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"disqusTitle": "A Quesadilla to Make You Cry",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/quesadilla.jpg\" alt=\"quesadilla\" title=\"quesadilla\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-10288\">A couple of weeks ago, I was asked to fill out a questionnaire about food and my relationship to it. What did I think about the latest food trends? Why is food important? Do I consider myself a \"foodie\"? (Answer: Eww, no.)\u003c/p>\n\u003cp>For the most part, the questions were easy for me to answer, save one:\u003c/p>\n\u003cp>\"What is the best meal you've ever had (or made) and why?\"\u003c/p>\n\u003cp>I had to walk away from the computer for a little while after I read that. The best meal ever? \u003cem>Ev-er\u003c/em>? How the hell am I supposed to choose \u003cem>one\u003c/em> meal out of the 43,000 or so meals I've eaten in my lifetime? There isn't \u003cem>one best meal\u003c/em>. There are several.\u003c/p>\n\u003cp>I've already written about some of them: \u003ca href=\"http://michaelprocopio.wordpress.com/2009/06/18/on-my-shelf-the-sweet-life-in-paris/\">dining in a rain-soaked Paris\u003c/a> with the most charming man on the planet; \u003ca href=\"http://michaelprocopio.wordpress.com/2008/08/28/almond-cornmeal-cake-or-sundays-with-cybele/\">eating al fresco in a rose-scented garden\u003c/a> with good friends; \u003ca href=\"http://michaelprocopio.wordpress.com/2008/08/13/a-real-sunday-dinner/\">brunching and game-playing on a Sunday afternoon\u003c/a> on the Isle of Alameda. Choosing a favorite among them would be like having to single out your favorite child. And there are so many others.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As I was struggling to single out one to discuss, I suddenly thought of one of the simplest meals I've ever eaten and one taken mostly in solitude-- a quesadilla that made me cry.\u003c/p>\n\u003cp>I had been out the night before with the most handsome man I'd ever laid eyes upon and who, conveniently, doubled as my boyfriend. He was an actor who made his monthly rent by bartending at a swank restaurant by night and posing for greeting cards by day when he wasn't busy playing sailors with one line to speak on Murphy Brown and other, popular television shows of the day. He was old. \u003cem>Thirty\u003c/em>. And charming. Very. What on earth he was doing with a twenty-two year-old with a flair for the dramatic was beyond me. Maybe it was an actor thing. Drama is as drama does.\u003c/p>\n\u003cp>Apparently, his being with me was rather beyond him as well, because that evening, after the depressing, excruciatingly unwatchable Derek Jarman film we'd just seen, he said the magic words that every love-struck person loves to hear:\u003c/p>\n\u003cp>\"I'm sorry, but this just isn't really working for me. I think you're a nice guy and all...\" And so on.\u003c/p>\n\u003cp>It was an early night.\u003c/p>\n\u003cp>I returned home to find my roommate Craig sitting on the couch in our living room, watching television. I withered into the cushion next to him. He didn't have to ask what was wrong, because he knew I was going to tell him everything. So he just poured me a drink and let me do it. I shall spare you the details.\u003c/p>\n\u003cp>The next morning, I awoke to a timid knock on my bedroom door. \"Mike? You up?\" Craig opened the door with his free hand. In the other was a tray. The guy had made me breakfast in bed. I sat up in my bed and took the tray from him. \"I thought this might make you feel a bit better,\" he said.\u003c/p>\n\u003cp>No one had ever made me breakfast in bed.\u003c/p>\n\u003cp>On the tray were a cup of tea, a little glass of orange juice, and a quesadilla. A quesadilla for breakfast? Now that I think of it, that's a rather odd choice for breakfast, but the man's from San Diego, so there you have it. He sat on the edge of the bed for a minute or two and chatted with me, then suddenly sat up and told me that I should eat because my breakfast was getting cold. With that, he left the room.\u003c/p>\n\u003cp>I sat there staring into my quesadilla for a moment and thought how sweet it was of my best friend to make me breakfast like that. Why couldn't my boyfriend do things like that for me? And then, of course, I remembered that I no longer had a boyfriend. Depressed, I tucked into the quesadilla.\u003c/p>\n\u003cp>It was still warm and creamy on the tongue. He'd used the cambozola cheese we'd bought. We were coming out of our \"brie-is-fancy\" stage of cheese awareness and were now branching out into the bleu-veined ones.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/cambozola.jpg\" alt=\"cambozola\" title=\"cambozola\" width=\"350\" height=\"251\" class=\"alignnone size-full wp-image-10289\">\u003c/p>\n\u003cp>But there was something else tucked into that crispy tortilla which made my tongue heated up. A lot. He threw in peppers. Scotch Bonnet peppers. Craig and his girlfriend Shannon had just started dating and were trying to out-macho each other on the \u003ca href=\"http://en.wikipedia.org/wiki/Scoville_scale\">Scoville scale\u003c/a>. As an occasional participant in their bizarre, heat-related courtship ritual, I considered myself a wimp when it came to such things, but I continued to eat. My eyes burned, my nose began to run. After a couple of bites, I was in discomfort; after a couple more, I was in pain.\u003c/p>\n\u003cp>The gulping of hot tea did nothing to help. The swishing of orange juice around my gums only seemed to spread the heat everywhere. I had never eaten anything so hot in my life. It was horrible, yet oddly delicious. And then something unexpected happened.\u003c/p>\n\u003cp>I cried. I sat there in bed, balancing the tray of food on my knees and cried, which was something rather foreign and forbidden to young men. I hadn't allowed myself to do it in years. The heat from those damned peppers so filled my eyes with tears that there was nothing else I could do, so I just went with it.\u003c/p>\n\u003cp>I wept and sobbed and moaned as quietly as possible, but it went on and on. And on. Had I been standing, I would have lost my balance and fallen into a heap. It was uncontrollable. I felt inconsolable. All the disappointment and hurt I'd been storing inside me for years just poured out of me and onto my t-shirt and the breakfast tray. I can't remember how long I went on like that. I was grateful that Craig was thorough enough to provide a napkin.\u003c/p>\n\u003cp>\"Well, that was weird,\" I thought. I was puffy and tear-stained and my tongue was still a but numb, but I felt incredibly, wonderfully light.\u003c/p>\n\u003cp>What was so awful? So I got dumped. I was disappointed, but I had to admit that the fellow who did the dumping did so honestly and with concern. He was (and I am sure still is) a thoroughly decent fellow. Rather than concentrate on a man I didn't have anymore, I thought about one that I lived with, thanks to some quirk of fate and good timing, for the past four years and realized just how lucky I was. I got out of bed, wandered into the kitchen, and thanked him. I should have given him a big bear hug and told him that, despite the pain of that meal, I'd never felt better after eating anything in my life. I should have told him that I loved him, but I was twenty-two and felt weird about telling anyone I loved them.\u003c/p>\n\u003cp>Fortunately, a lot has changed since then. I can handle heat, I can cry unaided by painful food stuffs, I can tell the people who are important in my life that I love them.\u003c/p>\n\u003cp>And then there are some things that haven't changed. Craig's still there after twenty years. When I begin to mope and whine about all the things I don't have in my life, I check myself by thinking about all the great things I do. And Craig, his wife Shannon, and their wonderful/crazy children are always at the top of that list. So, since I'm here and all, I might as well say it.\u003c/p>\n\u003cp>Thanks for always being there, Craig. I love you, man.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/haba%C3%B1eros.jpg\" alt=\"habañeros\" title=\"habañeros\" width=\"350\" height=\"233\" class=\"alignnone size-full wp-image-10290\">\u003c/p>\n\u003cp>\u003cstrong>Cambozola Quesadilla\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 1\u003c/strong>\u003c/p>\n\u003cp>Fortunately, I've grown to the point where I no longer need the help of chile peppers to make me cry. I can do that on my own, thank you very much. As a result, I am sparing with their use. If you still need such aid, I would suggest going overboard with them. It's your quesadilla, you can cry if you want to.\u003c/p>\n\u003cp>I've substituted habañero chiles for Scotch Bonnets in this recipe because they are easily available and hover in the same heat category (100,000 to 350,000) on the Scoville scale.\u003c/p>\n\u003cp>Quesadillas are incredibly versatile-- you can put just about anything in them, so long as the ingredients won't crack a tooth. I mean, Craig did. Add whatever you like.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 large flour tortilla\u003c/p>\n\u003cp>Cambozola cheese (rinds removed or not-- your choice), sliced into thin wedges.\u003c/p>\n\u003cp>Olive oil or butter for cooking\u003c/p>\n\u003cp>1 to 2 habañero chiles, finely chopped. Or Scotch Bonnets. Or, if you really need help, Law Enforcement Grade Pepper Spray (5,ooo,ooo+ Scoville rating). Or just skip making the quesadilla altogether and try intensive psychotherapy.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat a heavy-bottomed skillet, preferable cast iron (or, if you have one, a \u003ca href=\"http://en.wikipedia.org/wiki/Comal_(cookware)\">comal\u003c/a>) with about a half-dollar-sized amount of butter or olive oil. Add tortilla and cook gently until little air pockets form.\u003c/p>\n\u003cp>2. Arrange cheese on one half of the tortilla. Sprinkle as much chopped chile as you dare, keeping the heat on low. Fold the empty side of the tortilla onto the one covered in cheese and chiles.\u003c/p>\n\u003cp>3. Wash hands thoroughly with soap and water. When living with Craig, I used a cutting board that had just been used to chop habañeros. Neither of us washed our hands, but merely rinsed them off quickly. I made the mistake of touching my eye. Craig made the greater mistake of going to the bathroom. We both retired to our respective bedrooms and writhed in pain in privacy.\u003c/p>\n\u003cp>4. Return to the quesadilla, increasing the heat slightly. Flip it every twenty seconds or so until both sides are browned and crisp and the insides melted.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>5. Remove quesadilla from the skillet and cut into wedges. Serve with sour cream or Mexican \u003cem>crema\u003c/em>, or whatever you like. Or just slide it onto a plate, crawl into bed, and prepare yourself for a good, long weep.\u003c/p>\n\n",
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"excerpt": "But there was something else tucked into that crispy tortilla which made my tongue heated up. A lot. He threw in peppers. Scotch Bonnet peppers. Craig and his girlfriend Shannon had just started dating and were trying to out-macho each other on the Scoville scale. As an occasional participant in their bizarre, heat-related courtship ritual, I considered myself a wimp when it came to such things, but I continued to eat. My eyes burned, my nose began to run. After a couple of bites, I was in discomfort; after a couple more, I was in pain.\r\n\r\nThe gulping of hot tea did nothing to help. The swishing of orange juice around my gums only seemed to spread the heat everywhere. I had never eaten anything so hot in my life. It was horrible, yet oddly delicious. And then something unexpected happened.\r\n",
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"description": "But there was something else tucked into that crispy tortilla which made my tongue heated up. A lot. He threw in peppers. Scotch Bonnet peppers. Craig and his girlfriend Shannon had just started dating and were trying to out-macho each other on the Scoville scale. As an occasional participant in their bizarre, heat-related courtship ritual, I considered myself a wimp when it came to such things, but I continued to eat. My eyes burned, my nose began to run. After a couple of bites, I was in discomfort; after a couple more, I was in pain.\r\n\r\nThe gulping of hot tea did nothing to help. The swishing of orange juice around my gums only seemed to spread the heat everywhere. I had never eaten anything so hot in my life. It was horrible, yet oddly delicious. And then something unexpected happened.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/quesadilla.jpg\" alt=\"quesadilla\" title=\"quesadilla\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-10288\">A couple of weeks ago, I was asked to fill out a questionnaire about food and my relationship to it. What did I think about the latest food trends? Why is food important? Do I consider myself a \"foodie\"? (Answer: Eww, no.)\u003c/p>\n\u003cp>For the most part, the questions were easy for me to answer, save one:\u003c/p>\n\u003cp>\"What is the best meal you've ever had (or made) and why?\"\u003c/p>\n\u003cp>I had to walk away from the computer for a little while after I read that. The best meal ever? \u003cem>Ev-er\u003c/em>? How the hell am I supposed to choose \u003cem>one\u003c/em> meal out of the 43,000 or so meals I've eaten in my lifetime? There isn't \u003cem>one best meal\u003c/em>. There are several.\u003c/p>\n\u003cp>I've already written about some of them: \u003ca href=\"http://michaelprocopio.wordpress.com/2009/06/18/on-my-shelf-the-sweet-life-in-paris/\">dining in a rain-soaked Paris\u003c/a> with the most charming man on the planet; \u003ca href=\"http://michaelprocopio.wordpress.com/2008/08/28/almond-cornmeal-cake-or-sundays-with-cybele/\">eating al fresco in a rose-scented garden\u003c/a> with good friends; \u003ca href=\"http://michaelprocopio.wordpress.com/2008/08/13/a-real-sunday-dinner/\">brunching and game-playing on a Sunday afternoon\u003c/a> on the Isle of Alameda. Choosing a favorite among them would be like having to single out your favorite child. And there are so many others.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As I was struggling to single out one to discuss, I suddenly thought of one of the simplest meals I've ever eaten and one taken mostly in solitude-- a quesadilla that made me cry.\u003c/p>\n\u003cp>I had been out the night before with the most handsome man I'd ever laid eyes upon and who, conveniently, doubled as my boyfriend. He was an actor who made his monthly rent by bartending at a swank restaurant by night and posing for greeting cards by day when he wasn't busy playing sailors with one line to speak on Murphy Brown and other, popular television shows of the day. He was old. \u003cem>Thirty\u003c/em>. And charming. Very. What on earth he was doing with a twenty-two year-old with a flair for the dramatic was beyond me. Maybe it was an actor thing. Drama is as drama does.\u003c/p>\n\u003cp>Apparently, his being with me was rather beyond him as well, because that evening, after the depressing, excruciatingly unwatchable Derek Jarman film we'd just seen, he said the magic words that every love-struck person loves to hear:\u003c/p>\n\u003cp>\"I'm sorry, but this just isn't really working for me. I think you're a nice guy and all...\" And so on.\u003c/p>\n\u003cp>It was an early night.\u003c/p>\n\u003cp>I returned home to find my roommate Craig sitting on the couch in our living room, watching television. I withered into the cushion next to him. He didn't have to ask what was wrong, because he knew I was going to tell him everything. So he just poured me a drink and let me do it. I shall spare you the details.\u003c/p>\n\u003cp>The next morning, I awoke to a timid knock on my bedroom door. \"Mike? You up?\" Craig opened the door with his free hand. In the other was a tray. The guy had made me breakfast in bed. I sat up in my bed and took the tray from him. \"I thought this might make you feel a bit better,\" he said.\u003c/p>\n\u003cp>No one had ever made me breakfast in bed.\u003c/p>\n\u003cp>On the tray were a cup of tea, a little glass of orange juice, and a quesadilla. A quesadilla for breakfast? Now that I think of it, that's a rather odd choice for breakfast, but the man's from San Diego, so there you have it. He sat on the edge of the bed for a minute or two and chatted with me, then suddenly sat up and told me that I should eat because my breakfast was getting cold. With that, he left the room.\u003c/p>\n\u003cp>I sat there staring into my quesadilla for a moment and thought how sweet it was of my best friend to make me breakfast like that. Why couldn't my boyfriend do things like that for me? And then, of course, I remembered that I no longer had a boyfriend. Depressed, I tucked into the quesadilla.\u003c/p>\n\u003cp>It was still warm and creamy on the tongue. He'd used the cambozola cheese we'd bought. We were coming out of our \"brie-is-fancy\" stage of cheese awareness and were now branching out into the bleu-veined ones.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/cambozola.jpg\" alt=\"cambozola\" title=\"cambozola\" width=\"350\" height=\"251\" class=\"alignnone size-full wp-image-10289\">\u003c/p>\n\u003cp>But there was something else tucked into that crispy tortilla which made my tongue heated up. A lot. He threw in peppers. Scotch Bonnet peppers. Craig and his girlfriend Shannon had just started dating and were trying to out-macho each other on the \u003ca href=\"http://en.wikipedia.org/wiki/Scoville_scale\">Scoville scale\u003c/a>. As an occasional participant in their bizarre, heat-related courtship ritual, I considered myself a wimp when it came to such things, but I continued to eat. My eyes burned, my nose began to run. After a couple of bites, I was in discomfort; after a couple more, I was in pain.\u003c/p>\n\u003cp>The gulping of hot tea did nothing to help. The swishing of orange juice around my gums only seemed to spread the heat everywhere. I had never eaten anything so hot in my life. It was horrible, yet oddly delicious. And then something unexpected happened.\u003c/p>\n\u003cp>I cried. I sat there in bed, balancing the tray of food on my knees and cried, which was something rather foreign and forbidden to young men. I hadn't allowed myself to do it in years. The heat from those damned peppers so filled my eyes with tears that there was nothing else I could do, so I just went with it.\u003c/p>\n\u003cp>I wept and sobbed and moaned as quietly as possible, but it went on and on. And on. Had I been standing, I would have lost my balance and fallen into a heap. It was uncontrollable. I felt inconsolable. All the disappointment and hurt I'd been storing inside me for years just poured out of me and onto my t-shirt and the breakfast tray. I can't remember how long I went on like that. I was grateful that Craig was thorough enough to provide a napkin.\u003c/p>\n\u003cp>\"Well, that was weird,\" I thought. I was puffy and tear-stained and my tongue was still a but numb, but I felt incredibly, wonderfully light.\u003c/p>\n\u003cp>What was so awful? So I got dumped. I was disappointed, but I had to admit that the fellow who did the dumping did so honestly and with concern. He was (and I am sure still is) a thoroughly decent fellow. Rather than concentrate on a man I didn't have anymore, I thought about one that I lived with, thanks to some quirk of fate and good timing, for the past four years and realized just how lucky I was. I got out of bed, wandered into the kitchen, and thanked him. I should have given him a big bear hug and told him that, despite the pain of that meal, I'd never felt better after eating anything in my life. I should have told him that I loved him, but I was twenty-two and felt weird about telling anyone I loved them.\u003c/p>\n\u003cp>Fortunately, a lot has changed since then. I can handle heat, I can cry unaided by painful food stuffs, I can tell the people who are important in my life that I love them.\u003c/p>\n\u003cp>And then there are some things that haven't changed. Craig's still there after twenty years. When I begin to mope and whine about all the things I don't have in my life, I check myself by thinking about all the great things I do. And Craig, his wife Shannon, and their wonderful/crazy children are always at the top of that list. So, since I'm here and all, I might as well say it.\u003c/p>\n\u003cp>Thanks for always being there, Craig. I love you, man.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/haba%C3%B1eros.jpg\" alt=\"habañeros\" title=\"habañeros\" width=\"350\" height=\"233\" class=\"alignnone size-full wp-image-10290\">\u003c/p>\n\u003cp>\u003cstrong>Cambozola Quesadilla\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 1\u003c/strong>\u003c/p>\n\u003cp>Fortunately, I've grown to the point where I no longer need the help of chile peppers to make me cry. I can do that on my own, thank you very much. As a result, I am sparing with their use. If you still need such aid, I would suggest going overboard with them. It's your quesadilla, you can cry if you want to.\u003c/p>\n\u003cp>I've substituted habañero chiles for Scotch Bonnets in this recipe because they are easily available and hover in the same heat category (100,000 to 350,000) on the Scoville scale.\u003c/p>\n\u003cp>Quesadillas are incredibly versatile-- you can put just about anything in them, so long as the ingredients won't crack a tooth. I mean, Craig did. Add whatever you like.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 large flour tortilla\u003c/p>\n\u003cp>Cambozola cheese (rinds removed or not-- your choice), sliced into thin wedges.\u003c/p>\n\u003cp>Olive oil or butter for cooking\u003c/p>\n\u003cp>1 to 2 habañero chiles, finely chopped. Or Scotch Bonnets. Or, if you really need help, Law Enforcement Grade Pepper Spray (5,ooo,ooo+ Scoville rating). Or just skip making the quesadilla altogether and try intensive psychotherapy.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat a heavy-bottomed skillet, preferable cast iron (or, if you have one, a \u003ca href=\"http://en.wikipedia.org/wiki/Comal_(cookware)\">comal\u003c/a>) with about a half-dollar-sized amount of butter or olive oil. Add tortilla and cook gently until little air pockets form.\u003c/p>\n\u003cp>2. Arrange cheese on one half of the tortilla. Sprinkle as much chopped chile as you dare, keeping the heat on low. Fold the empty side of the tortilla onto the one covered in cheese and chiles.\u003c/p>\n\u003cp>3. Wash hands thoroughly with soap and water. When living with Craig, I used a cutting board that had just been used to chop habañeros. Neither of us washed our hands, but merely rinsed them off quickly. I made the mistake of touching my eye. Craig made the greater mistake of going to the bathroom. We both retired to our respective bedrooms and writhed in pain in privacy.\u003c/p>\n\u003cp>4. Return to the quesadilla, increasing the heat slightly. Flip it every twenty seconds or so until both sides are browned and crisp and the insides melted.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>5. Remove quesadilla from the skillet and cut into wedges. Serve with sour cream or Mexican \u003cem>crema\u003c/em>, or whatever you like. Or just slide it onto a plate, crawl into bed, and prepare yourself for a good, long weep.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Creamy Chicken and Rice Casserole",
