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"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-4195\" title=\"bismarcks\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/bismarcks.jpg\" alt=\"bismarcks\" width=\"262\" height=\"350\">I've currently got Paris on the brain. I'm about to invade that city for a week of eating and drinking and wandering and thinking.\u003c/p>\n\u003cp>So, naturally, the first thing to pop into my head for today's post was, \"Oh, I should do something \u003cem>German\u003c/em>.\"\u003c/p>\n\u003cp>Because that's how my mind works.\u003c/p>\n\u003cp>Oh, it's not what you're thinking. My mind has been on the Franco-Prussian War, naturally enough, since I'm currently re-reading \u003ca href=\"http://www.amazon.com/Seven-Ages-Paris-Alistair-Horne/dp/0679454810\">The Seven Ages of Paris\u003c/a> by Alistair Horne.\u003c/p>\n\u003cp>Paris is a city that has been, at least historically, in perpetual turmoil. It started with the Norsemen pillaging and burning the town until they were bought off with a big chunk of land in the North (Normandy). Only to see those same Normans a couple of centuries later restyling themselves as Englishmen and setting the country afire during a little conflict known as The 100 Years War.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then, of course, there were several plagues, internal revolts, sieges, and revolutions-- 1789, 1830, and 1848 (twice in three months), World Wars I and II, and a near-revolution in 1968.\u003c/p>\n\u003cp>But never did the city of Paris suffer more than during what the French refer to as \u003cem>L'Année Terrible\u003c/em>, 1870-1871.\u003c/p>\n\u003cp>\u003cstrong>The Year in Review\u003c/strong>\u003c/p>\n\u003cp>A sickly Emperor Napoleon III declared war on Prussia on July 19th, 1870, hoping to distract people from the problems at home in his dying Empire. It was a bad move, but one made with characteristically Gallic flair. The French were trounced, the Emperor was captured six weeks later at Sedan, and that was pretty much that.\u003c/p>\n\u003cp>Or so the Parisians thought. They celebrated the fall of the Empire with a lot of cheering and declared The Third Republic two days later. The war was lost, but at least it was over.\u003c/p>\n\u003cp>Or not. The Prussians, with the iron-willed, iron-fisted, all-around Iron Chancellor Otto von Bismarck forging policy, kept on coming. The French, Bismarck felt, needed to be taught a lesson.\u003c/p>\n\u003cp>So they marched on Paris.\u003c/p>\n\u003cp>Surrounding the city, the Prussians sought to starve Paris into capitulation. For five months, the only contact Paris had with the outside world was via hot air balloons floating up and over the enemy filled with letters and dispatches from those trapped inside. The only messages in came from an occasional carrier pigeon. Rats, horses, house pets and nearly every animal in the zoo (one exception being monkeys because, apparently, the Parisians embraced Darwinism) were consumed by the hungry Parisians in their effort to fend off starvation*. By the time the French surrendered, Germany had united over the near-dead body of France and declared itself an empire. At the palace of Versailles, of all places. Nice touch.\u003c/p>\n\u003cp>But that wasn't the worst part.\u003c/p>\n\u003cp>As happened so often in Paris, the working class sparked a revolt, leading to a government take-over. In a nutshell, The Paris Commune was set up, socialist reforms were attempted and things went generally crazy. The Tuilleries Palace was burned to the ground, the Vendome Column toppled, even Notre Dame barely escaped destruction-- it's benches had been piled up and doused with kerosene but was saved at the last minute.\u003c/p>\n\u003cp>The Commune ultimately failed-- stamped out by the what was left of the French government and army in the bloodiest moment of the city's history-- 20,000 Parisians were slaughtered in just one week alone. The city was shattered.\u003c/p>\n\u003cp>Or was it?\u003c/p>\n\u003cp>What has always amazed me is the resilience of Paris. Each time it is beaten down, it seems to come back a little bit stronger. After a year of alienation, isolation, the pounding and ensuing humiliation by a stronger enemy, self-destruction, and thanks to a 5 billion franc war reparation bill, crippling debt, Paris rebounded into one of the most brilliant (or at least, fondly remembered) periods of its history-- \u003cem>La Belle Epoque\u003c/em>, which lasted nearly 43 years. Solidly, it returned to and confirmed its status as the cultural capital of Europe, if not the world.\u003c/p>\n\u003cp>It's as though Paris can historically shake off its woes with its world-famous shrug.\u003c/p>\n\u003cp>\u003cstrong>So why the history lesson today? \u003c/strong>\u003c/p>\n\u003cp>Well, I'm coming out of my own \u003cem>p'tit année terrible\u003c/em>-- one that strangely mimics the year Paris faced, but on a much smaller, human scale. So I'm off to see how the Parisians manage it; to do a little shrugging of my own, you might say. I will eat and wander and observe the natives in a place that is more than likely Bismarck-free both in terms of the pastry and the guy who brought Paris to its knees. Or the one who brought me to mine, for that matter.\u003c/p>\n\u003cp>And maybe I'm hoping for a little \u003cem>belle époque\u003c/em> of my own to begin. 43 years? Yeah, I think that will do. That will do nicely.\u003c/p>\n\u003cp>I will be back blogging June 19th.\u003c/p>\n\u003cp>* On the bright side, the Parisians were never in any danger of running out of wine.\u003c/p>\n\u003cp>\u003cstrong>Bismarcks\u003c/strong>\u003c/p>\n\u003cp>Bismarck is the Canadian/American name for the German pastry Berliner, as in John F. Kennedy's famous declaration, \"Ich bin ein Berliner.\" In Berlin, however, they are referred to as \u003cem>Pfannkuchen\u003c/em>.\u003c/p>\n\u003cp>Call it whatever you like.\u003c/p>\n\u003cp>Apart from the time spent allowing the yeast dough to rise, these doughnuts are relatively simple to make. And delicious-- the unfilled pastry being light and airy and not especially sweet. Fill them with whatever you like, sweet or savory. Hell, toast one and use it to bookend a hamburger, while we're eating things named after German cities.\u003c/p>\n\u003cp>It's a good thing Kennedy wasn't in Hamburg when he decided to make that speech. Or worse, Vienna.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 Bismarcks\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n4 cups all-purpose flour\u003cbr>\n1 1/2 cups whole milk\u003cbr>\n2 packages of yeast\u003cbr>\n4 tablespoons of sugar\u003cbr>\n4 tablespoons unsalted butter\u003cbr>\n8 egg yolks\u003cbr>\na pinch of salt\u003cbr>\nRaspberry Jam for filling\u003cbr>\nPowdered sugar for dusting\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a saucepan, bring milk to a boil. Turn off heat and stir in butter and sugar. Cool to lukewarm. Sprinkle yeast over the top of the milk mixture and leave it to bloom and reanimate for about 10 to 15 minutes, until it starts to foam up.\u003c/p>\n\u003cp>2. Add this yeasty liquid to a large bowl in which the flour and salt have been patiently waiting. Stir and fold to combine into a sticky mess of dough. Cover with a damp, clean cloth and set in a warm place to rise for two hours.\u003c/p>\n\u003cp>3. With floured hands, turn dough onto a lightly-floured surface and roll to a 3/8-inch thickness. Cut into circles (I used a 3 1/2- inch cutter). Place them on a baking sheet or what-have-you and cover with the same damp cloth to rise for another 30 minutes or so.\u003c/p>\n\u003cp>4. Fry the Bismarcks in 350° F vegetable oil or lard for 4 minutes. I find flipping them every 30 seconds helpful for some reason. Drain on a paper towel-lined rack to cool.\u003c/p>\n\u003cp>5. If you are filling these pastries (and you should be or they're not Bismarcks), if you lack a pastry syringe, cut a small opening into the side of each bun and wiggle your knife or (what I used) scissor blade around the inside to create a small pocket into which the jam might find purchase.\u003c/p>\n\u003cp>6. Put jam into a pastry bag with a plain tip. Place the tip into the pastry's hole and pipe in the jam until it starts to spill out the side like some mortal flesh wound. The jam should be cold, like the blood of Bismarck himself.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Serve fresh, and not over anyone's white carpeting.\u003c/p>\n\n",
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"excerpt": "I've currently got Paris on the brain. I'm about to invade that city for a week of eating and drinking and wandering and thinking.\r\n\r\nSo, naturally, the first thing to pop into my head for today's post was, \"I should do something \u003cem>German\u003c/em>.\"\r\n\r\nBecause that's how my mind works.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-4195\" title=\"bismarcks\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/bismarcks.jpg\" alt=\"bismarcks\" width=\"262\" height=\"350\">I've currently got Paris on the brain. I'm about to invade that city for a week of eating and drinking and wandering and thinking.\u003c/p>\n\u003cp>So, naturally, the first thing to pop into my head for today's post was, \"Oh, I should do something \u003cem>German\u003c/em>.\"\u003c/p>\n\u003cp>Because that's how my mind works.\u003c/p>\n\u003cp>Oh, it's not what you're thinking. My mind has been on the Franco-Prussian War, naturally enough, since I'm currently re-reading \u003ca href=\"http://www.amazon.com/Seven-Ages-Paris-Alistair-Horne/dp/0679454810\">The Seven Ages of Paris\u003c/a> by Alistair Horne.\u003c/p>\n\u003cp>Paris is a city that has been, at least historically, in perpetual turmoil. It started with the Norsemen pillaging and burning the town until they were bought off with a big chunk of land in the North (Normandy). Only to see those same Normans a couple of centuries later restyling themselves as Englishmen and setting the country afire during a little conflict known as The 100 Years War.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then, of course, there were several plagues, internal revolts, sieges, and revolutions-- 1789, 1830, and 1848 (twice in three months), World Wars I and II, and a near-revolution in 1968.\u003c/p>\n\u003cp>But never did the city of Paris suffer more than during what the French refer to as \u003cem>L'Année Terrible\u003c/em>, 1870-1871.\u003c/p>\n\u003cp>\u003cstrong>The Year in Review\u003c/strong>\u003c/p>\n\u003cp>A sickly Emperor Napoleon III declared war on Prussia on July 19th, 1870, hoping to distract people from the problems at home in his dying Empire. It was a bad move, but one made with characteristically Gallic flair. The French were trounced, the Emperor was captured six weeks later at Sedan, and that was pretty much that.\u003c/p>\n\u003cp>Or so the Parisians thought. They celebrated the fall of the Empire with a lot of cheering and declared The Third Republic two days later. The war was lost, but at least it was over.\u003c/p>\n\u003cp>Or not. The Prussians, with the iron-willed, iron-fisted, all-around Iron Chancellor Otto von Bismarck forging policy, kept on coming. The French, Bismarck felt, needed to be taught a lesson.\u003c/p>\n\u003cp>So they marched on Paris.\u003c/p>\n\u003cp>Surrounding the city, the Prussians sought to starve Paris into capitulation. For five months, the only contact Paris had with the outside world was via hot air balloons floating up and over the enemy filled with letters and dispatches from those trapped inside. The only messages in came from an occasional carrier pigeon. Rats, horses, house pets and nearly every animal in the zoo (one exception being monkeys because, apparently, the Parisians embraced Darwinism) were consumed by the hungry Parisians in their effort to fend off starvation*. By the time the French surrendered, Germany had united over the near-dead body of France and declared itself an empire. At the palace of Versailles, of all places. Nice touch.\u003c/p>\n\u003cp>But that wasn't the worst part.\u003c/p>\n\u003cp>As happened so often in Paris, the working class sparked a revolt, leading to a government take-over. In a nutshell, The Paris Commune was set up, socialist reforms were attempted and things went generally crazy. The Tuilleries Palace was burned to the ground, the Vendome Column toppled, even Notre Dame barely escaped destruction-- it's benches had been piled up and doused with kerosene but was saved at the last minute.\u003c/p>\n\u003cp>The Commune ultimately failed-- stamped out by the what was left of the French government and army in the bloodiest moment of the city's history-- 20,000 Parisians were slaughtered in just one week alone. The city was shattered.\u003c/p>\n\u003cp>Or was it?\u003c/p>\n\u003cp>What has always amazed me is the resilience of Paris. Each time it is beaten down, it seems to come back a little bit stronger. After a year of alienation, isolation, the pounding and ensuing humiliation by a stronger enemy, self-destruction, and thanks to a 5 billion franc war reparation bill, crippling debt, Paris rebounded into one of the most brilliant (or at least, fondly remembered) periods of its history-- \u003cem>La Belle Epoque\u003c/em>, which lasted nearly 43 years. Solidly, it returned to and confirmed its status as the cultural capital of Europe, if not the world.\u003c/p>\n\u003cp>It's as though Paris can historically shake off its woes with its world-famous shrug.\u003c/p>\n\u003cp>\u003cstrong>So why the history lesson today? \u003c/strong>\u003c/p>\n\u003cp>Well, I'm coming out of my own \u003cem>p'tit année terrible\u003c/em>-- one that strangely mimics the year Paris faced, but on a much smaller, human scale. So I'm off to see how the Parisians manage it; to do a little shrugging of my own, you might say. I will eat and wander and observe the natives in a place that is more than likely Bismarck-free both in terms of the pastry and the guy who brought Paris to its knees. Or the one who brought me to mine, for that matter.\u003c/p>\n\u003cp>And maybe I'm hoping for a little \u003cem>belle époque\u003c/em> of my own to begin. 43 years? Yeah, I think that will do. That will do nicely.\u003c/p>\n\u003cp>I will be back blogging June 19th.\u003c/p>\n\u003cp>* On the bright side, the Parisians were never in any danger of running out of wine.\u003c/p>\n\u003cp>\u003cstrong>Bismarcks\u003c/strong>\u003c/p>\n\u003cp>Bismarck is the Canadian/American name for the German pastry Berliner, as in John F. Kennedy's famous declaration, \"Ich bin ein Berliner.\" In Berlin, however, they are referred to as \u003cem>Pfannkuchen\u003c/em>.\u003c/p>\n\u003cp>Call it whatever you like.\u003c/p>\n\u003cp>Apart from the time spent allowing the yeast dough to rise, these doughnuts are relatively simple to make. And delicious-- the unfilled pastry being light and airy and not especially sweet. Fill them with whatever you like, sweet or savory. Hell, toast one and use it to bookend a hamburger, while we're eating things named after German cities.\u003c/p>\n\u003cp>It's a good thing Kennedy wasn't in Hamburg when he decided to make that speech. Or worse, Vienna.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 Bismarcks\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n4 cups all-purpose flour\u003cbr>\n1 1/2 cups whole milk\u003cbr>\n2 packages of yeast\u003cbr>\n4 tablespoons of sugar\u003cbr>\n4 tablespoons unsalted butter\u003cbr>\n8 egg yolks\u003cbr>\na pinch of salt\u003cbr>\nRaspberry Jam for filling\u003cbr>\nPowdered sugar for dusting\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a saucepan, bring milk to a boil. Turn off heat and stir in butter and sugar. Cool to lukewarm. Sprinkle yeast over the top of the milk mixture and leave it to bloom and reanimate for about 10 to 15 minutes, until it starts to foam up.\u003c/p>\n\u003cp>2. Add this yeasty liquid to a large bowl in which the flour and salt have been patiently waiting. Stir and fold to combine into a sticky mess of dough. Cover with a damp, clean cloth and set in a warm place to rise for two hours.