6. Bake, rotating the baking sheets midway through the baking, until the cookies are very lightly browned in the centers, about 10 minutes. If you like soft cookies, as I do, err on the side of underbaking.\u003c/p>\n\u003cp>7. Let cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.\u003c/p>\n\u003cp>\u003cstrong>Storage:\u003c/strong> The dough logs can be refrigerated for 1 week or frozen for up to 1 month. The baked cookies will keep well in an airtight container for up to 4 days.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Tip:\u003c/strong> Many chocolate makers now produce chocolate \"drops\" or \"chunks\" that are suitable for use in this recipe. Regular chocolate chips are designed to resist melting, so I don't use them in my chocolate chip cookies.\u003c/p>\n\n",
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"excerpt": "My copy of Lebovitz's book is already stained (with coffee) from just looking at it. It's the best type of food porn available: high production values (great recipes and gorgeous photography by Maren Caruso); a cast of stars (Chocolate Orbit Cake, Kumquat Sticky Toffee Pudding, Apple-Quince Tarte Tatin) that are hot, but not out of reach; and a writer who supplies, if not a story line, then enough anecdotes to keep me interested (The Racine's Cake recipe was, after all, found written on a men's room wall). It's one sexy book.",
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"title": "On My Shelf: Ready for Dessert | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Ready-for-Dessert11.jpg\" alt=\"Ready for Dessert - My Best Recipes by David Lebovitz\" title=\"Ready for Dessert - My Best Recipes by David Lebovitz\" width=\"273\" height=\"350\" class=\"alignleft size-full wp-image-12324\">According to \u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz\u003c/a>, \"Each year, hundreds of cookbooks are released, which means that inevitably, many must go to make room for the new.\"\u003c/p>\n\u003cp>One look through his latest book \u003ca href=\"http://www.amazon.com/Ready-Dessert-My-Best-Recipes/dp/158008138X/ref=sr_1_1?ie=UTF8&s=books&qid=1270825502&sr=1-1\">\u003cem>Ready for Dessert\u003c/em>\u003c/a> (his original title idea was \u003cem>David's Greatest Hits\u003c/em>) is enough to make me want to do just that-- clear my shelf of all the pretty, rarely-used dessert tomes that do little else than collect dust and take up space in my kitchen.\u003c/p>\n\u003cp>My copy of Lebovitz's book is already stained (with coffee) from just looking at it. It's the best type of food porn available: high production values (great recipes and gorgeous photography by Maren Caruso); a cast of stars (Chocolate Orbit Cake, Kumquat Sticky Toffee Pudding, Apple-Quince Tarte Tatin) that are hot, but not out of reach; and a writer who supplies, if not a story line, then enough anecdotes to keep me interested (The Racine's Cake recipe was, after all, found written on a men's room wall). It's one sexy book.\u003c/p>\n\u003cp>\u003ca href=\"http://michaelprocopio.wordpress.com/2009/06/18/on-my-shelf-the-sweet-life-in-paris/\">The first time I met David Lebovitz\u003c/a>, one of the first things out of his mouth was \"I'm not a nice person,\" which I found interesting, since the impression I got from him was the exact opposite. If he is, in fact, not a nice person at all, he's hidden his misanthropy entirely in what is a very friendly, approachable cookbook. The Caramelization guidelines for both wet and dry caramel, with their step-by-step photos, careful instruction, and simple explanation are worth the price of admission alone. And the overall tone is warm, funny and, with the exception of crowing over his chocolate chip cookies (page 188)), modest. I've made those cookies. He can crow all he wants.\u003c/p>\n\u003cp>Unfussy, straightforward desserts that rely more upon the complexity or impact of flavor than frills are Lebovitz's hallmark. From the subtlety of his Black Currant Tea Crème Brûlée (page 129) to the luciously rich Chocolate Pavé (page 25), \u003cem>Ready for Dessert\u003c/em> offers a wide range of recipes that are within the grasp of all but the most inept cooks. And, even then, there's always that Chocolate Orbit (née Idiot) cake (page 26).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And one look at his Orange-Almond Bread Pudding (page 136) drizzled with Tangerine Butterscotch Sauce (page 242) is enough to make me Crème Anglais (page 237) my pants. Rarely has a cookbook inspired me to roll up my sleeves and get baking.\u003c/p>\n\u003cp>I highly recommend this book.\u003c/p>\n\u003cp>\u003cstrong>David Lebovitz's Chocolate Chip Cookies\u003c/strong> (excerpt from Ready for Dessert, page 188. Published with permission.)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 1/2 cups (350g) all-purpose flour\u003c/p>\n\u003cp>3/4 teaspoon baking soda\u003c/p>\n\u003cp>1/8 teaspoon salt\u003c/p>\n\u003cp>1 cup (8 ounces/225 g) unsalted butter, at room temperature\u003c/p>\n\u003cp>1 cup (215 g) packed light brown sugar\u003c/p>\n\u003cp>3/4 cup granulated sugar\u003c/p>\n\u003cp>1 teaspoon vanilla extract\u003c/p>\n\u003cp>2 large eggs, at room temperature\u003c/p>\n\u003cp>2 cups (about 225 g) nuts, such as walnuts, pecans, almonds, or macadamia nuts, toasted and coarsely chopped\u003c/p>\n\u003cp>14 ounces (400 g) bittersweet or semisweet chocolate, coarsely chopped into 1/2-to 1-inch (1.5- to 3-cm) chunks or 3 cups (340 g) chocolate drops (see Tip)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a small bowl, whisk together flour, baking soda, and salt.\u003c/p>\n\u003cp>2. In a stand mixer fitted with a paddle attachment (or in a bowl by hand), beat together the butter, brown sugar, granulated sugar, and vanilla on medium speed just until smooth. Beat in the eggs on at a time until thoroughly incorporated, then stir in the flour mixer followed by the nuts and chocolate chunks.\u003c/p>\n\u003cp>3. On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 9 inches (23 cm) long. Wrap the logs in plastic wrap and refrigerate until firm, preferably for 24 hours.\u003c/p>\n\u003cp>4. Position racks in the upper and lower thirds of the oven; preheat the oven to 350ºF (175ºC). Line 2 baking sheets with parchment paper or silicone baking mats.\u003c/p>\n\u003cp>5. Slice logs into disks 3/4 inch (2 cm) thick and place the disks 3 inches (8 cm) apart on the prepared baking sheets. If the nuts or chips crumble out, simply push them back in.\u003c/p>\n\u003cp>6. Bake, rotating the baking sheets midway through the baking, until the cookies are very lightly browned in the centers, about 10 minutes. If you like soft cookies, as I do, err on the side of underbaking.\u003c/p>\n\u003cp>7. Let cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.\u003c/p>\n\u003cp>\u003cstrong>Storage:\u003c/strong> The dough logs can be refrigerated for 1 week or frozen for up to 1 month. The baked cookies will keep well in an airtight container for up to 4 days.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Tip:\u003c/strong> Many chocolate makers now produce chocolate \"drops\" or \"chunks\" that are suitable for use in this recipe. Regular chocolate chips are designed to resist melting, so I don't use them in my chocolate chip cookies.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Homemade Coconut Cream Tart",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/coconut-cream-tart3-new.jpg\" alt=\"coconut cream tart\" title=\"coconut cream tart\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12273\">\u003cbr>\nI haven't made a coconut cream pie or tart in years. After discovering \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>'s velvety indulgence, I figured what was the point. How could I replicate their flaky crust topped with a layer of dark chocolate and caramel (and, I think, a few flecks of fleur de sel?) and then crowned with a rich coconut pastry cream? And then something happened. I began to crave coconut cream but was too busy and lazy to drive across the bridge to purchase one from Tartine. So, with Easter only a few days away and a holiday dessert in order, I decided I would create my own coconut concoction -- something that reminded me of the sweet perfection available across the bay, but different enough that I wouldn't constantly compare my tart to it.\u003c/p>\n\u003cp>While deciding how to make my tart, I mentally ran through a possible list of ingredients. More than anything I knew what I DIDN'T want to use. Sweetened coconut flakes -- which are essentially coconut that has been shriveled under the weight of excess sugar and preservatives --was out. Although Americans have become used to the flavor of this ingredient in coconut desserts, I wanted my tart to have a purer coconut flavor which meant avoiding a saccharine sweetness. I also had no interest in using coconut extract. Although I couldn't live without my bottles of vanilla, orange and almond extracts, in this case, I felt this type of addition would perfume the pie with a coconut flavor while I wanted it to be imbued with the taste of real coconut.\u003c/p>\n\u003cp>So what did I use? I started by making a simple pastry cream, but instead of using only milk and eggs, I added in a little coconut milk for a burst of tropical flavor. I then chose unsweetened coconut flakes, which are, and therefore taste like, real coconut to add in some texture. All this helped to make a lush and thick coconut cream that tasted like the real deal. I also wanted to add a whisper of chocolate and caramel into the mix to mimic the flavors in Tartine's dessert, but wasn't sure how to go about doing this. Although melting chocolate and making homemade caramel seemed like the right path, I eventually rejected this plan as I feared creating a thick layer of candy that would detract from the tart and its flavors. So, with my microplane in hand, I simply shaved some \u003ca href=\"http://www.scharffenberger.com/\">Scharffen Berger\u003c/a> onto my just-baked pie crust and then sprinkled on some sugar before I set the shell under the broiler for about a minute. When I removed the crust from the oven the chocolate was perfectly melted and the sugar had caramelized\u003c/p>\n\u003cp>After assembling my tart, I had a dessert I was proud of. The cream filling, which was rich and silky, was infused with a genuine coconut flavor that was authentic without being overbearing. The subtle additions of chocolate and caramelized sugar to the crust then added nuance and helped to balance the flavors in the tart. Was it Tartine? No. Was it worth making? Definitely.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/whole-coconut-cream-tart-new.jpg\" alt=\"whole coconut cream tart\" title=\"whole coconut cream tart\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12271\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Coconut Cream Tart\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>1 9-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pastry crust (see recipe below)\u003cbr>\nCoconut pastry cream (see recipe below)\u003cbr>\n1 oz good bittersweet chocolate\u003cbr>\n1-2 Tbsp sugar\u003cbr>\n1 cup heavy whipping cream whipped with 1/4 cup sugar and 1/2 tsp vanilla\u003cbr>\n1/4 cup unsweetened coconut flakes\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 degrees.\u003cbr>\n2. Roll out chilled pastry dough and set in a tart pan. Line with foil and then either enough pie weights or dried beans to cover the bottom. Bake for 15 minutes. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/baking-tart-crust-new.jpg\" alt=\"baking tart crust\" title=\"baking tart crust\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12272\">\u003c/p>\n\u003cp>3. Remove beans or pie weights along with the foil and then poke holes along the bottom of the crust with a fork. Continue to bake for 10-15 minutes or until the tart crust is golden brown.\u003cbr>\n4. Remove crust and then set oven to broil.\u003cbr>\n5. Shave enough chocolate to cover the entire bottom of the tart and then sprinkle on enough sugar to thinly cover the chocolate. Set the tart pan under the broiler for 1-3 minutes or until the chocolate melts and the sugar caramelizes. Be careful not to burn the pastry.\u003cbr>\n6. Let crust cool for at least an hour or until room temperature. When ready to serve, spread the cooled coconut pastry cream into the prepared tart shell and then top with the whipped cream. Sprinkle the coconut flakes on top as well as some microplaned chocolate if desired. Serve.\u003c/p>\n\u003cp>\u003cstrong>Coconut Pastry Cream\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for One Tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup whole milk\u003cbr>\n1/2 cup light or regular coconut milk (either is fine)\u003cbr>\n3 egg yolks\u003cbr>\n2/3 cup sugar\u003cbr>\n4 Tbsp flour\u003cbr>\n1 Tbsp unsalted butter\u003cbr>\n1/2 tsp vanilla\u003cbr>\n1 cup unsweetened coconut flakes\u003c/p>\n\u003cp>1. Heat milk and coconut milk on medium heat in a sauce pan until liquid simmers and starts to rise in the pot.\u003cbr>\n2. Beat egg yolks in a medium bowl with sugar until fully mixed and light yellow. Add in the flour until fully incorporated.\u003cbr>\n3. Temper the egg mixture with some of the warmed milk by adding about a half cup milk to the egg mixture and quickly mixing. Then add the entire egg mixture to the pot of warmed milk and mix quickly and thoroughly.\u003cbr>\n4. Add in the coconut and then heat on medium for 2-3 minutes, continually mixing and scraping the sides with a heat proof spatula or wooden spoon to prevent burning.\u003cbr>\n5. When the mixture is thick and resembles the consistency of pudding (which is basically what it is), turn heat off and add in butter and vanilla. Stir until butter melts.\u003cbr>\n6. Place custard in a medium-sized bowl and cover with plastic wrap (laying the wrap directly on the custard to prevent a skin from forming). Set in the refrigerator for two hours or up to one day.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/tart-crust-new.jpg\" alt=\"tart crust \" title=\"tart crust \" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12275\">\u003c/p>\n\u003cp>\u003cstrong>Tart Dough\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for one 9-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cups all-purpose flour\u003cbr>\n1/4 teaspoon kosher or sea salt\u003cbr>\n6 tablespoons very cold unsalted butter, cut into cubes\u003cbr>\n1/4+ cup ice water \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To make the crust, in the bowl of a food processor, stir together the flour, and salt. Sprinkle the butter over the top and process for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Sprinkle the water over the flour mixture evenly, then process until the mixture just starts to come together.\u003cbr>\n2. Dump the mixture out of the bowl onto 2 large sheets of plastic wrap. Press the dough together into a mound and then wrap with plastic and press into a flat disk. Refrigerate the dough until chilled, about 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\n",
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"excerpt": "I haven't made a coconut cream pie or tart in years. After discovering Tartine's velvety indulgence, I figured what was the point. How could I replicate their flaky crust topped with a layer of dark chocolate and caramel (and, I think, a few flecks of fleur de sel?) and then crowned with a rich coconut pastry cream? And then something happened. I began to crave coconut cream but was too busy and lazy to drive across the bridge to purchase one from Tartine. So, with Easter only a few days away and a holiday dessert in order, I decided I would create my own coconut concoction -- something that reminded me of the sweet perfection available across the bay, but different enough that I wouldn't constantly compare my tart to 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/coconut-cream-tart3-new.jpg\" alt=\"coconut cream tart\" title=\"coconut cream tart\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12273\">\u003cbr>\nI haven't made a coconut cream pie or tart in years. After discovering \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>'s velvety indulgence, I figured what was the point. How could I replicate their flaky crust topped with a layer of dark chocolate and caramel (and, I think, a few flecks of fleur de sel?) and then crowned with a rich coconut pastry cream? And then something happened. I began to crave coconut cream but was too busy and lazy to drive across the bridge to purchase one from Tartine. So, with Easter only a few days away and a holiday dessert in order, I decided I would create my own coconut concoction -- something that reminded me of the sweet perfection available across the bay, but different enough that I wouldn't constantly compare my tart to it.\u003c/p>\n\u003cp>While deciding how to make my tart, I mentally ran through a possible list of ingredients. More than anything I knew what I DIDN'T want to use. Sweetened coconut flakes -- which are essentially coconut that has been shriveled under the weight of excess sugar and preservatives --was out. Although Americans have become used to the flavor of this ingredient in coconut desserts, I wanted my tart to have a purer coconut flavor which meant avoiding a saccharine sweetness. I also had no interest in using coconut extract. Although I couldn't live without my bottles of vanilla, orange and almond extracts, in this case, I felt this type of addition would perfume the pie with a coconut flavor while I wanted it to be imbued with the taste of real coconut.\u003c/p>\n\u003cp>So what did I use? I started by making a simple pastry cream, but instead of using only milk and eggs, I added in a little coconut milk for a burst of tropical flavor. I then chose unsweetened coconut flakes, which are, and therefore taste like, real coconut to add in some texture. All this helped to make a lush and thick coconut cream that tasted like the real deal. I also wanted to add a whisper of chocolate and caramel into the mix to mimic the flavors in Tartine's dessert, but wasn't sure how to go about doing this. Although melting chocolate and making homemade caramel seemed like the right path, I eventually rejected this plan as I feared creating a thick layer of candy that would detract from the tart and its flavors. So, with my microplane in hand, I simply shaved some \u003ca href=\"http://www.scharffenberger.com/\">Scharffen Berger\u003c/a> onto my just-baked pie crust and then sprinkled on some sugar before I set the shell under the broiler for about a minute. When I removed the crust from the oven the chocolate was perfectly melted and the sugar had caramelized\u003c/p>\n\u003cp>After assembling my tart, I had a dessert I was proud of. The cream filling, which was rich and silky, was infused with a genuine coconut flavor that was authentic without being overbearing. The subtle additions of chocolate and caramelized sugar to the crust then added nuance and helped to balance the flavors in the tart. Was it Tartine? No. Was it worth making? Definitely.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/whole-coconut-cream-tart-new.jpg\" alt=\"whole coconut cream tart\" title=\"whole coconut cream tart\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12271\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Coconut Cream Tart\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>1 9-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pastry crust (see recipe below)\u003cbr>\nCoconut pastry cream (see recipe below)\u003cbr>\n1 oz good bittersweet chocolate\u003cbr>\n1-2 Tbsp sugar\u003cbr>\n1 cup heavy whipping cream whipped with 1/4 cup sugar and 1/2 tsp vanilla\u003cbr>\n1/4 cup unsweetened coconut flakes\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 degrees.\u003cbr>\n2. Roll out chilled pastry dough and set in a tart pan. Line with foil and then either enough pie weights or dried beans to cover the bottom. Bake for 15 minutes. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/baking-tart-crust-new.jpg\" alt=\"baking tart crust\" title=\"baking tart crust\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12272\">\u003c/p>\n\u003cp>3. Remove beans or pie weights along with the foil and then poke holes along the bottom of the crust with a fork. Continue to bake for 10-15 minutes or until the tart crust is golden brown.\u003cbr>\n4. Remove crust and then set oven to broil.\u003cbr>\n5. Shave enough chocolate to cover the entire bottom of the tart and then sprinkle on enough sugar to thinly cover the chocolate. Set the tart pan under the broiler for 1-3 minutes or until the chocolate melts and the sugar caramelizes. Be careful not to burn the pastry.\u003cbr>\n6. Let crust cool for at least an hour or until room temperature. When ready to serve, spread the cooled coconut pastry cream into the prepared tart shell and then top with the whipped cream. Sprinkle the coconut flakes on top as well as some microplaned chocolate if desired. Serve.\u003c/p>\n\u003cp>\u003cstrong>Coconut Pastry Cream\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for One Tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup whole milk\u003cbr>\n1/2 cup light or regular coconut milk (either is fine)\u003cbr>\n3 egg yolks\u003cbr>\n2/3 cup sugar\u003cbr>\n4 Tbsp flour\u003cbr>\n1 Tbsp unsalted butter\u003cbr>\n1/2 tsp vanilla\u003cbr>\n1 cup unsweetened coconut flakes\u003c/p>\n\u003cp>1. Heat milk and coconut milk on medium heat in a sauce pan until liquid simmers and starts to rise in the pot.\u003cbr>\n2. Beat egg yolks in a medium bowl with sugar until fully mixed and light yellow. Add in the flour until fully incorporated.\u003cbr>\n3. Temper the egg mixture with some of the warmed milk by adding about a half cup milk to the egg mixture and quickly mixing. Then add the entire egg mixture to the pot of warmed milk and mix quickly and thoroughly.