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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/cherry1.jpg\" alt=\"cherry1.jpg\">\u003c/p>\n\u003cp>In late spring when the first cherries would appear at the Dallas farmers' market, my mom would sing her little cherry ditty: \"Cherries are ripe...\" Granted, it doesn't sound like much—it's only a 3-word phrase—and she did sing it much more often than as an annual welcome to the little stone fruit, but I can't look at cherries anymore without hearing her singsong voice. \u003c/p>\n\u003cp>Cherries are finally making an appearance at Bay Area farmers' markets, and starting to taste less like watery insipid blobs and more like juicy flavorful sweet little gems.\u003c/p>\n\u003cp>While I typically like to eat my cherries out of hand, I will eat any fruit baked, especially if it's surrounded by pastry, custard, or cake. So what happens when you merge all three and throw in some cherries? You get a heavenly, crispy-on-the-outside, custardy on the inside, pancakey \u003cstrong>Cherry Oven Pancake\u003c/strong>.\u003c/p>\n\u003cp>Modeled after the German apple oven pancake (also known as a \u003ca href=\"http://en.wikipedia.org/wiki/Dutch_baby_pancake\">Dutch baby\u003c/a>), this incredibly easy, impressive dessert is as much science experiment as it is full-on delicious. Into the oven goes a thin batter, and out comes a big puffy surprise. Make sure you call your kids, your guests, or at least your dog in to see it as you pull it from the oven so they will be in awe of your culinary prowess.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/cherry2.jpg\" alt=\"cherry2.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Cherry Oven Pancake\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 eggs\u003cbr>\n1 cup whole milk\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1 tablespoon sugar\u003cbr>\n1/2 cup flour\u003cbr>\n2 tablespoons butter\u003cbr>\n1/4 cup dark brown sugar\u003cbr>\n2 cups cherries, pitted\u003cbr>\n1/4 cup sliced almonds (optional)\u003cbr>\nPowdered sugar, maple syrup, or lemon wedges for serving\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/cherry3.jpg\" alt=\"cherry3.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat the oven to 450F. Puree the eggs, milk, vanilla, salt, and sugar in a blender until smooth. Add the flour, and puree again until smooth.\u003c/p>\n\u003cp>2. Over medium heat, melt the butter in a 10-inch cast iron pan and warm just until it starts to brown, then add the dark brown sugar, and stir with a wooden spoon until it starts to melt. Add the cherries and sauté until they start to release their juices, about 1 minute.\u003c/p>\n\u003cp>3. Turn off the heat and pour the batter into the pan. If you are using the almonds, sprinkle them evenly over the top of the batter. Quickly place the pan in the oven. Reduce the heat to 425F and bake until puffed and golden, about 20 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Sprinkle with powdered sugar or serve with maple syrup or a squeeze of lemon.\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/24/2008/05/cherry1.jpg\" alt=\"cherry1.jpg\">\u003c/p>\n\u003cp>In late spring when the first cherries would appear at the Dallas farmers' market, my mom would sing her little cherry ditty: \"Cherries are ripe...\" Granted, it doesn't sound like much—it's only a 3-word phrase—and she did sing it much more often than as an annual welcome to the little stone fruit, but I can't look at cherries anymore without hearing her singsong voice. \u003c/p>\n\u003cp>Cherries are finally making an appearance at Bay Area farmers' markets, and starting to taste less like watery insipid blobs and more like juicy flavorful sweet little gems.\u003c/p>\n\u003cp>While I typically like to eat my cherries out of hand, I will eat any fruit baked, especially if it's surrounded by pastry, custard, or cake. So what happens when you merge all three and throw in some cherries? You get a heavenly, crispy-on-the-outside, custardy on the inside, pancakey \u003cstrong>Cherry Oven Pancake\u003c/strong>.\u003c/p>\n\u003cp>Modeled after the German apple oven pancake (also known as a \u003ca href=\"http://en.wikipedia.org/wiki/Dutch_baby_pancake\">Dutch baby\u003c/a>), this incredibly easy, impressive dessert is as much science experiment as it is full-on delicious. Into the oven goes a thin batter, and out comes a big puffy surprise. Make sure you call your kids, your guests, or at least your dog in to see it as you pull it from the oven so they will be in awe of your culinary prowess.\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/24/2008/05/cherry2.jpg\" alt=\"cherry2.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Cherry Oven Pancake\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 eggs\u003cbr>\n1 cup whole milk\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1 tablespoon sugar\u003cbr>\n1/2 cup flour\u003cbr>\n2 tablespoons butter\u003cbr>\n1/4 cup dark brown sugar\u003cbr>\n2 cups cherries, pitted\u003cbr>\n1/4 cup sliced almonds (optional)\u003cbr>\nPowdered sugar, maple syrup, or lemon wedges for serving\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/cherry3.jpg\" alt=\"cherry3.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat the oven to 450F. Puree the eggs, milk, vanilla, salt, and sugar in a blender until smooth. Add the flour, and puree again until smooth.\u003c/p>\n\u003cp>2. Over medium heat, melt the butter in a 10-inch cast iron pan and warm just until it starts to brown, then add the dark brown sugar, and stir with a wooden spoon until it starts to melt. Add the cherries and sauté until they start to release their juices, about 1 minute.\u003c/p>\n\u003cp>3. Turn off the heat and pour the batter into the pan. If you are using the almonds, sprinkle them evenly over the top of the batter. Quickly place the pan in the oven. Reduce the heat to 425F and bake until puffed and golden, about 20 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Sprinkle with powdered sugar or serve with maple syrup or a squeeze of lemon.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Smoothies: Youth-Powered Sweetness",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/smoothie-glasses.jpg\" alt=\"smoothies in glasses\" align=\"left\">Teaching kids to eat and drink healthfully requires much more than admonitions. After carting away the vending machines and abolishing the Big Gulps, we can't leave the kids empty-handed. Rachelle Boucher from \u003ca href=\"http://www.generationchefs.com/\">Generation Chefs\u003c/a> is working hard to fill the void. From the popular Pizza Smack-Downs at COPIA to her weekly cooking classes (free to high school students) in the beautifully outfitted kitchen at the \u003ca href=\"http://www.themyc.org/%20\">Marin Youth Center\u003c/a> (MYC a.k.a. \"Mike\") she's bringing fresh, whole, homemade food generously flavored with reaffirming messages and lots of common sense to a wide and diverse group of kids.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nA visit to one of her cooking classes reveals her consummate skill in converting teens to the cause of healthy eating. Endowed with humor, warmth, and endless energy, she's a master of choreographing 25 wary bundles of apathy and hormones into productive teams of excited, skilled, fruit-and vegetable-loving cooks. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/smoothies-rachelle.jpg\" alt=\"Rachelle hefts up 20 pounds of refined sugar\">\u003cbr>\n\u003cem>Rachelle hefts up 20 pounds of refined sugar so the kids can see how much the average American teenager consumes every six weeks.\u003c/em>\u003c/p>\n\u003cp>Her class this past week highlighted our favorite fruit of the season--strawberries--along with one very shiny, red bike blender. The lesson for the day involved putting down sugary drinks and sipping fruit smoothies instead. In addition to fresh strawberries, melons, and bananas, the teen chefs could choose from a colorful array of juices, frozen fruit, yogurts, and natural flavorings. Most importantly, they learned that not a single grain of added sugar was needed to create a delicious drink.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/smoothie-fruitjar.jpg\" alt=\"blender with fruit for smoothie\">\u003cbr>\n\u003cem>A rainbow of sweet goodness just before the pedal action.\u003c/em> \u003c/p>\n\u003cp>Mike Graham-Squire from the \u003ca href=\"http://www.yli.org/\">Youth Leadership Institute\u003c/a> joined the class to show the teens how to select ingredients, calculate food costs, determine servings sizes and overall yield, and--most importantly of all--operate the bike blender. As representatives of schools and local community organizations, the kids were also learning how smoothies can be a healthful, interactive, and effective fundraising tool at large events. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>From the Country of Marin's Nutrition Wellness Program, nutritionist Ellen Szakal taught the class how to read product labels to determine the number of teaspoons of sugar in each serving. A chart listing their favorite snacks and a hands--on exercise counting out a disconcertingly large pile of sugar cubes helped them understand just how much unnecessary sugar they were consuming each day.\u003c/p>\n\u003cp>It's a skill adults could use, too.\u003c/p>\n\u003cp>\u003cstrong>Calculating How Much Sugar Is In A Container\u003c/strong>\u003cbr>\nLooking at the Nutrition Facts label on the side of the package, find the number of grams of sugar. Then divide that number by 4. For example, ingesting 65 grams of sugar in a 20-ounce drink bottle (considered 1 serving) means swallowing 17 individual teaspoons of sugar.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/smoothie-bike.jpg\" alt=\"Juice Peddler smoothie bike\">\u003cbr>\n\u003cem>So much youthful energy, it takes extra hands to hold the jar still.\u003c/em> \u003c/p>\n\u003cp>Berkeley-based \u003ca href=\"http://www.bikeblender.com/index.html\">Juice Peddler\u003c/a> sells kits for retrofitting bikes to become human-powered blenders. From the first-generation's endearingly clunky tricycle platform and antique hand-drill to the fifth-generation's sleek, high-density polyethylene design, the company has been at the forefront of DIY bike blender technology.\u003c/p>\n\u003cp>The kids took turns pedaling their fruit concoctions and proudly shared tastes of their icy treats with other teams. Lined up for judging, the smoothies created a rainbow of delicious fun: Monkey Melons, Fruit-A-Palooza, Pink Panther, Go Mango, Fruit-A-Licious, and Pink-A-Licous Strawberry.\u003c/p>\n\u003cp>I'm glad I didn't have to judge, as it would have been a tough call to pick just one winner.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/smoothies-pink.jpg\" alt=\"Sammy and Brittney confer on the formulation of their teams smoothie\">\u003cbr>\n\u003cem>Sammy and Brittney confer on the formulation of their team's smoothie.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Pinkalicious Strawberry Smoothie\u003c/strong>\u003cbr>\nThe members of Team Pinkalicious decided to celebrate the happy coincidence of their clothing colors with an appropriately hued smoothie.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n10 ounces strawberries, hulled\u003cbr>\n1 banana, chopped\u003cbr>\n1 cup frozen berry medley\u003cbr>\n1/2 cup yogurt\u003cbr>\n1/4 cup orange mango juice concentrate\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Place all ingredients in the jar of a blender.\u003cbr>\n2. Blend until completely mixed.\u003cbr>\n3. Serve immediately.\u003c/p>\n\u003cp>\u003cstrong>Minted Strawberry Agua Fresca\u003c/strong>\u003cbr>\nAnother excellent recipe from Generation Chefs that highlights the current season's bumper crop.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups ice cubes\u003cbr>\n3 cups strawberries, hulled\u003cbr>\n2 small mint leaves, optional\u003cbr>\n1 1/2 cups cold water\u003cbr>\n1 1/2 tablespoons fresh lime or lemon juice\u003cbr>\n3 tablespoons sugar, or to taste\u003cbr>\n6 whole strawberries, split 3/4 up from the point, for garnish\u003cbr>\n6 mint sprigs, for garnish \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Place all ingredients in a blender in the order listed.\u003cbr>\n2. Blend until completely mixed. Taste and adjust for sweetness or tartness as desired.\u003cbr>\n3. Pour into chilled glasses, garnish with mint sprigs, and slide a berry onto the rim of each glass.\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/24/2008/05/smoothie-glasses.jpg\" alt=\"smoothies in glasses\" align=\"left\">Teaching kids to eat and drink healthfully requires much more than admonitions. After carting away the vending machines and abolishing the Big Gulps, we can't leave the kids empty-handed. Rachelle Boucher from \u003ca href=\"http://www.generationchefs.com/\">Generation Chefs\u003c/a> is working hard to fill the void. From the popular Pizza Smack-Downs at COPIA to her weekly cooking classes (free to high school students) in the beautifully outfitted kitchen at the \u003ca href=\"http://www.themyc.org/%20\">Marin Youth Center\u003c/a> (MYC a.k.a. \"Mike\") she's bringing fresh, whole, homemade food generously flavored with reaffirming messages and lots of common sense to a wide and diverse group of kids.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nA visit to one of her cooking classes reveals her consummate skill in converting teens to the cause of healthy eating. Endowed with humor, warmth, and endless energy, she's a master of choreographing 25 wary bundles of apathy and hormones into productive teams of excited, skilled, fruit-and vegetable-loving cooks. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/smoothies-rachelle.jpg\" alt=\"Rachelle hefts up 20 pounds of refined sugar\">\u003cbr>\n\u003cem>Rachelle hefts up 20 pounds of refined sugar so the kids can see how much the average American teenager consumes every six weeks.\u003c/em>\u003c/p>\n\u003cp>Her class this past week highlighted our favorite fruit of the season--strawberries--along with one very shiny, red bike blender. The lesson for the day involved putting down sugary drinks and sipping fruit smoothies instead. In addition to fresh strawberries, melons, and bananas, the teen chefs could choose from a colorful array of juices, frozen fruit, yogurts, and natural flavorings. Most importantly, they learned that not a single grain of added sugar was needed to create a delicious drink.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/smoothie-fruitjar.jpg\" alt=\"blender with fruit for smoothie\">\u003cbr>\n\u003cem>A rainbow of sweet goodness just before the pedal action.\u003c/em> \u003c/p>\n\u003cp>Mike Graham-Squire from the \u003ca href=\"http://www.yli.org/\">Youth Leadership Institute\u003c/a> joined the class to show the teens how to select ingredients, calculate food costs, determine servings sizes and overall yield, and--most importantly of all--operate the bike blender. As representatives of schools and local community organizations, the kids were also learning how smoothies can be a healthful, interactive, and effective fundraising tool at large events. