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"disqusTitle": "\"Tapioca for Pudding\"",
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"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-6130\" title=\"tapioca\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/tapioca.jpg\" alt=\"tapioca\" width=\"262\" height=\"350\">A terrible song has been going through my head for the past few days. I have absolutely no idea how it got there. I have some theories, but nothing concrete. I've been humming it at work and singing it in the shower, but it won't go away.\u003c/p>\n\u003cp>So I thought the best way to get rid of it would be to share it with everyone I know.\u003c/p>\n\u003cp>It's called \"The Tapioca,\" from the 1967 film \u003ca href=\"http://www.imdb.com/title/tt0062362/\">Thoroughly Modern Millie\u003c/a>, starring Julie Andrews, Mary Tyler Moore, and Carol Channing.\u003c/p>\n\u003cp>Andrews plays a simple country girl from Montana, who seeks to live a thoroughly modern, Jazz Age life in the Big City and ultimately marry her boss. If you can swallow Miss Andrews as a Montana girl, you can swallow just about anything. Except possibly Carol Channing, who was unjustly beaten out of a Best Supporting Actress Oscar for her portrayal of Muzzy, the trombone playing, xylophone-dancing Jazz Baby Southampton matron, by Estelle Parsons who had a bit part in some little film called Bonnie and Clyde.\u003c/p>\n\u003cp>Robbed, I say. Just robbed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When Millie first meets Jimmy, the fresh-as-paint (spoiler alert) man she will eventually marry, even though he is not her boss, he decides to liven things up at the \"Friendship Dance\" he has just crashed by creating a new dance step. For inspiration, he asks Millie what she has most recently consumed for dinner. Franks? Sauerkraut? No, and no. When she utters the distinctly American phrase, \"I had tapioca for pudding,\" he knows he has a hit on his hands.\u003c/p>\n\u003cp>Just watch and learn:\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=p2AxwllQOHE&hl=en&fs=1&rel=0]\u003c/p>\n\u003cp>So now you know. Just thank your lucky stars I have spared you any of Miss Channing's numbers.\u003c/p>\n\u003cp>I will however, leave you with this, simply because it will help to explain why this film seems to upset so many of my friends:\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=-6g929abIrs&hl=en&fs=1&rel=0]\u003c/p>\n\u003cp>I haven't decided if making tapioca has helped to relieve my psyche of these scenes or permanently scarred it. I do, however, know that it is, as Miss Andrew's says, \"Dee-\u003cem>lish\u003c/em>.\"\u003c/p>\n\u003cp>And it is infinitely easier to swallow than anything in this film. Except, perhaps, Beatrice Lillie. She adds just the right dash of soy sauce to make it just-about-palatable. Watch the movie, if you dare, and you will understand.\u003c/p>\n\u003cp>Enjoy.\u003c/p>\n\u003cp>\u003cstrong>Tapioca Pudding\u003c/strong>\u003c/p>\n\u003cp>Raspberries are entirely optional.\u003c/p>\n\u003cp>\u003cstrong>Serves 4 to 6\u003c/strong>. In my household, however, this only served one. In two sittings, mind you.\u003c/p>\n\u003cp>This is not my recipe. It is \u003cstrong>Heidi Swanson's\u003c/strong>, from \u003ca href=\"http://www.101cookbooks.com/archives/tapioca-pudding-recipe.html\">101 Cookbooks\u003c/a>. I've made a lot of recipes from her website-- every one a winner. They are simple-but-interesting, well-documented, and better photographed that most. And they have a certain earnestness about them I like, which this tapioca recipe exemplifies.\u003c/p>\n\u003cp>I had the idea of cooking all of her recipes within the span of one year and blogging about it, but that just seemed silly. Who would be stupid enough to do something like that?\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>3 cups organic milk, divided\u003c/p>\n\u003cp>1/3 cup small pearl tapioca\u003c/p>\n\u003cp>2 extra-large egg yolks, lightly beaten\u003c/p>\n\u003cp>1/4 teaspoon fine-grain sea salt\u003c/p>\n\u003cp>1/3 cup sugar\u003c/p>\n\u003cp>1 vanilla bean, split along the length (or 1 teaspoon vanilla extract)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Pour 3/4 cup of the milk into a medium-sized, thick-bottomed pot, like a dutch oven, or what have you. Add tapioca and soak for 60 minutes or up to over night.\u003c/p>\n\u003cp>2. Whisk in the egg yolks, salt, sugar, and the remaining milk. Scrape the vanilla bean along its length with a knife and add that bean \"paste\" along with the bean itself to the pot (if using vanilla extract instead, stir it in at the very end, when the pudding is completely cooked). I like to pin the bean to the bottom of a wooden spoon as I am stirring to extract as much of the flavor as possible.\u003c/p>\n\u003cp>3. Slowly bring the mixture just barely to a boil, stirring all along-- this should take about 15 minutes. Reduce the heat and let the mixture fall to a simmer-- you keep it here until the tapioca is fully cooked, another 20 minutes or so. At this point, however, it might be wise to heed Jimmy's advice to not let the temperature drop too many degrees, or you'll wind up with what is called the Frozen Tapioca Freeze. Doubtful, it's true, but anything is possible when we suspend our disbelief long enough to believe anything that happens in a movie musical.\u003c/p>\n\u003cp>4. When the pudding is ready, the tapioca beads will swell up and become translucent and custard will thicken dramatically. Taste to adjust flavoring, adding salt or a little (more, if using) vanilla extract, if desired.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Best when served fresh and still-warm, but you won't find me complaining as I wander to the fridge at 1 am to load a cold spoonful or two into my mouth.\u003c/p>\n\n",
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"excerpt": "A terrible song has been going through my head for the past few days. I have absolutely no idea how it got there. I have some theories, but nothing concrete. I've been humming it at work and singing it in the shower, but it won't go away.\r\n\r\nSo I thought the best way to get rid of it would be to share it with everyone I know.\r\n\r\nIt's called \"The Tapioca,\" from the 1967 film Thoroughly Modern Millie, starring Julie Andrews, Mary Tyler Moore, and Carol Channing.\r\n\r\n",
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"description": "A terrible song has been going through my head for the past few days. I have absolutely no idea how it got there. I have some theories, but nothing concrete. I've been humming it at work and singing it in the shower, but it won't go away.\r\n\r\nSo I thought the best way to get rid of it would be to share it with everyone I know.\r\n\r\nIt's called "The Tapioca," from the 1967 film Thoroughly Modern Millie, starring Julie Andrews, Mary Tyler Moore, and Carol Channing.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-6130\" title=\"tapioca\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/tapioca.jpg\" alt=\"tapioca\" width=\"262\" height=\"350\">A terrible song has been going through my head for the past few days. I have absolutely no idea how it got there. I have some theories, but nothing concrete. I've been humming it at work and singing it in the shower, but it won't go away.\u003c/p>\n\u003cp>So I thought the best way to get rid of it would be to share it with everyone I know.\u003c/p>\n\u003cp>It's called \"The Tapioca,\" from the 1967 film \u003ca href=\"http://www.imdb.com/title/tt0062362/\">Thoroughly Modern Millie\u003c/a>, starring Julie Andrews, Mary Tyler Moore, and Carol Channing.\u003c/p>\n\u003cp>Andrews plays a simple country girl from Montana, who seeks to live a thoroughly modern, Jazz Age life in the Big City and ultimately marry her boss. If you can swallow Miss Andrews as a Montana girl, you can swallow just about anything. Except possibly Carol Channing, who was unjustly beaten out of a Best Supporting Actress Oscar for her portrayal of Muzzy, the trombone playing, xylophone-dancing Jazz Baby Southampton matron, by Estelle Parsons who had a bit part in some little film called Bonnie and Clyde.\u003c/p>\n\u003cp>Robbed, I say. Just robbed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When Millie first meets Jimmy, the fresh-as-paint (spoiler alert) man she will eventually marry, even though he is not her boss, he decides to liven things up at the \"Friendship Dance\" he has just crashed by creating a new dance step. For inspiration, he asks Millie what she has most recently consumed for dinner. Franks? Sauerkraut? No, and no. When she utters the distinctly American phrase, \"I had tapioca for pudding,\" he knows he has a hit on his hands.\u003c/p>\n\u003cp>Just watch and learn:\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/p2AxwllQOHE'\n title='//www.youtube.com/embed/p2AxwllQOHE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>So now you know. Just thank your lucky stars I have spared you any of Miss Channing's numbers.\u003c/p>\n\u003cp>I will however, leave you with this, simply because it will help to explain why this film seems to upset so many of my friends:\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/-6g929abIrs'\n title='//www.youtube.com/embed/-6g929abIrs'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>I haven't decided if making tapioca has helped to relieve my psyche of these scenes or permanently scarred it. I do, however, know that it is, as Miss Andrew's says, \"Dee-\u003cem>lish\u003c/em>.\"\u003c/p>\n\u003cp>And it is infinitely easier to swallow than anything in this film. Except, perhaps, Beatrice Lillie. She adds just the right dash of soy sauce to make it just-about-palatable. Watch the movie, if you dare, and you will understand.\u003c/p>\n\u003cp>Enjoy.\u003c/p>\n\u003cp>\u003cstrong>Tapioca Pudding\u003c/strong>\u003c/p>\n\u003cp>Raspberries are entirely optional.\u003c/p>\n\u003cp>\u003cstrong>Serves 4 to 6\u003c/strong>. In my household, however, this only served one. In two sittings, mind you.\u003c/p>\n\u003cp>This is not my recipe. It is \u003cstrong>Heidi Swanson's\u003c/strong>, from \u003ca href=\"http://www.101cookbooks.com/archives/tapioca-pudding-recipe.html\">101 Cookbooks\u003c/a>. I've made a lot of recipes from her website-- every one a winner. They are simple-but-interesting, well-documented, and better photographed that most. And they have a certain earnestness about them I like, which this tapioca recipe exemplifies.\u003c/p>\n\u003cp>I had the idea of cooking all of her recipes within the span of one year and blogging about it, but that just seemed silly. Who would be stupid enough to do something like that?\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>3 cups organic milk, divided\u003c/p>\n\u003cp>1/3 cup small pearl tapioca\u003c/p>\n\u003cp>2 extra-large egg yolks, lightly beaten\u003c/p>\n\u003cp>1/4 teaspoon fine-grain sea salt\u003c/p>\n\u003cp>1/3 cup sugar\u003c/p>\n\u003cp>1 vanilla bean, split along the length (or 1 teaspoon vanilla extract)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Pour 3/4 cup of the milk into a medium-sized, thick-bottomed pot, like a dutch oven, or what have you. Add tapioca and soak for 60 minutes or up to over night.\u003c/p>\n\u003cp>2. Whisk in the egg yolks, salt, sugar, and the remaining milk. Scrape the vanilla bean along its length with a knife and add that bean \"paste\" along with the bean itself to the pot (if using vanilla extract instead, stir it in at the very end, when the pudding is completely cooked). I like to pin the bean to the bottom of a wooden spoon as I am stirring to extract as much of the flavor as possible.\u003c/p>\n\u003cp>3. Slowly bring the mixture just barely to a boil, stirring all along-- this should take about 15 minutes. Reduce the heat and let the mixture fall to a simmer-- you keep it here until the tapioca is fully cooked, another 20 minutes or so. At this point, however, it might be wise to heed Jimmy's advice to not let the temperature drop too many degrees, or you'll wind up with what is called the Frozen Tapioca Freeze. Doubtful, it's true, but anything is possible when we suspend our disbelief long enough to believe anything that happens in a movie musical.\u003c/p>\n\u003cp>4. When the pudding is ready, the tapioca beads will swell up and become translucent and custard will thicken dramatically. Taste to adjust flavoring, adding salt or a little (more, if using) vanilla extract, if desired.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Best when served fresh and still-warm, but you won't find me complaining as I wander to the fridge at 1 am to load a cold spoonful or two into my mouth.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Julie & Julia: Movie Food, Obsession, & Boeuf Blog-uignon",
"title": "Julie & Julia: Movie Food, Obsession, & Boeuf Blog-uignon",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/juliachild1.jpg\" alt=\"Meryl Streep as Julia Child in Julie and Julia\" title=\"Meryl Streep as Julia Child in Julie and Julia\" width=\"490\" height=\"625\" class=\"alignnone size-full wp-image-6047\">\u003cbr>\n\u003cem>Avec poultry\u003c/em> \u003c/p>\n\u003cp>For every exuberantly stylish and special \u003ca href=\"http://www.youtube.com/watch?v=MPiQcIxjZTA\">\"Tampopo,\"\u003c/a> a few dozen \u003ca href=\"http://www.youtube.com/watch?v=2-5RJTf0-Jk\">\"No Reservations\"\u003c/a> sail into theaters to sully the food flick sub-genre: bland, safe, commercial fare smothering run-of-the-mill romance in warmed-over foodie platitudes. The tradition is troublesome, by nature, a challenge. Food engages many senses; apart from the best singularly dedicated cooking shows, the characteristics of a great meal aren't easily palpable to a viewer deprived of taste -- especially when the meal unfolds within the context of a scene in a larger narrative. Food might look okay on-screen, but it rarely comes off as particularly delicious, even in decent movies. Actors can munch on some food stylist's pretty concoction, roll their eyes, and moan embarrassingly with hammy delight, but, so frequently, even the most sumptuous footage -- hyper-real and luscious -- falls flat beneath the weight of woefully unnatural theatrics.\u003c/p>\n\u003cp>For the newish \u003ca href=\"http://www.sonypictures.com/movies/juliejulia/\">\"Julie & Julia,\"\u003c/a> \u003ca href=\"http://www.imdb.com/name/nm0001188/\">Nora Ephron\u003c/a> supposedly \u003ca href=\"http://www.nytimes.com/2009/07/29/dining/29movie.html\">insisted\u003c/a> that the food both look and taste right. In this movie, the food being cooked and eaten was clearly conceived as a character, something alive and provocative, ripe for interaction: the actors must enjoy what they're spooning up, so their enthusiastic oohs and ahhs ring truer with audiences. The whole thing theoretically hinges on faith in the food's ability to convincingly express itself, which is interesting, considering the film, at its core, isn't so much about food at all. Or at least that's how I saw it at the Kabuki on Saturday afternoon. \u003c/p>\n\u003cp>In \"Julie & Julia,\" two stories, separated by continents and over half a century, congeal in parallel narratives: In 1949, \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a> discovers fine food in Paris and ventures towards the brink of a soon-to-be mighty culinary career; in 2002, \u003ca href=\"http://juliepowell.blogspot.com/\">Julie Powell\u003c/a>, a younger woman, exiled to Queens, directionless and dissatisfied, parlays a therapeutic tear through Child's ultra-famous \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375413405/kqedorg-20\">\"Mastering the Art of French Cooking\"\u003c/a> into a \u003ca href=\"http://blogs.salon.com/0001399/\">popular blog\u003c/a>, and ventures towards the brink of writerly success in the form of a \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/031604427X/kqedorg-20\">book deal\u003c/a>. \u003c/p>\n\u003cp>In the beginning, Meryl Streep's guffawing party-gal of a gastronomic icon just wants something to do. She likes many things, including hats, but food is the latest fancy, her greatest since arriving in Paris with her husband Paul. Encountering a sprinkling of sexism and a healthy dose of anti-American resistance, Julia studies at \u003ca href=\"http://www.cordonbleu.edu/\">Le Cordon Bleu\u003c/a>, begins teaching classes, and starts work on what will become her seminal tome. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Julie is about to turn 30. She's not a selfless person, but she works a selfless job, answering phones in a cubicle for the Lower Manhattan Development Corporation post-9/11. Like bleak shades of \u003ca href=\"http://img.dailymail.co.uk/i/pix/2007/09_03/SATCfilmingXP_468x460.jpg\">Charlotte, Miranda, and Samantha\u003c/a>, her crummy friends from college torment her over tedious Cobb salad lunches, bragging about the money they make and the professional coups they score, pausing only to scream into cell phones at beleaguered assistants. A failed novelist, Julie also wants something to do, something more, something bigger for herself to give her purpose, an important project to complete -- because, in her mind, she's never been much good at that, the finishing of things.\u003c/p>\n\u003cp>The film doesn't sufficiently sell Julie's decision to blog about cooking her way through Child's celebrated book. That on-screen moment is weak, her impetus glossed over like ripples in a cake's frosting. Once Julie gets going, her resolve blossoms into a slightly creepy, worshipful obsession. Julia becomes her imaginary friend, a beacon guiding her through recipe after recipe, challenge after challenge, building and shaping her confidence. I start to become concerned when she dresses up like Child for her 30th birthday party, standing smartly before the gathered company, practically saluting, looking a little like a girl scout pretending to be a totalitarian dictator. She's mean to her husband, a sweet, easy-going guy with little cinematic heft. In a nod to gender roles, he kills lobsters when her hand falters, and willingly suffers through indigestion and his wife's marked disinterest in sex. Again and again, he tries to understand as she flies off the handle, frenzied and emotional, whenever a recipe goes wrong, when she's too whacked on gimlets to hear the timer, or, most memorably, when a stuffed chicken slides awkwardly off the kitchen counter and plummets to the floor in a heap of translucent muck, bone, and splattered forcemeat.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/juliachild2.jpg\" alt=\"Amy Adams as Julie Powell in Julie and Julia\" title=\"Amy Adams as Julie Powell in Julie and Julia\" width=\"432\" height=\"500\" class=\"alignnone size-full wp-image-6048\">\u003cbr>\n\u003cem>Slightly creepy, right?\u003c/em>\u003c/p>\n\u003cp>This movie is about women's lives in transition, journeys unfolding across unfamiliar terrain. Even though food is not overly sensualized here, tastes only rarely poured over and described rapturously and richly, it's a movie dependent on the power of food, not just to galvanize our appetites and inspire the actors, but to spur on the characters they inhabit, to drive the narrative. In Julie's case, her love of food merely flickers in comparison with her pressing compulsion to broil, stew, and steam her way through the book, for the sake of the blog. When Julia cooks, she's on a journey in a purer sense, without a fixed deadline, only fretting over the fruits of her labor once they've slid into view. Cooking is passion for her, as wild and satisfying as sex, to which she doesn't hesitate to draw parallels. \"These damn things are as hot as a stiff cock,\" she bursts out giddily in Streep's best Child-ese, as she juggles a piping hot cannelloni. At both discoveries, her joy bubbles over in ribald exaltation, whereas Julie, while acknowledging Child's chronicled passion, both in the kitchen and with Paul, the \"butter to [her] bread\", is too busy counting down the chapters to approach her journey with a similarly holistic vigor. \u003c/p>\n\u003cp>I didn't love the movie, but it was wonderful to see Child rendered so Child-like by a great actress, especially pre-fame, many decades away from becoming the quirky, charming old lady I grew up watching spar with \u003ca href=\"http://www.youtube.com/watch?v=Kj-oNv6IZ-w\">Jacques Pepin\u003c/a> every Saturday morning. By comparison, the Julie sequences sink like leaden quenelles. They simply prove a point: in this story, or gathering of stories, recipes are vessels. Over the course of the film, three different characters -- Julie, Julia, and Judith Jones, Child's first publisher -- make \u003ca href=\"http://www.recipezaar.com/Boeuf-Bourguignon-a-La-Julia-Child-148007\">boeuf bourguignon\u003c/a>. The same recipe comes to life in different kitchens, under different circumstances. Everyone who cooks it owns a memory of it; each individual effort passing through the recipe as if it were a conduit of experience. As many millions of cookbook owners can attest, Julia Child, or more accurately, what she represents, is a moveable feast. \"I have conversations with her when I cook,\" says Julie, and she's right. Following a recipe is like having a conversation with convention across time and, maybe, depending on how crazy you are, the person who devised it. Like aspics, recipes can be shaky propositions; they're not infallible. For a variety of reasons, they don't always work the way they're supposed to; they require the flexibility, improvisation, and intuition only continued evolution through personal experience can provide.