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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/cake300.jpg\" alt=\"Upside Down Apple Gingerbread\" title=\"Upside Down Apple Gingerbread\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-6876\">Honestly, does anyone really like honeycake? I mean the old-fashioned kind, brown and frumpy, made with honey and coffee and served in damp slices after the roast chicken and brisket, or with tea and paper cups of Manischevitz after Rosh Hashanah services? It's traditional, sure. Honey is, after all, as important on the table for the Jewish new year as hoppin' john and greens are on New Year's Day down south, one promising sweetness, the other prosperity. Every newspaper food section trots out a recipe at this time of year, all promising \u003cem>moistness! nostalgia! as good as Bubbe's! \u003c/em>\u003c/p>\n\u003cp>And yet I've never met anyone who really likes it. I love honey enough to have written a whole \u003ca href=\"http://www.amazon.com/Honey-Flower-Table-Stephanie-Rosenbaum/dp/0756781191/ref=sr_1_1?ie=UTF8&s=books&qid=1253405665&sr=8-1\">book\u003c/a> about it, but even the recipe in my own book didn't thrill me. It wasn't until I started my own tradition of Rosh Hashanah dinners that I realized, with great liberation, that as an adult with her own kitchen I never had to serve, or eat, honey cake again. Instead, good honey would be enjoyed as a appetizer at my table, slathered on homemade challah or scooped up with slices of apple. \u003c/p>\n\u003cp>But still, it seemed necessary to end the meal with something sweet and spicy, with the festivity that only cake can provide. Not chocolate, not cheesecake (that's for Shavuot, when dairy foods are mandated). Something autumnal with apples would be nice, or pears, even poached quinces. For the cake itself, well, what could be better than gingerbread? Now that's something that everybody likes, and rarely gets anymore, muscled out of the homemade-dessert pantheon by the hegemony of brownies and oatmeal cookies. For a dark, strong gingerbread, use molasses; for a lighter one, use a full-flavored dark honey or cane or sorghum syrup.\u003c/p>\n\u003cp>The idea for turning the gingerbread upside-down over a caramelly topping of brown-sugared apples came from a wonderful cooking class up at \u003ca href=\"http://www.philoapplefarm.com/\">The Apple Farm\u003c/a> in Philo, halfway to Mendocino in the Anderson Valley. A nicer way to spend a weekend, especially in the fall when all their organic apples are ripe and ready for picking, I can't imagine, and I still use many of the recipes that Sally Schmidt taught us over those 3 days. I've tinkered with the original recipe since then, but the concept is hers, and I never make it without thinking of walking through the orchards or watching the ducks pick their splay-footed way through the herb garden. Sweet abundance, rich harvest: what better to invoke at the beginning of a new year? L'shanah Tovah!\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\n(Better than Honeycake) Upside Down Apple Gingerbread\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Using a one-two-three punch of ginger gives this cake complexity and depth. But it will still be delicious with just the powdered spices, as long as your spices are fresh and flavorful. If the same jars have been sitting over the stove since last Rosh Hashanah, chuck them. Or even better, empty the jars, wash them out, and refill them with bulk spices from Rainbow Grocery or Bombay Bazaar. Store them in a cool, dry, dark place, like a pantry or kitchen drawer. \u003c/p>\n\u003cp>\u003cem>Topping\u003c/em>\u003cbr>\n2 tbsp butter\u003cbr>\n1/4 cup brown sugar, packed\u003cbr>\n2-3 apples or pears, peeled, cored, and sliced\u003c/p>\n\u003cp>\u003cem>Cake\u003c/em>\u003cbr>\n1/2 cup boiling water\u003cbr>\n1 tsp. baking soda\u003cbr>\n1 1/4 cup flour\u003cbr>\n1 tsp. ground ginger\u003cbr>\n1 tsp. cinnamon\u003cbr>\n1/4 tsp ground cloves\u003cbr>\n1/4 tsp freshly ground nutmeg\u003cbr>\n1/4 tsp. salt\u003cbr>\n1 tsp. baking powder\u003cbr>\n4 tbsp butter\u003cbr>\n1/3 cup brown sugar, packed\u003cbr>\n1/3 cup molasses or dark, full-flavored honey, such as buckwheat\u003cbr>\n2 tsp grated fresh ginger (optional)\u003cbr>\n1 tbsp chopped candied ginger (optional)\u003cbr>\n1 egg, lightly beaten\u003c/p>\n\u003cp>1. Preheat oven to 350F. Grease a 9” cake pan or 8 x 8 baking dish. In a small saucepan over low heat, melt butter and brown sugar together, stirring until smooth and gooey. Pour into greased pan. Arrange apple slices in concentric rings over sugar mixture, squeezing them together closely since they will shrink during baking. Set aside.\u003c/p>\n\u003cp>2. In a small bowl, combine boiling water and baking soda; set aside. Sift or whisk together dry ingredients; set aside.\u003c/p>\n\u003cp>3. In a large bowl, cream butter until soft. Add brown sugar and beat until fluffy. Beat in molasses and fresh and candied ginger, if using. Beat in egg. Gently fold in flour mixture. Stir in baking soda and water. \u003c/p>\n\u003cp>4. Pour batter over apple slices in prepared pan. Bake 25-30 minutes, until toothpick inserted into center comes out clean. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Let cool on wire rack for 10-15 minutes, then run a knife along the sides to loosen. Invert on a large plate. (It’s a good idea to invert it while still warm, otherwise the caramel hardens and it can be hard to get out of the pan). Serve with whipped cream or vanilla ice cream. \u003c/p>\n\n",
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"excerpt": " It wasn't until I started my own tradition of Rosh Hashanah dinners that I realized, with great liberation, that as an adult with her own kitchen I never had to serve, or eat, honey cake again. Instead, I would make gingerbread, baked with an upside-down layer of sweet apples or pears in a buttery caramel. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/cake300.jpg\" alt=\"Upside Down Apple Gingerbread\" title=\"Upside Down Apple Gingerbread\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-6876\">Honestly, does anyone really like honeycake? I mean the old-fashioned kind, brown and frumpy, made with honey and coffee and served in damp slices after the roast chicken and brisket, or with tea and paper cups of Manischevitz after Rosh Hashanah services? It's traditional, sure. Honey is, after all, as important on the table for the Jewish new year as hoppin' john and greens are on New Year's Day down south, one promising sweetness, the other prosperity. Every newspaper food section trots out a recipe at this time of year, all promising \u003cem>moistness! nostalgia! as good as Bubbe's! \u003c/em>\u003c/p>\n\u003cp>And yet I've never met anyone who really likes it. I love honey enough to have written a whole \u003ca href=\"http://www.amazon.com/Honey-Flower-Table-Stephanie-Rosenbaum/dp/0756781191/ref=sr_1_1?ie=UTF8&s=books&qid=1253405665&sr=8-1\">book\u003c/a> about it, but even the recipe in my own book didn't thrill me. It wasn't until I started my own tradition of Rosh Hashanah dinners that I realized, with great liberation, that as an adult with her own kitchen I never had to serve, or eat, honey cake again. Instead, good honey would be enjoyed as a appetizer at my table, slathered on homemade challah or scooped up with slices of apple. \u003c/p>\n\u003cp>But still, it seemed necessary to end the meal with something sweet and spicy, with the festivity that only cake can provide. Not chocolate, not cheesecake (that's for Shavuot, when dairy foods are mandated). Something autumnal with apples would be nice, or pears, even poached quinces. For the cake itself, well, what could be better than gingerbread? Now that's something that everybody likes, and rarely gets anymore, muscled out of the homemade-dessert pantheon by the hegemony of brownies and oatmeal cookies. For a dark, strong gingerbread, use molasses; for a lighter one, use a full-flavored dark honey or cane or sorghum syrup.\u003c/p>\n\u003cp>The idea for turning the gingerbread upside-down over a caramelly topping of brown-sugared apples came from a wonderful cooking class up at \u003ca href=\"http://www.philoapplefarm.com/\">The Apple Farm\u003c/a> in Philo, halfway to Mendocino in the Anderson Valley. A nicer way to spend a weekend, especially in the fall when all their organic apples are ripe and ready for picking, I can't imagine, and I still use many of the recipes that Sally Schmidt taught us over those 3 days. I've tinkered with the original recipe since then, but the concept is hers, and I never make it without thinking of walking through the orchards or watching the ducks pick their splay-footed way through the herb garden. Sweet abundance, rich harvest: what better to invoke at the beginning of a new year? L'shanah Tovah!\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\n(Better than Honeycake) Upside Down Apple Gingerbread\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Using a one-two-three punch of ginger gives this cake complexity and depth. But it will still be delicious with just the powdered spices, as long as your spices are fresh and flavorful. If the same jars have been sitting over the stove since last Rosh Hashanah, chuck them. Or even better, empty the jars, wash them out, and refill them with bulk spices from Rainbow Grocery or Bombay Bazaar. Store them in a cool, dry, dark place, like a pantry or kitchen drawer. \u003c/p>\n\u003cp>\u003cem>Topping\u003c/em>\u003cbr>\n2 tbsp butter\u003cbr>\n1/4 cup brown sugar, packed\u003cbr>\n2-3 apples or pears, peeled, cored, and sliced\u003c/p>\n\u003cp>\u003cem>Cake\u003c/em>\u003cbr>\n1/2 cup boiling water\u003cbr>\n1 tsp. baking soda\u003cbr>\n1 1/4 cup flour\u003cbr>\n1 tsp. ground ginger\u003cbr>\n1 tsp. cinnamon\u003cbr>\n1/4 tsp ground cloves\u003cbr>\n1/4 tsp freshly ground nutmeg\u003cbr>\n1/4 tsp. salt\u003cbr>\n1 tsp. baking powder\u003cbr>\n4 tbsp butter\u003cbr>\n1/3 cup brown sugar, packed\u003cbr>\n1/3 cup molasses or dark, full-flavored honey, such as buckwheat\u003cbr>\n2 tsp grated fresh ginger (optional)\u003cbr>\n1 tbsp chopped candied ginger (optional)\u003cbr>\n1 egg, lightly beaten\u003c/p>\n\u003cp>1. Preheat oven to 350F. Grease a 9” cake pan or 8 x 8 baking dish. In a small saucepan over low heat, melt butter and brown sugar together, stirring until smooth and gooey. Pour into greased pan. Arrange apple slices in concentric rings over sugar mixture, squeezing them together closely since they will shrink during baking. Set aside.\u003c/p>\n\u003cp>2. In a small bowl, combine boiling water and baking soda; set aside. Sift or whisk together dry ingredients; set aside.\u003c/p>\n\u003cp>3. In a large bowl, cream butter until soft. Add brown sugar and beat until fluffy. Beat in molasses and fresh and candied ginger, if using. Beat in egg. Gently fold in flour mixture. Stir in baking soda and water. \u003c/p>\n\u003cp>4. Pour batter over apple slices in prepared pan. Bake 25-30 minutes, until toothpick inserted into center comes out clean. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Let cool on wire rack for 10-15 minutes, then run a knife along the sides to loosen. Invert on a large plate. (It’s a good idea to invert it while still warm, otherwise the caramel hardens and it can be hard to get out of the pan). Serve with whipped cream or vanilla ice cream. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Kalter Hund: Spanking Fresh",
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"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-6850\" title=\"Kalter Hund mit Schlag\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/phpesrb6lpm.jpg\" alt=\"Kalter Hund mit Schlag\" width=\"262\" height=\"350\">Sometimes, things have a way of just happening to you. When I woke up one morning several weeks ago, I found myself looking forward to a lazy Sunday afternoon, followed by an evening of cocktails, theater, and dinner with a few friends. If I had any plans apart from those, they were small ones-- like wandering down the street to get coffee or sending off a few emails. Not once did I think to myself, \"I think I'll go get horse whipped by a severe-looking woman in a vinyl bustier and a Betty Page haircut.\"\u003c/p>\n\u003cp>But that is pretty much what happened. It's often fascinating where a quiet day can take you.\u003c/p>\n\u003cp>\u003cstrong>Slap Happy\u003c/strong>\u003c/p>\n\u003cp>After a glass of prosecco and a few snacks at \u003ca href=\"http://www.barbambino.com/\">Bar Bambino\u003c/a>, my friends and I trundled off to Hypnodrome to see \u003ca href=\"http://thrillpeddlers.com/pearls-over-shanghai/\">Pearls Over Shanghai\u003c/a>-- the lurid, acid-trippy faux-operetta originally conceived by the drug-addled minds of \u003ca href=\"http://www.cockettes.com/history1.html\">The Cockettes\u003c/a> in the early 1970's. I was prepared to be pleasantly horrified by bad acting, singing, and stage production. I was wrong on all counts. The show was hilarious.\u003c/p>\n\u003cp>We said as much at the intermission, when we stood about sipping white wine, astheater-goers do. It was then that one of the characters from the play stood center stage, slapped a riding crop against her thigh, and announced that she was looking for someone to whip. My friend Gary, who has never in his life suffered from an inability to make himself heard, pointed at me and told the dominatrix that it was my 40th birthday. People began to chant something-- I can no longer remember what-- and the next thing I knew, I was on stage, told to remove my wallet from my back pocket, and compelled to get down on all fours.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I had expected some tame, playful ass-slapping, since this was theater and theater is based on illusion. Or so I thought. I have since altered my theory about the dramatic arts. The woman whipped me hard, and then whipped me some more. When she stopped, I stood up-- sore and humiliated. \"Get back down, mister, we're not done.\"\u003c/p>\n\u003cp>Back on my knees, the dominatrix asked the audience to count along with her to the number ten. She had previously given me thirty whacks. Since I was turning forty, she said she needed to give me ten more. As the count grew higher, so did the intensity of the whipping. There I was, on hands and knees and in a surprising amount of pain for the benefit of the audience. I have the feeling that the tune \"Happy Birthday was sung to me, but I was too much in shock to remember. When I was released from my torture, the audience clapped loudly, videos and photos were uploaded onto Facebook and YouTube, and I smiled as my bottom throbbed. I spent the rest of the show shifting in my seat in fascinated discomfort.\u003c/p>\n\u003cp>It seems I will do anything for applause.\u003c/p>\n\u003cp>\u003cstrong>Cold Comfort\u003c/strong>\u003c/p>\n\u003cp>After a session of severe whipping by a dominatrix, only dinner at a severe, East German restaurant would do, so we wandered into \u003ca href=\"http://www.walzwerk.com/\">Walzwerk\u003c/a> without reservations. I secretly hoped we might be chastised or otherwise humiliated by the Walzwerk staff for our lack of forethought and organization, but nothing of the sort happened. We were, however, welcomed and treated very well. As we stuffed ourselves with beet soup and wursts and beer, I considered the creamed herring on the table and wondered if it would somehow make a cooler, more comforting salve for my particular physical complaint than the mustard that stood next to it. I decided not to experiment with either at the table.\u003c/p>\n\u003cp>After our plates were cleared, our server asked if there was room for a bit of dessert. As most of us groaned, one of our party did the simultaneous finger pointing while silently, but dramatically mouthing the words \"It's his birthdaaaayyyyyy\" that I see people do nearly every night in my particular line of work.\u003c/p>\n\u003cp>\"Great!\" our server said, \"I'll send you out a little something.\"\u003c/p>\n\u003cp>That something was a slice of layer cake made of chocolate and butter cookies. \"It's called Cold Dog\", she said, \"Kalter Hund.\" Where the name came from I don't know, but it was memorable. It was delicious, rich, and something I'd never before encountered, not unlike a riding crop (minus the rich and delicious). However, when \"Happy Birthday\" was sung to me for the second time that evening, I was filled with happiness instead of pain, and the cheeks that had turned red only a few hours before were finally upstaged by the redness of the other, more visible pair now flush with beer, and music, and the sweet afterglow of a birthday spent with old friends.\u003c/p>\n\u003cp>And, before you ask... No, I will not send you the YouTube link to the spanking video.\u003c/p>\n\u003cp>\u003cstrong>Kalter Hund mit Schlag\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes one loaf.\u003c/strong>\u003c/p>\n\u003cp>This is a very simple dessert to prepare, and one that requires no baking, which makes it even better in my book.\u003c/p>\n\u003cp>If you're looking for the history of this dessert, I haven't the faintest idea as to its origin. I recommend asking a German.\u003c/p>\n\u003cp>The addition of whipped cream (or \u003cem>schlag\u003c/em>, as the Germans would call it) is my own, though I somehow doubt I am the first to add it. It just makes sense, especially in my case. I look upon it as a sort of salve, given my experience. And it's a great way to use up the extra coconut cream, not to mention a wonderful way to conjure up a bit of violent imagery.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup bittersweet chocolate, chopped\u003c/p>\n\u003cp>2 cups milk chocolate, chopped\u003c/p>\n\u003cp>3/4 cup cream of coconut (Goya brand works extremely well), using as much of the coconut fat as possible.\u003c/p>\n\u003cp>1/2 cup heavy cream\u003c/p>\n\u003cp>A splash of rum or other chocolate-and-coconut-friendly liqueur.\u003c/p>\n\u003cp>Enough butter cookies/biscuits to line one's loaf pan. I used three packages of Walkers short bread, because it is my favorite*.\u003c/p>\n\u003cp>\u003cstrong>For the Schlag:\u003c/strong>\u003c/p>\n\u003cp>1/2 cup heavy cream\u003c/p>\n\u003cp>4 tablespoons cream of coconut, using the liquid portion only\u003c/p>\n\u003cp>sugar to taste (there is sugar in the coconut cream, so tread carefully)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Line a loaf pan with parchment paper (this is key to the dessert's removal later).\u003c/p>\n\u003cp>2. In a double boiler, add both chocolates and melt. Stir in coconut fat/cream and heavy cream. Whisk gently until well-blended. Add your splash of booze, if desired, and gently whisk again.\u003c/p>\n\u003cp>3. Spoon enough of the chocolate mixture into the bottom of the loaf pan. Gently lay the cookies in an even layer across the chocolate. Cover with chocolate, add another layer of cookies. Repeat the process until you have reached the near-top of the loaf pan. Fill in any gaps with the remaining chocolate.\u003c/p>\n\u003cp>4. Cover and set pan in refrigerator for at least six hours. Better if left overnight.\u003c/p>\n\u003cp>5. For the whipped cream, whip the cream until soft peaks form, then add coconut cream. Whip some more, since this will certainly thin out the soft peaks. Taste. Adjust the sugar level to your liking. I don't recommend a very sweet cream since the dessert is extremely so.