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>From the Country of Marin's Nutrition Wellness Program, nutritionist Ellen Szakal taught the class how to read product labels to determine the number of teaspoons of sugar in each serving. A chart listing their favorite snacks and a hands--on exercise counting out a disconcertingly large pile of sugar cubes helped them understand just how much unnecessary sugar they were consuming each day.\u003c/p>\n\u003cp>It's a skill adults could use, too.\u003c/p>\n\u003cp>\u003cstrong>Calculating How Much Sugar Is In A Container\u003c/strong>\u003cbr>\nLooking at the Nutrition Facts label on the side of the package, find the number of grams of sugar. Then divide that number by 4. For example, ingesting 65 grams of sugar in a 20-ounce drink bottle (considered 1 serving) means swallowing 17 individual teaspoons of sugar.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/smoothie-bike.jpg\" alt=\"Juice Peddler smoothie bike\">\u003cbr>\n\u003cem>So much youthful energy, it takes extra hands to hold the jar still.\u003c/em> \u003c/p>\n\u003cp>Berkeley-based \u003ca href=\"http://www.bikeblender.com/index.html\">Juice Peddler\u003c/a> sells kits for retrofitting bikes to become human-powered blenders. From the first-generation's endearingly clunky tricycle platform and antique hand-drill to the fifth-generation's sleek, high-density polyethylene design, the company has been at the forefront of DIY bike blender technology.\u003c/p>\n\u003cp>The kids took turns pedaling their fruit concoctions and proudly shared tastes of their icy treats with other teams. Lined up for judging, the smoothies created a rainbow of delicious fun: Monkey Melons, Fruit-A-Palooza, Pink Panther, Go Mango, Fruit-A-Licious, and Pink-A-Licous Strawberry.\u003c/p>\n\u003cp>I'm glad I didn't have to judge, as it would have been a tough call to pick just one winner.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/smoothies-pink.jpg\" alt=\"Sammy and Brittney confer on the formulation of their teams smoothie\">\u003cbr>\n\u003cem>Sammy and Brittney confer on the formulation of their team's smoothie.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Pinkalicious Strawberry Smoothie\u003c/strong>\u003cbr>\nThe members of Team Pinkalicious decided to celebrate the happy coincidence of their clothing colors with an appropriately hued smoothie.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n10 ounces strawberries, hulled\u003cbr>\n1 banana, chopped\u003cbr>\n1 cup frozen berry medley\u003cbr>\n1/2 cup yogurt\u003cbr>\n1/4 cup orange mango juice concentrate\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Place all ingredients in the jar of a blender.\u003cbr>\n2. Blend until completely mixed.\u003cbr>\n3. Serve immediately.\u003c/p>\n\u003cp>\u003cstrong>Minted Strawberry Agua Fresca\u003c/strong>\u003cbr>\nAnother excellent recipe from Generation Chefs that highlights the current season's bumper crop.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups ice cubes\u003cbr>\n3 cups strawberries, hulled\u003cbr>\n2 small mint leaves, optional\u003cbr>\n1 1/2 cups cold water\u003cbr>\n1 1/2 tablespoons fresh lime or lemon juice\u003cbr>\n3 tablespoons sugar, or to taste\u003cbr>\n6 whole strawberries, split 3/4 up from the point, for garnish\u003cbr>\n6 mint sprigs, for garnish \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Place all ingredients in a blender in the order listed.\u003cbr>\n2. Blend until completely mixed. Taste and adjust for sweetness or tartness as desired.\u003cbr>\n3. Pour into chilled glasses, garnish with mint sprigs, and slide a berry onto the rim of each glass.\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/24/2008/05/artfarro1.jpg\" alt=\"artichoke with farro\">\u003c/p>\n\u003cp>As a kid, the only green vegetable I willingly let into my mouth without making faces and disgusting noises was the artichoke. Knowing what I know now about the seasonality and regionality of food, I'm pretty impressed that my mother was able to get her hands on artichokes in Minnesota all those years ago. As a born and bred Californian, my mother loved artichokes just as much as we did. That said, I think she was motivated to stop the retchings, gaggings, and death rattles at the dinner table more than anything else.\u003c/p>\n\u003cp>I grew up scraping my eager teeth across the \"strip the leaves and dip them in hot melted butter\" globe variety, and it wasn't until I moved out to California that I really had any experience with delectable baby artichokes. These little suckers are now in season, but if you don't know how to strip and cook them, they can end up tough and bitter.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/art1a.jpg\" alt=\"baby artichoke whole\">\u003cbr>\nYou want the leaves to be tightly closed. The more open the leaves are, the more likely they are to have a choke. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/art2a.jpg\" alt=\"peel artichoke stem outer skin\">\u003cbr>\nThe stems of artichokes are just as delicious as the artichokes themselves, but the tougher outer skin should be stripped down. Using a very sharp paring knife, carefully peel off the layer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/art3a.jpg\" alt=\"artichoke clean stem\">\u003cbr>\nThis is what a clean stem looks like.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/art4a.jpg\" alt=\"peel artichoke outer leaves\">\u003cbr>\nSnap off all the outer leaves until you get down to the tender pale green/yellow leaves. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/art5a.jpg\" alt=\"cut artichoke in half lengthwise\">\u003cbr>\nTrim off the top of the leaves and cut the artichoke in half lengthwise.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/art6a.jpg\" alt=\"toss artichokes in acidulated water\">\u003cbr>\nBecause artichokes start to brown (oxidize) the moment you cut them, toss them in a bowl of acidulated water. That is, water that has lemon juice squeezed into it. \u003c/p>\n\u003cp>\u003cstrong>Sauteed Spring Artichokes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 2 as a side dish\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2-3 tablespoons olive oil\u003cbr>\nSpring onions, thinly sliced\u003cbr>\n1 lb baby artichokes\u003cbr>\n1/4 cup water\u003cbr>\nJuice from 1/4 lemon\u003cbr>\nSalt\u003cbr>\nFreshly ground black pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat the oil in a high-sided saucepan over medium heat. Add the onions, raise the heat to medium-high, and sauté the onions for about 2-3 minutes.\u003c/p>\n\u003cp>2. Add the artichokes, stirring to coat with the olive oil. Splash in the water and lemon juice and cover the pan. Stirring every so often, simmer until the base of the artichokes are tender when pierced with the tip of a knife, about 10 minutes. Add salt and pepper to taste and serve.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Serving Ideas:\u003c/strong>\u003cbr>\nYou can serve these artichokes as a side dish just as they are or with a little \u003ca href=\"http://www.cowgirlcreamery.com/prodinfo.asp?number=FIORES\">Fiore Sardo\u003c/a> grated on top, but I also like to combine them with farro and snipped chives, with pasta, or with roasted potatoes.\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/24/2008/05/artfarro1.jpg\" alt=\"artichoke with farro\">\u003c/p>\n\u003cp>As a kid, the only green vegetable I willingly let into my mouth without making faces and disgusting noises was the artichoke. Knowing what I know now about the seasonality and regionality of food, I'm pretty impressed that my mother was able to get her hands on artichokes in Minnesota all those years ago. As a born and bred Californian, my mother loved artichokes just as much as we did. That said, I think she was motivated to stop the retchings, gaggings, and death rattles at the dinner table more than anything else.\u003c/p>\n\u003cp>I grew up scraping my eager teeth across the \"strip the leaves and dip them in hot melted butter\" globe variety, and it wasn't until I moved out to California that I really had any experience with delectable baby artichokes. These little suckers are now in season, but if you don't know how to strip and cook them, they can end up tough and bitter.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/art1a.jpg\" alt=\"baby artichoke whole\">\u003cbr>\nYou want the leaves to be tightly closed. The more open the leaves are, the more likely they are to have a choke. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/art2a.jpg\" alt=\"peel artichoke stem outer skin\">\u003cbr>\nThe stems of artichokes are just as delicious as the artichokes themselves, but the tougher outer skin should be stripped down. Using a very sharp paring knife, carefully peel off the layer.\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/24/2008/05/art3a.jpg\" alt=\"artichoke clean stem\">\u003cbr>\nThis is what a clean stem looks like.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/art4a.jpg\" alt=\"peel artichoke outer leaves\">\u003cbr>\nSnap off all the outer leaves until you get down to the tender pale green/yellow leaves. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/art5a.jpg\" alt=\"cut artichoke in half lengthwise\">\u003cbr>\nTrim off the top of the leaves and cut the artichoke in half lengthwise.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/art6a.jpg\" alt=\"toss artichokes in acidulated water\">\u003cbr>\nBecause artichokes start to brown (oxidize) the moment you cut them, toss them in a bowl of acidulated water. That is, water that has lemon juice squeezed into it. \u003c/p>\n\u003cp>\u003cstrong>Sauteed Spring Artichokes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 2 as a side dish\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2-3 tablespoons olive oil\u003cbr>\nSpring onions, thinly sliced\u003cbr>\n1 lb baby artichokes\u003cbr>\n1/4 cup water\u003cbr>\nJuice from 1/4 lemon\u003cbr>\nSalt\u003cbr>\nFreshly ground black pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat the oil in a high-sided saucepan over medium heat. Add the onions, raise the heat to medium-high, and sauté the onions for about 2-3 minutes.\u003c/p>\n\u003cp>2. Add the artichokes, stirring to coat with the olive oil. Splash in the water and lemon juice and cover the pan. Stirring every so often, simmer until the base of the artichokes are tender when pierced with the tip of a knife, about 10 minutes. Add salt and pepper to taste and serve.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Serving Ideas:\u003c/strong>\u003cbr>\nYou can serve these artichokes as a side dish just as they are or with a little \u003ca href=\"http://www.cowgirlcreamery.com/prodinfo.asp?number=FIORES\">Fiore Sardo\u003c/a> grated on top, but I also like to combine them with farro and snipped chives, with pasta, or with roasted potatoes.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Kate Smith's Favorite Recipes",
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"content": "\u003cp>\u003cimg align=\"left\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/katesmith-00.jpg\" alt=\"kate smith\">Well, God Bless America, it's Kate Smith! I've recently been given a book of her favorite recipes called, of all things, \u003cstrong>Kate Smith's Favorite Recipes\u003c/strong>.\u003c/p>\n\u003cp>If you know anything at all about me, or even care to, you know that I am fascinated with celebrities. Not the new ones so much--I prefer the dead ones. I couldn't care less about Miley Cyrus, unless she has something to do with \u003ca href=\"http://www.cyrusrestaurant.com/\">that restaurant in Healdsburg\u003c/a> I've been wanting to visit. Or \u003ca href=\"http://www.imnotobsessed.com/2008/04/08/clay-aiken-lends-a-hand/clay-aiken-handprint-planet-hollywood\">Clay Aiken and his scary new look\u003c/a>. No, young, pablum-spewing singers are not my cup of tea. Give me an old, dead, pablum-spewer any day of the week.\u003c/p>\n\u003cp>Like Kate Smith. Now there was a singer. The Songbird of the South. Remember the song \"God Bless America?\" Ah, you do know who the hell she was. She had a big voice, a big heart, and an even bigger stomach.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAnd biggest of all was her radio program, as one might imagine from the overuse of exclamation marks:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/katesmith-tunein.jpg\" alt=\"Tune in to Grand Baking News on the Kate Smith Hour\">\u003c/p>\n\u003cp>\u003cstrong>Grand Baking News\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Millions of Americans tuned in to hear her from 1931 to 1947--the year everyone basically started to tire of both the radio and Kate Smith. Fortunately, at the height of her popularity, she found time in her busy schedule to write a cookbook of her favorite recipes--all conveniently containing Calumet Baking Powder and Swan's Down Cake Flour (the two primary sponsors of her show), which might explain why there isn't one recipe for pie listed. Perhaps it was this very book that single-handedly killed the pie-baking spirit of the American Housewife. Just think about that for a moment and remember--you heard it here first.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/katesmith1a.jpg\" alt=\"kate smith baking\">\u003c/p>\n\u003cp>But she did love to bake. And Eat. And who doesn't? These bathing beauties the art director cleverly huddled around Miss Smith certainly look interested.\u003c/p>\n\u003cp>And so was I, naturally, because it's been a while since I've made a man rave (see: copy below). I thought I'd follow the advice of an expert.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/katesmith4.jpg\" alt=\"kate smith makes men rave with Grape-Nuts Bread\">\u003c/p>\n\u003cp>I chose to make Grape-Nuts Bread because I figured no man in his right mind could eat such a thing and not rave.\u003c/p>\n\u003cp>\u003cstrong>Grape-Nuts Bread\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/katesmith5.jpg\" alt=\"katesmith5.jpg\">\u003c/p>\n\u003cp>Grape-Nuts was also a sponsor of Kate Smith's radio program. Unfortunately, I couldn't find any Postum's Fake Coffee (yet another sponsor) to drink along side it. I chose to make this not-so-sweet loaf out of respect for Miss Smith--she lost a leg and eventually died from diabetes. It is a rather heavy concoction, not unlike the Songbird herself. It's hearty and oddly satisfying, especially when toasted and struck with great lashings of butter.