\u003c/p>\n\u003cp>Julie despairs when, on the precipice of major media triumph, she finds out the real Julia, not the clucking, whisk-brandishing fairy toque-mother of her fantasies, thinks less than highly of her blog. I'm not surprised; the idea of blogging alone probably couldn't bridge that multi-generational gap, though Child's purported sentiment has been \u003ca href=\"http://thefastertimes.com/foodtrends/2009/08/11/hey-julie-powell-haters-methinks-you-protest-too-much/\">echoed\u003c/a>, unjustly or not, by many of Julie's blogger contemporaries. In the movie, Julie describes blogging as \"yelling into the void.\" She goes from wondering if anyone is reading at all to worrying about what to write because so many people are reading. \"Julie & Julia\" is the first movie I've seen with a built-in blogging debate: are people who share their personal lives online inherently narcissistic and self-indulgent? Are they disingenuous? Are they presumptuous, like some stuffy twit way back in the pre-Internet era, dutifully keeping a diary with the idea it'll later be pored over by fascinated contributors to the \u003ca href=\"http://www.nybooks.com/\">New York Review of Books\u003c/a>?\u003c/p>\n\u003cp>What if Julia Child had fallen for Chinese food when she lived there just a few years before moving to Paris? Would American housewives have had to come to terms with \"Mastering the Art of Mandarin Cooking,\" \"Handling Hunan,\" or \"Szechuan From Scratch\"? Might Julie be a directionless, dissatisfied San Franciscan, sequestered in the far reaches of the Richmond District, dashing down Clement Street in search of exotic ingredients, pondering Child's secrets to a sublime \u003ca href=\"http://en.wikipedia.org/wiki/Xiaolongbao\">Shanghai soup dumpling\u003c/a>?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>That's another blog for another day.\u003c/p>\n\n",
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"excerpt": "The film doesn't sufficiently sell Julie's decision to blog about cooking her way through Child's celebrated book. That on-screen moment is weak, her impetus glossed over like ripples in a cake's frosting. Once Julie gets going, her resolve blossoms into a slightly creepy, worshipful obsession. ",
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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/juliachild1.jpg\" alt=\"Meryl Streep as Julia Child in Julie and Julia\" title=\"Meryl Streep as Julia Child in Julie and Julia\" width=\"490\" height=\"625\" class=\"alignnone size-full wp-image-6047\">\u003cbr>\n\u003cem>Avec poultry\u003c/em> \u003c/p>\n\u003cp>For every exuberantly stylish and special \u003ca href=\"http://www.youtube.com/watch?v=MPiQcIxjZTA\">\"Tampopo,\"\u003c/a> a few dozen \u003ca href=\"http://www.youtube.com/watch?v=2-5RJTf0-Jk\">\"No Reservations\"\u003c/a> sail into theaters to sully the food flick sub-genre: bland, safe, commercial fare smothering run-of-the-mill romance in warmed-over foodie platitudes. The tradition is troublesome, by nature, a challenge. Food engages many senses; apart from the best singularly dedicated cooking shows, the characteristics of a great meal aren't easily palpable to a viewer deprived of taste -- especially when the meal unfolds within the context of a scene in a larger narrative. Food might look okay on-screen, but it rarely comes off as particularly delicious, even in decent movies. Actors can munch on some food stylist's pretty concoction, roll their eyes, and moan embarrassingly with hammy delight, but, so frequently, even the most sumptuous footage -- hyper-real and luscious -- falls flat beneath the weight of woefully unnatural theatrics.\u003c/p>\n\u003cp>For the newish \u003ca href=\"http://www.sonypictures.com/movies/juliejulia/\">\"Julie & Julia,\"\u003c/a> \u003ca href=\"http://www.imdb.com/name/nm0001188/\">Nora Ephron\u003c/a> supposedly \u003ca href=\"http://www.nytimes.com/2009/07/29/dining/29movie.html\">insisted\u003c/a> that the food both look and taste right. In this movie, the food being cooked and eaten was clearly conceived as a character, something alive and provocative, ripe for interaction: the actors must enjoy what they're spooning up, so their enthusiastic oohs and ahhs ring truer with audiences. The whole thing theoretically hinges on faith in the food's ability to convincingly express itself, which is interesting, considering the film, at its core, isn't so much about food at all. Or at least that's how I saw it at the Kabuki on Saturday afternoon. \u003c/p>\n\u003cp>In \"Julie & Julia,\" two stories, separated by continents and over half a century, congeal in parallel narratives: In 1949, \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a> discovers fine food in Paris and ventures towards the brink of a soon-to-be mighty culinary career; in 2002, \u003ca href=\"http://juliepowell.blogspot.com/\">Julie Powell\u003c/a>, a younger woman, exiled to Queens, directionless and dissatisfied, parlays a therapeutic tear through Child's ultra-famous \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375413405/kqedorg-20\">\"Mastering the Art of French Cooking\"\u003c/a> into a \u003ca href=\"http://blogs.salon.com/0001399/\">popular blog\u003c/a>, and ventures towards the brink of writerly success in the form of a \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/031604427X/kqedorg-20\">book deal\u003c/a>. \u003c/p>\n\u003cp>In the beginning, Meryl Streep's guffawing party-gal of a gastronomic icon just wants something to do. She likes many things, including hats, but food is the latest fancy, her greatest since arriving in Paris with her husband Paul. Encountering a sprinkling of sexism and a healthy dose of anti-American resistance, Julia studies at \u003ca href=\"http://www.cordonbleu.edu/\">Le Cordon Bleu\u003c/a>, begins teaching classes, and starts work on what will become her seminal tome. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Julie is about to turn 30. She's not a selfless person, but she works a selfless job, answering phones in a cubicle for the Lower Manhattan Development Corporation post-9/11. Like bleak shades of \u003ca href=\"http://img.dailymail.co.uk/i/pix/2007/09_03/SATCfilmingXP_468x460.jpg\">Charlotte, Miranda, and Samantha\u003c/a>, her crummy friends from college torment her over tedious Cobb salad lunches, bragging about the money they make and the professional coups they score, pausing only to scream into cell phones at beleaguered assistants. A failed novelist, Julie also wants something to do, something more, something bigger for herself to give her purpose, an important project to complete -- because, in her mind, she's never been much good at that, the finishing of things.\u003c/p>\n\u003cp>The film doesn't sufficiently sell Julie's decision to blog about cooking her way through Child's celebrated book. That on-screen moment is weak, her impetus glossed over like ripples in a cake's frosting. Once Julie gets going, her resolve blossoms into a slightly creepy, worshipful obsession. Julia becomes her imaginary friend, a beacon guiding her through recipe after recipe, challenge after challenge, building and shaping her confidence. I start to become concerned when she dresses up like Child for her 30th birthday party, standing smartly before the gathered company, practically saluting, looking a little like a girl scout pretending to be a totalitarian dictator. She's mean to her husband, a sweet, easy-going guy with little cinematic heft. In a nod to gender roles, he kills lobsters when her hand falters, and willingly suffers through indigestion and his wife's marked disinterest in sex. Again and again, he tries to understand as she flies off the handle, frenzied and emotional, whenever a recipe goes wrong, when she's too whacked on gimlets to hear the timer, or, most memorably, when a stuffed chicken slides awkwardly off the kitchen counter and plummets to the floor in a heap of translucent muck, bone, and splattered forcemeat.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/juliachild2.jpg\" alt=\"Amy Adams as Julie Powell in Julie and Julia\" title=\"Amy Adams as Julie Powell in Julie and Julia\" width=\"432\" height=\"500\" class=\"alignnone size-full wp-image-6048\">\u003cbr>\n\u003cem>Slightly creepy, right?\u003c/em>\u003c/p>\n\u003cp>This movie is about women's lives in transition, journeys unfolding across unfamiliar terrain. Even though food is not overly sensualized here, tastes only rarely poured over and described rapturously and richly, it's a movie dependent on the power of food, not just to galvanize our appetites and inspire the actors, but to spur on the characters they inhabit, to drive the narrative. In Julie's case, her love of food merely flickers in comparison with her pressing compulsion to broil, stew, and steam her way through the book, for the sake of the blog. When Julia cooks, she's on a journey in a purer sense, without a fixed deadline, only fretting over the fruits of her labor once they've slid into view. Cooking is passion for her, as wild and satisfying as sex, to which she doesn't hesitate to draw parallels. \"These damn things are as hot as a stiff cock,\" she bursts out giddily in Streep's best Child-ese, as she juggles a piping hot cannelloni. At both discoveries, her joy bubbles over in ribald exaltation, whereas Julie, while acknowledging Child's chronicled passion, both in the kitchen and with Paul, the \"butter to [her] bread\", is too busy counting down the chapters to approach her journey with a similarly holistic vigor. \u003c/p>\n\u003cp>I didn't love the movie, but it was wonderful to see Child rendered so Child-like by a great actress, especially pre-fame, many decades away from becoming the quirky, charming old lady I grew up watching spar with \u003ca href=\"http://www.youtube.com/watch?v=Kj-oNv6IZ-w\">Jacques Pepin\u003c/a> every Saturday morning. By comparison, the Julie sequences sink like leaden quenelles. They simply prove a point: in this story, or gathering of stories, recipes are vessels. Over the course of the film, three different characters -- Julie, Julia, and Judith Jones, Child's first publisher -- make \u003ca href=\"http://www.recipezaar.com/Boeuf-Bourguignon-a-La-Julia-Child-148007\">boeuf bourguignon\u003c/a>. The same recipe comes to life in different kitchens, under different circumstances. Everyone who cooks it owns a memory of it; each individual effort passing through the recipe as if it were a conduit of experience. As many millions of cookbook owners can attest, Julia Child, or more accurately, what she represents, is a moveable feast. \"I have conversations with her when I cook,\" says Julie, and she's right. Following a recipe is like having a conversation with convention across time and, maybe, depending on how crazy you are, the person who devised it. Like aspics, recipes can be shaky propositions; they're not infallible. For a variety of reasons, they don't always work the way they're supposed to; they require the flexibility, improvisation, and intuition only continued evolution through personal experience can provide.\u003c/p>\n\u003cp>Julie despairs when, on the precipice of major media triumph, she finds out the real Julia, not the clucking, whisk-brandishing fairy toque-mother of her fantasies, thinks less than highly of her blog. I'm not surprised; the idea of blogging alone probably couldn't bridge that multi-generational gap, though Child's purported sentiment has been \u003ca href=\"http://thefastertimes.com/foodtrends/2009/08/11/hey-julie-powell-haters-methinks-you-protest-too-much/\">echoed\u003c/a>, unjustly or not, by many of Julie's blogger contemporaries. In the movie, Julie describes blogging as \"yelling into the void.\" She goes from wondering if anyone is reading at all to worrying about what to write because so many people are reading. \"Julie & Julia\" is the first movie I've seen with a built-in blogging debate: are people who share their personal lives online inherently narcissistic and self-indulgent? Are they disingenuous? Are they presumptuous, like some stuffy twit way back in the pre-Internet era, dutifully keeping a diary with the idea it'll later be pored over by fascinated contributors to the \u003ca href=\"http://www.nybooks.com/\">New York Review of Books\u003c/a>?\u003c/p>\n\u003cp>What if Julia Child had fallen for Chinese food when she lived there just a few years before moving to Paris? Would American housewives have had to come to terms with \"Mastering the Art of Mandarin Cooking,\" \"Handling Hunan,\" or \"Szechuan From Scratch\"? Might Julie be a directionless, dissatisfied San Franciscan, sequestered in the far reaches of the Richmond District, dashing down Clement Street in search of exotic ingredients, pondering Child's secrets to a sublime \u003ca href=\"http://en.wikipedia.org/wiki/Xiaolongbao\">Shanghai soup dumpling\u003c/a>?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Foodie Movie: Cloudy with a Chance of Meatballs ",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/meatballs.jpg\" alt=\"Cloudy with a Chance of Meatballs\" title=\"Cloudy with a Chance of Meatballs\" width=\"450\" height=\"338\" class=\"alignnone size-full wp-image-6011\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cloudywithachanceofmeatballs.com\">\u003ci>Cloudy with a Chance of Meatballs\u003c/i>\u003c/a> -- a movie based on the children's book of the same name by Judi and Ron Barrett -- might very well be the next \u003ci>Ratatouille\u003c/i> for mini foodies and their parents.\u003c/p>\n\u003cp>I don't think they'll be calling in Thomas Keller for a culinary consult, but I do know that \u003ci>Cloudy...\u003c/i> is one of my husband's favorite childhood books, and I think a movie treatment is genius. I was initially a little nervous to hear the movie wasn't coming from Pixar. However, after watching the \u003ca href=\"http://www.imdb.com/video/imdb/vi718340633/\">Sony trailer\u003c/a>, my nerves are totally dispelled, and I can't wait to see it.\u003c/p>\n\u003cp>Clearly, it won't be exactly like the book. In fact, it appears the writers used the book more as a jumping off point rather than copying it verbatim, which makes sense because the book is really just a grandfather regaling his grandchildren with stories about a town that would easily beat out San Francisco and New York for best eating. \u003c/p>\n\u003cp>The movie takes this concept a step further by inventing individual characters, like Flint Lockwood -- the inventor who is responsible for turning his town into a culinary mecca with all sorts of foodstuffs falling from the sky -- and other townspeople, who get caught up in the euphoria and insanity of experiencing manna in a non-biblical sense.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ci>Cloudy with a Chance of Meatballs\u003c/i> is due out September 18th, but in the meantime, all this talk of meatballs has gotten me hungry, so here's a roundup of my five favorite meatballs in the Bay Area. You might want to think about dining at one or all before seeing the movie to combat any meatball envy you're sure to experience during the movie. Better yet, see if you can sneak some meatball action into the theatre with you.\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>\u003cbr>\nMeatballs available only on Mondays.\u003c/p>\n\u003cp>2355 Chestnut Street\u003cbr>\nSan Francisco, CA\u003c/p>\n\u003cp>\u003ca href=\"http://www.mayfieldbakery.com/\">Mayfield Cafe and Bakery\u003c/a>\u003cbr>\nWood-oven baked meatballs available from the lunch menu.\u003c/p>\n\u003cp>Town & Country Village\u003cbr>\n855 El Camino Real\u003cbr>\nPalo Alto, CA \u003c/p>\n\u003cp>\u003ca href=\"http://pizzeriadelfina.com/pacificHeights.html\">Pizzeria Delfina\u003c/a>\u003cbr>\nNeapoletan meatballs in sugo only at their California Street location.\u003c/p>\n\u003cp>2406 California Street\u003cbr>\nSan Francisco, CA\u003c/p>\n\u003cp>\u003ca href=\"http://www.berettasf.com/\">Beretta\u003c/a>\u003cbr>\nMeatballs in a spicy tomato sauce available from their antipasti menu.\u003c/p>\n\u003cp>1199 Valencia Street\u003cbr>\nSan Francisco, CA\u003c/p>\n\u003cp>\u003ca href=\"http://bit.ly/GHqs4\">Saigon Sandwich\u003c/a>\u003cbr>\nThe vietnamese meatball sandwich -- bánh mì -- is a perfect storm of flavors.\u003c/p>\n\u003cp>560 Larkin St\u003cbr>\nSan Francisco, CA \u003c/p>\n\u003cp>If you want to make your own meatballs, I've found that \u003ca href=\"http://simplyrecipes.com/recipes/meatballs_with_ricotta_in_tomato_sauce/\">the recipe\u003c/a> Simply Recipes adapted from A16's original to be quite wonderful.\u003c/p>\n\u003cp>Finally, no piece about meatballs could go by without this little delight:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/-JytbHDRG0U&hl=en&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/-JytbHDRG0U&hl=en&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\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/24/2009/08/meatballs.jpg\" alt=\"Cloudy with a Chance of Meatballs\" title=\"Cloudy with a Chance of Meatballs\" width=\"450\" height=\"338\" class=\"alignnone size-full wp-image-6011\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cloudywithachanceofmeatballs.com\">\u003ci>Cloudy with a Chance of Meatballs\u003c/i>\u003c/a> -- a movie based on the children's book of the same name by Judi and Ron Barrett -- might very well be the next \u003ci>Ratatouille\u003c/i> for mini foodies and their parents.\u003c/p>\n\u003cp>I don't think they'll be calling in Thomas Keller for a culinary consult, but I do know that \u003ci>Cloudy...\u003c/i> is one of my husband's favorite childhood books, and I think a movie treatment is genius. I was initially a little nervous to hear the movie wasn't coming from Pixar. However, after watching the \u003ca href=\"http://www.imdb.com/video/imdb/vi718340633/\">Sony trailer\u003c/a>, my nerves are totally dispelled, and I can't wait to see it.\u003c/p>\n\u003cp>Clearly, it won't be exactly like the book. In fact, it appears the writers used the book more as a jumping off point rather than copying it verbatim, which makes sense because the book is really just a grandfather regaling his grandchildren with stories about a town that would easily beat out San Francisco and New York for best eating. \u003c/p>\n\u003cp>The movie takes this concept a step further by inventing individual characters, like Flint Lockwood -- the inventor who is responsible for turning his town into a culinary mecca with all sorts of foodstuffs falling from the sky -- and other townspeople, who get caught up in the euphoria and insanity of experiencing manna in a non-biblical sense.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Cloudy with a Chance of Meatballs\u003c/i> is due out September 18th, but in the meantime, all this talk of meatballs has gotten me hungry, so here's a roundup of my five favorite meatballs in the Bay Area. You might want to think about dining at one or all before seeing the movie to combat any meatball envy you're sure to experience during the movie. Better yet, see if you can sneak some meatball action into the theatre with you.