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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/mushroom-500-005.jpg\" alt=\"mushroom-500\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3319\">\u003cbr>\n\u003cem>Mushroom 500 Flatbread\u003c/em>\u003c/p>\n\u003cp>Every once in awhile I will dine out and happen upon a dish that is so good I spend the entire evening scheming about how I can recreate it at home. \u003c/p>\n\u003cp>\u003ca href=\"http://www.coco500.com/%20\">COCO500's\u003c/a> truffled mushroom flatbread with sea salt and chili is one of them. It is the perfect bite of crispy flatbread, earthy, robust mushroom, and salty parmigiano.\u003c/p>\n\u003cp>I knew it would be hard to fully recreate the experience -- so much of it is in the flatbread -- but I knew I could come close, and while I would love nothing more than to jaunt off to COCO500 every time I had a hankering, this is much easier. \u003c/p>\n\u003cp>For my take on this, I opted to scale down the fancy factor so it could be an easy and inexpensive snack or party hors d'oeuvre. The beauty of this recipe is in its flexibility. Ambitious? Make your own flatbread. Not so ambitious? Store-bought whole wheat pita works wonderfully. Or, try slicing and toasting up some baguette for a crostini. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Also, feel free to play with the type of mushrooms you use. If the button mushrooms are looking good at the market this week, go for those. My favorite has been baby portabellos lately. And since I came across some spring morel mushrooms, I decided to sautee them up and throw them on top for this last batch. \u003c/p>\n\u003cp>The recipe below is the basic base for your dish, but the fun is in tweaking it and making it your own. \u003c/p>\n\u003cp>\u003cstrong>Mushroom 500 Flatbread\u003c/strong>\u003cbr>\n\u003cem>With inspiration from COCO500's truffled mushroom flatbread with sea salt and chili.\u003c/em> \u003c/p>\n\u003cp>Feel free to play with the type of mushrooms you use for your base of duxelles (fancy French for \"mushroom spread\"). If you want to go all out, by all means, add some shaved truffle, or finish it off with truffle oil or salt. Not necessary though, this is perfectly delicious without the expensive stuff.\u003c/p>\n\u003cp>\u003cstrong>Servings:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>For the duxelles:\u003c/em>\u003cbr>\n1 pound baby portabello mushrooms, cleaned\u003cbr>\n¼ cup shallots (or 1/2 medium onion)\u003cbr>\n4 cloves garlic\u003cbr>\n2 tablespoons butter\u003cbr>\n1 tablespoon olive oil\u003cbr>\n2 tablespoons red wine\u003cbr>\nSalt and pepper to taste\u003cbr>\nA few dashes Worcestershire sauce\u003c/p>\n\u003cp>Parmigiano Reggiano\u003cbr>\nFlatbread or pita\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nPreheat oven to 375 F.\u003c/p>\n\u003cp>Roughly chop mushrooms, shallots (or onion), and garlic, and place in food processor. Process until everything is finely minced.\u003c/p>\n\u003cp>Heat butter and oil in a pan. Place mushroom mixture in, add the rest of the ingredients, and sautee until it becomes a paste-like consistency. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Spread the duxelles on flatbread. Sprinkle liberally with Parmigiano Reggiano, and bake until cheese is melted and golden (about 8-10 minutes).\u003c/p>\n\n",
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"excerpt": "Inspired by Coco500's Truffled Mushroom Flatbread, this DIY version is a satisfying recreation with earthy, robust mushrooms and salty parmigiano.",
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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/mushroom-500-005.jpg\" alt=\"mushroom-500\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3319\">\u003cbr>\n\u003cem>Mushroom 500 Flatbread\u003c/em>\u003c/p>\n\u003cp>Every once in awhile I will dine out and happen upon a dish that is so good I spend the entire evening scheming about how I can recreate it at home. \u003c/p>\n\u003cp>\u003ca href=\"http://www.coco500.com/%20\">COCO500's\u003c/a> truffled mushroom flatbread with sea salt and chili is one of them. It is the perfect bite of crispy flatbread, earthy, robust mushroom, and salty parmigiano.\u003c/p>\n\u003cp>I knew it would be hard to fully recreate the experience -- so much of it is in the flatbread -- but I knew I could come close, and while I would love nothing more than to jaunt off to COCO500 every time I had a hankering, this is much easier. \u003c/p>\n\u003cp>For my take on this, I opted to scale down the fancy factor so it could be an easy and inexpensive snack or party hors d'oeuvre. The beauty of this recipe is in its flexibility. Ambitious? Make your own flatbread. Not so ambitious? Store-bought whole wheat pita works wonderfully. Or, try slicing and toasting up some baguette for a crostini. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Also, feel free to play with the type of mushrooms you use. If the button mushrooms are looking good at the market this week, go for those. My favorite has been baby portabellos lately. And since I came across some spring morel mushrooms, I decided to sautee them up and throw them on top for this last batch. \u003c/p>\n\u003cp>The recipe below is the basic base for your dish, but the fun is in tweaking it and making it your own. \u003c/p>\n\u003cp>\u003cstrong>Mushroom 500 Flatbread\u003c/strong>\u003cbr>\n\u003cem>With inspiration from COCO500's truffled mushroom flatbread with sea salt and chili.\u003c/em> \u003c/p>\n\u003cp>Feel free to play with the type of mushrooms you use for your base of duxelles (fancy French for \"mushroom spread\"). If you want to go all out, by all means, add some shaved truffle, or finish it off with truffle oil or salt. Not necessary though, this is perfectly delicious without the expensive stuff.\u003c/p>\n\u003cp>\u003cstrong>Servings:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>For the duxelles:\u003c/em>\u003cbr>\n1 pound baby portabello mushrooms, cleaned\u003cbr>\n¼ cup shallots (or 1/2 medium onion)\u003cbr>\n4 cloves garlic\u003cbr>\n2 tablespoons butter\u003cbr>\n1 tablespoon olive oil\u003cbr>\n2 tablespoons red wine\u003cbr>\nSalt and pepper to taste\u003cbr>\nA few dashes Worcestershire sauce\u003c/p>\n\u003cp>Parmigiano Reggiano\u003cbr>\nFlatbread or pita\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nPreheat oven to 375 F.\u003c/p>\n\u003cp>Roughly chop mushrooms, shallots (or onion), and garlic, and place in food processor. Process until everything is finely minced.\u003c/p>\n\u003cp>Heat butter and oil in a pan. Place mushroom mixture in, add the rest of the ingredients, and sautee until it becomes a paste-like consistency. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Spread the duxelles on flatbread. Sprinkle liberally with Parmigiano Reggiano, and bake until cheese is melted and golden (about 8-10 minutes).\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/24/2009/04/grilled-stuffed-artichokes1.jpg\" alt=\"grilled stuffed artichokes\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-3212\">\u003c/p>\n\u003cp>Artichokes are a deceptive vegetable. Their prickly and tough exterior makes them look not only inedible, but a bit dangerous to handle. Underneath those sharp and rough leaves, however, is a sweet and tender treat that is worth excavating. Left alone on the stalk, the artichoke morphs into an elaborate flower that looks a bit like a peacock with purple plumes. I often grow them in my side yard and leave the later harvest to flower because they are so pretty. If you pick them early enough, however, or purchase them at the farmer's market or store (and you can find them everywhere this time of year) you get something that is both earthy and sweet. Such a great way to start spring.\u003c/p>\n\u003cp>My mother has always made giant stuffed artichokes for Easter dinner. Her large full chokes are truly gorgeous to behold -- like enormous desert flowers filled with bread crumb pollen -- and even more delightful to eat. But because I am lazy, I rarely make this dish. Filling each leaf of an artichoke seems a tedious task. And, although I love to spend long dinners leisurely making my way through a giant artichoke, my children and husband don't have the patience to slowly nibble the meat from the edge of each leaf. I therefore came up with a compromise recipe: keep the stuffing, but ditch the tiresome preparation and elongated eating period. This makes everyone happy.\u003c/p>\n\u003cp>In my version, I use medium-sized artichokes, trimming off all the hard outer leaves and chopping off the top. I cook them halfway in a pot of water and then finish them off on the grill. Trimmed and halved, you're left with the perfect receptacle for a dollop of stuffing with the added bonus that almost the entire vegetable is now edible.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3201\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/trimmed-artichoke-cut-in-half.jpg\" alt=\"trimmed artichoke cut in half\" width=\"400\" height=\"300\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Like my mother, I use bread crumbs, Parmesan cheese and parsley in my stuffing, but I've also added a few other ingredients. Because the intense heat of the grill caramelizes the natural sugars of the artichoke, I wanted to include a salty component to the stuffing. I have therefore added cooked pancetta to the mix, which really helps highlight the vegetable's natural sweet flavors, along with a little mint to liven things up.\u003c/p>\n\u003cp>Grilling is the easy part. Just lay the artichokes leaf-side down on indirect heat and cover for about 20 minutes. I tried flipping a few over and the stuffing held in all but one. That said, they turn out wonderfully if you just leave them alone as well.\u003c/p>\n\u003cp>The final product is something you can eat with normal bites. No more gnawing off edges for impatient kids and husbands, although plenty of sweet artichoke flavor for everyone.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3204\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/a-grilled-stuffed-artichoke.jpg\" alt=\"a grilled stuffed artichoke\" width=\"400\" height=\"300\">\u003c/p>\n\u003cp>\u003cstrong>Grilled Stuffed Artichokes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>16 artichoke halves\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 medium artichokes\u003cbr>\n2 lemons\u003cbr>\n½ cup fresh bread crumbs\u003cbr>\n¼ cup grated Parmesan cheese\u003cbr>\n¼ cup pancetta or bacon\u003cbr>\n2 garlic cloves\u003cbr>\n2 Tbsp chopped Italian parsley\u003cbr>\n1 Tbsp chopped mint\u003cbr>\n6 Tbsp extra-virgin olive oil\u003cbr>\n2 Tbsp water or white wine\u003cbr>\nDash of salt and pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Wash the artichokes and then trim off the top prickly edges, about 1/2-inch from the top down.\u003c/p>\n\u003cp>2. Fill a large pot ¾ full with water and squeeze the juice from one lemon into the pot, tossing in the actual squeezed lemon at the end. Add 1 Tbsp salt to the water.\u003c/p>\n\u003cp>3. Remove the outer leaves of the artichoke until you get to the lighter and more tender underleaves.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3205\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/trimmed-artichoke.jpg\" alt=\"trimmed artichoke\" width=\"400\" height=\"300\">\u003c/p>\n\u003cp>4. One by one, slice the artichokes in half and core out the furry part above the heart. Place each one in the pot of water when you are done. Be sure to place each artichoke half in the water as soon as you have finished cutting and trimming it, or else it will start to brown in the air.\u003c/p>\n\u003cp>5. Once all the chokes are trimmed, halved and defurred, bring the covered pot of water to a boil.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3206\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/artichokes-in-water.jpg\" alt=\"artichokes in water\" width=\"400\" height=\"300\">\u003c/p>\n\u003cp>6. Turn off the heat once you gain a rapid boil and then let the artichokes sit in the covered pot for 5-7 minutes.\u003c/p>\n\u003cp>7. Remove the artichokes from the water and drain. Press a paper towel against them to try to gently press out any excess water.\u003c/p>\n\u003cp>8. Place the artichokes in a large baking pan, cut side up, and drizzle 3 tablespoons of oil on top along with the zest of your remaining lemon as well as that lemon's juice. Flip the artichokes over, and then cover and refrigerate the pan until ready to use. You can make these up to a day ahead of time.\u003c/p>\n\u003cp>9. About a half hour before you're ready to grill, cut the pancetta or bacon into small cubes and sauté with the garlic in 1 Tbsp olive oil until crispy.\u003c/p>\n\u003cp>10. Place your bread crumbs, cooked pancetta and garlic, parsley, mint, remaining 2 tablespoons olive oil, Parmesan cheese, and water or white wine in a food processor along with a dash of salt and pepper. Pulse until everything is thoroughly chopped and combined.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3203\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/artichokes-stuffing.jpg\" alt=\"artichoke stuffing\" width=\"400\" height=\"300\">\u003c/p>\n\u003cp>11. Turn the artichokes over so they are once again cut-side up and gently press a small mound of stuffing into each cavity. Top with a sprinkle of kosher or sea salt.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/artichokes-on-the-grill.jpg\" alt=\"artichokes on the grill\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-3214\">\u003c/p>\n\u003cp>12. Grill each artichoke on indirect heat for about 20 minutes, or until ready.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note: \u003c/strong>For fresh bread crumbs, just place two slices of bread (I use the ends) in a food processor and pulse about ten times.\u003c/p>\n\n",
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"excerpt": "My mother has always made giant stuffed artichokes for Easter dinner. Her large full chokes are truly gorgeous to behold -- like enormous desert flowers filled with bread crumb pollen -- and even more delightful to eat. But because I am lazy, I rarely make this dish. Filling each leaf of an artichoke seems a tedious task. And, although I love to spend long dinners leisurely making my way through a giant artichoke, my children and husband don't have the patience to slowly nibble the meat from the edge of each leaf. I therefore came up with a compromise recipe: keep the stuffing, but ditch the tiresome preparation and elongated eating period. This makes everyone happy.",
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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/grilled-stuffed-artichokes1.jpg\" alt=\"grilled stuffed artichokes\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-3212\">\u003c/p>\n\u003cp>Artichokes are a deceptive vegetable. Their prickly and tough exterior makes them look not only inedible, but a bit dangerous to handle. Underneath those sharp and rough leaves, however, is a sweet and tender treat that is worth excavating. Left alone on the stalk, the artichoke morphs into an elaborate flower that looks a bit like a peacock with purple plumes. I often grow them in my side yard and leave the later harvest to flower because they are so pretty. If you pick them early enough, however, or purchase them at the farmer's market or store (and you can find them everywhere this time of year) you get something that is both earthy and sweet. Such a great way to start spring.\u003c/p>\n\u003cp>My mother has always made giant stuffed artichokes for Easter dinner. Her large full chokes are truly gorgeous to behold -- like enormous desert flowers filled with bread crumb pollen -- and even more delightful to eat. But because I am lazy, I rarely make this dish. Filling each leaf of an artichoke seems a tedious task. And, although I love to spend long dinners leisurely making my way through a giant artichoke, my children and husband don't have the patience to slowly nibble the meat from the edge of each leaf. I therefore came up with a compromise recipe: keep the stuffing, but ditch the tiresome preparation and elongated eating period. This makes everyone happy.\u003c/p>\n\u003cp>In my version, I use medium-sized artichokes, trimming off all the hard outer leaves and chopping off the top. I cook them halfway in a pot of water and then finish them off on the grill. Trimmed and halved, you're left with the perfect receptacle for a dollop of stuffing with the added bonus that almost the entire vegetable is now edible.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3201\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/trimmed-artichoke-cut-in-half.jpg\" alt=\"trimmed artichoke cut in half\" width=\"400\" height=\"300\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like my mother, I use bread crumbs, Parmesan cheese and parsley in my stuffing, but I've also added a few other ingredients. Because the intense heat of the grill caramelizes the natural sugars of the artichoke, I wanted to include a salty component to the stuffing. I have therefore added cooked pancetta to the mix, which really helps highlight the vegetable's natural sweet flavors, along with a little mint to liven things up.\u003c/p>\n\u003cp>Grilling is the easy part. Just lay the artichokes leaf-side down on indirect heat and cover for about 20 minutes. I tried flipping a few over and the stuffing held in all but one. That said, they turn out wonderfully if you just leave them alone as well.\u003c/p>\n\u003cp>The final product is something you can eat with normal bites. No more gnawing off edges for impatient kids and husbands, although plenty of sweet artichoke flavor for everyone.