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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/broccoli-soup500.jpg\" alt=\"Curried Broccoli Soup photo by David Rodwin\" title=\"Curried Broccoli and Greens Soup photo by David Rodwin\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9452\">\u003cbr>\n\u003cem>Curried Broccoli and Greens Soup. Photo by David Rodwin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>\u003cbr>\nBeautiful Soup, so rich and green,\u003cbr>\nWaiting in a hot tureen!\u003cbr>\nWho for such dainties would not stoop?\u003cbr>\nSoup of the evening, beautiful Soup!\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>You wouldn't necessarily want to follow Alice in Wonderland's diet (at least outside the environs of Burning Man) but Lewis Carroll had it right with this paean to the steamiest, best food of winter. And it's a good reminder that broccoli and greens, cold weather's staples, can come to the table in another guise besides the endlessly repeated cycle of steamed, steamed, stir-fried, and steamed. \u003c/p>\n\u003cp>Carroll doesn't mention curry powder, but he should. Yes, that old pantry staple, yellow and dependable in its plastic jar or shiny little tin. You might even be embarrassed by its ongoing presence in your spice drawer, proof that you haven't graduated to six different regional garam masalas, aromatic evidence that you're not spending these long dark nights grinding your own fenugreek. \u003c/p>\n\u003cp>But really, a good spice mix is always a handy thing. Even when you know your idlis from your dosas, there's something comforting about the familiarity of that standard supermarket blend. For me, the smell instantly transports me back to the gourmet takeout shops of the '80s, where I earned my college-summer paychecks by mixing up big plastic tubs of curried chicken salad, dicing an endless parade of chicken breasts, glopping in the mayonnaise and sour cream, scooping in mango chutney and raisins and then adding curry powder until the whole bowlful turned a vivid Sahara yellow. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Or you might remember M.F.K. Fisher's famous story of \"Hindoo Eggs,\" wherein the young Mary Frances, desperate for a little exoticism to liven up her grandmother's Spartan table, tripled the amount of curry powder used to flavor a white sauce poured over hard-boiled eggs. For a palate reared on bland boiled everything, the result was inedibly fiery; still, out of stubbornness and loyalty, M.F.K. and her sister ate until blisters rose up on their lips and tongues. They finished the meal by sitting on the edge of the bathtub with their mouths full of mineral oil. \u003c/p>\n\u003cp>But my curry-powder favorite is adapted from yet another foolproof and delicious recipe in Laurie Colwin's second volume of food essays, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060955317/kqedorg-20\"> More Home Cooking\u003c/a>. Her version is so easy as to be almost laughable, and yet you could eat it any day of the week and be very happy. Potatoes, broccoli, and a garlic clove are simmered in chicken stock until tender. Curry powder and a little orange rind are added, and the whole thing is tipped into the blender and buzzed to a warming, healthy puree. \u003c/p>\n\u003cp>All very well, but it hardly takes any more effort to give it a little finesse. Sauteing the curry power with onion gives depth and mellowness while softening the raw bite of the spices. A squeeze of orange juice brings freshness (and vitamins). And cooking the potato almost all the way through, then adding your broccoli (and a handful of whatever greens are languishing in the fridge or winter garden) keeps your bowlful more verdant green than sludgy khaki.\u003c/p>\n\u003cp>\u003cstrong>Curried Broccoli and Greens Soup\u003c/strong>\u003cbr>\nThis soup also keeps and freezes well.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Serves 4\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>1 large or 2 fist-sized potatoes, scrubbed and cut into chunks\u003cbr>\n4 cups chicken or vegetable stock\u003cbr>\n1 onion, peeled and sliced thinly\u003cbr>\n1 tbsp butter, olive, or vegetable oil\u003cbr>\n2 tsp curry powder, or to taste\u003cbr>\n2 cloves garlic, chopped\u003cbr>\ngrated rind and juice of 1 orange\u003cbr>\n1 head broccoli, stalks peeled and chopped, flowerets broken into pieces\u003cbr>\n1 handful watercress or arugula\u003cbr>\n2 cups water, or as needed\u003cbr>\nYogurt or sour cream for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a medium saucepan, cover potato chunks with chicken broth and bring to a simmer. Cover and cook over low heat until potato is just tender. \u003c/p>\n\u003cp>2. While potato is cooking, saute sliced onion in butter or oil over medium heat until translucent but not browned. Add curry powder, garlic and orange rind and cook, stirring, for another minute. \u003c/p>\n\u003cp>3. When potato is tender, add curried onion mixture, broccoli, greens, water, and salt and pepper to taste. Let simmer until broccoli is very tender. Remove from heat and let cool slightly. Add orange juice.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Using a blender or immersion blender, puree mixture until smooth, adding water as necessary if soup seems too thick. Reheat to serve. Top each bowlful with a spoonful of yogurt, if desired. \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/broccoli-soup500.jpg\" alt=\"Curried Broccoli Soup photo by David Rodwin\" title=\"Curried Broccoli and Greens Soup photo by David Rodwin\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9452\">\u003cbr>\n\u003cem>Curried Broccoli and Greens Soup. Photo by David Rodwin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>\u003cbr>\nBeautiful Soup, so rich and green,\u003cbr>\nWaiting in a hot tureen!\u003cbr>\nWho for such dainties would not stoop?\u003cbr>\nSoup of the evening, beautiful Soup!\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>You wouldn't necessarily want to follow Alice in Wonderland's diet (at least outside the environs of Burning Man) but Lewis Carroll had it right with this paean to the steamiest, best food of winter. And it's a good reminder that broccoli and greens, cold weather's staples, can come to the table in another guise besides the endlessly repeated cycle of steamed, steamed, stir-fried, and steamed. \u003c/p>\n\u003cp>Carroll doesn't mention curry powder, but he should. Yes, that old pantry staple, yellow and dependable in its plastic jar or shiny little tin. You might even be embarrassed by its ongoing presence in your spice drawer, proof that you haven't graduated to six different regional garam masalas, aromatic evidence that you're not spending these long dark nights grinding your own fenugreek. \u003c/p>\n\u003cp>But really, a good spice mix is always a handy thing. Even when you know your idlis from your dosas, there's something comforting about the familiarity of that standard supermarket blend. For me, the smell instantly transports me back to the gourmet takeout shops of the '80s, where I earned my college-summer paychecks by mixing up big plastic tubs of curried chicken salad, dicing an endless parade of chicken breasts, glopping in the mayonnaise and sour cream, scooping in mango chutney and raisins and then adding curry powder until the whole bowlful turned a vivid Sahara yellow. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Or you might remember M.F.K. Fisher's famous story of \"Hindoo Eggs,\" wherein the young Mary Frances, desperate for a little exoticism to liven up her grandmother's Spartan table, tripled the amount of curry powder used to flavor a white sauce poured over hard-boiled eggs. For a palate reared on bland boiled everything, the result was inedibly fiery; still, out of stubbornness and loyalty, M.F.K. and her sister ate until blisters rose up on their lips and tongues. They finished the meal by sitting on the edge of the bathtub with their mouths full of mineral oil. \u003c/p>\n\u003cp>But my curry-powder favorite is adapted from yet another foolproof and delicious recipe in Laurie Colwin's second volume of food essays, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060955317/kqedorg-20\"> More Home Cooking\u003c/a>. Her version is so easy as to be almost laughable, and yet you could eat it any day of the week and be very happy. Potatoes, broccoli, and a garlic clove are simmered in chicken stock until tender. Curry powder and a little orange rind are added, and the whole thing is tipped into the blender and buzzed to a warming, healthy puree. \u003c/p>\n\u003cp>All very well, but it hardly takes any more effort to give it a little finesse. Sauteing the curry power with onion gives depth and mellowness while softening the raw bite of the spices. A squeeze of orange juice brings freshness (and vitamins). And cooking the potato almost all the way through, then adding your broccoli (and a handful of whatever greens are languishing in the fridge or winter garden) keeps your bowlful more verdant green than sludgy khaki.\u003c/p>\n\u003cp>\u003cstrong>Curried Broccoli and Greens Soup\u003c/strong>\u003cbr>\nThis soup also keeps and freezes well.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Serves 4\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>1 large or 2 fist-sized potatoes, scrubbed and cut into chunks\u003cbr>\n4 cups chicken or vegetable stock\u003cbr>\n1 onion, peeled and sliced thinly\u003cbr>\n1 tbsp butter, olive, or vegetable oil\u003cbr>\n2 tsp curry powder, or to taste\u003cbr>\n2 cloves garlic, chopped\u003cbr>\ngrated rind and juice of 1 orange\u003cbr>\n1 head broccoli, stalks peeled and chopped, flowerets broken into pieces\u003cbr>\n1 handful watercress or arugula\u003cbr>\n2 cups water, or as needed\u003cbr>\nYogurt or sour cream for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a medium saucepan, cover potato chunks with chicken broth and bring to a simmer. Cover and cook over low heat until potato is just tender. \u003c/p>\n\u003cp>2. While potato is cooking, saute sliced onion in butter or oil over medium heat until translucent but not browned. Add curry powder, garlic and orange rind and cook, stirring, for another minute. \u003c/p>\n\u003cp>3. When potato is tender, add curried onion mixture, broccoli, greens, water, and salt and pepper to taste. Let simmer until broccoli is very tender. Remove from heat and let cool slightly. Add orange juice.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Using a blender or immersion blender, puree mixture until smooth, adding water as necessary if soup seems too thick. Reheat to serve. Top each bowlful with a spoonful of yogurt, if desired. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/cocktail-nye300.jpg\" alt=\"Sparkling Citrus Gelee. Photo by Steve Duell\" title=\"Sparkling Citrus Gelee. Photo by Steve Duell\" width=\"300\" height=\"418\" class=\"alignleft size-full wp-image-9361\">What are you doing for New Year's Eve? As much as I'd like to be waltzing in silver lamé, this year I'll be taking a page from the late novelist and essayist Laurie Colwin, who wrote persuasively in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060955317/kqedorg-20\">More Home Cooking\u003c/a> about the joys of opting out of the big razzle-dazzle. Instead, she brought the party home, making a tradition out of sharing champagne, salmon, and homemade biscuits with friends and family at home. \u003c/p>\n\u003cp>After all, who wants to scramble for reservations when so many restaurants will be flinging confetti on the tablecloths and pushing high-priced prix fixe menus and set seatings?\u003c/p>\n\u003cp>Instead, I'll be corralling a small group for dinner at six, starting with a champagne cocktail hour with crab salad in endive spears, followed by chestnut soup with warm popovers, slow-roasted artic char plastered with herbs, and for dessert, an adaptation of David Lebovitz's Champagne Citrus Gelée, from his excellent first cookbook, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060191856/kqedorg-20\">Room for Dessert\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/davidlebovitz\">Lebovitz\u003c/a>, who used to be a pastry chef at Chez Panisse, took the ex-pat route over a decade ago and has since created an enviable life for himself in Paris, writing cookbooks and a very popular \u003ca href=\"http://www.davidlebovitz.com/\">blog\u003c/a>, teaching cooking workshops, and leading food/chocolate/pastry tours throughout France. In my experience, every recipe of his that I've made has been plate-cleaningly delicious, since he has not just skill and smarts but also a great palate and a willingness to test and test and test again. \u003c/p>\n\u003cp>This, however, is my own version of Lebovitz's recipe, tweaked and modified to reflect my personal taste. But I'm absolutely indebted to his book for the original concept, and for creating a dessert that's not only sparkly and festive but also perfectly seasonal for San Francisco in the wintertime, when the citrus and pomegranates come in. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It can also be eaten by almost everyone, no mean feat in the Bay Area. Wheat-, gluten-, dairy-, and fat-free, there's nothing here to wreak havoc on even the most stringent January 1st resolution. No, you couldn't serve it to vegans, but you could probably mess around and figure out how to replace the gelatin with agar-agar. Skipping the alcohol? Replace the champagne with a pleasant, not-too-sweet sparkling fruit juice. Strictly no-sugar? Serve the citrus compote plain. Even without the gelée, the colors look gorgeous enough to be worth a toast. \u003c/p>\n\u003cp>\u003cstrong>Sparkling Citrus Gelée\u003c/strong>\u003cbr>\nLook for the little orange-and-white boxes of Knox unflavored gelatin in the powdered dessert mix/Jell-O section of the baking aisle. Don't even \u003cem>think\u003c/em> of using lemon Jell-O. \u003c/p>\n\u003cp>\u003cstrong>\u003cem>Serves 8\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 pink grapefruits\u003cbr>\n2 navel oranges\u003cbr>\n2 blood oranges\u003cbr>\n1-2 tbsp good-quality orange liqueur, such as Grand Marnier (not the cheap stuff that tastes like baby aspirin)\u003c/p>\n\u003cp>2 envelopes powdered unflavored gelatin (such as Knox)\u003cbr>\n1/2 to 3/4 cup sugar, or to taste\u003cbr>\n1 bottle (750 ml) sparkling wine, Prosecco, or Champagne (not Cooks, but not Tattinger, either. Something Californian in the $10-$15 range should be just fine)\u003cbr>\nJuice of 1 lime or lemon (and use a real one, not a squirt from one of those nasty plastic jobs full of bitter battery acid)\u003c/p>\n\u003cp>12 kumquats, ends and seeds removed, sliced thinly\u003cbr>\nSeeds of 1 large pomegranate\u003cbr>\nSoft Candied Citrus Peel in syrup (see below)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. First, prep your fruit: Cut off the top and bottom of the grapefruit so it sits flat, then slice off peel and white membrane from top to bottom in vertical strips, moving around the circumference. Trim off every speck of white pith. Really, get it off now. You'll thank me later. \u003c/p>\n\u003cp>2. Cupping the now-naked fruit with one hand, free the fruit segments from between the \"fans\" of tough membrane using a small sharp paring knife. Do this over a bowl so you can catch all the excess juice. Slice or wiggle the fruit out, so you get a glistening arc of membrane-free fruit. Drop fruit slices into the bowl. \u003c/p>\n\u003cp>3. Repeat with remaining grapefruits and oranges. Sprinkle with orange liqueur, if desired. Refrigerate, tightly covered, if not using right away.\u003c/p>\n\u003cp>4. When you're ready to make the gelée, drain juice from fruit segments and reserve; you should have at least 1 cup. Sprinkle gelatin over 1/2 cup reserved fruit juice and let soften for 5 minutes. \u003c/p>\n\u003cp>5. Heat additional 1/2 cup juice with sugar until sugar dissolves and mixture is hot. Pour sugar syrup over gelatin and stir until gelatin is thoroughly dissolved. Pour the gelatin mixture into a big bowl. \u003c/p>\n\u003cp>6. Pop the cork on your sparkling wine and pour in the whole bottle. Watch out for the froth! Add about half the lime or lemon juice, then taste and add more as needed. Cover and refrigerate until it begins to thicken and set.\u003c/p>\n\u003cp>7. Make the candied peel in syrup (recipe below), or take it out of the fridge if you made it earlier. Warm gently until syrup is liquid again. Stir in sliced kumquats. Take off heat and set aside.\u003c/p>\n\u003cp>8. Take out 8 stemmed parfait or wine glasses. Drain the kumquats/candied peel. (Save the orange syrup if you can think of something to do with it later). Get out the gelée, the pomegranate seeds, and the bowl of fruit slices. \u003c/p>\n\u003cp>9. To assemble, spoon some of the gelée into each glass. Add some pomegranate seeds, a few pieces of citrus, a few slices of kumquat, and a few strands of candied peel. Continue layering gelée, pomegranate seeds, citrus, kumquat, and candied peel until glass is full. Repeat with remaining glasses. Chill for several hours, until fully set. \u003c/p>\n\u003cp>\u003cstrong>Soft Candied Citrus Peel\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 lemons or oranges, preferably organic, washed\u003cbr>\n1 1/2 cups water\u003cbr>\n3/4 cup sugar\u003cbr>\n1 tbsp corn syrup or honey\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Remove zest (the colored part of the peel) with a vegetable peeler. Cut lengthwise into very narrow strips. Cover peel with water, bring to a boil, and cook until soft and translucent, about 5-6 minutes. Drain peel and discard water. \u003c/p>\n\u003cp>2. Bring 1 1/2 cups water, sugar, and syrup to a boil. Add peel, reduce heat, and simmer until peel is translucent and candied-looking, about 20 minutes. Cool in syrup and refrigerate.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Sparkling Citrus Gelée photo by Steve Duell\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/cocktail-nye300.jpg\" alt=\"Sparkling Citrus Gelee. Photo by Steve Duell\" title=\"Sparkling Citrus Gelee. Photo by Steve Duell\" width=\"300\" height=\"418\" class=\"alignleft size-full wp-image-9361\">What are you doing for New Year's Eve? As much as I'd like to be waltzing in silver lamé, this year I'll be taking a page from the late novelist and essayist Laurie Colwin, who wrote persuasively in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060955317/kqedorg-20\">More Home Cooking\u003c/a> about the joys of opting out of the big razzle-dazzle. Instead, she brought the party home, making a tradition out of sharing champagne, salmon, and homemade biscuits with friends and family at home. \u003c/p>\n\u003cp>After all, who wants to scramble for reservations when so many restaurants will be flinging confetti on the tablecloths and pushing high-priced prix fixe menus and set seatings?\u003c/p>\n\u003cp>Instead, I'll be corralling a small group for dinner at six, starting with a champagne cocktail hour with crab salad in endive spears, followed by chestnut soup with warm popovers, slow-roasted artic char plastered with herbs, and for dessert, an adaptation of David Lebovitz's Champagne Citrus Gelée, from his excellent first cookbook, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060191856/kqedorg-20\">Room for Dessert\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/davidlebovitz\">Lebovitz\u003c/a>, who used to be a pastry chef at Chez Panisse, took the ex-pat route over a decade ago and has since created an enviable life for himself in Paris, writing cookbooks and a very popular \u003ca href=\"http://www.davidlebovitz.com/\">blog\u003c/a>, teaching cooking workshops, and leading food/chocolate/pastry tours throughout France. In my experience, every recipe of his that I've made has been plate-cleaningly delicious, since he has not just skill and smarts but also a great palate and a willingness to test and test and test again. \u003c/p>\n\u003cp>This, however, is my own version of Lebovitz's recipe, tweaked and modified to reflect my personal taste. But I'm absolutely indebted to his book for the original concept, and for creating a dessert that's not only sparkly and festive but also perfectly seasonal for San Francisco in the wintertime, when the citrus and pomegranates come in. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It can also be eaten by almost everyone, no mean feat in the Bay Area. Wheat-, gluten-, dairy-, and fat-free, there's nothing here to wreak havoc on even the most stringent January 1st resolution. No, you couldn't serve it to vegans, but you could probably mess around and figure out how to replace the gelatin with agar-agar. Skipping the alcohol? Replace the champagne with a pleasant, not-too-sweet sparkling fruit juice. Strictly no-sugar? Serve the citrus compote plain. Even without the gelée, the colors look gorgeous enough to be worth a toast. \u003c/p>\n\u003cp>\u003cstrong>Sparkling Citrus Gelée\u003c/strong>\u003cbr>\nLook for the little orange-and-white boxes of Knox unflavored gelatin in the powdered dessert mix/Jell-O section of the baking aisle. Don't even \u003cem>think\u003c/em> of using lemon Jell-O. \u003c/p>\n\u003cp>\u003cstrong>\u003cem>Serves 8\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 pink grapefruits\u003cbr>\n2 navel oranges\u003cbr>\n2 blood oranges\u003cbr>\n1-2 tbsp good-quality orange liqueur, such as Grand Marnier (not the cheap stuff that tastes like baby aspirin)\u003c/p>\n\u003cp>2 envelopes powdered unflavored gelatin (such as Knox)\u003cbr>\n1/2 to 3/4 cup sugar, or to taste\u003cbr>\n1 bottle (750 ml) sparkling wine, Prosecco, or Champagne (not Cooks, but not Tattinger, either. Something Californian in the $10-$15 range should be just fine)\u003cbr>\nJuice of 1 lime or lemon (and use a real one, not a squirt from one of those nasty plastic jobs full of bitter battery acid)\u003c/p>\n\u003cp>12 kumquats, ends and seeds removed, sliced thinly\u003cbr>\nSeeds of 1 large pomegranate\u003cbr>\nSoft Candied Citrus Peel in syrup (see below)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. First, prep your fruit: Cut off the top and bottom of the grapefruit so it sits flat, then slice off peel and white membrane from top to bottom in vertical strips, moving around the circumference. Trim off every speck of white pith. Really, get it off now. You'll thank me later. \u003c/p>\n\u003cp>2. Cupping the now-naked fruit with one hand, free the fruit segments from between the \"fans\" of tough membrane using a small sharp paring knife. Do this over a bowl so you can catch all the excess juice. Slice or wiggle the fruit out, so you get a glistening arc of membrane-free fruit. Drop fruit slices into the bowl. \u003c/p>\n\u003cp>3. Repeat with remaining grapefruits and oranges. Sprinkle with orange liqueur, if desired. Refrigerate, tightly covered, if not using right away.\u003c/p>\n\u003cp>4. When you're ready to make the gelée, drain juice from fruit segments and reserve; you should have at least 1 cup. Sprinkle gelatin over 1/2 cup reserved fruit juice and let soften for 5 minutes. \u003c/p>\n\u003cp>5. Heat additional 1/2 cup juice with sugar until sugar dissolves and mixture is hot. Pour sugar syrup over gelatin and stir until gelatin is thoroughly dissolved. Pour the gelatin mixture into a big bowl. \u003c/p>\n\u003cp>6. Pop the cork on your sparkling wine and pour in the whole bottle. Watch out for the froth! Add about half the lime or lemon juice, then taste and add more as needed. Cover and refrigerate until it begins to thicken and set.\u003c/p>\n\u003cp>7. Make the candied peel in syrup (recipe below), or take it out of the fridge if you made it earlier. Warm gently until syrup is liquid again. Stir in sliced kumquats. Take off heat and set aside.\u003c/p>\n\u003cp>8. Take out 8 stemmed parfait or wine glasses. Drain the kumquats/candied peel. (Save the orange syrup if you can think of something to do with it later). Get out the gelée, the pomegranate seeds, and the bowl of fruit slices. \u003c/p>\n\u003cp>9. To assemble, spoon some of the gelée into each glass. Add some pomegranate seeds, a few pieces of citrus, a few slices of kumquat, and a few strands of candied peel. Continue layering gelée, pomegranate seeds, citrus, kumquat, and candied peel until glass is full. Repeat with remaining glasses. Chill for several hours, until fully set. \u003c/p>\n\u003cp>\u003cstrong>Soft Candied Citrus Peel\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 lemons or oranges, preferably organic, washed\u003cbr>\n1 1/2 cups water\u003cbr>\n3/4 cup sugar\u003cbr>\n1 tbsp corn syrup or honey\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Remove zest (the colored part of the peel) with a vegetable peeler. Cut lengthwise into very narrow strips. Cover peel with water, bring to a boil, and cook until soft and translucent, about 5-6 minutes. Drain peel and discard water. \u003c/p>\n\u003cp>2. Bring 1 1/2 cups water, sugar, and syrup to a boil. Add peel, reduce heat, and simmer until peel is translucent and candied-looking, about 20 minutes. Cool in syrup and refrigerate.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Sparkling Citrus Gelée photo by Steve Duell\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Poke the Ones You Love This Christmas.",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Poke-Tree.jpg\" alt=\"Poke Tree\" title=\"Poke Tree\" width=\"233\" height=\"350\" class=\"alignleft size-full wp-image-9242\">As it turns out, \u003cem>\u003ca href=\"http://www.youtube.com/watch?v=ecnehcLIVeI\">Mele Kalikimaka\u003c/a>\u003c/em> really \u003cem>is\u003c/em> the thing to say on a bright Hawai'ian Christmas Day. So, in honor of all my friends from The Islands Big and not-so-Big, I am saying \"Merry Christmas\" with a big bowl of poke. Of course, since this is a Holiday piece, I felt it necessary to make this raw tuna dish look as Christmas-y as possible, under the circumstances.\u003c/p>\n\u003cp>And why not?\u003c/p>\n\u003cp>I have been \u003cdel datetime=\"2009-12-24T23:20:32+00:00\">terrified\u003c/del> intrigued by the idea of an Hawai'ian Christmas ever since I was forced to participate in my elementary school's \"Salute to Hawai'i\" Christmas pageant as a shy, bespectacled, backwards-shirted (you should see my class photo) second grader. I was impressed that anyone could pull together an hour's Holiday entertainment singing nothing but Polynesian Christmas songs. Perhaps entertainment is too strong a word. Of course, I was also convinced that our musical director was binge-drinking.\u003c/p>\n\u003cp>Whatever the case, I thought I had successfully eradicated the horror of having to stand up and sing on stage wearing a hula shirt and grass apron in front of an audience of parents in cowl necked sweaters and three-piece corduroy suits forever.\u003c/p>\n\u003cp>Apparently not.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When helping my friend Craig carry in his family's Christmas tree last week, he started to good-naturedly threaten his daughters with the idea of creating a Polynesian-themed tree. \"We'll give it a grass skirt and top it with a big \u003cem>Pele\u003c/em>,\" he said. I chimed in by promising to decorate the tree with snowmen made of poi. The girls were unimpressed. I had thought referencing of the Fire Goddess Pele was a nice touch but, after lugging a ten foot Douglas fir into his house, I was privately casting my vote for \u003cem>Ulaulekeahi\u003c/em>, God of Distillers.\u003c/p>\n\u003cp>And then I thought about how I on earth I was going to pull off poi-based snowmen.\u003c/p>\n\u003cp>As I was imagining rolling these poi-men in shredded coconut, the memories of that awful pageant came flooding back. Well, not flooding. Perhaps tricking back is a better term. But it was enough to make me shudder when I remembered our big show-stopper-- \u003ca href=\"http://www.youtube.com/watch?v=mQvvwb1z338\">\"The Hawai'ian Twelve Days of Christmas.\"\u003c/a> Fortunately, I could only remember the first day (One myna bird in one papaya tree). If you really can't live with yourself until you know what \"tutu\" gave to us on the other eleven days, \u003ca href=\"http://gohawaii.about.com/od/festivals/a/hawaii_xmas_d.htm\">you can read the lyrics here\u003c/a>. I just thank the tiki gods that we didn't attempt to sing this song in Pidgin English.\u003c/p>\n\u003cp>Well, I have chucked the idea of making poi-men this year because, well, poi happens to be one of the few foodstuffs I actually loathe. Why make Christmas more unpleasant than it already is? So, instead, I am making poke, which happens to be one of my favorite foodstuffs and, most conveniently, Hawai'ian.\u003c/p>\n\u003cp>\u003cem>Mele Kalikimaka, makamakas.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Poke\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 4 to 6\u003c/strong>\u003c/p>\n\u003cp>By the way, the word is pronounced poh-keh, or poh-kay, if you prefer. In Hawai'ian, \u003cem>poke\u003c/em> means, roughly, \"small piece\" and, just as the name would imply, it is a dish of fish cut into small pieces, tossed with on-hand ingredients, and served up as a side dish-- a sort of fish salad. You don't find it on many restaurant menus (or didn't-- hopefully that is changing), but you can find it in most homes and even at Hawai'ian supermarkets in the deli section. It's unassuming, fresh (it had better be-- you're dealing with raw fish here), and utterly delicious.\u003c/p>\n\u003cp>Some folks like their \u003cem>poke\u003c/em> with rice, some like it lightly seared, and some, it's true, like it hot. Personally, I like it raw and served with chips made of fried wonton wrappers. To me, it is a sort of Polynesian/Pan-Asian (just look at the ingredients) chips-and-salsa.\u003c/p>\n\u003cp>Give it a go, if you like. Just please make certain that you get the freshest possible tuna. Bargain hunting may be a practical skill when it come to buying a couch or a Persian rug, but you will not necessarily be well-served by it when purchasing fresh seafood. And, no, canned tuna will not do.\u003c/p>\n\u003cp>Lastly, there is no single \"proper\" recipe, so add whatever you like. Common ingredients include: tomato, green onions, Maui onion, macadamia nuts--whatever is in the house that might work logically with tuna. Go for it. My favored recipe is simple and straight-forward, \u003cdel datetime=\"2009-12-24T23:29:15+00:00\">just like me\u003c/del>.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pound fresh tuna, (ahi, yellowfin-- something you might use when making sushi)\u003c/p>\n\u003cp>1/2 cup chopped, fresh seaweed\u003c/p>\n\u003cp>1 medium-sized shallot, chopped fine\u003c/p>\n\u003cp>1/4 teaspoon crushed red pepper flakes\u003c/p>\n\u003cp>1 teaspoon sesame oil\u003c/p>\n\u003cp>2 tablespoons shoyu (Japanese soy sauce)\u003c/p>\n\u003cp>A handful of black sesame seeds for garnish (which I forgot to add in the above photo. I wound up eating most of it standing over the sink before I even remembered about them).\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Cut the tuna into 1/2\" cubes. Place in a large bowl and toss with seaweed, pepper flakes, shallot, shoyu, and sesame oil. Serve immediately or wait an hour or so to let the flavors blend.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serve with fried wonton chips or sticky rice. Whatever you serve it with, just make sure you serve it on the same day it was prepared. This is, after all, raw fish we're talking about.\u003c/p>\n\n",
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"excerpt": "As it turns out, \u003cem>\u003cstrong>Mele Kalikimaka\u003c/strong>\u003c/em> really \u003cem>is\u003c/em> the thing to say on a bright Hawai'ian Christmas Day. So, in honor of all my friends from The Islands Big and not-so-Big, I am saying \"Merry Christmas\" with a big bowl of poke. Of course, since this is a Holiday piece, I felt it necessary to make this raw tuna dish look as Christmas-y as possible, under the circumstances.\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/24/2009/12/Poke-Tree.jpg\" alt=\"Poke Tree\" title=\"Poke Tree\" width=\"233\" height=\"350\" class=\"alignleft size-full wp-image-9242\">As it turns out, \u003cem>\u003ca href=\"http://www.youtube.com/watch?v=ecnehcLIVeI\">Mele Kalikimaka\u003c/a>\u003c/em> really \u003cem>is\u003c/em> the thing to say on a bright Hawai'ian Christmas Day. So, in honor of all my friends from The Islands Big and not-so-Big, I am saying \"Merry Christmas\" with a big bowl of poke. Of course, since this is a Holiday piece, I felt it necessary to make this raw tuna dish look as Christmas-y as possible, under the circumstances.\u003c/p>\n\u003cp>And why not?\u003c/p>\n\u003cp>I have been \u003cdel datetime=\"2009-12-24T23:20:32+00:00\">terrified\u003c/del> intrigued by the idea of an Hawai'ian Christmas ever since I was forced to participate in my elementary school's \"Salute to Hawai'i\" Christmas pageant as a shy, bespectacled, backwards-shirted (you should see my class photo) second grader. I was impressed that anyone could pull together an hour's Holiday entertainment singing nothing but Polynesian Christmas songs. Perhaps entertainment is too strong a word. Of course, I was also convinced that our musical director was binge-drinking.\u003c/p>\n\u003cp>Whatever the case, I thought I had successfully eradicated the horror of having to stand up and sing on stage wearing a hula shirt and grass apron in front of an audience of parents in cowl necked sweaters and three-piece corduroy suits forever.\u003c/p>\n\u003cp>Apparently not.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When helping my friend Craig carry in his family's Christmas tree last week, he started to good-naturedly threaten his daughters with the idea of creating a Polynesian-themed tree. \"We'll give it a grass skirt and top it with a big \u003cem>Pele\u003c/em>,\" he said. I chimed in by promising to decorate the tree with snowmen made of poi. The girls were unimpressed. I had thought referencing of the Fire Goddess Pele was a nice touch but, after lugging a ten foot Douglas fir into his house, I was privately casting my vote for \u003cem>Ulaulekeahi\u003c/em>, God of Distillers.\u003c/p>\n\u003cp>And then I thought about how I on earth I was going to pull off poi-based snowmen.\u003c/p>\n\u003cp>As I was imagining rolling these poi-men in shredded coconut, the memories of that awful pageant came flooding back. Well, not flooding. Perhaps tricking back is a better term. But it was enough to make me shudder when I remembered our big show-stopper-- \u003ca href=\"http://www.youtube.com/watch?v=mQvvwb1z338\">\"The Hawai'ian Twelve Days of Christmas.\"\u003c/a> Fortunately, I could only remember the first day (One myna bird in one papaya tree). If you really can't live with yourself until you know what \"tutu\" gave to us on the other eleven days, \u003ca href=\"http://gohawaii.about.com/od/festivals/a/hawaii_xmas_d.htm\">you can read the lyrics here\u003c/a>. I just thank the tiki gods that we didn't attempt to sing this song in Pidgin English.\u003c/p>\n\u003cp>Well, I have chucked the idea of making poi-men this year because, well, poi happens to be one of the few foodstuffs I actually loathe. Why make Christmas more unpleasant than it already is? So, instead, I am making poke, which happens to be one of my favorite foodstuffs and, most conveniently, Hawai'ian.\u003c/p>\n\u003cp>\u003cem>Mele Kalikimaka, makamakas.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Poke\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 4 to 6\u003c/strong>\u003c/p>\n\u003cp>By the way, the word is pronounced poh-keh, or poh-kay, if you prefer. In Hawai'ian, \u003cem>poke\u003c/em> means, roughly, \"small piece\" and, just as the name would imply, it is a dish of fish cut into small pieces, tossed with on-hand ingredients, and served up as a side dish-- a sort of fish salad. You don't find it on many restaurant menus (or didn't-- hopefully that is changing), but you can find it in most homes and even at Hawai'ian supermarkets in the deli section. It's unassuming, fresh (it had better be-- you're dealing with raw fish here), and utterly delicious.\u003c/p>\n\u003cp>Some folks like their \u003cem>poke\u003c/em> with rice, some like it lightly seared, and some, it's true, like it hot. Personally, I like it raw and served with chips made of fried wonton wrappers. To me, it is a sort of Polynesian/Pan-Asian (just look at the ingredients) chips-and-salsa.\u003c/p>\n\u003cp>Give it a go, if you like. Just please make certain that you get the freshest possible tuna. Bargain hunting may be a practical skill when it come to buying a couch or a Persian rug, but you will not necessarily be well-served by it when purchasing fresh seafood. And, no, canned tuna will not do.\u003c/p>\n\u003cp>Lastly, there is no single \"proper\" recipe, so add whatever you like. Common ingredients include: tomato, green onions, Maui onion, macadamia nuts--whatever is in the house that might work logically with tuna. Go for it. My favored recipe is simple and straight-forward, \u003cdel datetime=\"2009-12-24T23:29:15+00:00\">just like me\u003c/del>.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pound fresh tuna, (ahi, yellowfin-- something you might use when making sushi)\u003c/p>\n\u003cp>1/2 cup chopped, fresh seaweed\u003c/p>\n\u003cp>1 medium-sized shallot, chopped fine\u003c/p>\n\u003cp>1/4 teaspoon crushed red pepper flakes\u003c/p>\n\u003cp>1 teaspoon sesame oil\u003c/p>\n\u003cp>2 tablespoons shoyu (Japanese soy sauce)\u003c/p>\n\u003cp>A handful of black sesame seeds for garnish (which I forgot to add in the above photo. I wound up eating most of it standing over the sink before I even remembered about them).\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Cut the tuna into 1/2\" cubes. Place in a large bowl and toss with seaweed, pepper flakes, shallot, shoyu, and sesame oil. Serve immediately or wait an hour or so to let the flavors blend.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serve with fried wonton chips or sticky rice. Whatever you serve it with, just make sure you serve it on the same day it was prepared. This is, after all, raw fish we're talking about.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Dickens of a Drink: Smoking Bishop",
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"content": "\u003cp>\u003cimg class=\"size-full wp-image-9170 aligncenter\" title=\"Scrooge and Bob Cratchit\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Scrooge-and-Bob-Cratchit.jpg\" alt=\"Scrooge and Bob Cratchit\" width=\"382\" height=\"427\">\u003c/p>\n\u003cp>\u003cem>\"A merry Christmas, Bob! Said Scrooge, with an earnestness that could not be mistaken…I'll raise your salary, and endeavour to assist your struggling family, and we will discuss your affairs this very afternoon, over a Christmas bowl of smoking bishop, Bob!...\"\u003c/em>\u003c/p>\n\u003cp>Like a lot of Christmas revelers out there, I count \u003cem>A Christmas Carol\u003c/em> as my favorite holiday story. Yet my reason for loving this Dickens tale is probably a little different than you might expect. Although I find Scrooge's metamorphoses from Bah-humbug kill joy to jolly benefactor heartwarming, I adore his transition from gruel eater to Smoking Bishop drinker even more. In one day, old Ebenezer goes from eating only to survive -- I mean, come on, gruel for dinner on Christmas Eve? -- to purchasing the largest and best Christmas turkey in London. His change is so dramatic that he actually suggests imbibing a bowl of Smoking Bishop early in the day with the much abused Bob Cratchit. I find this act even more profound than when he raises Bob's salary a moment earlier. It's Ebenezer Scrooge's wish to indulge in a holiday cocktail that seems the greatest evidence he has found his yuletide soul. Ah... good old converted Scrooge and his new-found love of the drink.\u003c/p>\n\u003cp>But what is Smoking Bishop and how did it get such an entertaining name? I did a little research and found a great clip from a \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=890045\">Morning Edition episode in 2002\u003c/a> on NPR. In the piece, Neda Ulaby interviews Cedrick Dickens, Charles Dickens great-grandson, who explains that \"people back in the 1800s enjoyed a whole range of 'clerical drinks,' and Smoking Bishop was one of these. \"Pope is burgundy, Cardinal is champagne or rye, Archbishop is claret, Bishop is port, and so on,\" Dickens goes on to say. I just love the English and their naming conventions.\u003c/p>\n\u003cp>Smoking Bishop is basically a type of warmed \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/05/sangria-the-ultimate-summer-refresher/\">sangria\u003c/a> made with port. From what I can tell, it's a traditional Christmas drink, but I'm not sure if this happened because of the reference in \u003cem>A Christmas Carol,\u003c/em> or if it was already a holiday beverage before that. Whatever the case, as a lover of sangria and \u003cem>A Christmas Carol\u003c/em>, I think I'll need to give it a try this holiday season.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The 1999 version of \u003cem>A Christmas Carol\u003c/em> with Patrick Stewart is the only film version I know of where Scrooge actually calls the drink Smoking Bishop (which is how Dickens himself referred to it in the story), although as my family only watches this version (which is my daughters' favorite) and the Alastair Sim's \u003cem>Scrooge\u003c/em> (which is my favorite -- too bad he scares my kids), I'm sure there are others I'm not aware of.\u003c/p>\n\u003cp>In the all-time classic Alastair Sim's version -- who, as far as I'm concerned, plays the greatest Scrooge of all time -- they have changed the line so Scrooge now says \"a bowl of hot punch.\" I wonder if they changed the line because they didn't think anyone would know what Smoking Bishop was; whatever the case, I'll forgive them as it's a near perfect Christmas film otherwise.\u003c/p>\n\u003cp>And for your own holiday entertainment, watch the full version of Seymour Hicks in Scrooge from 1935.\u003c/p>\n\u003cp>http://www.youtube.com/embed/_Sr2ow_ZH9w\u003c/p>\n\u003cp>To make your own bowl of smoking bishop, here's the \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=890045\">recipe from Ms. Ulaby's interview\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Smoking Bishop\u003c/strong>\u003c/p>\n\u003cp>• Take six Seville oranges and bake them in a moderate oven until pale brown. If you cannot procure any bitter Seville oranges, use four regular oranges and one large grapefruit.\u003c/p>\n\u003cp>• Prick each of the oranges with five whole cloves, put them into a warmed ceramic or glass vessel with one-quarter pound of sugar and a bottle of red wine, cover the vessel, and leave it in a warm place for 24 hours.\u003c/p>\n\u003cp>• Take the oranges out of the mixture, cut in half and squeeze the juice, then pour the juice back into the wine.\u003c/p>\n\u003cp>• Pour the mixture into a saucepan through a sieve, add a bottle of port, heat (without boiling), and serve in warmed glasses.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>• Drink the mixture, and keep Christmas well!\u003c/p>\n\n",