\u003cbr>\n4. Add in the coconut and then heat on medium for 2-3 minutes, continually mixing and scraping the sides with a heat proof spatula or wooden spoon to prevent burning.\u003cbr>\n5. When the mixture is thick and resembles the consistency of pudding (which is basically what it is), turn heat off and add in butter and vanilla. Stir until butter melts.\u003cbr>\n6. Place custard in a medium-sized bowl and cover with plastic wrap (laying the wrap directly on the custard to prevent a skin from forming). Set in the refrigerator for two hours or up to one day.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/tart-crust-new.jpg\" alt=\"tart crust \" title=\"tart crust \" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12275\">\u003c/p>\n\u003cp>\u003cstrong>Tart Dough\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for one 9-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cups all-purpose flour\u003cbr>\n1/4 teaspoon kosher or sea salt\u003cbr>\n6 tablespoons very cold unsalted butter, cut into cubes\u003cbr>\n1/4+ cup ice water \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To make the crust, in the bowl of a food processor, stir together the flour, and salt. Sprinkle the butter over the top and process for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Sprinkle the water over the flour mixture evenly, then process until the mixture just starts to come together.\u003cbr>\n2. Dump the mixture out of the bowl onto 2 large sheets of plastic wrap. Press the dough together into a mound and then wrap with plastic and press into a flat disk. Refrigerate the dough until chilled, about 30 minutes or up to 1 day, or freeze for up to 1 month.\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/24/2010/04/easter-eggs500.jpg\" alt=\"Eggs in a dish at Readers Books in Sonoma. Photo by Laiko Bahrs\" title=\"Eggs in a dish at Readers Books in Sonoma. Photo by Laiko Bahrs\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12080\">\u003cbr>\n\u003cem>Eggs in a dish at Readers Books in Sonoma. Photo by Laiko Bahrs\u003c/em>\u003c/p>\n\u003cp>I love the smell of \u003ca href=\"http://www.paaseastereggs.com/history.htm\">Paas\u003c/a> and vinegar in the morning! Really, who knew those little tablets, so ubiquitous at this time of year, were invented by a savvy colorful-egg-lover in Newark, New Jersey in 1880? \u003c/p>\n\u003cp>So happy Easter, all, and here's to the rituals celebrating birth, rebirth, resurrection and the arrival of spring. The chicks are pecking, the lambs are frolicking, and in my house, the return of warmth and sunshine (in between the April showers) means gathering friends and family for brunch.\u003c/p>\n\u003cp>And brunch, of course, means eggs. Now, you could serve your meal at one p.m. and call it Easter dinner, bring out the ham and peas, salmon and hollandaise, leg of lamb with electric-green mint jelly, with a basket of soft white rolls alongside and strawberries to follow. All perfectly lovely food that I've enjoyed at my mother's family's table many a time, and all dishes that any edition of \u003cb>The Joy of Cooking\u003c/b> could tell you how to make in neat and foolproof detail. \u003c/p>\n\u003cp>Eggs and Easter, however, are inextricably linked, and since you'll be getting a dozen for dyeing, why not get a few more for eating, too? If eggs are going to be the centerpiece of your meal (not just the decorative center of your tablescape), this is the moment to splurge a little and get the good ones, from happy chickens that scratched and flapped and ate a poultry-happy omnivorous diet of worms and bugs as well as veggies and chicken feed. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In Italy, the term for egg yolk was \u003ci>il rosso\u003c/i>, the red of the egg. The first time I cracked an egg in my kitchen in Bologna, I understood: the egg yolk was a brilliant, glowing deep orange, thanks to a rich and varied diet. Besides color, the texture of the egg can tell you a lot about its vigor and freshness. A fresh, hearty egg will have a plump stand-up deep yellow yolk ringed with a thick, clear, almost jellylike white. This is the egg that will scramble up like a dream, make a silky créme brûlée and a lavishly puffed soufflé. A slack yolk and a watery white—both indicative of weeks-old eggs, unhappy hen husbandry, or both—won't taste like much, and won't rise to any kind of glory. \u003c/p>\n\u003cp>Good eggs will cost a bit more, sometimes a lot more. But still, the price only seems high in comparison to the supermarket price we've gotten used to. Seven or eight dollars will get you one Mason-jar glass of wine at \u003ca href=\"http://www.heartsf.com/\">Heart\u003c/a>, a little plate of roasted-beet salad at \u003ca href=\"http://www.frances-sf.com\">Frances\u003c/a>, two cappuccinos at \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel\u003c/a>. Or a dozen happy eggs from Marin Sun, Clark Summit, Eatwell, or Soul Food Farm. That's about 60 or 65 cents an egg, a buck twenty for two over easy. \u003c/p>\n\u003cp>That is, if you haven't already made trading friends with your latest hen-keeping neighbor. Up in Marin, my best friend recently added 4 chicks to her husband-two-kids-and-a-dog household. Dubbed Honey, Duck, Athena, and Medea, they are impossibly fluffy and cute, and I can't wait to start trading jam and gardening help for their fresh eggs.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/omnivore500.jpg\" alt=\"Egg cartons on the counter at Omnivore Books in San Francisco\" title=\"Egg cartons on the counter at Omnivore Books in San Francisco\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12115\">\u003cbr>\n\u003cem>Egg cartons on the counter at Omnivore Books in San Francisco\u003c/em>\u003c/p>\n\u003cp>Until then, I'm getting the next best thing, eggs from my friend Celia's neighbors near Dillon Beach in Tomales, which she sells over the counter at her wonderful Noe Valley cookbook shop, \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a>. In fact, it was a proscuitto-and-spinach soufflé served by Celia and her partner Paula at a Christmas brunch 10 years ago that inspired this Easter recipe. (Meanwhile, there must be some kind of chicken/book connection; at \u003ca href=\"http://readers.indiebound.com/\">Readers' Books\u003c/a> in Sonoma, a chicken-keeping customer supplies the shop with eggs in exchange for books. And yes, the eggs in that top photo came in those colors straight from the chicken. Specialty breeds like the Araucana and the Ameraucana lay blue, green, and amber-shelled eggs, ready for Easter every day.)\u003c/p>\n\u003cp>The nicest part about this soufflé recipe is that it has never failed me. Forget whatever unfounded soufflé fear you may have picked up like a bad habit over the years. As long as you are gentle in your folding, and don't open the oven door while it's baking, you will be rewarded with a supremely impressive golden puff and a deliciously moist and fluffy plateful of sunshiny goodness. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/souffle500.jpg\" alt=\"souffle\" title=\"souffle\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12117\">\u003c/p>\n\u003cp>\u003cstrong>Green & Pink Soufflé for Spring\u003c/strong>\u003cbr>\nServe this alongside a nice green salad dressed in a mustardy French vinaigrette, and pour a pretty pink \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/24/drinking-with-mr-pink/\">rosé\u003c/a>. A tip: you'll get the most volume out of room-temperature eggs. To take off the chill, put fridge-cold whole eggs in a bowl and cover them with warm water for 5 minutes before cracking and separating. \u003c/p>\n\u003cp>Serves 4 dainty eaters or 2 greedy ones (with a little left over for later)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 tbsp butter, divided, plus extra for greasing\u003cbr>\n1 tbsp or so of minced green garlic, scallions, or shallots\u003cbr>\n2 big handfuls of tender greens, such as spinach, nettles, or chard (stems and any hard ribs removed)\u003cbr>\n2 1/2 tbsp flour\u003cbr>\n1 cup whole milk, warmed\u003cbr>\n4 extra-large eggs, separated, at room temperature\u003cbr>\n1 egg white\u003cbr>\n4 tbsp grated Swiss or Gruyere cheese\u003cbr>\n2 to 3 oz proscuitto, cut into strips\u003cbr>\nSalt, freshly ground pepper, and freshly grated nutmeg, to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Butter an 8-inch straight-sided ceramic souffle dish. Preheat oven to 375F. \u003c/p>\n\u003cp>2. Over low heat, melt 1 tbsp butter in a saute pan. Add green garlic and cook, stirring, for 2 minutes. Add greens and cook, stirring, until collapsed and tender. Remove from heat. When cool enough to handle, squeeze out excess liquid and chop finely. Season to taste with salt, pepper, and a little nutmeg. Set aside.\u003c/p>\n\u003cp>3. In a smallish, heavy pot, melt remaining 2 tbsp butter. Add the flour and whisk like crazy, letting it cook until it looks smooth and thick and smells slightly biscuity but doesn't color, about 2 minutes. Dump in the milk and whisk madly as it bubbles up and thickens, 2-3 minutes. Take off the heat and let it cool for a few minutes. \u003c/p>\n\u003cp>4. Whisk in the egg yolks one at a time. Stir in the grated cheese, greens, and sliced proscuitto. Add pepper to taste; the cheese and proscuitto will probably make it salty enough. Set aside.\u003c/p>\n\u003cp>5. In a large bowl using a clean whisk or hand-held electric mixer, beat your 5 egg whites until they form soft, droopy peaks when the beater is lifted. \u003c/p>\n\u003cp>6. Fold a scoop of whites into the cheese mixture to lighten it, then fold the rest in quickly and lightly. It doesn't have to be uniform; leaving some visible streaks of egg white is just fine. The egg whites are what will give your soufflé its fluff, so don't deflate them by over-mixing. Pour into the prepared dish and pop into the oven.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>7. NO PEEKING! Let it cook for at least 30 minutes. Then check; it should be well golden-browned and beautifully puffy. Shake it gently; the center should be a bit jiggly without being soupy. Serve immediately, as it will begin to sigh and collapse shortly after being removed from the oven.\u003c/p>\n\n",
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"excerpt": "Since eggs and Easter are inextricably linked, what better way to celebrate than with this fluffy, high-rising soufflé? As long as your guests can get to the table as soon it comes out of the oven, this impressive golden puff will never fail you.",
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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/easter-eggs500.jpg\" alt=\"Eggs in a dish at Readers Books in Sonoma. Photo by Laiko Bahrs\" title=\"Eggs in a dish at Readers Books in Sonoma. Photo by Laiko Bahrs\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12080\">\u003cbr>\n\u003cem>Eggs in a dish at Readers Books in Sonoma. Photo by Laiko Bahrs\u003c/em>\u003c/p>\n\u003cp>I love the smell of \u003ca href=\"http://www.paaseastereggs.com/history.htm\">Paas\u003c/a> and vinegar in the morning! Really, who knew those little tablets, so ubiquitous at this time of year, were invented by a savvy colorful-egg-lover in Newark, New Jersey in 1880? \u003c/p>\n\u003cp>So happy Easter, all, and here's to the rituals celebrating birth, rebirth, resurrection and the arrival of spring. The chicks are pecking, the lambs are frolicking, and in my house, the return of warmth and sunshine (in between the April showers) means gathering friends and family for brunch.\u003c/p>\n\u003cp>And brunch, of course, means eggs. Now, you could serve your meal at one p.m. and call it Easter dinner, bring out the ham and peas, salmon and hollandaise, leg of lamb with electric-green mint jelly, with a basket of soft white rolls alongside and strawberries to follow. All perfectly lovely food that I've enjoyed at my mother's family's table many a time, and all dishes that any edition of \u003cb>The Joy of Cooking\u003c/b> could tell you how to make in neat and foolproof detail. \u003c/p>\n\u003cp>Eggs and Easter, however, are inextricably linked, and since you'll be getting a dozen for dyeing, why not get a few more for eating, too? If eggs are going to be the centerpiece of your meal (not just the decorative center of your tablescape), this is the moment to splurge a little and get the good ones, from happy chickens that scratched and flapped and ate a poultry-happy omnivorous diet of worms and bugs as well as veggies and chicken feed. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In Italy, the term for egg yolk was \u003ci>il rosso\u003c/i>, the red of the egg. The first time I cracked an egg in my kitchen in Bologna, I understood: the egg yolk was a brilliant, glowing deep orange, thanks to a rich and varied diet. Besides color, the texture of the egg can tell you a lot about its vigor and freshness. A fresh, hearty egg will have a plump stand-up deep yellow yolk ringed with a thick, clear, almost jellylike white. This is the egg that will scramble up like a dream, make a silky créme brûlée and a lavishly puffed soufflé. A slack yolk and a watery white—both indicative of weeks-old eggs, unhappy hen husbandry, or both—won't taste like much, and won't rise to any kind of glory. \u003c/p>\n\u003cp>Good eggs will cost a bit more, sometimes a lot more. But still, the price only seems high in comparison to the supermarket price we've gotten used to. Seven or eight dollars will get you one Mason-jar glass of wine at \u003ca href=\"http://www.heartsf.com/\">Heart\u003c/a>, a little plate of roasted-beet salad at \u003ca href=\"http://www.frances-sf.com\">Frances\u003c/a>, two cappuccinos at \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel\u003c/a>. Or a dozen happy eggs from Marin Sun, Clark Summit, Eatwell, or Soul Food Farm. That's about 60 or 65 cents an egg, a buck twenty for two over easy. \u003c/p>\n\u003cp>That is, if you haven't already made trading friends with your latest hen-keeping neighbor. Up in Marin, my best friend recently added 4 chicks to her husband-two-kids-and-a-dog household. Dubbed Honey, Duck, Athena, and Medea, they are impossibly fluffy and cute, and I can't wait to start trading jam and gardening help for their fresh eggs.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/omnivore500.jpg\" alt=\"Egg cartons on the counter at Omnivore Books in San Francisco\" title=\"Egg cartons on the counter at Omnivore Books in San Francisco\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12115\">\u003cbr>\n\u003cem>Egg cartons on the counter at Omnivore Books in San Francisco\u003c/em>\u003c/p>\n\u003cp>Until then, I'm getting the next best thing, eggs from my friend Celia's neighbors near Dillon Beach in Tomales, which she sells over the counter at her wonderful Noe Valley cookbook shop, \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a>. In fact, it was a proscuitto-and-spinach soufflé served by Celia and her partner Paula at a Christmas brunch 10 years ago that inspired this Easter recipe. (Meanwhile, there must be some kind of chicken/book connection; at \u003ca href=\"http://readers.indiebound.com/\">Readers' Books\u003c/a> in Sonoma, a chicken-keeping customer supplies the shop with eggs in exchange for books. And yes, the eggs in that top photo came in those colors straight from the chicken. Specialty breeds like the Araucana and the Ameraucana lay blue, green, and amber-shelled eggs, ready for Easter every day.)\u003c/p>\n\u003cp>The nicest part about this soufflé recipe is that it has never failed me. Forget whatever unfounded soufflé fear you may have picked up like a bad habit over the years. As long as you are gentle in your folding, and don't open the oven door while it's baking, you will be rewarded with a supremely impressive golden puff and a deliciously moist and fluffy plateful of sunshiny goodness. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/souffle500.jpg\" alt=\"souffle\" title=\"souffle\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12117\">\u003c/p>\n\u003cp>\u003cstrong>Green & Pink Soufflé for Spring\u003c/strong>\u003cbr>\nServe this alongside a nice green salad dressed in a mustardy French vinaigrette, and pour a pretty pink \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/24/drinking-with-mr-pink/\">rosé\u003c/a>. A tip: you'll get the most volume out of room-temperature eggs. To take off the chill, put fridge-cold whole eggs in a bowl and cover them with warm water for 5 minutes before cracking and separating. \u003c/p>\n\u003cp>Serves 4 dainty eaters or 2 greedy ones (with a little left over for later)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 tbsp butter, divided, plus extra for greasing\u003cbr>\n1 tbsp or so of minced green garlic, scallions, or shallots\u003cbr>\n2 big handfuls of tender greens, such as spinach, nettles, or chard (stems and any hard ribs removed)\u003cbr>\n2 1/2 tbsp flour\u003cbr>\n1 cup whole milk, warmed\u003cbr>\n4 extra-large eggs, separated, at room temperature\u003cbr>\n1 egg white\u003cbr>\n4 tbsp grated Swiss or Gruyere cheese\u003cbr>\n2 to 3 oz proscuitto, cut into strips\u003cbr>\nSalt, freshly ground pepper, and freshly grated nutmeg, to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Butter an 8-inch straight-sided ceramic souffle dish. Preheat oven to 375F. \u003c/p>\n\u003cp>2. Over low heat, melt 1 tbsp butter in a saute pan. Add green garlic and cook, stirring, for 2 minutes. Add greens and cook, stirring, until collapsed and tender. Remove from heat. When cool enough to handle, squeeze out excess liquid and chop finely. Season to taste with salt, pepper, and a little nutmeg. Set aside.\u003c/p>\n\u003cp>3. In a smallish, heavy pot, melt remaining 2 tbsp butter. Add the flour and whisk like crazy, letting it cook until it looks smooth and thick and smells slightly biscuity but doesn't color, about 2 minutes. Dump in the milk and whisk madly as it bubbles up and thickens, 2-3 minutes. Take off the heat and let it cool for a few minutes. \u003c/p>\n\u003cp>4. Whisk in the egg yolks one at a time. Stir in the grated cheese, greens, and sliced proscuitto. Add pepper to taste; the cheese and proscuitto will probably make it salty enough. Set aside.\u003c/p>\n\u003cp>5. In a large bowl using a clean whisk or hand-held electric mixer, beat your 5 egg whites until they form soft, droopy peaks when the beater is lifted. \u003c/p>\n\u003cp>6. Fold a scoop of whites into the cheese mixture to lighten it, then fold the rest in quickly and lightly. It doesn't have to be uniform; leaving some visible streaks of egg white is just fine. The egg whites are what will give your soufflé its fluff, so don't deflate them by over-mixing. Pour into the prepared dish and pop into the oven.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>7. NO PEEKING! Let it cook for at least 30 minutes. Then check; it should be well golden-browned and beautifully puffy. Shake it gently; the center should be a bit jiggly without being soupy. Serve immediately, as it will begin to sigh and collapse shortly after being removed from the oven.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-11966\" title=\"Radish Dip\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Radish-Dip-04.01.10-006.jpg\" alt=\"Radish Dip\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Radish Cream Cheese Dill Dip\u003c/em>\u003c/p>\n\u003cp>All that balmy weather and sunshine last week had me jones-ing for a BBQ throwback. Chips, dip, some charred dogs, cold beer, and a boom-box blaring something from \u003ca href=\"http://www.cylist.com/List/400300064/\">1994\u003c/a> if at all possible.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-11962\" title=\"boom-box\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Tweety-Park-Party-9.5.09-027.jpg\" alt=\"boom-box\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Let me see you Tootsee Roll\u003c/em>\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=Jbxi9hxctk8&hl=en_US&fs=1&]\u003c/p>\n\u003cp>Those 69 Boyz, they knew a thing or two -- about the universal popularity of \u003cstrong>dip\u003c/strong>, that is.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A party's not a party without some chips and dip. A few crowd-pleasers that have made it to my Top Hits list:\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-11967\" title=\"Radishes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Radish-Dip-04.01.10-011.jpg\" alt=\"Radishes\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Radishes\u003c/em>\u003c/p>\n\u003cp>I first sampled this utterly addictive \u003cstrong>Radish Dip\u003c/strong> at my friend, Amy's house last summer. One Fritos Scoop in and I was hooked. The radishes are just perfect here, imparting a crispy, fresh, peppery crunch with each bite, not to mention, the gorgeous sparks of hot pink that peek through the creamy dip. The lemon and zest add a splash of brightness, and the dill is just the herb to tie it all together.\u003c/p>\n\u003cp>For a fancy re-mix, try spreading it over some slices of pumpernickel and topping with lox for an elegant brunch. Or, for a quickie dinner, try mixing it with some hot angel hair pasta and veggies for an impromptu cream sauce primavera.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-11963\" title=\"Green-Olive-Dip\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Green-Olive-Dip-04.01.10-001b.jpg\" alt=\"Green-Olive-Dip\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Portuguese Green Olive Dip\u003c/em>\u003c/p>\n\u003cp>If you are the type of person who almost always chooses salty over sweet, then this \u003cstrong>Green Olive Dip\u003c/strong> will make you swoon.