"title": "Creamy Chicken and Rice Casserole",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/creamy-chicken-and-rice-casserole.jpg\" alt=\"creamy chicken and rice casserole\" title=\"creamy chicken and rice casserole\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10067\">\u003c/p>\n\u003cp>The casserole is undergoing a resurgence in popularity. After years of being maligned as a tasteless and gloppy suburban dish made with Campbell's cream of mushroom soup, it is finally coming into its own. Blame it on the economy and the rising cost of food, but high-end cuts of meat seared faultlessly and served with the perfect wine are passé in this environment: extravagant and unseemly amidst layoffs and foreclosures. Comfort foods are the new at-home gourmet chic, and there's nothing more heartening and reassuring than a chicken casserole.\u003c/p>\n\u003cp>Now if you're someone who still thinks a casserole is a jumble of congealed leftovers, than think again. This may have been the case a decade or two (or three) ago, back in the day when Campbell's soup had a best-selling cookbook featuring dishes like Green Bean Bake and Vegetable Beef and Biscuit Casserole. But although they have a new book called\u003cem> Campbell's Casseroles, One-Dish Meals and more (Plastic Comb) \u003c/em>-- okay, what the hell is \"(Plastic Comb)\"? -- I'm happy to see that it's ranked # 416,157 on Amazon. No. Modern casseroles are not your mama's 1970s dinner. \u003c/p>\n\u003cp>Casseroles can take many shapes and forms. And while some may use leftovers, this doesn't mean they should be avoided. After all, chicken enchiladas -- which are often made with leftover chicken -- is a type of casserole. And don't forget about \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/03/resist-the-box-homemade-macaroni-and-cheese/\">ooey gooey macaroni and cheese\u003c/a> (which often uses leftover pasta) and cassoulets (which can be made out of leftover duck, sausage and beans with stellar results). Fresh ingredients that are baked together in a sauce are some of the most satisfying and affordable types of dishes you can make for a family dinner. \u003c/p>\n\u003cp>My Creamy Chicken and Rice Casserole is a good example for how this type of dish can really stretch your food dollar. Whether you use leftovers from a previous night's dinner or start from scratch, you only need to use about half the meat you would normally serve your family because the rice adds substantially to the dish. And, with some local onions and mushrooms added into the mix, it is ample enough to feed a family of 4-6 people while costing less than $15 to make. Truly the perfect savory mid-winter meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Following is my recipe. Made with a rich onion and mushroom gravy that undergoes a velvety transformation when sour cream is added, I like to think of it as a type of chicken stroganoff. But no matter how you classify it, when it comes out of the oven all bubbly and creamy and warm, it is the ultimate in comfort food. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/creamy-chicken-and-rice-casserole2.jpg\" alt=\"creamy chicken and rice casserole\" title=\"creamy chicken and rice casserole\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10068 photo\">\u003c/p>\n\u003cp>\u003cstrong>Creamy Chicken and Rice Casserole\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 large casserole\u003c/p>\n\u003cp>This is a great dish to make if you have leftover baked chicken (and be sure to use the juices from the baking process). But if you are starting from scratch with uncooked chicken, just poach it in some water. This keeps the meat moist and also provides a nice broth that you will use to help develop the gravy. I'll provide steps for both methods below.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/mixing-the-mushrooms-into-the-chicken.jpg\" alt=\"mixing the mushrooms into the chicken\" title=\"mixing the mushrooms into the chicken\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10070\">\u003c/p>\n\u003cp>\u003cstrong>Ingredients with Pre-Baked Chicken:\u003c/strong>\u003c/p>\n\u003cp>2 cups already-cooked chicken plus pan drippings\u003cbr>\n1 1/2 - 2 cups chicken broth\u003cbr>\n2 cups cooked white or brown rice\u003cbr>\n1 large onion halved and then sliced thinly\u003cbr>\n1 cup chopped mushrooms\u003cbr>\n1/2 cup sour cream\u003cbr>\n1 Tbsp olive or vegetable oil\u003cbr>\n2 Tbsp butter\u003cbr>\n1 Tbsp flour\u003cbr>\n1 tsp dried thyme\u003cbr>\n1 tsp paprika\u003cbr>\nsalt and pepper to taste\u003cbr>\n1/2 cup fresh bread crumbs (I like to just chop up the ends of some sliced bread in a cuisinart).\u003c/p>\n\u003cp>\u003cstrong>Preparation with Pre-Baked Chicken:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 400 degrees.\u003cbr>\n2. Shred leftover chicken and set aside in a bowl.\u003cbr>\n3. Add oil to a hot pan and add the onions. Cook on medium heat for two minutes.\u003cbr>\n4. Add the shredded chicken along with the pan drippings from the previous night's baking of said chicken (including about a tablespoon of that glorious chicken fat if you have some).\u003cbr>\n5. When drippings are incorporated into the chicken and onions, add the butter, flour, thyme, paprika and salt and pepper to taste. Stir until everything is fully incorporated.\u003cbr>\n6. Add chicken stock and mushrooms and mix thoroughly.\u003cbr>\n7. Simmer for 5-10 minutes on low heat with the cover on.\u003cbr>\n8. Incorporate sour cream and then add the rice, mixing fully. If the mixture seems thick, add in another 1/2 cup chicken stock.\u003cbr>\n9. If baking in a separate dish, this is the time to butter the inside and then set the mixture inside, topping with the breadcrumbs. If baking in the same pan you used to cook the ingredients, (which is my preference) then just top with the bread crumbs and set in the oven.\u003cbr>\n10. Bake for 20 minutes and then serve with a nice salad or steamed vegetable.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/cooking-the-chicken.JPG\" alt=\"cooking the chicken\" title=\"cooking the chicken\" width=\"400\" height=\"320\" class=\"aligncenter size-full wp-image-10069\">\u003c/p>\n\u003cp>\u003cstrong>Ingredients Using Fresh Chicken:\u003c/strong>\u003c/p>\n\u003cp>2 chicken breasts or 4 thighs raw and on the bone\u003cbr>\n1 cup water\u003cbr>\n1/2 - 1 cup chicken broth\u003cbr>\n2 cups cooked white or brown rice\u003cbr>\n1 large onion halved and then sliced thinly\u003cbr>\n1 cup chopped mushrooms\u003cbr>\n1/2 cup sour cream\u003cbr>\n1 Tbsp olive or vegetable oil\u003cbr>\n2 Tbsp butter\u003cbr>\n1 Tbsp flour\u003cbr>\n1 tsp dried thyme\u003cbr>\n1 tsp paprika\u003cbr>\nsalt and pepper to taste\u003cbr>\n1/2 cup fresh bread crumbs (I like to just chop up the ends of some sliced bread in a cuisinart).\u003c/p>\n\u003cp>\u003cstrong>Preparation Using Fresh Chicken:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>1. Preheat oven to 400 degrees.\u003cbr>\n2. Place oil in a hot pan and then lay the chicken inside. Season with a smattering of salt and pepper.\u003cbr>\n3. When chicken is slightly browned on the outside, add in the water and cover so everything steams. Cook for five minutes on medium heat.\u003cbr>\n4. Remove chicken and broth from the pan and then add in the onions. Add in a little more oil and then cook on medium heat for two minutes.\u003cbr>\n5. While the onions cook, strip the chicken from the bone and chop into 1/2-inch pieces. It's okay if the chicken isn't fully cooked.\u003cbr>\n6. Mix the chicken into the onions and add in the butter, flour, thyme, paprika, salt and pepper. Stir until everything is fully incorporated.\u003cbr>\n7. Add chicken broth you just created while steaming the chicken plus 1/2 cup chicken stock plus the mushrooms and mix thoroughly.\u003cbr>\n8. Simmer for 5-10 minutes on low heat with the cover on.\u003cbr>\n9. Incorporate sour cream and then add the rice, mixing fully. If the mixture seems thick, add in another 1/2 cup chicken stock.\u003cbr>\n10. If baking in a separate dish, this is the time to butter the inside and then set the mixture inside, topping with the breadcrumbs. If baking in the same pan you used to cook the ingredients, (which is my preference) then just top with the bread crumbs and set in the oven.\u003cbr>\n11. Bake for 20 minutes and then serve with a nice salad or steamed vegetable.\u003c/p>\n\n",
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"excerpt": "My Creamy Chicken and Rice Casserole is a good example for how this type of dish can really stretch your food dollar. Whether you use leftovers from a previous night's dinner or start from scratch, you only need to use about half the meat you would normally serve your family because the rice adds substantially to the dish. And, with some local onions and mushrooms added into the mix, it is ample enough to feed a family of 4-6 people while costing less than $15 to make. Truly the perfect savory mid-winter meal.",
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"description": "My Creamy Chicken and Rice Casserole is a good example for how this type of dish can really stretch your food dollar. Whether you use leftovers from a previous night's dinner or start from scratch, you only need to use about half the meat you would normally serve your family because the rice adds substantially to the dish. And, with some local onions and mushrooms added into the mix, it is ample enough to feed a family of 4-6 people while costing less than $15 to make. Truly the perfect savory mid-winter meal.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/creamy-chicken-and-rice-casserole.jpg\" alt=\"creamy chicken and rice casserole\" title=\"creamy chicken and rice casserole\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10067\">\u003c/p>\n\u003cp>The casserole is undergoing a resurgence in popularity. After years of being maligned as a tasteless and gloppy suburban dish made with Campbell's cream of mushroom soup, it is finally coming into its own. Blame it on the economy and the rising cost of food, but high-end cuts of meat seared faultlessly and served with the perfect wine are passé in this environment: extravagant and unseemly amidst layoffs and foreclosures. Comfort foods are the new at-home gourmet chic, and there's nothing more heartening and reassuring than a chicken casserole.\u003c/p>\n\u003cp>Now if you're someone who still thinks a casserole is a jumble of congealed leftovers, than think again. This may have been the case a decade or two (or three) ago, back in the day when Campbell's soup had a best-selling cookbook featuring dishes like Green Bean Bake and Vegetable Beef and Biscuit Casserole. But although they have a new book called\u003cem> Campbell's Casseroles, One-Dish Meals and more (Plastic Comb) \u003c/em>-- okay, what the hell is \"(Plastic Comb)\"? -- I'm happy to see that it's ranked # 416,157 on Amazon. No. Modern casseroles are not your mama's 1970s dinner. \u003c/p>\n\u003cp>Casseroles can take many shapes and forms. And while some may use leftovers, this doesn't mean they should be avoided. After all, chicken enchiladas -- which are often made with leftover chicken -- is a type of casserole. And don't forget about \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/03/resist-the-box-homemade-macaroni-and-cheese/\">ooey gooey macaroni and cheese\u003c/a> (which often uses leftover pasta) and cassoulets (which can be made out of leftover duck, sausage and beans with stellar results). Fresh ingredients that are baked together in a sauce are some of the most satisfying and affordable types of dishes you can make for a family dinner. \u003c/p>\n\u003cp>My Creamy Chicken and Rice Casserole is a good example for how this type of dish can really stretch your food dollar. Whether you use leftovers from a previous night's dinner or start from scratch, you only need to use about half the meat you would normally serve your family because the rice adds substantially to the dish. And, with some local onions and mushrooms added into the mix, it is ample enough to feed a family of 4-6 people while costing less than $15 to make. Truly the perfect savory mid-winter meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Following is my recipe. Made with a rich onion and mushroom gravy that undergoes a velvety transformation when sour cream is added, I like to think of it as a type of chicken stroganoff. But no matter how you classify it, when it comes out of the oven all bubbly and creamy and warm, it is the ultimate in comfort food. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/creamy-chicken-and-rice-casserole2.jpg\" alt=\"creamy chicken and rice casserole\" title=\"creamy chicken and rice casserole\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10068 photo\">\u003c/p>\n\u003cp>\u003cstrong>Creamy Chicken and Rice Casserole\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 large casserole\u003c/p>\n\u003cp>This is a great dish to make if you have leftover baked chicken (and be sure to use the juices from the baking process). But if you are starting from scratch with uncooked chicken, just poach it in some water. This keeps the meat moist and also provides a nice broth that you will use to help develop the gravy. I'll provide steps for both methods below.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/mixing-the-mushrooms-into-the-chicken.jpg\" alt=\"mixing the mushrooms into the chicken\" title=\"mixing the mushrooms into the chicken\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10070\">\u003c/p>\n\u003cp>\u003cstrong>Ingredients with Pre-Baked Chicken:\u003c/strong>\u003c/p>\n\u003cp>2 cups already-cooked chicken plus pan drippings\u003cbr>\n1 1/2 - 2 cups chicken broth\u003cbr>\n2 cups cooked white or brown rice\u003cbr>\n1 large onion halved and then sliced thinly\u003cbr>\n1 cup chopped mushrooms\u003cbr>\n1/2 cup sour cream\u003cbr>\n1 Tbsp olive or vegetable oil\u003cbr>\n2 Tbsp butter\u003cbr>\n1 Tbsp flour\u003cbr>\n1 tsp dried thyme\u003cbr>\n1 tsp paprika\u003cbr>\nsalt and pepper to taste\u003cbr>\n1/2 cup fresh bread crumbs (I like to just chop up the ends of some sliced bread in a cuisinart).\u003c/p>\n\u003cp>\u003cstrong>Preparation with Pre-Baked Chicken:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 400 degrees.\u003cbr>\n2. Shred leftover chicken and set aside in a bowl.\u003cbr>\n3. Add oil to a hot pan and add the onions. Cook on medium heat for two minutes.\u003cbr>\n4. Add the shredded chicken along with the pan drippings from the previous night's baking of said chicken (including about a tablespoon of that glorious chicken fat if you have some).\u003cbr>\n5. When drippings are incorporated into the chicken and onions, add the butter, flour, thyme, paprika and salt and pepper to taste. Stir until everything is fully incorporated.\u003cbr>\n6. Add chicken stock and mushrooms and mix thoroughly.\u003cbr>\n7. Simmer for 5-10 minutes on low heat with the cover on.\u003cbr>\n8. Incorporate sour cream and then add the rice, mixing fully. If the mixture seems thick, add in another 1/2 cup chicken stock.\u003cbr>\n9. If baking in a separate dish, this is the time to butter the inside and then set the mixture inside, topping with the breadcrumbs. If baking in the same pan you used to cook the ingredients, (which is my preference) then just top with the bread crumbs and set in the oven.\u003cbr>\n10. Bake for 20 minutes and then serve with a nice salad or steamed vegetable.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/cooking-the-chicken.JPG\" alt=\"cooking the chicken\" title=\"cooking the chicken\" width=\"400\" height=\"320\" class=\"aligncenter size-full wp-image-10069\">\u003c/p>\n\u003cp>\u003cstrong>Ingredients Using Fresh Chicken:\u003c/strong>\u003c/p>\n\u003cp>2 chicken breasts or 4 thighs raw and on the bone\u003cbr>\n1 cup water\u003cbr>\n1/2 - 1 cup chicken broth\u003cbr>\n2 cups cooked white or brown rice\u003cbr>\n1 large onion halved and then sliced thinly\u003cbr>\n1 cup chopped mushrooms\u003cbr>\n1/2 cup sour cream\u003cbr>\n1 Tbsp olive or vegetable oil\u003cbr>\n2 Tbsp butter\u003cbr>\n1 Tbsp flour\u003cbr>\n1 tsp dried thyme\u003cbr>\n1 tsp paprika\u003cbr>\nsalt and pepper to taste\u003cbr>\n1/2 cup fresh bread crumbs (I like to just chop up the ends of some sliced bread in a cuisinart).\u003c/p>\n\u003cp>\u003cstrong>Preparation Using Fresh Chicken:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Preheat oven to 400 degrees.\u003cbr>\n2. Place oil in a hot pan and then lay the chicken inside. Season with a smattering of salt and pepper.\u003cbr>\n3. When chicken is slightly browned on the outside, add in the water and cover so everything steams. Cook for five minutes on medium heat.\u003cbr>\n4. Remove chicken and broth from the pan and then add in the onions. Add in a little more oil and then cook on medium heat for two minutes.\u003cbr>\n5. While the onions cook, strip the chicken from the bone and chop into 1/2-inch pieces. It's okay if the chicken isn't fully cooked.\u003cbr>\n6. Mix the chicken into the onions and add in the butter, flour, thyme, paprika, salt and pepper. Stir until everything is fully incorporated.\u003cbr>\n7. Add chicken broth you just created while steaming the chicken plus 1/2 cup chicken stock plus the mushrooms and mix thoroughly.\u003cbr>\n8. Simmer for 5-10 minutes on low heat with the cover on.\u003cbr>\n9. Incorporate sour cream and then add the rice, mixing fully. If the mixture seems thick, add in another 1/2 cup chicken stock.\u003cbr>\n10. If baking in a separate dish, this is the time to butter the inside and then set the mixture inside, topping with the breadcrumbs. If baking in the same pan you used to cook the ingredients, (which is my preference) then just top with the bread crumbs and set in the oven.\u003cbr>\n11. Bake for 20 minutes and then serve with a nice salad or steamed vegetable.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Massive Pot of Chili",
"title": "Massive Pot of Chili",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Tahoe-2009-007.jpg\" alt=\"Sitrring the massive pot\" title=\"Sitrring the massive pot\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-10049\">\u003cbr>\n\u003cem>Stirring the massive pot \u003c/em>\u003c/p>\n\u003cp>2 pounds of bacon, 4 pounds of sausage, 6 pounds of ground beef...and that's only the beginning.\u003c/p>\n\u003cp>This recipe may seem excessive, but by the time this massive pot of chili is done cooking, and certainly by the time you've gone through the last of it, you always want just a little bit more.\u003c/p>\n\u003cp>It really is that good. It's not like some chili which sits in your stomach like a ton of bricks. It's not too beany, or too spicy, or too smoky. It's complex, with a sweet savory tang, and layers of meaty flavor throughout. For me, it's the sweetness that makes this chili special. A \u003cstrong>multi-dimensional sweetness\u003c/strong> derived from a number of ingredients: carrots (grated so that they melt into the sauce), ketchup, barbecue sauce, sugar, and baker's chocolate. \u003c/p>\n\u003cp>That's \u003cstrong>Secret #1\u003c/strong>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Secret #2\u003c/strong> is adding a \u003cstrong>parmesan rind\u003c/strong> to the pot. This is an old Italian trick I learned for creating rich soups, stocks, tomato sauce, or...chili! Remember it next time you finish off an expensive wedge of parmigiano. After you're done digging away at all the edible parts, pop the rind in a freezer bag and save it for a rainy (or shall I say \u003cem>chili\u003c/em>, ha ha ha) day. \u003c/p>\n\u003cp>\u003cstrong>Secret #3\u003c/strong>: let it \u003cstrong>simmer for a long long time\u003c/strong>. This is one of those dishes that tastes better the next day, or the day after that. I kid you not, I let this simmer for 6 hours or more. I will usually make it late afternoon on a weekend, let it cook all evening, and then turn off the flame and cover it right before going to bed. The next day, the flavors will have melded together into something amazing. \u003c/p>\n\u003cp>There may be a few lingering doubts in your mind about why not to make this recipe. One being the long list of ingredients, to which I say, okay, there are a lot of ingredients, and yes, you will need to make a Costco run, but after that it's really easy. You basically just add everything to a big pot and leave it alone. Fool proof. And worth it.\u003c/p>\n\u003cp>The other question may concern the alarming quantity this recipe makes. Feeds 20+. Yes, it does! But really, you'll be surprised at how quickly this goes, and I mean, if you're going to make all that effort in getting the ingredients, you might as well go the whole nine yards. If you're still on the fence, consider these scenarios where a massive pot of chili makes perfect sense: \u003c/p>\n\u003cp>•\t\u003cstrong>Game Day\u003c/strong> with lots of men to feed. Isn't the Super Bowl coming up or something?\u003cbr>\n•\t\u003cstrong>Ski weekend\u003c/strong>. This is the perfect make-ahead meal. All you have to do is heat it up on the stove, which is the maximum effort I usually have in me after a day on the slopes, when my quads have turned to lead.\u003cbr>\n•\t\u003cstrong>Any weekend\u003c/strong>. Especially when it is relentlessly rainy and cold outside. (You may know what I mean). Extra bonus, this recipe freezes really well. Store away single/double servings of this and have a warm, satisfying, homemade meal ready in minutes any time.\u003c/p>\n\u003cp>Now that you're ready for chili, the next challenge is to find a pot that is sufficiently massive. You're on your own for that one. Alright, I'll give you a hint: I scored mine off of Craigslist from a restaurant going out of business. For something this size, go commercial. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Tahoe-2009-013.jpg\" alt=\"Chili with Cheese Quesadillas\" title=\"Chili with Cheese Quesadillas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10048\">\u003cbr>\n\u003cem>Chili with Cheese Quesadillas\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Massive Pot of Chili\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 20+\u003c/p>\n\u003cp>\u003cem>Adapted from \u003ca href=\"http://www.foodnetwork.com/recipes/all-american-festivals/major-cojones-chili-recipe/index.html\">Steve Conn and Colerain Firefighters Local 3915's \"Major Cojone's Chili.\"\u003c/a> I guess it makes sense that the original recipe would come from a fire house 🙂 I doubled the Major's recipe, made some tweaks to the heat source, and added some sweet secret ingredients.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 pounds applewood-smoked bacon, diced into 1 inch squares\u003cbr>\n4 pounds spicy Italian pork sausage, removed from casings\u003cbr>\n6 pounds ground beef\u003cbr>\n1 jalapeno pepper, finely chopped\u003cbr>\n3 red bell peppers, chopped\u003cbr>\n4 large onions, finely chopped\u003cbr>\n3 carrots, grated\u003cbr>\n8 cloves garlic, finely chopped\u003cbr>\n4 cans (28 oz) chili beans\u003cbr>\n6 lb 10 oz Costco-sized can crushed tomatoes\u003cbr>\n6 lb 10 oz Costco-sized can tomato sauce\u003cbr>\n2 cups ketchup\u003cbr>\n2 cups sugar\u003cbr>\n2 cups water\u003cbr>\n1/2 cup BBQ sauce\u003cbr>\n1/4 cup Worcestershire sauce\u003cbr>\n4 tablespoons red chili powder\u003cbr>\n2 tablespoons Sriracha chili sauce\u003cbr>\n2 ounces baker's chocolate\u003cbr>\n1 parmesan rind\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large pan, cook bacon until crispy; drain and add to a 3-gallon pot.\u003c/p>\n\u003cp>2. Drain off the bacon grease. Brown the sausage in the same pan; drain and add to the pot.\u003c/p>\n\u003cp>3. Drain off the fat from the pan again. Brown the ground beef; drain and add to the pot with the other meats.\u003c/p>\n\u003cp>4. Add all of the remaining ingredients and bring to a bubble, stirring periodically. Then, lower heat and simmer on low for at least 6 hours.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Serve with chili toppings of you'd like (shredded cheese, sour cream, green onion or chives), Frito scoops, quesadillas, or bread bowl. \u003c/p>\n\n",
