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"content": "\u003cp>It probably comes down to the eyeballs. Most people, if asked at a fish market counter why they're choosing salmon filets instead of a whole rockfish or sea bass, would recoil slightly and stutter out something about bones, all the while trying not to meet the accusing (if unseeing) stares pointed their way from the ice. \u003c/p>\n\u003cp>But once you make your peace with the face of Mr. Fishie, a whole fish is actually much more forgiving to the cook than a filet. Personally, I've had a few rough moments with filets, salmon especially. Getting it to stop being raw and jellylike (heaven to some, creepy to me) at the thick end without turning the other, thinner end into salmon jerky is still sometimes beyond me. \u003c/p>\n\u003cp>A whole fish, by contrast, does not require split-second or split-screen timing. You can leave it in the oven for a few extra minutes while you wrestle with the corkscrew or work out a knotty point of Hogswarts school policy with your seven-year-old and you won't end up with a main course that looks like a string of little shrunken heads, as you would if you were making, say, shrimp-pineapple-and-cherry-tomato kebabs—a lovely idea, generally, but just a \u003cem>wee bit \u003c/em>demanding on the timing aspect. \u003c/p>\n\u003cp>There's also the grandeur of a whole fish, how it comes to the table looking lavish and extravagant, even if, pound for pound, it's actually much more economical to buy your beast whole. Get it gutted and scaled by your fishmonger, and there's little else you need to do. \u003c/p>\n\u003cp>It does help to have a good sharp knife around so you can make a few slashes on each side of the fish—three or four, depending on the size of the fish, down to the bone, so the fish will cook evenly without curling and the skin will crisp up. This also reveals the flesh so you can tell instantly if it's cooked all the way through, somewhere on the pearlescent side of just opaque, since it will continue cooking a little off the heat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/raw-fish500.jpg\" alt=\"whole raw fish - photo by Scott Hawkins\" title=\"whole raw fish - photo by Scott Hawkins\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5470\">\u003cbr>\n\u003cem>Whole Raw Fish - Photo by Scott Hawkins\u003c/em>\u003c/p>\n\u003cp>Every sea kitten is happier—or at least tastier—for some very thin slices of lemon in the slits, along with a few sprigs of fresh herbs tarragon, summer savory, parsley, mint. Massage the whole fish with olive oil. Don't be stingy. This will make the skin much more delicious while also safeguarding the whole thing from drying out should you be distracted by the aforementioned cork-removal or Snape-and-Malfoy issues. \u003c/p>\n\u003cp>Now that we're having a little sunshine again, you might be feeling summery enough to fire up the grill. Grilling, especially a good, high-heat charcoal grill, gives a succulent, smoky, beach-in-Spain savor to oilier fish like mackerel and fresh sardines. Salmon, too, is lovely and dramatic on the grill. But you can fake it very well with a hot pan and a broiler, too, especially if you're cooking small, one-to-two person sized fish like branzino, tai snapper, or striped bass. \u003c/p>\n\u003cp>The lovely, lively \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061441481/kqedorg-20\">Big Sur Bakery Cookbook\u003c/a> offers a good trick for such faux-grilling, one that I used myself to great success this weekend. Do the aforementioned lemon-herb-olive oil anointing. Preheat the broiler. While it's heating, splash a little puddle of olive oil into a saute pan big enough to fit your fish. When the oil is good and hot, lay down your fish (watch out for splatters), reduce heat to medium-high and let it get good and browned on the bottom side, about 2 to 3 minutes. Turn off the heat and lift your fish, browned side down, onto the broiler pan. Broil about 8 to 10 inches from the heat for about 8 to 10 minutes, until just cooked through. That initial searing gets the bottom side cooked, without having to wrestle the fish mid-broil. \u003c/p>\n\u003cp>Present with a flourish, on a platter generous enough to make navigating the skeleton easy. Make sure you have a second plate handy, for depositing the head, tail, and assorted bones. Unless your friends are very familiar with the whole-fish concept, they probably would prefer not to be stared at reproachfully by the head of their dinner during the meal. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/cooked-fish500.jpg\" alt=\"whole cooked fish - Photo by Scott Hawkins\" title=\"whole cooked fish - Photo by Scott Hawkins\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5471\">\u003cbr>\n\u003cem>Whole Cooked Fish - Photo by Scott Hawkins\u003c/em>\u003c/p>\n\u003cp>Truly fresh fish, simply cooked, is a wonderful thing, and plenty of people just back from a week in Greece will rhapsodize about the beachside fish served so simply, just grilled, with a little olive oil and lemon and it didn't need anything else. But remember—they were on vacation. They were in Greece. They were sitting outside after several days of island hopping and/or hotel sex behind them. When you're staycationing, fish needs a sauce. \u003c/p>\n\u003cp>Anything herby and tangy is perfect for giving your fish a little bounce. Salsa goes wonderfully with fish, either a lovely, unexpected white-peach salsa, spiked with cilantro, minced red onion, and lime juice, or a juicy tomato salad jazzed up with fantastic heirloom tomatoes in all colors, a handful of corn kernels, loads of basil, chopped scallions and the most fragrant, olive-y olive oil you have.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Italian salsa verde is also a good match. Make a thick slurry of finely chopped herbs—parsley, watercress, plus some combination of mint, basil and/or dill, with just a smidge of tarragon—with a clove of finely chopped garlic, some chopped capers, a couple of anchovies or a bit of anchovy paste, and olive oil. Some hard-boiled egg and a few chopped cornichons will turn it into something like a French sauce \u003ca href=\"http://en.wikipedia.org/wiki/Sauce_gribiche\">gribiche\u003c/a>. A little lemon juice and grated lemon peel will perk up the green color and balance the salt from the capers and anchovies. Or you can just uncork that bottle of wine, cut up a lemon, and bask in a few fog-free hours of the city's Mediterranean light. \u003c/p>\n\n",
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"excerpt": "Most people, if asked at a fish market counter why they're choosing salmon filets instead of a whole rockfish or sea bass, would recoil slightly and stutter out something about bones, all the while trying not to meet the accusing (if unseeing) stares pointed their way from the ice. \r\n\r\nBut once you make your peace with the face of Mr. Fishie, a whole fish is actually much more forgiving than a filet. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It probably comes down to the eyeballs. Most people, if asked at a fish market counter why they're choosing salmon filets instead of a whole rockfish or sea bass, would recoil slightly and stutter out something about bones, all the while trying not to meet the accusing (if unseeing) stares pointed their way from the ice. \u003c/p>\n\u003cp>But once you make your peace with the face of Mr. Fishie, a whole fish is actually much more forgiving to the cook than a filet. Personally, I've had a few rough moments with filets, salmon especially. Getting it to stop being raw and jellylike (heaven to some, creepy to me) at the thick end without turning the other, thinner end into salmon jerky is still sometimes beyond me. \u003c/p>\n\u003cp>A whole fish, by contrast, does not require split-second or split-screen timing. You can leave it in the oven for a few extra minutes while you wrestle with the corkscrew or work out a knotty point of Hogswarts school policy with your seven-year-old and you won't end up with a main course that looks like a string of little shrunken heads, as you would if you were making, say, shrimp-pineapple-and-cherry-tomato kebabs—a lovely idea, generally, but just a \u003cem>wee bit \u003c/em>demanding on the timing aspect. \u003c/p>\n\u003cp>There's also the grandeur of a whole fish, how it comes to the table looking lavish and extravagant, even if, pound for pound, it's actually much more economical to buy your beast whole. Get it gutted and scaled by your fishmonger, and there's little else you need to do. \u003c/p>\n\u003cp>It does help to have a good sharp knife around so you can make a few slashes on each side of the fish—three or four, depending on the size of the fish, down to the bone, so the fish will cook evenly without curling and the skin will crisp up. This also reveals the flesh so you can tell instantly if it's cooked all the way through, somewhere on the pearlescent side of just opaque, since it will continue cooking a little off the heat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/raw-fish500.jpg\" alt=\"whole raw fish - photo by Scott Hawkins\" title=\"whole raw fish - photo by Scott Hawkins\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5470\">\u003cbr>\n\u003cem>Whole Raw Fish - Photo by Scott Hawkins\u003c/em>\u003c/p>\n\u003cp>Every sea kitten is happier—or at least tastier—for some very thin slices of lemon in the slits, along with a few sprigs of fresh herbs tarragon, summer savory, parsley, mint. Massage the whole fish with olive oil. Don't be stingy. This will make the skin much more delicious while also safeguarding the whole thing from drying out should you be distracted by the aforementioned cork-removal or Snape-and-Malfoy issues. \u003c/p>\n\u003cp>Now that we're having a little sunshine again, you might be feeling summery enough to fire up the grill. Grilling, especially a good, high-heat charcoal grill, gives a succulent, smoky, beach-in-Spain savor to oilier fish like mackerel and fresh sardines. Salmon, too, is lovely and dramatic on the grill. But you can fake it very well with a hot pan and a broiler, too, especially if you're cooking small, one-to-two person sized fish like branzino, tai snapper, or striped bass. \u003c/p>\n\u003cp>The lovely, lively \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061441481/kqedorg-20\">Big Sur Bakery Cookbook\u003c/a> offers a good trick for such faux-grilling, one that I used myself to great success this weekend. Do the aforementioned lemon-herb-olive oil anointing. Preheat the broiler. While it's heating, splash a little puddle of olive oil into a saute pan big enough to fit your fish. When the oil is good and hot, lay down your fish (watch out for splatters), reduce heat to medium-high and let it get good and browned on the bottom side, about 2 to 3 minutes. Turn off the heat and lift your fish, browned side down, onto the broiler pan. Broil about 8 to 10 inches from the heat for about 8 to 10 minutes, until just cooked through. That initial searing gets the bottom side cooked, without having to wrestle the fish mid-broil. \u003c/p>\n\u003cp>Present with a flourish, on a platter generous enough to make navigating the skeleton easy. Make sure you have a second plate handy, for depositing the head, tail, and assorted bones. Unless your friends are very familiar with the whole-fish concept, they probably would prefer not to be stared at reproachfully by the head of their dinner during the meal. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/cooked-fish500.jpg\" alt=\"whole cooked fish - Photo by Scott Hawkins\" title=\"whole cooked fish - Photo by Scott Hawkins\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5471\">\u003cbr>\n\u003cem>Whole Cooked Fish - Photo by Scott Hawkins\u003c/em>\u003c/p>\n\u003cp>Truly fresh fish, simply cooked, is a wonderful thing, and plenty of people just back from a week in Greece will rhapsodize about the beachside fish served so simply, just grilled, with a little olive oil and lemon and it didn't need anything else. But remember—they were on vacation. They were in Greece. They were sitting outside after several days of island hopping and/or hotel sex behind them. When you're staycationing, fish needs a sauce. \u003c/p>\n\u003cp>Anything herby and tangy is perfect for giving your fish a little bounce. Salsa goes wonderfully with fish, either a lovely, unexpected white-peach salsa, spiked with cilantro, minced red onion, and lime juice, or a juicy tomato salad jazzed up with fantastic heirloom tomatoes in all colors, a handful of corn kernels, loads of basil, chopped scallions and the most fragrant, olive-y olive oil you have.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Italian salsa verde is also a good match. Make a thick slurry of finely chopped herbs—parsley, watercress, plus some combination of mint, basil and/or dill, with just a smidge of tarragon—with a clove of finely chopped garlic, some chopped capers, a couple of anchovies or a bit of anchovy paste, and olive oil. Some hard-boiled egg and a few chopped cornichons will turn it into something like a French sauce \u003ca href=\"http://en.wikipedia.org/wiki/Sauce_gribiche\">gribiche\u003c/a>. A little lemon juice and grated lemon peel will perk up the green color and balance the salt from the capers and anchovies. Or you can just uncork that bottle of wine, cut up a lemon, and bask in a few fog-free hours of the city's Mediterranean light. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Peaches: Eat Me, J. Alfred Prufrock",
"title": "Peaches: Eat Me, J. Alfred Prufrock",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/peaches.jpg\" alt=\"peaches\" title=\"peaches\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-5429\">Some things stay with you forever, no matter how hard you might try to forget them. Sights, sounds, smells, words. You name it. You might not think about them on a daily basis, but they are filed away, ready to jump you at the strangest of times. Things like the scent of glue sticks or the melody of some Bangles song playing in the background the night your first boyfriend broke up with you. You think you've buried them, but they keep rising up and biting you on the ass like directionally-impaired zombies who hunger for your brain.\u003c/p>\n\u003cp>My personal undead companion of the summer has been a small chunk of lines from T.S. Eliot's \u003ca href=\"http://www.bartleby.com/198/1.html\">\"The Love Song of J. Alfred Prufrock.\"\u003c/a> which I learned in high school and, evidently, never quite unlearned. I think of them every time I encounter a peach, which is often, given the season:\u003c/p>\n\u003cblockquote>\u003cp>I grow old... I grow old...\u003c/p>\n\u003cp>I shall wear the bottoms of my trousers rolled.\u003c/p>\n\u003cp>Shall I part my hair behind? Do I dare to eat a peach?\u003c/p>\n\u003cp>I shall wear white flannel trousers, and walk upon the beach.\u003c/p>\n\u003cp>I have heard the mermaids singing, each to each.\n\u003c/p>\u003c/blockquote>\n\u003cp>When I first heard the poem as read to me by a wonderfully hammy, Scottish-brogued English instructor, I didn't take away any sense of Prufrock's failure, isolation, or tortured psyche. No, all I took away at the time was:\u003c/p>\n\u003cp>What's with the peach? Why can't an old guy eat a damned peach? It's a soft fruit for God's sake. He could probably gum the thing to death.\u003c/p>\n\u003cp>And then I went back to reading Sylvia Plath because I was so sensitive.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Well, like Mr. Prufrock, I grow old, though I doubt very much that I shall wear the bottoms of my trousers rolled, since I can usually be found in shorts. I am, however, much older than I ever thought I would be. And I happen to like that just fine. It's just that half of the men on my mother's side of the family never made it past their 30's. In a few days, barring accidents, I will have reached 40-- mid-life or, if put into seasonal terms, Midsummer. Not old, but, as I see it, just about right. To borrow from another literary source, I may be, like Miss Jean Brodie minus her attraction to Fascism, in my prime.\u003c/p>\n\u003cp>I think it more than just coincidence then that Midsummer is when peaches are in \u003cem>their\u003c/em> prime. Fully ripened, barely hanging onto the tree, easily bruised, and fuzz to be found in nearly every nook and cranny. God, I'm like a peach in more ways than I had previously imagined. No wonder that bits of a monologue-style poem I learned about an older guy briefly wondering about fruit has come to back haunt me.\u003c/p>\n\u003cp>And so I leave you with a simple recipe that will help keep me and my fellow peaches in good, supple form for just a little longer than the typical season allows.\u003c/p>\n\u003cp>Oh, and Mr. Prufrock? Go ahead, eat me. You know you want to.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/brandied-peaches.jpg\" alt=\"brandied peaches\" title=\"brandied peaches\" width=\"261\" height=\"350\" class=\"alignnone size-full wp-image-5430\">\u003c/p>\n\u003cp>\u003cstrong>Brandied Peaches\u003c/strong> (adapted from the Linton Hopkins recipe at Food & Wine)\u003c/p>\n\u003cp>What better way to preserve the beauty of a just-ripe peach than with the help of a little alcohol? It's like fruit botox, but vegan.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6 to 12\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>6 small to medium-sized peaches. Free stones. Really, cling stones are a real pain in the ass.\u003c/p>\n\u003cp>1 ½ cups water\u003cbr>\n2 cups sugar\u003cbr>\n2 cups brandy\u003cbr>\n1 cinnamon stick\u003cbr>\n1 teaspoon of cardamom\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Bring a large pot of water to a boil, then reduce to simmering. Cut a small \"x\" on the bottom of peaches with a sharp knife and gently lower them into the water. Leave the peaches in the water until their skins loosen and their screaming stops. Remove with a slotted spoon and let cool.\u003c/p>\n\u003cp>2. In a large saucepan, combine sugar, water, cinnamon, and cardamom over high heat, stirring occasionally to ensure that the sugar is dissolved. Simmer for about five minutes, until a lovely syrup is formed. And I do mean lovely.\u003c/p>\n\u003cp>3. Excorticate peaches when they are cool enough to handle. Cut in half, remove pits (or stones, if you are English or Canadian), then transfer them to a hot, 2-quart canning jar or 2 1-quart canning jars, equally hot.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Add brandy to the syrup and bring to a boil. Ladle the hot syrup over the peaches and close the jar(s) tightly. Let cool to room temperature, then refrigerate for at least one week before serving. The pickled peaches can be stored in your refrigerator for up to three months. As if they would really last that long.\u003c/p>\n\n",