\u003c/p>\n\u003cp>3. With floured hands, turn dough onto a lightly-floured surface and roll to a 3/8-inch thickness. Cut into circles (I used a 3 1/2- inch cutter). Place them on a baking sheet or what-have-you and cover with the same damp cloth to rise for another 30 minutes or so.\u003c/p>\n\u003cp>4. Fry the Bismarcks in 350° F vegetable oil or lard for 4 minutes. I find flipping them every 30 seconds helpful for some reason. Drain on a paper towel-lined rack to cool.\u003c/p>\n\u003cp>5. If you are filling these pastries (and you should be or they're not Bismarcks), if you lack a pastry syringe, cut a small opening into the side of each bun and wiggle your knife or (what I used) scissor blade around the inside to create a small pocket into which the jam might find purchase.\u003c/p>\n\u003cp>6. Put jam into a pastry bag with a plain tip. Place the tip into the pastry's hole and pipe in the jam until it starts to spill out the side like some mortal flesh wound. The jam should be cold, like the blood of Bismarck himself.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/banana-boats-007.jpg\" alt=\"banana boats\" title=\"banana boats\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4090\">\u003cbr>\n\u003cem>Banana Boats\u003c/em>\u003c/p>\n\u003cp>Ahhh, do you smell that? Green grass, fresh air, smoky charcoal puffing gently into the air. The season of BBQs is officially upon us. \u003c/p>\n\u003cp>At your next open grill fest, whip up these \u003cstrong>Banana Boats\u003c/strong> and polish off your barbecue on a sweet note.\u003c/p>\n\u003cp>This no-fuss dessert is pure genius, and is sure to satisfy any sweet tooth. I owe this party trick recipe to Bartender Bill from \u003ca href=\"http://orsonsf.com\">Orson\u003c/a>, who taught me how to make this ooey gooey and absurdly easy treat. Amazing what a gal can learn at the bar. \u003c/p>\n\u003cp>\u003cstrong>Banana Boats\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nBananas (As many as you need. Estimate 1 per person. Once they taste it, no one will want to share.)\u003cbr>\nChocolate chips, butterscotch chips, peanut butter chips, sweetened coconut (Or whatever other toppings you fancy.)\u003cbr>\nFoil\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tChoose your bananas. I personally like mine ripened until perfectly spotted. I think they are sweeter this way.\u003cbr>\n2.\tSlit the banana lengthwise.\u003cbr>\n3.\tStuff them with any combination of toppings you desire. I am a big fan of dark chocolate and butterscotch.\u003cbr>\n4.\tLine your grill with foil, and place the nanas on top.\u003cbr>\n5.\tGrill with the cover on until toppings get melty and delicious.\u003cbr>\n6.\tEat with a spoon.\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/24/2009/05/banana-boats-007.jpg\" alt=\"banana boats\" title=\"banana boats\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4090\">\u003cbr>\n\u003cem>Banana Boats\u003c/em>\u003c/p>\n\u003cp>Ahhh, do you smell that? Green grass, fresh air, smoky charcoal puffing gently into the air. The season of BBQs is officially upon us. \u003c/p>\n\u003cp>At your next open grill fest, whip up these \u003cstrong>Banana Boats\u003c/strong> and polish off your barbecue on a sweet note.\u003c/p>\n\u003cp>This no-fuss dessert is pure genius, and is sure to satisfy any sweet tooth. I owe this party trick recipe to Bartender Bill from \u003ca href=\"http://orsonsf.com\">Orson\u003c/a>, who taught me how to make this ooey gooey and absurdly easy treat. Amazing what a gal can learn at the bar. \u003c/p>\n\u003cp>\u003cstrong>Banana Boats\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nBananas (As many as you need. Estimate 1 per person. Once they taste it, no one will want to share.)\u003cbr>\nChocolate chips, butterscotch chips, peanut butter chips, sweetened coconut (Or whatever other toppings you fancy.)\u003cbr>\nFoil\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tChoose your bananas. I personally like mine ripened until perfectly spotted. I think they are sweeter this way.\u003cbr>\n2.\tSlit the banana lengthwise.\u003cbr>\n3.\tStuff them with any combination of toppings you desire. I am a big fan of dark chocolate and butterscotch.\u003cbr>\n4.\tLine your grill with foil, and place the nanas on top.\u003cbr>\n5.\tGrill with the cover on until toppings get melty and delicious.\u003cbr>\n6.\tEat with a spoon.\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/24/2009/05/arepa_basket22.jpg\" alt=\"arepas in basket\" title=\"arepas in basket\" width=\"300\" height=\"300\" class=\"alignleft size-full wp-image-4039\">Ardent fans of homemade corn tortillas, papusas and pleasantly plump gorditas know that arepas belong in Latin America's reigning family of corn-based flatbreads. A staple in Venezuela and Colombia, arepas fill the workaday cook's most important need: foods that are easy to make and easy to use and never boring. \u003c/p>\n\u003cp>Early recipes required only cornmeal and water. Most cooks now season with a bit of salt, while some lean toward richer versions with milk, lard or butter in the dough. In Venezuela, arepas tend to be split and filled like sandwiches, while the thinner, leaner versions typical of Colombia are often topped with minimalist fillings for breakfast.\u003c/p>\n\u003cp>Both make perfect handfuls of snackalicious treats when filled with scrambled eggs, cheese, black beans, shredded or sliced meats, avocado, chorizo, spicy cole slaw or whatever leftovers you have hanging out in your fridge. You can dip them into soup or stews. You can even, if you have a pot of tea or coffee at the ready, split them in two, toast them with butter and then spread liberally with homemade jam for a treat every bit as satisfying, if not as proper, as well-made scones or biscuits. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/arepa_hero.jpg\" alt=\"arepa hero\" title=\"arepa hero\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-4017\">\u003c/p>\n\u003cp>If you're Venezuelan, you might have a \u003ca href=\"http://www.ostervenezuela.com/sec_productos/product.aspx?modelId=154\">\u003cstrong>Tosty Arepa\u003c/strong>\u003c/a> on your kitchen counter. Or you might just walk down the street and grab one from any number of street vendors or eateries selling freshly made arepas around the clock. Fortunately for us up north, they're incredibly simple to make.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Unlike many other flatbreads from Mexico, generally made from nixtamalized maize (an ancient, lime-based technology used to loosen the hard hull of corn kernels), arepas depend on untreated corn that has been precooked then ground finely. Head to your nearest Mexican or South American market and browse right next to the masa harina for the precooked corn meal ground especially for arepas. The most popular brand of masarepa or arepaharina, \u003ca href=\"http://www.latinmerchant.com/productdetail.asp?ProductID=F0012\">Harina P.A.N.\u003c/a>, comes in a bright, yellow package that's graced with a smiling woman in a polka-dotted head scarf. Don't even think about making this with regular cornmeal. Some recipes use masa harina, but purists will insist that you \u003ca href=\"http://members.tripod.com/~cocinavzla/pan.html\">track down the real deal\u003c/a>. Once you have the precooked cornmeal, all you need is a sprinkle of salt, some water and an oiled skillet or griddle. If you're feeling fancy, you can stir butter or olive oil into the dough. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/arepa_kneading.jpg\" alt=\"kneading arepas\" title=\"kneading arepas\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-4018\">\u003c/p>\n\u003cp>Arepa dough is super kid-friendly. The youngest ones will love its very moldable texture, so parents may want to make extra. For adults who like to play in the kitchen, consider arepas the first step to learning how to hand-pat thinner, more difficult corn tortillas. Keep a small bowl of water nearby; a small amount wiped on your palms will keep the dough from sticking as you roll and pat. Less dextrous cooks, young and old, can simply shape rounds against a flat surface rather than between two palms.\u003c/p>\n\u003cp>Some like to form hefty rounds and then later remove the interior to make space for savory fillings. I usually make mine thin and crispy, but fluffier versions are great for soaking up sauces. Many recipes for thick arepas, resembling English muffins or hamburger buns, now call for browning on both sides in a pan and then finishing in the oven, right on the rack, for 20 to 25 minutes until they're puffed and cooked through. Traditionally, though, they were cooked completely on a comal or griddle.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/arepa_griddle.jpg\" alt=\"arepa on griddle\" title=\"arepa on griddle\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-4019\">\u003c/p>\n\u003cp>One of my favorites ways to enjoy an arepa -- hot from my biggest, heaviest cast-iron pan -- is to fill it with a single, thin layer of nabulsi cheese, an early experiment with leftovers that became a surprisingly good pairing. Nabulsi, a brined, boiled cheese from the Mediterranean, has a dense, smooth texture and a lovely flavor derived from caraway or nigella seeds and ground cherry pits. Slipped into the still steaming arepa and left for a minute to melt gently, the cheese complements perfectly the tender corn of the bread. Roast chicken and guacamole make another excellent filling for an arepa. \u003c/p>\n\u003cp>If the night-time hunger pangs hit while you happen to be in New York, generally in the vicinity of Queens and specifically near the intersection of Roosevelt and 78th, then -- lucky you! -- you can stop by the \u003ca href=\"http://www.myspace.com/arepalady\">Arepa Lady's cart\u003c/a> to taste the essence of soul-satisfying street food: sweet arepas filled with soft, fresh cheese. \u003c/p>\n\u003cp>If, back here in San Francisco, you're strolling through the Mission District, swing by the 24th Street BART station and try one at Mr. Pollo. They offer sweet and savory versions, and all I can say is: save room for both.\u003c/p>\n\u003cp>\u003cstrong>Mr. Pollo\u003c/strong>\u003cbr>\n2823 Mission Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 374-5546\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?client=safari&oe=UTF-8&q=2823+Mission+St,+San+Francisco,+CA+94110&ie=UTF8&split=0&gl=us&ei=d0oaSpaWMpjqtgPXjcySDw&z=16&iwloc=A\">\u003cstrong>Map\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/arepa_montage.jpg\" alt=\"arepa montage\" title=\"arepa montage\" width=\"500\" height=\"125\" class=\"alignnone size-full wp-image-4020\">\u003c/p>\n\u003cp>\u003cstrong>Arepas\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 rounds\u003c/p>\n\u003cp>\u003cem>The technique of sprinkling the cornmeal into the water, rather than pouring water over a pile of cornmeal, helps prevent lumps.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 1/4 cups tepid water\u003cbr>\n1 teaspoon salt\u003cbr>\nAbout 2 cups masarepa (precooked white cornmeal)\u003cbr>\n2 to 3 tablespoons olive oil, butter or rendered lard\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Stir together the water and salt in a large bowl. Slowly sprinkle in the cornmeal and stir to incorporate. The dough will look very wet, but after a few seconds the cornmeal should soak up the water completely.\u003c/p>\n\u003cp>2. Knead the dough in the bowl for 5 minutes. If the dough sticks to your hands, sprinkle in a little more cornmeal. If the dough cracks at the edges and does not form a ball easily, then add water, drizzling in a tablespoon at a time and kneading well to incorporate after each addition.\u003c/p>\n\u003cp>3. Divide the dough into 6 equal parts. Moisten hands, then roll each into a smooth ball. Pat with your palms, pressing gently and evenly, to make rounds about 1/2-inch thick. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>4. Heat a heavy skillet or smooth griddle over medium. Add a small amount of oil and cook the arepa until golden brown and crisp, about 5 minutes on each side. The interior will remain very moist. Transfer to a rack or paper towels and let cool slightly. Split with a sharp knife into two thin halves and fill as desired.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/arepa_basket22.jpg\" alt=\"arepas in basket\" title=\"arepas in basket\" width=\"300\" height=\"300\" class=\"alignleft size-full wp-image-4039\">Ardent fans of homemade corn tortillas, papusas and pleasantly plump gorditas know that arepas belong in Latin America's reigning family of corn-based flatbreads. A staple in Venezuela and Colombia, arepas fill the workaday cook's most important need: foods that are easy to make and easy to use and never boring. \u003c/p>\n\u003cp>Early recipes required only cornmeal and water. Most cooks now season with a bit of salt, while some lean toward richer versions with milk, lard or butter in the dough. In Venezuela, arepas tend to be split and filled like sandwiches, while the thinner, leaner versions typical of Colombia are often topped with minimalist fillings for breakfast.\u003c/p>\n\u003cp>Both make perfect handfuls of snackalicious treats when filled with scrambled eggs, cheese, black beans, shredded or sliced meats, avocado, chorizo, spicy cole slaw or whatever leftovers you have hanging out in your fridge. You can dip them into soup or stews. You can even, if you have a pot of tea or coffee at the ready, split them in two, toast them with butter and then spread liberally with homemade jam for a treat every bit as satisfying, if not as proper, as well-made scones or biscuits. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/arepa_hero.jpg\" alt=\"arepa hero\" title=\"arepa hero\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-4017\">\u003c/p>\n\u003cp>If you're Venezuelan, you might have a \u003ca href=\"http://www.ostervenezuela.com/sec_productos/product.aspx?modelId=154\">\u003cstrong>Tosty Arepa\u003c/strong>\u003c/a> on your kitchen counter. Or you might just walk down the street and grab one from any number of street vendors or eateries selling freshly made arepas around the clock. Fortunately for us up north, they're incredibly simple to make.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Unlike many other flatbreads from Mexico, generally made from nixtamalized maize (an ancient, lime-based technology used to loosen the hard hull of corn kernels), arepas depend on untreated corn that has been precooked then ground finely. Head to your nearest Mexican or South American market and browse right next to the masa harina for the precooked corn meal ground especially for arepas. The most popular brand of masarepa or arepaharina, \u003ca href=\"http://www.latinmerchant.com/productdetail.asp?ProductID=F0012\">Harina P.A.N.\u003c/a>, comes in a bright, yellow package that's graced with a smiling woman in a polka-dotted head scarf. Don't even think about making this with regular cornmeal. Some recipes use masa harina, but purists will insist that you \u003ca href=\"http://members.tripod.com/~cocinavzla/pan.html\">track down the real deal\u003c/a>. Once you have the precooked cornmeal, all you need is a sprinkle of salt, some water and an oiled skillet or griddle. If you're feeling fancy, you can stir butter or olive oil into the dough. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/arepa_kneading.jpg\" alt=\"kneading arepas\" title=\"kneading arepas\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-4018\">\u003c/p>\n\u003cp>Arepa dough is super kid-friendly. The youngest ones will love its very moldable texture, so parents may want to make extra. For adults who like to play in the kitchen, consider arepas the first step to learning how to hand-pat thinner, more difficult corn tortillas. Keep a small bowl of water nearby; a small amount wiped on your palms will keep the dough from sticking as you roll and pat. Less dextrous cooks, young and old, can simply shape rounds against a flat surface rather than between two palms.