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3204\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/a-grilled-stuffed-artichoke.jpg\" alt=\"a grilled stuffed artichoke\" width=\"400\" height=\"300\">\u003c/p>\n\u003cp>\u003cstrong>Grilled Stuffed Artichokes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>16 artichoke halves\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 medium artichokes\u003cbr>\n2 lemons\u003cbr>\n½ cup fresh bread crumbs\u003cbr>\n¼ cup grated Parmesan cheese\u003cbr>\n¼ cup pancetta or bacon\u003cbr>\n2 garlic cloves\u003cbr>\n2 Tbsp chopped Italian parsley\u003cbr>\n1 Tbsp chopped mint\u003cbr>\n6 Tbsp extra-virgin olive oil\u003cbr>\n2 Tbsp water or white wine\u003cbr>\nDash of salt and pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Wash the artichokes and then trim off the top prickly edges, about 1/2-inch from the top down.\u003c/p>\n\u003cp>2. Fill a large pot ¾ full with water and squeeze the juice from one lemon into the pot, tossing in the actual squeezed lemon at the end. Add 1 Tbsp salt to the water.\u003c/p>\n\u003cp>3. Remove the outer leaves of the artichoke until you get to the lighter and more tender underleaves.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3205\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/trimmed-artichoke.jpg\" alt=\"trimmed artichoke\" width=\"400\" height=\"300\">\u003c/p>\n\u003cp>4. One by one, slice the artichokes in half and core out the furry part above the heart. Place each one in the pot of water when you are done. Be sure to place each artichoke half in the water as soon as you have finished cutting and trimming it, or else it will start to brown in the air.\u003c/p>\n\u003cp>5. Once all the chokes are trimmed, halved and defurred, bring the covered pot of water to a boil.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3206\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/artichokes-in-water.jpg\" alt=\"artichokes in water\" width=\"400\" height=\"300\">\u003c/p>\n\u003cp>6. Turn off the heat once you gain a rapid boil and then let the artichokes sit in the covered pot for 5-7 minutes.\u003c/p>\n\u003cp>7. Remove the artichokes from the water and drain. Press a paper towel against them to try to gently press out any excess water.\u003c/p>\n\u003cp>8. Place the artichokes in a large baking pan, cut side up, and drizzle 3 tablespoons of oil on top along with the zest of your remaining lemon as well as that lemon's juice. Flip the artichokes over, and then cover and refrigerate the pan until ready to use. You can make these up to a day ahead of time.\u003c/p>\n\u003cp>9. About a half hour before you're ready to grill, cut the pancetta or bacon into small cubes and sauté with the garlic in 1 Tbsp olive oil until crispy.\u003c/p>\n\u003cp>10. Place your bread crumbs, cooked pancetta and garlic, parsley, mint, remaining 2 tablespoons olive oil, Parmesan cheese, and water or white wine in a food processor along with a dash of salt and pepper. Pulse until everything is thoroughly chopped and combined.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3203\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/artichokes-stuffing.jpg\" alt=\"artichoke stuffing\" width=\"400\" height=\"300\">\u003c/p>\n\u003cp>11. Turn the artichokes over so they are once again cut-side up and gently press a small mound of stuffing into each cavity. Top with a sprinkle of kosher or sea salt.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/artichokes-on-the-grill.jpg\" alt=\"artichokes on the grill\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-3214\">\u003c/p>\n\u003cp>12. Grill each artichoke on indirect heat for about 20 minutes, or until ready.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note: \u003c/strong>For fresh bread crumbs, just place two slices of bread (I use the ends) in a food processor and pulse about ten times.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Balsamic Grilled Asparagus",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/farmers-market-ferry-building-014.jpg\" alt=\"asparagus-ferry-building-farmers-market\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3082\">\u003cbr>\n\u003cem>Farm Fresh Asparagus\u003c/em>\u003c/p>\n\u003cp>The markets have been flooded with bundles of bright green, fresh and crisp asparagus for weeks now. Jumbo, pencil-thin, white...I've seen every iteration of these luscious spears overflowing from stands across the city. \u003c/p>\n\u003cp>If you haven't been tempted yet to pick up a bunch of these springtime beauties, maybe this recipe will push you over the edge. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/balsamic-grilled-asparagus-005.jpg\" alt=\"balsamic-grilled-asparagus\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3083\">\u003cbr>\n\u003cem>Balsamic Grilled Asparagus\u003c/em>\u003c/p>\n\u003cp>Grilled asparagus kissed with balsamic vinegar, served with a fried egg, crumbled bacon, and lemon aioli. A kind of deconstructed modern carbonara if you will.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It takes a bit of work with the different components, but it's worth it! Perfect for a fancy brunch or served as a starter, this dish is full of smooth richness, mellow sweetness, a little tang, and crunch.\u003c/p>\n\u003cp>\u003cstrong>Balsamic Grilled Asparagus\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 3-4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound asparagus, washed with ends of the stems trimmed\u003cbr>\n8 cups chicken stock\u003cbr>\n1 bowl ice water\u003cbr>\n½ pound bacon, cut into 1-inch pieces\u003cbr>\n1 tablespoon balsamic vinegar\u003c/p>\n\u003cp>\u003cstrong>Aïoli:\u003c/strong>\u003cbr>\n1 clove garlic\u003cbr>\n2 large egg yolks\u003cbr>\n2 teaspoons Dijon mustard\u003cbr>\n2 tablespoons lemon juice\u003cbr>\n2 tablespoons orange juice\u003cbr>\n½ teaspoon salt\u003cbr>\n¼ cup grated Parmigiano Reggiano\u003cbr>\n½ cup extra virgin olive oil\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. \u003cem>Lemon Aïoli\u003c/em>\u003cbr>\nPlace the garlic, egg yolks, mustard, lemon juice, orange juice, salt, and grated cheese into a food processor and blend until smooth. Slowly add the olive oil while the processor is running. Prepare a double boiler, making sure the bowl on top is not touching the simmering water beneath. Place the sauce in the bowl and whisk until the sauce becomes a thick, smooth consistency (about 5 minutes).\u003c/p>\n\u003cp>2. \u003cem>Asparagus\u003c/em>\u003cbr>\nBring the chicken stock to a boil. Add the asparagus to the boiling stock, uncovered, for approximately 2 minutes. Drain and immediately place the spears into ice water to stop cooking. Drain again and pat dry. \u003c/p>\n\u003cp>3. \u003cem>Bacon\u003c/em>\u003cbr>\nIn a large skillet cook the bacon over high heat until crispy and brown. Using a slotted spoon, transfer the bacon pieces to a plate lined with paper towels. Pour off most of the bacon grease, leaving just enough to coat the bottom of the pan. Heat the pan over medium-high heat, place the asparagus in the pan, and season with a pinch of salt and pepper. Add balsamic vinegar and stir to coat the asparagus. Sear on each side for 2-3 minutes. \u003c/p>\n\u003cp>4. \u003cem>Fried Egg\u003c/em>\u003cbr>\nIn a separate pan fry an egg sunny side up. When the white is mostly cooked, add a few tablespoons of water into the pan and cover for a minute or two. The result will be a yolk that is soft but not too raw. Sprinkle with salt and pepper.\u003c/p>\n\u003cp>5. Plate the asparagus with the egg, crumbled bacon, and garnish with sauce. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Tip: You will have a lot of aioli leftover. Save it in an airtight container -- it makes a wonderful sandwich spread or chip/veggie dip.\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/24/2009/04/farmers-market-ferry-building-014.jpg\" alt=\"asparagus-ferry-building-farmers-market\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3082\">\u003cbr>\n\u003cem>Farm Fresh Asparagus\u003c/em>\u003c/p>\n\u003cp>The markets have been flooded with bundles of bright green, fresh and crisp asparagus for weeks now. Jumbo, pencil-thin, white...I've seen every iteration of these luscious spears overflowing from stands across the city. \u003c/p>\n\u003cp>If you haven't been tempted yet to pick up a bunch of these springtime beauties, maybe this recipe will push you over the edge. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/balsamic-grilled-asparagus-005.jpg\" alt=\"balsamic-grilled-asparagus\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3083\">\u003cbr>\n\u003cem>Balsamic Grilled Asparagus\u003c/em>\u003c/p>\n\u003cp>Grilled asparagus kissed with balsamic vinegar, served with a fried egg, crumbled bacon, and lemon aioli. A kind of deconstructed modern carbonara if you will.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It takes a bit of work with the different components, but it's worth it! Perfect for a fancy brunch or served as a starter, this dish is full of smooth richness, mellow sweetness, a little tang, and crunch.\u003c/p>\n\u003cp>\u003cstrong>Balsamic Grilled Asparagus\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 3-4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound asparagus, washed with ends of the stems trimmed\u003cbr>\n8 cups chicken stock\u003cbr>\n1 bowl ice water\u003cbr>\n½ pound bacon, cut into 1-inch pieces\u003cbr>\n1 tablespoon balsamic vinegar\u003c/p>\n\u003cp>\u003cstrong>Aïoli:\u003c/strong>\u003cbr>\n1 clove garlic\u003cbr>\n2 large egg yolks\u003cbr>\n2 teaspoons Dijon mustard\u003cbr>\n2 tablespoons lemon juice\u003cbr>\n2 tablespoons orange juice\u003cbr>\n½ teaspoon salt\u003cbr>\n¼ cup grated Parmigiano Reggiano\u003cbr>\n½ cup extra virgin olive oil\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. \u003cem>Lemon Aïoli\u003c/em>\u003cbr>\nPlace the garlic, egg yolks, mustard, lemon juice, orange juice, salt, and grated cheese into a food processor and blend until smooth. Slowly add the olive oil while the processor is running. Prepare a double boiler, making sure the bowl on top is not touching the simmering water beneath. Place the sauce in the bowl and whisk until the sauce becomes a thick, smooth consistency (about 5 minutes).\u003c/p>\n\u003cp>2. \u003cem>Asparagus\u003c/em>\u003cbr>\nBring the chicken stock to a boil. Add the asparagus to the boiling stock, uncovered, for approximately 2 minutes. Drain and immediately place the spears into ice water to stop cooking. Drain again and pat dry. \u003c/p>\n\u003cp>3. \u003cem>Bacon\u003c/em>\u003cbr>\nIn a large skillet cook the bacon over high heat until crispy and brown. Using a slotted spoon, transfer the bacon pieces to a plate lined with paper towels. Pour off most of the bacon grease, leaving just enough to coat the bottom of the pan. Heat the pan over medium-high heat, place the asparagus in the pan, and season with a pinch of salt and pepper. Add balsamic vinegar and stir to coat the asparagus. Sear on each side for 2-3 minutes. \u003c/p>\n\u003cp>4. \u003cem>Fried Egg\u003c/em>\u003cbr>\nIn a separate pan fry an egg sunny side up. When the white is mostly cooked, add a few tablespoons of water into the pan and cover for a minute or two. The result will be a yolk that is soft but not too raw. Sprinkle with salt and pepper.\u003c/p>\n\u003cp>5. Plate the asparagus with the egg, crumbled bacon, and garnish with sauce. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Tip: You will have a lot of aioli leftover. Save it in an airtight container -- it makes a wonderful sandwich spread or chip/veggie dip.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dining at Google: Part 1",
"title": "Dining at Google: Part 1",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/sign.jpg\" alt=\"google sign\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-2844\">\u003cbr>\nFor years I have heard people wax poetic about the food at \u003ca href=\"http://www.google.com/corporate/index.html\">\u003cstrong>Google\u003c/strong>\u003c/a>. The rumors seemed unbelievable: fresh organic, sustainable and locally grown foods prepared under the tutelage of a five-star chef. Oh, and did I mention it's all free? Well, free if you work there. As if those stock options weren't sufficient. It's enough to make a freelance editor and writer cry.\u003c/p>\n\u003cp>So when a friend of mine who works for Google asked me join him for lunch one day, I jumped at the chance. I wanted to see for myself how the food operation at Google worked, and, more than that, if the hype lived up to the reality. \u003c/p>\n\u003cp>I had my own employee on-site dining experience years ago, when I was just out of college and worked as an assistant in the script development department at \u003ca href=\"http://studioservices.go.com/disneystudios/index.html\">\u003cstrong>Walt Disney Studios\u003c/strong>\u003c/a>. I quit after a year as I wasn't up to \u003ca href=\"http://www.imdb.com/title/tt0114594/\">\u003cstrong>swimming with sharks\u003c/strong>\u003c/a>, but while I was there, I was able to benefit from a fairly good company commissary. It was run by Marriott Foods and although it wasn't a five-star restaurant, it had a decent burger, a nice daily fish entrée, a solid deli, and breakfast at reasonable prices. Yet while I and the other underlings were dining at picnic tables outside, Michael Eisner, Jeffrey Katzenberg, the directors, agents and stars were all on the upper floors of the Team Disney building. In a circular dining room with views of, as Johnny Carson used to say, beautiful downtown Burbank, the mucky mucks would eat food prepared by a noted chef on china plates that had little Mickey Mouse ears around the edges. So as I walked onto the Google campus, I couldn't help but wonder if there was downstairs-picnic-table dining for the masses and Mickey-Mouse-china dining for the brass? Just how good is the food for the everyday workaday engineer at Google?\u003c/p>\n\u003cp>Through my Google friend Dan, I set up an appointment with Scott Giambastiani, one of seven Executive Chefs at Google, and we arranged a time to meet. When I googled Scott from my home computer, I realized that if he was any indication of this company's seriousness about food, I was in for a nice lunch. Scott was trained at the California Culinary Academy and then interned at \u003ca href=\"http://www.larkcreek.com/larkcreek_inn/index.html\">\u003cstrong>The Lark Creek Inn\u003c/strong>\u003c/a> (a restaurant I have loved for years). He has worked with Gary Danko at the \u003ca href=\"http://www.ritzcarlton.com/en/Properties/SanFrancisco/Dining/TheDiningRoom/Default.htm\">\u003cstrong>Dining Room at the Ritz-Carlton\u003c/strong>\u003c/a> in San Francisco, and then spent 9 years at \u003ca href=\"http://www.viognierrestaurant.com/\">\u003cstrong>Viognier \u003c/strong>\u003c/a>in San Mateo. He left in 2006 to go to Google and seems quite happy with his choice. I had a great conversation with Scott. He was very welcoming and happy to share with me the ins and outs of Google dining, give me the skinny on some Google food legends, and detail how the dining operations are run. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/google-taqueria.jpg\" alt=\"google taqueria\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2845\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Once I was on the Google campus, I was happy to see that dining at Google isn't like dining at Disney. Google offers 18 cafés for their employees, which includes one at the San Francisco campus and one in San Bruno. There is no upstairs dining for the elite and outside dining for regular employees. It all seemed pretty egalitarian.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/google-veggies.jpg\" alt=\"google veggies\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2846\">\u003c/p>\n\u003cp>The many cafés at Google are run by individual vendors who report to Google. Chefs like Scott act as ambassadors for Google and make sure all the cafés offer equivalent quality and value. As in many dining establishments, the menus are created daily and are dependent on what foods are available that day from the many farms and vendors they use. Local farms, such as Happy Boy, drop off food daily and the meals are then prepared on site. Other items, such as rolls and pastries, are purchased from local vendors and quality-checked by Google's chefs.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/kitchen-snacks.jpg\" alt=\"kitchen snacks\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-2847\">\u003c/p>\n\u003cp>In addition to its many cafés, Google has set up micro-kitchens throughout their offices. These are stocked with fresh coffee and often espresso machines, sandwiches, Naked Juice, cashews, dried fruit, It's It cookies, and a variety of sodas and chips. As with the cafés, each kitchen is different. Although they all offer the same basic items, 20% of each kitchen's offerings are unique to that kitchen and are chosen to meet the demographics of a specific office area, which are determined through surveys. So, as you might guess, the kitchens on floors with sales and marketing people have more raw nuts and the engineers want more chips. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/its-it.jpg\" alt=\"its it cookies\" width=\"271\" height=\"360\" class=\"alignnone size-full wp-image-2850\">\u003c/p>\n\u003cp>When I walked through a few buildings, there seemed to be a kitchen around every corner. When I asked Dan about this, he said that according to Google lore, there is food within 150 feet of every office. Scott then confirmed the rumor as true. It seems that Larry Page and Sergey Brin, Google's founders, believed no one should ever be more than 150 feet from food (a philosophy I can get behind). They therefore had their offices built with numerous kitchens so workers could easily pop over for a quick bite while never needing to leave the near vicinity. I have to say that although this seems pretty convenient to the workers, I'm sure Google is getting a nice return on the fact that employees don't ever stray far from their desks. Sort of like supplying pollen at the bee hive.