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"excerpt": "Recipe: \u003cstrong>Brandied Peaches\u003c/strong> (adapted from the Linton Hopkins recipe at Food & Wine)\r\n\r\nWhat better way to preserve the beauty of a just-ripe peach than with the help of a little alcohol? It's like fruit botox, but vegan.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/peaches.jpg\" alt=\"peaches\" title=\"peaches\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-5429\">Some things stay with you forever, no matter how hard you might try to forget them. Sights, sounds, smells, words. You name it. You might not think about them on a daily basis, but they are filed away, ready to jump you at the strangest of times. Things like the scent of glue sticks or the melody of some Bangles song playing in the background the night your first boyfriend broke up with you. You think you've buried them, but they keep rising up and biting you on the ass like directionally-impaired zombies who hunger for your brain.\u003c/p>\n\u003cp>My personal undead companion of the summer has been a small chunk of lines from T.S. Eliot's \u003ca href=\"http://www.bartleby.com/198/1.html\">\"The Love Song of J. Alfred Prufrock.\"\u003c/a> which I learned in high school and, evidently, never quite unlearned. I think of them every time I encounter a peach, which is often, given the season:\u003c/p>\n\u003cblockquote>\u003cp>I grow old... I grow old...\u003c/p>\n\u003cp>I shall wear the bottoms of my trousers rolled.\u003c/p>\n\u003cp>Shall I part my hair behind? Do I dare to eat a peach?\u003c/p>\n\u003cp>I shall wear white flannel trousers, and walk upon the beach.\u003c/p>\n\u003cp>I have heard the mermaids singing, each to each.\n\u003c/p>\u003c/blockquote>\n\u003cp>When I first heard the poem as read to me by a wonderfully hammy, Scottish-brogued English instructor, I didn't take away any sense of Prufrock's failure, isolation, or tortured psyche. No, all I took away at the time was:\u003c/p>\n\u003cp>What's with the peach? Why can't an old guy eat a damned peach? It's a soft fruit for God's sake. He could probably gum the thing to death.\u003c/p>\n\u003cp>And then I went back to reading Sylvia Plath because I was so sensitive.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Well, like Mr. Prufrock, I grow old, though I doubt very much that I shall wear the bottoms of my trousers rolled, since I can usually be found in shorts. I am, however, much older than I ever thought I would be. And I happen to like that just fine. It's just that half of the men on my mother's side of the family never made it past their 30's. In a few days, barring accidents, I will have reached 40-- mid-life or, if put into seasonal terms, Midsummer. Not old, but, as I see it, just about right. To borrow from another literary source, I may be, like Miss Jean Brodie minus her attraction to Fascism, in my prime.\u003c/p>\n\u003cp>I think it more than just coincidence then that Midsummer is when peaches are in \u003cem>their\u003c/em> prime. Fully ripened, barely hanging onto the tree, easily bruised, and fuzz to be found in nearly every nook and cranny. God, I'm like a peach in more ways than I had previously imagined. No wonder that bits of a monologue-style poem I learned about an older guy briefly wondering about fruit has come to back haunt me.\u003c/p>\n\u003cp>And so I leave you with a simple recipe that will help keep me and my fellow peaches in good, supple form for just a little longer than the typical season allows.\u003c/p>\n\u003cp>Oh, and Mr. Prufrock? Go ahead, eat me. You know you want to.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/brandied-peaches.jpg\" alt=\"brandied peaches\" title=\"brandied peaches\" width=\"261\" height=\"350\" class=\"alignnone size-full wp-image-5430\">\u003c/p>\n\u003cp>\u003cstrong>Brandied Peaches\u003c/strong> (adapted from the Linton Hopkins recipe at Food & Wine)\u003c/p>\n\u003cp>What better way to preserve the beauty of a just-ripe peach than with the help of a little alcohol? It's like fruit botox, but vegan.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6 to 12\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>6 small to medium-sized peaches. Free stones. Really, cling stones are a real pain in the ass.\u003c/p>\n\u003cp>1 ½ cups water\u003cbr>\n2 cups sugar\u003cbr>\n2 cups brandy\u003cbr>\n1 cinnamon stick\u003cbr>\n1 teaspoon of cardamom\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Bring a large pot of water to a boil, then reduce to simmering. Cut a small \"x\" on the bottom of peaches with a sharp knife and gently lower them into the water. Leave the peaches in the water until their skins loosen and their screaming stops. Remove with a slotted spoon and let cool.\u003c/p>\n\u003cp>2. In a large saucepan, combine sugar, water, cinnamon, and cardamom over high heat, stirring occasionally to ensure that the sugar is dissolved. Simmer for about five minutes, until a lovely syrup is formed. And I do mean lovely.\u003c/p>\n\u003cp>3. Excorticate peaches when they are cool enough to handle. Cut in half, remove pits (or stones, if you are English or Canadian), then transfer them to a hot, 2-quart canning jar or 2 1-quart canning jars, equally hot.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Add brandy to the syrup and bring to a boil. Ladle the hot syrup over the peaches and close the jar(s) tightly. Let cool to room temperature, then refrigerate for at least one week before serving. The pickled peaches can be stored in your refrigerator for up to three months. As if they would really last that long.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Dinner Party for Under $30: Chile Verde",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/chile-verde.jpg\" alt=\"chile verde\" title=\"chile verde\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5409\">\u003cbr>\nI love to entertain, but hosting a dinner for 8-10 people can get pretty expensive. Between the main course, side dishes, and dessert, the grocery bill can easily run over $100 (and that's a modest calculation when shopping for organic and sustainable food in the Bay Area). But what if you could impress your guests without breaking the bank? Would you believe me if I told you I made a dinner for 9 people that cost under $30?\u003c/p>\n\u003cp>I didn't plan to spend so little on this dinner party. When I went to the farmers' market and then the butcher I was shopping only to purchase the groceries I needed to make chile verde, \u003ca href=\"http://deniseskitchen.wordpress.com/2009/07/22/roasted-corn-and-pasilla-pepper-salad/\">a corn and pasilla pepper salad\u003c/a> and Mexican rice. I was in the mood for chile verde, a Mexican pork stew made with tomatillos, which is one of my favorite South-of-the-Border dishes. I thought it would be fun to sit in the backyard with friends while eating Mexican food and drinking cerveza. The fact that I spent so little on the meal was a bonus that I'll try to replicate in the future.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/tomatillos.jpg\" alt=\"tomatillos\" title=\"tomatillos\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5410\">\u003c/p>\n\u003cp>If you've never tried chile verde, you are in for a treat when you finally taste it. Chile verde is one of those magical stews that melds together the distinct flavors of a regional area into a unique whole. The tomatillos, onions, and hot peppers roast slowly with the pork, creating a rich and slightly spicy gravy that clings to the succulent and falling apart meat. Served with warm corn tortillas, it's about as good as a stew can get, and inexpensive to boot.\u003c/p>\n\u003cp>Chile Verde is made using either pork shoulder or butt, which just happens to be one of the cheapest cuts of meat you can purchase. Because it’s a bit fatty and tough, it's a terrible choice for grilling or cooking quickly, but stew it for hours and you have one of the most luscious type of meat available. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pork shoulder is about $2.99 a pound and you only need 4 lbs for this recipe so your meat tab should be about $12. Add in the tortillas (less than $2 a pack), some rice (also less than $2 for 10 people), corn chips and fresh tomatoes to make homemade salsa (about $5), 2 cans of black beans as a side dish (about $2) and all the veggies needed for the chile verde plus a corn and pepper salad, and you've spent less than $30 for the meal. Obviously the prices of the fruits and vegetables will vary, but because it's summer, most are fairly inexpensive (for instance, I saw five ears of corn for a dollar at the farmers' market the other day).\u003c/p>\n\u003cp>A delicious yet inexpensive meal with friends: in this economy, that’s a combo I can appreciate.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/chile-verde-in-a-pot.jpg\" alt=\"chile verde in a pot\" title=\"chile verde in a pot\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5411\">\u003c/p>\n\u003cp>\u003cstrong>Chile Verde\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for 9 - 10 people\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>4 lbs pork shoulder cut into 1-inch cubes\u003cbr>\n1 1/2 pounds tomatillos\u003cbr>\n2 large white or yellow onions\u003cbr>\n2 Serrano or Jalapeno peppers (depending on how spicy you want the dish. Serranos are hotter.)\u003cbr>\n1 cup chicken stock or water\u003cbr>\n2 Tbsp vegetable oil plus more for broiling vegetables\u003cbr>\n3 tsp cumin powder (or more if you'd like)\u003cbr>\n2 Tbsp dried oregano (or more if you'd like)\u003cbr>\n2 Tbsp flour\u003cbr>\n1/4 cup finely chopped cilantro\u003cbr>\nKosher or sea salt and black pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Cut pork into 1-inch cubes. Sprinkle 1 1/2 tsp cumin, 1 Tbsp oregano, and 1 tsp salt onto the cubed meat and set aside.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/seasoned-pork.jpg\" alt=\"seasoned pork\" title=\"seasoned pork\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5412\">\u003c/p>\n\u003cp>2. Sprinkle the flour over the meat and mix everything together so the flour and spices cling to the meat chunks. Set meat in the refrigerator until ready to use.\u003c/p>\n\u003cp>3. Place your oven on its broiler setting. While oven is heating, peal your onions and slice into 1/4-inch pieces. Dehusk your tomatillos and wash them thoroughly as well. Slice them into 1/4-inch slices as well. You can just slice the smaller tomatillos in half. Slice your Serrano or Jalapeno peppers in half. If you want to reduce some of the heat in the dish, take out the seeds and the inner whitish flesh as these are the real hot parts of the pepper.\u003c/p>\n\u003cp>4. Drizzle some oil onto a baking sheet and set the onions on top. Flip the onions over so each side has a light coating of oil. Sprinkle with kosher or sea salt. Place pan under the broiler and cook until onions are browned. Be careful not to burn them.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/roasted-tomatillos.jpg\" alt=\"roasted tomatillos\" title=\"roasted tomatillos\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5413\">\u003c/p>\n\u003cp>5. Remove the onions from the pan and place them into a bowl. Drizzle a bit more oil onto the pan and lay the tomatillo and pepper slices on top. Season them with some salt and set under the broiler. Cook until they are soft and browned.\u003c/p>\n\u003cp>6. Place the cooked onions, tomatillos and peppers into a food processor and pulse until the mixture is blended thoroughly but still a bit chunky.\u003c/p>\n\u003cp>7. Heat 1 Tbsp oil in a large Dutch oven (I prefer one made out of cast iron as it distributes the heat evenly, but this is not necessary). When the oil is hot, evenly distribute a portion of your pork pieces into the pot. Be sure not to add them all at once, or even to crowd the pan, as overcrowding will make the meat steam and we want the pork to sear.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/seared-pork.jpg\" alt=\"seared pork\" title=\"seared pork\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5414\">\u003c/p>\n\u003cp>9. Sear the pork pieces on each side until they are slightly crispy and then remove them from the pan. Continue browning in batches until all the pork is seared, adding oil as needed. Note that you are not trying to cook the meat through at this point and that you actually want the inner portion of each cube should to remain uncooked. You are simply searing.\u003c/p>\n\u003cp>10. Once all the meat is browned, add your chicken stock or water to the pot and then scrape the bottom of the pan with a wooden spoon or spatula to release the delicious caramelized bits. This will really help to flavor your sauce. Add in the meat and tomatillo mixture along with the rest of your cumin and oregano. I like to crush the dried oregano in my palm before adding it, which helps release its flavors. Add some salt and pepper to taste and stir.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/simmering-chile.jpg\" alt=\"simmering chile\" title=\"simmering chile\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5415\">\u003c/p>\n\u003cp>11. At this point you can either set the covered pot in the oven for two hours at 350 degrees (but be sure you use an oven-proof pot and cover), or you can simmer the stew on the stove for 2 hours. Either way, the stew needs to now simmer covered. \u003c/p>\n\u003cp>12. After about 45 minutes of simmering, stir your stew and add more cumin, oregano, salt and pepper to taste. Recover the pot and place back in the oven or simmer further on the stove for at least another hour and 15 minutes.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>13. When stew is thoroughly cooked, with the meat literally falling apart when you touch it and the gravy clinging onto the meat, check your seasoning (adding more salt or pepper if needed; the cumin and oregano should be fine at this point) and serve with warm corn tortillas.\u003c/p>\n\n",
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"excerpt": "I love to entertain, but hosting a dinner for 8-10 people can get pretty expensive. Between the main course, side dishes, and dessert, the grocery bill can easily run over $100 (and that's a modest calculation when shopping for organic and sustainable food in the Bay Area). But what if you could impress your guests without breaking the bank? Would you believe me if I told you I made a dinner for 9 people that cost under $30?",