\u003c/p>\n\u003cp>Some like to form hefty rounds and then later remove the interior to make space for savory fillings. I usually make mine thin and crispy, but fluffier versions are great for soaking up sauces. Many recipes for thick arepas, resembling English muffins or hamburger buns, now call for browning on both sides in a pan and then finishing in the oven, right on the rack, for 20 to 25 minutes until they're puffed and cooked through. Traditionally, though, they were cooked completely on a comal or griddle.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/arepa_griddle.jpg\" alt=\"arepa on griddle\" title=\"arepa on griddle\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-4019\">\u003c/p>\n\u003cp>One of my favorites ways to enjoy an arepa -- hot from my biggest, heaviest cast-iron pan -- is to fill it with a single, thin layer of nabulsi cheese, an early experiment with leftovers that became a surprisingly good pairing. Nabulsi, a brined, boiled cheese from the Mediterranean, has a dense, smooth texture and a lovely flavor derived from caraway or nigella seeds and ground cherry pits. Slipped into the still steaming arepa and left for a minute to melt gently, the cheese complements perfectly the tender corn of the bread. Roast chicken and guacamole make another excellent filling for an arepa. \u003c/p>\n\u003cp>If the night-time hunger pangs hit while you happen to be in New York, generally in the vicinity of Queens and specifically near the intersection of Roosevelt and 78th, then -- lucky you! -- you can stop by the \u003ca href=\"http://www.myspace.com/arepalady\">Arepa Lady's cart\u003c/a> to taste the essence of soul-satisfying street food: sweet arepas filled with soft, fresh cheese. \u003c/p>\n\u003cp>If, back here in San Francisco, you're strolling through the Mission District, swing by the 24th Street BART station and try one at Mr. Pollo. They offer sweet and savory versions, and all I can say is: save room for both.\u003c/p>\n\u003cp>\u003cstrong>Mr. Pollo\u003c/strong>\u003cbr>\n2823 Mission Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 374-5546\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?client=safari&oe=UTF-8&q=2823+Mission+St,+San+Francisco,+CA+94110&ie=UTF8&split=0&gl=us&ei=d0oaSpaWMpjqtgPXjcySDw&z=16&iwloc=A\">\u003cstrong>Map\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/arepa_montage.jpg\" alt=\"arepa montage\" title=\"arepa montage\" width=\"500\" height=\"125\" class=\"alignnone size-full wp-image-4020\">\u003c/p>\n\u003cp>\u003cstrong>Arepas\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 rounds\u003c/p>\n\u003cp>\u003cem>The technique of sprinkling the cornmeal into the water, rather than pouring water over a pile of cornmeal, helps prevent lumps.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 1/4 cups tepid water\u003cbr>\n1 teaspoon salt\u003cbr>\nAbout 2 cups masarepa (precooked white cornmeal)\u003cbr>\n2 to 3 tablespoons olive oil, butter or rendered lard\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Stir together the water and salt in a large bowl. Slowly sprinkle in the cornmeal and stir to incorporate. The dough will look very wet, but after a few seconds the cornmeal should soak up the water completely.\u003c/p>\n\u003cp>2. Knead the dough in the bowl for 5 minutes. If the dough sticks to your hands, sprinkle in a little more cornmeal. If the dough cracks at the edges and does not form a ball easily, then add water, drizzling in a tablespoon at a time and kneading well to incorporate after each addition.\u003c/p>\n\u003cp>3. Divide the dough into 6 equal parts. Moisten hands, then roll each into a smooth ball. Pat with your palms, pressing gently and evenly, to make rounds about 1/2-inch thick. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>4. Heat a heavy skillet or smooth griddle over medium. Add a small amount of oil and cook the arepa until golden brown and crisp, about 5 minutes on each side. The interior will remain very moist. Transfer to a rack or paper towels and let cool slightly. Split with a sharp knife into two thin halves and fill as desired.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pregnant Pause: Gin and Tonic",
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"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-3721\" title=\"gin and tonic\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/ginandtonic2.jpg\" alt=\"gin and tonic\" width=\"233\" height=\"350\">I decided to start my mocktail quest off with that simplest of drinks, the gin and tonic. With multiple nuances brought on by using different gins, it's probably my favorite cocktail -- biting, tart, and tinged with bitterness, it reminds me of myself on my best days.\u003c/p>\n\u003cp>Now, the main problem with the gin and tonic mocktail is the complete lack of, well, \u003cem>gin\u003c/em>, so it is key that the tonic be the shining star for once. Have I bludgeoned you to death with my \u003ca href=\"http://www.grubreport.com/blueplatespecial/dietfevertree.html\">opinions\u003c/a> on \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/04/12/in-a-fever-for-tonic-water/\">tonic\u003c/a>? Yes, I know I have, so I will skip all that, because you now KNOW that Fever-Tree is the only way to go, and head right to the gin conundrum.\u003c/p>\n\u003cp>Enter \u003ca href=\"http://www.drysoda.com/\">DRY Soda\u003c/a>. Well, the DRY Sodas are a bit sweet for me to call myself a big fan, but that doesn't mean I was against trying their newest juniper flavor as a gin stand-in. Nothing could be more simple than to measure out two ounces of Juniper DRY and mix it with Fever-Tree tonic and a wedge of lemon. (Or a lime if your intro to gin and tonics \u003ci>didn't\u003c/i> start in a British pub in the late 90s as mine did.)\u003c/p>\n\u003cp>The result? Well, maybe it's a the taste equivalent of a placebo effect, but I was pretty damn happy with my faux gin and tonic. All I was after was something refreshing with a non-alcoholic edge to it, and the Fever-Tree tonic definitely provides that needed edge.\u003c/p>\n\u003cp>The only problem with this mocktail is that the lack of alcohol means I suck them down with abandon and then spend the rest of the night wearing down a path between the living room and the bathroom. Oh, well, at least I'm hydrating myself!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2 oz. Juniper Dry Soda\u003cbr>\nFever-Tree tonic water\u003cbr>\nLemon wedge, for garnish\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Combine all ingredients over ice and enjoy.\u003c/p>\n\n",
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"excerpt": "I decided to start my mocktail quest off with that simplest of drinks, the gin and tonic. With multiple nuances brought on by using different gins, it's probably my favorite cocktail -- biting, tart, and tinged with bitterness, it reminds me of myself on my best days. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-3721\" title=\"gin and tonic\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/ginandtonic2.jpg\" alt=\"gin and tonic\" width=\"233\" height=\"350\">I decided to start my mocktail quest off with that simplest of drinks, the gin and tonic. With multiple nuances brought on by using different gins, it's probably my favorite cocktail -- biting, tart, and tinged with bitterness, it reminds me of myself on my best days.\u003c/p>\n\u003cp>Now, the main problem with the gin and tonic mocktail is the complete lack of, well, \u003cem>gin\u003c/em>, so it is key that the tonic be the shining star for once. Have I bludgeoned you to death with my \u003ca href=\"http://www.grubreport.com/blueplatespecial/dietfevertree.html\">opinions\u003c/a> on \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/04/12/in-a-fever-for-tonic-water/\">tonic\u003c/a>? Yes, I know I have, so I will skip all that, because you now KNOW that Fever-Tree is the only way to go, and head right to the gin conundrum.\u003c/p>\n\u003cp>Enter \u003ca href=\"http://www.drysoda.com/\">DRY Soda\u003c/a>. Well, the DRY Sodas are a bit sweet for me to call myself a big fan, but that doesn't mean I was against trying their newest juniper flavor as a gin stand-in. Nothing could be more simple than to measure out two ounces of Juniper DRY and mix it with Fever-Tree tonic and a wedge of lemon. (Or a lime if your intro to gin and tonics \u003ci>didn't\u003c/i> start in a British pub in the late 90s as mine did.)\u003c/p>\n\u003cp>The result? Well, maybe it's a the taste equivalent of a placebo effect, but I was pretty damn happy with my faux gin and tonic. All I was after was something refreshing with a non-alcoholic edge to it, and the Fever-Tree tonic definitely provides that needed edge.\u003c/p>\n\u003cp>The only problem with this mocktail is that the lack of alcohol means I suck them down with abandon and then spend the rest of the night wearing down a path between the living room and the bathroom. Oh, well, at least I'm hydrating myself!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2 oz. Juniper Dry Soda\u003cbr>\nFever-Tree tonic water\u003cbr>\nLemon wedge, for garnish\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Combine all ingredients over ice and enjoy.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "I Hate(d) Peas",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/peas-and-feta.jpg\" alt=\"green pea and feta salad\" title=\"green pea and feta salad\" width=\"350\" height=\"262\" class=\"alignleft size-full wp-image-3571\">Look at me, I'm eating peas. I'm nearly 40 years old and I'm eating peas. Who says middle-aged men don't have growth spurts?\u003c/p>\n\u003cp>I never cared for peas as a child. Perhaps that's too mildly put. I had always hated peas. No, still not enough. I had a \u003cem>terror\u003c/em> of peas as a child.\u003c/p>\n\u003cp>That's more like it.\u003c/p>\n\u003cp>I would not touch them, I hated looking at them, and I certainly would never eat them. If I saw them on television, I would either cover my eyes or run from the room, just as I did anytime I saw two people kissing. Peas, for no good reason, caused me acute emotional distress. When it was beef stew night in our household, I thought my mother was making it specifically to torture me.\u003c/p>\n\u003cp>I would spend the hours before dinner time hiding in my room, wondering what I had done to deserve something as hideous and traumatizing as beef stew made with a heavy dose of frozen Green Giant peas. When finally lured to the table with threats of punishment, I would sit quietly with my eyes puffy from crying and my hands sore from wringing, and think to myself, \"What greater punishment is there than a plateful of stringy beef dotted with disintegrating potatoes, carrots, and grey-green peas?\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I couldn't think of anything.\u003c/p>\n\u003cp>I would drink several glasses of milk trying to get the stuff down without having it immediately brought back up. Nights would be sleepless knowing those little green monsters were inside of me.\u003c/p>\n\u003cp>As I grew a little older, I learned to work my way around the peas. My place at the dinner table was closest to the Tomorrowland-blue napkin holder. I would line my lap with three or four napkins and, when my mother wasn't looking, dump a forkful onto my semi-protected pants. The warmth of the stew caused an unexpectedly pleasant sensation, which I will not go into here.\u003c/p>\n\u003cp>When my lap was full of warm stew, I would quietly fold up my bundle with one hand while trying to keep the dogs' noses out of my crotch with the other, and politely ask if I might be excused to go to the pantry cupboard, which was where we kept our trash bin, cereal, dog food, and was, coincidentally, very near my mother's seat at the table. I would walk around the table, past my brother who was more than likely too busy separating all the ingredients on his plate and then eating each one in alphabetical order to notice what I was doing in my lap, past my sister and her glass of Mountain Dew that she could not seem to drink without tinting it some even-more-unnatural color with Schilling food coloring, and over to the cupboard, where I would pause and give a thoughtful look at the childhood growth markers that covered the inside of the door. When I thought my mother wasn't looking, I would drop my bundle into the garbage.\u003c/p>\n\u003cp>This ritual would be repeated at least two more times during the meal.\u003c/p>\n\u003cp>I don't know who I thought I was kidding. Certainly not my mother. Apparently, she just go tired of fighting with me over the peas and the stew, so she let me carry on my charade-- it freed her from an annoying confrontation, it freed me from having to eat peas, and it freed everyone from having to listen to me cry and gag.\u003c/p>\n\u003cp>Win-win-win.\u003c/p>\n\u003cp>And now, I am an almost-40 year-old man eating peas. Why? I have no real idea. Perhaps I just grew out of hating them.\u003c/p>\n\u003cp>Then again, I may have this salad to thank...\u003c/p>\n\u003cp>\u003cstrong>Green Pea and Feta Salad\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>There are a few seasonal dishes we obsess about at work. This is one of them. Towards the end of every March, someone will ask our chef, Erik Cosselmon, this question: \"Are peas in season yet?\" The question will be repeated about every two days until peas do finally make their appearance. I never thought I would join the ranks of pea-loving waiters, but I have.\u003c/p>\n\u003cp>It's an embarrassingly easy salad to make (apart from shelling the peas). The saltiness of the feta that has been creamed together with good olive oil mixes with the sweet burst of the peas as they pop inside your mouth (which is one of the things I hated about them as a child) makes for a remarkable combination.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 cups fresh English or Snap peas (typically, one pound of peas in their pod yields 1 cup of shelled peas)\u003c/p>\n\u003cp>About 1/3 cup feta, crumbles (Greek. Use Greek feta. Really.)\u003c/p>\n\u003cp>2 to 3 tablespoons of extra virgin olive oil (I will give you a pass if you don't use the Greek stuff here)\u003c/p>\n\u003cp>The juice of 1/2 lemon\u003c/p>\n\u003cp>a small handful of both chopped mint (or cilantro) and scallion for garnish.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Blanch peas is simmering water for 1 to 2 minutes (they should appear bright green). Remove the peas and place them in an ice bath to prevent further cooking. Cool and drain.\u003c/p>\n\u003cp>2. In a medium-sized bowl, cream together the feta cheese and olive oil, but not obsessively. lumps are both texturally necessary and attractive. Add peas and mix enough to coat them thoroughly with the feta and oil.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. To serve, place pea mixture in a serving-appropriate dish, squeeze the lemon over it, and garnish with mint and scallion. If you are making this dish in advance, I would advise you to add the lemon only just prior to serving. If left in contact with the peas for a long time, the lemon will turn them an unappetizing color. Just think about what lemon juice does to very dark-haired people when they rub it in their hair and then go out in the sun. Sort of like \u003ca href=\"http://www.sun-in.com/matrix.asp\">Sun In\u003c/a>, but organic.\u003c/p>\n\n",
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"excerpt": "Look at me, I'm eating peas. I'm nearly 40 years old and I'm eating peas. Who says middle-aged men don't have growth spurts?\r\n\r\nI never cared for peas as a child. Perhaps that's too mildly put. I had always hated peas. No, still not enough. I had a \u003cem>terror\u003c/em> of peas as a child.\r\n\r\nThat's more like it.\r\n\r\nI would not touch them, I hated looking at them, and I certainly would never eat them. If I saw them on television, I would either cover my eyes or run from the room, just as I did anytime I saw two people kissing. Peas,for no good reason, caused me acute emotional distress. When it was beef stew night in our household, I thought my mother was making it specifically to torture me.\r\n",