\u003c/p>\n\u003cp>I discovered this fantastic recipe on \u003ca href=\"http://leitesculinaria.com/17849/recipes-green-olive-dip.html\">Leite's Culinaria\u003c/a> and fell head over heels for the stuff. \u003cstrong>David Leite\u003c/strong>, author of \u003ca href=\"http://astore.amazon.com/limysp-20/detail/0307394417\">The New Portuguese Table\u003c/a>, came by the dish when he visited a lovely restaurant in the south-central region of Portugal. He suggests serving it with a platter of crudités, crackers or bread, or, even as a topping for grilled fish.\u003c/p>\n\u003cp>The rich, full-bodied, savory flavor of this dip comes from oil-packed anchovies that have been blended into the mix. Amazingly, it is also made without any of the usual suspects associated with dips (cream cheese, sour cream, or mayonnaise). Instead, the luscious, creamy texture is made from \u003ca href=\"http://leitesculinaria.com/32983/writings-milk-mayonnaise.html\">\"milk mayonnaise,\"\u003c/a> created by whipping up whole milk and adding oil in a thin stream until an emulsion forms (similar to regular mayo, minus the eggs). For best results, be sure to heed Leite's warning of using an immersion blender or small blender.\u003c/p>\n\u003cp>For extra olive-y flavor, I use olive oil rather than vegetable oil. Whip this baby up ASAP. Your savory-tooth will thank you. And, it is killer with a dirty martini.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-11965\" title=\"Guacamole\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Guacamole-04.01.10-015.jpg\" alt=\"Guacamole\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>You can never have too much guacamole.\u003c/em>\u003c/p>\n\u003cp>Last, but not least, a classic staple -- cool, creamy, good ol' Guacamole. I'll have to thank 10 for $10 Safeway for this one. That big bin of shiny, buttery avocados was just calling my name.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-11964\" title=\"Avocados\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Guacamole-04.01.10-002.jpg\" alt=\"Avocados\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Avocado green\u003c/em>\u003c/p>\n\u003cp>I like to keep it simple with guac. Just some diced tomatoes, garlic, lemon juice, cilantro, salt and pepper to accent this big bowl of pale green gorgeousness. You can add some red onion if you're into that kind of thing (I may keep my distance when you try to talk to me, but I won't judge you).\u003c/p>\n\u003cp>Avocados are the star here. I prefer keeping some generous chunks of them in the mix. And the best part of this recipe? It makes a boatload. You can never have too much guacamole.\u003c/p>\n\u003cp>The weather may be on the fritz now, but when BBQ weather strikes back, don't forget to dip. Oh, I feel a whoomp comin' on…\u003c/p>\n\u003cp>*********\u003c/p>\n\u003cp>\u003cstrong>Radish Dip\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of Amy Powers\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 ½ cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup finely chopped radishes\u003cbr>\n8 ounces cream cheese\u003cbr>\n1 tablespoon lemon juice\u003cbr>\nZest of 1 lemon\u003cbr>\n2 tablespoons mayonnaise\u003cbr>\n1 teaspoon finely chopped dill\u003cbr>\n1 teaspoon salt\u003cbr>\n1 clove garlic, minced\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Mix together all the ingredients and serve (preferably with Fritos Scoops).\u003c/p>\n\u003cp>*********\u003c/p>\n\u003cp>\u003cstrong>Green Olive Dip (Patê de Azeitonas Verdes)\u003c/strong>\u003cbr>\n\u003cem>Recipe by \u003ca href=\"http://leitesculinaria.com/17849/recipes-green-olive-dip.html\">David Leite\u003c/a>, from \u003ca href=\"http://astore.amazon.com/limysp-20/detail/0307394417\">The New Portuguese Table\u003c/a> (\u003ca href=\"http://www.randomhouse.com/crown/clarksonpotter/index.php\">Clarkson Potter\u003c/a>, 2009)\u003cbr>\n\u003c/em>\u003cem>\u003cbr>\nAdaptations: I've found that it is difficult to come by pitted Manzanilla olives that aren't stuffed, and so I often use jarred green olives that have been pitted and stuffed with pimentos. The flavor isn't as pure as Leite's original recipe, but it sure beats tediously pitting olives all day. Also, I like to substitute the vegetable oil with extra virgin olive oil.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 ½ cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/3 cup whole milk, more if needed\u003cbr>\n6 oil-packed anchovy fillets\u003cbr>\n1 small garlic clove\u003cbr>\nLeaves and tender stems of 6 fresh cilantro sprigs, minced\u003cbr>\nPinch of freshly ground white pepper\u003cbr>\n3/4 cup vegetable (or olive) oil\u003cbr>\n2/3 cup pitted green olives such as Manzanilla, rinsed quickly if particularly salty, roughly chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Using a hand blender or stand blender (not a food processor -- most are too big to allow the mixture to whip up correctly), add the milk, anchovies, garlic, and pepper, and pulse to combine. With the motor running, add the oil in a slow, thin stream. Keep blending until the oil is incorporated and the mixture begins to thicken into a mayonnaise-like consistency.\u003cbr>\n2. Add two thirds of the cilantro and whir again until it is mixed in.\u003cbr>\n3. Stir in the olives, top with the remaining cilantro and garnish with some olive slices.\u003cbr>\n4. If the dip thickens, stir in a little bit of milk to loosen it up.\u003c/p>\n\u003cp>*********\u003c/p>\n\u003cp>\u003cstrong>Guacamole\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 10-12\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 ripe avocadoes\u003cbr>\n3 plum tomatoes\u003cbr>\n2 cloves garlic, minced\u003cbr>\n2 tablespoons lemon juice\u003cbr>\n1 teaspoon Kosher salt\u003cbr>\nA handful of chopped cilantro\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Slice the avocados in half, pit them, and scoop out the flesh into a large bowl. Mash them up a bit with a fork or large spoon, leaving some chunks if that's the way you like your guacamole.\u003cbr>\n2. Dice the tomatoes and add to the bowl.\u003cbr>\n3. Using either a mortar and pestle or the flat side of a chef's knife, grind together the minced garlic and teaspoon of coarse Kosher salt until you have created a paste. Add this to the bowl.\u003cbr>\n4. Add the lemon juice and cilantro to the mix.\u003cbr>\n5. Mix together until everything is incorporated and serve immediately. You can pre-make this, but I've found that the avocados tend to discolor slightly (despite the addition of the lemon juice).\u003c/p>\n\n",
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"excerpt": "Three dips to satisfy all your BBQ/block party/picnic needs: Radish Cream Cheese Dill Dip, Portuguese Green Olive Anchovy Dip, Guacamole. 69 Boyz Tootsee Roll video included. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-11966\" title=\"Radish Dip\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Radish-Dip-04.01.10-006.jpg\" alt=\"Radish Dip\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Radish Cream Cheese Dill Dip\u003c/em>\u003c/p>\n\u003cp>All that balmy weather and sunshine last week had me jones-ing for a BBQ throwback. Chips, dip, some charred dogs, cold beer, and a boom-box blaring something from \u003ca href=\"http://www.cylist.com/List/400300064/\">1994\u003c/a> if at all possible.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-11962\" title=\"boom-box\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Tweety-Park-Party-9.5.09-027.jpg\" alt=\"boom-box\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Let me see you Tootsee Roll\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Jbxi9hxctk8'\n title='//www.youtube.com/embed/Jbxi9hxctk8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Those 69 Boyz, they knew a thing or two -- about the universal popularity of \u003cstrong>dip\u003c/strong>, that is.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A party's not a party without some chips and dip. A few crowd-pleasers that have made it to my Top Hits list:\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-11967\" title=\"Radishes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Radish-Dip-04.01.10-011.jpg\" alt=\"Radishes\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Radishes\u003c/em>\u003c/p>\n\u003cp>I first sampled this utterly addictive \u003cstrong>Radish Dip\u003c/strong> at my friend, Amy's house last summer. One Fritos Scoop in and I was hooked. The radishes are just perfect here, imparting a crispy, fresh, peppery crunch with each bite, not to mention, the gorgeous sparks of hot pink that peek through the creamy dip. The lemon and zest add a splash of brightness, and the dill is just the herb to tie it all together.\u003c/p>\n\u003cp>For a fancy re-mix, try spreading it over some slices of pumpernickel and topping with lox for an elegant brunch. Or, for a quickie dinner, try mixing it with some hot angel hair pasta and veggies for an impromptu cream sauce primavera.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-11963\" title=\"Green-Olive-Dip\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Green-Olive-Dip-04.01.10-001b.jpg\" alt=\"Green-Olive-Dip\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Portuguese Green Olive Dip\u003c/em>\u003c/p>\n\u003cp>If you are the type of person who almost always chooses salty over sweet, then this \u003cstrong>Green Olive Dip\u003c/strong> will make you swoon.\u003c/p>\n\u003cp>I discovered this fantastic recipe on \u003ca href=\"http://leitesculinaria.com/17849/recipes-green-olive-dip.html\">Leite's Culinaria\u003c/a> and fell head over heels for the stuff. \u003cstrong>David Leite\u003c/strong>, author of \u003ca href=\"http://astore.amazon.com/limysp-20/detail/0307394417\">The New Portuguese Table\u003c/a>, came by the dish when he visited a lovely restaurant in the south-central region of Portugal. He suggests serving it with a platter of crudités, crackers or bread, or, even as a topping for grilled fish.\u003c/p>\n\u003cp>The rich, full-bodied, savory flavor of this dip comes from oil-packed anchovies that have been blended into the mix. Amazingly, it is also made without any of the usual suspects associated with dips (cream cheese, sour cream, or mayonnaise). Instead, the luscious, creamy texture is made from \u003ca href=\"http://leitesculinaria.com/32983/writings-milk-mayonnaise.html\">\"milk mayonnaise,\"\u003c/a> created by whipping up whole milk and adding oil in a thin stream until an emulsion forms (similar to regular mayo, minus the eggs). For best results, be sure to heed Leite's warning of using an immersion blender or small blender.\u003c/p>\n\u003cp>For extra olive-y flavor, I use olive oil rather than vegetable oil. Whip this baby up ASAP. Your savory-tooth will thank you. And, it is killer with a dirty martini.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-11965\" title=\"Guacamole\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Guacamole-04.01.10-015.jpg\" alt=\"Guacamole\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>You can never have too much guacamole.\u003c/em>\u003c/p>\n\u003cp>Last, but not least, a classic staple -- cool, creamy, good ol' Guacamole. I'll have to thank 10 for $10 Safeway for this one. That big bin of shiny, buttery avocados was just calling my name.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-11964\" title=\"Avocados\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Guacamole-04.01.10-002.jpg\" alt=\"Avocados\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Avocado green\u003c/em>\u003c/p>\n\u003cp>I like to keep it simple with guac. Just some diced tomatoes, garlic, lemon juice, cilantro, salt and pepper to accent this big bowl of pale green gorgeousness. You can add some red onion if you're into that kind of thing (I may keep my distance when you try to talk to me, but I won't judge you).\u003c/p>\n\u003cp>Avocados are the star here. I prefer keeping some generous chunks of them in the mix. And the best part of this recipe? It makes a boatload. You can never have too much guacamole.\u003c/p>\n\u003cp>The weather may be on the fritz now, but when BBQ weather strikes back, don't forget to dip. Oh, I feel a whoomp comin' on…\u003c/p>\n\u003cp>*********\u003c/p>\n\u003cp>\u003cstrong>Radish Dip\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of Amy Powers\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 ½ cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup finely chopped radishes\u003cbr>\n8 ounces cream cheese\u003cbr>\n1 tablespoon lemon juice\u003cbr>\nZest of 1 lemon\u003cbr>\n2 tablespoons mayonnaise\u003cbr>\n1 teaspoon finely chopped dill\u003cbr>\n1 teaspoon salt\u003cbr>\n1 clove garlic, minced\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Mix together all the ingredients and serve (preferably with Fritos Scoops).\u003c/p>\n\u003cp>*********\u003c/p>\n\u003cp>\u003cstrong>Green Olive Dip (Patê de Azeitonas Verdes)\u003c/strong>\u003cbr>\n\u003cem>Recipe by \u003ca href=\"http://leitesculinaria.com/17849/recipes-green-olive-dip.html\">David Leite\u003c/a>, from \u003ca href=\"http://astore.amazon.com/limysp-20/detail/0307394417\">The New Portuguese Table\u003c/a> (\u003ca href=\"http://www.randomhouse.com/crown/clarksonpotter/index.php\">Clarkson Potter\u003c/a>, 2009)\u003cbr>\n\u003c/em>\u003cem>\u003cbr>\nAdaptations: I've found that it is difficult to come by pitted Manzanilla olives that aren't stuffed, and so I often use jarred green olives that have been pitted and stuffed with pimentos. The flavor isn't as pure as Leite's original recipe, but it sure beats tediously pitting olives all day. Also, I like to substitute the vegetable oil with extra virgin olive oil.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 ½ cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/3 cup whole milk, more if needed\u003cbr>\n6 oil-packed anchovy fillets\u003cbr>\n1 small garlic clove\u003cbr>\nLeaves and tender stems of 6 fresh cilantro sprigs, minced\u003cbr>\nPinch of freshly ground white pepper\u003cbr>\n3/4 cup vegetable (or olive) oil\u003cbr>\n2/3 cup pitted green olives such as Manzanilla, rinsed quickly if particularly salty, roughly chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Using a hand blender or stand blender (not a food processor -- most are too big to allow the mixture to whip up correctly), add the milk, anchovies, garlic, and pepper, and pulse to combine. With the motor running, add the oil in a slow, thin stream. Keep blending until the oil is incorporated and the mixture begins to thicken into a mayonnaise-like consistency.\u003cbr>\n2. Add two thirds of the cilantro and whir again until it is mixed in.\u003cbr>\n3. Stir in the olives, top with the remaining cilantro and garnish with some olive slices.\u003cbr>\n4. If the dip thickens, stir in a little bit of milk to loosen it up.\u003c/p>\n\u003cp>*********\u003c/p>\n\u003cp>\u003cstrong>Guacamole\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 10-12\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 ripe avocadoes\u003cbr>\n3 plum tomatoes\u003cbr>\n2 cloves garlic, minced\u003cbr>\n2 tablespoons lemon juice\u003cbr>\n1 teaspoon Kosher salt\u003cbr>\nA handful of chopped cilantro\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Slice the avocados in half, pit them, and scoop out the flesh into a large bowl. Mash them up a bit with a fork or large spoon, leaving some chunks if that's the way you like your guacamole.\u003cbr>\n2. Dice the tomatoes and add to the bowl.\u003cbr>\n3. Using either a mortar and pestle or the flat side of a chef's knife, grind together the minced garlic and teaspoon of coarse Kosher salt until you have created a paste. Add this to the bowl.\u003cbr>\n4. Add the lemon juice and cilantro to the mix.\u003cbr>\n5. Mix together until everything is incorporated and serve immediately. You can pre-make this, but I've found that the avocados tend to discolor slightly (despite the addition of the lemon juice).\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrating Spring with Lemon Desserts",
"title": "Celebrating Spring with Lemon Desserts",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/lemons.jpg\" alt=\"lemons\" title=\"lemons\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-11792\">\u003cbr>\n\u003cem>Picking lemons from my mom's generous backyard lemon tree \u003c/em>\u003c/p>\n\u003cp>Spring has sprung in the Bay Area. Unless you've been living under a rock, I'm sure this isn't news to you. Haven't you noticed coworkers with a little extra spring in their step--perhaps an unexpected smile on the bus? Asparagus is in the markets, flowers are popping up at the corner store by my place, and it's no longer getting dark at 5:30 p.m. Hallelujah. For me, there's something so appealing about the notion of fresh starts, new beginnings, and second chances that always leads me to put spring on a bit of a pedestal. Who doesn't love the chance at a new beginning? Even if it doesn't come to fruition literally, spring always gives me a surge of creativity and energy. It means going for runs after work instead of hunkering down, making fresh salads for dinner, and doing a little spring time baking. So here we find ourselves. \u003c/p>\n\u003cp>I spent some time at my mom's place in Marin last weekend and she has an amazing lemon tree with more lemons than she knows what to do with. I started bagging some up and racked my brain for what I wanted to do with them. Then I remembered reading a recipe for a Lemon Pudding Cake recently that I was curious to try. The recipe is from one of my first blogging friends, Kelsey, over at \u003ca href=\"http://www.thenaptimechef.com/\">The Naptime Chef\u003c/a>. If you haven't seen her blog, it's pretty great. She loves cooking and baking but found herself strapped for time after having her first child. So she started choosing and adapting recipes for the naptime hour--most that can be done in an hour or less. While I don't have kids, I appreciate Kelsey's tasteful recipe choices, great cookbook recommendations, and smart voice. Oh, and this cake. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Lemon-pudding-Cake.jpg\" alt=\"Lemon Pudding Cake\" title=\"Lemon Pudding Cake\" width=\"500\" height=\"365\" class=\"alignnone size-full wp-image-11797\">\u003cbr>\n\u003cem>A bowl of Lemon Pudding Cake right out of the oven. Enough said. \u003c/em>\u003c/p>\n\u003cp>Kelsey adapted this cake recipe from Cooks Illustrated Entertaining 2010. As printed, the directions were much more complex, so Kelsey made it more approachable and do-able in under an hour. It's somewhere in between a luscious lemon pudding and a light fluffy cake, and I loved it right out of the oven. But I've also discovered that, with a cup of strong coffee, it makes a nice breakfast. And in addition to Kelsey's recipe, I've included some links below for other lemon desserts popping up around the web--all from bloggers or food sites that I read regularly. So here's to new beginnings, fresh starts, and cake for breakfast. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Lemon-Pudding-Cake-Process.jpg\" alt=\"Making Lemon Pudding Cake \" title=\"Making Lemon Pudding Cake \" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-11796\">\u003cbr>\n\u003cem>Juicing, Zesting, Mixing, and Separating: all in the name of Lemon Pudding Cake!\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Lemon Pudding Cake\u003c/strong>\u003cbr>\nFrom: \u003ca href=\"http://www.thenaptimechef.com/2010/03/lemon-pudding-cake-with-dad-webisode-15.html\">The Naptime Chef\u003c/a>; adapted from Cooks Illustrated Entertaining\u003c/p>\n\u003cp>\u003cstrong>Makes\u003c/strong>: 8-10 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/4 cups unbleached all-purpose flour\u003cbr>\n2 tsp. cornstarch\u003cbr>\n1 1/4 cups sugar\u003cbr>\n5 Tbsp. unsalted butter, room temperature\u003cbr>\n2 Tbsp. grated lemon zest\u003cbr>\n1/2 cups fresh lemon juice\u003cbr>\n1 1/4 cups whole milk\u003cbr>\n5 eggs, separated; yolks in one bowl with whites in another\u003c/p>\n\u003cp>\u003cstrong>Preparation: \u003c/strong>\u003cbr>\n1. Adjust oven rack to center position and heat oven to 325 degrees. Lightly butter an 8\" square baking pan. Bring several quarts of water to boil for water bath. Mix flour and cornstarch together in a bowl, set aside.\u003cbr>\n2. Cream the butter, 1 cup of the sugar and lemon zest until light and fluffy, about 2 minutes. Then, beat in the egg yolks and flour mixture, mixing until smooth. Slowly mix in the lemon juice, then stir in the milk.\u003cbr>\n3. Set the custard mixture aside and beat the egg whites until they hold soft peaks. Then, add the remaining 1/4 cup of sugar and beat egg whites to stiff, moist peaks. Gently stir a dollop of the egg whites into the custard. Then, working slowly, fold the remaining egg whites in bit by bit until they are all incorporated, but not overly beaten.\u003cbr>\n4. Pour the batter into the baking pan and place the pan inside a larger baking pan. Then fill the larger baking pan with hot water bath until it comes halfway up the side of the pan. Bake until pudding cake center is set and springs back when gently touched, about 1 hour. Remove roasting pan from oven and let pan cool for 1 hour before serving.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other Lemon Desserts to Check Out: \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One of my favorite bloggers, Tim over at Lottie + Doof, made \u003ca href=\"http://www.lottieanddoof.com/2010/02/lemon-bars/\">The Ultimate Lemon Butter Bars\u003c/a>\n\u003c/li>\u003cli>The Kitchn featured a recipe last week for \u003ca href=\"http://www.thekitchn.com/thekitchn/breakfast/recipe-sticky-lemon-rolls-with-lemon-cream-cheese-glaze-111307\">Sticky Lemon Rolls with Lemon Cream Cheese Glaze\u003c/a>\u003c/li>\n\u003cli>Denise Santoro Lincoln makes \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/21/friendship-and-homemade-meyer-lemon-marmalade/\">Homemade Meyer Lemon Marmalade\u003c/a> for Bay Area Bites \u003c/li>\n\u003cli>I've heard very good things about David Leibovitz's \u003ca href=\"http://www.davidlebovitz.com/archives/2009/05/tart_au_citron_french_lemon_tart.html\">Lemon Tart \u003c/a>recipe\u003c/li>\n\u003cli>Joy the Baker whips up \u003ca href=\"http://www.joythebaker.com/blog/2009/05/lemon-cloud-tea-cookies/\">Lemon Tea Cloud Cookies\u003c/a>\u003c/li>\u003c/ul>\n\n\n\n\n",