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"description": "2 pounds of bacon, 4 pounds of sausage, 6 pounds of ground beef…and that's only the beginning. Isn't the Super Bowl coming up or something?\r\n",
"title": "Massive Pot of Chili | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Tahoe-2009-007.jpg\" alt=\"Sitrring the massive pot\" title=\"Sitrring the massive pot\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-10049\">\u003cbr>\n\u003cem>Stirring the massive pot \u003c/em>\u003c/p>\n\u003cp>2 pounds of bacon, 4 pounds of sausage, 6 pounds of ground beef...and that's only the beginning.\u003c/p>\n\u003cp>This recipe may seem excessive, but by the time this massive pot of chili is done cooking, and certainly by the time you've gone through the last of it, you always want just a little bit more.\u003c/p>\n\u003cp>It really is that good. It's not like some chili which sits in your stomach like a ton of bricks. It's not too beany, or too spicy, or too smoky. It's complex, with a sweet savory tang, and layers of meaty flavor throughout. For me, it's the sweetness that makes this chili special. A \u003cstrong>multi-dimensional sweetness\u003c/strong> derived from a number of ingredients: carrots (grated so that they melt into the sauce), ketchup, barbecue sauce, sugar, and baker's chocolate. \u003c/p>\n\u003cp>That's \u003cstrong>Secret #1\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Secret #2\u003c/strong> is adding a \u003cstrong>parmesan rind\u003c/strong> to the pot. This is an old Italian trick I learned for creating rich soups, stocks, tomato sauce, or...chili! Remember it next time you finish off an expensive wedge of parmigiano. After you're done digging away at all the edible parts, pop the rind in a freezer bag and save it for a rainy (or shall I say \u003cem>chili\u003c/em>, ha ha ha) day. \u003c/p>\n\u003cp>\u003cstrong>Secret #3\u003c/strong>: let it \u003cstrong>simmer for a long long time\u003c/strong>. This is one of those dishes that tastes better the next day, or the day after that. I kid you not, I let this simmer for 6 hours or more. I will usually make it late afternoon on a weekend, let it cook all evening, and then turn off the flame and cover it right before going to bed. The next day, the flavors will have melded together into something amazing. \u003c/p>\n\u003cp>There may be a few lingering doubts in your mind about why not to make this recipe. One being the long list of ingredients, to which I say, okay, there are a lot of ingredients, and yes, you will need to make a Costco run, but after that it's really easy. You basically just add everything to a big pot and leave it alone. Fool proof. And worth it.\u003c/p>\n\u003cp>The other question may concern the alarming quantity this recipe makes. Feeds 20+. Yes, it does! But really, you'll be surprised at how quickly this goes, and I mean, if you're going to make all that effort in getting the ingredients, you might as well go the whole nine yards. If you're still on the fence, consider these scenarios where a massive pot of chili makes perfect sense: \u003c/p>\n\u003cp>•\t\u003cstrong>Game Day\u003c/strong> with lots of men to feed. Isn't the Super Bowl coming up or something?\u003cbr>\n•\t\u003cstrong>Ski weekend\u003c/strong>. This is the perfect make-ahead meal. All you have to do is heat it up on the stove, which is the maximum effort I usually have in me after a day on the slopes, when my quads have turned to lead.\u003cbr>\n•\t\u003cstrong>Any weekend\u003c/strong>. Especially when it is relentlessly rainy and cold outside. (You may know what I mean). Extra bonus, this recipe freezes really well. Store away single/double servings of this and have a warm, satisfying, homemade meal ready in minutes any time.\u003c/p>\n\u003cp>Now that you're ready for chili, the next challenge is to find a pot that is sufficiently massive. You're on your own for that one. Alright, I'll give you a hint: I scored mine off of Craigslist from a restaurant going out of business. For something this size, go commercial. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Tahoe-2009-013.jpg\" alt=\"Chili with Cheese Quesadillas\" title=\"Chili with Cheese Quesadillas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10048\">\u003cbr>\n\u003cem>Chili with Cheese Quesadillas\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Massive Pot of Chili\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 20+\u003c/p>\n\u003cp>\u003cem>Adapted from \u003ca href=\"http://www.foodnetwork.com/recipes/all-american-festivals/major-cojones-chili-recipe/index.html\">Steve Conn and Colerain Firefighters Local 3915's \"Major Cojone's Chili.\"\u003c/a> I guess it makes sense that the original recipe would come from a fire house 🙂 I doubled the Major's recipe, made some tweaks to the heat source, and added some sweet secret ingredients.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 pounds applewood-smoked bacon, diced into 1 inch squares\u003cbr>\n4 pounds spicy Italian pork sausage, removed from casings\u003cbr>\n6 pounds ground beef\u003cbr>\n1 jalapeno pepper, finely chopped\u003cbr>\n3 red bell peppers, chopped\u003cbr>\n4 large onions, finely chopped\u003cbr>\n3 carrots, grated\u003cbr>\n8 cloves garlic, finely chopped\u003cbr>\n4 cans (28 oz) chili beans\u003cbr>\n6 lb 10 oz Costco-sized can crushed tomatoes\u003cbr>\n6 lb 10 oz Costco-sized can tomato sauce\u003cbr>\n2 cups ketchup\u003cbr>\n2 cups sugar\u003cbr>\n2 cups water\u003cbr>\n1/2 cup BBQ sauce\u003cbr>\n1/4 cup Worcestershire sauce\u003cbr>\n4 tablespoons red chili powder\u003cbr>\n2 tablespoons Sriracha chili sauce\u003cbr>\n2 ounces baker's chocolate\u003cbr>\n1 parmesan rind\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large pan, cook bacon until crispy; drain and add to a 3-gallon pot.\u003c/p>\n\u003cp>2. Drain off the bacon grease. Brown the sausage in the same pan; drain and add to the pot.\u003c/p>\n\u003cp>3. Drain off the fat from the pan again. Brown the ground beef; drain and add to the pot with the other meats.\u003c/p>\n\u003cp>4. Add all of the remaining ingredients and bring to a bubble, stirring periodically. Then, lower heat and simmer on low for at least 6 hours.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Serve with chili toppings of you'd like (shredded cheese, sour cream, green onion or chives), Frito scoops, quesadillas, or bread bowl. \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/24/2010/01/shepherds-pie.jpg\" alt=\"shepherds pie\" title=\"shepherds pie\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10031\">\u003c/p>\n\u003cp>What happens when \u003ca href=\"http://www.piecouncil.org/Events/NationalPieDay/\">National Pie Day\u003c/a> meets \u003ca href=\"http://www.scotland.org/burns-night/\">Burns Night\u003c/a>? \u003c/p>\n\u003cp>Not a haggis pie, thankfully. But something haggis-inspired, something that could live up to lines like these, from the Scottish poet Robert Burns' immortal \u003ca href=\"http://www.worldburnsclub.com/poems/translations/address_to_a_haggis.htm\">Address to a Haggis,\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>But mark the Rustic, haggis fed,\u003cbr>\nThe trembling earth resounds his tread.\u003c/p>\u003c/blockquote>\n\u003cp>In other words, not salad. Lamb, the foundation of this \"great chieftain o' the puddin'-race,\" should be involved, perhaps using parts a little more approachable than the lungs, liver, and heart from which haggis is traditionally made. Also present should be neeps and tatties (rutabagas, or what Brits would call swedes, and potatoes), the pearls and pumps to haggis's little black dress. Finally, it should be both celebratory and economical, in honor of that famous Scottish thrift. \u003c/p>\n\u003cp>And why not make it pie-like while you're at it? Not because I really take a marketing ploy like National Pie Day seriously (yes, inroads may have been made by panna cotta, Oreos, and pineapple upside-down cake, but pie is far from an endangered species here) but because pie makes a party. Cupcakes are cute, cookies are swell, but a pie is Something Special. Not to mention that as a certified \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/22/calling-the-pie-therapist/\">Pie Therapist\u003c/a>, I feel that no good pie-making opportunity should be ignored.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Taken altogether, then, what better dish for a rainy winter day than a Shepherd's Pie, made with the leftovers of a good lamb stew instead of the usual drab gravel of ground meat. And topped with a thick cloud of mashed potatoes mixed with rutabaga, turnip's earthier cousin, the whole flecked with green bits of leek or scallion. Some rosemary, thyme, and bay leaf could also go into the stew, since this is California and these herbs grow everywhere. \u003c/p>\n\u003cp>Irish cookbook author Tamasin Day-Lewis suggests lamb neck for stewing, and having spied some at \u003ca href=\"http://www.avedanos.com/\">Avedano's\u003c/a> recently, I decided to give her advice a try. And she's right: these \"thick, bony, fatty chunks\" are just right for stewing, falling into thick flavorful shreds after stewing, while the bones add body to the base. You'll need 2 necks for this, each cut up into four or five pieces (ask the butcher to do this for you, as this is requires serious bone-cleaving action that you don't want to attempt without a mallet, a heavy cleaver, solid arm muscles, and a very sturdy wooden countertop). \u003c/p>\n\u003cp>The stew makes plenty; eat it one day for dinner, then make your shepherd's pie with the leftovers on the following day. Serve, naturally, with a wee dram of your favorite whisky--Caol Ila, perhaps, Laguvulin, a tot of Ardbeg or Laphroaig. \u003c/p>\n\u003cp>\u003cstrong>Shepherd's Pie for Scotland\u003c/strong>\u003cbr>\nIt can be a bit tricky to find rutabagas. Cauliflower, especially the beautiful, usually organic golden variety, makes a fine substitute if you find yourself stranded far from these useful roots. If you're making the stew a day ahead of time, leave the meat on the bones. Remove the meat and discard the bones just before serving. \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 1/2 lbs (or thereabouts) lamb neck\u003cbr>\n4 carrots, chopped in rough chunks\u003cbr>\n3 sticks celery or one head fennel, chopped\u003cbr>\n2 onions, peeled and sliced\u003cbr>\n2 leeks, trimmed and chopped\u003cbr>\n2 sprigs fresh thyme, 2 sprigs fresh rosemary, 4 sprigs parsley, tied together\u003cbr>\nSalt and pepper\u003c/p>\n\u003cp>For topping:\u003cbr>\n3 large potatoes, peeled and roughly chopped\u003cbr>\n1 large rutabaga, or 1 small head cauliflower\u003cbr>\nknob of butter (size depends on how buttery you think mashed potatoes should be)\u003cbr>\n1 cup buttermilk or whole milk, more as needed\u003cbr>\ngreen part of 1 leek, finely chopped, or 3 scallions, finally chopped\u003cbr>\nSalt and pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Put the lamb in a large pot and cover with cold water. Over medium heat, bring to a boil. Drain off water and scummy froth; rinse both meat and pot. \u003c/p>\n\u003cp>2. Lay onions, carrots, leeks, celery on bottom of pot. Add lamb and herb bundle. Sprinkle lightly with salt and pepper. Cover with water until lamb is just barely covered. \u003c/p>\n\u003cp>3. Bring to a simmer, reduce heat, cover, and cook slowly until lamb is very tender and can be pushed off the bone with a spoon, 1 1/2 to 2 hours. \u003c/p>\n\u003cp>4. Let cool slightly, then remove lamb from pot. Set aside until cool enough to handle. While lamb is cooling, mash some of the cooked vegetables roughly to thicken sauce. Taste for seasoning. Remove herb bundle and discard. \u003c/p>\n\u003cp>5. Using your hands, remove lamb from bones and return meat to pot. Reheat before serving. Refrigerate any leftovers. \u003c/p>\n\u003cp>6. To make topping, cover potatoes and rutabaga chunks with water, adding a few good pinches of salt. Bring to a boil and simmer gently until potatoes are soft. (If using cauliflower, add when potatoes are just barely tender.)\u003c/p>\n\u003cp>7. Preheat oven to 350F. Drain potatoes and return to pot. Add butter and mash well. Add buttermilk or milk a little at a time, mashing thoroughly as you go, until desired consistency is reached (don't let it get too loose and creamy; it should be on the stiff side). \u003c/p>\n\u003cp>8. Saute leeks or scallion in a little butter, stirring, until softened. Add to potatoes. \u003c/p>\n\u003cp>9. Spread leftover stew in a 2-inch-deep baking dish, preferably glass or ceramic. Mound mashed potato over stew. Bake in the oven until stew is heated through and potatoes are just beginning to brown in parts, about 30 minutes. Serve hot. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>For those truly dedicated to all things haggis, \u003ca href=\"http://news.bbc.co.uk/2/hi/uk_news/scotland/8477432.stm\">this report from the BBC\u003c/a> claims that the U.S. Dept. of Agriculture is considering lifting a twenty-year-old ban on importing Scottish-made haggis into the U.S. It also notes that a prominent haggis manufacturer has recently branched out into making haggis nachos. \u003c/em>\u003c/p>\n\n",
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"excerpt": "What happens when National Pie Day meets Burns Night? \r\n\r\nNot a haggis pie, thankfully. But something haggis-inspired in the shape of a warming shepherd's pie.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/shepherds-pie.jpg\" alt=\"shepherds pie\" title=\"shepherds pie\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10031\">\u003c/p>\n\u003cp>What happens when \u003ca href=\"http://www.piecouncil.org/Events/NationalPieDay/\">National Pie Day\u003c/a> meets \u003ca href=\"http://www.scotland.org/burns-night/\">Burns Night\u003c/a>? \u003c/p>\n\u003cp>Not a haggis pie, thankfully. But something haggis-inspired, something that could live up to lines like these, from the Scottish poet Robert Burns' immortal \u003ca href=\"http://www.worldburnsclub.com/poems/translations/address_to_a_haggis.htm\">Address to a Haggis,\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>But mark the Rustic, haggis fed,\u003cbr>\nThe trembling earth resounds his tread.\u003c/p>\u003c/blockquote>\n\u003cp>In other words, not salad. Lamb, the foundation of this \"great chieftain o' the puddin'-race,\" should be involved, perhaps using parts a little more approachable than the lungs, liver, and heart from which haggis is traditionally made. Also present should be neeps and tatties (rutabagas, or what Brits would call swedes, and potatoes), the pearls and pumps to haggis's little black dress. Finally, it should be both celebratory and economical, in honor of that famous Scottish thrift. \u003c/p>\n\u003cp>And why not make it pie-like while you're at it? Not because I really take a marketing ploy like National Pie Day seriously (yes, inroads may have been made by panna cotta, Oreos, and pineapple upside-down cake, but pie is far from an endangered species here) but because pie makes a party. Cupcakes are cute, cookies are swell, but a pie is Something Special. Not to mention that as a certified \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/22/calling-the-pie-therapist/\">Pie Therapist\u003c/a>, I feel that no good pie-making opportunity should be ignored.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Taken altogether, then, what better dish for a rainy winter day than a Shepherd's Pie, made with the leftovers of a good lamb stew instead of the usual drab gravel of ground meat. And topped with a thick cloud of mashed potatoes mixed with rutabaga, turnip's earthier cousin, the whole flecked with green bits of leek or scallion. Some rosemary, thyme, and bay leaf could also go into the stew, since this is California and these herbs grow everywhere. \u003c/p>\n\u003cp>Irish cookbook author Tamasin Day-Lewis suggests lamb neck for stewing, and having spied some at \u003ca href=\"http://www.avedanos.com/\">Avedano's\u003c/a> recently, I decided to give her advice a try. And she's right: these \"thick, bony, fatty chunks\" are just right for stewing, falling into thick flavorful shreds after stewing, while the bones add body to the base. You'll need 2 necks for this, each cut up into four or five pieces (ask the butcher to do this for you, as this is requires serious bone-cleaving action that you don't want to attempt without a mallet, a heavy cleaver, solid arm muscles, and a very sturdy wooden countertop). \u003c/p>\n\u003cp>The stew makes plenty; eat it one day for dinner, then make your shepherd's pie with the leftovers on the following day. Serve, naturally, with a wee dram of your favorite whisky--Caol Ila, perhaps, Laguvulin, a tot of Ardbeg or Laphroaig. \u003c/p>\n\u003cp>\u003cstrong>Shepherd's Pie for Scotland\u003c/strong>\u003cbr>\nIt can be a bit tricky to find rutabagas. Cauliflower, especially the beautiful, usually organic golden variety, makes a fine substitute if you find yourself stranded far from these useful roots. If you're making the stew a day ahead of time, leave the meat on the bones. Remove the meat and discard the bones just before serving. \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 1/2 lbs (or thereabouts) lamb neck\u003cbr>\n4 carrots, chopped in rough chunks\u003cbr>\n3 sticks celery or one head fennel, chopped\u003cbr>\n2 onions, peeled and sliced\u003cbr>\n2 leeks, trimmed and chopped\u003cbr>\n2 sprigs fresh thyme, 2 sprigs fresh rosemary, 4 sprigs parsley, tied together\u003cbr>\nSalt and pepper\u003c/p>\n\u003cp>For topping:\u003cbr>\n3 large potatoes, peeled and roughly chopped\u003cbr>\n1 large rutabaga, or 1 small head cauliflower\u003cbr>\nknob of butter (size depends on how buttery you think mashed potatoes should be)\u003cbr>\n1 cup buttermilk or whole milk, more as needed\u003cbr>\ngreen part of 1 leek, finely chopped, or 3 scallions, finally chopped\u003cbr>\nSalt and pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Put the lamb in a large pot and cover with cold water. Over medium heat, bring to a boil. Drain off water and scummy froth; rinse both meat and pot. \u003c/p>\n\u003cp>2. Lay onions, carrots, leeks, celery on bottom of pot. Add lamb and herb bundle. Sprinkle lightly with salt and pepper. Cover with water until lamb is just barely covered. \u003c/p>\n\u003cp>3. Bring to a simmer, reduce heat, cover, and cook slowly until lamb is very tender and can be pushed off the bone with a spoon, 1 1/2 to 2 hours. \u003c/p>\n\u003cp>4. Let cool slightly, then remove lamb from pot. Set aside until cool enough to handle. While lamb is cooling, mash some of the cooked vegetables roughly to thicken sauce. Taste for seasoning. Remove herb bundle and discard. \u003c/p>\n\u003cp>5. Using your hands, remove lamb from bones and return meat to pot. Reheat before serving. Refrigerate any leftovers. \u003c/p>\n\u003cp>6. To make topping, cover potatoes and rutabaga chunks with water, adding a few good pinches of salt. Bring to a boil and simmer gently until potatoes are soft. (If using cauliflower, add when potatoes are just barely tender.)\u003c/p>\n\u003cp>7. Preheat oven to 350F. Drain potatoes and return to pot. Add butter and mash well. Add buttermilk or milk a little at a time, mashing thoroughly as you go, until desired consistency is reached (don't let it get too loose and creamy; it should be on the stiff side). \u003c/p>\n\u003cp>8. Saute leeks or scallion in a little butter, stirring, until softened. Add to potatoes. \u003c/p>\n\u003cp>9. Spread leftover stew in a 2-inch-deep baking dish, preferably glass or ceramic. Mound mashed potato over stew. Bake in the oven until stew is heated through and potatoes are just beginning to brown in parts, about 30 minutes. Serve hot. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>For those truly dedicated to all things haggis, \u003ca href=\"http://news.bbc.co.uk/2/hi/uk_news/scotland/8477432.stm\">this report from the BBC\u003c/a> claims that the U.S. Dept. of Agriculture is considering lifting a twenty-year-old ban on importing Scottish-made haggis into the U.S. It also notes that a prominent haggis manufacturer has recently branched out into making haggis nachos. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "King Friday: Three Kings Cake",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/king-friday.jpg\" alt=\"king friday\" title=\"king friday\" width=\"231\" height=\"250\" class=\"alignleft size-full wp-image-9896\">A couple of weeks ago at work, our pastry chef, Guillermo, brought up a large, round cake from the pastry kitchen downstairs.\u003c/p>\n\u003cp>Everyone quickly descended upon it. It was devoured within minutes of its initial appearance.\u003c/p>\n\u003cp>\"Tell me if you find the bean!,\" he said to the staff as they crowded around the cake.\u003c/p>\n\u003cp>Though I had never encountered a King's Cake in person, I had seen them eaten on occasion in European films during my college days. I knew that the lucky fellow or fellowess that found the bean would be crowned \"King/Queen for a Day.\"\u003c/p>\n\u003cp>I wanted that bean.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I took a bite of the yeasty cake. I tasted cinnamon, I tasted orange water, but nothing that might chip my front tooth like a hard bean or a plastic baby, which are sometimes used. Then I took another bite...\u003c/p>\n\u003cp>There was no crunch, no cracking of enamel, just a hint of something with a little less give than the bready cake that surrounded it.\u003c/p>\n\u003cp>I found the bean. Though it was nearly 10 pm, I knew that I was going to be king for the next two hours. I wanted to make the most of it, issuing decrees to my fellow staff members. \"We command you to run our drinks to table 41.\" \"We feel that the emptying out of ice buckets is beneath us.\" How I longed to have a legitimate excuse to use the royal \"we\".\u003c/p>\n\u003cp>When I told Guillermo that I had found the bean, I wondered aloud where my crown was. \"Sorry,\" he said, \"no crowns.\"\u003c/p>\n\u003cp>\"So what do I get then?\" I asked.\u003c/p>\n\u003cp>Our executive chef looked at me, laughed, and said, \"You get to buy Mexican coke and tamales for the entire kitchen staff.\" I learned the hard way how hard life must be for other royals, what with all that responsibility of feeding the masses and what not.\u003c/p>\n\u003cp>Fortunately, I learned that there were two other beans planted in that cake, which not only tied in nicely with the story of the appearance of The Three Kings, or Magi (which is how this whole Epiphany business got started), but cut my portion of the gifting down to one third. Delightful. And it's supposed to bring me good luck for the rest of the year.\u003c/p>\n\u003cp>According to some traditions, since I found the bean, it is now my turn to make a King's cake. Some cultures only make them for the \u003ca href=\"http://en.wikipedia.org/wiki/Epiphany_(holiday)\">Feast of the Epiphany\u003c/a>, others, like the notoriously celebratory denizens of New Orleans, see Epiphany as more or less the kick-off to a month of parties that lead up to Mardi Gras. I'm siding with New Orleans here, since that means I'm well within the King's Cake zone.\u003c/p>\n\u003cp>\u003cstrong>Three Kings\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/babyjesus-150x150.jpg\" alt=\"babyjesus\" title=\"babyjesus\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-9899\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/elvis-presley-wall1-150x150.jpg\" alt=\"elvis-presley-wall1\" title=\"elvis-presley-wall1\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-9900\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/DrMartinLutherKingJr-150x150.jpg\" alt=\"DrMartinLutherKingJr\" title=\"DrMartinLutherKingJr\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-9901\">\u003c/p>\n\u003cp>When thinking about this cake, I realized something significant-- January is rather king-heavy in its celebrations. At the beginning of the month, we've got the baby Jesus, who some call the King of Kings; right after that comes the birthday of Elvis, the King of rock and roll; and, finally, there is Martin Luther King, Jr. Holiday. Three kings. Count 'em.