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"excerpt": "Like a lot of Christmas revelers out there, I count A Christmas Carol as my favorite holiday story. Yet my reason for loving this Dickens tale is probably a little different than you might expect. Although I find Scrooge's metamorphoses from Bah-humbug kill joy to jolly benefactor heartwarming, I adore his transition from gruel eater to Smoking Bishop drinker even more. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"size-full wp-image-9170 aligncenter\" title=\"Scrooge and Bob Cratchit\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Scrooge-and-Bob-Cratchit.jpg\" alt=\"Scrooge and Bob Cratchit\" width=\"382\" height=\"427\">\u003c/p>\n\u003cp>\u003cem>\"A merry Christmas, Bob! Said Scrooge, with an earnestness that could not be mistaken…I'll raise your salary, and endeavour to assist your struggling family, and we will discuss your affairs this very afternoon, over a Christmas bowl of smoking bishop, Bob!...\"\u003c/em>\u003c/p>\n\u003cp>Like a lot of Christmas revelers out there, I count \u003cem>A Christmas Carol\u003c/em> as my favorite holiday story. Yet my reason for loving this Dickens tale is probably a little different than you might expect. Although I find Scrooge's metamorphoses from Bah-humbug kill joy to jolly benefactor heartwarming, I adore his transition from gruel eater to Smoking Bishop drinker even more. In one day, old Ebenezer goes from eating only to survive -- I mean, come on, gruel for dinner on Christmas Eve? -- to purchasing the largest and best Christmas turkey in London. His change is so dramatic that he actually suggests imbibing a bowl of Smoking Bishop early in the day with the much abused Bob Cratchit. I find this act even more profound than when he raises Bob's salary a moment earlier. It's Ebenezer Scrooge's wish to indulge in a holiday cocktail that seems the greatest evidence he has found his yuletide soul. Ah... good old converted Scrooge and his new-found love of the drink.\u003c/p>\n\u003cp>But what is Smoking Bishop and how did it get such an entertaining name? I did a little research and found a great clip from a \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=890045\">Morning Edition episode in 2002\u003c/a> on NPR. In the piece, Neda Ulaby interviews Cedrick Dickens, Charles Dickens great-grandson, who explains that \"people back in the 1800s enjoyed a whole range of 'clerical drinks,' and Smoking Bishop was one of these. \"Pope is burgundy, Cardinal is champagne or rye, Archbishop is claret, Bishop is port, and so on,\" Dickens goes on to say. I just love the English and their naming conventions.\u003c/p>\n\u003cp>Smoking Bishop is basically a type of warmed \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/05/sangria-the-ultimate-summer-refresher/\">sangria\u003c/a> made with port. From what I can tell, it's a traditional Christmas drink, but I'm not sure if this happened because of the reference in \u003cem>A Christmas Carol,\u003c/em> or if it was already a holiday beverage before that. Whatever the case, as a lover of sangria and \u003cem>A Christmas Carol\u003c/em>, I think I'll need to give it a try this holiday season.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The 1999 version of \u003cem>A Christmas Carol\u003c/em> with Patrick Stewart is the only film version I know of where Scrooge actually calls the drink Smoking Bishop (which is how Dickens himself referred to it in the story), although as my family only watches this version (which is my daughters' favorite) and the Alastair Sim's \u003cem>Scrooge\u003c/em> (which is my favorite -- too bad he scares my kids), I'm sure there are others I'm not aware of.\u003c/p>\n\u003cp>In the all-time classic Alastair Sim's version -- who, as far as I'm concerned, plays the greatest Scrooge of all time -- they have changed the line so Scrooge now says \"a bowl of hot punch.\" I wonder if they changed the line because they didn't think anyone would know what Smoking Bishop was; whatever the case, I'll forgive them as it's a near perfect Christmas film otherwise.\u003c/p>\n\u003cp>And for your own holiday entertainment, watch the full version of Seymour Hicks in Scrooge from 1935.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/_Sr2ow_ZH9w'\n title='//www.youtube.com/embed/_Sr2ow_ZH9w'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>To make your own bowl of smoking bishop, here's the \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=890045\">recipe from Ms. Ulaby's interview\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Smoking Bishop\u003c/strong>\u003c/p>\n\u003cp>• Take six Seville oranges and bake them in a moderate oven until pale brown. If you cannot procure any bitter Seville oranges, use four regular oranges and one large grapefruit.\u003c/p>\n\u003cp>• Prick each of the oranges with five whole cloves, put them into a warmed ceramic or glass vessel with one-quarter pound of sugar and a bottle of red wine, cover the vessel, and leave it in a warm place for 24 hours.\u003c/p>\n\u003cp>• Take the oranges out of the mixture, cut in half and squeeze the juice, then pour the juice back into the wine.\u003c/p>\n\u003cp>• Pour the mixture into a saucepan through a sieve, add a bottle of port, heat (without boiling), and serve in warmed glasses.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>• Drink the mixture, and keep Christmas well!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Brussels Sprouts Two Ways",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Brussel-Sprouts-005.jpg\" alt=\"Brussels Sprouts on the stalk\" title=\"Brussels Sprouts on the stalk\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-9217\">\u003cbr>\n\u003cem>Did you know Brussels sprouts grew on long stalks?\u003c/em>\u003c/p>\n\u003cp>I'm a late bloomer when it comes to Brussels sprouts love. It's not that I hated the stuff (as I was always told I should), I just never had it before. Then I moved to SF two years ago and with the coming of my first Thanksgiving here, was flooded with recipes by adoring fooderati who worshipped the sprout with the bad rap. \u003c/p>\n\u003cp>I don't really get why Brussels sprouts got such a reputation to begin with. They seem harmless enough. Cute in fact. And if you happen to see them on the stalk still, those bright green clusters are downright gorgeous. Looks aside, they are tasty! \u003c/p>\n\u003cp>My intro to Brussels sprouts adoration started off nice and easy, with generous bits of bacon or pancetta added to grease the wheel. More recently however, I have witnessed two distinctive preparations of this fascinatingly polarizing vegetable. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Foodbuzz-Blogger-Festival-Dinner-11.7.09-068.jpg\" alt=\"Dennis Lee Namu Brussels Sprouts with Bonito Flakes\" title=\"Dennis Lee Namu Brussels Sprouts with Bonito Flakes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-9218\">\u003cbr>\n\u003cem>Roasted Brussels Sprouts with Ponzu Fried Garlic, Guanciale, and Bonito Flakes\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The first was a dish that Chef Dennis Lee of \u003ca href=\"http://namusf.com/\">Namu\u003c/a> made at the \u003ca href=\"http://www.foodbuzz.com/pages/festival\">Foodbuzz Blogger Festival\u003c/a> community dinner in early November.\u003c/p>\n\u003cp>His \u003cstrong>Roasted Brussels Sprouts with Ponzu Fried Garlic, Guanciale, and Bonito Flakes\u003c/strong> were a work of art. Creative, complex, and soul-satisfying, in classic Namu-form. The Brussels sprouts were roasted to golden sweetness, the guanciale was appropriately full of crispy, fatty, pork goodness, and the bonito flakes added an element of surprise. The savory, smoky fish flavor blended well with the other ingredients at work, and the sight of them undulating like a creepy science project was just awesome.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Thanksgiving-2009-069.jpg\" alt=\"Brussels Sprouts with Red Onions in a Mustard Vinaigrette\" title=\"Brussels Sprouts with Red Onions in a Mustard Vinaigrette\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-9216\">\u003cbr>\n\u003cem>Brussels Sprouts with Red Onions in a Mustard Vinaigrette\u003c/em>\u003c/p>\n\u003cp>The second take on Brussels sprouts that solidified my allegiance to the fan camp was one of the dishes that made my Thanksgiving potluck table this year: \u003cstrong>Brussels Sprouts with Red Onions in a Mustard Vinaigrette\u003c/strong>. Potlucks can be a hit or miss, depending on the participants. We lucked out this year, as our hostess' roommate turned out to be a chef at \u003ca href=\"http://www.eotrading.com/\">E&O Trading Co\u003c/a> in Larkspur. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Thanksgiving-2009-018.jpg\" alt=\"Rene unveils the Thanksgiving bird\" title=\"Rene unveils the Thanksgiving bird\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-9219\">\u003cbr>\n\u003cem>Rene unveils the Thanksgiving bird\u003c/em>\u003c/p>\n\u003cp>To Chef Rene Caceres we owe not only one of the most succulent turkeys I've ever tasted (3 days of brining will do that), but a phenomenal Brussels sprouts recipe that doesn't even lean on a bacon crutch! \u003c/p>\n\u003cp>The freshness of the sprouts shines in this dish. And the balance of the caramelized sweet onion and acidity of the mustard vinaigrette are the perfect complement. \u003c/p>\n\u003cp>Naysayers, this may be your turning point. Just give it a try, and let me know if you don't find yourself popping these into your mouth like truffles. \u003c/p>\n\u003cp>\u003cstrong>Brussels Sprouts with Red Onions in a Mustard Vinaigrette\u003c/strong>\u003cbr>\n\u003cem>Recipe adapted from Rene Caceres\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 lb. Brussels sprouts\u003cbr>\n1 small red onion\u003cbr>\n2 oz. whole grain mustard vinaigrette\u003cbr>\n½ oz. olive oil\u003c/p>\n\u003cp>\u003cem>For the vinaigrette:\u003c/em>\u003cbr>\n1 cup whole grain mustard\u003cbr>\n½ cup white balsamic vinegar\u003cbr>\n1 cup vegetable oil\u003cbr>\n2 teaspoons sugar\u003cbr>\n1 teaspoon salt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tCook the Brussels sprouts in boiling water for about 15 to 20 minutes. Let them cool and cut them in half.\u003cbr>\n2.\tThinly slice the red onion and reserve.\u003cbr>\n3.\tMake the vinaigrette by combining the mustard with the vinegar. Whisk the oil slowly into the mixture and add the salt and sugar.\u003cbr>\n4.\tSauté the red onion first for about one minute. Then add the Brussels sprouts face down. Cook until they get nice and caramelized. Turn them and add the vinaigrette. Toss them together and let them cook for about 1 minute.\u003c/p>\n\u003cp>******************\u003c/p>\n\u003cp>\u003cstrong>Roasted Brussels Sprouts with Ponzu Fried Garlic, Guanciale, and Bonito Flakes\u003c/strong>\u003cbr>\n\u003cem>Recipe adapted from Dennis Lee, Namu\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 lb. Brussels sprouts\u003cbr>\n¼ lb. guanciale\u003cbr>\n1 tablespoon fried garlic\u003cbr>\n \u003cem>Note: You can mince and fry this yourself on the stove in a pan with enough oil (neutral oil, i.e. rice, canola, grapeseed) to coat the garlic. Fry over low heat until the garlic starts to brown, remove with metal screen strainer (it will continue to brown) and place on paper towel and spread to cool with a spoon or chopsticks. Otherwise they sell wonderful fried garlic in Asian markets in a jar.\u003c/em>\u003cbr>\n4 oz. ponzu\u003cbr>\n \u003cem>Note: This can also be bought in an Asian grocer. If you want to make your own, its 2 parts dashi stock, 1 part soy, 1 part rice vinegar and citrus juice to taste (Meyer Lemon juice or Yuzu juice works great).\u003c/em>\u003cbr>\n4 oz. soy dashi\u003cbr>\n \u003cem>Note: Comprised of bonito, konbu, and soy water; or instant dashi or tsuyu (liquid dashi concentrate) are sold in Asian grocers.\u003c/em>\u003cbr>\n1 tablespoon butter\u003cbr>\nExtra virgin olive oil\u003cbr>\nShichimi or Togarashi spice\u003cbr>\nBonito flakes\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>For the Brussels Sprouts:\u003c/em>\u003cbr>\n1. Quarter the heads or globes so the roots stay intact, keeping the leaves together.\u003cbr>\n2. Blanch the Brussels sprouts. Always blanch in a large pot (large enough that it won't stop boiling when you drop the sprouts into it) of water with a healthy dose of salt (2-3 tablespoons). While waiting for the water to boil, prepare an ice bath. Boil the sprouts until they turn bright green, then immediately shock them in the ice bath. This can be done up to a day in advance and the sprouts can be stored, in the refrigerator covered.\u003cbr>\n\u003cem>\u003cbr>\nFor the Guanciale:\u003c/em>\u003cbr>\n1. Cut the guanciale into about ½ inch cubes (remember it will slightly shrink when it cooks).\u003cbr>\n2. Boil the guanciale in a pot with the water at about 1 ½ inches above the meat. Bring it to a boil and simmer until soft. Much of the fat will render, but the flavor will remain rich. Drain and discard the liquid. This can also be done in advance and stored in a refrigerator.\u003c/p>\n\u003cp>The Brussels sprouts can either be roasted or pan fried.\u003c/p>\n\u003cp>\u003cem>Method 1: Roasting\u003c/em>\u003cbr>\nRoast the sprouts and guanciale in the oven at 375 degrees F until golden brown with enough olive oil to coat, making sure to stir it every 5 minutes or so to get an even color. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Method 2: Pan Frying (Recommended)\u003c/em>\u003cbr>\n1. Put 1 tablespoon of butter in a pan coated with extra virgin olive oil. When the butter melts, add the guanciale and Brussels sprouts. Put the pan on high and stir fry the ingredients. You want to get a nice brown color on the leaves of the sprouts, with some crispiness. The guanciale will also crisp up a little on the surface like bacon.\u003cbr>\n2. Once everything is nicely browned, add ponzu and soy dashi. Be careful as the pan will be very hot and will sizzle when you add the wet ingredients.\u003cbr>\n3. Let this reduce to the desired flavor, making sure to regularly toss the sprouts.\u003cbr>\n4. Top with shichimi, fried garlic and bonito flakes. The flakes will dance with joy.\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/24/2009/12/Brussel-Sprouts-005.jpg\" alt=\"Brussels Sprouts on the stalk\" title=\"Brussels Sprouts on the stalk\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-9217\">\u003cbr>\n\u003cem>Did you know Brussels sprouts grew on long stalks?\u003c/em>\u003c/p>\n\u003cp>I'm a late bloomer when it comes to Brussels sprouts love. It's not that I hated the stuff (as I was always told I should), I just never had it before. Then I moved to SF two years ago and with the coming of my first Thanksgiving here, was flooded with recipes by adoring fooderati who worshipped the sprout with the bad rap. \u003c/p>\n\u003cp>I don't really get why Brussels sprouts got such a reputation to begin with. They seem harmless enough. Cute in fact. And if you happen to see them on the stalk still, those bright green clusters are downright gorgeous. Looks aside, they are tasty! \u003c/p>\n\u003cp>My intro to Brussels sprouts adoration started off nice and easy, with generous bits of bacon or pancetta added to grease the wheel. More recently however, I have witnessed two distinctive preparations of this fascinatingly polarizing vegetable. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Foodbuzz-Blogger-Festival-Dinner-11.7.09-068.jpg\" alt=\"Dennis Lee Namu Brussels Sprouts with Bonito Flakes\" title=\"Dennis Lee Namu Brussels Sprouts with Bonito Flakes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-9218\">\u003cbr>\n\u003cem>Roasted Brussels Sprouts with Ponzu Fried Garlic, Guanciale, and Bonito Flakes\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The first was a dish that Chef Dennis Lee of \u003ca href=\"http://namusf.com/\">Namu\u003c/a> made at the \u003ca href=\"http://www.foodbuzz.com/pages/festival\">Foodbuzz Blogger Festival\u003c/a> community dinner in early November.\u003c/p>\n\u003cp>His \u003cstrong>Roasted Brussels Sprouts with Ponzu Fried Garlic, Guanciale, and Bonito Flakes\u003c/strong> were a work of art. Creative, complex, and soul-satisfying, in classic Namu-form. The Brussels sprouts were roasted to golden sweetness, the guanciale was appropriately full of crispy, fatty, pork goodness, and the bonito flakes added an element of surprise. The savory, smoky fish flavor blended well with the other ingredients at work, and the sight of them undulating like a creepy science project was just awesome.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Thanksgiving-2009-069.jpg\" alt=\"Brussels Sprouts with Red Onions in a Mustard Vinaigrette\" title=\"Brussels Sprouts with Red Onions in a Mustard Vinaigrette\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-9216\">\u003cbr>\n\u003cem>Brussels Sprouts with Red Onions in a Mustard Vinaigrette\u003c/em>\u003c/p>\n\u003cp>The second take on Brussels sprouts that solidified my allegiance to the fan camp was one of the dishes that made my Thanksgiving potluck table this year: \u003cstrong>Brussels Sprouts with Red Onions in a Mustard Vinaigrette\u003c/strong>. Potlucks can be a hit or miss, depending on the participants. We lucked out this year, as our hostess' roommate turned out to be a chef at \u003ca href=\"http://www.eotrading.com/\">E&O Trading Co\u003c/a> in Larkspur. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Thanksgiving-2009-018.jpg\" alt=\"Rene unveils the Thanksgiving bird\" title=\"Rene unveils the Thanksgiving bird\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-9219\">\u003cbr>\n\u003cem>Rene unveils the Thanksgiving bird\u003c/em>\u003c/p>\n\u003cp>To Chef Rene Caceres we owe not only one of the most succulent turkeys I've ever tasted (3 days of brining will do that), but a phenomenal Brussels sprouts recipe that doesn't even lean on a bacon crutch! \u003c/p>\n\u003cp>The freshness of the sprouts shines in this dish. And the balance of the caramelized sweet onion and acidity of the mustard vinaigrette are the perfect complement. \u003c/p>\n\u003cp>Naysayers, this may be your turning point. Just give it a try, and let me know if you don't find yourself popping these into your mouth like truffles. \u003c/p>\n\u003cp>\u003cstrong>Brussels Sprouts with Red Onions in a Mustard Vinaigrette\u003c/strong>\u003cbr>\n\u003cem>Recipe adapted from Rene Caceres\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 lb. Brussels sprouts\u003cbr>\n1 small red onion\u003cbr>\n2 oz. whole grain mustard vinaigrette\u003cbr>\n½ oz. olive oil\u003c/p>\n\u003cp>\u003cem>For the vinaigrette:\u003c/em>\u003cbr>\n1 cup whole grain mustard\u003cbr>\n½ cup white balsamic vinegar\u003cbr>\n1 cup vegetable oil\u003cbr>\n2 teaspoons sugar\u003cbr>\n1 teaspoon salt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tCook the Brussels sprouts in boiling water for about 15 to 20 minutes. Let them cool and cut them in half.\u003cbr>\n2.\tThinly slice the red onion and reserve.\u003cbr>\n3.\tMake the vinaigrette by combining the mustard with the vinegar. Whisk the oil slowly into the mixture and add the salt and sugar.\u003cbr>\n4.\tSauté the red onion first for about one minute. Then add the Brussels sprouts face down. Cook until they get nice and caramelized. Turn them and add the vinaigrette. Toss them together and let them cook for about 1 minute.