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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-man-meal.jpg\" alt=\"Man Meal Ingredients\" title=\"Man Meal Ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4943\">\u003cbr>\n\u003cem>Makings of a Man Meal\u003c/em>\u003c/p>\n\u003cp>Credit must be given where it's due -- the \u003cstrong>Hearty Man Meal\u003c/strong> originated with my older brother who I must admit, is pretty self-sufficient in the kitchen. Unfortunately, I'm not able to divulge the inspiration and story of creation behind this recipe, because he won’t answer my call right now. (Sorry bro, you just missed your chance at blogger famedom). \u003c/p>\n\u003cp>Like all great recipes, the Man Meal has evolved over time, lovingly tweaked and revised until it resurfaced as the hearty, manly goodness it is today. Terence started out with peppers, onions, and Jimmy Dean. Hua added eggplant, chicken, and oyster sauce. \u003c/p>\n\u003cp>Delicious, nutritious, and easy to prepare, this fortifying meal was the perfect bachelor-friendly dish to feature in a cooking class (\u003ca href=\"http://lickmyspoon.com/recipes/foodbuzz-24-24-24-dudes-night-cooking-101/\">Dude's Night: Cooking 101\u003c/a>) we hosted last weekend.\u003c/p>\n\u003cp>The guys all agreed, this Man Meal has everything you need -- veggies, meats, and an awesome sauce. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Start with your vitamin-rich vegetables.\u003c/p>\n\u003cp>\u003cstrong>Carrots\u003c/strong> and \u003cstrong>bell peppers\u003c/strong> for sweetness…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-man-meal-4.jpg\" alt=\"Chopping peppers\" title=\"Chopping peppers\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4939\">\u003cbr>\n\u003cem>Knife skills: how to not cut your fingers off\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Eggplant\u003c/strong> for a great binding texture…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-man-meal-8.jpg\" alt=\"Eggplant\" title=\"Eggplant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4940\">\u003cbr>\n\u003cem>Respect the vegetable\u003c/em>\u003c/p>\n\u003cp>And of course, \u003cstrong>onions\u003c/strong> for that aromatic base.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-onions-4.jpg\" alt=\"Sauteed onion\" title=\"Sauteed onion\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4947\">\u003cbr>\n\u003cem>Saute away\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-man-meal-12.jpg\" alt=\"sauteed vegetables\" title=\"sauteed vegetables\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4941\">\u003cbr>\n\u003cem>Happy veggies\u003c/em>\u003c/p>\n\u003cp>Now for the meat. I discovered \u003ca href=\"http://www.jimmydean.com/\">Jimmy Dean\u003c/a> for the first time. I think I was always scared of it, and must have bypassed it at the supermarket dozens of times, sitting so unassumingly on the meat shelf. Food snobs don't turn your nose up. Jimmy Dean is tasty.\u003c/p>\n\u003cp>As your happy veggies saute away, crumble some JD sausage into a separate pan and let it brown. For an extra protein boost, add some chunks of \u003cstrong>skinless chicken\u003c/strong> meat, and let that brown as well. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-chicken-2.jpg\" alt=\"de-skin chicken\" title=\"de-skin chicken\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4937\">\u003cbr>\n\u003cem>Get primitive on that bird.\u003c/em>\u003c/p>\n\u003cp>Once the meat is browned, you can add it to the vegetable mixture. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-man-meal-13.jpg\" alt=\"making man meal\" title=\"making man meal\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-4942\">\u003cbr>\n\u003cem>Vegetable/meat comingling.\u003c/em>\u003c/p>\n\u003cp>And then it's sauce time. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-man-meal-sauce1.jpg\" alt=\"making man meal sauce\" title=\"making man meal sauce\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-4945\">\u003cbr>\n\u003cem>BBQ sauce and Oyster sauce\u003c/em>\u003c/p>\n\u003cp>A smoky hickory \u003cstrong>BBQ sauce\u003c/strong> and salty \u003cstrong>Oyster sauce\u003c/strong> create the base of the Man Meal sauce. A touch of \u003cstrong>Sriracha\u003c/strong> adds heat, \u003cstrong>Worcestershire\u003c/strong> sauce gives it a little tang, \u003cstrong>brown sugar\u003c/strong> brings sweetness, and \u003cstrong>sesame oil\u003c/strong> adds a toasty, nutty, dimension to the mix. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-man-meal-sauce-3.jpg\" alt=\"man meal sauce tasting\" title=\"man meal sauce tasting\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4946\">\u003cbr>\n\u003cem>Always taste taste taste as you cook\u003c/em>\u003c/p>\n\u003cp>If you taste the sauce at this point, it will be not so good. The bold, salty flavors are aggressive when tasted alone, but once the sauce melds in with the other ingredients, it works. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-167.jpg\" alt=\"man meal dinner\" title=\"man meal dinner\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-4936\">\u003cbr>\n\u003cem>Dig in!\u003c/em>\u003c/p>\n\u003cp>This dish is great because once you combine everything, you can let it simmer on the stove and just leave it for 30-40 minutes with no fuss -- go for a run, pump some iron, whatever. When you return, you'll have a hearty meal fit for a lumberjack ready to eat. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-man-meal-done.jpg\" alt=\"man meal over rice\" title=\"man meal over rice\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4944\">\u003cbr>\n\u003cem>Man Meal done-zo\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hearty Man Meal\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 5 Man-servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 red bell peppers\u003cbr>\n2 eggplant\u003cbr>\n1 large onion\u003cbr>\n1 ½ cup peeled baby carrots\u003cbr>\n1 Jimmy Dean sausage roll\u003cbr>\n5 skinless chicken thighs\u003cbr>\nOlive oil (for sauteing)\u003cbr>\nCooked Rice\u003c/p>\n\u003cp>\u003cstrong>Sauce:\u003c/strong>\u003cbr>\n¼ cup barbecue sauce (Hickory brown sugar flavor)\u003cbr>\n½ cup oyster sauce\u003cbr>\n2 teaspoons Worcestershire sauce\u003cbr>\n1 teaspoon brown sugar\u003cbr>\n1 teaspoon Sriracha chili sauce\u003cbr>\n1 teaspoon sesame oil\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tChop all the veggies into similar sized pieces.\u003cbr>\n2.\tHeat a few tablespoons of olive oil in a large pan over medium heat and sauté onions and peppers until caramelized and softened. Add carrots and eggplant.\u003cbr>\n3.\tIn a separate pan, brown the sausage by heating a drizzle of oil, and crumbling pieces of the meat into the pan.\u003cbr>\n4.\tCut the chicken into bite-sized pieces and add to the sausage. Cook until the meat is browned and has a nice sear.\u003cbr>\n5.\tMix together all the sauce ingredients and add to the veggie mixture. Add the meat and combine.\u003cbr>\n6.\tLet simmer, uncovered, for 30-40 minutes.\u003cbr>\n7.\tIf the sauce needs thickening, add a mixture of 1 teaspoon cornstarch/2 tablespoons cool water into the sauce and let simmer for a few more minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serve over rice. Eat and Fortify. \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/24/2009/06/dudes-night-man-meal.jpg\" alt=\"Man Meal Ingredients\" title=\"Man Meal Ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4943\">\u003cbr>\n\u003cem>Makings of a Man Meal\u003c/em>\u003c/p>\n\u003cp>Credit must be given where it's due -- the \u003cstrong>Hearty Man Meal\u003c/strong> originated with my older brother who I must admit, is pretty self-sufficient in the kitchen. Unfortunately, I'm not able to divulge the inspiration and story of creation behind this recipe, because he won’t answer my call right now. (Sorry bro, you just missed your chance at blogger famedom). \u003c/p>\n\u003cp>Like all great recipes, the Man Meal has evolved over time, lovingly tweaked and revised until it resurfaced as the hearty, manly goodness it is today. Terence started out with peppers, onions, and Jimmy Dean. Hua added eggplant, chicken, and oyster sauce. \u003c/p>\n\u003cp>Delicious, nutritious, and easy to prepare, this fortifying meal was the perfect bachelor-friendly dish to feature in a cooking class (\u003ca href=\"http://lickmyspoon.com/recipes/foodbuzz-24-24-24-dudes-night-cooking-101/\">Dude's Night: Cooking 101\u003c/a>) we hosted last weekend.\u003c/p>\n\u003cp>The guys all agreed, this Man Meal has everything you need -- veggies, meats, and an awesome sauce. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Start with your vitamin-rich vegetables.\u003c/p>\n\u003cp>\u003cstrong>Carrots\u003c/strong> and \u003cstrong>bell peppers\u003c/strong> for sweetness…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-man-meal-4.jpg\" alt=\"Chopping peppers\" title=\"Chopping peppers\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4939\">\u003cbr>\n\u003cem>Knife skills: how to not cut your fingers off\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Eggplant\u003c/strong> for a great binding texture…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-man-meal-8.jpg\" alt=\"Eggplant\" title=\"Eggplant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4940\">\u003cbr>\n\u003cem>Respect the vegetable\u003c/em>\u003c/p>\n\u003cp>And of course, \u003cstrong>onions\u003c/strong> for that aromatic base.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-onions-4.jpg\" alt=\"Sauteed onion\" title=\"Sauteed onion\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4947\">\u003cbr>\n\u003cem>Saute away\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-man-meal-12.jpg\" alt=\"sauteed vegetables\" title=\"sauteed vegetables\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4941\">\u003cbr>\n\u003cem>Happy veggies\u003c/em>\u003c/p>\n\u003cp>Now for the meat. I discovered \u003ca href=\"http://www.jimmydean.com/\">Jimmy Dean\u003c/a> for the first time. I think I was always scared of it, and must have bypassed it at the supermarket dozens of times, sitting so unassumingly on the meat shelf. Food snobs don't turn your nose up. Jimmy Dean is tasty.\u003c/p>\n\u003cp>As your happy veggies saute away, crumble some JD sausage into a separate pan and let it brown. For an extra protein boost, add some chunks of \u003cstrong>skinless chicken\u003c/strong> meat, and let that brown as well. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-chicken-2.jpg\" alt=\"de-skin chicken\" title=\"de-skin chicken\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4937\">\u003cbr>\n\u003cem>Get primitive on that bird.\u003c/em>\u003c/p>\n\u003cp>Once the meat is browned, you can add it to the vegetable mixture. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-man-meal-13.jpg\" alt=\"making man meal\" title=\"making man meal\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-4942\">\u003cbr>\n\u003cem>Vegetable/meat comingling.\u003c/em>\u003c/p>\n\u003cp>And then it's sauce time. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-man-meal-sauce1.jpg\" alt=\"making man meal sauce\" title=\"making man meal sauce\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-4945\">\u003cbr>\n\u003cem>BBQ sauce and Oyster sauce\u003c/em>\u003c/p>\n\u003cp>A smoky hickory \u003cstrong>BBQ sauce\u003c/strong> and salty \u003cstrong>Oyster sauce\u003c/strong> create the base of the Man Meal sauce. A touch of \u003cstrong>Sriracha\u003c/strong> adds heat, \u003cstrong>Worcestershire\u003c/strong> sauce gives it a little tang, \u003cstrong>brown sugar\u003c/strong> brings sweetness, and \u003cstrong>sesame oil\u003c/strong> adds a toasty, nutty, dimension to the mix. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-man-meal-sauce-3.jpg\" alt=\"man meal sauce tasting\" title=\"man meal sauce tasting\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4946\">\u003cbr>\n\u003cem>Always taste taste taste as you cook\u003c/em>\u003c/p>\n\u003cp>If you taste the sauce at this point, it will be not so good. The bold, salty flavors are aggressive when tasted alone, but once the sauce melds in with the other ingredients, it works. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-167.jpg\" alt=\"man meal dinner\" title=\"man meal dinner\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-4936\">\u003cbr>\n\u003cem>Dig in!\u003c/em>\u003c/p>\n\u003cp>This dish is great because once you combine everything, you can let it simmer on the stove and just leave it for 30-40 minutes with no fuss -- go for a run, pump some iron, whatever. When you return, you'll have a hearty meal fit for a lumberjack ready to eat. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-man-meal-done.jpg\" alt=\"man meal over rice\" title=\"man meal over rice\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4944\">\u003cbr>\n\u003cem>Man Meal done-zo\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hearty Man Meal\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 5 Man-servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 red bell peppers\u003cbr>\n2 eggplant\u003cbr>\n1 large onion\u003cbr>\n1 ½ cup peeled baby carrots\u003cbr>\n1 Jimmy Dean sausage roll\u003cbr>\n5 skinless chicken thighs\u003cbr>\nOlive oil (for sauteing)\u003cbr>\nCooked Rice\u003c/p>\n\u003cp>\u003cstrong>Sauce:\u003c/strong>\u003cbr>\n¼ cup barbecue sauce (Hickory brown sugar flavor)\u003cbr>\n½ cup oyster sauce\u003cbr>\n2 teaspoons Worcestershire sauce\u003cbr>\n1 teaspoon brown sugar\u003cbr>\n1 teaspoon Sriracha chili sauce\u003cbr>\n1 teaspoon sesame oil\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tChop all the veggies into similar sized pieces.\u003cbr>\n2.\tHeat a few tablespoons of olive oil in a large pan over medium heat and sauté onions and peppers until caramelized and softened. Add carrots and eggplant.\u003cbr>\n3.\tIn a separate pan, brown the sausage by heating a drizzle of oil, and crumbling pieces of the meat into the pan.\u003cbr>\n4.\tCut the chicken into bite-sized pieces and add to the sausage. Cook until the meat is browned and has a nice sear.\u003cbr>\n5.\tMix together all the sauce ingredients and add to the veggie mixture. Add the meat and combine.\u003cbr>\n6.\tLet simmer, uncovered, for 30-40 minutes.\u003cbr>\n7.\tIf the sauce needs thickening, add a mixture of 1 teaspoon cornstarch/2 tablespoons cool water into the sauce and let simmer for a few more minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serve over rice. Eat and Fortify. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Clafoutis: The Pride Is in the Pudding",
"title": "Clafoutis: The Pride Is in the Pudding",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/phpgrzwtopm.jpg\" alt=\"Clafoutis\" title=\"Clafoutis\" width=\"285\" height=\"350\" class=\"alignleft size-full wp-image-4830\">Well happy Pride weekend and all that.\u003c/p>\n\u003cp>Frankly, I had conveniently managed to forget about it until my friend \u003ca href=\"http://hedonia.seantimberlake.com/\">Sean\u003c/a> mentioned that \u003ca href=\"http://www.imdb.com/name/nm0001458/\">Cloris Leachman\u003c/a> was to be Grand Marshall in this weekend's big parade.\u003c/p>\n\u003cp>I've never much cared for Pride Weekend. It's not that I don't enjoy being gay, because I do. I can reference old movies with abandon, not worry about child support payments, and get away with saying things that most straights would never dare to.\u003c/p>\n\u003cp>And, of course, I am proud of the fact that I know who Cloris Leachman is. I think every homosexual is required by law to quote freely and liberally from The Mary Tyler Moore Show.\u003c/p>\n\u003cp>I love being gay. I just don't love big parades-- they make me wonder how I'm supposed to get across town. It's kind of like how I feel about Christmas. I love the spirit of the thing, but I hate the clothes, the crowds, and the decorative motifs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So no pink today, no Sarah-Tucker-there's-a-rainbow-on-your-table.\u003c/p>\n\u003cp>But there is fruit.\u003c/p>\n\u003cp>That's the best tie-in I can think of for clafoutis.\u003c/p>\n\u003cp>Clafoutis\u003c/p>\n\u003cp>Many of you know this dessert already-- it is, at heart, baked pancake batter dotted with fruit. There are recipes for apricot clafoutis (delicious), \u003ca href=\"http://www.youtube.com/watch?v=x-kdpSl2Y4g\">clementine clafoutis\u003c/a> (if you don't know how I feel about clementines, \u003ca href=\"http://michaelprocopio.wordpress.com/2008/02/20/my-insert-adjective-of-your-choice-clementine/\">please visit here\u003c/a>), and eggplant clafoutis (?). If you can stick it into pancake batter, it's probably been made into a clafoutis.\u003c/p>\n\u003cp>A traditional clafoutis, however, is to be made with cherries. Amen.\u003c/p>\n\u003cp>Some folks run with the pancake theme, serving them warm and puffy and fresh from the oven for breakfast like one would a Dutch Apple Pancake. Do what you will, but the flavors blend together and texture becomes more custard-like if you have the patience to allow it to spend the night in your refrigerator.\u003c/p>\n\u003cp>The clafoutis is sort of like a Pride weekend trick-- if light and fluffy, fresh and hot is your thing, go for it. Out of your life and on to the next dessert, as it were. I just happen to prefer my clafoutis after it has hung around my kitchen for a little bit and settled down.\u003c/p>\n\u003cp>And I'm kind of proud of that.\u003c/p>\n\u003cp>\u003cstrong>Cherry-Almond Clafoutis\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 to 8-ish, depending upon how you slice it.\u003c/p>\n\u003cp>This charming, no-fuss little number hails from the Limousin region of France, located not quite in the heart of the country, but more or less where the liver might be located.\u003c/p>\n\u003cp>Traditional clafoutis calls for leaving the pits in the cherries, the wisdom being that the pits lend a pleasant almond-like flavor to the dish. Of course, there are so few people left living in the Limousin region and those who remain are mostly elderly, that chipping a tooth is not considered much of a risk.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pound of cherries (or enough to populate the surface of an 8-inch pan without touching each other), pitted or not pitted. The choice and the risk is yours.\u003c/p>\n\u003cp>1/2 cup all-purpose flour\u003c/p>\n\u003cp>2 large eggs\u003c/p>\n\u003cp>3/4 cups heavy cream (you can get away with using milk, but the day-after texture will suffer greatly, I promise).\u003c/p>\n\u003cp>6 tablespoons sugar\u003c/p>\n\u003cp>1/4 teaspoon salt\u003c/p>\n\u003cp>1/2 teaspoon vanilla extract\u003c/p>\n\u003cp>1/2 teaspoon almond extract\u003c/p>\n\u003cp>1/3 to 1/2 cup toasted slivered almonds\u003c/p>\n\u003cp>2 tablespoons unsalted butter\u003c/p>\n\u003cp>Powdered sugar, for dusting\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350° F\u003c/p>\n\u003cp>2. In a blender, combine eggs, flour, cream, salt, and 2 tablespoons of sugar. Blend well, scraping down the sides of the blender from time to time. Or whisk aggressively. Your choice. When blended, add half the slivered almonds to the batter and stir them about.\u003c/p>\n\u003cp>3. In an 8-inch cast iron skillet or heat-proof baking pan, add butter and 2 tablespoons sugar until all is melted, slightly nutty-smelling, and syrupy. Add cherries; cooking and coating them for about two minutes.\u003c/p>\n\u003cp>4. Pour the batter gently into the pan around the cherries. Sprinkle the remaining sugar over the and pop into the center of your oven.\u003c/p>\n\u003cp>5. Bake for about 45 minutes, or until sufficiently browned and puffy, remove from the oven and let cool.\u003c/p>\n\u003cp>6. If your clafoutis is not sufficiently browned and puffy, do as I both say and do-- sprinkle the remaining almonds over the top and pop it under the broiler. Works like a charm unless you burn it.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Dust with powdered sugar for garnish just before serving with crème fraîche, lightly whipped cream, or all by itself.\u003c/p>\n\n",