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/lego-survey.jpg\" alt=\"lego survey\" width=\"400\" height=\"282\" class=\"alignnone size-full wp-image-2848\">\u003c/p>\n\u003cp>The food choices at Google are very research-driven. Googlers (this is what Google calls its employees) can fill out online and paper questionnaires about the food they're served; polls are taken; and they even have a Lego voting system in the dining areas where employees can vote through building a Lego structure using different colored blocks. The color you use says what you thought of your meal (i.e., red means \"better luck next time,\" yellow means \"keep trying,\" while green means \"very good\"). I couldn't figure out how this actually worked as each dining area offers an abundance of food and the Legos didn't seem to actually pinpoint a specific entrée, but it was interesting nonetheless.\u003c/p>\n\u003cp>The data Google gets from all those polls and surveys is crunched and then used to shape their food program. To satisfy the needs of their diverse population, they offer a variety of different dining venues. No Name offers a healthy vegetable-focused menu that includes raw food, while Pintxo has Spanish tapas and paella. 150 offers only local food grown within a 150-mile radius from the Google campus. There's also a Mexican taqueria, a deli, and numerous all-purpose dining areas, like Big Table where I ate. These offer a variety of choices, including Indian food stations, pizza zones, sushi bars, and anything else you could really think of. Before leaving, my friend Carol (Dan's wife) and I stopped off at the smoothie bar, named Slice, which was full of funky red and blue chairs and stools: quite a hip place to set up your laptop and work while drinking a free wheat grass shot. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/smoothie-bar.jpg\" alt=\"smoothie bar\" width=\"400\" height=\"272\" class=\"alignnone size-full wp-image-2849\">\u003c/p>\n\u003cp>So how was the actual food? Read Part 2 Next Thursday where I continue my review by covering the café Big Table along with the smoothie bar. In the meantime, here's a Google recipe for Heirloom Tomato and Summer Berry Gazpacho with Goat Cheese Ice Cream that Scott gave me. \u003c/p>\n\u003cp>\u003cstrong>Heirloom Tomato and Summer Berry Gazpacho\u003c/strong>\u003cbr>\n\u003cstrong>Makes: \u003c/strong>8 servings\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 lbs. red heirloom tomatoes, washed, stemmed and chopped into 1-inch pieces\u003cbr>\n1 ea. red bell pepper, washed, seeded and chopped into 1-inch pieces\u003cbr>\n2 ribs celery, washed and chopped into 1-inch pieces\u003cbr>\n1 ea. English cucumber, washed and chopped into 1-inch pieces\u003cbr>\n1-pint each fresh strawberries, raspberries, blackberries and blueberries, rinsed and picked over.\u003cbr>\n4 tbsp red verjus or red wine vinegar\u003cbr>\n2 cups club soda or cold water\u003cbr>\n2 tbsp brown sugar\u003cbr>\n8 sprigs cilantro, chopped (reserve two sprigs for garnish)\u003cbr>\n10 ea\t basil leaves, chopped (reserve two leaves for garnish)\u003cbr>\n12 sprigs parsley leaves, chopped (reserve two sprigs for garnish)\u003cbr>\n1 each lime, juiced\u003cbr>\n Salt to taste\u003cbr>\n cayenne pepper to taste\u003c/p>\n\u003cp>1 recipe Goat Cheese Ice Cream, prepared (below)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To begin this easy and delicious soup, start by making certain that all the fruits and vegetables are rinsed clean under cool running water.\u003cbr>\n2. Rough chop the first four ingredients as stated above.\u003cbr>\n3. Place the chopped vegetables, berries, verjus, club soda and brown sugar into a blender.\u003cbr>\n4. Cover and puree until smooth.\u003cbr>\n5. Adjust the seasoning with salt and cayenne to taste.\u003cbr>\n6. Next, pour the soup into a mixing bowl and stir in the chopped herbs.\u003cbr>\n7. Allow the herbs to sit in the soup refrigerated for 15-20 minutes.\u003cbr>\n8. Finally, strain the soup mixture through a fine strainer, pressing firmly with a spatula or ladle to force the pulp through the strainer.\u003cbr>\n9. Discard any pulp that remains in the strainer.\u003cbr>\n10. Add the juice of one lime to the soup.\u003cbr>\n11. Serve at once. Garnish soup with fresh berries, diced cucumber, fresh herbs and Goat Cheese Ice Cream.\u003c/p>\n\u003cp>\u003cstrong>Goat Cheese Ice Cream\u003c/strong>\u003cbr>\n\u003cstrong>Makes:\u003c/strong> 4 cups\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups Heavy whipping cream\u003cbr>\n½ cup Whole milk\u003cbr>\n4 egg yolks\u003cbr>\n¼ cup sugar\u003cbr>\n3 Tbsp corn syrup\u003cbr>\n6 oz goat cheese, Laura Chenel brand if possible\u003cbr>\nPinch of salt\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a heavy-bottomed saucepot, bring the cream and milk to a scald.\u003cbr>\n2. In a small mixing bowl, whisk together the egg yolks and sugar and slowly pour in some of the hot cream to temper the eggs. This keeps the eggs from scrambling.\u003cbr>\n3. Pour the eggs into the cream and continue to cook for 2 to 3 minutes over medium-low heat, while constantly stirring the gently scraping the bottom of the pot with a rubber spatula.\u003cbr>\n4. Continue cooking until the mixture coats the back of a spoon and steam rises from the top.\u003cbr>\n5. In a separate mixing bowl, whisk together the corn syrup and goat cheese and then whisk this mixture into the cream mixture until smooth.\u003cbr>\n6. Strain through a fine-mesh strainer and chill this mixture in an ice bath.\u003cbr>\n7. Once chilled, place the ice cream base into a single serving ice cream machine and follow your manufacturer’s instructions for spinning. \u003c/p>\n\n",
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"excerpt": "For years I have heard people wax poetic about the food at Google. The rumors seemed unbelievable: fresh organic, sustainable and locally grown foods prepared under the tutelage of a five-star chef. Oh, and did I mention it's all free? Well, free if you work there. As if those stock options weren't sufficient. It's enough to make a freelance editor and writer cry. So when a friend of mine who works for Google asked me join him for lunch one day, I jumped at the chance. I wanted to see for myself how the food operation at Google worked, and, more than that, if the hype lived up to the reality. ",
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"title": "Dining at Google: Part 1 | 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/sign.jpg\" alt=\"google sign\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-2844\">\u003cbr>\nFor years I have heard people wax poetic about the food at \u003ca href=\"http://www.google.com/corporate/index.html\">\u003cstrong>Google\u003c/strong>\u003c/a>. The rumors seemed unbelievable: fresh organic, sustainable and locally grown foods prepared under the tutelage of a five-star chef. Oh, and did I mention it's all free? Well, free if you work there. As if those stock options weren't sufficient. It's enough to make a freelance editor and writer cry.\u003c/p>\n\u003cp>So when a friend of mine who works for Google asked me join him for lunch one day, I jumped at the chance. I wanted to see for myself how the food operation at Google worked, and, more than that, if the hype lived up to the reality. \u003c/p>\n\u003cp>I had my own employee on-site dining experience years ago, when I was just out of college and worked as an assistant in the script development department at \u003ca href=\"http://studioservices.go.com/disneystudios/index.html\">\u003cstrong>Walt Disney Studios\u003c/strong>\u003c/a>. I quit after a year as I wasn't up to \u003ca href=\"http://www.imdb.com/title/tt0114594/\">\u003cstrong>swimming with sharks\u003c/strong>\u003c/a>, but while I was there, I was able to benefit from a fairly good company commissary. It was run by Marriott Foods and although it wasn't a five-star restaurant, it had a decent burger, a nice daily fish entrée, a solid deli, and breakfast at reasonable prices. Yet while I and the other underlings were dining at picnic tables outside, Michael Eisner, Jeffrey Katzenberg, the directors, agents and stars were all on the upper floors of the Team Disney building. In a circular dining room with views of, as Johnny Carson used to say, beautiful downtown Burbank, the mucky mucks would eat food prepared by a noted chef on china plates that had little Mickey Mouse ears around the edges. So as I walked onto the Google campus, I couldn't help but wonder if there was downstairs-picnic-table dining for the masses and Mickey-Mouse-china dining for the brass? Just how good is the food for the everyday workaday engineer at Google?\u003c/p>\n\u003cp>Through my Google friend Dan, I set up an appointment with Scott Giambastiani, one of seven Executive Chefs at Google, and we arranged a time to meet. When I googled Scott from my home computer, I realized that if he was any indication of this company's seriousness about food, I was in for a nice lunch. Scott was trained at the California Culinary Academy and then interned at \u003ca href=\"http://www.larkcreek.com/larkcreek_inn/index.html\">\u003cstrong>The Lark Creek Inn\u003c/strong>\u003c/a> (a restaurant I have loved for years). He has worked with Gary Danko at the \u003ca href=\"http://www.ritzcarlton.com/en/Properties/SanFrancisco/Dining/TheDiningRoom/Default.htm\">\u003cstrong>Dining Room at the Ritz-Carlton\u003c/strong>\u003c/a> in San Francisco, and then spent 9 years at \u003ca href=\"http://www.viognierrestaurant.com/\">\u003cstrong>Viognier \u003c/strong>\u003c/a>in San Mateo. He left in 2006 to go to Google and seems quite happy with his choice. I had a great conversation with Scott. He was very welcoming and happy to share with me the ins and outs of Google dining, give me the skinny on some Google food legends, and detail how the dining operations are run. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/google-taqueria.jpg\" alt=\"google taqueria\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2845\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once I was on the Google campus, I was happy to see that dining at Google isn't like dining at Disney. Google offers 18 cafés for their employees, which includes one at the San Francisco campus and one in San Bruno. There is no upstairs dining for the elite and outside dining for regular employees. It all seemed pretty egalitarian.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/google-veggies.jpg\" alt=\"google veggies\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2846\">\u003c/p>\n\u003cp>The many cafés at Google are run by individual vendors who report to Google. Chefs like Scott act as ambassadors for Google and make sure all the cafés offer equivalent quality and value. As in many dining establishments, the menus are created daily and are dependent on what foods are available that day from the many farms and vendors they use. Local farms, such as Happy Boy, drop off food daily and the meals are then prepared on site. Other items, such as rolls and pastries, are purchased from local vendors and quality-checked by Google's chefs.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/kitchen-snacks.jpg\" alt=\"kitchen snacks\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-2847\">\u003c/p>\n\u003cp>In addition to its many cafés, Google has set up micro-kitchens throughout their offices. These are stocked with fresh coffee and often espresso machines, sandwiches, Naked Juice, cashews, dried fruit, It's It cookies, and a variety of sodas and chips. As with the cafés, each kitchen is different. Although they all offer the same basic items, 20% of each kitchen's offerings are unique to that kitchen and are chosen to meet the demographics of a specific office area, which are determined through surveys. So, as you might guess, the kitchens on floors with sales and marketing people have more raw nuts and the engineers want more chips. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/its-it.jpg\" alt=\"its it cookies\" width=\"271\" height=\"360\" class=\"alignnone size-full wp-image-2850\">\u003c/p>\n\u003cp>When I walked through a few buildings, there seemed to be a kitchen around every corner. When I asked Dan about this, he said that according to Google lore, there is food within 150 feet of every office. Scott then confirmed the rumor as true. It seems that Larry Page and Sergey Brin, Google's founders, believed no one should ever be more than 150 feet from food (a philosophy I can get behind). They therefore had their offices built with numerous kitchens so workers could easily pop over for a quick bite while never needing to leave the near vicinity. I have to say that although this seems pretty convenient to the workers, I'm sure Google is getting a nice return on the fact that employees don't ever stray far from their desks. Sort of like supplying pollen at the bee hive.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/lego-survey.jpg\" alt=\"lego survey\" width=\"400\" height=\"282\" class=\"alignnone size-full wp-image-2848\">\u003c/p>\n\u003cp>The food choices at Google are very research-driven. Googlers (this is what Google calls its employees) can fill out online and paper questionnaires about the food they're served; polls are taken; and they even have a Lego voting system in the dining areas where employees can vote through building a Lego structure using different colored blocks. The color you use says what you thought of your meal (i.e., red means \"better luck next time,\" yellow means \"keep trying,\" while green means \"very good\"). I couldn't figure out how this actually worked as each dining area offers an abundance of food and the Legos didn't seem to actually pinpoint a specific entrée, but it was interesting nonetheless.\u003c/p>\n\u003cp>The data Google gets from all those polls and surveys is crunched and then used to shape their food program. To satisfy the needs of their diverse population, they offer a variety of different dining venues. No Name offers a healthy vegetable-focused menu that includes raw food, while Pintxo has Spanish tapas and paella. 150 offers only local food grown within a 150-mile radius from the Google campus. There's also a Mexican taqueria, a deli, and numerous all-purpose dining areas, like Big Table where I ate. These offer a variety of choices, including Indian food stations, pizza zones, sushi bars, and anything else you could really think of. Before leaving, my friend Carol (Dan's wife) and I stopped off at the smoothie bar, named Slice, which was full of funky red and blue chairs and stools: quite a hip place to set up your laptop and work while drinking a free wheat grass shot. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/smoothie-bar.jpg\" alt=\"smoothie bar\" width=\"400\" height=\"272\" class=\"alignnone size-full wp-image-2849\">\u003c/p>\n\u003cp>So how was the actual food? Read Part 2 Next Thursday where I continue my review by covering the café Big Table along with the smoothie bar. In the meantime, here's a Google recipe for Heirloom Tomato and Summer Berry Gazpacho with Goat Cheese Ice Cream that Scott gave me. \u003c/p>\n\u003cp>\u003cstrong>Heirloom Tomato and Summer Berry Gazpacho\u003c/strong>\u003cbr>\n\u003cstrong>Makes: \u003c/strong>8 servings\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 lbs. red heirloom tomatoes, washed, stemmed and chopped into 1-inch pieces\u003cbr>\n1 ea. red bell pepper, washed, seeded and chopped into 1-inch pieces\u003cbr>\n2 ribs celery, washed and chopped into 1-inch pieces\u003cbr>\n1 ea. English cucumber, washed and chopped into 1-inch pieces\u003cbr>\n1-pint each fresh strawberries, raspberries, blackberries and blueberries, rinsed and picked over.\u003cbr>\n4 tbsp red verjus or red wine vinegar\u003cbr>\n2 cups club soda or cold water\u003cbr>\n2 tbsp brown sugar\u003cbr>\n8 sprigs cilantro, chopped (reserve two sprigs for garnish)\u003cbr>\n10 ea\t basil leaves, chopped (reserve two leaves for garnish)\u003cbr>\n12 sprigs parsley leaves, chopped (reserve two sprigs for garnish)\u003cbr>\n1 each lime, juiced\u003cbr>\n Salt to taste\u003cbr>\n cayenne pepper to taste\u003c/p>\n\u003cp>1 recipe Goat Cheese Ice Cream, prepared (below)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To begin this easy and delicious soup, start by making certain that all the fruits and vegetables are rinsed clean under cool running water.\u003cbr>\n2. Rough chop the first four ingredients as stated above.\u003cbr>\n3. Place the chopped vegetables, berries, verjus, club soda and brown sugar into a blender.\u003cbr>\n4. Cover and puree until smooth.\u003cbr>\n5. Adjust the seasoning with salt and cayenne to taste.\u003cbr>\n6. Next, pour the soup into a mixing bowl and stir in the chopped herbs.\u003cbr>\n7. Allow the herbs to sit in the soup refrigerated for 15-20 minutes.\u003cbr>\n8. Finally, strain the soup mixture through a fine strainer, pressing firmly with a spatula or ladle to force the pulp through the strainer.\u003cbr>\n9. Discard any pulp that remains in the strainer.\u003cbr>\n10. Add the juice of one lime to the soup.\u003cbr>\n11. Serve at once. Garnish soup with fresh berries, diced cucumber, fresh herbs and Goat Cheese Ice Cream.\u003c/p>\n\u003cp>\u003cstrong>Goat Cheese Ice Cream\u003c/strong>\u003cbr>\n\u003cstrong>Makes:\u003c/strong> 4 cups\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups Heavy whipping cream\u003cbr>\n½ cup Whole milk\u003cbr>\n4 egg yolks\u003cbr>\n¼ cup sugar\u003cbr>\n3 Tbsp corn syrup\u003cbr>\n6 oz goat cheese, Laura Chenel brand if possible\u003cbr>\nPinch of salt\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. In a heavy-bottomed saucepot, bring the cream and milk to a scald.\u003cbr>\n2. In a small mixing bowl, whisk together the egg yolks and sugar and slowly pour in some of the hot cream to temper the eggs. This keeps the eggs from scrambling.\u003cbr>\n3. Pour the eggs into the cream and continue to cook for 2 to 3 minutes over medium-low heat, while constantly stirring the gently scraping the bottom of the pot with a rubber spatula.\u003cbr>\n4. Continue cooking until the mixture coats the back of a spoon and steam rises from the top.\u003cbr>\n5. In a separate mixing bowl, whisk together the corn syrup and goat cheese and then whisk this mixture into the cream mixture until smooth.\u003cbr>\n6. Strain through a fine-mesh strainer and chill this mixture in an ice bath.\u003cbr>\n7. Once chilled, place the ice cream base into a single serving ice cream machine and follow your manufacturer’s instructions for spinning. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "From Barcelona with Love: A Fish Recipe",