\u003c/p>\n\u003cp>******************\u003c/p>\n\u003cp>\u003cstrong>Roasted Brussels Sprouts with Ponzu Fried Garlic, Guanciale, and Bonito Flakes\u003c/strong>\u003cbr>\n\u003cem>Recipe adapted from Dennis Lee, Namu\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 lb. Brussels sprouts\u003cbr>\n¼ lb. guanciale\u003cbr>\n1 tablespoon fried garlic\u003cbr>\n \u003cem>Note: You can mince and fry this yourself on the stove in a pan with enough oil (neutral oil, i.e. rice, canola, grapeseed) to coat the garlic. Fry over low heat until the garlic starts to brown, remove with metal screen strainer (it will continue to brown) and place on paper towel and spread to cool with a spoon or chopsticks. Otherwise they sell wonderful fried garlic in Asian markets in a jar.\u003c/em>\u003cbr>\n4 oz. ponzu\u003cbr>\n \u003cem>Note: This can also be bought in an Asian grocer. If you want to make your own, its 2 parts dashi stock, 1 part soy, 1 part rice vinegar and citrus juice to taste (Meyer Lemon juice or Yuzu juice works great).\u003c/em>\u003cbr>\n4 oz. soy dashi\u003cbr>\n \u003cem>Note: Comprised of bonito, konbu, and soy water; or instant dashi or tsuyu (liquid dashi concentrate) are sold in Asian grocers.\u003c/em>\u003cbr>\n1 tablespoon butter\u003cbr>\nExtra virgin olive oil\u003cbr>\nShichimi or Togarashi spice\u003cbr>\nBonito flakes\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>For the Brussels Sprouts:\u003c/em>\u003cbr>\n1. Quarter the heads or globes so the roots stay intact, keeping the leaves together.\u003cbr>\n2. Blanch the Brussels sprouts. Always blanch in a large pot (large enough that it won't stop boiling when you drop the sprouts into it) of water with a healthy dose of salt (2-3 tablespoons). While waiting for the water to boil, prepare an ice bath. Boil the sprouts until they turn bright green, then immediately shock them in the ice bath. This can be done up to a day in advance and the sprouts can be stored, in the refrigerator covered.\u003cbr>\n\u003cem>\u003cbr>\nFor the Guanciale:\u003c/em>\u003cbr>\n1. Cut the guanciale into about ½ inch cubes (remember it will slightly shrink when it cooks).\u003cbr>\n2. Boil the guanciale in a pot with the water at about 1 ½ inches above the meat. Bring it to a boil and simmer until soft. Much of the fat will render, but the flavor will remain rich. Drain and discard the liquid. This can also be done in advance and stored in a refrigerator.\u003c/p>\n\u003cp>The Brussels sprouts can either be roasted or pan fried.\u003c/p>\n\u003cp>\u003cem>Method 1: Roasting\u003c/em>\u003cbr>\nRoast the sprouts and guanciale in the oven at 375 degrees F until golden brown with enough olive oil to coat, making sure to stir it every 5 minutes or so to get an even color. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Method 2: Pan Frying (Recommended)\u003c/em>\u003cbr>\n1. Put 1 tablespoon of butter in a pan coated with extra virgin olive oil. When the butter melts, add the guanciale and Brussels sprouts. Put the pan on high and stir fry the ingredients. You want to get a nice brown color on the leaves of the sprouts, with some crispiness. The guanciale will also crisp up a little on the surface like bacon.\u003cbr>\n2. Once everything is nicely browned, add ponzu and soy dashi. Be careful as the pan will be very hot and will sizzle when you add the wet ingredients.\u003cbr>\n3. Let this reduce to the desired flavor, making sure to regularly toss the sprouts.\u003cbr>\n4. Top with shichimi, fried garlic and bonito flakes. The flakes will dance with joy.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fritos Misto",
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"content": "\u003cp>\u003cimg class=\"alignleft size-medium wp-image-9090\" title=\"fritos misto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/fritos-misto-199x300.jpg\" alt=\"fritos misto\" width=\"199\" height=\"300\">About a week ago, I had some friends over for snacks and mulled cider before heading off for an evening of strange aural excitement.\u003c/p>\n\u003cp>As we were all gathered around the coffee table chatting, I asked my friend Rebecca what she had been up to.\u003c/p>\n\u003cp>She told us she had recently worked some swank party for 500 or so guests that had employed some 80 chefs, Rebecca being one of them. Apparently, it was so swank that she was not allowed to specify names or locations. What she did mention, however, was that she was in charge of making \u003cem>fritto misto\u003c/em> for all 500 guests. In other words, fried seafood platters for the entire population of Dow City, Iowa.\u003c/p>\n\u003cp>\"Wow. five \u003cem>hundred\u003c/em>?\" I asked, \"How many bags of Fritos did you go through?\"\u003c/p>\n\u003cp>I have a habit of asking incredibly stupid questions with a serious look on my face which sometimes throws people. Rebecca, fortunately, is not among them. She just arched an eyebrow and smiled. And then we wondered aloud if a fritto misto made with actual Fritos might work.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of course it can. And why the hell not?\u003c/p>\n\u003cp>\u003cem>Fritto misto\u003c/em>, after all, is a dish left open to wide interpretation, even in Italy. The most famous version, \u003cem>fritto misto di mare\u003c/em>, hails from Venice, Italy and consists primarily of seafood, which isn't exactly shocking news when one thinks about it. A little further south and west, the folks in Modena prefer calves' brains, livers, and sweetbreads. Others like a purely vegetarian mix. It has even been tried, with varying degrees of success, with fruit. Hmmm. So if you object to my using a bag of chips in my recipe, that's your own issue. I happen to think it's rather charming.\u003c/p>\n\u003cp>And I am totally unashamed in my love of Fritos ® corn chips. And fried seafood. So I kind of married them a little. And before you ask, the Fritos people aren't paying me to say I like them. I just do.\u003c/p>\n\u003cp>\u003ca href=\"http://www.fritos.com/#/news/history/\">Fritos corn chips\u003c/a>, if you didn't know, were the brain child of two Texas brothers, Earl and Elmer Doolin, and their mother, Daisy. So it seems only fitting that this particular version of \u003cem>fritto misto\u003c/em> should have a sufficiently Texas feel to it.\u003c/p>\n\u003cp>While developing this recipe, I ran into all sorts of problems. Batter-dipped or simply dredged? I thought a beer batter would be great-- especially with a Texas beer like \u003ca href=\"http://www.shiner.com/\">Shiner Bock\u003c/a>-- but it was too heavy for my liking. Should I simply coat everything in crushed Fritos and fry away? Definitely not. The Fritos crumbs just turned black and sank to the bottom of the frying pan. Whatever method I tried, the Fritos just burned. And then I realized something:\u003c/p>\n\u003cp>Fritos are \u003cem>already\u003c/em> fried. It's says so in plain Spanish right there in the name. Since I was not going for a re-\u003cem>fritto misto\u003c/em>, I decided that, since the chips were already fried, I would have to come up with something else. So I did.\u003c/p>\n\u003cp>And here you are:\u003c/p>\n\u003cp>\u003cstrong>Fritos Misto\u003c/strong>\u003cbr>\n\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-9091\" title=\"frito crush\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/frito-crush-199x300.jpg\" alt=\"frito crush\" width=\"199\" height=\"300\">\u003c/p>\n\u003cp>This is essentially fritto misto with a little extra help at the end. There are two tricks involved: not over-frying your seafood, and dumping your hot, fried things (after a good shake or two to remove excess oil) directly into and awaiting bowl of ground Fritos for a good tossing. And, if you want it more corn chippier, just sprinkle the finished platter with an extra handful.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>:\u003c/p>\n\u003cp>2 quarts vegetable oil. The Italians use olive oil, but this isn't Italy and my wallet won't allow for such luxuries.\u003c/p>\n\u003cp>1 pound fresh shrimp, peeled and deveined, preferably 21/25 count.\u003c/p>\n\u003cp>1/2 pound fresh calamari (not exactly Texan, I know, but I like it and it is, essentially, fritto misto).\u003c/p>\n\u003cp>1 cup of green beans, cut into 2\" pieces\u003c/p>\n\u003cp>1 jalapeño pepper, sliced crosswise into 1/4\" pieces\u003c/p>\n\u003cp>Fresh cilantro\u003c/p>\n\u003cp>2 cups milk (whole, non-fat, whatever)\u003c/p>\n\u003cp>1 cup of all-purpose flour\u003c/p>\n\u003cp>Salt, black pepper, and Cayenne pepper to taste\u003c/p>\n\u003cp>2 cups ground Fritos corn chips.\u003c/p>\n\u003cp>Lemon or lime wedges for garnish and eventual squeezing.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Fill a wide, deep pan with frying oil about halfway full. Heat oil to about 375° F.\u003c/p>\n\u003cp>2. In a food processor or, if you are living somewhere that lacks electricity or simply feeling old-fashioned, mortar and pestle, grind corn chips into a fine consistency. Set aside.\u003c/p>\n\u003cp>2. Combine flour, salt, black pepper, and Cayenne pepper in a wide, shallow bowl or dish. Set aside.\u003c/p>\n\u003cp>3. Soak the to-be-fried items (in this case: shrimp, calamari, green beans, and jalapeño pepper) in milk for a minute or two.Working in two batches (or as many as you need, really, but I should add here that it is best to work as quickly as possible), take one half of your fry fodder, shake off excess milk, dredge in flour mixture, shake off excess flour, then fry for about one minute. You aren't looking for golden brown here. In fact, if you achieve golden brown, you've more than likely overcooked the seafood.\u003c/p>\n\u003cp>4. Remove fried items from fryer, shake to remove excess oil (this recipe, it seems, is all about shaking and avoidance of excesses), and toss into awaiting corn chip crumbs.\u003c/p>\n\u003cp>5. Repeat with second half of fry fodder.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Place your Fritos misto on a warm platter and garnish with citrus wedges and cilantro leaves which may or may mot also have been fried. Drink with a cold, Texas beer and wonder what other near-literal interpretation of a classic dish you can think up next.\u003c/p>\n\n",
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"excerpt": "As we were all gathered around the coffee table chatting, I asked my friend Rebecca what she had been up to.\r\n\r\nShe told us she had recently worked some swank party for 500 or so guests that had employed some 80 chefs, Rebecca being one of them. Apparently, it was so swank that she was not allowed to specify names or locations. What she did mention, however, was that she was in charge of making \u003cem>fritto misto\u003c/em> for all 500 guests. In other words, fried seafood platters for the entire population of Dow City, Iowa.\r\n\r\n\"Wow. five \u003cem>hundred\u003c/em>?\" I asked, \"How many bags of Fritos did you go through?\"\r\n",
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"description": "As we were all gathered around the coffee table chatting, I asked my friend Rebecca what she had been up to.\r\n\r\nShe told us she had recently worked some swank party for 500 or so guests that had employed some 80 chefs, Rebecca being one of them. Apparently, it was so swank that she was not allowed to specify names or locations. What she did mention, however, was that she was in charge of making fritto misto for all 500 guests. In other words, fried seafood platters for the entire population of Dow City, Iowa.\r\n\r\n"Wow. five hundred?" I asked, "How many bags of Fritos did you go through?"\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-medium wp-image-9090\" title=\"fritos misto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/fritos-misto-199x300.jpg\" alt=\"fritos misto\" width=\"199\" height=\"300\">About a week ago, I had some friends over for snacks and mulled cider before heading off for an evening of strange aural excitement.\u003c/p>\n\u003cp>As we were all gathered around the coffee table chatting, I asked my friend Rebecca what she had been up to.\u003c/p>\n\u003cp>She told us she had recently worked some swank party for 500 or so guests that had employed some 80 chefs, Rebecca being one of them. Apparently, it was so swank that she was not allowed to specify names or locations. What she did mention, however, was that she was in charge of making \u003cem>fritto misto\u003c/em> for all 500 guests. In other words, fried seafood platters for the entire population of Dow City, Iowa.\u003c/p>\n\u003cp>\"Wow. five \u003cem>hundred\u003c/em>?\" I asked, \"How many bags of Fritos did you go through?\"\u003c/p>\n\u003cp>I have a habit of asking incredibly stupid questions with a serious look on my face which sometimes throws people. Rebecca, fortunately, is not among them. She just arched an eyebrow and smiled. And then we wondered aloud if a fritto misto made with actual Fritos might work.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of course it can. And why the hell not?\u003c/p>\n\u003cp>\u003cem>Fritto misto\u003c/em>, after all, is a dish left open to wide interpretation, even in Italy. The most famous version, \u003cem>fritto misto di mare\u003c/em>, hails from Venice, Italy and consists primarily of seafood, which isn't exactly shocking news when one thinks about it. A little further south and west, the folks in Modena prefer calves' brains, livers, and sweetbreads. Others like a purely vegetarian mix. It has even been tried, with varying degrees of success, with fruit. Hmmm. So if you object to my using a bag of chips in my recipe, that's your own issue. I happen to think it's rather charming.\u003c/p>\n\u003cp>And I am totally unashamed in my love of Fritos ® corn chips. And fried seafood. So I kind of married them a little. And before you ask, the Fritos people aren't paying me to say I like them. I just do.\u003c/p>\n\u003cp>\u003ca href=\"http://www.fritos.com/#/news/history/\">Fritos corn chips\u003c/a>, if you didn't know, were the brain child of two Texas brothers, Earl and Elmer Doolin, and their mother, Daisy. So it seems only fitting that this particular version of \u003cem>fritto misto\u003c/em> should have a sufficiently Texas feel to it.\u003c/p>\n\u003cp>While developing this recipe, I ran into all sorts of problems. Batter-dipped or simply dredged? I thought a beer batter would be great-- especially with a Texas beer like \u003ca href=\"http://www.shiner.com/\">Shiner Bock\u003c/a>-- but it was too heavy for my liking. Should I simply coat everything in crushed Fritos and fry away? Definitely not. The Fritos crumbs just turned black and sank to the bottom of the frying pan. Whatever method I tried, the Fritos just burned. And then I realized something:\u003c/p>\n\u003cp>Fritos are \u003cem>already\u003c/em> fried. It's says so in plain Spanish right there in the name. Since I was not going for a re-\u003cem>fritto misto\u003c/em>, I decided that, since the chips were already fried, I would have to come up with something else. So I did.\u003c/p>\n\u003cp>And here you are:\u003c/p>\n\u003cp>\u003cstrong>Fritos Misto\u003c/strong>\u003cbr>\n\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-9091\" title=\"frito crush\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/frito-crush-199x300.jpg\" alt=\"frito crush\" width=\"199\" height=\"300\">\u003c/p>\n\u003cp>This is essentially fritto misto with a little extra help at the end. There are two tricks involved: not over-frying your seafood, and dumping your hot, fried things (after a good shake or two to remove excess oil) directly into and awaiting bowl of ground Fritos for a good tossing. And, if you want it more corn chippier, just sprinkle the finished platter with an extra handful.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>:\u003c/p>\n\u003cp>2 quarts vegetable oil. The Italians use olive oil, but this isn't Italy and my wallet won't allow for such luxuries.\u003c/p>\n\u003cp>1 pound fresh shrimp, peeled and deveined, preferably 21/25 count.\u003c/p>\n\u003cp>1/2 pound fresh calamari (not exactly Texan, I know, but I like it and it is, essentially, fritto misto).\u003c/p>\n\u003cp>1 cup of green beans, cut into 2\" pieces\u003c/p>\n\u003cp>1 jalapeño pepper, sliced crosswise into 1/4\" pieces\u003c/p>\n\u003cp>Fresh cilantro\u003c/p>\n\u003cp>2 cups milk (whole, non-fat, whatever)\u003c/p>\n\u003cp>1 cup of all-purpose flour\u003c/p>\n\u003cp>Salt, black pepper, and Cayenne pepper to taste\u003c/p>\n\u003cp>2 cups ground Fritos corn chips.\u003c/p>\n\u003cp>Lemon or lime wedges for garnish and eventual squeezing.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Fill a wide, deep pan with frying oil about halfway full. Heat oil to about 375° F.\u003c/p>\n\u003cp>2. In a food processor or, if you are living somewhere that lacks electricity or simply feeling old-fashioned, mortar and pestle, grind corn chips into a fine consistency. Set aside.\u003c/p>\n\u003cp>2. Combine flour, salt, black pepper, and Cayenne pepper in a wide, shallow bowl or dish. Set aside.\u003c/p>\n\u003cp>3. Soak the to-be-fried items (in this case: shrimp, calamari, green beans, and jalapeño pepper) in milk for a minute or two.Working in two batches (or as many as you need, really, but I should add here that it is best to work as quickly as possible), take one half of your fry fodder, shake off excess milk, dredge in flour mixture, shake off excess flour, then fry for about one minute. You aren't looking for golden brown here. In fact, if you achieve golden brown, you've more than likely overcooked the seafood.\u003c/p>\n\u003cp>4. Remove fried items from fryer, shake to remove excess oil (this recipe, it seems, is all about shaking and avoidance of excesses), and toss into awaiting corn chip crumbs.\u003c/p>\n\u003cp>5. Repeat with second half of fry fodder.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Place your Fritos misto on a warm platter and garnish with citrus wedges and cilantro leaves which may or may mot also have been fried. Drink with a cold, Texas beer and wonder what other near-literal interpretation of a classic dish you can think up next.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Party Perfect Walnut Date Cups ",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Walnut-Date-Phyllo-Cups-126.jpg\" alt=\"Walnut Date Cups with Blue Cheese and Candied Bacon\" title=\"Walnut Date Cups with Blue Cheese and Candied Bacon\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8841\">\u003cbr>\n\u003cem>Walnut Date Cups with Blue Cheese and Candied Bacon\u003c/em>\u003c/p>\n\u003cp>These fancy little walnut date cups are the perfect savory-sweet treat for a special holiday brunch or cocktail party. It's a prettier take on one of my favorite easy appetizers, a nut and blue cheese-stuffed date wrapped in bacon and broiled until crispy and caramelized. \u003c/p>\n\u003cp>For this dressed up version, the walnut and dates are ground together and combined to form the heart of this delightful bite. The mellow, nutty flavor of the walnuts is brought out by the natural sweetness of the dates, and the orange adds a bright, floral note to the mix. The blue cheese is just pungent enough to bring some depth to the flavors, the candied bacon is pure indulgence, and the phyllo cup is a crispy, edible vessel for it all! \u003c/p>\n\u003cp>I did have some trouble getting the candied bacon as crispy as I wanted it (I was shooting for a brittle texture that I could snap into shards). Any consummate bacon confectioners out there who can shed some light?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Walnut-Date-Phyllo-Cups-110.jpg\" alt=\"Crispy Nutty Date Cups meet Candied Bacon\" title=\"Crispy Nutty Date Cups meet Candied Bacon\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8840\">\u003cbr>\n\u003cem>Crispy Nutty Date Cups meet Candied Bacon\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Walnut Date Cups with Blue Cheese and Candied Bacon\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Servings:\u003c/strong> 24 pieces\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup walnuts, toasted\u003cbr>\n12 ounces Medjool dates, pitted\u003cbr>\n1 teaspoon orange zest\u003cbr>\n2 tablespoons fresh orange juice\u003cbr>\n4 (18\"x12\") sheets frozen phyllo dough, thawed and brought to room temperature\u003cbr>\n3 tablespoons unsalted butter, melted\u003cbr>\n½ cup blue cheese, crumbled (Recommended: Point Reyes original blue)\u003cbr>\n\u003cstrong>Candied Bacon\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Special Equipment:\u003c/em>\u003cbr>\n24-count mini muffin pan\u003cbr>\n2 baking sheets\u003cbr>\nMicroplane or grater\u003cbr>\nParchment paper\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tMake Candied Bacon (see recipe below) and set aside to cool.\u003cbr>\n2.\tPlace an oven rack in the center of the oven and preheat to 375 degrees F.\u003cbr>\n3.\tIn a food processor, pulse together the walnuts, dates, orange zest, and orange juice until a coarse, nutty spread is formed. I prefer my filling on the chunky side, but evenly combined.\u003cbr>\n4.\tPlace a sheet of phyllo dough on a work surface. Brush the dough with melted butter. Place another sheet of dough on top and brush with melted butter. Repeat until you have 4 sheets of dough stacked.\u003cbr>\n5.\tUsing a sharp knife, cut the dough into 24 (3-inch) square pieces.\u003cbr>\n6.\tGently press each piece of dough into the muffin pan. Spoon the walnut and date filling into the cups.\u003cbr>\n7.\tBake for 12 to 14 minutes until the pastry is golden. Remove from the oven and let the phyllo cups cool for 10 minutes.\u003cbr>\n8.\tUsing a small spoon, remove the phyllo cups from the pan. Arrange the cups on a platter, top each one with a little blue cheese and garnish with a piece of candied bacon. Serve immediately. \u003c/p>\n\u003cp>\u003cstrong>Candied Bacon\u003c/strong>\u003cbr>\n\u003cem>Recipe adapted from Alex Guarnaschelli\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 slices bacon, about 1/4-inch thick (or more, for fun)\u003cbr>\n1/4 cup brown sugar\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat the oven to 325 degrees F.\u003cbr>\n2.\tSprinkle the bacon with the brown sugar, coating both sides.\u003cbr>\n3.\tCover a baking sheet with parchment paper and arrange the bacon in a single layer on top. Place a second piece of parchment paper on top, and cover with another baking sheet. The baking sheet will keep the bacon from curling up as it cooks.\u003cbr>\n4.\tPlace the tray in the center of the oven and bake for 20 minutes. If it is not golden brown and crispy, bake it for another 10 to 15 minutes.\u003cbr>\n5.\tTransfer the bacon to a wire rack (not paper towels because the sugar will make it stick) and let it harden up a bit more. Break each strip into small shards. Set aside for garnishing.\u003c/p>\n\n",