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"excerpt": "Spring has sprung in the city! There is asparagus in the markets, flowers popping up at the corner store by my place, and it's no longer getting dark at 5:30. Hallelujah. For me, that generally means going for runs after work instead of hunkering down, making lots of fresh salads for dinner, and doing a little spring time baking. So here is a lovely recipe for a lemon pudding cake -- I made it with lemons from my mom's tree in Marin and had the other ingredients in the fridge. It's relatively simple, light, and perfectly tart. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/lemons.jpg\" alt=\"lemons\" title=\"lemons\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-11792\">\u003cbr>\n\u003cem>Picking lemons from my mom's generous backyard lemon tree \u003c/em>\u003c/p>\n\u003cp>Spring has sprung in the Bay Area. Unless you've been living under a rock, I'm sure this isn't news to you. Haven't you noticed coworkers with a little extra spring in their step--perhaps an unexpected smile on the bus? Asparagus is in the markets, flowers are popping up at the corner store by my place, and it's no longer getting dark at 5:30 p.m. Hallelujah. For me, there's something so appealing about the notion of fresh starts, new beginnings, and second chances that always leads me to put spring on a bit of a pedestal. Who doesn't love the chance at a new beginning? Even if it doesn't come to fruition literally, spring always gives me a surge of creativity and energy. It means going for runs after work instead of hunkering down, making fresh salads for dinner, and doing a little spring time baking. So here we find ourselves. \u003c/p>\n\u003cp>I spent some time at my mom's place in Marin last weekend and she has an amazing lemon tree with more lemons than she knows what to do with. I started bagging some up and racked my brain for what I wanted to do with them. Then I remembered reading a recipe for a Lemon Pudding Cake recently that I was curious to try. The recipe is from one of my first blogging friends, Kelsey, over at \u003ca href=\"http://www.thenaptimechef.com/\">The Naptime Chef\u003c/a>. If you haven't seen her blog, it's pretty great. She loves cooking and baking but found herself strapped for time after having her first child. So she started choosing and adapting recipes for the naptime hour--most that can be done in an hour or less. While I don't have kids, I appreciate Kelsey's tasteful recipe choices, great cookbook recommendations, and smart voice. Oh, and this cake. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Lemon-pudding-Cake.jpg\" alt=\"Lemon Pudding Cake\" title=\"Lemon Pudding Cake\" width=\"500\" height=\"365\" class=\"alignnone size-full wp-image-11797\">\u003cbr>\n\u003cem>A bowl of Lemon Pudding Cake right out of the oven. Enough said. \u003c/em>\u003c/p>\n\u003cp>Kelsey adapted this cake recipe from Cooks Illustrated Entertaining 2010. As printed, the directions were much more complex, so Kelsey made it more approachable and do-able in under an hour. It's somewhere in between a luscious lemon pudding and a light fluffy cake, and I loved it right out of the oven. But I've also discovered that, with a cup of strong coffee, it makes a nice breakfast. And in addition to Kelsey's recipe, I've included some links below for other lemon desserts popping up around the web--all from bloggers or food sites that I read regularly. So here's to new beginnings, fresh starts, and cake for breakfast. \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/24/2010/03/Lemon-Pudding-Cake-Process.jpg\" alt=\"Making Lemon Pudding Cake \" title=\"Making Lemon Pudding Cake \" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-11796\">\u003cbr>\n\u003cem>Juicing, Zesting, Mixing, and Separating: all in the name of Lemon Pudding Cake!\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Lemon Pudding Cake\u003c/strong>\u003cbr>\nFrom: \u003ca href=\"http://www.thenaptimechef.com/2010/03/lemon-pudding-cake-with-dad-webisode-15.html\">The Naptime Chef\u003c/a>; adapted from Cooks Illustrated Entertaining\u003c/p>\n\u003cp>\u003cstrong>Makes\u003c/strong>: 8-10 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/4 cups unbleached all-purpose flour\u003cbr>\n2 tsp. cornstarch\u003cbr>\n1 1/4 cups sugar\u003cbr>\n5 Tbsp. unsalted butter, room temperature\u003cbr>\n2 Tbsp. grated lemon zest\u003cbr>\n1/2 cups fresh lemon juice\u003cbr>\n1 1/4 cups whole milk\u003cbr>\n5 eggs, separated; yolks in one bowl with whites in another\u003c/p>\n\u003cp>\u003cstrong>Preparation: \u003c/strong>\u003cbr>\n1. Adjust oven rack to center position and heat oven to 325 degrees. Lightly butter an 8\" square baking pan. Bring several quarts of water to boil for water bath. Mix flour and cornstarch together in a bowl, set aside.\u003cbr>\n2. Cream the butter, 1 cup of the sugar and lemon zest until light and fluffy, about 2 minutes. Then, beat in the egg yolks and flour mixture, mixing until smooth. Slowly mix in the lemon juice, then stir in the milk.\u003cbr>\n3. Set the custard mixture aside and beat the egg whites until they hold soft peaks. Then, add the remaining 1/4 cup of sugar and beat egg whites to stiff, moist peaks. Gently stir a dollop of the egg whites into the custard. Then, working slowly, fold the remaining egg whites in bit by bit until they are all incorporated, but not overly beaten.\u003cbr>\n4. Pour the batter into the baking pan and place the pan inside a larger baking pan. Then fill the larger baking pan with hot water bath until it comes halfway up the side of the pan. Bake until pudding cake center is set and springs back when gently touched, about 1 hour. Remove roasting pan from oven and let pan cool for 1 hour before serving.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other Lemon Desserts to Check Out: \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One of my favorite bloggers, Tim over at Lottie + Doof, made \u003ca href=\"http://www.lottieanddoof.com/2010/02/lemon-bars/\">The Ultimate Lemon Butter Bars\u003c/a>\n\u003c/li>\u003cli>The Kitchn featured a recipe last week for \u003ca href=\"http://www.thekitchn.com/thekitchn/breakfast/recipe-sticky-lemon-rolls-with-lemon-cream-cheese-glaze-111307\">Sticky Lemon Rolls with Lemon Cream Cheese Glaze\u003c/a>\u003c/li>\n\u003cli>Denise Santoro Lincoln makes \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/21/friendship-and-homemade-meyer-lemon-marmalade/\">Homemade Meyer Lemon Marmalade\u003c/a> for Bay Area Bites \u003c/li>\n\u003cli>I've heard very good things about David Leibovitz's \u003ca href=\"http://www.davidlebovitz.com/archives/2009/05/tart_au_citron_french_lemon_tart.html\">Lemon Tart \u003c/a>recipe\u003c/li>\n\u003cli>Joy the Baker whips up \u003ca href=\"http://www.joythebaker.com/blog/2009/05/lemon-cloud-tea-cookies/\">Lemon Tea Cloud Cookies\u003c/a>\u003c/li>\u003c/ul>\n\n\n\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-11883\" title=\"matzoh Passover rolls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/matzoh-rolls500.jpg\" alt=\"matzoh Passover rolls\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>Happy almost-Passover! Today I am eyeing my tiny living room (soon to be dining room), counting the chairs and wineglasses, wondering who I can call to borrow another folding table and hoping there'll be enough cloth napkins and bowls to go around, since, after all, the eggs in salt water must be followed immediately by the matzoh ball soup.\u003cbr>\n[aside postID=\"bayareabites_41308,bayareabites_80324\"]\u003cbr>\nThis is the pre-Seder countdown familiar to anyone cobbling together an urban Passover dinner. Just as at Thanksgiving, a successful Seder menu must teeter along the line between Grandma's Traditions and The Way We Eat Now.\u003c/p>\n\u003cp>For example, what would happen if I went all Manhattan-chic and served tiny, peel-your-own speckled quail eggs with smoked paprika and sea salt for dipping instead of those typically rubbery hard-boiled eggs in salt water? Can the roast chicken be rubbed with Moroccan chermoula paste, made with cilantro, cumin, garlic, and my own preserved Meyer lemons? Do I want to risk all the magenta splatters (and dyed fingers) that come along with the now-traditional pomegranate beet salad with blood oranges and olive oil? Will my garden plot give up enough \u003ci>karpas\u003c/i> (spring greens) for everyone?\u003c/p>\n\u003cp>Should this be the year I finally get around to making my own gefilte fish like my mother and grandmother did, or would the frozen Ungar's logs from Mollie Stone's be just as good? Will my grandmother's savory matzoh kugel, really an onion-celery-mushroom stuffing at heart, made with sheets of matzoh instead of bread, be out of place among these spiced and oiled updates? And the final question: flourless chocolate or Passover angel-food cake? Jelly rings or Barton's almond kisses? Can I hold fast to my loathing of coconut, or must there be macaroons?\u003c/p>\n\u003cp>As you can tell, I look forward every year to Passover, the eight-day celebration of the Jews' exodus from Egypt, and the accompanying dinner ritual known as the Seder, which begins the holiday this Monday at sundown. Like the crew that started the now-traditional \u003ca href=\"http://www.nytimes.com/2010/03/28/us/politics/28seder.html?hp\">Obama Seder\u003c/a>, I see no reason to let a lack of chairs or matching wineglasses deter me from welcoming all who are hungry to come and eat. 13 people in a studio apartment? Bring up your piano bench and that extra card table, and we're in business! I've gone to Marxist Seders, lesbian-feminist Seders, a grandly traditional one overlooking Central Park West and one in Berkeley where the kugel, brisket and charoseth were all whipped up by the Swedish au pair. (I did, however, decline an invitation to a nude Seder one year. Seders can be many things, but naked is not one of them, at least for me.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sometimes the Seders were vegetarian, with a golden dill-and-garlic broth bathing the matzoh balls and a \"paschal yam\" (instead of lamb) on the Seder plate. I tried making sponge cake one year; as it cooled upside down to keep it light, chunks of cake started breaking loose and hitting the counter in clods. My old friend Jen called to tell me she was having doubts about her kugel; I told her I was sitting shiva (the traditional Jewish rite of mourning) for my spongecake.\u003c/p>\n\u003cp>Much of the food comes with built-in nostalgia, since many dishes are eaten at this time of year and no other. The sinus-clearing blast of horseradish, in particular, is hard-wired to Passover in my brain, no matter how many hip chefs add it to their braised-beef \u003ci>jus\u003c/i> or mashed potatoes. Charoseth, a finely chopped mix of apples, walnuts, cinnamon, and sweet kosher wine (and it must be made with that nasty Concord-grape Manischevitz, or it doesn't taste right, right meaning like my grandmother's) is delicious and could be made at any time, but still remains confined to the Seder, where it symbolizes the mortar used by the Hebrew slaves as they built the pyramids, brick by brick.\u003c/p>\n\u003cp>Every year, I can look around the table and see friends who have been coming for years. The apartments change, the hair may get a little grayer, but each spring, we come back together to celebrate the achievement of freedom, to toast both its fragility and its tenacity, to learn once again that with it comes both responsibility and joy.\u003c/p>\n\u003cp>And breakfast. In newspapers and magazines, most Passover recipe features tend to focus almost exclusively on the Big Event, forgetting that there are eight days of breakfasts and lunches to get through after the soup and brisket. Since grains, flours, and leavening are the big no-no's during the holiday, baking Jews like myself must get creative once the charm of matzoh wears off around day three.\u003c/p>\n\u003cp>Now, a large and lucky group of you love Passover for the matzoh brei alone. However, the allure of a frittata fried up with crumbled bits of matzoh remains a mystery to me, hence my reliance on matzoh rolls and matzoh pancakes for my morning-starch needs. Now, there's no denying that everything baked during Passover ends up tasting like eggs and matzoh meal, and these rolls are no exception, but served hot and well-slathered with jam or apple butter, they do the trick.\u003c/p>\n\u003cp>\u003cstrong>Passover Rolls\u003c/strong>\u003cbr>\nBeing very dependent on my morning toast-and-coffee routine, I had to find something else worth getting up for during these eight bread-free days. These take about as much effort as whipping up a batch of muffins, and they're quite tasty. The technique is similar to making the dough for cream puffs.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 cup water\u003cbr>\n1/2 cup vegetable oil or melted butter\u003cbr>\n1/2 tsp salt\u003cbr>\n1 tbsp sugar\u003cbr>\n1 1/3 cups matzoh meal\u003cbr>\n4 eggs\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Preheat oven to 400 degrees. Lightly grease a baking sheet or line with baking parchment.\u003c/p>\n\u003cp>2. Bring water, oil, salt and sugar to a boil in a medium-sized pot. Add matzoh meal and stir over medium heat until dough forms a ball and comes away from the sides of the pot. Remove from heat and let cool for a few minutes.\u003c/p>\n\u003cp>3. Beat eggs into matzoh mixture one at a time, making sure each one is well-absorbed before adding the next.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>4. Drop by egg-sized lumps onto prepared baking sheet. Bake for 15 minutes, then turn down heat to 350F and bake for another 5-10 minutes, until well-puffed and browned. Serve warm with butter and jam.\u003c/p>\n\n",
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"excerpt": "Most Passover recipe features tend to focus almost exclusively on the Big Event of the Seder dinner, forgetting that there are eight days of breakfasts and lunches to get through after the soup and brisket. Since grains, flours, and leavening are the big no-no's during the holiday, baking Jews like myself must get creative once the charm of the matzoh wears off around day 3. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-11883\" title=\"matzoh Passover rolls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/matzoh-rolls500.jpg\" alt=\"matzoh Passover rolls\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>Happy almost-Passover! Today I am eyeing my tiny living room (soon to be dining room), counting the chairs and wineglasses, wondering who I can call to borrow another folding table and hoping there'll be enough cloth napkins and bowls to go around, since, after all, the eggs in salt water must be followed immediately by the matzoh ball soup.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThis is the pre-Seder countdown familiar to anyone cobbling together an urban Passover dinner. Just as at Thanksgiving, a successful Seder menu must teeter along the line between Grandma's Traditions and The Way We Eat Now.\u003c/p>\n\u003cp>For example, what would happen if I went all Manhattan-chic and served tiny, peel-your-own speckled quail eggs with smoked paprika and sea salt for dipping instead of those typically rubbery hard-boiled eggs in salt water? Can the roast chicken be rubbed with Moroccan chermoula paste, made with cilantro, cumin, garlic, and my own preserved Meyer lemons? Do I want to risk all the magenta splatters (and dyed fingers) that come along with the now-traditional pomegranate beet salad with blood oranges and olive oil? Will my garden plot give up enough \u003ci>karpas\u003c/i> (spring greens) for everyone?\u003c/p>\n\u003cp>Should this be the year I finally get around to making my own gefilte fish like my mother and grandmother did, or would the frozen Ungar's logs from Mollie Stone's be just as good? Will my grandmother's savory matzoh kugel, really an onion-celery-mushroom stuffing at heart, made with sheets of matzoh instead of bread, be out of place among these spiced and oiled updates? And the final question: flourless chocolate or Passover angel-food cake? Jelly rings or Barton's almond kisses? Can I hold fast to my loathing of coconut, or must there be macaroons?\u003c/p>\n\u003cp>As you can tell, I look forward every year to Passover, the eight-day celebration of the Jews' exodus from Egypt, and the accompanying dinner ritual known as the Seder, which begins the holiday this Monday at sundown. Like the crew that started the now-traditional \u003ca href=\"http://www.nytimes.com/2010/03/28/us/politics/28seder.html?hp\">Obama Seder\u003c/a>, I see no reason to let a lack of chairs or matching wineglasses deter me from welcoming all who are hungry to come and eat. 13 people in a studio apartment? Bring up your piano bench and that extra card table, and we're in business! I've gone to Marxist Seders, lesbian-feminist Seders, a grandly traditional one overlooking Central Park West and one in Berkeley where the kugel, brisket and charoseth were all whipped up by the Swedish au pair. (I did, however, decline an invitation to a nude Seder one year. Seders can be many things, but naked is not one of them, at least for me.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sometimes the Seders were vegetarian, with a golden dill-and-garlic broth bathing the matzoh balls and a \"paschal yam\" (instead of lamb) on the Seder plate. I tried making sponge cake one year; as it cooled upside down to keep it light, chunks of cake started breaking loose and hitting the counter in clods. My old friend Jen called to tell me she was having doubts about her kugel; I told her I was sitting shiva (the traditional Jewish rite of mourning) for my spongecake.\u003c/p>\n\u003cp>Much of the food comes with built-in nostalgia, since many dishes are eaten at this time of year and no other. The sinus-clearing blast of horseradish, in particular, is hard-wired to Passover in my brain, no matter how many hip chefs add it to their braised-beef \u003ci>jus\u003c/i> or mashed potatoes. Charoseth, a finely chopped mix of apples, walnuts, cinnamon, and sweet kosher wine (and it must be made with that nasty Concord-grape Manischevitz, or it doesn't taste right, right meaning like my grandmother's) is delicious and could be made at any time, but still remains confined to the Seder, where it symbolizes the mortar used by the Hebrew slaves as they built the pyramids, brick by brick.\u003c/p>\n\u003cp>Every year, I can look around the table and see friends who have been coming for years. The apartments change, the hair may get a little grayer, but each spring, we come back together to celebrate the achievement of freedom, to toast both its fragility and its tenacity, to learn once again that with it comes both responsibility and joy.\u003c/p>\n\u003cp>And breakfast. In newspapers and magazines, most Passover recipe features tend to focus almost exclusively on the Big Event, forgetting that there are eight days of breakfasts and lunches to get through after the soup and brisket. Since grains, flours, and leavening are the big no-no's during the holiday, baking Jews like myself must get creative once the charm of matzoh wears off around day three.\u003c/p>\n\u003cp>Now, a large and lucky group of you love Passover for the matzoh brei alone. However, the allure of a frittata fried up with crumbled bits of matzoh remains a mystery to me, hence my reliance on matzoh rolls and matzoh pancakes for my morning-starch needs. Now, there's no denying that everything baked during Passover ends up tasting like eggs and matzoh meal, and these rolls are no exception, but served hot and well-slathered with jam or apple butter, they do the trick.\u003c/p>\n\u003cp>\u003cstrong>Passover Rolls\u003c/strong>\u003cbr>\nBeing very dependent on my morning toast-and-coffee routine, I had to find something else worth getting up for during these eight bread-free days. These take about as much effort as whipping up a batch of muffins, and they're quite tasty. The technique is similar to making the dough for cream puffs.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 cup water\u003cbr>\n1/2 cup vegetable oil or melted butter\u003cbr>\n1/2 tsp salt\u003cbr>\n1 tbsp sugar\u003cbr>\n1 1/3 cups matzoh meal\u003cbr>\n4 eggs\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Preheat oven to 400 degrees. Lightly grease a baking sheet or line with baking parchment.\u003c/p>\n\u003cp>2. Bring water, oil, salt and sugar to a boil in a medium-sized pot. Add matzoh meal and stir over medium heat until dough forms a ball and comes away from the sides of the pot. Remove from heat and let cool for a few minutes.\u003c/p>\n\u003cp>3. Beat eggs into matzoh mixture one at a time, making sure each one is well-absorbed before adding the next.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>4. Drop by egg-sized lumps onto prepared baking sheet. Bake for 15 minutes, then turn down heat to 350F and bake for another 5-10 minutes, until well-puffed and browned. Serve warm with butter and jam.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "I'll Have a Shirley Temple... and Make It Black.",
"title": "I'll Have a Shirley Temple... and Make It Black.",