"title": "From Barcelona with Love: A Fish Recipe",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/palmiras-fish-005b.jpg\" alt=\"Palmira's fish recipe\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-2832\">\u003cbr>\n\u003cem>Palmira’s Pescada a la Vinagreta \u003c/em>\u003c/p>\n\u003cp>During my junior year of college I was fortunate enough to have the opportunity to study abroad. For a year I lived in the \"fat city\" of Bologna and discovered the joys of cooking (and stuffing myself silly). I also bought discount tickets to other European cities every chance I got.\u003c/p>\n\u003cp>One of those tickets happened to land me in the beautiful city of Barcelona, where art is life, dinner is grazing through tapas, and nightlife doesn’t get good 'til 3 am. \u003c/p>\n\u003cp>I stayed with Emily, a friend from school also studying abroad, who lived with a senora named Palmira. Palmira was a sweetheart and on my first night in, made a lovely supper of fried fish, topped with toasted pine nuts and a shower of fresh parsley. It was light, crispy, and had a subtle splash of acidity. \u003c/p>\n\u003cp>The dinner conversation was an interesting jumble of English, Spanish, Catalan, and Italian, but we did manage to get one thing straight: Palmira's recipe for \u003cstrong>Pescada a la Vinagreta\u003c/strong>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Like much of the cooking I witnessed while abroad, this simple and satisfying dish is made with just a few fresh ingredients, and no strict measurements. The guidelines are there, the rest is the joy of cooking. \u003c/p>\n\u003cp>\u003cstrong>Palmira’s Pescada a la Vinagreta\u003c/strong>\u003cbr>\n\u003cem>(una receta de cocina fresco de Espana!)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nwhite fish fillet (hake, grouper, sole...really any white fish with a mild flavor)\u003cbr>\nparsley, chopped\u003cbr>\ngarlic, minced\u003cbr>\npine nuts\u003cbr>\nsalt\u003cbr>\nflour\u003cbr>\nwhite wine vinegar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nWash, dry, and salt the fish. Coat it in flour, dusting off the excess.\u003c/p>\n\u003cp>Heat a few tablespoons of olive oil in a large pan over moderate heat. Fry the fish until browned on both sides. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>With the remaining oil in the pan, on low flame, add the minced garlic, chopped parsley, pine nuts, and stir. When the nuts are toasted, add a splash of vinegar (enough to coat the bottom of the pan). Pour the mixture over the fish and serve immediately.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/palmiras-fish-005b.jpg\" alt=\"Palmira's fish recipe\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-2832\">\u003cbr>\n\u003cem>Palmira’s Pescada a la Vinagreta \u003c/em>\u003c/p>\n\u003cp>During my junior year of college I was fortunate enough to have the opportunity to study abroad. For a year I lived in the \"fat city\" of Bologna and discovered the joys of cooking (and stuffing myself silly). I also bought discount tickets to other European cities every chance I got.\u003c/p>\n\u003cp>One of those tickets happened to land me in the beautiful city of Barcelona, where art is life, dinner is grazing through tapas, and nightlife doesn’t get good 'til 3 am. \u003c/p>\n\u003cp>I stayed with Emily, a friend from school also studying abroad, who lived with a senora named Palmira. Palmira was a sweetheart and on my first night in, made a lovely supper of fried fish, topped with toasted pine nuts and a shower of fresh parsley. It was light, crispy, and had a subtle splash of acidity. \u003c/p>\n\u003cp>The dinner conversation was an interesting jumble of English, Spanish, Catalan, and Italian, but we did manage to get one thing straight: Palmira's recipe for \u003cstrong>Pescada a la Vinagreta\u003c/strong>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like much of the cooking I witnessed while abroad, this simple and satisfying dish is made with just a few fresh ingredients, and no strict measurements. The guidelines are there, the rest is the joy of cooking. \u003c/p>\n\u003cp>\u003cstrong>Palmira’s Pescada a la Vinagreta\u003c/strong>\u003cbr>\n\u003cem>(una receta de cocina fresco de Espana!)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nwhite fish fillet (hake, grouper, sole...really any white fish with a mild flavor)\u003cbr>\nparsley, chopped\u003cbr>\ngarlic, minced\u003cbr>\npine nuts\u003cbr>\nsalt\u003cbr>\nflour\u003cbr>\nwhite wine vinegar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nWash, dry, and salt the fish. Coat it in flour, dusting off the excess.\u003c/p>\n\u003cp>Heat a few tablespoons of olive oil in a large pan over moderate heat. Fry the fish until browned on both sides. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>With the remaining oil in the pan, on low flame, add the minced garlic, chopped parsley, pine nuts, and stir. When the nuts are toasted, add a splash of vinegar (enough to coat the bottom of the pan). Pour the mixture over the fish and serve immediately.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Scrambling Spring Eggs",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/eggs-a.jpg\" alt=\"eggs in carton\" width=\"450\" height=\"299\" class=\"alignnone size-full wp-image-2803\">\u003c/p>\n\u003cp>Once upon a time, hens took a break during the winter, waiting for the arrival of longer, warmers days to lay their eggs and hatch their chicks. Although we've entrapped them in an endless summer of egg production, it's good to stop occasionally and remember that so many basic foods, especially the ones we take for granted, are still wonders of nature. \u003c/p>\n\u003cp>Yes, I know. If I were truly reverent, I would be a vegetarian or a vegan or, in the end, a breatharian. But I am weak.\u003c/p>\n\u003cp>And I love to eat. \u003c/p>\n\u003cp>Everything.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So when a dozen eggs recently made their way from a friend's chicken coop in Petaluma to my kitchen counter, I knew exactly how I would enjoy each and every one.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/eggs-cooking-a.jpg\" alt=\"eggs stirring with garlic clove on fork\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-2805\">\u003c/p>\n\u003cp>One of my favorite, work-a-day breakfasts is a couple of fried eggs over rice or, in the classic Saigon fashion, sunny-side up with a hunk of baguette, a drizzle of soy sauce and lots of cracked black pepper. To celebrate this week's very special acquisition, however, I fell back on a somewhat fussy but deeply comforting dish that I make whenever I have an abundance of supremely fresh eggs.\u003c/p>\n\u003cp>It's a blend of techniques I've gathered together over the years from various purist recipes for The Perfect Scrambled Eggs. The two key trucs are: 1) a garlic clove impaled squarely on the tines of a fork and 2) a double boiler set over barely simmering water. The first adds just a hint of depth without masking the egg's natural flavor, and the latter insulates its silken curds from the toughening abuse of direct heat. \u003c/p>\n\u003cp>There are many ways to change this dish, but the beauty of it lies in an utter simplicity of ingredients tempered with doting attention at the stove. The usual copious amounts of sweet cream butter are, of course, de rigueur. If you're feeling a bit more extravagant, a drizzle of truffle oil is entirely acceptable, or if you're way more moneyed than I, you can just shave the truffles right on top.\u003c/p>\n\u003cp>Strangely, I have never made this dish for anyone else. It's food that I enjoy in solitude, reveling in each private mouthful, free of the distraction of conversation or the worry of entertaining or the need to share. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/eggs-cooking1-a.jpg\" alt=\"eggs doubleboiler\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-2804\">\u003c/p>\n\u003cp>\u003cstrong>Springtime Scrambled Eggs\u003c/strong>\u003c/p>\n\u003cp>Coordinate your bread toasting so that the slices will be ready just before the eggs are. With a dish this tender, choose a more delicate crumb and trim away the crusts. Anyone who insists on cooking the eggs until they are completely dry should not bother with this recipe. \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 large clove garlic, peeled and halved\u003cbr>\n3 small eggs laid no more than 2 days ago\u003cbr>\n2 tablespoons half-and-half\u003cbr>\nPinch of salt\u003cbr>\nPinch of freshly ground white pepper\u003cbr>\n1-2 tablespoons unsalted butter\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Pierce the garlic halves securely with the tines of a fork. In a small bowl, beat together the eggs and half-and-half with the fork until the whites are well incorporated with the yolks. Stir in the salt and pepper. Discard the garlic cloves.\u003c/p>\n\u003cp>2. Heat a double boiler or a heavy bowl over a pan of gently simmering water; there should be only a few bubbles rising at the edge of the water. Melt the butter, then add the beaten eggs. Using a rubber spatula, slowly scrap the side of the double boiler as each thin layer of egg solidifies above the rising steam. Continue gently scraping and stirring with a folding motion to preserve the silken waves of the egg curds. Be patient.\u003c/p>\n\u003cp>3. When liquid no longer pools at the bottom of the double boiler and while the eggs are still moist and shiny, quickly spoon the scrambled eggs over the waiting slices of toast. Savor while still hot.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/scrambled-eggs-a.jpg\" alt=\"scrambled eggs and toast\" width=\"300\" height=\"382\" class=\"alignnone size-full wp-image-2806\">\u003c/p>\n\n",
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"excerpt": "Once upon a time, hens took a break during the winter, waiting for the arrival of longer, warmers days to lay their eggs and hatch their chicks. Although we've entrapped them in an endless summer of egg production, it's good to stop occasionally and remember that so many basic foods, especially the ones we take for granted, are still wonders of nature. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/eggs-a.jpg\" alt=\"eggs in carton\" width=\"450\" height=\"299\" class=\"alignnone size-full wp-image-2803\">\u003c/p>\n\u003cp>Once upon a time, hens took a break during the winter, waiting for the arrival of longer, warmers days to lay their eggs and hatch their chicks. Although we've entrapped them in an endless summer of egg production, it's good to stop occasionally and remember that so many basic foods, especially the ones we take for granted, are still wonders of nature. \u003c/p>\n\u003cp>Yes, I know. If I were truly reverent, I would be a vegetarian or a vegan or, in the end, a breatharian. But I am weak.\u003c/p>\n\u003cp>And I love to eat. \u003c/p>\n\u003cp>Everything.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So when a dozen eggs recently made their way from a friend's chicken coop in Petaluma to my kitchen counter, I knew exactly how I would enjoy each and every one.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/eggs-cooking-a.jpg\" alt=\"eggs stirring with garlic clove on fork\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-2805\">\u003c/p>\n\u003cp>One of my favorite, work-a-day breakfasts is a couple of fried eggs over rice or, in the classic Saigon fashion, sunny-side up with a hunk of baguette, a drizzle of soy sauce and lots of cracked black pepper. To celebrate this week's very special acquisition, however, I fell back on a somewhat fussy but deeply comforting dish that I make whenever I have an abundance of supremely fresh eggs.\u003c/p>\n\u003cp>It's a blend of techniques I've gathered together over the years from various purist recipes for The Perfect Scrambled Eggs. The two key trucs are: 1) a garlic clove impaled squarely on the tines of a fork and 2) a double boiler set over barely simmering water. The first adds just a hint of depth without masking the egg's natural flavor, and the latter insulates its silken curds from the toughening abuse of direct heat. \u003c/p>\n\u003cp>There are many ways to change this dish, but the beauty of it lies in an utter simplicity of ingredients tempered with doting attention at the stove. The usual copious amounts of sweet cream butter are, of course, de rigueur. If you're feeling a bit more extravagant, a drizzle of truffle oil is entirely acceptable, or if you're way more moneyed than I, you can just shave the truffles right on top.\u003c/p>\n\u003cp>Strangely, I have never made this dish for anyone else. It's food that I enjoy in solitude, reveling in each private mouthful, free of the distraction of conversation or the worry of entertaining or the need to share. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/eggs-cooking1-a.jpg\" alt=\"eggs doubleboiler\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-2804\">\u003c/p>\n\u003cp>\u003cstrong>Springtime Scrambled Eggs\u003c/strong>\u003c/p>\n\u003cp>Coordinate your bread toasting so that the slices will be ready just before the eggs are. With a dish this tender, choose a more delicate crumb and trim away the crusts. Anyone who insists on cooking the eggs until they are completely dry should not bother with this recipe. \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 large clove garlic, peeled and halved\u003cbr>\n3 small eggs laid no more than 2 days ago\u003cbr>\n2 tablespoons half-and-half\u003cbr>\nPinch of salt\u003cbr>\nPinch of freshly ground white pepper\u003cbr>\n1-2 tablespoons unsalted butter\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Pierce the garlic halves securely with the tines of a fork. In a small bowl, beat together the eggs and half-and-half with the fork until the whites are well incorporated with the yolks. Stir in the salt and pepper. Discard the garlic cloves.\u003c/p>\n\u003cp>2. Heat a double boiler or a heavy bowl over a pan of gently simmering water; there should be only a few bubbles rising at the edge of the water. Melt the butter, then add the beaten eggs. Using a rubber spatula, slowly scrap the side of the double boiler as each thin layer of egg solidifies above the rising steam. Continue gently scraping and stirring with a folding motion to preserve the silken waves of the egg curds. Be patient.\u003c/p>\n\u003cp>3. When liquid no longer pools at the bottom of the double boiler and while the eggs are still moist and shiny, quickly spoon the scrambled eggs over the waiting slices of toast. Savor while still hot.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/scrambled-eggs-a.jpg\" alt=\"scrambled eggs and toast\" width=\"300\" height=\"382\" class=\"alignnone size-full wp-image-2806\">\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Homemade Focaccia",