\u003c/p>\n\u003cp>Here is the recipe exactly as written:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/katesmith6.jpg\" alt=\"kate smith Grape-Nuts Bread recipe blurb\">\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 cups milk, scalded\u003cbr>\n1 cup Grape-Nuts\u003cbr>\n3 cups sifted flour\u003cbr>\n4 teaspoons Calumet Baking Powder\u003cbr>\n1 teaspoon salt\u003cbr>\n1/2 cups sugar\u003cbr>\n1 egg, well beaten\u003cbr>\n3 tablespoons melted butter or other shortening\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Pour milk over Grape-Nuts; cool. Sift flour once, measure, and add baking powder, salt, and sugar, and sift again. Add egg and shortening to Grape-Nuts mixture and stir well; add flour mixture, stirring only enough to dampen all flour. Turn into a greased loaf pan, 9x4x3 inches; let stand 20 minutes. Bake in moderate oven (350° F.) 1 hour and 20 minutes, or until done. Bread should be stored overnight to cut easily in thin slices.\u003c/p>\n\u003cp>\u003cstrong>Grape-Nuts Fruit Bread\u003c/strong>. Increase salt to 1 1⁄2 teaspoons in above recipe; add 1 tablespoon grated orange or lemon rind and 1 cup currants, chopped raisins, or finely cut prunes to Grape-Nuts-egg-fat mixture.\u003c/p>\n\u003cp>How's that for semi-colon use?\u003c/p>\n\u003cp>Makes one loaf.\u003c/p>\n\u003cp>And, yes, I know what you're thinking. You still haven't seen Miss Smith performing. You still don't know what all the fuss was about, so I'll leave you with something very, very special-- a Salute to the Beatles Miss Smith performed on the Cher Show (after the divorce--no Sonny) with, of course, Cher, and Tina Turner.\u003c/p>\n\u003cp>I firmly believe this specific performance was the coup de grâce for a once-beloved genre--the Prime Time Variety Show. Enjoy.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"355\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/TtV3lx4eT5w&hl=en\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www.youtube.com/v/TtV3lx4eT5w&hl=en\" type=\"application/x-shockwave-flash\" wmode=\"transparent\" width=\"425\" height=\"355\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Kate Smith--murderess of both the American Variety Show and American Pie. She may have been, in her sweet, Southern way, the Kremlin's most effective secret weapon against us ever. Think about that for a moment and remember--you heard it here first.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg align=\"left\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/katesmith-00.jpg\" alt=\"kate smith\">Well, God Bless America, it's Kate Smith! I've recently been given a book of her favorite recipes called, of all things, \u003cstrong>Kate Smith's Favorite Recipes\u003c/strong>.\u003c/p>\n\u003cp>If you know anything at all about me, or even care to, you know that I am fascinated with celebrities. Not the new ones so much--I prefer the dead ones. I couldn't care less about Miley Cyrus, unless she has something to do with \u003ca href=\"http://www.cyrusrestaurant.com/\">that restaurant in Healdsburg\u003c/a> I've been wanting to visit. Or \u003ca href=\"http://www.imnotobsessed.com/2008/04/08/clay-aiken-lends-a-hand/clay-aiken-handprint-planet-hollywood\">Clay Aiken and his scary new look\u003c/a>. No, young, pablum-spewing singers are not my cup of tea. Give me an old, dead, pablum-spewer any day of the week.\u003c/p>\n\u003cp>Like Kate Smith. Now there was a singer. The Songbird of the South. Remember the song \"God Bless America?\" Ah, you do know who the hell she was. She had a big voice, a big heart, and an even bigger stomach.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAnd biggest of all was her radio program, as one might imagine from the overuse of exclamation marks:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/katesmith-tunein.jpg\" alt=\"Tune in to Grand Baking News on the Kate Smith Hour\">\u003c/p>\n\u003cp>\u003cstrong>Grand Baking News\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Millions of Americans tuned in to hear her from 1931 to 1947--the year everyone basically started to tire of both the radio and Kate Smith. Fortunately, at the height of her popularity, she found time in her busy schedule to write a cookbook of her favorite recipes--all conveniently containing Calumet Baking Powder and Swan's Down Cake Flour (the two primary sponsors of her show), which might explain why there isn't one recipe for pie listed. Perhaps it was this very book that single-handedly killed the pie-baking spirit of the American Housewife. Just think about that for a moment and remember--you heard it here first.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/katesmith1a.jpg\" alt=\"kate smith baking\">\u003c/p>\n\u003cp>But she did love to bake. And Eat. And who doesn't? These bathing beauties the art director cleverly huddled around Miss Smith certainly look interested.\u003c/p>\n\u003cp>And so was I, naturally, because it's been a while since I've made a man rave (see: copy below). I thought I'd follow the advice of an expert.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/katesmith4.jpg\" alt=\"kate smith makes men rave with Grape-Nuts Bread\">\u003c/p>\n\u003cp>I chose to make Grape-Nuts Bread because I figured no man in his right mind could eat such a thing and not rave.\u003c/p>\n\u003cp>\u003cstrong>Grape-Nuts Bread\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/katesmith5.jpg\" alt=\"katesmith5.jpg\">\u003c/p>\n\u003cp>Grape-Nuts was also a sponsor of Kate Smith's radio program. Unfortunately, I couldn't find any Postum's Fake Coffee (yet another sponsor) to drink along side it. I chose to make this not-so-sweet loaf out of respect for Miss Smith--she lost a leg and eventually died from diabetes. It is a rather heavy concoction, not unlike the Songbird herself. It's hearty and oddly satisfying, especially when toasted and struck with great lashings of butter.\u003c/p>\n\u003cp>Here is the recipe exactly as written:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/katesmith6.jpg\" alt=\"kate smith Grape-Nuts Bread recipe blurb\">\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 cups milk, scalded\u003cbr>\n1 cup Grape-Nuts\u003cbr>\n3 cups sifted flour\u003cbr>\n4 teaspoons Calumet Baking Powder\u003cbr>\n1 teaspoon salt\u003cbr>\n1/2 cups sugar\u003cbr>\n1 egg, well beaten\u003cbr>\n3 tablespoons melted butter or other shortening\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Pour milk over Grape-Nuts; cool. Sift flour once, measure, and add baking powder, salt, and sugar, and sift again. Add egg and shortening to Grape-Nuts mixture and stir well; add flour mixture, stirring only enough to dampen all flour. Turn into a greased loaf pan, 9x4x3 inches; let stand 20 minutes. Bake in moderate oven (350° F.) 1 hour and 20 minutes, or until done. Bread should be stored overnight to cut easily in thin slices.\u003c/p>\n\u003cp>\u003cstrong>Grape-Nuts Fruit Bread\u003c/strong>. Increase salt to 1 1⁄2 teaspoons in above recipe; add 1 tablespoon grated orange or lemon rind and 1 cup currants, chopped raisins, or finely cut prunes to Grape-Nuts-egg-fat mixture.\u003c/p>\n\u003cp>How's that for semi-colon use?\u003c/p>\n\u003cp>Makes one loaf.\u003c/p>\n\u003cp>And, yes, I know what you're thinking. You still haven't seen Miss Smith performing. You still don't know what all the fuss was about, so I'll leave you with something very, very special-- a Salute to the Beatles Miss Smith performed on the Cher Show (after the divorce--no Sonny) with, of course, Cher, and Tina Turner.\u003c/p>\n\u003cp>I firmly believe this specific performance was the coup de grâce for a once-beloved genre--the Prime Time Variety Show. Enjoy.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"355\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/TtV3lx4eT5w&hl=en\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www.youtube.com/v/TtV3lx4eT5w&hl=en\" type=\"application/x-shockwave-flash\" wmode=\"transparent\" width=\"425\" height=\"355\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Kate Smith--murderess of both the American Variety Show and American Pie. She may have been, in her sweet, Southern way, the Kremlin's most effective secret weapon against us ever. Think about that for a moment and remember--you heard it here first.\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/24/2008/05/cornsalad.jpg\" alt=\"corn and avocado salad\">\u003c/p>\n\u003cp>I've been reading a lot about the rising cost of food. The general media is painting a fairly dim picture of the current state of food prices and accessibility, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/29/the-rising-cost-of-food-part-2-of-2/\">Jennifer Maiser's recent articles on BAB\u003c/a> helped enlighten us about the politics behind these stories and the reactions to them. Anyone who has walked into a grocery store lately, however, doesn't need to read about escalating prices to know they're real. Food is simply more expensive, and feeding one self, let alone a family of four or five, is getting more cost prohibitive each day. So what is a parent who needs to feed a family on a fixed budget to do? Luckily, there are quite a few options out there for the frugal home chef. \u003c/p>\n\u003cp>Cost-effective home cooking can be simple and the results just as satisfying and flavorful as any high-cost dinner you make. You won't be grilling any T-bone steaks or putting giant prawns on the barbie, but all types of meat are within reach as long as you choose the right cuts.\u003c/p>\n\u003cp>Following are three recipes that will feed a family of four, and may even provide some leftovers. One costs less than $5 to make, the next less than $10, and the last just over $10. The costs were calculated using a trip to my local farmer's market (where I can often purchase a bunch of greens for only $1.00 or $1.50 each) and a trip to Trader Joe's (which I think is the most affordable place to buy staples like canned beans, pastas, rice, and organic milk). I didn't include prices for dried spices as they are often standard in any cupboard; also, the minor cost doesn't really affect the final dollar amount much, so I opted against the extra math involved in calculating something like how much a teaspoon of cumin will cost. I've included one vegetarian, one chicken, and one beef recipe to cover all the bases (well, except fish).\u003c/p>\n\u003cp>\u003cstrong>Under $5\u003c/strong>\u003cbr>\nThis vegetarian dish was a staple in my house when I was growing up and is something I frequently make for my family now. You can make this traditional Italian peasant dish year round with whatever greens are in season. It's the cheapest meal of the three and probably also the healthiest. Be sure not to drain out all the pasta water as you'll need some to finish off the dish.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Linguine with Greens and White Beans = $4.18\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 bunch of chard, broccoli rabe, mustard greens or any other leafy green ($1.50)\u003cbr>\n1 12 oz can white beans drained and rinsed ($.69)\u003cbr>\n2 cloves of garlic\u003cbr>\n¼ tsp crushed red pepper (if desired)\u003cbr>\n1 lb linguine ($0.99)\u003cbr>\n3 Tbsp olive oil\u003cbr>\nSome pasta water\u003cbr>\nTop with Parmesan cheese ($1.00)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Cook linguine in salted water until al dente.\u003cbr>\n2. Meanwhile, in a large pan, heat the olive oil and cook the garlic until lightly browned. If using the crushed red pepper, add it now.\u003cbr>\n3. Add the greens and partially cook until warmed through. If using a tougher green, add about a ¼ cup of water and cover to help cook the vegetable.\u003cbr>\n4. Add the beans and a little pasta water.\u003cbr>\n5. Stir thoroughly and cover for one minute.\u003cbr>\n6. Once the beans are heated through and the vegetables are wilted (but not soggy) add the cooked and drained pasta.\u003cbr>\n7. Add more water or olive oil if necessary.\u003cbr>\n8. Add salt to taste.\u003cbr>\n9. Serve with Parmesan cheese.\u003c/p>\n\u003cp>\u003cstrong>Under $10\u003c/strong>\u003cbr>\nChicken legs are the least expensive cut of chicken you can buy. As dark meat is far juicier than white, the legs are also one of the tastiest cuts and are great for barbecuing, roasting, or braising. Most kids also love drumsticks as they are easy to pick up and fun to eat. The following dish can be baked or barbecued. If you do the latter, be sure to set the potatoes on the grill in a pan and be careful not to overcook them. With a salad, this dish is a complete meal that is both filling and nutritious. The salad I've included is one of my favorite spring salads as it uses baby arugula, which is so perfect this time of year, and pink grapefruits, which add a lovely sweetness to the entire meal.\u003c/p>\n\u003cp>\u003cstrong>Roasted Balsamic Chicken and Potatoes with a Baby Arugula, Pink Grapefruit, and Candied Almond Salad = $9.75\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Roasted Balsamic Chicken and Potatoes = $5.00\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n6 chicken legs (just under $2.00)\u003cbr>\n¼ cup olive oil (about $.50)\u003cbr>\n¼ cup balsamic vinegar (about $.50)\u003cbr>\n1 tsp Dijon mustard\u003cbr>\nSalt and pepper to taste\u003cbr>\n3 large russet potatoes halved and sliced into 1/4 –inch pieces ($1.50)\u003cbr>\nSalt and pepper to taste\u003cbr>\n¼ cup chopped fresh Italian parsley ($.50)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a large pan, mix the olive oil, vinegar, mustard and some salt and pepper. Marinate the chicken in the mixture for at least an hour or up to one day in the refrigerator.\u003cbr>\n2. Preheat oven to 400 degrees.\u003cbr>\n3. Add potatoes to the pan with the chicken and mix in the marinade. Top with a little more olive oil if needed.\u003cbr>\n4. Season with salt and pepper.\u003cbr>\n5. Bake for 30 minutes. Remove chicken from oven and top with chopped parsley.\u003cbr>\n6. Bake another 15 minutes or until done.\u003cbr>\n7. Serve.\u003c/p>\n\u003cp>\u003cstrong>Baby Arugula Salad with Pink Grapefruit and Candied Almonds = $4.75\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 medium bunch of baby arugula ($2.00)\u003cbr>\n1 large pink grapefruit, peeled and cut into ¼-inch pieces ($1.00)\u003cbr>\n½ cup unsalted almonds ($1.00)\u003cbr>\n1 Tbsp sugar\u003cbr>\n1 Tbsp water\u003cbr>\n¼ cup olive oil ($.50)\u003cbr>\n2 Tbsp balsamic vinegar ($.25)\u003cbr>\n1 tsp Dijon mustard\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Heat almonds and sugar in a dry pan on medium-high heat.\u003cbr>\n2. Toast the almonds in the pan until the sugar starts to meld into the nuts.\u003cbr>\n3. Add the water and quickly stir so the sugar melts into the nuts. Turn off heat.\u003cbr>\n4. Wash and dry arugula and place in a large salad bowl.\u003cbr>\n5. Add chopped grapefruit (with its juices) and candied nuts.\u003cbr>\n6. Mix salad dressing ingredients thoroughly and then add to the salad.\u003cbr>\n7. Mix and serve.