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"description": "Look at me, I'm eating peas. I'm nearly 40 years old and I'm eating peas. Who says middle-aged men don't have growth spurts?\r\n\r\nI never cared for peas as a child. Perhaps that's too mildly put. I had always hated peas. No, still not enough. I had a terror of peas as a child.\r\n\r\nThat's more like it.\r\n\r\nI would not touch them, I hated looking at them, and I certainly would never eat them. If I saw them on television, I would either cover my eyes or run from the room, just as I did anytime I saw two people kissing. Peas,for no good reason, caused me acute emotional distress. When it was beef stew night in our household, I thought my mother was making it specifically to torture me.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/peas-and-feta.jpg\" alt=\"green pea and feta salad\" title=\"green pea and feta salad\" width=\"350\" height=\"262\" class=\"alignleft size-full wp-image-3571\">Look at me, I'm eating peas. I'm nearly 40 years old and I'm eating peas. Who says middle-aged men don't have growth spurts?\u003c/p>\n\u003cp>I never cared for peas as a child. Perhaps that's too mildly put. I had always hated peas. No, still not enough. I had a \u003cem>terror\u003c/em> of peas as a child.\u003c/p>\n\u003cp>That's more like it.\u003c/p>\n\u003cp>I would not touch them, I hated looking at them, and I certainly would never eat them. If I saw them on television, I would either cover my eyes or run from the room, just as I did anytime I saw two people kissing. Peas, for no good reason, caused me acute emotional distress. When it was beef stew night in our household, I thought my mother was making it specifically to torture me.\u003c/p>\n\u003cp>I would spend the hours before dinner time hiding in my room, wondering what I had done to deserve something as hideous and traumatizing as beef stew made with a heavy dose of frozen Green Giant peas. When finally lured to the table with threats of punishment, I would sit quietly with my eyes puffy from crying and my hands sore from wringing, and think to myself, \"What greater punishment is there than a plateful of stringy beef dotted with disintegrating potatoes, carrots, and grey-green peas?\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I couldn't think of anything.\u003c/p>\n\u003cp>I would drink several glasses of milk trying to get the stuff down without having it immediately brought back up. Nights would be sleepless knowing those little green monsters were inside of me.\u003c/p>\n\u003cp>As I grew a little older, I learned to work my way around the peas. My place at the dinner table was closest to the Tomorrowland-blue napkin holder. I would line my lap with three or four napkins and, when my mother wasn't looking, dump a forkful onto my semi-protected pants. The warmth of the stew caused an unexpectedly pleasant sensation, which I will not go into here.\u003c/p>\n\u003cp>When my lap was full of warm stew, I would quietly fold up my bundle with one hand while trying to keep the dogs' noses out of my crotch with the other, and politely ask if I might be excused to go to the pantry cupboard, which was where we kept our trash bin, cereal, dog food, and was, coincidentally, very near my mother's seat at the table. I would walk around the table, past my brother who was more than likely too busy separating all the ingredients on his plate and then eating each one in alphabetical order to notice what I was doing in my lap, past my sister and her glass of Mountain Dew that she could not seem to drink without tinting it some even-more-unnatural color with Schilling food coloring, and over to the cupboard, where I would pause and give a thoughtful look at the childhood growth markers that covered the inside of the door. When I thought my mother wasn't looking, I would drop my bundle into the garbage.\u003c/p>\n\u003cp>This ritual would be repeated at least two more times during the meal.\u003c/p>\n\u003cp>I don't know who I thought I was kidding. Certainly not my mother. Apparently, she just go tired of fighting with me over the peas and the stew, so she let me carry on my charade-- it freed her from an annoying confrontation, it freed me from having to eat peas, and it freed everyone from having to listen to me cry and gag.\u003c/p>\n\u003cp>Win-win-win.\u003c/p>\n\u003cp>And now, I am an almost-40 year-old man eating peas. Why? I have no real idea. Perhaps I just grew out of hating them.\u003c/p>\n\u003cp>Then again, I may have this salad to thank...\u003c/p>\n\u003cp>\u003cstrong>Green Pea and Feta Salad\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>There are a few seasonal dishes we obsess about at work. This is one of them. Towards the end of every March, someone will ask our chef, Erik Cosselmon, this question: \"Are peas in season yet?\" The question will be repeated about every two days until peas do finally make their appearance. I never thought I would join the ranks of pea-loving waiters, but I have.\u003c/p>\n\u003cp>It's an embarrassingly easy salad to make (apart from shelling the peas). The saltiness of the feta that has been creamed together with good olive oil mixes with the sweet burst of the peas as they pop inside your mouth (which is one of the things I hated about them as a child) makes for a remarkable combination.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 cups fresh English or Snap peas (typically, one pound of peas in their pod yields 1 cup of shelled peas)\u003c/p>\n\u003cp>About 1/3 cup feta, crumbles (Greek. Use Greek feta. Really.)\u003c/p>\n\u003cp>2 to 3 tablespoons of extra virgin olive oil (I will give you a pass if you don't use the Greek stuff here)\u003c/p>\n\u003cp>The juice of 1/2 lemon\u003c/p>\n\u003cp>a small handful of both chopped mint (or cilantro) and scallion for garnish.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Blanch peas is simmering water for 1 to 2 minutes (they should appear bright green). Remove the peas and place them in an ice bath to prevent further cooking. Cool and drain.\u003c/p>\n\u003cp>2. In a medium-sized bowl, cream together the feta cheese and olive oil, but not obsessively. lumps are both texturally necessary and attractive. Add peas and mix enough to coat them thoroughly with the feta and oil.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. To serve, place pea mixture in a serving-appropriate dish, squeeze the lemon over it, and garnish with mint and scallion. If you are making this dish in advance, I would advise you to add the lemon only just prior to serving. If left in contact with the peas for a long time, the lemon will turn them an unappetizing color. Just think about what lemon juice does to very dark-haired people when they rub it in their hair and then go out in the sun. Sort of like \u003ca href=\"http://www.sun-in.com/matrix.asp\">Sun In\u003c/a>, but organic.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chocolate Birthday Cake with Cream Cheese Frosting",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/chocolate-cake-with-strawberries.jpg\" alt=\"chocolate cake with strawberries\" title=\"chocolate-cake-with-strawberries\" width=\"400\" height=\"300\" class=\"alignleft size-full wp-image-3897\">My birthday is this month, so I have requested a luscious and rich home-baked chocolate cake. And by chocolate cake I mean the kind you can put candles on, not the flourless variety. My husband has gallantly offered to make it, but if he gets too busy, I have no problems getting in the kitchen and whipping it up myself: my birthday, my cake, my prerogative. \u003c/p>\n\u003cp>I have tried many chocolate cake recipes over the years, always searching for the perfect one. But as with a search for anything great (say a life-changing novel or the perfect kiss), so much can go wrong. Some had a deep chocolate flavor, but were a little dry, while others just weren't chocolaty enough. Worst of all were the cakes the barely held together. Like sloppy kisses, they were well meaning, but a little too wet.\u003c/p>\n\u003cp>After many calorie-filled attempts, I have settled on a recipe that I feel is truly the ultimate for chocolate cake. \u003ca href=\"http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe/index.html\">\u003cstrong>Beatty's Chocolate Cake\u003c/strong>\u003c/a> is made with good cocoa powder, buttermilk and freshly-brewed coffee. With an intense chocolate flavor that is both nuanced and bold, this flirt of a cake teases out its flavors and leaves you wanting more. I didn't create this recipe. Ina Garten, aka \u003cstrong>\u003ca href=\"http://www.barefootcontessa.com/\">The Barefoot Contessa\u003c/a>\u003c/strong>, gets all the glory; or, rather, her friend Beatty for whom the cake is named. Take note that the coffee makes the batter a bit soupy (which worried me a little), but in the end, its flavor accents the chocolate nicely and gives the cake a velvety richness it wouldn't have had otherwise.\u003c/p>\n\u003cp>Although I love Ina and Beatty's cake, I veer from their advice when it comes to the icing. Skipping the chocolate frosting Ms. Garten pairs with her cake -- as I find a chocolate on chocolate combo a bit overwhelming -- I instead went with a vanilla cream cheese frosting. I have found over the years that vanilla makes chocolate taste more robust, and this is definitely the case here. The frosting has the added bonus of having a thick but not stiff texture, so it lays evenly on the cake. It also takes only about three minutes to make and is delicious.\u003c/p>\n\u003cp>I can't disclose \u003ca href=\"http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe/index.html\">\u003cstrong>the cake's recipe\u003c/strong>\u003c/a> here -- \u003ca href=\"http://foodblogalliance.com/2009/04/recipe-attribution.php\">it isn't mine\u003c/a>, after all -- but can share my frosting recipe. So if you're having a birthday soon, or are just in the mood for a good old-fashioned chocolate cake, it's time to indulge.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/slice-of-chocolate-cake.jpg\" alt=\"slice of chocolate cake\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-3556\">\u003c/p>\n\u003cp>\u003cstrong>Vanilla Cream Cheese Frosting\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Frosting for one cake\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 oz cream cheese\u003cbr>\n1/4 cup softened butter\u003cbr>\n1 box of powdered sugar\u003cbr>\n2 tsp vanilla\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Combine all ingredients together in a bowl and mix with an electric mixer until smooth.\u003cbr>\n2. Frost cake and devour.\u003c/p>\n\n",
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"excerpt": "I have tried many chocolate cake recipes over the years, always searching for the perfect one. But as with a search for anything great (say a life-changing novel or the perfect kiss), so much can go wrong. Some had a deep chocolate flavor, but were a little dry, while others just weren't chocolaty enough. Worst of all were the cakes the barely held together. Like sloppy kisses, they were well meaning, but a little too wet. After many calorie-filled attempts, I have settled on a recipe that I feel is truly the ultimate for chocolate cake.",
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"headline": "Chocolate Birthday Cake with Cream Cheese Frosting",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/chocolate-cake-with-strawberries.jpg\" alt=\"chocolate cake with strawberries\" title=\"chocolate-cake-with-strawberries\" width=\"400\" height=\"300\" class=\"alignleft size-full wp-image-3897\">My birthday is this month, so I have requested a luscious and rich home-baked chocolate cake. And by chocolate cake I mean the kind you can put candles on, not the flourless variety. My husband has gallantly offered to make it, but if he gets too busy, I have no problems getting in the kitchen and whipping it up myself: my birthday, my cake, my prerogative. \u003c/p>\n\u003cp>I have tried many chocolate cake recipes over the years, always searching for the perfect one. But as with a search for anything great (say a life-changing novel or the perfect kiss), so much can go wrong. Some had a deep chocolate flavor, but were a little dry, while others just weren't chocolaty enough. Worst of all were the cakes the barely held together. Like sloppy kisses, they were well meaning, but a little too wet.\u003c/p>\n\u003cp>After many calorie-filled attempts, I have settled on a recipe that I feel is truly the ultimate for chocolate cake. \u003ca href=\"http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe/index.html\">\u003cstrong>Beatty's Chocolate Cake\u003c/strong>\u003c/a> is made with good cocoa powder, buttermilk and freshly-brewed coffee. With an intense chocolate flavor that is both nuanced and bold, this flirt of a cake teases out its flavors and leaves you wanting more. I didn't create this recipe. Ina Garten, aka \u003cstrong>\u003ca href=\"http://www.barefootcontessa.com/\">The Barefoot Contessa\u003c/a>\u003c/strong>, gets all the glory; or, rather, her friend Beatty for whom the cake is named. Take note that the coffee makes the batter a bit soupy (which worried me a little), but in the end, its flavor accents the chocolate nicely and gives the cake a velvety richness it wouldn't have had otherwise.\u003c/p>\n\u003cp>Although I love Ina and Beatty's cake, I veer from their advice when it comes to the icing. Skipping the chocolate frosting Ms. Garten pairs with her cake -- as I find a chocolate on chocolate combo a bit overwhelming -- I instead went with a vanilla cream cheese frosting. I have found over the years that vanilla makes chocolate taste more robust, and this is definitely the case here. The frosting has the added bonus of having a thick but not stiff texture, so it lays evenly on the cake. It also takes only about three minutes to make and is delicious.\u003c/p>\n\u003cp>I can't disclose \u003ca href=\"http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe/index.html\">\u003cstrong>the cake's recipe\u003c/strong>\u003c/a> here -- \u003ca href=\"http://foodblogalliance.com/2009/04/recipe-attribution.php\">it isn't mine\u003c/a>, after all -- but can share my frosting recipe. So if you're having a birthday soon, or are just in the mood for a good old-fashioned chocolate cake, it's time to indulge.\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/24/2009/05/slice-of-chocolate-cake.jpg\" alt=\"slice of chocolate cake\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-3556\">\u003c/p>\n\u003cp>\u003cstrong>Vanilla Cream Cheese Frosting\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Frosting for one cake\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 oz cream cheese\u003cbr>\n1/4 cup softened butter\u003cbr>\n1 box of powdered sugar\u003cbr>\n2 tsp vanilla\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Combine all ingredients together in a bowl and mix with an electric mixer until smooth.\u003cbr>\n2. Frost cake and devour.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chorizo Sausage Patties",