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"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-2730\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/caramelized-cipollini-onion-focaccia.jpg\" alt=\"caramelized cipollini onion focaccia\" width=\"400\" height=\"400\">\u003cbr>\nThe Bay Area is full of beautifully baked fresh bread. From small operations like \u003ca href=\"http://www.tartinebakery.com/\">\u003cstrong>Tartine\u003c/strong>\u003c/a> and \u003ca href=\"http://lafarine.com/\">\u003cstrong>La Farine\u003c/strong>\u003c/a>, to bakeries with larger distributions, freshly baked bread can be found in almost every neighborhood. Even Cotsco has an aisle selling fresh \u003ca href=\"http://en.wikipedia.org/wiki/Acme_Bread_Company\">\u003cstrong>Acme\u003c/strong>\u003c/a> bread. I cannot stress enough how lucky we are. When I was growing up in North County San Diego, crunchy fresh bread was an exotic treat, only obtainable when we traveled to New York or sometimes Los Angeles, but nowhere to be seen in the near vicinity of my house. Yet although a fresh loaf can be found within a five-minute walk from where I live now, I still like to occasionally bake my own bread.\u003c/p>\n\u003cp>Like most people, I love the smell of freshly-baked bread. I'm a smelly person. Not smelly, as in I smell bad (at least I hope not), but smelly, as in I am very olfactory-driven. This is both a blessing and a curse. While I am able to smell hints of lavender or citrus not always discernible to others, smells I hate – such as disinfectant or what it disinfects -- seem to shoot through my nasal passages and into my brain (right below my right eye). So making bread is an act to not only feed my family and myself, but to nourish my nose as well. Homemade bread fills the house with the most wonderful lingering aroma, and as a bonus I also get to eat it.\u003c/p>\n\u003cp>One bread I enjoy making at home is \u003ca href=\"http://en.wikipedia.org/wiki/Focaccia\">\u003cstrong>focaccia\u003c/strong>\u003c/a>. In addition to thinking it's one of the easier breads to bake, I also love that it can accommodate a variety of toppings. Although it is most often baked with sea salt and rosemary, you can easily add thyme or sage instead, not to mention goat cheese, caramelized onions, olives, garlic, nuts, anchovies, and fresh tomatoes.\u003c/p>\n\u003cp>Focaccia is a traditional Italian bread; its recipe dates at least as far back as ancient Rome, when it was called \u003cem>panis focacius\u003c/em>. Like pizza, it is made from a simple yeast dough that is often cooked with olive oil. The dough is pretty straightforward and easy to make. Best of all, making focaccia at home will fill your kitchen with warm and comforting smells, which is something you can't buy at Costco.\u003c/p>\n\u003cp>Following is my recipe for caramelized cipollini onion focaccia. The onions add a sweet flavor that plays off the salt nicely. Feel free to use chopped kalamata olives instead, add goat cheese, or just use herbs and salt. Whatever you do, your house will smell delicious.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Caramelized Cipollini Onion Focaccia\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> one loaf\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 packages of active dry yeast\u003cbr>\n1 ½ cups warm water\u003cbr>\n1 tsp sugar\u003cbr>\n4-5 cups of flour\u003cbr>\n1 ½ tsp sea salt\u003cbr>\n5 Tbsp olive oil\u003cbr>\n2 Tbsp coarse sea salt\u003cbr>\n1 Tbsp chopped fresh rosemary, thyme, or sage\u003cbr>\n1 cup carmelized cipollini onions (see recipe below)\u003c/p>\n\u003cp>\u003cstrong>Preparation by Hand:\u003c/strong>\u003cbr>\n1. In a large bowl, dissolve yeast and sugar in the warm water. Let sit for five minutes or until the mixture becomes foamy.\u003c/p>\n\u003cp>2. Stir 4 cups of flour, 1 ½ tsp salt, and 3 Tbsp olive oil into the yeast mixture and then stir thoroughly until you can make a rough ball. You will probably need to use your hands.\u003c/p>\n\u003cp>3. Sprinkle flour onto a work surface (either a solid countertop or large wooden board) and turn the dough out onto the floured surface.\u003c/p>\n\u003cp>4. Knead the dough for at least five minutes, adding the last cup of flour as needed to prevent the dough from getting too sticky. You may not need the full cup. Continue kneading until the dough is smooth.\u003c/p>\n\u003cp>5. Set the dough in large bowl coated with olive oil. Cover with a dish towel and set in a warm draft-free spot for at least an hour or until the dough doubles in size.\u003cbr>\n6. After the dough has risen, coat the bottom of a large cookie sheet with the remaining 2 Tbsp olive oil.\u003c/p>\n\u003cp>7. Turn the dough onto the oiled cookie sheet and press down so it fits into the pan. If the dough does not stretch, let it rest another five or 10 minutes covered with the dish towel.\u003c/p>\n\u003cp>8. Cover with a dish towel and let rise for another hour.\u003c/p>\n\u003cp>9. Press your fingers into the dough to dimple it. This will help the dough bake evenly and prevent it from inflating too much when baking.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/focaccia-dough1.jpg\" alt=\"focaccia dough dimpled\" width=\"400\" height=\"272\" class=\"alignnone size-full wp-image-2751\">\u003c/p>\n\u003cp>10. Sprinkle the course salt, herbs, and onions onto dough.\u003c/p>\n\u003cp>11. Set dough in a preheated 450 degree oven.\u003c/p>\n\u003cp>12. Bake for about 15 – 20 minutes or until golden brown.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Be sure to check the bread after about 10 minutes if using a convection oven.\u003c/p>\n\u003cp>\u003cstrong>Preparation with a Stand Mixer Using the Bread Dough Attachment:\u003c/strong>\u003cbr>\n1. In your mixer's bowl, dissolve yeast and sugar in the warm water. Let sit for five minutes or until the mixture becomes foamy.\u003c/p>\n\u003cp>2. Add 4 cups of flour, 1 ½ tsp salt, and 3 Tbsp olive oil into the yeast mixture. Using the bread dough attachment, mix until a rough ball forms. \u003c/p>\n\u003cp>3. Sprinkle flour onto a work surface (either a solid countertop or large wooden board) and turn the dough out onto the floured surface.\u003c/p>\n\u003cp>4. Knead the dough for at least five minutes, adding the last cup of flour as needed to prevent the dough from getting too sticky. You may not need the full cup. Continue kneading until the dough is smooth.\u003c/p>\n\u003cp>5. Set dough in large bowl coated with olive oil. Cover with a dish towel and set in a warm draft-free spot for at least an hour or until the dough doubles in size.\u003c/p>\n\u003cp>6. After dough has risen, coat the bottom of a large cookie sheet with the remaining 2 Tbsp olive oil.\u003c/p>\n\u003cp>7. Turn the dough onto the oiled cookie sheet and press down so it fits into the pan. If the dough does not stretch, let it rest another five or 10 minutes covered with the dish towel.\u003c/p>\n\u003cp>8. Cover with a dish towel and let rise for another hour.\u003c/p>\n\u003cp>9. Press your fingers into the dough to dimple it. This will help the dough bake evenly and prevent it from inflating too much when baking.\u003c/p>\n\u003cp>10. Sprinkle the course salt, herbs, and onions onto dough.\u003c/p>\n\u003cp>11. Set dough in a preheated 450 degree oven.\u003c/p>\n\u003cp>12. Bake for about 15 – 20 minutes or until golden brown.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Be sure to check the bread after about 10 minutes if using a convection oven.\u003c/p>\n\u003cp>\u003cstrong>Caramelized Onions\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup sliced cipollini onions\u003cbr>\n1 tsp olive oil\u003cbr>\n1 tsp sugar\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat olive oil in a medium to large pan.\u003cbr>\n2. Add onions and sauté on medium low for about five minutes.\u003cbr>\n3. Add the sugar and stir.\u003cbr>\n4. Cook the onions until they are soft and a light golden color.\u003c/p>\n\n",
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"excerpt": "One bread I love to make at home is focaccia. In addition to thinking it's one of the easier breads to bake, I also love that it can accommodate a variety of toppings. Although it is most often baked with sea salt and rosemary, you can easily add thyme or sage instead, not to mention goat cheese, caramelized onions, olives, garlic, nuts, anchovies, and fresh tomatoes. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-2730\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/caramelized-cipollini-onion-focaccia.jpg\" alt=\"caramelized cipollini onion focaccia\" width=\"400\" height=\"400\">\u003cbr>\nThe Bay Area is full of beautifully baked fresh bread. From small operations like \u003ca href=\"http://www.tartinebakery.com/\">\u003cstrong>Tartine\u003c/strong>\u003c/a> and \u003ca href=\"http://lafarine.com/\">\u003cstrong>La Farine\u003c/strong>\u003c/a>, to bakeries with larger distributions, freshly baked bread can be found in almost every neighborhood. Even Cotsco has an aisle selling fresh \u003ca href=\"http://en.wikipedia.org/wiki/Acme_Bread_Company\">\u003cstrong>Acme\u003c/strong>\u003c/a> bread. I cannot stress enough how lucky we are. When I was growing up in North County San Diego, crunchy fresh bread was an exotic treat, only obtainable when we traveled to New York or sometimes Los Angeles, but nowhere to be seen in the near vicinity of my house. Yet although a fresh loaf can be found within a five-minute walk from where I live now, I still like to occasionally bake my own bread.\u003c/p>\n\u003cp>Like most people, I love the smell of freshly-baked bread. I'm a smelly person. Not smelly, as in I smell bad (at least I hope not), but smelly, as in I am very olfactory-driven. This is both a blessing and a curse. While I am able to smell hints of lavender or citrus not always discernible to others, smells I hate – such as disinfectant or what it disinfects -- seem to shoot through my nasal passages and into my brain (right below my right eye). So making bread is an act to not only feed my family and myself, but to nourish my nose as well. Homemade bread fills the house with the most wonderful lingering aroma, and as a bonus I also get to eat it.\u003c/p>\n\u003cp>One bread I enjoy making at home is \u003ca href=\"http://en.wikipedia.org/wiki/Focaccia\">\u003cstrong>focaccia\u003c/strong>\u003c/a>. In addition to thinking it's one of the easier breads to bake, I also love that it can accommodate a variety of toppings. Although it is most often baked with sea salt and rosemary, you can easily add thyme or sage instead, not to mention goat cheese, caramelized onions, olives, garlic, nuts, anchovies, and fresh tomatoes.\u003c/p>\n\u003cp>Focaccia is a traditional Italian bread; its recipe dates at least as far back as ancient Rome, when it was called \u003cem>panis focacius\u003c/em>. Like pizza, it is made from a simple yeast dough that is often cooked with olive oil. The dough is pretty straightforward and easy to make. Best of all, making focaccia at home will fill your kitchen with warm and comforting smells, which is something you can't buy at Costco.\u003c/p>\n\u003cp>Following is my recipe for caramelized cipollini onion focaccia. The onions add a sweet flavor that plays off the salt nicely. Feel free to use chopped kalamata olives instead, add goat cheese, or just use herbs and salt. Whatever you do, your house will smell delicious.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Caramelized Cipollini Onion Focaccia\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> one loaf\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 packages of active dry yeast\u003cbr>\n1 ½ cups warm water\u003cbr>\n1 tsp sugar\u003cbr>\n4-5 cups of flour\u003cbr>\n1 ½ tsp sea salt\u003cbr>\n5 Tbsp olive oil\u003cbr>\n2 Tbsp coarse sea salt\u003cbr>\n1 Tbsp chopped fresh rosemary, thyme, or sage\u003cbr>\n1 cup carmelized cipollini onions (see recipe below)\u003c/p>\n\u003cp>\u003cstrong>Preparation by Hand:\u003c/strong>\u003cbr>\n1. In a large bowl, dissolve yeast and sugar in the warm water. Let sit for five minutes or until the mixture becomes foamy.\u003c/p>\n\u003cp>2. Stir 4 cups of flour, 1 ½ tsp salt, and 3 Tbsp olive oil into the yeast mixture and then stir thoroughly until you can make a rough ball. You will probably need to use your hands.\u003c/p>\n\u003cp>3. Sprinkle flour onto a work surface (either a solid countertop or large wooden board) and turn the dough out onto the floured surface.\u003c/p>\n\u003cp>4. Knead the dough for at least five minutes, adding the last cup of flour as needed to prevent the dough from getting too sticky. You may not need the full cup. Continue kneading until the dough is smooth.\u003c/p>\n\u003cp>5. Set the dough in large bowl coated with olive oil. Cover with a dish towel and set in a warm draft-free spot for at least an hour or until the dough doubles in size.\u003cbr>\n6. After the dough has risen, coat the bottom of a large cookie sheet with the remaining 2 Tbsp olive oil.\u003c/p>\n\u003cp>7. Turn the dough onto the oiled cookie sheet and press down so it fits into the pan. If the dough does not stretch, let it rest another five or 10 minutes covered with the dish towel.\u003c/p>\n\u003cp>8. Cover with a dish towel and let rise for another hour.\u003c/p>\n\u003cp>9. Press your fingers into the dough to dimple it. This will help the dough bake evenly and prevent it from inflating too much when baking.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/focaccia-dough1.jpg\" alt=\"focaccia dough dimpled\" width=\"400\" height=\"272\" class=\"alignnone size-full wp-image-2751\">\u003c/p>\n\u003cp>10. Sprinkle the course salt, herbs, and onions onto dough.\u003c/p>\n\u003cp>11. Set dough in a preheated 450 degree oven.\u003c/p>\n\u003cp>12. Bake for about 15 – 20 minutes or until golden brown.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Be sure to check the bread after about 10 minutes if using a convection oven.\u003c/p>\n\u003cp>\u003cstrong>Preparation with a Stand Mixer Using the Bread Dough Attachment:\u003c/strong>\u003cbr>\n1. In your mixer's bowl, dissolve yeast and sugar in the warm water. Let sit for five minutes or until the mixture becomes foamy.\u003c/p>\n\u003cp>2. Add 4 cups of flour, 1 ½ tsp salt, and 3 Tbsp olive oil into the yeast mixture. Using the bread dough attachment, mix until a rough ball forms. \u003c/p>\n\u003cp>3. Sprinkle flour onto a work surface (either a solid countertop or large wooden board) and turn the dough out onto the floured surface.\u003c/p>\n\u003cp>4. Knead the dough for at least five minutes, adding the last cup of flour as needed to prevent the dough from getting too sticky. You may not need the full cup. Continue kneading until the dough is smooth.\u003c/p>\n\u003cp>5. Set dough in large bowl coated with olive oil. Cover with a dish towel and set in a warm draft-free spot for at least an hour or until the dough doubles in size.\u003c/p>\n\u003cp>6. After dough has risen, coat the bottom of a large cookie sheet with the remaining 2 Tbsp olive oil.\u003c/p>\n\u003cp>7. Turn the dough onto the oiled cookie sheet and press down so it fits into the pan. If the dough does not stretch, let it rest another five or 10 minutes covered with the dish towel.\u003c/p>\n\u003cp>8. Cover with a dish towel and let rise for another hour.\u003c/p>\n\u003cp>9. Press your fingers into the dough to dimple it. This will help the dough bake evenly and prevent it from inflating too much when baking.\u003c/p>\n\u003cp>10. Sprinkle the course salt, herbs, and onions onto dough.\u003c/p>\n\u003cp>11. Set dough in a preheated 450 degree oven.\u003c/p>\n\u003cp>12. Bake for about 15 – 20 minutes or until golden brown.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Be sure to check the bread after about 10 minutes if using a convection oven.\u003c/p>\n\u003cp>\u003cstrong>Caramelized Onions\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup sliced cipollini onions\u003cbr>\n1 tsp olive oil\u003cbr>\n1 tsp sugar\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. Heat olive oil in a medium to large pan.\u003cbr>\n2. Add onions and sauté on medium low for about five minutes.\u003cbr>\n3. Add the sugar and stir.\u003cbr>\n4. Cook the onions until they are soft and a light golden color.\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/24/2009/03/beets450.jpg\" alt=\"beets and pomegranate molasses\" width=\"450\" height=\"338\" class=\"alignnone size-full wp-image-2660\">\u003c/p>\n\u003cp>So, the Obamas are planting that \u003ca href=\"http://www.eattheview.org/videos\">organic edible garden\u003c/a> on the grounds of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/01/20/a-white-house-garden/\">White House\u003c/a> after all. It looks like a lovely melting-pot of flavors and cultures, too, with tomatillos and Thai basil, chiles and cilantro, chard and arugula. \u003c/p>\n\u003cp>But where's the beet? First George Bush dissed broccoli; now Barack has put the kibosh on beets. Frankly, beets don't need any help in that direction. Many otherwise rational, veg-loving folks still recoil from these little magenta orbs as if from a snake, San Francisco's endless parade of beet-and-goat-cheese salads notwithstanding. \u003c/p>\n\u003cp>Now, I used to be that way, standing shoulder-to-shoulder in solidarity with my fellow beet-haters. But I had good reason. \u003c/p>\n\u003cp>My mother, to her credit, never tortured us with canned beets. We went to a local New Jersey farmstand and brought home perfectly nice fresh beets, but they only ever got cooked one way: boiled, then covered in a slippery, cornstarch-thickened sweet-and-sour glop of vinegar, sugar, and cloves. These she called \u003ca href=\"http://www.thriftyfun.com/tf989533.tip.html\">Harvard beets\u003c/a>. They must have been something her own mother had cooked for her, 1950s home food for a 1970s woman who otherwise made stir-fries and homemade granola. And I \u003ci>loathed\u003c/i> them, and blamed the beets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Well, moving to San Francisco revealed that an Ivy League pedigree wasn't the only way to go. Beets that were roasted instead of boiled had a lush, jelly-like texture and a slight but alluring smokiness. When I discovered pomegranate molasses--a tart, intensely fruity syrup used throughout the Middle East and Central Asia, made made from the boiled-down juice of sour pomegranates--I knew I'd found my beets' soul mate.\u003c/p>\n\u003cp>Beets now star in two of my Jewish-holiday menus: as part of a thick, wintery borscht served alongside the Chanukah latkes, and in this blood-orange salad, always served for the Passover Seder in springtime It's not that there's a particular affinity between beets and Jews; it's just that, with a lot of guests on hand, I can count on more conversions. \u003c/p>\n\u003cp>This salad has flipped--for good!--many a self-avowed beet hater. Right now is a great time to try it, since both late-season blood oranges and early-season beets are available. Why blood oranges? Well, the beets are going to stain everything magenta anyway, so why not start with something that already matches? Also, there's a fruity-berry quality to blood oranges that matches the tart, almost winey flavor of the pomegranate molasses. \u003c/p>\n\u003cp>I've made this for my mother, and she likes it, well enough. But not as much as she still loves her Harvard beets.\u003c/p>\n\u003cp>\u003cstrong>Ruby Beet Salad\u003c/strong>\u003cbr>\nAdapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1933149264/kqedorg-20\">The Astrology Cookbook: A Cosmic Guide to Feasts of Love\u003c/a>, by Stephanie Rosenbaum.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 bunch beets (3 or 4 beets), unpeeled, stalks & leaves removed\u003cbr>\n2 oranges, preferably blood oranges\u003cbr>\n2 tbsp pomegranate molasses\u003cstrong>*\u003c/strong>, or to taste\u003cbr>\n1/4 cup olive oil\u003cbr>\nsalt and freshly ground pepper\u003c/p>\n\u003cp>\u003cstrong>*\u003c/strong> You can find pomegranate molasses at \u003ca href=\"http://www.haigsdelicacies.com/\">Haig's Delicacies\u003c/a> in San Francisco or at Indus Foods (1920 San Pablo Ave., Berkeley) in the East Bay.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nPreheat oven to 350°F. Rinse beets and place them, still wet, on a square of aluminum foil. Fold the foil around them to make a nice little package. Pop in the oven and roast until you can slip a knife easily through both beets. If there's any resistance, let them roast some more; the more tender, the better. Remove beets from oven and let cool in packet. When beets are cool enough to handle, slip off skins. Cut into wedges and set aside. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Grate the rind off one of the oranges, tossing the grated rind with the beets. Cut the now-bald orange in half and squeeze the juice over the beets and rind. Drizzle on pomegranate molasses, olive oil, and salt and pepper to taste. Toss and taste for seasoning. Cover and refrigerate for at least 1 hour. Just before serving, peel and slice remaining orange and add to salad. \u003c/p>\n\n",