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"excerpt": "These fancy little walnut date cups are the perfect savory-sweet treat for a special holiday brunch or cocktail party. It's a prettier take on one of my favorite easy appetizers, a nut and blue cheese-stuffed date wrapped in bacon and broiled until crispy and caramelized. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Walnut-Date-Phyllo-Cups-126.jpg\" alt=\"Walnut Date Cups with Blue Cheese and Candied Bacon\" title=\"Walnut Date Cups with Blue Cheese and Candied Bacon\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8841\">\u003cbr>\n\u003cem>Walnut Date Cups with Blue Cheese and Candied Bacon\u003c/em>\u003c/p>\n\u003cp>These fancy little walnut date cups are the perfect savory-sweet treat for a special holiday brunch or cocktail party. It's a prettier take on one of my favorite easy appetizers, a nut and blue cheese-stuffed date wrapped in bacon and broiled until crispy and caramelized. \u003c/p>\n\u003cp>For this dressed up version, the walnut and dates are ground together and combined to form the heart of this delightful bite. The mellow, nutty flavor of the walnuts is brought out by the natural sweetness of the dates, and the orange adds a bright, floral note to the mix. The blue cheese is just pungent enough to bring some depth to the flavors, the candied bacon is pure indulgence, and the phyllo cup is a crispy, edible vessel for it all! \u003c/p>\n\u003cp>I did have some trouble getting the candied bacon as crispy as I wanted it (I was shooting for a brittle texture that I could snap into shards). Any consummate bacon confectioners out there who can shed some light?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Walnut-Date-Phyllo-Cups-110.jpg\" alt=\"Crispy Nutty Date Cups meet Candied Bacon\" title=\"Crispy Nutty Date Cups meet Candied Bacon\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8840\">\u003cbr>\n\u003cem>Crispy Nutty Date Cups meet Candied Bacon\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Walnut Date Cups with Blue Cheese and Candied Bacon\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Servings:\u003c/strong> 24 pieces\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup walnuts, toasted\u003cbr>\n12 ounces Medjool dates, pitted\u003cbr>\n1 teaspoon orange zest\u003cbr>\n2 tablespoons fresh orange juice\u003cbr>\n4 (18\"x12\") sheets frozen phyllo dough, thawed and brought to room temperature\u003cbr>\n3 tablespoons unsalted butter, melted\u003cbr>\n½ cup blue cheese, crumbled (Recommended: Point Reyes original blue)\u003cbr>\n\u003cstrong>Candied Bacon\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Special Equipment:\u003c/em>\u003cbr>\n24-count mini muffin pan\u003cbr>\n2 baking sheets\u003cbr>\nMicroplane or grater\u003cbr>\nParchment paper\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tMake Candied Bacon (see recipe below) and set aside to cool.\u003cbr>\n2.\tPlace an oven rack in the center of the oven and preheat to 375 degrees F.\u003cbr>\n3.\tIn a food processor, pulse together the walnuts, dates, orange zest, and orange juice until a coarse, nutty spread is formed. I prefer my filling on the chunky side, but evenly combined.\u003cbr>\n4.\tPlace a sheet of phyllo dough on a work surface. Brush the dough with melted butter. Place another sheet of dough on top and brush with melted butter. Repeat until you have 4 sheets of dough stacked.\u003cbr>\n5.\tUsing a sharp knife, cut the dough into 24 (3-inch) square pieces.\u003cbr>\n6.\tGently press each piece of dough into the muffin pan. Spoon the walnut and date filling into the cups.\u003cbr>\n7.\tBake for 12 to 14 minutes until the pastry is golden. Remove from the oven and let the phyllo cups cool for 10 minutes.\u003cbr>\n8.\tUsing a small spoon, remove the phyllo cups from the pan. Arrange the cups on a platter, top each one with a little blue cheese and garnish with a piece of candied bacon. Serve immediately. \u003c/p>\n\u003cp>\u003cstrong>Candied Bacon\u003c/strong>\u003cbr>\n\u003cem>Recipe adapted from Alex Guarnaschelli\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 slices bacon, about 1/4-inch thick (or more, for fun)\u003cbr>\n1/4 cup brown sugar\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat the oven to 325 degrees F.\u003cbr>\n2.\tSprinkle the bacon with the brown sugar, coating both sides.\u003cbr>\n3.\tCover a baking sheet with parchment paper and arrange the bacon in a single layer on top. Place a second piece of parchment paper on top, and cover with another baking sheet. The baking sheet will keep the bacon from curling up as it cooks.\u003cbr>\n4.\tPlace the tray in the center of the oven and bake for 20 minutes. If it is not golden brown and crispy, bake it for another 10 to 15 minutes.\u003cbr>\n5.\tTransfer the bacon to a wire rack (not paper towels because the sugar will make it stick) and let it harden up a bit more. Break each strip into small shards. Set aside for garnishing.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Latkes",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/latkes300.jpg\" alt=\"latkes\" title=\"latkes\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-9028\">When it comes to latkes, a lot of quibbles come up before the first potato is even peeled. Thick and hefty, or crispy-lacy? Do you hand-grate the potato or process it to mush? Squeeze out the liquid or let it be? Par-boil the potatoes, or avoid the potato altogether and head for the untrammeled wilds of zucchini with parmesan or yams with ginger? Can bacon be involved? \u003c/p>\n\u003cp>But all of these questions are nothing compared to the Big One. Which is, of course, OMG these latkes are SO GOOD why don't you make them EVERY NIGHT???\u003c/p>\n\u003cp>This, of course, is a question for sages and Jewish mothers everywhere to contemplate. The answer may become clear in the aftermath of a good latke fry-up, when bits of shredded potato are shriveling to blackness all over the counter, and a fine mist of splattered oil surrounds the stove. \u003c/p>\n\u003cp>Right now, though, Chanukah has just begun, and latke enthusiasm is at its height. Why potato pancakes for Chanukah, you ask? First, there's the holiday's celebration of scrappiness trumping might, the humble potato standing in for the outnumbered, outpowered but triumphant Maccabees. Able to reclaim their desecrated temple, so the story goes, the Jews found only one day's worth of oil for light, with the nearest source of consecrated oil a week's journey away. Then the little miracle: the one day's worth of oil burned for eight days, hence the eight days of Chanukah, and the dictum to fry, fry, fry. \u003c/p>\n\u003cp>Anything fried will work, and Jews around the world fry up all kinds of different things. In Israel, the go-to Chanukah treat is \u003cem>soufganiot,\u003c/em> jelly-filled doughnuts dusted with powdered sugar. In Eastern Europe, however, winter meant root vegetables, most likely fried in chicken or goose fat, served with applesauce for sweetness. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here in the Bay Area, we can do a little of each: potatoes for cultural tradition, fried in olive oil for religious significance, or just because it's local and we use olive oil for everything, anyway. If you have chicken fat or goose fat or duck fat lying around looking for trouble, use it by all means, perhaps half-and-half with a mild vegetable oil like canola so that the simple potato taste isn't clobbered by poultry-ness. \u003c/p>\n\u003cp>Now, on to technique. Since I am not your mother, or (more importantly) your new Jewish husband's mother, nothing I tell you need influence your latke-making in the least if you already love your latkes. But if, sadly, you've been relying all these years on those nasty frozen ones that taste like wadded-up flannel pajamas, or your children have suddenly reached latke-eating age and you feel compelled to hand down a little tradition, even if otherwise you order in pad thai, burritos or \u003cem>aloo gobi\u003c/em> every night of the week, here is everything you need to know.\u003c/p>\n\u003cp>First, if you're going to fry, fry for a crowd. Making latkes is a festive event, and the more people around, the less you'll notice what a giant mess all that spattering oil has made of your kitchen. \u003c/p>\n\u003cp>Once you start in with the latkes, you won't have the focus or energy for anything else. Since most people's appetite for potato pancakes is limitless, especially if they're only made once a year, you should put together some satisfying one-pot thing the night before, like \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/28/borscht-for-chanukah/\">hot beet borscht\u003c/a> or a slow-cooked \u003ca href=\"http://www.epicurious.com/recipes/food/views/Braised-Beef-Brisket-355532\">brisket\u003c/a>, with challah or rye bread on the side. This also gives you something to throw at your guests as they start circling the stove and eyeing your spatula like starving hyenas, drawn by the irresistible diner whiff of sizzling potatoes, onion, and grease. \u003c/p>\n\u003cp>Second, grate by hand. Like writing thank you notes or taking off your mascara before bed, this process looms much larger in the imagination than in actual minutes spent. Use the coarse holes on a big box grater, and you'll get perfect texture and minimal clean-up. No need to peel the potatoes, especially if you're using organic spuds. \u003c/p>\n\u003cp>Alternate onion and potato as you grate, since the onion juices will help keep the potato shreds from oxidizing into gray yuck as you go. Another thing: don't grate more than you can fry up in a few batches. If you're frying for a crowd, don't be tempted to grate up ahead of time. Liquid will seep, potatoes will blacken, and you'll end up with a bowl of unpleasant, gray-black soupy sludge that even frying cannot redeem. Instead, grate, mix, fry, repeat. (See \"Why don't we have these every night?\", above.) \u003c/p>\n\u003cp>Once your potatoes and onions are grated, scoop the shreds into a large colander set over a big bowl. Now, get your hands into that potato mound and act like you're wringing a pair of very wet socks. Squeeze and wring, squeeze and wring, releasing as much liquid as possible. Sex educator and cultural critic Susie Bright, a woman who knows how to find the right tool for the job, swears by a \u003ca href=\"http://susiebright.blogs.com/susie_brights_journal_/2006/12/the_leauge_of_a.html\">potato ricer\u003c/a> for this; others load their taters into clean tea towels and wring away. Me, I'm a two-hands, no-equipment kind of lady, but follow your inclinations. When all the potatoes look well-wrung, step back and let the liquid collected in the bowl stand for a couple of minutes. \u003c/p>\n\u003cp>Meanwhile, separate your eggs, dropping the egg whites into a big bowl and putting the yolks aside. Hand the egg white to a helpful guest, and ask them to whisk them into stiff peaks. Here, technology helps; like natural childbirth, whisking egg whites with nothing but muscle tone and a whisk is admirable but achingly slow. If you don't have a hand-held electric mixer, just tell people to pass the whisk along when they tire out. Line a cookie sheet with paper towels and place it near (but not within catching-on-fire range of) the stove.\u003c/p>\n\u003cp>Lift up your colander of potatoes and onion. Underneath, you'll see a pool of brownish liquid with a squeaky layer of pinkish-tan potato starch at the bottom. Pour off the liquid, then dump the grated potato on top of the starch. Add the egg yolks, the matzoh meal or flour, and plenty of salt and pepper. Mix it all together, being sure to scrape up the extra starch from the bottom of the bowl. Track down that bowl of egg whites. Quickly, scoop the whites onto the potato mixture, and using a down-and-around motion, fold the whites into the grated potato. \u003c/p>\n\u003cp>Heat up a couple of wide, heavy frying pans (cast iron works best). Add about 1/2 inch of oil to each one, and get that oil really good and hot. (Buy a fresh bottle of oil for this endeavor. You'll need a lot more than you think.) When a shred of potato sputters and bubbles, slide as many large spoonfuls of potato as you can fit into the pan without crowding. Fry, turning once, until pancakes are a rich mahogany brown. Drain on paper towels, blotting off as much grease as possible so they'll stay crisp. If necessary, keep the first batch warm in a 250°F oven while you fry up another round. \u003c/p>\n\u003cp>As you fry, your friends and family will exhort you to come, sit down, eat. Ignore them. This is the martyrdom known to every latke maker: you must stand and work while others sit and enjoy. (See \"Why don't we have these every night?\", above.) Serve with sour cream and applesauce. You might think you could go all California and use salsa or fig chutney instead, but you would be wrong. Or not; maybe latkes are \u003cem>sensational\u003c/em> with fig chutney. (Gravy, I've been told, is wonderful on matzoh balls.) But try trusting your inner grandmother first.\u003c/p>\n\u003cp>\u003cstrong>Latkes\u003c/strong>\u003cbr>\nThis recipe makes thin, crispy latkes, more hash brown than hockey puck, because you can always make room for one more latke when they're light. \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 1/2 lbs potatoes, well scrubbed\u003cbr>\n1 large yellow onion, peeled\u003cbr>\n2 eggs, separated\u003cbr>\n3 tablespoons flour or matzoh meal\u003cbr>\n2 tsp salt, or to taste\u003cbr>\nFreshly ground pepper\u003cbr>\nVegetable oil, for frying, or whatever fat you want (Yes, I'm sure bacon fat would be delicious, but really, must you?)\u003cbr>\nSour cream and applesauce, for serving\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Grate potatoes and onion alternately. Scoop grated mixture into a large colander suspended over a large bowl. \u003c/p>\n\u003cp>2. Squeeze and wring excess liquid out of potato mixture. Let potato mixture drain for a few minutes. Lift up colander, and pour off excess liquid below, reserving the layer of potato starch at the bottom. Dump grated potatoes on top of potato starch, and mix in egg yolks, flour, salt, and pepper, making sure to scrape the layer of potato starch into the mixture.\u003c/p>\n\u003cp>3. Beat egg whites to stiff peaks. Fold egg whites into potato mixture. \u003c/p>\n\u003cp>4. Heat 1/2 inch of vegetable oil in a heavy frying pan. Drop in a shred of potato; when it sizzles and bubbles, slide in as many large spoonfuls of potato mixture as you can without crowding. Fry over medium-high heat, turning once, until pancakes are well-browned. Add more oil as necessary for subsequent batches, but make sure to get it good and hot before adding the potatoes. \u003c/p>\n\u003cp>5. Drain on paper towels and serve immediately with sour cream and applesauce. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Makes about 20 latkes.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Since I am not your mother, or your new Jewish husband's mother, if you already love your latkes, nothing I tell you need influence you in the least. But if you've been relying, sadly, on those nasty frozen ones that taste like wadded-up flannel pajamas all these years, or your children have suddenly reached latke-eating age and you feel compelled to hand down a little tradition, here is everything you need to know to make a perfect latke. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/latkes300.jpg\" alt=\"latkes\" title=\"latkes\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-9028\">When it comes to latkes, a lot of quibbles come up before the first potato is even peeled. Thick and hefty, or crispy-lacy? Do you hand-grate the potato or process it to mush? Squeeze out the liquid or let it be? Par-boil the potatoes, or avoid the potato altogether and head for the untrammeled wilds of zucchini with parmesan or yams with ginger? Can bacon be involved? \u003c/p>\n\u003cp>But all of these questions are nothing compared to the Big One. Which is, of course, OMG these latkes are SO GOOD why don't you make them EVERY NIGHT???\u003c/p>\n\u003cp>This, of course, is a question for sages and Jewish mothers everywhere to contemplate. The answer may become clear in the aftermath of a good latke fry-up, when bits of shredded potato are shriveling to blackness all over the counter, and a fine mist of splattered oil surrounds the stove. \u003c/p>\n\u003cp>Right now, though, Chanukah has just begun, and latke enthusiasm is at its height. Why potato pancakes for Chanukah, you ask? First, there's the holiday's celebration of scrappiness trumping might, the humble potato standing in for the outnumbered, outpowered but triumphant Maccabees. Able to reclaim their desecrated temple, so the story goes, the Jews found only one day's worth of oil for light, with the nearest source of consecrated oil a week's journey away. Then the little miracle: the one day's worth of oil burned for eight days, hence the eight days of Chanukah, and the dictum to fry, fry, fry. \u003c/p>\n\u003cp>Anything fried will work, and Jews around the world fry up all kinds of different things. In Israel, the go-to Chanukah treat is \u003cem>soufganiot,\u003c/em> jelly-filled doughnuts dusted with powdered sugar. In Eastern Europe, however, winter meant root vegetables, most likely fried in chicken or goose fat, served with applesauce for sweetness. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here in the Bay Area, we can do a little of each: potatoes for cultural tradition, fried in olive oil for religious significance, or just because it's local and we use olive oil for everything, anyway. If you have chicken fat or goose fat or duck fat lying around looking for trouble, use it by all means, perhaps half-and-half with a mild vegetable oil like canola so that the simple potato taste isn't clobbered by poultry-ness. \u003c/p>\n\u003cp>Now, on to technique. Since I am not your mother, or (more importantly) your new Jewish husband's mother, nothing I tell you need influence your latke-making in the least if you already love your latkes. But if, sadly, you've been relying all these years on those nasty frozen ones that taste like wadded-up flannel pajamas, or your children have suddenly reached latke-eating age and you feel compelled to hand down a little tradition, even if otherwise you order in pad thai, burritos or \u003cem>aloo gobi\u003c/em> every night of the week, here is everything you need to know.