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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/gazpacho-soup.jpg\" alt=\"gazpacho soup\" align=\"left\">Indian Summer indeed! Global warming is alive and well when it's pushing 100 degrees in San Francisco in September. Not wanting to make anything that involved getting near a stove, I called my friends J & J and asked if I could come over to their uber swanky and air conditioned kitchen and whip something up for us for dinner. When I woke up yesterday morning and it was 82 degrees, all I could think about was cold gazpacho soup with some thick crunchy crusty bread. \u003c/p>\n\u003cp>I asked J various questions. Do you have a Cuisinart? No. Do you have a blender? No. Do you have a stick blender? Yes. Is it charged? No. Ok, I'll run to the store, I'll bring my stick blender, and you chill the tomatoes. An hour or so of chopping later, accompanied by a glass of champagne, we dined on some darn good gazpacho soup, much to my amazement, relief and delight. I hadn't made it in literally years, maybe a decade (?!?!), so I was quite nervous but thanks to some gorgeous heirloom tomatoes and a lot of love, it was a hit. I showed some restraint in the chopped garlic area -- vampires, be damned -- but had I not, it would have overpowered, so go with 2 cloves, not the 4 that I originally intended. One jalepeno and we were sufficiently spicy.\u003c/p>\n\u003cp>J served the soup with a crisp rose, Domaine de Beaurenard, from the Cotes du Rhone and we toasted (our one minimal use of the oven) some thick country bread and rubbed it with a garlic clove and a roma tomato cut in half as they do in Spain. A little garnish of basil chiffonade and we were good to go...\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/garnish.jpg\" alt=\"gazpacho diced vegetables\">\u003c/p>\n\u003cp>\u003cstrong>Cold Gazpacho Soup\u003c/strong> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 large can (20-something oz) whole peeled + 3 - 14 oz cans Progresso diced tomatoes + juice\u003cbr>\n2-3 heirloom tomatoes (diced, save juice and add to bowl)\u003cbr>\n1 basket small orange baby tomatoes (cut in half across the equator)\u003cbr>\n1/4 - 1/2 cup white wine or champagne vinegar (depending on consistency & taste)\u003cbr>\n1 red pepper (cut out ribs, seeds & dice)\u003cbr>\n1 yellow pepper (cut out ribs, seeds & dice)\u003cbr>\n1 jalepeno pepper (cut out ribs, seeds & dice)\u003cbr>\n1 avocado (half for the soup, half for the garnish)\u003cbr>\n2 large shallots, diced\u003cbr>\n2 cloves garlic, minced\u003cbr>\n4 ribs celery, diced\u003cbr>\n1 english cucumber (cut off most of the green, leave a little for color, scoop out seeds, dice)\u003cbr>\njuice of 1 lime\u003cbr>\nsea salt, fresh ground pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Save a few tablespoons of the baby tomatoes, red pepper, yellow pepper, cucumber, celery, half the avocado, and 1/2 tbsp of diced jalepeno for the garnish. \u003c/p>\n\u003cp>2. Put everything but the avocado in a small bowl, add a swirl of olive oil, some sea salt, fresh ground pepper and stir. Add the avocado and stir gently. Set aside.\u003c/p>\n\u003cp>3. If using a stick blender, combine all the vegetables + lime juice in a large glass (or non-reactive) bowl along with half the vinegar and blend. I like mine a bit chunky, not super smooth, so I blended in pulses moving the stick blender along the outside of the bowl. If using a cuisinart, just pour it all in and pulse until you get the consistency you'd like. Add more liquid (vinegar, stock, water) if you want a thinner consistency. Taste for seasoning and add salt and pepper as you'd like. \u003c/p>\n\u003cp>4. Mine didn't not come out a bright red as you might imagine because I added the avocado but I like the creamy consistency it gives the soup. I topped each bowl with a tbsp or two of the vegetable brunoise garnish, a few ribbons of basil, a drizzle of good olive oil and a few drops of really good balsamic vinegar. \u003c/p>\n\u003cp>Bon appetit and stay cool! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/gazpacho-wine.jpg\" alt=\"gazpacho wine\">\u003c/p>\n\n",
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"excerpt": "Indian Summer indeed! Global warming is alive and well when it's pushing 100 degrees in San Francisco in September. Not wanting to make anything that involved getting near a stove, I called my friends J & J and asked if I could come over to their uber swanky and air conditioned kitchen and whip something up for us for dinner. When I woke up yesterday morning and it was 82 degrees, all I could think about was cold gazpacho soup with some thick crunchy crusty bread. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/gazpacho-soup.jpg\" alt=\"gazpacho soup\" align=\"left\">Indian Summer indeed! Global warming is alive and well when it's pushing 100 degrees in San Francisco in September. Not wanting to make anything that involved getting near a stove, I called my friends J & J and asked if I could come over to their uber swanky and air conditioned kitchen and whip something up for us for dinner. When I woke up yesterday morning and it was 82 degrees, all I could think about was cold gazpacho soup with some thick crunchy crusty bread. \u003c/p>\n\u003cp>I asked J various questions. Do you have a Cuisinart? No. Do you have a blender? No. Do you have a stick blender? Yes. Is it charged? No. Ok, I'll run to the store, I'll bring my stick blender, and you chill the tomatoes. An hour or so of chopping later, accompanied by a glass of champagne, we dined on some darn good gazpacho soup, much to my amazement, relief and delight. I hadn't made it in literally years, maybe a decade (?!?!), so I was quite nervous but thanks to some gorgeous heirloom tomatoes and a lot of love, it was a hit. I showed some restraint in the chopped garlic area -- vampires, be damned -- but had I not, it would have overpowered, so go with 2 cloves, not the 4 that I originally intended. One jalepeno and we were sufficiently spicy.\u003c/p>\n\u003cp>J served the soup with a crisp rose, Domaine de Beaurenard, from the Cotes du Rhone and we toasted (our one minimal use of the oven) some thick country bread and rubbed it with a garlic clove and a roma tomato cut in half as they do in Spain. A little garnish of basil chiffonade and we were good to go...\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/garnish.jpg\" alt=\"gazpacho diced vegetables\">\u003c/p>\n\u003cp>\u003cstrong>Cold Gazpacho Soup\u003c/strong> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 large can (20-something oz) whole peeled + 3 - 14 oz cans Progresso diced tomatoes + juice\u003cbr>\n2-3 heirloom tomatoes (diced, save juice and add to bowl)\u003cbr>\n1 basket small orange baby tomatoes (cut in half across the equator)\u003cbr>\n1/4 - 1/2 cup white wine or champagne vinegar (depending on consistency & taste)\u003cbr>\n1 red pepper (cut out ribs, seeds & dice)\u003cbr>\n1 yellow pepper (cut out ribs, seeds & dice)\u003cbr>\n1 jalepeno pepper (cut out ribs, seeds & dice)\u003cbr>\n1 avocado (half for the soup, half for the garnish)\u003cbr>\n2 large shallots, diced\u003cbr>\n2 cloves garlic, minced\u003cbr>\n4 ribs celery, diced\u003cbr>\n1 english cucumber (cut off most of the green, leave a little for color, scoop out seeds, dice)\u003cbr>\njuice of 1 lime\u003cbr>\nsea salt, fresh ground pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Save a few tablespoons of the baby tomatoes, red pepper, yellow pepper, cucumber, celery, half the avocado, and 1/2 tbsp of diced jalepeno for the garnish. \u003c/p>\n\u003cp>2. Put everything but the avocado in a small bowl, add a swirl of olive oil, some sea salt, fresh ground pepper and stir. Add the avocado and stir gently. Set aside.\u003c/p>\n\u003cp>3. If using a stick blender, combine all the vegetables + lime juice in a large glass (or non-reactive) bowl along with half the vinegar and blend. I like mine a bit chunky, not super smooth, so I blended in pulses moving the stick blender along the outside of the bowl. If using a cuisinart, just pour it all in and pulse until you get the consistency you'd like. Add more liquid (vinegar, stock, water) if you want a thinner consistency. Taste for seasoning and add salt and pepper as you'd like. \u003c/p>\n\u003cp>4. Mine didn't not come out a bright red as you might imagine because I added the avocado but I like the creamy consistency it gives the soup. I topped each bowl with a tbsp or two of the vegetable brunoise garnish, a few ribbons of basil, a drizzle of good olive oil and a few drops of really good balsamic vinegar. \u003c/p>\n\u003cp>Bon appetit and stay cool! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/gazpacho-wine.jpg\" alt=\"gazpacho wine\">\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/24/2008/09/figs1.jpg\" alt=\"figs\">\u003c/p>\n\u003cp>Every year, I look forward to the real fig season--figs have two seasons: the first, in early summer, is fleeting and generally unremarkable; the second one takes place late in the summer. And yes, folks, it's that time of year again. Late summer. My favorite moment in food time, when tomatoes and basil and zucchini and cucumbers and peppers and stone fruit and even berries are still prolific in the farmers' market, and each week, there are more shell beans and succulent delicious figs on display. But it's the figs that send me into squeals of joy, and when I bite into a perfectly ripe fig, perfect bliss.\u003c/p>\n\u003cp>If you’ve never tried a fig, then put aside your pre-conceived notions, and take a bite. Seriously. Now is your chance! Figs are at their peak from now until the end of the month. Longer if we are lucky. Kind of like a honeyed, sweet strawberry or raspberry but with a much more subtle flavor and less tang, figs are perfect when served with tangy cheese, a drizzle of balsamic vinegar, or wrapped in salty cured meat.\u003c/p>\n\u003cp>\u003cstrong>How to choose the perfect fig\u003c/strong>\u003cbr>\nUnlike most other fruits, the best figs are often the “ugliest,” at least until you know what to look out for. Once picked, figs no longer ripen, and you’ll never get the succulent figgy perfection if you choose underripe fruit. So back away from that perfectly smooth, unblemished, firm fig, it’s underripe! \u003c/p>\n\u003cp>Look for fruits that are soft (but not mushy) with cracks in the skin. They should feel heavy and plump, and maybe slightly wrinkled, but make sure to smell them to be sure they haven’t sat for too long and started to ferment. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Because figs must be picked when ripe, they have a very short shelf life. You should plan to use them within a day or two once purchased. Not that I’ve ever been able to hold back once I’ve snagged a bag of fresh juicy delicious figs. It’s best to store them in a paper bag in the refrigerator, unless you are using them the same day you purchase them.\u003c/p>\n\u003cp>\u003cstrong>Some figgy ideas\u003c/strong>\u003cbr>\nNot only are figs amazing out of hand, they are super versatile, and pair really well with salty, tangy, herbaceous flavors. Trim the stems off, slice them lengthwise in half or quarters, and then serve them:\u003c/p>\n\u003cul>\n\u003cli>Sprinkled with fresh goats' cheese\u003c/li>\n\u003cli>Alongside a wedge of tangy blue cheese\u003c/li>\n\u003cli>Topped with thin slices of prosciutto or jamon serrano\u003c/li>\n\u003cli>Drizzled with balsamic vinegar and sprinkled with chopped fresh basil\u003c/li>\n\u003cli>In a salad of chopped toasted almonds, wild arugula, and fresh goats' cheese\u003c/li>\n\u003cli>Drizzled with honey and crème fraiche\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>You can also cook them whole, for example:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Wrapped with a thin slice of pancetta and then grilled until crisp on the outside\u003c/li>\n\u003cli>Roasted in the oven with a drizzle of honey, and served with whipped cream and a sprinkle of toasted almonds\u003c/li>\n\u003c/ul>\n\u003cp>And if you want to go all out, then impress your friends (and co-workers) and make a very simple, but very gorgeous, fig tart.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/figtart.jpg\" alt=\"fig tart\">\u003c/p>\n\u003cp>\u003cstrong>Fresh Fig and Mascarpone Tart\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 8–12 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nOne 10-inch tart pan lined with flaky pie dough (use 1/2 recipe of my Flaky Pie Dough recipe below or use your favorite tart dough)\u003cbr>\n8oz excellent quality mascarpone\u003cbr>\n1/2 cup whipping cream\u003cbr>\n1 teaspoon pure vanilla extract\u003cbr>\n2 tablespoons golden brown sugar\u003cbr>\nPinch of salt\u003cbr>\nAbout 10–16 figs, depending on how many figs you like\u003cbr>\nHoney, for drizzling\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat the oven to 400F. Line the tart pan with the dough, then line the dough with foil. Fill with ceramic pie weights or beans or rice. Place the tart shell on a baking sheet and bake until it starts to dry out, about 15 minutes. Remove the foil and weights and continue to bake until golden brown, about 5–10 minutes more. Remove from the oven and set aside to cool.\u003c/p>\n\u003cp>2. In a mixing bowl, whisk together the mascarpone, cream, vanilla, brown sugar, and salt until soft peaks form. Be careful, especially if you are using an electric mixer, because the mixture will thicken very quickly.\u003c/p>\n\u003cp>3. Carefully spread the mascarpone cream evenly onto the bottom of the tart shell. \u003c/p>\n\u003cp>4. Trim the stems off the figs and slice in half or quarters, lengthwise. Place them evenly on top of the mascarpone cream, overlapping so they all fit. Drizzle the figs with honey.\u003c/p>\n\u003cp>5. Cut into thin wedges and serve. Mmmmmmm. You can store this in an airtight container in the refrigerator for up to 2–3 days.\u003c/p>\n\u003cp>\u003cstrong>Flaky Pie or Tart Dough\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for two 10-inch tarts\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>:\u003cbr>\n2 cups all-purpose flour\u003cbr>\n1/2 teaspoon kosher or sea salt\u003cbr>\n12 tablespoons very cold unsalted butter, cut into cubes\u003cbr>\n1/3 cup ice water + 1 tablespoon\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To make the crust, in the bowl of a food processor, stir together the flour, and salt. Sprinkle the butter over the top and process for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Sprinkle the water over the flour mixture evenly, then process until the mixture just starts to come together.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>2. Dump the mixture out of the bowl onto 2 large sheets of plastic wrap. Press the dough together into a mound and then wrap with plastic and press into a flat disk. Refrigerate the dough until chilled, about 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\n",