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"excerpt": "So, the Obamas are planting that \u003ca href=\"http://www.eattheview.org/videos\">organic edible garden\u003c/a> on the grounds of the White House after all. It looks like a lovely melting-pot of flavors and cultures, too, with tomatillos and Thai basil, chiles and cilantro, chard and arugula. \r\n\r\nBut where's the beet? ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/beets450.jpg\" alt=\"beets and pomegranate molasses\" width=\"450\" height=\"338\" class=\"alignnone size-full wp-image-2660\">\u003c/p>\n\u003cp>So, the Obamas are planting that \u003ca href=\"http://www.eattheview.org/videos\">organic edible garden\u003c/a> on the grounds of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/01/20/a-white-house-garden/\">White House\u003c/a> after all. It looks like a lovely melting-pot of flavors and cultures, too, with tomatillos and Thai basil, chiles and cilantro, chard and arugula. \u003c/p>\n\u003cp>But where's the beet? First George Bush dissed broccoli; now Barack has put the kibosh on beets. Frankly, beets don't need any help in that direction. Many otherwise rational, veg-loving folks still recoil from these little magenta orbs as if from a snake, San Francisco's endless parade of beet-and-goat-cheese salads notwithstanding. \u003c/p>\n\u003cp>Now, I used to be that way, standing shoulder-to-shoulder in solidarity with my fellow beet-haters. But I had good reason. \u003c/p>\n\u003cp>My mother, to her credit, never tortured us with canned beets. We went to a local New Jersey farmstand and brought home perfectly nice fresh beets, but they only ever got cooked one way: boiled, then covered in a slippery, cornstarch-thickened sweet-and-sour glop of vinegar, sugar, and cloves. These she called \u003ca href=\"http://www.thriftyfun.com/tf989533.tip.html\">Harvard beets\u003c/a>. They must have been something her own mother had cooked for her, 1950s home food for a 1970s woman who otherwise made stir-fries and homemade granola. And I \u003ci>loathed\u003c/i> them, and blamed the beets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Well, moving to San Francisco revealed that an Ivy League pedigree wasn't the only way to go. Beets that were roasted instead of boiled had a lush, jelly-like texture and a slight but alluring smokiness. When I discovered pomegranate molasses--a tart, intensely fruity syrup used throughout the Middle East and Central Asia, made made from the boiled-down juice of sour pomegranates--I knew I'd found my beets' soul mate.\u003c/p>\n\u003cp>Beets now star in two of my Jewish-holiday menus: as part of a thick, wintery borscht served alongside the Chanukah latkes, and in this blood-orange salad, always served for the Passover Seder in springtime It's not that there's a particular affinity between beets and Jews; it's just that, with a lot of guests on hand, I can count on more conversions. \u003c/p>\n\u003cp>This salad has flipped--for good!--many a self-avowed beet hater. Right now is a great time to try it, since both late-season blood oranges and early-season beets are available. Why blood oranges? Well, the beets are going to stain everything magenta anyway, so why not start with something that already matches? Also, there's a fruity-berry quality to blood oranges that matches the tart, almost winey flavor of the pomegranate molasses. \u003c/p>\n\u003cp>I've made this for my mother, and she likes it, well enough. But not as much as she still loves her Harvard beets.\u003c/p>\n\u003cp>\u003cstrong>Ruby Beet Salad\u003c/strong>\u003cbr>\nAdapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1933149264/kqedorg-20\">The Astrology Cookbook: A Cosmic Guide to Feasts of Love\u003c/a>, by Stephanie Rosenbaum.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 bunch beets (3 or 4 beets), unpeeled, stalks & leaves removed\u003cbr>\n2 oranges, preferably blood oranges\u003cbr>\n2 tbsp pomegranate molasses\u003cstrong>*\u003c/strong>, or to taste\u003cbr>\n1/4 cup olive oil\u003cbr>\nsalt and freshly ground pepper\u003c/p>\n\u003cp>\u003cstrong>*\u003c/strong> You can find pomegranate molasses at \u003ca href=\"http://www.haigsdelicacies.com/\">Haig's Delicacies\u003c/a> in San Francisco or at Indus Foods (1920 San Pablo Ave., Berkeley) in the East Bay.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nPreheat oven to 350°F. Rinse beets and place them, still wet, on a square of aluminum foil. Fold the foil around them to make a nice little package. Pop in the oven and roast until you can slip a knife easily through both beets. If there's any resistance, let them roast some more; the more tender, the better. Remove beets from oven and let cool in packet. When beets are cool enough to handle, slip off skins. Cut into wedges and set aside. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Grate the rind off one of the oranges, tossing the grated rind with the beets. Cut the now-bald orange in half and squeeze the juice over the beets and rind. Drizzle on pomegranate molasses, olive oil, and salt and pepper to taste. Toss and taste for seasoning. Cover and refrigerate for at least 1 hour. Just before serving, peel and slice remaining orange and add to salad. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Crab Rangoon: Something from Something Else.",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/crab-rangoon.jpg\" alt=\"crab-rangoon\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-2638\">Last week, I accepted a dinner invitation from an ex-boyfriend to dine with two old, out-of-town friends at \u003ca href=\"http://www.barcrudo.com/\">Bar Crudo\u003c/a>. It would seem that I can be lured nearly anywhere by the promise of raw shellfish and wine.\u003c/p>\n\u003cp>It was an oddly comfortable dinner. There was none of the awkwardness that typically accompanies former couples who find themselves momentarily placed in the situation of acting as partners again, even though the partnering has been limited to the dinner table. Dining-- especially from shared dishes-- is an activity that is unmistakeably intimate. I decided to not focus on the obvious questions like why on earth would he invite me to dinner to meet two of his oldest friends or why I had accepted the invitation. Rather, I decided to focus on his friends and the platters of seafood that had been so carefully placed in front of us.\u003c/p>\n\u003cp>His friends were smart, charming, and very enthusiastic. Dismay was expressed by his friend Lindsay over the prospect of eating raw oysters-- an activity in which she had never before engaged, but was willing to give them a chance, nevertheless. I ordered the smallest, sweetest ones on the menu, to make the exercise as easy as possible. She gave them a go, declared them good, and then immediately turned her attention to the one half of a Dungeness Crab carcass lying lifeless on the pile of ice that both separated and united us.\u003c/p>\n\u003cp>When she saw crab on the menu, her eyes went wide behind her glasses. When our waitress explained that there was only one half of a crab left in the restaurant, her eyes got even wider, as a mild panic set in. \"\u003cem>We want that crab\u003c/em>.\" There was no raised voice or exclamation point to end those four words, but the sense of urgency with which they were imparted caused our server to move more quickly than we were to see her do for the rest of the evening.\u003c/p>\n\u003cp>\"You don't understand,\" she told me, \"We live in \u003cem>Texas\u003c/em> now. You can't get fresh crab in Texas.\" Enough said. I decided not to wonder aloud if the crab was actually local.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I sat there staring at the cold, dead crab for a minute, remembering \u003ca href=\"http://michaelprocopio.wordpress.com/2009/02/05/a-fine-case-of-crabs/\">the two pounds of crab meat that lay ignored and shivering in my freezer\u003c/a> between the ice cream and bottle of Limoncello that had been equally forgotten. I looked back at Lindsay, who was so delighted by the sight of just a fraction of what I had taken for granted at home. I felt instantly shamed, and said as much when I offered her my share of the crab. It wasn't so much generosity as it was penance.\u003c/p>\n\u003cp>When I got home, I opened my freezer door to pay my respects to the crab meat. I waved at it briefly and offered it my apologies. Why had I been avoiding it? Why had I put two pounds of crab meat out of my head?\u003c/p>\n\u003cp>And then I understood. My expectations had been too high. When the crabs fell into my lap unexpectedly, I was excited, full of high hopes and grand plans. I wanted them to be shared in any number of fun ways with people I cared about, since one should never eat crab alone.\u003c/p>\n\u003cp>My crab-eating reality, however, was different from my crab-eating fantasies. I was sick with a stomach virus and working a lot. Circumstances had stacked themselves between myself and the crab. What was once alive and fresh and full of possibility wound up wrapped and thrown into a dark place to freeze over. Like so many other things.\u003c/p>\n\u003cp>And then, of course, I thought of the man who invited me to dinner. Our relationship was rather like the crab in my freezer-- something once regarded as a source of grand plans, the sweet meat of it hard to get at through the tough shell, but thoroughly worth the effort. A seasonal item with a very short shelf life. I'd wrapped that up tight and thrown into a dark, cold place where I didn't have to look at it along with the damned crab. \u003c/p>\n\u003cp>Well, I've taken the crab meat out of the freezer. It may no longer be fresh but it's still there and my feeling is that what is left should be put to good use-- it's just too precious a thing to let go to waste. Something good can and should be made of it.\u003c/p>\n\u003cp>It does, however, take a long time for something that cold to thaw.\u003c/p>\n\u003cp>\u003cstrong>Crab Rangoon\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/crab-meat1.jpg\" alt=\"crab-meat\" width=\"338\" height=\"350\" class=\"alignnone size-full wp-image-2640\">\u003c/p>\n\u003cp>I'm not quite certain why I chose to make this dish. I could have made something fresher, something that showed off the crab a little more. I suppose I just wanted to try something a little different this time around. And it suits me. It suits me just fine.\u003c/p>\n\u003cp>Crab Rangoon is dish whose origins and ingredients are as fanciful as its name. I very much doubt the current military government of Myanmar (formerly catalogued as Burma by English Colonials) would ever allow such a recipe into the country. Unless, perhaps, they changed its name to Crab Yangon, tortured it a bit (it is, of course, boiled in oil), and then slapped a uniform on it after it had been sufficiently \"retrained.\"\u003c/p>\n\u003cp>Nope, Crab Rangoon is a uniquely American concoction-- one that takes a little bit of this culture (wontons are Chinese), and a little bit of that one (A-1 Steak Sauce is English, cream cheese is a Northern European invention) and serves it up in a way that is universally acceptable (fried). Hopefully, none but the truly naive are fooled by the name.\u003c/p>\n\u003cp>There are two schools of thought relating to the genesis of Crab Rangoon. The first tells of its debut at the St. Louis World's Fair in 1904-- a year the city has never since exceeded in terms of global attention or \u003ca href=\"http://www.youtube.com/watch?v=5UJLIrT_ALs\">charm\u003c/a>. The claim is dubious-- more so than the other \"firsts\" of the Fair, like cotton candy, peanut butter, or the hamburger. I'm willing to give them Dr. Pepper and the ice cream cone, at most.\u003c/p>\n\u003cp>The second, most likely story is that the dish was created in Oakland, at the original Trader Vic's. According to their website, \"Trader Vic employed what was becoming the ever-present hallmark of all his food and beverage recipes: a light touch, meant to enhance but never disguise nor overpower the fine original taste of his main ingredients.\"\u003c/p>\n\u003cp>Given that this is a fried dish with cream cheese and, according to \u003ca href=\"http://seattletimes.nwsource.com/html/foodwine/2002820228_tvcrab22.html\">the original Trader Vic's recipe\u003c/a>, A-1 Steak Sauce and garlic salt, that's about as colorful as one of the one-legged Vic's legendary tall tales.\u003c/p>\n\u003cp>Fortunately, the dish is much easier to swallow than his stories.\u003c/p>\n\u003cp>This is an adapted, non-traditional recipe. I figured if Vic could come up with a \"Polynesian recipe\" and name it for a city nowhere near Polynesia, I could take a few liberties, too.\u003c/p>\n\u003cp>\u003cstrong>Makes about 30 pieces.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/2 pound fresh crab meat, preferably, but canned crab meat may certainly be substituted.\u003c/p>\n\u003cp>1/3 pound cream cheese at room temperature\u003c/p>\n\u003cp>4 tablespoons of finely chopped red onion, more or less according to your own tastes\u003c/p>\n\u003cp>1/2 teaspoon finely chopped garlic\u003c/p>\n\u003cp>1/4 teaspoon of salt\u003c/p>\n\u003cp>1 tablespoon or more of chopped cilantro\u003c/p>\n\u003cp>a few dashes of Worcestershire Sauce\u003c/p>\n\u003cp>as many wonton wrappers as you can fill\u003c/p>\n\u003cp>1 egg yolk, well beaten with a teaspoon of water\u003c/p>\n\u003cp>vegetable oil, for frying\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Combine crab meat with cream cheese, onion, garlic, salt, Worcestershire sauce, and cilantro. I find mixing the ingredients with clean hands to be immensely satisfying. Refrigerate if not using immediately.\u003c/p>\n\u003cp>2. Heat at frying oil to 375 F. Give yourself some room-- do not stint on pot size and make sure the oil is at least three inches deep. Pre-heat oven to 200 F and line a baking sheet with paper towels for future oil drainage.\u003c/p>\n\u003cp>3. Working four wonton wrappers at a time, lightly moisten (\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/06/moist-towelette-dampen-your-spirits/\">sigh\u003c/a>) the edges of the wrappers with egg yolk. Place a heaping teaspoonful of crab mixture in the center of each. To shape into blossoms, seal each corner together and gather in the middle like so:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/unfried-wontons.jpg\" alt=\"unfried-wontons\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-2641\">\u003c/p>\n\u003cp>If a little bit of crab peaks out from the top, as illustrated above, don't worry-- they won't come apart. Pinch and twist the corners, making certain that you are making flowers and not swastikas. This is important.\u003c/p>\n\u003cp>4. Fry the wontons. You may do this in batches if you like or one at a time, since the frying time is fairly quick-- about 45 seconds, depending upon the true heat of the oil. The dual goal is to get the wrappers to a crisp, bubbly brown and to heat the filling through. The filling does not need to be horrendously molten. Place each wonton on the towel-lined baking sheet to drain. When frying has been completed, place your newly-born Crab Rangoon into the oven to keep warm.\u003c/p>\n\u003cp>Best served immediately. And not piping hot, unless you actually are trying to give your guests mouth burns.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Serve with Chinese mustard, Red Pepper sauce like Sriracha, or fish sauce. Whatever you like. It's your Crab Rangoon, make it work for you.\u003c/p>\n\n",