\u003c/p>\n\u003cp>\u003cstrong>Just Over $10\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/beef-tacos1.jpg\" alt=\"beef tacos\">\u003c/p>\n\u003cp>\u003cstrong>Beef, Poblano, and Potato Tacos with a Corn and Avocado Salad with a Lime-Cilantro Dressing = $10.53\u003c/strong>\u003c/p>\n\u003cp>I've been adding potatoes to my beef tacos for most of my adult life. It all started in my early 20s as an attempt to eat less red meat, while retaining the beef flavor in some of my favorite dishes. A food article at that time suggested cutting the beef in some recipes in half and adding potatoes for extra heft. I tried this with my tacos, and was surprised by how well the potatoes worked with the beef in corn tortillas and how nicely the flavors melded. Later, I decided to add some roasted poblanos to add even more flavor to the dish and loved the results. The salad I serve the tacos with uses fresh corn and avocado and has a lime and cilantro dressing that screams Mexico. Served with some canned black beans, you have a quick, hearty, and healthy meal. Parents should note that my daughters don't like the poblano peppers much, but I think they taste great and so let them pick them out on their own.\u003c/p>\n\u003cp>\u003cstrong>Beef, Poblano, and Potato Tacos = $6.09\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 Tbsp vegetable oil\u003cbr>\n½ lb ground beef (I used Niman Ranch) ($3.00)\u003cbr>\n¼ red onion chopped ($0.25)\u003cbr>\n1 medium potato chopped into cubes ($0.50)\u003cbr>\n1 tsp cumin\u003cbr>\n½ tsp oregano\u003cbr>\n1 large poblano pepper roasted and peeled (see directions below) ($0.80)\u003cbr>\nSalt and pepper to taste\u003cbr>\n1 Tbsp chopped fresh cilantro ($0.25)\u003cbr>\n¼ - ½ cup water\u003cbr>\n10 corn tortillas ($1.29)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Heat oil in a large pan.\u003cbr>\n2. Add the onion, beef, and potato. Cook until both are mostly browned (around 5 minutes on medium heat).\u003cbr>\n3. Add the cumin and oregano and mix in thoroughly.\u003cbr>\n4. Deseed and chop the poblano pepper and then add it to the potato/meat mixture.\u003cbr>\n5. Add ¼ cup of water to deglaze the meat and potato bits on the bottom of the pan. Add more water if needed.\u003cbr>\n6. Add the cilantro and stir.\u003cbr>\n7. In a separate pan (I use a large cast iron pan), add the remaining tablespoon of oil. When hot, brown each tortilla on both sides.\u003cbr>\n8. Fill browned tortillas with beef mixture.\u003cbr>\n9. Serve with lime, sour cream, or crema if desired (these will add to the price of the dish, but are not necessary).\u003c/p>\n\u003cp>\u003cstrong>Corn and Avocado Salad with a Lime and Cilantro Dressing ($3.75)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 ears of fresh corn ($2.00)\u003cbr>\n1 Tbsp chopped cilantro ($.25)\u003cbr>\n1 avocado chopped ($1.00)\u003cbr>\nJuice from 1 lime ($.50)\u003cbr>\n1 Tbsp olive oil\u003cbr>\nSalt and Pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Add all ingredients in a bowl and mix.\u003c/p>\n\u003cp>\u003cstrong>Can of Black Beans = $0.69\u003c/strong>\u003cbr>\nI like to serve this meal with some warmed black beans. A can costs 69 cents at Trader Joe's. If you add this, the grand total goes a bit over $10 to $10.53, but it's worth it.\u003c/p>\n\u003cp>\u003cstrong>How to Roast Poblano Peppers\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Method One: On a gas stovetop\u003c/strong>\u003cbr>\n1. Turn a burner on high and set pepper on top of the grate.\u003cbr>\n2. Roast on all sides until the pepper's exterior is completely charred.\u003cbr>\n3. Place in a paper bag and close tight for about five minutes. This will allow the skin to steam off.\u003cbr>\n4. Tear open bag and peel off the outer skin of the pepper (it should now come off very easily).\u003c/p>\n\u003cp>\u003cstrong>Method Two: In the oven\u003c/strong>\u003cbr>\n1. Turn on your broiler\u003cbr>\n2. Set your pepper on a pan and place on the top shelf under the broiler.\u003cbr>\n3. Char on one side thoroughly, and then turn over.\u003cbr>\n4. Char on the other side and then remove pepper from oven.\u003cbr>\n5. Place in a paper bag and close tight for about five minutes. This will allow the skin to steam off.\u003cbr>\n6. Tear open bag and peel off the outer skin of the pepper (it should now come off very easily).\u003c/p>\n\u003cp>Here are some links to other recipes that I thought looked good and seem to fall in the under $10 range. I have not actually added up the costs for these ingredients, but they look inexpensive to make. About a year ago, I made the falafel recipe and thought it was great. And, although I've never made the chickpea ragout, I completely trust all of Jacques Pépin's recipes.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://bitten.blogs.nytimes.com/2008/02/12/recipe-of-the-day-falafel/?scp=2-b&sq=falafal&st=nyt\">Falafel from Mark Bittman's NY Times column\u003c/a>\u003cbr>\n\u003ca href=\"http://www.kqed.org/w/jpfastfood/recipes6.html\">Chickpea Ragout from Jacques Pepin's Food Made Fast site\u003c/a>\u003cbr>\n\u003ca href=\"http://www.recipezaar.com/300966\">Beans and rice from Recipe Zaar\u003c/a>\u003cbr>\n\u003ca href=\"http://www.epicurious.com/recipes/food/views/135\">Tofu and Bok Choy Stir fry from Epircurious\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/cornsalad.jpg\" alt=\"corn and avocado salad\">\u003c/p>\n\u003cp>I've been reading a lot about the rising cost of food. The general media is painting a fairly dim picture of the current state of food prices and accessibility, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/29/the-rising-cost-of-food-part-2-of-2/\">Jennifer Maiser's recent articles on BAB\u003c/a> helped enlighten us about the politics behind these stories and the reactions to them. Anyone who has walked into a grocery store lately, however, doesn't need to read about escalating prices to know they're real. Food is simply more expensive, and feeding one self, let alone a family of four or five, is getting more cost prohibitive each day. So what is a parent who needs to feed a family on a fixed budget to do? Luckily, there are quite a few options out there for the frugal home chef. \u003c/p>\n\u003cp>Cost-effective home cooking can be simple and the results just as satisfying and flavorful as any high-cost dinner you make. You won't be grilling any T-bone steaks or putting giant prawns on the barbie, but all types of meat are within reach as long as you choose the right cuts.\u003c/p>\n\u003cp>Following are three recipes that will feed a family of four, and may even provide some leftovers. One costs less than $5 to make, the next less than $10, and the last just over $10. The costs were calculated using a trip to my local farmer's market (where I can often purchase a bunch of greens for only $1.00 or $1.50 each) and a trip to Trader Joe's (which I think is the most affordable place to buy staples like canned beans, pastas, rice, and organic milk). I didn't include prices for dried spices as they are often standard in any cupboard; also, the minor cost doesn't really affect the final dollar amount much, so I opted against the extra math involved in calculating something like how much a teaspoon of cumin will cost. I've included one vegetarian, one chicken, and one beef recipe to cover all the bases (well, except fish).\u003c/p>\n\u003cp>\u003cstrong>Under $5\u003c/strong>\u003cbr>\nThis vegetarian dish was a staple in my house when I was growing up and is something I frequently make for my family now. You can make this traditional Italian peasant dish year round with whatever greens are in season. It's the cheapest meal of the three and probably also the healthiest. Be sure not to drain out all the pasta water as you'll need some to finish off the dish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Linguine with Greens and White Beans = $4.18\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 bunch of chard, broccoli rabe, mustard greens or any other leafy green ($1.50)\u003cbr>\n1 12 oz can white beans drained and rinsed ($.69)\u003cbr>\n2 cloves of garlic\u003cbr>\n¼ tsp crushed red pepper (if desired)\u003cbr>\n1 lb linguine ($0.99)\u003cbr>\n3 Tbsp olive oil\u003cbr>\nSome pasta water\u003cbr>\nTop with Parmesan cheese ($1.00)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Cook linguine in salted water until al dente.\u003cbr>\n2. Meanwhile, in a large pan, heat the olive oil and cook the garlic until lightly browned. If using the crushed red pepper, add it now.\u003cbr>\n3. Add the greens and partially cook until warmed through. If using a tougher green, add about a ¼ cup of water and cover to help cook the vegetable.\u003cbr>\n4. Add the beans and a little pasta water.\u003cbr>\n5. Stir thoroughly and cover for one minute.\u003cbr>\n6. Once the beans are heated through and the vegetables are wilted (but not soggy) add the cooked and drained pasta.\u003cbr>\n7. Add more water or olive oil if necessary.\u003cbr>\n8. Add salt to taste.\u003cbr>\n9. Serve with Parmesan cheese.\u003c/p>\n\u003cp>\u003cstrong>Under $10\u003c/strong>\u003cbr>\nChicken legs are the least expensive cut of chicken you can buy. As dark meat is far juicier than white, the legs are also one of the tastiest cuts and are great for barbecuing, roasting, or braising. Most kids also love drumsticks as they are easy to pick up and fun to eat. The following dish can be baked or barbecued. If you do the latter, be sure to set the potatoes on the grill in a pan and be careful not to overcook them. With a salad, this dish is a complete meal that is both filling and nutritious. The salad I've included is one of my favorite spring salads as it uses baby arugula, which is so perfect this time of year, and pink grapefruits, which add a lovely sweetness to the entire meal.\u003c/p>\n\u003cp>\u003cstrong>Roasted Balsamic Chicken and Potatoes with a Baby Arugula, Pink Grapefruit, and Candied Almond Salad = $9.75\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Roasted Balsamic Chicken and Potatoes = $5.00\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n6 chicken legs (just under $2.00)\u003cbr>\n¼ cup olive oil (about $.50)\u003cbr>\n¼ cup balsamic vinegar (about $.50)\u003cbr>\n1 tsp Dijon mustard\u003cbr>\nSalt and pepper to taste\u003cbr>\n3 large russet potatoes halved and sliced into 1/4 –inch pieces ($1.50)\u003cbr>\nSalt and pepper to taste\u003cbr>\n¼ cup chopped fresh Italian parsley ($.50)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a large pan, mix the olive oil, vinegar, mustard and some salt and pepper. Marinate the chicken in the mixture for at least an hour or up to one day in the refrigerator.\u003cbr>\n2. Preheat oven to 400 degrees.\u003cbr>\n3. Add potatoes to the pan with the chicken and mix in the marinade. Top with a little more olive oil if needed.\u003cbr>\n4. Season with salt and pepper.\u003cbr>\n5. Bake for 30 minutes. Remove chicken from oven and top with chopped parsley.\u003cbr>\n6. Bake another 15 minutes or until done.\u003cbr>\n7. Serve.\u003c/p>\n\u003cp>\u003cstrong>Baby Arugula Salad with Pink Grapefruit and Candied Almonds = $4.75\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 medium bunch of baby arugula ($2.00)\u003cbr>\n1 large pink grapefruit, peeled and cut into ¼-inch pieces ($1.00)\u003cbr>\n½ cup unsalted almonds ($1.00)\u003cbr>\n1 Tbsp sugar\u003cbr>\n1 Tbsp water\u003cbr>\n¼ cup olive oil ($.50)\u003cbr>\n2 Tbsp balsamic vinegar ($.25)\u003cbr>\n1 tsp Dijon mustard\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Heat almonds and sugar in a dry pan on medium-high heat.\u003cbr>\n2. Toast the almonds in the pan until the sugar starts to meld into the nuts.\u003cbr>\n3. Add the water and quickly stir so the sugar melts into the nuts. Turn off heat.\u003cbr>\n4. Wash and dry arugula and place in a large salad bowl.\u003cbr>\n5. Add chopped grapefruit (with its juices) and candied nuts.\u003cbr>\n6. Mix salad dressing ingredients thoroughly and then add to the salad.\u003cbr>\n7. Mix and serve.\u003c/p>\n\u003cp>\u003cstrong>Just Over $10\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/beef-tacos1.jpg\" alt=\"beef tacos\">\u003c/p>\n\u003cp>\u003cstrong>Beef, Poblano, and Potato Tacos with a Corn and Avocado Salad with a Lime-Cilantro Dressing = $10.53\u003c/strong>\u003c/p>\n\u003cp>I've been adding potatoes to my beef tacos for most of my adult life. It all started in my early 20s as an attempt to eat less red meat, while retaining the beef flavor in some of my favorite dishes. A food article at that time suggested cutting the beef in some recipes in half and adding potatoes for extra heft. I tried this with my tacos, and was surprised by how well the potatoes worked with the beef in corn tortillas and how nicely the flavors melded. Later, I decided to add some roasted poblanos to add even more flavor to the dish and loved the results. The salad I serve the tacos with uses fresh corn and avocado and has a lime and cilantro dressing that screams Mexico. Served with some canned black beans, you have a quick, hearty, and healthy meal. Parents should note that my daughters don't like the poblano peppers much, but I think they taste great and so let them pick them out on their own.\u003c/p>\n\u003cp>\u003cstrong>Beef, Poblano, and Potato Tacos = $6.09\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 Tbsp vegetable oil\u003cbr>\n½ lb ground beef (I used Niman Ranch) ($3.00)\u003cbr>\n¼ red onion chopped ($0.25)\u003cbr>\n1 medium potato chopped into cubes ($0.50)\u003cbr>\n1 tsp cumin\u003cbr>\n½ tsp oregano\u003cbr>\n1 large poblano pepper roasted and peeled (see directions below) ($0.80)\u003cbr>\nSalt and pepper to taste\u003cbr>\n1 Tbsp chopped fresh cilantro ($0.25)\u003cbr>\n¼ - ½ cup water\u003cbr>\n10 corn tortillas ($1.29)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Heat oil in a large pan.\u003cbr>\n2. Add the onion, beef, and potato. Cook until both are mostly browned (around 5 minutes on medium heat).\u003cbr>\n3. Add the cumin and oregano and mix in thoroughly.\u003cbr>\n4. Deseed and chop the poblano pepper and then add it to the potato/meat mixture.\u003cbr>\n5. Add ¼ cup of water to deglaze the meat and potato bits on the bottom of the pan. Add more water if needed.\u003cbr>\n6. Add the cilantro and stir.\u003cbr>\n7. In a separate pan (I use a large cast iron pan), add the remaining tablespoon of oil. When hot, brown each tortilla on both sides.\u003cbr>\n8. Fill browned tortillas with beef mixture.\u003cbr>\n9. Serve with lime, sour cream, or crema if desired (these will add to the price of the dish, but are not necessary).\u003c/p>\n\u003cp>\u003cstrong>Corn and Avocado Salad with a Lime and Cilantro Dressing ($3.75)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 ears of fresh corn ($2.00)\u003cbr>\n1 Tbsp chopped cilantro ($.25)\u003cbr>\n1 avocado chopped ($1.00)\u003cbr>\nJuice from 1 lime ($.50)\u003cbr>\n1 Tbsp olive oil\u003cbr>\nSalt and Pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Add all ingredients in a bowl and mix.\u003c/p>\n\u003cp>\u003cstrong>Can of Black Beans = $0.69\u003c/strong>\u003cbr>\nI like to serve this meal with some warmed black beans. A can costs 69 cents at Trader Joe's. If you add this, the grand total goes a bit over $10 to $10.53, but it's worth it.\u003c/p>\n\u003cp>\u003cstrong>How to Roast Poblano Peppers\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Method One: On a gas stovetop\u003c/strong>\u003cbr>\n1. Turn a burner on high and set pepper on top of the grate.\u003cbr>\n2. Roast on all sides until the pepper's exterior is completely charred.\u003cbr>\n3. Place in a paper bag and close tight for about five minutes. This will allow the skin to steam off.\u003cbr>\n4. Tear open bag and peel off the outer skin of the pepper (it should now come off very easily).\u003c/p>\n\u003cp>\u003cstrong>Method Two: In the oven\u003c/strong>\u003cbr>\n1. Turn on your broiler\u003cbr>\n2. Set your pepper on a pan and place on the top shelf under the broiler.\u003cbr>\n3. Char on one side thoroughly, and then turn over.\u003cbr>\n4. Char on the other side and then remove pepper from oven.\u003cbr>\n5. Place in a paper bag and close tight for about five minutes. This will allow the skin to steam off.\u003cbr>\n6. Tear open bag and peel off the outer skin of the pepper (it should now come off very easily).\u003c/p>\n\u003cp>Here are some links to other recipes that I thought looked good and seem to fall in the under $10 range. I have not actually added up the costs for these ingredients, but they look inexpensive to make. About a year ago, I made the falafel recipe and thought it was great. And, although I've never made the chickpea ragout, I completely trust all of Jacques Pépin's recipes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://bitten.blogs.nytimes.com/2008/02/12/recipe-of-the-day-falafel/?scp=2-b&sq=falafal&st=nyt\">Falafel from Mark Bittman's NY Times column\u003c/a>\u003cbr>\n\u003ca href=\"http://www.kqed.org/w/jpfastfood/recipes6.html\">Chickpea Ragout from Jacques Pepin's Food Made Fast site\u003c/a>\u003cbr>\n\u003ca href=\"http://www.recipezaar.com/300966\">Beans and rice from Recipe Zaar\u003c/a>\u003cbr>\n\u003ca href=\"http://www.epicurious.com/recipes/food/views/135\">Tofu and Bok Choy Stir fry from Epircurious\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Mint Julep",