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"excerpt": "Well happy Pride weekend and all that.\r\n\r\nFrankly, I had conveniently managed to forget about it until my friend \u003ca href=\"http://hedonia.seantimberlake.com/\">Sean\u003c/a> mentioned that \u003ca href=\"http://www.imdb.com/name/nm0001458/\">Chloris Leachman\u003c/a> was to be Grand Marshall in this weekend's big parade.\r\n\r\nI've never much cared for Pride Weekend. It's not that I don't enjoy being gay, because I do. I can freely quote old movies, not worry about child support payments, and get away with saying things that most straight would never dare to.",
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"description": "Well happy Pride weekend and all that.\r\n\r\nFrankly, I had conveniently managed to forget about it until my friend Sean mentioned that Chloris Leachman was to be Grand Marshall in this weekend's big parade.\r\n\r\nI've never much cared for Pride Weekend. It's not that I don't enjoy being gay, because I do. I can freely quote old movies, not worry about child support payments, and get away with saying things that most straight would never dare to.",
"title": "Clafoutis: The Pride Is in the Pudding | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/phpgrzwtopm.jpg\" alt=\"Clafoutis\" title=\"Clafoutis\" width=\"285\" height=\"350\" class=\"alignleft size-full wp-image-4830\">Well happy Pride weekend and all that.\u003c/p>\n\u003cp>Frankly, I had conveniently managed to forget about it until my friend \u003ca href=\"http://hedonia.seantimberlake.com/\">Sean\u003c/a> mentioned that \u003ca href=\"http://www.imdb.com/name/nm0001458/\">Cloris Leachman\u003c/a> was to be Grand Marshall in this weekend's big parade.\u003c/p>\n\u003cp>I've never much cared for Pride Weekend. It's not that I don't enjoy being gay, because I do. I can reference old movies with abandon, not worry about child support payments, and get away with saying things that most straights would never dare to.\u003c/p>\n\u003cp>And, of course, I am proud of the fact that I know who Cloris Leachman is. I think every homosexual is required by law to quote freely and liberally from The Mary Tyler Moore Show.\u003c/p>\n\u003cp>I love being gay. I just don't love big parades-- they make me wonder how I'm supposed to get across town. It's kind of like how I feel about Christmas. I love the spirit of the thing, but I hate the clothes, the crowds, and the decorative motifs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So no pink today, no Sarah-Tucker-there's-a-rainbow-on-your-table.\u003c/p>\n\u003cp>But there is fruit.\u003c/p>\n\u003cp>That's the best tie-in I can think of for clafoutis.\u003c/p>\n\u003cp>Clafoutis\u003c/p>\n\u003cp>Many of you know this dessert already-- it is, at heart, baked pancake batter dotted with fruit. There are recipes for apricot clafoutis (delicious), \u003ca href=\"http://www.youtube.com/watch?v=x-kdpSl2Y4g\">clementine clafoutis\u003c/a> (if you don't know how I feel about clementines, \u003ca href=\"http://michaelprocopio.wordpress.com/2008/02/20/my-insert-adjective-of-your-choice-clementine/\">please visit here\u003c/a>), and eggplant clafoutis (?). If you can stick it into pancake batter, it's probably been made into a clafoutis.\u003c/p>\n\u003cp>A traditional clafoutis, however, is to be made with cherries. Amen.\u003c/p>\n\u003cp>Some folks run with the pancake theme, serving them warm and puffy and fresh from the oven for breakfast like one would a Dutch Apple Pancake. Do what you will, but the flavors blend together and texture becomes more custard-like if you have the patience to allow it to spend the night in your refrigerator.\u003c/p>\n\u003cp>The clafoutis is sort of like a Pride weekend trick-- if light and fluffy, fresh and hot is your thing, go for it. Out of your life and on to the next dessert, as it were. I just happen to prefer my clafoutis after it has hung around my kitchen for a little bit and settled down.\u003c/p>\n\u003cp>And I'm kind of proud of that.\u003c/p>\n\u003cp>\u003cstrong>Cherry-Almond Clafoutis\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 to 8-ish, depending upon how you slice it.\u003c/p>\n\u003cp>This charming, no-fuss little number hails from the Limousin region of France, located not quite in the heart of the country, but more or less where the liver might be located.\u003c/p>\n\u003cp>Traditional clafoutis calls for leaving the pits in the cherries, the wisdom being that the pits lend a pleasant almond-like flavor to the dish. Of course, there are so few people left living in the Limousin region and those who remain are mostly elderly, that chipping a tooth is not considered much of a risk.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pound of cherries (or enough to populate the surface of an 8-inch pan without touching each other), pitted or not pitted. The choice and the risk is yours.\u003c/p>\n\u003cp>1/2 cup all-purpose flour\u003c/p>\n\u003cp>2 large eggs\u003c/p>\n\u003cp>3/4 cups heavy cream (you can get away with using milk, but the day-after texture will suffer greatly, I promise).\u003c/p>\n\u003cp>6 tablespoons sugar\u003c/p>\n\u003cp>1/4 teaspoon salt\u003c/p>\n\u003cp>1/2 teaspoon vanilla extract\u003c/p>\n\u003cp>1/2 teaspoon almond extract\u003c/p>\n\u003cp>1/3 to 1/2 cup toasted slivered almonds\u003c/p>\n\u003cp>2 tablespoons unsalted butter\u003c/p>\n\u003cp>Powdered sugar, for dusting\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350° F\u003c/p>\n\u003cp>2. In a blender, combine eggs, flour, cream, salt, and 2 tablespoons of sugar. Blend well, scraping down the sides of the blender from time to time. Or whisk aggressively. Your choice. When blended, add half the slivered almonds to the batter and stir them about.\u003c/p>\n\u003cp>3. In an 8-inch cast iron skillet or heat-proof baking pan, add butter and 2 tablespoons sugar until all is melted, slightly nutty-smelling, and syrupy. Add cherries; cooking and coating them for about two minutes.\u003c/p>\n\u003cp>4. Pour the batter gently into the pan around the cherries. Sprinkle the remaining sugar over the and pop into the center of your oven.\u003c/p>\n\u003cp>5. Bake for about 45 minutes, or until sufficiently browned and puffy, remove from the oven and let cool.\u003c/p>\n\u003cp>6. If your clafoutis is not sufficiently browned and puffy, do as I both say and do-- sprinkle the remaining almonds over the top and pop it under the broiler. Works like a charm unless you burn it.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Dust with powdered sugar for garnish just before serving with crème fraîche, lightly whipped cream, or all by itself.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Grilled Lobster Tacos with Mango & Avocado Salsa",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/avocado-mango-salsa.jpg\" alt=\"avocado mango salsa\" title=\"avocado mango salsa\" width=\"400\" height=\"268\" class=\"alignnone size-full wp-image-4817\">\u003c/p>\n\u003cp>Growing up in San Diego really fed my love for Baja Mexican food. In addition to the \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/04/baja-cuisine-in-san-diego/\">extraordinary taco shops up and down Highway 1\u003c/a> –- Juanitas, Robertos, Albertos –- Mexican food was an integral part of daily life in the area. Many people had mothers and grandmothers who made superb homemade tamales (especially at Christmas), others had fathers or brothers who would fish (yes, they were pretty much always the men in the family) and then bring home their catch for homemade fish tacos. In my family, the fish was caught by my brother-in-law Joe. I always loved when he would come home and toss the freshly caught rock cod or halibut on the grill while we all rounded up some tortillas and salsa. \u003c/p>\n\u003cp>Even better than the fish catch, however, was the lobster he would bring home from his diving stints during the short lobster season. Sitting out on the back patio with a plateful of just-caught and grilled to perfection lobster, drinking a cold cerveza and hanging out with my family is my idea of heaven. So last week, once the sun had broken through the June gloom, school was out, and summer was all around us, I just couldn't pass up the lobster tails I saw on sale for $7.99 each. Sure, they weren't caught that morning by Joe, but I figured they would make great tacos nonetheless. Plus west coast lobster is considered a \"best choice\" on the \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Monterey Bay Aquarium's Seafood Watch list\u003c/a>, so I knew we could eat it guilt free.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/lobsters-on-the-grill.jpg\" alt=\"lobsters on the grill\" title=\"lobsters on the grill\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-4799\">\u003c/p>\n\u003cp>As I had three ripe mangos sitting on my counter with three ripe avocados by their sides, I decided to veer from the normal salsa fresca we usually serve with our tacos. The mango and avocado salsa I whipped up went nicely with the lobster. Tossed with lime juice and diced jalapeno peppers, the salsa was sweet and slightly tangy with the perfect amount of heat. I decided to then top everything off with a blended sauce made from sour cream and avocado, which melded all the flavors together perfectly.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sitting on our back patio, I knew summer had really arrived. The only thing missing was my family in San Diego. Guess I'll have to make this again when we visit them in August.\u003c/p>\n\u003cp>Note: This dish could easily be made with shrimp. And, of course, grilled fish is not only an acceptable alternative, but a fantastic one. \u003c/p>\n\u003cp>\u003cstrong>Grilled Lobster Tacos\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 – 8 tacos\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 medium-sized lobster tails\u003cbr>\n3 limes\u003cbr>\n2 Tbsp olive oil\u003cbr>\n6 – 8 corn tortillas\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Drizzle juice from two limes plus the olive oil over lobster tails, coating them evenly. Let marinate for 15-20 minutes.\u003cbr>\n2. Heat grill.\u003cbr>\n3. On maximum heat, lay lobsters with the heavier part of the shell on the bottom and grill for 5-7 minutes or until the meat becomes pinkish and opaque.\u003cbr>\n4. Remove lobsters from the grill and set on a plate to cook for a couple of minutes.\u003cbr>\n5. Cut through a line down the thinner side of the shell and gently pull the meat from the shell. Set meat on a separate plate. Do the same for the other lobster.\u003cbr>\n6. Cut meat into ½-inch chunks and squeeze the last lime the lobster chunks. Add salt and pepper to taste.\u003cbr>\n7. Heat corn tortillas on the grill (about 30 seconds on each side).\u003cbr>\n8. Lay about ¼-cup lobster meat on each tortilla. Top with Mango Avocado Salsa and Avocado Crema. Serve.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/cutting-a-mango.jpg\" alt=\"cutting a mango\" title=\"cutting a mango\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-4802\">\u003c/p>\n\u003cp>\u003cstrong>Mango Avocado Salsa\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 3 cups salsa\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 small or 2 medium mangos\u003cbr>\n2 medium or 3 small avocados\u003cbr>\n½ to 1 whole jalapeno (depending on how hot you'd like the salsa). Remove stems, membranes and seeds.\u003cbr>\n2 limes\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Remove meat from mangos and avocados and cut into ¼-inch chunks. Place in a bowl.\u003cbr>\n2. Dice jalapenos into small pieces and add to the fruit.\u003cbr>\n3. Squeeze lime juice on top.\u003cbr>\n4. Add salt to taste.\u003cbr>\n5. Serve on top of tacos or with corn chips.\u003c/p>\n\u003cp>\u003cstrong>Avocado Crema\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cup\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 an avocado\u003cbr>\n1/2 cup sour cream\u003cbr>\nsalt to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Place avocado and sour cream in a small chopper or blender and mix until thoroughly combined and smooth.\u003cbr>\n2. Add salt to taste\u003cbr>\n3. Add as a topping to lobster or fish tacos.\u003c/p>\n\n",
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"excerpt": "Even better than the fish catch, however, was the lobster he would bring home from his diving stints during the short lobster season. Sitting out on the back patio with a plateful of just-caught and grilled to perfection lobster, drinking a cold cerveza and hanging out with my family is my idea of heaven. So last week, once the sun had broken through the June gloom, school was out, and summer was all around us, I just couldn’t pass up the lobster tails I saw on sale for $7.99 each. Sure, they weren't caught that morning by Joe, but I figured they would make great tacos nonetheless. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/avocado-mango-salsa.jpg\" alt=\"avocado mango salsa\" title=\"avocado mango salsa\" width=\"400\" height=\"268\" class=\"alignnone size-full wp-image-4817\">\u003c/p>\n\u003cp>Growing up in San Diego really fed my love for Baja Mexican food. In addition to the \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/04/baja-cuisine-in-san-diego/\">extraordinary taco shops up and down Highway 1\u003c/a> –- Juanitas, Robertos, Albertos –- Mexican food was an integral part of daily life in the area. Many people had mothers and grandmothers who made superb homemade tamales (especially at Christmas), others had fathers or brothers who would fish (yes, they were pretty much always the men in the family) and then bring home their catch for homemade fish tacos. In my family, the fish was caught by my brother-in-law Joe. I always loved when he would come home and toss the freshly caught rock cod or halibut on the grill while we all rounded up some tortillas and salsa. \u003c/p>\n\u003cp>Even better than the fish catch, however, was the lobster he would bring home from his diving stints during the short lobster season. Sitting out on the back patio with a plateful of just-caught and grilled to perfection lobster, drinking a cold cerveza and hanging out with my family is my idea of heaven. So last week, once the sun had broken through the June gloom, school was out, and summer was all around us, I just couldn't pass up the lobster tails I saw on sale for $7.99 each. Sure, they weren't caught that morning by Joe, but I figured they would make great tacos nonetheless. Plus west coast lobster is considered a \"best choice\" on the \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Monterey Bay Aquarium's Seafood Watch list\u003c/a>, so I knew we could eat it guilt free.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/lobsters-on-the-grill.jpg\" alt=\"lobsters on the grill\" title=\"lobsters on the grill\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-4799\">\u003c/p>\n\u003cp>As I had three ripe mangos sitting on my counter with three ripe avocados by their sides, I decided to veer from the normal salsa fresca we usually serve with our tacos. The mango and avocado salsa I whipped up went nicely with the lobster. Tossed with lime juice and diced jalapeno peppers, the salsa was sweet and slightly tangy with the perfect amount of heat. I decided to then top everything off with a blended sauce made from sour cream and avocado, which melded all the flavors together perfectly.