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"excerpt": "Last week, I accepted a dinner invitation from an ex-boyfriend to dine with two old, out-of-town friends at \u003ca href=\"http://www.barcrudo.com/\">Bar Crudo\u003c/a>. It would seem that I can be lured nearly anywhere by the promise of raw shellfish and wine.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/crab-rangoon.jpg\" alt=\"crab-rangoon\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-2638\">Last week, I accepted a dinner invitation from an ex-boyfriend to dine with two old, out-of-town friends at \u003ca href=\"http://www.barcrudo.com/\">Bar Crudo\u003c/a>. It would seem that I can be lured nearly anywhere by the promise of raw shellfish and wine.\u003c/p>\n\u003cp>It was an oddly comfortable dinner. There was none of the awkwardness that typically accompanies former couples who find themselves momentarily placed in the situation of acting as partners again, even though the partnering has been limited to the dinner table. Dining-- especially from shared dishes-- is an activity that is unmistakeably intimate. I decided to not focus on the obvious questions like why on earth would he invite me to dinner to meet two of his oldest friends or why I had accepted the invitation. Rather, I decided to focus on his friends and the platters of seafood that had been so carefully placed in front of us.\u003c/p>\n\u003cp>His friends were smart, charming, and very enthusiastic. Dismay was expressed by his friend Lindsay over the prospect of eating raw oysters-- an activity in which she had never before engaged, but was willing to give them a chance, nevertheless. I ordered the smallest, sweetest ones on the menu, to make the exercise as easy as possible. She gave them a go, declared them good, and then immediately turned her attention to the one half of a Dungeness Crab carcass lying lifeless on the pile of ice that both separated and united us.\u003c/p>\n\u003cp>When she saw crab on the menu, her eyes went wide behind her glasses. When our waitress explained that there was only one half of a crab left in the restaurant, her eyes got even wider, as a mild panic set in. \"\u003cem>We want that crab\u003c/em>.\" There was no raised voice or exclamation point to end those four words, but the sense of urgency with which they were imparted caused our server to move more quickly than we were to see her do for the rest of the evening.\u003c/p>\n\u003cp>\"You don't understand,\" she told me, \"We live in \u003cem>Texas\u003c/em> now. You can't get fresh crab in Texas.\" Enough said. I decided not to wonder aloud if the crab was actually local.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I sat there staring at the cold, dead crab for a minute, remembering \u003ca href=\"http://michaelprocopio.wordpress.com/2009/02/05/a-fine-case-of-crabs/\">the two pounds of crab meat that lay ignored and shivering in my freezer\u003c/a> between the ice cream and bottle of Limoncello that had been equally forgotten. I looked back at Lindsay, who was so delighted by the sight of just a fraction of what I had taken for granted at home. I felt instantly shamed, and said as much when I offered her my share of the crab. It wasn't so much generosity as it was penance.\u003c/p>\n\u003cp>When I got home, I opened my freezer door to pay my respects to the crab meat. I waved at it briefly and offered it my apologies. Why had I been avoiding it? Why had I put two pounds of crab meat out of my head?\u003c/p>\n\u003cp>And then I understood. My expectations had been too high. When the crabs fell into my lap unexpectedly, I was excited, full of high hopes and grand plans. I wanted them to be shared in any number of fun ways with people I cared about, since one should never eat crab alone.\u003c/p>\n\u003cp>My crab-eating reality, however, was different from my crab-eating fantasies. I was sick with a stomach virus and working a lot. Circumstances had stacked themselves between myself and the crab. What was once alive and fresh and full of possibility wound up wrapped and thrown into a dark place to freeze over. Like so many other things.\u003c/p>\n\u003cp>And then, of course, I thought of the man who invited me to dinner. Our relationship was rather like the crab in my freezer-- something once regarded as a source of grand plans, the sweet meat of it hard to get at through the tough shell, but thoroughly worth the effort. A seasonal item with a very short shelf life. I'd wrapped that up tight and thrown into a dark, cold place where I didn't have to look at it along with the damned crab. \u003c/p>\n\u003cp>Well, I've taken the crab meat out of the freezer. It may no longer be fresh but it's still there and my feeling is that what is left should be put to good use-- it's just too precious a thing to let go to waste. Something good can and should be made of it.\u003c/p>\n\u003cp>It does, however, take a long time for something that cold to thaw.\u003c/p>\n\u003cp>\u003cstrong>Crab Rangoon\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/crab-meat1.jpg\" alt=\"crab-meat\" width=\"338\" height=\"350\" class=\"alignnone size-full wp-image-2640\">\u003c/p>\n\u003cp>I'm not quite certain why I chose to make this dish. I could have made something fresher, something that showed off the crab a little more. I suppose I just wanted to try something a little different this time around. And it suits me. It suits me just fine.\u003c/p>\n\u003cp>Crab Rangoon is dish whose origins and ingredients are as fanciful as its name. I very much doubt the current military government of Myanmar (formerly catalogued as Burma by English Colonials) would ever allow such a recipe into the country. Unless, perhaps, they changed its name to Crab Yangon, tortured it a bit (it is, of course, boiled in oil), and then slapped a uniform on it after it had been sufficiently \"retrained.\"\u003c/p>\n\u003cp>Nope, Crab Rangoon is a uniquely American concoction-- one that takes a little bit of this culture (wontons are Chinese), and a little bit of that one (A-1 Steak Sauce is English, cream cheese is a Northern European invention) and serves it up in a way that is universally acceptable (fried). Hopefully, none but the truly naive are fooled by the name.\u003c/p>\n\u003cp>There are two schools of thought relating to the genesis of Crab Rangoon. The first tells of its debut at the St. Louis World's Fair in 1904-- a year the city has never since exceeded in terms of global attention or \u003ca href=\"http://www.youtube.com/watch?v=5UJLIrT_ALs\">charm\u003c/a>. The claim is dubious-- more so than the other \"firsts\" of the Fair, like cotton candy, peanut butter, or the hamburger. I'm willing to give them Dr. Pepper and the ice cream cone, at most.\u003c/p>\n\u003cp>The second, most likely story is that the dish was created in Oakland, at the original Trader Vic's. According to their website, \"Trader Vic employed what was becoming the ever-present hallmark of all his food and beverage recipes: a light touch, meant to enhance but never disguise nor overpower the fine original taste of his main ingredients.\"\u003c/p>\n\u003cp>Given that this is a fried dish with cream cheese and, according to \u003ca href=\"http://seattletimes.nwsource.com/html/foodwine/2002820228_tvcrab22.html\">the original Trader Vic's recipe\u003c/a>, A-1 Steak Sauce and garlic salt, that's about as colorful as one of the one-legged Vic's legendary tall tales.\u003c/p>\n\u003cp>Fortunately, the dish is much easier to swallow than his stories.\u003c/p>\n\u003cp>This is an adapted, non-traditional recipe. I figured if Vic could come up with a \"Polynesian recipe\" and name it for a city nowhere near Polynesia, I could take a few liberties, too.\u003c/p>\n\u003cp>\u003cstrong>Makes about 30 pieces.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/2 pound fresh crab meat, preferably, but canned crab meat may certainly be substituted.\u003c/p>\n\u003cp>1/3 pound cream cheese at room temperature\u003c/p>\n\u003cp>4 tablespoons of finely chopped red onion, more or less according to your own tastes\u003c/p>\n\u003cp>1/2 teaspoon finely chopped garlic\u003c/p>\n\u003cp>1/4 teaspoon of salt\u003c/p>\n\u003cp>1 tablespoon or more of chopped cilantro\u003c/p>\n\u003cp>a few dashes of Worcestershire Sauce\u003c/p>\n\u003cp>as many wonton wrappers as you can fill\u003c/p>\n\u003cp>1 egg yolk, well beaten with a teaspoon of water\u003c/p>\n\u003cp>vegetable oil, for frying\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Combine crab meat with cream cheese, onion, garlic, salt, Worcestershire sauce, and cilantro. I find mixing the ingredients with clean hands to be immensely satisfying. Refrigerate if not using immediately.\u003c/p>\n\u003cp>2. Heat at frying oil to 375 F. Give yourself some room-- do not stint on pot size and make sure the oil is at least three inches deep. Pre-heat oven to 200 F and line a baking sheet with paper towels for future oil drainage.\u003c/p>\n\u003cp>3. Working four wonton wrappers at a time, lightly moisten (\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/06/moist-towelette-dampen-your-spirits/\">sigh\u003c/a>) the edges of the wrappers with egg yolk. Place a heaping teaspoonful of crab mixture in the center of each. To shape into blossoms, seal each corner together and gather in the middle like so:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/unfried-wontons.jpg\" alt=\"unfried-wontons\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-2641\">\u003c/p>\n\u003cp>If a little bit of crab peaks out from the top, as illustrated above, don't worry-- they won't come apart. Pinch and twist the corners, making certain that you are making flowers and not swastikas. This is important.\u003c/p>\n\u003cp>4. Fry the wontons. You may do this in batches if you like or one at a time, since the frying time is fairly quick-- about 45 seconds, depending upon the true heat of the oil. The dual goal is to get the wrappers to a crisp, bubbly brown and to heat the filling through. The filling does not need to be horrendously molten. Place each wonton on the towel-lined baking sheet to drain. When frying has been completed, place your newly-born Crab Rangoon into the oven to keep warm.\u003c/p>\n\u003cp>Best served immediately. And not piping hot, unless you actually are trying to give your guests mouth burns.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Serve with Chinese mustard, Red Pepper sauce like Sriracha, or fish sauce. Whatever you like. It's your Crab Rangoon, make it work for you.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Bragiole for Saint Paddy's Day",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/bragiole.jpg\" alt=\"bragiole\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-2617\">\u003c/p>\n\u003cp>While others were drinking green beer, making lamb stew, or boiling the pervasive corned beef and cabbage this week, I ignored all things Irish. My family was never one to celebrate St. Patrick's Day. As Italian Catholics, St. Patrick's Day was a minor religious holiday in my childhood house, and my proud Italian father couldn't comprehend how the nation turned it into a festive drinking day celebrating the Irish. This was particularly telling as he was never one to turn down a pint of beer, celebratory or not.\u003c/p>\n\u003cp>Half the time I forgot to wear green on St. Patrick's Day. Not surprising from the girl who brought meatball sandwiches for lunch, but a drag nonetheless as this meant I got pinched all day (a tradition, I am happy to say, that has been abandoned, at least at my daughters' elementary school). My family just didn't celebrate the day. We ate a normal dinner -- something like pasta with broccoli rabe followed by stuffed peppers. No corned beef for us. My mom just didn't cook Irish.\u003c/p>\n\u003cp>Ironically, my dad died on St. Patrick's Day two years ago. And then the day before the holiday this week, my maternal grandmother passed away. Now, what the nation celebrates as an excuse to drink beer and \"get their Irish on\" has become a time of reflection for me.\u003c/p>\n\u003cp>My father and grandmother were different in many ways, but one thing they could always agree on was food. Both were lifelong advocates of the southern Italian table. While my father never lifted a finger in the kitchen (he was a Sicilian male of the old school), he could correctly identify the vast range of regional dishes prepared, including what ingredients were used, and if they were fresh or not. My grandmother, on the other hand, was the quintessential Italian cook. Each day she prepared a Neopolitan dish that had been passed down from generation to generation. She got up around 4:00 a.m. each day, made a pot of coffee, and started cooking. Unfortunately, we were separated by 3,000 miles for most of my life (she in Long Island and me in California), so I didn't get to hang out with her in the kitchen as much as I would have liked. I have very fond memories of when we were together, however: her busy at the stove, talking with a New York accent sprinkled with Italian, and making the most heavenly dishes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was hard to get a recipe out of my grandmother. She was completely disconnected from the idea that food is often made using a list of ingredients with directions. Instead of actual recipes, I would receive a list of instructions that were more subjective than definite. She loved to write recipes (or at least her version of what a recipe is) down on note cards, which were full of comments like \"add some milk\" or \"pinch the dough until it's right.\" It would drive me nuts when I would ask \"how much milk?\" and she responded \"enough,\" as if that said it all. But when I was in the midst of making a dish, I found that \"enough\" was often a better direction than an exact measurement. She and my mom (who hands down recipes just like her mother) taught me to trust my instincts in the kitchen and that the look and feel of a mixture is what's important. My grandmother's recipes helped me learn more about technique, color, feel, and texture than any cookbook ever could. \u003c/p>\n\u003cp>So in honor of my father and grandmother, I made \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/19/giving-up-sunday-gravy-a-lost-food-tradition/\">\u003cstrong>Italian gravy\u003c/strong>\u003c/a> this week. I still can't tell you how my family makes this dish, although I will tell you how I made the bragiole.\u003c/p>\n\u003cp>\u003cstrong>Bragiole\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 bragiole\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 pieces of thinly cut beef (either 1/4-inch bottom round slices or flank steak work well)\u003cbr>\n2 hard-boiled eggs chopped\u003cbr>\nMinced parsley and garlic (enough to sprinkle on the meat)\u003cbr>\nParmesan cheese\u003cbr>\nSalt and pepper\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Tenderize the meat so the pieces are nice and thin.\u003cbr>\n2. Season each piece with salt and pepper and then top with the egg and parsley.\u003cbr>\n3. Add a little garlic to each piece (not too much, but enough to flavor) and top with some freshly grated cheese.\u003cbr>\n4. Roll each piece of meat up and place a toothpick in each one so it stays closed.\u003cbr>\n5. Brown in olive oil and then cook in your gravy.\u003cbr>\n6. Simmer for at least an hour and serve.\u003c/p>\n\n",
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"excerpt": "So in honor of my father and grandmother, I made \u003ca href=\"http://blogs.kqed.org/bayareabites/2008/04/19/giving-up-sunday-gravy-a-lost-food-tradition/\">\u003cstrong>Italian gravy\u003c/strong>\u003c/a> this week. I still can't tell you how my family makes this dish, although I will tell you how I made the bragiole, using my grandmother's method for sharing a recipe.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/bragiole.jpg\" alt=\"bragiole\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-2617\">\u003c/p>\n\u003cp>While others were drinking green beer, making lamb stew, or boiling the pervasive corned beef and cabbage this week, I ignored all things Irish. My family was never one to celebrate St. Patrick's Day. As Italian Catholics, St. Patrick's Day was a minor religious holiday in my childhood house, and my proud Italian father couldn't comprehend how the nation turned it into a festive drinking day celebrating the Irish. This was particularly telling as he was never one to turn down a pint of beer, celebratory or not.\u003c/p>\n\u003cp>Half the time I forgot to wear green on St. Patrick's Day. Not surprising from the girl who brought meatball sandwiches for lunch, but a drag nonetheless as this meant I got pinched all day (a tradition, I am happy to say, that has been abandoned, at least at my daughters' elementary school). My family just didn't celebrate the day. We ate a normal dinner -- something like pasta with broccoli rabe followed by stuffed peppers. No corned beef for us. My mom just didn't cook Irish.\u003c/p>\n\u003cp>Ironically, my dad died on St. Patrick's Day two years ago. And then the day before the holiday this week, my maternal grandmother passed away. Now, what the nation celebrates as an excuse to drink beer and \"get their Irish on\" has become a time of reflection for me.\u003c/p>\n\u003cp>My father and grandmother were different in many ways, but one thing they could always agree on was food. Both were lifelong advocates of the southern Italian table. While my father never lifted a finger in the kitchen (he was a Sicilian male of the old school), he could correctly identify the vast range of regional dishes prepared, including what ingredients were used, and if they were fresh or not. My grandmother, on the other hand, was the quintessential Italian cook. Each day she prepared a Neopolitan dish that had been passed down from generation to generation. She got up around 4:00 a.m. each day, made a pot of coffee, and started cooking. Unfortunately, we were separated by 3,000 miles for most of my life (she in Long Island and me in California), so I didn't get to hang out with her in the kitchen as much as I would have liked. I have very fond memories of when we were together, however: her busy at the stove, talking with a New York accent sprinkled with Italian, and making the most heavenly dishes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was hard to get a recipe out of my grandmother. She was completely disconnected from the idea that food is often made using a list of ingredients with directions. Instead of actual recipes, I would receive a list of instructions that were more subjective than definite. She loved to write recipes (or at least her version of what a recipe is) down on note cards, which were full of comments like \"add some milk\" or \"pinch the dough until it's right.\" It would drive me nuts when I would ask \"how much milk?\" and she responded \"enough,\" as if that said it all. But when I was in the midst of making a dish, I found that \"enough\" was often a better direction than an exact measurement. She and my mom (who hands down recipes just like her mother) taught me to trust my instincts in the kitchen and that the look and feel of a mixture is what's important. My grandmother's recipes helped me learn more about technique, color, feel, and texture than any cookbook ever could. \u003c/p>\n\u003cp>So in honor of my father and grandmother, I made \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/19/giving-up-sunday-gravy-a-lost-food-tradition/\">\u003cstrong>Italian gravy\u003c/strong>\u003c/a> this week. I still can't tell you how my family makes this dish, although I will tell you how I made the bragiole.