\u003c/p>\n\u003cp>To serve, slice thin (you really won't need any more than a thin slice, I swear) pieces and dollop with cream. I like to eat mine while seated on one of those donut-shaped inflatable cushions, just to remind myself of my very special birthday evening.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>*Walkers biscuits are much thicker than those traditionally used. Most Kalter Hund cakes have several layers of thin biscuits. Mine generated only three, but I am very comfortable with that number since I am not German.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-6850\" title=\"Kalter Hund mit Schlag\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/phpesrb6lpm.jpg\" alt=\"Kalter Hund mit Schlag\" width=\"262\" height=\"350\">Sometimes, things have a way of just happening to you. When I woke up one morning several weeks ago, I found myself looking forward to a lazy Sunday afternoon, followed by an evening of cocktails, theater, and dinner with a few friends. If I had any plans apart from those, they were small ones-- like wandering down the street to get coffee or sending off a few emails. Not once did I think to myself, \"I think I'll go get horse whipped by a severe-looking woman in a vinyl bustier and a Betty Page haircut.\"\u003c/p>\n\u003cp>But that is pretty much what happened. It's often fascinating where a quiet day can take you.\u003c/p>\n\u003cp>\u003cstrong>Slap Happy\u003c/strong>\u003c/p>\n\u003cp>After a glass of prosecco and a few snacks at \u003ca href=\"http://www.barbambino.com/\">Bar Bambino\u003c/a>, my friends and I trundled off to Hypnodrome to see \u003ca href=\"http://thrillpeddlers.com/pearls-over-shanghai/\">Pearls Over Shanghai\u003c/a>-- the lurid, acid-trippy faux-operetta originally conceived by the drug-addled minds of \u003ca href=\"http://www.cockettes.com/history1.html\">The Cockettes\u003c/a> in the early 1970's. I was prepared to be pleasantly horrified by bad acting, singing, and stage production. I was wrong on all counts. The show was hilarious.\u003c/p>\n\u003cp>We said as much at the intermission, when we stood about sipping white wine, astheater-goers do. It was then that one of the characters from the play stood center stage, slapped a riding crop against her thigh, and announced that she was looking for someone to whip. My friend Gary, who has never in his life suffered from an inability to make himself heard, pointed at me and told the dominatrix that it was my 40th birthday. People began to chant something-- I can no longer remember what-- and the next thing I knew, I was on stage, told to remove my wallet from my back pocket, and compelled to get down on all fours.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I had expected some tame, playful ass-slapping, since this was theater and theater is based on illusion. Or so I thought. I have since altered my theory about the dramatic arts. The woman whipped me hard, and then whipped me some more. When she stopped, I stood up-- sore and humiliated. \"Get back down, mister, we're not done.\"\u003c/p>\n\u003cp>Back on my knees, the dominatrix asked the audience to count along with her to the number ten. She had previously given me thirty whacks. Since I was turning forty, she said she needed to give me ten more. As the count grew higher, so did the intensity of the whipping. There I was, on hands and knees and in a surprising amount of pain for the benefit of the audience. I have the feeling that the tune \"Happy Birthday was sung to me, but I was too much in shock to remember. When I was released from my torture, the audience clapped loudly, videos and photos were uploaded onto Facebook and YouTube, and I smiled as my bottom throbbed. I spent the rest of the show shifting in my seat in fascinated discomfort.\u003c/p>\n\u003cp>It seems I will do anything for applause.\u003c/p>\n\u003cp>\u003cstrong>Cold Comfort\u003c/strong>\u003c/p>\n\u003cp>After a session of severe whipping by a dominatrix, only dinner at a severe, East German restaurant would do, so we wandered into \u003ca href=\"http://www.walzwerk.com/\">Walzwerk\u003c/a> without reservations. I secretly hoped we might be chastised or otherwise humiliated by the Walzwerk staff for our lack of forethought and organization, but nothing of the sort happened. We were, however, welcomed and treated very well. As we stuffed ourselves with beet soup and wursts and beer, I considered the creamed herring on the table and wondered if it would somehow make a cooler, more comforting salve for my particular physical complaint than the mustard that stood next to it. I decided not to experiment with either at the table.\u003c/p>\n\u003cp>After our plates were cleared, our server asked if there was room for a bit of dessert. As most of us groaned, one of our party did the simultaneous finger pointing while silently, but dramatically mouthing the words \"It's his birthdaaaayyyyyy\" that I see people do nearly every night in my particular line of work.\u003c/p>\n\u003cp>\"Great!\" our server said, \"I'll send you out a little something.\"\u003c/p>\n\u003cp>That something was a slice of layer cake made of chocolate and butter cookies. \"It's called Cold Dog\", she said, \"Kalter Hund.\" Where the name came from I don't know, but it was memorable. It was delicious, rich, and something I'd never before encountered, not unlike a riding crop (minus the rich and delicious). However, when \"Happy Birthday\" was sung to me for the second time that evening, I was filled with happiness instead of pain, and the cheeks that had turned red only a few hours before were finally upstaged by the redness of the other, more visible pair now flush with beer, and music, and the sweet afterglow of a birthday spent with old friends.\u003c/p>\n\u003cp>And, before you ask... No, I will not send you the YouTube link to the spanking video.\u003c/p>\n\u003cp>\u003cstrong>Kalter Hund mit Schlag\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes one loaf.\u003c/strong>\u003c/p>\n\u003cp>This is a very simple dessert to prepare, and one that requires no baking, which makes it even better in my book.\u003c/p>\n\u003cp>If you're looking for the history of this dessert, I haven't the faintest idea as to its origin. I recommend asking a German.\u003c/p>\n\u003cp>The addition of whipped cream (or \u003cem>schlag\u003c/em>, as the Germans would call it) is my own, though I somehow doubt I am the first to add it. It just makes sense, especially in my case. I look upon it as a sort of salve, given my experience. And it's a great way to use up the extra coconut cream, not to mention a wonderful way to conjure up a bit of violent imagery.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup bittersweet chocolate, chopped\u003c/p>\n\u003cp>2 cups milk chocolate, chopped\u003c/p>\n\u003cp>3/4 cup cream of coconut (Goya brand works extremely well), using as much of the coconut fat as possible.\u003c/p>\n\u003cp>1/2 cup heavy cream\u003c/p>\n\u003cp>A splash of rum or other chocolate-and-coconut-friendly liqueur.\u003c/p>\n\u003cp>Enough butter cookies/biscuits to line one's loaf pan. I used three packages of Walkers short bread, because it is my favorite*.\u003c/p>\n\u003cp>\u003cstrong>For the Schlag:\u003c/strong>\u003c/p>\n\u003cp>1/2 cup heavy cream\u003c/p>\n\u003cp>4 tablespoons cream of coconut, using the liquid portion only\u003c/p>\n\u003cp>sugar to taste (there is sugar in the coconut cream, so tread carefully)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Line a loaf pan with parchment paper (this is key to the dessert's removal later).\u003c/p>\n\u003cp>2. In a double boiler, add both chocolates and melt. Stir in coconut fat/cream and heavy cream. Whisk gently until well-blended. Add your splash of booze, if desired, and gently whisk again.\u003c/p>\n\u003cp>3. Spoon enough of the chocolate mixture into the bottom of the loaf pan. Gently lay the cookies in an even layer across the chocolate. Cover with chocolate, add another layer of cookies. Repeat the process until you have reached the near-top of the loaf pan. Fill in any gaps with the remaining chocolate.\u003c/p>\n\u003cp>4. Cover and set pan in refrigerator for at least six hours. Better if left overnight.\u003c/p>\n\u003cp>5. For the whipped cream, whip the cream until soft peaks form, then add coconut cream. Whip some more, since this will certainly thin out the soft peaks. Taste. Adjust the sugar level to your liking. I don't recommend a very sweet cream since the dessert is extremely so.\u003c/p>\n\u003cp>To serve, slice thin (you really won't need any more than a thin slice, I swear) pieces and dollop with cream. I like to eat mine while seated on one of those donut-shaped inflatable cushions, just to remind myself of my very special birthday evening.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>*Walkers biscuits are much thicker than those traditionally used. Most Kalter Hund cakes have several layers of thin biscuits. Mine generated only three, but I am very comfortable with that number since I am not German.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Key Lime Coconut Cheesecake",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/coconut-lime-cheesecake.jpg\" alt=\"key lime coconut cheesecake\" title=\"key lime coconut cheesecake\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6829\">\u003cbr>\n\u003cem>Key Lime Coconut Cheesecake\u003c/em>\u003c/p>\n\u003cp>I once created a dessert inspired by a body lotion I fell in love with one summer. It was a creamy Coconut Lime Verbena lotion, and as I slathered it over my body, with the seductively warm coconut scent mingling with the sweet floral citrus notes of the lime verbena, my mind wandered to dessert.\u003c/p>\n\u003cp>Surely, such a match made in heaven could come together in flavor as well as aroma. \u003c/p>\n\u003cp>And indeed it could...in what I call my \u003cstrong>Key Lime Coconut Cheesecake\u003c/strong>. This decadent treat is like the tropical love child of a refreshing, tart, key lime pie and a rich cheesecake…with a coconut cream pie floozie thrown into the mix. \u003c/p>\n\u003cp>The citrus cuts through the richness, giving this dessert a surprisingly light feel to it. The addition of sour cream also gives it a sense of airiness, unlike some other cheesecakes that end up feeling like a brick in your stomach. I love adding nuts to my dessert crusts whenever possible, and this is no exception. I chose cashews here for their subtle, buttery flavor. And then there is the crowning shower of toasted coconut flakes. The coconut brings out the nuttiness of the crust, and the extra texture adds interest. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It takes some forethought to make, since it's best served after chilling in the fridge overnight, but the wait is well worth it! Whip this up for your next BBQ or party and wait for the oohs and ahhs to rain down, you domestic goddess, you.\u003c/p>\n\u003cp>\u003cstrong>Key Lime Coconut Cheesecake\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> One (10 inch) cheesecake, serves 8-10\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Crust\u003c/em>\u003cbr>\n1 package graham crackers (approx. 1 cup)\u003cbr>\n1 cup cashews\u003cbr>\n6 tablespoons unsalted butter, melted\u003cbr>\n1 tablespoon grated lemon zest\u003c/p>\n\u003cp>\u003cem>Filling\u003c/em>\u003cbr>\n1 (12 oz.) container sour cream\u003cbr>\n2 (8 oz.) packages cream cheese, at room temperature\u003cbr>\n1 ¼ cup sugar\u003cbr>\n2 tablespoons grated lime zest\u003cbr>\n½ cup lime juice (if you can’t find key limes, substitute with regular limes)\u003cbr>\n¼ cup Malibu (optional)\u003cbr>\n2 teaspoons vanilla extract\u003cbr>\n4 large eggs, at room temperature\u003c/p>\n\u003cp>\u003cem>Topping\u003c/em>\u003cbr>\n½ cup sweetened coconut flakes, toasted\u003cbr>\nSlices of lime for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat oven to 350 degrees F. \u003c/p>\n\u003cp>2.\tButter or spray the bottom of a 10 inch springform pan with nonstick cooking spray. Cover the outside of the pan in foil. Finely grind the graham crackers and cashews in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool completely. \u003c/p>\n\u003cp>3.\tMix together the sour cream, cream cheese, and sugar. Blend in the lime zest, lime juice, Malibu, and vanilla. Add eggs in one at a time.\u003c/p>\n\u003cp>4.\tPour the cheese mixture over the crust in the pan. Place the pan in a large roasting pan. Create a hot water bath by pouring enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour.\u003c/p>\n\u003cp>5.\tSprinkle the toasted coconut on top. I just toast the coconut in a dry skillet over medium heat. Keep stirring it so it doesn't burn; it will toast up quickly. Garnish with lime slices.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6.\tTransfer the cake to a rack; cool 1 hour. Refrigerate until the cheesecake is cold and firm, at least 8 hours (best overnight). \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/24/2009/09/coconut-lime-cheesecake.jpg\" alt=\"key lime coconut cheesecake\" title=\"key lime coconut cheesecake\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6829\">\u003cbr>\n\u003cem>Key Lime Coconut Cheesecake\u003c/em>\u003c/p>\n\u003cp>I once created a dessert inspired by a body lotion I fell in love with one summer. It was a creamy Coconut Lime Verbena lotion, and as I slathered it over my body, with the seductively warm coconut scent mingling with the sweet floral citrus notes of the lime verbena, my mind wandered to dessert.\u003c/p>\n\u003cp>Surely, such a match made in heaven could come together in flavor as well as aroma. \u003c/p>\n\u003cp>And indeed it could...in what I call my \u003cstrong>Key Lime Coconut Cheesecake\u003c/strong>. This decadent treat is like the tropical love child of a refreshing, tart, key lime pie and a rich cheesecake…with a coconut cream pie floozie thrown into the mix. \u003c/p>\n\u003cp>The citrus cuts through the richness, giving this dessert a surprisingly light feel to it. The addition of sour cream also gives it a sense of airiness, unlike some other cheesecakes that end up feeling like a brick in your stomach. I love adding nuts to my dessert crusts whenever possible, and this is no exception. I chose cashews here for their subtle, buttery flavor. And then there is the crowning shower of toasted coconut flakes. The coconut brings out the nuttiness of the crust, and the extra texture adds interest. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It takes some forethought to make, since it's best served after chilling in the fridge overnight, but the wait is well worth it! Whip this up for your next BBQ or party and wait for the oohs and ahhs to rain down, you domestic goddess, you.\u003c/p>\n\u003cp>\u003cstrong>Key Lime Coconut Cheesecake\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> One (10 inch) cheesecake, serves 8-10\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Crust\u003c/em>\u003cbr>\n1 package graham crackers (approx. 1 cup)\u003cbr>\n1 cup cashews\u003cbr>\n6 tablespoons unsalted butter, melted\u003cbr>\n1 tablespoon grated lemon zest\u003c/p>\n\u003cp>\u003cem>Filling\u003c/em>\u003cbr>\n1 (12 oz.) container sour cream\u003cbr>\n2 (8 oz.) packages cream cheese, at room temperature\u003cbr>\n1 ¼ cup sugar\u003cbr>\n2 tablespoons grated lime zest\u003cbr>\n½ cup lime juice (if you can’t find key limes, substitute with regular limes)\u003cbr>\n¼ cup Malibu (optional)\u003cbr>\n2 teaspoons vanilla extract\u003cbr>\n4 large eggs, at room temperature\u003c/p>\n\u003cp>\u003cem>Topping\u003c/em>\u003cbr>\n½ cup sweetened coconut flakes, toasted\u003cbr>\nSlices of lime for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat oven to 350 degrees F. \u003c/p>\n\u003cp>2.\tButter or spray the bottom of a 10 inch springform pan with nonstick cooking spray. Cover the outside of the pan in foil. Finely grind the graham crackers and cashews in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool completely. \u003c/p>\n\u003cp>3.\tMix together the sour cream, cream cheese, and sugar. Blend in the lime zest, lime juice, Malibu, and vanilla. Add eggs in one at a time.\u003c/p>\n\u003cp>4.\tPour the cheese mixture over the crust in the pan. Place the pan in a large roasting pan. Create a hot water bath by pouring enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour.\u003c/p>\n\u003cp>5.\tSprinkle the toasted coconut on top. I just toast the coconut in a dry skillet over medium heat. Keep stirring it so it doesn't burn; it will toast up quickly. Garnish with lime slices.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6.\tTransfer the cake to a rack; cool 1 hour. Refrigerate until the cheesecake is cold and firm, at least 8 hours (best overnight). \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Taking Time in the Kitchen: Down to the Brown",