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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/chile-verde.jpg\" alt=\"chile verde\" title=\"chile verde\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5409\">\u003cbr>\nI love to entertain, but hosting a dinner for 8-10 people can get pretty expensive. Between the main course, side dishes, and dessert, the grocery bill can easily run over $100 (and that's a modest calculation when shopping for organic and sustainable food in the Bay Area). But what if you could impress your guests without breaking the bank? Would you believe me if I told you I made a dinner for 9 people that cost under $30?\u003c/p>\n\u003cp>I didn't plan to spend so little on this dinner party. When I went to the farmers' market and then the butcher I was shopping only to purchase the groceries I needed to make chile verde, \u003ca href=\"http://deniseskitchen.wordpress.com/2009/07/22/roasted-corn-and-pasilla-pepper-salad/\">a corn and pasilla pepper salad\u003c/a> and Mexican rice. I was in the mood for chile verde, a Mexican pork stew made with tomatillos, which is one of my favorite South-of-the-Border dishes. I thought it would be fun to sit in the backyard with friends while eating Mexican food and drinking cerveza. The fact that I spent so little on the meal was a bonus that I'll try to replicate in the future.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/tomatillos.jpg\" alt=\"tomatillos\" title=\"tomatillos\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5410\">\u003c/p>\n\u003cp>If you've never tried chile verde, you are in for a treat when you finally taste it. Chile verde is one of those magical stews that melds together the distinct flavors of a regional area into a unique whole. The tomatillos, onions, and hot peppers roast slowly with the pork, creating a rich and slightly spicy gravy that clings to the succulent and falling apart meat. Served with warm corn tortillas, it's about as good as a stew can get, and inexpensive to boot.\u003c/p>\n\u003cp>Chile Verde is made using either pork shoulder or butt, which just happens to be one of the cheapest cuts of meat you can purchase. Because it’s a bit fatty and tough, it's a terrible choice for grilling or cooking quickly, but stew it for hours and you have one of the most luscious type of meat available. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pork shoulder is about $2.99 a pound and you only need 4 lbs for this recipe so your meat tab should be about $12. Add in the tortillas (less than $2 a pack), some rice (also less than $2 for 10 people), corn chips and fresh tomatoes to make homemade salsa (about $5), 2 cans of black beans as a side dish (about $2) and all the veggies needed for the chile verde plus a corn and pepper salad, and you've spent less than $30 for the meal. Obviously the prices of the fruits and vegetables will vary, but because it's summer, most are fairly inexpensive (for instance, I saw five ears of corn for a dollar at the farmers' market the other day).\u003c/p>\n\u003cp>A delicious yet inexpensive meal with friends: in this economy, that’s a combo I can appreciate.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/chile-verde-in-a-pot.jpg\" alt=\"chile verde in a pot\" title=\"chile verde in a pot\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5411\">\u003c/p>\n\u003cp>\u003cstrong>Chile Verde\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for 9 - 10 people\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>4 lbs pork shoulder cut into 1-inch cubes\u003cbr>\n1 1/2 pounds tomatillos\u003cbr>\n2 large white or yellow onions\u003cbr>\n2 Serrano or Jalapeno peppers (depending on how spicy you want the dish. Serranos are hotter.)\u003cbr>\n1 cup chicken stock or water\u003cbr>\n2 Tbsp vegetable oil plus more for broiling vegetables\u003cbr>\n3 tsp cumin powder (or more if you'd like)\u003cbr>\n2 Tbsp dried oregano (or more if you'd like)\u003cbr>\n2 Tbsp flour\u003cbr>\n1/4 cup finely chopped cilantro\u003cbr>\nKosher or sea salt and black pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Cut pork into 1-inch cubes. Sprinkle 1 1/2 tsp cumin, 1 Tbsp oregano, and 1 tsp salt onto the cubed meat and set aside.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/seasoned-pork.jpg\" alt=\"seasoned pork\" title=\"seasoned pork\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5412\">\u003c/p>\n\u003cp>2. Sprinkle the flour over the meat and mix everything together so the flour and spices cling to the meat chunks. Set meat in the refrigerator until ready to use.\u003c/p>\n\u003cp>3. Place your oven on its broiler setting. While oven is heating, peal your onions and slice into 1/4-inch pieces. Dehusk your tomatillos and wash them thoroughly as well. Slice them into 1/4-inch slices as well. You can just slice the smaller tomatillos in half. Slice your Serrano or Jalapeno peppers in half. If you want to reduce some of the heat in the dish, take out the seeds and the inner whitish flesh as these are the real hot parts of the pepper.\u003c/p>\n\u003cp>4. Drizzle some oil onto a baking sheet and set the onions on top. Flip the onions over so each side has a light coating of oil. Sprinkle with kosher or sea salt. Place pan under the broiler and cook until onions are browned. Be careful not to burn them.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/roasted-tomatillos.jpg\" alt=\"roasted tomatillos\" title=\"roasted tomatillos\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5413\">\u003c/p>\n\u003cp>5. Remove the onions from the pan and place them into a bowl. Drizzle a bit more oil onto the pan and lay the tomatillo and pepper slices on top. Season them with some salt and set under the broiler. Cook until they are soft and browned.\u003c/p>\n\u003cp>6. Place the cooked onions, tomatillos and peppers into a food processor and pulse until the mixture is blended thoroughly but still a bit chunky.\u003c/p>\n\u003cp>7. Heat 1 Tbsp oil in a large Dutch oven (I prefer one made out of cast iron as it distributes the heat evenly, but this is not necessary). When the oil is hot, evenly distribute a portion of your pork pieces into the pot. Be sure not to add them all at once, or even to crowd the pan, as overcrowding will make the meat steam and we want the pork to sear.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/seared-pork.jpg\" alt=\"seared pork\" title=\"seared pork\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5414\">\u003c/p>\n\u003cp>9. Sear the pork pieces on each side until they are slightly crispy and then remove them from the pan. Continue browning in batches until all the pork is seared, adding oil as needed. Note that you are not trying to cook the meat through at this point and that you actually want the inner portion of each cube should to remain uncooked. You are simply searing.\u003c/p>\n\u003cp>10. Once all the meat is browned, add your chicken stock or water to the pot and then scrape the bottom of the pan with a wooden spoon or spatula to release the delicious caramelized bits. This will really help to flavor your sauce. Add in the meat and tomatillo mixture along with the rest of your cumin and oregano. I like to crush the dried oregano in my palm before adding it, which helps release its flavors. Add some salt and pepper to taste and stir.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/simmering-chile.jpg\" alt=\"simmering chile\" title=\"simmering chile\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5415\">\u003c/p>\n\u003cp>11. At this point you can either set the covered pot in the oven for two hours at 350 degrees (but be sure you use an oven-proof pot and cover), or you can simmer the stew on the stove for 2 hours. Either way, the stew needs to now simmer covered. \u003c/p>\n\u003cp>12. After about 45 minutes of simmering, stir your stew and add more cumin, oregano, salt and pepper to taste. Recover the pot and place back in the oven or simmer further on the stove for at least another hour and 15 minutes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>13. When stew is thoroughly cooked, with the meat literally falling apart when you touch it and the gravy clinging onto the meat, check your seasoning (adding more salt or pepper if needed; the cumin and oregano should be fine at this point) and serve with warm corn tortillas.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1440144680/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/nowheatnoproblem300.jpg\" alt=\"no wheat, no dairy, no problem\" title=\"no wheat no dairy no problem\" width=\"300\" height=\"457\" class=\"alignleft size-full wp-image-5312\">\u003c/a>Diagnosed seven years ago with allergies to wheat and dairy, Lauren Hoover was thrilled. Finally, she had a reason for the stomachaches and congestion that had plagued her for decades. All she had to do was cut every last bit of wheat and dairy out of her diet. How hard could it be, especially for a smart foodie and trained chef? \u003c/p>\n\u003cp>\"I didn't think I ate a lot of processed food, but the first time I went to the supermarket after my diagnosis, I stood outside in the parking lot and cried,\" Hoover relates. Everything, it seemed, had some sneaky remnant of wheat or dairy in it. \"I thought, what am going to eat, besides chicken, fish, fruit and vegetables? I decided right then that I wasn't going to live the rest of my life without the foods I love.\" \u003c/p>\n\u003cp>As a professional pastry chef trained at the California Culinary Academy, Hoover was better equipped than most to start tinkering with her favorite recipes. Having worked at numerous high-end hotels, resorts, and restaurants including San Francisco's La Folie, she didn't want to ditch her pot pies and chocolate cakes for quinoa and sprouts. Instead, she wanted her meals to be healthy but normal-- the sort of thing anyone would be happy to eat, whether or not they had food sensitivities. \u003c/p>\n\u003cp>What began out of necessity turned into a mission. Returning to college to pursue a psychology degree, she had dreams of becoming a child-advocacy lawyer. In between classes, though, she kept baking, bringing wheat, dairy, and soon sugar-free treats to her study buddies. Friends clamored for her cupcakes and other goodies, and finally an enthusiastic friend insisted that she share her recipes in a cookbook. \u003c/p>\n\u003cp>\"This has become my legacy, the way I can help people who are suffering,\" says Hoover. The 150 sweet and savory recipes in her new book \u003ca href=\"http://www.nowheatnodairynoproblem.com\">No Wheat, No Dairy, No Problem\u003c/a> are the result of seven years' worth of experimenting, testing, and teaching. She'll be celebrating with a launch party on Saturday, July 18 at 3pm at Noe Valley's \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, what are the must-haves for the wheat- and/or dairy-free kitchen? Since Hoover doesn't cook with refined sugar, agave nectar is high on her list, although she also likes date sugar, sucanat, and maple syrup for sweetening. \"Along with agave nectar, I'd say oat flour, olive or grapeseed oil, and some kind of milk substitute-- I like coconut and almond milks, but you can use rice or soy milk, too,\" she notes. \u003c/p>\n\u003cp>Making her book accessible, even to novice cooks outside the well-stocked environs of the Bay Area, was very important to Hoover. \"I'm not interested in using a lot of weird ingredients; I think people should be able to make these recipes whether or not they have a \u003ca href=\"http://www.rainbowgrocery.org\">Rainbow Grocery\u003c/a> down the street.\" \u003c/p>\n\u003cp> Accordingly, her recipes offer plenty of suggestions for substitutions, along with instructions for whipping up homemade basics like raw almond milk.\u003c/p>\n\u003cp>The back of the book also offers a crash course in supermarket label-reading, including a 4-page list of often-overlooked wheat and dairy derivatives, from whey protein to modified food starch. \u003c/p>\n\u003cp>Having seen too many food-sensitive friends give in to momentary brownie or pizza cravings only to suffer the consequences for days on end, Hoover promises that \"with this book, you can have everything you love without having to suffer.\" The hardest thing for her to leave behind? \"Triple-creme cheese, and yogurt,\" she sighs. \"But I know, for me, it's just not worth it.\" \u003c/p>\n\u003cp>\u003cstrong>Summer Fruit Crisp\u003c/strong>\u003c/p>\n\u003cp>\u003cem> Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1440144680/kqedorg-20\">No Wheat, No Dairy, No Problem\u003c/a> by Lauren Hoover\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 6-10 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003cbr>\n3 pounds of stone fruit (nectarines, peaches, apricots, plums), washed, pitted, and cut into 1\" slices\u003cbr>\n½ cup agave nectar\u003cbr>\n1 teaspoon real vanilla extract\u003cbr>\n zest and juice of 1 lemon\u003cbr>\n1 teaspoon tapioca starch or 2 tablespoons oat or barley flour\u003c/p>\n\u003cp>\u003cstrong>Topping:\u003c/strong>\u003cbr>\n1 cup oat or barley flour, sifted\u003cbr>\n½ cup date sugar, maple sugar or sucanat\u003cbr>\n1 stick Earth Balance, cold or frozen, diced\u003cbr>\nzest of one lemon\u003cbr>\n1 teaspoon vanilla powder, optional\u003cbr>\n¼ teaspoon freshly grated nutmeg\u003cbr>\n¼ teaspoon ground cinnamon\u003cbr>\n½ cup chopped nuts (walnuts, pecans, almonds)\u003cbr>\n½ cup old fashioned rolled oats (not quick cooking)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350 degrees. Toss fruit with filling ingredients and pour into a 9x12 glass baking dish or a 2-quart round soufflé dish. Set aside. \u003c/p>\n\u003cp>2. Put topping ingredients into a food processor with the 's' blade, and pulse until it is until it is crumbly and the size of cherries. (This can also be done with a pastry cutter in a bowl.) \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Pour topping evenly over fruit and bake for approximately 30 minutes, until the topping is golden brown and fruit is bubbling. Let cool for 1 hour before serving. \u003c/p>\n\n",
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"excerpt": "Diagnosed seven years ago with allergies to wheat and dairy, Lauren Hoover burst into tears after her first trip to the supermarket. Everything, it seemed, had some sneaky remnant of wheat or dairy in it. \"I decided right then that I wasn't going to live the rest of my life without the foods I love.\" ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1440144680/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/nowheatnoproblem300.jpg\" alt=\"no wheat, no dairy, no problem\" title=\"no wheat no dairy no problem\" width=\"300\" height=\"457\" class=\"alignleft size-full wp-image-5312\">\u003c/a>Diagnosed seven years ago with allergies to wheat and dairy, Lauren Hoover was thrilled. Finally, she had a reason for the stomachaches and congestion that had plagued her for decades. All she had to do was cut every last bit of wheat and dairy out of her diet. How hard could it be, especially for a smart foodie and trained chef? \u003c/p>\n\u003cp>\"I didn't think I ate a lot of processed food, but the first time I went to the supermarket after my diagnosis, I stood outside in the parking lot and cried,\" Hoover relates. Everything, it seemed, had some sneaky remnant of wheat or dairy in it. \"I thought, what am going to eat, besides chicken, fish, fruit and vegetables? I decided right then that I wasn't going to live the rest of my life without the foods I love.\" \u003c/p>\n\u003cp>As a professional pastry chef trained at the California Culinary Academy, Hoover was better equipped than most to start tinkering with her favorite recipes. Having worked at numerous high-end hotels, resorts, and restaurants including San Francisco's La Folie, she didn't want to ditch her pot pies and chocolate cakes for quinoa and sprouts. Instead, she wanted her meals to be healthy but normal-- the sort of thing anyone would be happy to eat, whether or not they had food sensitivities. \u003c/p>\n\u003cp>What began out of necessity turned into a mission. Returning to college to pursue a psychology degree, she had dreams of becoming a child-advocacy lawyer. In between classes, though, she kept baking, bringing wheat, dairy, and soon sugar-free treats to her study buddies. Friends clamored for her cupcakes and other goodies, and finally an enthusiastic friend insisted that she share her recipes in a cookbook. \u003c/p>\n\u003cp>\"This has become my legacy, the way I can help people who are suffering,\" says Hoover. The 150 sweet and savory recipes in her new book \u003ca href=\"http://www.nowheatnodairynoproblem.com\">No Wheat, No Dairy, No Problem\u003c/a> are the result of seven years' worth of experimenting, testing, and teaching. She'll be celebrating with a launch party on Saturday, July 18 at 3pm at Noe Valley's \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, what are the must-haves for the wheat- and/or dairy-free kitchen? Since Hoover doesn't cook with refined sugar, agave nectar is high on her list, although she also likes date sugar, sucanat, and maple syrup for sweetening. \"Along with agave nectar, I'd say oat flour, olive or grapeseed oil, and some kind of milk substitute-- I like coconut and almond milks, but you can use rice or soy milk, too,\" she notes. \u003c/p>\n\u003cp>Making her book accessible, even to novice cooks outside the well-stocked environs of the Bay Area, was very important to Hoover. \"I'm not interested in using a lot of weird ingredients; I think people should be able to make these recipes whether or not they have a \u003ca href=\"http://www.rainbowgrocery.org\">Rainbow Grocery\u003c/a> down the street.