\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>\u003cbr>\nMeatballs available only on Mondays.\u003c/p>\n\u003cp>2355 Chestnut Street\u003cbr>\nSan Francisco, CA\u003c/p>\n\u003cp>\u003ca href=\"http://www.mayfieldbakery.com/\">Mayfield Cafe and Bakery\u003c/a>\u003cbr>\nWood-oven baked meatballs available from the lunch menu.\u003c/p>\n\u003cp>Town & Country Village\u003cbr>\n855 El Camino Real\u003cbr>\nPalo Alto, CA \u003c/p>\n\u003cp>\u003ca href=\"http://pizzeriadelfina.com/pacificHeights.html\">Pizzeria Delfina\u003c/a>\u003cbr>\nNeapoletan meatballs in sugo only at their California Street location.\u003c/p>\n\u003cp>2406 California Street\u003cbr>\nSan Francisco, CA\u003c/p>\n\u003cp>\u003ca href=\"http://www.berettasf.com/\">Beretta\u003c/a>\u003cbr>\nMeatballs in a spicy tomato sauce available from their antipasti menu.\u003c/p>\n\u003cp>1199 Valencia Street\u003cbr>\nSan Francisco, CA\u003c/p>\n\u003cp>\u003ca href=\"http://bit.ly/GHqs4\">Saigon Sandwich\u003c/a>\u003cbr>\nThe vietnamese meatball sandwich -- bánh mì -- is a perfect storm of flavors.\u003c/p>\n\u003cp>560 Larkin St\u003cbr>\nSan Francisco, CA \u003c/p>\n\u003cp>If you want to make your own meatballs, I've found that \u003ca href=\"http://simplyrecipes.com/recipes/meatballs_with_ricotta_in_tomato_sauce/\">the recipe\u003c/a> Simply Recipes adapted from A16's original to be quite wonderful.\u003c/p>\n\u003cp>Finally, no piece about meatballs could go by without this little delight:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/-JytbHDRG0U&hl=en&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/-JytbHDRG0U&hl=en&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\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/24/2009/08/phpvpv14tpm.jpg\" alt=\"The Gay Cookbook\" title=\"The Gay Cookbook\" width=\"249\" height=\"350\" class=\"alignleft size-full wp-image-5960\">Yes, Swish Steak.\u003c/p>\n\u003cp>Among my cookbooks, there is a recent acquisition I consider to be the jewel in my crown-- a must-have for anyone who fancies herself (or, of course, himself) Queen of the Kitchen: \u003cstrong>The Gay Cookbook\u003c/strong> by Chef Lou Rand Hogan* (Sherbourne Press, 1965).\u003c/p>\n\u003cp>The Gay Cookbook: \"the complete compendium of campy cuisine and menus for men... or what have you\" was first brought to my attention by Celia Sacks of \u003ca href=\"http://www.omnivorebooks.com/\">Omnivore Books on Food\u003c/a>, who had a copy proudly displayed in her store window the last time I visited. She always seems to know what will pique my interest.\u003c/p>\n\u003cp>A \u003cem>gay\u003c/em> cookbook? \u003cem>Pre\u003c/em>-Stonewall? I never thought any such thing could exist. I was transfixed. I just had to have a copy for my library. I mentioned the book later that evening to friends over drinks. One month later, those same friends placed a copy in my not-so-little hands. It was probably the most perfect birthday present. Ever.\u003c/p>\n\u003cp>When I returned home, I opened the book and was immediately struck by how much times have changed since 1965. Not only our food ways, but our slang, too. Especially what I would call gay-speak. The \"girlfriend\" tone has remained, but the terms have certainly changed. There is a self-mockery that may be horrifying to some readers; others might find the embracing of extreme stereotyping fun and, in a sense, freeing. The last two paragraphs of the book's introduction leave no doubt as to what the reader is in for:\u003c/p>\n\u003cblockquote>\u003cp>Yes, in that magic hour 'tween day and dark, after effacing the ravages of the day's toil, and before the night's serious cruising, ya gotta take on some food. Man, woman, or child, a girl has got to eat!\u003c/p>\n\u003cp>So we'll offer here a sort of nonsensical cookbook for the androgynous (don't bother to look it up, Maude. It means \"limp-wristed\"), and while we can't guarantee the quality of the guests these dishes may be set before, we do not hesitate to assure the reader that all preparations and recipe details are honest and practical.\u003c/p>\n\u003cp>Here then is the GAY COOKBOOK, which some queen will promptly call FAGGOT'S FARE.\n\u003c/p>\u003c/blockquote>\n\u003cp>Fierce! At least we have been warned.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I knew I just had to make something from this book. But what? Something from Chapter Six: That Old, Tired Fish? Chapter Five: The Shell Game; Oysters, Lobsters, Shrimp, and What To Do With Crabs? I finally settled on the dish I feel best exemplifies this time capsule of Camp: Swish Steak-- a dish that just may have been served in many a home among the Swish Alps-- otherwise known as the Hollywood Hills.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/swish-steak.jpg\" alt=\"Swish Steak with Jim Nabors\" title=\"Swish Steak with Jim Nabors\" width=\"235\" height=\"350\" class=\"alignnone size-full wp-image-5955\">\u003c/p>\n\u003cp>\u003cstrong>Swish Steak\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 4.\u003c/strong>\u003c/p>\n\u003cp>The recipe is delivered to you as originally written. The curly parsley is my own photographic addition. I happen to think that this is an unintentional omission of the author. What gay chef in his right mind would not add a splash of color to a monochromatic dish?\u003c/p>\n\u003cp>I did, however, omit the MSG. My concern is not for my own health, but for yours. And for the health of Dr. Joyce Brothers. If she happened to wander into your kitchen uninvited and took a bite of MSG-laden Swish Steak, it would kill her. I know this for a fact because she told me so. If you are too young to remember Dr. Joyce Brothers, then you are certainly too young to remember this cookbook.\u003c/p>\n\u003cp>It really does taste like the 1960's. Or, at least this is what I imagine them to taste like. I was only there for about five months. And on bottle-fed formula.\u003c/p>\n\u003cp>I suggest you pop this little number into the oven, pour yourself some Cream Sherry, and sit back to enjoy a careful watching of \u003ca href=\"http://www.imdb.com/title/tt0065488/\">The Boys in The Band\u003c/a>. By the time you've finished, dinner will be ready.\u003c/p>\n\u003cp>Go on, \u003cem>gurl\u003c/em>. Dish it out like only you know how to do.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>4 Steaks (for swishing)\u003c/p>\n\u003cp>3 medium onions, sliced\u003c/p>\n\u003cp>3 pts. gravy--OR-- part gravy, part rich stock\u003c/p>\n\u003cp>6 buds garlic, minced\u003c/p>\n\u003cp>1 tsp. coarse-ground Black pepper\u003c/p>\n\u003cp>1 tsp. salt\u003c/p>\n\u003cp>1 ½ tsp. MSG\u003c/p>\n\u003cp>4 Tbs. flour\u003c/p>\n\u003cp>4 Tbs. fat (bacon if possible)\u003c/p>\n\u003cp>(opt.) small can mushrooms 'stems & pieces'\u003c/p>\n\u003cp>(opt.) small can Tomato sauce\u003c/p>\n\u003cp>(opt.) 1 Tbs. meat extract (V.V., Boveril, etc.)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong> [No paragraph breaks]:\u003c/p>\n\u003cp>Lay each steak flat; pound lightly with a meat tenderizer (a sort of mallet-like thing with a big and peculiar shaped head), or give each steak a dozen or so whacks with the blunt back of a heave knife, sort of criss-cross on either side. These blows should just cut the surface of the meat but not too deeeply [sic]. Dredge each piece in the flour; heat fat in heavy skillet to very hot. Sear (Brown... as if you didn't know...) meat on both sides in fat in skillet. Take meat out of skillet, put into roast pan (one with a cover). Toss sliced onions and garlic into fat in skillet, cover, cook 3-5 minutes; then dump it all into the roast pan onto the steaks. Add salt and pepper, the MSG, the leftover flour, the mushrooms and tomato sauce if used. Pour stock and gravy (any left-over, rich, brown gravy, except 'sweet-sour' or sauerbraten gravy), into roaster over and around the meat. Cover and cook in 325° oven until tender. This may be 2 or 3 hours. For last half hour, take cover off roast pan, but gravy should still just cover the meat. When meat is real tender, carefully take steaks out of the gravy and set aside on a platter or pan in a warm place. Why not the oven with the heat turned off? Scrape out all the sauce, etc. from the roast pan into a small sauce pot, getting every bit of it. Let this sit for a while on the stove until all the fat-- and there'll be quite a lot of it-- rises to the top. Skim this away. The gravy, full of onion, mushrooms, etc. should be thick enough; taste for seasoning, and you're ready for chow down! Serve the Swish Steak with some of the sauce over each piece of meat. This is wonderful with hot buttered noodles, or with mashed potatoes, etc. Men just love this one, though whether it's the 'swish' or the 'steak' would be hard to say. But-- keep 'em happy...\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>* Lou Rand Hogan was also the creator of what is believed to be the first gay detective in print (the sexual identity of that perennial bachelor, Sherlock Holmes, is open for debate), Francis Morley, in Rough Trade (originally titled The Gay Detective), also from 1965. The Gay Cookbook, incidentally, was written right here in San Francisco.\u003c/p>\n\n",
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"excerpt": "Yes, Swish Steak.\r\n\r\nAmong my cookbooks, there is a recent acquisition I consider to be the jewel in my crown-- a must-have for anyone who fancies herself (or, of course, himself) Queen of the Kitchen: The Gay Cookbook by Chef Lou Rand Hogan* (Sherbourne Press, 1965).\r\n\r\nThe Gay Cookbook: \"the complete compendium of campy cuisine and menus for men... or what have you\" was first brought to my attention by Celia Sacks of \u003ca href=\"http://www.omnivorebooks.com/\">Omnivore Books on Food\u003c/a>, who had a copy proudly displayed in her store window the last time I visited. She always seems to know what will pique my interest.",
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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/phpvpv14tpm.jpg\" alt=\"The Gay Cookbook\" title=\"The Gay Cookbook\" width=\"249\" height=\"350\" class=\"alignleft size-full wp-image-5960\">Yes, Swish Steak.\u003c/p>\n\u003cp>Among my cookbooks, there is a recent acquisition I consider to be the jewel in my crown-- a must-have for anyone who fancies herself (or, of course, himself) Queen of the Kitchen: \u003cstrong>The Gay Cookbook\u003c/strong> by Chef Lou Rand Hogan* (Sherbourne Press, 1965).\u003c/p>\n\u003cp>The Gay Cookbook: \"the complete compendium of campy cuisine and menus for men... or what have you\" was first brought to my attention by Celia Sacks of \u003ca href=\"http://www.omnivorebooks.com/\">Omnivore Books on Food\u003c/a>, who had a copy proudly displayed in her store window the last time I visited. She always seems to know what will pique my interest.\u003c/p>\n\u003cp>A \u003cem>gay\u003c/em> cookbook? \u003cem>Pre\u003c/em>-Stonewall? I never thought any such thing could exist. I was transfixed. I just had to have a copy for my library. I mentioned the book later that evening to friends over drinks. One month later, those same friends placed a copy in my not-so-little hands. It was probably the most perfect birthday present. Ever.\u003c/p>\n\u003cp>When I returned home, I opened the book and was immediately struck by how much times have changed since 1965. Not only our food ways, but our slang, too. Especially what I would call gay-speak. The \"girlfriend\" tone has remained, but the terms have certainly changed. There is a self-mockery that may be horrifying to some readers; others might find the embracing of extreme stereotyping fun and, in a sense, freeing. The last two paragraphs of the book's introduction leave no doubt as to what the reader is in for:\u003c/p>\n\u003cblockquote>\u003cp>Yes, in that magic hour 'tween day and dark, after effacing the ravages of the day's toil, and before the night's serious cruising, ya gotta take on some food. Man, woman, or child, a girl has got to eat!\u003c/p>\n\u003cp>So we'll offer here a sort of nonsensical cookbook for the androgynous (don't bother to look it up, Maude. It means \"limp-wristed\"), and while we can't guarantee the quality of the guests these dishes may be set before, we do not hesitate to assure the reader that all preparations and recipe details are honest and practical.\u003c/p>\n\u003cp>Here then is the GAY COOKBOOK, which some queen will promptly call FAGGOT'S FARE.\n\u003c/p>\u003c/blockquote>\n\u003cp>Fierce! At least we have been warned.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I knew I just had to make something from this book. But what? Something from Chapter Six: That Old, Tired Fish? Chapter Five: The Shell Game; Oysters, Lobsters, Shrimp, and What To Do With Crabs? I finally settled on the dish I feel best exemplifies this time capsule of Camp: Swish Steak-- a dish that just may have been served in many a home among the Swish Alps-- otherwise known as the Hollywood Hills.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/swish-steak.jpg\" alt=\"Swish Steak with Jim Nabors\" title=\"Swish Steak with Jim Nabors\" width=\"235\" height=\"350\" class=\"alignnone size-full wp-image-5955\">\u003c/p>\n\u003cp>\u003cstrong>Swish Steak\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 4.\u003c/strong>\u003c/p>\n\u003cp>The recipe is delivered to you as originally written. The curly parsley is my own photographic addition. I happen to think that this is an unintentional omission of the author. What gay chef in his right mind would not add a splash of color to a monochromatic dish?\u003c/p>\n\u003cp>I did, however, omit the MSG. My concern is not for my own health, but for yours. And for the health of Dr. Joyce Brothers. If she happened to wander into your kitchen uninvited and took a bite of MSG-laden Swish Steak, it would kill her. I know this for a fact because she told me so. If you are too young to remember Dr. Joyce Brothers, then you are certainly too young to remember this cookbook.\u003c/p>\n\u003cp>It really does taste like the 1960's. Or, at least this is what I imagine them to taste like. I was only there for about five months. And on bottle-fed formula.\u003c/p>\n\u003cp>I suggest you pop this little number into the oven, pour yourself some Cream Sherry, and sit back to enjoy a careful watching of \u003ca href=\"http://www.imdb.com/title/tt0065488/\">The Boys in The Band\u003c/a>. By the time you've finished, dinner will be ready.\u003c/p>\n\u003cp>Go on, \u003cem>gurl\u003c/em>. Dish it out like only you know how to do.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>4 Steaks (for swishing)\u003c/p>\n\u003cp>3 medium onions, sliced\u003c/p>\n\u003cp>3 pts. gravy--OR-- part gravy, part rich stock\u003c/p>\n\u003cp>6 buds garlic, minced\u003c/p>\n\u003cp>1 tsp. coarse-ground Black pepper\u003c/p>\n\u003cp>1 tsp. salt\u003c/p>\n\u003cp>1 ½ tsp. MSG\u003c/p>\n\u003cp>4 Tbs. flour\u003c/p>\n\u003cp>4 Tbs. fat (bacon if possible)\u003c/p>\n\u003cp>(opt.) small can mushrooms 'stems & pieces'\u003c/p>\n\u003cp>(opt.) small can Tomato sauce\u003c/p>\n\u003cp>(opt.) 1 Tbs. meat extract (V.V., Boveril, etc.)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong> [No paragraph breaks]:\u003c/p>\n\u003cp>Lay each steak flat; pound lightly with a meat tenderizer (a sort of mallet-like thing with a big and peculiar shaped head), or give each steak a dozen or so whacks with the blunt back of a heave knife, sort of criss-cross on either side. These blows should just cut the surface of the meat but not too deeeply [sic]. Dredge each piece in the flour; heat fat in heavy skillet to very hot. Sear (Brown... as if you didn't know...) meat on both sides in fat in skillet. Take meat out of skillet, put into roast pan (one with a cover). Toss sliced onions and garlic into fat in skillet, cover, cook 3-5 minutes; then dump it all into the roast pan onto the steaks. Add salt and pepper, the MSG, the leftover flour, the mushrooms and tomato sauce if used. Pour stock and gravy (any left-over, rich, brown gravy, except 'sweet-sour' or sauerbraten gravy), into roaster over and around the meat. Cover and cook in 325° oven until tender. This may be 2 or 3 hours. For last half hour, take cover off roast pan, but gravy should still just cover the meat. When meat is real tender, carefully take steaks out of the gravy and set aside on a platter or pan in a warm place. Why not the oven with the heat turned off? Scrape out all the sauce, etc. from the roast pan into a small sauce pot, getting every bit of it. Let this sit for a while on the stove until all the fat-- and there'll be quite a lot of it-- rises to the top. Skim this away. The gravy, full of onion, mushrooms, etc. should be thick enough; taste for seasoning, and you're ready for chow down! Serve the Swish Steak with some of the sauce over each piece of meat. This is wonderful with hot buttered noodles, or with mashed potatoes, etc. Men just love this one, though whether it's the 'swish' or the 'steak' would be hard to say. But-- keep 'em happy...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>* Lou Rand Hogan was also the creator of what is believed to be the first gay detective in print (the sexual identity of that perennial bachelor, Sherlock Holmes, is open for debate), Francis Morley, in Rough Trade (originally titled The Gay Detective), also from 1965. The Gay Cookbook, incidentally, was written right here in San Francisco.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chateau's Lentil Soup: A soup rich in food clichés",