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"excerpt": "Every year, I look forward to the real fig season--figs have two seasons: the first, in early summer, is fleeting and generally unremarkable; the second one takes place late in the summer. And yes, folks, it's that time of year again. Late summer. My favorite moment in food time, when tomatoes and basil and zucchini and cucumbers and peppers and stone fruit and even berries are still prolific in the farmers' market, and each week, there are more shell beans and succulent delicious figs on display. But it's the figs that send me into squeals of joy, and when I bite into a perfectly ripe fig, perfect bliss.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Because figs must be picked when ripe, they have a very short shelf life. You should plan to use them within a day or two once purchased. Not that I’ve ever been able to hold back once I’ve snagged a bag of fresh juicy delicious figs. It’s best to store them in a paper bag in the refrigerator, unless you are using them the same day you purchase them.\u003c/p>\n\u003cp>\u003cstrong>Some figgy ideas\u003c/strong>\u003cbr>\nNot only are figs amazing out of hand, they are super versatile, and pair really well with salty, tangy, herbaceous flavors. Trim the stems off, slice them lengthwise in half or quarters, and then serve them:\u003c/p>\n\u003cul>\n\u003cli>Sprinkled with fresh goats' cheese\u003c/li>\n\u003cli>Alongside a wedge of tangy blue cheese\u003c/li>\n\u003cli>Topped with thin slices of prosciutto or jamon serrano\u003c/li>\n\u003cli>Drizzled with balsamic vinegar and sprinkled with chopped fresh basil\u003c/li>\n\u003cli>In a salad of chopped toasted almonds, wild arugula, and fresh goats' cheese\u003c/li>\n\u003cli>Drizzled with honey and crème fraiche\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>You can also cook them whole, for example:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Wrapped with a thin slice of pancetta and then grilled until crisp on the outside\u003c/li>\n\u003cli>Roasted in the oven with a drizzle of honey, and served with whipped cream and a sprinkle of toasted almonds\u003c/li>\n\u003c/ul>\n\u003cp>And if you want to go all out, then impress your friends (and co-workers) and make a very simple, but very gorgeous, fig tart.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/figtart.jpg\" alt=\"fig tart\">\u003c/p>\n\u003cp>\u003cstrong>Fresh Fig and Mascarpone Tart\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 8–12 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nOne 10-inch tart pan lined with flaky pie dough (use 1/2 recipe of my Flaky Pie Dough recipe below or use your favorite tart dough)\u003cbr>\n8oz excellent quality mascarpone\u003cbr>\n1/2 cup whipping cream\u003cbr>\n1 teaspoon pure vanilla extract\u003cbr>\n2 tablespoons golden brown sugar\u003cbr>\nPinch of salt\u003cbr>\nAbout 10–16 figs, depending on how many figs you like\u003cbr>\nHoney, for drizzling\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat the oven to 400F. Line the tart pan with the dough, then line the dough with foil. Fill with ceramic pie weights or beans or rice. Place the tart shell on a baking sheet and bake until it starts to dry out, about 15 minutes. Remove the foil and weights and continue to bake until golden brown, about 5–10 minutes more. Remove from the oven and set aside to cool.\u003c/p>\n\u003cp>2. In a mixing bowl, whisk together the mascarpone, cream, vanilla, brown sugar, and salt until soft peaks form. Be careful, especially if you are using an electric mixer, because the mixture will thicken very quickly.\u003c/p>\n\u003cp>3. Carefully spread the mascarpone cream evenly onto the bottom of the tart shell. \u003c/p>\n\u003cp>4. Trim the stems off the figs and slice in half or quarters, lengthwise. Place them evenly on top of the mascarpone cream, overlapping so they all fit. Drizzle the figs with honey.\u003c/p>\n\u003cp>5. Cut into thin wedges and serve. Mmmmmmm. You can store this in an airtight container in the refrigerator for up to 2–3 days.\u003c/p>\n\u003cp>\u003cstrong>Flaky Pie or Tart Dough\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for two 10-inch tarts\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>:\u003cbr>\n2 cups all-purpose flour\u003cbr>\n1/2 teaspoon kosher or sea salt\u003cbr>\n12 tablespoons very cold unsalted butter, cut into cubes\u003cbr>\n1/3 cup ice water + 1 tablespoon\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To make the crust, in the bowl of a food processor, stir together the flour, and salt. Sprinkle the butter over the top and process for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Sprinkle the water over the flour mixture evenly, then process until the mixture just starts to come together.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>2. Dump the mixture out of the bowl onto 2 large sheets of plastic wrap. Press the dough together into a mound and then wrap with plastic and press into a flat disk. Refrigerate the dough until chilled, about 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Campfire Shrimp Boil",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/campfire-shrimp.jpg\" alt=\"campfire food\" align=\"left\">Every Labor Day weekend, Joshua and Jineui gather 30 or so lucky friends for a four-day camping extravaganza by Manresa State Beach. This is not a hardcore outdoor experience -- this year, there was a badminton game going near a very well stocked bar and a four-burner kitchen set up within snacking distance of our tents. For the price of an hour of downtown parking, some of us could even enjoy a hot shower. It's definitely more about extreme eating and drinking that any thing resembling \"camping,\" but there aren't too many things that bond people together better than wide, shaded hammocks or Scrabble marathons or jumping and screaming together in the ocean's cold waves.\u003c/p>\n\u003cp>For months leading up to the trip, I obsessed about what I was going to cook. If any of you had chatted with me in the last several weeks, I would have bugged you for banana-leaf grilling recipes. Fish rubbed with lemongrass and chile and then mummified in fragrant banana leaves? Or a nice Yucatan-style marinade poured on some pork and then all that succulent goodness wrapped up in the leaves? Or cute little packets of gingery straw mushrooms? Or maybe otek-otek?\u003c/p>\n\u003cp>Then, I realized I just didn't have enough time to hassle with banana leaves.\u003c/p>\n\u003cp>Then, I saw a sale on wild-caught Gulf shrimp.\u003c/p>\n\u003cp>Then, I got an email from a PR agency. Did I want to try some new regional recipes from a classic seafood seasoning company? I had just hosted a big Zatarain's tasting a few weeks ago, so I was somewhat curious about how the East Coast classic would compare. I made a point of specifying two tins of each new flavor. But in that funny PR way, a few days later a huge box arrived with a gigantic logo stamped on the side. Inside, a big stockpot. A stockpot that I do not need. In a box that was a waste of someone's time to produce and pack and ship. There was one set of seasonings, even though I had requested two for testing and photography purposes. (This isn't expensive stuff, folks. I'm not asking for two tins of caviar.) And my favorite...there was one pot-holder. Stamped, of course, with a big fat logo.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Okay, for you PR people lurking out there, if you're going to try to woo a writer, especially one who makes a point of keeping a proper distance between the writing and the selling, it's worth thinking through what you're sending. Most cooks, both novice and advanced, use TWO pot-holders when moving heavy stockpots filled with boiling water and seafood.\u003c/p>\n\u003cp>So, I wasn't able to do any proper testing. But all my camping friends did enjoy the shrimp boil I made, compliments of a failed PR pitch, and one of my friends will receive an almost new stockpot, only slightly charred from the campfire. (Hint #2 for PR folks: be sure your client's logo appears on the most expensive, most durable object in the box.) I adapted the recipe provided to the seafood seasoning company by our very own Franciscan Restaurant, for a \"San Fran-style\" shrimp boil that can be done pretty damn easily in the semi-wild.\u003c/p>\n\u003cp>There was intense debate around the campfire about whether all the extra effort was worth messing up a perfectly good, simple, old-fashioned shrimp boil. I noticed, though, that there was not a single shrimp left, and even the fennel -- one of those love-it or leave-it foods -- was picked clean, so I'd have have to say this version gets the thumbs-up.\u003c/p>\n\u003cp>\u003cstrong>MANRESA-STYLE SHRIMP BOIL\u003c/strong>\u003c/p>\n\u003cp>When buying shrimp in bulk for cooking in the outdoors far from home, ask the fishmonger for the still-frozen IQF stuff in the back. They're usually sealed in 5- to 10-pound bags that will thaw in 24 hours if packed in a smallish cooler with some beer bottles but no ice. They'll last a couple of days longer if you throw in some ice, too. Prep your veggies and garnishes in advance and bring them along in plastic bags. Make sure you have access to plenty of potable water, a big-ass pot that you don't care about, a long spoon, and some lively embers under a cooking trivet or a heavy grid over flames. And yes, TWO well-insulated oven mitts or pot-holders.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 24 hungry campers.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 big onions, cut into thin wedges\u003cbr>\n8 cloves garlic, chopped\u003cbr>\n1 stick unsalted butter\u003cbr>\n4 cubes chicken or fish bouillon\u003cbr>\n2 32-ounce cans diced tomatoes\u003cbr>\n4 14-ounce cans whole artichoke hearts\u003cbr>\n3 bulbs fennel, cut into thin wedges (stems and fronds reserved)\u003cbr>\n2/3 cup of your favorite shrimp or crab seasoning mix (stocked by the seafood counter)\u003cbr>\nPeel from 1 lemon, removed in wide strips\u003cbr>\n1 teaspoon red pepper flakes, or to taste\u003cbr>\n1 bottle of dry white wine (optional)\u003cbr>\n10 pounds wild-caught Gulf shrimp, shell-on\u003cbr>\n1/2 cup whole parsley leaves\u003cbr>\nFresh lemon wedges\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Fill a very large stockpot halfway with water. \u003c/p>\n\u003cp>2. Add the onions, garlic, butter and bouillon, then bring to a boil. Let boil for 10 minutes. \u003c/p>\n\u003cp>3. Stir in the tomatoes with their juices, artichoke hearts, fennel, seafood seasoning mix, lemon peel, red pepper flakes, and wine. Boil for 3 minutes.\u003c/p>\n\u003cp>4. Add the shrimp, cooking in two batches if needed, and boil for 4 to 6 minutes, depending on size, just until opaque. Do not overcook.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Stir in parsley and serve immediately: With a large net skimmer or slotted spoon, transfer the shrimp and vegetables to a big, deep platter or directly into individual bowls. Pass lemon wedges.\u003c/p>\n\n",
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"excerpt": "Then, I got an email from a PR agency. Did I want to try some new regional recipes from a classic seafood seasoning company? I had just hosted a big Zatarain's tasting a few weeks ago, so I was somewhat curious about how the East Coast classic would compare. I made a point of specifying two tins of each new flavor. But in that funny way PR way, a few days later a huge box arrived with a gigantic logo stamped on the side. Inside, a big stockpot. A stockpot that I do not need. In a box that was a waste of someone's time to produce and pack and ship. There was one set of seasonings, even though I had requested two for testing and photography purposes. (This isn't expensive stuff, folks. I'm not asking for two tins of caviar.) And my favorite...there was one pot-holder. Stamped, of course, with a big fat logo.\r\n",
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"description": "Then, I got an email from a PR agency. Did I want to try some new regional recipes from a classic seafood seasoning company? I had just hosted a big Zatarain's tasting a few weeks ago, so I was somewhat curious about how the East Coast classic would compare. I made a point of specifying two tins of each new flavor. But in that funny way PR way, a few days later a huge box arrived with a gigantic logo stamped on the side. Inside, a big stockpot. A stockpot that I do not need. In a box that was a waste of someone's time to produce and pack and ship. There was one set of seasonings, even though I had requested two for testing and photography purposes. (This isn't expensive stuff, folks. I'm not asking for two tins of caviar.) And my favorite...there was one pot-holder. Stamped, of course, with a big fat logo.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/campfire-shrimp.jpg\" alt=\"campfire food\" align=\"left\">Every Labor Day weekend, Joshua and Jineui gather 30 or so lucky friends for a four-day camping extravaganza by Manresa State Beach. This is not a hardcore outdoor experience -- this year, there was a badminton game going near a very well stocked bar and a four-burner kitchen set up within snacking distance of our tents. For the price of an hour of downtown parking, some of us could even enjoy a hot shower. It's definitely more about extreme eating and drinking that any thing resembling \"camping,\" but there aren't too many things that bond people together better than wide, shaded hammocks or Scrabble marathons or jumping and screaming together in the ocean's cold waves.\u003c/p>\n\u003cp>For months leading up to the trip, I obsessed about what I was going to cook. If any of you had chatted with me in the last several weeks, I would have bugged you for banana-leaf grilling recipes. Fish rubbed with lemongrass and chile and then mummified in fragrant banana leaves? Or a nice Yucatan-style marinade poured on some pork and then all that succulent goodness wrapped up in the leaves? Or cute little packets of gingery straw mushrooms? Or maybe otek-otek?\u003c/p>\n\u003cp>Then, I realized I just didn't have enough time to hassle with banana leaves.\u003c/p>\n\u003cp>Then, I saw a sale on wild-caught Gulf shrimp.\u003c/p>\n\u003cp>Then, I got an email from a PR agency. Did I want to try some new regional recipes from a classic seafood seasoning company? I had just hosted a big Zatarain's tasting a few weeks ago, so I was somewhat curious about how the East Coast classic would compare. I made a point of specifying two tins of each new flavor. But in that funny PR way, a few days later a huge box arrived with a gigantic logo stamped on the side. Inside, a big stockpot. A stockpot that I do not need. In a box that was a waste of someone's time to produce and pack and ship. There was one set of seasonings, even though I had requested two for testing and photography purposes. (This isn't expensive stuff, folks. I'm not asking for two tins of caviar.) And my favorite...there was one pot-holder. Stamped, of course, with a big fat logo.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Okay, for you PR people lurking out there, if you're going to try to woo a writer, especially one who makes a point of keeping a proper distance between the writing and the selling, it's worth thinking through what you're sending. Most cooks, both novice and advanced, use TWO pot-holders when moving heavy stockpots filled with boiling water and seafood.\u003c/p>\n\u003cp>So, I wasn't able to do any proper testing. But all my camping friends did enjoy the shrimp boil I made, compliments of a failed PR pitch, and one of my friends will receive an almost new stockpot, only slightly charred from the campfire. (Hint #2 for PR folks: be sure your client's logo appears on the most expensive, most durable object in the box.) I adapted the recipe provided to the seafood seasoning company by our very own Franciscan Restaurant, for a \"San Fran-style\" shrimp boil that can be done pretty damn easily in the semi-wild.\u003c/p>\n\u003cp>There was intense debate around the campfire about whether all the extra effort was worth messing up a perfectly good, simple, old-fashioned shrimp boil. I noticed, though, that there was not a single shrimp left, and even the fennel -- one of those love-it or leave-it foods -- was picked clean, so I'd have have to say this version gets the thumbs-up.\u003c/p>\n\u003cp>\u003cstrong>MANRESA-STYLE SHRIMP BOIL\u003c/strong>\u003c/p>\n\u003cp>When buying shrimp in bulk for cooking in the outdoors far from home, ask the fishmonger for the still-frozen IQF stuff in the back. They're usually sealed in 5- to 10-pound bags that will thaw in 24 hours if packed in a smallish cooler with some beer bottles but no ice. They'll last a couple of days longer if you throw in some ice, too. Prep your veggies and garnishes in advance and bring them along in plastic bags. Make sure you have access to plenty of potable water, a big-ass pot that you don't care about, a long spoon, and some lively embers under a cooking trivet or a heavy grid over flames. And yes, TWO well-insulated oven mitts or pot-holders.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 24 hungry campers.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 big onions, cut into thin wedges\u003cbr>\n8 cloves garlic, chopped\u003cbr>\n1 stick unsalted butter\u003cbr>\n4 cubes chicken or fish bouillon\u003cbr>\n2 32-ounce cans diced tomatoes\u003cbr>\n4 14-ounce cans whole artichoke hearts\u003cbr>\n3 bulbs fennel, cut into thin wedges (stems and fronds reserved)\u003cbr>\n2/3 cup of your favorite shrimp or crab seasoning mix (stocked by the seafood counter)\u003cbr>\nPeel from 1 lemon, removed in wide strips\u003cbr>\n1 teaspoon red pepper flakes, or to taste\u003cbr>\n1 bottle of dry white wine (optional)\u003cbr>\n10 pounds wild-caught Gulf shrimp, shell-on\u003cbr>\n1/2 cup whole parsley leaves\u003cbr>\nFresh lemon wedges\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Fill a very large stockpot halfway with water. \u003c/p>\n\u003cp>2. Add the onions, garlic, butter and bouillon, then bring to a boil. Let boil for 10 minutes. \u003c/p>\n\u003cp>3. Stir in the tomatoes with their juices, artichoke hearts, fennel, seafood seasoning mix, lemon peel, red pepper flakes, and wine. Boil for 3 minutes.\u003c/p>\n\u003cp>4. Add the shrimp, cooking in two batches if needed, and boil for 4 to 6 minutes, depending on size, just until opaque. Do not overcook.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Stir in parsley and serve immediately: With a large net skimmer or slotted spoon, transfer the shrimp and vegetables to a big, deep platter or directly into individual bowls. Pass lemon wedges.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Almond-Cornmeal Cake",