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"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-11769\" title=\"Shirley Temple Black Cocktail\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Shirley-Temple-Black-Cocktail1.jpg\" alt=\"Shirley Temple Black Cocktail\" width=\"233\" height=\"350\">The other night at work, I watched as a fellow server carried a tray of cocktails to one of his tables. On that tray were three beverages known as Shirley Temples.\u003c/p>\n\u003cp>As he passed me, I commented with mock indignance, \"Poor Jane Withers, no one ever named a drink after \u003cem>her\u003c/em>. It's always Shirley, Shirley, Shirley.\"\u003c/p>\n\u003cp>Which was exactly what was happening as I spoke the words. One Shirley, two Shirley, three Shirleys down...\u003c/p>\n\u003cp>So I resolved then and there to create a drink in Jane Withers' honor to make up for nearly seven decades-worth of slight.\u003c/p>\n\u003cp>For those of you not well-versed in Depression-Era (the 1930's version, not the present one) pop culture, Jane Withers gained fame as Shirley Temple's nemesis in a film or two, most notably in Bright Eyes. Meaner, bigger, and less endearing, she was still entertaining enough to hold her own against Miss Temple. And if I have to explain to you who Shirley Temple is, I am going to cry.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Just watch and you'll see what I mean:\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=ltsEms2SkGI&hl=en_US&fs=1&]\u003c/p>\n\u003cp>When I got home, I thought about what to make and came up blank. Who even remembers Jane Withers anymore, except me, I mean? Should I just simply do a take-off of a Shirley Temple? Would I add bitters? Make it taller? I was frustrated. There is little pay-off in naming anything after a child who lived her early years in Miss Temple's enormous career shadow.\u003c/p>\n\u003cp>I needed a drink.\u003c/p>\n\u003cp>And, suddenly, there was the answer. I decided then and there to forget all about Miss Withers and create an adult beverage in honor of the infinitely more famous Miss Temple. I know what you're thinking-- I'm a star-(expletive)er.\u003c/p>\n\u003cp>Well, I guess you're right. I am a star-(expletive)er (never, mind you, in a literal sense). And why not? Shirley Temple the mega-child star transitioned successfully into adulthood as Shirley Temple Black-- wife, mother, representative to the United Nations General Assembly (Nixon), the first female Chief of Protocol of the United States (Carter), and U.S. Ambassador to both Ghana (Ford) and Czechoslovakia (Bush the Elder). If anyone has earned a good, stiff drink, it is she.\u003c/p>\n\u003cp>\u003cstrong>Shirley Temple Black\u003c/strong>\u003c/p>\n\u003cp>The Shirley Temple is far-and-away the most popular \"kiddie cocktail\" in the world-- fitting that it was named for the most popular child actor to have ever existed.\u003c/p>\n\u003cp>The original Shirley Temple drink was, as one rumor has it, created by a bartender at The Royal Hawaiian Hotel in Honolulu in the 1930's-- a place Miss Temple visited with her family many times.\u003c/p>\n\u003cp>It is a non-alcoholic beverage made with ginger ale or some sort of lemon-lime soda, grenadine syrup, a garnish of maraschino cherries and a slice of orange. The Canadians love to add a splash of orange juice, and so do I-- it just makes the thing that much more wholesome, which is something Canadians know all about. After all, they did send us the original America's Sweetheart, \u003ca href=\"http://en.wikipedia.org/wiki/Mary_Pickford\">Mary Pickford\u003c/a>. Miss Pickford, if you didn't know, served as the hairstyle inspiration for Miss Temple. No Pickford, no Curly Top.\u003c/p>\n\u003cp>The whole notion of kiddie cocktails centers around their ability to allow children to participate somewhat benignly in adult cocktail culture-- preparing them in a sense for their futures as alcohol-swigging grown-ups to whom they look up, both physically and morally.\u003c/p>\n\u003cp>Maybe they're not so benign, after all.\u003c/p>\n\u003cp>The idea of the Shirley Temple Black is entirely upside down. It is a drink that allows me to mix and mingle with the wee 'uns from time to time without having them point at my Manhattan and ask what's in it. With an innocent-looking, yet boozy Shirley Temple Black, I can gently tone down those shrieks of bouncy castle delight, or steel myself for the twenty-seventh consecutive screening of Thomas the Tank Engine more or less unnoticed.\u003c/p>\n\u003cp>At the next children's party I am obliged to attend, when the host or hostess asks me what I'm having, you know my answer's going to be:\u003c/p>\n\u003cp>\"I'll have a Shirley Temple, and make it Black.\"\u003c/p>\n\u003cp>\u003cstrong>Makes One Deceptive Little Cocktail\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>1 ounce white rum\u003c/p>\n\u003cp>1/2 ounce Maraschino liqueur\u003c/p>\n\u003cp>A splash of grenadine\u003c/p>\n\u003cp>A splash of fresh orange juice\u003c/p>\n\u003cp>Ginger Beer\u003c/p>\n\u003cp>Crushed ice\u003c/p>\n\u003cp>Orange zest or a slice of orange for garnish.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Fill a highball or double old fashioned glass with crushed ice. Pour in rum, maraschino liqueur, grenadine, and splash of orange juice. Fill to near the top, but not brimming (remember, there are children present whose motor skills aren't yet finely tuned) with Ginger Beer and garnish with orange.\u003c/p>\n\u003cp>Drink immediately to bring your own motor skills closer the the level of the precious little ones.\u003c/p>\n\u003cp>\u003cstrong>Variation: The Jane Withers\u003c/strong>\u003c/p>\n\u003cp>Just like a Roy Rogers is the classic cola-based alter ego of a Shirley Temple, I felt the Shirley Temple Black was in need of a foil. Feeling guilty that I was turning away from the woman I had originally intended to honor, my friend Rebecca suggested this drink might be delicious with a slug of rye instead of rum.\u003c/p>\n\u003cp>Of course she would say that-- her boyfriend is an amazing mixologist.\u003c/p>\n\u003cp>So here you go, Miss Withers-- a drink created especially for you:\u003c/p>\n\u003cp>\u003cstrong>The Jane Withers\u003c/strong>\u003c/p>\n\u003cp>It's kickier than a Shirley Temple Black, and guaranteed to unclog your pipes faster than \u003ca href=\"http://www.youtube.com/watch?v=OZxc-XvTPl0\">Josephine the Plumber\u003c/a>.\u003c/p>\n\u003cp>To make a Jane Withers, simply substitute rye for rum.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And we're done. I hope everybody's happy.\u003c/p>\n\n",
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"excerpt": "The whole notion of kiddie cocktails centers around their ability to allow children to participate somewhat benignly in adult cocktail culture-- preparing them in a sense for their futures as alcohol-swigging grown-ups to whom they look up, both physically and morally.\r\n\r\nMaybe they're not so benign, after all.\r\n\r\nThe idea of the Shirley Temple Black is entirely upside down. It is a drink that allows me to mix and mingle with the wee 'uns from time to time without having them point at my Manhattan and ask what's in it. With an innocent-looking, yet boozy Shirley Temple Black, I can gently tone down those shrieks of bouncy castle delight, or steel myself for the twenty-seventh consecutive screening of Thomas the Tank Engine more or less unnoticed.\r\n\r\nAt the next children's party I am obliged to attend, when the host or hostess asks me what I'm having, you know my answer's going to be:\r\n\r\n\"I'll have a Shirley Temple, and make it Black.\"",
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"description": "The whole notion of kiddie cocktails centers around their ability to allow children to participate somewhat benignly in adult cocktail culture-- preparing them in a sense for their futures as alcohol-swigging grown-ups to whom they look up, both physically and morally.\r\n\r\nMaybe they're not so benign, after all.\r\n\r\nThe idea of the Shirley Temple Black is entirely upside down. It is a drink that allows me to mix and mingle with the wee 'uns from time to time without having them point at my Manhattan and ask what's in it. With an innocent-looking, yet boozy Shirley Temple Black, I can gently tone down those shrieks of bouncy castle delight, or steel myself for the twenty-seventh consecutive screening of Thomas the Tank Engine more or less unnoticed.\r\n\r\nAt the next children's party I am obliged to attend, when the host or hostess asks me what I'm having, you know my answer's going to be:\r\n\r\n"I'll have a Shirley Temple, and make it Black."",
"title": "I'll Have a Shirley Temple... and Make It Black. | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-11769\" title=\"Shirley Temple Black Cocktail\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Shirley-Temple-Black-Cocktail1.jpg\" alt=\"Shirley Temple Black Cocktail\" width=\"233\" height=\"350\">The other night at work, I watched as a fellow server carried a tray of cocktails to one of his tables. On that tray were three beverages known as Shirley Temples.\u003c/p>\n\u003cp>As he passed me, I commented with mock indignance, \"Poor Jane Withers, no one ever named a drink after \u003cem>her\u003c/em>. It's always Shirley, Shirley, Shirley.\"\u003c/p>\n\u003cp>Which was exactly what was happening as I spoke the words. One Shirley, two Shirley, three Shirleys down...\u003c/p>\n\u003cp>So I resolved then and there to create a drink in Jane Withers' honor to make up for nearly seven decades-worth of slight.\u003c/p>\n\u003cp>For those of you not well-versed in Depression-Era (the 1930's version, not the present one) pop culture, Jane Withers gained fame as Shirley Temple's nemesis in a film or two, most notably in Bright Eyes. Meaner, bigger, and less endearing, she was still entertaining enough to hold her own against Miss Temple. And if I have to explain to you who Shirley Temple is, I am going to cry.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Just watch and you'll see what I mean:\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/ltsEms2SkGI'\n title='//www.youtube.com/embed/ltsEms2SkGI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>When I got home, I thought about what to make and came up blank. Who even remembers Jane Withers anymore, except me, I mean? Should I just simply do a take-off of a Shirley Temple? Would I add bitters? Make it taller? I was frustrated. There is little pay-off in naming anything after a child who lived her early years in Miss Temple's enormous career shadow.\u003c/p>\n\u003cp>I needed a drink.\u003c/p>\n\u003cp>And, suddenly, there was the answer. I decided then and there to forget all about Miss Withers and create an adult beverage in honor of the infinitely more famous Miss Temple. I know what you're thinking-- I'm a star-(expletive)er.\u003c/p>\n\u003cp>Well, I guess you're right. I am a star-(expletive)er (never, mind you, in a literal sense). And why not? Shirley Temple the mega-child star transitioned successfully into adulthood as Shirley Temple Black-- wife, mother, representative to the United Nations General Assembly (Nixon), the first female Chief of Protocol of the United States (Carter), and U.S. Ambassador to both Ghana (Ford) and Czechoslovakia (Bush the Elder). If anyone has earned a good, stiff drink, it is she.\u003c/p>\n\u003cp>\u003cstrong>Shirley Temple Black\u003c/strong>\u003c/p>\n\u003cp>The Shirley Temple is far-and-away the most popular \"kiddie cocktail\" in the world-- fitting that it was named for the most popular child actor to have ever existed.\u003c/p>\n\u003cp>The original Shirley Temple drink was, as one rumor has it, created by a bartender at The Royal Hawaiian Hotel in Honolulu in the 1930's-- a place Miss Temple visited with her family many times.\u003c/p>\n\u003cp>It is a non-alcoholic beverage made with ginger ale or some sort of lemon-lime soda, grenadine syrup, a garnish of maraschino cherries and a slice of orange. The Canadians love to add a splash of orange juice, and so do I-- it just makes the thing that much more wholesome, which is something Canadians know all about. After all, they did send us the original America's Sweetheart, \u003ca href=\"http://en.wikipedia.org/wiki/Mary_Pickford\">Mary Pickford\u003c/a>. Miss Pickford, if you didn't know, served as the hairstyle inspiration for Miss Temple. No Pickford, no Curly Top.\u003c/p>\n\u003cp>The whole notion of kiddie cocktails centers around their ability to allow children to participate somewhat benignly in adult cocktail culture-- preparing them in a sense for their futures as alcohol-swigging grown-ups to whom they look up, both physically and morally.\u003c/p>\n\u003cp>Maybe they're not so benign, after all.\u003c/p>\n\u003cp>The idea of the Shirley Temple Black is entirely upside down. It is a drink that allows me to mix and mingle with the wee 'uns from time to time without having them point at my Manhattan and ask what's in it. With an innocent-looking, yet boozy Shirley Temple Black, I can gently tone down those shrieks of bouncy castle delight, or steel myself for the twenty-seventh consecutive screening of Thomas the Tank Engine more or less unnoticed.\u003c/p>\n\u003cp>At the next children's party I am obliged to attend, when the host or hostess asks me what I'm having, you know my answer's going to be:\u003c/p>\n\u003cp>\"I'll have a Shirley Temple, and make it Black.\"\u003c/p>\n\u003cp>\u003cstrong>Makes One Deceptive Little Cocktail\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>1 ounce white rum\u003c/p>\n\u003cp>1/2 ounce Maraschino liqueur\u003c/p>\n\u003cp>A splash of grenadine\u003c/p>\n\u003cp>A splash of fresh orange juice\u003c/p>\n\u003cp>Ginger Beer\u003c/p>\n\u003cp>Crushed ice\u003c/p>\n\u003cp>Orange zest or a slice of orange for garnish.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Fill a highball or double old fashioned glass with crushed ice. Pour in rum, maraschino liqueur, grenadine, and splash of orange juice. Fill to near the top, but not brimming (remember, there are children present whose motor skills aren't yet finely tuned) with Ginger Beer and garnish with orange.\u003c/p>\n\u003cp>Drink immediately to bring your own motor skills closer the the level of the precious little ones.\u003c/p>\n\u003cp>\u003cstrong>Variation: The Jane Withers\u003c/strong>\u003c/p>\n\u003cp>Just like a Roy Rogers is the classic cola-based alter ego of a Shirley Temple, I felt the Shirley Temple Black was in need of a foil. Feeling guilty that I was turning away from the woman I had originally intended to honor, my friend Rebecca suggested this drink might be delicious with a slug of rye instead of rum.\u003c/p>\n\u003cp>Of course she would say that-- her boyfriend is an amazing mixologist.\u003c/p>\n\u003cp>So here you go, Miss Withers-- a drink created especially for you:\u003c/p>\n\u003cp>\u003cstrong>The Jane Withers\u003c/strong>\u003c/p>\n\u003cp>It's kickier than a Shirley Temple Black, and guaranteed to unclog your pipes faster than \u003ca href=\"http://www.youtube.com/watch?v=OZxc-XvTPl0\">Josephine the Plumber\u003c/a>.\u003c/p>\n\u003cp>To make a Jane Withers, simply substitute rye for rum.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And we're done. I hope everybody's happy.\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/24/2010/03/asparagus.jpg\" alt=\"asparagus\" title=\"asparagus\" width=\"400\" height=\"301\" class=\"aligncenter size-full wp-image-11701\">\u003cbr>\nThe weather is warming up, baby birds are chirping in my backyard, and my kids are begging to go to the pool. It is once again officially Spring. And, if I needed yet another reminder that Winter is over, I was met with piles of lush green asparagus last weekend at the farmer's market. After making my purchase, my mind whirled with the array of dishes I could make. Should I grill them and top with a fresh lemon and olive oil dressing, or maybe lightly sauté and serve with pasta? How about a creamy green soup? Or maybe a tart?\u003c/p>\n\u003cp>My musings were nothing new for me (as I'm constantly trying to dream up something interesting for both my family and this blog) or for asparagus itself. You see, as young and fresh as asparagus seems each spring, it's been served on dinner tables for thousands of years. It is even discussed in \u003ca href=\"http://en.wikipedia.org/wiki/Apicius\">Apicius\u003c/a>, a book of recipes dating back to ancient Rome. Back then, it was considered a delicacy. According to the \u003ca href=\"http://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/3*.html#III\">directions in Apicius\u003c/a>, each stalk was supposed to be \"peeled, washed and dried and immersed in boiling water backwards.\" The preparation is a bit meticulous for my tastes. I'm not one to peel my asparagus and am hardly fussy enough to lay each stalk into a pot \"backwards.\" Yet the dish sounds like something I'd enjoy eating nonetheless. And those Romans were right to love those green spears. Full of calcium, magnesium and folic acid, not to mention vitamins A, C and E, asparagus is a nutritional powerhouse. \u003c/p>\n\u003cp>So what did I make with my first asparagus purchase of the season? Well, I decided to try something completely different -- at least it was unusual for me, but after 2,000 years or more at the dinner table, I am under no illusions that I am the first to make it. I was thinking of making asparagus with pasta, but when I opened the pantry found an unopened box of risotto sitting prominently on the shelf. It had been ages since I made risotto and the idea of buttery rice with the earthy flavor of spring asparagus sounded wonderful to me. Plus my daughter Maddie had lost two teeth earlier that day and could barely chew, so the forgiving texture of rice seemed perfect.\u003c/p>\n\u003cp>But then I started to wonder how the risotto would taste if the asparagus were pureed into a béchamel sauce which was then added in. After imagining the dish, I knew I had to try it and was glad I did. The béchamel added a wonderful creaminess to the risotto while the pureed asparagus spears gave it a mild and intriguing flavor. Topped off with more asparagus that had been chopped and sautéed in olive oil and lemon zest, the dish highlighted the natural verdant taste of spring while also providing a comforting warmth.\u003c/p>\n\u003cp>Here's my recipe for \u003cstrong>Green Risotto with Asparagus\u003c/strong>, followed by instructions for making croquettes the next day with leftovers. Covered with \u003ca href=\"http://en.wikipedia.org/wiki/Panko\">panko\u003c/a> and then fried in olive oil, the croquettes were crunchy on the outside and creamy on the inside. So whether you make risotto, croquettes, or something entirely different, just be sure to take advantage of one of this season's oldest stars.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/green-risotto.jpg\" alt=\"green risotto\" title=\"green risotto\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11699\">\u003c/p>\n\u003cp>\u003cstrong>Green Risotto with Asparagus\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/2 cups risotto\u003cbr>\n4-5 cups chicken or vegetable stock (warmed)\u003cbr>\n1/2 cup white wine (optional)\u003cbr>\n3 Tbsp olive oil\u003cbr>\n1 large shallot minced\u003cbr>\n2 Tbsp butter\u003cbr>\n2 tsp milk\u003cbr>\n1 cup whole milk plus 2 Tbsp\u003cbr>\n1 cup grated Parmesan cheese\u003cbr>\n15 medium asparagus\u003cbr>\nZest from one lemon\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat 1 Tbsp olive oil in a medium sauce pan and sauté minced shallots for 1 minute.\u003cbr>\n2. Add risotto and stir until fully incorporated.\u003cbr>\n3. Pour in 1/2 cup broth and mix thoroughly. When liquid is absorbed, continue adding 1/2 cup broth to the rice and stirring until absorbed. Do this until the rice is al dente (meaning it's cooked through but not mushy). I ended up using around 4 cups of broth but you may need more. Be sure to continually stir so you don't scorch the rice at the bottom of the pan.\u003cbr>\n4. Add the wine (if using) and add season with salt and pepper. Turn off the burner.\u003cbr>\n5. Meanwhile, mince 7 asparagus and sauté in the remaining tablespoon of olive oil in a separate sauce pan for 2 minutes. Remove from pan and blend with 2 Tbsp milk until pureed.\u003cbr>\n6. In the same sauce pan that you used to cook the minced asparagus, melt the butter and then add in the flour to create a roux. Stir in milk and heat on medium low until the sauce is thick enough to coat the back of a spoon. Add salt and pepper to taste and then add in the pureed asparagus. Your sauce will now be green.\u003cbr>\n7. Roughly chop the remaining asparagus and sauté in a separate pan in olive oil (about 1 Tbsp) with the lemon zest. Add salt and pepper to taste.\u003cbr>\n8. Add the green sauce to the risotto and mix thoroughly. Incorporate 1 cup Parmesan cheese and stir.\u003cbr>\n9. Spoon risotto onto plates and top with cooked asparagus and lemon zest.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/risotto-croquettes.jpg\" alt=\"risotto croquettes\" title=\"risotto croquettes\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11702\">\u003c/p>\n\u003cp>\u003cstrong>Green Risotto Croquettes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 - 6 croquettes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup leftover Green Risotto\u003cbr>\n1 egg beaten\u003cbr>\n1 cup panko or dried bread crumbs\u003cbr>\nolive oil for frying\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Beat egg in a medium bowl and set aside. Place panko in a flat plate.\u003cbr>\n2. Drizzle a pan with olive oil (I like to use my cast iron) and heat to medium high.\u003cbr>\n3. Spoon a golf-ball sized amount of rice into your hand and then flatten into a round disk. Dip into the egg and then the panko, coating it thoroughly. Do this until all the risotto is gone.\u003cbr>\n4. Lay croquettes into the hot oil and saute on each side until golden brown.\u003cbr>\n5. Serve with grilled asparagus or a salad.\u003c/p>\n\n",