"title": "Taking Time in the Kitchen: Down to the Brown",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/brown_butter.jpg\" alt=\"brown butter\" title=\"brown butter\" width=\"500\" height=\"253\" class=\"alignnone size-full wp-image-6785\">\u003c/p>\n\u003cp>Everyday cooking means taking lots of shortcuts. For the most flavor with the shortest amount of time in the kitchen, especially when you've splurged or gone out of your way to buy good ingredients, it's a delicate balance between paying attention to the details and just trying to get dinner on the table.\u003c/p>\n\u003cp>We've all done it -- cooked tomatoes with their peels and seeds, served pureed soup unstrained, fried the potatoes just once, not twice. It's healthier, right?\u003c/p>\n\u003cp>As a cook, I embrace shortcuts. But as a cooking teacher, I always try to explain to my classes why, over the centuries and millennia, certain techniques have developed. Sometimes it's cultural. Usually, though, there's a very real change in texture or flavor, nutrition or shelf-life.\u003c/p>\n\u003cp>Two simple techniques increasingly omitted from recipes now are salting eggplant and browning butter. Neither are absolutely necessary. Both, however, are worth doing every once in a while to remind yourself just what amazing flavors you can create in the kitchen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>BROWNED BUTTER\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/brown_butter3.jpg\" alt=\"brown butter\" title=\"brown butter\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-6789\">\u003c/p>\n\u003cp>Simmering whole butter until all its water bubbles off and its protein solids separate accomplishes several key improvements. It allows the butter to sit at (tropical) room temperature much longer without turning rancid. It significantly increases the butter's smoke point to allow high-heat cooking. And it transforms the milks sweet flavor, adding deep, nutty, caramel tones. Indians call it \u003cem>ghee\u003c/em>, while the French call it \u003cem>beurre noisette\u003c/em>, or hazelnut butter for its rich color and flavor.\u003c/p>\n\u003cp>You need just five or ten minutes to make browned butter. Melt good-quality, unsalted butter in a small, heavy pan over medium heat. (A lighter colored pan will allow you to judge more easily the color of the butter as it cooks.) Continue cooking it through the foamy bubbling stage, while all the water evaporates off. Reduce the heat if you want to give yourself some extra buffer time, especially if this is your first time browning butter. As the bubbles subside, swirl the pan occasionally and keep an extra close eye on the butter. The protein solids will sink to the bottom. When they turn light brown, transfer the hot butter immediately to a heat-proof bowl. Be sure not to scorch the butter, as blackened protein will taste sharply acrid, not pleasantly nutty. It will darken a little more as it cools. \u003c/p>\n\u003cp>For frying or long storage, be sure to separate the milk solids: skim off any remaining foam and spoon or pour off the oil while still liquid, leaving behind the darkened protein at the bottom of the bowl.\u003c/p>\n\u003cp>Browned butter can be used while still melted to saute or to garnish. It's excellent for vegetables like asparagus, broccoli, and green beans. If you're trying to use less butter, deepening its flavor will accentuate the effect from smaller amounts. For a super simple yet elegant entree, sear chicken breast, pork chops, or fish fillets in browned butter and then serve with fresh lemon wedges.\u003c/p>\n\u003cp>Let browned butter solidify and substitute it in baked recipes for extra delicate cookies and cakes. (Remember that less water means less gluten development in flour, so be sure to allow for some trial and error as you figure out the fulcrum point between flavor and structure.) Use it in rice pilaf to serve with full-flavored stews and roasts. Or simply offer it at the table in your regular butter dish and spread it on crusty bread or flaky biscuits for a flavor epiphany.\u003c/p>\n\u003cp>\u003cstrong>SALTING EGGPLANT\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/brown_eggplant.jpg\" alt=\"brown eggplant\" title=\"brown eggplant\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-6784\">\u003c/p>\n\u003cp>With ever smaller, younger and fresher vegetables making their way to our markets in the past decades, old rules have lost much of their imperative. Peeling, trimming, salting -- these were techniques required when vegetables were allowed to mature completely on the plant, transported long distances without the benefit of refrigeration, and served within days not weeks of harvest. Tender carrots no longer require peeling. Young celery stalks can be cooked with leaves. And most eggplants now, especially the narrow Asian varieties, are fine going straight from the cutting board the pan.\u003c/p>\n\u003cp>Occasionally, though, salting eggplant is critical and will remind you just why this vegetable has been embraced in classic dishes around the world. It's a hassle, but the extra step draws out bitter juices in older vegetables, whether those missed in the back corner of your garden or forgotten in the bottom of your refrigerator. More importantly, salting alters the cell structure of the vegetable's flesh, creating that famous silken texture while preventing excess absorption of oil.\u003c/p>\n\u003cp>To salt eggplant, halve, dice or slice it as needed. Sprinkle generous with kosher salt and set aside in a bowl or colander. To encourage the purging of juices, weight the eggplant. (The most effective way is to fill a zip bag with water and plop it on top of the pieces. The age-old method is a flat plate topped with a rock.) Leave the eggplant for 30 to 60 minutes. When you return and peek into the bowl, you'll see a surprising amount of dark brown liquid at the bottom. Rinse the eggplant quickly in cool water, drain well and then dry it by wringing in a clean cloth or patting with paper towels. \u003c/p>\n\u003cp>Salting eggplant will noticeably improve recipes that call for stuffing eggplant halves or rolling thin slices around a filling. It's also a good technique for dishes where keeping its shape is important, such as stews, curries, ratatouille, or parmigiana. If you're deep-frying eggplant, salting is essential for preventing greasiness.\u003c/p>\n\u003cp>And what if you're making baba ganoush or using tiny, little adolescent eggplants? Nope, no one will care or notice if you skip the salting. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Cooking is an investment of time and money, energy and love. Like all decisions, judging the costs requires knowing the benefits. And then choosing wisely. \u003c/p>\n\n",
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"excerpt": "Two simple techniques increasingly omitted from recipes now are salting eggplant and browning butter. Neither are absolutely necessary. Both, however, are worth doing every once in a while to remind yourself just what amazing flavors you can create in the kitchen.\r\n",
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"title": "Taking Time in the Kitchen: Down to the Brown | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/brown_butter.jpg\" alt=\"brown butter\" title=\"brown butter\" width=\"500\" height=\"253\" class=\"alignnone size-full wp-image-6785\">\u003c/p>\n\u003cp>Everyday cooking means taking lots of shortcuts. For the most flavor with the shortest amount of time in the kitchen, especially when you've splurged or gone out of your way to buy good ingredients, it's a delicate balance between paying attention to the details and just trying to get dinner on the table.\u003c/p>\n\u003cp>We've all done it -- cooked tomatoes with their peels and seeds, served pureed soup unstrained, fried the potatoes just once, not twice. It's healthier, right?\u003c/p>\n\u003cp>As a cook, I embrace shortcuts. But as a cooking teacher, I always try to explain to my classes why, over the centuries and millennia, certain techniques have developed. Sometimes it's cultural. Usually, though, there's a very real change in texture or flavor, nutrition or shelf-life.\u003c/p>\n\u003cp>Two simple techniques increasingly omitted from recipes now are salting eggplant and browning butter. Neither are absolutely necessary. Both, however, are worth doing every once in a while to remind yourself just what amazing flavors you can create in the kitchen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>BROWNED BUTTER\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/brown_butter3.jpg\" alt=\"brown butter\" title=\"brown butter\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-6789\">\u003c/p>\n\u003cp>Simmering whole butter until all its water bubbles off and its protein solids separate accomplishes several key improvements. It allows the butter to sit at (tropical) room temperature much longer without turning rancid. It significantly increases the butter's smoke point to allow high-heat cooking. And it transforms the milks sweet flavor, adding deep, nutty, caramel tones. Indians call it \u003cem>ghee\u003c/em>, while the French call it \u003cem>beurre noisette\u003c/em>, or hazelnut butter for its rich color and flavor.\u003c/p>\n\u003cp>You need just five or ten minutes to make browned butter. Melt good-quality, unsalted butter in a small, heavy pan over medium heat. (A lighter colored pan will allow you to judge more easily the color of the butter as it cooks.) Continue cooking it through the foamy bubbling stage, while all the water evaporates off. Reduce the heat if you want to give yourself some extra buffer time, especially if this is your first time browning butter. As the bubbles subside, swirl the pan occasionally and keep an extra close eye on the butter. The protein solids will sink to the bottom. When they turn light brown, transfer the hot butter immediately to a heat-proof bowl. Be sure not to scorch the butter, as blackened protein will taste sharply acrid, not pleasantly nutty. It will darken a little more as it cools. \u003c/p>\n\u003cp>For frying or long storage, be sure to separate the milk solids: skim off any remaining foam and spoon or pour off the oil while still liquid, leaving behind the darkened protein at the bottom of the bowl.\u003c/p>\n\u003cp>Browned butter can be used while still melted to saute or to garnish. It's excellent for vegetables like asparagus, broccoli, and green beans. If you're trying to use less butter, deepening its flavor will accentuate the effect from smaller amounts. For a super simple yet elegant entree, sear chicken breast, pork chops, or fish fillets in browned butter and then serve with fresh lemon wedges.\u003c/p>\n\u003cp>Let browned butter solidify and substitute it in baked recipes for extra delicate cookies and cakes. (Remember that less water means less gluten development in flour, so be sure to allow for some trial and error as you figure out the fulcrum point between flavor and structure.) Use it in rice pilaf to serve with full-flavored stews and roasts. Or simply offer it at the table in your regular butter dish and spread it on crusty bread or flaky biscuits for a flavor epiphany.\u003c/p>\n\u003cp>\u003cstrong>SALTING EGGPLANT\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/brown_eggplant.jpg\" alt=\"brown eggplant\" title=\"brown eggplant\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-6784\">\u003c/p>\n\u003cp>With ever smaller, younger and fresher vegetables making their way to our markets in the past decades, old rules have lost much of their imperative. Peeling, trimming, salting -- these were techniques required when vegetables were allowed to mature completely on the plant, transported long distances without the benefit of refrigeration, and served within days not weeks of harvest. Tender carrots no longer require peeling. Young celery stalks can be cooked with leaves. And most eggplants now, especially the narrow Asian varieties, are fine going straight from the cutting board the pan.\u003c/p>\n\u003cp>Occasionally, though, salting eggplant is critical and will remind you just why this vegetable has been embraced in classic dishes around the world. It's a hassle, but the extra step draws out bitter juices in older vegetables, whether those missed in the back corner of your garden or forgotten in the bottom of your refrigerator. More importantly, salting alters the cell structure of the vegetable's flesh, creating that famous silken texture while preventing excess absorption of oil.\u003c/p>\n\u003cp>To salt eggplant, halve, dice or slice it as needed. Sprinkle generous with kosher salt and set aside in a bowl or colander. To encourage the purging of juices, weight the eggplant. (The most effective way is to fill a zip bag with water and plop it on top of the pieces. The age-old method is a flat plate topped with a rock.) Leave the eggplant for 30 to 60 minutes. When you return and peek into the bowl, you'll see a surprising amount of dark brown liquid at the bottom. Rinse the eggplant quickly in cool water, drain well and then dry it by wringing in a clean cloth or patting with paper towels. \u003c/p>\n\u003cp>Salting eggplant will noticeably improve recipes that call for stuffing eggplant halves or rolling thin slices around a filling. It's also a good technique for dishes where keeping its shape is important, such as stews, curries, ratatouille, or parmigiana. If you're deep-frying eggplant, salting is essential for preventing greasiness.\u003c/p>\n\u003cp>And what if you're making baba ganoush or using tiny, little adolescent eggplants? Nope, no one will care or notice if you skip the salting. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Cooking is an investment of time and money, energy and love. Like all decisions, judging the costs requires knowing the benefits. And then choosing wisely. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chilaquiles: A Cure for the End-of-Times Hangover.",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/phpakifzdpm.jpg\" alt=\"chilaquiles\" title=\"chilaquiles\" width=\"350\" height=\"261\" class=\"alignleft size-full wp-image-6737\">Are you as tired of hearing about the End-of-Times as I am? If one is to believe all the hullabaloo, we humans have slightly more than 3 years to live until catastrophe strikes.\u003c/p>\n\u003cp>The ancient Egyptians predicted a great disaster would come in the year 2012, crazy present-day Belgians, Canadians, and Americans are forming survival groups to prepare for total global meltdown in the same year. Even the folks at N.A.S.A. are all predicting a sharp increase in the number of sun flares and sunspots in 2012. Nostradamus, unsurprisingly, got in on the act, too. Of course, if one writes several hundred vague quatrains promising future doom and gloom, some of them are bound to hit on something gruesome.\u003c/p>\n\u003cp>Perhaps the biggest fuss of all is being made by the Chicken Littles (or Chickens Little, if Little is a family name) who point to the ancient \u003ca href=\"http://mayancalendar2012.org/\">Mayan calendar\u003c/a> and claim that the sky is falling. Alarmists of several nations are pointing to the fact that the Mayan long count cycle will come to it's 5,125-year end on or about the 21st of December, 2012.\u003c/p>\n\u003cp>I am no expert on the Mayan calendar but, having studied their art and pulled out most of my hair spending several months trying to remember Mayan names and the meaning of lord-knows-how-many Mayan glyphs in college, I came to learn that there was no culture more dean-on in their observation of the stars and the passage of time. Their calendar was long the most accurate that anyone had devised, pre-dating our Gregorian calendar by several centuries. It's even believed they came up with the concept of the zero about 400 years before the mathematicians of India (though one must give the Sumerians their due for coming up with the zero first and blame others for promptly losing that knowledge.). In short, apart from the occasional\u003ca href=\"http://www.latinamericanstudies.org/mayan16.htm\"> thorn-spiked rope-through-the-tongue bloodletting business\u003c/a>, the Mayans knew what the hell they were doing.\u003c/p>\n\u003cp>It's just that they never said the end of this 5,125-ish-year cycle meant the end of the world. I think they just meant it will be the end of a cycle and the beginning of the next. That's it. One would think desperate Republicans would be latching on to this as they start gearing up for the 2012 presidential race. It wouldn't be any more crazy then what the Doomsday survivalists are doing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Where am I headed with this, you might ask? Well, all this End-of-Times crazy is driving me to drink, not that I need to be driven far. If I decide to buy into the brewing hysteria, I am liable to drown my sorrows in appropriately-themed Mexican cocktails.\u003c/p>\n\u003cp>If these kooks are correct and the end of the world is, in fact, nigh, I say drink up. Why worry about liver damage if the world is coming to an end? If they are wrong and the end \u003cem>isn't\u003c/em> so nigh and I wake up to a clear sky and the sweet warbling of Franklin Street traffic on the 22nd of December, 2012, I am going to have one hell of a bad hangover. I'm going to need something to soak up three years-worth of margaritas.\u003c/p>\n\u003cp>I'm going to need \u003cem>chilaquiles\u003c/em>-- the sure-fire, Mexican breakfast of hung-over champions. And I'm going to need a lot of it. I will be prepared. I will stock up like the survivalists on corn tortillas and red chili sauce. I will hoard cojita cheese.\u003c/p>\n\u003cp>If, for some reason, the Mayans were off by a day and the \u003cem>22nd\u003c/em> of December winds up being even more of a hell-on-earth than the Holiday season has already made that particular time of year, as long as I've had a heaping plate of chilaquiles, some fried eggs, and a few bites of beans, I'll feel fine. Really, I will.\u003c/p>\n\u003cp>And then, if my pen has not yet vaporized or been covered in volcanic ash, I will write a rather contrite letter of apology to those not-so-crazy Doomsdayers.\u003c/p>\n\u003cp>\u003cstrong>Chilaquiles\u003c/strong>\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.chow.com/recipes/10822\">Chow.com\u003c/a>, the word \u003cem>\"chilaquiles\"\u003c/em> refers to a \"broken-up old sombrero.\" This is, in my opinion, a direct and charming way of telling the reader that this dish is--though quite delicious in a functional, comforting sort of way-- not going to be very pretty. According to \u003ca href=\"http://www.urbandictionary.com/define.php?term=chilaquile\">Urban Dictionary\u003c/a>, \u003cem>\"chilaquile\"\u003c/em> can be used as a substitute for nearly any noun, verb, or adjective. An extreme example of usage would be \"Those \u003cem>chilaquiles\u003c/em> were so \u003cem>chilaquilin'\u003c/em> good that I nearly \u003cem>chilaquiled\u003c/em> myself right there in the \u003cem>chilequile-ing\u003c/em> restaurant.\" In other words, a less direct and even less charming way of telling the reader that something is-- though quite delicious in a functional, comforting sort of way-- not going to be very pretty.\u003c/p>\n\u003cp>This dish is very easy to make and very difficult to screw up. In other words, it's the perfect thing to make when one is hung over. Combined with eggs (scramble or, better yet, fried), and a dollop of Mexican crema, this dish will soothe and soak up anything the past 5,125 years or so has thrown at you.\u003c/p>\n\u003cp>\u003cstrong>Serves 2 to 4\u003c/strong>, depending upon the size of the hangover.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the Chilaquiles:\u003c/strong>\u003c/p>\n\u003cp>12 corn tortillas. Stale ones are ideal, but if there is no such thing as a stale corn tortilla in your household or you would never admit to it, buy some fresh and leave them to sit out overnight.\u003c/p>\n\u003cp>Vegetable oil (preferably corn oil, which you can call maize oil, if that helps you in any way)\u003c/p>\n\u003cp>About 2 cups of some sort of Mexican cuisine-derived sauce. Elise Bauer over at \u003ca href=\"http://simplyrecipes.com/recipes/chilaquiles/\">Simply Recipes\u003c/a> offers an excellent and, of course, simple salsa verde recipe for this particular dish; \u003ca href=\"http://www.foodnetwork.com/recipes/food-network-specials/red-chile-sauce-recipe/index.html\">The Food Network\u003c/a>, if you are into them at all, can provide you with a great red chili sauce. There is no one, correct sauce to use here. Experiment to find your favorite version*.\u003c/p>\n\u003cp>\u003cstrong>Toppings:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Popular toppings include:\u003c/strong>\u003c/p>\n\u003cp>Cojita cheese, or queso fresco\u003c/p>\n\u003cp>Crema Mexicana, or crème fraîche, if you want to re-visit the short-lived, ill-fated, French-backed \u003ca href=\"http://latinamericanhistory.about.com/od/19thcenturylatinamerica/p/maxaustria.htm\">Mexican Empire\u003c/a>.\u003c/p>\n\u003cp>Finely diced red onion\u003c/p>\n\u003cp>A squeeze of lime\u003c/p>\n\u003cp>torn up bits of roasted chicken\u003c/p>\n\u003cp>Avocado\u003c/p>\n\u003cp>Cilantro\u003c/p>\n\u003cp>Tiny Mexican flags\u003c/p>\n\u003cp>\u003cstrong>Unpopular toppings include:\u003c/strong>\u003c/p>\n\u003cp>Spanish, Austrian, French, or U.S. flags of any size\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Cover the bottom a good-sized (read: large, preferably cast iron) skillet with about 1/8 inch of oil. When the oil is hot and a test piece of tortilla sizzles, add its brother and sister pieces to the pan-- making sure to coat all of them-- and fry until golden brown. Remove tortillas from the pan and drain on paper towels. Salt them generously. Wipe pan to remove any stray, brown pieces of tortilla.