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sitting on our back patio, I knew summer had really arrived. The only thing missing was my family in San Diego. Guess I'll have to make this again when we visit them in August.\u003c/p>\n\u003cp>Note: This dish could easily be made with shrimp. And, of course, grilled fish is not only an acceptable alternative, but a fantastic one. \u003c/p>\n\u003cp>\u003cstrong>Grilled Lobster Tacos\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 – 8 tacos\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 medium-sized lobster tails\u003cbr>\n3 limes\u003cbr>\n2 Tbsp olive oil\u003cbr>\n6 – 8 corn tortillas\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Drizzle juice from two limes plus the olive oil over lobster tails, coating them evenly. Let marinate for 15-20 minutes.\u003cbr>\n2. Heat grill.\u003cbr>\n3. On maximum heat, lay lobsters with the heavier part of the shell on the bottom and grill for 5-7 minutes or until the meat becomes pinkish and opaque.\u003cbr>\n4. Remove lobsters from the grill and set on a plate to cook for a couple of minutes.\u003cbr>\n5. Cut through a line down the thinner side of the shell and gently pull the meat from the shell. Set meat on a separate plate. Do the same for the other lobster.\u003cbr>\n6. Cut meat into ½-inch chunks and squeeze the last lime the lobster chunks. Add salt and pepper to taste.\u003cbr>\n7. Heat corn tortillas on the grill (about 30 seconds on each side).\u003cbr>\n8. Lay about ¼-cup lobster meat on each tortilla. Top with Mango Avocado Salsa and Avocado Crema. Serve.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/cutting-a-mango.jpg\" alt=\"cutting a mango\" title=\"cutting a mango\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-4802\">\u003c/p>\n\u003cp>\u003cstrong>Mango Avocado Salsa\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 3 cups salsa\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 small or 2 medium mangos\u003cbr>\n2 medium or 3 small avocados\u003cbr>\n½ to 1 whole jalapeno (depending on how hot you'd like the salsa). Remove stems, membranes and seeds.\u003cbr>\n2 limes\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Remove meat from mangos and avocados and cut into ¼-inch chunks. Place in a bowl.\u003cbr>\n2. Dice jalapenos into small pieces and add to the fruit.\u003cbr>\n3. Squeeze lime juice on top.\u003cbr>\n4. Add salt to taste.\u003cbr>\n5. Serve on top of tacos or with corn chips.\u003c/p>\n\u003cp>\u003cstrong>Avocado Crema\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cup\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 an avocado\u003cbr>\n1/2 cup sour cream\u003cbr>\nsalt to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Place avocado and sour cream in a small chopper or blender and mix until thoroughly combined and smooth.\u003cbr>\n2. Add salt to taste\u003cbr>\n3. Add as a topping to lobster or fish tacos.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-4735\" title=\"frybread - Indian tacos\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/frybread_taco1.jpg\" alt=\"frybread - Indian tacos\" width=\"500\" height=\"332\">\u003c/p>\n\u003cp>As California's road trip season begins, it's time to pull out that list of foods that are worth a detour or two. If you're passing by or through tribal land, allow time in your day and space in your stomach for a stop at roadside stalls offering fry bread or, even better, Indian tacos. Many of us are all a-twitter about the mash-up of Korean bbq and tortillas. But this much quieter and long established blend of taco toppings on soft, still-hot flatbread is better than anything I've tasted from digitally hyped menus.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-4734\" title=\"frybread stall\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/frybread_stall1.jpg\" alt=\"frybread stall\" width=\"500\" height=\"332\">\u003c/p>\n\u003cp>For the taco aficionados among you: Do not pepper me with hate comments about what constitutes a \"real\" taco. Take it up with the Indian Nations. For the politically minded, I acknowledge that the physical and cultural repercussions of making refined white flour a daily staple, is not something to celebrate, especially in communities stranded both literally and figuratively in the middle of vast food deserts. Like many foods we love, from latkes to lumpia, eating more isn't eating better.\u003c/p>\n\u003cp>But for those who are open to the culinary creativity of everyday folks, then this is food worth savoring. During your summer travels, look for stands located on busier strips near post offices, grocery stores or tribal councils. For the best fry breads, plan on arriving earlier in the day, as they will sell out. Peek around and see if there are cast iron pans at the ready. Each round of dough should be patted by hand and fried to order, and if it's your first time, order a plain one to enjoy fry bread at its humblest. If you like funnel cakes, doughnuts, angel wings, or those little bits of leftover pie dough that your mom fried up just for you, then you'll be right at home.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-4733\" title=\"frybread small round\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/frybread_smallround1.jpg\" alt=\"frybread small round\" width=\"500\" height=\"332\">\u003c/p>\n\u003cp>Many give Navajos of the Southwest the blue ribbon for making the best fry bread, but tribes all across the country have perfected their own versions. Some use baking powder; others have developed yeasty variations. Big or small, round or square, thin or hefty -- everyone has their favorite way of making it.\u003c/p>\n\u003cp>I wish I could say that fry bread has a happy history. Stories that includes broken treaties, prison camps and reservations, surplus commodities and starvation are not the ones usually passed around while we're stuffing our faces. But like bitter parsley and unsalted bread, times of suffering are also passed from table to table with pride. We are here. We survived. We are together. We will prevail.\u003c/p>\n\u003cp>Pow wows are one of the best places to enjoy native foods. Celebratory gatherings, these were banned by our government until the 1960s, but fortunately, they now appear annually in every region. Search this \u003ca href=\"http://www.snowwowl.com/pwlinks.html\">\u003cstrong>pow wow calendar for California\u003c/strong>\u003c/a> to see if you'll be near one this year. Be sure it's open to the public, and check for special events that the kids will especially enjoy.\u003c/p>\n\u003cp>Fry bread is super easy to make, and kids will enjoy patting their own rounds. For a healthier version, try grilling the bread, another trick that is family friendly and even easier.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-4732\" title=\"frybread meal\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/frybread_meal1.jpg\" alt=\"frybread meal\" width=\"500\" height=\"266\">\u003c/p>\n\u003cp>\u003cstrong>FRY BREAD\u003c/strong>\u003c/p>\n\u003cp>This recipe is adapted from one that appears in the excellent book, \u003cem>\u003ca href=\"http://www.amazon.com/Foods-Americas-Native-Recipes-Traditions/dp/1580082599/ref=sr_1_1?ie=UTF8&s=books&qid=1245694824&sr=1-1\">Foods of the Americas\u003c/a>\u003c/em>, by Fernando and Marlene Divina, published in partnership with the \u003ca href=\"http://www.nmai.si.edu/\">\u003cstrong>Smithsonian National Museum of the American Indian\u003c/strong>\u003c/a>. Fry bread is usually cooked until golden, without deep browning or char marks. You can sprinkle the rounds with cinnamon and sugar for a sweet treat, or wrap your favorite sandwich fillings for a savory meal.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 8 small rounds.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 cups unbleached all-purpose flour, plus extra for rolling\u003cbr>\n1 tablespoon baking powder\u003cbr>\n1 teaspoon kosher salt\u003cbr>\n1 1/4 cups warm water\u003cbr>\nVegetable oil, for frying\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a bowl, combine and stir together the flour, baking powder and salt. Make a well and then pour in the water. Form a soft dough, and then knead very gently and briefly to form a ball. Roll into a log, cover with a clean towel and let rest for 10 minutes.\u003c/p>\n\u003cp>2. Cut the dough crosswise into 8 pieces, keeping the pieces covered while you're working. Patting with floured hands and using a rolling pin, form rounds that are about 1/4-inch thick. Dust both sides of each round evenly with flour, stack and cover with a cloth until ready to cook.\u003c/p>\n\u003cp>3. To fry: Heat 1 inch of oil in a deep, wide pan over medium-high heat. Cook 1 to 2 pieces of dough at a time, taking care not to overcrowd. Cook, turning once, until golden brown, 2 to 3 minutes on each side. Cook one first, and test for doneness before continuing with the other rounds. The fry bread should be dry and crisp on the outside, moist on the inside. Drain on paper towels and serve will still warm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. To grill: Prepare charcoal or heat a gas grill to medium-high. After forming the rounds, place the dough on the grill rack and cook until bubbles form and the dough has risen slightly, 2 to 3 minutes on each side. The surface of the bread should be dry to the touch.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-4735\" title=\"frybread - Indian tacos\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/frybread_taco1.jpg\" alt=\"frybread - Indian tacos\" width=\"500\" height=\"332\">\u003c/p>\n\u003cp>As California's road trip season begins, it's time to pull out that list of foods that are worth a detour or two. If you're passing by or through tribal land, allow time in your day and space in your stomach for a stop at roadside stalls offering fry bread or, even better, Indian tacos. Many of us are all a-twitter about the mash-up of Korean bbq and tortillas. But this much quieter and long established blend of taco toppings on soft, still-hot flatbread is better than anything I've tasted from digitally hyped menus.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-4734\" title=\"frybread stall\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/frybread_stall1.jpg\" alt=\"frybread stall\" width=\"500\" height=\"332\">\u003c/p>\n\u003cp>For the taco aficionados among you: Do not pepper me with hate comments about what constitutes a \"real\" taco. Take it up with the Indian Nations. For the politically minded, I acknowledge that the physical and cultural repercussions of making refined white flour a daily staple, is not something to celebrate, especially in communities stranded both literally and figuratively in the middle of vast food deserts. Like many foods we love, from latkes to lumpia, eating more isn't eating better.\u003c/p>\n\u003cp>But for those who are open to the culinary creativity of everyday folks, then this is food worth savoring. During your summer travels, look for stands located on busier strips near post offices, grocery stores or tribal councils. For the best fry breads, plan on arriving earlier in the day, as they will sell out. Peek around and see if there are cast iron pans at the ready. Each round of dough should be patted by hand and fried to order, and if it's your first time, order a plain one to enjoy fry bread at its humblest. If you like funnel cakes, doughnuts, angel wings, or those little bits of leftover pie dough that your mom fried up just for you, then you'll be right at home.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-4733\" title=\"frybread small round\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/frybread_smallround1.jpg\" alt=\"frybread small round\" width=\"500\" height=\"332\">\u003c/p>\n\u003cp>Many give Navajos of the Southwest the blue ribbon for making the best fry bread, but tribes all across the country have perfected their own versions. Some use baking powder; others have developed yeasty variations. Big or small, round or square, thin or hefty -- everyone has their favorite way of making it.\u003c/p>\n\u003cp>I wish I could say that fry bread has a happy history. Stories that includes broken treaties, prison camps and reservations, surplus commodities and starvation are not the ones usually passed around while we're stuffing our faces. But like bitter parsley and unsalted bread, times of suffering are also passed from table to table with pride. We are here. We survived. We are together. We will prevail.\u003c/p>\n\u003cp>Pow wows are one of the best places to enjoy native foods. Celebratory gatherings, these were banned by our government until the 1960s, but fortunately, they now appear annually in every region. Search this \u003ca href=\"http://www.snowwowl.com/pwlinks.html\">\u003cstrong>pow wow calendar for California\u003c/strong>\u003c/a> to see if you'll be near one this year. Be sure it's open to the public, and check for special events that the kids will especially enjoy.\u003c/p>\n\u003cp>Fry bread is super easy to make, and kids will enjoy patting their own rounds. For a healthier version, try grilling the bread, another trick that is family friendly and even easier.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-4732\" title=\"frybread meal\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/frybread_meal1.jpg\" alt=\"frybread meal\" width=\"500\" height=\"266\">\u003c/p>\n\u003cp>\u003cstrong>FRY BREAD\u003c/strong>\u003c/p>\n\u003cp>This recipe is adapted from one that appears in the excellent book, \u003cem>\u003ca href=\"http://www.amazon.com/Foods-Americas-Native-Recipes-Traditions/dp/1580082599/ref=sr_1_1?ie=UTF8&s=books&qid=1245694824&sr=1-1\">Foods of the Americas\u003c/a>\u003c/em>, by Fernando and Marlene Divina, published in partnership with the \u003ca href=\"http://www.nmai.si.edu/\">\u003cstrong>Smithsonian National Museum of the American Indian\u003c/strong>\u003c/a>. Fry bread is usually cooked until golden, without deep browning or char marks. You can sprinkle the rounds with cinnamon and sugar for a sweet treat, or wrap your favorite sandwich fillings for a savory meal.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 8 small rounds.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 cups unbleached all-purpose flour, plus extra for rolling\u003cbr>\n1 tablespoon baking powder\u003cbr>\n1 teaspoon kosher salt\u003cbr>\n1 1/4 cups warm water\u003cbr>\nVegetable oil, for frying\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a bowl, combine and stir together the flour, baking powder and salt. Make a well and then pour in the water. Form a soft dough, and then knead very gently and briefly to form a ball. Roll into a log, cover with a clean towel and let rest for 10 minutes.\u003c/p>\n\u003cp>2. Cut the dough crosswise into 8 pieces, keeping the pieces covered while you're working. Patting with floured hands and using a rolling pin, form rounds that are about 1/4-inch thick. Dust both sides of each round evenly with flour, stack and cover with a cloth until ready to cook.\u003c/p>\n\u003cp>3. To fry: Heat 1 inch of oil in a deep, wide pan over medium-high heat. Cook 1 to 2 pieces of dough at a time, taking care not to overcrowd. Cook, turning once, until golden brown, 2 to 3 minutes on each side. Cook one first, and test for doneness before continuing with the other rounds. The fry bread should be dry and crisp on the outside, moist on the inside. Drain on paper towels and serve will still warm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. To grill: Prepare charcoal or heat a gas grill to medium-high. After forming the rounds, place the dough on the grill rack and cook until bubbles form and the dough has risen slightly, 2 to 3 minutes on each side. The surface of the bread should be dry to the touch.\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/24/2009/06/vmw_0052.jpg\" alt=\"StarChefs\" title=\"StarChefs\" width=\"500\" height=\"335\" class=\"aligncenter size-full wp-image-4681\">\u003c/p>\n\u003cp>At gala events you expect to see top chefs preparing bite-sized nibbles for guests. But at \u003ca href=\"http://www.starchefs.com/\">StarChefs\u003c/a> events working chefs are not just preparing the food, they are the ones being celebrated. StarChefs is all about the chefs of today, and the rising star events are a great way to get a taste of what's hot at the moment. \u003c/p>\n\u003cp>If you're not a chef, it's possible you've never visited StarChefs. The web site offers recipes, community features, publications and articles that are geared for the restaurant professional. Roughly every other year, they also hold an event in our neck of the woods. For the first time, this year they held a \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2009/napa_sonoma/index.shtml\">Rising Stars Revue™\u003c/a> in Napa and toasted the up and coming chefs of Napa and Sonoma at the historic Charles Krug winery in St. Helena.