"title": "Almond-Cornmeal Cake",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/cormealcakeclose.jpg\" alt=\"almond cornmeal cake\" align=\"left\">Summer is an ideal time for improvisation-- especially for those of us living in San Francisco. If the sun is shining for more than 30 minutes at a time, we get a bit giddy and wonder if we should just leave our sweaters at home and head for the nearest park or beach to get a much-needed dose of vitamin D. Long term planning is often shed as quickly as our layers of clothing.\u003c/p>\n\u003cp>Dinners are no exception. Last Sunday, I was invited down to Hillsborough for an al fresco meal in an impossibly rose-scented garden. The event had been in the planning for several weeks, owing to the varied schedules of the guests and host. All that was required of me was to show up-- with dessert. When the idea for the dinner was germinating, I had proudly announced that I would make cannoli because of some unaccountable need to flex the confectionery muscle of my father's people. Besides, I knew my friend Cybele, in whom Sicilian DNA also makes its home, would be there. I think I wanted to impress her.\u003c/p>\n\u003cp>For those of you with little or no experience with cannoli, it is about the least spur-of-the moment dessert one can make. The dough is made, it rests for a couple of hours. It is rolled and stretched and rested again. And rolled again. It is cut and fried, cooled and filled.\u003c/p>\n\u003cp>The day prior, I had the dough ready for preparation. The day of the dinner, I got as far as mixing the filling when, suddenly, it just felt allwrong. It was a warm day. Cannoli are for holidays. They are not for garden parties. The dough is still sitting on a shelf in my refrigerator, getting to know its neighbors, the cornichons and mustard.\u003c/p>\n\u003cp>When I arrived at Cybele's house, I showed her the cake I'd made, and the figs and cream with which I'd planned to serve it. I had planned to simply slice the figs, toss them with a little sugar, and be done with them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Figs?\" she asked, \"What about putting a little pomegranate molasses in them?\" She took me into the kitchen, and poured two slow-moving drops of the stuff onto the end of a fork and put it in my mouth. It was a flavor new to me-- sweet, sour, full of depth. It was exactly what the figs needed to make them interesting without taking over the dessert. I learned something new.\u003c/p>\n\u003cp>One of the many things I love about this woman, apart from her warmth, humor, intelligence, and just-plain-great-to-look-at-ness, is her uncanny cooking-sense. She goes by instinct. She just gets food. It is something that cannot be taught. Not completely.\u003c/p>\n\u003cp>The dinner was a complete success. \u003ca href=\"http://www.seriouseats.com/2008/04/in-videos-chris-cosentino-at-boccalone.html\">Boccalone salumi\u003c/a> and \u003ca href=\"http://www.beechershandmadecheese.com/shop_beecherscheeses_justjack.html\">Beecher's \"Just Jack\" cheese\u003c/a> (in honor of our host) washed down with a couple bottles of cool Pinot d'Alsace, which fit in nicely with my current obsession with World War I military planning errors. Rib eye prepared by my friend Lyle (who often refers to himself as the luckiest man alive, owing to his partnering with Cybele), roasted, garlicky potatoes and mushrooms to smother- but-not-choke the steaks, accompanied by good, elegant bottles of Rioja. And a perfect salad of Asian pear, lettuces, and summer tomatoes ended the meal. Digestion-aiding conversation followed.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/cybelesunlight.jpg\" alt=\"cybele in sunlight\">\u003c/p>\n\u003cp>We were ready for dessert by sunset. Given the gargatuan nature of the meal consumed-- especially the 22-ounce steaks, I was grateful I followed my now-engorged gut and decided to leave to cannoli for another day. As I served out dessert, I asked for a bit of feedback, as is my habit with anything I make for the first time. I had mentioned substituting much of the cornmeal with corn flour. Jack rightly commented that \"any more cornmeal would have made this a dessert for hamsters.\" I was rather inclined to agree. Everyone was in full agreement about the addition of the pomegranate molasses-- it was just the right touch.\u003c/p>\n\u003cp>This post is just my little way of thanking Cybele for simply being around. She is, in her own way, the pomegranate molasses in everyone's life- sweet, with just the right amount of acid wit. A blend of the exotic and oddly familiar, she adds a touch of subtlety and depth to everything she does. And, as if by instinct, it is always the right touch.\u003c/p>\n\u003cp>So, thanks, Cybele. You have a habit of making good things better.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/cakewithfigs.jpg\" alt=\"cake with figs\">\u003c/p>\n\u003cp>\u003cstrong>Almond-Cornmeal Cake\u003c/strong>\u003c/p>\n\u003cp>The idea of this cake came from a recipe by Lorenza di Medici, who knows a thing or two about al fresco dining. And Italian food. As I made the dough, I realized it was going to be too dry for my purposes. I wanted something moist-- a word I detest but, at the same time, a quality I treasure in baked goods. Too late in the day for going back to the market for fresh supplies, I decided to wing it and make some major adjustments, in keeping with my own rigidly, self-imposed idea that improvisation was the theme of the day. Fortunately, it worked, and worked very well.\u003c/p>\n\u003cp>This cake plays well with late-summer fruits. I chose figs, but berries would do well, too. Or just a big dollop of sweetened cream and a good, cool glass of Tokaj.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6 to 8\u003c/p>\n\u003cp>\u003cstrong>For Cake\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup almonds, blanched and without skin\u003cbr>\n1/3 cup yellow cornmeal\u003cbr>\n2/3 cup corn flour\u003cbr>\n1/4 cup unbleached all purpose flour\u003cbr>\n1/2 cup sugar\u003cbr>\n1/2 teaspoon baking powder\u003cbr>\n4 ounces unsalted butter\u003cbr>\n3 egg yolks\u003cbr>\na pinch of salt\u003cbr>\npowdered sugar for decoration\u003c/p>\n\u003cp>\u003cstrong>For Figs\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pint of fresh Mission figs\u003cbr>\n2-3 tablespoons of sugar, depending upon the ripeness of the figs\u003cbr>\n1 teaspoon pomegranate molasses\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Grease with butter a 9-inch cake pan with removable bottom, lining the pan with similarly-greased parchment paper.\u003c/p>\n\u003cp>2. In a Cuisinart, or whatever you wish to call yours, combine almonds, cornmeal, corn flour, all purpose flour, baking powder and salt. Pulse until the almonds are crushed sufficiently to make a fine meal.\u003c/p>\n\u003cp>3. Cream butter and sugar until, well, creamy. Add yolks one at a time. The color should be roughly equivalent to that of a blinding afternoon sun.\u003c/p>\n\u003cp>4. Combine the butter mixture with the flour group until well incorporated. Spread into cake pan and bake on the middle rack of a pre-heated 400° oven for about 30 minutes, or until done.\u003c/p>\n\u003cp>5. Wash figs, slice into quarter segments. Toss them in sugar and molasses, but gently. Let sit for about an hour.\u003c/p>\n\u003cp>6. Remove from oven. Remember to turn off your oven. Place the now-baked cake on a rack to cool. Remove from pan. Please remove the parchment paper. Dust with powdered sugar when plated.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>7. Slice cake and serve with prepared figs and sweetened cream.\u003c/p>\n\n",
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"excerpt": "\"Figs?\" she asked, \"What about putting a little pomegranate molasses in them?\" She took me into the kitchen, and poured two slow-moving drops of the stuff onto the end of a fork and put it in my mouth. It was a flavor new to me-- sweet, sour, full of depth. It was exactly what the figs needed to make them interesting without taking over the dessert. I learned something new.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/cormealcakeclose.jpg\" alt=\"almond cornmeal cake\" align=\"left\">Summer is an ideal time for improvisation-- especially for those of us living in San Francisco. If the sun is shining for more than 30 minutes at a time, we get a bit giddy and wonder if we should just leave our sweaters at home and head for the nearest park or beach to get a much-needed dose of vitamin D. Long term planning is often shed as quickly as our layers of clothing.\u003c/p>\n\u003cp>Dinners are no exception. Last Sunday, I was invited down to Hillsborough for an al fresco meal in an impossibly rose-scented garden. The event had been in the planning for several weeks, owing to the varied schedules of the guests and host. All that was required of me was to show up-- with dessert. When the idea for the dinner was germinating, I had proudly announced that I would make cannoli because of some unaccountable need to flex the confectionery muscle of my father's people. Besides, I knew my friend Cybele, in whom Sicilian DNA also makes its home, would be there. I think I wanted to impress her.\u003c/p>\n\u003cp>For those of you with little or no experience with cannoli, it is about the least spur-of-the moment dessert one can make. The dough is made, it rests for a couple of hours. It is rolled and stretched and rested again. And rolled again. It is cut and fried, cooled and filled.\u003c/p>\n\u003cp>The day prior, I had the dough ready for preparation. The day of the dinner, I got as far as mixing the filling when, suddenly, it just felt allwrong. It was a warm day. Cannoli are for holidays. They are not for garden parties. The dough is still sitting on a shelf in my refrigerator, getting to know its neighbors, the cornichons and mustard.\u003c/p>\n\u003cp>When I arrived at Cybele's house, I showed her the cake I'd made, and the figs and cream with which I'd planned to serve it. I had planned to simply slice the figs, toss them with a little sugar, and be done with them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Figs?\" she asked, \"What about putting a little pomegranate molasses in them?\" She took me into the kitchen, and poured two slow-moving drops of the stuff onto the end of a fork and put it in my mouth. It was a flavor new to me-- sweet, sour, full of depth. It was exactly what the figs needed to make them interesting without taking over the dessert. I learned something new.\u003c/p>\n\u003cp>One of the many things I love about this woman, apart from her warmth, humor, intelligence, and just-plain-great-to-look-at-ness, is her uncanny cooking-sense. She goes by instinct. She just gets food. It is something that cannot be taught. Not completely.\u003c/p>\n\u003cp>The dinner was a complete success. \u003ca href=\"http://www.seriouseats.com/2008/04/in-videos-chris-cosentino-at-boccalone.html\">Boccalone salumi\u003c/a> and \u003ca href=\"http://www.beechershandmadecheese.com/shop_beecherscheeses_justjack.html\">Beecher's \"Just Jack\" cheese\u003c/a> (in honor of our host) washed down with a couple bottles of cool Pinot d'Alsace, which fit in nicely with my current obsession with World War I military planning errors. Rib eye prepared by my friend Lyle (who often refers to himself as the luckiest man alive, owing to his partnering with Cybele), roasted, garlicky potatoes and mushrooms to smother- but-not-choke the steaks, accompanied by good, elegant bottles of Rioja. And a perfect salad of Asian pear, lettuces, and summer tomatoes ended the meal. Digestion-aiding conversation followed.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/cybelesunlight.jpg\" alt=\"cybele in sunlight\">\u003c/p>\n\u003cp>We were ready for dessert by sunset. Given the gargatuan nature of the meal consumed-- especially the 22-ounce steaks, I was grateful I followed my now-engorged gut and decided to leave to cannoli for another day. As I served out dessert, I asked for a bit of feedback, as is my habit with anything I make for the first time. I had mentioned substituting much of the cornmeal with corn flour. Jack rightly commented that \"any more cornmeal would have made this a dessert for hamsters.\" I was rather inclined to agree. Everyone was in full agreement about the addition of the pomegranate molasses-- it was just the right touch.\u003c/p>\n\u003cp>This post is just my little way of thanking Cybele for simply being around. She is, in her own way, the pomegranate molasses in everyone's life- sweet, with just the right amount of acid wit. A blend of the exotic and oddly familiar, she adds a touch of subtlety and depth to everything she does. And, as if by instinct, it is always the right touch.\u003c/p>\n\u003cp>So, thanks, Cybele. You have a habit of making good things better.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/cakewithfigs.jpg\" alt=\"cake with figs\">\u003c/p>\n\u003cp>\u003cstrong>Almond-Cornmeal Cake\u003c/strong>\u003c/p>\n\u003cp>The idea of this cake came from a recipe by Lorenza di Medici, who knows a thing or two about al fresco dining. And Italian food. As I made the dough, I realized it was going to be too dry for my purposes. I wanted something moist-- a word I detest but, at the same time, a quality I treasure in baked goods. Too late in the day for going back to the market for fresh supplies, I decided to wing it and make some major adjustments, in keeping with my own rigidly, self-imposed idea that improvisation was the theme of the day. Fortunately, it worked, and worked very well.\u003c/p>\n\u003cp>This cake plays well with late-summer fruits. I chose figs, but berries would do well, too. Or just a big dollop of sweetened cream and a good, cool glass of Tokaj.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6 to 8\u003c/p>\n\u003cp>\u003cstrong>For Cake\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup almonds, blanched and without skin\u003cbr>\n1/3 cup yellow cornmeal\u003cbr>\n2/3 cup corn flour\u003cbr>\n1/4 cup unbleached all purpose flour\u003cbr>\n1/2 cup sugar\u003cbr>\n1/2 teaspoon baking powder\u003cbr>\n4 ounces unsalted butter\u003cbr>\n3 egg yolks\u003cbr>\na pinch of salt\u003cbr>\npowdered sugar for decoration\u003c/p>\n\u003cp>\u003cstrong>For Figs\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pint of fresh Mission figs\u003cbr>\n2-3 tablespoons of sugar, depending upon the ripeness of the figs\u003cbr>\n1 teaspoon pomegranate molasses\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Grease with butter a 9-inch cake pan with removable bottom, lining the pan with similarly-greased parchment paper.\u003c/p>\n\u003cp>2. In a Cuisinart, or whatever you wish to call yours, combine almonds, cornmeal, corn flour, all purpose flour, baking powder and salt. Pulse until the almonds are crushed sufficiently to make a fine meal.\u003c/p>\n\u003cp>3. Cream butter and sugar until, well, creamy. Add yolks one at a time. The color should be roughly equivalent to that of a blinding afternoon sun.\u003c/p>\n\u003cp>4. Combine the butter mixture with the flour group until well incorporated. Spread into cake pan and bake on the middle rack of a pre-heated 400° oven for about 30 minutes, or until done.\u003c/p>\n\u003cp>5. Wash figs, slice into quarter segments. Toss them in sugar and molasses, but gently. Let sit for about an hour.\u003c/p>\n\u003cp>6. Remove from oven. Remember to turn off your oven. Place the now-baked cake on a rack to cool. Remove from pan. Please remove the parchment paper. Dust with powdered sugar when plated.