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"content": "\u003cfigure id=\"attachment_95327\" class=\"wp-caption alignleft\" style=\"max-width: 283px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/mintjulep.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/mintjulep.jpg\" alt=\"Mint Julep\" width=\"283\" height=\"400\" class=\"size-full wp-image-95327\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint Julep \u003ccite>(Michael Procopio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In honor of the \u003cdel datetime=\"2014-05-03T00:31:28+00:00\">134th\u003c/del> (141th updated 5/2/15) annual \u003ca href=\"http://www.kentuckyderby.com/\">Kentucky Derby\u003c/a>, which just happens to be happening tomorrow, I am making mint juleps. How could I not? Since I am neither a Southerner, nor have I ever been to Churchill Downs, I very easily could not. But I have lots of Southern friends and often like to pretend I am from the South--especially when I've been drinking bourbon. If I drink rum, I like to pretend I'm from the Midwest.\u003c/p>\n\u003cp>Ah, Magnolia. Ah, Churchill Downs. I’m certain that, had Sir Winston ever visited Kentucky, he would have downed several. Juleps, I mean. In case you didn’t know, the mint julep has been the official drink of the Kentucky Derby since 1938. Prior to 1938, I very much doubt anyone cared about officially recognizing official drinks.\u003c/p>\n\u003cp>The Julep, courtesy of \u003ca href=\"http://www.merriam-webster.com/dictionary/julep\">Merriam-Webster.com\u003c/a>: ju·lep\u003c/p>\n\u003cp>\u003cstrong>Pronunciation:\u003c/strong> \\ ‘jü-əp\\\u003c/p>\n\u003cp>\u003cstrong>Function:\u003c/strong> noun\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Etymology:\u003c/strong> Middle English, from Middle French, from Arabic julāb, from Persian gulāb, from gul rose + āb water (that’s rosewater, in case you weren’t following).\u003c/p>\n\u003cp>\u003cstrong>Date:\u003c/strong> 14th Century\u003c/p>\n\u003cp>1: a drink consisting of sweet syrup, flavoring, and water 2: a drink consisting of a liquor (as bourbon or brandy) and sugar poured over crushed ice and garnished with mint.\u003c/p>\n\u003cp>For the purposes of todays post, we will focus on number two. Definition number two, that is.\u003c/p>\n\u003cp>I am a sucker for a good mint julep, and it isn't very often one comes across one– especially in California. When I was a young lad living in Los Angeles, my favorite bar/restaurant was called Ports. It had no sign, yet the habitués were congenial. I once asked my favored bartender to make me a julep, but he lacked the necessary fresh mint and therefore refused me. Two warm summer evenings later, I asked again for a Julep and he replied again in the negative. I then produced a large bunch of spearmint, presenting it to him as I would a nosegay. He accepted, sniffed, and made everyone at the bar a julep. And then we started dating.\u003c/p>\n\u003cp>Until I ran out of mint.\u003c/p>\n\u003cp>\u003cstrong>The Mint Julep\u003c/strong>\u003cbr>\nThought it may sometimes seem that the Persians pretty much invented everything, it’s the American South that may lay claim to the mint julep. Sometime during the 18th Century, white people living below the Mason-Dixon line started drinking this concoction of bourbon, ice, sugar, water, and mint. Henry Clay introduced the drink to the swamps of Washington, D.C. in the early 19th Century at the \u003ca href=\"http://washington.intercontinental.com/food-drink/round-robin-scotch-bar\">Round Robin Bar\u003c/a> in the Willard Hotel, months before the hotel was bought out by the InterContinental chain.\u003c/p>\n\u003cp>What I enjoy so much about the julep is that it is refreshing, incredibly easy to make, and yet not so simple. There are essentially five ingredients and twenty-seven thousand theories upon how to make one. For an excellent read on what is, what is not, and what might be considered a true mint julep, I encourage you to read Jason Wilson's story \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/story/2008/04/29/ST2008042902338.html\">Juleps for the Derby? All Bets Are Off\u003c/a>. It made me a very, very happy fellow.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>About 8 fresh mint leaves, plus one attractive sprig for garnishing\u003cbr>\n1 teaspoon of superfine sugar (it dissolves better than table sugar)\u003cbr>\n3 ounces Kentucky bourbon\u003cbr>\na good splash of soda water\u003cbr>\nCrushed ice, and lots of it\u003cbr>\nPowdered Sugar, for dusting (I’d never done this until reading Wilson’s article, now it shall be forever part of my Julep schtick)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Chill a tall Collins glass or silver julep cup in your freezer for a few minutes.\u003cbr>\n2. Combine mint, sugar, soda, and half of the bourbon in the bottom of the glass. Muddle gently.\u003cbr>\n3. Add a few spoonsful of crushed ice and stir. Fill the glass the rest of the way with ice, top off with the second half of the bourbon, garnish with mint, and dust with powdered sugar.\u003cbr>\n4. Drink immediately, but don’t grab the glass around the middle unless you wish to give yourself away as unrepentently Yankee.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 1\u003c/p>\n\u003cp>If you now have especially strong feelings about the mint julep, you might wish to join the \u003ca href=\"https://www.youtube.com/watch?v=2BZ6d-qtLC4\">Mint Julep Sisterhood\u003c/a>. Please watch this instructive video. NB: Granny Mae is wearing a snood, which means I must love her, in spite of her toothlessness.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=Jw9zv36A0IQ]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you have been suffering from the Vapors, I hope this has helped. Enjoy your Derby Day.\u003c/p>\n\n",
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"description": "In honor of the 134th (141th updated 5/2/15) annual Kentucky Derby, which just happens to be happening tomorrow, I am making mint juleps. How could I not? Since I am neither a Southerner, nor have I ever been to Churchill Downs, I very easily could not. But I have lots of Southern friends and often",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_95327\" class=\"wp-caption alignleft\" style=\"max-width: 283px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/mintjulep.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/mintjulep.jpg\" alt=\"Mint Julep\" width=\"283\" height=\"400\" class=\"size-full wp-image-95327\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint Julep \u003ccite>(Michael Procopio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In honor of the \u003cdel datetime=\"2014-05-03T00:31:28+00:00\">134th\u003c/del> (141th updated 5/2/15) annual \u003ca href=\"http://www.kentuckyderby.com/\">Kentucky Derby\u003c/a>, which just happens to be happening tomorrow, I am making mint juleps. How could I not? Since I am neither a Southerner, nor have I ever been to Churchill Downs, I very easily could not. But I have lots of Southern friends and often like to pretend I am from the South--especially when I've been drinking bourbon. If I drink rum, I like to pretend I'm from the Midwest.\u003c/p>\n\u003cp>Ah, Magnolia. Ah, Churchill Downs. I’m certain that, had Sir Winston ever visited Kentucky, he would have downed several. Juleps, I mean. In case you didn’t know, the mint julep has been the official drink of the Kentucky Derby since 1938. Prior to 1938, I very much doubt anyone cared about officially recognizing official drinks.\u003c/p>\n\u003cp>The Julep, courtesy of \u003ca href=\"http://www.merriam-webster.com/dictionary/julep\">Merriam-Webster.com\u003c/a>: ju·lep\u003c/p>\n\u003cp>\u003cstrong>Pronunciation:\u003c/strong> \\ ‘jü-əp\\\u003c/p>\n\u003cp>\u003cstrong>Function:\u003c/strong> noun\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Etymology:\u003c/strong> Middle English, from Middle French, from Arabic julāb, from Persian gulāb, from gul rose + āb water (that’s rosewater, in case you weren’t following).\u003c/p>\n\u003cp>\u003cstrong>Date:\u003c/strong> 14th Century\u003c/p>\n\u003cp>1: a drink consisting of sweet syrup, flavoring, and water 2: a drink consisting of a liquor (as bourbon or brandy) and sugar poured over crushed ice and garnished with mint.\u003c/p>\n\u003cp>For the purposes of todays post, we will focus on number two. Definition number two, that is.\u003c/p>\n\u003cp>I am a sucker for a good mint julep, and it isn't very often one comes across one– especially in California. When I was a young lad living in Los Angeles, my favorite bar/restaurant was called Ports. It had no sign, yet the habitués were congenial. I once asked my favored bartender to make me a julep, but he lacked the necessary fresh mint and therefore refused me. Two warm summer evenings later, I asked again for a Julep and he replied again in the negative. I then produced a large bunch of spearmint, presenting it to him as I would a nosegay. He accepted, sniffed, and made everyone at the bar a julep. And then we started dating.\u003c/p>\n\u003cp>Until I ran out of mint.\u003c/p>\n\u003cp>\u003cstrong>The Mint Julep\u003c/strong>\u003cbr>\nThought it may sometimes seem that the Persians pretty much invented everything, it’s the American South that may lay claim to the mint julep. Sometime during the 18th Century, white people living below the Mason-Dixon line started drinking this concoction of bourbon, ice, sugar, water, and mint. Henry Clay introduced the drink to the swamps of Washington, D.C. in the early 19th Century at the \u003ca href=\"http://washington.intercontinental.com/food-drink/round-robin-scotch-bar\">Round Robin Bar\u003c/a> in the Willard Hotel, months before the hotel was bought out by the InterContinental chain.\u003c/p>\n\u003cp>What I enjoy so much about the julep is that it is refreshing, incredibly easy to make, and yet not so simple. There are essentially five ingredients and twenty-seven thousand theories upon how to make one. For an excellent read on what is, what is not, and what might be considered a true mint julep, I encourage you to read Jason Wilson's story \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/story/2008/04/29/ST2008042902338.html\">Juleps for the Derby? All Bets Are Off\u003c/a>. It made me a very, very happy fellow.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>About 8 fresh mint leaves, plus one attractive sprig for garnishing\u003cbr>\n1 teaspoon of superfine sugar (it dissolves better than table sugar)\u003cbr>\n3 ounces Kentucky bourbon\u003cbr>\na good splash of soda water\u003cbr>\nCrushed ice, and lots of it\u003cbr>\nPowdered Sugar, for dusting (I’d never done this until reading Wilson’s article, now it shall be forever part of my Julep schtick)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Chill a tall Collins glass or silver julep cup in your freezer for a few minutes.\u003cbr>\n2. Combine mint, sugar, soda, and half of the bourbon in the bottom of the glass. Muddle gently.\u003cbr>\n3. Add a few spoonsful of crushed ice and stir. Fill the glass the rest of the way with ice, top off with the second half of the bourbon, garnish with mint, and dust with powdered sugar.\u003cbr>\n4. Drink immediately, but don’t grab the glass around the middle unless you wish to give yourself away as unrepentently Yankee.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 1\u003c/p>\n\u003cp>If you now have especially strong feelings about the mint julep, you might wish to join the \u003ca href=\"https://www.youtube.com/watch?v=2BZ6d-qtLC4\">Mint Julep Sisterhood\u003c/a>. Please watch this instructive video. NB: Granny Mae is wearing a snood, which means I must love her, in spite of her toothlessness.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Jw9zv36A0IQ'\n title='//www.youtube.com/embed/Jw9zv36A0IQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you have been suffering from the Vapors, I hope this has helped. Enjoy your Derby Day.\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/24/2008/05/domilise_sign.jpg\" alt=\"Domilise sign\">\u003c/p>\n\u003cp>You know when you take a bite of something and you realize that this is a taste you are going to crave? Like salted caramel ice cream at \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/10/25/ice-cream-decadence-and-banana-splits/\">Bi-Rite Creamery\u003c/a>. It's usually something you can't get just anywhere. For me it often happens when I'm traveling somewhere and I won't easily find that taste again back home. Like the Middlewhite bacon sandwich at \u003ca href=\"http://www.stjohnbreadandwine.com/home/%20\">St. John's in London\u003c/a> (on homemade bread with homemade ketchup, don't knock it til you try it), which my husband and I often wistfully talk about. Or, more recently, the most perfect shrimp \u003ca href=\"http://www.gumbopages.com/food/samwiches/po-boys.html\">po-boy\u003c/a> from New Orleans.