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"content": "\u003cfigure id=\"attachment_3609\" class=\"wp-caption alignleft\" style=\"max-width: 333px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/chorizo-sausage-patties.jpg\" alt=\"Chorizo Sausage Patties, Photo Credit: Kai Yu\" title=\"chorizo sausage patties\" width=\"333\" height=\"500\" class=\"size-full wp-image-3609\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Chorizo Sausage Patties, Photo Credit: Kai Yu\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>There's nothing I love more than weekend brunch. It is the ultimate luxury. Waking up late, taking my time, and leisurely starting my day with some form of eggs and bacon or sausage, and a mug of hot coffee. Back in New York, brunch was sometimes a full-day affair, especially if Bloody Mary's were involved. Here in the Bay Area, people tend to be earlier risers, hitting the farmer's market, going to yoga class, or training for marathons/triathlons/any other –ons I'll likely never take part in. \u003c/p>\n\u003cp>No matter, I don't need to people watch to enjoy a good brunch. Brunch at home in PJs is just as satisfying...especially since I've cracked the recipe to these \u003cstrong>Chorizo Sausage Patties\u003c/strong> from my favorite brunch spot back east.\u003c/p>\n\u003cp>They take some prep time, but make them on a lazy day and keep a stash in your freezer for weekends to come. These are also a great make-ahead dish for group brunches -- just form the patties a day ahead, cover in plastic wrap, and store in the fridge. On party day, bring them to room temp and fire up the skillet!\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Chorizo Sausage Patties\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> approximately 18 (3-inch) patties\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 medium onion, finely chopped\u003cbr>\n1 lb. chorizo (alternatives: Trader Joe's chicken chorizo works really well, or you can also use spicy Italian sausage removed from casings)\u003cbr>\n1 lb. sweet Italian sausage (removed from casings)\u003cbr>\n1/2 c. breadcrumbs\u003cbr>\n2 cloves garlic\u003cbr>\n2 Tbsp. milk\u003cbr>\n2 tsp. salt\u003cbr>\n1 Tbsp. brown sugar\u003cbr>\n1/4 tsp. freshly grated nutmeg\u003cbr>\n1/4 tsp. cinnamon\u003cbr>\n1/4 tsp curry powder (or garam masala if you have it)\u003cbr>\n1/8 tsp. ground cloves\u003cbr>\n1 tsp. finely chopped fresh thyme\u003cbr>\n1 tsp. finely chopped fresh sage\u003cbr>\n2 large egg yolks\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tLightly caramelize onion over moderately low heat, 8 to 10 minutes. Cool 10 minutes.\u003c/p>\n\u003cp>2.\tWhile onions are cooling, stir together breadcrumbs and milk in a large bowl and let stand until crumbs absorb milk. Add onions and remaining ingredients to crumb mixture and stir with a fork until blended well.\u003c/p>\n\u003cp>3.\tPreheat oven to 250 degrees F.\u003c/p>\n\u003cp>4.\tForm sausage mixture into 3-inch patties (about 1/2 inch thick) with dampened hands and arrange on a wax-paper lined tray.\u003c/p>\n\u003cp>5.\tHeat a little vegetable oil in 12-inch heavy skillet over moderately high heat until hot but not smoking. Cook patties in 3 batches, turning once, until browned and just cooked through, 4 to 6 minutes per batch.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6.\tDrain patties briefly on paper towels as cooked, then transfer to shallow baking pan and keep warm, covered with foil, in oven while cooking remaining batches.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_3609\" class=\"wp-caption alignleft\" style=\"max-width: 333px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/chorizo-sausage-patties.jpg\" alt=\"Chorizo Sausage Patties, Photo Credit: Kai Yu\" title=\"chorizo sausage patties\" width=\"333\" height=\"500\" class=\"size-full wp-image-3609\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Chorizo Sausage Patties, Photo Credit: Kai Yu\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>There's nothing I love more than weekend brunch. It is the ultimate luxury. Waking up late, taking my time, and leisurely starting my day with some form of eggs and bacon or sausage, and a mug of hot coffee. Back in New York, brunch was sometimes a full-day affair, especially if Bloody Mary's were involved. Here in the Bay Area, people tend to be earlier risers, hitting the farmer's market, going to yoga class, or training for marathons/triathlons/any other –ons I'll likely never take part in. \u003c/p>\n\u003cp>No matter, I don't need to people watch to enjoy a good brunch. Brunch at home in PJs is just as satisfying...especially since I've cracked the recipe to these \u003cstrong>Chorizo Sausage Patties\u003c/strong> from my favorite brunch spot back east.\u003c/p>\n\u003cp>They take some prep time, but make them on a lazy day and keep a stash in your freezer for weekends to come. These are also a great make-ahead dish for group brunches -- just form the patties a day ahead, cover in plastic wrap, and store in the fridge. On party day, bring them to room temp and fire up the skillet!\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Chorizo Sausage Patties\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> approximately 18 (3-inch) patties\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 medium onion, finely chopped\u003cbr>\n1 lb. chorizo (alternatives: Trader Joe's chicken chorizo works really well, or you can also use spicy Italian sausage removed from casings)\u003cbr>\n1 lb. sweet Italian sausage (removed from casings)\u003cbr>\n1/2 c. breadcrumbs\u003cbr>\n2 cloves garlic\u003cbr>\n2 Tbsp. milk\u003cbr>\n2 tsp. salt\u003cbr>\n1 Tbsp. brown sugar\u003cbr>\n1/4 tsp. freshly grated nutmeg\u003cbr>\n1/4 tsp. cinnamon\u003cbr>\n1/4 tsp curry powder (or garam masala if you have it)\u003cbr>\n1/8 tsp. ground cloves\u003cbr>\n1 tsp. finely chopped fresh thyme\u003cbr>\n1 tsp. finely chopped fresh sage\u003cbr>\n2 large egg yolks\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tLightly caramelize onion over moderately low heat, 8 to 10 minutes. Cool 10 minutes.\u003c/p>\n\u003cp>2.\tWhile onions are cooling, stir together breadcrumbs and milk in a large bowl and let stand until crumbs absorb milk. Add onions and remaining ingredients to crumb mixture and stir with a fork until blended well.\u003c/p>\n\u003cp>3.\tPreheat oven to 250 degrees F.\u003c/p>\n\u003cp>4.\tForm sausage mixture into 3-inch patties (about 1/2 inch thick) with dampened hands and arrange on a wax-paper lined tray.\u003c/p>\n\u003cp>5.\tHeat a little vegetable oil in 12-inch heavy skillet over moderately high heat until hot but not smoking. Cook patties in 3 batches, turning once, until browned and just cooked through, 4 to 6 minutes per batch.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6.\tDrain patties briefly on paper towels as cooked, then transfer to shallow baking pan and keep warm, covered with foil, in oven while cooking remaining batches.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fresh Spring Pea Soup",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/english-peas.jpg\" alt=\"english peas\" width=\"400\" height=\"400\" class=\"alignleft size-full wp-image-3535\">I think that I shall never see\u003cbr>\nA vegetable as perfect as a pea\u003c/p>\n\u003cp>It's not often that I resort to poetry. Well, I guess my feeble attempts are more rhyme, but whatever the case, I stand by my plagiaristic attempts at verse. English peas really are the perfect vegetable. You can eat them in pasta dishes, soups, casseroles, or in rice. They're great raw or cooked. Pureed is nice as well. And then there are always dried peas for split pea soup. They are also highly nutritious. And oh, did I mention they're delicious as well?\u003c/p>\n\u003cp>English peas shouldn't be confused with snow peas or sugar snap peas. Unlike those varieties, you cannot eat the pod of the English pea. Only the actual pea is edible. Most people purchase their shelled peas in plastic bags from the freezer section of the grocery store. When not being used as malleable ice packs for bum knees and bumps on the head, freezer section bags offer a pretty decent cache of peas. Manufacturers shell the vegetables at the height of the season and then immediately freeze them, so you can usually be assured that those frozen green dots will be sweet. As for canned peas, I won't even raise the topic except to say they are mushy and should be avoided at all costs unless you need something green in your earthquake supply bin.\u003c/p>\n\u003cp>But why use frozen peas now, when they're available fresh and ready to be shelled? There's a reason the term \"sweet pea\" is so pervasive. Peas just picked have a bright sweet flavor that is just not available in the freezer section. When newly picked, peas have a lush verdant flavor that just screams SPRING.\u003c/p>\n\u003cp>Don't be put off by the idea of shelling your peas. First of all, most farmers' markets offer a stand with already-shelled peas for lazy customers (including me). But if you can only find peas in the pod, rest assured that it takes less than five minutes to shell a batch. And, if you have kids, they will most likely think that shelling peas is fun, so you can pawn off the job \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/28/tips-for-getting-your-kids-to-love-vegetables/\">\u003cstrong>while also getting them excited to eat the peas later\u003c/strong>\u003c/a> (and they may even steal a few morsels while they labor away).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are a lot of great recipes for peas, but one of my favorites is Fresh Spring Pea Soup. Cooked with caramelized onions, plus a hint of basil and mint, the peas sweet earthy flavors really burst through; plus the soup's vivid green color is quite pretty.\u003c/p>\n\u003cp>So start shelling and take advantage of one of spring's most memorable treats.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/fresh-pea-soup-in-a-bowl.jpg\" alt=\"fresh pea soup in a bowl\" width=\"400\" height=\"301\" class=\"aligncenter size-full wp-image-3536\">\u003c/p>\n\u003cp>\u003cstrong>Fresh Spring Pea Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong> 2 large or 4 small servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 cups shelled English peas\u003cbr>\n1 cup sliced cipollini or spring onions\u003cbr>\n2 Tbsp olive oil\u003cbr>\n2 cups chicken or vegetable broth\u003cbr>\n¼ cup crème fraiche or sour cream\u003cbr>\n1 Tbsp chopped basil\u003cbr>\n1 Tbsp chopped mint\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat a soup pot on a medium flame.\u003c/p>\n\u003cp>2. When pan is hot, add olive oil and onions. Lower heat and cook for about five minutes or until the onions start to soften and become golden in color.\u003c/p>\n\u003cp>3. Stir in your shelled peas and add a dash of salt. Cook uncovered for about five minutes, stirring every so often.\u003c/p>\n\u003cp>4. Add the broth and cook until everything is heated through. Taste the peas to see if they're done. Like pasta, they should be al dente: not mushy but cooked through.\u003c/p>\n\u003cp>5. Add the basil and mint and then puree everything using either a hand or stand blender. If using a stand blender, be sure to allow an air hole at the top or else the steam my cause the soup to shoot through the top.\u003c/p>\n\u003cp>6. Return the soup to the pot, adding the crème fraiche or sour cream along with some salt and pepper to taste.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Serve immediately with croutons or good bread.\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/24/2009/05/english-peas.jpg\" alt=\"english peas\" width=\"400\" height=\"400\" class=\"alignleft size-full wp-image-3535\">I think that I shall never see\u003cbr>\nA vegetable as perfect as a pea\u003c/p>\n\u003cp>It's not often that I resort to poetry. Well, I guess my feeble attempts are more rhyme, but whatever the case, I stand by my plagiaristic attempts at verse. English peas really are the perfect vegetable. You can eat them in pasta dishes, soups, casseroles, or in rice. They're great raw or cooked. Pureed is nice as well. And then there are always dried peas for split pea soup. They are also highly nutritious. And oh, did I mention they're delicious as well?\u003c/p>\n\u003cp>English peas shouldn't be confused with snow peas or sugar snap peas. Unlike those varieties, you cannot eat the pod of the English pea. Only the actual pea is edible. Most people purchase their shelled peas in plastic bags from the freezer section of the grocery store. When not being used as malleable ice packs for bum knees and bumps on the head, freezer section bags offer a pretty decent cache of peas. Manufacturers shell the vegetables at the height of the season and then immediately freeze them, so you can usually be assured that those frozen green dots will be sweet. As for canned peas, I won't even raise the topic except to say they are mushy and should be avoided at all costs unless you need something green in your earthquake supply bin.\u003c/p>\n\u003cp>But why use frozen peas now, when they're available fresh and ready to be shelled? There's a reason the term \"sweet pea\" is so pervasive. Peas just picked have a bright sweet flavor that is just not available in the freezer section. When newly picked, peas have a lush verdant flavor that just screams SPRING.\u003c/p>\n\u003cp>Don't be put off by the idea of shelling your peas. First of all, most farmers' markets offer a stand with already-shelled peas for lazy customers (including me). But if you can only find peas in the pod, rest assured that it takes less than five minutes to shell a batch. And, if you have kids, they will most likely think that shelling peas is fun, so you can pawn off the job \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/28/tips-for-getting-your-kids-to-love-vegetables/\">\u003cstrong>while also getting them excited to eat the peas later\u003c/strong>\u003c/a> (and they may even steal a few morsels while they labor away).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are a lot of great recipes for peas, but one of my favorites is Fresh Spring Pea Soup. Cooked with caramelized onions, plus a hint of basil and mint, the peas sweet earthy flavors really burst through; plus the soup's vivid green color is quite pretty.\u003c/p>\n\u003cp>So start shelling and take advantage of one of spring's most memorable treats.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/fresh-pea-soup-in-a-bowl.jpg\" alt=\"fresh pea soup in a bowl\" width=\"400\" height=\"301\" class=\"aligncenter size-full wp-image-3536\">\u003c/p>\n\u003cp>\u003cstrong>Fresh Spring Pea Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong> 2 large or 4 small servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 cups shelled English peas\u003cbr>\n1 cup sliced cipollini or spring onions\u003cbr>\n2 Tbsp olive oil\u003cbr>\n2 cups chicken or vegetable broth\u003cbr>\n¼ cup crème fraiche or sour cream\u003cbr>\n1 Tbsp chopped basil\u003cbr>\n1 Tbsp chopped mint\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat a soup pot on a medium flame.\u003c/p>\n\u003cp>2. When pan is hot, add olive oil and onions. Lower heat and cook for about five minutes or until the onions start to soften and become golden in color.\u003c/p>\n\u003cp>3. Stir in your shelled peas and add a dash of salt. Cook uncovered for about five minutes, stirring every so often.\u003c/p>\n\u003cp>4. Add the broth and cook until everything is heated through. Taste the peas to see if they're done. Like pasta, they should be al dente: not mushy but cooked through.\u003c/p>\n\u003cp>5. Add the basil and mint and then puree everything using either a hand or stand blender. If using a stand blender, be sure to allow an air hole at the top or else the steam my cause the soup to shoot through the top.\u003c/p>\n\u003cp>6. Return the soup to the pot, adding the crème fraiche or sour cream along with some salt and pepper to taste.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Serve immediately with croutons or good bread.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Watercress Soup Shots",