\u003c/p>\n\u003cp>It was all \u003cem>too\u003c/em> perfect to pass up.\u003c/p>\n\u003cp>Rather than make a straightforward, Jesus-oriented King's cake cake, I could celebrate all three kings (Sorry, Carole King was born in February) by adding three different kinds of beans.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/three-beans-300x300.jpg\" alt=\"three beans\" title=\"three beans\" width=\"300\" height=\"300\" class=\"alignnone size-medium wp-image-9904\">\u003c/p>\n\u003cp>Ideally, I would have liked one of those plastic babies to stand in for Jesus, a quaalude for Elvis, and a little peace sign for Dr. King. However, I had concerns about them melting/dissolving and causing those who ate of the cake all sorts of problems and I can't afford another lawsuit this year, so I stuck to beans.\u003c/p>\n\u003cp>\u003cstrong>How to Play the Cake Game\u003c/strong>\u003c/p>\n\u003cp>I suggest you tell those who would consume this cake precisely which bean represents whom (It's your choice. Mix it up a little. I'm sure Dr. King, for example, would get awfully tired of always having to be the black bean. There should be \u003cstrong>no grey areas\u003c/strong> and \u003cstrong>no trading allowed\u003c/strong>.\u003c/p>\n\u003cp>Once all three beans are found, each lucky finder will then be obligated to spend the rest of the day emulating the king he or she has found. For example, if one person finds the Jesus bean, she might take a stab at practicing forgiveness (especially to the baker of this cake, who is the person what got them into this situation in the first place). If another finds the Dr. King bean, he might perform an act in the name of civil rights. I do not recommend, however, that the finder of the Elvis bean start dating underage girls. Perhaps a song or a little swiveling of the hips would be more appropriate. Do what you want-- you baked the cake, so you get to set the rules, king maker.\u003c/p>\n\u003cp>How's that for absolute power?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/finished-king-cake.jpg\" alt=\"finished king cake\" title=\"finished king cake\" width=\"256\" height=\"350\" class=\"alignnone size-full wp-image-9905\">\u003c/p>\n\u003cp>\u003cstrong>Three Kings' Cake\u003c/strong>\u003c/p>\n\u003cp>This is my own, made-up version of the Mexican King Cake, \u003cem>Rosca de Reyes\u003c/em>, but done Sicilian style, because, well, I'm Sicilian. More correctly, I am slightly less that 1/4 Sicilian, but that's the part of the family which dominated family holidays, so that's what I'm going with. To my knowledge, no one in my family has ever bothered with such a dessert before. Not even the mass-attending, fish-on-Fridays older generations. Hell, I didn't even know what 12th Night was until I was old enough to run for president.\u003c/p>\n\u003cp>One of the things I liked about the \u003cstrong>Rosca de Reyes\u003c/strong> that my friend Guillermo made was its subtlety, both in flavor and in decoration-- all the other King Cakes I've tried have been either sickeningly sweet or frightfully/delightfully garish, like the ones that come out of \u003ca href=\"http://whereyat.wordpress.com/2010/01/06/an-epiphany/\">New Orleans\u003c/a>.\u003c/p>\n\u003cp>King cakes come in so many styles and flavors that there is no one correct way to go about it. Experiment a little, why don't you? That's what I did.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>5 to 6 cups all-purpose flour, sifted\u003c/p>\n\u003cp>3 eggs, plus 1 egg for glazing, all room temperature\u003c/p>\n\u003cp>3/4 cup granulated sugar\u003c/p>\n\u003cp>1 cup milk, scalded then cooled to lukewarm\u003c/p>\n\u003cp>1/2 pound (2 sticks) unsalted butter, melted\u003c/p>\n\u003cp>1/4 ounce dry active yeast (1 packet)\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>1 teaspoon vanilla extract\u003c/p>\n\u003cp>1 teaspoon almond extract\u003c/p>\n\u003cp>the zest of 1 orange\u003c/p>\n\u003cp>1 tablespoon anise seed\u003c/p>\n\u003cp>1 tablespoon orange flower water\u003c/p>\n\u003cp>slivered almonds for garnish\u003c/p>\n\u003cp>dried figs, slivered, for garnish\u003c/p>\n\u003cp>Turbinado sugar for garnish. Turbinado-- I remember a friend of mind telling me in a low, throaty voice, that it would be his drag name, but that is another story.\u003c/p>\n\u003cp>\u003cstrong>AND THREE BEANS\u003c/strong>, your choice.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Scald milk and let cool down to luke warm. Sprinkle yeast over the milk and let sit for about ten minutes to let it \"bloom.\" Melt butter and let cool to warm, too.\u003c/p>\n\u003cp>2. In the bowl of your electric mixer (it can, of course, be done by hand, too, but why bother if you can avoid it?), combine the butter and sugar using the paddle attachment that should have hopefully come with your machine. Add the three eggs and beat well-- until light, but not too frothy. Add vanilla and almond extracts, orange zest, and orange blossom water. \u003cstrong>Replace paddle attachment with dough hook.\u003c/strong>\u003c/p>\n\u003cp>3. In a separate bowl, combine flour, salt, and anise seed. Gradually add these dry ingredients to the wet ones and knead until the dough forms a loose, sticky ball. Place dough in a large lightly oiled, clean bowl, cover it with a moistened (clean) cloth and let sit somewhere warm until it has doubled in size (about an hour and a half). I prefer the inside of my turned-off oven myself. And you?\u003c/p>\n\u003cp>4. Turn dough out onto a floured work surface. If the dough seems a little too sticky or loose to work with at this point, just add more flour. If you're adding a lot more flour, add a little more sugar, too while you're at it. The dough should be workable, but not dry.\u003c/p>\n\u003cp>5. Place some sort of heat-proof bowl or other such roundish item at the center of a parchment (or better, silpat) lined baking sheet. Brush or rub the bowl lightly with butter or oil to prevent sticking. Roll the dough with your hands to make a rather thickish rope and wrap it around the bowl, tucking one of the ends under the other. If there are strange little folds or creases, it doesn't matter-- they will work themselves out in the end. And don't fret about using all of the dough. I did not-- it won't all quite fit into a baking sheet, so there is some to discard of find other, novel uses for.\u003c/p>\n\u003cp>6. Let the dough rise again, just as one of these three kings as promised to do. Fortunately, one only has to wait about 40 minutes to an hour for the bread, not 2,000 years like the Christians have been doing.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/unbaked-king-cake-199x300.jpg\" alt=\"unbaked king cake\" title=\"unbaked king cake\" width=\"199\" height=\"300\" class=\"alignnone size-medium wp-image-9893\">\u003c/p>\n\u003cp>7. When sufficiently risen, lightly brush the surface of your dough ring with an egg wash (the remaining egg beaten with about a tablespoon of water). Decorate with dried figs, almonds, and Turbinado sugar. \u003cstrong>Tuck the three beans into the underside of the dough at various intervals.\u003c/strong>\u003c/p>\n\u003cp>8. Bake in a 375° oven until done. I know this sounds vague, but it depends entirely upon how large you decide to make your cake. This particular cake will take anywhere from 40 minutes to an hour. Give it a little check at around minute 35 or so. Essentially, when it smells done, it's done.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>9. When sufficiently cooled, inflict this cake upon your friends and loved ones, all the while preparing yourself for retribution.\u003c/p>\n\n",
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"excerpt": "January is rather king-heavy in its celebrations. At the beginning of the month, we've got the baby Jesus, who some call the King of Kings; right after that comes the birthday of Elvis, the King of rock and roll; and, finally, there is Martin Luther King, jr. Holiday. Three kings. Count 'em.\r\n\r\nIt was all \u003cem>too\u003c/em> perfect to pass up.\r\n\r\nRather than make a straightforward, Jesus-oriented King's cake cake, I could celebrate all three kings by adding three different kinds of beans.\r\n\r\n",
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"description": "January is rather king-heavy in its celebrations. At the beginning of the month, we've got the baby Jesus, who some call the King of Kings; right after that comes the birthday of Elvis, the King of rock and roll; and, finally, there is Martin Luther King, jr. Holiday. Three kings. Count 'em.\r\n\r\nIt was all too perfect to pass up.\r\n\r\nRather than make a straightforward, Jesus-oriented King's cake cake, I could celebrate all three kings by adding three different kinds of beans.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/king-friday.jpg\" alt=\"king friday\" title=\"king friday\" width=\"231\" height=\"250\" class=\"alignleft size-full wp-image-9896\">A couple of weeks ago at work, our pastry chef, Guillermo, brought up a large, round cake from the pastry kitchen downstairs.\u003c/p>\n\u003cp>Everyone quickly descended upon it. It was devoured within minutes of its initial appearance.\u003c/p>\n\u003cp>\"Tell me if you find the bean!,\" he said to the staff as they crowded around the cake.\u003c/p>\n\u003cp>Though I had never encountered a King's Cake in person, I had seen them eaten on occasion in European films during my college days. I knew that the lucky fellow or fellowess that found the bean would be crowned \"King/Queen for a Day.\"\u003c/p>\n\u003cp>I wanted that bean.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I took a bite of the yeasty cake. I tasted cinnamon, I tasted orange water, but nothing that might chip my front tooth like a hard bean or a plastic baby, which are sometimes used. Then I took another bite...\u003c/p>\n\u003cp>There was no crunch, no cracking of enamel, just a hint of something with a little less give than the bready cake that surrounded it.\u003c/p>\n\u003cp>I found the bean. Though it was nearly 10 pm, I knew that I was going to be king for the next two hours. I wanted to make the most of it, issuing decrees to my fellow staff members. \"We command you to run our drinks to table 41.\" \"We feel that the emptying out of ice buckets is beneath us.\" How I longed to have a legitimate excuse to use the royal \"we\".\u003c/p>\n\u003cp>When I told Guillermo that I had found the bean, I wondered aloud where my crown was. \"Sorry,\" he said, \"no crowns.\"\u003c/p>\n\u003cp>\"So what do I get then?\" I asked.\u003c/p>\n\u003cp>Our executive chef looked at me, laughed, and said, \"You get to buy Mexican coke and tamales for the entire kitchen staff.\" I learned the hard way how hard life must be for other royals, what with all that responsibility of feeding the masses and what not.\u003c/p>\n\u003cp>Fortunately, I learned that there were two other beans planted in that cake, which not only tied in nicely with the story of the appearance of The Three Kings, or Magi (which is how this whole Epiphany business got started), but cut my portion of the gifting down to one third. Delightful. And it's supposed to bring me good luck for the rest of the year.\u003c/p>\n\u003cp>According to some traditions, since I found the bean, it is now my turn to make a King's cake. Some cultures only make them for the \u003ca href=\"http://en.wikipedia.org/wiki/Epiphany_(holiday)\">Feast of the Epiphany\u003c/a>, others, like the notoriously celebratory denizens of New Orleans, see Epiphany as more or less the kick-off to a month of parties that lead up to Mardi Gras. I'm siding with New Orleans here, since that means I'm well within the King's Cake zone.\u003c/p>\n\u003cp>\u003cstrong>Three Kings\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/babyjesus-150x150.jpg\" alt=\"babyjesus\" title=\"babyjesus\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-9899\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/elvis-presley-wall1-150x150.jpg\" alt=\"elvis-presley-wall1\" title=\"elvis-presley-wall1\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-9900\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/DrMartinLutherKingJr-150x150.jpg\" alt=\"DrMartinLutherKingJr\" title=\"DrMartinLutherKingJr\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-9901\">\u003c/p>\n\u003cp>When thinking about this cake, I realized something significant-- January is rather king-heavy in its celebrations. At the beginning of the month, we've got the baby Jesus, who some call the King of Kings; right after that comes the birthday of Elvis, the King of rock and roll; and, finally, there is Martin Luther King, Jr. Holiday. Three kings. Count 'em.\u003c/p>\n\u003cp>It was all \u003cem>too\u003c/em> perfect to pass up.\u003c/p>\n\u003cp>Rather than make a straightforward, Jesus-oriented King's cake cake, I could celebrate all three kings (Sorry, Carole King was born in February) by adding three different kinds of beans.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/three-beans-300x300.jpg\" alt=\"three beans\" title=\"three beans\" width=\"300\" height=\"300\" class=\"alignnone size-medium wp-image-9904\">\u003c/p>\n\u003cp>Ideally, I would have liked one of those plastic babies to stand in for Jesus, a quaalude for Elvis, and a little peace sign for Dr. King. However, I had concerns about them melting/dissolving and causing those who ate of the cake all sorts of problems and I can't afford another lawsuit this year, so I stuck to beans.\u003c/p>\n\u003cp>\u003cstrong>How to Play the Cake Game\u003c/strong>\u003c/p>\n\u003cp>I suggest you tell those who would consume this cake precisely which bean represents whom (It's your choice. Mix it up a little. I'm sure Dr. King, for example, would get awfully tired of always having to be the black bean. There should be \u003cstrong>no grey areas\u003c/strong> and \u003cstrong>no trading allowed\u003c/strong>.\u003c/p>\n\u003cp>Once all three beans are found, each lucky finder will then be obligated to spend the rest of the day emulating the king he or she has found. For example, if one person finds the Jesus bean, she might take a stab at practicing forgiveness (especially to the baker of this cake, who is the person what got them into this situation in the first place). If another finds the Dr. King bean, he might perform an act in the name of civil rights. I do not recommend, however, that the finder of the Elvis bean start dating underage girls. Perhaps a song or a little swiveling of the hips would be more appropriate. Do what you want-- you baked the cake, so you get to set the rules, king maker.\u003c/p>\n\u003cp>How's that for absolute power?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/finished-king-cake.jpg\" alt=\"finished king cake\" title=\"finished king cake\" width=\"256\" height=\"350\" class=\"alignnone size-full wp-image-9905\">\u003c/p>\n\u003cp>\u003cstrong>Three Kings' Cake\u003c/strong>\u003c/p>\n\u003cp>This is my own, made-up version of the Mexican King Cake, \u003cem>Rosca de Reyes\u003c/em>, but done Sicilian style, because, well, I'm Sicilian. More correctly, I am slightly less that 1/4 Sicilian, but that's the part of the family which dominated family holidays, so that's what I'm going with. To my knowledge, no one in my family has ever bothered with such a dessert before. Not even the mass-attending, fish-on-Fridays older generations. Hell, I didn't even know what 12th Night was until I was old enough to run for president.\u003c/p>\n\u003cp>One of the things I liked about the \u003cstrong>Rosca de Reyes\u003c/strong> that my friend Guillermo made was its subtlety, both in flavor and in decoration-- all the other King Cakes I've tried have been either sickeningly sweet or frightfully/delightfully garish, like the ones that come out of \u003ca href=\"http://whereyat.wordpress.com/2010/01/06/an-epiphany/\">New Orleans\u003c/a>.\u003c/p>\n\u003cp>King cakes come in so many styles and flavors that there is no one correct way to go about it. Experiment a little, why don't you? That's what I did.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>5 to 6 cups all-purpose flour, sifted\u003c/p>\n\u003cp>3 eggs, plus 1 egg for glazing, all room temperature\u003c/p>\n\u003cp>3/4 cup granulated sugar\u003c/p>\n\u003cp>1 cup milk, scalded then cooled to lukewarm\u003c/p>\n\u003cp>1/2 pound (2 sticks) unsalted butter, melted\u003c/p>\n\u003cp>1/4 ounce dry active yeast (1 packet)\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>1 teaspoon vanilla extract\u003c/p>\n\u003cp>1 teaspoon almond extract\u003c/p>\n\u003cp>the zest of 1 orange\u003c/p>\n\u003cp>1 tablespoon anise seed\u003c/p>\n\u003cp>1 tablespoon orange flower water\u003c/p>\n\u003cp>slivered almonds for garnish\u003c/p>\n\u003cp>dried figs, slivered, for garnish\u003c/p>\n\u003cp>Turbinado sugar for garnish. Turbinado-- I remember a friend of mind telling me in a low, throaty voice, that it would be his drag name, but that is another story.\u003c/p>\n\u003cp>\u003cstrong>AND THREE BEANS\u003c/strong>, your choice.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Scald milk and let cool down to luke warm. Sprinkle yeast over the milk and let sit for about ten minutes to let it \"bloom.\" Melt butter and let cool to warm, too.\u003c/p>\n\u003cp>2. In the bowl of your electric mixer (it can, of course, be done by hand, too, but why bother if you can avoid it?), combine the butter and sugar using the paddle attachment that should have hopefully come with your machine. Add the three eggs and beat well-- until light, but not too frothy. Add vanilla and almond extracts, orange zest, and orange blossom water. \u003cstrong>Replace paddle attachment with dough hook.\u003c/strong>\u003c/p>\n\u003cp>3. In a separate bowl, combine flour, salt, and anise seed. Gradually add these dry ingredients to the wet ones and knead until the dough forms a loose, sticky ball. Place dough in a large lightly oiled, clean bowl, cover it with a moistened (clean) cloth and let sit somewhere warm until it has doubled in size (about an hour and a half). I prefer the inside of my turned-off oven myself. And you?\u003c/p>\n\u003cp>4. Turn dough out onto a floured work surface. If the dough seems a little too sticky or loose to work with at this point, just add more flour. If you're adding a lot more flour, add a little more sugar, too while you're at it. The dough should be workable, but not dry.\u003c/p>\n\u003cp>5. Place some sort of heat-proof bowl or other such roundish item at the center of a parchment (or better, silpat) lined baking sheet. Brush or rub the bowl lightly with butter or oil to prevent sticking. Roll the dough with your hands to make a rather thickish rope and wrap it around the bowl, tucking one of the ends under the other. If there are strange little folds or creases, it doesn't matter-- they will work themselves out in the end. And don't fret about using all of the dough. I did not-- it won't all quite fit into a baking sheet, so there is some to discard of find other, novel uses for.\u003c/p>\n\u003cp>6. Let the dough rise again, just as one of these three kings as promised to do. Fortunately, one only has to wait about 40 minutes to an hour for the bread, not 2,000 years like the Christians have been doing.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/unbaked-king-cake-199x300.jpg\" alt=\"unbaked king cake\" title=\"unbaked king cake\" width=\"199\" height=\"300\" class=\"alignnone size-medium wp-image-9893\">\u003c/p>\n\u003cp>7. When sufficiently risen, lightly brush the surface of your dough ring with an egg wash (the remaining egg beaten with about a tablespoon of water). Decorate with dried figs, almonds, and Turbinado sugar. \u003cstrong>Tuck the three beans into the underside of the dough at various intervals.\u003c/strong>\u003c/p>\n\u003cp>8. Bake in a 375° oven until done. I know this sounds vague, but it depends entirely upon how large you decide to make your cake. This particular cake will take anywhere from 40 minutes to an hour. Give it a little check at around minute 35 or so. Essentially, when it smells done, it's done.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>9. When sufficiently cooled, inflict this cake upon your friends and loved ones, all the while preparing yourself for retribution.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Friendship and Homemade Meyer Lemon Marmalade",