\u003c/p>\n\u003cp>2. Add about 2 tablespoons of oil to the same pan and heat through. Pour in salsa and cook for a few minutes to thicken slightly, then add tortilla pieces. Make certain all the pieces are well-coated by turning them gently in the sauce. If you break a few, I dare say it shouldn't matter much, given the dish's likening to a broken-up old sombrero. Let the mixture cook until most of the sauce has been absorbed, which is not more than five minutes, but not less than two. Remove from heat.\u003c/p>\n\u003cp>4. Heap the now-ready chilaquiles onto a platter and garnish with any of the above garnishes you wish. Serve warm.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>*In the true spirit of hangover food, I think it's perfectly acceptable to purchase pre-made sauce. There are several good, reputable brands. Seriously. Call me \u003ca href=\"http://michaelprocopio.wordpress.com/2009/01/04/kwanzaa-cake-by-a-scary-white-lady/\">Sandra Lee\u003c/a> if you want to, but unless you are the type (A) kind of personality who plans ahead for his/her hangovers, the fewer steps to breakfast, the better.\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/24/2009/09/phpakifzdpm.jpg\" alt=\"chilaquiles\" title=\"chilaquiles\" width=\"350\" height=\"261\" class=\"alignleft size-full wp-image-6737\">Are you as tired of hearing about the End-of-Times as I am? If one is to believe all the hullabaloo, we humans have slightly more than 3 years to live until catastrophe strikes.\u003c/p>\n\u003cp>The ancient Egyptians predicted a great disaster would come in the year 2012, crazy present-day Belgians, Canadians, and Americans are forming survival groups to prepare for total global meltdown in the same year. Even the folks at N.A.S.A. are all predicting a sharp increase in the number of sun flares and sunspots in 2012. Nostradamus, unsurprisingly, got in on the act, too. Of course, if one writes several hundred vague quatrains promising future doom and gloom, some of them are bound to hit on something gruesome.\u003c/p>\n\u003cp>Perhaps the biggest fuss of all is being made by the Chicken Littles (or Chickens Little, if Little is a family name) who point to the ancient \u003ca href=\"http://mayancalendar2012.org/\">Mayan calendar\u003c/a> and claim that the sky is falling. Alarmists of several nations are pointing to the fact that the Mayan long count cycle will come to it's 5,125-year end on or about the 21st of December, 2012.\u003c/p>\n\u003cp>I am no expert on the Mayan calendar but, having studied their art and pulled out most of my hair spending several months trying to remember Mayan names and the meaning of lord-knows-how-many Mayan glyphs in college, I came to learn that there was no culture more dean-on in their observation of the stars and the passage of time. Their calendar was long the most accurate that anyone had devised, pre-dating our Gregorian calendar by several centuries. It's even believed they came up with the concept of the zero about 400 years before the mathematicians of India (though one must give the Sumerians their due for coming up with the zero first and blame others for promptly losing that knowledge.). In short, apart from the occasional\u003ca href=\"http://www.latinamericanstudies.org/mayan16.htm\"> thorn-spiked rope-through-the-tongue bloodletting business\u003c/a>, the Mayans knew what the hell they were doing.\u003c/p>\n\u003cp>It's just that they never said the end of this 5,125-ish-year cycle meant the end of the world. I think they just meant it will be the end of a cycle and the beginning of the next. That's it. One would think desperate Republicans would be latching on to this as they start gearing up for the 2012 presidential race. It wouldn't be any more crazy then what the Doomsday survivalists are doing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Where am I headed with this, you might ask? Well, all this End-of-Times crazy is driving me to drink, not that I need to be driven far. If I decide to buy into the brewing hysteria, I am liable to drown my sorrows in appropriately-themed Mexican cocktails.\u003c/p>\n\u003cp>If these kooks are correct and the end of the world is, in fact, nigh, I say drink up. Why worry about liver damage if the world is coming to an end? If they are wrong and the end \u003cem>isn't\u003c/em> so nigh and I wake up to a clear sky and the sweet warbling of Franklin Street traffic on the 22nd of December, 2012, I am going to have one hell of a bad hangover. I'm going to need something to soak up three years-worth of margaritas.\u003c/p>\n\u003cp>I'm going to need \u003cem>chilaquiles\u003c/em>-- the sure-fire, Mexican breakfast of hung-over champions. And I'm going to need a lot of it. I will be prepared. I will stock up like the survivalists on corn tortillas and red chili sauce. I will hoard cojita cheese.\u003c/p>\n\u003cp>If, for some reason, the Mayans were off by a day and the \u003cem>22nd\u003c/em> of December winds up being even more of a hell-on-earth than the Holiday season has already made that particular time of year, as long as I've had a heaping plate of chilaquiles, some fried eggs, and a few bites of beans, I'll feel fine. Really, I will.\u003c/p>\n\u003cp>And then, if my pen has not yet vaporized or been covered in volcanic ash, I will write a rather contrite letter of apology to those not-so-crazy Doomsdayers.\u003c/p>\n\u003cp>\u003cstrong>Chilaquiles\u003c/strong>\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.chow.com/recipes/10822\">Chow.com\u003c/a>, the word \u003cem>\"chilaquiles\"\u003c/em> refers to a \"broken-up old sombrero.\" This is, in my opinion, a direct and charming way of telling the reader that this dish is--though quite delicious in a functional, comforting sort of way-- not going to be very pretty. According to \u003ca href=\"http://www.urbandictionary.com/define.php?term=chilaquile\">Urban Dictionary\u003c/a>, \u003cem>\"chilaquile\"\u003c/em> can be used as a substitute for nearly any noun, verb, or adjective. An extreme example of usage would be \"Those \u003cem>chilaquiles\u003c/em> were so \u003cem>chilaquilin'\u003c/em> good that I nearly \u003cem>chilaquiled\u003c/em> myself right there in the \u003cem>chilequile-ing\u003c/em> restaurant.\" In other words, a less direct and even less charming way of telling the reader that something is-- though quite delicious in a functional, comforting sort of way-- not going to be very pretty.\u003c/p>\n\u003cp>This dish is very easy to make and very difficult to screw up. In other words, it's the perfect thing to make when one is hung over. Combined with eggs (scramble or, better yet, fried), and a dollop of Mexican crema, this dish will soothe and soak up anything the past 5,125 years or so has thrown at you.\u003c/p>\n\u003cp>\u003cstrong>Serves 2 to 4\u003c/strong>, depending upon the size of the hangover.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the Chilaquiles:\u003c/strong>\u003c/p>\n\u003cp>12 corn tortillas. Stale ones are ideal, but if there is no such thing as a stale corn tortilla in your household or you would never admit to it, buy some fresh and leave them to sit out overnight.\u003c/p>\n\u003cp>Vegetable oil (preferably corn oil, which you can call maize oil, if that helps you in any way)\u003c/p>\n\u003cp>About 2 cups of some sort of Mexican cuisine-derived sauce. Elise Bauer over at \u003ca href=\"http://simplyrecipes.com/recipes/chilaquiles/\">Simply Recipes\u003c/a> offers an excellent and, of course, simple salsa verde recipe for this particular dish; \u003ca href=\"http://www.foodnetwork.com/recipes/food-network-specials/red-chile-sauce-recipe/index.html\">The Food Network\u003c/a>, if you are into them at all, can provide you with a great red chili sauce. There is no one, correct sauce to use here. Experiment to find your favorite version*.\u003c/p>\n\u003cp>\u003cstrong>Toppings:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Popular toppings include:\u003c/strong>\u003c/p>\n\u003cp>Cojita cheese, or queso fresco\u003c/p>\n\u003cp>Crema Mexicana, or crème fraîche, if you want to re-visit the short-lived, ill-fated, French-backed \u003ca href=\"http://latinamericanhistory.about.com/od/19thcenturylatinamerica/p/maxaustria.htm\">Mexican Empire\u003c/a>.\u003c/p>\n\u003cp>Finely diced red onion\u003c/p>\n\u003cp>A squeeze of lime\u003c/p>\n\u003cp>torn up bits of roasted chicken\u003c/p>\n\u003cp>Avocado\u003c/p>\n\u003cp>Cilantro\u003c/p>\n\u003cp>Tiny Mexican flags\u003c/p>\n\u003cp>\u003cstrong>Unpopular toppings include:\u003c/strong>\u003c/p>\n\u003cp>Spanish, Austrian, French, or U.S. flags of any size\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Cover the bottom a good-sized (read: large, preferably cast iron) skillet with about 1/8 inch of oil. When the oil is hot and a test piece of tortilla sizzles, add its brother and sister pieces to the pan-- making sure to coat all of them-- and fry until golden brown. Remove tortillas from the pan and drain on paper towels. Salt them generously. Wipe pan to remove any stray, brown pieces of tortilla.\u003c/p>\n\u003cp>2. Add about 2 tablespoons of oil to the same pan and heat through. Pour in salsa and cook for a few minutes to thicken slightly, then add tortilla pieces. Make certain all the pieces are well-coated by turning them gently in the sauce. If you break a few, I dare say it shouldn't matter much, given the dish's likening to a broken-up old sombrero. Let the mixture cook until most of the sauce has been absorbed, which is not more than five minutes, but not less than two. Remove from heat.\u003c/p>\n\u003cp>4. Heap the now-ready chilaquiles onto a platter and garnish with any of the above garnishes you wish. Serve warm.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>*In the true spirit of hangover food, I think it's perfectly acceptable to purchase pre-made sauce. There are several good, reputable brands. Seriously. Call me \u003ca href=\"http://michaelprocopio.wordpress.com/2009/01/04/kwanzaa-cake-by-a-scary-white-lady/\">Sandra Lee\u003c/a> if you want to, but unless you are the type (A) kind of personality who plans ahead for his/her hangovers, the fewer steps to breakfast, the better.\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/24/2009/09/crispy-cranberry-beans.jpg\" alt=\"crispy cranberry beans\" title=\"crispy cranberry beans\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6708\">\u003c/p>\n\u003cp>I just chanced upon a great snack that can also serve as hors d'oeuvres, is super healthy for you, and costs less than 2 bucks. But you have to act quickly because the main ingredient will only be with us for another couple of months.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/cranberry-beans-in-the-pod.jpg\" alt=\"cranberry beans in the pod\" title=\"cranberry beans in the pod\" width=\"400\" height=\"400\" class=\"aligncenter size-full wp-image-6709\">\u003c/p>\n\u003cp>What I'm talking about here are cranberry beans. Those speckled magenta and white pods with beans that look like colorful pebbles you might find in a river. Cranberry beans have a wonderful creamy flavor that some liken to a chestnut. Often referred to as barlotti beans, they are a part of every Italian grandmother's fall repertoire of cooking. My own grandmother loved to toss them into salads or serve with pasta. I, however, have stumbled upon something a little different to do with them.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/cranberry-beans.jpg\" alt=\"cranberry beans\" title=\"cranberry beans\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6710\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I recently bought a big bag of cranberry beans, thinking I would cook them up as part of a week-day meal. But after a hectic week, followed by an even crazier weekend, I found those beans still sitting in their bag in my refrigerator on Monday afternoon (Labor Day). With friends arriving in a half hour, I realized I had completely forgotten to buy anything to serve as a snack while my fellow Sicilian friend Christina and I cooked together. And so I started shucking.\u003c/p>\n\u003cp>Now shucking (or shelling) cranberry beans is not difficult work, but it does take about five minutes. Usually my kids are only too happy to pry open the pods and pop out the beans for me, as it’s sort of fun if you’re a kid and avoiding homework. But with their friends about to arrive for our Labor Day dinner, they were too excited to sit and toil over a bag of beans and so the task fell to me. Sitting at my kitchen counter, I twisted the pods and extracted the beans while listening to \u003ca href=\"http://www.youtube.com/watch?v=PIJzpdJIdmI\">Louis Prima sing \u003cem>Angelina \u003c/em>\u003c/a> -- \"Oh Mama… Zooma zooma baccala..!\" in the background; it was the most peaceful part of my day.\u003c/p>\n\u003cp>Still without a plan for my bowl of white and magenta barlottis, I decided to simmer them in salted water until al dente, after which they sat in a colander, forgotten on the counter for about a half hour. Once I rediscovered them, they were mostly dried. I decided the quickest and most hassle-free way to deal with them would be to toss them into a pan of hot olive oil and then sprinkle with sea salt. I had been lucky enough to snack on something similar years ago in a little Italian restaurant and was inspired to try to mimic the recipe. After crisping up the outer skins, I generously seasoned and they were good to go. Salty with a mild crunch on the outside and a buttery texture within, they were perfect for munching with our Pimms cups. \u003c/p>\n\u003cp>I love a good snack, especially if it's easy to make, nutritious and inexpensive. Pass the barlotti.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/frying-cranberry-beans.jpg\" alt=\"frying cranberry beans\" title=\"frying cranberry beans\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6711\">\u003c/p>\n\u003cp>\u003cstrong>Fried Cranberry Beans\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups shelled beans\u003cbr>\n2 Tbsp extra virgin olive oil\u003cbr>\nKosher or sea salt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Simmer shelled beans in hot salted water for about 10 minutes or until al dente.\u003cbr>\n2. Let beans drain in a colander and then pat them dry so they are no longer moist. This is an important step as damp beans won't crisp up in the oil.\u003cbr>\n3. Heat a large pan (not nonstick) until it's nice and hot.\u003cbr>\n4. Drizzle in the olive oil so you coat the pan's bottom and then toss in the beans.\u003cbr>\n5. Stir until the beans are crispy with a crackled exterior.\u003cbr>\n6. Season with salt to taste and serve.\u003c/p>\n\u003cp>\u003cstrong>Tips for shelling beans:\u003c/strong>\u003cbr>\nThere are a few different ways to shell beans. I like to twist the pod so the middle pops open. You can then just separate the folds of the pod and remove the beans.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Check out a similar recipe \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/09/09/haricots-ecosses-aka-cranberry-beans/\">posted by Cucina Testa Rossa in 2005 on Bay Area Bites\u003c/a>. Her cooking technique and execution are a little different, but cranberry beans are so delicious it's worth trying both recipes. Manga! \u003c/p>\n\n",
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"excerpt": "Still without a plan for my bowl of white and magenta barlottis, I decided to simmer them in salted water until al dente, after which they sat in a colander, forgotten on the counter for about a half hour. Once I rediscovered them, they were mostly dried. I decided the quickest and most hassle-free way to deal with them would be to toss them into a pan of hot olive oil and then sprinkle with sea salt. After crisping up the outer skins, I generously seasoned and they were good to go. Salty with a mild crunch on the outside and a buttery texture within, they were perfect for munching with our Pimms cups. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/crispy-cranberry-beans.jpg\" alt=\"crispy cranberry beans\" title=\"crispy cranberry beans\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6708\">\u003c/p>\n\u003cp>I just chanced upon a great snack that can also serve as hors d'oeuvres, is super healthy for you, and costs less than 2 bucks. But you have to act quickly because the main ingredient will only be with us for another couple of months.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/cranberry-beans-in-the-pod.jpg\" alt=\"cranberry beans in the pod\" title=\"cranberry beans in the pod\" width=\"400\" height=\"400\" class=\"aligncenter size-full wp-image-6709\">\u003c/p>\n\u003cp>What I'm talking about here are cranberry beans. Those speckled magenta and white pods with beans that look like colorful pebbles you might find in a river. Cranberry beans have a wonderful creamy flavor that some liken to a chestnut. Often referred to as barlotti beans, they are a part of every Italian grandmother's fall repertoire of cooking. My own grandmother loved to toss them into salads or serve with pasta. I, however, have stumbled upon something a little different to do with them.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/cranberry-beans.jpg\" alt=\"cranberry beans\" title=\"cranberry beans\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6710\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I recently bought a big bag of cranberry beans, thinking I would cook them up as part of a week-day meal. But after a hectic week, followed by an even crazier weekend, I found those beans still sitting in their bag in my refrigerator on Monday afternoon (Labor Day). With friends arriving in a half hour, I realized I had completely forgotten to buy anything to serve as a snack while my fellow Sicilian friend Christina and I cooked together. And so I started shucking.\u003c/p>\n\u003cp>Now shucking (or shelling) cranberry beans is not difficult work, but it does take about five minutes. Usually my kids are only too happy to pry open the pods and pop out the beans for me, as it’s sort of fun if you’re a kid and avoiding homework. But with their friends about to arrive for our Labor Day dinner, they were too excited to sit and toil over a bag of beans and so the task fell to me. Sitting at my kitchen counter, I twisted the pods and extracted the beans while listening to \u003ca href=\"http://www.youtube.com/watch?v=PIJzpdJIdmI\">Louis Prima sing \u003cem>Angelina \u003c/em>\u003c/a> -- \"Oh Mama… Zooma zooma baccala..!\" in the background; it was the most peaceful part of my day.\u003c/p>\n\u003cp>Still without a plan for my bowl of white and magenta barlottis, I decided to simmer them in salted water until al dente, after which they sat in a colander, forgotten on the counter for about a half hour. Once I rediscovered them, they were mostly dried. I decided the quickest and most hassle-free way to deal with them would be to toss them into a pan of hot olive oil and then sprinkle with sea salt. I had been lucky enough to snack on something similar years ago in a little Italian restaurant and was inspired to try to mimic the recipe. After crisping up the outer skins, I generously seasoned and they were good to go. Salty with a mild crunch on the outside and a buttery texture within, they were perfect for munching with our Pimms cups. \u003c/p>\n\u003cp>I love a good snack, especially if it's easy to make, nutritious and inexpensive. Pass the barlotti.