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/krug.jpg\" alt=\"Charles Krug winery in St. Helena\" title=\"Charles Krug winery in St. Helena\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-4679\">\u003c/p>\n\u003cp>Fifteen chefs, sommeliers and a mixologist were honored with food, wine and prizes to boot. Interestingly there were several husband and wife teams, one of whom had to close their restaurant in order to attend. Some favorite dishes from the evening were:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ubuntu Fregola in Caramelized Vegetable Juices with Salsa Maro from Jeremy Fox of \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>\u003c/p>\n\u003cp>Poached Poussin with Summer Vegetables from Christopher Kostow of \u003ca href=\"http://www.meadowood.com/wine-and-cuisine/the-restaurant/\">The Restaurant At Meadowood\u003c/a>\u003c/p>\n\u003cp>Ricotta Gnocchi, Salsa di Pomodoro della Nonna and Pecorino from Nick Ritchie of \u003ca href=\"http://www.botteganapavalley.com/\">Bottega\u003c/a>\u003c/p>\n\u003cp>Chicken Fried Sweetbreads with Green Bean and Mushroom Casserole from Matt Spector of \u003ca href=\"http://www.jolerestaurant.com/\">Jolē\u003c/a>\u003c/p>\n\u003cp>Sauteed Maryland Wild Striped Bass, Ragout of Salsify, Black Trumpet Mushrooms, Bloomsdale Spinach and Spinach Vin Blanc from Restaurateur Award winner John Toulze \u003ca href=\"http://www.thegirlandthefig.com/html-sonoma/index.html\">the girl & the fig\u003c/a>, fig café, Estate\u003c/p>\n\u003cp>Lemon Verbena Parfait with Summer Stone Fruit from Pastry Chef Deanie Hickox-Fox of \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>\u003c/p>\n\u003cp>Long Ranch Goat Two Ways: Grilled and Braised with Rancho Gordo Beans and Salsa Verde from Host Chef Richard Haake of \u003ca href=\"http://www.winerychefs.com/\">Winery Chefs\u003c/a>\u003c/p>\n\u003cp>At the event guests got a chance to vote for their favorite dish. I had a hard time choosing between intensely herbal and fragrant fregola dish and the delicate yet crisp striped bass but in the end, the winner was Matt Spector and his decadent sweetbread dish. Looking at the recipes that were in the program, it's clear why we love eating out. With complicated techniques, multiple preparations and long ingredient lists, these were not dishes you would likely make at home! \u003c/p>\n\u003cp>One of the most beautiful dishes was this plated dessert from Deanie Hickox-Fox. Basically an unconstructed tart, it featured a bit of crunchy crust, sweet apricot with lemon verbena cream accented with a fruit puree, and garnished with edible flowers and a thin wafer cookie. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dessert.jpg\" alt=\"dessert by Deanie Hickox-Fox\" title=\"dessert by Deanie Hickox-Fox\" width=\"500\" height=\"335\" class=\"aligncenter size-full wp-image-4680\">\u003c/p>\n\u003cp>To make at home, I'd recommend the cocktail presented by Scott Beattie, the Bella Ruffina, a pretty rose colored cocktail perfect for warm Summer days or nights...\u003c/p>\n\u003cp>\u003cstrong>Bella Ruffina\u003c/strong>\u003cbr>\n4 ounces Braquetto di Aqui\u003cbr>\n1 ounce Carpano Antico Vermouth\u003cbr>\n1 dash orange bitters\u003cbr>\n1 Amarena cherry, for garnish\u003c/p>\n\u003cp>Combine the sparkling wine, vermouth and bitters in a champagne flute and stir gently. Drop the cherry in the bottom of the glass to serve. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Recipe reprinted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580089216/kqedorg-20\">Artisanal Cocktails\u003c/a> by Scott Beattie, published by Tenspeed.\u003c/em>\u003c/p>\n\n",
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"excerpt": "At gala events you expect to see top chefs preparing bite-sized nibbles for guests. But at \u003ca href=\"http://www.starchefs.com/\">StarChefs\u003c/a> events working chefs are not just preparing the food, they are the ones being celebrated. StarChefs is all about the chefs of today, and the rising star events are a great way to get a taste of the future. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/vmw_0052.jpg\" alt=\"StarChefs\" title=\"StarChefs\" width=\"500\" height=\"335\" class=\"aligncenter size-full wp-image-4681\">\u003c/p>\n\u003cp>At gala events you expect to see top chefs preparing bite-sized nibbles for guests. But at \u003ca href=\"http://www.starchefs.com/\">StarChefs\u003c/a> events working chefs are not just preparing the food, they are the ones being celebrated. StarChefs is all about the chefs of today, and the rising star events are a great way to get a taste of what's hot at the moment. \u003c/p>\n\u003cp>If you're not a chef, it's possible you've never visited StarChefs. The web site offers recipes, community features, publications and articles that are geared for the restaurant professional. Roughly every other year, they also hold an event in our neck of the woods. For the first time, this year they held a \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2009/napa_sonoma/index.shtml\">Rising Stars Revue™\u003c/a> in Napa and toasted the up and coming chefs of Napa and Sonoma at the historic Charles Krug winery in St. Helena.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/krug.jpg\" alt=\"Charles Krug winery in St. Helena\" title=\"Charles Krug winery in St. Helena\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-4679\">\u003c/p>\n\u003cp>Fifteen chefs, sommeliers and a mixologist were honored with food, wine and prizes to boot. Interestingly there were several husband and wife teams, one of whom had to close their restaurant in order to attend. Some favorite dishes from the evening were:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ubuntu Fregola in Caramelized Vegetable Juices with Salsa Maro from Jeremy Fox of \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>\u003c/p>\n\u003cp>Poached Poussin with Summer Vegetables from Christopher Kostow of \u003ca href=\"http://www.meadowood.com/wine-and-cuisine/the-restaurant/\">The Restaurant At Meadowood\u003c/a>\u003c/p>\n\u003cp>Ricotta Gnocchi, Salsa di Pomodoro della Nonna and Pecorino from Nick Ritchie of \u003ca href=\"http://www.botteganapavalley.com/\">Bottega\u003c/a>\u003c/p>\n\u003cp>Chicken Fried Sweetbreads with Green Bean and Mushroom Casserole from Matt Spector of \u003ca href=\"http://www.jolerestaurant.com/\">Jolē\u003c/a>\u003c/p>\n\u003cp>Sauteed Maryland Wild Striped Bass, Ragout of Salsify, Black Trumpet Mushrooms, Bloomsdale Spinach and Spinach Vin Blanc from Restaurateur Award winner John Toulze \u003ca href=\"http://www.thegirlandthefig.com/html-sonoma/index.html\">the girl & the fig\u003c/a>, fig café, Estate\u003c/p>\n\u003cp>Lemon Verbena Parfait with Summer Stone Fruit from Pastry Chef Deanie Hickox-Fox of \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>\u003c/p>\n\u003cp>Long Ranch Goat Two Ways: Grilled and Braised with Rancho Gordo Beans and Salsa Verde from Host Chef Richard Haake of \u003ca href=\"http://www.winerychefs.com/\">Winery Chefs\u003c/a>\u003c/p>\n\u003cp>At the event guests got a chance to vote for their favorite dish. I had a hard time choosing between intensely herbal and fragrant fregola dish and the delicate yet crisp striped bass but in the end, the winner was Matt Spector and his decadent sweetbread dish. Looking at the recipes that were in the program, it's clear why we love eating out. With complicated techniques, multiple preparations and long ingredient lists, these were not dishes you would likely make at home! \u003c/p>\n\u003cp>One of the most beautiful dishes was this plated dessert from Deanie Hickox-Fox. Basically an unconstructed tart, it featured a bit of crunchy crust, sweet apricot with lemon verbena cream accented with a fruit puree, and garnished with edible flowers and a thin wafer cookie. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dessert.jpg\" alt=\"dessert by Deanie Hickox-Fox\" title=\"dessert by Deanie Hickox-Fox\" width=\"500\" height=\"335\" class=\"aligncenter size-full wp-image-4680\">\u003c/p>\n\u003cp>To make at home, I'd recommend the cocktail presented by Scott Beattie, the Bella Ruffina, a pretty rose colored cocktail perfect for warm Summer days or nights...\u003c/p>\n\u003cp>\u003cstrong>Bella Ruffina\u003c/strong>\u003cbr>\n4 ounces Braquetto di Aqui\u003cbr>\n1 ounce Carpano Antico Vermouth\u003cbr>\n1 dash orange bitters\u003cbr>\n1 Amarena cherry, for garnish\u003c/p>\n\u003cp>Combine the sparkling wine, vermouth and bitters in a champagne flute and stir gently. Drop the cherry in the bottom of the glass to serve. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Recipe reprinted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580089216/kqedorg-20\">Artisanal Cocktails\u003c/a> by Scott Beattie, published by Tenspeed.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How to make your ragu sing like Pavarotti",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/pasta-ragu.jpg\" alt=\"mostaccioli with pork shoulder ragu\" title=\"mostaccioli with pork shoulder ragu\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-4660\">\u003cbr>\n\u003cem>Mostaccioli with pork shoulder ragu\u003c/em>\u003c/p>\n\u003cp>I've been making meat sauces for years, but only now -- after two months as an apprentice at Oliveto -- have I learned some of the secrets behind a superlative ragu.\u003c/p>\n\u003cp>A ragu is a basic meat sauce for pasta. The first authentic version I tried was years ago, in Emilia-Romagna, the region of Italy that invented the classic Bolognese sauce. \u003c/p>\n\u003cp>That first ragu was bold and brooding -- much like a Pavarotti opera. The sauce was entangled in a nest of perfectly cooked tagliatelle, with the flavor infused into the noodle. \u003c/p>\n\u003cp>Numerous cookbooks offer suggestions on making a Bolognese sauce and other forms of ragu. Yet nearly all of these recipes, in my opinion, are flawed. Most suggest cooking a mixture of diced onion, carrots and celery before adding your meat to brown it. The sauce that results tends to be lifeless or, even worse, infused with chunks of burnt vegetables.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/ragu-veg.jpg\" alt=\"Vegetables sweating on top of meat as the meat brown\" title=\"Vegetables sweating on top of meat as the meat brown\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-4661\">\u003cbr>\n\u003cem>Vegetables sweating on top of meat as the meat brown\u003c/em>\u003c/p>\n\u003cp>At Oliveto, the chefs have reversed the sequence. First they brown the meat and then allow the vegetables to steam, or \"sweat,\" on top of the meat. This process produces a dark layer of caramelized meat solids at the bottom of the pan -- a foundation of flavor. This foundation, or \"fond\" as the chefs call it, is then deglazed by the natural juices of the vegetables when added on top. This is allowed to cook down so the fond is rebuilt and deglazed two or three times.\u003c/p>\n\u003cp>Paul Bertolli, the former head chef at Oliveto, describes the technique in his 2003 book, \"Cooking By Hand.\" Bertolli's successor, Paul Canales, who had a role in developing this technique, has continued to refine and perfect it since becoming executive chef.\u003c/p>\n\u003cp>Cooking a ragu in this manner is not difficult, but it cannot be whipped out in an hour or two. A ragu is truly slow food -- time-tested and refined by Italian grandmothers over many centuries.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/ragu-cooking.jpg\" alt=\"Ragu ready for a long simmer, after broth and tomato paste have been added\" title=\"Ragu ready for a long simmer, after broth and tomato paste have been added\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-4663\">\u003cbr>\n\u003cem>Ragu ready for a long simmer, after broth and tomato paste have been added\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ragu for pasta\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 8-10 servings of sauce\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 pounds ground meat (Beef, pork or equal amounts of both. For beef, try ground chuck or get adventurous with ground hanger steak, beef cheeks, etc. For the pig, try ground pork shoulder.)\u003cbr>\n4 medium yellow onions\u003cbr>\n5 stalks celery\u003cbr>\n5 carrots\u003cbr>\n4 tablespoons finely chopped fresh sage\u003cbr>\n2 tablespoons finely chopped fresh oregano\u003cbr>\n6 cups dark chicken or veal stock\u003cbr>\n½ cup white wine\u003cbr>\n½ cup high-quality tomato paste\u003cbr>\n1 cup cream (optional)\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Dice the onions, celery and carrots into a mirepoix -- cubes smaller than 1/4 inch in size. As you are dicing the vegetables and mincing the fresh herbs, start cooking your meat. Use a heavy bottomed Dutch oven or stew pot. This is essential. The bottom of the pan has to be thick and heavy enough to brown the meat, without scorching it.\u003c/p>\n\u003cp>2. Use high heat to start your browning process. But keep an eye on it, and adjust the flame accordingly. It’s okay for the meat to stick and brown, but you don't want it to blacken or burn.\u003c/p>\n\u003cp>3. After you have built an even layer of fond on the bottom, toss your vegetables on top of the meat. Leave them there for at least 15 minutes, allowing them to release their juices to the bottom of the pan. \u003c/p>\n\u003cp>4. Give your meat and vegetable a rigorous stir with a wooden spoon, and scrape up the fond layer that has now been deglazed by the vegetables. \u003c/p>\n\u003cp>5. Turn up heat slightly, and allow this to cook down and brown again, then add a shot of wine -- no more than a cup. Stir and scrape. \u003c/p>\n\u003cp>6. Allow this to cook down again. When browned, add a cup of stock. Repeat the process and add your tomato paste, diluted with a half cup of stock.\u003c/p>\n\u003cp>7. Watch your ragu carefully at this point. The addition of tomato paste could lead to scorching. Keep the heat up, but stir it regularly as the fond starts to reform. When it is nice and brown, but not scorched, add two or three cups of stock -- enough to make it slightly more soupy than you'd want for a sauce. \u003c/p>\n\u003cp>8. At this point, your ragu should have a lovely, brownish-red color. Bring it to a boil and then turn down to a simmer. Allow it to simmer for two to four hours, stirring occasionally and adding more stock, if necessary. \u003c/p>\n\u003cp>9. Before serving, you have the option of adding cream -- as much or as little as you want. Too much cream will dilute the intensity of the sauce, so be judicious at first.\u003c/p>\n\u003cp>10. You can take this basic sauce in many different directions. Add minced porcini mushrooms early in the cooking for an earthier flavor, or cinnamon or nutmeg to give it a spicy edge. Use different combinations of fresh herbs.\u003c/p>\n\u003cp>11. The final step, of course, is marrying the ragu with the pasta. Don't just ladle it on top. Cook your pasta just short of al dente, then mix it thoroughly in a skillet with an appropriate amount of sauce and then serve it immediately. Sprinkle some Parmesan cheese on top, and you will be ready to sing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/ragu400.jpg\" alt=\"ragu\" title=\"ragu\" width=\"400\" height=\"297\" class=\"alignnone size-full wp-image-4665\">\u003cbr>\n\u003cem>This is what ragu should look like when finished\u003c/em>\u003c/p>\n\n",
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"excerpt": "I've been making meat sauces for years, but only now -- after two months as an apprentice at Oliveto -- have I learned some of the secrets behind a superlative ragu.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/pasta-ragu.jpg\" alt=\"mostaccioli with pork shoulder ragu\" title=\"mostaccioli with pork shoulder ragu\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-4660\">\u003cbr>\n\u003cem>Mostaccioli with pork shoulder ragu\u003c/em>\u003c/p>\n\u003cp>I've been making meat sauces for years, but only now -- after two months as an apprentice at Oliveto -- have I learned some of the secrets behind a superlative ragu.\u003c/p>\n\u003cp>A ragu is a basic meat sauce for pasta. The first authentic version I tried was years ago, in Emilia-Romagna, the region of Italy that invented the classic Bolognese sauce. \u003c/p>\n\u003cp>That first ragu was bold and brooding -- much like a Pavarotti opera. The sauce was entangled in a nest of perfectly cooked tagliatelle, with the flavor infused into the noodle. \u003c/p>\n\u003cp>Numerous cookbooks offer suggestions on making a Bolognese sauce and other forms of ragu. Yet nearly all of these recipes, in my opinion, are flawed. Most suggest cooking a mixture of diced onion, carrots and celery before adding your meat to brown it. The sauce that results tends to be lifeless or, even worse, infused with chunks of burnt vegetables.\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/24/2009/06/ragu-veg.jpg\" alt=\"Vegetables sweating on top of meat as the meat brown\" title=\"Vegetables sweating on top of meat as the meat brown\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-4661\">\u003cbr>\n\u003cem>Vegetables sweating on top of meat as the meat brown\u003c/em>\u003c/p>\n\u003cp>At Oliveto, the chefs have reversed the sequence. First they brown the meat and then allow the vegetables to steam, or \"sweat,\" on top of the meat. This process produces a dark layer of caramelized meat solids at the bottom of the pan -- a foundation of flavor. This foundation, or \"fond\" as the chefs call it, is then deglazed by the natural juices of the vegetables when added on top. This is allowed to cook down so the fond is rebuilt and deglazed two or three times.\u003c/p>\n\u003cp>Paul Bertolli, the former head chef at Oliveto, describes the technique in his 2003 book, \"Cooking By Hand.\" Bertolli's successor, Paul Canales, who had a role in developing this technique, has continued to refine and perfect it since becoming executive chef.\u003c/p>\n\u003cp>Cooking a ragu in this manner is not difficult, but it cannot be whipped out in an hour or two. A ragu is truly slow food -- time-tested and refined by Italian grandmothers over many centuries.