\" \u003c/p>\n\u003cp> Accordingly, her recipes offer plenty of suggestions for substitutions, along with instructions for whipping up homemade basics like raw almond milk.\u003c/p>\n\u003cp>The back of the book also offers a crash course in supermarket label-reading, including a 4-page list of often-overlooked wheat and dairy derivatives, from whey protein to modified food starch. \u003c/p>\n\u003cp>Having seen too many food-sensitive friends give in to momentary brownie or pizza cravings only to suffer the consequences for days on end, Hoover promises that \"with this book, you can have everything you love without having to suffer.\" The hardest thing for her to leave behind? \"Triple-creme cheese, and yogurt,\" she sighs. \"But I know, for me, it's just not worth it.\" \u003c/p>\n\u003cp>\u003cstrong>Summer Fruit Crisp\u003c/strong>\u003c/p>\n\u003cp>\u003cem> Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1440144680/kqedorg-20\">No Wheat, No Dairy, No Problem\u003c/a> by Lauren Hoover\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 6-10 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003cbr>\n3 pounds of stone fruit (nectarines, peaches, apricots, plums), washed, pitted, and cut into 1\" slices\u003cbr>\n½ cup agave nectar\u003cbr>\n1 teaspoon real vanilla extract\u003cbr>\n zest and juice of 1 lemon\u003cbr>\n1 teaspoon tapioca starch or 2 tablespoons oat or barley flour\u003c/p>\n\u003cp>\u003cstrong>Topping:\u003c/strong>\u003cbr>\n1 cup oat or barley flour, sifted\u003cbr>\n½ cup date sugar, maple sugar or sucanat\u003cbr>\n1 stick Earth Balance, cold or frozen, diced\u003cbr>\nzest of one lemon\u003cbr>\n1 teaspoon vanilla powder, optional\u003cbr>\n¼ teaspoon freshly grated nutmeg\u003cbr>\n¼ teaspoon ground cinnamon\u003cbr>\n½ cup chopped nuts (walnuts, pecans, almonds)\u003cbr>\n½ cup old fashioned rolled oats (not quick cooking)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350 degrees. Toss fruit with filling ingredients and pour into a 9x12 glass baking dish or a 2-quart round soufflé dish. Set aside. \u003c/p>\n\u003cp>2. Put topping ingredients into a food processor with the 's' blade, and pulse until it is until it is crumbly and the size of cherries. (This can also be done with a pastry cutter in a bowl.) \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Pour topping evenly over fruit and bake for approximately 30 minutes, until the topping is golden brown and fruit is bubbling. Let cool for 1 hour before serving. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Martuna: A Meal in a Glass",
"title": "The Martuna: A Meal in a Glass",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-5295\" title=\"Martuna\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/phpajpiz8pm.jpg\" alt=\"Martuna\" width=\"262\" height=\"350\">\"Do you have a cocktail list?\" is one of the first questions I am often asked as a waiter in an upscale restaurant. It is one of the few questions I get to cheerfully answer with a big \"no.\"\u003c/p>\n\u003cp>\"You should really have one,\" is sometimes the response that follows. \"Don't you have a signature cocktail or something?\"\u003c/p>\n\u003cp>No, we really, really shouldn't and no, we do not.\u003c/p>\n\u003cp>And then I get to say something along the lines of \"Well, we thought about it for a while, but Greeks don't really drink cocktails-- they drink wine, and beer, and ouzo. I suppose we could mix them all together for you, if you like.\"\u003c/p>\n\u003cp>More often than not, they will need a moment to get the imaginary taste of that concoction out of their mouths and regroup. Quite often, their drink of choice ends up something depressing, like a Cosmopolitan, or something perfectly respectable but equally unimaginative, like a martini. And the martini that is ordered is often done so incorrectly.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On one hand, I \u003cem>do\u003c/em> see the point of cocktail lists. People seem to need help with their drinking. The thought of facing a full bar stocked with hundreds of liquors blended into thousands of different combinations is enough to pickle anyone's brain, even before it has become clouded with alcohol and a little printed instruction can often help a drinker narrow his choices to those that the list-offering establishment feels it does best.\u003c/p>\n\u003cp>On the other, heavier hand, I am tired of the fact that nearly every watering hole seems to have a menu of \"signature cocktails.\" There are a few places around town (\u003ca href=\"http://www.alembicbar.com/\">Alembic\u003c/a>, \u003ca href=\"http://www.aziza-sf.com/61637_cocktails.html\">Aziza\u003c/a>, and \u003ca href=\"http://www.westinstfrancis.com/clock_bar.cfm\">Clock Bar\u003c/a>, to name a few good ones) that offer up delicious, inventive cocktails that are, in fact, unique and they rightly highlight them in menu form. It's all the others I take issue with. The So-and-so Martini (made with Ketel One and a splash of cranberry!). That is not a signature cocktail, that's called pushing premium liquor. It's also called a Cape Cod in a Martini glass.\u003c/p>\n\u003cp>I am also tired of the general lack of creative naming. So many venues have several (insert noun here)-tinis: The Saketini, The Mangotini, The Weenytini. Or The (insert name of venue) Cosmo.\u003c/p>\n\u003cp>Enough already.\u003c/p>\n\u003cp>If one is going to create a signature cocktail, I say make it memorable. Make a statement. Create a drink philosophy and apply it to your inventions. I have currently been looking for a way to help alcoholics get more nutritional bang out of their cocktails by creating a series of meals-in-a-glass.\u003c/p>\n\u003cp>When discussing this idea the other night over dinner, my friend Jen stared at her beer for a moment and declared, \"You know what I like about beer? It's like there's a sandwich in every glass.\"\u003c/p>\n\u003cp>And so the idea took off. All sorts of cocktail ideas poured out of my friends as quickly as the beer was being poured into them, all mocking the \"tini\" trend: The BLTini, The Pork n' Beanitini, the super-spicy TNTini. And then, when discussing Nabokov, somebody came up with the Tweeni. I don't even want to think about what might go into one of those.\u003c/p>\n\u003cp>So today, I leave you with a future, classic drink-- my first \"signature cocktail.\" It's much more than a drink, it's an entire meal unto itself. A perfect little lunchtime tipple. And, to keep Jen happy, there's a sandwich in every glass.\u003c/p>\n\u003cp>\u003cstrong>The Martuna\u003c/strong>\u003c/p>\n\u003cp>Serves one. It will most likely be the only one.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>3 parts vodka\u003cbr>\n1 part canned spring water from your favorite can of tuna. Do not use oil-packed.\u003cbr>\nIce\u003cbr>\nMayonnaise\u003cbr>\nRuffles potato chips, crushed. Whichever flavor you prefer\u003cbr>\nCornichons\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a mortar and pestle, crush potato chips until fine, but not too fine-- you still want a hint of their ridges to show. Empty the crushed chips onto a small, round plate in an even layer.\u003c/p>\n\u003cp>2. Smooth about 2 tablespoons of mayonnaise across the bottom of a similar plate. Gently coat the rim of the glass with the mayonnaise, then roll the now-wet rim into the crushed chips to create an even, attractive coating.\u003c/p>\n\u003cp>3. In a cocktail shaker, place ice, vodka, and tuna water. Shake vigorously.\u003c/p>\n\u003cp>4. Pour cocktail into the awaiting glass and garnish with cornichons.\u003c/p>\n\u003cp>Serve immediately.\u003c/p>\n\u003cp>\u003cstrong>Variations:\u003c/strong>\u003c/p>\n\u003cp>There are two classic twists on this All-American cocktail:\u003c/p>\n\u003cp>For a \u003cstrong>Martuna-on-Rye\u003c/strong>, replace the vodka with Akvavit.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For a \u003cstrong>Martuna Melt\u003c/strong>, simply swap out the mayonnaise for melted Velveeta cheese.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-5295\" title=\"Martuna\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/phpajpiz8pm.jpg\" alt=\"Martuna\" width=\"262\" height=\"350\">\"Do you have a cocktail list?\" is one of the first questions I am often asked as a waiter in an upscale restaurant. It is one of the few questions I get to cheerfully answer with a big \"no.\"\u003c/p>\n\u003cp>\"You should really have one,\" is sometimes the response that follows. \"Don't you have a signature cocktail or something?\"\u003c/p>\n\u003cp>No, we really, really shouldn't and no, we do not.\u003c/p>\n\u003cp>And then I get to say something along the lines of \"Well, we thought about it for a while, but Greeks don't really drink cocktails-- they drink wine, and beer, and ouzo. I suppose we could mix them all together for you, if you like.\"\u003c/p>\n\u003cp>More often than not, they will need a moment to get the imaginary taste of that concoction out of their mouths and regroup. Quite often, their drink of choice ends up something depressing, like a Cosmopolitan, or something perfectly respectable but equally unimaginative, like a martini. And the martini that is ordered is often done so incorrectly.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On one hand, I \u003cem>do\u003c/em> see the point of cocktail lists. People seem to need help with their drinking. The thought of facing a full bar stocked with hundreds of liquors blended into thousands of different combinations is enough to pickle anyone's brain, even before it has become clouded with alcohol and a little printed instruction can often help a drinker narrow his choices to those that the list-offering establishment feels it does best.\u003c/p>\n\u003cp>On the other, heavier hand, I am tired of the fact that nearly every watering hole seems to have a menu of \"signature cocktails.\" There are a few places around town (\u003ca href=\"http://www.alembicbar.com/\">Alembic\u003c/a>, \u003ca href=\"http://www.aziza-sf.com/61637_cocktails.html\">Aziza\u003c/a>, and \u003ca href=\"http://www.westinstfrancis.com/clock_bar.cfm\">Clock Bar\u003c/a>, to name a few good ones) that offer up delicious, inventive cocktails that are, in fact, unique and they rightly highlight them in menu form. It's all the others I take issue with. The So-and-so Martini (made with Ketel One and a splash of cranberry!). That is not a signature cocktail, that's called pushing premium liquor. It's also called a Cape Cod in a Martini glass.\u003c/p>\n\u003cp>I am also tired of the general lack of creative naming. So many venues have several (insert noun here)-tinis: The Saketini, The Mangotini, The Weenytini. Or The (insert name of venue) Cosmo.\u003c/p>\n\u003cp>Enough already.\u003c/p>\n\u003cp>If one is going to create a signature cocktail, I say make it memorable. Make a statement. Create a drink philosophy and apply it to your inventions. I have currently been looking for a way to help alcoholics get more nutritional bang out of their cocktails by creating a series of meals-in-a-glass.\u003c/p>\n\u003cp>When discussing this idea the other night over dinner, my friend Jen stared at her beer for a moment and declared, \"You know what I like about beer? It's like there's a sandwich in every glass.\"\u003c/p>\n\u003cp>And so the idea took off. All sorts of cocktail ideas poured out of my friends as quickly as the beer was being poured into them, all mocking the \"tini\" trend: The BLTini, The Pork n' Beanitini, the super-spicy TNTini. And then, when discussing Nabokov, somebody came up with the Tweeni. I don't even want to think about what might go into one of those.\u003c/p>\n\u003cp>So today, I leave you with a future, classic drink-- my first \"signature cocktail.\" It's much more than a drink, it's an entire meal unto itself. A perfect little lunchtime tipple. And, to keep Jen happy, there's a sandwich in every glass.\u003c/p>\n\u003cp>\u003cstrong>The Martuna\u003c/strong>\u003c/p>\n\u003cp>Serves one. It will most likely be the only one.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>3 parts vodka\u003cbr>\n1 part canned spring water from your favorite can of tuna. Do not use oil-packed.\u003cbr>\nIce\u003cbr>\nMayonnaise\u003cbr>\nRuffles potato chips, crushed. Whichever flavor you prefer\u003cbr>\nCornichons\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a mortar and pestle, crush potato chips until fine, but not too fine-- you still want a hint of their ridges to show. Empty the crushed chips onto a small, round plate in an even layer.\u003c/p>\n\u003cp>2. Smooth about 2 tablespoons of mayonnaise across the bottom of a similar plate. Gently coat the rim of the glass with the mayonnaise, then roll the now-wet rim into the crushed chips to create an even, attractive coating.\u003c/p>\n\u003cp>3. In a cocktail shaker, place ice, vodka, and tuna water. Shake vigorously.\u003c/p>\n\u003cp>4. Pour cocktail into the awaiting glass and garnish with cornichons.\u003c/p>\n\u003cp>Serve immediately.\u003c/p>\n\u003cp>\u003cstrong>Variations:\u003c/strong>\u003c/p>\n\u003cp>There are two classic twists on this All-American cocktail:\u003c/p>\n\u003cp>For a \u003cstrong>Martuna-on-Rye\u003c/strong>, replace the vodka with Akvavit.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For a \u003cstrong>Martuna Melt\u003c/strong>, simply swap out the mayonnaise for melted Velveeta cheese.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Roasted Cream of Corn Chowder with Parsley Pistou",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/corn-chowder1.jpg\" alt=\"corn chowder\" title=\"corn chowder\" width=\"400\" height=\"288\" class=\"aligncenter size-full wp-image-5276\">\u003c/p>\n\u003cp>Poor corn. It's been pimped out to animal feed and fructose companies, making it top the most-wanted list of dietary no-nos. But real corn -- and by \"real\" I mean those delightful yellow and white cobs that come in green husks and not the mass-produced grain in monoculture fields -- is a summer treat. \u003c/p>\n\u003cp>Corn is at its best roasted on the grill where that direct intense heat makes the kernels sweeter. After eating our fill of grilled corn a few weeks ago, however, I wanted to try something a little different. Soup. Yes, I know. Soup is not a summer standard. But we live in the Bay Area, where hot days are followed by cool, foggy ones, so soup is an every-season dish as far as I'm concerned.\u003c/p>\n\u003cp>Corn chowder is a favorite of mine. In the past, I have always just cooked the corn on the stove to make soup, but this time I wondered how everything would turn out if I roasted it first. I had to give it a try. Now keep in mind that this is a simple recipe. Unlike other corn chowders, which are usually made in the winter, this soup doesn't include root vegetables, like potatoes, or spices. Corn is now in season so I really wanted it to be the star and adding other ingredients meant it would have to share the stage. I therefore settled on just corn, bacon and onion along with stock and milk. The result was lovely: just-picked corn sweetness caramelized on the grill with a salty bacon accent. You could easily serve the soup just like this, but because I am growing parsley in my backyard, I decided to top everything off with an herb pistou to round out the flavors.\u003c/p>\n\u003cp>What, you may ask, is a pistou? It's just a fancy name for herbs blended with olive oil and seasonings. I often make a parsley pistou for my lentil soup, so whipped one up for the chowder. The result was more than I had hoped for. Like lime with jalapeno, or coffee with chocolate, the pistou heightened the corn's natural essence and elevated the flavor to a new level.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Roasted cream of corn chowder with parsley pistou has now become one of my favorite summer dishes, with or without a fog bank. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/grilled-corn2.jpg\" alt=\"grilled corn\" title=\"grilled corn\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5270\">\u003c/p>\n\u003cp>\u003cstrong>Roasted Cream of Corn Chowder with Parsley Pistou\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Makes: \u003c/strong>4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 strips bacon\u003cbr>\n1/2 onion diced\u003cbr>\n3 large cobs of corn\u003cbr>\n1/2 cup half and half or whole milk\u003cbr>\n2 cups chicken stock\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat grill to high.\u003cbr>\n2. Place husked corn on direct heat and turn down the grill. If using a charcoal grill, place on indirect heat.\u003cbr>\n3. Grill for about 5 minutes a side or until the kernels start to brown. You may even hear a popping sound.\u003cbr>\n4. When corn is thoroughly cooked, remove it from the grill. Set aside to cool.\u003cbr>\n5. Chop bacon into small pieces and cook in a medium pan. Add the diced onions when the bacon is 2/3 cooked through. Continue cooking until bacon is crispy and onions cooked through.\u003cbr>\n6. Trim kernels from the cobs. I place my knife at a slight angle, which makes it easier to remove the kernels.\u003cbr>\n7. Place bacon and onions in a blender along with the corn, chicken stock and milk. Puree until the mixture reaches the consistency you desire. I like it mostly smooth, but with some small chunks. You can also use a hand blender.\u003cbr>\n8. Place the soup into a medium-sized pot and heat through.\u003cbr>\n9. Ladle into bowls and top with parsley pistou.\u003c/p>\n\u003cp>\u003cstrong>Parsley Pistou\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cup\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup parsley\u003cbr>\n1/2 cup olive oil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Place parsley and olive oil in a blender and puree until the herb is fully integrated into the oil.\u003cbr>\n2. Add salt and pepper to taste.\u003c/p>\n\n",