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"excerpt": "So what did I make with my first asparagus purchase of the season? Well, I decided to try something completely different -- at least it was unusual for me, but after 2,000 years or more at the dinner table, I am under no illusions that I am the first to make it. I was thinking of making asparagus with pasta, but when I opened the pantry found an unopened box of risotto sitting prominently on the shelf. It had been ages since I made risotto and the idea of buttery rice with the earthy flavor of spring asparagus sounded wonderful to me. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/asparagus.jpg\" alt=\"asparagus\" title=\"asparagus\" width=\"400\" height=\"301\" class=\"aligncenter size-full wp-image-11701\">\u003cbr>\nThe weather is warming up, baby birds are chirping in my backyard, and my kids are begging to go to the pool. It is once again officially Spring. And, if I needed yet another reminder that Winter is over, I was met with piles of lush green asparagus last weekend at the farmer's market. After making my purchase, my mind whirled with the array of dishes I could make. Should I grill them and top with a fresh lemon and olive oil dressing, or maybe lightly sauté and serve with pasta? How about a creamy green soup? Or maybe a tart?\u003c/p>\n\u003cp>My musings were nothing new for me (as I'm constantly trying to dream up something interesting for both my family and this blog) or for asparagus itself. You see, as young and fresh as asparagus seems each spring, it's been served on dinner tables for thousands of years. It is even discussed in \u003ca href=\"http://en.wikipedia.org/wiki/Apicius\">Apicius\u003c/a>, a book of recipes dating back to ancient Rome. Back then, it was considered a delicacy. According to the \u003ca href=\"http://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/3*.html#III\">directions in Apicius\u003c/a>, each stalk was supposed to be \"peeled, washed and dried and immersed in boiling water backwards.\" The preparation is a bit meticulous for my tastes. I'm not one to peel my asparagus and am hardly fussy enough to lay each stalk into a pot \"backwards.\" Yet the dish sounds like something I'd enjoy eating nonetheless. And those Romans were right to love those green spears. Full of calcium, magnesium and folic acid, not to mention vitamins A, C and E, asparagus is a nutritional powerhouse. \u003c/p>\n\u003cp>So what did I make with my first asparagus purchase of the season? Well, I decided to try something completely different -- at least it was unusual for me, but after 2,000 years or more at the dinner table, I am under no illusions that I am the first to make it. I was thinking of making asparagus with pasta, but when I opened the pantry found an unopened box of risotto sitting prominently on the shelf. It had been ages since I made risotto and the idea of buttery rice with the earthy flavor of spring asparagus sounded wonderful to me. Plus my daughter Maddie had lost two teeth earlier that day and could barely chew, so the forgiving texture of rice seemed perfect.\u003c/p>\n\u003cp>But then I started to wonder how the risotto would taste if the asparagus were pureed into a béchamel sauce which was then added in. After imagining the dish, I knew I had to try it and was glad I did. The béchamel added a wonderful creaminess to the risotto while the pureed asparagus spears gave it a mild and intriguing flavor. Topped off with more asparagus that had been chopped and sautéed in olive oil and lemon zest, the dish highlighted the natural verdant taste of spring while also providing a comforting warmth.\u003c/p>\n\u003cp>Here's my recipe for \u003cstrong>Green Risotto with Asparagus\u003c/strong>, followed by instructions for making croquettes the next day with leftovers. Covered with \u003ca href=\"http://en.wikipedia.org/wiki/Panko\">panko\u003c/a> and then fried in olive oil, the croquettes were crunchy on the outside and creamy on the inside. So whether you make risotto, croquettes, or something entirely different, just be sure to take advantage of one of this season's oldest stars.\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/24/2010/03/green-risotto.jpg\" alt=\"green risotto\" title=\"green risotto\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11699\">\u003c/p>\n\u003cp>\u003cstrong>Green Risotto with Asparagus\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/2 cups risotto\u003cbr>\n4-5 cups chicken or vegetable stock (warmed)\u003cbr>\n1/2 cup white wine (optional)\u003cbr>\n3 Tbsp olive oil\u003cbr>\n1 large shallot minced\u003cbr>\n2 Tbsp butter\u003cbr>\n2 tsp milk\u003cbr>\n1 cup whole milk plus 2 Tbsp\u003cbr>\n1 cup grated Parmesan cheese\u003cbr>\n15 medium asparagus\u003cbr>\nZest from one lemon\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat 1 Tbsp olive oil in a medium sauce pan and sauté minced shallots for 1 minute.\u003cbr>\n2. Add risotto and stir until fully incorporated.\u003cbr>\n3. Pour in 1/2 cup broth and mix thoroughly. When liquid is absorbed, continue adding 1/2 cup broth to the rice and stirring until absorbed. Do this until the rice is al dente (meaning it's cooked through but not mushy). I ended up using around 4 cups of broth but you may need more. Be sure to continually stir so you don't scorch the rice at the bottom of the pan.\u003cbr>\n4. Add the wine (if using) and add season with salt and pepper. Turn off the burner.\u003cbr>\n5. Meanwhile, mince 7 asparagus and sauté in the remaining tablespoon of olive oil in a separate sauce pan for 2 minutes. Remove from pan and blend with 2 Tbsp milk until pureed.\u003cbr>\n6. In the same sauce pan that you used to cook the minced asparagus, melt the butter and then add in the flour to create a roux. Stir in milk and heat on medium low until the sauce is thick enough to coat the back of a spoon. Add salt and pepper to taste and then add in the pureed asparagus. Your sauce will now be green.\u003cbr>\n7. Roughly chop the remaining asparagus and sauté in a separate pan in olive oil (about 1 Tbsp) with the lemon zest. Add salt and pepper to taste.\u003cbr>\n8. Add the green sauce to the risotto and mix thoroughly. Incorporate 1 cup Parmesan cheese and stir.\u003cbr>\n9. Spoon risotto onto plates and top with cooked asparagus and lemon zest.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/risotto-croquettes.jpg\" alt=\"risotto croquettes\" title=\"risotto croquettes\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11702\">\u003c/p>\n\u003cp>\u003cstrong>Green Risotto Croquettes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 - 6 croquettes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup leftover Green Risotto\u003cbr>\n1 egg beaten\u003cbr>\n1 cup panko or dried bread crumbs\u003cbr>\nolive oil for frying\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Beat egg in a medium bowl and set aside. Place panko in a flat plate.\u003cbr>\n2. Drizzle a pan with olive oil (I like to use my cast iron) and heat to medium high.\u003cbr>\n3. Spoon a golf-ball sized amount of rice into your hand and then flatten into a round disk. Dip into the egg and then the panko, coating it thoroughly. Do this until all the risotto is gone.\u003cbr>\n4. Lay croquettes into the hot oil and saute on each side until golden brown.\u003cbr>\n5. Serve with grilled asparagus or a salad.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "An African Dinner in Berkeley",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/African-Dinner-03.12.10-005.jpg\" alt=\"Making African Groundnut Stew\" title=\"Making African Groundnut Stew\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-11651\">\u003cbr>\n\u003cem>Meet our Host\u003c/em>\u003c/p>\n\u003cp>Awhile back, we hosted an epic \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/10/chinese-new-year-feast/\">Chinese New Year\u003c/a> day of feasting. Throughout the continual grazing, I had the chance to catch up with my friend, Golden. I learned that he spends up to 6 months of the year in Madagascar, and is also quite the cook. As a thank you for all the tasty dumplings he dominated at our party, he invited us over for some African home cooking, Berkeley-style. \u003c/p>\n\u003cp>I love dinner parties -- there's just something wonderfully intimate about getting to know someone in their element, through the food they've taken the time and thoughtfulness to prepare. On the menu this evening was a \u003cstrong>Senegalese-style Mafé\u003c/strong>, a tomato-based groundnut stew, and for dessert, \u003cstrong>Bread Pudding with Malagasy Vanilla Rum Sauce\u003c/strong>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/African-Dinner-03.12.10-015.jpg\" alt=\"African Dinner Party\" title=\"African Dinner Party\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-11653\">\u003cbr>\n\u003cem>Hua & Justin\u003c/em>\u003c/p>\n\u003cp>As we dug in, we learned more about Golden's studies and travels throughout Africa, and particularly, in Madagascar. Amazingly, what started out as a third grade book report on lemurs, has turned into a total immersion of Malagasy culture and language for the past ten years. Golden is pursuing a PhD at Berkeley in Environmental Science and Public Health, and studies \"the interconnectivity between bushmeat harvesting, sustainability, conservation policy, nutrition, and disease.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tangentially, he apparently also studies the art of barefoot trekking, hunting with blow-darts, building waterwheels, \u003ca href=\"http://www.myspace.com/luckydubefans\">great reggae\u003c/a>, and starring in local music videos.\u003c/p>\n\u003cp>We eagerly drank in visions of a land filled with lychee trees and mango fruit, and tales of exotic animals (like the \u003ca href=\"http://en.wikipedia.org/wiki/Fossa_(animal)\">fosa\u003c/a> -- pound per pound, the deadliest carnivore on Earth); we listened, captivated by stories of friendships made and adventures had.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/fosa1.jpg\" alt=\"fosa\" title=\"fosa\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11687\">\u003cbr>\n\u003cem>The Fosa (Photo Credit: Nick Garbutt)\u003c/em> \u003c/p>\n\u003cp>We also discovered a new ingredient! Golden used these curious looking pods to flavor the stew. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/African-Dinner-03.12.10-001b.jpg\" alt=\"Melegueta Pepper\" title=\"Melegueta Pepper\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11650\">\u003cbr>\n\u003cem>Melegueta Pepper (?)\u003c/em>\u003c/p>\n\u003cp>They vaguely resembled brown cardamom pods but with a tougher shell. They had a pleasant woodsy flavor to them, tasting a bit like licorice, with notes of ginger and camphor. \u003c/p>\n\u003cp>Upon a little research on the interwebs, I think that it may be \u003ca href=\"http://www.theepicentre.com/Spices/meleguet.html\">Melegueta Pepper\u003c/a>. Is anyone familiar with the spice, and can you confirm or deny my speculation? \u003c/p>\n\u003cp>Whatever it is, it brought a wonderful aroma to the stew. This was also the first time I've tasted a stew made with a ground nut base, and it was surprisingly, very hearty for a vegetarian dish. In Madagascar, they would have made the base by grinding up peanuts. Here, we used smooth peanut butter…and threw in some shiitakes and leeks sourced from the farmer's market (ok, maybe not completely traditional, but 100% delicious). The mushrooms were a great call, they soaked up all the savory goodness from the sauce enriched with coconut milk.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/African-Dinner-03.12.10-013.jpg\" alt=\"Senegalese-style Mafé (Groundnut Stew)\" title=\"Senegalese-style Mafé (Groundnut Stew)\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-11652\">\u003cbr>\n\u003cem>Senegalese-style Mafé (Groundnut Stew)\u003c/em>\u003c/p>\n\u003cp>For dessert, we were treated with a slow-cooked\u003cstrong> Bread Pudding\u003c/strong> topped with \u003cstrong>Malagasy Vanilla Rum Sauce\u003c/strong> and whipped cream. \u003c/p>\n\u003cp>To be fair, I never met a bread pudding I didn't like, but this one was especially good. The slow-cooker did wonders to it, turning the middle into a rich custard and the crust into a caramelized, golden bite of heaven. It was so good, I was convinced that it was just doused in heavy cream and sugar, but it turns out, it was just made with regular milk and not an \u003cem>obscene\u003c/em> amount of sugar...which is more than I can ask of any bread pudding.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/African-Dinner-03.12.10-022.jpg\" alt=\"Bread Pudding with Malagasy Vanilla Rum Sauce\" title=\"Bread Pudding with Malagasy Vanilla Rum Sauce\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11654\">\u003cbr>\n\u003cem>Bread Pudding with Malagasy Vanilla Rum Sauce\u003c/em>\u003c/p>\n\u003cp>The best part, though, was the fruit that was hidden inside! Plump \u003cstrong>homemade raisins\u003c/strong>, big pieces of \u003cstrong>dried plums\u003c/strong>, and sweet \u003cstrong>white peaches\u003c/strong> (more loot from the farmer's market). You can of course, use whatever fruit you'd like, and however much of it, maybe none at all. But, I highly recommend you go with this version. I wouldn't change a thing.\u003c/p>\n\u003cp>The clincher was the \u003cstrong>Vanilla Rum Sauce\u003c/strong> made from homemade Malagasy rum flavored with vanilla beans (\u003cem>that he grew himself\u003c/em>)! Since we don't all have access to a distillery and vanilla beans in our backyard, I'm sure this sauce would be totally acceptable with store-bought vanilla-flavored rum. Or, if you are going to be really lazy about it, you could also just spike some melted vanilla ice cream and voila, sauce done. I won't tell a soul...\u003c/p>\n\u003cp>*******\u003c/p>\n\u003cp>\u003cstrong>Senegalese-style Mafé (Groundnut Stew)\u003c/strong>\u003cbr>\n\u003cem>Recipes courtesy of Chris Golden, scientist, Malagasy music video star, blow-dart hunter extraordinaire.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n24 oz. crushed tomatoes with basil\u003cbr>\n1 ½ cups smooth peanut butter (roughly, half of a standard-sized jar)\u003cbr>\n3 cups chopped shiitake mushrooms\u003cbr>\n2 cups chopped leeks\u003cbr>\n8 oz. coconut milk\u003cbr>\n8 pods of Melegueta pepper (substitute brown cardamom)\u003cbr>\n2 tablespoons ground ginger powder (or more to taste)\u003cbr>\n1 tablespoon garlic powder\u003cbr>\n1 teaspoon dried red pepper flakes (or more to taste)\u003cbr>\nSalt and pepper to taste\u003cbr>\nBunch of cilantro, coarsely chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tCombine the crushed tomatoes and peanut butter in a large skillet or pot and simmer slowly, stirring every so often so that the peanut butter doesn't burn.\u003cbr>\n2.\tIn a separate pot, cook the chopped mushrooms and leeks in the coconut milk until softened. You can make your own by soaking some shredded coconut meat in hot water, or you can use the canned variety.\u003cbr>\n3.\tOnce the mushrooms and leeks are softened, add everything to the skillet with the tomatoes and peanut butter.\u003cbr>\n4.\tAdd the pods of Melegueta pepper (or cardamom). To release the flavor even more, crush the pods with the back of your knife (like you would crush a clove of garlic). They should pop open slightly.\u003cbr>\n5.\tAdd ginger powder, garlic powder, dried red pepper flakes (or harissa), salt and pepper.\u003cbr>\n6.\tAllow the mixture to thoroughly combine, and come to a simmer. Stir in the chopped cilantro and serve immediately.\u003cbr>\n7.\tBest served with couscous, but also good with rice.\u003c/p>\n\u003cp>\n\u003cstrong>Bread Pudding with Malagasy Vanilla Rum Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 ½ loaves stale French bread, sliced into thick pieces\u003cbr>\n2 cups milk\u003cbr>\n1 stick butter\u003cbr>\n4 eggs\u003cbr>\n½ cup sugar\u003cbr>\nRaisins\u003cbr>\nDried plums\u003cbr>\nWhite peaches\u003cbr>\nSlow-cooker\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tSlice the bread into thick pieces, about 1 ½ inches thick, and leave it out for a day or two so that it hardens up a bit.\u003cbr>\n2.\tIn a slow cooker, add the bread and milk. If you want to be extra decadent, you can use half-and-half, but it's not really necessary.\u003cbr>\n3.\tStir in whatever fruit you like. Our version (highly recommended) used homemade raisins, dried plums, and white peaches, sliced up. You can choose how much or little to put in.\u003cbr>\n4.\tStir in a melted stick of butter.\u003cbr>\n5.\tBeat together the eggs and sugar. Pour over the mixture.\u003cbr>\n6.\tCover the slow cooker and cook on low for 3-4 hours. Once a knife comes out clean, you're good to go. Try to wait for the bread to be golden brown.\u003cbr>\n7.\tTop with Vanilla Rum Sauce and whipped cream right before serving.\u003c/p>\n\u003cp>\u003cstrong>Vanilla Rum Sauce:\u003c/strong>\u003cbr>\n\u003cem>Aggressive Version:\u003c/em> Make your own vanilla rum by soaking split Malagasy vanilla beans in rum for several weeks. \u003c/p>\n\u003cp>\u003cem>Ambitious Version:\u003c/em> Mix together 6 shots of store-bought vanilla rum with 3 tablespoons of sugar, and ¼ cup of cream (or half-and-half). Gently heat it over low-heat until the sugar dissolves and the ingredients combine.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Slacker Version:\u003c/em> Melt some vanilla bean ice cream into a \"sauce\" and stir in some rum. \u003c/p>\n\n",
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"excerpt": "An evening far far away...in Berkeley. An exploration of African flavors: Senegalese-style Mafé, a tomato-based groundnut stew, and Bread Pudding with Malagasy Vanilla Rum Sauce. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/African-Dinner-03.12.10-005.jpg\" alt=\"Making African Groundnut Stew\" title=\"Making African Groundnut Stew\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-11651\">\u003cbr>\n\u003cem>Meet our Host\u003c/em>\u003c/p>\n\u003cp>Awhile back, we hosted an epic \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/10/chinese-new-year-feast/\">Chinese New Year\u003c/a> day of feasting. Throughout the continual grazing, I had the chance to catch up with my friend, Golden. I learned that he spends up to 6 months of the year in Madagascar, and is also quite the cook. As a thank you for all the tasty dumplings he dominated at our party, he invited us over for some African home cooking, Berkeley-style. \u003c/p>\n\u003cp>I love dinner parties -- there's just something wonderfully intimate about getting to know someone in their element, through the food they've taken the time and thoughtfulness to prepare. On the menu this evening was a \u003cstrong>Senegalese-style Mafé\u003c/strong>, a tomato-based groundnut stew, and for dessert, \u003cstrong>Bread Pudding with Malagasy Vanilla Rum Sauce\u003c/strong>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/African-Dinner-03.12.10-015.jpg\" alt=\"African Dinner Party\" title=\"African Dinner Party\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-11653\">\u003cbr>\n\u003cem>Hua & Justin\u003c/em>\u003c/p>\n\u003cp>As we dug in, we learned more about Golden's studies and travels throughout Africa, and particularly, in Madagascar. Amazingly, what started out as a third grade book report on lemurs, has turned into a total immersion of Malagasy culture and language for the past ten years. Golden is pursuing a PhD at Berkeley in Environmental Science and Public Health, and studies \"the interconnectivity between bushmeat harvesting, sustainability, conservation policy, nutrition, and disease.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tangentially, he apparently also studies the art of barefoot trekking, hunting with blow-darts, building waterwheels, \u003ca href=\"http://www.myspace.com/luckydubefans\">great reggae\u003c/a>, and starring in local music videos.\u003c/p>\n\u003cp>We eagerly drank in visions of a land filled with lychee trees and mango fruit, and tales of exotic animals (like the \u003ca href=\"http://en.wikipedia.org/wiki/Fossa_(animal)\">fosa\u003c/a> -- pound per pound, the deadliest carnivore on Earth); we listened, captivated by stories of friendships made and adventures had.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/fosa1.jpg\" alt=\"fosa\" title=\"fosa\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11687\">\u003cbr>\n\u003cem>The Fosa (Photo Credit: Nick Garbutt)\u003c/em> \u003c/p>\n\u003cp>We also discovered a new ingredient! Golden used these curious looking pods to flavor the stew. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/African-Dinner-03.12.10-001b.jpg\" alt=\"Melegueta Pepper\" title=\"Melegueta Pepper\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11650\">\u003cbr>\n\u003cem>Melegueta Pepper (?)\u003c/em>\u003c/p>\n\u003cp>They vaguely resembled brown cardamom pods but with a tougher shell. They had a pleasant woodsy flavor to them, tasting a bit like licorice, with notes of ginger and camphor. \u003c/p>\n\u003cp>Upon a little research on the interwebs, I think that it may be \u003ca href=\"http://www.theepicentre.com/Spices/meleguet.html\">Melegueta Pepper\u003c/a>. Is anyone familiar with the spice, and can you confirm or deny my speculation? \u003c/p>\n\u003cp>Whatever it is, it brought a wonderful aroma to the stew. This was also the first time I've tasted a stew made with a ground nut base, and it was surprisingly, very hearty for a vegetarian dish. In Madagascar, they would have made the base by grinding up peanuts. Here, we used smooth peanut butter…and threw in some shiitakes and leeks sourced from the farmer's market (ok, maybe not completely traditional, but 100% delicious). The mushrooms were a great call, they soaked up all the savory goodness from the sauce enriched with coconut milk.