"title": "Friendship and Homemade Meyer Lemon Marmalade",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/sliced-lemons1.jpg\" alt=\"sliced lemons\" title=\"sliced lemons\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-9886\">\u003cbr>\nIt's January, which in the Bay Area (and all of California, for that matter) means it's citrus season. While much of the rest of the country is frozen over -- today in Boston the forecast was 34 degrees and snowing -- we're lucky enough to live someplace where winter means fresh oranges, limes, grapefruits and lemons. And queen among the local citrus trees -- at least in my book -- is the Meyer lemon.\u003c/p>\n\u003cp>Meyer lemons are an amazing fruit. Originally created in China as a lemon and mandarin orange hybrid, it has an appealing sweetness lacking in other lemons. And, with a fragrant and thin rind, barely any pith, and ample juice, it's really the ideal cooking lemon. \u003c/p>\n\u003cp>I planted my Meyer lemon tree around five years ago, and although it's given me a steady stream of fruit since we first set it into the ground outside our front porch, this is the first year that our tree was crowded with lemons. So what do you do with an overabundance of sweet and tart Meyers? In my case, I had great plans to make marmalade. I pondered how to make it, discussed recipes with neighbors, and deliberated over whether or not I should incorporate other citruses into the jam. But after a couple of weeks with sick kids and a sicker husband, plus a pile of work to wade through, those lemons still sat on the tree: bright yellow orbs taunting me each time I walked up my front stairs. \u003c/p>\n\u003cp>Thankfully I have talented friends with a can-do attitude (well, one friend in particular). When \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim and Keith Laidlaw\u003c/a> came to my house last weekend, I mentioned my marmalade aspirations as we walked past the tree, hoping that one day soon I'd be able to make it. And then something miraculous happened. After walking the dogs in the rain a half hour later, I dried off their mud spattered fur and entered the kitchen to warm up with some hot tea. But instead of finding Kim and Keith relaxing in my family room, I was met instead with the glorious image of Kim sitting at my counter, patiently slicing lemons from the enormous pile she had picked while I was out. A true friend indeed.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Kim-hard-at-work.jpg\" alt=\"Kim hard at work\" title=\"Kim hard at work\" width=\"400\" height=\"533\" class=\"aligncenter size-full wp-image-9862\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After the lemons were all sliced, we set them in a pot and covered them with water to steep overnight. This allows some of the pectin in the pith beneath the rind to release into the water. It also makes the lemon slices more malleable. In the morning, we added some sugar along with a satchel of the lemon seeds, pith and lemon ends (which we had saved and tied in a cheesecloth) to the pot. After simmering for an hour, the mixture was ready to go. It was sweet and tart with a nice mild bitter marmalade edge. If you don't like any bitterness in your preserves, you can omit the seeds from the recipe, but you may end up with a runnier marmalade as the seeds add pectin.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/marmalade-in-a-jar.jpg\" alt=\"marmalade in a jar\" title=\"marmalade in a jar\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-9863\">\u003c/p>\n\u003cp>Now normally I would can my jam, but the ennui that has enveloped me all January was still too strong, so Kim and I instead plopped some of the marmalade into washed jars to be used immediately and then I also froze some for later use. I hear that marmalade improves with age, so if you have the time and inclination, it's worth canning.\u003c/p>\n\u003cp>The next morning after the kids left for school, I sat and ate toast topped with Meyer lemon marmalade while contemplating how lucky I was to have such a lovely jam-making friend. It takes someone special to notice when your life gets in the way of your hopes, even if that hope is simply to make marmalade.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/lemon-to-be-cut.jpg\" alt=\"lemon to be cut\" title=\"lemon to be cut\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-9865\">\u003c/p>\n\u003cp>\u003cstrong>Homemade Meyer Lemon Marmalade\u003c/strong>\u003c/p>\n\u003cp>According to Kim, the key to great marmalade is slicing the lemons sliver thin. So be sure to use a sharp chef's knife. Here's what you do:\u003c/p>\n\u003cp>1. Wash the lemons and set in a bowl.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/slicing-off-the-ends1.jpg\" alt=\"slicing off the ends\" title=\"slicing off the ends\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-9866\">\u003c/p>\n\u003cp>2. Cut the ends off the lemons and then slice in half length-wise.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/removing-the-inner-pith.jpg\" alt=\"removing the inner pith\" title=\"removing the inner pith\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-9867\">\u003c/p>\n\u003cp>3. Slice out the pith in the lemon's inner core and set into a bowl to keep for later use. You should also set the lemon ends in this bowl.\u003c/p>\n\u003cp>4. Remove the lemon's seeds and place into that bowl of pith and ends. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/slicing-the-lemon.jpg\" alt=\"slicing the lemon\" title=\"slicing the lemon\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-9868\">\u003c/p>\n\u003cp>5. Cut lemons into paper thin slices. \u003c/p>\n\u003cp>6. Place lemon slices in a large pot, being sure to scrape the juice from the cutting board in as well so you retain the juices. Soak at least over night and up to two days.\u003c/p>\n\u003cp>Here's the recipe we used. The sugar amount is flexible and should be determined by how sweet you like your marmalade. Kim and I both like ours a bit tart, so we used the lesser amount. When your batch is complete, you can either can the jam in hot jars, freeze it in plastic bags or containers, or refrigerate and then eat within a week or two.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cstrong>Makes: \u003c/strong>6 small or 3 large jars of jam\u003c/p>\n\u003cp>5 cups thinly sliced lemons with the seeds, ends and inner pith removed and set aside\u003cbr>\n5 cups water\u003cbr>\n4-5 cups granulated sugar\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1. Place lemon slices in a large pot and cover with water. Let steep overnight.\u003cbr>\n2. Once lemons have steeped, add the sugar to the pot and mix.\u003cbr>\n3. Place the seeds, pith and lemon ends in cheesecloth. Tie up and set into the mixture.\u003cbr>\n4. Bring the lemons to a boil and then reduce heat. Simmer for one hour.\u003cbr>\n5. Can or freeze.\u003c/p>\n\n",
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"excerpt": "I planted my Meyer lemon tree around five years ago, and although it's given me a steady stream of fruit since we first set it into the ground outside our front porch, this is the first year that our tree was crowded with lemons. So what do you do with an overabundance of sweet and tart Meyers? In my case, I had great plans to make marmalade. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/sliced-lemons1.jpg\" alt=\"sliced lemons\" title=\"sliced lemons\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-9886\">\u003cbr>\nIt's January, which in the Bay Area (and all of California, for that matter) means it's citrus season. While much of the rest of the country is frozen over -- today in Boston the forecast was 34 degrees and snowing -- we're lucky enough to live someplace where winter means fresh oranges, limes, grapefruits and lemons. And queen among the local citrus trees -- at least in my book -- is the Meyer lemon.\u003c/p>\n\u003cp>Meyer lemons are an amazing fruit. Originally created in China as a lemon and mandarin orange hybrid, it has an appealing sweetness lacking in other lemons. And, with a fragrant and thin rind, barely any pith, and ample juice, it's really the ideal cooking lemon. \u003c/p>\n\u003cp>I planted my Meyer lemon tree around five years ago, and although it's given me a steady stream of fruit since we first set it into the ground outside our front porch, this is the first year that our tree was crowded with lemons. So what do you do with an overabundance of sweet and tart Meyers? In my case, I had great plans to make marmalade. I pondered how to make it, discussed recipes with neighbors, and deliberated over whether or not I should incorporate other citruses into the jam. But after a couple of weeks with sick kids and a sicker husband, plus a pile of work to wade through, those lemons still sat on the tree: bright yellow orbs taunting me each time I walked up my front stairs. \u003c/p>\n\u003cp>Thankfully I have talented friends with a can-do attitude (well, one friend in particular). When \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim and Keith Laidlaw\u003c/a> came to my house last weekend, I mentioned my marmalade aspirations as we walked past the tree, hoping that one day soon I'd be able to make it. And then something miraculous happened. After walking the dogs in the rain a half hour later, I dried off their mud spattered fur and entered the kitchen to warm up with some hot tea. But instead of finding Kim and Keith relaxing in my family room, I was met instead with the glorious image of Kim sitting at my counter, patiently slicing lemons from the enormous pile she had picked while I was out. A true friend indeed.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Kim-hard-at-work.jpg\" alt=\"Kim hard at work\" title=\"Kim hard at work\" width=\"400\" height=\"533\" class=\"aligncenter size-full wp-image-9862\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After the lemons were all sliced, we set them in a pot and covered them with water to steep overnight. This allows some of the pectin in the pith beneath the rind to release into the water. It also makes the lemon slices more malleable. In the morning, we added some sugar along with a satchel of the lemon seeds, pith and lemon ends (which we had saved and tied in a cheesecloth) to the pot. After simmering for an hour, the mixture was ready to go. It was sweet and tart with a nice mild bitter marmalade edge. If you don't like any bitterness in your preserves, you can omit the seeds from the recipe, but you may end up with a runnier marmalade as the seeds add pectin.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/marmalade-in-a-jar.jpg\" alt=\"marmalade in a jar\" title=\"marmalade in a jar\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-9863\">\u003c/p>\n\u003cp>Now normally I would can my jam, but the ennui that has enveloped me all January was still too strong, so Kim and I instead plopped some of the marmalade into washed jars to be used immediately and then I also froze some for later use. I hear that marmalade improves with age, so if you have the time and inclination, it's worth canning.\u003c/p>\n\u003cp>The next morning after the kids left for school, I sat and ate toast topped with Meyer lemon marmalade while contemplating how lucky I was to have such a lovely jam-making friend. It takes someone special to notice when your life gets in the way of your hopes, even if that hope is simply to make marmalade.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/lemon-to-be-cut.jpg\" alt=\"lemon to be cut\" title=\"lemon to be cut\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-9865\">\u003c/p>\n\u003cp>\u003cstrong>Homemade Meyer Lemon Marmalade\u003c/strong>\u003c/p>\n\u003cp>According to Kim, the key to great marmalade is slicing the lemons sliver thin. So be sure to use a sharp chef's knife. Here's what you do:\u003c/p>\n\u003cp>1. Wash the lemons and set in a bowl.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/slicing-off-the-ends1.jpg\" alt=\"slicing off the ends\" title=\"slicing off the ends\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-9866\">\u003c/p>\n\u003cp>2. Cut the ends off the lemons and then slice in half length-wise.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/removing-the-inner-pith.jpg\" alt=\"removing the inner pith\" title=\"removing the inner pith\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-9867\">\u003c/p>\n\u003cp>3. Slice out the pith in the lemon's inner core and set into a bowl to keep for later use. You should also set the lemon ends in this bowl.\u003c/p>\n\u003cp>4. Remove the lemon's seeds and place into that bowl of pith and ends. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/slicing-the-lemon.jpg\" alt=\"slicing the lemon\" title=\"slicing the lemon\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-9868\">\u003c/p>\n\u003cp>5. Cut lemons into paper thin slices. \u003c/p>\n\u003cp>6. Place lemon slices in a large pot, being sure to scrape the juice from the cutting board in as well so you retain the juices. Soak at least over night and up to two days.\u003c/p>\n\u003cp>Here's the recipe we used. The sugar amount is flexible and should be determined by how sweet you like your marmalade. Kim and I both like ours a bit tart, so we used the lesser amount. When your batch is complete, you can either can the jam in hot jars, freeze it in plastic bags or containers, or refrigerate and then eat within a week or two.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cstrong>Makes: \u003c/strong>6 small or 3 large jars of jam\u003c/p>\n\u003cp>5 cups thinly sliced lemons with the seeds, ends and inner pith removed and set aside\u003cbr>\n5 cups water\u003cbr>\n4-5 cups granulated sugar\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1. Place lemon slices in a large pot and cover with water. Let steep overnight.\u003cbr>\n2. Once lemons have steeped, add the sugar to the pot and mix.\u003cbr>\n3. Place the seeds, pith and lemon ends in cheesecloth. Tie up and set into the mixture.\u003cbr>\n4. Bring the lemons to a boil and then reduce heat. Simmer for one hour.\u003cbr>\n5. Can or freeze.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Butternut Squash Mac and Cheese with Sage and Gingersnap-Pecan Crust ",
"title": "Butternut Squash Mac and Cheese with Sage and Gingersnap-Pecan Crust ",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Mac-n-Cheese-with-Butternut-Squash-035.jpg\" alt=\"Mac n Cheese with Butternut Squash\" title=\"Mac n Cheese with Butternut Squash\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-9839\">\u003c/p>\n\u003cp>Did you know that today is National Cheese Lover's Day? Isn't that lovely?\u003c/p>\n\u003cp>To commemorate this happy holiday, the \u003ca href=\"http://www.eatwisconsincheese.com/\">Wisconsin Milk Marketing Board\u003c/a> is launching a \u003cstrong>Macaroni & Cheese Blog\u003c/strong> which will feature a new macaroni & cheese recipe every day for thirty days. There goes that New Year's resolution (unless your resolution was to be happier in life). \u003c/p>\n\u003cp>I've always been partial to using gruyere and parmigiano for mac 'n' cheese, but the good people at Wisconsin Milk convinced me to give American a try. They sent me some aged Marieke Gouda and Stravecchio Parmesan from Sartori Reserve...and I was promptly inspired. \u003c/p>\n\u003cp>Without a question, the ultimate comfort food is macaroni and cheese. Gooey, cheesy, warm, and indulgent. The inspiration on this twist on the classic mac 'n' cheese comes from one of my favorite pasta dishes, \u003cem>Tortelli di Zucca\u003c/em> (large ravioli-like pasta stuffed with a pumpkin filling). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I first sampled this taste of heaven during my year abroad living in Italy. On a visit to the charming Renaissance city of \u003cem>Mantova\u003c/em> (Mantua), I was introduced to the town's signature dish of handmade ravioli stuffed with a velvety smooth puree of pumpkin, crushed almondy Amaretti cookies, and a hint of spices. The al dente pillows of precious filled pasta were bathed in a luxurious sauce of brown butter and a shower of parmigiano.\u003c/p>\n\u003cp>That meal has haunted me for 6 years. \u003c/p>\n\u003cp>And it has coaxed me into creating this Italian-American fusion of ultimate comfort, \u003cstrong>Butternut Squash Mac and Cheese with Sage and Gingersnap-Pecan Crust\u003c/strong>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Mac-n-Cheese-with-Butternut-Squash-005.jpg\" alt=\"Ingredients for Mac n Cheese with Butternut Squash\" title=\"Ingredients for Mac n Cheese with Butternut Squash\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-9831\"> \u003c/p>\n\u003cp>Butternut squash is one of my favorite ingredients to work with during the fall and winter because it just exudes a sweet, hearty, warmth. When it's roasted, all the sugars caramelize and the flavor of the squash is intensified. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Mac-n-Cheese-with-Butternut-Squash-010.jpg\" alt=\"Butternut Squash\" title=\"Butternut Squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-9833\">\u003c/p>\n\u003cp>Pair it with the other star ingredient in this dish, the aged Gouda, and we have ourselves a sweet-and-savory homerun! \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Mac-n-Cheese-with-Butternut-Squash-008.jpg\" alt=\"Marieke Gouda\" title=\"Marieke Gouda\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-9832\"> \u003c/p>\n\u003cp>The technique to making this dish is pretty standard as far as mac and cheese goes. After sautéing the onions and sage, a roux is made with flour, chicken stock, and milk. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Mac-n-Cheese-with-Butternut-Squash-018.jpg\" alt=\"Roux\" title=\"Roux\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-9835\"> \u003c/p>\n\u003cp>Then the squash is added to the mix...\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Mac-n-Cheese-with-Butternut-Squash-020.jpg\" alt=\"Butternut Squash and roux\" title=\"Butternut Squash and roux\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-9836\">\u003c/p>\n\u003cp>...and smashed in a bit to fully incorporate. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Mac-n-Cheese-with-Butternut-Squash-022.jpg\" alt=\"Butternut Squash cheese sauce\" title=\"Butternut Squash cheese sauce\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-9837\">\u003c/p>\n\u003cp>Once the sauce is made, it is added to the macaroni (since we can't all be as blessed as the Mantuans with their homemade pasta at a finger's snap). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Mac-n-Cheese-with-Butternut-Squash-027.jpg\" alt=\"Butternut Squash Mac n Cheese\" title=\"Butternut Squash Mac n Cheese\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-9838\"> \u003c/p>\n\u003cp>After that, comes the magic of toppings. I loved how the nutty spice of the Amaretti cookies played with the flavor of the pumpkin in the \u003cem>Tortelli di Zucca\u003c/em>. In this mac and cheese, that sweet, unexpected crunch translates as gingersnaps. I also threw in a handful of chopped pecans too because I love how their faintly maple flavor goes with sweet potatoes, and I thought...butternut squash? Sweet potato? Pretty similar, no? (At the very least, both orange.) \u003c/p>\n\u003cp>I may not be able to jet-set to Italy whenever I get the craving for some \u003cem>tortelli\u003c/em> lovin', but that doesn't mean I can't get my fix of pumpkin and spice and everything nice! Surprise your guests with this dish this winter. The presentation is beautiful and homey, and one bite will have them coming for more.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Mac-n-Cheese-with-Butternut-Squash-036.jpg\" alt=\"Butternut Squash Mac and Cheese with Sage and Gingersnap-Pecan Crust \" title=\"Butternut Squash Mac and Cheese with Sage and Gingersnap-Pecan Crust \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-9840\">\u003c/p>\n\u003cp>\u003cstrong>Butternut Squash Mac and Cheese with Sage and Gingersnap-Pecan Crust\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8 \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)\u003cbr>\n1 lb elbow macaroni\u003cbr>\n1 small onion, diced\u003cbr>\n1 cup chicken stock\u003cbr>\n1 ½ cups nonfat milk\u003cbr>\n3 tbsp butter\u003cbr>\n2 tbsp flour\u003cbr>\n1 tablespoon fresh sage, minced\u003cbr>\n2 cups grated aged Marieke Gouda cheese\u003cbr>\n1 cup grated Stravecchio Parmesan cheese (Sartori Reserve, 2 year aged)\u003cbr>\n1 teaspoon Dijon mustard\u003cbr>\npinch of freshly grated nutmeg\u003cbr>\npinch of cayenne pepper\u003cbr>\n½ cup crumbled gingersnap cookies (about 8 cookies)\u003cbr>\n½ cup chopped pecans\u003cbr>\n1 tbsp olive oil\u003cbr>\n½ teaspoon salt\u003cbr>\n½ teaspoon pepper \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1.\tPreheat the oven to 450°F. Toss the squash with olive oil, salt and pepper to season. Roast on a foil-lined baking sheet for 20-25 minutes until lightly browned. Set aside and turn the oven down to 350 degrees.\u003c/p>\n\u003cp>2.\tBring a large pot of salted water to a boil. Add macaroni and cook until al dente according to the package instructions, about 8 minutes. \u003c/p>\n\u003cp>3.\tWhile the pasta cooks, heat a large pan over medium heat. Add the butter, chopped onion, and sage. Saute about 4-5 minutes until onions are translucent. Add the flour and stir to combine. Let the mixture cook for 1-2 more minutes. Whisk in stock and milk, and let come to a boil to thicken up.\u003c/p>\n\u003cp>4.\tNext, add the cheeses, mustard, nutmeg, and cayenne. Stir to combine. Then, mix in the squash. Use a whisk to mash up the squash a little. I prefer to leave a few chunky pieces of the squash in the sauce. Add salt and pepper to taste. \u003c/p>\n\u003cp>5.\tDrain the cooked pasta and return it to the pot. Pour the sauce over the pasta and combine well. Pour the mac 'n' cheese into a buttered casserole dish. Sprinkle the gingersnap cookie crumble and pecans over the top and drizzle with a little olive oil.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6.\tCover with foil and bake 20 minutes. Remove foil and continue baking until lightly browned on top, about 30 minutes more. \u003c/p>\n\n",
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"excerpt": "Gooey, cheesy, warm, and indulgent. The inspiration for this twist on the classic mac n' cheese comes from the haunting memory of Tortelli di Zucca from Mantua (handmade ravioli stuffed with a velvety smooth puree of pumpkin, crushed almondy Amaretti cookies, and a hint of spices). ",
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"description": "Gooey, cheesy, warm, and indulgent. The inspiration for this twist on the classic mac n' cheese comes from the haunting memory of Tortelli di Zucca from Mantua (handmade ravioli stuffed with a velvety smooth puree of pumpkin, crushed almondy Amaretti cookies, and a hint of spices). ",
"title": "Butternut Squash Mac and Cheese with Sage and Gingersnap-Pecan Crust | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Mac-n-Cheese-with-Butternut-Squash-035.jpg\" alt=\"Mac n Cheese with Butternut Squash\" title=\"Mac n Cheese with Butternut Squash\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-9839\">\u003c/p>\n\u003cp>Did you know that today is National Cheese Lover's Day? Isn't that lovely?\u003c/p>\n\u003cp>To commemorate this happy holiday, the \u003ca href=\"http://www.eatwisconsincheese.com/\">Wisconsin Milk Marketing Board\u003c/a> is launching a \u003cstrong>Macaroni & Cheese Blog\u003c/strong> which will feature a new macaroni & cheese recipe every day for thirty days. There goes that New Year's resolution (unless your resolution was to be happier in life). \u003c/p>\n\u003cp>I've always been partial to using gruyere and parmigiano for mac 'n' cheese, but the good people at Wisconsin Milk convinced me to give American a try. They sent me some aged Marieke Gouda and Stravecchio Parmesan from Sartori Reserve...and I was promptly inspired. \u003c/p>\n\u003cp>Without a question, the ultimate comfort food is macaroni and cheese. Gooey, cheesy, warm, and indulgent. The inspiration on this twist on the classic mac 'n' cheese comes from one of my favorite pasta dishes, \u003cem>Tortelli di Zucca\u003c/em> (large ravioli-like pasta stuffed with a pumpkin filling). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I first sampled this taste of heaven during my year abroad living in Italy. On a visit to the charming Renaissance city of \u003cem>Mantova\u003c/em> (Mantua), I was introduced to the town's signature dish of handmade ravioli stuffed with a velvety smooth puree of pumpkin, crushed almondy Amaretti cookies, and a hint of spices. The al dente pillows of precious filled pasta were bathed in a luxurious sauce of brown butter and a shower of parmigiano.\u003c/p>\n\u003cp>That meal has haunted me for 6 years. \u003c/p>\n\u003cp>And it has coaxed me into creating this Italian-American fusion of ultimate comfort, \u003cstrong>Butternut Squash Mac and Cheese with Sage and Gingersnap-Pecan Crust\u003c/strong>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Mac-n-Cheese-with-Butternut-Squash-005.jpg\" alt=\"Ingredients for Mac n Cheese with Butternut Squash\" title=\"Ingredients for Mac n Cheese with Butternut Squash\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-9831\"> \u003c/p>\n\u003cp>Butternut squash is one of my favorite ingredients to work with during the fall and winter because it just exudes a sweet, hearty, warmth. When it's roasted, all the sugars caramelize and the flavor of the squash is intensified. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Mac-n-Cheese-with-Butternut-Squash-010.jpg\" alt=\"Butternut Squash\" title=\"Butternut Squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-9833\">\u003c/p>\n\u003cp>Pair it with the other star ingredient in this dish, the aged Gouda, and we have ourselves a sweet-and-savory homerun! \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Mac-n-Cheese-with-Butternut-Squash-008.jpg\" alt=\"Marieke Gouda\" title=\"Marieke Gouda\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-9832\"> \u003c/p>\n\u003cp>The technique to making this dish is pretty standard as far as mac and cheese goes. After sautéing the onions and sage, a roux is made with flour, chicken stock, and milk. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Mac-n-Cheese-with-Butternut-Squash-018.jpg\" alt=\"Roux\" title=\"Roux\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-9835\"> \u003c/p>\n\u003cp>Then the squash is added to the mix...\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Mac-n-Cheese-with-Butternut-Squash-020.jpg\" alt=\"Butternut Squash and roux\" title=\"Butternut Squash and roux\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-9836\">\u003c/p>\n\u003cp>...and smashed in a bit to fully incorporate. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Mac-n-Cheese-with-Butternut-Squash-022.jpg\" alt=\"Butternut Squash cheese sauce\" title=\"Butternut Squash cheese sauce\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-9837\">\u003c/p>\n\u003cp>Once the sauce is made, it is added to the macaroni (since we can't all be as blessed as the Mantuans with their homemade pasta at a finger's snap). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Mac-n-Cheese-with-Butternut-Squash-027.jpg\" alt=\"Butternut Squash Mac n Cheese\" title=\"Butternut Squash Mac n Cheese\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-9838\"> \u003c/p>\n\u003cp>After that, comes the magic of toppings. I loved how the nutty spice of the Amaretti cookies played with the flavor of the pumpkin in the \u003cem>Tortelli di Zucca\u003c/em>. In this mac and cheese, that sweet, unexpected crunch translates as gingersnaps. I also threw in a handful of chopped pecans too because I love how their faintly maple flavor goes with sweet potatoes, and I thought...butternut squash? Sweet potato? Pretty similar, no? (At the very least, both orange.) \u003c/p>\n\u003cp>I may not be able to jet-set to Italy whenever I get the craving for some \u003cem>tortelli\u003c/em> lovin', but that doesn't mean I can't get my fix of pumpkin and spice and everything nice! Surprise your guests with this dish this winter. The presentation is beautiful and homey, and one bite will have them coming for more.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Mac-n-Cheese-with-Butternut-Squash-036.jpg\" alt=\"Butternut Squash Mac and Cheese with Sage and Gingersnap-Pecan Crust \" title=\"Butternut Squash Mac and Cheese with Sage and Gingersnap-Pecan Crust \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-9840\">\u003c/p>\n\u003cp>\u003cstrong>Butternut Squash Mac and Cheese with Sage and Gingersnap-Pecan Crust\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8 \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)\u003cbr>\n1 lb elbow macaroni\u003cbr>\n1 small onion, diced\u003cbr>\n1 cup chicken stock\u003cbr>\n1 ½ cups nonfat milk\u003cbr>\n3 tbsp butter\u003cbr>\n2 tbsp flour\u003cbr>\n1 tablespoon fresh sage, minced\u003cbr>\n2 cups grated aged Marieke Gouda cheese\u003cbr>\n1 cup grated Stravecchio Parmesan cheese (Sartori Reserve, 2 year aged)\u003cbr>\n1 teaspoon Dijon mustard\u003cbr>\npinch of freshly grated nutmeg\u003cbr>\npinch of cayenne pepper\u003cbr>\n½ cup crumbled gingersnap cookies (about 8 cookies)\u003cbr>\n½ cup chopped pecans\u003cbr>\n1 tbsp olive oil\u003cbr>\n½ teaspoon salt\u003cbr>\n½ teaspoon pepper \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1.\tPreheat the oven to 450°F. Toss the squash with olive oil, salt and pepper to season. Roast on a foil-lined baking sheet for 20-25 minutes until lightly browned. Set aside and turn the oven down to 350 degrees.\u003c/p>\n\u003cp>2.\tBring a large pot of salted water to a boil. Add macaroni and cook until al dente according to the package instructions, about 8 minutes. \u003c/p>\n\u003cp>3.\tWhile the pasta cooks, heat a large pan over medium heat. Add the butter, chopped onion, and sage. Saute about 4-5 minutes until onions are translucent. Add the flour and stir to combine. Let the mixture cook for 1-2 more minutes. Whisk in stock and milk, and let come to a boil to thicken up.\u003c/p>\n\u003cp>4.\tNext, add the cheeses, mustard, nutmeg, and cayenne. Stir to combine. Then, mix in the squash. Use a whisk to mash up the squash a little. I prefer to leave a few chunky pieces of the squash in the sauce. Add salt and pepper to taste. \u003c/p>\n\u003cp>5.\tDrain the cooked pasta and return it to the pot. Pour the sauce over the pasta and combine well. Pour the mac 'n' cheese into a buttered casserole dish. Sprinkle the gingersnap cookie crumble and pecans over the top and drizzle with a little olive oil.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6.\tCover with foil and bake 20 minutes. Remove foil and continue baking until lightly browned on top, about 30 minutes more. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Labouyi Bannann: A Bit of Haitian Comfort",
"title": "Labouyi Bannann: A Bit of Haitian Comfort",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-9686\" title=\"Labouyi Bannann\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Labouyi-Bannann.jpg\" alt=\"Labouyi Bannann\" width=\"288\" height=\"350\">I don't much feel like being clever today. My thoughts are 3,286 miles away in Port-au-Prince-- a city I have yet to visit.\u003c/p>\n\u003cp>Perhaps it is the fact that I live in a city that has been devastated by earthquakes in the past and will be, undoubtably, devastated again that the one in Haiti has taken up so much of my attention. The thought of those people I love most in the world killed, or trapped alive by fallen concrete and steel is something I wonder if I would have the strength to bear.\u003c/p>\n\u003cp>Fortunately for us, we have strict earthquake-driven building codes. We have support and money and infrastructure-- what little of that the people of Port-au-Prince had is destroyed or severely crippled.\u003c/p>\n\u003cp>Haitians need food, they need shelter, they need clothes, and they need medicine.\u003c/p>\n\u003cp>And, \u003ca href=\"http://www.youtube.com/watch?v=3rElMVoZ-vQ\">no matter what Mr. Limbaugh says\u003c/a>, they need our sympathy and our money.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you are interested in donating money to the cause of helping the victims of the Port-au-Prince earthquake I would recommend a quick visit to \u003ca href=\"http://www.charitynavigator.org/index.cfm?bay=content.view&cpid=1004\">Charity Navigator\u003c/a>. It can answer any questions/concerns you might have about \u003ca href=\"http://blog.charitynavigator.org/2010/01/are-text-donations-safe.html\">text-driven donations\u003c/a>, and assist in your decision as to which charity you might give.\u003c/p>\n\u003cp>Or check out KQED's own \u003ca href=\"http://www.kqed.org/community/haitiaid.jsp\">Haiti Aid Resource Guide\u003c/a> while you're here.\u003c/p>\n\u003cp>If you want to \u003ca href=\"http://food.theatlantic.com/food-wire/food-for-haiti.php\">donate money specifically toward food aid in Haiti\u003c/a> \u003cem>The Atlantic\u003c/em> has an article linking to food aid resources.\u003c/p>\n\u003cp>There is a growing number of local restaurants, musicians, book publishers, and whatnots joining the Haiti donating various percentages of their proceeds (in some cases 100%) to Haitian Relief. If you can stomach the exaggerated, offensive photo borrowed from The New York Post, you might actually find some good activities in which to engage over at \u003ca href=\"http://sf.eater.com/archives/2010/01/14/how_sf_restaurants_are_helping_haiti_how_you_can_too.php\">Eater SF.\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Labouyi Bannann\u003c/strong>\u003c/p>\n\u003cp>As I was baking off the bit of fun I had originally planned to share today, everything just felt wrong. As I stood in my kitchen, I realized that I had never given much thought to Haiti. Period. I knew nothing of their music, or culture, or food. All that had ever come to mind prior to yesterday were thoughts of slavery, revolution, poverty, and natural disaster. Never in my life had I had a single, happy thought about the place.\u003c/p>\n\u003cp>I wondered what the people of Haiti ate? There are few better ways of getting the feel of an unfamiliar place or culture than to eat their food. If I were Haitian, I'd want something nourishing and, above all, comforting.\u003c/p>\n\u003cp>And that's where Labouyi Banann comes in.\u003c/p>\n\u003cp>It's porridge, essentially-- one made from ripe banana and unripe plantain. There are myriad ways to spell it, but only one way to eat it-- with a spoon. Make that two ways to eat it-- hot or cold. Either way, it's a good way to start the day. Or end it, for that matter. The following recipe makes six to eight servings, so I will be breakfasting on it every morning and, while I do, I will be reading and watching and praying for things to get better (can these people \u003cem>please\u003c/em> get a break once in a while?) in Haiti.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>1 unripe (green) plantain\u003c/p>\n\u003cp>1 large or two small, ripe yellow bananas\u003c/p>\n\u003cp>2 cups water\u003c/p>\n\u003cp>1 can (12 oz.) of evaporated milk\u003c/p>\n\u003cp>1 can (12 oz.) of coconut milk (or 1 cup whole milk)\u003c/p>\n\u003cp>½ teaspoon vanilla extract\u003c/p>\n\u003cp>3 cinnamon sticks\u003c/p>\n\u003cp>2 whole star anise\u003c/p>\n\u003cp>A pinch of grated nutmeg\u003c/p>\n\u003cp>A heavy pinch of salt\u003c/p>\n\u003cp>½ light or dark brown sugar (white sugar will work, too)\u003c/p>\n\u003cp>½ teaspoon grated lime zest\u003c/p>\n\u003cp>More dark brown sugar and lime zest for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a blender, purée plantain, banana, and water until smooth.\u003c/p>\n\u003cp>2. Place purée into a medium sized, heavy-bottomed pot. Bring to a boil over low to medium heat.\u003c/p>\n\u003cp>3. Add evaporated and coconut milks, lime zest, sugar, star anise, nutmeg, salt, and cinnamon sticks. Bring again to a boil and reduce to a simmer for 15 to 20 minutes, stirring occasionally to prevent any burning. The texture should less like oatmeal and more like Cream of Wheat. Turn off heat and stir in vanilla.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. This can be eaten hot or cold. Garnish with a sprinkle of dark brown sugar and lime zest.\u003c/p>\n\n",
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"excerpt": "I don't much feel like being clever today. My thoughts are 3,286 miles away in Port-au-Prince-- a city I have yet to visit.\r\n\r\nPerhaps it is the fact that I live in a city that has been devastated by earthquakes in the past and will be, undoubtably, devastated again that the earthquake in Haiti has taken up so much of my attention. The thought of those people I love most in the world killed, or trapped alive by fallen concrete and steel is something I wonder if I would have the strength to bear.\r\n\r\nFortunately for us, we have strict earthquake-driven building codes. We have support and money and infrastructure-- what little of that the people of Port-au-Prince had is destroyed or severely crippled.\r\n\r\nHaitians need food, they need shelter, they need clothes, and they need medicine.\r\n\r\nAnd, no matter what Mr. Limbaugh says, they need our sympathy and our money.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-9686\" title=\"Labouyi Bannann\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Labouyi-Bannann.jpg\" alt=\"Labouyi Bannann\" width=\"288\" height=\"350\">I don't much feel like being clever today. My thoughts are 3,286 miles away in Port-au-Prince-- a city I have yet to visit.\u003c/p>\n\u003cp>Perhaps it is the fact that I live in a city that has been devastated by earthquakes in the past and will be, undoubtably, devastated again that the one in Haiti has taken up so much of my attention. The thought of those people I love most in the world killed, or trapped alive by fallen concrete and steel is something I wonder if I would have the strength to bear.\u003c/p>\n\u003cp>Fortunately for us, we have strict earthquake-driven building codes. We have support and money and infrastructure-- what little of that the people of Port-au-Prince had is destroyed or severely crippled.\u003c/p>\n\u003cp>Haitians need food, they need shelter, they need clothes, and they need medicine.\u003c/p>\n\u003cp>And, \u003ca href=\"http://www.youtube.com/watch?v=3rElMVoZ-vQ\">no matter what Mr. Limbaugh says\u003c/a>, they need our sympathy and our money.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you are interested in donating money to the cause of helping the victims of the Port-au-Prince earthquake I would recommend a quick visit to \u003ca href=\"http://www.charitynavigator.org/index.cfm?bay=content.view&cpid=1004\">Charity Navigator\u003c/a>. It can answer any questions/concerns you might have about \u003ca href=\"http://blog.charitynavigator.org/2010/01/are-text-donations-safe.html\">text-driven donations\u003c/a>, and assist in your decision as to which charity you might give.\u003c/p>\n\u003cp>Or check out KQED's own \u003ca href=\"http://www.kqed.org/community/haitiaid.jsp\">Haiti Aid Resource Guide\u003c/a> while you're here.\u003c/p>\n\u003cp>If you want to \u003ca href=\"http://food.theatlantic.com/food-wire/food-for-haiti.php\">donate money specifically toward food aid in Haiti\u003c/a> \u003cem>The Atlantic\u003c/em> has an article linking to food aid resources.\u003c/p>\n\u003cp>There is a growing number of local restaurants, musicians, book publishers, and whatnots joining the Haiti donating various percentages of their proceeds (in some cases 100%) to Haitian Relief. If you can stomach the exaggerated, offensive photo borrowed from The New York Post, you might actually find some good activities in which to engage over at \u003ca href=\"http://sf.eater.com/archives/2010/01/14/how_sf_restaurants_are_helping_haiti_how_you_can_too.php\">Eater SF.\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Labouyi Bannann\u003c/strong>\u003c/p>\n\u003cp>As I was baking off the bit of fun I had originally planned to share today, everything just felt wrong. As I stood in my kitchen, I realized that I had never given much thought to Haiti. Period. I knew nothing of their music, or culture, or food. All that had ever come to mind prior to yesterday were thoughts of slavery, revolution, poverty, and natural disaster. Never in my life had I had a single, happy thought about the place.\u003c/p>\n\u003cp>I wondered what the people of Haiti ate? There are few better ways of getting the feel of an unfamiliar place or culture than to eat their food. If I were Haitian, I'd want something nourishing and, above all, comforting.\u003c/p>\n\u003cp>And that's where Labouyi Banann comes in.\u003c/p>\n\u003cp>It's porridge, essentially-- one made from ripe banana and unripe plantain. There are myriad ways to spell it, but only one way to eat it-- with a spoon. Make that two ways to eat it-- hot or cold. Either way, it's a good way to start the day. Or end it, for that matter. The following recipe makes six to eight servings, so I will be breakfasting on it every morning and, while I do, I will be reading and watching and praying for things to get better (can these people \u003cem>please\u003c/em> get a break once in a while?) in Haiti.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>1 unripe (green) plantain\u003c/p>\n\u003cp>1 large or two small, ripe yellow bananas\u003c/p>\n\u003cp>2 cups water\u003c/p>\n\u003cp>1 can (12 oz.) of evaporated milk\u003c/p>\n\u003cp>1 can (12 oz.) of coconut milk (or 1 cup whole milk)\u003c/p>\n\u003cp>½ teaspoon vanilla extract\u003c/p>\n\u003cp>3 cinnamon sticks\u003c/p>\n\u003cp>2 whole star anise\u003c/p>\n\u003cp>A pinch of grated nutmeg\u003c/p>\n\u003cp>A heavy pinch of salt\u003c/p>\n\u003cp>½ light or dark brown sugar (white sugar will work, too)\u003c/p>\n\u003cp>½ teaspoon grated lime zest\u003c/p>\n\u003cp>More dark brown sugar and lime zest for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a blender, purée plantain, banana, and water until smooth.\u003c/p>\n\u003cp>2. Place purée into a medium sized, heavy-bottomed pot. Bring to a boil over low to medium heat.\u003c/p>\n\u003cp>3. Add evaporated and coconut milks, lime zest, sugar, star anise, nutmeg, salt, and cinnamon sticks. Bring again to a boil and reduce to a simmer for 15 to 20 minutes, stirring occasionally to prevent any burning. The texture should less like oatmeal and more like Cream of Wheat. Turn off heat and stir in vanilla.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. This can be eaten hot or cold. Garnish with a sprinkle of dark brown sugar and lime zest.\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/24/2010/01/Chinese-White-Cut-Chicken-013.jpg\" alt=\"Chinese White Cut Chicken\" title=\"Chinese White Cut Chicken\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-9667\">\u003cbr>\n\u003cem>White Cut Chicken (bok cheet gai) with Ginger-Scallion Oil, Cantonese comfort food \u003c/em>\u003c/p>\n\u003cp>One of my favorite things about Chinese home cooking is that it is often incredibly simplistic. Just a few ingredients, clean, vibrant flavors, and no fussiness. \u003c/p>\n\u003cp>This recipe for poached chicken with ginger-scallion oil is one of my staple dishes when I feel the need to recharge. Served over a bowl of steaming jasmine rice, it is pure comfort and nourishment. \u003c/p>\n\u003cp>You see this dish at a lot of Chinese wedding banquets or New Year celebrations. As is customary for many Chinese foods, there is a special symbolism to this dish. The white chicken symbolizes happiness and purity, and if it is served whole, it symbolizes family as well.\u003c/p>\n\u003cp>I am always surprised at how flavorful this chicken is, considering all you're doing is boiling it. However, the combination of the salt rub and the salted water infused with ginger and garlic must make one phenomenal Jacuzzi bath, because something wonderful happens to that chicken. The meat becomes tender and juicy, and the sesame oil massage adds a warm, nutty fragrance to the skin. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The dipping sauce of minced scallion, minced and grated ginger, salt, and vegetable oil is the finishing touch. The secret to this sauce is heating the oil so that the ginger and scallion bloom with aromatic bliss. Spoon this all over some fluffy white rice, now it's your turn to reach bliss. \u003c/p>\n\u003cp>\u003cem>Added Bonus:\u003c/em> Save the poaching liquid (removing any scum off the surface) and the chicken carcass to make a fantastic chicken stock. \u003c/p>\n\u003cp>\u003cstrong>Chinese White Cut Chicken (\u003cem>Bok Cheet Gai\u003c/em>) with Ginger-Scallion Oil\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 whole chicken, 4-5 pounds\u003cbr>\n3-4 big chunks of ginger (1-inch thick), peeled and smashed\u003cbr>\n6 cloves garlic, peeled and smashed\u003cbr>\n2 tablespoons Kosher salt, plus more to season the chicken\u003cbr>\n1 tablespoon sesame oil\u003c/p>\n\u003cp>\u003cstrong>Dipping Sauce:\u003c/strong>\u003cbr>\n4 tablespoons scallion, minced\u003cbr>\n1 tablespoon ginger, minced\u003cbr>\n1 tablespoon ginger, grated (a Microplane is perfect for this)\u003cbr>\n1 teaspoon salt\u003cbr>\n½ cup vegetable oil\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tClean the chicken inside and out, removing any innards, and pat it dry. Rub salt liberally inside and out. Allow it to sit for 1 hour.\u003cbr>\n2.\tFill a large pot with water full enough to cover at least ¾ of the chicken. Bring the water to a boil with the smashed ginger, garlic, and 2 tablespoons of salt. Place the chicken in breast side up, cover, and bring to a boil. Switch it to low heat and let cook for 45 minutes.\u003cbr>\n3.\tFlip the chicken, cover it and cook on low heat for another 45 minutes.\u003cbr>\n4.\tTo test if the chicken is done, insert a chopstick near the thigh. If it goes in and there is no pinkness, it’s done. To lift the bird out of the pot, slip 2 chopsticks beneath the wings and lift up.\u003cbr>\n5.\tPat the bird dry and rub with the sesame oil. Allow it to cool for 30 minutes before cutting. Serve with dipping sauce.\u003cbr>\n6.\tPrepare the dipping sauce by heating the vegetable oil just until it starts to smoke. Pour it over the scallion, ginger, and salt, and mix together. Serve with the chicken immediately.\u003c/p>\n\n",
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"excerpt": "You see this dish at a lot of Chinese wedding banquets or New Year celebrations. As is customary for many Chinese foods, there is a special symbolism to this dish. The white chicken symbolizes happiness and purity, and if it is served whole, it symbolizes family as well.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Chinese-White-Cut-Chicken-013.jpg\" alt=\"Chinese White Cut Chicken\" title=\"Chinese White Cut Chicken\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-9667\">\u003cbr>\n\u003cem>White Cut Chicken (bok cheet gai) with Ginger-Scallion Oil, Cantonese comfort food \u003c/em>\u003c/p>\n\u003cp>One of my favorite things about Chinese home cooking is that it is often incredibly simplistic. Just a few ingredients, clean, vibrant flavors, and no fussiness. \u003c/p>\n\u003cp>This recipe for poached chicken with ginger-scallion oil is one of my staple dishes when I feel the need to recharge. Served over a bowl of steaming jasmine rice, it is pure comfort and nourishment. \u003c/p>\n\u003cp>You see this dish at a lot of Chinese wedding banquets or New Year celebrations. As is customary for many Chinese foods, there is a special symbolism to this dish. The white chicken symbolizes happiness and purity, and if it is served whole, it symbolizes family as well.\u003c/p>\n\u003cp>I am always surprised at how flavorful this chicken is, considering all you're doing is boiling it. However, the combination of the salt rub and the salted water infused with ginger and garlic must make one phenomenal Jacuzzi bath, because something wonderful happens to that chicken. The meat becomes tender and juicy, and the sesame oil massage adds a warm, nutty fragrance to the skin. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The dipping sauce of minced scallion, minced and grated ginger, salt, and vegetable oil is the finishing touch. The secret to this sauce is heating the oil so that the ginger and scallion bloom with aromatic bliss. Spoon this all over some fluffy white rice, now it's your turn to reach bliss. \u003c/p>\n\u003cp>\u003cem>Added Bonus:\u003c/em> Save the poaching liquid (removing any scum off the surface) and the chicken carcass to make a fantastic chicken stock. \u003c/p>\n\u003cp>\u003cstrong>Chinese White Cut Chicken (\u003cem>Bok Cheet Gai\u003c/em>) with Ginger-Scallion Oil\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 whole chicken, 4-5 pounds\u003cbr>\n3-4 big chunks of ginger (1-inch thick), peeled and smashed\u003cbr>\n6 cloves garlic, peeled and smashed\u003cbr>\n2 tablespoons Kosher salt, plus more to season the chicken\u003cbr>\n1 tablespoon sesame oil\u003c/p>\n\u003cp>\u003cstrong>Dipping Sauce:\u003c/strong>\u003cbr>\n4 tablespoons scallion, minced\u003cbr>\n1 tablespoon ginger, minced\u003cbr>\n1 tablespoon ginger, grated (a Microplane is perfect for this)\u003cbr>\n1 teaspoon salt\u003cbr>\n½ cup vegetable oil\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tClean the chicken inside and out, removing any innards, and pat it dry. Rub salt liberally inside and out. Allow it to sit for 1 hour.\u003cbr>\n2.\tFill a large pot with water full enough to cover at least ¾ of the chicken. Bring the water to a boil with the smashed ginger, garlic, and 2 tablespoons of salt. Place the chicken in breast side up, cover, and bring to a boil. Switch it to low heat and let cook for 45 minutes.\u003cbr>\n3.\tFlip the chicken, cover it and cook on low heat for another 45 minutes.\u003cbr>\n4.\tTo test if the chicken is done, insert a chopstick near the thigh. If it goes in and there is no pinkness, it’s done. To lift the bird out of the pot, slip 2 chopsticks beneath the wings and lift up.\u003cbr>\n5.\tPat the bird dry and rub with the sesame oil. Allow it to cool for 30 minutes before cutting. Serve with dipping sauce.\u003cbr>\n6.\tPrepare the dipping sauce by heating the vegetable oil just until it starts to smoke. Pour it over the scallion, ginger, and salt, and mix together. Serve with the chicken immediately.