\u003c/p>\n\u003cp>\u003cstrong>Bragiole\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 bragiole\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 pieces of thinly cut beef (either 1/4-inch bottom round slices or flank steak work well)\u003cbr>\n2 hard-boiled eggs chopped\u003cbr>\nMinced parsley and garlic (enough to sprinkle on the meat)\u003cbr>\nParmesan cheese\u003cbr>\nSalt and pepper\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Tenderize the meat so the pieces are nice and thin.\u003cbr>\n2. Season each piece with salt and pepper and then top with the egg and parsley.\u003cbr>\n3. Add a little garlic to each piece (not too much, but enough to flavor) and top with some freshly grated cheese.\u003cbr>\n4. Roll each piece of meat up and place a toothpick in each one so it stays closed.\u003cbr>\n5. Brown in olive oil and then cook in your gravy.\u003cbr>\n6. Simmer for at least an hour and serve.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pistachio Lemon Linguini",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/pistachio-lemon-linguini-002.jpg\" alt=\"pistachio lemon linguini\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-2345\">\u003c/p>\n\u003cp>There I was, sitting at the handsome bar of \u003ca href=\"http://www.barstuzzichini.com/\">Bar Stuzzichini\u003c/a>, off Union Square in NYC, completely zoned out to all the pretty people around me drinking their sexy apertivi and buxom glasses of vino. \u003c/p>\n\u003cp>Plenty of time for all that revelry in a second. First, I had to deconstruct the sublime bowl of pasta in front of me, and memorize every flavor so I could attempt to recreate it at home. The object of my obsession was the brilliantly conceptualized \u003cstrong>Maccheroni alla Chitarra\u003c/strong>, strands of pasta coated in a pistachio and lemon cream sauce.\u003c/p>\n\u003cp>The thick sauce and homemade pasta was rich and comforting. It was creamy, but not too creamy, and there was no heaviness to it. The perfume of the lemon zest reminded me of Sicily. The pistachios added crunch, interest, and more visions of sultry Mediterranean nights. Topped with buttery parmigiano-reggiano, this was perfection sitting in front of me. \u003c/p>\n\u003cp>I had to have it. Not just for dinner on this particular evening, but to enjoy whenever I pleased, wherever I wandered to in life. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I’m not the greatest at creating recipes out of thin air, but if I do say so myself, this is pretty darn close to what I fell in love with that night at Bar Stuzzichini. Now if only I could summon those sexy apertivi to magically appear in my hand.\u003c/p>\n\u003cp>\u003cstrong>Pistachio Lemon Linguini\u003c/strong>\u003cbr>\n\u003cem>Inspiration from Bar Stuzzichini\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound linguini\u003cbr>\n1 cup finely chopped onion (about 1 medium onion)\u003cbr>\n2 tablespoons butter\u003cbr>\n2 tablespoons olive oil\u003cbr>\n3 tablespoons all-purpose flour\u003cbr>\n2 cups milk\u003cbr>\n2 cups vegetable or chicken stock\u003cbr>\n1 teaspoon salt\u003cbr>\n1/2 teaspoon pepper\u003cbr>\n2 tablespoons lemon zest (2 large lemons)\u003cbr>\n4 tablespoons lemon juice\u003cbr>\n1 cup roughly chopped pistachios\u003cbr>\n1 cup grated parmigiano-reggiano\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cook pasta in well-salted water until al dente.\u003c/p>\n\u003cp>2. While the pasta cooks, melt the butter in heavy saucepan over moderately low heat. Add the chopped onion and cook until softened. Add flour and whisk for about 3 minutes to make a roux. Add milk and stock in steady stream, whisking constantly until thick and smooth (10-15 min). Season with salt and pepper.\u003c/p>\n\u003cp>3. Pour the mixture through a fine-mesh sieve. Discard the solids.\u003c/p>\n\u003cp>4. Mix the sauce with the lemon zest, lemon juice, pistachios, and parmigiano. \u003c/p>\n\u003cp>5. Strain out the pasta and place into the sauce to coat. I like to fish out the pasta and drop into the sauce (rather than pouring the entire pot into a strainer in the sink), so that I retain some of the starchy pasta water which will help the sauce come together.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Garnish the dish with more shaved parmigiano.\u003c/p>\n\n",
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"excerpt": "First, I had to deconstruct the sublime bowl of pasta in front of me, and memorize every flavor so I could attempt to recreate it at home. The object of my obsession was the brilliantly conceptualized \u003cstrong>Maccheroni alla Chitarra\u003c/strong>, strands of pasta coated in a pistachio and lemon cream sauce.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/pistachio-lemon-linguini-002.jpg\" alt=\"pistachio lemon linguini\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-2345\">\u003c/p>\n\u003cp>There I was, sitting at the handsome bar of \u003ca href=\"http://www.barstuzzichini.com/\">Bar Stuzzichini\u003c/a>, off Union Square in NYC, completely zoned out to all the pretty people around me drinking their sexy apertivi and buxom glasses of vino. \u003c/p>\n\u003cp>Plenty of time for all that revelry in a second. First, I had to deconstruct the sublime bowl of pasta in front of me, and memorize every flavor so I could attempt to recreate it at home. The object of my obsession was the brilliantly conceptualized \u003cstrong>Maccheroni alla Chitarra\u003c/strong>, strands of pasta coated in a pistachio and lemon cream sauce.\u003c/p>\n\u003cp>The thick sauce and homemade pasta was rich and comforting. It was creamy, but not too creamy, and there was no heaviness to it. The perfume of the lemon zest reminded me of Sicily. The pistachios added crunch, interest, and more visions of sultry Mediterranean nights. Topped with buttery parmigiano-reggiano, this was perfection sitting in front of me. \u003c/p>\n\u003cp>I had to have it. Not just for dinner on this particular evening, but to enjoy whenever I pleased, wherever I wandered to in life. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I’m not the greatest at creating recipes out of thin air, but if I do say so myself, this is pretty darn close to what I fell in love with that night at Bar Stuzzichini. Now if only I could summon those sexy apertivi to magically appear in my hand.\u003c/p>\n\u003cp>\u003cstrong>Pistachio Lemon Linguini\u003c/strong>\u003cbr>\n\u003cem>Inspiration from Bar Stuzzichini\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound linguini\u003cbr>\n1 cup finely chopped onion (about 1 medium onion)\u003cbr>\n2 tablespoons butter\u003cbr>\n2 tablespoons olive oil\u003cbr>\n3 tablespoons all-purpose flour\u003cbr>\n2 cups milk\u003cbr>\n2 cups vegetable or chicken stock\u003cbr>\n1 teaspoon salt\u003cbr>\n1/2 teaspoon pepper\u003cbr>\n2 tablespoons lemon zest (2 large lemons)\u003cbr>\n4 tablespoons lemon juice\u003cbr>\n1 cup roughly chopped pistachios\u003cbr>\n1 cup grated parmigiano-reggiano\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cook pasta in well-salted water until al dente.\u003c/p>\n\u003cp>2. While the pasta cooks, melt the butter in heavy saucepan over moderately low heat. Add the chopped onion and cook until softened. Add flour and whisk for about 3 minutes to make a roux. Add milk and stock in steady stream, whisking constantly until thick and smooth (10-15 min). Season with salt and pepper.\u003c/p>\n\u003cp>3. Pour the mixture through a fine-mesh sieve. Discard the solids.\u003c/p>\n\u003cp>4. Mix the sauce with the lemon zest, lemon juice, pistachios, and parmigiano. \u003c/p>\n\u003cp>5. Strain out the pasta and place into the sauce to coat. I like to fish out the pasta and drop into the sauce (rather than pouring the entire pot into a strainer in the sink), so that I retain some of the starchy pasta water which will help the sauce come together.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Garnish the dish with more shaved parmigiano.\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/24/2009/03/lemons.jpg\" alt=\"meyer lemons\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2384\">\u003c/p>\n\u003cp>While they are still plentiful, make everything you can with Meyer lemons. One of my favorite citrus fruits--hell, one of my favorite fruits--Meyer lemons are at the top of their game right now, but they won't be around forever.\u003c/p>\n\u003cp>I've been using Meyers steadily throughout the season, just as I'd use a regular lemon, but it wasn't until recently when we were down in L.A. and (finally) had a meal at \u003ca href=\"http://www.mozza-la.com/pizzeria/about.cfm\">Pizzeria Mozza\u003c/a> (a la Mario Batali, Nancy Silverton, and Joseph Bastianich), that I because truly inspired. Mozza was heaven with its mouth-watering antipasti and superb Napoli-style pizzas, but that's not what this post is about. It was their Meyer Lemon Gelato Pie with Champagne Vinegar Syrup that got me back on the Meyer train.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/mozza_pie.jpg\" alt=\"mozza meyer lemon gelato pie\" width=\"400\" height=\"329\" class=\"alignnone size-full wp-image-2385\">\u003c/p>\n\u003cp>Of course, now that I was in full Meyer lemon mode, immediately upon my return, I made a batch of my much-loved \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/01/24/the-ice-cream-chronicles-part-1/\">Meyer Lemon Ice Cream\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But that was hardly enough. On Sunday mornings, especially when the weather is rainy and cold and grey, I love to make a decadent breakfast, like brown butter waffles, a full English, or, one of my all-time favorites: delicate, soufflé-like ricotta pancakes. The first time I ate them was at the much beloved neighborhood restaurant, \u003ca href=\"http://www.yelp.com/biz/rockridge-cafe-oakland\">Rockridge Café\u003c/a>, located on College Avenue in Oakland. I was hooked immediately. \u003c/p>\n\u003cp>So, with a bowlful of Meyer lemons, I decided to make some extra-lemony fluffy ricotta pancakes. You can make these for breakfast but they're also perfect for dessert. We had a few extra pancakes so one night I decided to reheat them in a frying pan with a little butter and then served them with a scoop of the aforementioned Meyer lemon ice cream. Heaven.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/pancakes.jpg\" alt=\"meyer lemon ricotta pancakes\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2386\">\u003c/p>\n\u003cp>\u003cstrong>Meyer Lemon Ricotta Pancakes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> About 12 small pancakes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 eggs, separated\u003cbr>\n3 tablespoons sugar\u003cbr>\n1 pinch kosher salt\u003cbr>\nFinely grated zest of 1 large Meyer lemon\u003cbr>\n1 cup \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/04/02/kitchen-sink-ricotta/\">homemade ricotta\u003c/a> (store-bought works fine)\u003cbr>\n1/2 cup flour\u003cbr>\nJam and/or maple syrup, for serving\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a bowl, whisk together the egg yolks, sugar, salt, lemon zest, ricotta, and flour. \u003c/p>\n\u003cp>2. In another bowl, using an electric mixer on medium-high speed or a whisk, beat the egg whites to medium-stiff peaks. Gently fold the egg whites into the ricotta mixture.\u003c/p>\n\u003cp>3. Heat 2 non-stick or well-seasoned frying pans over medium heat. Add a bit of butter to the pans, enough to coat the bottom. \u003c/p>\n\u003cp>4. Dollop heaping tablespoonfuls of the pancake batter into the pans, leaving a bit of space in between each pancake. You should be able to fit 3 or 4 pancakes into each pan, depending upon how large your pan is.\u003c/p>\n\u003cp>5. Cook for about 1 minute, until the bottom is golden brown. Carefully flip the pancake to brown the other side, and cook until the pancake is cooked throughout, another minute or so.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Serve at once on warm plates with jam or maple syrup.\u003c/p>\n\n",
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"excerpt": "On Sunday mornings, especially when the weather is rainy and cold and grey, I love to make a decadent breakfast, like brown butter waffles, a full English, or, one of my all-time favorites: delicate, soufflé-like ricotta pancakes.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/lemons.jpg\" alt=\"meyer lemons\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2384\">\u003c/p>\n\u003cp>While they are still plentiful, make everything you can with Meyer lemons. One of my favorite citrus fruits--hell, one of my favorite fruits--Meyer lemons are at the top of their game right now, but they won't be around forever.\u003c/p>\n\u003cp>I've been using Meyers steadily throughout the season, just as I'd use a regular lemon, but it wasn't until recently when we were down in L.A. and (finally) had a meal at \u003ca href=\"http://www.mozza-la.com/pizzeria/about.cfm\">Pizzeria Mozza\u003c/a> (a la Mario Batali, Nancy Silverton, and Joseph Bastianich), that I because truly inspired. Mozza was heaven with its mouth-watering antipasti and superb Napoli-style pizzas, but that's not what this post is about. It was their Meyer Lemon Gelato Pie with Champagne Vinegar Syrup that got me back on the Meyer train.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/mozza_pie.jpg\" alt=\"mozza meyer lemon gelato pie\" width=\"400\" height=\"329\" class=\"alignnone size-full wp-image-2385\">\u003c/p>\n\u003cp>Of course, now that I was in full Meyer lemon mode, immediately upon my return, I made a batch of my much-loved \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/01/24/the-ice-cream-chronicles-part-1/\">Meyer Lemon Ice Cream\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But that was hardly enough. On Sunday mornings, especially when the weather is rainy and cold and grey, I love to make a decadent breakfast, like brown butter waffles, a full English, or, one of my all-time favorites: delicate, soufflé-like ricotta pancakes. The first time I ate them was at the much beloved neighborhood restaurant, \u003ca href=\"http://www.yelp.com/biz/rockridge-cafe-oakland\">Rockridge Café\u003c/a>, located on College Avenue in Oakland. I was hooked immediately. \u003c/p>\n\u003cp>So, with a bowlful of Meyer lemons, I decided to make some extra-lemony fluffy ricotta pancakes. You can make these for breakfast but they're also perfect for dessert. We had a few extra pancakes so one night I decided to reheat them in a frying pan with a little butter and then served them with a scoop of the aforementioned Meyer lemon ice cream. Heaven.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/pancakes.jpg\" alt=\"meyer lemon ricotta pancakes\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2386\">\u003c/p>\n\u003cp>\u003cstrong>Meyer Lemon Ricotta Pancakes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> About 12 small pancakes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 eggs, separated\u003cbr>\n3 tablespoons sugar\u003cbr>\n1 pinch kosher salt\u003cbr>\nFinely grated zest of 1 large Meyer lemon\u003cbr>\n1 cup \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/04/02/kitchen-sink-ricotta/\">homemade ricotta\u003c/a> (store-bought works fine)\u003cbr>\n1/2 cup flour\u003cbr>\nJam and/or maple syrup, for serving\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a bowl, whisk together the egg yolks, sugar, salt, lemon zest, ricotta, and flour. \u003c/p>\n\u003cp>2. In another bowl, using an electric mixer on medium-high speed or a whisk, beat the egg whites to medium-stiff peaks. Gently fold the egg whites into the ricotta mixture.\u003c/p>\n\u003cp>3. Heat 2 non-stick or well-seasoned frying pans over medium heat. Add a bit of butter to the pans, enough to coat the bottom. \u003c/p>\n\u003cp>4. Dollop heaping tablespoonfuls of the pancake batter into the pans, leaving a bit of space in between each pancake. You should be able to fit 3 or 4 pancakes into each pan, depending upon how large your pan is.\u003c/p>\n\u003cp>5. Cook for about 1 minute, until the bottom is golden brown. Carefully flip the pancake to brown the other side, and cook until the pancake is cooked throughout, another minute or so.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Serve at once on warm plates with jam or maple syrup.\u003c/p>\n\n\u003c/div>\u003c/p>",
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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": "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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"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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"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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"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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"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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"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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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.",
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"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",
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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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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
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