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/ragu-cooking.jpg\" alt=\"Ragu ready for a long simmer, after broth and tomato paste have been added\" title=\"Ragu ready for a long simmer, after broth and tomato paste have been added\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-4663\">\u003cbr>\n\u003cem>Ragu ready for a long simmer, after broth and tomato paste have been added\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ragu for pasta\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 8-10 servings of sauce\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 pounds ground meat (Beef, pork or equal amounts of both. For beef, try ground chuck or get adventurous with ground hanger steak, beef cheeks, etc. For the pig, try ground pork shoulder.)\u003cbr>\n4 medium yellow onions\u003cbr>\n5 stalks celery\u003cbr>\n5 carrots\u003cbr>\n4 tablespoons finely chopped fresh sage\u003cbr>\n2 tablespoons finely chopped fresh oregano\u003cbr>\n6 cups dark chicken or veal stock\u003cbr>\n½ cup white wine\u003cbr>\n½ cup high-quality tomato paste\u003cbr>\n1 cup cream (optional)\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Dice the onions, celery and carrots into a mirepoix -- cubes smaller than 1/4 inch in size. As you are dicing the vegetables and mincing the fresh herbs, start cooking your meat. Use a heavy bottomed Dutch oven or stew pot. This is essential. The bottom of the pan has to be thick and heavy enough to brown the meat, without scorching it.\u003c/p>\n\u003cp>2. Use high heat to start your browning process. But keep an eye on it, and adjust the flame accordingly. It’s okay for the meat to stick and brown, but you don't want it to blacken or burn.\u003c/p>\n\u003cp>3. After you have built an even layer of fond on the bottom, toss your vegetables on top of the meat. Leave them there for at least 15 minutes, allowing them to release their juices to the bottom of the pan. \u003c/p>\n\u003cp>4. Give your meat and vegetable a rigorous stir with a wooden spoon, and scrape up the fond layer that has now been deglazed by the vegetables. \u003c/p>\n\u003cp>5. Turn up heat slightly, and allow this to cook down and brown again, then add a shot of wine -- no more than a cup. Stir and scrape. \u003c/p>\n\u003cp>6. Allow this to cook down again. When browned, add a cup of stock. Repeat the process and add your tomato paste, diluted with a half cup of stock.\u003c/p>\n\u003cp>7. Watch your ragu carefully at this point. The addition of tomato paste could lead to scorching. Keep the heat up, but stir it regularly as the fond starts to reform. When it is nice and brown, but not scorched, add two or three cups of stock -- enough to make it slightly more soupy than you'd want for a sauce. \u003c/p>\n\u003cp>8. At this point, your ragu should have a lovely, brownish-red color. Bring it to a boil and then turn down to a simmer. Allow it to simmer for two to four hours, stirring occasionally and adding more stock, if necessary. \u003c/p>\n\u003cp>9. Before serving, you have the option of adding cream -- as much or as little as you want. Too much cream will dilute the intensity of the sauce, so be judicious at first.\u003c/p>\n\u003cp>10. You can take this basic sauce in many different directions. Add minced porcini mushrooms early in the cooking for an earthier flavor, or cinnamon or nutmeg to give it a spicy edge. Use different combinations of fresh herbs.\u003c/p>\n\u003cp>11. The final step, of course, is marrying the ragu with the pasta. Don't just ladle it on top. Cook your pasta just short of al dente, then mix it thoroughly in a skillet with an appropriate amount of sauce and then serve it immediately. Sprinkle some Parmesan cheese on top, and you will be ready to sing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/ragu400.jpg\" alt=\"ragu\" title=\"ragu\" width=\"400\" height=\"297\" class=\"alignnone size-full wp-image-4665\">\u003cbr>\n\u003cem>This is what ragu should look like when finished\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eggplant Your Kids Will Love",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/fried-eggplant.jpg\" alt=\"fried eggplant\" title=\"fried eggplant\" width=\"369\" height=\"277\" class=\"aligncenter size-full wp-image-4615\">\u003cbr>\nI am so tired of hearing people say they hate eggplant. Children, particularly, seem hard pressed to even try it. Maybe it's the name. I don't think the inclusion of \"egg\" does it any favors, especially where kids are concerned. I think many cooks are also intimidated by the spongy texture of this vegetable when uncooked; after all, once you peel it, an uncooked eggplant sort of looks like a big white loafy mass. It can also turn into a soggy mess if it's not cooked correctly. So when people say they don't like the taste, I figure they've just had a bad experience with it.\u003c/p>\n\u003cp>Even so, when my nieces were visiting recently and they said they didn't like eggplant, I was surprised. I thought that my mother, who is the queen of eggplant, would have made them converts to its flavors by now. But after a little questioning, I found out that what they really didn't like was the texture of unbreaded eggplant. Although my mother is famous for her Eggplant Parmesan, her method of cooking this dish is to fry the eggplant in olive oil without breading, so the texture is smooth and the flavor a bit acidic. But hating a vegetable because you don’t like one dish seemed silly to me, so I set out to defend the honor of this beloved vegetable by finding a recipe they would love.\u003c/p>\n\u003cp>Luckily my mother was also visiting so I had two brains working on this problem instead of just one. When one of my nieces saw \u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/26/zucchini-happiness-four-ways/\">my zucchini post on BAB\u003c/a>\u003c/strong>, she said the fried flowers looked good. My mother then remembered that her dad (my grandfather) had loved eggplant dipped in only seasoned flower and egg and then lightly fried in olive oil. I figured this was a great way to make this vegetable more palatable to kids: the simple batter recipe would keep the spices to a minimum while frying would give the slices a nice crunch to negate any potential texture issues.\u003c/p>\n\u003cp>To make the process more fun, we got the kids involved in the cooking process. They loved blotting the eggplant, cracking eggs, and dipping vegetable pieces into the batter. The adults fried the eggplant, but the kids did almost everything else. Once the eggplant slices were ready to eat, they were quite proud of themselves and excited to try their handiwork.\u003c/p>\n\u003cp>Both my nieces and daughters loved this dish. We actually had to slice up a second eggplant to make more for the demanding fans. Best of all, everyone also had a great time. The TV was off, the stereo was on, and everyone was actively cooking and eating together. So if your little ones insist they hate eggplant (or if you have an adult in the same boat), I highly recommend getting them involved in the cooking process to try this simple recipe. It's fun to make and a surefire way to create eggplant lovers in your house.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/eggplant-on-a-plate.jpg\" alt=\"eggplant on a plate\" title=\"eggplant on a plate\" width=\"277\" height=\"369\" class=\"aligncenter size-full wp-image-4616\">\u003c/p>\n\u003cp>\u003cstrong>Simply Breaded and Fried Eggplant\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 medium-large eggplant\u003cbr>\n1/2 cup olive oil\u003cbr>\n1 cup flour\u003cbr>\n2 eggs\u003cbr>\n1/4 cup milk\u003cbr>\n1 tsp dried oregano\u003cbr>\n1 tsp kosher or sea salt plus more for sprinkling on the raw eggplant slices when prepping\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1. Peel eggplant and then cut it into 1/4-inch thick slices.\u003cbr>\n2. Lay sheets of paper towel onto a cookie sheet or large colander (I prefer the latter) and lay enough eggplant slices down to cover the surface. Generously sprinkle salt onto the eggplant and then cover with another layer of paper towels. Repeat until you're out of eggplant\u003cbr>\n3. Let eggplant slices sit for 30-40 minutes.\u003cbr>\n4. Heat a frying pan (I like to use a large cast-iron pan, but anything that is not non-stick will work) on medium high. Add enough olive oil to cover the bottom with a 1/4-inch of oil.\u003cbr>\n5. Beat eggs with milk in a large flatish bowl and add 1/2 tsp salt to season it. Then mix the oregano and the other 1/2 tsp salt into the flour on a separate plate.\u003cbr>\n6. When oil is heated, press paper towels into the eggplant to soak up any extra liquid and then start dipping the eggplant slices into the flour mixture. Shake off an excess oil and then dip into the egg mixture to coat thoroughly.\u003cbr>\n7. Lay battered eggplant into the pan in batches, being sure not to crowd the pan.\u003cbr>\n8. Fry each side until golden brown. If the pan starts to get too hot, just lower the heat.\u003cbr>\n9. Repeat until all eggplant is cooked, adding more olive oil as needed.\u003cbr>\n10. Serve immediately.\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/24/2009/06/fried-eggplant.jpg\" alt=\"fried eggplant\" title=\"fried eggplant\" width=\"369\" height=\"277\" class=\"aligncenter size-full wp-image-4615\">\u003cbr>\nI am so tired of hearing people say they hate eggplant. Children, particularly, seem hard pressed to even try it. Maybe it's the name. I don't think the inclusion of \"egg\" does it any favors, especially where kids are concerned. I think many cooks are also intimidated by the spongy texture of this vegetable when uncooked; after all, once you peel it, an uncooked eggplant sort of looks like a big white loafy mass. It can also turn into a soggy mess if it's not cooked correctly. So when people say they don't like the taste, I figure they've just had a bad experience with it.\u003c/p>\n\u003cp>Even so, when my nieces were visiting recently and they said they didn't like eggplant, I was surprised. I thought that my mother, who is the queen of eggplant, would have made them converts to its flavors by now. But after a little questioning, I found out that what they really didn't like was the texture of unbreaded eggplant. Although my mother is famous for her Eggplant Parmesan, her method of cooking this dish is to fry the eggplant in olive oil without breading, so the texture is smooth and the flavor a bit acidic. But hating a vegetable because you don’t like one dish seemed silly to me, so I set out to defend the honor of this beloved vegetable by finding a recipe they would love.\u003c/p>\n\u003cp>Luckily my mother was also visiting so I had two brains working on this problem instead of just one. When one of my nieces saw \u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/26/zucchini-happiness-four-ways/\">my zucchini post on BAB\u003c/a>\u003c/strong>, she said the fried flowers looked good. My mother then remembered that her dad (my grandfather) had loved eggplant dipped in only seasoned flower and egg and then lightly fried in olive oil. I figured this was a great way to make this vegetable more palatable to kids: the simple batter recipe would keep the spices to a minimum while frying would give the slices a nice crunch to negate any potential texture issues.\u003c/p>\n\u003cp>To make the process more fun, we got the kids involved in the cooking process. They loved blotting the eggplant, cracking eggs, and dipping vegetable pieces into the batter. The adults fried the eggplant, but the kids did almost everything else. Once the eggplant slices were ready to eat, they were quite proud of themselves and excited to try their handiwork.\u003c/p>\n\u003cp>Both my nieces and daughters loved this dish. We actually had to slice up a second eggplant to make more for the demanding fans. Best of all, everyone also had a great time. The TV was off, the stereo was on, and everyone was actively cooking and eating together. So if your little ones insist they hate eggplant (or if you have an adult in the same boat), I highly recommend getting them involved in the cooking process to try this simple recipe. It's fun to make and a surefire way to create eggplant lovers in your house.\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/24/2009/06/eggplant-on-a-plate.jpg\" alt=\"eggplant on a plate\" title=\"eggplant on a plate\" width=\"277\" height=\"369\" class=\"aligncenter size-full wp-image-4616\">\u003c/p>\n\u003cp>\u003cstrong>Simply Breaded and Fried Eggplant\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 medium-large eggplant\u003cbr>\n1/2 cup olive oil\u003cbr>\n1 cup flour\u003cbr>\n2 eggs\u003cbr>\n1/4 cup milk\u003cbr>\n1 tsp dried oregano\u003cbr>\n1 tsp kosher or sea salt plus more for sprinkling on the raw eggplant slices when prepping\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1. Peel eggplant and then cut it into 1/4-inch thick slices.\u003cbr>\n2. Lay sheets of paper towel onto a cookie sheet or large colander (I prefer the latter) and lay enough eggplant slices down to cover the surface. Generously sprinkle salt onto the eggplant and then cover with another layer of paper towels. Repeat until you're out of eggplant\u003cbr>\n3. Let eggplant slices sit for 30-40 minutes.\u003cbr>\n4. Heat a frying pan (I like to use a large cast-iron pan, but anything that is not non-stick will work) on medium high. Add enough olive oil to cover the bottom with a 1/4-inch of oil.\u003cbr>\n5. Beat eggs with milk in a large flatish bowl and add 1/2 tsp salt to season it. Then mix the oregano and the other 1/2 tsp salt into the flour on a separate plate.\u003cbr>\n6. When oil is heated, press paper towels into the eggplant to soak up any extra liquid and then start dipping the eggplant slices into the flour mixture. Shake off an excess oil and then dip into the egg mixture to coat thoroughly.\u003cbr>\n7. Lay battered eggplant into the pan in batches, being sure not to crowd the pan.\u003cbr>\n8. Fry each side until golden brown. If the pan starts to get too hot, just lower the heat.\u003cbr>\n9. Repeat until all eggplant is cooked, adding more olive oil as needed.\u003cbr>\n10. Serve immediately.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Recipe: Apricot Jam",
"title": "Recipe: Apricot Jam",
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"content": "\u003cp>Underappreciated fruits and vegetables will always have a special place in my heart. Rhubarb, nettles, quince: all these things, so tasty when cooked, used to be very popular until they got shouldered aside by easier pleasures that didn't sting the unwary picker into welts, or weren't so sour or astringent at first bite as to make you wince. Artichokes' dip-scooping leaves were probably its saving grace. But for its use as a nifty delivery system for melted butter and lemon mayonnaise, it would be a forgotten thistle today. \u003c/p>\n\u003cp>Apricots, while more accessible, still have a certain forgotten-fruit quality to them. Just as quince gets described as apple's tough, weird older sister, so apricots are often just a placeholder for peach-lovers, something sweet and orange with a pit that will do until the real goodies come along. \u003c/p>\n\u003cp>But apricots are good for cooking in a way that peaches aren't, their flavor intensifying into an ineffable tangy sweetness that leans just right against a crumbly, buttery short crust or a piece of whole-grain toast, especially one spread with mild fresh chevre. Too often, though, all that the marketplace offers is the big bland Patterson, so smooth-skinned, so bright, so uniform and so utterly dull. \u003c/p>\n\u003cp>What you really want, especially for jam, are Blenheims, also called Royal Blenheims. You have to trust in these, because they're not so pretty. Mostly they're small, often green-shouldered, often freckly. At peak ripeness, they're almost deliquescent, their pulp turning to jam right inside the skin. \u003c/p>\n\u003cp>But, oh, what juicy, sticky-dripping flavor! Slurpy-good right off the tree, they're sublime for jam. I like to use the same \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/07/strawberry-jam/\">overnight-sugar macerating technique\u003c/a> as for strawberries, although these apricots don't throw off enough liquid to make straining necessary. Instead, they subside gracefully into a pool of satiny slush that's part pulp, part skin, part juice, and all divine. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/apricots400.jpg\" alt=\"apricot jam\" title=\"apricot jam\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-4531\">\u003c/p>\n\u003cp>Being wildly uncommercial—too small, too funny-looking, too mushy, too short a season—Blenheims have to be hunted out, either from soft-hearted orchardists or friends with an old tree in the backyard. \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_28.php\">Everything Under the Sun\u003c/a> (the folks with the \"Sampling is Mandatory-We're Watching!\" sign) at the Ferry Plaza Farmers' Market had them last week, and probably this week, but not for much longer. Carpe diem! Get out your jars!\u003c/p>\n\u003cp>\u003cstrong>Apricot Jam\u003c/strong>\u003cbr>\nOf all the jams I make, this one remains my favorite. Letting the fruit and sugar macerate together before cooking mellows the sweetness and helps thickens the final product without the need for long cooking. This preserves the fruit's naturally vivid flavor and color.\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 4 to 5 8-oz jars.\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 15-20 minutes, plus 10-16 hours resting time\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30-40 minutes\u003cbr>\n\u003cstrong>Total: \u003c/strong>1 hour, plus 10-16 hours resting time\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 lb apricots\u003cbr>\n2 1/2 cups sugar\u003cbr>\n1/4 cup fresh lemon juice (1-2 lemons)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Halve apricots and pop out pits. Cut fruit into quarters if large. Toss apricots, sugar, and lemon juice together in a glass or ceramic bowl. Cover with a towel and set aside for several hours at room temperature, or overnight in the refrigerator. Stir occasionally to help the sugar dissolve evenly, if you feel like it. \u003c/p>\n\u003cp>2. When all the sugar has been dissolved, pour the mixture into a wide, heavy-bottomed nonreactive pot and bring to a boil over medium heat. Reduce heat to low and simmer 10 minutes, stirring gently but frequently. Cook for another 8 minutes, until the fruit looks translucent and is beginning to break down. It's easy to scorch it at this stage, so stir frequently and don't wander off. \u003c/p>\n\u003cp>3. Pour mixture back into the bowl, let cool, then cover with a towel and set aside at room temperature for at least six hours, or overnight in the refrigerator.\u003c/p>\n\u003cp>4. Return fruit mixture to the large pot. Over low heat, bring to a simmer, stirring frequently. Cook for another 10-12 minutes, until fruit has mostly broken down and juices look syrupy. Scoop a small amount of juice onto a clean metal spoon. Tip the spoon sideways and let juice run off the edge. When juice has reached the jelly point, the last few drops will look thicker and run together into one viscous drop. Remove from heat. Ladle into clean, sterilized jars. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Set jars on a clean towel and do not touch or move them until they are completely cool. If you're using canning jars, listen for the slurpy sucking pop of the jars vacuum-sealing. Sealed jars will keep up to 1 year in a cool, dry place. If jar isn't sealed, store in fridge and eat within 2-3 weeks. \u003c/p>\n\n",