\u003c/p>\n\u003cp>First, if you're going to fry, fry for a crowd. Making latkes is a festive event, and the more people around, the less you'll notice what a giant mess all that spattering oil has made of your kitchen. \u003c/p>\n\u003cp>Once you start in with the latkes, you won't have the focus or energy for anything else. Since most people's appetite for potato pancakes is limitless, especially if they're only made once a year, you should put together some satisfying one-pot thing the night before, like \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/28/borscht-for-chanukah/\">hot beet borscht\u003c/a> or a slow-cooked \u003ca href=\"http://www.epicurious.com/recipes/food/views/Braised-Beef-Brisket-355532\">brisket\u003c/a>, with challah or rye bread on the side. This also gives you something to throw at your guests as they start circling the stove and eyeing your spatula like starving hyenas, drawn by the irresistible diner whiff of sizzling potatoes, onion, and grease. \u003c/p>\n\u003cp>Second, grate by hand. Like writing thank you notes or taking off your mascara before bed, this process looms much larger in the imagination than in actual minutes spent. Use the coarse holes on a big box grater, and you'll get perfect texture and minimal clean-up. No need to peel the potatoes, especially if you're using organic spuds. \u003c/p>\n\u003cp>Alternate onion and potato as you grate, since the onion juices will help keep the potato shreds from oxidizing into gray yuck as you go. Another thing: don't grate more than you can fry up in a few batches. If you're frying for a crowd, don't be tempted to grate up ahead of time. Liquid will seep, potatoes will blacken, and you'll end up with a bowl of unpleasant, gray-black soupy sludge that even frying cannot redeem. Instead, grate, mix, fry, repeat. (See \"Why don't we have these every night?\", above.) \u003c/p>\n\u003cp>Once your potatoes and onions are grated, scoop the shreds into a large colander set over a big bowl. Now, get your hands into that potato mound and act like you're wringing a pair of very wet socks. Squeeze and wring, squeeze and wring, releasing as much liquid as possible. Sex educator and cultural critic Susie Bright, a woman who knows how to find the right tool for the job, swears by a \u003ca href=\"http://susiebright.blogs.com/susie_brights_journal_/2006/12/the_leauge_of_a.html\">potato ricer\u003c/a> for this; others load their taters into clean tea towels and wring away. Me, I'm a two-hands, no-equipment kind of lady, but follow your inclinations. When all the potatoes look well-wrung, step back and let the liquid collected in the bowl stand for a couple of minutes. \u003c/p>\n\u003cp>Meanwhile, separate your eggs, dropping the egg whites into a big bowl and putting the yolks aside. Hand the egg white to a helpful guest, and ask them to whisk them into stiff peaks. Here, technology helps; like natural childbirth, whisking egg whites with nothing but muscle tone and a whisk is admirable but achingly slow. If you don't have a hand-held electric mixer, just tell people to pass the whisk along when they tire out. Line a cookie sheet with paper towels and place it near (but not within catching-on-fire range of) the stove.\u003c/p>\n\u003cp>Lift up your colander of potatoes and onion. Underneath, you'll see a pool of brownish liquid with a squeaky layer of pinkish-tan potato starch at the bottom. Pour off the liquid, then dump the grated potato on top of the starch. Add the egg yolks, the matzoh meal or flour, and plenty of salt and pepper. Mix it all together, being sure to scrape up the extra starch from the bottom of the bowl. Track down that bowl of egg whites. Quickly, scoop the whites onto the potato mixture, and using a down-and-around motion, fold the whites into the grated potato. \u003c/p>\n\u003cp>Heat up a couple of wide, heavy frying pans (cast iron works best). Add about 1/2 inch of oil to each one, and get that oil really good and hot. (Buy a fresh bottle of oil for this endeavor. You'll need a lot more than you think.) When a shred of potato sputters and bubbles, slide as many large spoonfuls of potato as you can fit into the pan without crowding. Fry, turning once, until pancakes are a rich mahogany brown. Drain on paper towels, blotting off as much grease as possible so they'll stay crisp. If necessary, keep the first batch warm in a 250°F oven while you fry up another round. \u003c/p>\n\u003cp>As you fry, your friends and family will exhort you to come, sit down, eat. Ignore them. This is the martyrdom known to every latke maker: you must stand and work while others sit and enjoy. (See \"Why don't we have these every night?\", above.) Serve with sour cream and applesauce. You might think you could go all California and use salsa or fig chutney instead, but you would be wrong. Or not; maybe latkes are \u003cem>sensational\u003c/em> with fig chutney. (Gravy, I've been told, is wonderful on matzoh balls.) But try trusting your inner grandmother first.\u003c/p>\n\u003cp>\u003cstrong>Latkes\u003c/strong>\u003cbr>\nThis recipe makes thin, crispy latkes, more hash brown than hockey puck, because you can always make room for one more latke when they're light. \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 1/2 lbs potatoes, well scrubbed\u003cbr>\n1 large yellow onion, peeled\u003cbr>\n2 eggs, separated\u003cbr>\n3 tablespoons flour or matzoh meal\u003cbr>\n2 tsp salt, or to taste\u003cbr>\nFreshly ground pepper\u003cbr>\nVegetable oil, for frying, or whatever fat you want (Yes, I'm sure bacon fat would be delicious, but really, must you?)\u003cbr>\nSour cream and applesauce, for serving\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Grate potatoes and onion alternately. Scoop grated mixture into a large colander suspended over a large bowl. \u003c/p>\n\u003cp>2. Squeeze and wring excess liquid out of potato mixture. Let potato mixture drain for a few minutes. Lift up colander, and pour off excess liquid below, reserving the layer of potato starch at the bottom. Dump grated potatoes on top of potato starch, and mix in egg yolks, flour, salt, and pepper, making sure to scrape the layer of potato starch into the mixture.\u003c/p>\n\u003cp>3. Beat egg whites to stiff peaks. Fold egg whites into potato mixture. \u003c/p>\n\u003cp>4. Heat 1/2 inch of vegetable oil in a heavy frying pan. Drop in a shred of potato; when it sizzles and bubbles, slide in as many large spoonfuls of potato mixture as you can without crowding. Fry over medium-high heat, turning once, until pancakes are well-browned. Add more oil as necessary for subsequent batches, but make sure to get it good and hot before adding the potatoes. \u003c/p>\n\u003cp>5. Drain on paper towels and serve immediately with sour cream and applesauce. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Glögg: A Holiday Godsend",
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"content": "\u003cp>\u003cimg class=\"alignleft size-medium wp-image-8941\" title=\"glögg\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/gl%C3%B6ggsmall1-199x300.jpg\" alt=\"glögg\" width=\"199\" height=\"300\">It's beginning to look a lot like Christmas. Every %@*&-ing where I go. The store windows, the hideous wreaths on the bumpers of SUVs, the Holiday sweaters, the music (please, God, make it \u003cem>stop\u003c/em>). I'm already up to my turtleneck in Holiday Crazy and we're two weeks away from the big day.\u003c/p>\n\u003cp>It's a tough, depressing time of year for a lot of people. The days are short, the nights are cold, and the pressure of putting forth good cheer is enough to drive anyone slightly mad. Alright, it's enough to drive \u003cem>me\u003c/em> mad. I promise not to speak for anyone else.\u003c/p>\n\u003cp>I should just count my blessings and remember all of those things I said a was grateful for over the last holiday.\u003c/p>\n\u003cp>One of the things for which I am currently grateful is the fact that I do not live in Sweden. It's a gorgeous country alright, with gorgeous people and whatnots, but really. If it's cold here, it's colder there. And the nights? Long. Really, depressingly long. I sometimes wonder how they get through the winter in one piece.\u003c/p>\n\u003cp>Apart from the medicinal use of sunlamps, one major way the Swedes cope with the winter blues is alcohol. And lots of it. Of course, this is how a lot of people cope with the Holiday season. It's a double-edged sword, really, (do I need to mention that alcohol is a depressant?) so you may want to proceed with caution. May.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This winter, one of my several drinks of choice is a nod of solidarity with my half-frozen Swedish brothers and sisters-- \u003cem>glögg\u003c/em>. It's festive without trying too hard, it's simple to make in large batches, it's warm, it's delicious, and, with the help of a little brandy, it really helps take the edge off the Holidays. And, of course, it's just plain fun to say. If you're not quite certain how to pronounce it, just sidle up to a Swede-- they're a friendly lot.\u003c/p>\n\u003cp>\u003cstrong>Glögg\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes about 6 servings\u003c/strong>\u003c/p>\n\u003cp>One of my favorite things about \u003cem>glögg\u003c/em> (apart from its remarkable warming powers) is the fact that the Swedes have included bar snacks right there in the drink. By adding almonds and raisins that (usually) sink to the bottom of the glass, you've got one more reason to say \"bottoms up\" or, if you really want to carry the Swedish thing a bit farther, \"\u003cem>skål\u003c/em>.\"\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 bottle (750 ml) dry red wine. Don't be foolish enough to use one of your best bottles. One that is merely drinkable will do.\u003c/p>\n\u003cp>1 cup brandy\u003c/p>\n\u003cp>12 while cloves\u003c/p>\n\u003cp>6 to 8 cardamom pods, lightly crushed\u003c/p>\n\u003cp>2 cinnamon sticks (you may break them into pieces, if you like)\u003c/p>\n\u003cp>1/2 cup sugar\u003c/p>\n\u003cp>4 to 6 strips of orange zest (which may be used later as garnish)\u003c/p>\n\u003cp>raisins and blanched almonds for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Combine wine, brandy, cloves, cardamom, and cinnamon in a saucepan and bring to a simmer over medium head for about 15 minutes. Do not boil and do not over-simmer or else you will cause too much of the precious, medicinal alcohol to evaporate. Stir in sugar and orange zest.\u003c/p>\n\u003cp>2. Sprinkle raisins and almonds into the bottoms of however many glasses you're using.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Strain \u003cem>glögg\u003c/em> through a sieve, saving the orange zest for garnish, if using, pour into awaiting glasses, and serve hot.\u003c/p>\n\n",
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"excerpt": "This winter, one of my several drinks of choice is a nod of solidarity with my half-frozen Swedish brothers and sisters-- glögg. It's festive without trying too hard, it's simple to make in large batches, it's warm, it's delicious, and, with the help of a little brandy, it really helps take the edge off the Holidays. And, of course, it's just plain fun to say. If you're not quite certain how to pronounce it, just sidle up to a Swede-- they're a friendly lot.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-medium wp-image-8941\" title=\"glögg\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/gl%C3%B6ggsmall1-199x300.jpg\" alt=\"glögg\" width=\"199\" height=\"300\">It's beginning to look a lot like Christmas. Every %@*&-ing where I go. The store windows, the hideous wreaths on the bumpers of SUVs, the Holiday sweaters, the music (please, God, make it \u003cem>stop\u003c/em>). I'm already up to my turtleneck in Holiday Crazy and we're two weeks away from the big day.\u003c/p>\n\u003cp>It's a tough, depressing time of year for a lot of people. The days are short, the nights are cold, and the pressure of putting forth good cheer is enough to drive anyone slightly mad. Alright, it's enough to drive \u003cem>me\u003c/em> mad. I promise not to speak for anyone else.\u003c/p>\n\u003cp>I should just count my blessings and remember all of those things I said a was grateful for over the last holiday.\u003c/p>\n\u003cp>One of the things for which I am currently grateful is the fact that I do not live in Sweden. It's a gorgeous country alright, with gorgeous people and whatnots, but really. If it's cold here, it's colder there. And the nights? Long. Really, depressingly long. I sometimes wonder how they get through the winter in one piece.\u003c/p>\n\u003cp>Apart from the medicinal use of sunlamps, one major way the Swedes cope with the winter blues is alcohol. And lots of it. Of course, this is how a lot of people cope with the Holiday season. It's a double-edged sword, really, (do I need to mention that alcohol is a depressant?) so you may want to proceed with caution. May.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This winter, one of my several drinks of choice is a nod of solidarity with my half-frozen Swedish brothers and sisters-- \u003cem>glögg\u003c/em>. It's festive without trying too hard, it's simple to make in large batches, it's warm, it's delicious, and, with the help of a little brandy, it really helps take the edge off the Holidays. And, of course, it's just plain fun to say. If you're not quite certain how to pronounce it, just sidle up to a Swede-- they're a friendly lot.\u003c/p>\n\u003cp>\u003cstrong>Glögg\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes about 6 servings\u003c/strong>\u003c/p>\n\u003cp>One of my favorite things about \u003cem>glögg\u003c/em> (apart from its remarkable warming powers) is the fact that the Swedes have included bar snacks right there in the drink. By adding almonds and raisins that (usually) sink to the bottom of the glass, you've got one more reason to say \"bottoms up\" or, if you really want to carry the Swedish thing a bit farther, \"\u003cem>skål\u003c/em>.\"\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 bottle (750 ml) dry red wine. Don't be foolish enough to use one of your best bottles. One that is merely drinkable will do.\u003c/p>\n\u003cp>1 cup brandy\u003c/p>\n\u003cp>12 while cloves\u003c/p>\n\u003cp>6 to 8 cardamom pods, lightly crushed\u003c/p>\n\u003cp>2 cinnamon sticks (you may break them into pieces, if you like)\u003c/p>\n\u003cp>1/2 cup sugar\u003c/p>\n\u003cp>4 to 6 strips of orange zest (which may be used later as garnish)\u003c/p>\n\u003cp>raisins and blanched almonds for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Combine wine, brandy, cloves, cardamom, and cinnamon in a saucepan and bring to a simmer over medium head for about 15 minutes. Do not boil and do not over-simmer or else you will cause too much of the precious, medicinal alcohol to evaporate. Stir in sugar and orange zest.\u003c/p>\n\u003cp>2. Sprinkle raisins and almonds into the bottoms of however many glasses you're using.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Strain \u003cem>glögg\u003c/em> through a sieve, saving the orange zest for garnish, if using, pour into awaiting glasses, and serve hot.\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/24/2009/12/minestrone21.jpg\" alt=\"minestrone soup\" title=\"minestrone soup\" width=\"350\" height=\"263\" class=\"alignnone size-full wp-image-8681\">\u003cbr>\nMaybe it's because I was recently delving into my \u003ca href=\"http://www.grubreport.com/alacarte/mixtapes.html\">high school mix tapes\u003c/a> or maybe it's because I have a knack of remembering my food \"firsts,\" but when I sat down to my two-day-old minestrone, I remembered my first minestrone and I remembered Suzanne.\u003c/p>\n\u003cp>We're still very close friends (and she's not dead or anything), so it's not like I needed any reason to remember Suzanne -- especially since she figures heavily in my mix tape memories -- but minestrone and Suzanne are inextricably linked for me.\u003c/p>\n\u003cp>I don't remember the year, but I remember the month. It was Valentine's Day and a bunch of us were protesting not being asked to a Valentine's Dance by certain boys by having a huge girls gathering. We were all at Suzanne's house where her parents humored us by giving us the dining room and letting us eat off the fancy china. Suzanne, the cook of our group, made a huge, steaming pot of minestrone on that frigid Minnesotan night. I'm sure we had bread and salad, too, but I don't remember that. I just remember the minestrone.\u003c/p>\n\u003cp>Given that minestrone is chock-a-block with vegetables, I was already not a fan. Without tasting it, I was against it. But I didn't tell Suzanne that. Suzanne had made me a special birthday pizza topped only with onions and cheese because she knew how much I loved onions. I wasn't going to tell her I was sitting out her protest minestrone because I hated zucchini. And carrots. And cooked tomatoes...and pretty much everything else in it.\u003c/p>\n\u003cp>Anyway, everyone else was pro-minestrone, and I didn't want to broadcast my pickiness, because in high school? You don't go against the grain. I sat down and quietly unfolded my napkin. Then I quietly took a small taste from my spoon. After that, I quietly finished my portion and quietly ladled out more. Quite soon, I was ordering minestrone at lunch whenever Bruegger's Bagels had it. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But it was never as good as Suzanne's.\u003c/p>\n\u003cp>This month, I had a reason to make minestrone for the first time. A few days before my mother-in-law flew out for Thanksgiving, I recited the contents of our \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/mariquita-farm/\">Mariquita Mystery Box\u003c/a> to her over the phone. As soon as she heard we were getting butternut squash, baby leeks, and chard, she told me I should think about making Alice Waters' fall minestrone from \u003ci>The Art of Simple Food\u003c/i>. She even brought me a Ziplock bag of the necessary sage, rosemary, and bay leaf fresh from her Virginia garden.\u003c/p>\n\u003cp>So, of course, I made the minestrone. I soaked and cooked the Rancho Gordo borlotti beans, I peeled and diced the butternut squash, and I washed and ribboned the chard. And then I left it alone for 24 hours because soup, pasta sauce, and onion dip are always better after 24 hours.\u003c/p>\n\u003cp>I suggest you serve with crusty bread, a cold night, and warm memories.\u003c/p>\n\u003cp>\u003cb>Adapted from Alice Waters' Fall Minestrone\u003c/b>\u003c/p>\n\u003cp>Serves: 8\u003c/p>\n\u003cp>1 cup cooked borlotti beans, with liquid reserved (AW says you can also use cranberry beans)\u003cbr>\n1/4 cup olive oil\u003cbr>\n1 large onion, diced (I used red onion because it's sweeter when cooked and adds a new dimension)\u003cbr>\n2 carrots, diced\u003cbr>\n2 celery stalks, diced\u003cbr>\n4 garlic cloves, coarsely chopped\u003cbr>\n1/2 teaspoon chopped rosemary\u003cbr>\n1 teaspoon chopped sage\u003cbr>\n1 bay leaf\u003cbr>\n2 teaspoon salt\u003cbr>\n1 bunch chard, stemmed, washed, and chopped (AW says kale, but I agree with my mother-in-law's chard choice)\u003cbr>\n1 14-ounce can tomatoes, drained and chopped\u003cbr>\n3 cups water\u003cbr>\n1 small leek, diced\u003cbr>\n1/2 butternut squash, peeled and cut into 1/4-inch cubes (about 2 cups)\u003cbr>\n1 cup bean cooking liquid\u003c/p>\n\u003cp>1. Heat the oil in a large pot over medium heat. Sauté the onion, carrots, and celery for about 15 minutes. Add garlic, herbs, and salt and cook for another 5 minutes.\u003c/p>\n\u003cp>2. Add the chard and tomatoes and cook another 5 minutes. Add the water and leek and bring to a boil. After the boil, bring the heat back to medium, and cook for 15 minutes.\u003c/p>\n\u003cp>3. Add the butternut squash and continue cooking until it is tender, about 10 minutes. Next, add the drained borlotti beans along with 1 cup of the bean cooking liquid.\u003c/p>\n\u003cp>4. Over low heat, gently warm the beans and their liquid through, about 5 minutes.\u003c/p>\n\u003cp>5. Taste and adjust seasonings to your preference. (I like to add a few fresh grinds of black pepper.) Remove bay leaf before dishing out.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Garnish each bowl with 2 teaspoons extra-virgin olive oil and 1 tablespoon (or more) of freshly-grated Parmigiano-Reggiano cheese.\u003c/p>\n\n",