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/muffins.jpg\" alt=\"blueberry muffins\" align=\"left\">When I was growing up, Happy Days was my favorite show on TV. In addition to thinking The Fonz was the coolest and Potsie was funny, I loved when Richie Cunningham would sing “I found my thrill, on blueberry hill…” Whenever he would start to croon, I would day dream about walking on a big hill full of blueberries, picking fruit and eating all along the way. I was a kid and so didn’t realize the Fats Domino song was being played to show that Ritchie was feeling “frisky.” All I knew was that I desperately wanted to live near a blueberry hill. \u003c/p>\n\u003cp>When I see blueberries, I still sometimes hum Mr. Domino’s song. I’ve been doing this a lot lately as we are now in the height of blueberry season. In addition to stuffing those plump, round, bluish-purple balls of juicy delight into tarts and pies, I have been making fresh blueberry muffins for breakfast. \u003c/p>\n\u003cp>Although you can easily use frozen blueberries for muffins, there’s no reason to do that now, when berries are fresh, in season, and moderately inexpensive. Frozen berries are for the winter, when you have to pay little buckets of gold for a half pint of fresh ones. Plus, fresh berries exude bursts of sweetness that are unmatched by their frozen cousins.\u003c/p>\n\u003cp>Although I sometimes like streusel toppings, when I have the luxury of fresh seasonal blueberries, I don’t want to overshadow the berry flavor with a thick lid of butter and sugar. Crowning each muffin with just a sprinkle of brown sugar is a more simple and straightforward way to get the crunchy muffin top I want, while still highlighting all that blueberry goodness inside.\u003c/p>\n\u003cp>Here’s my recipe for fresh blueberry muffins. It’s fast and easy enough that you can whip it up in the morning for breakfast. It’s also a great way to enjoy blueberries in the height of the season. I imagine Mrs. Cunningham served these to Ritchie all the time.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/muffins-milk.jpg\" alt=\"blueberry muffins and milk\">\u003c/p>\n\u003cp>\u003cstrong>Fresh Blueberry Muffins\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 medium muffins\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups all-purpose flour\u003cbr>\n2 tsp baking powder\u003cbr>\n1/4 tsp salt\u003cbr>\n1/4 tsp baking soda\u003cbr>\n2 eggs\u003cbr>\n1/2 cup sugar\u003cbr>\n1/4 cup sour cream\u003cbr>\n1/2 cup vegetable oil\u003cbr>\n2 Tbsp milk\u003cbr>\n1 cup fresh blueberries\u003cbr>\n1/4 cup brown sugar\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat oven to 350 degrees.\u003cbr>\n2.\tOil your muffin pan or set in paper muffin liners.\u003cbr>\n3.\tIn a large bowl, mix the flour, baking powder, salt and baking soda.\u003cbr>\n4.\tIn a separate bowl, beat the sugar into the eggs and mix in the sour cream, vegetable oil and milk.\u003cbr>\n5.\tAdd in the blueberries.\u003cbr>\n6.\tIncorporate the dry mixture into the wet ingredients and gently stir, being sure not to over mix the flour.\u003cbr>\n7.\tDivide the batter into the muffin pan. I like to spoon out the batter using an ice cream scoop.\u003cbr>\n8.\tSprinkle brown sugar on top of each muffin.\u003cbr>\n9.\tBake at 350 degrees for 15 - 20 minutes (depending on whether or not you have a convection oven and how hot your oven runs).\u003cbr>\n10.\tWhen you can cleanly run a toothpick through the middle muffin, pull them out and left them cool for few minutes before diving in.\u003c/p>\n\n",
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"excerpt": "Although you can easily use frozen blueberries for muffins, there's no reason to do that now, when berries are fresh, in season, and moderately inexpensive. Frozen berries are for the winter, when you have to pay little buckets of gold for a half pint of fresh ones. Plus, fresh berries exude bursts of sweetness that are unmatched by their frozen cousins.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/muffins-milk.jpg\" alt=\"blueberry muffins and milk\">\u003c/p>\n\u003cp>\u003cstrong>Fresh Blueberry Muffins\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 medium muffins\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups all-purpose flour\u003cbr>\n2 tsp baking powder\u003cbr>\n1/4 tsp salt\u003cbr>\n1/4 tsp baking soda\u003cbr>\n2 eggs\u003cbr>\n1/2 cup sugar\u003cbr>\n1/4 cup sour cream\u003cbr>\n1/2 cup vegetable oil\u003cbr>\n2 Tbsp milk\u003cbr>\n1 cup fresh blueberries\u003cbr>\n1/4 cup brown sugar\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat oven to 350 degrees.\u003cbr>\n2.\tOil your muffin pan or set in paper muffin liners.\u003cbr>\n3.\tIn a large bowl, mix the flour, baking powder, salt and baking soda.\u003cbr>\n4.\tIn a separate bowl, beat the sugar into the eggs and mix in the sour cream, vegetable oil and milk.\u003cbr>\n5.\tAdd in the blueberries.\u003cbr>\n6.\tIncorporate the dry mixture into the wet ingredients and gently stir, being sure not to over mix the flour.\u003cbr>\n7.\tDivide the batter into the muffin pan. I like to spoon out the batter using an ice cream scoop.\u003cbr>\n8.\tSprinkle brown sugar on top of each muffin.\u003cbr>\n9.\tBake at 350 degrees for 15 - 20 minutes (depending on whether or not you have a convection oven and how hot your oven runs).\u003cbr>\n10.\tWhen you can cleanly run a toothpick through the middle muffin, pull them out and left them cool for few minutes before diving in.\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/24/2008/08/frownie-square1.jpg\" alt=\"frownie\" align=\"left\">At dinner the other evening, the man who, for the purposes of my blogging, wishes to be referred to as \u003ca href=\"http://michaelprocopio.wordpress.com/2008/06/05/smoothie/\">“that guy who like smoothies”\u003c/a>, was recounting his recent trip to Pittsburgh for a friend’s wedding. Having attended a small college near the city, he became rather nostalgic talking about his late nights chugging coffee and cramming for finals at the local \u003ca href=\"http://www.kingsfamily.com/index.html\">Kings Family Restaurant\u003c/a>. Never having been to neither Northeastern Pennsylvania, nor Ohio, I had never heard of such a place and said as much. He then proceeded to mention that Kings Family Restaurants were the home of the “Frownie”.\u003c/p>\n\u003cp>“The what?” I asked, though the name seemed to illustrate itself with near-perfect precision.\u003c/p>\n\u003cp>“A Frownie is a brownie, but with a frownie face piped onto it. If you purchase a whole pack, it’s called a Pity Party.”\u003c/p>\n\u003cp>I stopped hearing anything more about the wedding. I only wanted to know about Frownies, so I went home to do a little research.\u003cbr clear=\"all\">\u003cbr>\n\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/_YdScUpGNMA&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed src=\"http://www.youtube.com/v/_YdScUpGNMA&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>That’s one mean dessert.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Kings Restaurants’ latest dessert offering, which they are calling The Angry Mob, includes twelve frownies, accompanied by hot fudge, whipped cream, twelve scoops of vanilla ice cream, and a poster. I suppose that, if one can manage to ingest such vast quantities of fat and sugar, one might as well eat the poster, too.\u003c/p>\n\u003cp>The Frownie, as much as I have been able to learn, was dreamed up about three years ago to drum up business at the 40 year-old restaurant chain, which had been flagging in recent times. Thanks to \u003ca href=\"http://www.smithbrosadv.com/\">Smith Brothers Advertising\u003c/a>, who make the likes of other Pittsburgh-area brands like Heinz Tomato Ketchup sexy, the Frownie has caught on.\u003c/p>\n\u003cp>It’s not surprising that the Frownie originated near Pittsburgh, home of Carnegie Mellon University. Carnegie Mellon, if you didn’t know, is the birthplace of the emoticon, thanks to Scott Fahlman, who started the whole sideways smiling business more than 25 years ago on the University’s Computer Science community b(ulliten)-board. He invented the frowning emoticon, too. In the same message, no less.\u003c/p>\n\u003cp>Where I attended culinary school, plating foods in such a way as to resemble a human face was frowned upon– the thought being that no one wanted to dig into something that resembled one’s self. Clearly, they were mistaken. Then again, they were mistaken about a lot of things. Children are undeniably attracted to the cannibalization of smiley-faced pancakes, so who can say eating a scowling brownie is wrong?\u003c/p>\n\u003cp>Imagine living through a Northeastern winter. I know if I were to spend months freezing my hind quarters off battling the elements, I might find myself entering a local family restaurant and sitting down to a hearty meal and mugs of hot coffee to warm my hands and insides. If a dessert happened to come to the table with a scowl frosted onto its face, I’d most likely take another swig of coffee, look out the window at my iced-over car, and think, Frownie, I know just how you feel.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/frownies1.jpg\" alt=\"frownies\" align=\"left\">\u003cstrong>Katharine Hepburn’s Frownies\u003c/strong>\u003cbr>\nI had been thinking about brownies even before Frownies entered my consciousness, thanks to the September \u003ca href=\"http://saveur.com/article/Our-Favorite-Foods/Brownie-Points\">2008 issue of Saveur Magazine\u003c/a>. In their article, they list Katharine Hepburn’s home recipe, which originally accompanied and interview with the actress in the August 1975 issue of The Ladies’ Home Journal. Needing a basic brownie recipe, Hepburn’s seemed worthy, based upon name-recognition alone. It had been suggested to me that I might wish to give these Frownies some Hepburn-like quality. Since I neither know anyone who can lend me an Oscar on short notice, nor do I possess the ability to create slacks for dessert items, and taking a tremorous, Parkinson’s-like blurry photo would have been in extremely poor taste, I decided to just let the unhappy things alone.\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 9 Frownies.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 tablespoons unsalted butter, plus more for greasing\u003cbr>\n2 ounces unsweetened chocolate\u003cbr>\n1 cup sugar\u003cbr>\n2 eggs, beaten\u003cbr>\n1⁄2 teaspoon vanilla extract\u003cbr>\n1 cup roughly chopped walnuts\u003cbr>\n1⁄4 cup flour\u003cbr>\n1⁄4 teaspoon fine salt\u003cbr>\n1⁄2 cup powdered sugar\u003cbr>\n1 tablespoon water\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Pre-heat oven to 325°. Grease an 8 x 8 inch baking pan with butter. Line the pan with parchment paper; grease the paper. Set pan aside.\u003c/p>\n\u003cp>2. Melt the butter and chocolate together in a 2-quart saucepan over low heat, stirring constantly with a wooden spoon, since one cannot imagine Miss Hepburn using anything else. Remove the pan from the heat and stir in the sugar. Add the eggs and vanilla and stir to make a smooth batter. Add the walnuts, flour, and salt; stir until incorporated. Pour batter into the baking pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 40-45 minutes. Let cool on a rack. Remove from pan and cut into nine squares.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Mix the powdered sugar and water in a small bowl, making a smooth, thick icing. Place icing into a piping bag fitted with a fine, plain tip, or place in a zip-lock bag, cutting a very small amount off one of the bottom corners with scissors. Pipe two blank, disappointed-looking eyes and a frown onto each brownie. Serve.\u003c/p>\n\n",
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"excerpt": "\"The what?\" I asked, though the name seemed to illustrate itself with near-perfect precision.\r\n\"A Frownie is a brownie, but with a frownie face piped onto it. If you purchase a whole pack, it's called a Pity Party.\"\r\nI stopped hearing anything more about the wedding. I only wanted to know about Frownies, so I went home to do a little research.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/frownie-square1.jpg\" alt=\"frownie\" align=\"left\">At dinner the other evening, the man who, for the purposes of my blogging, wishes to be referred to as \u003ca href=\"http://michaelprocopio.wordpress.com/2008/06/05/smoothie/\">“that guy who like smoothies”\u003c/a>, was recounting his recent trip to Pittsburgh for a friend’s wedding. Having attended a small college near the city, he became rather nostalgic talking about his late nights chugging coffee and cramming for finals at the local \u003ca href=\"http://www.kingsfamily.com/index.html\">Kings Family Restaurant\u003c/a>. Never having been to neither Northeastern Pennsylvania, nor Ohio, I had never heard of such a place and said as much. He then proceeded to mention that Kings Family Restaurants were the home of the “Frownie”.\u003c/p>\n\u003cp>“The what?” I asked, though the name seemed to illustrate itself with near-perfect precision.\u003c/p>\n\u003cp>“A Frownie is a brownie, but with a frownie face piped onto it. If you purchase a whole pack, it’s called a Pity Party.”\u003c/p>\n\u003cp>I stopped hearing anything more about the wedding. I only wanted to know about Frownies, so I went home to do a little research.\u003cbr clear=\"all\">\u003cbr>\n\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/_YdScUpGNMA&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed src=\"http://www.youtube.com/v/_YdScUpGNMA&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>That’s one mean dessert.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Kings Restaurants’ latest dessert offering, which they are calling The Angry Mob, includes twelve frownies, accompanied by hot fudge, whipped cream, twelve scoops of vanilla ice cream, and a poster. I suppose that, if one can manage to ingest such vast quantities of fat and sugar, one might as well eat the poster, too.\u003c/p>\n\u003cp>The Frownie, as much as I have been able to learn, was dreamed up about three years ago to drum up business at the 40 year-old restaurant chain, which had been flagging in recent times. Thanks to \u003ca href=\"http://www.smithbrosadv.com/\">Smith Brothers Advertising\u003c/a>, who make the likes of other Pittsburgh-area brands like Heinz Tomato Ketchup sexy, the Frownie has caught on.\u003c/p>\n\u003cp>It’s not surprising that the Frownie originated near Pittsburgh, home of Carnegie Mellon University. Carnegie Mellon, if you didn’t know, is the birthplace of the emoticon, thanks to Scott Fahlman, who started the whole sideways smiling business more than 25 years ago on the University’s Computer Science community b(ulliten)-board. He invented the frowning emoticon, too. In the same message, no less.\u003c/p>\n\u003cp>Where I attended culinary school, plating foods in such a way as to resemble a human face was frowned upon– the thought being that no one wanted to dig into something that resembled one’s self. Clearly, they were mistaken. Then again, they were mistaken about a lot of things. Children are undeniably attracted to the cannibalization of smiley-faced pancakes, so who can say eating a scowling brownie is wrong?\u003c/p>\n\u003cp>Imagine living through a Northeastern winter. I know if I were to spend months freezing my hind quarters off battling the elements, I might find myself entering a local family restaurant and sitting down to a hearty meal and mugs of hot coffee to warm my hands and insides. If a dessert happened to come to the table with a scowl frosted onto its face, I’d most likely take another swig of coffee, look out the window at my iced-over car, and think, Frownie, I know just how you feel.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/frownies1.jpg\" alt=\"frownies\" align=\"left\">\u003cstrong>Katharine Hepburn’s Frownies\u003c/strong>\u003cbr>\nI had been thinking about brownies even before Frownies entered my consciousness, thanks to the September \u003ca href=\"http://saveur.com/article/Our-Favorite-Foods/Brownie-Points\">2008 issue of Saveur Magazine\u003c/a>. In their article, they list Katharine Hepburn’s home recipe, which originally accompanied and interview with the actress in the August 1975 issue of The Ladies’ Home Journal. Needing a basic brownie recipe, Hepburn’s seemed worthy, based upon name-recognition alone. It had been suggested to me that I might wish to give these Frownies some Hepburn-like quality. Since I neither know anyone who can lend me an Oscar on short notice, nor do I possess the ability to create slacks for dessert items, and taking a tremorous, Parkinson’s-like blurry photo would have been in extremely poor taste, I decided to just let the unhappy things alone.\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 9 Frownies.