\u003c/p>\n\u003cp>A few weeks ago I went to New Orleans, a city I adore and which I've visited many times while growing up in Texas, but where I had not returned for at least 8 years. This was my first visit post-Katrina, and it ended up being one of the most meaningful, eye-opening, and intense experiences I've had while traveling (more on that in another post when I've had a chance to digest it all). For me, most of what makes New Orleans so special are the people who live there and their generous and kind spirit. With all that they've been through, they still carry on with the most positive attitude, full of Southern hospitality. It's obvious every time you go to a restaurant or a bar and they serve up some authentic New Orleans cuisine, welcoming, gracious, and always happy to have you there.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/inside_domilises.jpg\" alt=\"inside Domilises\">\u003c/p>\n\u003cp>On the advice of a few locals, we headed over to \u003ca href=\"http://blog.nola.com/brettanderson/2007/10/domilises.html\">Domilise's Po-Boy & Bar\u003c/a> for one of the best po-boys in town. Tucked away in a residential area, we almost drove by the nondescript corner restaurant. It's all that you might expect from a divey po-boy shop, the deep fryer and sandwich station on one wall, the bar on the other, and a handful of tables scattered in between. The line moves swiftly, and then you have to jostle for a table before your name is called and your sandwich comes out. In keeping with the old-time Southern feel, the drinks on offer include bottled Barq's root beer and crème soda.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We were told that their specialty was the \"1/2 and 1/2 dressed.\" Huh? 1/2 fried shrimp, 1/2 fried oysters. \"Dressed\" means slathered with mayo, creole mustard, ketchup, and topped with shredded lettuce and pickles. There is nothing light or healthy here, so if you are looking for that, you should go elsewhere. \u003c/p>\n\u003cp>Not being a huge fan of fried oysters (I like mine raw), I went for the shrimp po-boy dressed (although my friend did order the 1/2 and 1/2, which only comes in a large size, and amazed us all by eating the whole thing). It was incredible, and we were not disappointed. I knew one bite in that I was done for. Fresh, crisp-fried shrimp that burst in your mouth with flavor, \u003ca href=\"http://library.thinkquest.org/22403/data/medium/species/shrimpgulf.html\">real Gulf shrimp\u003c/a> that you just can't get out here on the west coast. Light, airy crisp-on-the-outside French \u003ca href=\"http://neworleanscuisine.blogspot.com/2005/04/new-orleans-french-bread.html\">bread\u003c/a>--oozing with the perfect amount of condiments--held it all together. I knew that I would return to the Bay Area and think about that sandwich, and wish I could just pop on over to Domilise's and get another. I'm thinking about it right now actually. My friend Amy emailed me a week to the day that we went and reminded me of the sandwich, and how she wished she had one RIGHT NOW. It's going to be a problem, I can tell. \u003c/p>\n\u003cp>So I decided to try to reconstruct one from memory. It won't be the same. I don't have the sweet old guy behind the bar asking, \"What can I get you sweetie?\" Or the friendly folks around us smiling and chatting with us, or the smell of the fresh seafood being deep fried, or that perfect taste that I crave when it all came together one day in New Orleans.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/shrimp_poboy.jpg\" alt=\"shrimp po-boy\">\u003c/p>\n\u003cp>\u003cstrong>A Dressed Shrimp Po-boy\u003c/strong>\u003c/p>\n\u003cp> \u003cstrong>Serves\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\nFor the shrimp:\u003cbr>\nPeanut oil for frying\u003cbr>\n3/4 cup all-purpose flour\u003cbr>\n1/2 cup cornflour\u003cbr>\n1 egg\u003cbr>\n1 1/2 lbs medium shrimp, peeled and deveined\u003c/p>\n\u003cp>For the sandwiches:\u003cbr>\n4 soft white French rolls (New Orleans style), split in half and warmed in the oven\u003cbr>\nMayo\u003cbr>\nCreole mustard\u003cbr>\nKetchup\u003cbr>\nAbout 2 cups shredded iceberg lettuce\u003cbr>\nDill pickle slices\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a medium saucepan, add enough oil so that it is 1/2-inch deep. Heat to 375 F. \u003c/p>\n\u003cp>2. Have ready three shallow bowls. In bowl #1, put about 1/2 cup flour. In bowl #2, crack the egg and whisk it until frothy. In bowl #3, stir together about 1/2 cup cornflour with about 1/4 cup flour. Rinse and dry the shrimp. Dredge them first in the flour, then in egg, then in the cornflour mixture.\u003c/p>\n\u003cp>3. Add the shrimp, in batches to avoid overcrowding, and fry just until golden brown. Set aside to drain on a paper-towel lined plate.\u003c/p>\n\u003cp>4. Spread each side of the bread with mayo, then creole mustard. Layer the fried shrimp, a squirt of ketchup, the lettuce, and then the pickle slices on the sandwich. Eat it up!\u003c/p>\n\u003cp>\u003cstrong>Domilise's Po-Boy & Bar\u003c/strong>\u003cbr>\n5240 Annunciation St.\u003cbr>\nNew Orleans, LA\u003cbr>\n504-899-9126\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Domilise's+Po-Boy+%26+Bar+new+orleans&ie=UTF8&cd=1&ll=29.92206,-90.107954&spn=0.016143,0.017788&z=16&iwloc=A\">map\u003c/a>\u003c/p>\n\u003cp>\u003cem>A small way that you can help:\u003c/em>\u003cbr>\n\u003ca href=\"http://www.southernfood.org/\">The Southern Food and Beverage Museum\u003c/a>, located in New Orleans, lost over half its collection of cookbooks in Katrina. They are trying to rebuild their collection through donations across the country. If you have cookbooks on the American South or cuisines and cultures that have influenced the cuisine of that region; community-based cookbooks or pamphlets; culinary histories; or any cuisine-based books that you think they might be interested in, please send them to:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Southern Food & Beverage Museum\u003c/strong>\u003cbr>\nAttn: Liz Williams\u003cbr>\n1 Poydras Street, #169\u003cbr>\nNew Orleans, Louisiana 70130\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/24/2008/05/domilise_sign.jpg\" alt=\"Domilise sign\">\u003c/p>\n\u003cp>You know when you take a bite of something and you realize that this is a taste you are going to crave? Like salted caramel ice cream at \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/10/25/ice-cream-decadence-and-banana-splits/\">Bi-Rite Creamery\u003c/a>. It's usually something you can't get just anywhere. For me it often happens when I'm traveling somewhere and I won't easily find that taste again back home. Like the Middlewhite bacon sandwich at \u003ca href=\"http://www.stjohnbreadandwine.com/home/%20\">St. John's in London\u003c/a> (on homemade bread with homemade ketchup, don't knock it til you try it), which my husband and I often wistfully talk about. Or, more recently, the most perfect shrimp \u003ca href=\"http://www.gumbopages.com/food/samwiches/po-boys.html\">po-boy\u003c/a> from New Orleans.\u003c/p>\n\u003cp>A few weeks ago I went to New Orleans, a city I adore and which I've visited many times while growing up in Texas, but where I had not returned for at least 8 years. This was my first visit post-Katrina, and it ended up being one of the most meaningful, eye-opening, and intense experiences I've had while traveling (more on that in another post when I've had a chance to digest it all). For me, most of what makes New Orleans so special are the people who live there and their generous and kind spirit. With all that they've been through, they still carry on with the most positive attitude, full of Southern hospitality. It's obvious every time you go to a restaurant or a bar and they serve up some authentic New Orleans cuisine, welcoming, gracious, and always happy to have you there.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/inside_domilises.jpg\" alt=\"inside Domilises\">\u003c/p>\n\u003cp>On the advice of a few locals, we headed over to \u003ca href=\"http://blog.nola.com/brettanderson/2007/10/domilises.html\">Domilise's Po-Boy & Bar\u003c/a> for one of the best po-boys in town. Tucked away in a residential area, we almost drove by the nondescript corner restaurant. It's all that you might expect from a divey po-boy shop, the deep fryer and sandwich station on one wall, the bar on the other, and a handful of tables scattered in between. The line moves swiftly, and then you have to jostle for a table before your name is called and your sandwich comes out. In keeping with the old-time Southern feel, the drinks on offer include bottled Barq's root beer and crème soda.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We were told that their specialty was the \"1/2 and 1/2 dressed.\" Huh? 1/2 fried shrimp, 1/2 fried oysters. \"Dressed\" means slathered with mayo, creole mustard, ketchup, and topped with shredded lettuce and pickles. There is nothing light or healthy here, so if you are looking for that, you should go elsewhere. \u003c/p>\n\u003cp>Not being a huge fan of fried oysters (I like mine raw), I went for the shrimp po-boy dressed (although my friend did order the 1/2 and 1/2, which only comes in a large size, and amazed us all by eating the whole thing). It was incredible, and we were not disappointed. I knew one bite in that I was done for. Fresh, crisp-fried shrimp that burst in your mouth with flavor, \u003ca href=\"http://library.thinkquest.org/22403/data/medium/species/shrimpgulf.html\">real Gulf shrimp\u003c/a> that you just can't get out here on the west coast. Light, airy crisp-on-the-outside French \u003ca href=\"http://neworleanscuisine.blogspot.com/2005/04/new-orleans-french-bread.html\">bread\u003c/a>--oozing with the perfect amount of condiments--held it all together. I knew that I would return to the Bay Area and think about that sandwich, and wish I could just pop on over to Domilise's and get another. I'm thinking about it right now actually. My friend Amy emailed me a week to the day that we went and reminded me of the sandwich, and how she wished she had one RIGHT NOW. It's going to be a problem, I can tell. \u003c/p>\n\u003cp>So I decided to try to reconstruct one from memory. It won't be the same. I don't have the sweet old guy behind the bar asking, \"What can I get you sweetie?\" Or the friendly folks around us smiling and chatting with us, or the smell of the fresh seafood being deep fried, or that perfect taste that I crave when it all came together one day in New Orleans.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/shrimp_poboy.jpg\" alt=\"shrimp po-boy\">\u003c/p>\n\u003cp>\u003cstrong>A Dressed Shrimp Po-boy\u003c/strong>\u003c/p>\n\u003cp> \u003cstrong>Serves\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\nFor the shrimp:\u003cbr>\nPeanut oil for frying\u003cbr>\n3/4 cup all-purpose flour\u003cbr>\n1/2 cup cornflour\u003cbr>\n1 egg\u003cbr>\n1 1/2 lbs medium shrimp, peeled and deveined\u003c/p>\n\u003cp>For the sandwiches:\u003cbr>\n4 soft white French rolls (New Orleans style), split in half and warmed in the oven\u003cbr>\nMayo\u003cbr>\nCreole mustard\u003cbr>\nKetchup\u003cbr>\nAbout 2 cups shredded iceberg lettuce\u003cbr>\nDill pickle slices\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a medium saucepan, add enough oil so that it is 1/2-inch deep. Heat to 375 F. \u003c/p>\n\u003cp>2. Have ready three shallow bowls. In bowl #1, put about 1/2 cup flour. In bowl #2, crack the egg and whisk it until frothy. In bowl #3, stir together about 1/2 cup cornflour with about 1/4 cup flour. Rinse and dry the shrimp. Dredge them first in the flour, then in egg, then in the cornflour mixture.\u003c/p>\n\u003cp>3. Add the shrimp, in batches to avoid overcrowding, and fry just until golden brown. Set aside to drain on a paper-towel lined plate.\u003c/p>\n\u003cp>4. Spread each side of the bread with mayo, then creole mustard. Layer the fried shrimp, a squirt of ketchup, the lettuce, and then the pickle slices on the sandwich. Eat it up!\u003c/p>\n\u003cp>\u003cstrong>Domilise's Po-Boy & Bar\u003c/strong>\u003cbr>\n5240 Annunciation St.\u003cbr>\nNew Orleans, LA\u003cbr>\n504-899-9126\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Domilise's+Po-Boy+%26+Bar+new+orleans&ie=UTF8&cd=1&ll=29.92206,-90.107954&spn=0.016143,0.017788&z=16&iwloc=A\">map\u003c/a>\u003c/p>\n\u003cp>\u003cem>A small way that you can help:\u003c/em>\u003cbr>\n\u003ca href=\"http://www.southernfood.org/\">The Southern Food and Beverage Museum\u003c/a>, located in New Orleans, lost over half its collection of cookbooks in Katrina. They are trying to rebuild their collection through donations across the country. If you have cookbooks on the American South or cuisines and cultures that have influenced the cuisine of that region; community-based cookbooks or pamphlets; culinary histories; or any cuisine-based books that you think they might be interested in, please send them to:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Southern Food & Beverage Museum\u003c/strong>\u003cbr>\nAttn: Liz Williams\u003cbr>\n1 Poydras Street, #169\u003cbr>\nNew Orleans, Louisiana 70130\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Meat Cookies",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/meatcookie_cutter1.jpg\" alt=\"meat cookie cutter\" align=\"left\">\u003c/p>\n\u003cp>Breaking two cardinal rules in my kitchen--versatility and real-world functionality--my favorite new toy is silly, beautiful, and fun. It can only do one thing: make cookies in the shape of an obscure cut of lamb. A while back, while checking out the display cases at the excellent little butcher shop, \u003ca href=\"http://www.avedanos.com/\">Avendano's\u003c/a>, my friends spotted a batch of hand-crafted, limited-edition, copper cookie cutters. For some reason, they thought of me.\u003c/p>\n\u003cp>The packaging was gorgeous. Each form is hand-stitched to a card painted with a watercolor depiction of the actual cut of meat. I am now blessed with a \"Middle Cut Rib\" of lamb, which, to be honest, does not resemble any overly trimmed product that I’ve seen at most meat counters. My favorite part is the tiny tag, hanging off the cookie cutter like some exclusive designer label and engraved--by hand, of course--with the maker's phone number. \u003c/p>\n\u003cp>This past weekend, I finally had a chance to give it a try. Since royal icing is one of my least favorite foods, depicting meat with only cookie dough became the challenge. An old recipe (adapted from Vanilla Refrigerator Cookies in the 1976 edition of the \u003cem>Joy of Cooking\u003c/em>) and a bit of red food coloring leftover from making velvet cake came to rescue. I debated incorporating demi-glace or bouillon for meaty flavor, but decided to stay simple for the test run. Next time.\u003c/p>\n\u003cp>Here are some photos and notes from my first stab at meat cookies:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/meatcookie_dough1.jpg\" alt=\"meat cookie dough\">\u003cbr>\nThe red-colored dough, with a bits of white dough aka fat marbling left from the mixing. The color will lighten with baking, so make it darker than the final shade you want.