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"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-3510\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/sausalito-springs-watercress.jpg\" alt=\"sausalito springs watercress\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Watercress from Sausalito Springs\u003c/em>\u003c/p>\n\u003cp>When you see a farmer or producer singlemindedly focused on one thing, almost always, that one thing turns out to be truly exceptional.\u003c/p>\n\u003cp>This is exactly the case of \u003ca href=\"http://www.sausalitosprings.com\">Sausalito Springs\u003c/a>, a small family farm located in Sonoma County which has been growing high-quality organic watercress since 1988. Grown in fresh well water, their watercress is harvested tops only, triple washed, hydrocooled, and packed so that the sprigs continue to grow in the packaging.\u003c/p>\n\u003cp>I got my hands on a bag of these gorgeous greens and it looked so fresh I wanted to roll around and frolic in fields of it.\u003c/p>\n\u003cp>Eaten raw as a salad or in a sandwich, watercress has a surprisingly spicy bite to it. Blanched or sauteed, the spice mellows out a bit, but it still retains its fresh, clean flavor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since I had a big bag to play with, I decided to make a simple pureed soup that would allow the taste of the watercress to really shine.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3511\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/watercress-soup.jpg\" alt=\"watercress soup\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Taking an immersion hand blender to my watercress soup\u003c/em>\u003c/p>\n\u003cp>Borrowing the presentation from my dining-out experiences, I opted to serve the soup in double shot glasses as a fun starter. Served warm, this is a soothing and rich teaser. Served chilled, it's cool, refreshing, and just sings spring.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3509\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/sausalito-springs_img_7591.jpg\" alt=\"watercress soup shots\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Watercress Soup Shots\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Watercress Soup Shots\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 lb. watercress, cleaned\u003cbr>\n1 lb. russet potatoes, peeled and diced\u003cbr>\n1 large yellow onion, diced\u003cbr>\n1 leek, white part only, halved lengthwise, thoroughly washed and julienned\u003cbr>\n8 cups (64 oz.) chicken stock\u003cbr>\n1 cup heavy cream\u003cbr>\n2 tablespoons butter\u003cbr>\nWhole milk plain yogurt for garnishing\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large pot, bring the chicken stock to a boil and add the diced potatoes; cook until softened, about 20 minutes.\u003c/p>\n\u003cp>2. Melt the butter in a large pan, add the onions and leeks, and sautee until softened and translucent. Season with a pinch of salt.\u003c/p>\n\u003cp>3. In a separate pot of boiling salted water, blanch the watercress for 30 seconds. Shock it in an ice bath to stop the cooking, drain, roughly chop it into small pieces, and set aside.\u003c/p>\n\u003cp>4. Add the onions, leeks, and watercress to the large pot of chicken stock. Simmer until all the vegetables are tender, about 5 minutes. Cool for 15 minutes.\u003c/p>\n\u003cp>5. Using an immersion blender, or working in batches with a standing blender, puree the soup until smooth. Mix in the cream, and season with salt to taste.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. This soup can be served hot or chilled. Before serving, garnish with a dollop of plain yogurt.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-3510\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/sausalito-springs-watercress.jpg\" alt=\"sausalito springs watercress\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Watercress from Sausalito Springs\u003c/em>\u003c/p>\n\u003cp>When you see a farmer or producer singlemindedly focused on one thing, almost always, that one thing turns out to be truly exceptional.\u003c/p>\n\u003cp>This is exactly the case of \u003ca href=\"http://www.sausalitosprings.com\">Sausalito Springs\u003c/a>, a small family farm located in Sonoma County which has been growing high-quality organic watercress since 1988. Grown in fresh well water, their watercress is harvested tops only, triple washed, hydrocooled, and packed so that the sprigs continue to grow in the packaging.\u003c/p>\n\u003cp>I got my hands on a bag of these gorgeous greens and it looked so fresh I wanted to roll around and frolic in fields of it.\u003c/p>\n\u003cp>Eaten raw as a salad or in a sandwich, watercress has a surprisingly spicy bite to it. Blanched or sauteed, the spice mellows out a bit, but it still retains its fresh, clean flavor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since I had a big bag to play with, I decided to make a simple pureed soup that would allow the taste of the watercress to really shine.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3511\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/watercress-soup.jpg\" alt=\"watercress soup\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Taking an immersion hand blender to my watercress soup\u003c/em>\u003c/p>\n\u003cp>Borrowing the presentation from my dining-out experiences, I opted to serve the soup in double shot glasses as a fun starter. Served warm, this is a soothing and rich teaser. Served chilled, it's cool, refreshing, and just sings spring.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3509\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/sausalito-springs_img_7591.jpg\" alt=\"watercress soup shots\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Watercress Soup Shots\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Watercress Soup Shots\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 lb. watercress, cleaned\u003cbr>\n1 lb. russet potatoes, peeled and diced\u003cbr>\n1 large yellow onion, diced\u003cbr>\n1 leek, white part only, halved lengthwise, thoroughly washed and julienned\u003cbr>\n8 cups (64 oz.) chicken stock\u003cbr>\n1 cup heavy cream\u003cbr>\n2 tablespoons butter\u003cbr>\nWhole milk plain yogurt for garnishing\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large pot, bring the chicken stock to a boil and add the diced potatoes; cook until softened, about 20 minutes.\u003c/p>\n\u003cp>2. Melt the butter in a large pan, add the onions and leeks, and sautee until softened and translucent. Season with a pinch of salt.\u003c/p>\n\u003cp>3. In a separate pot of boiling salted water, blanch the watercress for 30 seconds. Shock it in an ice bath to stop the cooking, drain, roughly chop it into small pieces, and set aside.\u003c/p>\n\u003cp>4. Add the onions, leeks, and watercress to the large pot of chicken stock. Simmer until all the vegetables are tender, about 5 minutes. Cool for 15 minutes.\u003c/p>\n\u003cp>5. Using an immersion blender, or working in batches with a standing blender, puree the soup until smooth. Mix in the cream, and season with salt to taste.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. This soup can be served hot or chilled. Before serving, garnish with a dollop of plain yogurt.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Rainy Day Cooking: Boston Brown Bread",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/brownbread-ingredients.jpg\" alt=\"Boston brown bread ingredients\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-3496\">\u003c/p>\n\u003cp>So you thought you could put away the sweaters and pull out the tank tops, did you? Well, no whining. Remember all that basking you did in January? We need this rain, and it's also the last wintery chance to hunker down inside with a fat book and something really good burbling away on the stovetop. Something belly-filling and sturdy, like lentil, black bean, or split-pea soup, all started with a little pancetta or a chunk of ham hock. \u003c/p>\n\u003cp>Or, for oomph without the oink, a spoonful of Spanish pimenton (smoked paprika) and a handful of \u003ca href=\"http://www.tierravegetables.com\">Tierra Vegetables'\u003c/a> dried smoked onions--what they've dubbed \"vegan bacon\" for their savory, smoky punch. (Look for them at their farm stand in Santa Rosa or at their booth at the Ferry Plaza farmers' market on Saturday.)\u003c/p>\n\u003cp>Once you've got your soup, of course, you need bread. Now, the Bay Area is just lousy with fabulous bread. All by itself, the counter of Acme Bread can bring tourists to tears, or at least pitch them into a levain-noshing frenzy. But for the sweetest, most warming, baby-it's-cold-outside experience, you have to make your own. Now, in a future post, I'm going to tell you about baking locavore bread, using a levain starter made from Eatwell Farm's locally-grown wheat, with all the ingredients, even the salt, easily sourced from not too far away. But my starter is still a baby, only a few dozen hours old, its yeasty colonies not tough enough to lift even a little tiny pancake yet. \u003c/p>\n\u003cp>Until then, what you want is something distinctly non-local, as East Coast as a Red Sox cap or a lobster roll spilling from a toasted Pepperidge Farm bun. Yes, I'm talking about \u003cstrong>Boston brown bread\u003c/strong>. Hardly any of my San Francisco pals know from this old-fashioned treat; they're too busy chomping asparagus foccacia or folding injera around their spicy doro waat. By comparison, Boston brown bread is homely, a little dumpy, even. Like any recipe that uses an empty coffee can instead of a baking pan, it has an undeniable whiff of 1950s Fannie Farmer to it. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But you know what? It's good. In fact, it's really, really good, and good for you, too, packed with whole grains and rich in iron and fiber. Because it's steamed, not baked, it comes out completely moist without any added fat. A good thing, too, since the best way to eat it is slathered in cream cheese. Think of the best bran muffin you've ever had, then think of Amy Adams curled up in your lap, laughing at your jokes and feeding it to you bite by bite.\u003c/p>\n\u003cp>And did I mention that it's completely easy? Seven ingredients, one bowl, one spoon, and a couple of coffee cans. Actually, the hardest part may be getting the coffee cans, now that nothing but Peets/Blue Bottle/Four Barrel/Ritual Roasters will pass our lips. Then again, haven't you heard that \u003ca href=\"http://www.nytimes.com/2009/04/26/fashion/26bustelo.html\">Cafe Bustelo is the new PBR\u003c/a>? \u003c/p>\n\u003cp>Admit it: you liked it back in your five-roommates-in-a-drafty-Victorian days, brewed up strong and cheap so you could make it onto the 33-Stanyan at any hour, day or night. \u003c/p>\n\u003cp>So drink up, then grease up. And remember to top each filled can with a little shower cap of foil or waxed paper, so it can rise without getting wet from the steam drips inside the pot. \u003c/p>\n\u003cp>\u003cstrong>Boston Brown Bread\u003c/strong>\u003cbr>\nWell wrapped, this stays tasty and moist for several days. It also freezes very well. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 loaves\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup corn meal\u003cbr>\n1 cup whole wheat flour\u003cbr>\n1 cup rye flour\u003cbr>\n3/4 tsp baking soda\u003cbr>\n1 tsp salt\u003cbr>\n2 cups buttermilk\u003cbr>\n3/4 cup molasses\u003cbr>\n1 cup raisins \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n 1. Generously grease 2 clean 12-oz coffee cans. Fill a deep pot (big enough to accommodate both cans) approximately 1/3 full with water. Bring to a boil over high heat. \u003c/p>\n\u003cp>2. While water is heating, stir dry ingredients together. Add buttermilk, molasses, and raisins. Stir gently until you have a thick, smooth brown batter. \u003c/p>\n\u003cp>3. Divide batter between prepared coffee cans. Top each can with a sheet of buttered aluminum foil or waxed paper, and tie down firmly with string or a rubber band. Put cans into pot of boiling water; water should come about half-way up cans. \u003c/p>\n\u003cp>4. Lower heat to a simmer, cover, and steam for 1 1/2 hours. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. To test for doneness, remove 1 can from pot, remove foil, and stick a toothpick into the middle. Toothpick should come out nearly clean-if not, re-cover and steam for an additional 10 -15 minutes. When done, remove cans from water with tongs or two pot holders, remove foil, and let cool on a rack for at least 15 minutes before unmolding.\u003c/p>\n\n",
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"excerpt": "So you thought you could put away the sweaters and pull out the tank tops, did you? Well, no whining. Remember all that basking you did in January? We need this rain, and you know what? Here's your one last chance to lounge inside on the couch with a fat book and something really good burbling away on the stovetop. Something distinctly non-local, in fact, as East Coast as a Red Sox cap or a lobster roll spilling from a Pepperidge Farm bun. Yes, I'm talking about Boston brown bread, steamed in a coffee can and slathered with cream cheese. Think of the best bran muffin you've ever had, then think of Amy Adams curled up in your lap feeding it to you bite by bite. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/brownbread-ingredients.jpg\" alt=\"Boston brown bread ingredients\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-3496\">\u003c/p>\n\u003cp>So you thought you could put away the sweaters and pull out the tank tops, did you? Well, no whining. Remember all that basking you did in January? We need this rain, and it's also the last wintery chance to hunker down inside with a fat book and something really good burbling away on the stovetop. Something belly-filling and sturdy, like lentil, black bean, or split-pea soup, all started with a little pancetta or a chunk of ham hock. \u003c/p>\n\u003cp>Or, for oomph without the oink, a spoonful of Spanish pimenton (smoked paprika) and a handful of \u003ca href=\"http://www.tierravegetables.com\">Tierra Vegetables'\u003c/a> dried smoked onions--what they've dubbed \"vegan bacon\" for their savory, smoky punch. (Look for them at their farm stand in Santa Rosa or at their booth at the Ferry Plaza farmers' market on Saturday.)\u003c/p>\n\u003cp>Once you've got your soup, of course, you need bread. Now, the Bay Area is just lousy with fabulous bread. All by itself, the counter of Acme Bread can bring tourists to tears, or at least pitch them into a levain-noshing frenzy. But for the sweetest, most warming, baby-it's-cold-outside experience, you have to make your own. Now, in a future post, I'm going to tell you about baking locavore bread, using a levain starter made from Eatwell Farm's locally-grown wheat, with all the ingredients, even the salt, easily sourced from not too far away. But my starter is still a baby, only a few dozen hours old, its yeasty colonies not tough enough to lift even a little tiny pancake yet. \u003c/p>\n\u003cp>Until then, what you want is something distinctly non-local, as East Coast as a Red Sox cap or a lobster roll spilling from a toasted Pepperidge Farm bun. Yes, I'm talking about \u003cstrong>Boston brown bread\u003c/strong>. Hardly any of my San Francisco pals know from this old-fashioned treat; they're too busy chomping asparagus foccacia or folding injera around their spicy doro waat. By comparison, Boston brown bread is homely, a little dumpy, even. Like any recipe that uses an empty coffee can instead of a baking pan, it has an undeniable whiff of 1950s Fannie Farmer to it. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But you know what? It's good. In fact, it's really, really good, and good for you, too, packed with whole grains and rich in iron and fiber. Because it's steamed, not baked, it comes out completely moist without any added fat. A good thing, too, since the best way to eat it is slathered in cream cheese. Think of the best bran muffin you've ever had, then think of Amy Adams curled up in your lap, laughing at your jokes and feeding it to you bite by bite.\u003c/p>\n\u003cp>And did I mention that it's completely easy? Seven ingredients, one bowl, one spoon, and a couple of coffee cans. Actually, the hardest part may be getting the coffee cans, now that nothing but Peets/Blue Bottle/Four Barrel/Ritual Roasters will pass our lips. Then again, haven't you heard that \u003ca href=\"http://www.nytimes.com/2009/04/26/fashion/26bustelo.html\">Cafe Bustelo is the new PBR\u003c/a>? \u003c/p>\n\u003cp>Admit it: you liked it back in your five-roommates-in-a-drafty-Victorian days, brewed up strong and cheap so you could make it onto the 33-Stanyan at any hour, day or night. \u003c/p>\n\u003cp>So drink up, then grease up. And remember to top each filled can with a little shower cap of foil or waxed paper, so it can rise without getting wet from the steam drips inside the pot. \u003c/p>\n\u003cp>\u003cstrong>Boston Brown Bread\u003c/strong>\u003cbr>\nWell wrapped, this stays tasty and moist for several days. It also freezes very well. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 loaves\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup corn meal\u003cbr>\n1 cup whole wheat flour\u003cbr>\n1 cup rye flour\u003cbr>\n3/4 tsp baking soda\u003cbr>\n1 tsp salt\u003cbr>\n2 cups buttermilk\u003cbr>\n3/4 cup molasses\u003cbr>\n1 cup raisins \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n 1. Generously grease 2 clean 12-oz coffee cans. Fill a deep pot (big enough to accommodate both cans) approximately 1/3 full with water. Bring to a boil over high heat. \u003c/p>\n\u003cp>2. While water is heating, stir dry ingredients together. Add buttermilk, molasses, and raisins. Stir gently until you have a thick, smooth brown batter. \u003c/p>\n\u003cp>3. Divide batter between prepared coffee cans. Top each can with a sheet of buttered aluminum foil or waxed paper, and tie down firmly with string or a rubber band. Put cans into pot of boiling water; water should come about half-way up cans. \u003c/p>\n\u003cp>4. Lower heat to a simmer, cover, and steam for 1 1/2 hours. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. To test for doneness, remove 1 can from pot, remove foil, and stick a toothpick into the middle. Toothpick should come out nearly clean-if not, re-cover and steam for an additional 10 -15 minutes. When done, remove cans from water with tongs or two pot holders, remove foil, and let cool on a rack for at least 15 minutes before unmolding.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-3450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/coronation-chicken-salad.jpg\" alt=\"coronation chicken salad\" width=\"262\" height=\"350\">And I know a lot of them. Last weekend, I was (cheerfully) roped into helping prepare and serve a \"proper\" English tea by \u003ca href=\"http://www.squidalicious.com/\">an old friend\u003c/a> who had offered up her home, her china, and her silver tea pots for the benefit of my goddaughter's school. I have placed the word \"proper\" in quotation marks, because this was a tea hosted by Canadian-Americans, which means that it just might have been even more so than a true, English tea. The Canadians, after all, still celebrate Queen Victoria's birthday. The English, however, have long since moved on.\u003c/p>\n\u003cp>Scones were baked and served with Devonshire cream, butter, and jam. Little tea cakes were made available as were a number of precious, crustless tea sandwiches: cucumber, egg salad, smoked salmon, and Coronation Chicken.\u003c/p>\n\u003cp>It was the last one that really caught my attention. I asked Mary Pat, my friend Shannon's mother (and my former, formidable piano teacher), about it and she explained that the dish was called Coronation Chicken Salad because it was served at a luncheon in honor of Queen Elizabeth II's coronation. Well, that seemed straightforward enough.\u003c/p>\n\u003cp>It also fit in nicely with the conversation about World War II food rationing I was having with my friend Craig and my goddaughter, Zelly, on the way to their house. Don't ask. These things just happen. We got so involved talking about u-boats, the Battle of Britain, and how Queen Elizabeth (mother of the present queen regnant) was glad Buckingham Palace was bombed so that she could then \"look the East End in the face,\" that we forgot to stop for some necessary but overlooked tea supplies.\u003c/p>\n\u003cp>\u003cstrong>The Back Story\u003c/strong>\u003cbr>\nCoronation Chicken Salad was created by chef Rosemary Hume and the credit grabbed by one Constance Spry, a social-climbing society florist when students at her Winkfield Domestic Science School (at which Miss Hume was an instructress) were asked to cater a luncheon for the leaders of the Commonwealth Nations gathering together for the new queen's coronation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Yes, Winkfield. The dish was anything but new at the time; merely a rehashing of the chicken in curried mayonnaise concocted for Elizabeth's grandfather, George V, in celebration of his Silver Jubilee. The name of the dish was, unsurprisingly, \"Jubilee Chicken.\" And you'll never guess what was served in honor of Elizabeth's Golden Jubilee. It's true. Jubilee Chicken.\u003c/p>\n\u003cp>\u003cem>But we made it because we thought you loved it so much.\u003c/em> I can just hear her mother (god rest her soul) saying that.\u003c/p>\n\u003cp>The recipe was published in the newspapers ahead of the coronation so that the common people might partake of what their new queen would be eating on her very special day. However, since food rationing did not end until 1954 (several months later), it is very doubtful that most of the common folk had had sufficient amounts of chicken and dairy products on hand to whip of a batch of the stuff. If they had learned anything in 14 years of food restrictions and shortages, it was to make do, to improvise. Perhaps that is why there are so many different versions of this particular salad. Individual households approximated the dish with what they had on hand.\u003c/p>\n\u003cp>Today's Coronation Chicken Salad is, essentially, cold chicken in curried mayonnaise. Simple but good. The original version, however, is a much more complex organism that included a cooked-down sauce of red wine, bay leaf, and tomato purée, and an addition of apricot purée and heavy cream. Throw in some mayonnaise and curry powder and...I'll put it this way-- I get the feeling that anyone who ate it would be spending more time on the throne than Elizabeth Regina.\u003c/p>\n\u003cp>\u003cstrong>Coronation-ish Chicken Salad\u003c/strong>\u003cbr>\nThis is not the original recipe. Given the food rationing of the time, I think it's entirely in the spirit of the thing to improvise with ingredients one has on hand. For example, if a bottle of red wine is opened in my house, there will never be any left over for use in a chicken salad. Instead, I have added vinegar. I've also omitted the original call for heavy cream, and the cooking of the onions, owing to my own preference for bolder flavors and an even stronger tendency towards laziness. Feel free to add or subtract whatever ingredients you like. Except for chicken, mayonnaise, and curry powder. I don't mind, and I don't think Her Britannic Majesty will mind much, either. For the original recipe, please visit \u003ca href=\"http://lukehoney.typepad.com/the_greasy_spoon/2008/06/coronation-chic.html\">The Greasy Spoon\u003c/a>, a site I stumbled upon and of which I am now rather fond.\u003c/p>\n\u003cp>Note: I had chosen to serve my salad clad in nothing but a crown of watercress. Upon examination of the opening photo, however, I realized that crowns are meant to be worn upon the head, not sat upon. It is a small but important error. If it bothers you, please feel free to turn the whole thing upside down and place upon your head or the head of the queen nearest you.\u003c/p>\n\u003cp>\u003cstrong>Serves 4 to 6\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 chicken breasts, boneless and skinless, poached and diced\u003cbr>\n1/2 cup mayonnaise\u003cbr>\n1 tablespoon curry powder (more or less, according to taste.)\u003cbr>\n2 tablespoons mango chutney or apricot preserves\u003cbr>\n1/2 yellow onion, finely diced\u003cbr>\n1 stalk celery, finely diced\u003cbr>\n1/4 cup currants or raisins\u003cbr>\n1 tablespoon vinegar: cider, champagne or whatever\u003cbr>\nthe juice of 1/2 lemon\u003cbr>\nsalt and pepper to taste\u003cbr>\n1/4 cup chopped cashews for garnish\u003cbr>\nwatercress, washed and de-stemmed, for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Combine mayonnaise, curry powder, vinegar, chutney, lemon juice, salt, and pepper. Stir well.\u003c/p>\n\u003cp>2. Throw in the chopped chicken breast meat, onion, celery, and currants/raisins. Stir until everything is well-coated.\u003c/p>\n\u003cp>3. Refrigerate overnight to let all the ingredients get to know each other a little better.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. To serve, place on a bed of watercress and top with chopped cashews. Or slap some between two slices of bread. I will leave the decision of whether or not to discard the bread crust up to you.\u003c/p>\n\n",
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"excerpt": "And I know a lot of them.\r\nLast weekend, I was (cheerfully) roped into helping prepare and serve a \"proper\" English tea by an old friend who had offered up her home, her china, and her silver tea pots for the benefit of my goddaughter's school. I have placed the word \"proper\" in quotation marks, because this was a tea hosted by Canadian-Americans, which means that it just might have been even more so than a true, English tea. The Canadians, after all, still celebrate Queen Victoria's birthday. The English, however, have long since moved on.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-3450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/coronation-chicken-salad.jpg\" alt=\"coronation chicken salad\" width=\"262\" height=\"350\">And I know a lot of them. Last weekend, I was (cheerfully) roped into helping prepare and serve a \"proper\" English tea by \u003ca href=\"http://www.squidalicious.com/\">an old friend\u003c/a> who had offered up her home, her china, and her silver tea pots for the benefit of my goddaughter's school. I have placed the word \"proper\" in quotation marks, because this was a tea hosted by Canadian-Americans, which means that it just might have been even more so than a true, English tea. The Canadians, after all, still celebrate Queen Victoria's birthday. The English, however, have long since moved on.\u003c/p>\n\u003cp>Scones were baked and served with Devonshire cream, butter, and jam. Little tea cakes were made available as were a number of precious, crustless tea sandwiches: cucumber, egg salad, smoked salmon, and Coronation Chicken.\u003c/p>\n\u003cp>It was the last one that really caught my attention. I asked Mary Pat, my friend Shannon's mother (and my former, formidable piano teacher), about it and she explained that the dish was called Coronation Chicken Salad because it was served at a luncheon in honor of Queen Elizabeth II's coronation. Well, that seemed straightforward enough.\u003c/p>\n\u003cp>It also fit in nicely with the conversation about World War II food rationing I was having with my friend Craig and my goddaughter, Zelly, on the way to their house. Don't ask. These things just happen. We got so involved talking about u-boats, the Battle of Britain, and how Queen Elizabeth (mother of the present queen regnant) was glad Buckingham Palace was bombed so that she could then \"look the East End in the face,\" that we forgot to stop for some necessary but overlooked tea supplies.\u003c/p>\n\u003cp>\u003cstrong>The Back Story\u003c/strong>\u003cbr>\nCoronation Chicken Salad was created by chef Rosemary Hume and the credit grabbed by one Constance Spry, a social-climbing society florist when students at her Winkfield Domestic Science School (at which Miss Hume was an instructress) were asked to cater a luncheon for the leaders of the Commonwealth Nations gathering together for the new queen's coronation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Yes, Winkfield. The dish was anything but new at the time; merely a rehashing of the chicken in curried mayonnaise concocted for Elizabeth's grandfather, George V, in celebration of his Silver Jubilee. The name of the dish was, unsurprisingly, \"Jubilee Chicken.\" And you'll never guess what was served in honor of Elizabeth's Golden Jubilee. It's true. Jubilee Chicken.\u003c/p>\n\u003cp>\u003cem>But we made it because we thought you loved it so much.\u003c/em> I can just hear her mother (god rest her soul) saying that.\u003c/p>\n\u003cp>The recipe was published in the newspapers ahead of the coronation so that the common people might partake of what their new queen would be eating on her very special day. However, since food rationing did not end until 1954 (several months later), it is very doubtful that most of the common folk had had sufficient amounts of chicken and dairy products on hand to whip of a batch of the stuff. If they had learned anything in 14 years of food restrictions and shortages, it was to make do, to improvise. Perhaps that is why there are so many different versions of this particular salad. Individual households approximated the dish with what they had on hand.\u003c/p>\n\u003cp>Today's Coronation Chicken Salad is, essentially, cold chicken in curried mayonnaise. Simple but good. The original version, however, is a much more complex organism that included a cooked-down sauce of red wine, bay leaf, and tomato purée, and an addition of apricot purée and heavy cream. Throw in some mayonnaise and curry powder and...I'll put it this way-- I get the feeling that anyone who ate it would be spending more time on the throne than Elizabeth Regina.\u003c/p>\n\u003cp>\u003cstrong>Coronation-ish Chicken Salad\u003c/strong>\u003cbr>\nThis is not the original recipe. Given the food rationing of the time, I think it's entirely in the spirit of the thing to improvise with ingredients one has on hand. For example, if a bottle of red wine is opened in my house, there will never be any left over for use in a chicken salad. Instead, I have added vinegar. I've also omitted the original call for heavy cream, and the cooking of the onions, owing to my own preference for bolder flavors and an even stronger tendency towards laziness. Feel free to add or subtract whatever ingredients you like. Except for chicken, mayonnaise, and curry powder. I don't mind, and I don't think Her Britannic Majesty will mind much, either. For the original recipe, please visit \u003ca href=\"http://lukehoney.typepad.com/the_greasy_spoon/2008/06/coronation-chic.html\">The Greasy Spoon\u003c/a>, a site I stumbled upon and of which I am now rather fond.\u003c/p>\n\u003cp>Note: I had chosen to serve my salad clad in nothing but a crown of watercress. Upon examination of the opening photo, however, I realized that crowns are meant to be worn upon the head, not sat upon. It is a small but important error. If it bothers you, please feel free to turn the whole thing upside down and place upon your head or the head of the queen nearest you.\u003c/p>\n\u003cp>\u003cstrong>Serves 4 to 6\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 chicken breasts, boneless and skinless, poached and diced\u003cbr>\n1/2 cup mayonnaise\u003cbr>\n1 tablespoon curry powder (more or less, according to taste.)\u003cbr>\n2 tablespoons mango chutney or apricot preserves\u003cbr>\n1/2 yellow onion, finely diced\u003cbr>\n1 stalk celery, finely diced\u003cbr>\n1/4 cup currants or raisins\u003cbr>\n1 tablespoon vinegar: cider, champagne or whatever\u003cbr>\nthe juice of 1/2 lemon\u003cbr>\nsalt and pepper to taste\u003cbr>\n1/4 cup chopped cashews for garnish\u003cbr>\nwatercress, washed and de-stemmed, for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Combine mayonnaise, curry powder, vinegar, chutney, lemon juice, salt, and pepper. Stir well.\u003c/p>\n\u003cp>2. Throw in the chopped chicken breast meat, onion, celery, and currants/raisins. Stir until everything is well-coated.\u003c/p>\n\u003cp>3. Refrigerate overnight to let all the ingredients get to know each other a little better.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. To serve, place on a bed of watercress and top with chopped cashews. Or slap some between two slices of bread. I will leave the decision of whether or not to discard the bread crust up to you.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Grilled Pizza",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza-on-grill.jpg\" alt=\"grilled pizza\" width=\"400\" height=\"400\" class=\"alignleft size-full wp-image-3427\">Until a few years ago, I always preferred the pizza from my native state of New York to anything I found in California. The pizza in North County San Diego, where I grew up, was inedible as far as my family was concerned, so we always made our pizza at home. My mother's pizzas were unparalleled by anything we could get at a local pizzeria -- thick crust with a tangy tomato sauce laced with anchovies and black olives. When I moved to San Francisco years ago, I loved that I could finally buy a decent pizza. Right now, \u003cstrong>\u003ca href=\"http://www.oliveto.com/\">Oliveto\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>\u003c/strong>, and \u003cstrong>\u003ca href=\"http://www.urbanspoon.com/r/6/83279/restaurant/Dopo-Oakland\">Dopo\u003c/a>\u003c/strong> are my East Bay neighborhood favorites, with \u003cstrong>\u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delifina\u003c/a>\u003c/strong> taking the gold medal for my all-around favorite local pie. Yet although these restaurants and many others offer wonderful Roma and Neopolitan-style pizzas, I still often make my own pies at home, especially now that I've discovered grilled pizza.