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Easy Multi-Grain Bread ",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/bread500a.jpg\" alt=\"Multi-Grain bread\" title=\"Multi-Grain bread\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9596\">\u003cbr>\nWhy bake bread when you live in Bay Area? Acme, Della Fattoria, Grace, Brickmaiden, Thorough Bread, and Tartine (to name just a few favorites) all ply their trade around here, kneading and rising and selling their wares at storefront bakeries and supermarkets, gourmet stores and farmers' markets. Just as you can usually pick up a decent bottle of wine or a six-pack of microbrew at even a dumpy corner bodega here, so you don't have to go far to score a pretty excellent loaf of bread. \u003c/p>\n\u003cp>So, yes, I'm grateful to all the dedicated professional bakers out there. But sometimes I don't \u003cem>want\u003c/em> the hard-crusted, rip-and-tug Euro-styled country loaf that has become our city's default daily bread. Sometimes, my jam and I want a slice that's a little more dense and mellow, something without gaping jelly-dripping holes, something whose crumb is worth chewing. A bread that holds up to slicing and toasting. A butter-and-honey bread, a bread for peanut butter and banana sandwiches, in short, a bread that you can only have if you make it yourself. \u003c/p>\n\u003cp>Of course, there are perfectly nice, widely available loaf breads out there. Vital Vittles makes a bunch, as does Alvarado Street Bakery. But somehow, pre-sliced bread twist-tied in a plastic bag always feels a little soulless to me, no matter how many wheat berries and sunflower seeds are found within. \u003c/p>\n\u003cp>There is nothing like the smell of homemade bread to perfume your house on a winter's day, and nothing like the taste of it, either. And any invitation—to dinner, to teatime, to dinner that you hope will be followed by breakfast—is sweetened by the nonchalant appearance of bread baked by your very own hands. \u003c/p>\n\u003cp>But before you laugh hollowly, contemplating your overscheduled life with no room for rising in it, I say, the cool, slow, low-yeast rise is your friend, my busy pal. Most bread recipes call for way too much yeast and heat. Why? Because a dough loaded up with yeast, like a Long Island Iced Tea or a turbo-charged vibrator, gets the job done faster. But the point here is the product, not how fast you can get there. A bread that rises slowly is a bread that tastes of grain, not yeast. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In fact, slowing down the time it takes for your bread to go from dough to loaf frees you up. A long, cool rise is actually much easier to manage, because you can leave the house for hours at a time and get all manner of things done while your dough is slowly inching up in the bowl. Plus, you have a lot more wiggle room. Since the rise goes slowly, it takes a lot longer to get to the threat-of-collapse stage. \u003c/p>\n\u003cp>Given that the average drafty Victorian is fairly cool, even with the hallway heater on, a bowl of dough left on the kitchen counter will probably take anywhere from 3 to 5 hours to double in size. And if things (playdates, the line at the DMV, prime makeout opportunities) get away from you, you can always punch it down and let it go for a second rise before shaping it into loaves. \u003c/p>\n\u003cp>In general, it's pretty hard to screw this bread up. Once you make it a few times, you won't even need to measure; as long as the proportions are roughly the same, precision isn't necessary. \u003c/p>\n\u003cp>The one bread-killer is overheating the yeast; yeast dies outright at 140 degrees F, and doesn't much like temps over 120 degrees. So, make sure to dissolve your yeast in tepid water (drip some on your wrist; it should feel just about skin temperature, neither hot nor cold) and make sure that the cereal goop has cooled to barely lukewarm before you stir in the flour and yeast. (Stir the mix thoroughly to make sure there are no pockets of heat remaining before you add the yeast.)\u003c/p>\n\u003cp>Again, because I like a slow rise, I use ordinary active dry yeast, not rapid-rise or instant yeast. And speaking of yeast, it seems a lot of people worry about the viability of their yeast. Unless you bought it 10 years ago or have kept it stashed right over the stove, it's fine. Most jars or foil-sealed packets of yeast are good for a year or more at room temperature, even more if stored in the freezer or fridge. In decades of bread baking, the only bad yeast experience I've ever had has been with Rize Organic Yeast. In the 2 or 3 times I've tried this brand, it has never risen for me, leaving me with leaden lumps of useless dough. With the readily available Red Star and Fleischmann's brands, no problems. \u003c/p>\n\u003cp>Finally, this bread is the best use I know for that multi-grain, steel-cut hot cereal mix you find in the bulk bins at Rainbow Grocery or Berkeley Bowl. The texture depends on the nubbly chunkiness of the mix, so don't substitute powdery instant or quick-cooking cereal. \u003c/p>\n\u003cp>\u003cstrong>Easy Multi-Grain Bread\u003c/strong>\u003c/p>\n\u003cp>You could also make a vegan version by substituting vegetable oil or Earth Balance (the kind that comes in sticks, not in a tub) for the butter, and agave, maple, or brown-rice syrup for the honey. Molasses works too, although it will add a more prominent flavor to the finished loaf. \u003c/p>\n\u003cp>\u003cem>Makes 2 loaves\u003c/em>\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients\u003c/strong>\u003cbr>\n1 cup multi-grain hot cereal blend (not instant)\u003cbr>\n1/2 cup dry polenta\u003cbr>\n2 tbsp butter\u003cbr>\n2 tsp salt\u003cbr>\n2 tbsp honey\u003cbr>\n1 1/2 cups boiling water\u003cbr>\n1 packet active dry yeast (2 tsp)\u003cbr>\n1 cup rye flour\u003cbr>\n3 to 3 1/2 cups white flour (or a mix of whole wheat and white flour)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a large bowl, combine cereal, polenta, butter, salt, and honey. Pour in boiling water and stir to combine. Set aside to cool, which will probably take about 30 minutes. \u003c/p>\n\u003cp>2. When mixture has cooled to lukewarm, it's time to get your yeast ready. Sprinkle yeast over 3 tablespoons of tepid water in a small bowl. Let sit for 5 minutes, then stir to dissolve.\u003c/p>\n\u003cp>3. Beat rye flour into cereal mixture. Stir in yeast, then add white and/or whole wheat flour, 1 cup at a time. Dough should be soft and sticky, but not so goopy that your hands turn into big gooey dough-paws when you try to knead it. Every batch will be different, depending on the humidity of the air and the moisture in your flour, but start with 3 cups, and save the remaining half-cup to sprinkle in as necessary while you knead. \u003c/p>\n\u003cp>4. If you can, let dough rest for 10 minutes before kneading. This helps the flour begin absorbing the liquid in the dough, so you won't have to add so much extra flour to make it manageable. \u003c/p>\n\u003cp>5. Turn the dough out onto a floured surface. Push the dough away from you with the heels of your hands. Fold it over towards you. Turn it a quarter turn to the right, and repeat. Push, fold, turn, for about 10 minutes, adding small sprinkles of flour as needed to keep it from getting unbearably sticky. When well-kneaded, it should feel like a relaxed inner thigh, or a lady's un-Pilatized stomach. (If naked ladies aren't your frame of reference, a man's torso will do just fine, but imagine more bear than buff.)\u003c/p>\n\u003cp>6. Drop the dough back in the bowl and cover with a damp towel. Let rise, preferably at around 70-75 degrees, for 3 to 5 hours, until doubled in bulk. \u003c/p>\n\u003cp>7. Press down gently to get all the air out. Divide in half and shape into two round loaves. Set on a lightly greased or parchment-covered baking sheet and let rise until doubled in size, anywhere from 2 to 3 hours, possibly more. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>8. Preheat oven to 375 degrees. Bake for 45-50 minutes, until crust is well-browned. To avoid gumminess, let cool on a rack for at least an hour before you tear into it. \u003c/p>\n\n",
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"excerpt": "Sometimes, you don't want the hard-crusted, rip-and-tug Euro-styled country loaf that's become the city's default daily bread. Sometimes, you and your jam want a bread that holds up to slicing and toasting, a bread without gaping jelly-dripping holes, ready for butter and honey or peanut butter and banana sandwiches, in short, a bread you can only have if you make it yourself. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/bread500a.jpg\" alt=\"Multi-Grain bread\" title=\"Multi-Grain bread\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9596\">\u003cbr>\nWhy bake bread when you live in Bay Area? Acme, Della Fattoria, Grace, Brickmaiden, Thorough Bread, and Tartine (to name just a few favorites) all ply their trade around here, kneading and rising and selling their wares at storefront bakeries and supermarkets, gourmet stores and farmers' markets. Just as you can usually pick up a decent bottle of wine or a six-pack of microbrew at even a dumpy corner bodega here, so you don't have to go far to score a pretty excellent loaf of bread. \u003c/p>\n\u003cp>So, yes, I'm grateful to all the dedicated professional bakers out there. But sometimes I don't \u003cem>want\u003c/em> the hard-crusted, rip-and-tug Euro-styled country loaf that has become our city's default daily bread. Sometimes, my jam and I want a slice that's a little more dense and mellow, something without gaping jelly-dripping holes, something whose crumb is worth chewing. A bread that holds up to slicing and toasting. A butter-and-honey bread, a bread for peanut butter and banana sandwiches, in short, a bread that you can only have if you make it yourself. \u003c/p>\n\u003cp>Of course, there are perfectly nice, widely available loaf breads out there. Vital Vittles makes a bunch, as does Alvarado Street Bakery. But somehow, pre-sliced bread twist-tied in a plastic bag always feels a little soulless to me, no matter how many wheat berries and sunflower seeds are found within. \u003c/p>\n\u003cp>There is nothing like the smell of homemade bread to perfume your house on a winter's day, and nothing like the taste of it, either. And any invitation—to dinner, to teatime, to dinner that you hope will be followed by breakfast—is sweetened by the nonchalant appearance of bread baked by your very own hands. \u003c/p>\n\u003cp>But before you laugh hollowly, contemplating your overscheduled life with no room for rising in it, I say, the cool, slow, low-yeast rise is your friend, my busy pal. Most bread recipes call for way too much yeast and heat. Why? Because a dough loaded up with yeast, like a Long Island Iced Tea or a turbo-charged vibrator, gets the job done faster. But the point here is the product, not how fast you can get there. A bread that rises slowly is a bread that tastes of grain, not yeast. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In fact, slowing down the time it takes for your bread to go from dough to loaf frees you up. A long, cool rise is actually much easier to manage, because you can leave the house for hours at a time and get all manner of things done while your dough is slowly inching up in the bowl. Plus, you have a lot more wiggle room. Since the rise goes slowly, it takes a lot longer to get to the threat-of-collapse stage. \u003c/p>\n\u003cp>Given that the average drafty Victorian is fairly cool, even with the hallway heater on, a bowl of dough left on the kitchen counter will probably take anywhere from 3 to 5 hours to double in size. And if things (playdates, the line at the DMV, prime makeout opportunities) get away from you, you can always punch it down and let it go for a second rise before shaping it into loaves. \u003c/p>\n\u003cp>In general, it's pretty hard to screw this bread up. Once you make it a few times, you won't even need to measure; as long as the proportions are roughly the same, precision isn't necessary. \u003c/p>\n\u003cp>The one bread-killer is overheating the yeast; yeast dies outright at 140 degrees F, and doesn't much like temps over 120 degrees. So, make sure to dissolve your yeast in tepid water (drip some on your wrist; it should feel just about skin temperature, neither hot nor cold) and make sure that the cereal goop has cooled to barely lukewarm before you stir in the flour and yeast. (Stir the mix thoroughly to make sure there are no pockets of heat remaining before you add the yeast.)\u003c/p>\n\u003cp>Again, because I like a slow rise, I use ordinary active dry yeast, not rapid-rise or instant yeast. And speaking of yeast, it seems a lot of people worry about the viability of their yeast. Unless you bought it 10 years ago or have kept it stashed right over the stove, it's fine. Most jars or foil-sealed packets of yeast are good for a year or more at room temperature, even more if stored in the freezer or fridge. In decades of bread baking, the only bad yeast experience I've ever had has been with Rize Organic Yeast. In the 2 or 3 times I've tried this brand, it has never risen for me, leaving me with leaden lumps of useless dough. With the readily available Red Star and Fleischmann's brands, no problems. \u003c/p>\n\u003cp>Finally, this bread is the best use I know for that multi-grain, steel-cut hot cereal mix you find in the bulk bins at Rainbow Grocery or Berkeley Bowl. The texture depends on the nubbly chunkiness of the mix, so don't substitute powdery instant or quick-cooking cereal. \u003c/p>\n\u003cp>\u003cstrong>Easy Multi-Grain Bread\u003c/strong>\u003c/p>\n\u003cp>You could also make a vegan version by substituting vegetable oil or Earth Balance (the kind that comes in sticks, not in a tub) for the butter, and agave, maple, or brown-rice syrup for the honey. Molasses works too, although it will add a more prominent flavor to the finished loaf. \u003c/p>\n\u003cp>\u003cem>Makes 2 loaves\u003c/em>\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients\u003c/strong>\u003cbr>\n1 cup multi-grain hot cereal blend (not instant)\u003cbr>\n1/2 cup dry polenta\u003cbr>\n2 tbsp butter\u003cbr>\n2 tsp salt\u003cbr>\n2 tbsp honey\u003cbr>\n1 1/2 cups boiling water\u003cbr>\n1 packet active dry yeast (2 tsp)\u003cbr>\n1 cup rye flour\u003cbr>\n3 to 3 1/2 cups white flour (or a mix of whole wheat and white flour)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a large bowl, combine cereal, polenta, butter, salt, and honey. Pour in boiling water and stir to combine. Set aside to cool, which will probably take about 30 minutes. \u003c/p>\n\u003cp>2. When mixture has cooled to lukewarm, it's time to get your yeast ready. Sprinkle yeast over 3 tablespoons of tepid water in a small bowl. Let sit for 5 minutes, then stir to dissolve.\u003c/p>\n\u003cp>3. Beat rye flour into cereal mixture. Stir in yeast, then add white and/or whole wheat flour, 1 cup at a time. Dough should be soft and sticky, but not so goopy that your hands turn into big gooey dough-paws when you try to knead it. Every batch will be different, depending on the humidity of the air and the moisture in your flour, but start with 3 cups, and save the remaining half-cup to sprinkle in as necessary while you knead. \u003c/p>\n\u003cp>4. If you can, let dough rest for 10 minutes before kneading. This helps the flour begin absorbing the liquid in the dough, so you won't have to add so much extra flour to make it manageable. \u003c/p>\n\u003cp>5. Turn the dough out onto a floured surface. Push the dough away from you with the heels of your hands. Fold it over towards you. Turn it a quarter turn to the right, and repeat. Push, fold, turn, for about 10 minutes, adding small sprinkles of flour as needed to keep it from getting unbearably sticky. When well-kneaded, it should feel like a relaxed inner thigh, or a lady's un-Pilatized stomach. (If naked ladies aren't your frame of reference, a man's torso will do just fine, but imagine more bear than buff.)\u003c/p>\n\u003cp>6. Drop the dough back in the bowl and cover with a damp towel. Let rise, preferably at around 70-75 degrees, for 3 to 5 hours, until doubled in bulk. \u003c/p>\n\u003cp>7. Press down gently to get all the air out. Divide in half and shape into two round loaves. Set on a lightly greased or parchment-covered baking sheet and let rise until doubled in size, anywhere from 2 to 3 hours, possibly more. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>8. Preheat oven to 375 degrees. Bake for 45-50 minutes, until crust is well-browned. To avoid gumminess, let cool on a rack for at least an hour before you tear into it. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Henri Bergson: Creative Evolution of a Sandwich",
"title": "The Henri Bergson: Creative Evolution of a Sandwich",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Chicken-and-Egg-Salad.jpg\" alt=\"Chicken and Egg Salad\" title=\"Chicken and Egg Salad\" width=\"350\" height=\"233\" class=\"alignleft size-full wp-image-9571\">Which came first: the chicken salad or the egg salad? It's a question I'd never bothered to ask myself before this year.\u003c/p>\n\u003cp>Until recently, I don't think I've ever much cared, since I've never considered myself much of a creamy, protein-based salad person: egg salad, chicken salad, tuna salad, you-name-it salad. Boring stuff, all of them.\u003c/p>\n\u003cp>So maybe I was wrong.\u003c/p>\n\u003cp>Thanks to my friends, the Rosas, I have suddenly and quite firmly changed my mind. I developed a mad crush on \u003ca href=\"http://michaelprocopio.wordpress.com/2009/05/01/coronation-chicken-salad-fit-for-a-queen/\">Coronation chicken salad\u003c/a>, thanks to my friend Shannon's mother when she made them for a egg-and-chicken salad, Creationism, eggs salad, evolution, Henri Bergson, recipecharity tea party. More recently, my disdain for egg salad melted away amid the hungry cries of three members of the 10-and-under set. When their father, Craig, asked me if I could whip up some egg salad for the kids, I didn't bat an eye, though I realized that I had never before in my life thought to make such a thing.\u003c/p>\n\u003cp>It was a simple affair: hard boiled eggs, mayonnaise, mustard, salt, and pepper. Uncomplicated, unfussy, and just the thing for three sometimes-fussy and anything-but-uncomplicated kids. And it was good-- it left me wanting more.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>A Moral Pickle\u003c/strong>\u003c/p>\n\u003cp>As my mind turned to thoughts of lunch for the week, I couldn't make up my mind as to whether I should make a batch of chicken salad or egg salad. The annoying old chestnut \"which came first, the chicken or the egg?\" came to mind? Frankly, I had no idea. It's a frustrating scientific/philosophic question that has no business complicating my luncheon plans. But I thought about it some more.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/worms-eye-view.jpg\" alt=\"worms eye view\" title=\"worms eye view\" width=\"224\" height=\"300\" class=\"alignnone size-full wp-image-9572\">\u003c/p>\n\u003cp>\"Now who are the people that believe that chickens came first?\" I thought. Creationists, of course. But then, I wondered, did the chickens of Eden actually lay eggs? What would be the purpose of that, apart from providing the occasional treat for Adam and Eve? Did the necessity of egg-laying or, at least, egg fertilization occur after The Fall? Were these chickens tainted with the mark of Original Sin along with the humans who caused all the trouble in the first place? These were questions I refused to answer on an empty stomach.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/carton.jpg\" alt=\"carton\" title=\"carton\" width=\"224\" height=\"300\" class=\"alignnone size-full wp-image-9573\">\u003c/p>\n\u003cp>\"And who falls into the egg-first camp?\" I wondered. I figured it must be the Evolutionists or, if one wants to be less 19th Century about it, Scientists. If I were to make a sandwich to please those who believe that all life on earth began with single-celled organisms which gradually evolved into more complex organisms like, oh, chickens, it seemed to me that I might want to start with a simpler, earlier version of the animal. In other words, eggs.\u003c/p>\n\u003cp>I was a little overwhelmed by now and uncertain as to whether or not I should even bother with lunch at all-- I was losing my appetite. \"To hell with it,\" I thought, \"I'll just make a salad with chicken and egg and make everybody happy.\" I thought I might couch it as a Creative Evolution sort of thing. Of course, people have been trying to reconcile the two camps ever since Darwin came out with \u003ca href=\"http://en.wikipedia.org/wiki/On_the_Origin_of_Species\">that book of his\u003c/a> more than a century and a half ago. Some people are still trying. I'd like to think that, should the great minds belonging to each camp ever sit down together to try and hash things out, they might like to have this sandwich for lunch.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Egg-Yolk-Dressing.jpg\" alt=\"Egg Yolk Dressing\" title=\"Egg Yolk Dressing\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-9574\">\u003c/p>\n\u003cp>\u003cstrong>The Henri Bergson\u003c/strong>\u003cbr>\n\u003cstrong>Makes about 6 sandwiches\u003c/strong>\u003c/p>\n\u003cp>Of course, \u003ca href=\"http://www.youtube.com/watch?v=sstrj15XpWQ\">Bergson\u003c/a>'s theory of \u003ca href=\"http://en.wikipedia.org/wiki/Creative_Evolution_(book)\">Creative Evolution\u003c/a> doesn't really cut the mustard with scientists anymore. And it certainly doesn't give much in the way of time-of-day to the Creationists. But he coined the term which I borrowed, so he gets the sandwich. Besides, there was a certain élan vital-- a natural creative impulse (in this case, the need to please myself by the avoidance of inner conflict)-- that caused the evolution of this here sandwich.\u003c/p>\n\u003cp>When making this salad, I discovered, much to my own mayo-loving horror, that I had only about two tablespoons left of the stuff in my refrigerator. Hmm. And then it dawned on me: why on earth does one need to add mayonnaise to an egg salad, when it's already, well, so \u003cem>eggy\u003c/em>? What is mayonnaise anyhow but egg yolk, oil, acid, and a few other things? Necessity or, at least, an unwillingness to make an extra trip to the grocery store is the mother of culinary invention. And it's excellent for its purpose, in case you were wondering. I might never add mayo again.\u003c/p>\n\u003cp>Oh, and the apple? Totally works, too. Though the apple isn't specifically mentioned in Genesis Garden of Eden story, neither is celery, with is more traditionally used for crunch in egg and/or chicken salads. And, well, I'm just not a huge fan of celery. In terms of Western mythologies, the apple is the traditional trouble maker. Think Adam and Eve, think Judgement of Paris. It's sexier and much, much tastier.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>6 large eggs, hard boiled\u003c/p>\n\u003cp>2 breasts of chicken or whatever other parts you prefer/have on hand, diced. I poached the bird pieces for this recipe, but bits of roasted chicken would work well, too. Just make sure to yield 1 1/2 to 2 cups.\u003c/p>\n\u003cp>1 apple finely diced, your preference. Something sweet and tart, like a Pink Lady will do nicely.\u003c/p>\n\u003cp>About 5 tablespoons of olive oil\u003c/p>\n\u003cp>1 to 1 1/2 tablespoons dijon mustard\u003c/p>\n\u003cp>The juice and zest of one lemon (Meyer, in my case)\u003c/p>\n\u003cp>1 teaspoon of apple cider vinegar (or more to taste)\u003c/p>\n\u003cp>A heavy pinch of salt (or two)\u003c/p>\n\u003cp>Capers (as many as you like)\u003c/p>\n\u003cp>Chopped chives and dill for garnish\u003c/p>\n\u003cp>Freshly ground pepper, to taste.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Peel and slice your hardboiled eggs lengthwise. If you haven't the faintest idea as to how you might properly hard boil an egg, you are not alone. To hard boil eggs for this recipe, place the eggs in a single layer at the bottom of a pan and cover with cold water. Bring water to a boil, then immediately turn off the heat and let sit for seven minutes. Run cold water over the eggs to cool down the hot water, then add ice to the pot to stop the cooking process entirely. Congratulations, you now hopefully have six hard boiled eggs.\u003c/p>\n\u003cp>2. Remove yolks from the whites of your eggs and place them in a medium-sized bowl. Chop egg whites and add to another, larger bowl.\u003c/p>\n\u003cp>3. Mash yolks with a fork and to them add olive oil, lemon juice, vinegar, mustard, and salt. No need to worry about emulsifying-- everything will blend together. And there's no need to worry about lumps-- it's an egg salad, for God's sake.\u003c/p>\n\u003cp>4. Add diced chicken, apples, capers, and lemon zest to the chopped egg whites and toss together. Now add the egg yolk dressing, chives, dill, and ground pepper. Mix until thoroughly combined.\u003c/p>\n\u003cp>5. If you are not currently feeling rushed by the cries of cranky, hungry small children, you might want to let the salad sit in your refrigerator overnight. The results will charm the pants right off of you.\u003c/p>\n\u003cp>6. For best eating results, let salad warm for several minutes to shake the chill of refrigeration off its shoulder. So to speak, since it should be (hopefully) obvious to you that chopped salads do not, as a rule, have shoulders unless they have been molded to into the likeness of something with shoulders, in which case, it still wouldn't have shoulders, but merely looks as though it might have them. I think you know what I mean.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>7. Serve over lightly-dressed greens or between two slices of toasted, hearty bread, like pumpernickel (as shown above).\u003c/p>\n\n",