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/frying-cranberry-beans.jpg\" alt=\"frying cranberry beans\" title=\"frying cranberry beans\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6711\">\u003c/p>\n\u003cp>\u003cstrong>Fried Cranberry Beans\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups shelled beans\u003cbr>\n2 Tbsp extra virgin olive oil\u003cbr>\nKosher or sea salt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Simmer shelled beans in hot salted water for about 10 minutes or until al dente.\u003cbr>\n2. Let beans drain in a colander and then pat them dry so they are no longer moist. This is an important step as damp beans won't crisp up in the oil.\u003cbr>\n3. Heat a large pan (not nonstick) until it's nice and hot.\u003cbr>\n4. Drizzle in the olive oil so you coat the pan's bottom and then toss in the beans.\u003cbr>\n5. Stir until the beans are crispy with a crackled exterior.\u003cbr>\n6. Season with salt to taste and serve.\u003c/p>\n\u003cp>\u003cstrong>Tips for shelling beans:\u003c/strong>\u003cbr>\nThere are a few different ways to shell beans. I like to twist the pod so the middle pops open. You can then just separate the folds of the pod and remove the beans.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Check out a similar recipe \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/09/09/haricots-ecosses-aka-cranberry-beans/\">posted by Cucina Testa Rossa in 2005 on Bay Area Bites\u003c/a>. Her cooking technique and execution are a little different, but cranberry beans are so delicious it's worth trying both recipes. Manga! \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>I finally jumped on the CSA wagon and I must admit, it was kind of like Christmas when my first box arrived, full of the lingering summer's bounty. \u003c/p>\n\u003cp>Fresh lavender perfumed the air as I unpacked each item with glee: heirloom tomatoes, okra, honeydew, beets, figs, flying saucer squash, and lemon cucumbers, among other loot. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/cucumber-lemon.jpg\" alt=\"cucumber-lemon\" title=\"cucumber-lemon\" width=\"241\" height=\"235\" class=\"alignnone size-full wp-image-6674\">\u003cbr>\n\u003ci>Specimen A: Lemon Cucumber\u003c/i> \u003c/p>\n\u003cp>Side note: this was the first time I encountered \u003cstrong>lemon cucumbers\u003c/strong>. They are pale yellow, the size of a small lemon, and quite adorable. They're sweet, and delicate-flavored, and don't have as many seeds as your average green cucumbers.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/flying-saucer-squash.jpg\" alt=\"flying-saucer-squash\" title=\"flying-saucer-squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6673\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I rinsed off and bit into a plump, ripe, fig as the culinary inspiration started working its way through my thoughts. I was stoked to see a handful of the \u003cstrong>flying saucer squash\u003c/strong> that I have been admiring at the farmer's market the past few weeks. And, the \u003cstrong>beets\u003c/strong> called out to me. I love roasted beets with their crimson bleed and mellow, sweet flavor. But, I've never actually prepared them myself before. \u003c/p>\n\u003cp>OK, this is why I signed up for this, right? To try new things? To push my comfort zone? To eat good, healthy, veggies? Turns out, roasting beets is not difficult at all. And as for inspiration, before I knew it, sauce pans were out, kitchen cabinets hung ajar, and a CSA salad was born. \u003c/p>\n\u003cp>\u003cstrong>Roasted Beet Salad with Lavender-Scented Fried Summer Squash, Chevre, Figs, Cucumber Relish and a Balsamic Reduction\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 beets\u003cbr>\n3 flying saucer squash\u003cbr>\n4 figs, halved\u003cbr>\n1 lemon cucumber\u003cbr>\n1 cup panko bread crumbs\u003cbr>\n1 egg, beaten\u003cbr>\nChevre, or cheese of your choice\u003cbr>\n2 teaspoons rice wine vinegar\u003cbr>\n¼ cup balsamic vinegar\u003cbr>\n2 tablespoons sugar\u003cbr>\n½ teaspoon lavender\u003cbr>\nOlive oil for frying\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n\u003cem>Roasted Beets\u003c/em>\u003cbr>\n1.\tPreheat oven to 450 F.\u003cbr>\n2.\tRinse beets, remove leaves, and wrap in foil. Place on a baking sheet and roast for an hour until the beets are tender through.\u003cbr>\n3.\tLet cool until you can handle them. \u003cem>Tip: wear gloves or place a plastic baggie over your hand to protect your fingers from getting stained.\u003c/em> Using a paring knife, peel the skin off the beets. It should come off easily.\u003cbr>\n4.\tSlice into ¼ inch rounds. Set aside.\u003c/p>\n\u003cp>\u003cem>Figs & Balsamic Reduction\u003c/em>\u003cbr>\n1.\tHeat a small saucepan to medium-high heat.\u003cbr>\n2.\tSear the fig halves, flat side down for a few minutes, just until the surface caramelizes a bit. Remove and set aside.\u003cbr>\n3.\tIn the same pan, lower the heat and add the balsamic vinegar and sugar. Let simmer until the sauce becomes thick and syrupy. Set aside.\u003c/p>\n\u003cp>\u003cem>Cucumber Relish\u003c/em>\u003cbr>\n1.\tCut the cucumber into a fine dice. You can leave the skin on if you're using lemon cucumbers since their skin is softer than regular green cucumbers.\u003cbr>\n2.\tMix with rice vinegar, a sprinkle of salt and pepper, and set aside.\u003c/p>\n\u003cp>\u003cem>Fried Summer Squash\u003c/em>\u003cbr>\n1.\tIn a deep frying pan, heat 2 inches of oil to right below smoking point. I like the taste of olive oil (don't use the expensive stuff), but you can use vegetable oil if you prefer.\u003cbr>\n2.\tPrepare your assembly line: squash sliced into ¼ inch rounds, egg wash, dish filled with bread crumbs seasoned with lavender and a pinch of salt and pepper. I prefer panko because of its extra crunch, but you can use regular dried breadcrumbs as well.\u003cbr>\n3.\tDip each slice of squash into egg wash, then coat with breadcrumbs.\u003cbr>\n4.\tTo test the oil, drop a little piece of eggy breadcrumb into the pan. If it just sinks, the oil is not hot enough. If it burns quickly, the oil is too hot. If it starts to bubble right away and floats, it is just the right temperature and you're now ready to start frying up your squash.\u003cbr>\n5.\tLet the fried squash drain on a plate lined with paper towels. Sprinkle with a little salt while they're still hot. Set aside.\u003c/p>\n\u003cp>\u003cem>Cheese\u003c/em>\u003cbr>\nYou can use any cheese you'd like, however, fresh goat cheese and beets are a traditional pairing. If you're like me though, and have an aversion to goat cheese (I know, one of my great downfalls as a foodie, I disappoint myself in this respect time after time), try a gooey burrata, or Cowgirl Creamery's buttery Mt. Tam, or a ricotta salata for something sharper and firmer.\u003c/p>\n\u003cp>Now you're ready to assemble and plate. Layer beets, cheese, squash, repeat, and top with the cucumber relish. Garnish with the figs and balsamic reduction. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Enjoy! \u003c/p>\n\n",
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"excerpt": "I finally jumped on the CSA wagon and I must admit, it was kind of like Christmas when my first box arrived, full of the lingering summer's bounty. \r\nSummer Bounty Recipe: Roasted Beet Salad with Lavender-Scented Fried Summer Squash, Chevre, Figs, Cucumber Relish and a Balsamic Reduction",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I finally jumped on the CSA wagon and I must admit, it was kind of like Christmas when my first box arrived, full of the lingering summer's bounty. \u003c/p>\n\u003cp>Fresh lavender perfumed the air as I unpacked each item with glee: heirloom tomatoes, okra, honeydew, beets, figs, flying saucer squash, and lemon cucumbers, among other loot. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/cucumber-lemon.jpg\" alt=\"cucumber-lemon\" title=\"cucumber-lemon\" width=\"241\" height=\"235\" class=\"alignnone size-full wp-image-6674\">\u003cbr>\n\u003ci>Specimen A: Lemon Cucumber\u003c/i> \u003c/p>\n\u003cp>Side note: this was the first time I encountered \u003cstrong>lemon cucumbers\u003c/strong>. They are pale yellow, the size of a small lemon, and quite adorable. They're sweet, and delicate-flavored, and don't have as many seeds as your average green cucumbers.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/flying-saucer-squash.jpg\" alt=\"flying-saucer-squash\" title=\"flying-saucer-squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6673\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I rinsed off and bit into a plump, ripe, fig as the culinary inspiration started working its way through my thoughts. I was stoked to see a handful of the \u003cstrong>flying saucer squash\u003c/strong> that I have been admiring at the farmer's market the past few weeks. And, the \u003cstrong>beets\u003c/strong> called out to me. I love roasted beets with their crimson bleed and mellow, sweet flavor. But, I've never actually prepared them myself before. \u003c/p>\n\u003cp>OK, this is why I signed up for this, right? To try new things? To push my comfort zone? To eat good, healthy, veggies? Turns out, roasting beets is not difficult at all. And as for inspiration, before I knew it, sauce pans were out, kitchen cabinets hung ajar, and a CSA salad was born. \u003c/p>\n\u003cp>\u003cstrong>Roasted Beet Salad with Lavender-Scented Fried Summer Squash, Chevre, Figs, Cucumber Relish and a Balsamic Reduction\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 beets\u003cbr>\n3 flying saucer squash\u003cbr>\n4 figs, halved\u003cbr>\n1 lemon cucumber\u003cbr>\n1 cup panko bread crumbs\u003cbr>\n1 egg, beaten\u003cbr>\nChevre, or cheese of your choice\u003cbr>\n2 teaspoons rice wine vinegar\u003cbr>\n¼ cup balsamic vinegar\u003cbr>\n2 tablespoons sugar\u003cbr>\n½ teaspoon lavender\u003cbr>\nOlive oil for frying\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n\u003cem>Roasted Beets\u003c/em>\u003cbr>\n1.\tPreheat oven to 450 F.\u003cbr>\n2.\tRinse beets, remove leaves, and wrap in foil. Place on a baking sheet and roast for an hour until the beets are tender through.\u003cbr>\n3.\tLet cool until you can handle them. \u003cem>Tip: wear gloves or place a plastic baggie over your hand to protect your fingers from getting stained.\u003c/em> Using a paring knife, peel the skin off the beets. It should come off easily.\u003cbr>\n4.\tSlice into ¼ inch rounds. Set aside.\u003c/p>\n\u003cp>\u003cem>Figs & Balsamic Reduction\u003c/em>\u003cbr>\n1.\tHeat a small saucepan to medium-high heat.\u003cbr>\n2.\tSear the fig halves, flat side down for a few minutes, just until the surface caramelizes a bit. Remove and set aside.\u003cbr>\n3.\tIn the same pan, lower the heat and add the balsamic vinegar and sugar. Let simmer until the sauce becomes thick and syrupy. Set aside.\u003c/p>\n\u003cp>\u003cem>Cucumber Relish\u003c/em>\u003cbr>\n1.\tCut the cucumber into a fine dice. You can leave the skin on if you're using lemon cucumbers since their skin is softer than regular green cucumbers.\u003cbr>\n2.\tMix with rice vinegar, a sprinkle of salt and pepper, and set aside.\u003c/p>\n\u003cp>\u003cem>Fried Summer Squash\u003c/em>\u003cbr>\n1.\tIn a deep frying pan, heat 2 inches of oil to right below smoking point. I like the taste of olive oil (don't use the expensive stuff), but you can use vegetable oil if you prefer.\u003cbr>\n2.\tPrepare your assembly line: squash sliced into ¼ inch rounds, egg wash, dish filled with bread crumbs seasoned with lavender and a pinch of salt and pepper. I prefer panko because of its extra crunch, but you can use regular dried breadcrumbs as well.\u003cbr>\n3.\tDip each slice of squash into egg wash, then coat with breadcrumbs.\u003cbr>\n4.\tTo test the oil, drop a little piece of eggy breadcrumb into the pan. If it just sinks, the oil is not hot enough. If it burns quickly, the oil is too hot. If it starts to bubble right away and floats, it is just the right temperature and you're now ready to start frying up your squash.\u003cbr>\n5.\tLet the fried squash drain on a plate lined with paper towels. Sprinkle with a little salt while they're still hot. Set aside.\u003c/p>\n\u003cp>\u003cem>Cheese\u003c/em>\u003cbr>\nYou can use any cheese you'd like, however, fresh goat cheese and beets are a traditional pairing. If you're like me though, and have an aversion to goat cheese (I know, one of my great downfalls as a foodie, I disappoint myself in this respect time after time), try a gooey burrata, or Cowgirl Creamery's buttery Mt. Tam, or a ricotta salata for something sharper and firmer.\u003c/p>\n\u003cp>Now you're ready to assemble and plate. Layer beets, cheese, squash, repeat, and top with the cucumber relish. Garnish with the figs and balsamic reduction. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Enjoy! \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/24/2009/09/figs500.jpg\" alt=\"figs\" title=\"figs\" width=\"500\" height=\"377\" class=\"alignnone size-full wp-image-6667\">\u003cbr>\n\u003cem>Figs photo by James Ormsby\u003c/em>\u003c/p>\n\u003cp>Figs are sexy. Why? Is it their smooth, barely downy skin, so much like a soft cheek? Is it their plump, curvy shape, swerving out and in like a hip or breast you can surreptitiously palm right there in the produce aisle? Is it the drop of nectar that drips from the flower end at the moment of perfect readiness? Unlike the other fruit of our late summer, the plums and peaches, the raspberries and early apples, figs are all seedy lushness. There is no sweet-tangy snap, no whiplash between sugar and acid. Instead, figs are fleshy, breaking apart easily against the tongue, an odalisque who needs no convincing to roll back and give in. \u003c/p>\n\u003cp>Which makes gilding the lily, or the fig, even more alluring. A naked fig is nice, but a fig burnished with pomegranate syrup, rolled in prosciutto, and stuffed with a pinkie's worth of goat or blue cheese, is divine. \u003c/p>\n\u003cp>Tracing the genesis of a recipe that you think is original is always an entertaining exercise in the anxiety of influence. \u003c/p>\n\u003cp>I'd cede the original concept to a fabulous salad of grilled fig, arugula, and pancetta dressed with a port and fig-vinegar vinaigrette that I had at \u003ca href=\"http://www.thegirlandthefig.com/\">The Girl & the Fig\u003c/a> restaurant, back in Glen Ellen sometime in the late 90s. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then there was the cold plate of figs and proscuitto shared with a date at an Italian restaurant in New York City on a balmy summer night some ten years later. Good, we agreed, but it could be better. A month or so later, my old pal Bucky and I ended up at the posh Brandy Library bar in Tribeca, sipping Ukiah's\u003ca href=\"http://www.germain-robin.com/html/select_barrel_xo.html\"> Germain-Robin XO brandy\u003c/a> and nibbling what the kitchen there had dubbed \u003cstrong>Figs & Pigs\u003c/strong>, in which heat had definitely been applied to said proscuitto and figs, to fine effect. \u003c/p>\n\u003cp>Hitching a ride along the way was my fondness, nay, obsession with pomegranate molasses, the perfect way to add a fruity zing to earthy vegetables, like \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/22/recipe-b-is-for-beet/\">beets\u003c/a>, which are all sweetness with no snap. \u003c/p>\n\u003cp>Finally, it all came together in my Brooklyn living room, late summer 2005. I invited the Italian-restaurant date home for my own version of Figs & Pigs. September figs, maybe Black Missions or Kadotas, were cut crosswise halfway through and plumped with a nubbin of cheese, soft goat for me, blue for her. Then the figs were tightly swaddled with a strip of proscuitto and perched on a lightly oiled baking sheet. Meanwhile, a half-and-half mixture of balsamic vinegar and pomegranate molassses was simmering on the stove over medium heat, bubbling down to a runny syrup. When it was just slightly thickened, it was drizzled lightly over the figs, the whole tray then popped into a hot oven, about 400 degrees. A few minutes, 5 at the most, and the fig were oozing and yielding, the cheese slightly melted and the syrup just sticky. \u003c/p>\n\u003cp>Out of the oven, onto a plate, they were drizzled with more syrup and served one by one from my hand to her lips while reclining on the couch. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And if there's another appetizer that can more emphatically assure that you'll never get to the main course, I haven't met it. \u003c/p>\n\n",