\u003c/p>\n\u003cp>Yes, I am now grilling my pizzas. This may sound odd, but using your grill actually makes more sense than baking your pizza in an oven. Although people will disagree about toppings -- sauce or fresh tomatoes? Anchovies or plain cheese? -- it is universally known that you need a very hot oven to make a great crust. A home oven only reaches a max of 500 or, if you're lucky, 550 degrees, while most grills get up to 600 degrees or hotter (mine gets up to 650 degrees). You'll never replicate the intense radiant heat from a professional pizzeria oven at home, but using a barbecue grill will get you pretty close. Used with a pizza stone, your backyard grill becomes the perfect home pizza oven.\u003c/p>\n\u003cp>I also have a new dough recipe which is worth mentioning. I used to make my pizza dough the old fashioned way, kneading it by hand and then letting it rise in a bowl. But I recently tried \u003cstrong>\u003ca href=\"http://www.nytimes.com/2009/04/19/magazine/19food-t-001.html\">a recipe from the New York Times Sunday Magazine\u003c/a>\u003c/strong> and loved it. This recipe lets the paddle on your mixer do all the kneading, so it's quick to make and pretty mess free. If you don't have a stand mixer, you can still knead the dough, but if you do have one, this recipe is so easy there's no reason to ever buy pre-made dough again. Best of all, the final result is a moist pizza dough that crusts beautifully.\u003c/p>\n\u003cp>My new homemade pizza of choice is one made with wilted arugula, prosciutto, and Brie cheese. I love how the earthy and slightly peppery arugula tastes with the salty pork and oozy puddles of buttery cheese. It's truly a match made in pizza heaven. \u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nWhy make your own pizza?\u003c/strong>\u003cbr>\n1. Homemade pizza is much less expensive than restaurant pizza, especially for a family of four. When I buy two pies at a local restaurant, I often spend over $40, but making two larger pizzas at home usually runs under $20 (and if I use only cheese, basil and tomatoes, I spend less than $10).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2. Making pizza is a great way to get your kids involved in the cooking process. My kids love to make and stretch dough, and slather toppings on their own pizzas. They take great pride in their finished pies and usually lick the plate clean.\u003c/p>\n\u003cp>3. Pizza night is just way more fun when everyone gets sticky dough on their hands.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/grilling-a-pizza.jpg\" alt=\"pizza on the grill\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-3428\">\u003c/p>\n\u003cp>\u003cstrong>Tips for baking a pizza on a grill:\u003c/strong>\u003cbr>\n1. Preheat the grill with the door closed at the highest possible setting.\u003c/p>\n\u003cp>2. Place the pizza stone on the grill before you turn on the heat or the stone will crack.\u003c/p>\n\u003cp>3. If you don't have a peel, buy one. Pizza peels are a necessary investment if you don't want to burn yourself.\u003c/p>\n\u003cp>4. Make sure your pizza peel is nicely floured before laying down the dough as you want the pizza to easily slide off. If the dough sticks to the peel, your toppings will fall onto the stone while your pizza stays on the peel. Before you try to slide the pizza onto your hot stone, give the peel a jiggle. If the pizza moves, you're in good shape. If it seems stuck, carefully lift the edges of the dough and flick some flour underneath until you get some movement. \u003c/p>\n\u003cp>5. If you accidentally slide the pizza halfway off the stone, you can let it cook for a couple minutes and then the dough will be hard enough for you to pull it all back onto the stone without any permanent damage.\u003c/p>\n\u003cp>6. Your pizza will bake in 5-7 minutes on the grill, so be careful not to leave it on too long.\u003c/p>\n\u003cp>7. Always keep the grill closed when baking your pies\u003c/p>\n\u003cp>8. When checking for doneness, lift the pizza off the stone a bit to see if the bottom is getting too crisp. On a grill, the hot air doesn't circulate but instead radiates upward so you can easily burn your crust if you're not careful.\u003c/p>\n\u003cp>9. If using a gas grill, you may need to turn the heat down after cooking more than a couple of pizzas to avoid burning the dough.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza-on-peel11.jpg\" alt=\"Arugula, Prosciutto, and Brie Cheese Pizza\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-3443\">\u003c/p>\n\u003cp>\u003cstrong>Arugula, Prosciutto, and Brie Cheese Pizza\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>1 pizza\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound pizza dough (half of the NY Times Magazine recipe) already risen and then refrigerated for at least a half hour\u003cbr>\n2 cups fresh arugula\u003cbr>\n2 cloves of garlic smashed and chopped\u003cbr>\n¼ cup extra virgin olive oil\u003cbr>\n¼ cup chopped prosciutto\u003cbr>\n6 oz Brie (about a half-wedge) cut into ½ slices\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat your grill with your pizza stone inside. For gas grills, heat on high for about 10 minutes. For charcoal grills, heat coals until white hot\u003c/p>\n\u003cp>2. While grill is warming, heat a large pan on medium-high on your stove top. When pan is hot, add 2 Tbsp olive oil, garlic and arugula and mix. Turn off heat and cover for 3-5 minutes, or until arugula is wilted.\u003c/p>\n\u003cp>3. Flour a solid surface, such as a stone or wooden counter top or large cutting board, and shape your pizza. You can stretch the dough or use a rolling pin to shape it into a 12 to 14-inch round.\u003c/p>\n\u003cp>4. Place dough on a floured pizza peel and drizzle the dough with remaining olive oil. Evenly sprinkle the arugula and prosciutto on top and then add the Brie slices. Dust the top with a dash of sea salt.\u003c/p>\n\u003cp>5. Jiggle the dough on the pizza peel to make sure it's mobile and then place on top of the now hot pizza stone. Cover your grill and cook for 5-7 minutes or until the bottom of the crust is crisp and the top is lightly browned.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>6. Slice and serve.\u003c/p>\n\n",
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"excerpt": "Yes, I am now grilling my pizzas. This may sound odd, but using your grill actually makes more sense than baking your pizza in an oven. Although people will disagree about toppings -- sauce or fresh tomatoes? Anchovies or plain cheese? – it is universally known that you need a very hot oven to make a great crust. A home oven only reaches a max of 500 or, if you're lucky, 550 degrees, while most grills get up to 600 degrees or hotter (mine gets up to 650 degrees). You'll never replicate the intense radiant heat from a professional pizzeria oven at home, but using a barbecue grill will get you pretty close. Used with a pizza stone, your backyard grill becomes the perfect home pizza oven.",
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"description": "Yes, I am now grilling my pizzas. This may sound odd, but using your grill actually makes more sense than baking your pizza in an oven. Although people will disagree about toppings -- sauce or fresh tomatoes? Anchovies or plain cheese? – it is universally known that you need a very hot oven to make a great crust. A home oven only reaches a max of 500 or, if you're lucky, 550 degrees, while most grills get up to 600 degrees or hotter (mine gets up to 650 degrees). You'll never replicate the intense radiant heat from a professional pizzeria oven at home, but using a barbecue grill will get you pretty close. Used with a pizza stone, your backyard grill becomes the perfect home pizza oven.",
"title": "Grilled Pizza | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza-on-grill.jpg\" alt=\"grilled pizza\" width=\"400\" height=\"400\" class=\"alignleft size-full wp-image-3427\">Until a few years ago, I always preferred the pizza from my native state of New York to anything I found in California. The pizza in North County San Diego, where I grew up, was inedible as far as my family was concerned, so we always made our pizza at home. My mother's pizzas were unparalleled by anything we could get at a local pizzeria -- thick crust with a tangy tomato sauce laced with anchovies and black olives. When I moved to San Francisco years ago, I loved that I could finally buy a decent pizza. Right now, \u003cstrong>\u003ca href=\"http://www.oliveto.com/\">Oliveto\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>\u003c/strong>, and \u003cstrong>\u003ca href=\"http://www.urbanspoon.com/r/6/83279/restaurant/Dopo-Oakland\">Dopo\u003c/a>\u003c/strong> are my East Bay neighborhood favorites, with \u003cstrong>\u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delifina\u003c/a>\u003c/strong> taking the gold medal for my all-around favorite local pie. Yet although these restaurants and many others offer wonderful Roma and Neopolitan-style pizzas, I still often make my own pies at home, especially now that I've discovered grilled pizza.\u003c/p>\n\u003cp>Yes, I am now grilling my pizzas. This may sound odd, but using your grill actually makes more sense than baking your pizza in an oven. Although people will disagree about toppings -- sauce or fresh tomatoes? Anchovies or plain cheese? -- it is universally known that you need a very hot oven to make a great crust. A home oven only reaches a max of 500 or, if you're lucky, 550 degrees, while most grills get up to 600 degrees or hotter (mine gets up to 650 degrees). You'll never replicate the intense radiant heat from a professional pizzeria oven at home, but using a barbecue grill will get you pretty close. Used with a pizza stone, your backyard grill becomes the perfect home pizza oven.\u003c/p>\n\u003cp>I also have a new dough recipe which is worth mentioning. I used to make my pizza dough the old fashioned way, kneading it by hand and then letting it rise in a bowl. But I recently tried \u003cstrong>\u003ca href=\"http://www.nytimes.com/2009/04/19/magazine/19food-t-001.html\">a recipe from the New York Times Sunday Magazine\u003c/a>\u003c/strong> and loved it. This recipe lets the paddle on your mixer do all the kneading, so it's quick to make and pretty mess free. If you don't have a stand mixer, you can still knead the dough, but if you do have one, this recipe is so easy there's no reason to ever buy pre-made dough again. Best of all, the final result is a moist pizza dough that crusts beautifully.\u003c/p>\n\u003cp>My new homemade pizza of choice is one made with wilted arugula, prosciutto, and Brie cheese. I love how the earthy and slightly peppery arugula tastes with the salty pork and oozy puddles of buttery cheese. It's truly a match made in pizza heaven. \u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nWhy make your own pizza?\u003c/strong>\u003cbr>\n1. Homemade pizza is much less expensive than restaurant pizza, especially for a family of four. When I buy two pies at a local restaurant, I often spend over $40, but making two larger pizzas at home usually runs under $20 (and if I use only cheese, basil and tomatoes, I spend less than $10).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2. Making pizza is a great way to get your kids involved in the cooking process. My kids love to make and stretch dough, and slather toppings on their own pizzas. They take great pride in their finished pies and usually lick the plate clean.\u003c/p>\n\u003cp>3. Pizza night is just way more fun when everyone gets sticky dough on their hands.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/grilling-a-pizza.jpg\" alt=\"pizza on the grill\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-3428\">\u003c/p>\n\u003cp>\u003cstrong>Tips for baking a pizza on a grill:\u003c/strong>\u003cbr>\n1. Preheat the grill with the door closed at the highest possible setting.\u003c/p>\n\u003cp>2. Place the pizza stone on the grill before you turn on the heat or the stone will crack.\u003c/p>\n\u003cp>3. If you don't have a peel, buy one. Pizza peels are a necessary investment if you don't want to burn yourself.\u003c/p>\n\u003cp>4. Make sure your pizza peel is nicely floured before laying down the dough as you want the pizza to easily slide off. If the dough sticks to the peel, your toppings will fall onto the stone while your pizza stays on the peel. Before you try to slide the pizza onto your hot stone, give the peel a jiggle. If the pizza moves, you're in good shape. If it seems stuck, carefully lift the edges of the dough and flick some flour underneath until you get some movement. \u003c/p>\n\u003cp>5. If you accidentally slide the pizza halfway off the stone, you can let it cook for a couple minutes and then the dough will be hard enough for you to pull it all back onto the stone without any permanent damage.\u003c/p>\n\u003cp>6. Your pizza will bake in 5-7 minutes on the grill, so be careful not to leave it on too long.\u003c/p>\n\u003cp>7. Always keep the grill closed when baking your pies\u003c/p>\n\u003cp>8. When checking for doneness, lift the pizza off the stone a bit to see if the bottom is getting too crisp. On a grill, the hot air doesn't circulate but instead radiates upward so you can easily burn your crust if you're not careful.\u003c/p>\n\u003cp>9. If using a gas grill, you may need to turn the heat down after cooking more than a couple of pizzas to avoid burning the dough.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza-on-peel11.jpg\" alt=\"Arugula, Prosciutto, and Brie Cheese Pizza\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-3443\">\u003c/p>\n\u003cp>\u003cstrong>Arugula, Prosciutto, and Brie Cheese Pizza\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>1 pizza\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound pizza dough (half of the NY Times Magazine recipe) already risen and then refrigerated for at least a half hour\u003cbr>\n2 cups fresh arugula\u003cbr>\n2 cloves of garlic smashed and chopped\u003cbr>\n¼ cup extra virgin olive oil\u003cbr>\n¼ cup chopped prosciutto\u003cbr>\n6 oz Brie (about a half-wedge) cut into ½ slices\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat your grill with your pizza stone inside. For gas grills, heat on high for about 10 minutes. For charcoal grills, heat coals until white hot\u003c/p>\n\u003cp>2. While grill is warming, heat a large pan on medium-high on your stove top. When pan is hot, add 2 Tbsp olive oil, garlic and arugula and mix. Turn off heat and cover for 3-5 minutes, or until arugula is wilted.\u003c/p>\n\u003cp>3. Flour a solid surface, such as a stone or wooden counter top or large cutting board, and shape your pizza. You can stretch the dough or use a rolling pin to shape it into a 12 to 14-inch round.\u003c/p>\n\u003cp>4. Place dough on a floured pizza peel and drizzle the dough with remaining olive oil. Evenly sprinkle the arugula and prosciutto on top and then add the Brie slices. Dust the top with a dash of sea salt.\u003c/p>\n\u003cp>5. Jiggle the dough on the pizza peel to make sure it's mobile and then place on top of the now hot pizza stone. Cover your grill and cook for 5-7 minutes or until the bottom of the crust is crisp and the top is lightly browned.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"masters-of-scale": {
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},
"mindshift": {
"id": "mindshift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"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?",
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"order": 11
},
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"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
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"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
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"order": 14
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
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