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"excerpt": "Corn is at its best roasted on the grill where that direct intense heat makes the kernels sweeter. After eating our fill of grilled corn a few weeks ago, however, I wanted to try something a little different. Soup. Yes, I know. Soup is not a summer standard. But we live in the Bay Area, where hot days are followed by cool, foggy ones, so soup is an every-season dish as far as I'm concerned.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/corn-chowder1.jpg\" alt=\"corn chowder\" title=\"corn chowder\" width=\"400\" height=\"288\" class=\"aligncenter size-full wp-image-5276\">\u003c/p>\n\u003cp>Poor corn. It's been pimped out to animal feed and fructose companies, making it top the most-wanted list of dietary no-nos. But real corn -- and by \"real\" I mean those delightful yellow and white cobs that come in green husks and not the mass-produced grain in monoculture fields -- is a summer treat. \u003c/p>\n\u003cp>Corn is at its best roasted on the grill where that direct intense heat makes the kernels sweeter. After eating our fill of grilled corn a few weeks ago, however, I wanted to try something a little different. Soup. Yes, I know. Soup is not a summer standard. But we live in the Bay Area, where hot days are followed by cool, foggy ones, so soup is an every-season dish as far as I'm concerned.\u003c/p>\n\u003cp>Corn chowder is a favorite of mine. In the past, I have always just cooked the corn on the stove to make soup, but this time I wondered how everything would turn out if I roasted it first. I had to give it a try. Now keep in mind that this is a simple recipe. Unlike other corn chowders, which are usually made in the winter, this soup doesn't include root vegetables, like potatoes, or spices. Corn is now in season so I really wanted it to be the star and adding other ingredients meant it would have to share the stage. I therefore settled on just corn, bacon and onion along with stock and milk. The result was lovely: just-picked corn sweetness caramelized on the grill with a salty bacon accent. You could easily serve the soup just like this, but because I am growing parsley in my backyard, I decided to top everything off with an herb pistou to round out the flavors.\u003c/p>\n\u003cp>What, you may ask, is a pistou? It's just a fancy name for herbs blended with olive oil and seasonings. I often make a parsley pistou for my lentil soup, so whipped one up for the chowder. The result was more than I had hoped for. Like lime with jalapeno, or coffee with chocolate, the pistou heightened the corn's natural essence and elevated the flavor to a new level.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Roasted cream of corn chowder with parsley pistou has now become one of my favorite summer dishes, with or without a fog bank. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/grilled-corn2.jpg\" alt=\"grilled corn\" title=\"grilled corn\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5270\">\u003c/p>\n\u003cp>\u003cstrong>Roasted Cream of Corn Chowder with Parsley Pistou\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Makes: \u003c/strong>4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 strips bacon\u003cbr>\n1/2 onion diced\u003cbr>\n3 large cobs of corn\u003cbr>\n1/2 cup half and half or whole milk\u003cbr>\n2 cups chicken stock\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat grill to high.\u003cbr>\n2. Place husked corn on direct heat and turn down the grill. If using a charcoal grill, place on indirect heat.\u003cbr>\n3. Grill for about 5 minutes a side or until the kernels start to brown. You may even hear a popping sound.\u003cbr>\n4. When corn is thoroughly cooked, remove it from the grill. Set aside to cool.\u003cbr>\n5. Chop bacon into small pieces and cook in a medium pan. Add the diced onions when the bacon is 2/3 cooked through. Continue cooking until bacon is crispy and onions cooked through.\u003cbr>\n6. Trim kernels from the cobs. I place my knife at a slight angle, which makes it easier to remove the kernels.\u003cbr>\n7. Place bacon and onions in a blender along with the corn, chicken stock and milk. Puree until the mixture reaches the consistency you desire. I like it mostly smooth, but with some small chunks. You can also use a hand blender.\u003cbr>\n8. Place the soup into a medium-sized pot and heat through.\u003cbr>\n9. Ladle into bowls and top with parsley pistou.\u003c/p>\n\u003cp>\u003cstrong>Parsley Pistou\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cup\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup parsley\u003cbr>\n1/2 cup olive oil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Place parsley and olive oil in a blender and puree until the herb is fully integrated into the oil.\u003cbr>\n2. Add salt and pepper to taste.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "\"Steamed\" Sea Bass, Cantonese Style",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/chinese-sea-bass-009.jpg\" alt=\"cantonese steamed sea bass\" title=\"cantonese steamed sea bass\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5255\">\u003cbr>\n\u003cem>Steamed Sea Bass, Cantonese Style\u003c/em>\u003c/p>\n\u003cp>I use \"steamed\" in quotes because this dish forgoes the traditional method of steaming in a covered wok in favor of a more contemporary technique: the microwave.\u003c/p>\n\u003cp>Before you shun me, just try it.\u003c/p>\n\u003cp>The fish ends up steaming in its own juices, and soaks up all the great flavor of the seasonings, fresh ginger and scallion.\u003c/p>\n\u003cp>This is one of the first recipes my mom ever taught me, and I love teaching it to newbies because it's shockingly fast, easy, healthy and delicious. With the help of the ol' dinger you can have this dish done from start to finish in 15 minutes. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Black Bean Garlic Sauce\u003c/strong> (which is delicious on pork ribs too) and \u003cstrong>Seasoned Soy Sauce for Seafood\u003c/strong> are the secret ingredients worth hunting down for this dish. \u003cstrong>Lee Kum Kee\u003c/strong> is a common brand that makes both products, and they can be found in Chinatown or an Asian-mart like Ranch 99. \u003c/p>\n\u003cp>Serve the fish over some white jasmine rice or soba noodles and you'll have a light, summer dinner ready in no time.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/chinese-sea-bass-004.jpg\" alt=\"cantonese sea bass ingredients\" title=\"cantonese sea bass ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5254\">\u003cbr>\n\u003cem>Ingredients for Cantonese Sea Bass\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\"Steamed\" Sea Bass, Cantonese Style\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves\u003c/strong>: 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 (6 oz.) Chilean sea bass fillets (or 1 1/2 lb. Chilean sea bass steak, you can commonly find these frozen in Asian-marts, just it thaw out first)\u003cbr>\nPinch of salt and white pepper\u003cbr>\n1 teaspoon cornstarch\u003cbr>\n½ teaspoon black bean garlic sauce (Lee Kum Kee)\u003cbr>\n2-3 slices peeled ginger\u003cbr>\n2-3 pieces scallion\u003cbr>\n1 teaspoon soy sauce for seafood (Lee Kum Kee)\u003cbr>\n1 teaspoon vegetable oil\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tRinse and pat dry fish.\u003cbr>\n2.\tSprinkle salt, white pepper, and cornstarch on both sides.\u003cbr>\n3.\tCoat all over with black bean garlic sauce.\u003cbr>\n4.\tJulienne the slices of ginger; place on top of fish.\u003cbr>\n5.\tRemove the wilted tops and root ends of the scallion. Make a slit, splitting the bottom white part lengthwise. Cut on the bias in 2 inch pieces. The pieces will look large, but don't worry, they will shrink when you cook it; place on top of fish.\u003cbr>\n6.\tDrizzle the soy sauce and vegetable oil on top.\u003cbr>\n7.\tCover with plastic wrap and microwave for about 8 minutes. \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/24/2009/07/chinese-sea-bass-009.jpg\" alt=\"cantonese steamed sea bass\" title=\"cantonese steamed sea bass\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5255\">\u003cbr>\n\u003cem>Steamed Sea Bass, Cantonese Style\u003c/em>\u003c/p>\n\u003cp>I use \"steamed\" in quotes because this dish forgoes the traditional method of steaming in a covered wok in favor of a more contemporary technique: the microwave.\u003c/p>\n\u003cp>Before you shun me, just try it.\u003c/p>\n\u003cp>The fish ends up steaming in its own juices, and soaks up all the great flavor of the seasonings, fresh ginger and scallion.\u003c/p>\n\u003cp>This is one of the first recipes my mom ever taught me, and I love teaching it to newbies because it's shockingly fast, easy, healthy and delicious. With the help of the ol' dinger you can have this dish done from start to finish in 15 minutes. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Black Bean Garlic Sauce\u003c/strong> (which is delicious on pork ribs too) and \u003cstrong>Seasoned Soy Sauce for Seafood\u003c/strong> are the secret ingredients worth hunting down for this dish. \u003cstrong>Lee Kum Kee\u003c/strong> is a common brand that makes both products, and they can be found in Chinatown or an Asian-mart like Ranch 99. \u003c/p>\n\u003cp>Serve the fish over some white jasmine rice or soba noodles and you'll have a light, summer dinner ready in no time.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/chinese-sea-bass-004.jpg\" alt=\"cantonese sea bass ingredients\" title=\"cantonese sea bass ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5254\">\u003cbr>\n\u003cem>Ingredients for Cantonese Sea Bass\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\"Steamed\" Sea Bass, Cantonese Style\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves\u003c/strong>: 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 (6 oz.) Chilean sea bass fillets (or 1 1/2 lb. Chilean sea bass steak, you can commonly find these frozen in Asian-marts, just it thaw out first)\u003cbr>\nPinch of salt and white pepper\u003cbr>\n1 teaspoon cornstarch\u003cbr>\n½ teaspoon black bean garlic sauce (Lee Kum Kee)\u003cbr>\n2-3 slices peeled ginger\u003cbr>\n2-3 pieces scallion\u003cbr>\n1 teaspoon soy sauce for seafood (Lee Kum Kee)\u003cbr>\n1 teaspoon vegetable oil\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tRinse and pat dry fish.\u003cbr>\n2.\tSprinkle salt, white pepper, and cornstarch on both sides.\u003cbr>\n3.\tCoat all over with black bean garlic sauce.\u003cbr>\n4.\tJulienne the slices of ginger; place on top of fish.\u003cbr>\n5.\tRemove the wilted tops and root ends of the scallion. Make a slit, splitting the bottom white part lengthwise. Cut on the bias in 2 inch pieces. The pieces will look large, but don't worry, they will shrink when you cook it; place on top of fish.\u003cbr>\n6.\tDrizzle the soy sauce and vegetable oil on top.\u003cbr>\n7.\tCover with plastic wrap and microwave for about 8 minutes. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Deceptively delectable: Tonnato with summer vegetables",
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"content": "\u003cp>Sometimes it's best not to tell your dinner guests what you are about to serve them.\u003c/p>\n\u003cp>Sometimes you should just watch their eyes light up as they try that first bite, and then reveal what you've prepared.\u003c/p>\n\u003cp>This is one of those dishes.\u003c/p>\n\u003cp>\u003cem>Tonnato\u003c/em>, otherwise known as tuna sauce, is a classic summer dish from the Piedmont of Italy, the northwestern part of the boot.\u003c/p>\n\u003cp>The \u003cem>Piemontese\u003c/em> have been making tuna sauces for centuries. Sophisticated food lovers flock to the Piedmont every year, partly to try distinct regional dishes such as \u003cem>vitello tonnato\u003c/em> (veal with tuna sauce).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Yet if you were to tell your dinner guests that you were serving whipped tuna and anchovies as part of an appetizer, some of them might be tempted to say, \"Can we just move onto the entree?\"\u003c/p>\n\u003cp>Although there are endless variations on \u003cem>tonnato\u003c/em>, every recipe I've seen includes tuna, anchovies, capers, olive oil and some type of acid, either lemon juice and vinegar.\u003c/p>\n\u003cp>At Oliveto, the restaurant where I work in Oakland, Chef Paul Canales makes a silky smooth \u003cem>tonnato\u003c/em> by blending the basic ingredients with trickles of cream and olive oil.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/oliveto-tonnato.jpg\" alt=\"Tonnato with sugar snap peas and cauliflower served at Oliveto\" title=\"Tonnato with sugar snap peas and cauliflower served at Oliveto\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5215\">\u003c/p>\n\u003cp>At a recent dinner, we served it with sugar snap peas, cauliflower and other vegetables.\u003c/p>\n\u003cp>There are other interpretations. Vintage recipes call for whipped hard-boiled eggs in a \u003cem>tonnato\u003c/em>, whereas some modern recipes include mayonnaise (homemade only, please). Jacques Pepin adds a little Dijon mustard to \u003ca href=\"http://www.kqed.org/w/jpfastfood/recipes7.html\">his tonnato\u003c/a>, a French corruption that would likely spark riots in Italy.\u003c/p>\n\u003cp>Whatever the combination, your goal is to create a glistening sauce that is rich with the flavor of tuna, seasoned by background notes of capers and anchovy.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/stus-tonnato.jpg\" alt=\"My version of tonnato, served with steamed carrots and homegrown squash, green beans and tomatoes\" title=\"My version of tonnato, served with steamed carrots and homegrown squash, green beans and tomatoes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5216\">\u003c/p>\n\u003cp>My version has a more rustic texture than what is served at Oliveto, but it is similar in taste and execution. You can see how I served the sauce with some vegetables from my garden, including squash, green beans and tomato.\u003c/p>\n\u003cp>Feel free to put your own twist on this dish and accompany it with a variety of vegetables or meats, such as chicken or turkey. But try not to skimp on the basic ingredients. High-quality tuna (or canned tuna), anchovies, capers and olive oil are essential.\u003c/p>\n\u003cp>Dijon mustard? Only if you want to trigger a riot.\u003c/p>\n\u003cp>\u003cstrong>Tonnato with Summer Vegetables\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8 appetizer-size portions\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n12 ounces of fresh ahi tuna (or canned tuna)\u003cbr>\n6 anchovy fillets, rinsed and dried\u003cbr>\n1/4 cup olive oil or more\u003cbr>\n1/2 cup cream or an equal amount of milk and unsalted butter at room temperature\u003cbr>\n3 tablespoons capers\u003cbr>\n1 tablespoon lemon juice\u003cbr>\nVegetables of your choice\u003cbr>\nSalt and pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Cut up and cook your vegetables, either by steaming or blanching. Try to include some that remain crunchy, like string beans or carrots and cook them in separate batches until just tender. Plunge in an ice bath and drain.