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"excerpt": "Figs are sexy. Why? Is it their smooth, barely downy skin, so much like a soft cheek? Is it their plump, curvy shape, swerving out and in like a hip or breast you can surreptitiously palm right there in the produce aisle? Is it the drop of nectar that drips from the flower end at the moment of perfect readiness? Unlike the other fruit of our late summer, the plums and peaches, the raspberries and early apples, figs are all seedy lushness. There is no sweet-tangy snap, no whiplash between sugar and acid. Instead, figs are fleshy, breaking apart easily against the tongue, an odalisque who needs no convincing to roll back and give in. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then there was the cold plate of figs and proscuitto shared with a date at an Italian restaurant in New York City on a balmy summer night some ten years later. Good, we agreed, but it could be better. A month or so later, my old pal Bucky and I ended up at the posh Brandy Library bar in Tribeca, sipping Ukiah's\u003ca href=\"http://www.germain-robin.com/html/select_barrel_xo.html\"> Germain-Robin XO brandy\u003c/a> and nibbling what the kitchen there had dubbed \u003cstrong>Figs & Pigs\u003c/strong>, in which heat had definitely been applied to said proscuitto and figs, to fine effect. \u003c/p>\n\u003cp>Hitching a ride along the way was my fondness, nay, obsession with pomegranate molasses, the perfect way to add a fruity zing to earthy vegetables, like \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/22/recipe-b-is-for-beet/\">beets\u003c/a>, which are all sweetness with no snap. \u003c/p>\n\u003cp>Finally, it all came together in my Brooklyn living room, late summer 2005. I invited the Italian-restaurant date home for my own version of Figs & Pigs. September figs, maybe Black Missions or Kadotas, were cut crosswise halfway through and plumped with a nubbin of cheese, soft goat for me, blue for her. Then the figs were tightly swaddled with a strip of proscuitto and perched on a lightly oiled baking sheet. Meanwhile, a half-and-half mixture of balsamic vinegar and pomegranate molassses was simmering on the stove over medium heat, bubbling down to a runny syrup. When it was just slightly thickened, it was drizzled lightly over the figs, the whole tray then popped into a hot oven, about 400 degrees. A few minutes, 5 at the most, and the fig were oozing and yielding, the cheese slightly melted and the syrup just sticky. \u003c/p>\n\u003cp>Out of the oven, onto a plate, they were drizzled with more syrup and served one by one from my hand to her lips while reclining on the couch. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And if there's another appetizer that can more emphatically assure that you'll never get to the main course, I haven't met it. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Favosalata: It's Not Hummus.",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/favosalata.jpg\" alt=\"favosalata\" title=\"favosalata\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-6644\">I don't care what you say, this is not \u003cem>hummus\u003c/em>. It is called \u003cem>favosalata\u003c/em>. If you insist on calling it \u003cem>hummus\u003c/em>, I will persist in telling you that you are wrong, however politely.\u003c/p>\n\u003cp>Where I work, we are very good at pretending the customer is always right, even when he isn't. I hear our guests make ordering blunders on a nightly basis, which isn't surprising, considering the fact that our dinner menu is in Anglicized Greek. It's downright confusing to the uninitiated. And, of course, \u003cem>un\u003c/em>-Greek.\u003c/p>\n\u003cp>As a server, I am more than happy to offer my descriptive and pronunciation skills to daunted diners. Sometimes, people simply ask me to say the word \u003cem>\"kolokithokefthedes\"\u003c/em> because they find it fascinating that anyone could pronounce it at all, other times they might giggle over the \u003cem>\"soutzoukakia.\"\u003c/em> And then there are those guests who are left speechless when I tell them the right way to say \u003cem>\"fakes\"\u003c/em> which, if interpreted as English, sounds more like an emphatic affirmation with an unprintable expletive than any other food I've encountered.\u003c/p>\n\u003cp>But I draw the line with people who order \u003cem>hummus\u003c/em>. We don't serve it. We never have served it. Yet people insist that we do. In fact, some people positively rave about our \u003cem>hummus\u003c/em>.\u003c/p>\n\u003cp>On Yelp and on personal food blogs, I have found people talking about our incredible \u003cem>hummus\u003c/em> platter. On more than one occasion, I have read people blogging the praises of our \u003cem>favosalata\u003c/em>, but mistakenly refer to it as a feta dip. That would be \u003cem>tirosalata\u003c/em>. It's the green one, the one with the cheese in it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some of the time, I just let it slide. If you want to call our eggplant dip by its Arabic name \u003cem>\"baba ganoush,\"\u003c/em> that's fine. We might be speaking different languages, but we're still talking about essentially the same thing. And I see no need to unnecessarily show up a guest with my (necessarily) superior knowledge of ingredients. But when I see one person at a table point to the pink spread and tell another, vegetarian person, \"Oh, that's the \u003cem>hummus\u003c/em>, it's my favorite dip!,\" I have no choice but to step in and sort things out because that pink \"hummus\" is made with cod roe. And it's called \u003cem>taramasalata\u003c/em>.\u003c/p>\n\u003cp>So many \u003cem>salatas\u003c/em> to choose from:\u003cem> tirosalata\u003c/em>, \u003cem>melitzanosalata\u003c/em>, \u003cem>taramasalata\u003c/em>, \u003cem>favosalata\u003c/em>, and the ever-present tag-along, \u003cem>tzatziki\u003c/em>. No wonder we are required to give a little tour of the dip platters whenever we deliver them to our guests. Sometimes, I have to describe them three times to the same two people. I don't mind really, it's simply a part of what I do. And please notice that nowhere in this paragraph (except here) have I mentioned our delectable \u003cem>hummus\u003c/em>. Why? \u003cstrong>BECAUSE WE DO NOT SERVE HUMMUS\u003c/strong>, that's why.\u003c/p>\n\u003cp>I can understand the confusion. Both \u003cem>favosalata\u003c/em> and \u003cem>hummus\u003c/em> are made from legumes cooked with water and garlic. Both have olive oil and lemon juice. They are near neighbors on the yellowish end of the color spectrum. They do not, however, taste anything alike. Really. And, though \u003cem>hummus\u003c/em> can be found in many a Greek restaurant, we choose not to serve it. I sometimes like to tell non-Greek people that hummus is a politically sensitive dish; that it makes some Greek people feel oppressed, since it is a recipe that has Ottoman Empire written all over it. Then again, the Greeks love their baklava and coffee, which were also introduced by the Turks, so there you have it.\u003c/p>\n\u003cp>\u003cem>Favosalata\u003c/em> is itself confusing. The name of the dish would rightly lead one to think that this is a dish made from fresh or dried fava beans. In some cases, a favosalata can be exactly that-- a beautiful, vibrant green purée of fresh favas, with olive oil, a hint of feta, and fresh mint. This particular dish, however, is made from yellow split peas. Ideally, yellow split peas from the island of Thira (aka Santorini), where it is somewhat of a specialty.\u003c/p>\n\u003cp>I cannot be absolutely sure, but I am fairly certain that there are different recipes using different beans for this dish, and that someone out there in the blogoshpere, more than likely Greek, is going to tell me that this isn't the way they learned to make this dish. Well, \u003cem>gia sou\u003c/em>, baby, bring it on. I'd love to hear about it. Seriously.\u003c/p>\n\u003cp>In the mean time, this is the \u003cdel datetime=\"2009-09-03T22:35:34+00:00\">hummus\u003c/del> favosalata recipe I'm sticking to. Enjoy.\u003c/p>\n\u003cp>\u003cstrong>Favosalata\u003c/strong>\u003c/p>\n\u003cp>I sometimes call this my Friday-with-a-martini dip. Served slightly warm and liberally sprinkled with caper, onion, fresh lemon, and olive oil, it plays nicely with cold, cold gin. Scoop it up with pita, crackers, crusty bread, a spoon, your fingers, whatever.\u003c/p>\n\u003cp>Like a lot of things in cooking, this is a pretty elastic recipe. The measurement of ingredients is merely suggestive, not final. Want a your dip tangier? Add more lemon and vinegar. Saltier? Go for it. The key is the consistency of the peas. If you undercook them, the result will be unpleasant, if you overcook them, you've got mush. If forced to choose between the two, I would err towards the mush-end of the spectrum.\u003c/p>\n\u003cp>\u003cstrong>Makes about 4 cups\u003c/strong>, which serves about one in my house.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pound yellow split peas (about three cups)\u003c/p>\n\u003cp>6 cloves of garlic, peeled and left whole\u003c/p>\n\u003cp>6 cups cold water\u003c/p>\n\u003cp>1 cup white wine (Optional. If using, subtract one cup of water.)\u003c/p>\n\u003cp>The juice of three lemons\u003c/p>\n\u003cp>2 tablespoons of white wine vinegar\u003c/p>\n\u003cp>2 tablespoons finely grated red onion\u003c/p>\n\u003cp>About 3/4 cup of extra virgin olive oil,\u003c/p>\n\u003cp>A liberal amount of salt, kosher or sea salt\u003c/p>\n\u003cp>Thinly sliced red onion, for garnish\u003c/p>\n\u003cp>Capers, also for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a medium-sized sauce pan or dutch oven (my preference), add split peas, water (and wine, if using), and a good dose of salt. Bring to a boil, then immediately reduce to a simmer until the peas are tender. I repeat: undercooking them will lead to an unappetizing texture; overcooking them will take you all the way to split pea soup, which certainly does not spell the end of the world, simply the end of this recipe. Cooking time: about 35 to 40 minutes.\u003c/p>\n\u003cp>2. When peas are done, remove from heat and strain into a cheesecloth-lined colander and gently strain, removing as much of the liquid as possible. Place the peas (along with the garlic they were cooked with) into a food processor or blender while still warm. Add the grated onion, lemon juice, and vinegar. Blend while drizzling in the olive oil. Note: you are not emulsifying the oil with anything, it is merely adding texture and flavor. Stop when the desired texture is reached, which is somewhere in the vicinity of smooth mashed potatoes.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>3. Place desired serving amount in desired serving vessel, sprinkle with capers and sliced red onion, drizzle with olive oil and a squeeze of fresh lemon juice, and serve warm to those whom you desire to serve.\u003c/p>\n\n",
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"excerpt": "I don't care what you say, this is not \u003cem>hummus\u003c/em>. It is called \u003cem>favosalata\u003c/em>. If you insist on calling it \u003cem>hummus\u003c/em>, I will persist in telling you that you are wrong, however politely.\r\n\r\nWhere I work, we are very good at pretending the customer is always right, even when he isn't. I hear our guests make ordering blunders on a nightly basis, which isn't surprising, considering the fact that our dinner menu is in Anglicized Greek. It's downright confusing to the uninitiated. And, of course, \u003cem>un\u003c/em>-Greek.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/favosalata.jpg\" alt=\"favosalata\" title=\"favosalata\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-6644\">I don't care what you say, this is not \u003cem>hummus\u003c/em>. It is called \u003cem>favosalata\u003c/em>. If you insist on calling it \u003cem>hummus\u003c/em>, I will persist in telling you that you are wrong, however politely.\u003c/p>\n\u003cp>Where I work, we are very good at pretending the customer is always right, even when he isn't. I hear our guests make ordering blunders on a nightly basis, which isn't surprising, considering the fact that our dinner menu is in Anglicized Greek. It's downright confusing to the uninitiated. And, of course, \u003cem>un\u003c/em>-Greek.\u003c/p>\n\u003cp>As a server, I am more than happy to offer my descriptive and pronunciation skills to daunted diners. Sometimes, people simply ask me to say the word \u003cem>\"kolokithokefthedes\"\u003c/em> because they find it fascinating that anyone could pronounce it at all, other times they might giggle over the \u003cem>\"soutzoukakia.\"\u003c/em> And then there are those guests who are left speechless when I tell them the right way to say \u003cem>\"fakes\"\u003c/em> which, if interpreted as English, sounds more like an emphatic affirmation with an unprintable expletive than any other food I've encountered.\u003c/p>\n\u003cp>But I draw the line with people who order \u003cem>hummus\u003c/em>. We don't serve it. We never have served it. Yet people insist that we do. In fact, some people positively rave about our \u003cem>hummus\u003c/em>.\u003c/p>\n\u003cp>On Yelp and on personal food blogs, I have found people talking about our incredible \u003cem>hummus\u003c/em> platter. On more than one occasion, I have read people blogging the praises of our \u003cem>favosalata\u003c/em>, but mistakenly refer to it as a feta dip. That would be \u003cem>tirosalata\u003c/em>. It's the green one, the one with the cheese in it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some of the time, I just let it slide. If you want to call our eggplant dip by its Arabic name \u003cem>\"baba ganoush,\"\u003c/em> that's fine. We might be speaking different languages, but we're still talking about essentially the same thing. And I see no need to unnecessarily show up a guest with my (necessarily) superior knowledge of ingredients. But when I see one person at a table point to the pink spread and tell another, vegetarian person, \"Oh, that's the \u003cem>hummus\u003c/em>, it's my favorite dip!,\" I have no choice but to step in and sort things out because that pink \"hummus\" is made with cod roe. And it's called \u003cem>taramasalata\u003c/em>.\u003c/p>\n\u003cp>So many \u003cem>salatas\u003c/em> to choose from:\u003cem> tirosalata\u003c/em>, \u003cem>melitzanosalata\u003c/em>, \u003cem>taramasalata\u003c/em>, \u003cem>favosalata\u003c/em>, and the ever-present tag-along, \u003cem>tzatziki\u003c/em>. No wonder we are required to give a little tour of the dip platters whenever we deliver them to our guests. Sometimes, I have to describe them three times to the same two people. I don't mind really, it's simply a part of what I do. And please notice that nowhere in this paragraph (except here) have I mentioned our delectable \u003cem>hummus\u003c/em>. Why? \u003cstrong>BECAUSE WE DO NOT SERVE HUMMUS\u003c/strong>, that's why.\u003c/p>\n\u003cp>I can understand the confusion. Both \u003cem>favosalata\u003c/em> and \u003cem>hummus\u003c/em> are made from legumes cooked with water and garlic. Both have olive oil and lemon juice. They are near neighbors on the yellowish end of the color spectrum. They do not, however, taste anything alike. Really. And, though \u003cem>hummus\u003c/em> can be found in many a Greek restaurant, we choose not to serve it. I sometimes like to tell non-Greek people that hummus is a politically sensitive dish; that it makes some Greek people feel oppressed, since it is a recipe that has Ottoman Empire written all over it. Then again, the Greeks love their baklava and coffee, which were also introduced by the Turks, so there you have it.\u003c/p>\n\u003cp>\u003cem>Favosalata\u003c/em> is itself confusing. The name of the dish would rightly lead one to think that this is a dish made from fresh or dried fava beans. In some cases, a favosalata can be exactly that-- a beautiful, vibrant green purée of fresh favas, with olive oil, a hint of feta, and fresh mint. This particular dish, however, is made from yellow split peas. Ideally, yellow split peas from the island of Thira (aka Santorini), where it is somewhat of a specialty.\u003c/p>\n\u003cp>I cannot be absolutely sure, but I am fairly certain that there are different recipes using different beans for this dish, and that someone out there in the blogoshpere, more than likely Greek, is going to tell me that this isn't the way they learned to make this dish. Well, \u003cem>gia sou\u003c/em>, baby, bring it on. I'd love to hear about it. Seriously.\u003c/p>\n\u003cp>In the mean time, this is the \u003cdel datetime=\"2009-09-03T22:35:34+00:00\">hummus\u003c/del> favosalata recipe I'm sticking to. Enjoy.\u003c/p>\n\u003cp>\u003cstrong>Favosalata\u003c/strong>\u003c/p>\n\u003cp>I sometimes call this my Friday-with-a-martini dip. Served slightly warm and liberally sprinkled with caper, onion, fresh lemon, and olive oil, it plays nicely with cold, cold gin. Scoop it up with pita, crackers, crusty bread, a spoon, your fingers, whatever.\u003c/p>\n\u003cp>Like a lot of things in cooking, this is a pretty elastic recipe. The measurement of ingredients is merely suggestive, not final. Want a your dip tangier? Add more lemon and vinegar. Saltier? Go for it. The key is the consistency of the peas. If you undercook them, the result will be unpleasant, if you overcook them, you've got mush. If forced to choose between the two, I would err towards the mush-end of the spectrum.\u003c/p>\n\u003cp>\u003cstrong>Makes about 4 cups\u003c/strong>, which serves about one in my house.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pound yellow split peas (about three cups)\u003c/p>\n\u003cp>6 cloves of garlic, peeled and left whole\u003c/p>\n\u003cp>6 cups cold water\u003c/p>\n\u003cp>1 cup white wine (Optional. If using, subtract one cup of water.)\u003c/p>\n\u003cp>The juice of three lemons\u003c/p>\n\u003cp>2 tablespoons of white wine vinegar\u003c/p>\n\u003cp>2 tablespoons finely grated red onion\u003c/p>\n\u003cp>About 3/4 cup of extra virgin olive oil,\u003c/p>\n\u003cp>A liberal amount of salt, kosher or sea salt\u003c/p>\n\u003cp>Thinly sliced red onion, for garnish\u003c/p>\n\u003cp>Capers, also for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a medium-sized sauce pan or dutch oven (my preference), add split peas, water (and wine, if using), and a good dose of salt. Bring to a boil, then immediately reduce to a simmer until the peas are tender. I repeat: undercooking them will lead to an unappetizing texture; overcooking them will take you all the way to split pea soup, which certainly does not spell the end of the world, simply the end of this recipe. Cooking time: about 35 to 40 minutes.\u003c/p>\n\u003cp>2. When peas are done, remove from heat and strain into a cheesecloth-lined colander and gently strain, removing as much of the liquid as possible. Place the peas (along with the garlic they were cooked with) into a food processor or blender while still warm. Add the grated onion, lemon juice, and vinegar. Blend while drizzling in the olive oil. Note: you are not emulsifying the oil with anything, it is merely adding texture and flavor. Stop when the desired texture is reached, which is somewhere in the vicinity of smooth mashed potatoes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3. Place desired serving amount in desired serving vessel, sprinkle with capers and sliced red onion, drizzle with olive oil and a squeeze of fresh lemon juice, and serve warm to those whom you desire to serve.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Barracuda",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/barracuda-on-a-plate.jpg\" alt=\"barracuda on a plate\" title=\"barracuda on a plate\" width=\"400\" height=\"400\" class=\"aligncenter size-full wp-image-6600\">\u003c/p>\n\u003cp>When I hear the word barracuda, I think of the former Alaska governor \u003ca href=\"http://www.serendipit-e.com/photos/uncategorized/sarahheathstatebb1982.jpg\">Sarah \"Barracuda\" Palin\u003c/a>, who somehow fell into her nickname in high school because of her skills on the basketball court. The Republican National Committee even played \u003ca href=\"http://www.youtube.com/watch?v=hpkitLUbeEg\">Heart's song Barracuda\u003c/a> at their convention, \u003ca href=\"http://hollywoodinsider.ew.com/2008/09/05/heart-responds/\">which really pissed off Heart\u003c/a>. I think it's odd, however, that Ms. Palin would invite the media to refer to her by her old high school moniker -- she with the designer glasses and stiletto heels -- as an actual barracuda is one ugly fish. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/barracuda.jpg\" alt=\"barracuda\" title=\"barracuda\" width=\"400\" height=\"268\" class=\"aligncenter size-full wp-image-6599\">\u003c/p>\n\u003cp>For someone as food obsessed as I am, the fact that I think of a politician instead of barracuda meuniere, or some other dish, must mean that that Mr. Ugly Fish just hasn't been on my culinary radar. So when I was in \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/06/berkeley-bowl-west/\">Berkeley Bowl West\u003c/a> a couple of weeks ago, checking out that great fish selection, I was surprised and intrigued to find barracuda cut into thick steaks. I had never seen barracuda for sale before, so asked the butcher about it. He had just told me all about the halibut they had, going through the fish monger motions of detailing where it came from, if it had been frozen, etc. But when I asked about the barracuda, his eyes lit up and a slow smile spread across his face. \"I had some last night,\" he said excitedly while leaning over the counter. \"And it was fantastic.\" Obviously, the halibut was a distant memory and I quickly asked for four pieces of barracuda.