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"excerpt": "Just as quince gets described as apple's tough, weird older sister, so apricots are often just a placeholder for peach-lovers, something sweet and orange with a pit that will do until the real goodies come along. \r\n\r\nBut apricots are good for cooking in a way that peaches aren't, their flavor intensifying into an ineffable tangy sweetness that leans just right against a crumbly, buttery crust or a piece of whole-grain toast. And ask any home jam-maker what apricot they prefer, and you're bound to hear paens of praise for a little, freckly, squishy, short-season fruit that, when ripe, practically turns to jam all by itself. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Underappreciated fruits and vegetables will always have a special place in my heart. Rhubarb, nettles, quince: all these things, so tasty when cooked, used to be very popular until they got shouldered aside by easier pleasures that didn't sting the unwary picker into welts, or weren't so sour or astringent at first bite as to make you wince. Artichokes' dip-scooping leaves were probably its saving grace. But for its use as a nifty delivery system for melted butter and lemon mayonnaise, it would be a forgotten thistle today. \u003c/p>\n\u003cp>Apricots, while more accessible, still have a certain forgotten-fruit quality to them. Just as quince gets described as apple's tough, weird older sister, so apricots are often just a placeholder for peach-lovers, something sweet and orange with a pit that will do until the real goodies come along. \u003c/p>\n\u003cp>But apricots are good for cooking in a way that peaches aren't, their flavor intensifying into an ineffable tangy sweetness that leans just right against a crumbly, buttery short crust or a piece of whole-grain toast, especially one spread with mild fresh chevre. Too often, though, all that the marketplace offers is the big bland Patterson, so smooth-skinned, so bright, so uniform and so utterly dull. \u003c/p>\n\u003cp>What you really want, especially for jam, are Blenheims, also called Royal Blenheims. You have to trust in these, because they're not so pretty. Mostly they're small, often green-shouldered, often freckly. At peak ripeness, they're almost deliquescent, their pulp turning to jam right inside the skin. \u003c/p>\n\u003cp>But, oh, what juicy, sticky-dripping flavor! Slurpy-good right off the tree, they're sublime for jam. I like to use the same \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/07/strawberry-jam/\">overnight-sugar macerating technique\u003c/a> as for strawberries, although these apricots don't throw off enough liquid to make straining necessary. Instead, they subside gracefully into a pool of satiny slush that's part pulp, part skin, part juice, and all divine. \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/24/2009/06/apricots400.jpg\" alt=\"apricot jam\" title=\"apricot jam\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-4531\">\u003c/p>\n\u003cp>Being wildly uncommercial—too small, too funny-looking, too mushy, too short a season—Blenheims have to be hunted out, either from soft-hearted orchardists or friends with an old tree in the backyard. \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_28.php\">Everything Under the Sun\u003c/a> (the folks with the \"Sampling is Mandatory-We're Watching!\" sign) at the Ferry Plaza Farmers' Market had them last week, and probably this week, but not for much longer. Carpe diem! Get out your jars!\u003c/p>\n\u003cp>\u003cstrong>Apricot Jam\u003c/strong>\u003cbr>\nOf all the jams I make, this one remains my favorite. Letting the fruit and sugar macerate together before cooking mellows the sweetness and helps thickens the final product without the need for long cooking. This preserves the fruit's naturally vivid flavor and color.\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 4 to 5 8-oz jars.\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 15-20 minutes, plus 10-16 hours resting time\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30-40 minutes\u003cbr>\n\u003cstrong>Total: \u003c/strong>1 hour, plus 10-16 hours resting time\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 lb apricots\u003cbr>\n2 1/2 cups sugar\u003cbr>\n1/4 cup fresh lemon juice (1-2 lemons)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Halve apricots and pop out pits. Cut fruit into quarters if large. Toss apricots, sugar, and lemon juice together in a glass or ceramic bowl. Cover with a towel and set aside for several hours at room temperature, or overnight in the refrigerator. Stir occasionally to help the sugar dissolve evenly, if you feel like it. \u003c/p>\n\u003cp>2. When all the sugar has been dissolved, pour the mixture into a wide, heavy-bottomed nonreactive pot and bring to a boil over medium heat. Reduce heat to low and simmer 10 minutes, stirring gently but frequently. Cook for another 8 minutes, until the fruit looks translucent and is beginning to break down. It's easy to scorch it at this stage, so stir frequently and don't wander off. \u003c/p>\n\u003cp>3. Pour mixture back into the bowl, let cool, then cover with a towel and set aside at room temperature for at least six hours, or overnight in the refrigerator.\u003c/p>\n\u003cp>4. Return fruit mixture to the large pot. Over low heat, bring to a simmer, stirring frequently. Cook for another 10-12 minutes, until fruit has mostly broken down and juices look syrupy. Scoop a small amount of juice onto a clean metal spoon. Tip the spoon sideways and let juice run off the edge. When juice has reached the jelly point, the last few drops will look thicker and run together into one viscous drop. Remove from heat. Ladle into clean, sterilized jars. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Set jars on a clean towel and do not touch or move them until they are completely cool. If you're using canning jars, listen for the slurpy sucking pop of the jars vacuum-sealing. Sealed jars will keep up to 1 year in a cool, dry place. If jar isn't sealed, store in fridge and eat within 2-3 weeks. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fresh Peach Ice Pops and Creamsicles",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/ice-pop-and-creamsicle.jpg\" alt=\"ice pop and creamsicle\" title=\"ice-pop-and-creamsicle\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-4481\">\u003cbr>\nI love all summer fruits, but peaches are close to the top of my list of favorites. There's nothing tastier than eating a plump fresh peach, juices bursting. But after eating my fill of peaches, I crave more. I still want all that sweet and fragrant peachiness, but in another format. This is where peach pies and tarts come in, not to mention grilled peaches and peach jam. My new favorite peach recipes, however, may be the simplest of them all: peach ice pops and creamsicles.\u003c/p>\n\u003cp>If you have a blender and some ice pop molds, making homemade peach ice pops and creamsicles is a breeze. And if you don't have ice pop molds, you can use short plastic cups and popsicle sticks. The only hard thing about making these frozen treats is waiting for them to freeze before you can eat them. \u003c/p>\n\u003cp>Preparing homemade fruit pops is also fun. My kids enjoy making them with me and, better yet, they love to eat them. So, instead of grabbing some high-fructose Big Sticks or Rocket Pops (although I must admit I do love both of those), my children are licking pops made of real peaches, with all of their vitamins and nutrients, and having a ball doing it. Best of all, they're not just fun and good for kids, they taste delicious.\u003c/p>\n\u003cp>As with anything homemade, you get to decide how the final product turns out. If you want popsicles with fruit chunks, just puree the fruit until you have a smoothly flowing texture that retains some small chunks of peach to bite into later. If you like smooth ice pops, puree the mixture until you get a velvety consistency. And, if you're in a tart and fruity mood (and who doesn't feel like that sometimes), you can make non-dairy ice pops, but if you're feeling a bit decadent and want a treat with more of an ice-cream flavor, the creamsicles really hit the spot.\u003c/p>\n\u003cp>As much as I love peaches, however, I don’t limit myself to using just this one fruit for homemade pops. Stone fruits -- such as nectarines, apricots and plums -- work well with the recipes below, but you could also try using raspberries, strawberries, blueberries, blackberries, or whatever you'd like. Just use a little less juice or heavy cream when using berries as they have a more water consistency.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So if you're looking for something to do with your summer fruit, I highly recommend making homemade fruit pops and creamsicles. They're easy and fun to make, and are a great way to indulge in a delicious, and low calorie, summer dessert. \u003c/p>\n\u003cp>Note: To remove the popsicle from the mold, just dip the mold into a cup of warm water for about ten seconds. The mold should then release the pop.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/pouring-mix-into-molds.jpg\" alt=\"pouring mix into molds\" title=\"pouring mix into molds\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-4482\">\u003c/p>\n\u003cp>\u003cstrong>Fresh Peach Ice Pops\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>6 ice pops\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 large peaches peeled\u003cbr>\n1/2 cup simple syrup\u003cbr>\n1 Tbsp lemon juice\u003cbr>\n1/2 cup peach nectar, mango juice or orange juice\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cut peach meat off the pit and place in a blender along with all the other ingredients.\u003cbr>\n2. Blend to desired consistency\u003cbr>\n3. Pour mixture into popsicle molds.\u003cbr>\n4. Freeze until frozen through.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/creamsicle-with-peaches.jpg\" alt=\"creamsicle with peaches\" title=\"creamsicle with peaches\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-4486\">\u003c/p>\n\u003cp>\u003cstrong>Peach Creamsicles\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 ice pops\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 large peaches peeled\u003cbr>\n1/2 cup simple syrup\u003cbr>\n1/2 cup heavy cream, half and half, or whole milk\u003cbr>\n1 Tbsp lemon juice\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cut peach meat off the pit and place in a blender along with all the other ingredients.\u003cbr>\n2. Blend to desired consistency\u003cbr>\n3. Pour mixture into popsicle molds.\u003cbr>\n4. Freeze until frozen through.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Although I like to peel my peaches before making ice pops and creamsicles, this step is optional. If you don't mind the peel, feel free to leave it in.\u003c/p>\n\u003cp>\u003cstrong>Simple Syrup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 3/4 to 1 cup syrup\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup white sugar\u003cbr>\n1/2 cup water\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Place sugar and water in a medium sauce pan\u003cbr>\n2. Bring mixture to a slow boil and stir until sugar dissolves.\u003cbr>\n3. Cool.\u003c/p>\n\n",
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"excerpt": "I love all summer fruits, but peaches are close to the top of my list of favorites. There's nothing tastier than eating a plump fresh peach, juices bursting. But after eating my fill of peaches, I crave more. I still want all that sweet and fragrant peachiness, but in another format. This is where peach pies and tarts come in, not to mention grilled peaches and peach jam. My new favorite peach recipe, however, may be the simplest of them all: peach ice pops and creamsicles.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/ice-pop-and-creamsicle.jpg\" alt=\"ice pop and creamsicle\" title=\"ice-pop-and-creamsicle\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-4481\">\u003cbr>\nI love all summer fruits, but peaches are close to the top of my list of favorites. There's nothing tastier than eating a plump fresh peach, juices bursting. But after eating my fill of peaches, I crave more. I still want all that sweet and fragrant peachiness, but in another format. This is where peach pies and tarts come in, not to mention grilled peaches and peach jam. My new favorite peach recipes, however, may be the simplest of them all: peach ice pops and creamsicles.\u003c/p>\n\u003cp>If you have a blender and some ice pop molds, making homemade peach ice pops and creamsicles is a breeze. And if you don't have ice pop molds, you can use short plastic cups and popsicle sticks. The only hard thing about making these frozen treats is waiting for them to freeze before you can eat them. \u003c/p>\n\u003cp>Preparing homemade fruit pops is also fun. My kids enjoy making them with me and, better yet, they love to eat them. So, instead of grabbing some high-fructose Big Sticks or Rocket Pops (although I must admit I do love both of those), my children are licking pops made of real peaches, with all of their vitamins and nutrients, and having a ball doing it. Best of all, they're not just fun and good for kids, they taste delicious.\u003c/p>\n\u003cp>As with anything homemade, you get to decide how the final product turns out. If you want popsicles with fruit chunks, just puree the fruit until you have a smoothly flowing texture that retains some small chunks of peach to bite into later. If you like smooth ice pops, puree the mixture until you get a velvety consistency. And, if you're in a tart and fruity mood (and who doesn't feel like that sometimes), you can make non-dairy ice pops, but if you're feeling a bit decadent and want a treat with more of an ice-cream flavor, the creamsicles really hit the spot.\u003c/p>\n\u003cp>As much as I love peaches, however, I don’t limit myself to using just this one fruit for homemade pops. Stone fruits -- such as nectarines, apricots and plums -- work well with the recipes below, but you could also try using raspberries, strawberries, blueberries, blackberries, or whatever you'd like. Just use a little less juice or heavy cream when using berries as they have a more water consistency.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So if you're looking for something to do with your summer fruit, I highly recommend making homemade fruit pops and creamsicles. They're easy and fun to make, and are a great way to indulge in a delicious, and low calorie, summer dessert. \u003c/p>\n\u003cp>Note: To remove the popsicle from the mold, just dip the mold into a cup of warm water for about ten seconds. The mold should then release the pop.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/pouring-mix-into-molds.jpg\" alt=\"pouring mix into molds\" title=\"pouring mix into molds\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-4482\">\u003c/p>\n\u003cp>\u003cstrong>Fresh Peach Ice Pops\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>6 ice pops\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 large peaches peeled\u003cbr>\n1/2 cup simple syrup\u003cbr>\n1 Tbsp lemon juice\u003cbr>\n1/2 cup peach nectar, mango juice or orange juice\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cut peach meat off the pit and place in a blender along with all the other ingredients.\u003cbr>\n2. Blend to desired consistency\u003cbr>\n3. Pour mixture into popsicle molds.\u003cbr>\n4. Freeze until frozen through.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/creamsicle-with-peaches.jpg\" alt=\"creamsicle with peaches\" title=\"creamsicle with peaches\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-4486\">\u003c/p>\n\u003cp>\u003cstrong>Peach Creamsicles\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 ice pops\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 large peaches peeled\u003cbr>\n1/2 cup simple syrup\u003cbr>\n1/2 cup heavy cream, half and half, or whole milk\u003cbr>\n1 Tbsp lemon juice\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cut peach meat off the pit and place in a blender along with all the other ingredients.\u003cbr>\n2. Blend to desired consistency\u003cbr>\n3. Pour mixture into popsicle molds.\u003cbr>\n4. Freeze until frozen through.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Although I like to peel my peaches before making ice pops and creamsicles, this step is optional. If you don't mind the peel, feel free to leave it in.\u003c/p>\n\u003cp>\u003cstrong>Simple Syrup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 3/4 to 1 cup syrup\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup white sugar\u003cbr>\n1/2 cup water\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Place sugar and water in a medium sauce pan\u003cbr>\n2. Bring mixture to a slow boil and stir until sugar dissolves.\u003cbr>\n3. Cool.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Ultimate Chocolate Chip Cookie",