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/African-Dinner-03.12.10-013.jpg\" alt=\"Senegalese-style Mafé (Groundnut Stew)\" title=\"Senegalese-style Mafé (Groundnut Stew)\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-11652\">\u003cbr>\n\u003cem>Senegalese-style Mafé (Groundnut Stew)\u003c/em>\u003c/p>\n\u003cp>For dessert, we were treated with a slow-cooked\u003cstrong> Bread Pudding\u003c/strong> topped with \u003cstrong>Malagasy Vanilla Rum Sauce\u003c/strong> and whipped cream. \u003c/p>\n\u003cp>To be fair, I never met a bread pudding I didn't like, but this one was especially good. The slow-cooker did wonders to it, turning the middle into a rich custard and the crust into a caramelized, golden bite of heaven. It was so good, I was convinced that it was just doused in heavy cream and sugar, but it turns out, it was just made with regular milk and not an \u003cem>obscene\u003c/em> amount of sugar...which is more than I can ask of any bread pudding.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/African-Dinner-03.12.10-022.jpg\" alt=\"Bread Pudding with Malagasy Vanilla Rum Sauce\" title=\"Bread Pudding with Malagasy Vanilla Rum Sauce\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11654\">\u003cbr>\n\u003cem>Bread Pudding with Malagasy Vanilla Rum Sauce\u003c/em>\u003c/p>\n\u003cp>The best part, though, was the fruit that was hidden inside! Plump \u003cstrong>homemade raisins\u003c/strong>, big pieces of \u003cstrong>dried plums\u003c/strong>, and sweet \u003cstrong>white peaches\u003c/strong> (more loot from the farmer's market). You can of course, use whatever fruit you'd like, and however much of it, maybe none at all. But, I highly recommend you go with this version. I wouldn't change a thing.\u003c/p>\n\u003cp>The clincher was the \u003cstrong>Vanilla Rum Sauce\u003c/strong> made from homemade Malagasy rum flavored with vanilla beans (\u003cem>that he grew himself\u003c/em>)! Since we don't all have access to a distillery and vanilla beans in our backyard, I'm sure this sauce would be totally acceptable with store-bought vanilla-flavored rum. Or, if you are going to be really lazy about it, you could also just spike some melted vanilla ice cream and voila, sauce done. I won't tell a soul...\u003c/p>\n\u003cp>*******\u003c/p>\n\u003cp>\u003cstrong>Senegalese-style Mafé (Groundnut Stew)\u003c/strong>\u003cbr>\n\u003cem>Recipes courtesy of Chris Golden, scientist, Malagasy music video star, blow-dart hunter extraordinaire.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n24 oz. crushed tomatoes with basil\u003cbr>\n1 ½ cups smooth peanut butter (roughly, half of a standard-sized jar)\u003cbr>\n3 cups chopped shiitake mushrooms\u003cbr>\n2 cups chopped leeks\u003cbr>\n8 oz. coconut milk\u003cbr>\n8 pods of Melegueta pepper (substitute brown cardamom)\u003cbr>\n2 tablespoons ground ginger powder (or more to taste)\u003cbr>\n1 tablespoon garlic powder\u003cbr>\n1 teaspoon dried red pepper flakes (or more to taste)\u003cbr>\nSalt and pepper to taste\u003cbr>\nBunch of cilantro, coarsely chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tCombine the crushed tomatoes and peanut butter in a large skillet or pot and simmer slowly, stirring every so often so that the peanut butter doesn't burn.\u003cbr>\n2.\tIn a separate pot, cook the chopped mushrooms and leeks in the coconut milk until softened. You can make your own by soaking some shredded coconut meat in hot water, or you can use the canned variety.\u003cbr>\n3.\tOnce the mushrooms and leeks are softened, add everything to the skillet with the tomatoes and peanut butter.\u003cbr>\n4.\tAdd the pods of Melegueta pepper (or cardamom). To release the flavor even more, crush the pods with the back of your knife (like you would crush a clove of garlic). They should pop open slightly.\u003cbr>\n5.\tAdd ginger powder, garlic powder, dried red pepper flakes (or harissa), salt and pepper.\u003cbr>\n6.\tAllow the mixture to thoroughly combine, and come to a simmer. Stir in the chopped cilantro and serve immediately.\u003cbr>\n7.\tBest served with couscous, but also good with rice.\u003c/p>\n\u003cp>\n\u003cstrong>Bread Pudding with Malagasy Vanilla Rum Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 ½ loaves stale French bread, sliced into thick pieces\u003cbr>\n2 cups milk\u003cbr>\n1 stick butter\u003cbr>\n4 eggs\u003cbr>\n½ cup sugar\u003cbr>\nRaisins\u003cbr>\nDried plums\u003cbr>\nWhite peaches\u003cbr>\nSlow-cooker\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tSlice the bread into thick pieces, about 1 ½ inches thick, and leave it out for a day or two so that it hardens up a bit.\u003cbr>\n2.\tIn a slow cooker, add the bread and milk. If you want to be extra decadent, you can use half-and-half, but it's not really necessary.\u003cbr>\n3.\tStir in whatever fruit you like. Our version (highly recommended) used homemade raisins, dried plums, and white peaches, sliced up. You can choose how much or little to put in.\u003cbr>\n4.\tStir in a melted stick of butter.\u003cbr>\n5.\tBeat together the eggs and sugar. Pour over the mixture.\u003cbr>\n6.\tCover the slow cooker and cook on low for 3-4 hours. Once a knife comes out clean, you're good to go. Try to wait for the bread to be golden brown.\u003cbr>\n7.\tTop with Vanilla Rum Sauce and whipped cream right before serving.\u003c/p>\n\u003cp>\u003cstrong>Vanilla Rum Sauce:\u003c/strong>\u003cbr>\n\u003cem>Aggressive Version:\u003c/em> Make your own vanilla rum by soaking split Malagasy vanilla beans in rum for several weeks. \u003c/p>\n\u003cp>\u003cem>Ambitious Version:\u003c/em> Mix together 6 shots of store-bought vanilla rum with 3 tablespoons of sugar, and ¼ cup of cream (or half-and-half). Gently heat it over low-heat until the sugar dissolves and the ingredients combine.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Slacker Version:\u003c/em> Melt some vanilla bean ice cream into a \"sauce\" and stir in some rum. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-11488\" title=\"Cauliflower and pasta\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Caulflower-and-pasta.jpg\" alt=\"Cauliflower and pasta\" width=\"233\" height=\"350\">I never thought I had an issue with cauliflower. In fact, I've always enjoyed it, whether puréed into a soup, roasted to a nutty brown, or dragged through a bit of ranch dressing that always seems to accompany store-bought party crudité platters. Any time it is put in front of me, there is a good chance I'll eat it.\u003c/p>\n\u003cp>And yet I've never in my life cooked it. At least, not that I can remember.\u003c/p>\n\u003cp>I'd see it in the market, buy a head of the stuff and bring it home where it would just rot in my refrigerator, not so much forgotten as avoided.\u003c/p>\n\u003cp>I've gotten as far as placing one on my cutting board, but when I took out my 10\" chef's knife, I paused, changed my mind at the last moment, and put the thing back into cold storage. For some reason, I just didn't want to cut up a head of cauliflower. I never gave it much thought until a few months ago.\u003c/p>\n\u003cp>When I remembered Ben.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On the very last day of elementary school, my friend Shannon and I began our final walk home with a boy named Benjamin Brenneman in tow. I can no longer remember what we all talked about or how the conversation turned ugly. All I can remember is the smell of the cut, dried grass and clover and wanting Benjamin to just go away.\u003c/p>\n\u003cp>Shannon and I, who were no strangers to teasing and bullying, found a release for our own frustrations upon this poor little blond boy with big eyes and the misfortune of having ears that stuck out. Whether he provoked our anger or not, I can't remember, but one thing seems clear to us-- or at least to me-- he was someone I could pick on, much in the way that other boys had always picked on me.\u003c/p>\n\u003cp>He was easy prey.\u003c/p>\n\u003cp>\"You have cauliflower ears,\" I said. I'd heard the term somewhere, though I had no idea what it \u003ca href=\"http://en.wikipedia.org/wiki/Cauliflower_ear\">actually meant\u003c/a>. I'd only meant to insult him. When he protested that he did not, in fact, have cauliflower ears, I persisted.\u003c/p>\n\u003cp>\"Cauliflower ears!\" Shannon joined in. It seemed all we could do was scream those words at him as if that sort of crazed chant would somehow make it true.\u003c/p>\n\u003cp>\"Caulifower ears! Cauliflower ears! Cauliflower ears!\" Shannon and I had whipped ourselves into a frenzy, and Ben, finally, ran away in tears.\u003c/p>\n\u003cp>I wasn't pleased with myself. I don't even know what I was thinking. Perhaps it was the illogical thought that, if I could give out the sort of abuse I was so used to getting, I'd feel better. But, of course, I only felt worse. I don't think I had ever made another boy cry before on purpose except in self-defense. I knew that I owed him an apology. My hope was that, since we were about to enter the more grown-up world of middle school, we'd all be given a free pass, a clean slate to start out fresh. I'd make it up to Ben when we started the seventh grade.\u003c/p>\n\u003cp>But I never got the chance.\u003c/p>\n\u003cp>Over the summer, on August 25th, 1981, to be exact, Ben was making his rounds as a paperboy, collecting subscription money on his route when he entered the apartment of a man named Robert Jackson Thompson by whom he was hogtied, sodomized, and strangled. Thompson, it was later learned, had been paroled from prison four months earlier where he had been serving time for molesting a 14 year-old boy at knifepoint.\u003c/p>\n\u003cp>Ben's murder was all anyone could talk about for the first couple of days at middle school. Nearly every conversation began with, \"Did you \u003cem>hear\u003c/em> about Ben?\" The stories of his murder became distorted and even more horrifying. After two days, the rumor spread that he had been dismembered; that parts of his body were found all over the county and that police were racing about trying to find them as though Ben was the sole source some sort of macabre treasure hunt.\u003c/p>\n\u003cp>And then, suddenly, everyone stopped talking about him. By end of the week, it seemed as if Benjamin Brenneman had never existed at all. I did my best to forget him, too. With adolescent logic, I had blamed myself for contributing in some way to his death in much the same way that a child of divorced parents might blame himself for their separation. I couldn't bear the fact that I had caused him pain, that I had so easily victimized him. I imagined him trapped inside Thompson's apartment looking at his murderer with the same big eyes that I had so recently made cry.\u003c/p>\n\u003cp>It was too much to bear. I stuffed it away somewhere and did my best to forget all about it, just like everybody else.\u003c/p>\n\u003cp>Survival skills are fascinating things. To think that something as traumatic as a child murder could be ever be forgotten. More interesting to me is that I was only reminded of it whenever I tried to take a knife to a simple head of cauliflower. Even then, the feeling was only a vague sort of dread. No vivid memory of Benjamin, just an avoidance. I never cried or felt any sort of terror.\u003c/p>\n\u003cp>When I finally made the connection, I was stunned. I hadn't thought about that poor boy in decades. And when I did, I felt ashamed that the only memories I now retain of him are of the last day I saw him. I can't remember playing with him at recess, the telling of jokes, or anything good-- it was all there, I just can't remember any of it.\u003c/p>\n\u003cp>I recently asked Shannon if she remembered that last day of school. She had only a hazy recollection and recalled nothing about the name we called him. That is, until a few minutes later, when things started to come back to her, albeit vaguely. I wanted to talk more about it with her, but we were distracted by her children. I took a look at her eldest child-- my 11 year-old goddaughter-- sitting there drawing Manga characters, wondering aloud when we were going to (finally) watch \u003cem>Funny Girl\u003c/em> together, and complaining that her little sister was bothering her.\u003c/p>\n\u003cp>I couldn't help but think that she was the same age Ben was the last time I saw him. I didn't share my thoughts with her mother. I decided to just let the whole thing go.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-11535\" title=\"cooked cauliflower and pasta\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/cooked-cauliflower-and-pasta1.jpg\" alt=\"cooked cauliflower and pasta\" width=\"233\" height=\"350\">\u003cbr>\n\u003cstrong>Cauliflower with Orecchiette\u003c/strong>\u003c/p>\n\u003cp>When I told my friend Karen my plans of writing this essay about Ben, she took a sip of the Negroni I'd made her, relaxed her face a little, and said, \"You know what you need to make, don't you?\" It was obvious to her, but not to me-- Orecchiette with cauliflower. Cauliflower and little ears.\u003c/p>\n\u003cp>It isn't meant so much as a pun as it is a kind of \u003cem>memento mori\u003c/em>-- a dish that I will add to my repertoire so that I might think of Ben from time to time, to remind myself just how short our stay in this world can be, and to make the most of what time I'm lucky enough to have left.\u003c/p>\n\u003cp>The following is a (very) freely adapted version of Donna Scala's (Bistro Don Giovanni in Napa, California). I've added breadcrumbs, changed the cheese and too many other things to accurately call it hers, but it is from her recipe that I have based mine.\u003c/p>\n\u003cp>\u003cstrong>Serves 4 to 6\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>1 head of cauliflower, broken into florets\u003c/p>\n\u003cp>1 pound orecchiette pasta\u003c/p>\n\u003cp>4 to 5 tablespoons extra virgin olive oil\u003c/p>\n\u003cp>4 cloves of garlic, minced\u003c/p>\n\u003cp>1/2 teaspoon crushed red chili flakes\u003c/p>\n\u003cp>1/4 cup toasted bread crumbs\u003c/p>\n\u003cp>A generous handful of arugula\u003c/p>\n\u003cp>3/4 cups Pecorino Romano cheese\u003c/p>\n\u003cp>Water and salt for boiling pasta and steaming cauliflower\u003c/p>\n\u003cp>1/4 cup of pasta water, reserved\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Steam cauliflower florets over boiling, salted water until they are tender-- easily pierced with a fork (about 8 to 9 minutes). Set aside.\u003c/p>\n\u003cp>2. Bring a large pot of salted water (the water should taste briny, as Ms. Scala says) to a rolling boil. Cook until al dente (8 to 10 minutes). Reserve about 1/4 cup of the water, drain, and keep warm.\u003c/p>\n\u003cp>3. Heat olive oil in a large skillet. Add garlic and stir until lightly cooked. Add cauliflower and a pinch or two of salt. With the back of a heavy spoon or whatever cooking utensil you are using, lightly mash the florets.\u003c/p>\n\u003cp>4. Pour the reserved pasta water into skillet and stir in. Add chili flakes and pasta to the pan. Add in arugula and a small fistful of cheese. Toss some more.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>5. Transfer to a serving bowl, sprinkle with bread crumbs and the rest of the grated cheese. Serve immediately.\u003c/p>\n\n",
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"excerpt": "I never thought I had an issue with cauliflower. In fact, I've always enjoyed it, whether puréed into a soup, roasted to a nutty brown, or dragged through a bit of ranch dressing that always seems to accompany store-bought party crudité platters. Any time it is put in front of me, there is a good chance I'll eat it.\r\n\r\nAnd yet I've never in my life cooked it. At least, not that I can remember.\r\n\r\nI'd see it in the market, buy a head of the stuff and bring it home where it would just rot in my refrigerator, not so much forgotten as avoided.\r\n\r\nI've gotten as far as placing one on my cutting board, but when I took out my 10\" chef's knife, I paused, changed my mind at the last moment, and put the thing back into cold storage. For some reason, I just didn't want to cut up a head of cauliflower. I never gave it much thought until a few months ago.\r\n\r\nAnd then I remembered Ben.\r\n",
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"description": "I never thought I had an issue with cauliflower. In fact, I've always enjoyed it, whether puréed into a soup, roasted to a nutty brown, or dragged through a bit of ranch dressing that always seems to accompany store-bought party crudité platters. Any time it is put in front of me, there is a good chance I'll eat it.\r\n\r\nAnd yet I've never in my life cooked it. At least, not that I can remember.\r\n\r\nI'd see it in the market, buy a head of the stuff and bring it home where it would just rot in my refrigerator, not so much forgotten as avoided.\r\n\r\nI've gotten as far as placing one on my cutting board, but when I took out my 10" chef's knife, I paused, changed my mind at the last moment, and put the thing back into cold storage. For some reason, I just didn't want to cut up a head of cauliflower. I never gave it much thought until a few months ago.\r\n\r\nAnd then I remembered Ben.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-11488\" title=\"Cauliflower and pasta\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Caulflower-and-pasta.jpg\" alt=\"Cauliflower and pasta\" width=\"233\" height=\"350\">I never thought I had an issue with cauliflower. In fact, I've always enjoyed it, whether puréed into a soup, roasted to a nutty brown, or dragged through a bit of ranch dressing that always seems to accompany store-bought party crudité platters. Any time it is put in front of me, there is a good chance I'll eat it.\u003c/p>\n\u003cp>And yet I've never in my life cooked it. At least, not that I can remember.\u003c/p>\n\u003cp>I'd see it in the market, buy a head of the stuff and bring it home where it would just rot in my refrigerator, not so much forgotten as avoided.\u003c/p>\n\u003cp>I've gotten as far as placing one on my cutting board, but when I took out my 10\" chef's knife, I paused, changed my mind at the last moment, and put the thing back into cold storage. For some reason, I just didn't want to cut up a head of cauliflower. I never gave it much thought until a few months ago.\u003c/p>\n\u003cp>When I remembered Ben.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On the very last day of elementary school, my friend Shannon and I began our final walk home with a boy named Benjamin Brenneman in tow. I can no longer remember what we all talked about or how the conversation turned ugly. All I can remember is the smell of the cut, dried grass and clover and wanting Benjamin to just go away.\u003c/p>\n\u003cp>Shannon and I, who were no strangers to teasing and bullying, found a release for our own frustrations upon this poor little blond boy with big eyes and the misfortune of having ears that stuck out. Whether he provoked our anger or not, I can't remember, but one thing seems clear to us-- or at least to me-- he was someone I could pick on, much in the way that other boys had always picked on me.\u003c/p>\n\u003cp>He was easy prey.\u003c/p>\n\u003cp>\"You have cauliflower ears,\" I said. I'd heard the term somewhere, though I had no idea what it \u003ca href=\"http://en.wikipedia.org/wiki/Cauliflower_ear\">actually meant\u003c/a>. I'd only meant to insult him. When he protested that he did not, in fact, have cauliflower ears, I persisted.\u003c/p>\n\u003cp>\"Cauliflower ears!\" Shannon joined in. It seemed all we could do was scream those words at him as if that sort of crazed chant would somehow make it true.\u003c/p>\n\u003cp>\"Caulifower ears! Cauliflower ears! Cauliflower ears!\" Shannon and I had whipped ourselves into a frenzy, and Ben, finally, ran away in tears.\u003c/p>\n\u003cp>I wasn't pleased with myself. I don't even know what I was thinking. Perhaps it was the illogical thought that, if I could give out the sort of abuse I was so used to getting, I'd feel better. But, of course, I only felt worse. I don't think I had ever made another boy cry before on purpose except in self-defense. I knew that I owed him an apology. My hope was that, since we were about to enter the more grown-up world of middle school, we'd all be given a free pass, a clean slate to start out fresh. I'd make it up to Ben when we started the seventh grade.\u003c/p>\n\u003cp>But I never got the chance.\u003c/p>\n\u003cp>Over the summer, on August 25th, 1981, to be exact, Ben was making his rounds as a paperboy, collecting subscription money on his route when he entered the apartment of a man named Robert Jackson Thompson by whom he was hogtied, sodomized, and strangled. Thompson, it was later learned, had been paroled from prison four months earlier where he had been serving time for molesting a 14 year-old boy at knifepoint.\u003c/p>\n\u003cp>Ben's murder was all anyone could talk about for the first couple of days at middle school. Nearly every conversation began with, \"Did you \u003cem>hear\u003c/em> about Ben?\" The stories of his murder became distorted and even more horrifying. After two days, the rumor spread that he had been dismembered; that parts of his body were found all over the county and that police were racing about trying to find them as though Ben was the sole source some sort of macabre treasure hunt.\u003c/p>\n\u003cp>And then, suddenly, everyone stopped talking about him. By end of the week, it seemed as if Benjamin Brenneman had never existed at all. I did my best to forget him, too. With adolescent logic, I had blamed myself for contributing in some way to his death in much the same way that a child of divorced parents might blame himself for their separation. I couldn't bear the fact that I had caused him pain, that I had so easily victimized him. I imagined him trapped inside Thompson's apartment looking at his murderer with the same big eyes that I had so recently made cry.