\u003c/p>\n\u003cp>Not sure what to do with this unexpected haul, I went online once I got home to look up some recipes. I was surprised to find that other than some sport fishermen sites, there really weren't any food articles available. Most cooking blogs, \u003ca href=\"http://www.epicurious.com/\">Epicurious\u003c/a>, \u003ca href=\"http://allrecipes.com/\">All Recipes\u003c/a>, and even \u003ca href=\"http://www.foodnetwork.com/\">The Food Network\u003c/a> haven't seemed to discover barracuda yet. There were a few recipes (barracuda burgers seemed the most popular choice), but the majority were for a \u003ca href=\"http://www.webtender.com/db/drink/5030\">cocktail made with vodka and Southern Comfort \u003c/a>(which sounds terrible). I stared at my computer and started to doubt my purchase. I mean, if I couldn't Google a recipe, then no one was writing about this fish. And if no one was writing about it then I was either lucky enough to have struck upon something unique and wonderful, or, more likely, I had just purchased a fish most people considered inedible.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I went to the \u003ca href=\"http://www.montereybayaquarium.org/cr/SeafoodWatch/web/sfw_search.aspx?s=barracuda\">Monterey Bay Aquarium Seafood Watch site and looked up Barracuda\u003c/a>. The result was interesting, but a little vague. It classified barracuda as Wahoo, saying it was often sold as Ocean Barracuda and listed the fish as a Good Alternative, which means it won't kill you and isn't endangered. So far so good. But when I called Berkeley Bowl and talked to someone in the fish department, she said that what they sold was definitely barracuda and not Wahoo. Wikipedia then warned me that the great barracuda has \u003ca href=\"http://en.wikipedia.org/wiki/Barracuda\">\"been implicated in cases of ciguatera food poisoning.\"\u003c/a> It's always bad when Wikipedia says your dinner can kill you.\u003c/p>\n\u003cp>Deciding that I would trust Berkeley Bowl -- I mean, selling poisonous fish would be bad for business, right? -- I decided to cook it up anyway. The fillets were thick and had the consistency of fresh wild salmon -- dense with an oily silver skin that looked rich in Omega 3 fatty acids. I decided to grill the steaks with just a bit of olive oil, lemon and parsley. I wanted to experience the real barracuda flavor and so didn't want to smother it in a sauce or even butter (no barracuda meuniere for me). After grilling it as one would salmon fillets, and preparing a nice grilled asparagus and fig salad to go with it, we were ready to dig in. \u003c/p>\n\u003cp>The barracuda was surprisingly flaky while also being incredibly substantial. It didn't fall apart as many fish do after cooking and the meat felt almost plump. The flavor was mild, with a very nice fresh fish taste. I was interested to see that barracuda also presents well because the bone structure holds all the meat together beautifully, so it's a good choice to serve to guests.\u003c/p>\n\u003cp>Overall my family and I really enjoyed our barracuda dinner. The flavor and texture were appealing, and it was fun to eat something a little different. Now maybe I can wipe my mind of old Sarah Barracuda.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/cooked-barracuda.jpg\" alt=\"cooked-barracuda\" title=\"cooked-barracuda\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6602\">\u003c/p>\n\u003cp>\u003cstrong>Grilled Baracuda\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> four steak fillets\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>4 barracuda steaks\u003cbr>\n2 lemons (preferably Meyer) zested\u003cbr>\n1/4 cup fresh Italian parsley chopped\u003cbr>\n1/4 cup extra virgin olive oil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1. Mix the lemon zest, olive oil and chopped parsley together. Season with salt and a little black pepper. Coat each side of the barracuda steaks, using about half the mixture. Refrigerate and marinate for at least a half hour or up to one day.\u003cbr>\n2. Heat your grill to high.\u003cbr>\n3. Lay the barracuda steaks on the grill and lower the heat to medium.\u003cbr>\n4. Cover the grill and cook for 7-8 minutes. Flip and grill the other side for 7-8 minutes or until the inner flesh is flaky.\u003cbr>\n4. Remove the fish from the grill and top with the remaining olive oil and lemon sauce.\u003c/p>\n\n",
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"excerpt": "For someone as food obsessed as I am, the fact that I think of a politician instead of barracuda meuniere, or some other dish, must mean that that Mr. Ugly Fish just hasn't been on my culinary radar -- until now. So when I was in a couple of weeks ago, checking out that great fish selection, I was surprised and intrigued to find barracuda cut into thick steaks. I had never seen barracuda for sale before, so asked the butcher about it. We had just discussed the halibut, going through fish monger / customer motions of detailing where it came from, if it had been frozen, etc. But when I asked about the barracuda, his eyes lit up and a slow smile spread across his face. \"I had some last night,\" he said excitedly while leaning over the counter. \"And it was fantastic.\" Obviously, the halibut was a distant memory and I quickly asked for four pieces of barracuda.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/barracuda-on-a-plate.jpg\" alt=\"barracuda on a plate\" title=\"barracuda on a plate\" width=\"400\" height=\"400\" class=\"aligncenter size-full wp-image-6600\">\u003c/p>\n\u003cp>When I hear the word barracuda, I think of the former Alaska governor \u003ca href=\"http://www.serendipit-e.com/photos/uncategorized/sarahheathstatebb1982.jpg\">Sarah \"Barracuda\" Palin\u003c/a>, who somehow fell into her nickname in high school because of her skills on the basketball court. The Republican National Committee even played \u003ca href=\"http://www.youtube.com/watch?v=hpkitLUbeEg\">Heart's song Barracuda\u003c/a> at their convention, \u003ca href=\"http://hollywoodinsider.ew.com/2008/09/05/heart-responds/\">which really pissed off Heart\u003c/a>. I think it's odd, however, that Ms. Palin would invite the media to refer to her by her old high school moniker -- she with the designer glasses and stiletto heels -- as an actual barracuda is one ugly fish. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/barracuda.jpg\" alt=\"barracuda\" title=\"barracuda\" width=\"400\" height=\"268\" class=\"aligncenter size-full wp-image-6599\">\u003c/p>\n\u003cp>For someone as food obsessed as I am, the fact that I think of a politician instead of barracuda meuniere, or some other dish, must mean that that Mr. Ugly Fish just hasn't been on my culinary radar. So when I was in \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/06/berkeley-bowl-west/\">Berkeley Bowl West\u003c/a> a couple of weeks ago, checking out that great fish selection, I was surprised and intrigued to find barracuda cut into thick steaks. I had never seen barracuda for sale before, so asked the butcher about it. He had just told me all about the halibut they had, going through the fish monger motions of detailing where it came from, if it had been frozen, etc. But when I asked about the barracuda, his eyes lit up and a slow smile spread across his face. \"I had some last night,\" he said excitedly while leaning over the counter. \"And it was fantastic.\" Obviously, the halibut was a distant memory and I quickly asked for four pieces of barracuda.\u003c/p>\n\u003cp>Not sure what to do with this unexpected haul, I went online once I got home to look up some recipes. I was surprised to find that other than some sport fishermen sites, there really weren't any food articles available. Most cooking blogs, \u003ca href=\"http://www.epicurious.com/\">Epicurious\u003c/a>, \u003ca href=\"http://allrecipes.com/\">All Recipes\u003c/a>, and even \u003ca href=\"http://www.foodnetwork.com/\">The Food Network\u003c/a> haven't seemed to discover barracuda yet. There were a few recipes (barracuda burgers seemed the most popular choice), but the majority were for a \u003ca href=\"http://www.webtender.com/db/drink/5030\">cocktail made with vodka and Southern Comfort \u003c/a>(which sounds terrible). I stared at my computer and started to doubt my purchase. I mean, if I couldn't Google a recipe, then no one was writing about this fish. And if no one was writing about it then I was either lucky enough to have struck upon something unique and wonderful, or, more likely, I had just purchased a fish most people considered inedible.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I went to the \u003ca href=\"http://www.montereybayaquarium.org/cr/SeafoodWatch/web/sfw_search.aspx?s=barracuda\">Monterey Bay Aquarium Seafood Watch site and looked up Barracuda\u003c/a>. The result was interesting, but a little vague. It classified barracuda as Wahoo, saying it was often sold as Ocean Barracuda and listed the fish as a Good Alternative, which means it won't kill you and isn't endangered. So far so good. But when I called Berkeley Bowl and talked to someone in the fish department, she said that what they sold was definitely barracuda and not Wahoo. Wikipedia then warned me that the great barracuda has \u003ca href=\"http://en.wikipedia.org/wiki/Barracuda\">\"been implicated in cases of ciguatera food poisoning.\"\u003c/a> It's always bad when Wikipedia says your dinner can kill you.\u003c/p>\n\u003cp>Deciding that I would trust Berkeley Bowl -- I mean, selling poisonous fish would be bad for business, right? -- I decided to cook it up anyway. The fillets were thick and had the consistency of fresh wild salmon -- dense with an oily silver skin that looked rich in Omega 3 fatty acids. I decided to grill the steaks with just a bit of olive oil, lemon and parsley. I wanted to experience the real barracuda flavor and so didn't want to smother it in a sauce or even butter (no barracuda meuniere for me). After grilling it as one would salmon fillets, and preparing a nice grilled asparagus and fig salad to go with it, we were ready to dig in. \u003c/p>\n\u003cp>The barracuda was surprisingly flaky while also being incredibly substantial. It didn't fall apart as many fish do after cooking and the meat felt almost plump. The flavor was mild, with a very nice fresh fish taste. I was interested to see that barracuda also presents well because the bone structure holds all the meat together beautifully, so it's a good choice to serve to guests.\u003c/p>\n\u003cp>Overall my family and I really enjoyed our barracuda dinner. The flavor and texture were appealing, and it was fun to eat something a little different. Now maybe I can wipe my mind of old Sarah Barracuda.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/cooked-barracuda.jpg\" alt=\"cooked-barracuda\" title=\"cooked-barracuda\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6602\">\u003c/p>\n\u003cp>\u003cstrong>Grilled Baracuda\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> four steak fillets\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>4 barracuda steaks\u003cbr>\n2 lemons (preferably Meyer) zested\u003cbr>\n1/4 cup fresh Italian parsley chopped\u003cbr>\n1/4 cup extra virgin olive oil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1. Mix the lemon zest, olive oil and chopped parsley together. Season with salt and a little black pepper. Coat each side of the barracuda steaks, using about half the mixture. Refrigerate and marinate for at least a half hour or up to one day.\u003cbr>\n2. Heat your grill to high.\u003cbr>\n3. Lay the barracuda steaks on the grill and lower the heat to medium.\u003cbr>\n4. Cover the grill and cook for 7-8 minutes. Flip and grill the other side for 7-8 minutes or until the inner flesh is flaky.\u003cbr>\n4. Remove the fish from the grill and top with the remaining olive oil and lemon sauce.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Turmeric: The spice-and-dye ",
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"content": "\u003cp> You know how that lovely yellow curry served up at your favorite hole-in-the-wall Indian restaurant turns your napkin, the tips of your fingers, even your plate completely yellow? Congratulations, you have had a swift, yet definitive introduction to turmeric.\u003c/p>\n\u003cp>Turmeric has been turning everything yellow for eons. Originally it was not used as a spice for cooking, but as a dye, primarily for coloring holy robes. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/turmeric-01.jpg\" alt=\"turmeric\" title=\"turmeric\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-6391\">\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Turmeric\">Turmeric\u003c/a> has been mentioned in the \u003ca href=\"http://en.wikipedia.org/wiki/Vedas\">Vedas\u003c/a>, the ancient Hindu sacred texts. It was associated with purity and cleansing. Even today, orthodox Hindu households will use turmeric water to purify everything from themselves, to objects in the house, to the house itself before a religious event. Along the same lines, Hindu brides and bridegrooms have a ceremony called ʻhaldiʼ (the Hindi word for turmeric and also the name of the \u003ca href=\"http://images.google.com/images?hl=en&client=firefox-a&rls=org.mozilla:en-US:official&q=haldi+ceremony&um=1&ie=UTF-8&ei=KKaDSv6rJZLUsgP54cykBw&sa=X&oi=image_result_group&ct=title&resnum=4\">ceremony\u003c/a>), just before their wedding day. \u003c/p>\n\u003cp>This yellow-orange rhizome (that is a relative of ginger) is also credited with tons of medicinal uses. It is used as an antiseptic and an anti-inflammatory agent. When a classmate in school cut her finger during a cooking class, a well-meaning friend promptly threw some turmeric on her finger. Good move as far as providing an antiseptic, but bad for the bleeding. As it turns out, turmeric is also an \u003ca href=\"http://www.vrp.com/articles.aspx?ProdID=art1170&zTYPE=2\">anti-coagulant\u003c/a>. Studies show that curcumin, the main flavoring compound in turmeric, is also an anti-oxidant. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Turmeric imparts a rich, ochre yellow to anything it is added to. The mustard so popular on hot dogs gets its color and part of its distinctive flavor from this golden spice. Turmeric is famous for its inclusion in curry powders. Marco Polo noted the following about turmeric when he came across it in 1280: “There is also a vegetable which has all the properties of true saffron, as well the smell and the color, and yet it is not really saffron.” This isnʼt entirely true. Turmeric and saffron can both turn things yellow. The similarity ends there. Saffron is fragrant and enchanting, its flavor elevated and floral. Turmeric smells a bit acrid; Its flavor is earthy, reminiscent of ginger and mustard. \u003c/p>\n\u003cp>Turmeric in Indian cooking is used primarily in its dry, ground form. Just a small amount is more than enough to convey the ginger-peppery flavor. In some parts of India, turmeric leaves are used to wrap dumplings before steaming. There is a milder flavor and flowery aspect associated with the leaves that is different from the stem from which the powdered spice is derived. \u003c/p>\n\u003cp>Forming the base on which several dishes can be built, turmeric, along with asafoetida and mustard seeds, are featured in countless recipes from the Indian sub-continent. Lentils, vegetables, meat and fish, all do well with a seasoning of turmeric. One of the simplest dishes featuring turmeric is also the most satisfying. Called \u003ca href=\"http://en.wikipedia.org/wiki/Kadhi\">kadhi\u003c/a>, different regions of India have their own versions; it tends to have a thinner consistency in the south as compared to the north. It can be plain or made with chickpea dumplings (pakoras).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/turmeric-02.jpg\" alt=\"buttermilk kadhi\" title=\"buttermilk kadhi\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6395\">\u003c/p>\n\u003cp>\u003cstrong>Buttermilk Kadhi \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 3-4 \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups buttermilk\u003cbr>\n1/2 cup chickpea flour (besan)\u003cbr>\n1/3 tsp asafoetida\u003cbr>\n1/4 tsp turmeric\u003cbr>\n3-4 green chillies, split lengthwise (Serrano or Thai chillies)\u003cbr>\n1/2 tsp grated fresh ginger\u003cbr>\n1 tsp sugar\u003cbr>\nSalt to taste\u003cbr>\nCilantro for garnish \u003c/p>\n\u003cp>\u003cstrong>For seasoning:\u003c/strong>\u003cbr>\n2 tbsp clarified butter (ghee) or canola oil\u003cbr>\n5-6 curry leaves\u003cbr>\n1 tsp asafoetida\u003cbr>\n1 tsp cumin \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a pot, combine the buttermilk, chickpea flour and 2 cups of water. Stir together to dissolve any lumps. \u003c/p>\n\u003cp>2. Add sugar, salt, turmeric and asafoetida and mix.\u003c/p>\n\u003cp>3. Move the pot onto the stove on medium high heat and bring the mixture slowly to a boil, stirring constantly. Add more water to thin it down if the mixture is still too thick. (The ideal consistency would be like tomato soup). \u003c/p>\n\u003cp>4. When the buttermilk comes to a boil, add the green chillies and ginger. \u003c/p>\n\u003cp>5. In a separate small pan, heat the ghee or oil to prepare the seasoning. Add mustard seeds (which should begin to splutter if the oil is hot enough) followed by cumin, asafoetida and curry leaves. Continue to heat gently for a few seconds to season the oil or ghee. \u003c/p>\n\u003cp>6. Pour the spiced oil into the buttermilk mixture. Stir everything to incorporate. \u003c/p>\n\u003cp>\u003cem>Garnish with some cilantro and serve.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Notes: \u003c/strong>\u003cbr>\nKeep stirring the mixture as it starts to boil to prevent the buttermilk from curdling and separating. Once it has reached a boil, the thickening of the chickpea flour keeps the ingredients emulsified. Though oil can be used here, try and use \u003ca href=\"http://en.wikipedia.org/wiki/Ghee\">ghee\u003c/a>. There is a voluptuousness of flavor that ghee brings to the dish. Also, if using oil, make sure it is neutral tasting like canola or peanut oil. An oil like olive oil tastes too strong and would disrupt the other flavors. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Though traditionally served on steamed rice, kadhi can also be served with \u003ca href=\"http://en.wikipedia.org/wiki/Chapati\">chapatis\u003c/a> or enjoyed just by itself. It is rare to find this dish in restaurants. This is home-cooking at its most basic. You could try variations by including some carrots or peas in it. Serve with rice and an Indian spiced \u003ca href=\"http://en.wikipedia.org/wiki/Indian_pickle\">pickle\u003c/a> or \u003ca href=\"http://www.geocities.com/rananegro/papad.html\">papad\u003c/a>, to create a simple and nutritious Indian comfort food dish. \u003c/p>\n\n",
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"excerpt": " You know how that lovely yellow curry served up at your favorite hole-in-the-wall Indian restaurant turns your napkin, the tips of your fingers, even your plate completely yellow? Congratulations, you have had a swift, yet definitive introduction to turmeric.\r\n\r\nTurmeric has been turning everything yellow for eons. Originally it was not used as a spice for cooking, but as a dye, primarily for coloring holy robes. ",