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/meatcookie_shaping1.jpg\" alt=\"meat cookie shaping\">\u003cbr>\nWhile still warm and soft, shape the dough into a thick piece that roughly follows the contour of the cutter. Basically, you're making a lamb loin, or the meat before the butcher saws it into steaks or chops. Make it slightly smaller than the outline of the cutter, though, to allow for the fat layer...\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/meatcookie_fattrim1.jpg\" alt=\"meat cookie fattrim\">\u003cbr>\n...with some reserved, uncolored dough, build up a thin (or thick—your preference) layer of \"fat\" around the lamb loin. I started off with an offset spatula, and then figured out it's much easier just to flatten pieces of white dough between my palms and press then right into the red dough. Press down firmly on the dough to avoid air pockets, which will later become cracks and gaps. Any breaks later are easy to fix, though, with extra dough.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/meatcookie_sheetpan1.jpg\" alt=\"meat cookie sheetpan\">\u003cbr>\nAfter chilling for a few hours, I sliced the loin thinly with a chef's knife and transferred the cookies to a parchment lined sheet pan. Final shaping with the cutter happens right on the pan. (The two front cookies have been cut).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/meatcookie_trimmings1.jpg\" alt=\"meat cookie trimmings\">\u003cbr>\nSweet meat trimmings. I mushed them together into a log, chilled again, and then sliced into pretty, round, marbled cookies.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/meatcookie_baked2.jpg\" alt=\"meat cookie baked\">\u003cbr>\nBe sure to cool the cookies completely on a wire rack before storing them in an airtight container. \u003c/p>\n\u003cp>Layered between parchment, the cookies traveled very well to a weekend picnic in the park. If there's a meat-lover in your life who happens to like baking or who deserves a batch of meat cookies...well, I think there's a gift out there waiting to be made.\u003c/p>\n\u003cp>\u003cstrong>Red Meat Refrigerator Cookies\u003c/strong>\u003cbr>\nMakes 12 large cookies, plus trimmings.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup butter, room temperature\u003c/li>\n\u003cli>2 cups sugar\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>2 teaspoons pure vanilla extract \u003c/li>\n\u003cli>1 1/2 teaspoons lemon zest or 1/2 teaspoon lemon oil\u003c/li>\n\u003cli>1 teaspoon almond extract (optional)\u003c/li>\n\u003cli>3 cups all-purpose flour\u003c/li>\n\u003cli>1/2 teaspoon salt\u003c/li>\n\u003cli>1 tablespoon baking powder\u003c/li>\n\u003cli>2 – 4 teaspoons red food coloring\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Beat butter until creamy. Add sugar gradually and beat until pale and fluffy.\u003cbr>\n2. In a separate small bowl, lightly beat together the eggs, vanilla, lemon, and almond. Drizzle into the butter-sugar mixture and beat until smooth.\u003cbr>\n3. Sift together the flour, salt, and baking powder. Stir into the butter mixture.\u003cbr>\n4. Remove 1/4 of the dough to a separate bowl. Adding gradually, blend the red food coloring into the remaining dough. Leave the coloring slightly streaking, to keep the cookies tender and to mimic marbled meat.\u003cbr>\n5. Shape into logs or lamb loins. Chill thoroughly, or at least four hours.\u003cbr>\n6. Preheat oven to 400 degrees F. Working quickly, cut into 1/4-inch thick slices. Re-chill dough, if needed, to keep it firm. Arrange on parchment paper and bake just until lightly golden around edges, or 8-10 minutes. Transfer to a rack and let cool completely.\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/24/2008/04/meatcookie_cutter1.jpg\" alt=\"meat cookie cutter\" align=\"left\">\u003c/p>\n\u003cp>Breaking two cardinal rules in my kitchen--versatility and real-world functionality--my favorite new toy is silly, beautiful, and fun. It can only do one thing: make cookies in the shape of an obscure cut of lamb. A while back, while checking out the display cases at the excellent little butcher shop, \u003ca href=\"http://www.avedanos.com/\">Avendano's\u003c/a>, my friends spotted a batch of hand-crafted, limited-edition, copper cookie cutters. For some reason, they thought of me.\u003c/p>\n\u003cp>The packaging was gorgeous. Each form is hand-stitched to a card painted with a watercolor depiction of the actual cut of meat. I am now blessed with a \"Middle Cut Rib\" of lamb, which, to be honest, does not resemble any overly trimmed product that I’ve seen at most meat counters. My favorite part is the tiny tag, hanging off the cookie cutter like some exclusive designer label and engraved--by hand, of course--with the maker's phone number. \u003c/p>\n\u003cp>This past weekend, I finally had a chance to give it a try. Since royal icing is one of my least favorite foods, depicting meat with only cookie dough became the challenge. An old recipe (adapted from Vanilla Refrigerator Cookies in the 1976 edition of the \u003cem>Joy of Cooking\u003c/em>) and a bit of red food coloring leftover from making velvet cake came to rescue. I debated incorporating demi-glace or bouillon for meaty flavor, but decided to stay simple for the test run. Next time.\u003c/p>\n\u003cp>Here are some photos and notes from my first stab at meat cookies:\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/24/2008/04/meatcookie_dough1.jpg\" alt=\"meat cookie dough\">\u003cbr>\nThe red-colored dough, with a bits of white dough aka fat marbling left from the mixing. The color will lighten with baking, so make it darker than the final shade you want.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/meatcookie_shaping1.jpg\" alt=\"meat cookie shaping\">\u003cbr>\nWhile still warm and soft, shape the dough into a thick piece that roughly follows the contour of the cutter. Basically, you're making a lamb loin, or the meat before the butcher saws it into steaks or chops. Make it slightly smaller than the outline of the cutter, though, to allow for the fat layer...\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/meatcookie_fattrim1.jpg\" alt=\"meat cookie fattrim\">\u003cbr>\n...with some reserved, uncolored dough, build up a thin (or thick—your preference) layer of \"fat\" around the lamb loin. I started off with an offset spatula, and then figured out it's much easier just to flatten pieces of white dough between my palms and press then right into the red dough. Press down firmly on the dough to avoid air pockets, which will later become cracks and gaps. Any breaks later are easy to fix, though, with extra dough.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/meatcookie_sheetpan1.jpg\" alt=\"meat cookie sheetpan\">\u003cbr>\nAfter chilling for a few hours, I sliced the loin thinly with a chef's knife and transferred the cookies to a parchment lined sheet pan. Final shaping with the cutter happens right on the pan. (The two front cookies have been cut).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/meatcookie_trimmings1.jpg\" alt=\"meat cookie trimmings\">\u003cbr>\nSweet meat trimmings. I mushed them together into a log, chilled again, and then sliced into pretty, round, marbled cookies.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/meatcookie_baked2.jpg\" alt=\"meat cookie baked\">\u003cbr>\nBe sure to cool the cookies completely on a wire rack before storing them in an airtight container. \u003c/p>\n\u003cp>Layered between parchment, the cookies traveled very well to a weekend picnic in the park. If there's a meat-lover in your life who happens to like baking or who deserves a batch of meat cookies...well, I think there's a gift out there waiting to be made.\u003c/p>\n\u003cp>\u003cstrong>Red Meat Refrigerator Cookies\u003c/strong>\u003cbr>\nMakes 12 large cookies, plus trimmings.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup butter, room temperature\u003c/li>\n\u003cli>2 cups sugar\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>2 teaspoons pure vanilla extract \u003c/li>\n\u003cli>1 1/2 teaspoons lemon zest or 1/2 teaspoon lemon oil\u003c/li>\n\u003cli>1 teaspoon almond extract (optional)\u003c/li>\n\u003cli>3 cups all-purpose flour\u003c/li>\n\u003cli>1/2 teaspoon salt\u003c/li>\n\u003cli>1 tablespoon baking powder\u003c/li>\n\u003cli>2 – 4 teaspoons red food coloring\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Beat butter until creamy. Add sugar gradually and beat until pale and fluffy.\u003cbr>\n2. In a separate small bowl, lightly beat together the eggs, vanilla, lemon, and almond. Drizzle into the butter-sugar mixture and beat until smooth.\u003cbr>\n3. Sift together the flour, salt, and baking powder. Stir into the butter mixture.\u003cbr>\n4. Remove 1/4 of the dough to a separate bowl. Adding gradually, blend the red food coloring into the remaining dough. Leave the coloring slightly streaking, to keep the cookies tender and to mimic marbled meat.\u003cbr>\n5. Shape into logs or lamb loins. Chill thoroughly, or at least four hours.\u003cbr>\n6. Preheat oven to 400 degrees F. Working quickly, cut into 1/4-inch thick slices. Re-chill dough, if needed, to keep it firm. Arrange on parchment paper and bake just until lightly golden around edges, or 8-10 minutes. Transfer to a rack and let cool completely.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Asparagus and Sweet Valley High",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/asp1.jpg\" alt=\"asparagus\">\u003c/p>\n\u003cp>Because I was such a picky eater as a kid and gagged over nearly everything, I can always recall precisely when my feelings toward certain foods took a turn for the better. Not only that, but I clearly remember how the food was prepared, and I know exactly what I read that piqued my interest in the hated food in the first place. Yes, reading makes me hungry for food I wouldn't otherwise touch with a ten-foot fork.*\u003c/p>\n\u003cp>I'm not talking about such usual suspects as Calvin Trillin, M.F.K. Fisher, or \u003cem>Eat Pray Love\u003c/em>, either. No, my inspirations were much weirder. For instance, \u003ca href=\"http://www.grubreport.com/blueplatespecial/jam.html\">\u003cem>Bread and Jam for Frances\u003c/em>\u003c/a> got me eating soft-boiled eggs when all I used to endure was scrambled; Gerald Durrell had me craving grilled tomatoes on toast; Dickens made me try plum pudding; and perhaps most importantly of all, \u003ca href=\"http://www.series-books.com/svh/svh.html\">Sweet Valley High\u003c/a> got me into asparagus.\u003c/p>\n\u003cp>It was in \u003cem>Power Play\u003c/em>. Wealthy and spoiled Lila Fowler is caught shoplifting to get her father's attention. The angelic, nosy, and -- as of this year -- \u003ca href=\"http://www.poundy.com/2008/03/28/sweet-valley-fresh-hell/\">\"perfect size 4\"\u003c/a> Elizabeth Wakefield manages to come to Lila's rescue. Because of this, Mr. and Lila Fowler take Elizabeth out to a fancy restaurant to thank her for being nosy and angelic and having a gold lavaliere. Never mind that Lila eventually went back to her rich-bitchy ways. Never mind that the main story is all about \"chubby\" Robin Wilson losing weight, gaining lip gloss, and making Bruce Patman walk into a door -- all I took away from that book was that Elizabeth had asparagus tips at the fancy restaurant. \u003c/p>\n\u003cp>\u003cem>Asparagus tips\u003c/em>. I kept turning the words over and over in my head. I wanted \u003cem>asparagus tips\u003c/em>. Except that I didn't really, did I? My older sister and I used to go around giggle-whispering, \"Asparag-ASS\" whenever that vegetable came up in polite conversation. (We thought we were so clever.) I remember wishing longingly that \"asparagus tips\" weren't a vegetable. That it meant something else entirely, preferably having to do with meat, Doritos, or cream cheese. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nevertheless, I finally tried it. I tried it roasted. I wallowed in the crispy, olive oil-saturated tips. I got primal and ate with my hands. I sucked the salt and pepper of my asparagussed fingertips. My longing was requited, and I was crushing hard. Asparagus is back in season and tonight I'm having my spring crush over for dinner. He needn't dress, it's nothing fancy.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/asp2.jpg\" alt=\"asparagus with cheese\">\u003c/p>\n\u003cp>\u003cstrong>Simply Roasted Asparagus\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 4 as a side dish\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>1 lb asparagus, tough ends snapped off\u003cbr>\n2-3 tablespoons olive oil\u003cbr>\nSalt, to taste\u003cbr>\nFreshly ground black pepper, to taste\u003cbr>\n1/4 cup freshly grated Parmigiano-Reggiano\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003cp>Preheat oven to 400°\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1. Toss the asparagus with the olive oil, salt, and pepper. Roast for 8-10 minutes.\u003cbr>\n2. Serve cold with Parmigiano-Reggiano.\u003cbr>\n*(\u003cem>Conversely, Ramona Quimby made me despise tongue and Fig Newtons even to this day.\u003c/em>)\u003c/p>\n\n",