"title": "Chateau's Lentil Soup: A soup rich in food clichés",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/briansoup1.jpg\" alt=\"Brian Murphy, a sous chef at Oliveto, mixes up lentils for one of his signature soups.\" title=\"Brian Murphy, a sous chef at Oliveto, mixes up lentils for one of his signature soups.\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-5944\">\u003cbr>\n\u003cem>Brian Murphy, a sous chef at Oliveto, mixes up lentils for one of his signature soups\u003c/em>\u003c/p>\n\u003cp>A \u003ca href=\"http://foodblogalliance.com/2009/06/better-food-writing-adjectives.php\">recent posting on the Food Blog Alliance\u003c/a> site urged writers not to use overused adjectives such as \"nice,\" \"wonderful\" or \"delicious\" when writing about food.\u003c/p>\n\u003cp>Since I tend to dislike edicts even more than clichés, let me say this about the lentil soup recipe I am about to offer:\u003c/p>\n\u003cp>It is \u003cstrong>wonderful\u003c/strong>. It would be \u003cstrong>nice\u003c/strong> for you to try it. And if you did, you'd find this soup to be \u003cstrong>delicious\u003c/strong>.\u003c/p>\n\u003cp>Okay, maybe I could work harder in describing why a mere lentil soup deserves the forbidden D-word.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But believe me, it does. There is something about slow cooking of dried porcini mushrooms, wine and lentils that leads to magic. If you properly execute this dish, throwing in generous amounts of finely diced vegetables and finely chopped herbs, you will have a soup that is as complex and brooding as Caravaggio painting.\u003c/p>\n\u003cp>Some might say that lentil soup is an odd thing to prepare in the summer. That would be true in Sacramento (where I live). But in the Bay Area, where it is often cold and foggy, a lentil soup is just the thing to be enjoying on a back patio. I learned this basic recipe at Oliveto, one of many perks of working as a galley slave (intern) there.\u003c/p>\n\u003cp>Credit for this particular combination goes to Brian Murphy, an Oliveto sous chef who consistently turns out the kitchen's finest soups. Brian's nickname is \"Chateau,\" as in \"Chateau Brian.\"\u003c/p>\n\u003cp>So here's to you, Chateau. Salut!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/lentil-soup1.jpg\" alt=\"Lentil soup with porcini and herbs. Why wait until fall to enjoy?\" title=\"Lentil soup with porcini and herbs. Why wait until fall to enjoy?\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-5945\">\u003cbr>\n\u003cem>Lentil soup with porcini and herbs. Why wait until fall to enjoy?\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chateau's lentil soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8-10\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 1/4 pounds green lentils\u003cbr>\n2 red onions, medium dice\u003cbr>\n1 large carrot, medium dice\u003cbr>\n2 stocks celery, medium dice\u003cbr>\n1 head of garlic, clove peeled and finely sliced\u003cbr>\n1/2 bunch rosemary, finely chopped\u003cbr>\n1/2 bunch sage, finely chopped\u003cbr>\n1/2 tablespoon finely ground coriander seed\u003cbr>\n1/2 cup dried porcini mushrooms, soaked in dry red wine\u003cbr>\nUp to one gallon of water\u003cbr>\n1/3 cup tomato paste\u003cbr>\n1/3 cup olive oil\u003cbr>\nSea salt to taste\u003c/p>\n\u003cp>\u003cstrong>Equipment needed:\u003c/strong>\u003cbr>\nHeavy stew pot or soup pot; hand blender or regular blender; sharp knives.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Dice onions, celery and carrot, and finely slice garlic cloves. \u003ca href=\"http://videos.sacbee.com/vmix_hosted_apps/p/media?id=5197465&item_index=4&genre_id=2465&sort=NULL\">Video: Basic instructions on peeling and dicing onion\u003c/a>. \u003c/p>\n\u003cp>2. Soak dried porcini in wine, and have a glass for yourself. Grind the coriander. Open the can of the finest tomato paste you can afford.\u003c/p>\n\u003cp>3. Chop the heck out of the herbs. Get them really fine, but watch your fingers. Don't even think about using a food processor for this.\u003c/p>\n\u003cp>4. When onions, carrots, celery, garlic and herbs are ready, heat up your soup pot and pour in enough oil to cover the bottom of the pot. Throw in your veggies and herbs. Salt rigorously and cook under medium heat until vegetables are soft.\u003c/p>\n\u003cp>5. As veggies are cooking, pull dried porcini out of your wine and finely chop. Filter sediments out of wine and reserve.\u003c/p>\n\u003cp>6. When veggies are soft, add tomato paste to the pot, stir it around for a minute and then add reserved wine. Stir, and add half of your ground coriander.\u003c/p>\n\u003cp>7. Add lentils to pot and fill with the gallon of water. Add any wine from the bottle you haven't already enjoyed (about 1/2 bottle). Raise heat until lentils boil and then reduce heat to a generous simmer. Cook until lentils are tender and done.\u003c/p>\n\u003cp>8. Blend soup rigorously with a hand blender. If too thin, cook to desired thickness. If too thick, add water, judiciously. Add salt to taste. Add more coriander, if desired. When perfect, ladle into soup bowls and serve with a drizzle of olive oil.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>(\u003cstrong>Note\u003c/strong>: Aftering ladling soup into soup bowls, Oliveto drizzles each with \"Olio santa\" -- olive oil cooked briefly with rosemary and red pepper flakes. Give it a try.)\u003c/p>\n\n",
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"excerpt": "Some might say that lentil soup is an odd thing to prepare in the summer. That would be true in Sacramento (where I live). But in the Bay Area, where it is often cold and foggy, a lentil soup is just the thing to be enjoying on a back patio. I learned this basic recipe at Oliveto, one of many perks of working as a galley slave (intern).\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/briansoup1.jpg\" alt=\"Brian Murphy, a sous chef at Oliveto, mixes up lentils for one of his signature soups.\" title=\"Brian Murphy, a sous chef at Oliveto, mixes up lentils for one of his signature soups.\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-5944\">\u003cbr>\n\u003cem>Brian Murphy, a sous chef at Oliveto, mixes up lentils for one of his signature soups\u003c/em>\u003c/p>\n\u003cp>A \u003ca href=\"http://foodblogalliance.com/2009/06/better-food-writing-adjectives.php\">recent posting on the Food Blog Alliance\u003c/a> site urged writers not to use overused adjectives such as \"nice,\" \"wonderful\" or \"delicious\" when writing about food.\u003c/p>\n\u003cp>Since I tend to dislike edicts even more than clichés, let me say this about the lentil soup recipe I am about to offer:\u003c/p>\n\u003cp>It is \u003cstrong>wonderful\u003c/strong>. It would be \u003cstrong>nice\u003c/strong> for you to try it. And if you did, you'd find this soup to be \u003cstrong>delicious\u003c/strong>.\u003c/p>\n\u003cp>Okay, maybe I could work harder in describing why a mere lentil soup deserves the forbidden D-word.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But believe me, it does. There is something about slow cooking of dried porcini mushrooms, wine and lentils that leads to magic. If you properly execute this dish, throwing in generous amounts of finely diced vegetables and finely chopped herbs, you will have a soup that is as complex and brooding as Caravaggio painting.\u003c/p>\n\u003cp>Some might say that lentil soup is an odd thing to prepare in the summer. That would be true in Sacramento (where I live). But in the Bay Area, where it is often cold and foggy, a lentil soup is just the thing to be enjoying on a back patio. I learned this basic recipe at Oliveto, one of many perks of working as a galley slave (intern) there.\u003c/p>\n\u003cp>Credit for this particular combination goes to Brian Murphy, an Oliveto sous chef who consistently turns out the kitchen's finest soups. Brian's nickname is \"Chateau,\" as in \"Chateau Brian.\"\u003c/p>\n\u003cp>So here's to you, Chateau. Salut!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/lentil-soup1.jpg\" alt=\"Lentil soup with porcini and herbs. Why wait until fall to enjoy?\" title=\"Lentil soup with porcini and herbs. Why wait until fall to enjoy?\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-5945\">\u003cbr>\n\u003cem>Lentil soup with porcini and herbs. Why wait until fall to enjoy?\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chateau's lentil soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8-10\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 1/4 pounds green lentils\u003cbr>\n2 red onions, medium dice\u003cbr>\n1 large carrot, medium dice\u003cbr>\n2 stocks celery, medium dice\u003cbr>\n1 head of garlic, clove peeled and finely sliced\u003cbr>\n1/2 bunch rosemary, finely chopped\u003cbr>\n1/2 bunch sage, finely chopped\u003cbr>\n1/2 tablespoon finely ground coriander seed\u003cbr>\n1/2 cup dried porcini mushrooms, soaked in dry red wine\u003cbr>\nUp to one gallon of water\u003cbr>\n1/3 cup tomato paste\u003cbr>\n1/3 cup olive oil\u003cbr>\nSea salt to taste\u003c/p>\n\u003cp>\u003cstrong>Equipment needed:\u003c/strong>\u003cbr>\nHeavy stew pot or soup pot; hand blender or regular blender; sharp knives.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Dice onions, celery and carrot, and finely slice garlic cloves. \u003ca href=\"http://videos.sacbee.com/vmix_hosted_apps/p/media?id=5197465&item_index=4&genre_id=2465&sort=NULL\">Video: Basic instructions on peeling and dicing onion\u003c/a>. \u003c/p>\n\u003cp>2. Soak dried porcini in wine, and have a glass for yourself. Grind the coriander. Open the can of the finest tomato paste you can afford.\u003c/p>\n\u003cp>3. Chop the heck out of the herbs. Get them really fine, but watch your fingers. Don't even think about using a food processor for this.\u003c/p>\n\u003cp>4. When onions, carrots, celery, garlic and herbs are ready, heat up your soup pot and pour in enough oil to cover the bottom of the pot. Throw in your veggies and herbs. Salt rigorously and cook under medium heat until vegetables are soft.\u003c/p>\n\u003cp>5. As veggies are cooking, pull dried porcini out of your wine and finely chop. Filter sediments out of wine and reserve.\u003c/p>\n\u003cp>6. When veggies are soft, add tomato paste to the pot, stir it around for a minute and then add reserved wine. Stir, and add half of your ground coriander.\u003c/p>\n\u003cp>7. Add lentils to pot and fill with the gallon of water. Add any wine from the bottle you haven't already enjoyed (about 1/2 bottle). Raise heat until lentils boil and then reduce heat to a generous simmer. Cook until lentils are tender and done.\u003c/p>\n\u003cp>8. Blend soup rigorously with a hand blender. If too thin, cook to desired thickness. If too thick, add water, judiciously. Add salt to taste. Add more coriander, if desired. When perfect, ladle into soup bowls and serve with a drizzle of olive oil.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>(\u003cstrong>Note\u003c/strong>: Aftering ladling soup into soup bowls, Oliveto drizzles each with \"Olio santa\" -- olive oil cooked briefly with rosemary and red pepper flakes. Give it a try.)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fenugreek: The rough-and-tough seed",
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"content": "\u003cp>The kitchen was always interesting to me as a child because it had a number of things I wasnʼt allowed to touch. My sisters didnʼt have these rules. That is because my mother didnʼt worry that they would kill themselves by trying to eat salt or spices straight out of their tins. My curiosity almost always overshadowed my caution. All that stopped the day I knocked loose a couple of my milk teeth; the day I tried to munch on \u003ca href=\"http://en.wikipedia.org/wiki/Fenugreek\">methi\u003c/a> (fenugreek) seeds.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/fenugreek_01.jpg\" alt=\"fenugreek seeds\" title=\"fenugreek seeds\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-5718\">\u003c/p>\n\u003cp>When you look at the squat, rectangular and extremely hard seeds of fenugreek, you may wonder why anyone would take any trouble to work with it. But this unyielding spice is accompanied by a nutty, bitter and mellow flavor that could not be replicated by anything else. It loses some of its toughness when you gently fry or boil it, which also brings out its subtle flavor. The fragrance of the whole spice is a bit woody. But the wheaty, caramel colored seeds release a nutty aroma when cooked. In a spice blend, its flavors meld with the other spice to give the blend a deep bass note.\u003c/p>\n\u003cp>Due to the tough physical nature of the spice, it finds wide application in its ground form. But its seeds are also popular. A little goes a long way with this spice, as too much can make your meal overwhelmingly bitter. This is especially true if you are using whole seeds.\u003c/p>\n\u003cp>Fenugreek seeds also have medicinal qualities. As traditional remedies, concoctions of fenugreek are used as an appetite stimulator, in the curing of cough and congestion and prescribed to nursing mothers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In India, the leaves of the fenugreek plant are used as a fragrant herb when dried and used as greens in their fresh state. The bitterness of the seed is reflected in the fresh leaves. They are very fragrant when they are dried. In the dry form, fenugreek leaves are used in curries and paired with vegetables like peas. They pair especially well with cream-based recipes. The seeds are like a more humble cousin. They too are used in different kinds of curries and in combination with various vegetables like okra and eggplant. The difference is that the seed will form the base of the recipe while the herblike leaves will be sprinkled on top of a dish towards the end of cooking.\u003c/p>\n\u003cp>\u003cstrong>Potatoes with coconut and fenugreek seeds\u003c/strong>\u003c/p>\n\u003cp>While several dishes use fenugreek seeds, either as part of a spice mix or on its own, the seeds are the star of this recipe along with the very versatile potato. It would be hard to define the roots of this dish. It falls under some semblance of western Indian cooking, but I think the credit lies with my mother-in-law, from whom I got the recipe. Were you to try to look for a similar vegetable recipe, you would most likely end up with several using fenugreek leaves. Like most Indian dishes, this one involves a combination of a few spices but they all come together in celebration of this unassuming seed, which is often relegated to a supporting role.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/fenugreek_potato_02.jpg\" alt=\"Potatoes with coconut and fenugreek seeds\" title=\"Potatoes with coconut and fenugreek seeds\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5721\">\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 3-4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 large yellow or red potatoes\u003cbr>\n1 cup grated coconut (fresh or frozen)\u003cbr>\n5 to 6 peppercorns\u003cbr>\n1/2 tsp tamarind paste\u003cbr>\n1 tsp black mustard seeds\u003cbr>\n1/4 tsp asafoetida\u003cbr>\n1/2 tsp fenugreek seeds\u003cbr>\n4 to 5 curry leaves\u003cbr>\n1/4 tsp turmeric powder\u003cbr>\n1/2 tsp red chilli powder\u003cbr>\n1 large tomato, diced\u003cbr>\n2 to 3 tbsp canola or vegetable oil\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cut potatoes lengthwise into eighths.\u003cbr>\n2. In a food processor, grind together the coconut, peppercorns and tamarind paste.\u003cbr>\n3. Heat the oil in a deep pan. To this add the mustard seeds, asafoetida, fenugreek seeds and curry leaves.\u003cbr>\n4. When the mustard seeds and curry leaves start to splutter, add the potatoes and stir to coat.\u003cbr>\n5. Add the turmeric and chilli powders and toss the potatoes in it until evenly coated. Fry for a bit.\u003cbr>\n6. Add the coconut gravy. Stir together and cover the pan to allow the mixture to simmer for a short while.\u003cbr>\n7. Once the potatoes are just about cooked, add the diced tomato and stir. Add salt.\u003cbr>\n8. Turn up the heat to bring the mixture to a rolling boil. Then turn the heat down to simmer for five minutes before serving.\u003c/p>\n\u003cp>Serve with rice or bread.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong>\u003cbr>\nFenugreek seeds should be lightly roasted. They are horribly bitter and hard to eat when they are subjected to a dark roast. The seeds are readily available in any store that sells spices. Certain grocery stores, like Safeway may sell it in its powdered form. Indian chilli powder is purely ground up dried chillis. That (as well as \u003ca href=\"http://www.wisegeek.com/what-is-asafoetida.htm\">asafoetida\u003c/a>) are available inexpensively in Indian stores. Curry leaves should be available in their freezer section. A good thing to remember is that most Indian stores will sell spices at much more reasonable rates than other stores. Since they are widely used in Indian food, the spices there should also be fresher because of the rapid turnover.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The kitchen was always interesting to me as a child because it had a number of things I wasnʼt allowed to touch. My sisters didnʼt have these rules. That is because my mother didnʼt worry that they would kill themselves by trying to eat salt or spices straight out of their tins. My curiosity almost always overshadowed my caution. All that stopped the day I knocked loose a couple of my milk teeth; the day I tried to munch on \u003ca href=\"http://en.wikipedia.org/wiki/Fenugreek\">methi\u003c/a> (fenugreek) seeds.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/fenugreek_01.jpg\" alt=\"fenugreek seeds\" title=\"fenugreek seeds\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-5718\">\u003c/p>\n\u003cp>When you look at the squat, rectangular and extremely hard seeds of fenugreek, you may wonder why anyone would take any trouble to work with it. But this unyielding spice is accompanied by a nutty, bitter and mellow flavor that could not be replicated by anything else. It loses some of its toughness when you gently fry or boil it, which also brings out its subtle flavor. The fragrance of the whole spice is a bit woody. But the wheaty, caramel colored seeds release a nutty aroma when cooked. In a spice blend, its flavors meld with the other spice to give the blend a deep bass note.\u003c/p>\n\u003cp>Due to the tough physical nature of the spice, it finds wide application in its ground form. But its seeds are also popular. A little goes a long way with this spice, as too much can make your meal overwhelmingly bitter. This is especially true if you are using whole seeds.\u003c/p>\n\u003cp>Fenugreek seeds also have medicinal qualities. As traditional remedies, concoctions of fenugreek are used as an appetite stimulator, in the curing of cough and congestion and prescribed to nursing mothers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In India, the leaves of the fenugreek plant are used as a fragrant herb when dried and used as greens in their fresh state. The bitterness of the seed is reflected in the fresh leaves. They are very fragrant when they are dried. In the dry form, fenugreek leaves are used in curries and paired with vegetables like peas. They pair especially well with cream-based recipes. The seeds are like a more humble cousin. They too are used in different kinds of curries and in combination with various vegetables like okra and eggplant. The difference is that the seed will form the base of the recipe while the herblike leaves will be sprinkled on top of a dish towards the end of cooking.\u003c/p>\n\u003cp>\u003cstrong>Potatoes with coconut and fenugreek seeds\u003c/strong>\u003c/p>\n\u003cp>While several dishes use fenugreek seeds, either as part of a spice mix or on its own, the seeds are the star of this recipe along with the very versatile potato. It would be hard to define the roots of this dish. It falls under some semblance of western Indian cooking, but I think the credit lies with my mother-in-law, from whom I got the recipe. Were you to try to look for a similar vegetable recipe, you would most likely end up with several using fenugreek leaves. Like most Indian dishes, this one involves a combination of a few spices but they all come together in celebration of this unassuming seed, which is often relegated to a supporting role.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/fenugreek_potato_02.jpg\" alt=\"Potatoes with coconut and fenugreek seeds\" title=\"Potatoes with coconut and fenugreek seeds\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5721\">\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 3-4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 large yellow or red potatoes\u003cbr>\n1 cup grated coconut (fresh or frozen)\u003cbr>\n5 to 6 peppercorns\u003cbr>\n1/2 tsp tamarind paste\u003cbr>\n1 tsp black mustard seeds\u003cbr>\n1/4 tsp asafoetida\u003cbr>\n1/2 tsp fenugreek seeds\u003cbr>\n4 to 5 curry leaves\u003cbr>\n1/4 tsp turmeric powder\u003cbr>\n1/2 tsp red chilli powder\u003cbr>\n1 large tomato, diced\u003cbr>\n2 to 3 tbsp canola or vegetable oil\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cut potatoes lengthwise into eighths.\u003cbr>\n2. In a food processor, grind together the coconut, peppercorns and tamarind paste.\u003cbr>\n3. Heat the oil in a deep pan. To this add the mustard seeds, asafoetida, fenugreek seeds and curry leaves.\u003cbr>\n4. When the mustard seeds and curry leaves start to splutter, add the potatoes and stir to coat.\u003cbr>\n5. Add the turmeric and chilli powders and toss the potatoes in it until evenly coated. Fry for a bit.\u003cbr>\n6. Add the coconut gravy. Stir together and cover the pan to allow the mixture to simmer for a short while.\u003cbr>\n7. Once the potatoes are just about cooked, add the diced tomato and stir. Add salt.\u003cbr>\n8. Turn up the heat to bring the mixture to a rolling boil. Then turn the heat down to simmer for five minutes before serving.\u003c/p>\n\u003cp>Serve with rice or bread.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong>\u003cbr>\nFenugreek seeds should be lightly roasted. They are horribly bitter and hard to eat when they are subjected to a dark roast. The seeds are readily available in any store that sells spices. Certain grocery stores, like Safeway may sell it in its powdered form. Indian chilli powder is purely ground up dried chillis. That (as well as \u003ca href=\"http://www.wisegeek.com/what-is-asafoetida.htm\">asafoetida\u003c/a>) are available inexpensively in Indian stores. Curry leaves should be available in their freezer section. A good thing to remember is that most Indian stores will sell spices at much more reasonable rates than other stores. Since they are widely used in Indian food, the spices there should also be fresher because of the rapid turnover.