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"headline": "Turmeric: The spice-and-dye ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp> You know how that lovely yellow curry served up at your favorite hole-in-the-wall Indian restaurant turns your napkin, the tips of your fingers, even your plate completely yellow? Congratulations, you have had a swift, yet definitive introduction to turmeric.\u003c/p>\n\u003cp>Turmeric has been turning everything yellow for eons. Originally it was not used as a spice for cooking, but as a dye, primarily for coloring holy robes. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/turmeric-01.jpg\" alt=\"turmeric\" title=\"turmeric\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-6391\">\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Turmeric\">Turmeric\u003c/a> has been mentioned in the \u003ca href=\"http://en.wikipedia.org/wiki/Vedas\">Vedas\u003c/a>, the ancient Hindu sacred texts. It was associated with purity and cleansing. Even today, orthodox Hindu households will use turmeric water to purify everything from themselves, to objects in the house, to the house itself before a religious event. Along the same lines, Hindu brides and bridegrooms have a ceremony called ʻhaldiʼ (the Hindi word for turmeric and also the name of the \u003ca href=\"http://images.google.com/images?hl=en&client=firefox-a&rls=org.mozilla:en-US:official&q=haldi+ceremony&um=1&ie=UTF-8&ei=KKaDSv6rJZLUsgP54cykBw&sa=X&oi=image_result_group&ct=title&resnum=4\">ceremony\u003c/a>), just before their wedding day. \u003c/p>\n\u003cp>This yellow-orange rhizome (that is a relative of ginger) is also credited with tons of medicinal uses. It is used as an antiseptic and an anti-inflammatory agent. When a classmate in school cut her finger during a cooking class, a well-meaning friend promptly threw some turmeric on her finger. Good move as far as providing an antiseptic, but bad for the bleeding. As it turns out, turmeric is also an \u003ca href=\"http://www.vrp.com/articles.aspx?ProdID=art1170&zTYPE=2\">anti-coagulant\u003c/a>. Studies show that curcumin, the main flavoring compound in turmeric, is also an anti-oxidant. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Turmeric imparts a rich, ochre yellow to anything it is added to. The mustard so popular on hot dogs gets its color and part of its distinctive flavor from this golden spice. Turmeric is famous for its inclusion in curry powders. Marco Polo noted the following about turmeric when he came across it in 1280: “There is also a vegetable which has all the properties of true saffron, as well the smell and the color, and yet it is not really saffron.” This isnʼt entirely true. Turmeric and saffron can both turn things yellow. The similarity ends there. Saffron is fragrant and enchanting, its flavor elevated and floral. Turmeric smells a bit acrid; Its flavor is earthy, reminiscent of ginger and mustard. \u003c/p>\n\u003cp>Turmeric in Indian cooking is used primarily in its dry, ground form. Just a small amount is more than enough to convey the ginger-peppery flavor. In some parts of India, turmeric leaves are used to wrap dumplings before steaming. There is a milder flavor and flowery aspect associated with the leaves that is different from the stem from which the powdered spice is derived. \u003c/p>\n\u003cp>Forming the base on which several dishes can be built, turmeric, along with asafoetida and mustard seeds, are featured in countless recipes from the Indian sub-continent. Lentils, vegetables, meat and fish, all do well with a seasoning of turmeric. One of the simplest dishes featuring turmeric is also the most satisfying. Called \u003ca href=\"http://en.wikipedia.org/wiki/Kadhi\">kadhi\u003c/a>, different regions of India have their own versions; it tends to have a thinner consistency in the south as compared to the north. It can be plain or made with chickpea dumplings (pakoras).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/turmeric-02.jpg\" alt=\"buttermilk kadhi\" title=\"buttermilk kadhi\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6395\">\u003c/p>\n\u003cp>\u003cstrong>Buttermilk Kadhi \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 3-4 \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups buttermilk\u003cbr>\n1/2 cup chickpea flour (besan)\u003cbr>\n1/3 tsp asafoetida\u003cbr>\n1/4 tsp turmeric\u003cbr>\n3-4 green chillies, split lengthwise (Serrano or Thai chillies)\u003cbr>\n1/2 tsp grated fresh ginger\u003cbr>\n1 tsp sugar\u003cbr>\nSalt to taste\u003cbr>\nCilantro for garnish \u003c/p>\n\u003cp>\u003cstrong>For seasoning:\u003c/strong>\u003cbr>\n2 tbsp clarified butter (ghee) or canola oil\u003cbr>\n5-6 curry leaves\u003cbr>\n1 tsp asafoetida\u003cbr>\n1 tsp cumin \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a pot, combine the buttermilk, chickpea flour and 2 cups of water. Stir together to dissolve any lumps. \u003c/p>\n\u003cp>2. Add sugar, salt, turmeric and asafoetida and mix.\u003c/p>\n\u003cp>3. Move the pot onto the stove on medium high heat and bring the mixture slowly to a boil, stirring constantly. Add more water to thin it down if the mixture is still too thick. (The ideal consistency would be like tomato soup). \u003c/p>\n\u003cp>4. When the buttermilk comes to a boil, add the green chillies and ginger. \u003c/p>\n\u003cp>5. In a separate small pan, heat the ghee or oil to prepare the seasoning. Add mustard seeds (which should begin to splutter if the oil is hot enough) followed by cumin, asafoetida and curry leaves. Continue to heat gently for a few seconds to season the oil or ghee. \u003c/p>\n\u003cp>6. Pour the spiced oil into the buttermilk mixture. Stir everything to incorporate. \u003c/p>\n\u003cp>\u003cem>Garnish with some cilantro and serve.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Notes: \u003c/strong>\u003cbr>\nKeep stirring the mixture as it starts to boil to prevent the buttermilk from curdling and separating. Once it has reached a boil, the thickening of the chickpea flour keeps the ingredients emulsified. Though oil can be used here, try and use \u003ca href=\"http://en.wikipedia.org/wiki/Ghee\">ghee\u003c/a>. There is a voluptuousness of flavor that ghee brings to the dish. Also, if using oil, make sure it is neutral tasting like canola or peanut oil. An oil like olive oil tastes too strong and would disrupt the other flavors. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Though traditionally served on steamed rice, kadhi can also be served with \u003ca href=\"http://en.wikipedia.org/wiki/Chapati\">chapatis\u003c/a> or enjoyed just by itself. It is rare to find this dish in restaurants. This is home-cooking at its most basic. You could try variations by including some carrots or peas in it. Serve with rice and an Indian spiced \u003ca href=\"http://en.wikipedia.org/wiki/Indian_pickle\">pickle\u003c/a> or \u003ca href=\"http://www.geocities.com/rananegro/papad.html\">papad\u003c/a>, to create a simple and nutritious Indian comfort food dish. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Julia Child loved La Super-Rica and so do I",
"title": "Julia Child loved La Super-Rica and so do I",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/la-super-rica.jpg\" alt=\"la super-rica\" title=\"la super-rica\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6145\">\u003c/p>\n\u003cp>Imagine \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a> in her 80s, all six-feet two inches of her, standing in line to get tamales outside a worn-out white shack with teal trim in Santa Barbara. If you think of Julia Child as the grand dame of culinary sophistication in the United States, this may seem hard to imagine. But if you think of Ms. Child as a true foodie, ready to seek out and experience cooking in its essence in the most unlikely of places, this image makes perfect sense.\u003c/p>\n\u003cp>There is some disagreement, however, as to whether or not the beloved Julia was right about the taco shop itself -- La Super-Rica Taqueria. There are some out there who say its fame is undeserved. To them I say bah. \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a> was as discerning an eater as she was a cook. Her love of La Super-Rica was warranted and that long line out the door is worth standing in.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/la-super-rica-from-the-outside.jpg\" alt=\"la super-rica from the outside\" title=\"la super-rica from the outside\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6146\">\u003c/p>\n\u003cp>The dilapidated appearance of La Super-Rica may turn off some, but it is fine with me. \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/04/baja-cuisine-in-san-diego/\">I grew up in San Diego and am used to frequenting run-down taco shops\u003c/a>, so the décor of plastic tables and chairs in a dining area that looks more like a car port than a restaurant doesn't bother me. What does impress me, however, is the woman with the grandmotherly appearance who makes handmade tortilla after handmade tortilla behind the counter. Standing steadfastly a few feet behind the cash register -- grabbing wads of fresh masa, rolling them into a ball, smashing them between a tortilla presser and finally grilling them on a primitive stove next to her -- her hands never seem to stop. And those tortillas are just one of the reasons La Super-Rica deserves its fame. They are crisp on the outside but with a center that tastes gently steamed. Freshly cooked just moments before they are eaten, they are sublime. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/making-tortillas.jpg\" alt=\"making tortillas\" title=\"making tortillas\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6147\">\u003c/p>\n\u003cp>My favorite dish, however, is the tamale, and rumor has it this was Julia Child's favorite menu item as well. While most tamales are densely packed with coarse masa and pork, the tamales at La Super-Rica are tender and almost velvety. I don't know what they put in their masa, but its buttery texture and gentle corn flavor melts on the tongue. Stuffed usually with vegetables in a mild sauce, it is the ultimate comfort food. When I was there last week, I had the daily tamale special: masa stuffed with chayote, corn, zucchini, potato and chile strips topped with a mildy-spiced crema. Wow.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/tamale.jpg\" alt=\"tamale\" title=\"tamale\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6148\">\u003c/p>\n\u003cp>The tacos are simple and straightforward: seasoned and grilled meats on those amazing handmade tortillas. That's it unless you order something like the Super Rica Especial, which is a combination of roasted pasilla peppers, cheese and pork. This is one of my favorite tacos. If you are looking for a traditional crunchy taco with lots of cumin, cheddar cheese and sour cream, this is not the place for you. But if you want a taco that is uncomplicated and unaffected, simply grilled meat atop a lovingly made tortilla, you're in luck. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/super-rica-especial.jpg\" alt=\"super-rica especial\" title=\"super-rica especial\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6150\">\u003c/p>\n\u003cp>There are many other items on the menu, such as the gorditas -- masa stuffed with spicy refried beans and then grilled -- as well as a variety of different types of tacos and quesadillas. La Super-Rica also offers daily specials, and I think those amazing tamales are only available on the weekends, so plan your trip accordingly if you want to try them. I hear they serve pozole on Sundays, but have never been there that day, so am not sure of this. Keep in mind this place is in no way fancy. The seating is backyard chic and the food is served on Styrofoam throw-away plates (yes, I know, Styrofoam!). It is, however, very family friendly and also pretty inexpensive. I bought plenty of food for the four of us, plus drinks, and spent only $28.17. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/the-feast.jpg\" alt=\"the feast\" title=\"the feast\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6149\">\u003c/p>\n\u003cp>I realize that La Super-Rica is a five-hour drive from the Bay Area, but if you're visiting Santa Barbara and in the mood for wonderful homemade Mexican food, I highly recommend this small taco shack. I think Julia recognized that it's the sort of place where the owners take pride in what they do, and I couldn't concur more. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>La Super-Rica Taqueria\u003c/strong>\u003cbr>\n622 N Milpas St.\u003cbr>\n \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=La+Super-Rica+Taqueria+santa+barbara&sll=37.0625,-95.677068&sspn=46.14027,61.083984&ie=UTF8&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\nSanta Barbara, CA 93103\u003c/p>\n\n",
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"excerpt": "Imagine Julia Child in her 80s, all six-feet two inches of her, standing in line to get tamales outside a dilapidated white shack with teal trim in Santa Barbara. If you think of Julia Child as the grand dame of culinary sophistication in the United States, this may seem hard to imagine. But if you think of Ms. Child as a true foodie, ready to seek out and experience cooking in its essence in the most unlikely of places, this image makes perfect sense. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/la-super-rica.jpg\" alt=\"la super-rica\" title=\"la super-rica\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6145\">\u003c/p>\n\u003cp>Imagine \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a> in her 80s, all six-feet two inches of her, standing in line to get tamales outside a worn-out white shack with teal trim in Santa Barbara. If you think of Julia Child as the grand dame of culinary sophistication in the United States, this may seem hard to imagine. But if you think of Ms. Child as a true foodie, ready to seek out and experience cooking in its essence in the most unlikely of places, this image makes perfect sense.\u003c/p>\n\u003cp>There is some disagreement, however, as to whether or not the beloved Julia was right about the taco shop itself -- La Super-Rica Taqueria. There are some out there who say its fame is undeserved. To them I say bah. \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a> was as discerning an eater as she was a cook. Her love of La Super-Rica was warranted and that long line out the door is worth standing in.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/la-super-rica-from-the-outside.jpg\" alt=\"la super-rica from the outside\" title=\"la super-rica from the outside\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6146\">\u003c/p>\n\u003cp>The dilapidated appearance of La Super-Rica may turn off some, but it is fine with me. \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/04/baja-cuisine-in-san-diego/\">I grew up in San Diego and am used to frequenting run-down taco shops\u003c/a>, so the décor of plastic tables and chairs in a dining area that looks more like a car port than a restaurant doesn't bother me. What does impress me, however, is the woman with the grandmotherly appearance who makes handmade tortilla after handmade tortilla behind the counter. Standing steadfastly a few feet behind the cash register -- grabbing wads of fresh masa, rolling them into a ball, smashing them between a tortilla presser and finally grilling them on a primitive stove next to her -- her hands never seem to stop. And those tortillas are just one of the reasons La Super-Rica deserves its fame. They are crisp on the outside but with a center that tastes gently steamed. Freshly cooked just moments before they are eaten, they are sublime. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/making-tortillas.jpg\" alt=\"making tortillas\" title=\"making tortillas\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6147\">\u003c/p>\n\u003cp>My favorite dish, however, is the tamale, and rumor has it this was Julia Child's favorite menu item as well. While most tamales are densely packed with coarse masa and pork, the tamales at La Super-Rica are tender and almost velvety. I don't know what they put in their masa, but its buttery texture and gentle corn flavor melts on the tongue. Stuffed usually with vegetables in a mild sauce, it is the ultimate comfort food. When I was there last week, I had the daily tamale special: masa stuffed with chayote, corn, zucchini, potato and chile strips topped with a mildy-spiced crema. Wow.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/tamale.jpg\" alt=\"tamale\" title=\"tamale\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6148\">\u003c/p>\n\u003cp>The tacos are simple and straightforward: seasoned and grilled meats on those amazing handmade tortillas. That's it unless you order something like the Super Rica Especial, which is a combination of roasted pasilla peppers, cheese and pork. This is one of my favorite tacos. If you are looking for a traditional crunchy taco with lots of cumin, cheddar cheese and sour cream, this is not the place for you. But if you want a taco that is uncomplicated and unaffected, simply grilled meat atop a lovingly made tortilla, you're in luck. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/super-rica-especial.jpg\" alt=\"super-rica especial\" title=\"super-rica especial\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6150\">\u003c/p>\n\u003cp>There are many other items on the menu, such as the gorditas -- masa stuffed with spicy refried beans and then grilled -- as well as a variety of different types of tacos and quesadillas. La Super-Rica also offers daily specials, and I think those amazing tamales are only available on the weekends, so plan your trip accordingly if you want to try them. I hear they serve pozole on Sundays, but have never been there that day, so am not sure of this. Keep in mind this place is in no way fancy. The seating is backyard chic and the food is served on Styrofoam throw-away plates (yes, I know, Styrofoam!). It is, however, very family friendly and also pretty inexpensive. I bought plenty of food for the four of us, plus drinks, and spent only $28.17. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/the-feast.jpg\" alt=\"the feast\" title=\"the feast\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6149\">\u003c/p>\n\u003cp>I realize that La Super-Rica is a five-hour drive from the Bay Area, but if you're visiting Santa Barbara and in the mood for wonderful homemade Mexican food, I highly recommend this small taco shack. I think Julia recognized that it's the sort of place where the owners take pride in what they do, and I couldn't concur more. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>La Super-Rica Taqueria\u003c/strong>\u003cbr>\n622 N Milpas St.\u003cbr>\n \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=La+Super-Rica+Taqueria+santa+barbara&sll=37.0625,-95.677068&sspn=46.14027,61.083984&ie=UTF8&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\nSanta Barbara, CA 93103\u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "The flip side of gentrification, told through one town",
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},
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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},
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"hidden-brain": {
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"airtime": "SUN 7:30pm-8pm",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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