\u003c/p>\n\u003cp>It was too much to bear. I stuffed it away somewhere and did my best to forget all about it, just like everybody else.\u003c/p>\n\u003cp>Survival skills are fascinating things. To think that something as traumatic as a child murder could be ever be forgotten. More interesting to me is that I was only reminded of it whenever I tried to take a knife to a simple head of cauliflower. Even then, the feeling was only a vague sort of dread. No vivid memory of Benjamin, just an avoidance. I never cried or felt any sort of terror.\u003c/p>\n\u003cp>When I finally made the connection, I was stunned. I hadn't thought about that poor boy in decades. And when I did, I felt ashamed that the only memories I now retain of him are of the last day I saw him. I can't remember playing with him at recess, the telling of jokes, or anything good-- it was all there, I just can't remember any of it.\u003c/p>\n\u003cp>I recently asked Shannon if she remembered that last day of school. She had only a hazy recollection and recalled nothing about the name we called him. That is, until a few minutes later, when things started to come back to her, albeit vaguely. I wanted to talk more about it with her, but we were distracted by her children. I took a look at her eldest child-- my 11 year-old goddaughter-- sitting there drawing Manga characters, wondering aloud when we were going to (finally) watch \u003cem>Funny Girl\u003c/em> together, and complaining that her little sister was bothering her.\u003c/p>\n\u003cp>I couldn't help but think that she was the same age Ben was the last time I saw him. I didn't share my thoughts with her mother. I decided to just let the whole thing go.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-11535\" title=\"cooked cauliflower and pasta\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/cooked-cauliflower-and-pasta1.jpg\" alt=\"cooked cauliflower and pasta\" width=\"233\" height=\"350\">\u003cbr>\n\u003cstrong>Cauliflower with Orecchiette\u003c/strong>\u003c/p>\n\u003cp>When I told my friend Karen my plans of writing this essay about Ben, she took a sip of the Negroni I'd made her, relaxed her face a little, and said, \"You know what you need to make, don't you?\" It was obvious to her, but not to me-- Orecchiette with cauliflower. Cauliflower and little ears.\u003c/p>\n\u003cp>It isn't meant so much as a pun as it is a kind of \u003cem>memento mori\u003c/em>-- a dish that I will add to my repertoire so that I might think of Ben from time to time, to remind myself just how short our stay in this world can be, and to make the most of what time I'm lucky enough to have left.\u003c/p>\n\u003cp>The following is a (very) freely adapted version of Donna Scala's (Bistro Don Giovanni in Napa, California). I've added breadcrumbs, changed the cheese and too many other things to accurately call it hers, but it is from her recipe that I have based mine.\u003c/p>\n\u003cp>\u003cstrong>Serves 4 to 6\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>1 head of cauliflower, broken into florets\u003c/p>\n\u003cp>1 pound orecchiette pasta\u003c/p>\n\u003cp>4 to 5 tablespoons extra virgin olive oil\u003c/p>\n\u003cp>4 cloves of garlic, minced\u003c/p>\n\u003cp>1/2 teaspoon crushed red chili flakes\u003c/p>\n\u003cp>1/4 cup toasted bread crumbs\u003c/p>\n\u003cp>A generous handful of arugula\u003c/p>\n\u003cp>3/4 cups Pecorino Romano cheese\u003c/p>\n\u003cp>Water and salt for boiling pasta and steaming cauliflower\u003c/p>\n\u003cp>1/4 cup of pasta water, reserved\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Steam cauliflower florets over boiling, salted water until they are tender-- easily pierced with a fork (about 8 to 9 minutes). Set aside.\u003c/p>\n\u003cp>2. Bring a large pot of salted water (the water should taste briny, as Ms. Scala says) to a rolling boil. Cook until al dente (8 to 10 minutes). Reserve about 1/4 cup of the water, drain, and keep warm.\u003c/p>\n\u003cp>3. Heat olive oil in a large skillet. Add garlic and stir until lightly cooked. Add cauliflower and a pinch or two of salt. With the back of a heavy spoon or whatever cooking utensil you are using, lightly mash the florets.\u003c/p>\n\u003cp>4. Pour the reserved pasta water into skillet and stir in. Add chili flakes and pasta to the pan. Add in arugula and a small fistful of cheese. Toss some more.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>5. Transfer to a serving bowl, sprinkle with bread crumbs and the rest of the grated cheese. Serve immediately.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fast and Cheap: Cube Steak Sandwiches ",
"title": "Fast and Cheap: Cube Steak Sandwiches ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/steak-sandwich.jpg\" alt=\"steak sandwich\" title=\"steak sandwich\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11460\">\u003c/p>\n\u003cp>About a million years ago, when I was waitressing my way through college, I worked at a prime rib house. The name of the restaurant sounded more like a strip club than a steak joint -- I kid you not, it was The Gentleman's Choice. We were known for our prime cuts of beef plus a very decent bar. Our signature dish was, obviously, prime rib. But those thick slabs of beef were always a bit of a turn off for me. I was happy to avoid the meat overload with au jus and a baked potato side dish in favor of the simpler steak sandwich. While the prime rib plates seemed excessive for my tastes, the sandwich offered great beef flavor but in a crusty bun (and I really love the crunch). Since that time, I've always had a soft spot in my heart for a good steak sandwich.\u003c/p>\n\u003cp>Now although the sandwich from The Gentleman's Choice is my Platonic ideal, I can very rarely even try to duplicate it as the main ingredient is thinly sliced prime rib -- something only occasionally available at my house the day after Christmas. I'm also not one to make roast beef very often (actually, never). So a couple of years ago, after watching a \u003ca href=\"http://www.foodnetwork.com/recipes/ina-garten/beef-and-horseradish-sauce-sandwich-recipe/index.html\">Barefoot Contessa episode where Ina Garten roasted an enormous (and very expensive) filet of beef\u003c/a> (which is essentially one large filet mignon) for her steak sandwich lunch, I went to the butcher feeling completely depressed. I wanted my own hearty steak sandwich, but knew that tenderloin and prime rib decadence wasn't in the cards for me as I didn't have Ina's budget. After chatting with the butcher about my dilemma, he came up with a solution: cube steak.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/seasoning-cube-steak.jpg\" alt=\"seasoning cube steak\" title=\"seasoning cube steak\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11461\">\u003c/p>\n\u003cp>Yes, this 1950s staple is my route to affordable steak sandwich success. Made from either the top or bottom round, cube steak undergoes a serious pounding that helps tenderize it into submission. So, although you start off with a chewier piece of meat than the upmarket prime rib roast or tenderloin, you end up with something that works beautifully when pressed into a bun. As a busy mom, I also love that this dish takes less than 10 minutes to make.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since my discovery, I've made various iterations of the steak sandwich, topping it with everything from cheese and onions for a mock Philly cheese steak, to mushrooms, onions and gravy for unadulterated comfort food. Sure, I would still love a thinly-sliced prime rib sandwich every now and again, but between Christmases, I'm happy to stick with the more inexpensive variety.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Comforting-Cube-Steak-Sandwich.jpg\" alt=\"Comforting Cube Steak Sandwich\" title=\"Comforting Cube Steak Sandwich\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11462\">\u003c/p>\n\u003cp>\u003cstrong>Comforting Cube Steak Sandwich\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 sandwiches\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 slices of cube steak\u003cbr>\n1 large onion thinly sliced\u003cbr>\n1 cup brown or white mushrooms thinly sliced\u003cbr>\n1/4 cup flour\u003cbr>\n1/2 tsp kosher or sea salt\u003cbr>\n1/4 tsp black pepper\u003cbr>\n2 Tbsp butter\u003cbr>\n2 Tbsp olive oil\u003cbr>\n1 Tbsp Worcestershire sauce\u003cbr>\n1/2 cup beer, wine or broth\u003cbr>\nMore salt and pepper to taste\u003cbr>\n4 crunchy rolls\u003cbr>\nHorseradish and mayonnaise (optional)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Sprinkle salt and pepper on the meat.\u003cbr>\n2. Place flour on a flat plate and then add the remaining seasonings to the flour.\u003cbr>\n3. Dredge the meat in the flour and then set aside.\u003cbr>\n4. Heat the 1 Tbsp butter and 1 Tbsp oil in a large pan (I like to use my cast iron). When it bubbles and the pan is not, lay half the meat into the pan. Cook on each side for 2-3 minutes, or until done.\u003cbr>\n5. Remove meat from the pan and then add the remaining butter and oil, repeat step #4 and then remove the meat from the pan.\u003cbr>\n6. Add the onions and Worcestershire sauce to the pan along with extra oil if needed and sauté until soft. Add the sliced mushrooms and continue to sauté until they are soft and integrated into the onions. Remove vegetables from the pan.\u003cbr>\n7. Lower the heat and then add the beer, wine or broth to the pan, scraping up everything on the bottom of the pan. Because the meat was dredged in flour you should be able to make a nice gravy from the pan drippings, but if the gravy is too thin, make a slurry with some flour and more wine or beer and add to sauce to thicken.\u003cbr>\n8. Slice rolls (you can preheat these if you like) and then place two cooked cube steaks on each, topping with onions, mushrooms and gravy. Serve with a slather of some mayonnaise mixed with horseradish if desired.\u003c/p>\n\u003cp>\u003cstrong>Mock Philly Cheese Steak\u003c/strong>\u003c/p>\n\u003cp>If you're interested in a sandwich that's more like a Philly cheese steak, just omit the mushrooms and add some sliced peppers to the pan instead. Also, instead of making gravy just top the sandwich with cheese sauce (recipe below).\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 sandwiches\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 slices of cube steak\u003cbr>\n1 large onion thinly sliced\u003cbr>\n1 large red pepper thinly sliced\u003cbr>\n1 Tbsp Worcestershire sauce\u003cbr>\n1 cup cheese sauce (see recipe below)\u003cbr>\n1/2 tsp kosher or sea salt\u003cbr>\n1/4 tsp black pepper\u003cbr>\n2 Tbsp butter\u003cbr>\n2 Tbsp olive oil\u003cbr>\nMore salt and pepper to taste\u003cbr>\n4 crunchy rolls\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Sprinkle salt and pepper on the meat and then marinade in Worcestershire sauce for at least five minutes.\u003cbr>\n2. Heat the 1 Tbsp butter and 1 Tbsp oil in a large pan (I like to use my cast iron). When it bubbles and the pan is not, lay half the meat into the pan. Cook on each side for 2-3 minutes, or until done.\u003cbr>\n3. Remove meat from the pan and then add the remaining butter and oil, repeat step #2 and then remove the meat from the pan.\u003cbr>\n4. Add the onions to the pan along with Worcestershire sauce from the marinade. Add extra oil if needed and sauté until soft. Add the sliced peppers and continue to sauté until they are soft and integrated into the onions. Remove vegetables from the pan.\u003cbr>\n5. Meanwhile, make your cheese sauce (recipe below).\u003cbr>\n6. Slice rolls (you can preheat these if you like) and then place two cooked cube steaks on each, topping with onions and peppers. Slather on some cheese sauce and serve.\u003c/p>\n\u003cp>\u003cstrong>Cheese Sauce\u003c/strong>\u003cbr>\n\u003cstrong>\u003cbr>\nMakes:\u003c/strong> a little over 1 1/2 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 Tbsp butter\u003cbr>\n1 Tbsp flour\u003cbr>\n1 cup whole or 2% warmed milk\u003cbr>\n1 cup grated cheese (mild cheddar, provolone, Swiss, Gruyere, American, a mix of each or whatever you like)\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat butter in a medium sauce pan.\u003cbr>\n2. When butter start to bubble, add in the flour and mix to create a roux.\u003cbr>\n3. Slowly add in the milk and whisk to incorporate.\u003cbr>\n4. Turn off the heat and mix in the cheese. It should melt in nicely.\u003cbr>\n5. Add salt and pepper to taste.\u003c/p>\n\n",
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"excerpt": "Yes, this 1950s staple is my route to affordable steak sandwich success. Made from either the top or bottom round, cube steak undergoes a serious pounding that helps tenderize it into submission. So, although you start off with a chewier piece of meat than the upmarket prime rib roast or tenderloin, you end up with something that works beautifully when pressed into a bun. As a busy mom, I also love that this dish takes less than 10 minutes to make.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/steak-sandwich.jpg\" alt=\"steak sandwich\" title=\"steak sandwich\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11460\">\u003c/p>\n\u003cp>About a million years ago, when I was waitressing my way through college, I worked at a prime rib house. The name of the restaurant sounded more like a strip club than a steak joint -- I kid you not, it was The Gentleman's Choice. We were known for our prime cuts of beef plus a very decent bar. Our signature dish was, obviously, prime rib. But those thick slabs of beef were always a bit of a turn off for me. I was happy to avoid the meat overload with au jus and a baked potato side dish in favor of the simpler steak sandwich. While the prime rib plates seemed excessive for my tastes, the sandwich offered great beef flavor but in a crusty bun (and I really love the crunch). Since that time, I've always had a soft spot in my heart for a good steak sandwich.\u003c/p>\n\u003cp>Now although the sandwich from The Gentleman's Choice is my Platonic ideal, I can very rarely even try to duplicate it as the main ingredient is thinly sliced prime rib -- something only occasionally available at my house the day after Christmas. I'm also not one to make roast beef very often (actually, never). So a couple of years ago, after watching a \u003ca href=\"http://www.foodnetwork.com/recipes/ina-garten/beef-and-horseradish-sauce-sandwich-recipe/index.html\">Barefoot Contessa episode where Ina Garten roasted an enormous (and very expensive) filet of beef\u003c/a> (which is essentially one large filet mignon) for her steak sandwich lunch, I went to the butcher feeling completely depressed. I wanted my own hearty steak sandwich, but knew that tenderloin and prime rib decadence wasn't in the cards for me as I didn't have Ina's budget. After chatting with the butcher about my dilemma, he came up with a solution: cube steak.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/seasoning-cube-steak.jpg\" alt=\"seasoning cube steak\" title=\"seasoning cube steak\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11461\">\u003c/p>\n\u003cp>Yes, this 1950s staple is my route to affordable steak sandwich success. Made from either the top or bottom round, cube steak undergoes a serious pounding that helps tenderize it into submission. So, although you start off with a chewier piece of meat than the upmarket prime rib roast or tenderloin, you end up with something that works beautifully when pressed into a bun. As a busy mom, I also love that this dish takes less than 10 minutes to make.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since my discovery, I've made various iterations of the steak sandwich, topping it with everything from cheese and onions for a mock Philly cheese steak, to mushrooms, onions and gravy for unadulterated comfort food. Sure, I would still love a thinly-sliced prime rib sandwich every now and again, but between Christmases, I'm happy to stick with the more inexpensive variety.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Comforting-Cube-Steak-Sandwich.jpg\" alt=\"Comforting Cube Steak Sandwich\" title=\"Comforting Cube Steak Sandwich\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11462\">\u003c/p>\n\u003cp>\u003cstrong>Comforting Cube Steak Sandwich\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 sandwiches\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 slices of cube steak\u003cbr>\n1 large onion thinly sliced\u003cbr>\n1 cup brown or white mushrooms thinly sliced\u003cbr>\n1/4 cup flour\u003cbr>\n1/2 tsp kosher or sea salt\u003cbr>\n1/4 tsp black pepper\u003cbr>\n2 Tbsp butter\u003cbr>\n2 Tbsp olive oil\u003cbr>\n1 Tbsp Worcestershire sauce\u003cbr>\n1/2 cup beer, wine or broth\u003cbr>\nMore salt and pepper to taste\u003cbr>\n4 crunchy rolls\u003cbr>\nHorseradish and mayonnaise (optional)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Sprinkle salt and pepper on the meat.\u003cbr>\n2. Place flour on a flat plate and then add the remaining seasonings to the flour.\u003cbr>\n3. Dredge the meat in the flour and then set aside.\u003cbr>\n4. Heat the 1 Tbsp butter and 1 Tbsp oil in a large pan (I like to use my cast iron). When it bubbles and the pan is not, lay half the meat into the pan. Cook on each side for 2-3 minutes, or until done.\u003cbr>\n5. Remove meat from the pan and then add the remaining butter and oil, repeat step #4 and then remove the meat from the pan.\u003cbr>\n6. Add the onions and Worcestershire sauce to the pan along with extra oil if needed and sauté until soft. Add the sliced mushrooms and continue to sauté until they are soft and integrated into the onions. Remove vegetables from the pan.\u003cbr>\n7. Lower the heat and then add the beer, wine or broth to the pan, scraping up everything on the bottom of the pan. Because the meat was dredged in flour you should be able to make a nice gravy from the pan drippings, but if the gravy is too thin, make a slurry with some flour and more wine or beer and add to sauce to thicken.\u003cbr>\n8. Slice rolls (you can preheat these if you like) and then place two cooked cube steaks on each, topping with onions, mushrooms and gravy. Serve with a slather of some mayonnaise mixed with horseradish if desired.\u003c/p>\n\u003cp>\u003cstrong>Mock Philly Cheese Steak\u003c/strong>\u003c/p>\n\u003cp>If you're interested in a sandwich that's more like a Philly cheese steak, just omit the mushrooms and add some sliced peppers to the pan instead. Also, instead of making gravy just top the sandwich with cheese sauce (recipe below).\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 sandwiches\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 slices of cube steak\u003cbr>\n1 large onion thinly sliced\u003cbr>\n1 large red pepper thinly sliced\u003cbr>\n1 Tbsp Worcestershire sauce\u003cbr>\n1 cup cheese sauce (see recipe below)\u003cbr>\n1/2 tsp kosher or sea salt\u003cbr>\n1/4 tsp black pepper\u003cbr>\n2 Tbsp butter\u003cbr>\n2 Tbsp olive oil\u003cbr>\nMore salt and pepper to taste\u003cbr>\n4 crunchy rolls\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Sprinkle salt and pepper on the meat and then marinade in Worcestershire sauce for at least five minutes.\u003cbr>\n2. Heat the 1 Tbsp butter and 1 Tbsp oil in a large pan (I like to use my cast iron). When it bubbles and the pan is not, lay half the meat into the pan. Cook on each side for 2-3 minutes, or until done.\u003cbr>\n3. Remove meat from the pan and then add the remaining butter and oil, repeat step #2 and then remove the meat from the pan.\u003cbr>\n4. Add the onions to the pan along with Worcestershire sauce from the marinade. Add extra oil if needed and sauté until soft. Add the sliced peppers and continue to sauté until they are soft and integrated into the onions. Remove vegetables from the pan.\u003cbr>\n5. Meanwhile, make your cheese sauce (recipe below).\u003cbr>\n6. Slice rolls (you can preheat these if you like) and then place two cooked cube steaks on each, topping with onions and peppers. Slather on some cheese sauce and serve.\u003c/p>\n\u003cp>\u003cstrong>Cheese Sauce\u003c/strong>\u003cbr>\n\u003cstrong>\u003cbr>\nMakes:\u003c/strong> a little over 1 1/2 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 Tbsp butter\u003cbr>\n1 Tbsp flour\u003cbr>\n1 cup whole or 2% warmed milk\u003cbr>\n1 cup grated cheese (mild cheddar, provolone, Swiss, Gruyere, American, a mix of each or whatever you like)\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat butter in a medium sauce pan.\u003cbr>\n2. When butter start to bubble, add in the flour and mix to create a roux.\u003cbr>\n3. Slowly add in the milk and whisk to incorporate.\u003cbr>\n4. Turn off the heat and mix in the cheese. It should melt in nicely.\u003cbr>\n5. Add salt and pepper to taste.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
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},
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
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"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"id": "fresh-air",
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"hidden-brain": {
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"airtime": "SUN 7pm-8pm",
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"airtime": "SUN 7:30pm-8pm",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
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"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "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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