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Espetada: Meat-on-a-stick, the Portuguese Way.",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/espetada-man.jpg\" alt=\"espetada man\" title=\"espetada man\" width=\"325\" height=\"319\" class=\"alignleft size-full wp-image-5798\">Last weekend, my oldest friends in the world threw a little potluck party for my birthday. While Shannon busied herself with preparing snarky party decorations, such as papering one wall with several copies of my 9th grade class photo (complete with braces and Sun-In orange hair) and supplying guests with empty thought bubbles to tape over my head, Craig took charge of the main event-- \u003cem>espetada\u003c/em>. Guests were invited to bring food that I have discussed here on this website.\u003c/p>\n\u003cp>Fortunately, only one person followed those directions. Guests brought whatever they felt like bringing, which suited me just fine. Especially well-suited for my mood was my friend Sean's offering-- his own signature cocktail cleverly called the \u003ca href=\"http://hedonia.seantimberlake.com/hedonia/2009/04/thin-mint-julep.html\">Thin Mint Julep\u003c/a>. It's like eating a Girl Scout cookie followed by a slug of bourbon. It made me feel like some upper-middle class, slightly depressed den mother.\u003c/p>\n\u003cp>After a bit of fun, only some of which was at my expense, it was grill time. What else would you expect at a summertime party? Craig, who is half Portuguese (Azorean, to be exact), decided to make a beef dish that hails not from the Azores, but from a competing island-- Madeira.\u003c/p>\n\u003cp>If a \u003ca href=\"http://daviswiki.org/Pride_of_Madeira\">lousy shrub\u003c/a> hadn't already taken the name, I would have dubbed this beef dish The Pride of Madeira. It's that good. So I suppose the name \u003cem>espetada\u003c/em> will just have to do.\u003c/p>\n\u003cp>Espetada lends itself to informality. Hot chunks of meat and juice-soaked crusty bread are like that. I went so far as to eat my dinner with my hands. Because, well, after a couple of Thin Mint Juleps, I'm like that.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is just my small way of thanking Craig and Shannon and all of my fellow guests for all of their kindness. And fun. Oh, and absinthe.\u003c/p>\n\u003cp>I feel like one hell of a lucky guy.\u003c/p>\n\u003cp>\u003cstrong>Espetada\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 10 to 15 with an eye towards leftovers.\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/over-the-fire.jpg\" alt=\"meat over the fire\" title=\"meat over the fire\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-5799\">\u003c/p>\n\u003cp>This Portuguese dish is the forefather of Brazilian \u003cem>Churrasco\u003c/em>, which goes back to the days when Portugal was a major world player (read: a very, very long time ago.) \u003cem>Espetada\u003c/em> is typically served with skewers of tomato, onion, and/or zucchini or other squashes. This preparation deals exclusively with the meat. I however, think that onion and tomato are important to the success of this dish. Especially the tomato. Rub a bit of the charred stuff on some bread which has been soaked in the meat juice. You will thank me for it, I promise.\u003c/p>\n\u003cp>Unless you are a vegetarian, of course.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>8 to 9 pounds of beef loin, cubed into 2-inch pieces.\u003c/p>\n\u003cp>1 whole head of garlic, chopped and ground into a rough paste\u003c/p>\n\u003cp>About 1 ½ cups Madeira wine (on the drier side. This is a Portuguese recipe, after all. Port, however, would be too sweet. Don't even think about using Marsala, because that's Sicilian. Besides, Sicilians aren't exactly famous for their beef dishes. Not that the Portuguese are either, but that is besides the point.)\u003c/p>\n\u003cp>½ cup extra virgin olive oil\u003c/p>\n\u003cp>1 cup (8 oz.) of butter, softened. Salted or unsalted.\u003c/p>\n\u003cp>Coarse salt. Kosher or Sea. Lots of it.\u003c/p>\n\u003cp>Crushed black pepper, to taste.\u003c/p>\n\u003cp>5 to 6 Bay Laurel* branches, ½ to ¾\" in diameter and long enough to extend past the edge of your grill by 6\" because you'll need a handle. Trim them of twigs and leaves; scrub them well.\u003c/p>\n\u003cp>1 to 2 loaves of rough country bread. Hearty is more likely the better word.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a large, shallow baking dish, rub the cubed beef with garlic paste and crushed black pepper. Add the Madeira and olive oil to marinate. Cover and refrigerate at least 4 hours or overnight.\u003c/p>\n\u003cp>2. At least two hours prior to grilling, soak bay branches in cold water.\u003c/p>\n\u003cp>3. Cut a slit into each cube of meat and skewer onto branches. Cubes are allowed to touch each other. Leave about 6\" on the ends of each branch meat-free, for purposes of handling the skewers when grilling time comes.\u003c/p>\n\u003cp>4. Once you have been liberated from the use of sharp knives, pour yourself some of the Madeira, as Craig suggests, just to keep in spirit. Drink.\u003c/p>\n\u003cp>5. Rub \u003cem>espetada\u003c/em> generously with salt, but do not fully encrust. Cut bread into thick slices and line a large serving platter with them. Fire up your grill.\u003c/p>\n\u003cp>6. If you are grilling vegetable skewers as an accompaniment, grill them first, then unskewer and cover to keep warm.\u003c/p>\n\u003cp>7. Place your skewers 4 to 6\" directly over a hot wood charcoal fire. We chose to remove the grill grate and be rather rustic. A grill grate, however, will ensure more even cooking. Rugged image or efficiency-- take your pick. Brush the meat with marinade as the mood strikes you. Cook until medium or whatever your preference. This is not, I should tell you, a rare-meat dish.\u003c/p>\n\u003cp>8. When meat has finished cooking, unskewer directly onto the awaiting platter of bread, covering as much surface area as possible. Dot the still-hot meat with softened butter to let it drip down the meat and soak into the bread. Let rest for about 5 minutes.\u003c/p>\n\u003cp>9. Devour.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>*California Bay Laurel, our not-surprisingly local tree, has a much stronger flavor than European Bay Trees. As a result, the traditional rubbing of ground bay leaf into the meat has been omitted. As a fun, flora-geek side note, the California Bay Laurel, or \u003cem>Umbelluria californica\u003c/em>, is also known as the Oregon Myrtle, the Pepperwood, and the Headache Tree.\u003c/p>\n\n",
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"excerpt": "This Portuguese dish is the forefather of Brazilian \u003cem>Churrasco\u003c/em>, which goes back to the days when Portugal was a major world player (read: a very, very long time ago.) \u003cem>Espetada\u003c/em> is typically served with skewers of tomato, onion, and/or zucchini or other squashes. This preparation deals exclusively with the meat. I however, think that onion and tomato are important to the success of this dish. Especially the tomato. Rub a bit of the charred stuff on some bread which has been soaked in the meat juice. You will thank me for it, I promise.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/espetada-man.jpg\" alt=\"espetada man\" title=\"espetada man\" width=\"325\" height=\"319\" class=\"alignleft size-full wp-image-5798\">Last weekend, my oldest friends in the world threw a little potluck party for my birthday. While Shannon busied herself with preparing snarky party decorations, such as papering one wall with several copies of my 9th grade class photo (complete with braces and Sun-In orange hair) and supplying guests with empty thought bubbles to tape over my head, Craig took charge of the main event-- \u003cem>espetada\u003c/em>. Guests were invited to bring food that I have discussed here on this website.\u003c/p>\n\u003cp>Fortunately, only one person followed those directions. Guests brought whatever they felt like bringing, which suited me just fine. Especially well-suited for my mood was my friend Sean's offering-- his own signature cocktail cleverly called the \u003ca href=\"http://hedonia.seantimberlake.com/hedonia/2009/04/thin-mint-julep.html\">Thin Mint Julep\u003c/a>. It's like eating a Girl Scout cookie followed by a slug of bourbon. It made me feel like some upper-middle class, slightly depressed den mother.\u003c/p>\n\u003cp>After a bit of fun, only some of which was at my expense, it was grill time. What else would you expect at a summertime party? Craig, who is half Portuguese (Azorean, to be exact), decided to make a beef dish that hails not from the Azores, but from a competing island-- Madeira.\u003c/p>\n\u003cp>If a \u003ca href=\"http://daviswiki.org/Pride_of_Madeira\">lousy shrub\u003c/a> hadn't already taken the name, I would have dubbed this beef dish The Pride of Madeira. It's that good. So I suppose the name \u003cem>espetada\u003c/em> will just have to do.\u003c/p>\n\u003cp>Espetada lends itself to informality. Hot chunks of meat and juice-soaked crusty bread are like that. I went so far as to eat my dinner with my hands. Because, well, after a couple of Thin Mint Juleps, I'm like that.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is just my small way of thanking Craig and Shannon and all of my fellow guests for all of their kindness. And fun. Oh, and absinthe.\u003c/p>\n\u003cp>I feel like one hell of a lucky guy.\u003c/p>\n\u003cp>\u003cstrong>Espetada\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 10 to 15 with an eye towards leftovers.\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/over-the-fire.jpg\" alt=\"meat over the fire\" title=\"meat over the fire\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-5799\">\u003c/p>\n\u003cp>This Portuguese dish is the forefather of Brazilian \u003cem>Churrasco\u003c/em>, which goes back to the days when Portugal was a major world player (read: a very, very long time ago.) \u003cem>Espetada\u003c/em> is typically served with skewers of tomato, onion, and/or zucchini or other squashes. This preparation deals exclusively with the meat. I however, think that onion and tomato are important to the success of this dish. Especially the tomato. Rub a bit of the charred stuff on some bread which has been soaked in the meat juice. You will thank me for it, I promise.\u003c/p>\n\u003cp>Unless you are a vegetarian, of course.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>8 to 9 pounds of beef loin, cubed into 2-inch pieces.\u003c/p>\n\u003cp>1 whole head of garlic, chopped and ground into a rough paste\u003c/p>\n\u003cp>About 1 ½ cups Madeira wine (on the drier side. This is a Portuguese recipe, after all. Port, however, would be too sweet. Don't even think about using Marsala, because that's Sicilian. Besides, Sicilians aren't exactly famous for their beef dishes. Not that the Portuguese are either, but that is besides the point.)\u003c/p>\n\u003cp>½ cup extra virgin olive oil\u003c/p>\n\u003cp>1 cup (8 oz.) of butter, softened. Salted or unsalted.\u003c/p>\n\u003cp>Coarse salt. Kosher or Sea. Lots of it.\u003c/p>\n\u003cp>Crushed black pepper, to taste.\u003c/p>\n\u003cp>5 to 6 Bay Laurel* branches, ½ to ¾\" in diameter and long enough to extend past the edge of your grill by 6\" because you'll need a handle. Trim them of twigs and leaves; scrub them well.\u003c/p>\n\u003cp>1 to 2 loaves of rough country bread. Hearty is more likely the better word.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a large, shallow baking dish, rub the cubed beef with garlic paste and crushed black pepper. Add the Madeira and olive oil to marinate. Cover and refrigerate at least 4 hours or overnight.\u003c/p>\n\u003cp>2. At least two hours prior to grilling, soak bay branches in cold water.\u003c/p>\n\u003cp>3. Cut a slit into each cube of meat and skewer onto branches. Cubes are allowed to touch each other. Leave about 6\" on the ends of each branch meat-free, for purposes of handling the skewers when grilling time comes.\u003c/p>\n\u003cp>4. Once you have been liberated from the use of sharp knives, pour yourself some of the Madeira, as Craig suggests, just to keep in spirit. Drink.\u003c/p>\n\u003cp>5. Rub \u003cem>espetada\u003c/em> generously with salt, but do not fully encrust. Cut bread into thick slices and line a large serving platter with them. Fire up your grill.\u003c/p>\n\u003cp>6. If you are grilling vegetable skewers as an accompaniment, grill them first, then unskewer and cover to keep warm.\u003c/p>\n\u003cp>7. Place your skewers 4 to 6\" directly over a hot wood charcoal fire. We chose to remove the grill grate and be rather rustic. A grill grate, however, will ensure more even cooking. Rugged image or efficiency-- take your pick. Brush the meat with marinade as the mood strikes you. Cook until medium or whatever your preference. This is not, I should tell you, a rare-meat dish.\u003c/p>\n\u003cp>8. When meat has finished cooking, unskewer directly onto the awaiting platter of bread, covering as much surface area as possible. Dot the still-hot meat with softened butter to let it drip down the meat and soak into the bread. Let rest for about 5 minutes.\u003c/p>\n\u003cp>9. Devour.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>*California Bay Laurel, our not-surprisingly local tree, has a much stronger flavor than European Bay Trees. As a result, the traditional rubbing of ground bay leaf into the meat has been omitted. As a fun, flora-geek side note, the California Bay Laurel, or \u003cem>Umbelluria californica\u003c/em>, is also known as the Oregon Myrtle, the Pepperwood, and the Headache Tree.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-5739\" title=\"Otsu\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/otsu-016.jpg\" alt=\"Otsu\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Otsu\u003c/em>\u003c/p>\n\u003cp>Lately, I've been obsessed with this \u003ca href=\"http://www.101cookbooks.com/archives/000110.html\">buckwheat soba noodle recipe\u003c/a> I spotted on one of my favorite healthy food blogs, \u003cstrong>101 Cookbooks\u003c/strong>. The recipe is originally from \u003ca href=\"http://www.pomelosf.com/\">Pomelo\u003c/a>, a fresh little restaurant serving \"global cuisine\" in Outer Noe Valley and the Inner Sunset, and let me tell you, it is a keeper. I just cannot seem to tire of it. It's healthy and light, yet substantial enough to make up a full meal. Plus, it's a breeze to whip up...and the flavors! There's a wonderful balance to this dish.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-5740\" title=\"Chili powder, lemon zest, salt and honey\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/otsu-001.jpg\" alt=\"Chili powder, lemon zest, salt and honey\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Heat, tang, salt, and sweet\u003c/em>\u003c/p>\n\u003cp>The honey, soy sauce, and rice vinegar in the dressing gives it a great sweet, salty, tang. The lemon juice adds a touch of bright acidity, and the sesame oil, a mellow nuttiness. Then there's the cayenne and ginger, imparting the perfect amount of warmth that caresses the back of your throat as you savor it all. (I do bring down the cayenne from ¾ teaspoon to ½ teaspoon for a more subtle heat.)\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-5741\" title=\"Scallion, cilantro, cucumber\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/otsu-006.jpg\" alt=\"Scallion, cilantro, cucumber\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem> Cool greens: scallion, cilantro, cucumber\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After the heat comes the cool crisp greens. I cut my cucumber slices as thin as I can, and mix them with chopped cilantro and scallions.\u003c/p>\n\u003cp>I love this recipe because it requires barely any cooking. Use of the stove is limited to boiling water for the noodles (be sure to keep them al dente for a nice springy chew), and pan frying the tofu. While pan frying tofu is essentially a simple concept, it can prove to be tricky due to tofu's delicate consistency.\u003c/p>\n\u003cp>A few tips on the tofu:\u003cbr>\n1. \u003cstrong>Use oil.\u003c/strong> While the recipe calls for cooking the tofu in a \"dry\" nonstick skillet, mine stuck to my nonstick pan and came out a mess when I didn't use any oil. I suggest playing it safe and coating the bottom of your pan with vegetable or olive oil.\u003cbr>\n2. \u003cstrong>Pat it dry.\u003c/strong> Using paper towels, pat dry your tofu as much as possible. This will minimize splatter and the tofu will brown more evenly.\u003cbr>\n3. \u003cstrong>Cornstarch.\u003c/strong> For extra crisp, dust a little cornstarch on all sides.\u003cbr>\n4. \u003cstrong>Be patient.\u003c/strong> Once the tofu hits the pan, don't move it around. You will see that as it cooks, it will firm up. Only then should you try lifting it up to test the level of goldenness on the bottom. If you rush it, your tofu will fall apart.\u003c/p>\n\u003cp>Once the tofu is cooked, I prefer cutting it up into 1-inch squares, or lengthwise like matchsticks (much better than leaving it in giant hunks like I did in my first go-around pictured above).\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-5742\" title=\"soba noodle salad\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/otsu-010.jpg\" alt=\"soba noodle salad\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Soba noodles dressed\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Once everything is done, a quick toss and you have yourself the perfect summer meal. I paired it with this \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/15/steamed-sea-bass-cantonese-style/\">Steamed Sea Bass with Ginger and Scallion\u003c/a> and the combo was fantastic.\u003c/p>\n\n",
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"excerpt": "Lately, I've been obsessed with this buckwheat soba noodle recipe I spotted on one of my favorite healthy food blogs, \u003cstrong>101 Cookbooks\u003c/strong>. The recipe is originally from Pomelo, a fresh little restaurant serving \"global cuisine\" in Outer Noe Valley and the Inner Sunset, and let me tell you, it is a keeper. I just cannot seem to tire of it. It's healthy and light, yet substantial enough to make up a full meal. Plus, it's a breeze to whip up...and the flavors! ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-5739\" title=\"Otsu\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/otsu-016.jpg\" alt=\"Otsu\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Otsu\u003c/em>\u003c/p>\n\u003cp>Lately, I've been obsessed with this \u003ca href=\"http://www.101cookbooks.com/archives/000110.html\">buckwheat soba noodle recipe\u003c/a> I spotted on one of my favorite healthy food blogs, \u003cstrong>101 Cookbooks\u003c/strong>. The recipe is originally from \u003ca href=\"http://www.pomelosf.com/\">Pomelo\u003c/a>, a fresh little restaurant serving \"global cuisine\" in Outer Noe Valley and the Inner Sunset, and let me tell you, it is a keeper. I just cannot seem to tire of it. It's healthy and light, yet substantial enough to make up a full meal. Plus, it's a breeze to whip up...and the flavors! There's a wonderful balance to this dish.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-5740\" title=\"Chili powder, lemon zest, salt and honey\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/otsu-001.jpg\" alt=\"Chili powder, lemon zest, salt and honey\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Heat, tang, salt, and sweet\u003c/em>\u003c/p>\n\u003cp>The honey, soy sauce, and rice vinegar in the dressing gives it a great sweet, salty, tang. The lemon juice adds a touch of bright acidity, and the sesame oil, a mellow nuttiness. Then there's the cayenne and ginger, imparting the perfect amount of warmth that caresses the back of your throat as you savor it all. (I do bring down the cayenne from ¾ teaspoon to ½ teaspoon for a more subtle heat.)\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-5741\" title=\"Scallion, cilantro, cucumber\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/otsu-006.jpg\" alt=\"Scallion, cilantro, cucumber\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem> Cool greens: scallion, cilantro, cucumber\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After the heat comes the cool crisp greens. I cut my cucumber slices as thin as I can, and mix them with chopped cilantro and scallions.\u003c/p>\n\u003cp>I love this recipe because it requires barely any cooking. Use of the stove is limited to boiling water for the noodles (be sure to keep them al dente for a nice springy chew), and pan frying the tofu. While pan frying tofu is essentially a simple concept, it can prove to be tricky due to tofu's delicate consistency.\u003c/p>\n\u003cp>A few tips on the tofu:\u003cbr>\n1. \u003cstrong>Use oil.\u003c/strong> While the recipe calls for cooking the tofu in a \"dry\" nonstick skillet, mine stuck to my nonstick pan and came out a mess when I didn't use any oil. I suggest playing it safe and coating the bottom of your pan with vegetable or olive oil.\u003cbr>\n2. \u003cstrong>Pat it dry.\u003c/strong> Using paper towels, pat dry your tofu as much as possible. This will minimize splatter and the tofu will brown more evenly.\u003cbr>\n3. \u003cstrong>Cornstarch.\u003c/strong> For extra crisp, dust a little cornstarch on all sides.\u003cbr>\n4. \u003cstrong>Be patient.\u003c/strong> Once the tofu hits the pan, don't move it around. You will see that as it cooks, it will firm up. Only then should you try lifting it up to test the level of goldenness on the bottom. If you rush it, your tofu will fall apart.\u003c/p>\n\u003cp>Once the tofu is cooked, I prefer cutting it up into 1-inch squares, or lengthwise like matchsticks (much better than leaving it in giant hunks like I did in my first go-around pictured above).\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-5742\" title=\"soba noodle salad\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/otsu-010.jpg\" alt=\"soba noodle salad\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Soba noodles dressed\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Once everything is done, a quick toss and you have yourself the perfect summer meal. I paired it with this \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/15/steamed-sea-bass-cantonese-style/\">Steamed Sea Bass with Ginger and Scallion\u003c/a> and the combo was fantastic.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Graham Crackers: Eat Them or Go Blind",