"title": "The Ultimate Chocolate Chip Cookie",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/chocolate-chip-cookie-004.gif\" alt=\"chocolate chip cookie\" title=\"chocolate chip cookie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4464\">\u003cbr>\n\u003cem>Chocolate chip heaven\u003c/em>\u003c/p>\n\u003cp>Ah, the chocolate chip cookie. A classic. An American icon. A comfort so versatile, it is as satisfying raw as it is baked. \u003c/p>\n\u003cp>I'm sure we've all sampled our share of this pervasive sweet treat, from those that were passable (but got the job done), to those that reached heights of heavenly decadence.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/chocolate-chip-cookie-008.gif\" alt=\"Chocolate chip cookie unflattened golf ball version\" title=\"Chocolate chip cookie unflattened golf ball version\" width=\"500\" height=\"333\" class=\"alignnone size-medium wp-image-4465\">\u003cbr>\n\u003cem>Chocolate chip cookie, unflattened golf ball version\u003c/em>\u003c/p>\n\u003cp>I had one such cookie lately that made me wonder: What makes the ultimate chocolate chip cookie? \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After deep introspection, I came to the conclusion that it must satisfy a trifecta of textural perfection. It has to be crunchy, chewy, and gooey. \u003c/p>\n\u003cp>I was reminded of David Leite's fantastic \u003ca href=\"http://www.nytimes.com/2008/07/09/dining/09chip.html?_r=1&ref=dining\">chocolate chip cookie article\u003c/a> that came out almost a year ago in the New York Times, in which he described this much sought after \"bull's eye\" of cookie greatness. When you first bite into the cookie, the crisp outer ring should break with a nice crunch, giving way to a satisfying chew, and progressing to near gooeyness in the center of it all. If done right, you should still be able to feel the sugar granules of the cookie dough on your tongue here. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/chocolate-chip-cookie-001.gif\" alt=\"cookie dough\" title=\"cookie dough\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4463\">\u003cbr>\n\u003cem>Resist the temptation to eat all of this cookie dough and you will be handsomely rewarded\u003c/em>\u003c/p>\n\u003cp>And then, of course, there is flavor.\u003c/p>\n\u003cp>The ultimate cookie must envelop you with all the homey flavors of butter, sugar, vanilla, and rich chocolate. Generous, copious amounts of quality, semi-sweet chocolate in each bite, please!\u003c/p>\n\u003cp>Now, I've made dozens upon dozens of chocolate chip cookies before, but how come mine just never seem to reach the ultimate level of amazingness that my favorite bakeries achieve? What is their secret?\u003c/p>\n\u003cp>As I learned from Mr. Leite and his arsenal of choco chip experts, it's all about patience. The trick is to let the dough rest between \u003cstrong>24-36 hours\u003c/strong> before baking them! \u003c/p>\n\u003cp>I mustered up all the self-restraint I had, gave it a shot, and was amazed at what a difference it made. As predicted, my cookie had a richer golden color, better texture, and had a significantly more complex flavor. The extra time allowed all the egg, butter and sugar to meld and soak into the flour so that when they baked up, the toffee caramel notes bloomed. Plus, a sprinkle of sea salt at the end adds an extra dimension to the sweetness.\u003c/p>\n\u003cp>Use the best ingredients you can. I went with my old faithful, unsalted, \u003ca href=\"http://www.strausfamilycreamery.com/?id=26\">European Style Sweet Butter from Straus Family Creamery\u003c/a>, and \u003ca href=\"https://www.guittard.com/our-chocolate/detail/bake_semisweet-chocolate-wafers\">E. Guittard’s Semisweet Chocolate Organic wafers 66% Cacao\u003c/a>. The quarter-sized baking discs melt well and cool with a pretty sheen. They also make for gorgeous, thin strata of luscious chocolate throughout the cookie. \u003c/p>\n\u003cp>Use an ice cream scoop to create golf ball-sized mounds of dough that are all even. I experimented with flattening versus not flattening the mounds before baking. With the ice cream scoop mounds, not flattening resulted in a prettier cookie that was a little cakier. \u003c/p>\n\u003cp>My favorite batch resulted in using a ½ cup scoop, creating baseball sized mounds, and flattening it slightly so that the cookie spread a bit. The final product was a cookie with wow factor. BIG wow factor. The perfect thing for a special birthday care package. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/chocolate-chip-cookie-023.gif\" alt=\"Jumbo chocolate chip cookie flattened baseball version\" title=\"Jumbo chocolate chip cookie flattened baseball version\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4466\">\u003cbr>\n\u003cem>Jumbo chocolate chip cookie, flattened baseball version\u003c/em>\u003c/p>\n\u003cp>Now that's the ultimate chocolate chip cookie.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://www.nytimes.com/2008/07/09/dining/091crex.html?ref=dining\">NYT Chocolate Chip Cookie, Adapted from Jacques Torres\u003c/a> \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/24/2009/06/chocolate-chip-cookie-004.gif\" alt=\"chocolate chip cookie\" title=\"chocolate chip cookie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4464\">\u003cbr>\n\u003cem>Chocolate chip heaven\u003c/em>\u003c/p>\n\u003cp>Ah, the chocolate chip cookie. A classic. An American icon. A comfort so versatile, it is as satisfying raw as it is baked. \u003c/p>\n\u003cp>I'm sure we've all sampled our share of this pervasive sweet treat, from those that were passable (but got the job done), to those that reached heights of heavenly decadence.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/chocolate-chip-cookie-008.gif\" alt=\"Chocolate chip cookie unflattened golf ball version\" title=\"Chocolate chip cookie unflattened golf ball version\" width=\"500\" height=\"333\" class=\"alignnone size-medium wp-image-4465\">\u003cbr>\n\u003cem>Chocolate chip cookie, unflattened golf ball version\u003c/em>\u003c/p>\n\u003cp>I had one such cookie lately that made me wonder: What makes the ultimate chocolate chip cookie? \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After deep introspection, I came to the conclusion that it must satisfy a trifecta of textural perfection. It has to be crunchy, chewy, and gooey. \u003c/p>\n\u003cp>I was reminded of David Leite's fantastic \u003ca href=\"http://www.nytimes.com/2008/07/09/dining/09chip.html?_r=1&ref=dining\">chocolate chip cookie article\u003c/a> that came out almost a year ago in the New York Times, in which he described this much sought after \"bull's eye\" of cookie greatness. When you first bite into the cookie, the crisp outer ring should break with a nice crunch, giving way to a satisfying chew, and progressing to near gooeyness in the center of it all. If done right, you should still be able to feel the sugar granules of the cookie dough on your tongue here. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/chocolate-chip-cookie-001.gif\" alt=\"cookie dough\" title=\"cookie dough\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4463\">\u003cbr>\n\u003cem>Resist the temptation to eat all of this cookie dough and you will be handsomely rewarded\u003c/em>\u003c/p>\n\u003cp>And then, of course, there is flavor.\u003c/p>\n\u003cp>The ultimate cookie must envelop you with all the homey flavors of butter, sugar, vanilla, and rich chocolate. Generous, copious amounts of quality, semi-sweet chocolate in each bite, please!\u003c/p>\n\u003cp>Now, I've made dozens upon dozens of chocolate chip cookies before, but how come mine just never seem to reach the ultimate level of amazingness that my favorite bakeries achieve? What is their secret?\u003c/p>\n\u003cp>As I learned from Mr. Leite and his arsenal of choco chip experts, it's all about patience. The trick is to let the dough rest between \u003cstrong>24-36 hours\u003c/strong> before baking them! \u003c/p>\n\u003cp>I mustered up all the self-restraint I had, gave it a shot, and was amazed at what a difference it made. As predicted, my cookie had a richer golden color, better texture, and had a significantly more complex flavor. The extra time allowed all the egg, butter and sugar to meld and soak into the flour so that when they baked up, the toffee caramel notes bloomed. Plus, a sprinkle of sea salt at the end adds an extra dimension to the sweetness.\u003c/p>\n\u003cp>Use the best ingredients you can. I went with my old faithful, unsalted, \u003ca href=\"http://www.strausfamilycreamery.com/?id=26\">European Style Sweet Butter from Straus Family Creamery\u003c/a>, and \u003ca href=\"https://www.guittard.com/our-chocolate/detail/bake_semisweet-chocolate-wafers\">E. Guittard’s Semisweet Chocolate Organic wafers 66% Cacao\u003c/a>. The quarter-sized baking discs melt well and cool with a pretty sheen. They also make for gorgeous, thin strata of luscious chocolate throughout the cookie. \u003c/p>\n\u003cp>Use an ice cream scoop to create golf ball-sized mounds of dough that are all even. I experimented with flattening versus not flattening the mounds before baking. With the ice cream scoop mounds, not flattening resulted in a prettier cookie that was a little cakier. \u003c/p>\n\u003cp>My favorite batch resulted in using a ½ cup scoop, creating baseball sized mounds, and flattening it slightly so that the cookie spread a bit. The final product was a cookie with wow factor. BIG wow factor. The perfect thing for a special birthday care package. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/chocolate-chip-cookie-023.gif\" alt=\"Jumbo chocolate chip cookie flattened baseball version\" title=\"Jumbo chocolate chip cookie flattened baseball version\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4466\">\u003cbr>\n\u003cem>Jumbo chocolate chip cookie, flattened baseball version\u003c/em>\u003c/p>\n\u003cp>Now that's the ultimate chocolate chip cookie.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://www.nytimes.com/2008/07/09/dining/091crex.html?ref=dining\">NYT Chocolate Chip Cookie, Adapted from Jacques Torres\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sunset Celebration Weekend",
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"content": "\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4377\" title=\"Our One-Block Diet Sunset team garden\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/teamgarden.jpg\" alt=\"Our One-Block Diet Sunset team garden\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.sunset.com/\">Sunset\u003c/a> magazine has long been the go-to source for \"how to live in the West\" especially when it comes to travel, gardening, home improvement and of course, food and wine. Since the centennial of the magazine in 1998, Sunset has been hosting an annual open house called the \u003ca href=\"http://www.sunset.com/marketplace/celebration-weekend-2009-00400000038329/\">Sunset Celebration Weekend\u003c/a>. The weekend takes place in June, and there is a schedule of chef demonstrations, garden and outdoor living events and live entertainment. The entrance fee is $15 and that gets you admission to all of the presentations although you'll need to sign up for the wine tasting events separately and they fill up quickly.\u003c/p>\n\u003cp>Many vendors offer tastes and nibbles, but for a meal, you'll have to pay. I was a bit disappointed that the food available was the typical street fair variety such as corn dogs, gyros and overpriced tostada salads. Not very inspiring! The exhibitors and vendors range from Hawaiian Airlines and speciality nurseries to the ShamWow! and everything in between.\u003c/p>\n\u003cp>Highlights of the experience include meandering through the gardens, including the \u003ca href=\"http://oneblockdiet.sunset.com/the_garden/\">team garden\u003c/a> for the Our One-Block Diet, a tour of the test kitchen and the outdoor kitchen.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4383\" title=\"test kitchen\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/testkitchen.jpg\" alt=\"test kitchen\" width=\"500\" height=\"374\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Test kitchen has a long counter where finished dishes are evaluated. Once the editorial and test kitchen team is finished with the dish, a green flag indicates the staff can eat it. A red flag means the dish is not yet finished, and a pirate flag means, the dish did not pass muster, eat at your own risk! In the tote bag you receive at the entrance are some coupons, a schedule and a great booklet with recipes from all the chefs so even if you only come one day, you'll have recipes from the whole weekend.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4375\" title=\"burak epir\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/burakepir.jpg\" alt=\"burak epir\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>My favorite presentations were by chefs Burak Epir of the \u003ca href=\"http://www.pilitagrill.com/\">Pilita Mediterranean Turkish Grill\u003c/a> in San Carlos and Cindy Pawlcyn of \u003ca href=\"http://mustardsgrill.com/\">Mustard's Grill\u003c/a>. Epir showed off his kebab technique with a huge knife, and shared tips such as using a small sieve to filter stems and seeds from dried herbs. He used my favorite pepper, maras, in his recipe for Kilis kebab which also included lots of fresh parsley, the most commonly used fresh herb in Turkey.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4376\" title=\"cindy pawlcyn\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/cindypawlcyn.jpg\" alt=\"cindy pawlcyn\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>Cindy Pawlcyn emphasized the importance of using the ripest produce, explaining it is better to substitute an ingredient than to use something that is not deliciously ripe. She also showed a technique of smashing hazelnuts with the side of a chef knife rather than chopping them to create a better and more uniform texture. Great tips, no matter what recipe you try.\u003c/p>\n\u003cp>\u003cstrong>Kilis kebab\u003c/strong>\u003cbr>\n10 tomatoes\u003cbr>\n2 poblano peppers\u003cbr>\n1 medium white onion, preferably sweet\u003cbr>\n1 bunch Italian parsley, chopped\u003cbr>\n1 Tablespoon salt\u003cbr>\n1/2 Tablespoon fresh ground pepper\u003cbr>\n1 Tablespoon Maras red pepper, also called Marash pepper\u003cbr>\n1/2 medium white onion, grated\u003cbr>\n2 pounds ground lamb, shoulder cut\u003c/p>\n\u003cp>On a charcoal grill cook the tomatoes and pepper until well charred, remove the skins and finely dice.\u003c/p>\n\u003cp>Also finely dice the onion and mix it with the chopped parsley. Add to the charred tomato and peppers and set aside. Cover and keep warm.\u003c/p>\n\u003cp>Prepare the kebab by adding salt, pepper, Maras red pepper and the grated onions to the ground lamb. Mix well. Make the meatballs and place on a skewer. Grill indirectly over the heat, until nice and juicy. Place the charred tomato and peppers on a plate and set the meat kebabs over it.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Recipe reprinted courtesy of Sunset and chef Burak Epir\u003c/em>\u003c/p>\n\n",