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 tablespoons unsalted butter, plus more for greasing\u003cbr>\n2 ounces unsweetened chocolate\u003cbr>\n1 cup sugar\u003cbr>\n2 eggs, beaten\u003cbr>\n1⁄2 teaspoon vanilla extract\u003cbr>\n1 cup roughly chopped walnuts\u003cbr>\n1⁄4 cup flour\u003cbr>\n1⁄4 teaspoon fine salt\u003cbr>\n1⁄2 cup powdered sugar\u003cbr>\n1 tablespoon water\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Pre-heat oven to 325°. Grease an 8 x 8 inch baking pan with butter. Line the pan with parchment paper; grease the paper. Set pan aside.\u003c/p>\n\u003cp>2. Melt the butter and chocolate together in a 2-quart saucepan over low heat, stirring constantly with a wooden spoon, since one cannot imagine Miss Hepburn using anything else. Remove the pan from the heat and stir in the sugar. Add the eggs and vanilla and stir to make a smooth batter. Add the walnuts, flour, and salt; stir until incorporated. Pour batter into the baking pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 40-45 minutes. Let cool on a rack. Remove from pan and cut into nine squares.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Mix the powdered sugar and water in a small bowl, making a smooth, thick icing. Place icing into a piping bag fitted with a fine, plain tip, or place in a zip-lock bag, cutting a very small amount off one of the bottom corners with scissors. Pipe two blank, disappointed-looking eyes and a frown onto each brownie. Serve.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Making Homemade Pasta",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/homemade-pasta1.jpg\" alt=\"homemade pasta\" align=\"left\">I only make homemade pasta a few times a year, but when I do, I am always surprised at how easy it is. One thing I never forget is how good it tastes. Making pasta from scratch is always worth the effort as the freshness of the flavor and the silkiness of the texture exceeds that of any noodle you can buy, unless you’re lucky enough to have a good local shop near your house that makes it daily. \u003c/p>\n\u003cp>Contrary to popular belief, making pasta from scratch isn’t difficult. Although the process can take a while and your arms will get a workout kneading the dough, the steps themselves are not only basic, they’re pretty fun. And, if you have some friends or kids around to help, you can all have a great time making unique shapes and rolling out the dough together. There’s no need to buy a pasta maker. I’ve had one for years, but have only used it once as my rolling pin does a great job and it doesn’t take that long to roll the dough out by hand. \u003c/p>\n\u003cp>Following is the recipe I use when making pasta along with some suggestions for varying it. Please keep in mind that pasta-making is not an exact science. You can include extra eggs for a richer dough; make different shapes and thicknesses to match your sauce (or simply to have fun); or add herbs, lemon zest, pureed vegetables, squid ink, or whatever sounds good. It’s best to first become comfortable with the basic recipe, but once you do, there are no limits. \u003c/p>\n\u003cp>I’ve also included one of my favorite pasta recipes: \u003cstrong>Fettuccini with Heirloom Tomatoes, Fresh Basil, Ricotta Cheese, and Parmesan\u003c/strong>. When tomatoes are in season, this is a great way to capture their flavor in a warm meal without cooking the fresh flavor and plumpness out of them. The ricotta then provides a creaminess to the pasta that I really love.\u003c/p>\n\u003cp>Mangia!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/plain-pasta.jpg\" alt=\"plain pasta\">\u003c/p>\n\u003cp>\u003cstrong>Homemade Pasta\u003c/strong>\u003cbr>\n\u003cstrong>Serves:\u003c/strong> 4-8 people (depending on how hungry you all are)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 1/2 cups of all-purpose flour\u003cbr>\n4 - 6 eggs (the more eggs you add, the richer the dough)\u003cbr>\n1/2 tsp salt\u003cbr>\n1 tsp olive oil\u003cbr>\n1 Tbsp warm water\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Preparing Dough by Hand\u003c/strong>\u003cbr>\n1.\tSet flour on a marble or wooden counter or board, making a well in the center.\u003cbr>\n2.\tIn a bowl, mix the eggs, salt and olive oil.\u003cbr>\n3.\tPour the egg mixture into the well and slowly incorporate the flour into the egg, mixing everything together as you go along.\u003cbr>\n4.\tAdd the warm water slowly if you need to moisten the dough (I almost always do this). Sometimes you may need it all, sometimes you will only need a bit.\u003cbr>\n5.\tCollect the mixture into a ball.\u003c/p>\n\u003cp>\u003cstrong>Preparing Dough Using a Mixer with a Dough Hook\u003c/strong>\u003cbr>\n1.\tPlace the flour into your mixing bowl.\u003cbr>\n2.\tIn a separate bowl, mix the eggs, salt and olive oil.\u003cbr>\n3.\tTurn the mixer on low and then slowly pour the egg mixture into the bowl, incorporating the egg into the flour.\u003cbr>\n4.\tAdd the warm water slowly if you need to moisten the dough (I almost always do this). Sometimes you may need it all, sometimes you will only need a bit.\u003cbr>\n5.\tWhen the egg is added into the flour and you have a rough dough, take everything out of the bowl and set it on a marble or wooden counter or board.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/rough-dough1.jpg\" alt=\"rough dough\">\u003c/p>\n\u003cp>6.\tCollect the mixture into a ball on a marble or wooden counter or board.\u003c/p>\n\u003cp>\u003cstrong>Preparing Dough by Using a Food Processor\u003c/strong>\u003cbr>\n1.\tPlace the flour into your processor’s bowl.\u003cbr>\n2.\tIn a separate bowl, mix the eggs, salt and olive oil.\u003cbr>\n3.\tPulse the processor while slowly pouring the egg mixture into the bowl and incorporating it into the flour.\u003cbr>\n4.\tAdd the warm water slowly if you need to moisten the dough (I almost always do this). Sometimes you may need it all, sometimes you will only need a bit.\u003cbr>\n5.\tWhen the egg is added into the flour and you have a rough dough, take everything out of the bowl and set it on a marble or wooden counter or board.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/dough-ball1.jpg\" alt=\"dough ball\">\u003c/p>\n\u003cp>\u003cstrong>Kneading the Dough\u003c/strong>\u003cbr>\n1.\tKnead the dough for 10-15 minutes. When you’re done, it should be smooth with everything fully incorporated. Be sure not to stop too soon (even if your arms are tired) as your dough won’t stretch well later and you’ll regret it.\u003cbr>\n2.\tLet the dough rest in a bowl covered with plastic wrap for at least an hour on the counter or up to a day in the refrigerator.\u003c/p>\n\u003cp>\u003cstrong>Making the Pasta\u003c/strong>\u003cbr>\nA. Rolling out the Dough by Hand\u003cbr>\n1.\tLine a cookie sheet with paper towels that have been sprinkled with flour.\u003cbr>\n2.\tSpread some flour onto your counter or board and set the dough on top of it.\u003cbr>\n3.\tCut a 1/2-inch slice off your dough ball, and keep the rest covered with the plastic wrap.\u003cbr>\n4.\tUsing your rolling pin, roll your dough to your desired thickness (I like it on the thin side) and then cut into whatever shape you’d like. I think pappardelle, tagliatelle, and fettuccini are the easiest to cut.\u003cbr>\n5.\tSet the cut noodles onto the cookie sheet, being sure not to clump them too much. Sprinkle on more flour if needed.\u003cbr>\n6.\tContinue until you are out of dough.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/shaped-pasta1.jpg\" alt=\"shaped-pasta1.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Making Individual Shapes by Hand\u003c/strong>\u003cbr>\n1.\tLine a cookie sheet with paper towels that have been sprinkled with flour.\u003cbr>\n2.\tSpread some flour onto your counter or board and set the dough on top of it.\u003cbr>\n3.\tCut a 1/2-inch slice off your dough ball, and keep the rest covered with the plastic wrap.\u003cbr>\n4.\tMake whatever shapes you’d like (I think orecchiette is the easiest as you just make little balls and then press your knuckle into them), being sure not to make your shapes too thick or too big as they won’t cook well. About.com has a nice \u003ca href=\"http://italianfood.about.com/od/pastabasics/ig/The-Pasta-Shapes-Gallery/\"> pasta gallery\u003c/a> you can look at if you’re interested.\u003cbr>\n5.\tSet the cut noodles onto the cookie sheet, being sure not to clump them too much an sprinkling on more flour if needed.\u003cbr>\n6.\tContinue until you are out of dough.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> I won’t provide pasta-maker instructions as I rarely use mine and each machine comes with a helpful manual.\u003c/p>\n\u003cp>\u003cstrong>Cooking the Pasta\u003c/strong>\u003cbr>\n1.\tAdd the pasta to salted boiling water. Be sure to have a nice full pot so there’s enough room for the pasta to move around and cook in separate batches if your pot isn’t big enough.\u003cbr>\n2.\tBoil for 3-5 minutes, or until the pasta seems cooked through.\u003cbr>\n3.\tThe pasta should be firm, but cooked through, when you take it out. Just be sure not to let it get mushy.\u003cbr>\n4.\tServe with your favorite sauce.\u003c/p>\n\u003cp>\u003cstrong>Freezing the Pasta\u003c/strong>\u003cbr>\nAn entire batch usually makes two full dinners in our house, so I freeze the other half for later use. Just follow these simple directions:\u003cbr>\n1.\tTake your fresh (uncooked) noodles still lying on the cookie sheet and cover them with a layer of paper towels.\u003cbr>\n2.\tStick the cookie sheet in the freezer for about an hour.\u003cbr>\n3.\tWhen the noodles are frozen, place them in a freezer bag or container and freeze until ready for use.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/fettuccini-with-heirloom-tomatoes1.jpg\" alt=\"fettuccini with heirloom tomatoes\">\u003c/p>\n\u003cp>\u003cstrong>Fettuccini with Heirloom Tomatoes, Fresh Basil, Ricotta Cheese, and Parmesan\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 Servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nHalf a batch of freshly prepared and cooked fettuccini\u003cbr>\n1 -2 pounds of heirloom tomatoes chopped\u003cbr>\n1/2 cup fresh ricotta cheese\u003cbr>\n3 Tbsp chopped basil\u003cbr>\nOlive oil\u003cbr>\n2 Tbsp freshly grated Parmesan Cheese\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tAdd the cooked pasta to a large bowl, adding enough olive oil to thinly coat the noodles.\u003cbr>\n2.\tAdd the tomatoes, basil, ricotta cheese and Parmesan and toss.\u003cbr>\n3.\tSeason with salt and pepper if desired (I find that the Parmesan often adds enough saltiness to the dish, but you may need more).\u003cbr>\n4.\tServe and enjoy.\u003c/p>\n\n",
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"excerpt": "Contrary to popular belief, making pasta from scratch isn't difficult. Although the process can take a while and your arms will get a workout kneading the dough, the steps themselves are not only basic, they're pretty fun. And, if you have some friends or kids around to help, you can all have a great time making unique shapes and rolling out the dough together. There's no need to buy a pasta maker. I've had one for years, but have only used it once as my rolling pin does a great job and it doesn't take that long to roll the dough out by hand. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/homemade-pasta1.jpg\" alt=\"homemade pasta\" align=\"left\">I only make homemade pasta a few times a year, but when I do, I am always surprised at how easy it is. One thing I never forget is how good it tastes. Making pasta from scratch is always worth the effort as the freshness of the flavor and the silkiness of the texture exceeds that of any noodle you can buy, unless you’re lucky enough to have a good local shop near your house that makes it daily. \u003c/p>\n\u003cp>Contrary to popular belief, making pasta from scratch isn’t difficult. Although the process can take a while and your arms will get a workout kneading the dough, the steps themselves are not only basic, they’re pretty fun. And, if you have some friends or kids around to help, you can all have a great time making unique shapes and rolling out the dough together. There’s no need to buy a pasta maker. I’ve had one for years, but have only used it once as my rolling pin does a great job and it doesn’t take that long to roll the dough out by hand. \u003c/p>\n\u003cp>Following is the recipe I use when making pasta along with some suggestions for varying it. Please keep in mind that pasta-making is not an exact science. You can include extra eggs for a richer dough; make different shapes and thicknesses to match your sauce (or simply to have fun); or add herbs, lemon zest, pureed vegetables, squid ink, or whatever sounds good. It’s best to first become comfortable with the basic recipe, but once you do, there are no limits. \u003c/p>\n\u003cp>I’ve also included one of my favorite pasta recipes: \u003cstrong>Fettuccini with Heirloom Tomatoes, Fresh Basil, Ricotta Cheese, and Parmesan\u003c/strong>. When tomatoes are in season, this is a great way to capture their flavor in a warm meal without cooking the fresh flavor and plumpness out of them. The ricotta then provides a creaminess to the pasta that I really love.\u003c/p>\n\u003cp>Mangia!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/plain-pasta.jpg\" alt=\"plain pasta\">\u003c/p>\n\u003cp>\u003cstrong>Homemade Pasta\u003c/strong>\u003cbr>\n\u003cstrong>Serves:\u003c/strong> 4-8 people (depending on how hungry you all are)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 1/2 cups of all-purpose flour\u003cbr>\n4 - 6 eggs (the more eggs you add, the richer the dough)\u003cbr>\n1/2 tsp salt\u003cbr>\n1 tsp olive oil\u003cbr>\n1 Tbsp warm water\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Preparing Dough by Hand\u003c/strong>\u003cbr>\n1.\tSet flour on a marble or wooden counter or board, making a well in the center.\u003cbr>\n2.\tIn a bowl, mix the eggs, salt and olive oil.\u003cbr>\n3.\tPour the egg mixture into the well and slowly incorporate the flour into the egg, mixing everything together as you go along.\u003cbr>\n4.\tAdd the warm water slowly if you need to moisten the dough (I almost always do this). Sometimes you may need it all, sometimes you will only need a bit.\u003cbr>\n5.\tCollect the mixture into a ball.\u003c/p>\n\u003cp>\u003cstrong>Preparing Dough Using a Mixer with a Dough Hook\u003c/strong>\u003cbr>\n1.\tPlace the flour into your mixing bowl.\u003cbr>\n2.\tIn a separate bowl, mix the eggs, salt and olive oil.\u003cbr>\n3.\tTurn the mixer on low and then slowly pour the egg mixture into the bowl, incorporating the egg into the flour.\u003cbr>\n4.\tAdd the warm water slowly if you need to moisten the dough (I almost always do this). Sometimes you may need it all, sometimes you will only need a bit.\u003cbr>\n5.\tWhen the egg is added into the flour and you have a rough dough, take everything out of the bowl and set it on a marble or wooden counter or board.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/rough-dough1.jpg\" alt=\"rough dough\">\u003c/p>\n\u003cp>6.\tCollect the mixture into a ball on a marble or wooden counter or board.\u003c/p>\n\u003cp>\u003cstrong>Preparing Dough by Using a Food Processor\u003c/strong>\u003cbr>\n1.\tPlace the flour into your processor’s bowl.\u003cbr>\n2.\tIn a separate bowl, mix the eggs, salt and olive oil.\u003cbr>\n3.\tPulse the processor while slowly pouring the egg mixture into the bowl and incorporating it into the flour.\u003cbr>\n4.\tAdd the warm water slowly if you need to moisten the dough (I almost always do this). Sometimes you may need it all, sometimes you will only need a bit.\u003cbr>\n5.\tWhen the egg is added into the flour and you have a rough dough, take everything out of the bowl and set it on a marble or wooden counter or board.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/dough-ball1.jpg\" alt=\"dough ball\">\u003c/p>\n\u003cp>\u003cstrong>Kneading the Dough\u003c/strong>\u003cbr>\n1.\tKnead the dough for 10-15 minutes. When you’re done, it should be smooth with everything fully incorporated. Be sure not to stop too soon (even if your arms are tired) as your dough won’t stretch well later and you’ll regret it.\u003cbr>\n2.\tLet the dough rest in a bowl covered with plastic wrap for at least an hour on the counter or up to a day in the refrigerator.\u003c/p>\n\u003cp>\u003cstrong>Making the Pasta\u003c/strong>\u003cbr>\nA. Rolling out the Dough by Hand\u003cbr>\n1.\tLine a cookie sheet with paper towels that have been sprinkled with flour.\u003cbr>\n2.\tSpread some flour onto your counter or board and set the dough on top of it.\u003cbr>\n3.\tCut a 1/2-inch slice off your dough ball, and keep the rest covered with the plastic wrap.\u003cbr>\n4.