"title": "Graham Crackers: Eat Them or Go Blind",
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"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-5590\" title=\"graham crackers\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/graham-crackers.jpg\" alt=\"graham crackers\" width=\"261\" height=\"350\">I am suddenly turned on by the thought of graham crackers. And that is just the sort of attitude that would make Reverend Graham turn in his grave, since I am undoing all of his good work. Not Billy Graham. He's still (barely) alive, though he also may not approve. I'm talking Sylvester Graham, the inventor of the eponymous cracker.\u003c/p>\n\u003cp>The graham cracker was created in tandem with the Graham Diet, which advocated fresh fruits and vegetables, whole wheat, and lots of fiber, and denounced meats, alcohol, and spices. Dairy was to be used sparingly. A forefather of Dr. Kellogg and his cornflake-fueled sanitarium, Graham firmly believed that a bland diet would prevent people from having impure thoughts, therefore preventing masturbation (which Graham believed lead to blindness and insanity).\u003c/p>\n\u003cp>Yes, that is correct. The graham cracker was originally invented to curb sexual desire. I think that is a lot to ask from a cracker, don't you?\u003c/p>\n\u003cp>Small wonder graham crackers play no major role in my adult life, save at the bottom of the occasional pie or cheesecake, but they were an ever-present staple in my household throughout my childhood. It's enough to make me think my crafty mother was fully aware of this cracker's mystical, anti-inflammatory powers.\u003c/p>\n\u003cp>How clever, too, the scoutmasters of this country for popularizing the s'more. Leaving a group of adolescent boys out in the wild seems to be asking for trouble, but stuff them with enough graham crackers and parents can rest assured that the only sticks those boys will be rubbing together will be to make a campfire.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you uncover any more graham cracker-related conspiracies, please contact me. I need to know.\u003c/p>\n\u003cp>If the heat of summer has got you all sweaty and lathered, I propose cooling your jets with some homemade graham crackers. For extra measure, substitute saltpeter for cinnamon in the topping as listed in the recipe below.\u003c/p>\n\u003cp>\u003cstrong>Graham Crackers\u003c/strong>\u003c/p>\n\u003cp>Everyone seems to be in agreement that \u003ca href=\"http://en.wikipedia.org/wiki/Nancy_Silverton\">Nancy Silverton\u003c/a>'s recipe for these beauties is the very last word, so who am I to argue? Here is her recipe, more or less. Mostly more.\u003c/p>\n\u003cp>Makes about 10 4\" crackers or 20 2\" ones. The math is easy.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 1/2 cups plus 2 tablespoons unbleached pastry or all-purpose flour. \u003cem>Un\u003c/em>bleached. Dr. Graham loathed bleached flours, so please bear that in mind.\u003cbr>\n1 cup dark brown sugar, lightly packed\u003cbr>\n1 teaspoon baking soda\u003cbr>\n3/4 teaspoon kosher salt\u003cbr>\n7 tablespoons unsalted butter, cut into 1-inch cubes and frozen\u003cbr>\n1/3 cup honey (mildly flavored, like clover)\u003cbr>\n5 tablespoons whole milk\u003cbr>\n2 tablespoons vanilla extract\u003c/p>\n\u003cp>\u003cstrong>For the topping:\u003c/strong>\u003cbr>\n3 tablespoons granulated sugar\u003cbr>\n1 teaspoon cinnamon\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In the bowl of a food processor fitted with a steel blade, combine the flour, brown sugar, baking soda, and salt. Pulse just enough to incorporate the ingredients. Add butter and pulse until mixture is the consistency of coarse meal.\u003c/p>\n\u003cp>2. In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse until the dough just comes together. Don't worry, it's supposed to be sticky.\u003c/p>\n\u003cp>3. Turn dough onto a lightly-floured work surface and pat the dough into a rectangle about 1 inch in thickness. Wrap in plastic and chill until firm; anywhere from 2 hours to overnight.\u003c/p>\n\u003cp>4. Prepare the topping by combining sugar and cinnamon in a small bowl. Set aside.\u003c/p>\n\u003cp>5. Divide the dough in half and return the unused half to the refrigerator. Sift an even layer of flour onto your work surface and roll the dough into a long rectangle about 1/8\" think. The dough will still be sticky, so flour as needed. Trim the edges of the rectangle to 4\" wide. Working with the short side that should be facing you, cut the strip every 4 1/2\". (I chose to make mine 2\" wide, but that is a personal preference.) Place crackers on a parchment-lined baking sheet, sprinkle with topping, and refrigerate. Repeat rolling and cutting actions with the second half of the dough. If you are frugal and not lazy, gather the remaining dough scraps, re-form, refrigerate and repeat. The crackers should chill to firm for another 30 to 45 minutes.\u003c/p>\n\u003cp>6. Preheat your oven to 350º F and adjust the oven racks to the upper and lower positions.\u003c/p>\n\u003cp>7. Make a vertical line through the middle of the crackers, being careful not to cut all the way through the dough. Score them. That's the better word. Prick the dough in decorative rows. But not too many. Mine look rather like dominoes.\u003c/p>\n\u003cp>8. Bake for 25 minutes, until browned and slightly firm-to-tough. Rotate baking sheet (or sheets, depending on how many you are making) half way through baking to ensure an even doneness.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>9. Let the them and your passions cool, put on a nice Andy Williams album, place a cracker or two in the unhairy palm of your hand and enjoy with a wholesome glass of milk.\u003c/p>\n\n",
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"excerpt": "The graham cracker was created in tandem with the Graham Diet, which advocated fresh fruits and vegetables, whole wheat, and lots of fiber, and denounced meats, alcohol, and spices. Dairy was to be used sparingly. A forefather of Dr. Kellogg and his cornflake-fueled sanitarium, Graham firmly believed that a bland diet would prevent people from having impure thoughts and such a reduction would prevent masturbation (which Graham believed lead to blindness and insanity).\r\n\r\nYes, that is correct. The graham cracker was originally invented to curb sexual desire. I think that is a lot to ask from a cracker, don't you?\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-5590\" title=\"graham crackers\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/graham-crackers.jpg\" alt=\"graham crackers\" width=\"261\" height=\"350\">I am suddenly turned on by the thought of graham crackers. And that is just the sort of attitude that would make Reverend Graham turn in his grave, since I am undoing all of his good work. Not Billy Graham. He's still (barely) alive, though he also may not approve. I'm talking Sylvester Graham, the inventor of the eponymous cracker.\u003c/p>\n\u003cp>The graham cracker was created in tandem with the Graham Diet, which advocated fresh fruits and vegetables, whole wheat, and lots of fiber, and denounced meats, alcohol, and spices. Dairy was to be used sparingly. A forefather of Dr. Kellogg and his cornflake-fueled sanitarium, Graham firmly believed that a bland diet would prevent people from having impure thoughts, therefore preventing masturbation (which Graham believed lead to blindness and insanity).\u003c/p>\n\u003cp>Yes, that is correct. The graham cracker was originally invented to curb sexual desire. I think that is a lot to ask from a cracker, don't you?\u003c/p>\n\u003cp>Small wonder graham crackers play no major role in my adult life, save at the bottom of the occasional pie or cheesecake, but they were an ever-present staple in my household throughout my childhood. It's enough to make me think my crafty mother was fully aware of this cracker's mystical, anti-inflammatory powers.\u003c/p>\n\u003cp>How clever, too, the scoutmasters of this country for popularizing the s'more. Leaving a group of adolescent boys out in the wild seems to be asking for trouble, but stuff them with enough graham crackers and parents can rest assured that the only sticks those boys will be rubbing together will be to make a campfire.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you uncover any more graham cracker-related conspiracies, please contact me. I need to know.\u003c/p>\n\u003cp>If the heat of summer has got you all sweaty and lathered, I propose cooling your jets with some homemade graham crackers. For extra measure, substitute saltpeter for cinnamon in the topping as listed in the recipe below.\u003c/p>\n\u003cp>\u003cstrong>Graham Crackers\u003c/strong>\u003c/p>\n\u003cp>Everyone seems to be in agreement that \u003ca href=\"http://en.wikipedia.org/wiki/Nancy_Silverton\">Nancy Silverton\u003c/a>'s recipe for these beauties is the very last word, so who am I to argue? Here is her recipe, more or less. Mostly more.\u003c/p>\n\u003cp>Makes about 10 4\" crackers or 20 2\" ones. The math is easy.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 1/2 cups plus 2 tablespoons unbleached pastry or all-purpose flour. \u003cem>Un\u003c/em>bleached. Dr. Graham loathed bleached flours, so please bear that in mind.\u003cbr>\n1 cup dark brown sugar, lightly packed\u003cbr>\n1 teaspoon baking soda\u003cbr>\n3/4 teaspoon kosher salt\u003cbr>\n7 tablespoons unsalted butter, cut into 1-inch cubes and frozen\u003cbr>\n1/3 cup honey (mildly flavored, like clover)\u003cbr>\n5 tablespoons whole milk\u003cbr>\n2 tablespoons vanilla extract\u003c/p>\n\u003cp>\u003cstrong>For the topping:\u003c/strong>\u003cbr>\n3 tablespoons granulated sugar\u003cbr>\n1 teaspoon cinnamon\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In the bowl of a food processor fitted with a steel blade, combine the flour, brown sugar, baking soda, and salt. Pulse just enough to incorporate the ingredients. Add butter and pulse until mixture is the consistency of coarse meal.\u003c/p>\n\u003cp>2. In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse until the dough just comes together. Don't worry, it's supposed to be sticky.\u003c/p>\n\u003cp>3. Turn dough onto a lightly-floured work surface and pat the dough into a rectangle about 1 inch in thickness. Wrap in plastic and chill until firm; anywhere from 2 hours to overnight.\u003c/p>\n\u003cp>4. Prepare the topping by combining sugar and cinnamon in a small bowl. Set aside.\u003c/p>\n\u003cp>5. Divide the dough in half and return the unused half to the refrigerator. Sift an even layer of flour onto your work surface and roll the dough into a long rectangle about 1/8\" think. The dough will still be sticky, so flour as needed. Trim the edges of the rectangle to 4\" wide. Working with the short side that should be facing you, cut the strip every 4 1/2\". (I chose to make mine 2\" wide, but that is a personal preference.) Place crackers on a parchment-lined baking sheet, sprinkle with topping, and refrigerate. Repeat rolling and cutting actions with the second half of the dough. If you are frugal and not lazy, gather the remaining dough scraps, re-form, refrigerate and repeat. The crackers should chill to firm for another 30 to 45 minutes.\u003c/p>\n\u003cp>6. Preheat your oven to 350º F and adjust the oven racks to the upper and lower positions.\u003c/p>\n\u003cp>7. Make a vertical line through the middle of the crackers, being careful not to cut all the way through the dough. Score them. That's the better word. Prick the dough in decorative rows. But not too many. Mine look rather like dominoes.\u003c/p>\n\u003cp>8. Bake for 25 minutes, until browned and slightly firm-to-tough. Rotate baking sheet (or sheets, depending on how many you are making) half way through baking to ensure an even doneness.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>9. Let the them and your passions cool, put on a nice Andy Williams album, place a cracker or two in the unhairy palm of your hand and enjoy with a wholesome glass of milk.\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/24/2009/07/grilled-stuffed-chicken.jpg\" alt=\"grilled stuffed chicken\" title=\"grilled stuffed chicken\" width=\"400\" height=\"302\" class=\"aligncenter size-full wp-image-5544\">\u003cbr>\nI love barbecuing in the summer. Well, actually my husband does most of the grilling, but I really enjoy the results. All of that intense heat just caramelizes meat and vegetables so beautifully. I also happen to love stuffing. So in an attempt to marry grilling and stuffing, I have been on a mission to create a repertoire of stuffed recipes for the barbecue (which some of you may have guessed as it seems half my posts are about \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/09/stuffed-globe-squash-and-eggplant/\">stuffed and grilled vegetables\u003c/a> this summer). Grilled stuffed chicken is the latest, and it's one I plan on repeating often.\u003c/p>\n\u003cp>As much as I enjoy stuffed chicken, I had never thought of grilling it until a month or so ago when I was making my \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/04/23/grilled-stuffed-artichokes/\">grilled stuffed artichokes\u003c/a>. For some reason I ended up making more filling then needed, but I hated to throw away perfectly good stuffing so looked for an alternate use. Nearby on the counter sat my marinated chicken ready for the grill and the rest is history. Just as the School House Rock video tells us, without Mother Necessity, where would be be? Sure, they may have been talking about the cotton gin or light bulb, but at my house, Mother Necessity lives in the kitchen.\u003c/p>\n\u003cp>And now for a small tangent: I have always been a big School House Rock fan, spending endless childhood Saturday mornings singing while flopped out on the couch. Mother Necessity is a particularly good one, right up there with Verb and Conjunction Junction, so here it is for your enjoyment.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/-8wuGRlRZqk&hl=en&fs=1&rel=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/-8wuGRlRZqk&hl=en&fs=1&rel=0\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>And now back to the chicken...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I had marinated a whole cut-up chicken earlier that day in olive oil and lemon juice with some herbs. As the stuffing I made for the artichokes included these same ingredients, plus some bread crumbs and a few other items, I thought it would pair well with the chicken. For obvious reasons, I just grilled the legs as they were. The thighs and breasts, however, had potential. Because they were not deboned, I opted to place the filling under the skin. I was a little worried the stuffing would fall out, but this ended up not being a problem. We then grilled the chicken as we normally would on indirect heat, starting skin side down. After cooking both sides of the chicken, we were ready to dig in.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/chicken-on-the-grill.jpg\" alt=\"chicken on the grill\" title=\"chicken on the grill\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5545\">\u003c/p>\n\u003cp>Not only did the meat look great, it was succulent and tender. The combination of skin and stuffing had created a type of moisture barrier for the chicken, keeping the juices inside. This was especially true for the breast, which is easy to dry out on a grill. The stuffing was also the perfect texture, not crumbly at all and full of flavor.\u003c/p>\n\u003cp>Made with thighs or breasts, grilled stuffed chicken is a nice alternative to the standard barbecued chicken of summer. I'm sure Mother Necessity has hung a plaque on her sitting room wall to honor it.\u003c/p>\n\u003cp>Following are some tips for making your own grilled stuffed chicken along with recipe ideas.\u003c/p>\n\u003cp>\u003cstrong>Tips for Grilling Stuffed Chicken\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli> Use chicken thighs or breasts as these are easier to stuff.\u003c/li>\n\u003cli> Marinate your chicken for 2-24 hours in the refrigerator. This will both flavor your chicken and help keep it from drying out on the grill.\u003c/li>\n\u003cli> Be sure to purchase chicken thighs or breasts that are covered entirely on one side with skin.\u003c/li>\n\u003cli> Carefully tuck the stuffing under the skin on each piece and then pat it down. I like the stuffing to be about 1/4-inch thick.\u003c/li>\n\u003cli> Grill your chicken pieces as you normally would, although being a bit more careful when placing the chicken skin-side down so as not to spill the stuffing.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Recipe Ideas\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mediterranean Stuffing:\u003c/strong> Combine zest from one lemon, 1/2 cup bread crumbs, 1/4 cup grated Parmesan cheese, 1/4 cup cooked pancetta or bacon, 1 minced garlic clove, 2 Tbsp chopped Italian parsley, 3 Tbsp olive oil, 2 Tbsp water or white wine, and salt and pepper to taste.\u003c/p>\n\u003cp>\u003cstrong>Moroccan Stuffing: \u003c/strong>Combine zest from one lemon, 1 cup cooked couscous, 1 minced garlic, 2 Tbsp chopped parsley, 2 Tbsp chopped mint, 2 Tbsp chopped apricots or dates, 1/2 tsp ground cinnamon, 3 Tbsp olive oil, 2 Tbsp water or chicken broth, and salt and pepper to taste.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Asian Stuffing: \u003c/strong>1/2 cup panko bread crumbs, 1/2 cup chopped mushrooms, 1 tsp minced garlic, 1 tsp minced ginger, 1 tsp minced spring onions, 2 Tbsp soy sauce, 1 Tbsp rice vinegar, 2 Tbsp water, and salt and pepper to taste.\u003c/p>\n\n",