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"excerpt": "As my mind turned to thoughts of lunch for the week, I couldn't make up my mind as to whether I should make a batch of chicken salad or egg salad. The annoying old chestnut \"which came first, the chicken or the egg?\" came to mind? Frankly, I had no idea. It's a frustrating scientific/philosophic question that has no business complicating my luncheon plans. But I thought about it some more.\r\n\r\n",
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"title": "The Henri Bergson: Creative Evolution of a Sandwich | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Chicken-and-Egg-Salad.jpg\" alt=\"Chicken and Egg Salad\" title=\"Chicken and Egg Salad\" width=\"350\" height=\"233\" class=\"alignleft size-full wp-image-9571\">Which came first: the chicken salad or the egg salad? It's a question I'd never bothered to ask myself before this year.\u003c/p>\n\u003cp>Until recently, I don't think I've ever much cared, since I've never considered myself much of a creamy, protein-based salad person: egg salad, chicken salad, tuna salad, you-name-it salad. Boring stuff, all of them.\u003c/p>\n\u003cp>So maybe I was wrong.\u003c/p>\n\u003cp>Thanks to my friends, the Rosas, I have suddenly and quite firmly changed my mind. I developed a mad crush on \u003ca href=\"http://michaelprocopio.wordpress.com/2009/05/01/coronation-chicken-salad-fit-for-a-queen/\">Coronation chicken salad\u003c/a>, thanks to my friend Shannon's mother when she made them for a egg-and-chicken salad, Creationism, eggs salad, evolution, Henri Bergson, recipecharity tea party. More recently, my disdain for egg salad melted away amid the hungry cries of three members of the 10-and-under set. When their father, Craig, asked me if I could whip up some egg salad for the kids, I didn't bat an eye, though I realized that I had never before in my life thought to make such a thing.\u003c/p>\n\u003cp>It was a simple affair: hard boiled eggs, mayonnaise, mustard, salt, and pepper. Uncomplicated, unfussy, and just the thing for three sometimes-fussy and anything-but-uncomplicated kids. And it was good-- it left me wanting more.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>A Moral Pickle\u003c/strong>\u003c/p>\n\u003cp>As my mind turned to thoughts of lunch for the week, I couldn't make up my mind as to whether I should make a batch of chicken salad or egg salad. The annoying old chestnut \"which came first, the chicken or the egg?\" came to mind? Frankly, I had no idea. It's a frustrating scientific/philosophic question that has no business complicating my luncheon plans. But I thought about it some more.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/worms-eye-view.jpg\" alt=\"worms eye view\" title=\"worms eye view\" width=\"224\" height=\"300\" class=\"alignnone size-full wp-image-9572\">\u003c/p>\n\u003cp>\"Now who are the people that believe that chickens came first?\" I thought. Creationists, of course. But then, I wondered, did the chickens of Eden actually lay eggs? What would be the purpose of that, apart from providing the occasional treat for Adam and Eve? Did the necessity of egg-laying or, at least, egg fertilization occur after The Fall? Were these chickens tainted with the mark of Original Sin along with the humans who caused all the trouble in the first place? These were questions I refused to answer on an empty stomach.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/carton.jpg\" alt=\"carton\" title=\"carton\" width=\"224\" height=\"300\" class=\"alignnone size-full wp-image-9573\">\u003c/p>\n\u003cp>\"And who falls into the egg-first camp?\" I wondered. I figured it must be the Evolutionists or, if one wants to be less 19th Century about it, Scientists. If I were to make a sandwich to please those who believe that all life on earth began with single-celled organisms which gradually evolved into more complex organisms like, oh, chickens, it seemed to me that I might want to start with a simpler, earlier version of the animal. In other words, eggs.\u003c/p>\n\u003cp>I was a little overwhelmed by now and uncertain as to whether or not I should even bother with lunch at all-- I was losing my appetite. \"To hell with it,\" I thought, \"I'll just make a salad with chicken and egg and make everybody happy.\" I thought I might couch it as a Creative Evolution sort of thing. Of course, people have been trying to reconcile the two camps ever since Darwin came out with \u003ca href=\"http://en.wikipedia.org/wiki/On_the_Origin_of_Species\">that book of his\u003c/a> more than a century and a half ago. Some people are still trying. I'd like to think that, should the great minds belonging to each camp ever sit down together to try and hash things out, they might like to have this sandwich for lunch.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Egg-Yolk-Dressing.jpg\" alt=\"Egg Yolk Dressing\" title=\"Egg Yolk Dressing\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-9574\">\u003c/p>\n\u003cp>\u003cstrong>The Henri Bergson\u003c/strong>\u003cbr>\n\u003cstrong>Makes about 6 sandwiches\u003c/strong>\u003c/p>\n\u003cp>Of course, \u003ca href=\"http://www.youtube.com/watch?v=sstrj15XpWQ\">Bergson\u003c/a>'s theory of \u003ca href=\"http://en.wikipedia.org/wiki/Creative_Evolution_(book)\">Creative Evolution\u003c/a> doesn't really cut the mustard with scientists anymore. And it certainly doesn't give much in the way of time-of-day to the Creationists. But he coined the term which I borrowed, so he gets the sandwich. Besides, there was a certain élan vital-- a natural creative impulse (in this case, the need to please myself by the avoidance of inner conflict)-- that caused the evolution of this here sandwich.\u003c/p>\n\u003cp>When making this salad, I discovered, much to my own mayo-loving horror, that I had only about two tablespoons left of the stuff in my refrigerator. Hmm. And then it dawned on me: why on earth does one need to add mayonnaise to an egg salad, when it's already, well, so \u003cem>eggy\u003c/em>? What is mayonnaise anyhow but egg yolk, oil, acid, and a few other things? Necessity or, at least, an unwillingness to make an extra trip to the grocery store is the mother of culinary invention. And it's excellent for its purpose, in case you were wondering. I might never add mayo again.\u003c/p>\n\u003cp>Oh, and the apple? Totally works, too. Though the apple isn't specifically mentioned in Genesis Garden of Eden story, neither is celery, with is more traditionally used for crunch in egg and/or chicken salads. And, well, I'm just not a huge fan of celery. In terms of Western mythologies, the apple is the traditional trouble maker. Think Adam and Eve, think Judgement of Paris. It's sexier and much, much tastier.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>6 large eggs, hard boiled\u003c/p>\n\u003cp>2 breasts of chicken or whatever other parts you prefer/have on hand, diced. I poached the bird pieces for this recipe, but bits of roasted chicken would work well, too. Just make sure to yield 1 1/2 to 2 cups.\u003c/p>\n\u003cp>1 apple finely diced, your preference. Something sweet and tart, like a Pink Lady will do nicely.\u003c/p>\n\u003cp>About 5 tablespoons of olive oil\u003c/p>\n\u003cp>1 to 1 1/2 tablespoons dijon mustard\u003c/p>\n\u003cp>The juice and zest of one lemon (Meyer, in my case)\u003c/p>\n\u003cp>1 teaspoon of apple cider vinegar (or more to taste)\u003c/p>\n\u003cp>A heavy pinch of salt (or two)\u003c/p>\n\u003cp>Capers (as many as you like)\u003c/p>\n\u003cp>Chopped chives and dill for garnish\u003c/p>\n\u003cp>Freshly ground pepper, to taste.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Peel and slice your hardboiled eggs lengthwise. If you haven't the faintest idea as to how you might properly hard boil an egg, you are not alone. To hard boil eggs for this recipe, place the eggs in a single layer at the bottom of a pan and cover with cold water. Bring water to a boil, then immediately turn off the heat and let sit for seven minutes. Run cold water over the eggs to cool down the hot water, then add ice to the pot to stop the cooking process entirely. Congratulations, you now hopefully have six hard boiled eggs.\u003c/p>\n\u003cp>2. Remove yolks from the whites of your eggs and place them in a medium-sized bowl. Chop egg whites and add to another, larger bowl.\u003c/p>\n\u003cp>3. Mash yolks with a fork and to them add olive oil, lemon juice, vinegar, mustard, and salt. No need to worry about emulsifying-- everything will blend together. And there's no need to worry about lumps-- it's an egg salad, for God's sake.\u003c/p>\n\u003cp>4. Add diced chicken, apples, capers, and lemon zest to the chopped egg whites and toss together. Now add the egg yolk dressing, chives, dill, and ground pepper. Mix until thoroughly combined.\u003c/p>\n\u003cp>5. If you are not currently feeling rushed by the cries of cranky, hungry small children, you might want to let the salad sit in your refrigerator overnight. 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"disqusTitle": "Residual Christmas Cheer",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Christmas-Cookie-Jars-005.jpg\" alt=\"Christmas Cookie Jars\" title=\"Christmas Cookie Jars\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-9531\">\u003cbr>\n\u003cem>Homemade Food Gift: Christmas Cookie Jars\u003c/em>\u003c/p>\n\u003cp>Now, I realize that my timing may be off on this. Christmas has come and gone, and if you're like me, you are in detox mode from indulging over the holidays. But, if I may…I'd like to offer up some residual Christmas cheer.\u003c/p>\n\u003cp>I made these festive cookie jars this holiday season after seeing them on \u003ca href=\"http://www.browneyedbaker.com/2009/12/02/homemade-food-gift-ideas/%20\">Brown Eyed Baker's\u003c/a> list of \u003cstrong>homemade food gift ideas\u003c/strong>. Number 2 on her list is \u003ca href=\"http://www.bakerella.com/mix-things-up/\">Bakerella's\u003c/a> \u003cstrong>Homemade Cookie Mix\u003c/strong> (Be forewarned, if you have a sweet tooth, enter this site at your own risk. You will be dazzled by the goodies she whips up!). \u003c/p>\n\u003cp>At the Brown Eyed Baker's wise counsel, I turned Bakerella's Cowgirl Cookie Jars into the most adorable Christmas Cookie Jars. I lucked out and found 2 cases of canning jars on Craigslist, hit up Walgreens for some glitzy tinsel, and got my arts-and-crafts on. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Christmas-Cookie-Jars-013.jpg\" alt=\"Homemade Cookie Mix\" title=\"Homemade Cookie Mix\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-9530\">\u003cbr>\n\u003cem>Homemade Cookie Mix\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I wasn't going to blog about this, since it seemed as if I had missed the sleigh on timeliness, but the feedback I got after giving these has been amazing! Everyone is clamoring for the recipe. Not only are these pretty, thoughtful, and homemade gifts…they are really delicious. Don't take it from me though. \u003c/p>\n\u003cp>Real live testimonials:\u003c/p>\n\u003cp>\u003cem>\"These are SO good. I can't stop eating them, and I've been eating cookies all day.\" - Carly \u003c/em>\u003c/p>\n\u003cp>\"Thank you for making these completely idiot proof.\" - Christina\u003c/p>\n\u003cp>\"Holy gods of cookie heavens have shined down upon me! Best f-in baked dessert product of this Xmas season!\" - My Brother\u003cbr>\n\u003cbr>\nPeople loved these cookies. They made them with their kids. They horded them from visitors. They ate them all in one day. Warm, gooey cookies on a cold winter's day? Now that is Peace and Joy. \u003c/p>\n\u003cp>Now that the holidays are over, the last thing you may want to see is another cookie. Don't fret. Give it a day or two. It will pass. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Christmas-Cookie-Jars-023.jpg\" alt=\"Christmas Cookie Jars\" title=\"Christmas Cookie Jars\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-9533\">\u003cbr>\n\u003cem>Joy to the World\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Christmas Cookie Jars\u003c/strong>\u003cbr>\n\u003cem>Adapted from \u003ca href=\"http://www.bakerella.com/mix-things-up/\">Bakerella's\u003c/a> \"Cowgirl Cookies\" \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 27 cookies\u003c/p>\n\u003cp>\u003cstrong>Dry Ingredients:\u003c/strong>\u003cbr>\n1 1/3 cup all purpose flour, spooned into measuring cup & leveled\u003cbr>\n1 teaspoon baking powder\u003cbr>\n1 teaspoon baking soda\u003cbr>\n1/4 teaspoon salt\u003cbr>\n3/4 cup cooking oats\u003cbr>\n3/4 cup M&Ms\u003cbr>\n3/4 cup semi-sweet chocolate chips\u003cbr>\n1/2 cup brown sugar, packed\u003cbr>\n1/2 cup white sugar\u003cbr>\n1/4 cup chopped pecans\u003c/p>\n\u003cp>\u003cstrong>Wet Ingredients:\u003c/strong>\u003cbr>\n1 egg\u003cbr>\n1/2 cup butter, melted\u003cbr>\n1 teaspoon vanilla\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat oven to 350 degrees F.\u003cbr>\n2.\tStir all the dry ingredients in a large mixing bowl.\u003cbr>\n3.\tAdd 1 slightly beaten egg, 1/2 cup melted butter, and 1 teaspoon vanilla.\u003cbr>\n4.\tMix wet ingredients into dry ingredients thoroughly.\u003cbr>\n5.\tRoll the cookie dough into 1 1/2 inch balls, place on a parchment covered baking sheet and bake for 10-12 minutes.\u003cbr>\n6.\tEnjoy while warm and gooey!\u003c/p>\n\u003cp>\u003cstrong>To assemble the Cookie Jars:\u003c/strong>\u003cbr>\nStart with a 1 quart smooth, glass, canning jar. Layer the ingredients in this order:\u003c/p>\n\u003cp>1.\tFlour, baking powder, baking soda and salt (stir these all up before pouring in the jar so they are well distributed)\u003cbr>\n2.\tOats\u003cbr>\n3.\tM&Ms\u003cbr>\n4.\tChocolate chips\u003cbr>\n5.\tBrown sugar\u003cbr>\n6.\tWhite sugar\u003cbr>\n7.\tChopped pecans\u003c/p>\n\u003cp>Pack each level down *really* tightly or else it won't all fit. You can get the most packing power after the oats layer and the brown sugar layer. I used that top piece from the lid of my food processor (the thing you use to push veggies in through the hole in the lid) to really jam it all down. \u003c/p>\n\u003cp>Add the chopped pecans last, because depending on how well you pack the layers, you can add more or less pecans to adjust. As Bakerella notes, better to sacrifice nuts than chocolate. But also, for practical reasons, it helps keep the white sugar from spilling out all over the place when the recipient opens the jar. \u003c/p>\n\u003cp>The ingredients will be flush to the top of the lid when you seal it up. To decorate the top of the jars, wrap 16 inches of decorative wire tinsel around the top. Print the Preparation instructions on little cards made from wrapping paper, and punch a hole in the corner so you can attach it to the tinsel. Voila! Instant Christmas Cheer.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bakerella's non-secular version involves decorating with suede cord and some fabric. She cuts the fabric into 6 inch squares and the suede into 25 inch pieces. Place the fabric on top and tie ribbons around the lid to hold it in place.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Christmas-Cookie-Jars-005.jpg\" alt=\"Christmas Cookie Jars\" title=\"Christmas Cookie Jars\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-9531\">\u003cbr>\n\u003cem>Homemade Food Gift: Christmas Cookie Jars\u003c/em>\u003c/p>\n\u003cp>Now, I realize that my timing may be off on this. Christmas has come and gone, and if you're like me, you are in detox mode from indulging over the holidays. But, if I may…I'd like to offer up some residual Christmas cheer.\u003c/p>\n\u003cp>I made these festive cookie jars this holiday season after seeing them on \u003ca href=\"http://www.browneyedbaker.com/2009/12/02/homemade-food-gift-ideas/%20\">Brown Eyed Baker's\u003c/a> list of \u003cstrong>homemade food gift ideas\u003c/strong>. Number 2 on her list is \u003ca href=\"http://www.bakerella.com/mix-things-up/\">Bakerella's\u003c/a> \u003cstrong>Homemade Cookie Mix\u003c/strong> (Be forewarned, if you have a sweet tooth, enter this site at your own risk. You will be dazzled by the goodies she whips up!). \u003c/p>\n\u003cp>At the Brown Eyed Baker's wise counsel, I turned Bakerella's Cowgirl Cookie Jars into the most adorable Christmas Cookie Jars. I lucked out and found 2 cases of canning jars on Craigslist, hit up Walgreens for some glitzy tinsel, and got my arts-and-crafts on. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Christmas-Cookie-Jars-013.jpg\" alt=\"Homemade Cookie Mix\" title=\"Homemade Cookie Mix\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-9530\">\u003cbr>\n\u003cem>Homemade Cookie Mix\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I wasn't going to blog about this, since it seemed as if I had missed the sleigh on timeliness, but the feedback I got after giving these has been amazing! Everyone is clamoring for the recipe. Not only are these pretty, thoughtful, and homemade gifts…they are really delicious. Don't take it from me though. \u003c/p>\n\u003cp>Real live testimonials:\u003c/p>\n\u003cp>\u003cem>\"These are SO good. I can't stop eating them, and I've been eating cookies all day.\" - Carly \u003c/em>\u003c/p>\n\u003cp>\"Thank you for making these completely idiot proof.\" - Christina\u003c/p>\n\u003cp>\"Holy gods of cookie heavens have shined down upon me! Best f-in baked dessert product of this Xmas season!\" - My Brother\u003cbr>\n\u003cbr>\nPeople loved these cookies. They made them with their kids. They horded them from visitors. They ate them all in one day. Warm, gooey cookies on a cold winter's day? Now that is Peace and Joy. \u003c/p>\n\u003cp>Now that the holidays are over, the last thing you may want to see is another cookie. Don't fret. Give it a day or two. It will pass. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Christmas-Cookie-Jars-023.jpg\" alt=\"Christmas Cookie Jars\" title=\"Christmas Cookie Jars\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-9533\">\u003cbr>\n\u003cem>Joy to the World\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Christmas Cookie Jars\u003c/strong>\u003cbr>\n\u003cem>Adapted from \u003ca href=\"http://www.bakerella.com/mix-things-up/\">Bakerella's\u003c/a> \"Cowgirl Cookies\" \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 27 cookies\u003c/p>\n\u003cp>\u003cstrong>Dry Ingredients:\u003c/strong>\u003cbr>\n1 1/3 cup all purpose flour, spooned into measuring cup & leveled\u003cbr>\n1 teaspoon baking powder\u003cbr>\n1 teaspoon baking soda\u003cbr>\n1/4 teaspoon salt\u003cbr>\n3/4 cup cooking oats\u003cbr>\n3/4 cup M&Ms\u003cbr>\n3/4 cup semi-sweet chocolate chips\u003cbr>\n1/2 cup brown sugar, packed\u003cbr>\n1/2 cup white sugar\u003cbr>\n1/4 cup chopped pecans\u003c/p>\n\u003cp>\u003cstrong>Wet Ingredients:\u003c/strong>\u003cbr>\n1 egg\u003cbr>\n1/2 cup butter, melted\u003cbr>\n1 teaspoon vanilla\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat oven to 350 degrees F.\u003cbr>\n2.\tStir all the dry ingredients in a large mixing bowl.\u003cbr>\n3.\tAdd 1 slightly beaten egg, 1/2 cup melted butter, and 1 teaspoon vanilla.\u003cbr>\n4.\tMix wet ingredients into dry ingredients thoroughly.\u003cbr>\n5.\tRoll the cookie dough into 1 1/2 inch balls, place on a parchment covered baking sheet and bake for 10-12 minutes.\u003cbr>\n6.\tEnjoy while warm and gooey!\u003c/p>\n\u003cp>\u003cstrong>To assemble the Cookie Jars:\u003c/strong>\u003cbr>\nStart with a 1 quart smooth, glass, canning jar. Layer the ingredients in this order:\u003c/p>\n\u003cp>1.\tFlour, baking powder, baking soda and salt (stir these all up before pouring in the jar so they are well distributed)\u003cbr>\n2.\tOats\u003cbr>\n3.\tM&Ms\u003cbr>\n4.\tChocolate chips\u003cbr>\n5.\tBrown sugar\u003cbr>\n6.\tWhite sugar\u003cbr>\n7.\tChopped pecans\u003c/p>\n\u003cp>Pack each level down *really* tightly or else it won't all fit. You can get the most packing power after the oats layer and the brown sugar layer. I used that top piece from the lid of my food processor (the thing you use to push veggies in through the hole in the lid) to really jam it all down. \u003c/p>\n\u003cp>Add the chopped pecans last, because depending on how well you pack the layers, you can add more or less pecans to adjust. As Bakerella notes, better to sacrifice nuts than chocolate. But also, for practical reasons, it helps keep the white sugar from spilling out all over the place when the recipient opens the jar. \u003c/p>\n\u003cp>The ingredients will be flush to the top of the lid when you seal it up. To decorate the top of the jars, wrap 16 inches of decorative wire tinsel around the top. Print the Preparation instructions on little cards made from wrapping paper, and punch a hole in the corner so you can attach it to the tinsel. Voila! Instant Christmas Cheer.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bakerella's non-secular version involves decorating with suede cord and some fabric. She cuts the fabric into 6 inch squares and the suede into 25 inch pieces. Place the fabric on top and tie ribbons around the lid to hold it in place.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"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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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"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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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"politicalbreakdown": {
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
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},
"science-friday": {
"id": "science-friday",
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
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"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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