\tUsing your rolling pin, roll your dough to your desired thickness (I like it on the thin side) and then cut into whatever shape you’d like. I think pappardelle, tagliatelle, and fettuccini are the easiest to cut.\u003cbr>\n5.\tSet the cut noodles onto the cookie sheet, being sure not to clump them too much. Sprinkle on more flour if needed.\u003cbr>\n6.\tContinue until you are out of dough.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/shaped-pasta1.jpg\" alt=\"shaped-pasta1.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Making Individual Shapes by Hand\u003c/strong>\u003cbr>\n1.\tLine a cookie sheet with paper towels that have been sprinkled with flour.\u003cbr>\n2.\tSpread some flour onto your counter or board and set the dough on top of it.\u003cbr>\n3.\tCut a 1/2-inch slice off your dough ball, and keep the rest covered with the plastic wrap.\u003cbr>\n4.\tMake whatever shapes you’d like (I think orecchiette is the easiest as you just make little balls and then press your knuckle into them), being sure not to make your shapes too thick or too big as they won’t cook well. About.com has a nice \u003ca href=\"http://italianfood.about.com/od/pastabasics/ig/The-Pasta-Shapes-Gallery/\"> pasta gallery\u003c/a> you can look at if you’re interested.\u003cbr>\n5.\tSet the cut noodles onto the cookie sheet, being sure not to clump them too much an sprinkling on more flour if needed.\u003cbr>\n6.\tContinue until you are out of dough.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> I won’t provide pasta-maker instructions as I rarely use mine and each machine comes with a helpful manual.\u003c/p>\n\u003cp>\u003cstrong>Cooking the Pasta\u003c/strong>\u003cbr>\n1.\tAdd the pasta to salted boiling water. Be sure to have a nice full pot so there’s enough room for the pasta to move around and cook in separate batches if your pot isn’t big enough.\u003cbr>\n2.\tBoil for 3-5 minutes, or until the pasta seems cooked through.\u003cbr>\n3.\tThe pasta should be firm, but cooked through, when you take it out. Just be sure not to let it get mushy.\u003cbr>\n4.\tServe with your favorite sauce.\u003c/p>\n\u003cp>\u003cstrong>Freezing the Pasta\u003c/strong>\u003cbr>\nAn entire batch usually makes two full dinners in our house, so I freeze the other half for later use. Just follow these simple directions:\u003cbr>\n1.\tTake your fresh (uncooked) noodles still lying on the cookie sheet and cover them with a layer of paper towels.\u003cbr>\n2.\tStick the cookie sheet in the freezer for about an hour.\u003cbr>\n3.\tWhen the noodles are frozen, place them in a freezer bag or container and freeze until ready for use.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/fettuccini-with-heirloom-tomatoes1.jpg\" alt=\"fettuccini with heirloom tomatoes\">\u003c/p>\n\u003cp>\u003cstrong>Fettuccini with Heirloom Tomatoes, Fresh Basil, Ricotta Cheese, and Parmesan\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 Servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nHalf a batch of freshly prepared and cooked fettuccini\u003cbr>\n1 -2 pounds of heirloom tomatoes chopped\u003cbr>\n1/2 cup fresh ricotta cheese\u003cbr>\n3 Tbsp chopped basil\u003cbr>\nOlive oil\u003cbr>\n2 Tbsp freshly grated Parmesan Cheese\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.\tAdd the cooked pasta to a large bowl, adding enough olive oil to thinly coat the noodles.\u003cbr>\n2.\tAdd the tomatoes, basil, ricotta cheese and Parmesan and toss.\u003cbr>\n3.\tSeason with salt and pepper if desired (I find that the Parmesan often adds enough saltiness to the dish, but you may need more).\u003cbr>\n4.\tServe and enjoy.\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/24/2008/08/pickles.jpg\" alt=\"pickles.jpg\" align=\"left\">My original recipe for this, passed down from my mom on a handwritten 3x5 card, is named \"Ice Box Pickles\" for the days when large blocks of ice were cut during the winter, buried in straw through the summer, and delivered house to house on a horse-drawn wagon. A modern-day, electric-powered freezer works just as well, though, for one my favorite ways of highlighting the season's crisp cucumbers.\u003c/p>\n\u003cp>I used to make these in college, when canning was out of the question. Even my little refrigerator cube, hidden away from the dorm inspectors inside my closet and sporting only a tiny \"freezer\" shelf, could finish decent pickles. It's an easy, low-maintenance recipe that's perfect for lazy weekends.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/dill.jpg\" alt=\"dill.jpg\">\u003c/p>\n\u003cp>Fresh seeds collected from the ripened heads of dill plants were a recent garnish for my latest batch of these crisp, cold pickles. But I also love fresh or dried dills leaves, whole mustard seeds, tiny celery seeds, or even a hint of gorgeous sumac.\u003c/p>\n\u003cp>Freezer pickles are perfect for accompanying sandwiches or, if you tend towards a sour palate like me, a refreshing snack spooned straight from the jar.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They're super easy to make, so be sure to make a couple of extra jars that you can share with a neighbor or friend, bring to a potluck or picnic, or enjoy all the way through the waning days of August.\u003c/p>\n\u003cp>\u003cstrong>Freezer Pickles\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 3 half-pint jars.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 cups thinly sliced pickling, Japanese, or Armenian cucumbers\u003cbr>\n1 small, thinly sliced red onion\u003cbr>\n2 tablespoons kosher salt\u003cbr>\n1-2 cups sugar (depending on your taste for sweetness)\u003cbr>\n1 cup white, distilled vinegar\u003cbr>\n2 tablespoons dill, celery, or mustard seeds\u003cbr>\n1/2 teaspoon dried chile flakes or 1 fresh chile, sliced thinly (optional)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Toss together the cucumber slices, red onion, and salt. Refrigerate this mixture overnight. Rinse well, then squeeze dry in a clean cloth or press well against a colander to remove as much moisture as possible.\u003c/p>\n\u003cp>2. In a glass, plastic or ceramic bowl, stir together vinegar, sugar, and spices. Add the cucumber and stir well with a wooden spoon or your hands.\u003c/p>\n\u003cp>3. Pack into glass jars, leaving 1/2-inch of headspace, and freeze at least 24 hours. Thaw pickles in serving bowl for at least 10 minutes just before serving.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/picklesjar.jpg\" alt=\"picklesjar.jpg\"> \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/24/2008/08/pickles.jpg\" alt=\"pickles.jpg\" align=\"left\">My original recipe for this, passed down from my mom on a handwritten 3x5 card, is named \"Ice Box Pickles\" for the days when large blocks of ice were cut during the winter, buried in straw through the summer, and delivered house to house on a horse-drawn wagon. A modern-day, electric-powered freezer works just as well, though, for one my favorite ways of highlighting the season's crisp cucumbers.\u003c/p>\n\u003cp>I used to make these in college, when canning was out of the question. Even my little refrigerator cube, hidden away from the dorm inspectors inside my closet and sporting only a tiny \"freezer\" shelf, could finish decent pickles. It's an easy, low-maintenance recipe that's perfect for lazy weekends.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/dill.jpg\" alt=\"dill.jpg\">\u003c/p>\n\u003cp>Fresh seeds collected from the ripened heads of dill plants were a recent garnish for my latest batch of these crisp, cold pickles. But I also love fresh or dried dills leaves, whole mustard seeds, tiny celery seeds, or even a hint of gorgeous sumac.\u003c/p>\n\u003cp>Freezer pickles are perfect for accompanying sandwiches or, if you tend towards a sour palate like me, a refreshing snack spooned straight from the jar.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They're super easy to make, so be sure to make a couple of extra jars that you can share with a neighbor or friend, bring to a potluck or picnic, or enjoy all the way through the waning days of August.\u003c/p>\n\u003cp>\u003cstrong>Freezer Pickles\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 3 half-pint jars.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 cups thinly sliced pickling, Japanese, or Armenian cucumbers\u003cbr>\n1 small, thinly sliced red onion\u003cbr>\n2 tablespoons kosher salt\u003cbr>\n1-2 cups sugar (depending on your taste for sweetness)\u003cbr>\n1 cup white, distilled vinegar\u003cbr>\n2 tablespoons dill, celery, or mustard seeds\u003cbr>\n1/2 teaspoon dried chile flakes or 1 fresh chile, sliced thinly (optional)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Toss together the cucumber slices, red onion, and salt. Refrigerate this mixture overnight. Rinse well, then squeeze dry in a clean cloth or press well against a colander to remove as much moisture as possible.\u003c/p>\n\u003cp>2. In a glass, plastic or ceramic bowl, stir together vinegar, sugar, and spices. Add the cucumber and stir well with a wooden spoon or your hands.\u003c/p>\n\u003cp>3. Pack into glass jars, leaving 1/2-inch of headspace, and freeze at least 24 hours. Thaw pickles in serving bowl for at least 10 minutes just before serving.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/picklesjar.jpg\" alt=\"picklesjar.jpg\"> \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/24/2008/08/opener.jpg\" alt=\"outdoor party spread\" align=\"left\">Nothing says summer quite like an outside party. Whether you’re in a backyard, on a crowded deck, or in a park, gathering with friends and family to sip chilled beverages while you chat and nosh are what summer is all about. Whatever your outdoor area, it’s great if your party occurs on a hot day, but in the Bay Area, sweaters may also be in order. The one element that is essential, however, is good food. So if you decide to throw a full barbecue or just serve appetizers, food is a crucial element to any successful bash.\u003c/p>\n\u003cp>I recently threw a backyard party to celebrate the upcoming nuptials of two of our closest friends. It was technically dubbed a “wine shower,” but we were lucky enough to also have a keg of freshly brewed ale, courtesy of the bride’s generous brother. With almost 50 people attending, I decided to serve a variety of small plates along with lots of cheese and charcuterie. A full dinner for that many people would have been overwhelming and too expensive, so we went with a nice selection of appetizers.\u003c/p>\n\u003cp>I wanted to take advantage of fruits and vegetables that are in season right now, while also providing foods that accented each other nicely. Just as important, however, was providing a selection of plates that would be easy to eat in a backyard setting. Following are some of the dishes I made. All were easy to prepare and went well with the wine and beer we served.\u003c/p>\n\u003cp>So whatever the occasion -- from a wedding shower or Labor Day party to just finding an excuse to hang out with family and friends -- I hope you enjoy your own outdoor summer party soon.\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Grilled Zucchini, Fennel, Onion and Pepper Salad\u003c/strong>\u003cbr>\nIn separate batches, either grill or broil sliced zucchini, fennel, red onion and red or orange peppers in some olive oil. Once the vegetables are barely browned and still al dente, place in a bowl and season with kosher or sea salt and a sprinkling of balsamic vinegar. You don’t want the vegetables to be too vinegary, so just add enough to flavor the dish.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/frittata1.jpg\" alt=\"potato and artichoke frittata\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Potato and Artichoke Frittata\u003c/strong>\u003cbr>\nSpread some cooked potatoes and fresh artichoke slivers sautéed in olive oil in an oiled oven-proof pan. Fresh artichokes work well here. Just pare some small ones so only the choke remains and then thinly slice. Top with a mixture of 6 large eggs, a 1/4 cup of milk, some salt and pepper, adding a sprinkling of Parmesan cheese at the end. Cook on low, with a lid on the pan, until mostly done. Place pan under a broiler to finish off the frittata and then remove it from the pan to cool. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/egg-salad1.jpg\" alt=\"egg salad with homemade mayonnaise\">\u003c/p>\n\u003cp>\u003cstrong>Egg Salad in Endive Cups Made with Homemade Mayonnaise\u003c/strong>\u003cbr>\nMake egg salad from about a dozen hard-boiled eggs. If you’d like, add chopped celery or other accompaniments, although I usually don’t as the endive adds enough crispness for my liking. Place scoops of the egg salad into washed endive leaves (I like to use both red and white) and refrigerate until ready to serve. This recipe is particularly good with \u003ca href=\"http://deniseskitchen.wordpress.com/2008/08/06/homemade-mayonnaise/\">homemade mayonnaise\u003c/a>, which has a much better texture and flavor than the store bought variety. Just be sure to keep the egg salad cups refrigerated until you serve them to reduce the risk of spoilage. Also, please note anything made with raw eggs has a risk of carrying salmonella.\u003c/p>\n\u003cp>\u003cstrong>Smoked Salmon and Dill Cream Cheese Rolls\u003c/strong>\u003cbr>\nJust place some cream cheese mixed with fresh dill and some salt into 1- to 2-inch slices of smoked salmon and then them roll up. I like to put the cream cheese in a baggie and then cut the corner so I make an impromptu pastry bag. You can then insert a toothpick into each one so they’re easy for people to pick up.\u003c/p>\n\u003cp>\u003cstrong>Figs Wrapped in Prosciutto\u003c/strong>\u003cbr>\nKim Laidlaw wrote about \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/24/market-suppers/\">figs and prosciutto\u003c/a> a couple of weeks ago, but I’ll repeat it here as this is a very easy and delicious dish to serve to guests. Cut very ripe figs in half lengthwise and drape with thin slices of prosciutto. The prosciutto-fruit pairing also works exceedingly well with sliced nectarines, peaches, and cantalope.\u003c/p>\n\u003cp>\u003cstrong>Stone Fruit Salad\u003c/strong>\u003cbr>\nCut a variety of stone fruits into slices. If the fruits aren’t as sweet as you’d like, add a little sugar or honey and stir. This can easily be turned into a dessert if you just add some whipped cream. Even better, serve it with a slice of cake or a dish of ice cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Chilled Lentil, Red Pepper and Red Onion Salad\u003c/strong>\u003cbr>\nIn a bowl, mix 2 cups of cooked small lentils (if you don’t want to boil them yourself, you can buy them precooked at Trader Joe’s), a 1/2 cup of diced red pepper, and a 1/2 cup of diced red onion. Mix in about a 1/4 cup each of extra virgin olive oil, balsamic vinegar and freshly chopped Italian parsley. The oil and vinegar amounts will vary depending on how dry the lentils are. Season to taste. You can make this up to a day before serving (keeping it in the refrigerator) so the dressing becomes incorporated into the beans and vegetables.\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/24/2008/08/opener.jpg\" alt=\"outdoor party spread\" align=\"left\">Nothing says summer quite like an outside party. Whether you’re in a backyard, on a crowded deck, or in a park, gathering with friends and family to sip chilled beverages while you chat and nosh are what summer is all about. Whatever your outdoor area, it’s great if your party occurs on a hot day, but in the Bay Area, sweaters may also be in order. The one element that is essential, however, is good food. So if you decide to throw a full barbecue or just serve appetizers, food is a crucial element to any successful bash.\u003c/p>\n\u003cp>I recently threw a backyard party to celebrate the upcoming nuptials of two of our closest friends. It was technically dubbed a “wine shower,” but we were lucky enough to also have a keg of freshly brewed ale, courtesy of the bride’s generous brother. With almost 50 people attending, I decided to serve a variety of small plates along with lots of cheese and charcuterie. A full dinner for that many people would have been overwhelming and too expensive, so we went with a nice selection of appetizers.\u003c/p>\n\u003cp>I wanted to take advantage of fruits and vegetables that are in season right now, while also providing foods that accented each other nicely. Just as important, however, was providing a selection of plates that would be easy to eat in a backyard setting. Following are some of the dishes I made. All were easy to prepare and went well with the wine and beer we served.