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"excerpt": "This month, I had a reason to make minestrone for the first time. A few days before my mother-in-law flew out for Thanksgiving, I recited the contents of our Mariquita Mystery Box to her over the phone. As soon as she heard we were getting butternut squash, baby leeks, and chard, she told me I should think about making Alice Waters' fall minestrone from \u003ci>The Art of Simple Food\u003c/i>. She even brought me a Ziplock bag of the necessary sage, rosemary, and bay leaf fresh from her Virginia garden.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/minestrone21.jpg\" alt=\"minestrone soup\" title=\"minestrone soup\" width=\"350\" height=\"263\" class=\"alignnone size-full wp-image-8681\">\u003cbr>\nMaybe it's because I was recently delving into my \u003ca href=\"http://www.grubreport.com/alacarte/mixtapes.html\">high school mix tapes\u003c/a> or maybe it's because I have a knack of remembering my food \"firsts,\" but when I sat down to my two-day-old minestrone, I remembered my first minestrone and I remembered Suzanne.\u003c/p>\n\u003cp>We're still very close friends (and she's not dead or anything), so it's not like I needed any reason to remember Suzanne -- especially since she figures heavily in my mix tape memories -- but minestrone and Suzanne are inextricably linked for me.\u003c/p>\n\u003cp>I don't remember the year, but I remember the month. It was Valentine's Day and a bunch of us were protesting not being asked to a Valentine's Dance by certain boys by having a huge girls gathering. We were all at Suzanne's house where her parents humored us by giving us the dining room and letting us eat off the fancy china. Suzanne, the cook of our group, made a huge, steaming pot of minestrone on that frigid Minnesotan night. I'm sure we had bread and salad, too, but I don't remember that. I just remember the minestrone.\u003c/p>\n\u003cp>Given that minestrone is chock-a-block with vegetables, I was already not a fan. Without tasting it, I was against it. But I didn't tell Suzanne that. Suzanne had made me a special birthday pizza topped only with onions and cheese because she knew how much I loved onions. I wasn't going to tell her I was sitting out her protest minestrone because I hated zucchini. And carrots. And cooked tomatoes...and pretty much everything else in it.\u003c/p>\n\u003cp>Anyway, everyone else was pro-minestrone, and I didn't want to broadcast my pickiness, because in high school? You don't go against the grain. I sat down and quietly unfolded my napkin. Then I quietly took a small taste from my spoon. After that, I quietly finished my portion and quietly ladled out more. Quite soon, I was ordering minestrone at lunch whenever Bruegger's Bagels had it. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But it was never as good as Suzanne's.\u003c/p>\n\u003cp>This month, I had a reason to make minestrone for the first time. A few days before my mother-in-law flew out for Thanksgiving, I recited the contents of our \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/mariquita-farm/\">Mariquita Mystery Box\u003c/a> to her over the phone. As soon as she heard we were getting butternut squash, baby leeks, and chard, she told me I should think about making Alice Waters' fall minestrone from \u003ci>The Art of Simple Food\u003c/i>. She even brought me a Ziplock bag of the necessary sage, rosemary, and bay leaf fresh from her Virginia garden.\u003c/p>\n\u003cp>So, of course, I made the minestrone. I soaked and cooked the Rancho Gordo borlotti beans, I peeled and diced the butternut squash, and I washed and ribboned the chard. And then I left it alone for 24 hours because soup, pasta sauce, and onion dip are always better after 24 hours.\u003c/p>\n\u003cp>I suggest you serve with crusty bread, a cold night, and warm memories.\u003c/p>\n\u003cp>\u003cb>Adapted from Alice Waters' Fall Minestrone\u003c/b>\u003c/p>\n\u003cp>Serves: 8\u003c/p>\n\u003cp>1 cup cooked borlotti beans, with liquid reserved (AW says you can also use cranberry beans)\u003cbr>\n1/4 cup olive oil\u003cbr>\n1 large onion, diced (I used red onion because it's sweeter when cooked and adds a new dimension)\u003cbr>\n2 carrots, diced\u003cbr>\n2 celery stalks, diced\u003cbr>\n4 garlic cloves, coarsely chopped\u003cbr>\n1/2 teaspoon chopped rosemary\u003cbr>\n1 teaspoon chopped sage\u003cbr>\n1 bay leaf\u003cbr>\n2 teaspoon salt\u003cbr>\n1 bunch chard, stemmed, washed, and chopped (AW says kale, but I agree with my mother-in-law's chard choice)\u003cbr>\n1 14-ounce can tomatoes, drained and chopped\u003cbr>\n3 cups water\u003cbr>\n1 small leek, diced\u003cbr>\n1/2 butternut squash, peeled and cut into 1/4-inch cubes (about 2 cups)\u003cbr>\n1 cup bean cooking liquid\u003c/p>\n\u003cp>1. Heat the oil in a large pot over medium heat. Sauté the onion, carrots, and celery for about 15 minutes. Add garlic, herbs, and salt and cook for another 5 minutes.\u003c/p>\n\u003cp>2. Add the chard and tomatoes and cook another 5 minutes. Add the water and leek and bring to a boil. After the boil, bring the heat back to medium, and cook for 15 minutes.\u003c/p>\n\u003cp>3. Add the butternut squash and continue cooking until it is tender, about 10 minutes. Next, add the drained borlotti beans along with 1 cup of the bean cooking liquid.\u003c/p>\n\u003cp>4. Over low heat, gently warm the beans and their liquid through, about 5 minutes.\u003c/p>\n\u003cp>5. Taste and adjust seasonings to your preference. (I like to add a few fresh grinds of black pepper.) Remove bay leaf before dishing out.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Garnish each bowl with 2 teaspoons extra-virgin olive oil and 1 tablespoon (or more) of freshly-grated Parmigiano-Reggiano cheese.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Elsieberry Pudding",
"title": "Elsieberry Pudding",
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"content": "\u003cp>\u003cimg class=\"alignleft size-medium wp-image-8692\" title=\"Elsieberry King\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/7826_1223868687481_1551911052_30615028_4611742_n-300x300.jpg\" alt=\"Elsieberry King\" width=\"300\" height=\"300\">I have always had this thing for Southern people. I don't know exactly what it is about them, but I tend to collect them much in the same way I collect Canadians and Edward Gorey first editions. Maybe it was my obsession with \u003cem>Gone with The Wind\u003c/em> at age nine, or maybe it was the fact that, at the age of five, I insisted I was a Southerner because I was from Southern California and could argue that Anaheim was at approximately the same latitude as Atlanta, Georgia.. There are lots of reasons, really, but none of them are really very important.\u003c/p>\n\u003cp>The lady-- and I do mean \u003cem>lady\u003c/em>-- in the above photograph was very, very Southern. Her name was Elsieberry King. Elsieberry-- you just can't get more Southern than that. She was the best friend of my best friend's mother in Greensboro, North Carolina. In some circles, that makes us practically related. Sadly, I never got to meet her, but my friend mentions her from time to time and has nothing but fond memories of this woman and, because of him, I have them too, even though mine are entirely made up.\u003c/p>\n\u003cp>I know very little about her apart from her fondness for her \"\u003cem>wickuh\u003c/em>, \u003cem>silvuh\u003c/em>, and \u003cem>pewtuh\u003c/em>.\" And her penchant for making banana pudding. My friend Jay's family, the Floyds, and the Kings rented a beach house together every summer. And every summer, there would be an enormous batch of banana pudding, made by Mrs. King, sitting on the kitchen counter to greet Jay and his sisters. And that tradition never changed. In later years, no matter what troubles my friend was facing in his life, if he walked into that beach house and saw a big dish of banana pudding sitting on that counter, he somehow knew that everything was going to be just fine. Pudding has that sort of power, apparently.\u003c/p>\n\u003cp>Banana pudding is something relatively new to me-- a gaping hole in my Southern repertoire. I've mastered fried chicken, I make killer greens and lickuh, and getting better at biscuits every day. But I've never tackled banana pudding until recently, when Jay sent shot me an email that included Elsieberry's famous recipe, which her husband found stuck in an old book, passed it along to his daughter, who then sent it to Jay, who sent it to me, who was going to send it to you.\u003c/p>\n\u003cp>And then I read the recipe.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Though hand written, it is-- almost word for word-- the recipe from the back of a Nabisco Nilla Wafers box. I don't understand why I was expecting some else, like India ink on lilac-scented vellum, but I was.\u003c/p>\n\u003cp>It doesn't matter one bit that her \"famous\" banana pudding came from the back of a box-- somewhere along the way, she made it her own. To her family and friends, banana pudding might never be the same unless Elsieberry King made it.\u003c/p>\n\u003cp>Though Mrs. King is gone and I will never have the good fortune to meet her, she has inspired me to make my own banana pudding. It part me, it's part Elsieberry, and it's part back-of-the-box. I'm naming it after her, to give it a nice Southern touch. Though it's being made by a California boy who has only ventured south of the Mason-Dixon line twice in his life, it doesn't matter, damn it. I'm Southern enough when I want to be. Besides, I've learned a little something from my Southern friends, who have since left their homes:\u003c/p>\n\u003cp>Being Southern isn't necessarily about latitude-- it's about attitude.\u003c/p>\n\u003cp>So do yourself or your husband a \u003cem>fayvuh\u003c/em> and make yourself a little Elsieberry Pudding this weekend.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-8694\" title=\"Elsieberry Pudding\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Elsieberry-Pudding-199x300.jpg\" alt=\"Elsieberry Pudding\" width=\"199\" height=\"300\">\u003c/p>\n\u003cp>\u003cstrong>Elsieberry Pudding\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serve Four to Six\u003c/strong>\u003c/p>\n\u003cp>There are essentially two kinds of banana puddings: those topped with meringue and baked, and those that are topped with whipped cream and refrigerated. The meringue version (which was Elsieberry's preference) is delicious, but it doesn't lend itself well to delightful, individual servings. I've gone the whipped cream, no-bake route, and with much success.\u003c/p>\n\u003cp>I have made two changes-- nothing earth-shattering, mind you-- to the traditional recipe: I decided to make a slightly butterscotchy custard, and I have added an extra bit of banana purée (mush, really) to the center to punch up the banana flavor. Give it a go, if you like.\u003c/p>\n\u003cp>This is a truly simple dessert to master. And one of the best things about it is that, the longer you let it set about and let the ingredients get downright neighborly, the better it gets. Banana pudding on Day One is delicious. Banana pudding on Day Two is fantastic. I've never had the patience to let it linger into Day Three, so I really couldn't tell you what it's like then.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/2 cup white sugar divided into two 1/4 cups\u003c/p>\n\u003cp>1/4 cup plus three tablespoons dark brown sugar\u003c/p>\n\u003cp>1/3 cup all-purpose flour\u003c/p>\n\u003cp>2 cups whole milk\u003c/p>\n\u003cp>1/2 teaspoon vanilla extract\u003c/p>\n\u003cp>3 egg yolks\u003c/p>\n\u003cp>A pinch of salt\u003c/p>\n\u003cp>6 medium-ripe yellow bananas sliced into 1/2 inch slices\u003c/p>\n\u003cp>2 tablespoons butter\u003c/p>\n\u003cp>One box of Nilla Wafers\u003c/p>\n\u003cp>1 cup heavy whipping cream\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a sauté pan, melt butter over medium heat. Add brown sugar and blend. When the mixture begins to bubble slightly, add three of your sliced bananas. Coat bananas in the butter and brown sugar and cook well-- until the bananas begin to fall apart. Transfer to bowl. Don't bother to purée, just mash them with a fork and set aside.\u003c/p>\n\u003cp>2. Combine egg yolks and milk in the top of a double boiler. Whisk until thoroughly blended. Add 1/4 cup of your white sugar, the flour, and a heavy pinch of salt. Whisk over medium heat (and water, naturally-- don't forget to put water in the bottom pan of your double boiler) until well mixed. Now, using a wooden spoon, stir the soon-to-be custard until it heats and becomes, well, custard-like. About 12 to 15 minutes. Remove the top pan (or bowl) and cool it's bottom in an ice bath. Set aside.\u003c/p>\n\u003cp>3. Layer the bottom (or bottoms, if you are serving in individual bowls) of your serving dish with wafers and create one ring of wafers facing the outside of your bowl to make the cookies look as though they are desperately trying to escape their fate of being suffocated by custard. Add a generous dollop (you're creating a layer that doesn't quite go all the way to the edge) of the mashed brown sugar banana. Cover with a layer of custard. Now roughly crumble enough wafers to create a crunchy layer, ringing the outside with slices of fresh banana to mimic the panic of their cookie brethren below. dot the top of the crushed wafers with more banana, then cover with custard. Repeat process until you have reached the top of your dish, but be certain to always finish with custard.\u003c/p>\n\u003cp>4. Refrigerate overnight, ideally.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>5. When ready to serve, whip your cream (adding the second 1/4 cup of white sugar and maybe a dash of vanilla) until it keeps a soft peak, dollop a bit over each serving crumble a bit of wafer over the top(s) and add sliced fresh banana on top to warn of anyone unfortunate enough to suffer from banana allergies. One must think of such things, you know.\u003c/p>\n\n",
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"excerpt": "I have always had this thing for Southern people. I don't know exactly what it is about them, but I tend to collect them much in the same way I collect Canadians and Edward Gorey first editions. Maybe it was my obsession with Gone with The Wind at age nine, or maybe it was the fact that, at the age of five, I insisted I was a Southerner because I was from Southern California and could argue that Anaheim was at approximately the same latitude as Atlanta, Georgia.. There are lots of reasons, really, but none of them are really very important.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-medium wp-image-8692\" title=\"Elsieberry King\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/7826_1223868687481_1551911052_30615028_4611742_n-300x300.jpg\" alt=\"Elsieberry King\" width=\"300\" height=\"300\">I have always had this thing for Southern people. I don't know exactly what it is about them, but I tend to collect them much in the same way I collect Canadians and Edward Gorey first editions. Maybe it was my obsession with \u003cem>Gone with The Wind\u003c/em> at age nine, or maybe it was the fact that, at the age of five, I insisted I was a Southerner because I was from Southern California and could argue that Anaheim was at approximately the same latitude as Atlanta, Georgia.. There are lots of reasons, really, but none of them are really very important.\u003c/p>\n\u003cp>The lady-- and I do mean \u003cem>lady\u003c/em>-- in the above photograph was very, very Southern. Her name was Elsieberry King. Elsieberry-- you just can't get more Southern than that. She was the best friend of my best friend's mother in Greensboro, North Carolina. In some circles, that makes us practically related. Sadly, I never got to meet her, but my friend mentions her from time to time and has nothing but fond memories of this woman and, because of him, I have them too, even though mine are entirely made up.\u003c/p>\n\u003cp>I know very little about her apart from her fondness for her \"\u003cem>wickuh\u003c/em>, \u003cem>silvuh\u003c/em>, and \u003cem>pewtuh\u003c/em>.\" And her penchant for making banana pudding. My friend Jay's family, the Floyds, and the Kings rented a beach house together every summer. And every summer, there would be an enormous batch of banana pudding, made by Mrs. King, sitting on the kitchen counter to greet Jay and his sisters. And that tradition never changed. In later years, no matter what troubles my friend was facing in his life, if he walked into that beach house and saw a big dish of banana pudding sitting on that counter, he somehow knew that everything was going to be just fine. Pudding has that sort of power, apparently.\u003c/p>\n\u003cp>Banana pudding is something relatively new to me-- a gaping hole in my Southern repertoire. I've mastered fried chicken, I make killer greens and lickuh, and getting better at biscuits every day. But I've never tackled banana pudding until recently, when Jay sent shot me an email that included Elsieberry's famous recipe, which her husband found stuck in an old book, passed it along to his daughter, who then sent it to Jay, who sent it to me, who was going to send it to you.\u003c/p>\n\u003cp>And then I read the recipe.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Though hand written, it is-- almost word for word-- the recipe from the back of a Nabisco Nilla Wafers box. I don't understand why I was expecting some else, like India ink on lilac-scented vellum, but I was.\u003c/p>\n\u003cp>It doesn't matter one bit that her \"famous\" banana pudding came from the back of a box-- somewhere along the way, she made it her own. To her family and friends, banana pudding might never be the same unless Elsieberry King made it.\u003c/p>\n\u003cp>Though Mrs. King is gone and I will never have the good fortune to meet her, she has inspired me to make my own banana pudding. It part me, it's part Elsieberry, and it's part back-of-the-box. I'm naming it after her, to give it a nice Southern touch. Though it's being made by a California boy who has only ventured south of the Mason-Dixon line twice in his life, it doesn't matter, damn it. I'm Southern enough when I want to be. Besides, I've learned a little something from my Southern friends, who have since left their homes:\u003c/p>\n\u003cp>Being Southern isn't necessarily about latitude-- it's about attitude.\u003c/p>\n\u003cp>So do yourself or your husband a \u003cem>fayvuh\u003c/em> and make yourself a little Elsieberry Pudding this weekend.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-8694\" title=\"Elsieberry Pudding\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Elsieberry-Pudding-199x300.jpg\" alt=\"Elsieberry Pudding\" width=\"199\" height=\"300\">\u003c/p>\n\u003cp>\u003cstrong>Elsieberry Pudding\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serve Four to Six\u003c/strong>\u003c/p>\n\u003cp>There are essentially two kinds of banana puddings: those topped with meringue and baked, and those that are topped with whipped cream and refrigerated. The meringue version (which was Elsieberry's preference) is delicious, but it doesn't lend itself well to delightful, individual servings. I've gone the whipped cream, no-bake route, and with much success.\u003c/p>\n\u003cp>I have made two changes-- nothing earth-shattering, mind you-- to the traditional recipe: I decided to make a slightly butterscotchy custard, and I have added an extra bit of banana purée (mush, really) to the center to punch up the banana flavor. Give it a go, if you like.\u003c/p>\n\u003cp>This is a truly simple dessert to master. And one of the best things about it is that, the longer you let it set about and let the ingredients get downright neighborly, the better it gets. Banana pudding on Day One is delicious. Banana pudding on Day Two is fantastic. I've never had the patience to let it linger into Day Three, so I really couldn't tell you what it's like then.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/2 cup white sugar divided into two 1/4 cups\u003c/p>\n\u003cp>1/4 cup plus three tablespoons dark brown sugar\u003c/p>\n\u003cp>1/3 cup all-purpose flour\u003c/p>\n\u003cp>2 cups whole milk\u003c/p>\n\u003cp>1/2 teaspoon vanilla extract\u003c/p>\n\u003cp>3 egg yolks\u003c/p>\n\u003cp>A pinch of salt\u003c/p>\n\u003cp>6 medium-ripe yellow bananas sliced into 1/2 inch slices\u003c/p>\n\u003cp>2 tablespoons butter\u003c/p>\n\u003cp>One box of Nilla Wafers\u003c/p>\n\u003cp>1 cup heavy whipping cream\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a sauté pan, melt butter over medium heat. Add brown sugar and blend. When the mixture begins to bubble slightly, add three of your sliced bananas. Coat bananas in the butter and brown sugar and cook well-- until the bananas begin to fall apart. Transfer to bowl. Don't bother to purée, just mash them with a fork and set aside.\u003c/p>\n\u003cp>2. Combine egg yolks and milk in the top of a double boiler. Whisk until thoroughly blended. Add 1/4 cup of your white sugar, the flour, and a heavy pinch of salt. Whisk over medium heat (and water, naturally-- don't forget to put water in the bottom pan of your double boiler) until well mixed. Now, using a wooden spoon, stir the soon-to-be custard until it heats and becomes, well, custard-like. About 12 to 15 minutes. Remove the top pan (or bowl) and cool it's bottom in an ice bath. Set aside.\u003c/p>\n\u003cp>3. Layer the bottom (or bottoms, if you are serving in individual bowls) of your serving dish with wafers and create one ring of wafers facing the outside of your bowl to make the cookies look as though they are desperately trying to escape their fate of being suffocated by custard. Add a generous dollop (you're creating a layer that doesn't quite go all the way to the edge) of the mashed brown sugar banana. Cover with a layer of custard. Now roughly crumble enough wafers to create a crunchy layer, ringing the outside with slices of fresh banana to mimic the panic of their cookie brethren below. dot the top of the crushed wafers with more banana, then cover with custard. Repeat process until you have reached the top of your dish, but be certain to always finish with custard.\u003c/p>\n\u003cp>4. Refrigerate overnight, ideally.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>5. When ready to serve, whip your cream (adding the second 1/4 cup of white sugar and maybe a dash of vanilla) until it keeps a soft peak, dollop a bit over each serving crumble a bit of wafer over the top(s) and add sliced fresh banana on top to warn of anyone unfortunate enough to suffer from banana allergies. One must think of such things, you know.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Our Very Own Stuffing Smackdown",