\u003c/p>\n\u003cp>2. If using fresh tuna, add oil and tuna steaks to a skillet and heat until just barely bubbling. Maintain that gentle heat, turning once or twice until tuna is just cooked through. Do not overcook.\u003c/p>\n\u003cp>3. Add tuna and oil (or canned tuna) to blender or food processor. Add other ingredients, except for vegetables, and blend until smooth. Add additional cream or milk if mixture is too thick. \u003cem>[edited for clarity]\u003c/em>\u003c/p>\n\u003cp>4. Your final sauce should be smooth enough to barely pour, without being runny. If still too thick, add more olive oil. (Go on. Just add it. It's good for you.)\u003c/p>\n\u003cp>5. After checking for seasoning, pour or spoon your \u003cem>tonnato\u003c/em> onto a plate, arrange your vegetables in an artistic fashion and serve.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> \u003cem>Tonatto\u003c/em> can be made in advance and refrigerated for a day or two. The flavors will meld and enrich the sauce. Bring to room temperature and rewhip before serving.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sometimes it's best not to tell your dinner guests what you are about to serve them.\u003c/p>\n\u003cp>Sometimes you should just watch their eyes light up as they try that first bite, and then reveal what you've prepared.\u003c/p>\n\u003cp>This is one of those dishes.\u003c/p>\n\u003cp>\u003cem>Tonnato\u003c/em>, otherwise known as tuna sauce, is a classic summer dish from the Piedmont of Italy, the northwestern part of the boot.\u003c/p>\n\u003cp>The \u003cem>Piemontese\u003c/em> have been making tuna sauces for centuries. Sophisticated food lovers flock to the Piedmont every year, partly to try distinct regional dishes such as \u003cem>vitello tonnato\u003c/em> (veal with tuna sauce).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Yet if you were to tell your dinner guests that you were serving whipped tuna and anchovies as part of an appetizer, some of them might be tempted to say, \"Can we just move onto the entree?\"\u003c/p>\n\u003cp>Although there are endless variations on \u003cem>tonnato\u003c/em>, every recipe I've seen includes tuna, anchovies, capers, olive oil and some type of acid, either lemon juice and vinegar.\u003c/p>\n\u003cp>At Oliveto, the restaurant where I work in Oakland, Chef Paul Canales makes a silky smooth \u003cem>tonnato\u003c/em> by blending the basic ingredients with trickles of cream and olive oil.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/oliveto-tonnato.jpg\" alt=\"Tonnato with sugar snap peas and cauliflower served at Oliveto\" title=\"Tonnato with sugar snap peas and cauliflower served at Oliveto\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5215\">\u003c/p>\n\u003cp>At a recent dinner, we served it with sugar snap peas, cauliflower and other vegetables.\u003c/p>\n\u003cp>There are other interpretations. Vintage recipes call for whipped hard-boiled eggs in a \u003cem>tonnato\u003c/em>, whereas some modern recipes include mayonnaise (homemade only, please). Jacques Pepin adds a little Dijon mustard to \u003ca href=\"http://www.kqed.org/w/jpfastfood/recipes7.html\">his tonnato\u003c/a>, a French corruption that would likely spark riots in Italy.\u003c/p>\n\u003cp>Whatever the combination, your goal is to create a glistening sauce that is rich with the flavor of tuna, seasoned by background notes of capers and anchovy.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/stus-tonnato.jpg\" alt=\"My version of tonnato, served with steamed carrots and homegrown squash, green beans and tomatoes\" title=\"My version of tonnato, served with steamed carrots and homegrown squash, green beans and tomatoes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5216\">\u003c/p>\n\u003cp>My version has a more rustic texture than what is served at Oliveto, but it is similar in taste and execution. You can see how I served the sauce with some vegetables from my garden, including squash, green beans and tomato.\u003c/p>\n\u003cp>Feel free to put your own twist on this dish and accompany it with a variety of vegetables or meats, such as chicken or turkey. But try not to skimp on the basic ingredients. High-quality tuna (or canned tuna), anchovies, capers and olive oil are essential.\u003c/p>\n\u003cp>Dijon mustard? Only if you want to trigger a riot.\u003c/p>\n\u003cp>\u003cstrong>Tonnato with Summer Vegetables\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8 appetizer-size portions\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n12 ounces of fresh ahi tuna (or canned tuna)\u003cbr>\n6 anchovy fillets, rinsed and dried\u003cbr>\n1/4 cup olive oil or more\u003cbr>\n1/2 cup cream or an equal amount of milk and unsalted butter at room temperature\u003cbr>\n3 tablespoons capers\u003cbr>\n1 tablespoon lemon juice\u003cbr>\nVegetables of your choice\u003cbr>\nSalt and pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Cut up and cook your vegetables, either by steaming or blanching. Try to include some that remain crunchy, like string beans or carrots and cook them in separate batches until just tender. Plunge in an ice bath and drain.\u003c/p>\n\u003cp>2. If using fresh tuna, add oil and tuna steaks to a skillet and heat until just barely bubbling. Maintain that gentle heat, turning once or twice until tuna is just cooked through. Do not overcook.\u003c/p>\n\u003cp>3. Add tuna and oil (or canned tuna) to blender or food processor. Add other ingredients, except for vegetables, and blend until smooth. Add additional cream or milk if mixture is too thick. \u003cem>[edited for clarity]\u003c/em>\u003c/p>\n\u003cp>4. Your final sauce should be smooth enough to barely pour, without being runny. If still too thick, add more olive oil. (Go on. Just add it. It's good for you.)\u003c/p>\n\u003cp>5. After checking for seasoning, pour or spoon your \u003cem>tonnato\u003c/em> onto a plate, arrange your vegetables in an artistic fashion and serve.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> \u003cem>Tonatto\u003c/em> can be made in advance and refrigerated for a day or two. The flavors will meld and enrich the sauce. Bring to room temperature and rewhip before serving.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "White Peach Lemonade",
"title": "White Peach Lemonade",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-5202\" title=\"white nectarines and lemons\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/white-nectarine.jpg\" alt=\"white nectarines and lemons\" width=\"480\" height=\"360\">\u003c/p>\n\u003cp>Good morning, brunchers! What's in your glass? Let's see: mimosa, mimosa, bloody Mary, screwdriver, mimosa, Calistoga with lime, bloody Mary, and just coffee for you, thanks.\u003c/p>\n\u003cp>Oh, has it come to this? Can we not break out of the orange-juice rut, spread our wings and flap a little, veer a little to the right or left in our quest for a morning pick-me-up that lets you down easy. Personally, I like to be able to recall my name and address (and yours) post-frittata, rather than ending up in the Jacuzzi at 5pm with three pairs of new shoes and no idea how I got there.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.lamillcoffee.com/gourmet-coffee-gourmet-tea/experience/lamill-coffee-boutique-silverlake/\">LA Coffee Mill\u003c/a>, \u003cem>très chic\u003c/em> in Silverlake, does a very fabulous morning mojito, made with muddled mint and lime in a a base of chilled green tea, topped with a splash of soda water. It's tangy and refreshing, very post-Pilates. But what if you want something a little more lush, a little more beignet-friendly? Welcome to your new favorite brunch drink: white peach Meyer lemonade.\u003c/p>\n\u003cp>Now Meyer lemons, which really should be growing in your backyard if you have one, and in your friends' backyards if not, make the most flagrantly, fragrantly delicious lemonade.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But with white peaches and nectarines in full sugary swing now, you can one-up even Meyer lemonade by adding a little pale and luscious peach puree, turning your lemonade into a coral-colored quaff even better than a Bellini.\u003c/p>\n\u003cp>Anytime you buy white-fleshed stone fruit, you know a few of these dainty little princesses are going to get bruised on the way home. But hard knocks don't matter to a puree. Pit your peaches and throw them in the blender or food processor. (Or just thwap the heck out of them with a potato masher.) Drip the puree through a fine-mesh strainer into your lemonade, so you get all the lovely tequila-sunrise color with none of the skin.\u003c/p>\n\u003cp>A very good trick, when you have the time, is to skin off all that aromatic rind and infuse it into a sugar-water syrup. Use this lemony-sweet syrup to sweeten fresh lemon juice to taste. Finish with just enough water, sparkling or still, to make it drinkable over ice.\u003c/p>\n\u003cp>Even better, try rubbing a few heads of fresh lavender into your sugar, or infuse the blossoms into your lemon-rind syrup. If you're really lucky, all this—Meyer lemons, lavender, white peaches—could come from your own garden right now. Lavender white peach Meyer lemonade: effete, yes, but oh, oh, so good.\u003c/p>\n\u003cp>\u003cstrong>White Peach Lemonade\u003c/strong>\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003c/p>\n\u003cp>2/3 cup water\u003cbr>\n1/3 cup sugar, or to taste\u003cbr>\n1 tablespoon lavender flowers, optional\u003cbr>\n1 tablespoon honey, or to taste\u003cbr>\n3 to 4 lemons\u003cbr>\n2 to 3 white peaches or nectarines, pitted and chopped\u003cbr>\nWater\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Peel off the rind of your lemons in long strips. In a small saucepan over medium heat, dissolve sugar in water. When sugar is dissolved, add lemon rinds and lavender flowers, if using. Bring to a slow simmer and let bubble gently for 5 minutes.\u003c/p>\n\u003cp>2. Remove from heat and let cool. Meanwhile, juice your lemons. When syrup is cool, strain and add 3 tablespoons to lemon juice. (You can always add more later).\u003c/p>\n\u003cp>3. Puree peach chunks, honey, and lemon juice mixture in a food processor or blender. Pour through a fine-mesh strainer into a pitcher.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Add water until it's dilute enough to drink. Add more honey or lemon syrup as needed. Serve over ice.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-5202\" title=\"white nectarines and lemons\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/white-nectarine.jpg\" alt=\"white nectarines and lemons\" width=\"480\" height=\"360\">\u003c/p>\n\u003cp>Good morning, brunchers! What's in your glass? Let's see: mimosa, mimosa, bloody Mary, screwdriver, mimosa, Calistoga with lime, bloody Mary, and just coffee for you, thanks.\u003c/p>\n\u003cp>Oh, has it come to this? Can we not break out of the orange-juice rut, spread our wings and flap a little, veer a little to the right or left in our quest for a morning pick-me-up that lets you down easy. Personally, I like to be able to recall my name and address (and yours) post-frittata, rather than ending up in the Jacuzzi at 5pm with three pairs of new shoes and no idea how I got there.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.lamillcoffee.com/gourmet-coffee-gourmet-tea/experience/lamill-coffee-boutique-silverlake/\">LA Coffee Mill\u003c/a>, \u003cem>très chic\u003c/em> in Silverlake, does a very fabulous morning mojito, made with muddled mint and lime in a a base of chilled green tea, topped with a splash of soda water. It's tangy and refreshing, very post-Pilates. But what if you want something a little more lush, a little more beignet-friendly? Welcome to your new favorite brunch drink: white peach Meyer lemonade.\u003c/p>\n\u003cp>Now Meyer lemons, which really should be growing in your backyard if you have one, and in your friends' backyards if not, make the most flagrantly, fragrantly delicious lemonade.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But with white peaches and nectarines in full sugary swing now, you can one-up even Meyer lemonade by adding a little pale and luscious peach puree, turning your lemonade into a coral-colored quaff even better than a Bellini.\u003c/p>\n\u003cp>Anytime you buy white-fleshed stone fruit, you know a few of these dainty little princesses are going to get bruised on the way home. But hard knocks don't matter to a puree. Pit your peaches and throw them in the blender or food processor. (Or just thwap the heck out of them with a potato masher.) Drip the puree through a fine-mesh strainer into your lemonade, so you get all the lovely tequila-sunrise color with none of the skin.\u003c/p>\n\u003cp>A very good trick, when you have the time, is to skin off all that aromatic rind and infuse it into a sugar-water syrup. Use this lemony-sweet syrup to sweeten fresh lemon juice to taste. Finish with just enough water, sparkling or still, to make it drinkable over ice.\u003c/p>\n\u003cp>Even better, try rubbing a few heads of fresh lavender into your sugar, or infuse the blossoms into your lemon-rind syrup. If you're really lucky, all this—Meyer lemons, lavender, white peaches—could come from your own garden right now. Lavender white peach Meyer lemonade: effete, yes, but oh, oh, so good.\u003c/p>\n\u003cp>\u003cstrong>White Peach Lemonade\u003c/strong>\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003c/p>\n\u003cp>2/3 cup water\u003cbr>\n1/3 cup sugar, or to taste\u003cbr>\n1 tablespoon lavender flowers, optional\u003cbr>\n1 tablespoon honey, or to taste\u003cbr>\n3 to 4 lemons\u003cbr>\n2 to 3 white peaches or nectarines, pitted and chopped\u003cbr>\nWater\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Peel off the rind of your lemons in long strips. In a small saucepan over medium heat, dissolve sugar in water. When sugar is dissolved, add lemon rinds and lavender flowers, if using. Bring to a slow simmer and let bubble gently for 5 minutes.\u003c/p>\n\u003cp>2. Remove from heat and let cool. Meanwhile, juice your lemons. When syrup is cool, strain and add 3 tablespoons to lemon juice. (You can always add more later).\u003c/p>\n\u003cp>3. Puree peach chunks, honey, and lemon juice mixture in a food processor or blender. Pour through a fine-mesh strainer into a pitcher.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Add water until it's dilute enough to drink. Add more honey or lemon syrup as needed. Serve over ice.\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/stuffed-squash-and-eggplant.jpg\" alt=\"stuffed squash and eggplant\" title=\"stuffed squash and eggplant\" width=\"400\" height=\"534\" class=\"aligncenter size-full wp-image-5161\">\u003cbr>\nI love buying fruits and vegetables that look a little different than the norm. Face it, purple cauliflower, baby bananas, and red carrots are just fun. Same goes for the different squash and eggplant varieties you can find in abundance during the summer months. I adore those striped zucchinis, flat and yellow squashes, and long thin eggplants. Better yet, my kids think they're cool. And when kids think vegetables are cool, they're far more likely to eat them.\u003c/p>\n\u003cp>My daughters love to go to the farmers' market with me to pick out the vegetables that look the most appealing to them that week (although this is not as much fun as the bounce house they have there). During our visit last week, my kids were intrigued by the small globe squash and eggplant available at one of my favorite stands. They thought they looked like little vegetable planets and started deciding which one was Venus and which was Jupiter. If there's anything better than \"cool\" vegetables, it's vegetables that make my kids think, so obviously I bought two bags. As I handed over my money, I realized that in addition to the minor science lesson, this was the perfect opportunity to make one of my favorite summer dishes: stuffed squash and eggplant. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/baby-globe-eggplant-and-squash.jpg\" alt=\"baby globe eggplant and squash\" title=\"baby globe eggplant and squash\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5162\">\u003c/p>\n\u003cp>Stuffed squash and eggplant really make a great mid-week meal as the shape of the veggies are ideal for stuffing with leftovers. Sure you could cook up some fresh items for the stuffing, but this is really the perfect opportunity to use the rest of the chicken or beef you made on Monday, or the rice leftover from Chinese takeout the day before. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hollow-squash.jpg\" alt=\"hollow squash\" title=\"hollow squash\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5163\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I start off by scooping the inner meat from the vegetables (this is easily accomplished with a grapefruit spoon if you have one) and then making a type of quick ratatouille out of it with some tomatoes, garlic and onion. I then mix in whatever grain I have in the fridge (although you could of course make some if you don't have any handy) and then toss in some chopped meat. When I made the dish this week I used some leftover beef brisket from the 4th of July. By the time I made this dish my husband and I were a little tired of the BBQ flavor of the brisket, but stuffed inside the vegetables with the ratatouille, rice and some cheeses, its flavors added a depth to the dish that really wowed us. Chicken, pork, or marinated tofu would also work well, as would lentils or chick peas. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/grilling-the-veggies.jpg\" alt=\"grilling the veggies\" title=\"grilling the veggies\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5164\">\u003c/p>\n\u003cp>Usually I bake my stuffed squash and eggplant in the oven, but this week I wanted to try grilling them. The result was really quite good. The intense heat from the grill brought out a sweetness in the squash and eggplant that baking hadn't in the past. The dish also cooked in about half the time it takes in the oven. The only problem was keeping everything upright on the grill so the stuffing didn’t spill out; this was easily remedied, however, by a muffin pan.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/grilled-squash-and-eggplant-in-muffin-tin.jpg\" alt=\"grilled squash and eggplant in muffin tin\" title=\"grilled squash and eggplant in muffin tin\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5170\">\u003c/p>\n\u003cp>As we sat down to dinner, my kids saw a fun-shaped vegetable they were excited to eat, while I was marveling at how that leftover brisket and rice looked so mouthwatering inside the fresh squash and eggplant. The frugal side of me was quite pleased not to waste those perfectly good leftovers. Everyone was happy.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/squash-and-eggplant-on-a-plate.jpg\" alt=\"squash and eggplant on a plate\" title=\"squash and eggplant on a plate\" width=\"400\" height=\"310\" class=\"aligncenter size-full wp-image-5165\">\u003c/p>\n\u003cp>\u003cstrong>Stuffed Globe Squash and Eggplant\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>Enough for 4 - 6 people\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003c/p>\n\u003cp>6 baby globe squash (also known as summer squash) -- around 2 inches in diameter\u003cbr>\n6 baby globe eggplants -- around 2 inches in diameter\u003cbr>\n1/4 cup olive oil\u003cbr>\n1 cup cooked grains (such as rice, barley, couscous, or small pasta)\u003cbr>\n1 cup chopped tomatoes or drained canned tomatoes\u003cbr>\n1 medium or 2 small onions\u003cbr>\n2 cloves garlic\u003cbr>\n1 cup cooked meat (beef, chicken, or pork diced) or cooked beans such as lentils\u003cbr>\n2 Tbsp chopped fresh Italian parsley\u003cbr>\n2 Tbsp chopped fresh oregano\u003cbr>\n1/2 cup cheese (mozzarella, jack, or anything you like that melts smoothly) chopped into small cubes\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Wash squash and eggplant and then slice off the top stem-side.\u003c/p>\n\u003cp>2. Scoop out the interior flesh of the vegetables, being sure to leave at least a 1/4-inch intact so the outer skin can hold the filling.\u003c/p>\n\u003cp>3. Chop all the vegetables (the onions, garlic and tomatoes, along with the squash and eggplant meat) into small pieces.\u003c/p>\n\u003cp>4. Heat about 2 Tbsp olive oil in a large non-reactive pan to medium heat. Add in the onions and garlic and cook for 1 - 2 minutes or until soft. Add in the squash and eggplant pieces and cook for another couple of minutes. Add more olive oil as needed at this point as the eggplant really soaks it up. Add in the tomatoes and cook until everything is soft. Season to taste.\u003c/p>\n\u003cp>5. Line squash and eggplant shells on a baking pan and sprinkle with olive oil and salt.\u003c/p>\n\u003cp>6. Add parsley and oregano to the mixed vegetables and then start scooping it into each squash and eggplant skin until half-way filled.\u003c/p>\n\u003cp>7. Add a cube or two of cheese to each vegetable and then continue stuffing until each vegetable is full. Top with the remainder of the cheese.\u003c/p>\n\u003cp>8. Heat your grill to medium high and then set each stuffed squash and eggplant onto direct heat (being careful to stand them up straight so the filling doesn’t fall out). Cook for around two minutes with the cover down.\u003c/p>\n\u003cp>9. With tongs, transfer the eggplant and squash to a muffin pan (you can pair up some of the smaller vegetables) and set the pan inside the grill with the cover down.\u003c/p>\n\u003cp>Note: Use an old muffin pan you no longer care much about or, if you have a nice one, cover each receptacle with aluminum foil.\u003c/p>\n\u003cp>10. Grill for another 5 minutes or until everything looks nicely cooked.\u003c/p>\n\u003cp>11. Repeat until all vegetables are cooked.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>12. Serve with a salad or bread.\u003c/p>\n\n",
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"excerpt": "My daughters love to go to the farmers' market with me to pick out the vegetables that look the most appealing to them that week (although this is not as much fun as the bounce house they have there). During our visit last week, my kids were intrigued by the small globe squash and eggplant available at one of my favorite stands. They thought they looked like little vegetable planets and started deciding which one was Venus and which was Jupiter. If there's anything better than \"cool\" vegetables, it's vegetables that make my kids think, so obviously I bought two bags. As I handed over my money, I realized that in addition to the minor science lesson, this was the perfect opportunity to make one of my favorite summer dishes: stuffed squash and eggplant. ",
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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/stuffed-squash-and-eggplant.jpg\" alt=\"stuffed squash and eggplant\" title=\"stuffed squash and eggplant\" width=\"400\" height=\"534\" class=\"aligncenter size-full wp-image-5161\">\u003cbr>\nI love buying fruits and vegetables that look a little different than the norm. Face it, purple cauliflower, baby bananas, and red carrots are just fun. Same goes for the different squash and eggplant varieties you can find in abundance during the summer months. I adore those striped zucchinis, flat and yellow squashes, and long thin eggplants. Better yet, my kids think they're cool. And when kids think vegetables are cool, they're far more likely to eat them.\u003c/p>\n\u003cp>My daughters love to go to the farmers' market with me to pick out the vegetables that look the most appealing to them that week (although this is not as much fun as the bounce house they have there). During our visit last week, my kids were intrigued by the small globe squash and eggplant available at one of my favorite stands. They thought they looked like little vegetable planets and started deciding which one was Venus and which was Jupiter. If there's anything better than \"cool\" vegetables, it's vegetables that make my kids think, so obviously I bought two bags. As I handed over my money, I realized that in addition to the minor science lesson, this was the perfect opportunity to make one of my favorite summer dishes: stuffed squash and eggplant. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/baby-globe-eggplant-and-squash.jpg\" alt=\"baby globe eggplant and squash\" title=\"baby globe eggplant and squash\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5162\">\u003c/p>\n\u003cp>Stuffed squash and eggplant really make a great mid-week meal as the shape of the veggies are ideal for stuffing with leftovers. Sure you could cook up some fresh items for the stuffing, but this is really the perfect opportunity to use the rest of the chicken or beef you made on Monday, or the rice leftover from Chinese takeout the day before. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hollow-squash.jpg\" alt=\"hollow squash\" title=\"hollow squash\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5163\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I start off by scooping the inner meat from the vegetables (this is easily accomplished with a grapefruit spoon if you have one) and then making a type of quick ratatouille out of it with some tomatoes, garlic and onion. I then mix in whatever grain I have in the fridge (although you could of course make some if you don't have any handy) and then toss in some chopped meat. When I made the dish this week I used some leftover beef brisket from the 4th of July. By the time I made this dish my husband and I were a little tired of the BBQ flavor of the brisket, but stuffed inside the vegetables with the ratatouille, rice and some cheeses, its flavors added a depth to the dish that really wowed us. Chicken, pork, or marinated tofu would also work well, as would lentils or chick peas. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/grilling-the-veggies.jpg\" alt=\"grilling the veggies\" title=\"grilling the veggies\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5164\">\u003c/p>\n\u003cp>Usually I bake my stuffed squash and eggplant in the oven, but this week I wanted to try grilling them. The result was really quite good. The intense heat from the grill brought out a sweetness in the squash and eggplant that baking hadn't in the past. The dish also cooked in about half the time it takes in the oven. The only problem was keeping everything upright on the grill so the stuffing didn’t spill out; this was easily remedied, however, by a muffin pan.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/grilled-squash-and-eggplant-in-muffin-tin.jpg\" alt=\"grilled squash and eggplant in muffin tin\" title=\"grilled squash and eggplant in muffin tin\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5170\">\u003c/p>\n\u003cp>As we sat down to dinner, my kids saw a fun-shaped vegetable they were excited to eat, while I was marveling at how that leftover brisket and rice looked so mouthwatering inside the fresh squash and eggplant. The frugal side of me was quite pleased not to waste those perfectly good leftovers. Everyone was happy.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/squash-and-eggplant-on-a-plate.jpg\" alt=\"squash and eggplant on a plate\" title=\"squash and eggplant on a plate\" width=\"400\" height=\"310\" class=\"aligncenter size-full wp-image-5165\">\u003c/p>\n\u003cp>\u003cstrong>Stuffed Globe Squash and Eggplant\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>Enough for 4 - 6 people\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003c/p>\n\u003cp>6 baby globe squash (also known as summer squash) -- around 2 inches in diameter\u003cbr>\n6 baby globe eggplants -- around 2 inches in diameter\u003cbr>\n1/4 cup olive oil\u003cbr>\n1 cup cooked grains (such as rice, barley, couscous, or small pasta)\u003cbr>\n1 cup chopped tomatoes or drained canned tomatoes\u003cbr>\n1 medium or 2 small onions\u003cbr>\n2 cloves garlic\u003cbr>\n1 cup cooked meat (beef, chicken, or pork diced) or cooked beans such as lentils\u003cbr>\n2 Tbsp chopped fresh Italian parsley\u003cbr>\n2 Tbsp chopped fresh oregano\u003cbr>\n1/2 cup cheese (mozzarella, jack, or anything you like that melts smoothly) chopped into small cubes\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Wash squash and eggplant and then slice off the top stem-side.\u003c/p>\n\u003cp>2. Scoop out the interior flesh of the vegetables, being sure to leave at least a 1/4-inch intact so the outer skin can hold the filling.\u003c/p>\n\u003cp>3. Chop all the vegetables (the onions, garlic and tomatoes, along with the squash and eggplant meat) into small pieces.\u003c/p>\n\u003cp>4. Heat about 2 Tbsp olive oil in a large non-reactive pan to medium heat. Add in the onions and garlic and cook for 1 - 2 minutes or until soft. Add in the squash and eggplant pieces and cook for another couple of minutes. Add more olive oil as needed at this point as the eggplant really soaks it up. Add in the tomatoes and cook until everything is soft. Season to taste.\u003c/p>\n\u003cp>5. Line squash and eggplant shells on a baking pan and sprinkle with olive oil and salt.\u003c/p>\n\u003cp>6. Add parsley and oregano to the mixed vegetables and then start scooping it into each squash and eggplant skin until half-way filled.\u003c/p>\n\u003cp>7. Add a cube or two of cheese to each vegetable and then continue stuffing until each vegetable is full. Top with the remainder of the cheese.\u003c/p>\n\u003cp>8. Heat your grill to medium high and then set each stuffed squash and eggplant onto direct heat (being careful to stand them up straight so the filling doesn’t fall out). Cook for around two minutes with the cover down.\u003c/p>\n\u003cp>9. With tongs, transfer the eggplant and squash to a muffin pan (you can pair up some of the smaller vegetables) and set the pan inside the grill with the cover down.\u003c/p>\n\u003cp>Note: Use an old muffin pan you no longer care much about or, if you have a nice one, cover each receptacle with aluminum foil.\u003c/p>\n\u003cp>10. Grill for another 5 minutes or until everything looks nicely cooked.\u003c/p>\n\u003cp>11. Repeat until all vegetables are cooked.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>12. Serve with a salad or bread.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>If you stepped into \u003ca href=\"http://www.donatoenoteca.com/\">Donato Enoteca\u003c/a> in Redwood City on opening night, you might have thought you were in Italy. It seemed just about every Italian in the Bay Area was there. Not only that, as a guest of honor, in attendance was the chef's mother, who flew in from Italy on a whim. \u003c/p>\n\u003cp>The space feels a bit like three or four restaurants in one. In the front is a casual and inviting space facing the open kitchen. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/frontdiningroom.jpg\" alt=\"front dining room\" title=\"front dining room\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-4992\">\u003cbr>\nThe middle section is across from the bar and is a bit more chic. After all, \"enoteca\" means wine bar. \u003c/p>\n\u003cp>At the far end is the most formal Wine Cellar dining room. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/winecellarroom.jpg\" alt=\"wine cellar room\" title=\"wine cellar room\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-4993\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>All along the outside of the restaurant is outdoor seating. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/alfresco.jpg\" alt=\"al fresco\" title=\"al fresco\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-4994\">\u003c/p>\n\u003cp>Chef Donato Scotti, a native of Bergamo, Italy, envisioned Donato Enoteca, after years working at well-known Italian restaurants in Italy and the US. His food is the sort to make any Italian happy, there was plenty of stuffed pasta, risotto and pizza to go with endless glasses of Prosecco. While not specializing in a particular region, I suspect the food will often reflect the cuisine of Lombardy. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/chefdonato.jpg\" alt=\"chef donato\" title=\"chef donato\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-4997\">\u003c/p>\n\u003cp>Some of the tastiest dishes of the night were creamy risotto and braised wild boar served on crostini.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/risotto.jpg\" alt=\"risotto\" title=\"risotto\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-4996\">\u003c/p>\n\u003cp>Clearly the chef has skills beyond cooking just the dishes of his own home turf, in particular, the seafood dishes including some grilled shrimp and calamari were succulent and delectable. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/calamari.jpg\" alt=\"calamari\" title=\"calamari\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-4995\">\u003c/p>\n\u003cp>That said, the dish I will be most eager to try when I return will be the Costoletta alla Milanese, a thin, crisp breaded veal cutlet that is a speciality of the region and a favorite dish of mine. The Bay Area can always use another great Italian restaurant and if opening night was any indication, Donato Enoteca is well on it's way.\u003c/p>\n\u003cp>Here is the recipe for one of Donato Enoteca's signature dishes:\u003c/p>\n\u003cp>\u003cstrong>Insalata Biete e Fave\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nChioggia and Golden beets 2 each medium sized\u003cbr>\n6oz fresh peeled & poached fava beans\u003cbr>\n1.5 oz wild organic arugula\u003cbr>\n2 tablespoons Extra Virgin Olive Oil\u003cbr>\n1 stem rosemary\u003cbr>\n2 glasses dry white wine (Pinot Grigio preferred)\u003cbr>\n1 Tablespoon Chianti vinegar (or red wine vinegar)\u003cbr>\n1 ounce Pecorino fresco or goat cheese\u003cbr>\n1 clove garlic\u003cbr>\nSalt & pepper \u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\nPlace the beets in a high-edged baking pan. Pour the dry white wine over the beets and add the smashed garlic clove, chopped rosemary and a sprinkle of salt and pepper. Cover with aluminum and bake 20 minutes at 400 degrees. \u003c/p>\n\u003cp>Remove aluminum and finish baking until done (poke with toothpick, should come out dry and easy). Set to cool until warm approximately 30 minutes.\u003c/p>\n\u003cp>Once cooled, gently peel skin from beets and cut beets into segments. Set aside.\u003c/p>\n\u003cp>Prepare vinaigrette dressing by whisking 1 tablespoon Chianti Vinegar with a sprinkle of salt then 3 tablespoons Extra Virgin Olive Oil.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Toss segmented beets and fava beans with dressing after gently place on bed of arugula topping with a choice of cheese. Lightly drizzle with Extra Virgin Olive Oil and ground pepper.\u003c/p>\n\n",