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"excerpt": "I love barbecuing in the summer. Well, actually my husband does most of the grilling, but I really enjoy the results. All of that intense heat just caramelizes meat and vegetables so beautifully. I also happen to love stuffing. So in an attempt to marry grilling and stuffing, I have been on a mission to create a repertoire of stuffed recipes for the barbecue (which some of you may have guessed as it seems half my posts are about \u003ca href=\"http://blogs.kqed.org/bayareabites/2009/07/09/stuffed-globe-squash-and-eggplant/\">stuffed and grilled vegetables\u003c/a> this summer). Grilled stuffed chicken is the latest, and it's one I plan on repeating often.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/grilled-stuffed-chicken.jpg\" alt=\"grilled stuffed chicken\" title=\"grilled stuffed chicken\" width=\"400\" height=\"302\" class=\"aligncenter size-full wp-image-5544\">\u003cbr>\nI love barbecuing in the summer. Well, actually my husband does most of the grilling, but I really enjoy the results. All of that intense heat just caramelizes meat and vegetables so beautifully. I also happen to love stuffing. So in an attempt to marry grilling and stuffing, I have been on a mission to create a repertoire of stuffed recipes for the barbecue (which some of you may have guessed as it seems half my posts are about \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/09/stuffed-globe-squash-and-eggplant/\">stuffed and grilled vegetables\u003c/a> this summer). Grilled stuffed chicken is the latest, and it's one I plan on repeating often.\u003c/p>\n\u003cp>As much as I enjoy stuffed chicken, I had never thought of grilling it until a month or so ago when I was making my \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/04/23/grilled-stuffed-artichokes/\">grilled stuffed artichokes\u003c/a>. For some reason I ended up making more filling then needed, but I hated to throw away perfectly good stuffing so looked for an alternate use. Nearby on the counter sat my marinated chicken ready for the grill and the rest is history. Just as the School House Rock video tells us, without Mother Necessity, where would be be? Sure, they may have been talking about the cotton gin or light bulb, but at my house, Mother Necessity lives in the kitchen.\u003c/p>\n\u003cp>And now for a small tangent: I have always been a big School House Rock fan, spending endless childhood Saturday mornings singing while flopped out on the couch. Mother Necessity is a particularly good one, right up there with Verb and Conjunction Junction, so here it is for your enjoyment.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/-8wuGRlRZqk&hl=en&fs=1&rel=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/-8wuGRlRZqk&hl=en&fs=1&rel=0\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>And now back to the chicken...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I had marinated a whole cut-up chicken earlier that day in olive oil and lemon juice with some herbs. As the stuffing I made for the artichokes included these same ingredients, plus some bread crumbs and a few other items, I thought it would pair well with the chicken. For obvious reasons, I just grilled the legs as they were. The thighs and breasts, however, had potential. Because they were not deboned, I opted to place the filling under the skin. I was a little worried the stuffing would fall out, but this ended up not being a problem. We then grilled the chicken as we normally would on indirect heat, starting skin side down. After cooking both sides of the chicken, we were ready to dig in.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/chicken-on-the-grill.jpg\" alt=\"chicken on the grill\" title=\"chicken on the grill\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5545\">\u003c/p>\n\u003cp>Not only did the meat look great, it was succulent and tender. The combination of skin and stuffing had created a type of moisture barrier for the chicken, keeping the juices inside. This was especially true for the breast, which is easy to dry out on a grill. The stuffing was also the perfect texture, not crumbly at all and full of flavor.\u003c/p>\n\u003cp>Made with thighs or breasts, grilled stuffed chicken is a nice alternative to the standard barbecued chicken of summer. I'm sure Mother Necessity has hung a plaque on her sitting room wall to honor it.\u003c/p>\n\u003cp>Following are some tips for making your own grilled stuffed chicken along with recipe ideas.\u003c/p>\n\u003cp>\u003cstrong>Tips for Grilling Stuffed Chicken\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli> Use chicken thighs or breasts as these are easier to stuff.\u003c/li>\n\u003cli> Marinate your chicken for 2-24 hours in the refrigerator. This will both flavor your chicken and help keep it from drying out on the grill.\u003c/li>\n\u003cli> Be sure to purchase chicken thighs or breasts that are covered entirely on one side with skin.\u003c/li>\n\u003cli> Carefully tuck the stuffing under the skin on each piece and then pat it down. I like the stuffing to be about 1/4-inch thick.\u003c/li>\n\u003cli> Grill your chicken pieces as you normally would, although being a bit more careful when placing the chicken skin-side down so as not to spill the stuffing.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Recipe Ideas\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mediterranean Stuffing:\u003c/strong> Combine zest from one lemon, 1/2 cup bread crumbs, 1/4 cup grated Parmesan cheese, 1/4 cup cooked pancetta or bacon, 1 minced garlic clove, 2 Tbsp chopped Italian parsley, 3 Tbsp olive oil, 2 Tbsp water or white wine, and salt and pepper to taste.\u003c/p>\n\u003cp>\u003cstrong>Moroccan Stuffing: \u003c/strong>Combine zest from one lemon, 1 cup cooked couscous, 1 minced garlic, 2 Tbsp chopped parsley, 2 Tbsp chopped mint, 2 Tbsp chopped apricots or dates, 1/2 tsp ground cinnamon, 3 Tbsp olive oil, 2 Tbsp water or chicken broth, and salt and pepper to taste.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Asian Stuffing: \u003c/strong>1/2 cup panko bread crumbs, 1/2 cup chopped mushrooms, 1 tsp minced garlic, 1 tsp minced ginger, 1 tsp minced spring onions, 2 Tbsp soy sauce, 1 Tbsp rice vinegar, 2 Tbsp water, and salt and pepper to taste.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Thai Curry and Talking to Strangers",
"title": "Thai Curry and Talking to Strangers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry036.jpg\" alt=\"Butternut Squash Thai Curry\" title=\"Butternut Squash Thai Curry\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5554\">\u003cbr>\n\u003cem>Butternut Squash Thai Curry\u003c/em>\u003c/p>\n\u003cp>When we were little, our parents taught us not to talk to strangers. I sometimes wonder if my boyfriend's parents ever warned him of the dangers, because he talks to strangers all the time.\u003c/p>\n\u003cp>He's a master chatter. He makes best friends with cashiers, older ladies love him, and he somehow induces perfect strangers to tell him their life story. \u003c/p>\n\u003cp>And so it went when we paid Barry from Craigslist a visit to see about some copper pots. One thing led to another, and before long we were two hours deep in conversation about his past life as the executive chef of a cruise ship making its maiden voyage in 1969. We left Barry that afternoon with a smile on his face, confident that his prize pots had found a good home. And we walked away 3 copper pots, a handful of cookbooks, and a few stories richer.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry031.jpg\" alt=\"Sticky Rice\" title=\"Sticky Rice\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5553\">\u003cbr>\n\u003cem>Sticky rice cooked in a prize pot \u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I've grown particularly fond of one of the books we picked up, \u003ca href=\"http://astore.amazon.com/limysp-20/detail/0761500162\">The Best of Vietnamese & Thai Cooking\u003c/a>, written by Mai Pham, chef/owner of \u003ca href=\"http://www.lemongrassrestaurant.com/\">Lemon Grass Restaurant\u003c/a> in Sacramento, and Barry's former instructor at the Culinary Institute of America. \u003c/p>\n\u003cp>When I spotted Pham's recipe for \u003cstrong>Thai Seafood Curry with Pumpkin and Fresh Basil\u003c/strong>, I was reminded of one of my favorite dishes from \u003ca href=\"http://lickmyspoon.com/sfeats/osha-thai/\">Osha\u003c/a>, Pumpkin Curry. While Pham's recipe calls for mussels, salmon, and shrimp, I decided to go with simplified, vegetarian version using roasted butternut squash and a touch of tomato paste. I also happened to have some leftover pan-fried, extra firm tofu on hand, so I threw that in for some more substance. \u003c/p>\n\u003cp>You will fall in love with this fragrant and full-flavored curry. The two magic ingredients I discovered in this recipe are \u003cstrong>lemon grass\u003c/strong> and \u003cstrong>Kaffir lime leaves\u003c/strong>, both acquired at Whole Foods (along with my red Thai curry powder). They infuse the curry with the most seductive aroma. Fresh and citrusy, with a touch of spicy floral essence. Do not skimp on these ingredients. They will transform your dish.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry018.jpg\" alt=\"Minced lemon grass\" title=\"Minced lemon grass\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5551\">\u003cbr>\n\u003cem>Minced lemon grass\u003c/em>\u003c/p>\n\u003cp>Lemon grass can look intimidating, but don't be scared. To prep and make the most use out of it, first peel off the tough, outer layers of the stalk. Thinly slice from the fatter bulb end first. Stop when you get to the green parts of the stalk on top. Cut these top green parts into 2-inch pieces and set aside. You can use these for your curry, simply bruise them with the back of your knife, splitting the stalk open and releasing the essential oils. The thin slices from the bulb can then be minced (use a food processor to make your life easier) and stored in Ziploc bags for up to 4 months or so in the freezer. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry-005.jpg\" alt=\"Kaffir lime leaves\" title=\"Kaffir lime leaves\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5556\">\u003cbr>\n\u003cem>Kaffir lime leaves\u003c/em>\u003c/p>\n\u003cp>I store my lime leaves in the freezer as well to extend their shelf life. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry-001.jpg\" alt=\"butternut squash\" title=\"butternut squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5555\">\u003cbr>\n\u003cem>Gutted butternut squash, nuked and ready to peel\u003c/em>\u003c/p>\n\u003cp>A trick I learned when working with butternut squash -- it can be tough to cut through and peel when the squash is raw. If you microwave the entire thing for a few minutes, it will soften up, allowing you to slice through it easily.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry-029.jpg\" alt=\"roasted butternut squash\" title=\"roasted butternut squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5558\">\u003cbr>\n\u003cem>Roasted butternut squash\u003c/em>\u003c/p>\n\u003cp>Pham cooks her squash right in the curry, but I found that roasting it first really develops its flavor and is totally worth the extra time! Serve it over some coconut rice and you will be in Thai heaven. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry026.jpg\" alt=\"Chaokoh coconut milk\" title=\"Chaokoh coconut milk\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5552\">\u003cbr>\n\u003cem>Chaokoh: best brand of coconut milk\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/mango-coconut-rice-004.jpg\" alt=\"Coconut Rice with Mango\" title=\"Coconut Rice with Mango\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5559\">\u003cbr>\n\u003cem>Coconut Rice with Mango\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Coconut rice\u003c/strong> is used in a popular Thai dessert, served with slices of sweet, juicy mangoes. It also happens to make a wonderfully aromatic base for your coconut milk-based curry. \u003c/p>\n\u003cp>After craving it for all these years, turns out coconut rice is just cooked rice mixed with a simple coconut sauce. If you have a rice cooker, all you really have to do is whip up the sauce (just don't try dumping the sauce in with the uncooked rice all at once…that um…doesn't work out too well). And if you don’t have a rice cooker, steaming rice in a pot is easy too. \u003c/p>\n\u003cp>So there you have it. A complete delicious Thai meal, made in a pair of beautiful copper pots. Thanks, stranger.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nButternut Squash Thai Curry with Coconut Rice\u003c/strong>\u003cbr>\n\u003cem>Adapted recipe from “The Best of Vietnamese and Thai Cooking” by Mai Pham \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 lb. whole butternut squash (or 1 package pre-cut)\u003cbr>\n1 tablespoon olive oil\u003cbr>\n2 (13.5 oz) cans unsweetened coconut milk (Chaokoh); reserve 2/3 c. for coconut rice\u003cbr>\n3 (2-inch) pieces lemon grass stalk bruised slightly with the back of a knife; or 1 tablespoon minced lemon grass stalk\u003cbr>\n2 Kaffir lime leaves, cut in thirds\u003cbr>\n3 tablespoons sugar\u003cbr>\n3 tablespoons fish sauce\u003cbr>\n1 tablespoon tomato paste\u003cbr>\n1 teaspoon red thai curry\u003cbr>\n½ teaspoon turmeric\u003cbr>\n½ teaspoon salt\u003cbr>\n2 ripe red vine tomatoes, thinly sliced\u003cbr>\nCilantro or fresh basil to garnish\u003cbr>\n\u003cstrong>Coconut Rice\u003c/strong> (recipe below)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1.\tPreheat oven to 450 F.\u003cbr>\n2.\tIf not using pre-cut butternut squash, microwave whole squash for about 5 minutes to soften so it’s easier to cut.\u003cbr>\n3.\tRemove skin, scoop out seeds, and cut into 1 inch cubes. Drizzle with 1 tablespoon olive oil, pinch of salt and pepper, and roast for 30-40 minutes until browned.\u003cbr>\n4.\tRemove squash from oven and allow it to cool.\u003cbr>\n5.\tMeanwhile, heat a large saucepan over moderate heat. Skim off the top thick, creamy part of the coconut milk, about ½ cup, and add it to the pan. Add the curry paste and stir to dissolve. Let mixture sizzle and bubble for 2 to 3 minutes.\u003cbr>\n6.\tReserve 2/3 cup coconut milk in a small saucepan for the coconut rice. Add the remaining coconut milk, lemon grass, lime leaves, sugar, fish sauce, tomato paste, turmeric, and salt. Increase the heat to high and bring to a simmer.\u003cbr>\n7.\tAdd the tomatoes and let cook for about 10 minutes until they dissolve. While this simmers you can prepare the coconut rice (recipe follows). Add roasted butternut squash and allow to simmer for another 5 minutes.\u003cbr>\n8.\tServe over coconut rice and garnish with freshly chopped cilantro or julienned basil.\u003c/p>\n\u003cp>\u003cstrong>Sticky Coconut Rice and Fresh Mangoes\u003c/strong>\u003cbr>\n\u003cem>Excerpted from “The Best of Vietnamese and Thai Cooking” by Mai Pham \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients: \u003c/strong>\u003cbr>\n\u003cem>Rice\u003c/em>\u003cbr>\n1 ¼ cups water\u003cbr>\n1 cup Thai long-grain sticky rice, soaked in warm water for 1 hour and drained \u003cem>(Adaptation note: I used California Calrose rice, a medium-grain sticky rice, and washed but didn't bother soaking)\u003c/em>\u003cbr>\n2 tablespoons sugar\u003c/p>\n\u003cp>\u003cem>Coconut Sauce\u003c/em>\u003cbr>\n2/3 cups unsweetened coconut milk (Chaokoh)\u003cbr>\n¼ cup sugar\u003cbr>\n1/4 teaspoon vanilla extract\u003cbr>\nPinch of salt\u003cbr>\n1 tablespoon cornstarch\u003cbr>\n1/3 cup water\u003c/p>\n\u003cp>\u003cem>Garnish\u003c/em>\u003cbr>\n2 medium to large ripe mangoes, peeled and cut into slices\u003cbr>\n2 tablespoons sesame seeds, lightly toasted\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tIf you have a rice cooker, mix together the 1 ¼ cups water and 2 tablespoons sugar, and combine with the rice. While the rice cooks, prepare the coconut sauce.\u003cbr>\n2.\tIf you do not have a rice cooker, bring the water to a boil in a medium saucepan. Quickly stir in the rice and add the 2 tablespoons sugar. Let boil for 2 minutes, then reduce the heat to very low. Cover and simmer only until the water has evaporated and the rice is tender, 8 to 10 minutes. Remove pan from heat and let sit for 20 minutes. Uncover and fluff rice with a fork or chopsticks. Set aside.\u003cbr>\n3.\tPrepare the coconut sauce: in the small saucepan with the coconut milk reserved from before, add the ¼ cup sugar, vanilla, and salt. Bring to a boil.\u003cbr>\n4.\tIn a small bowl, mix the cornstarch and 1/3 cup water and stir until dissolved. While the coconut sauce is simmering, slowly drizzle in the cornstarch mixture and stir until sauce is thick enough to coat a spoon. Remove from heat and set aside.\u003cbr>\n5.\tDrizzle the coconut sauce over the rice a few tablespoons at a time to taste.\u003cbr>\n6.\tIf you're serving this as a dessert, place a small mound of sticky rice (about ½ cup) in the center of a serving plate and surround with mango slices. Drizzle some more coconut sauce over each mound and sprinkle with sesame seeds.\u003c/p>\n\n",
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"excerpt": "After acquiring 3 prize copper pots and the cookbook \"The Best of Vietnamese & Thai Cooking\" by Mai Pham from a Craigslist ad I adapted a couple of recipes from the book and prepared: Butternut Squash Thai Curry with Coconut Rice and Sticky Coconut Rice and Fresh Mangoes.\r\n",
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"description": "After acquiring 3 prize copper pots and the cookbook "The Best of Vietnamese & Thai Cooking" by Mai Pham from a Craigslist ad I adapted a couple of recipes from the book and prepared: Butternut Squash Thai Curry with Coconut Rice and Sticky Coconut Rice and Fresh Mangoes.\r\n",