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"content": "\u003cp>This post was supposed to end much differently. You see, we did something special at my house for Thanksgiving this year. I challenged my mom to a \"Stuffing Smackdown.\" Now I'm one of those people that likes to do virtually everything homemade--and my mom does too, for the most part. But she likes bagged stuffing. In my unofficial stuffing research, I discovered that most people think adding their own combination of ingredients to Pepperidge Farm bags of stuffing counts as homemade. I don't. The challenge was on. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/challenge.jpg\" alt=\"The sign on the front door greeting visitors\" title=\"The sign on the front door greeting visitors\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8620\">\u003cbr>\n\u003cem>The sign on the front door greeting visitors\u003c/em>\u003c/p>\n\u003cp>Now my good friend Creg raised a good point: \"Didn't your homemade stuffing over the past few years really suck? If you're going to propose a throw-down, shouldn't it be something you're really good at?\" Fair enough. Good point. My sister Zoe and I had tried two different recipes over the past few years and yes, they'd turned out pretty badly. One too soggy, one without much flavor. But this year was different. I decided to \u003ca href=\"http://www.epicurious.com/recipes/food/views/Sausage-Cranberry-and-Corn-Bread-Stuffing-14452\">adapt this recipe\u003c/a>, leaving out the cranberries, and adding a little more celery and sausage. How could cornbread sausage stuffing not win? \u003c/p>\n\u003cp>We set out, making our stuffing at separate times in the kitchen, asking family members for taste tests and hints about which way they were leaning. I considered bribes, but ultimately knew I didn't need any help. My stuffing would be the clear winner. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/stuffing-showdown.jpg\" alt=\"Mom and Megan with their final products\" title=\"Mom and Megan with their final products\" width=\"500\" height=\"252\" class=\"alignnone size-full wp-image-8621\">\u003cbr>\n\u003cem>Mom and Megan with their final products\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So folks arrived, Zoe made her famous holiday punch with ample vodka, Cointreau, and a bit of pomegranate juice. We caught up. We watched that really odd 80's dance party that they play on \u003ca href=\"http://www.kofytv.com/\">KOFY\u003c/a> right around this time of the year. Then we set up the stuffing sampling area and called the troops in. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/voting-area.jpg\" alt=\"ready and waiting\" title=\"ready and waiting\" width=\"450\" height=\"338\" class=\"alignnone size-full wp-image-8619\">\u003cbr>\n\u003cem>Stuffing signage and voting cards: ready and waiting\u003c/em>\u003c/p>\n\u003cp>The rules were simple: you tried each stuffing. We didn't force any considerations on people (texture, flavor etc.)--we just wanted to know their gut reaction: which stuffing is the ultimate king? After voting, you were to fold up your ballot, put it in the top-secret glass, and my cousin Kelsey announced the winner at dinner. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/testers.jpg\" alt=\"Consulting each other on the best stuffing\" title=\"Consulting each other on the best stuffing\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8622\">\u003cbr>\n\u003cem>Consulting each other on the best stuffing\u003c/em>\u003c/p>\n\u003cp>Well, the fateful moment came. In the first line of this post, I might've given you a hint as to who won. I have to mention a quick caveat: I think having the stuffing in the bird is a huge advantage that we, somehow, need to take into account. My sister Rachael suggested someone (namely, her) needs to invent a stuffing separator for the bird so people have the opportunity to stuff it with two different recipes. Until she patents that, however, my mom's Pepperidge Farm stuffing was certainly more moist and flavorful although mine had more color, interesting textures, and the sausage was a bit hit. Sweet, sweet Kelsey decided we should mention the good things about the loser first--very diplomatic. She's had good teachers somewhere along the line. She spoke about how she found the sausage quite delicious. Then she went on to make the big announcement: It was 8-3, with Pepperidge Farm leading it this year. The \"Traditional family-oriented really good stuffing\" took down the \"Rock me all night long stuffing.\" \u003c/p>\n\u003cp>It happens. My wheels are turning for what improvements can be made next year. And the cool thing: we've got other entrants lined up for the next go-around. My friend Creg mentioned he'll be entering, and my cousin Elliot is planning on bringing a recipe to enter into the mix. So while I think there were subtleties of my incredible stuffing that were lost on the under 12 crowd, who knew that we'd start a new family tradition?\u003c/p>\n\u003cp>For my mom's recipe, you need to simply consult the bag of Pepperidge Farm. A little broth, some onions and a little celery and call it a day. Now 8-3 is a pretty big loss. So why, you may ask, are you about to give me the recipe for that losing stuffing? While it's a fair and logical question, most everyone agreed that with a little more broth and a chance to sit in the bird's cavity, it would've been a close race. So this stuffing is quite tasty, I assure you. In fact, I just had some for breakfast. The cornbread is buttery and moist and the celery, leeks, and pecans add nice flavor and texture. And of course, who doesn't love sausage? So I encourage you to give this recipe a try next time your family decides to have a Stuffing Smackdown--or really any old time when you're looking for a hearty, fall side dish. I think you'll like it. \u003c/p>\n\u003cp>\u003cstrong>Rock Me All Night Long Cornbread Stuffing\u003c/strong>\u003cbr>\nAdapted from: \u003ca href=\"http://www.epicurious.com/recipes/food/views/Sausage-Cranberry-and-Corn-Bread-Stuffing-14452\">Epicurious\u003c/a>\u003c/p>\n\u003cp> For the recipe below, you make the loaves of cornbread first, dry them out in the oven, and then move on to the actual stuffing. Feel free to make the loaves one or even two days in advance as they can be as stale as can be for the stuffing. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 loaves\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong> (Cornbread Only)\u003c/p>\n\u003cp>2 cups all-purpose flour\u003cbr>\n2 tablespoons baking powder\u003cbr>\n1 teaspoon salt\u003cbr>\n2 cups yellow cornmeal\u003cbr>\n1/2 cup sugar\u003cbr>\n2 cups milk\u003cbr>\n2 large eggs\u003cbr>\n2 sticks (1 cup) unsalted butter, softened\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong> (Cornbread Only)\u003c/p>\n\u003cp>1. Preheat oven to 400° F. and butter two 9-by-5-by-3 inch loaf pans. \u003c/p>\n\u003cp>2. Into a large bowl sift together flour, baking powder, and salt and whisk in cornmeal and sugar until combined well. \u003c/p>\n\u003cp>3. In a bowl whisk together milk and eggs until just combined. Add butter to flour mixture and with an electric mixer beat until mixture resembles coarse meal. Beat in egg mixture until just combined (batter will be thin). \u003c/p>\n\u003cp>4. Pour batter into pans and bake in middle of oven until golden and a tester comes out clean, about 50 minutes. Cool corn bread in pans on a rack 10 minutes and turn out onto rack to cool completely. Corn bread may be wrapped in plastic wrap and kept in a cool, dry place 2 days or frozen 2 weeks. \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong> (For Stuffing)\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 cups\u003c/p>\n\u003cp>1 1/2 loaves corn bread\u003cbr>\n2 cups pecans\u003cbr>\n6 leeks (about 1 pound; white and pale green parts only)\u003cbr>\n4 celery ribs\u003cbr>\n3/4 stick (6 tablespoons) unsalted butter\u003cbr>\n3/4 pound sweet Italian sausage (about 4 links)\u003cbr>\n1/2 cup packed fresh flat-leafed parsley leaves\u003cbr>\n2 cups chicken broth\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong> (For Stuffing)\u003c/p>\n\u003cp>1. Preheat oven to 325° F. Cut corn bread into 1/2-inch cubes and in 2 large shallow baking pans bake in middle of oven until just dry, about 25 minutes. Transfer cubes from 1 pan to a large bowl and in pan toast pecans in oven until insides are golden, 10 to 15 minutes. While toasting, chop parsley.\u003c/p>\n\u003cp>2. Halve leeks lengthwise and then cut crosswise into 1/2-inch pieces. In a bowl of cold water wash leeks well and lift from water into a sieve to drain. Chop celery. In a 12-inch skillet cook leeks and celery in butter with salt and pepper to taste over moderately low heat, stirring, until leeks are tender, about 25 minutes. \u003c/p>\n\u003cp>3. Remove sausage from casings and break into pieces. Add sausage to leek mixture and cook over moderate heat, stirring occasionally, 5 minutes, or until sausage is cooked through. \u003c/p>\n\u003cp>4. To bowl of corn bread add pecans, sausage mixture, parsley, broth, and salt and pepper to taste and toss together. Cool stuffing completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding. \u003c/p>\n\u003cp>\u003cstrong>For cooking stuffing inside poultry:\u003c/strong>\u003c/p>\n\u003cp>Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached. \u003c/p>\n\u003cp>\u003cstrong>For cooking all or part of stuffing outside poultry:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In a shallow baking dish bake stuffing in preheated 325° F. oven 1 hour (for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time). \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This post was supposed to end much differently. You see, we did something special at my house for Thanksgiving this year. I challenged my mom to a \"Stuffing Smackdown.\" Now I'm one of those people that likes to do virtually everything homemade--and my mom does too, for the most part. But she likes bagged stuffing. In my unofficial stuffing research, I discovered that most people think adding their own combination of ingredients to Pepperidge Farm bags of stuffing counts as homemade. I don't. The challenge was on. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/challenge.jpg\" alt=\"The sign on the front door greeting visitors\" title=\"The sign on the front door greeting visitors\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8620\">\u003cbr>\n\u003cem>The sign on the front door greeting visitors\u003c/em>\u003c/p>\n\u003cp>Now my good friend Creg raised a good point: \"Didn't your homemade stuffing over the past few years really suck? If you're going to propose a throw-down, shouldn't it be something you're really good at?\" Fair enough. Good point. My sister Zoe and I had tried two different recipes over the past few years and yes, they'd turned out pretty badly. One too soggy, one without much flavor. But this year was different. I decided to \u003ca href=\"http://www.epicurious.com/recipes/food/views/Sausage-Cranberry-and-Corn-Bread-Stuffing-14452\">adapt this recipe\u003c/a>, leaving out the cranberries, and adding a little more celery and sausage. How could cornbread sausage stuffing not win? \u003c/p>\n\u003cp>We set out, making our stuffing at separate times in the kitchen, asking family members for taste tests and hints about which way they were leaning. I considered bribes, but ultimately knew I didn't need any help. My stuffing would be the clear winner. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/stuffing-showdown.jpg\" alt=\"Mom and Megan with their final products\" title=\"Mom and Megan with their final products\" width=\"500\" height=\"252\" class=\"alignnone size-full wp-image-8621\">\u003cbr>\n\u003cem>Mom and Megan with their final products\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So folks arrived, Zoe made her famous holiday punch with ample vodka, Cointreau, and a bit of pomegranate juice. We caught up. We watched that really odd 80's dance party that they play on \u003ca href=\"http://www.kofytv.com/\">KOFY\u003c/a> right around this time of the year. Then we set up the stuffing sampling area and called the troops in. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/voting-area.jpg\" alt=\"ready and waiting\" title=\"ready and waiting\" width=\"450\" height=\"338\" class=\"alignnone size-full wp-image-8619\">\u003cbr>\n\u003cem>Stuffing signage and voting cards: ready and waiting\u003c/em>\u003c/p>\n\u003cp>The rules were simple: you tried each stuffing. We didn't force any considerations on people (texture, flavor etc.)--we just wanted to know their gut reaction: which stuffing is the ultimate king? After voting, you were to fold up your ballot, put it in the top-secret glass, and my cousin Kelsey announced the winner at dinner. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/testers.jpg\" alt=\"Consulting each other on the best stuffing\" title=\"Consulting each other on the best stuffing\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8622\">\u003cbr>\n\u003cem>Consulting each other on the best stuffing\u003c/em>\u003c/p>\n\u003cp>Well, the fateful moment came. In the first line of this post, I might've given you a hint as to who won. I have to mention a quick caveat: I think having the stuffing in the bird is a huge advantage that we, somehow, need to take into account. My sister Rachael suggested someone (namely, her) needs to invent a stuffing separator for the bird so people have the opportunity to stuff it with two different recipes. Until she patents that, however, my mom's Pepperidge Farm stuffing was certainly more moist and flavorful although mine had more color, interesting textures, and the sausage was a bit hit. Sweet, sweet Kelsey decided we should mention the good things about the loser first--very diplomatic. She's had good teachers somewhere along the line. She spoke about how she found the sausage quite delicious. Then she went on to make the big announcement: It was 8-3, with Pepperidge Farm leading it this year. The \"Traditional family-oriented really good stuffing\" took down the \"Rock me all night long stuffing.\" \u003c/p>\n\u003cp>It happens. My wheels are turning for what improvements can be made next year. And the cool thing: we've got other entrants lined up for the next go-around. My friend Creg mentioned he'll be entering, and my cousin Elliot is planning on bringing a recipe to enter into the mix. So while I think there were subtleties of my incredible stuffing that were lost on the under 12 crowd, who knew that we'd start a new family tradition?\u003c/p>\n\u003cp>For my mom's recipe, you need to simply consult the bag of Pepperidge Farm. A little broth, some onions and a little celery and call it a day. Now 8-3 is a pretty big loss. So why, you may ask, are you about to give me the recipe for that losing stuffing? While it's a fair and logical question, most everyone agreed that with a little more broth and a chance to sit in the bird's cavity, it would've been a close race. So this stuffing is quite tasty, I assure you. In fact, I just had some for breakfast. The cornbread is buttery and moist and the celery, leeks, and pecans add nice flavor and texture. And of course, who doesn't love sausage? So I encourage you to give this recipe a try next time your family decides to have a Stuffing Smackdown--or really any old time when you're looking for a hearty, fall side dish. I think you'll like it. \u003c/p>\n\u003cp>\u003cstrong>Rock Me All Night Long Cornbread Stuffing\u003c/strong>\u003cbr>\nAdapted from: \u003ca href=\"http://www.epicurious.com/recipes/food/views/Sausage-Cranberry-and-Corn-Bread-Stuffing-14452\">Epicurious\u003c/a>\u003c/p>\n\u003cp> For the recipe below, you make the loaves of cornbread first, dry them out in the oven, and then move on to the actual stuffing. Feel free to make the loaves one or even two days in advance as they can be as stale as can be for the stuffing. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 loaves\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong> (Cornbread Only)\u003c/p>\n\u003cp>2 cups all-purpose flour\u003cbr>\n2 tablespoons baking powder\u003cbr>\n1 teaspoon salt\u003cbr>\n2 cups yellow cornmeal\u003cbr>\n1/2 cup sugar\u003cbr>\n2 cups milk\u003cbr>\n2 large eggs\u003cbr>\n2 sticks (1 cup) unsalted butter, softened\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong> (Cornbread Only)\u003c/p>\n\u003cp>1. Preheat oven to 400° F. and butter two 9-by-5-by-3 inch loaf pans. \u003c/p>\n\u003cp>2. Into a large bowl sift together flour, baking powder, and salt and whisk in cornmeal and sugar until combined well. \u003c/p>\n\u003cp>3. In a bowl whisk together milk and eggs until just combined. Add butter to flour mixture and with an electric mixer beat until mixture resembles coarse meal. Beat in egg mixture until just combined (batter will be thin). \u003c/p>\n\u003cp>4. Pour batter into pans and bake in middle of oven until golden and a tester comes out clean, about 50 minutes. Cool corn bread in pans on a rack 10 minutes and turn out onto rack to cool completely. Corn bread may be wrapped in plastic wrap and kept in a cool, dry place 2 days or frozen 2 weeks. \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong> (For Stuffing)\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 cups\u003c/p>\n\u003cp>1 1/2 loaves corn bread\u003cbr>\n2 cups pecans\u003cbr>\n6 leeks (about 1 pound; white and pale green parts only)\u003cbr>\n4 celery ribs\u003cbr>\n3/4 stick (6 tablespoons) unsalted butter\u003cbr>\n3/4 pound sweet Italian sausage (about 4 links)\u003cbr>\n1/2 cup packed fresh flat-leafed parsley leaves\u003cbr>\n2 cups chicken broth\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong> (For Stuffing)\u003c/p>\n\u003cp>1. Preheat oven to 325° F. Cut corn bread into 1/2-inch cubes and in 2 large shallow baking pans bake in middle of oven until just dry, about 25 minutes. Transfer cubes from 1 pan to a large bowl and in pan toast pecans in oven until insides are golden, 10 to 15 minutes. While toasting, chop parsley.\u003c/p>\n\u003cp>2. Halve leeks lengthwise and then cut crosswise into 1/2-inch pieces. In a bowl of cold water wash leeks well and lift from water into a sieve to drain. Chop celery. In a 12-inch skillet cook leeks and celery in butter with salt and pepper to taste over moderately low heat, stirring, until leeks are tender, about 25 minutes. \u003c/p>\n\u003cp>3. Remove sausage from casings and break into pieces. Add sausage to leek mixture and cook over moderate heat, stirring occasionally, 5 minutes, or until sausage is cooked through. \u003c/p>\n\u003cp>4. To bowl of corn bread add pecans, sausage mixture, parsley, broth, and salt and pepper to taste and toss together. Cool stuffing completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding. \u003c/p>\n\u003cp>\u003cstrong>For cooking stuffing inside poultry:\u003c/strong>\u003c/p>\n\u003cp>Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached. \u003c/p>\n\u003cp>\u003cstrong>For cooking all or part of stuffing outside poultry:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In a shallow baking dish bake stuffing in preheated 325° F. oven 1 hour (for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time). \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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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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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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"perspectives": {
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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.",
"airtime": "SUN 2pm",
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},
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"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.",
"airtime": "SAT 4pm-5pm",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"link": "/radio/program/reveal",
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