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"excerpt": "\u003ca href=\"http://www.sunset.com/\">Sunset\u003c/a> magazine has long been the go-to source for \"how to live in the West\" especially when it comes to travel, gardening, home improvement and of course, food and wine. Since the centennial of the magazine in 1998, Sunset has been hosting an annual open house called the \u003ca href=\"http://www.sunset.com/marketplace/celebration-weekend-2009-00400000038329/\">Sunset Celebration Weekend\u003c/a>. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4377\" title=\"Our One-Block Diet Sunset team garden\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/teamgarden.jpg\" alt=\"Our One-Block Diet Sunset team garden\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.sunset.com/\">Sunset\u003c/a> magazine has long been the go-to source for \"how to live in the West\" especially when it comes to travel, gardening, home improvement and of course, food and wine. Since the centennial of the magazine in 1998, Sunset has been hosting an annual open house called the \u003ca href=\"http://www.sunset.com/marketplace/celebration-weekend-2009-00400000038329/\">Sunset Celebration Weekend\u003c/a>. The weekend takes place in June, and there is a schedule of chef demonstrations, garden and outdoor living events and live entertainment. The entrance fee is $15 and that gets you admission to all of the presentations although you'll need to sign up for the wine tasting events separately and they fill up quickly.\u003c/p>\n\u003cp>Many vendors offer tastes and nibbles, but for a meal, you'll have to pay. I was a bit disappointed that the food available was the typical street fair variety such as corn dogs, gyros and overpriced tostada salads. Not very inspiring! The exhibitors and vendors range from Hawaiian Airlines and speciality nurseries to the ShamWow! and everything in between.\u003c/p>\n\u003cp>Highlights of the experience include meandering through the gardens, including the \u003ca href=\"http://oneblockdiet.sunset.com/the_garden/\">team garden\u003c/a> for the Our One-Block Diet, a tour of the test kitchen and the outdoor kitchen.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4383\" title=\"test kitchen\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/testkitchen.jpg\" alt=\"test kitchen\" width=\"500\" height=\"374\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Test kitchen has a long counter where finished dishes are evaluated. Once the editorial and test kitchen team is finished with the dish, a green flag indicates the staff can eat it. A red flag means the dish is not yet finished, and a pirate flag means, the dish did not pass muster, eat at your own risk! In the tote bag you receive at the entrance are some coupons, a schedule and a great booklet with recipes from all the chefs so even if you only come one day, you'll have recipes from the whole weekend.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4375\" title=\"burak epir\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/burakepir.jpg\" alt=\"burak epir\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>My favorite presentations were by chefs Burak Epir of the \u003ca href=\"http://www.pilitagrill.com/\">Pilita Mediterranean Turkish Grill\u003c/a> in San Carlos and Cindy Pawlcyn of \u003ca href=\"http://mustardsgrill.com/\">Mustard's Grill\u003c/a>. Epir showed off his kebab technique with a huge knife, and shared tips such as using a small sieve to filter stems and seeds from dried herbs. He used my favorite pepper, maras, in his recipe for Kilis kebab which also included lots of fresh parsley, the most commonly used fresh herb in Turkey.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4376\" title=\"cindy pawlcyn\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/cindypawlcyn.jpg\" alt=\"cindy pawlcyn\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>Cindy Pawlcyn emphasized the importance of using the ripest produce, explaining it is better to substitute an ingredient than to use something that is not deliciously ripe. She also showed a technique of smashing hazelnuts with the side of a chef knife rather than chopping them to create a better and more uniform texture. Great tips, no matter what recipe you try.\u003c/p>\n\u003cp>\u003cstrong>Kilis kebab\u003c/strong>\u003cbr>\n10 tomatoes\u003cbr>\n2 poblano peppers\u003cbr>\n1 medium white onion, preferably sweet\u003cbr>\n1 bunch Italian parsley, chopped\u003cbr>\n1 Tablespoon salt\u003cbr>\n1/2 Tablespoon fresh ground pepper\u003cbr>\n1 Tablespoon Maras red pepper, also called Marash pepper\u003cbr>\n1/2 medium white onion, grated\u003cbr>\n2 pounds ground lamb, shoulder cut\u003c/p>\n\u003cp>On a charcoal grill cook the tomatoes and pepper until well charred, remove the skins and finely dice.\u003c/p>\n\u003cp>Also finely dice the onion and mix it with the chopped parsley. Add to the charred tomato and peppers and set aside. Cover and keep warm.\u003c/p>\n\u003cp>Prepare the kebab by adding salt, pepper, Maras red pepper and the grated onions to the ground lamb. Mix well. Make the meatballs and place on a skewer. Grill indirectly over the heat, until nice and juicy. Place the charred tomato and peppers on a plate and set the meat kebabs over it.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Recipe reprinted courtesy of Sunset and chef Burak Epir\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Chickens pecking around the backyard, kombucha fermenting on the shelf, beer brewing in the closet: there's been a lot of interest in DIY urban homesteading lately. For months now, I've been meaning to get into the slow-process stuff, like curing my own olives and making my own vinegar.\u003c/p>\n\u003cp>Then again, my homestead is a wee share house in Bernal, already stuffed with other people's tchotchkes. I've commandeered the tiny back patio with my buckets of tomato and potato plants; adding an olive crock and a vinegar barrel might be pushing it.\u003c/p>\n\u003cp>And honestly, I'm still wedded to the easy delights of jam. Like pie, it's a little bit of a production, but just like pie, no matter what you do, fruit+sugar=sweet fruity goodness. And like homemade pie, homemade jam is better than anything you can buy. Why? Because anywhere this side of Smuckers, you're using more fruit and less sugar when you make your jam at home.\u003c/p>\n\u003cp>Ah yes, the sugar issue. First off: most cookbooks call for way too much sugar. Why? The more sugar you put in, the easier it is to get a firm and reliable set. Sugar is also a preservative, and jam with a lot of sugar will last longer in your fridge. But capturing the essence of beautiful fruit is the whole \u003cem>point\u003c/em> of jam, rounded out with just enough sweetness to bring a smile to your toast. Halve the amount of sugar in most recipes, and you'll do just fine.\u003c/p>\n\u003cp>For the same reason, I never use commercial pectins, like Sure-Jel. There's nothing wrong with pectin itself; it's a natural compound found in varying levels in all fruits. However, commercial pectin requires a lot of sugar to jump-start that jelling reaction, and the precise formulas turn canning into chemistry, with no adjustments for personal taste.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But with less sugar and no added pectin, won't your jam be a runny mess? Nope! There's an easy, just about foolproof way to get good jam every time, and all you need is sugar, lemon juice, and time.\u003c/p>\n\u003cp>\u003cimg class=\"alignleft size-full wp-image-4351\" title=\"strawberries\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/berries300.jpg\" alt=\"strawberries\" width=\"300\" height=\"225\">Take a look at this bowl.\u003c/p>\n\u003cp>That's 4 pints of strawberries, sliced, mixed with sugar and left to sit overnight until they've shrunken into little berry quarters bobbing in a sea of juice. All that liquid was originally trapped in the berries themselves, and you'd be boiling it mightily for a long time if you just threw the fruit and sugar together and tossed them on the stove.\u003c/p>\n\u003cp>But separate the liquid from the fruit, add a little lemon juice (which is rich in pectin), and--here's the trick-- cook down the \u003cem>liquid\u003c/em>, not the fruit. By cooking the liquid by itself first, you can evaporate any excess water without exhausting the fruit's delicate flavors. There's also less risk of burning and sticking when you're just simmering juice.\u003c/p>\n\u003cp>This is a technique I first picked up from Helen Witty's invaluable, library-available collection, \u003ca href=\"http://www.alibris.com/booksearch?qwork=8803368&matches=16&author=Witty%2C+Helen&browse=1&cm_sp=works*listing*title\">The Good Stuff Cookbook\u003c/a>. In my copy, the jam chapter is wrinkled and spattered on every page, with annotations, additions, and comments in pen and pencil from years of messing around. I use a lot less sugar than Witty does, but her method (streamlined here) still works like a charm to produce delicious jams just thick enough to cling to your biscuit, redolent of ripe, sunwarmed summer fruit.\u003c/p>\n\u003cp>Since strawberries are ripe and wonderful this week, now's the time to grab a case of jars, a flat of fruit, and get your birthday-and-holiday gifts nailed down. I love Albion berries in particular, but Seascapes, Tristars and Chandlers, all varieties that do well in our cool coastal climate, won't do you wrong, either.\u003c/p>\n\u003cp>If you want your sealed jars to be able to sit around in the pantry, you need real \u003ca href=\"http://www.canningpantry.com/half-pint-reg-mason.html\">canning jars\u003c/a> topped with two-part lids. Otherwise, if you're just going to stick your jam in the fridge immediately and eat it soon, you can reuse any clean, cute glass jar you have. For best results, sterilize any jar in a boiling-water bath for 10 minutes before using.\u003c/p>\n\u003cp>\u003cstrong>Strawberry Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 pint boxes whole strawberries (2 1/2 lbs)\u003cbr>\n1 1/2-2 cups granulated sugar, depending on sweetness of berries\u003cbr>\njuice of 1 lemon, about 2 tablespoons\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Rinse, drain, and hull strawberries. Slice in halves or quarters. In a \u003ca href=\"http://www.chow.com/stories/11201\">nonreactive bowl\u003c/a>, toss berries with sugar and lemon juice. Cover and let stand for 3-4 hours at room temperature or 6 hours to overnight in the refrigerator. Stir occasionally, scraping the bottom of the bowl to distribute and dissolve the sugar.\u003c/p>\n\u003cp>2. When sugar is dissolved and berries are floating in a bright-red syrup, pour into a large nonreactive pot. Bring to a frothy simmer, stirring frequently. Let simmer for 2 minutes, then pour back into bowl. Let cool. Cover and let stand for 2-3 hours at room temperature, or in the refrigerator for 6 hours or overnight.\u003c/p>\n\u003cp>3. Meanwhile, sterilize your jars, lids, and rings. Set a colander or strainer over a wide, large, and heavy stainless steel or enameled cast-iron pot. Pour berries into colander, letting all the syrup drip into the pot. Remove colander full of berries and set aside.\u003c/p>\n\u003cp>4. Bring syrup to a boil over medium heat, stirring frequently. Once syrup comes to a boil, stir and watch: it will move from what looks like a pot full of Kool-Aid to a seething, deep-garnet mass of thick, glossy bubbles. Dip a metal spoon into the syrup and let syrup drip off the side of the spoon; it's ready when the last few drops are fairly thick and sticky.\u003c/p>\n\u003cp>5. Pour in reserved berries. Bring to a boil, stirring constantly. If you'd like a thicker jam, mash berries lightly with a potato masher. Simmer for 5-8 minutes, until berries are translucent and mixture has thickened slightly. Scoop into jars and seal.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>6. Set jars on a clean towel and do not touch or move them until they are completely cool. If you're using canning jars, listen for the slurpy sucking pop of the jars vacuum-sealing. Sealed jars will keep up to 1 year in a cool, dry place. If jar isn't sealed, store in fridge and eat within 2-3 weeks.\u003c/p>\n\n",
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"excerpt": "No matter what you do, fruit+sugar=sweet fruity goodness. And just like homemade pie, homemade jam is better than anything you can buy, even from a fancy place. Why? Because anywhere this side of Smuckers, you're using more fruit and less sugar when you make your jam at home.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chickens pecking around the backyard, kombucha fermenting on the shelf, beer brewing in the closet: there's been a lot of interest in DIY urban homesteading lately. For months now, I've been meaning to get into the slow-process stuff, like curing my own olives and making my own vinegar.\u003c/p>\n\u003cp>Then again, my homestead is a wee share house in Bernal, already stuffed with other people's tchotchkes. I've commandeered the tiny back patio with my buckets of tomato and potato plants; adding an olive crock and a vinegar barrel might be pushing it.\u003c/p>\n\u003cp>And honestly, I'm still wedded to the easy delights of jam. Like pie, it's a little bit of a production, but just like pie, no matter what you do, fruit+sugar=sweet fruity goodness. And like homemade pie, homemade jam is better than anything you can buy. Why? Because anywhere this side of Smuckers, you're using more fruit and less sugar when you make your jam at home.\u003c/p>\n\u003cp>Ah yes, the sugar issue. First off: most cookbooks call for way too much sugar. Why? The more sugar you put in, the easier it is to get a firm and reliable set. Sugar is also a preservative, and jam with a lot of sugar will last longer in your fridge. But capturing the essence of beautiful fruit is the whole \u003cem>point\u003c/em> of jam, rounded out with just enough sweetness to bring a smile to your toast. Halve the amount of sugar in most recipes, and you'll do just fine.\u003c/p>\n\u003cp>For the same reason, I never use commercial pectins, like Sure-Jel. There's nothing wrong with pectin itself; it's a natural compound found in varying levels in all fruits. However, commercial pectin requires a lot of sugar to jump-start that jelling reaction, and the precise formulas turn canning into chemistry, with no adjustments for personal taste.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But with less sugar and no added pectin, won't your jam be a runny mess? Nope! There's an easy, just about foolproof way to get good jam every time, and all you need is sugar, lemon juice, and time.\u003c/p>\n\u003cp>\u003cimg class=\"alignleft size-full wp-image-4351\" title=\"strawberries\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/berries300.jpg\" alt=\"strawberries\" width=\"300\" height=\"225\">Take a look at this bowl.\u003c/p>\n\u003cp>That's 4 pints of strawberries, sliced, mixed with sugar and left to sit overnight until they've shrunken into little berry quarters bobbing in a sea of juice. All that liquid was originally trapped in the berries themselves, and you'd be boiling it mightily for a long time if you just threw the fruit and sugar together and tossed them on the stove.\u003c/p>\n\u003cp>But separate the liquid from the fruit, add a little lemon juice (which is rich in pectin), and--here's the trick-- cook down the \u003cem>liquid\u003c/em>, not the fruit. By cooking the liquid by itself first, you can evaporate any excess water without exhausting the fruit's delicate flavors. There's also less risk of burning and sticking when you're just simmering juice.\u003c/p>\n\u003cp>This is a technique I first picked up from Helen Witty's invaluable, library-available collection, \u003ca href=\"http://www.alibris.com/booksearch?qwork=8803368&matches=16&author=Witty%2C+Helen&browse=1&cm_sp=works*listing*title\">The Good Stuff Cookbook\u003c/a>. In my copy, the jam chapter is wrinkled and spattered on every page, with annotations, additions, and comments in pen and pencil from years of messing around. I use a lot less sugar than Witty does, but her method (streamlined here) still works like a charm to produce delicious jams just thick enough to cling to your biscuit, redolent of ripe, sunwarmed summer fruit.\u003c/p>\n\u003cp>Since strawberries are ripe and wonderful this week, now's the time to grab a case of jars, a flat of fruit, and get your birthday-and-holiday gifts nailed down. I love Albion berries in particular, but Seascapes, Tristars and Chandlers, all varieties that do well in our cool coastal climate, won't do you wrong, either.\u003c/p>\n\u003cp>If you want your sealed jars to be able to sit around in the pantry, you need real \u003ca href=\"http://www.canningpantry.com/half-pint-reg-mason.html\">canning jars\u003c/a> topped with two-part lids. Otherwise, if you're just going to stick your jam in the fridge immediately and eat it soon, you can reuse any clean, cute glass jar you have. For best results, sterilize any jar in a boiling-water bath for 10 minutes before using.\u003c/p>\n\u003cp>\u003cstrong>Strawberry Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 pint boxes whole strawberries (2 1/2 lbs)\u003cbr>\n1 1/2-2 cups granulated sugar, depending on sweetness of berries\u003cbr>\njuice of 1 lemon, about 2 tablespoons\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Rinse, drain, and hull strawberries. Slice in halves or quarters. In a \u003ca href=\"http://www.chow.com/stories/11201\">nonreactive bowl\u003c/a>, toss berries with sugar and lemon juice. Cover and let stand for 3-4 hours at room temperature or 6 hours to overnight in the refrigerator. Stir occasionally, scraping the bottom of the bowl to distribute and dissolve the sugar.\u003c/p>\n\u003cp>2. When sugar is dissolved and berries are floating in a bright-red syrup, pour into a large nonreactive pot. Bring to a frothy simmer, stirring frequently. Let simmer for 2 minutes, then pour back into bowl. Let cool. Cover and let stand for 2-3 hours at room temperature, or in the refrigerator for 6 hours or overnight.\u003c/p>\n\u003cp>3. Meanwhile, sterilize your jars, lids, and rings. Set a colander or strainer over a wide, large, and heavy stainless steel or enameled cast-iron pot. Pour berries into colander, letting all the syrup drip into the pot. Remove colander full of berries and set aside.\u003c/p>\n\u003cp>4. Bring syrup to a boil over medium heat, stirring frequently. Once syrup comes to a boil, stir and watch: it will move from what looks like a pot full of Kool-Aid to a seething, deep-garnet mass of thick, glossy bubbles. Dip a metal spoon into the syrup and let syrup drip off the side of the spoon; it's ready when the last few drops are fairly thick and sticky.\u003c/p>\n\u003cp>5. Pour in reserved berries. Bring to a boil, stirring constantly. If you'd like a thicker jam, mash berries lightly with a potato masher. Simmer for 5-8 minutes, until berries are translucent and mixture has thickened slightly. Scoop into jars and seal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>6. Set jars on a clean towel and do not touch or move them until they are completely cool. If you're using canning jars, listen for the slurpy sucking pop of the jars vacuum-sealing. Sealed jars will keep up to 1 year in a cool, dry place. If jar isn't sealed, store in fridge and eat within 2-3 weeks.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"rss": "https://feeds.megaphone.fm/KQINC2275451163"
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
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