"title": "Thai Curry and Talking to Strangers | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry036.jpg\" alt=\"Butternut Squash Thai Curry\" title=\"Butternut Squash Thai Curry\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5554\">\u003cbr>\n\u003cem>Butternut Squash Thai Curry\u003c/em>\u003c/p>\n\u003cp>When we were little, our parents taught us not to talk to strangers. I sometimes wonder if my boyfriend's parents ever warned him of the dangers, because he talks to strangers all the time.\u003c/p>\n\u003cp>He's a master chatter. He makes best friends with cashiers, older ladies love him, and he somehow induces perfect strangers to tell him their life story. \u003c/p>\n\u003cp>And so it went when we paid Barry from Craigslist a visit to see about some copper pots. One thing led to another, and before long we were two hours deep in conversation about his past life as the executive chef of a cruise ship making its maiden voyage in 1969. We left Barry that afternoon with a smile on his face, confident that his prize pots had found a good home. And we walked away 3 copper pots, a handful of cookbooks, and a few stories richer.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry031.jpg\" alt=\"Sticky Rice\" title=\"Sticky Rice\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5553\">\u003cbr>\n\u003cem>Sticky rice cooked in a prize pot \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I've grown particularly fond of one of the books we picked up, \u003ca href=\"http://astore.amazon.com/limysp-20/detail/0761500162\">The Best of Vietnamese & Thai Cooking\u003c/a>, written by Mai Pham, chef/owner of \u003ca href=\"http://www.lemongrassrestaurant.com/\">Lemon Grass Restaurant\u003c/a> in Sacramento, and Barry's former instructor at the Culinary Institute of America. \u003c/p>\n\u003cp>When I spotted Pham's recipe for \u003cstrong>Thai Seafood Curry with Pumpkin and Fresh Basil\u003c/strong>, I was reminded of one of my favorite dishes from \u003ca href=\"http://lickmyspoon.com/sfeats/osha-thai/\">Osha\u003c/a>, Pumpkin Curry. While Pham's recipe calls for mussels, salmon, and shrimp, I decided to go with simplified, vegetarian version using roasted butternut squash and a touch of tomato paste. I also happened to have some leftover pan-fried, extra firm tofu on hand, so I threw that in for some more substance. \u003c/p>\n\u003cp>You will fall in love with this fragrant and full-flavored curry. The two magic ingredients I discovered in this recipe are \u003cstrong>lemon grass\u003c/strong> and \u003cstrong>Kaffir lime leaves\u003c/strong>, both acquired at Whole Foods (along with my red Thai curry powder). They infuse the curry with the most seductive aroma. Fresh and citrusy, with a touch of spicy floral essence. Do not skimp on these ingredients. They will transform your dish.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry018.jpg\" alt=\"Minced lemon grass\" title=\"Minced lemon grass\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5551\">\u003cbr>\n\u003cem>Minced lemon grass\u003c/em>\u003c/p>\n\u003cp>Lemon grass can look intimidating, but don't be scared. To prep and make the most use out of it, first peel off the tough, outer layers of the stalk. Thinly slice from the fatter bulb end first. Stop when you get to the green parts of the stalk on top. Cut these top green parts into 2-inch pieces and set aside. You can use these for your curry, simply bruise them with the back of your knife, splitting the stalk open and releasing the essential oils. The thin slices from the bulb can then be minced (use a food processor to make your life easier) and stored in Ziploc bags for up to 4 months or so in the freezer. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry-005.jpg\" alt=\"Kaffir lime leaves\" title=\"Kaffir lime leaves\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5556\">\u003cbr>\n\u003cem>Kaffir lime leaves\u003c/em>\u003c/p>\n\u003cp>I store my lime leaves in the freezer as well to extend their shelf life. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry-001.jpg\" alt=\"butternut squash\" title=\"butternut squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5555\">\u003cbr>\n\u003cem>Gutted butternut squash, nuked and ready to peel\u003c/em>\u003c/p>\n\u003cp>A trick I learned when working with butternut squash -- it can be tough to cut through and peel when the squash is raw. If you microwave the entire thing for a few minutes, it will soften up, allowing you to slice through it easily.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry-029.jpg\" alt=\"roasted butternut squash\" title=\"roasted butternut squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5558\">\u003cbr>\n\u003cem>Roasted butternut squash\u003c/em>\u003c/p>\n\u003cp>Pham cooks her squash right in the curry, but I found that roasting it first really develops its flavor and is totally worth the extra time! Serve it over some coconut rice and you will be in Thai heaven. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry026.jpg\" alt=\"Chaokoh coconut milk\" title=\"Chaokoh coconut milk\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5552\">\u003cbr>\n\u003cem>Chaokoh: best brand of coconut milk\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/mango-coconut-rice-004.jpg\" alt=\"Coconut Rice with Mango\" title=\"Coconut Rice with Mango\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5559\">\u003cbr>\n\u003cem>Coconut Rice with Mango\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Coconut rice\u003c/strong> is used in a popular Thai dessert, served with slices of sweet, juicy mangoes. It also happens to make a wonderfully aromatic base for your coconut milk-based curry. \u003c/p>\n\u003cp>After craving it for all these years, turns out coconut rice is just cooked rice mixed with a simple coconut sauce. If you have a rice cooker, all you really have to do is whip up the sauce (just don't try dumping the sauce in with the uncooked rice all at once…that um…doesn't work out too well). And if you don’t have a rice cooker, steaming rice in a pot is easy too. \u003c/p>\n\u003cp>So there you have it. A complete delicious Thai meal, made in a pair of beautiful copper pots. Thanks, stranger.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nButternut Squash Thai Curry with Coconut Rice\u003c/strong>\u003cbr>\n\u003cem>Adapted recipe from “The Best of Vietnamese and Thai Cooking” by Mai Pham \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 lb. whole butternut squash (or 1 package pre-cut)\u003cbr>\n1 tablespoon olive oil\u003cbr>\n2 (13.5 oz) cans unsweetened coconut milk (Chaokoh); reserve 2/3 c. for coconut rice\u003cbr>\n3 (2-inch) pieces lemon grass stalk bruised slightly with the back of a knife; or 1 tablespoon minced lemon grass stalk\u003cbr>\n2 Kaffir lime leaves, cut in thirds\u003cbr>\n3 tablespoons sugar\u003cbr>\n3 tablespoons fish sauce\u003cbr>\n1 tablespoon tomato paste\u003cbr>\n1 teaspoon red thai curry\u003cbr>\n½ teaspoon turmeric\u003cbr>\n½ teaspoon salt\u003cbr>\n2 ripe red vine tomatoes, thinly sliced\u003cbr>\nCilantro or fresh basil to garnish\u003cbr>\n\u003cstrong>Coconut Rice\u003c/strong> (recipe below)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1.\tPreheat oven to 450 F.\u003cbr>\n2.\tIf not using pre-cut butternut squash, microwave whole squash for about 5 minutes to soften so it’s easier to cut.\u003cbr>\n3.\tRemove skin, scoop out seeds, and cut into 1 inch cubes. Drizzle with 1 tablespoon olive oil, pinch of salt and pepper, and roast for 30-40 minutes until browned.\u003cbr>\n4.\tRemove squash from oven and allow it to cool.\u003cbr>\n5.\tMeanwhile, heat a large saucepan over moderate heat. Skim off the top thick, creamy part of the coconut milk, about ½ cup, and add it to the pan. Add the curry paste and stir to dissolve. Let mixture sizzle and bubble for 2 to 3 minutes.\u003cbr>\n6.\tReserve 2/3 cup coconut milk in a small saucepan for the coconut rice. Add the remaining coconut milk, lemon grass, lime leaves, sugar, fish sauce, tomato paste, turmeric, and salt. Increase the heat to high and bring to a simmer.\u003cbr>\n7.\tAdd the tomatoes and let cook for about 10 minutes until they dissolve. While this simmers you can prepare the coconut rice (recipe follows). Add roasted butternut squash and allow to simmer for another 5 minutes.\u003cbr>\n8.\tServe over coconut rice and garnish with freshly chopped cilantro or julienned basil.\u003c/p>\n\u003cp>\u003cstrong>Sticky Coconut Rice and Fresh Mangoes\u003c/strong>\u003cbr>\n\u003cem>Excerpted from “The Best of Vietnamese and Thai Cooking” by Mai Pham \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients: \u003c/strong>\u003cbr>\n\u003cem>Rice\u003c/em>\u003cbr>\n1 ¼ cups water\u003cbr>\n1 cup Thai long-grain sticky rice, soaked in warm water for 1 hour and drained \u003cem>(Adaptation note: I used California Calrose rice, a medium-grain sticky rice, and washed but didn't bother soaking)\u003c/em>\u003cbr>\n2 tablespoons sugar\u003c/p>\n\u003cp>\u003cem>Coconut Sauce\u003c/em>\u003cbr>\n2/3 cups unsweetened coconut milk (Chaokoh)\u003cbr>\n¼ cup sugar\u003cbr>\n1/4 teaspoon vanilla extract\u003cbr>\nPinch of salt\u003cbr>\n1 tablespoon cornstarch\u003cbr>\n1/3 cup water\u003c/p>\n\u003cp>\u003cem>Garnish\u003c/em>\u003cbr>\n2 medium to large ripe mangoes, peeled and cut into slices\u003cbr>\n2 tablespoons sesame seeds, lightly toasted\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tIf you have a rice cooker, mix together the 1 ¼ cups water and 2 tablespoons sugar, and combine with the rice. While the rice cooks, prepare the coconut sauce.\u003cbr>\n2.\tIf you do not have a rice cooker, bring the water to a boil in a medium saucepan. Quickly stir in the rice and add the 2 tablespoons sugar. Let boil for 2 minutes, then reduce the heat to very low. Cover and simmer only until the water has evaporated and the rice is tender, 8 to 10 minutes. Remove pan from heat and let sit for 20 minutes. Uncover and fluff rice with a fork or chopsticks. Set aside.\u003cbr>\n3.\tPrepare the coconut sauce: in the small saucepan with the coconut milk reserved from before, add the ¼ cup sugar, vanilla, and salt. Bring to a boil.\u003cbr>\n4.\tIn a small bowl, mix the cornstarch and 1/3 cup water and stir until dissolved. While the coconut sauce is simmering, slowly drizzle in the cornstarch mixture and stir until sauce is thick enough to coat a spoon. Remove from heat and set aside.\u003cbr>\n5.\tDrizzle the coconut sauce over the rice a few tablespoons at a time to taste.\u003cbr>\n6.\tIf you're serving this as a dessert, place a small mound of sticky rice (about ½ cup) in the center of a serving plate and surround with mango slices. Drizzle some more coconut sauce over each mound and sprinkle with sesame seeds.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "If you grate the cheese, be grateful for the rind",
"title": "If you grate the cheese, be grateful for the rind",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/parm-rind-question.jpg\" alt=\"Leftover rinds of Parmesan cheese challenge many a cook\" title=\"Leftover rinds of Parmesan cheese challenge many a cook\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-5515\">If you are a fan of Parmigiano Reggiano cheese, you probably buy chunks of it. You grate them and devour them. Eventually you are left with rinds that are too small to grate, but too precious to throw away.\u003c/p>\n\u003cp>If you are like me, these rinds pile up in the cheese bin of the fridge. At $16 a pound or more, how could you possibly throw them away?\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Then the time comes to utilize these rinds. Tossing them in a stock or soup is a time-honored tradition. So is simmering them with fresh tomatoes for a pasta sauce. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/stewed-tomatoes-with-parm.jpg\" alt=\"Parm rind in a pot of stewed tomatoes, later to be strained for a soup\" title=\"Parm rind in a pot of stewed tomatoes, later to be strained for a soup\" width=\"463\" height=\"350\" class=\"alignnone size-full wp-image-5518\">\u003cbr>\n\u003cem>Parm rind in a pot of stewed tomatoes, later to be strained for a soup\u003c/em>\u003c/p>\n\u003cp>Yet there are other ways to utilize these rinds. I am sharing a method I learned from a line chef at Oliveto, after I asked him about pasta recipes for a dinner party.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>His suggestion was simple. Take a large rind, and simmer it in a pint of cream or more. Add herbs, sauteed garlic and/or grated cheese. Season with salt. Work your cooked noodles into the sauce with some pasta water, add a pop of butter and serve. \u003c/p>\n\u003cp>I followed his instructions, using fresh hand-made pasta. My friends were in awe. One friend, Rex, said I had served him the best dish of pasta he'd ever eaten.\u003c/p>\n\u003cp>Clearly Rex doesn't get out much, but he was right: The dish was a delight. By slowly cooking the cream with the rind, the earthy, rustic taste of the Parmesan was infused throughout the pasta, which was draped in a velvety sauce.\u003c/p>\n\u003cp>So give it a try, especially when friends come over. If you are going to prepare a dish with this many calories, it is always better to share.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/gemelli-with-parm-cream.jpg\" alt=\"Gemelli with Parmesan rind cream sauce, roasted squash and tomatoes \" title=\"Gemelli with Parmesan rind cream sauce, roasted squash and tomatoes \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5513\">\u003cbr>\n\u003cem>Gemelli with Parmesan rind cream sauce, roasted squash and tomatoes\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Pasta ala Parmigiano Reggiano rind\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 rind of Parmigiano Reggiano cheese, about 2x4 inches, and 1/4 inch thick\u003cbr>\n1 pint of heavy cream\u003cbr>\n3 tablespoons butter\u003cbr>\n2 cloves finely chopped garlic\u003cbr>\nUp to 1 cup of reserved pasta water\u003cbr>\n4 tablespoons unsalted butter\u003cbr>\n1 cup grated Parmigiano Reggiano cheese\u003cbr>\n1 pound of dried pasta, or 2 pounds of fresh egg noodles, either homemade or store bought\u003cbr>\nKosher salt for pasta water\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Clean rinds, if needed, with a damp towel. Grate cheese and chop garlic.\u003c/p>\n\u003cp>2. As water starts to heat in your pasta pot, cook garlic slowly in a separate skillet with the olive oil. Do not let it get brown, but cook it until most of the raw garlic taste is gone.\u003c/p>\n\u003cp>3. Add cream and parm rind to skillet. Turn up heat until cream bubbles and foams, and then turn down to maintain a low simmer. If cream gets extremely thick, turn off heat and let sit.\u003c/p>\n\u003cp>4. Once your pasta water comes to a boil, add a small handful of kosher salt to the water, stir and add pasta to the water. Cook until just short of al dente. Remove from water and save at least one cup of the water.\u003c/p>\n\u003cp>5. Add pasta to skillet. Turn up heat and serve. Ladle a small amount of the pasta water to the skillet as you stir. You want to maintain a creamy but not a thick or soupy sauce. Add butter and stir. When pasta is al dente, add half of the cheese and stir. Check a noodle for seasoning, and add salt, if needed. Turn off heat and use tongs to place pasta onto plates. Sprinkle remaining cheese on top of each plate and serve.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> This dish lends itself to multiple treatments. Cook chopped leaks with the butter instead of garlic. Top the final pasta with blanched vegetables, such as asparagus or green beans. I added the parm cream to gemelli noodles and topped them with chopped roast squash and tomatoes.\u003c/p>\n\n",
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"excerpt": "If you are a fan of Parmigiano Reggiano cheese, you probably buy chunks of it. You grate them and devour them. Eventually you are left with rinds that are too small to grate, but too precious to throw away.\r\nIf you are like me, these rinds pile up in the cheese bin of the fridge. At $16 a pound or more, how could you possibly throw them away?\r\nThen the time comes to utilize these rinds. I am sharing a method I learned from a line chef at Oliveto, after I asked him about pasta recipes for a dinner party.\r\n\r\n\r\n",
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"description": "If you are a fan of Parmigiano Reggiano cheese, you probably buy chunks of it. You grate them and devour them. Eventually you are left with rinds that are too small to grate, but too precious to throw away.\r\nIf you are like me, these rinds pile up in the cheese bin of the fridge. At $16 a pound or more, how could you possibly throw them away?\r\nThen the time comes to utilize these rinds. I am sharing a method I learned from a line chef at Oliveto, after I asked him about pasta recipes for a dinner party.\r\n\r\n\r\n",
"title": "If you grate the cheese, be grateful for the rind | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/parm-rind-question.jpg\" alt=\"Leftover rinds of Parmesan cheese challenge many a cook\" title=\"Leftover rinds of Parmesan cheese challenge many a cook\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-5515\">If you are a fan of Parmigiano Reggiano cheese, you probably buy chunks of it. You grate them and devour them. Eventually you are left with rinds that are too small to grate, but too precious to throw away.\u003c/p>\n\u003cp>If you are like me, these rinds pile up in the cheese bin of the fridge. At $16 a pound or more, how could you possibly throw them away?\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Then the time comes to utilize these rinds. Tossing them in a stock or soup is a time-honored tradition. So is simmering them with fresh tomatoes for a pasta sauce. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/stewed-tomatoes-with-parm.jpg\" alt=\"Parm rind in a pot of stewed tomatoes, later to be strained for a soup\" title=\"Parm rind in a pot of stewed tomatoes, later to be strained for a soup\" width=\"463\" height=\"350\" class=\"alignnone size-full wp-image-5518\">\u003cbr>\n\u003cem>Parm rind in a pot of stewed tomatoes, later to be strained for a soup\u003c/em>\u003c/p>\n\u003cp>Yet there are other ways to utilize these rinds. I am sharing a method I learned from a line chef at Oliveto, after I asked him about pasta recipes for a dinner party.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>His suggestion was simple. Take a large rind, and simmer it in a pint of cream or more. Add herbs, sauteed garlic and/or grated cheese. Season with salt. Work your cooked noodles into the sauce with some pasta water, add a pop of butter and serve. \u003c/p>\n\u003cp>I followed his instructions, using fresh hand-made pasta. My friends were in awe. One friend, Rex, said I had served him the best dish of pasta he'd ever eaten.\u003c/p>\n\u003cp>Clearly Rex doesn't get out much, but he was right: The dish was a delight. By slowly cooking the cream with the rind, the earthy, rustic taste of the Parmesan was infused throughout the pasta, which was draped in a velvety sauce.\u003c/p>\n\u003cp>So give it a try, especially when friends come over. If you are going to prepare a dish with this many calories, it is always better to share.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/gemelli-with-parm-cream.jpg\" alt=\"Gemelli with Parmesan rind cream sauce, roasted squash and tomatoes \" title=\"Gemelli with Parmesan rind cream sauce, roasted squash and tomatoes \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5513\">\u003cbr>\n\u003cem>Gemelli with Parmesan rind cream sauce, roasted squash and tomatoes\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Pasta ala Parmigiano Reggiano rind\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 rind of Parmigiano Reggiano cheese, about 2x4 inches, and 1/4 inch thick\u003cbr>\n1 pint of heavy cream\u003cbr>\n3 tablespoons butter\u003cbr>\n2 cloves finely chopped garlic\u003cbr>\nUp to 1 cup of reserved pasta water\u003cbr>\n4 tablespoons unsalted butter\u003cbr>\n1 cup grated Parmigiano Reggiano cheese\u003cbr>\n1 pound of dried pasta, or 2 pounds of fresh egg noodles, either homemade or store bought\u003cbr>\nKosher salt for pasta water\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Clean rinds, if needed, with a damp towel. Grate cheese and chop garlic.\u003c/p>\n\u003cp>2. As water starts to heat in your pasta pot, cook garlic slowly in a separate skillet with the olive oil. Do not let it get brown, but cook it until most of the raw garlic taste is gone.\u003c/p>\n\u003cp>3. Add cream and parm rind to skillet. Turn up heat until cream bubbles and foams, and then turn down to maintain a low simmer. If cream gets extremely thick, turn off heat and let sit.\u003c/p>\n\u003cp>4. Once your pasta water comes to a boil, add a small handful of kosher salt to the water, stir and add pasta to the water. Cook until just short of al dente. Remove from water and save at least one cup of the water.\u003c/p>\n\u003cp>5. Add pasta to skillet. Turn up heat and serve. Ladle a small amount of the pasta water to the skillet as you stir. You want to maintain a creamy but not a thick or soupy sauce. Add butter and stir. When pasta is al dente, add half of the cheese and stir. Check a noodle for seasoning, and add salt, if needed. Turn off heat and use tongs to place pasta onto plates. Sprinkle remaining cheese on top of each plate and serve.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> This dish lends itself to multiple treatments. Cook chopped leaks with the butter instead of garlic. Top the final pasta with blanched vegetables, such as asparagus or green beans. I added the parm cream to gemelli noodles and topped them with chopped roast squash and tomatoes.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"order": 9
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"id": "fresh-air",
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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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"order": 15
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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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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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",
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"source": "American Public Media"
},
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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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},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"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>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
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"meta": {
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
"id": "morning-edition",
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"order": 11
},
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"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
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"order": 14
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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