\u003c/p>\n\u003cp>So whatever the occasion -- from a wedding shower or Labor Day party to just finding an excuse to hang out with family and friends -- I hope you enjoy your own outdoor summer party soon.\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Grilled Zucchini, Fennel, Onion and Pepper Salad\u003c/strong>\u003cbr>\nIn separate batches, either grill or broil sliced zucchini, fennel, red onion and red or orange peppers in some olive oil. Once the vegetables are barely browned and still al dente, place in a bowl and season with kosher or sea salt and a sprinkling of balsamic vinegar. You don’t want the vegetables to be too vinegary, so just add enough to flavor the dish.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/frittata1.jpg\" alt=\"potato and artichoke frittata\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Potato and Artichoke Frittata\u003c/strong>\u003cbr>\nSpread some cooked potatoes and fresh artichoke slivers sautéed in olive oil in an oiled oven-proof pan. Fresh artichokes work well here. Just pare some small ones so only the choke remains and then thinly slice. Top with a mixture of 6 large eggs, a 1/4 cup of milk, some salt and pepper, adding a sprinkling of Parmesan cheese at the end. Cook on low, with a lid on the pan, until mostly done. Place pan under a broiler to finish off the frittata and then remove it from the pan to cool. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/egg-salad1.jpg\" alt=\"egg salad with homemade mayonnaise\">\u003c/p>\n\u003cp>\u003cstrong>Egg Salad in Endive Cups Made with Homemade Mayonnaise\u003c/strong>\u003cbr>\nMake egg salad from about a dozen hard-boiled eggs. If you’d like, add chopped celery or other accompaniments, although I usually don’t as the endive adds enough crispness for my liking. Place scoops of the egg salad into washed endive leaves (I like to use both red and white) and refrigerate until ready to serve. This recipe is particularly good with \u003ca href=\"http://deniseskitchen.wordpress.com/2008/08/06/homemade-mayonnaise/\">homemade mayonnaise\u003c/a>, which has a much better texture and flavor than the store bought variety. Just be sure to keep the egg salad cups refrigerated until you serve them to reduce the risk of spoilage. Also, please note anything made with raw eggs has a risk of carrying salmonella.\u003c/p>\n\u003cp>\u003cstrong>Smoked Salmon and Dill Cream Cheese Rolls\u003c/strong>\u003cbr>\nJust place some cream cheese mixed with fresh dill and some salt into 1- to 2-inch slices of smoked salmon and then them roll up. I like to put the cream cheese in a baggie and then cut the corner so I make an impromptu pastry bag. You can then insert a toothpick into each one so they’re easy for people to pick up.\u003c/p>\n\u003cp>\u003cstrong>Figs Wrapped in Prosciutto\u003c/strong>\u003cbr>\nKim Laidlaw wrote about \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/24/market-suppers/\">figs and prosciutto\u003c/a> a couple of weeks ago, but I’ll repeat it here as this is a very easy and delicious dish to serve to guests. Cut very ripe figs in half lengthwise and drape with thin slices of prosciutto. The prosciutto-fruit pairing also works exceedingly well with sliced nectarines, peaches, and cantalope.\u003c/p>\n\u003cp>\u003cstrong>Stone Fruit Salad\u003c/strong>\u003cbr>\nCut a variety of stone fruits into slices. If the fruits aren’t as sweet as you’d like, add a little sugar or honey and stir. This can easily be turned into a dessert if you just add some whipped cream. Even better, serve it with a slice of cake or a dish of ice cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Chilled Lentil, Red Pepper and Red Onion Salad\u003c/strong>\u003cbr>\nIn a bowl, mix 2 cups of cooked small lentils (if you don’t want to boil them yourself, you can buy them precooked at Trader Joe’s), a 1/2 cup of diced red pepper, and a 1/2 cup of diced red onion. Mix in about a 1/4 cup each of extra virgin olive oil, balsamic vinegar and freshly chopped Italian parsley. The oil and vinegar amounts will vary depending on how dry the lentils are. Season to taste. You can make this up to a day before serving (keeping it in the refrigerator) so the dressing becomes incorporated into the beans and vegetables.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How To Make Butter",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/butter-trio.jpg\" alt=\"butter trio\" align=\"left\">A couple of summers ago, I called to check in on a friend of mine in New Jersey, who was taking a more-or-less enforced summer off of work. He'd spent his time traveling to Greece with his family, organizing his life, playing with his kids, but the novelty of so much free time was wearing thin. His boredom was as clear as he sighed over the phone when I asked him what he'd been up to.\u003c/p>\n\u003cp>\"Oh...nothing. Just making butter today...\"\u003c/p>\n\u003cp>Making butter? I pictured him sitting on an Amish stool churning away in the shade of his porch. And since I've always thought of butter-making as the sole province of women, I pictured him in a dairy maid's bonnet that matched both his eyes and his rugby shirt. I was a bit jealous of both his crushing amount of free time and the fact that he had thought of making butter before I did. I asked him where he picked up the churn.\u003c/p>\n\u003cp>\"I don't have a churn, Michael. I'm doing it in my Kitchen Aid.\"\u003c/p>\n\u003cp>There went my fantasy. Use of a stand mixer was cheating in my book. Especially on the East Coast, where my urban, California sensibilities allowed me to imagine butter churns by the truckload were to be had yard-saling on any given weekend.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My fantasy deflated, I cast the thought of butter-making out of my head. Until last week, when I picked up my dog-eared copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0802136516/kqedorg-20\">Much Depends on Dinner\u003c/a> by \u003ca href=\"http://www.margaretvisser.com/\">Margaret Visser\u003c/a>. Her chapter “Butter– and Something ‘Just as Good’” made me think entirely too much about the stuff. I wanted to know how to make it on my own, so I did a little research. And I do mean little.\u003c/p>\n\u003cp>It’s alarmingly easy to do, as you’ll soon see. For an excellent and very informative post on butter and butter-making, visit \u003ca href=\"http://www.cookingforengineers.com/article/113/Making-Butter\">Cooking for Engineers\u003c/a> -- a site filled with all the cooking Geekdom to which I aspire.\u003c/p>\n\u003cp>\u003cstrong>Butter\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>1 cup\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 cups heavy whipping cream (at a temperature between 60 and 68°F)\u003cbr>\nA pinch of salt (optional)\u003cbr>\nFinely diced herbs (also optional)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Place cream in the clean, cool bowl of your stand mixer, assuming you have one. Mix on medium speed.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/butter-whiskcream.jpg\" alt=\"whisk cream\">\u003c/p>\n\u003cp>2. Basically, you begin by making whipped cream. Once the cream has reached stiff-peak stage, slow the mixing down a little. The cream will now start to clump in the bowl.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/butter-overwhip.jpg\" alt=\"butter happens when you keep whipping after the cream turns into whipped cream\">\u003c/p>\n\u003cp>3. What you have in the bowl will quickly turn from creamy white to, not surprisingly given the subject matter of this post, buttery yellow.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/butter-turns.jpg\" alt=\"butter turns\">\u003c/p>\n\u003cp>4. After a short while, the buttermilk will begin to separate from the butter solids.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/butter-leaky.jpg\" alt=\"buttermilk separates from butter solids\">\u003c/p>\n\u003cp>5. Pour off the buttermilk. You may save it as the appropriate beverage for a late night, heart-to-heart conversation about women with your teen-aged son around your antique farm house table, cook with it, or throw it away. The choice is yours.\u003c/p>\n\u003cp>6. At this point, it’s a good idea to rinse the remaining buttermilk from the solid bits, since the buttermilk will cause your butter to turn rancid much sooner than one would like. Pour cold water over the butter, then squeeze and knead. Repeat until water runs clear.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/butter-press.jpg\" alt=\" squeeze and knead butter\">\u003c/p>\n\u003cp>7. Congratulations, you now have your butter.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/butter-done.jpg\" alt=\"butter done\">\u003c/p>\n\u003cp>8. You may now add a little salt, if that is your preference. Or fold in some fresh herbs. Whatever the hell you want, really-- it’s your butter.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/butter-chives.jpg\" alt=\"butter with chives\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Makes approximately one cup of useable butter excellent for lashing on one’s toast or experimenting à la \u003ca href=\"http://en.wikipedia.org/wiki/Maria_Schneider_(actress)\">Maria Schneider\u003c/a>. Have a jolly time with it.\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/24/2008/08/butter-trio.jpg\" alt=\"butter trio\" align=\"left\">A couple of summers ago, I called to check in on a friend of mine in New Jersey, who was taking a more-or-less enforced summer off of work. He'd spent his time traveling to Greece with his family, organizing his life, playing with his kids, but the novelty of so much free time was wearing thin. His boredom was as clear as he sighed over the phone when I asked him what he'd been up to.\u003c/p>\n\u003cp>\"Oh...nothing. Just making butter today...\"\u003c/p>\n\u003cp>Making butter? I pictured him sitting on an Amish stool churning away in the shade of his porch. And since I've always thought of butter-making as the sole province of women, I pictured him in a dairy maid's bonnet that matched both his eyes and his rugby shirt. I was a bit jealous of both his crushing amount of free time and the fact that he had thought of making butter before I did. I asked him where he picked up the churn.\u003c/p>\n\u003cp>\"I don't have a churn, Michael. I'm doing it in my Kitchen Aid.\"\u003c/p>\n\u003cp>There went my fantasy. Use of a stand mixer was cheating in my book. Especially on the East Coast, where my urban, California sensibilities allowed me to imagine butter churns by the truckload were to be had yard-saling on any given weekend.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My fantasy deflated, I cast the thought of butter-making out of my head. Until last week, when I picked up my dog-eared copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0802136516/kqedorg-20\">Much Depends on Dinner\u003c/a> by \u003ca href=\"http://www.margaretvisser.com/\">Margaret Visser\u003c/a>. Her chapter “Butter– and Something ‘Just as Good’” made me think entirely too much about the stuff. I wanted to know how to make it on my own, so I did a little research. And I do mean little.\u003c/p>\n\u003cp>It’s alarmingly easy to do, as you’ll soon see. For an excellent and very informative post on butter and butter-making, visit \u003ca href=\"http://www.cookingforengineers.com/article/113/Making-Butter\">Cooking for Engineers\u003c/a> -- a site filled with all the cooking Geekdom to which I aspire.\u003c/p>\n\u003cp>\u003cstrong>Butter\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>1 cup\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 cups heavy whipping cream (at a temperature between 60 and 68°F)\u003cbr>\nA pinch of salt (optional)\u003cbr>\nFinely diced herbs (also optional)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Place cream in the clean, cool bowl of your stand mixer, assuming you have one. Mix on medium speed.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/butter-whiskcream.jpg\" alt=\"whisk cream\">\u003c/p>\n\u003cp>2. Basically, you begin by making whipped cream. Once the cream has reached stiff-peak stage, slow the mixing down a little. The cream will now start to clump in the bowl.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/butter-overwhip.jpg\" alt=\"butter happens when you keep whipping after the cream turns into whipped cream\">\u003c/p>\n\u003cp>3. What you have in the bowl will quickly turn from creamy white to, not surprisingly given the subject matter of this post, buttery yellow.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/butter-turns.jpg\" alt=\"butter turns\">\u003c/p>\n\u003cp>4. After a short while, the buttermilk will begin to separate from the butter solids.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/butter-leaky.jpg\" alt=\"buttermilk separates from butter solids\">\u003c/p>\n\u003cp>5. Pour off the buttermilk. You may save it as the appropriate beverage for a late night, heart-to-heart conversation about women with your teen-aged son around your antique farm house table, cook with it, or throw it away. The choice is yours.\u003c/p>\n\u003cp>6. At this point, it’s a good idea to rinse the remaining buttermilk from the solid bits, since the buttermilk will cause your butter to turn rancid much sooner than one would like. Pour cold water over the butter, then squeeze and knead. Repeat until water runs clear.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/butter-press.jpg\" alt=\" squeeze and knead butter\">\u003c/p>\n\u003cp>7. Congratulations, you now have your butter.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/butter-done.jpg\" alt=\"butter done\">\u003c/p>\n\u003cp>8. You may now add a little salt, if that is your preference. Or fold in some fresh herbs. Whatever the hell you want, really-- it’s your butter.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/butter-chives.jpg\" alt=\"butter with chives\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Makes approximately one cup of useable butter excellent for lashing on one’s toast or experimenting à la \u003ca href=\"http://en.wikipedia.org/wiki/Maria_Schneider_(actress)\">Maria Schneider\u003c/a>. Have a jolly time with it.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Zucchini (Or Any Other Kind Of Veggie) Tart",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/zucc_tart_square.jpg\" alt=\"zucchini tart\" align=\"left\">I'm not a vegetarian. It's not that I have anything against it really, I'm just far too hedonistic to limit myself. So with a healthy dose of hedonism—and summer's wares peaking—I find myself gorging on more and more vegetables and fruits fresh from the market. Meat has taken a backseat. I'd rather bite into a big juicy tomato than a big juicy steak.\u003c/p>\n\u003cp>And, as in my last post on \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/24/market-suppers/\">market suppers\u003c/a>, I'm constantly looking for new and delectable ways to eat them—even though currently it seems to be raw, out of hand, and with little or no embellishment. When I'm feeling a bit more inspired, and have a little extra pastry dough on hand (which is actually quite often as I make way more than I need and store extra disks in my freezer), I love tucking whatever leftover vegetables that need to be eaten into a quiche or tart, like this one. It is deliciously simple and gooey with three different kinds of cheese.\u003c/p>\n\u003cp>The recipe below is for a zucchini tart, because I can't seem to stop loading up on them each week at the market. But to make this an any-kind-of-vegetable tart, replace the zucchini with about 1/2 cup sautéed leeks; blanched asparagus, green beans or chopped broccoli or cauliflower; freshly cooked chopped spinach or other greens; fresh, chopped tomatoes; fresh corn kernels; or a mixture of any of these. You can also add a sprinkle of fresh herbs, like basil, marjoram, oregano, chives, or swap out the cheeses for your favorite.\u003c/p>\n\u003cp>The point is, this is an extremely versatile way to make your own seasonal specialty. Or just find something new to do with that bounty of fresh veggies you have in your fridge.\u003c/p>\n\u003cp>\u003cstrong>Zucchini (Or Any Veggie) Tart\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> One 10-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nOne 10-inch tart pan lined with flaky pie dough (see recipe below or use your favorite recipe)\u003cbr>\n3 zucchini, trimmed\u003cbr>\nKosher salt and freshly ground pepper\u003cbr>\n1/4 cup cubed fresh mozzarella\u003cbr>\n3 eggs\u003cbr>\n1/4 cup crème fraiche or sour cream\u003cbr>\n1/4 cup milk\u003cbr>\n1/3 cup shredded fontina cheese\u003cbr>\n3 tablespoons grated Parmesan\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat the oven to 400F. Line the tart pan with the dough, then line the dough with foil. Fill with ceramic pie weights or beans or rice. Place the tart shell on a baking sheet and bake until it starts to dry out, about 15 minutes. Remove the foil and weights and continue to bake until very light golden brown. Remove from the oven and set aside.\u003c/p>\n\u003cp>2. While the tart shell is baking, shred the zucchini on the large holes of a box grater-shredder onto paper towels. Spread evenly and sprinkle with salt. Let sit for about 20 minutes. Using paper towels, blot the zucchini dry (try to get it as dry as possible).\u003c/p>\n\u003cp>3. Sprinkle the zucchini and mozzarella evenly in the lined tart pan. In a bowl, whisk together the eggs, crème fraiche, and milk. Season with salt and pepper. Pour evenly over the zucchini. Sprinkle the fontina and Parmesan evenly over the top.\u003c/p>\n\u003cp>4. Bake until the filling is set and the top is golden brown, about 25 minutes. If you want to get the cheese extra bubbly and brown, place under the broiler for a minute. Let sit for a few minutes before cutting into wedges and serving.\u003c/p>\n\u003cp>\u003cstrong>Flaky Pie Dough\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for two 10-inch tarts\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups all-purpose flour\u003cbr>\n1/2 teaspoon kosher or sea salt\u003cbr>\n12 tablespoons very cold unsalted butter, cut into cubes\u003cbr>\n1/3 cup ice water + 1 tablespoon\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To make the crust, in the bowl of a food processor, stir together the flour, and salt. Sprinkle the butter over the top and process for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Sprinkle the water over the flour mixture evenly, then process until the mixture just starts to come together. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>2. Dump the mixture out of the bowl onto 2 large sheets of plastic wrap. Press the dough together into a mound and then wrap with plastic and press into a flat disk. Refrigerate the dough until chilled, about 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\n",