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"excerpt": "If you stepped into \u003ca href=\"http://www.donatoenoteca.com/\">Donato Enoteca\u003c/a> in Redwood City on opening night, you might have thought you were in Italy. It seemed just about every Italian in the Bay Area was there. Not only that, as a guest of honor, in attendance was the chef's mother, who flew in from Italy on a whim. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you stepped into \u003ca href=\"http://www.donatoenoteca.com/\">Donato Enoteca\u003c/a> in Redwood City on opening night, you might have thought you were in Italy. It seemed just about every Italian in the Bay Area was there. Not only that, as a guest of honor, in attendance was the chef's mother, who flew in from Italy on a whim. \u003c/p>\n\u003cp>The space feels a bit like three or four restaurants in one. In the front is a casual and inviting space facing the open kitchen. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/frontdiningroom.jpg\" alt=\"front dining room\" title=\"front dining room\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-4992\">\u003cbr>\nThe middle section is across from the bar and is a bit more chic. After all, \"enoteca\" means wine bar. \u003c/p>\n\u003cp>At the far end is the most formal Wine Cellar dining room. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/winecellarroom.jpg\" alt=\"wine cellar room\" title=\"wine cellar room\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-4993\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All along the outside of the restaurant is outdoor seating. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/alfresco.jpg\" alt=\"al fresco\" title=\"al fresco\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-4994\">\u003c/p>\n\u003cp>Chef Donato Scotti, a native of Bergamo, Italy, envisioned Donato Enoteca, after years working at well-known Italian restaurants in Italy and the US. His food is the sort to make any Italian happy, there was plenty of stuffed pasta, risotto and pizza to go with endless glasses of Prosecco. While not specializing in a particular region, I suspect the food will often reflect the cuisine of Lombardy. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/chefdonato.jpg\" alt=\"chef donato\" title=\"chef donato\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-4997\">\u003c/p>\n\u003cp>Some of the tastiest dishes of the night were creamy risotto and braised wild boar served on crostini.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/risotto.jpg\" alt=\"risotto\" title=\"risotto\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-4996\">\u003c/p>\n\u003cp>Clearly the chef has skills beyond cooking just the dishes of his own home turf, in particular, the seafood dishes including some grilled shrimp and calamari were succulent and delectable. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/calamari.jpg\" alt=\"calamari\" title=\"calamari\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-4995\">\u003c/p>\n\u003cp>That said, the dish I will be most eager to try when I return will be the Costoletta alla Milanese, a thin, crisp breaded veal cutlet that is a speciality of the region and a favorite dish of mine. The Bay Area can always use another great Italian restaurant and if opening night was any indication, Donato Enoteca is well on it's way.\u003c/p>\n\u003cp>Here is the recipe for one of Donato Enoteca's signature dishes:\u003c/p>\n\u003cp>\u003cstrong>Insalata Biete e Fave\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nChioggia and Golden beets 2 each medium sized\u003cbr>\n6oz fresh peeled & poached fava beans\u003cbr>\n1.5 oz wild organic arugula\u003cbr>\n2 tablespoons Extra Virgin Olive Oil\u003cbr>\n1 stem rosemary\u003cbr>\n2 glasses dry white wine (Pinot Grigio preferred)\u003cbr>\n1 Tablespoon Chianti vinegar (or red wine vinegar)\u003cbr>\n1 ounce Pecorino fresco or goat cheese\u003cbr>\n1 clove garlic\u003cbr>\nSalt & pepper \u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\nPlace the beets in a high-edged baking pan. Pour the dry white wine over the beets and add the smashed garlic clove, chopped rosemary and a sprinkle of salt and pepper. Cover with aluminum and bake 20 minutes at 400 degrees. \u003c/p>\n\u003cp>Remove aluminum and finish baking until done (poke with toothpick, should come out dry and easy). Set to cool until warm approximately 30 minutes.\u003c/p>\n\u003cp>Once cooled, gently peel skin from beets and cut beets into segments. Set aside.\u003c/p>\n\u003cp>Prepare vinaigrette dressing by whisking 1 tablespoon Chianti Vinegar with a sprinkle of salt then 3 tablespoons Extra Virgin Olive Oil.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Toss segmented beets and fava beans with dressing after gently place on bed of arugula topping with a choice of cheese. Lightly drizzle with Extra Virgin Olive Oil and ground pepper.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Happy 4th: From My Village to Yours.",
"title": "Happy 4th: From My Village to Yours.",
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"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-5037\" title=\"watermelon salad\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/phpceazulpm.jpg\" alt=\"watermelon salad\" width=\"262\" height=\"350\">Where I work, there are a small handful of men who occasionally begin their sentences with the phrase \"In my village...\"\u003c/p>\n\u003cp>\"In my village, we have a festival.\" \"In my village, we would never treat an octopus in such a way.\"\u003c/p>\n\u003cp>These men can get away with saying such things as easily as they can get away with calling women \"baby\" because they are Greek. They have the accent, they have an old world charm about them that clings like the smell of clove and stale cigarette smoke.\u003c/p>\n\u003cp>And I have always been a little bit jealous. If I were to ever pepper my sentences with the words \"In my village...\" People would most likely assume it was Greenwich Village. And I can just forget about using the word \"baby.\" Ever.\u003c/p>\n\u003cp>Well, I can get away with things they can't, too, like speaking only in Sondheim lyrics. And giving Greeks a hard time about, well, being so damned \u003cem>Greek\u003c/em>. But it's only because I love them, I really do.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We clearly have our differences, but that is something I cherish. For example, in my childhood village of Anaheim, summer outings often included salads made from fresh Jell-o and organic, vine-ripened mini-marshmallows from my neighbors' gardens.\u003c/p>\n\u003cp>In the villages of my Greek co-workers, however, one will find strange, unnatural combinations. Things like tomatoes and cucumbers or, ripe watermelon and feta cheese.\u003c/p>\n\u003cp>They are crazy people, these Greeks.\u003c/p>\n\u003cp>Crazy good, I mean.\u003c/p>\n\u003cp>If you haven't tried this flavor combination, then you have not tasted summer. I know, that sounds like bad advertising copy, which is why I remain poor, but it's true, nevertheless.\u003c/p>\n\u003cp>Give it a go this weekend. I mean it. You'll thank me for it later, baby.\u003c/p>\n\u003cp>\u003cstrong>Karpouzi me Feta (Watermelon Salad)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves whoever, wherever and as many as you need.\u003c/strong>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-5039\" title=\"God Bless Watermelon Salad\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/phpl3j2empm.jpg\" alt=\"God Bless Watermelon Salad\" width=\"350\" height=\"260\">\u003c/p>\n\u003cp>I've brought this dish to a few picnics in my day. The initial reaction to it is usually one of strange curiosity. Watermelon and, \u003cem>what? Feta?\u003c/em> How \u003cem>interesting\u003c/em>. I would never have thought to pair watermelon with cheese.\u003c/p>\n\u003cp>Well, I'm glad somebody did.\u003c/p>\n\u003cp>This is such a pleasantly simple dish to make. And it takes about five minutes to create a big bowl or platterful. The watermelon, which smacks of summertime, offers a bit of sweet refreshment and hydration, while the cheese lends a bit of salty protein. And the olive oil, of course, gives you a shiny, healthy-looking coat. It is the perfect antidote to drinking alcohol in the hot sun and, therefore, the perfect Fourth of July picnic salad-- all Red, White, and Green, just like the American flag is to the marginally colorblind.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>One of the best things about this recipe is that there really is no recipe, just a list of ingredients. You want a lot of cheese? Go for it. Lots of olive oil? Absolutely. And let it dribble down your chest a little and rub it in for a deep, dark, Bain de Soleil-like golden tan. Delicious.\u003c/p>\n\u003cp>1 small, ripe seedless (or not) watermelon, rind removed and cut into reasonably-sized cubes\u003c/p>\n\u003cp>Feta cheese. Good feta. Greek Feta. From Epiros, if possible. Cubed or crumbled.\u003c/p>\n\u003cp>Good olive oil. Extra virgin. No, it does not have to be Greek.\u003c/p>\n\u003cp>Fresh basil, torn into small pieces. Or even oregano.\u003c/p>\n\u003cp>Toasted pine nuts or pumpkin seeds. I thought pumpkin seeds were an inspired choice given the pumpkin's shape and vine-grown status. That, and the fact that the pine nut bin at the store had been ravaged by the time I got there.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. On a picnic platter or other, preferred serving dish, place cubed watermelon.\u003c/p>\n\u003cp>2. Crumble the feta over the watermelon, drizzle with olive oil, and sprinkle the mass with herb-of-choice and nut/seed-of-choice.\u003c/p>\n\u003cp>3. Serve immediately.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Watch the he-men crow and sweat over their grills while you kick back, have a drink, and accept compliments about your brilliant salad.\u003c/p>\n\n",
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"excerpt": "Where I work, there are a small handful of men who occasionally begin their sentences with the phrase \"In my village...\"\r\n\r\n\"In my village, we have a festival.\" \"In my village, we would never treat an octopus in such a way.\"\r\n\r\nThese men can get away with saying such things as easily as they can get away with calling women \"baby\" because they are Greek. The have the accent, they have an old world charm about them that clings like the smell of clove and stale cigarette smoke.\r\n\r\nAnd I have always been a little bit jealous. If I were to ever pepper my sentences with the words \"In my village...\" People would most likely assume it was Greenwich Village. And I can just forget about using the word \"baby.\" Ever.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-5037\" title=\"watermelon salad\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/phpceazulpm.jpg\" alt=\"watermelon salad\" width=\"262\" height=\"350\">Where I work, there are a small handful of men who occasionally begin their sentences with the phrase \"In my village...\"\u003c/p>\n\u003cp>\"In my village, we have a festival.\" \"In my village, we would never treat an octopus in such a way.\"\u003c/p>\n\u003cp>These men can get away with saying such things as easily as they can get away with calling women \"baby\" because they are Greek. They have the accent, they have an old world charm about them that clings like the smell of clove and stale cigarette smoke.\u003c/p>\n\u003cp>And I have always been a little bit jealous. If I were to ever pepper my sentences with the words \"In my village...\" People would most likely assume it was Greenwich Village. And I can just forget about using the word \"baby.\" Ever.\u003c/p>\n\u003cp>Well, I can get away with things they can't, too, like speaking only in Sondheim lyrics. And giving Greeks a hard time about, well, being so damned \u003cem>Greek\u003c/em>. But it's only because I love them, I really do.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We clearly have our differences, but that is something I cherish. For example, in my childhood village of Anaheim, summer outings often included salads made from fresh Jell-o and organic, vine-ripened mini-marshmallows from my neighbors' gardens.\u003c/p>\n\u003cp>In the villages of my Greek co-workers, however, one will find strange, unnatural combinations. Things like tomatoes and cucumbers or, ripe watermelon and feta cheese.\u003c/p>\n\u003cp>They are crazy people, these Greeks.\u003c/p>\n\u003cp>Crazy good, I mean.\u003c/p>\n\u003cp>If you haven't tried this flavor combination, then you have not tasted summer. I know, that sounds like bad advertising copy, which is why I remain poor, but it's true, nevertheless.\u003c/p>\n\u003cp>Give it a go this weekend. I mean it. You'll thank me for it later, baby.\u003c/p>\n\u003cp>\u003cstrong>Karpouzi me Feta (Watermelon Salad)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves whoever, wherever and as many as you need.\u003c/strong>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-5039\" title=\"God Bless Watermelon Salad\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/phpl3j2empm.jpg\" alt=\"God Bless Watermelon Salad\" width=\"350\" height=\"260\">\u003c/p>\n\u003cp>I've brought this dish to a few picnics in my day. The initial reaction to it is usually one of strange curiosity. Watermelon and, \u003cem>what? Feta?\u003c/em> How \u003cem>interesting\u003c/em>. I would never have thought to pair watermelon with cheese.\u003c/p>\n\u003cp>Well, I'm glad somebody did.\u003c/p>\n\u003cp>This is such a pleasantly simple dish to make. And it takes about five minutes to create a big bowl or platterful. The watermelon, which smacks of summertime, offers a bit of sweet refreshment and hydration, while the cheese lends a bit of salty protein. And the olive oil, of course, gives you a shiny, healthy-looking coat. It is the perfect antidote to drinking alcohol in the hot sun and, therefore, the perfect Fourth of July picnic salad-- all Red, White, and Green, just like the American flag is to the marginally colorblind.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>One of the best things about this recipe is that there really is no recipe, just a list of ingredients. You want a lot of cheese? Go for it. Lots of olive oil? Absolutely. And let it dribble down your chest a little and rub it in for a deep, dark, Bain de Soleil-like golden tan. Delicious.\u003c/p>\n\u003cp>1 small, ripe seedless (or not) watermelon, rind removed and cut into reasonably-sized cubes\u003c/p>\n\u003cp>Feta cheese. Good feta. Greek Feta. From Epiros, if possible. Cubed or crumbled.\u003c/p>\n\u003cp>Good olive oil. Extra virgin. No, it does not have to be Greek.\u003c/p>\n\u003cp>Fresh basil, torn into small pieces. Or even oregano.\u003c/p>\n\u003cp>Toasted pine nuts or pumpkin seeds. I thought pumpkin seeds were an inspired choice given the pumpkin's shape and vine-grown status. That, and the fact that the pine nut bin at the store had been ravaged by the time I got there.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. On a picnic platter or other, preferred serving dish, place cubed watermelon.\u003c/p>\n\u003cp>2. Crumble the feta over the watermelon, drizzle with olive oil, and sprinkle the mass with herb-of-choice and nut/seed-of-choice.\u003c/p>\n\u003cp>3. Serve immediately.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Watch the he-men crow and sweat over their grills while you kick back, have a drink, and accept compliments about your brilliant salad.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"soldout": {
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