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"excerpt": "This post's recipe is for a zucchini tart, because I can't seem to stop loading up on them each week at the market. But to make this an any-kind-of-vegetable tart, replace the zucchini with about 1/2 cup sautéed leeks; blanched asparagus, green beans or chopped broccoli or cauliflower; freshly cooked chopped spinach or other greens; fresh, chopped tomatoes; fresh corn kernels; or a mixture of any of these. You can also add a sprinkle of fresh herbs, like basil, marjoram, oregano, chives, or swap out the cheeses for your favorite.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/zucc_tart_square.jpg\" alt=\"zucchini tart\" align=\"left\">I'm not a vegetarian. It's not that I have anything against it really, I'm just far too hedonistic to limit myself. So with a healthy dose of hedonism—and summer's wares peaking—I find myself gorging on more and more vegetables and fruits fresh from the market. Meat has taken a backseat. I'd rather bite into a big juicy tomato than a big juicy steak.\u003c/p>\n\u003cp>And, as in my last post on \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/24/market-suppers/\">market suppers\u003c/a>, I'm constantly looking for new and delectable ways to eat them—even though currently it seems to be raw, out of hand, and with little or no embellishment. When I'm feeling a bit more inspired, and have a little extra pastry dough on hand (which is actually quite often as I make way more than I need and store extra disks in my freezer), I love tucking whatever leftover vegetables that need to be eaten into a quiche or tart, like this one. It is deliciously simple and gooey with three different kinds of cheese.\u003c/p>\n\u003cp>The recipe below is for a zucchini tart, because I can't seem to stop loading up on them each week at the market. But to make this an any-kind-of-vegetable tart, replace the zucchini with about 1/2 cup sautéed leeks; blanched asparagus, green beans or chopped broccoli or cauliflower; freshly cooked chopped spinach or other greens; fresh, chopped tomatoes; fresh corn kernels; or a mixture of any of these. You can also add a sprinkle of fresh herbs, like basil, marjoram, oregano, chives, or swap out the cheeses for your favorite.\u003c/p>\n\u003cp>The point is, this is an extremely versatile way to make your own seasonal specialty. Or just find something new to do with that bounty of fresh veggies you have in your fridge.\u003c/p>\n\u003cp>\u003cstrong>Zucchini (Or Any Veggie) Tart\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> One 10-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nOne 10-inch tart pan lined with flaky pie dough (see recipe below or use your favorite recipe)\u003cbr>\n3 zucchini, trimmed\u003cbr>\nKosher salt and freshly ground pepper\u003cbr>\n1/4 cup cubed fresh mozzarella\u003cbr>\n3 eggs\u003cbr>\n1/4 cup crème fraiche or sour cream\u003cbr>\n1/4 cup milk\u003cbr>\n1/3 cup shredded fontina cheese\u003cbr>\n3 tablespoons grated Parmesan\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat the oven to 400F. Line the tart pan with the dough, then line the dough with foil. Fill with ceramic pie weights or beans or rice. Place the tart shell on a baking sheet and bake until it starts to dry out, about 15 minutes. Remove the foil and weights and continue to bake until very light golden brown. Remove from the oven and set aside.\u003c/p>\n\u003cp>2. While the tart shell is baking, shred the zucchini on the large holes of a box grater-shredder onto paper towels. Spread evenly and sprinkle with salt. Let sit for about 20 minutes. Using paper towels, blot the zucchini dry (try to get it as dry as possible).\u003c/p>\n\u003cp>3. Sprinkle the zucchini and mozzarella evenly in the lined tart pan. In a bowl, whisk together the eggs, crème fraiche, and milk. Season with salt and pepper. Pour evenly over the zucchini. Sprinkle the fontina and Parmesan evenly over the top.\u003c/p>\n\u003cp>4. Bake until the filling is set and the top is golden brown, about 25 minutes. If you want to get the cheese extra bubbly and brown, place under the broiler for a minute. Let sit for a few minutes before cutting into wedges and serving.\u003c/p>\n\u003cp>\u003cstrong>Flaky Pie Dough\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for two 10-inch tarts\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups all-purpose flour\u003cbr>\n1/2 teaspoon kosher or sea salt\u003cbr>\n12 tablespoons very cold unsalted butter, cut into cubes\u003cbr>\n1/3 cup ice water + 1 tablespoon\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To make the crust, in the bowl of a food processor, stir together the flour, and salt. Sprinkle the butter over the top and process for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Sprinkle the water over the flour mixture evenly, then process until the mixture just starts to come together. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>2. Dump the mixture out of the bowl onto 2 large sheets of plastic wrap. Press the dough together into a mound and then wrap with plastic and press into a flat disk. Refrigerate the dough until chilled, about 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Crispy Homemade Fries",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/homefries300.jpg\" alt=\"crispy homemade fries\" align=\"left\">Crispy fries are the greatest. When cooked well, French fries can be the highlight of an entire meal. The opposite is also true, however. Bad French fries are disappointing. Soggy French fries are disgusting. Both can ruin an otherwise good lunch or dinner. For years I was disappointed with my homemade French fries. I tried using different types of oils and frying them twice, but they always turned out slightly soggy and never had the crispy exterior I was looking for. I’ve been told that this problem is easily rectified if you own a deep fryer, but I have never wanted to purchase one of those contraptions. It wasn't until I stopped frying all together that I ended up with the crispiest fries of all. Yes, I realize you are wondering how in the world I could make crispy French fries without actually frying my potatoes, but the answer is quite simple: roasting!\u003c/p>\n\u003cp>My discovery occurred one day when my husband was grilling burgers. I really wanted French fries, but only had about ten minutes before dinner. I threw a few potatoes in the microwave for five minutes so they half baked. I then sliced up the potatoes. Just as I was going to fry them, I remembered I had just used the oven to bake a pie and figured I might as well see how they turned out baked. I laid the potato wedges on an oiled baking sheet and then sprayed them with olive oil and dusted them with salt and some chili powder. Tossing them into the oven, I hoped for the best. 7 minutes later, I took out the tray and was pleasantly surprised. These fries were crispier than any “fried” French fries I had ever made. The centers were fluffy and the outsides crunchy. Ever since that day I’ve turned my back on frying my fries. I now use only partially baked potatoes and then roast in a nice hot oven. A nice side benefit is that these fries are also much healthier than the fried variety and you also won’t get splattered with hot oil making them.\u003c/p>\n\u003cp>\u003cstrong>Roasted French: \"Fried\" Potatoes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 Baking potatoes\u003cbr>\nOlive oil\u003cbr>\nSalt to taste\u003cbr>\n1/2 tsp Chili powder\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 400 degrees\u003c/p>\n\u003cp>2. Poke potatoes with holes and microwave for five minutes. Note: I don’t peel my potatoes as they don’t bake as nicely in the microwave if they are peeled. If you prefer to have the skin removed on your fries, just let the half baked potatoes cool a bit and then peel them before slicing.\u003c/p>\n\u003cp>3. Slice potatoes into wedges or julienne pieces (whichever you prefer). Be careful not to burn yourself as the inside of the potatoes are hot. You can also microwave the potatoes ahead of time.\u003c/p>\n\u003cp>4. Oil a baking sheet\u003c/p>\n\u003cp>5. Lay potato slices on the baking sheet and spray some olive oil on top. If you don’t have a sprayer, just toss the potatoes in some extra oil from the pan.\u003c/p>\n\u003cp>6. Top with salt and a dusting of chili powder\u003c/p>\n\u003cp>7. Bake for about 7 minutes, or until the fries are crispy\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>8. Serve\u003c/p>\n\n",
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"excerpt": "Crispy fries are the greatest. When cooked well, French fries can be the highlight of an entire meal. The opposite is also true, however. Bad French fries are disappointing. Soggy French fries are disgusting. Both can ruin an otherwise good lunch or dinner. For years I was disappointed with my homemade French fries. I tried using different types of oils and frying them twice, but they always turned out slightly soggy and never had the crispy exterior I was looking for. I’ve been told that this problem is easily rectified if you own a deep fryer, but I have never wanted to purchase one of those contraptions. It wasn't until I stopped frying all together that I ended up with the crispiest fries of all. Yes, I realize you are wondering how in the world I could make crispy French fries without actually frying my potatoes, but the answer is quite simple: roasting!\r\n",
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"description": "Crispy fries are the greatest. When cooked well, French fries can be the highlight of an entire meal. The opposite is also true, however. Bad French fries are disappointing. Soggy French fries are disgusting. Both can ruin an otherwise good lunch or dinner. For years I was disappointed with my homemade French fries. I tried using different types of oils and frying them twice, but they always turned out slightly soggy and never had the crispy exterior I was looking for. I’ve been told that this problem is easily rectified if you own a deep fryer, but I have never wanted to purchase one of those contraptions. It wasn't until I stopped frying all together that I ended up with the crispiest fries of all. Yes, I realize you are wondering how in the world I could make crispy French fries without actually frying my potatoes, but the answer is quite simple: roasting!\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/homefries300.jpg\" alt=\"crispy homemade fries\" align=\"left\">Crispy fries are the greatest. When cooked well, French fries can be the highlight of an entire meal. The opposite is also true, however. Bad French fries are disappointing. Soggy French fries are disgusting. Both can ruin an otherwise good lunch or dinner. For years I was disappointed with my homemade French fries. I tried using different types of oils and frying them twice, but they always turned out slightly soggy and never had the crispy exterior I was looking for. I’ve been told that this problem is easily rectified if you own a deep fryer, but I have never wanted to purchase one of those contraptions. It wasn't until I stopped frying all together that I ended up with the crispiest fries of all. Yes, I realize you are wondering how in the world I could make crispy French fries without actually frying my potatoes, but the answer is quite simple: roasting!\u003c/p>\n\u003cp>My discovery occurred one day when my husband was grilling burgers. I really wanted French fries, but only had about ten minutes before dinner. I threw a few potatoes in the microwave for five minutes so they half baked. I then sliced up the potatoes. Just as I was going to fry them, I remembered I had just used the oven to bake a pie and figured I might as well see how they turned out baked. I laid the potato wedges on an oiled baking sheet and then sprayed them with olive oil and dusted them with salt and some chili powder. Tossing them into the oven, I hoped for the best. 7 minutes later, I took out the tray and was pleasantly surprised. These fries were crispier than any “fried” French fries I had ever made. The centers were fluffy and the outsides crunchy. Ever since that day I’ve turned my back on frying my fries. I now use only partially baked potatoes and then roast in a nice hot oven. A nice side benefit is that these fries are also much healthier than the fried variety and you also won’t get splattered with hot oil making them.\u003c/p>\n\u003cp>\u003cstrong>Roasted French: \"Fried\" Potatoes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 Baking potatoes\u003cbr>\nOlive oil\u003cbr>\nSalt to taste\u003cbr>\n1/2 tsp Chili powder\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. Preheat oven to 400 degrees\u003c/p>\n\u003cp>2. Poke potatoes with holes and microwave for five minutes. Note: I don’t peel my potatoes as they don’t bake as nicely in the microwave if they are peeled. If you prefer to have the skin removed on your fries, just let the half baked potatoes cool a bit and then peel them before slicing.\u003c/p>\n\u003cp>3. Slice potatoes into wedges or julienne pieces (whichever you prefer). Be careful not to burn yourself as the inside of the potatoes are hot. You can also microwave the potatoes ahead of time.\u003c/p>\n\u003cp>4. Oil a baking sheet\u003c/p>\n\u003cp>5. Lay potato slices on the baking sheet and spray some olive oil on top. If you don’t have a sprayer, just toss the potatoes in some extra oil from the pan.\u003c/p>\n\u003cp>6. Top with salt and a dusting of chili powder\u003c/p>\n\u003cp>7. Bake for about 7 minutes, or until the fries are crispy\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>8. Serve\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "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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"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": "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.",
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"possible": {
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"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.",
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"radiolab": {
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},
"rightnowish": {
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"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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