"disqusIdentifier": "925 http://blogs.kqed.org/bayareabites/2008/04/12/asparagus-and-sweet-valley-high/",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/asp1.jpg\" alt=\"asparagus\">\u003c/p>\n\u003cp>Because I was such a picky eater as a kid and gagged over nearly everything, I can always recall precisely when my feelings toward certain foods took a turn for the better. Not only that, but I clearly remember how the food was prepared, and I know exactly what I read that piqued my interest in the hated food in the first place. Yes, reading makes me hungry for food I wouldn't otherwise touch with a ten-foot fork.*\u003c/p>\n\u003cp>I'm not talking about such usual suspects as Calvin Trillin, M.F.K. Fisher, or \u003cem>Eat Pray Love\u003c/em>, either. No, my inspirations were much weirder. For instance, \u003ca href=\"http://www.grubreport.com/blueplatespecial/jam.html\">\u003cem>Bread and Jam for Frances\u003c/em>\u003c/a> got me eating soft-boiled eggs when all I used to endure was scrambled; Gerald Durrell had me craving grilled tomatoes on toast; Dickens made me try plum pudding; and perhaps most importantly of all, \u003ca href=\"http://www.series-books.com/svh/svh.html\">Sweet Valley High\u003c/a> got me into asparagus.\u003c/p>\n\u003cp>It was in \u003cem>Power Play\u003c/em>. Wealthy and spoiled Lila Fowler is caught shoplifting to get her father's attention. The angelic, nosy, and -- as of this year -- \u003ca href=\"http://www.poundy.com/2008/03/28/sweet-valley-fresh-hell/\">\"perfect size 4\"\u003c/a> Elizabeth Wakefield manages to come to Lila's rescue. Because of this, Mr. and Lila Fowler take Elizabeth out to a fancy restaurant to thank her for being nosy and angelic and having a gold lavaliere. Never mind that Lila eventually went back to her rich-bitchy ways. Never mind that the main story is all about \"chubby\" Robin Wilson losing weight, gaining lip gloss, and making Bruce Patman walk into a door -- all I took away from that book was that Elizabeth had asparagus tips at the fancy restaurant. \u003c/p>\n\u003cp>\u003cem>Asparagus tips\u003c/em>. I kept turning the words over and over in my head. I wanted \u003cem>asparagus tips\u003c/em>. Except that I didn't really, did I? My older sister and I used to go around giggle-whispering, \"Asparag-ASS\" whenever that vegetable came up in polite conversation. (We thought we were so clever.) I remember wishing longingly that \"asparagus tips\" weren't a vegetable. That it meant something else entirely, preferably having to do with meat, Doritos, or cream cheese. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Nevertheless, I finally tried it. I tried it roasted. I wallowed in the crispy, olive oil-saturated tips. I got primal and ate with my hands. I sucked the salt and pepper of my asparagussed fingertips. My longing was requited, and I was crushing hard. Asparagus is back in season and tonight I'm having my spring crush over for dinner. He needn't dress, it's nothing fancy.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/asp2.jpg\" alt=\"asparagus with cheese\">\u003c/p>\n\u003cp>\u003cstrong>Simply Roasted Asparagus\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 4 as a side dish\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>1 lb asparagus, tough ends snapped off\u003cbr>\n2-3 tablespoons olive oil\u003cbr>\nSalt, to taste\u003cbr>\nFreshly ground black pepper, to taste\u003cbr>\n1/4 cup freshly grated Parmigiano-Reggiano\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003cp>Preheat oven to 400°\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1. Toss the asparagus with the olive oil, salt, and pepper. Roast for 8-10 minutes.\u003cbr>\n2. Serve cold with Parmigiano-Reggiano.\u003cbr>\n*(\u003cem>Conversely, Ramona Quimby made me despise tongue and Fig Newtons even to this day.\u003c/em>)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Harira: Moroccan Soul Food",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/harira400.jpg\" alt=\"harira\">\u003c/p>\n\u003cp>When I spent time in Morocco a couple of years ago, I found \u003cem>\u003cstrong>harira\u003c/strong>\u003c/em> on nearly every menu. Traditionally, it is the food that breaks the month-long, daylight fasting of Ramadan, but I was told by more than one old geezer that it was also referred to as \"Smoker's Soup\" because it helped purify the lungs. From what I saw, these men most likely ate spoonfuls of the stuff between long drags on their Marlboros.\u003c/p>\n\u003cp>Owing to the fact that I was not only riding, eating, and wearing camels, but smoking a hell of a lot of them, too, I decided to join them in their health regimen. My lungs didn't necessarily feel any better, but my stomach did. And maybe my soul, too.\u003c/p>\n\u003cp>Two years later, as I struggle to leave the Camels back in the Sahara where they belong, I have returned to \u003cem>\u003cstrong>harira\u003c/strong>\u003c/em> in my latest and most successful attempt at purification. Nowhere on the internet could I find any mention of this being a smoker's soup. Of course, the old men who imparted this wisdom looked as though they'd never heard of a gmail account. God bless them and I pray that they never do.\u003c/p>\n\u003cp>It comforts me to know that you can't find everything by Goggle search.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Harira\u003c/strong>\u003c/p>\n\u003cp>There are probably as many \u003cem>\u003cstrong>harira\u003c/strong>\u003c/em> recipes as there are families who make it. No two recipes I've seen are alike. This is one I happen to think is really good. Some people like to add pasta, some people prefer a bit of egg. And some people can get a thrill knitting sweaters and sitting still.\u003c/p>\n\u003cp>This soup can be made meatless by simply omitting one of the ingredients. If I have to tell you which one, you are a very bad vegetarian.\u003c/p>\n\u003cp>\u003cstrong>Serves 6\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/2 pound lamb. Not fancy cuts, just stew meat. Cut into 1 inch pieces. Throw in a few bones, too.\u003cbr>\n2 tablespoons olive oil\u003cbr>\n1 tablespoon butter\u003cbr>\n1/2 cup lentils. Not French lentils. Some Moroccans still take issue with the French.\u003cbr>\n3/4 cup tomato paste\u003cbr>\n1 bunch parsley stems, tied together like some sort of Morticia Addams bouquet.\u003cbr>\n1 bunch cilantro stems treated as the parsley has been treated, leaves reserved for garnish.\u003cbr>\n1 large onion, finely chopped\u003cbr>\n1 cinnamon stick, three to four inches in length\u003cbr>\n1 teaspoon smoked paprika\u003cbr>\n1/2 teaspoon powdered ginger\u003cbr>\nA pinch of saffron\u003cbr>\n1 cup (for this recipe) canned chickpeas, drained\u003cbr>\n1 tablespoon flour\u003cbr>\nThe juice of one lemon\u003cbr>\nWater\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat oil and butter in a large Dutch oven. Add lamb bones and meat to brown nicely.\u003c/p>\n\u003cp>2. Add onion and cook until translucent. Then add spices, tomato paste, lentils, parsley, and cilantro stems. Cover with 8 cups of water, stir, and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes. After 30 minutes, add the canned chickpeas.\u003c/p>\n\u003cp>3. Make a slurry of flour with 1/2 cup of cold water and add to the soup, stirring well. Simmer for another 15 minutes.\u003c/p>\n\u003cp>4. When finished, remove lamb bones and the parsley and cilantro stems. Add as much salt and pepper as you deem necessary. Be generous with the salt, if you don't think it will kill you.\u003c/p>\n\u003cp>5. Ladle into warm bowls. Garnish with a scant fistful of cilantro leaves and wedges of lemon. Have at it with a loaf of very crusty bread and a spoon.\u003c/p>\n\u003cp>6. Repeat as needed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Now how do you feel? Has the tar from 20 years of passionate cigarette smoking suddenly found the urge to leave your body? Oh. Well, I hope your soul is satisfied. Or, if you lack one of those, then at least your stomach.\u003c/p>\n\n",
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"description": "When I spent time in Morocco a couple of years ago, I found harira on nearly every menu. Traditionally, it is the food that breaks the month-long, daylight fasting of Ramadan, but I was told by more than one old geezer that it was also referred to as "Smoker's Soup" because it helped purify the",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/harira400.jpg\" alt=\"harira\">\u003c/p>\n\u003cp>When I spent time in Morocco a couple of years ago, I found \u003cem>\u003cstrong>harira\u003c/strong>\u003c/em> on nearly every menu. Traditionally, it is the food that breaks the month-long, daylight fasting of Ramadan, but I was told by more than one old geezer that it was also referred to as \"Smoker's Soup\" because it helped purify the lungs. From what I saw, these men most likely ate spoonfuls of the stuff between long drags on their Marlboros.\u003c/p>\n\u003cp>Owing to the fact that I was not only riding, eating, and wearing camels, but smoking a hell of a lot of them, too, I decided to join them in their health regimen. My lungs didn't necessarily feel any better, but my stomach did. And maybe my soul, too.\u003c/p>\n\u003cp>Two years later, as I struggle to leave the Camels back in the Sahara where they belong, I have returned to \u003cem>\u003cstrong>harira\u003c/strong>\u003c/em> in my latest and most successful attempt at purification. Nowhere on the internet could I find any mention of this being a smoker's soup. Of course, the old men who imparted this wisdom looked as though they'd never heard of a gmail account. God bless them and I pray that they never do.\u003c/p>\n\u003cp>It comforts me to know that you can't find everything by Goggle search.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Harira\u003c/strong>\u003c/p>\n\u003cp>There are probably as many \u003cem>\u003cstrong>harira\u003c/strong>\u003c/em> recipes as there are families who make it. No two recipes I've seen are alike. This is one I happen to think is really good. Some people like to add pasta, some people prefer a bit of egg. And some people can get a thrill knitting sweaters and sitting still.\u003c/p>\n\u003cp>This soup can be made meatless by simply omitting one of the ingredients. If I have to tell you which one, you are a very bad vegetarian.\u003c/p>\n\u003cp>\u003cstrong>Serves 6\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/2 pound lamb. Not fancy cuts, just stew meat. Cut into 1 inch pieces. Throw in a few bones, too.\u003cbr>\n2 tablespoons olive oil\u003cbr>\n1 tablespoon butter\u003cbr>\n1/2 cup lentils. Not French lentils. Some Moroccans still take issue with the French.\u003cbr>\n3/4 cup tomato paste\u003cbr>\n1 bunch parsley stems, tied together like some sort of Morticia Addams bouquet.\u003cbr>\n1 bunch cilantro stems treated as the parsley has been treated, leaves reserved for garnish.\u003cbr>\n1 large onion, finely chopped\u003cbr>\n1 cinnamon stick, three to four inches in length\u003cbr>\n1 teaspoon smoked paprika\u003cbr>\n1/2 teaspoon powdered ginger\u003cbr>\nA pinch of saffron\u003cbr>\n1 cup (for this recipe) canned chickpeas, drained\u003cbr>\n1 tablespoon flour\u003cbr>\nThe juice of one lemon\u003cbr>\nWater\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat oil and butter in a large Dutch oven. Add lamb bones and meat to brown nicely.\u003c/p>\n\u003cp>2. Add onion and cook until translucent. Then add spices, tomato paste, lentils, parsley, and cilantro stems. Cover with 8 cups of water, stir, and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes. After 30 minutes, add the canned chickpeas.\u003c/p>\n\u003cp>3. Make a slurry of flour with 1/2 cup of cold water and add to the soup, stirring well. Simmer for another 15 minutes.\u003c/p>\n\u003cp>4. When finished, remove lamb bones and the parsley and cilantro stems. Add as much salt and pepper as you deem necessary. Be generous with the salt, if you don't think it will kill you.\u003c/p>\n\u003cp>5. Ladle into warm bowls. Garnish with a scant fistful of cilantro leaves and wedges of lemon. Have at it with a loaf of very crusty bread and a spoon.\u003c/p>\n\u003cp>6. Repeat as needed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Now how do you feel? Has the tar from 20 years of passionate cigarette smoking suddenly found the urge to leave your body? Oh. Well, I hope your soul is satisfied. Or, if you lack one of those, then at least your stomach.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Resist the Box Redux: Homemade Chocolate Pudding",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/pudding_opener.jpg\" alt=\"jell-o pudding\">\u003cbr>\nI've been having deep thoughts about pudding lately. It all started when I was watching \u003ca href=\"http://www.harrypotterorderofthephoenix.com/\">Harry Potter and the Order of the Phoenix\u003c/a> with my daughters. Twice in the movie, \u003ca href=\"http://imdb.com/character/ch0001007/\">Luna Lovegood\u003c/a> refers to eating pudding at a Hogwart's feast. Every time I heard the word \"pudding,\" my mouth watered and I knew I had to make some soon.\u003c/p>\n\u003cp>But what type of pudding? Although Harry Potter takes place in the United Kingdom, land of the bread pudding and baked pudding, I imagined Luna sitting down to a lovely bowl of rich chocolate pudding. I mean, what kid dreams of bread pudding? Well, forget about Luna -- I have pudding dreams of my own and they are all creamy and chocolaty.\u003c/p>\n\u003cp>Once I decided to make pudding, I had a lot of questions. Whole milk or heavy cream? Eggs or no eggs? Nonfat or super fat? The options are endless and I began to feel a little like a puddin' head thinking about it all. The one thing I knew for sure was that I was going to make it from scratch.\u003c/p>\n\u003cp>Now before you scoff and say that you don't have time to make pudding from scratch, let me wag my digital finger at you. Making homemade pudding takes only about five minutes longer than mixing together a box of the instant stuff. Years of watching Jell-O commercials may have convinced you otherwise, but it's true. Not one of the three recipes I made took more than twelve minutes to cook. Honest. Plus, unlike the boxed variety, you can pronounce all the ingredients, which is always a plus.\u003c/p>\n\u003cp>\u003cstrong>Nonfat Pudding\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I started my pudding adventure wondering if I could make a pudding with nonfat milk that tasted creamy and rich. I made one from the Cooking Light web site and was sadly disappointed. The pudding was flat in both texture and taste. The wonderful creaminess you get from milk fat was missing and although I used a nice bittersweet chocolate, its nuances were drowned out. After a few bites, my husband and I agreed it wasn't worth eating so we threw the whole thing out and made ice cream sundaes. If you're interested in trying this nonfat milk pudding, here's the \u003ca href=\"http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1215889\">recipe\u003c/a>, and I wish you better luck.\u003c/p>\n\u003cp>\u003cstrong>Whole Milk Pudding Made with Cornstarch\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/nyt_pudding.jpg\" alt=\"NYTimes pudding\">\u003c/p>\n\u003cp>The next night I made a chocolate pudding using a recipe on the New York Times web site by Mark Bittman. I am quite a fan of Mr. Bittman's and so wanted to try his version. The recipe called for whole milk, sugar, cornstarch, chocolate, and not much else. I used a nice Michel Cluizel Mangaro Lait milk chocolate, because I thought my daughters would like it. When I make this pudding again, however, I will use a bittersweet chocolate instead as the milk chocolate lost its character once it was added to milk and sugar. Don't get me wrong; it was still lovely with a nice caramel undertone. It just wasn't chocolaty enough for my tastes. The recipe itself was smooth and rich, although with the occasional gelatinous blob of cornstarch even though I tried to thoroughly whisk it into the cold milk. Here's the \u003ca href=\"http://www.nytimes.com/2007/02/21/dining/211mrex.html\">recipe\u003c/a>. If you'd like to make a first-rate pudding and don't want to deal with eggs, this is the one for you.\u003c/p>\n\u003cp>\u003cstrong>Custard Pudding\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/custard_pudding.jpg\" alt=\"custard pudding\">\u003c/p>\n\u003cp>The final pudding would actually be considered a custard by some, although for me it had the best flavor of the bunch and seemed the most pudding-like. I used egg yolks, whole milk, cornstarch, bittersweet chocolate, and a few other minor ingredients. After looking at about fifteen custard and pudding recipes, I ended up cobbling this one together on my own as the others seemed to use either too many egg yolks or called for heavy cream, while I wanted to use milk. Others required a double boiler, which seemed like a lot of work for what is supposed to be a simple dessert. This pudding was the most time intensive, but it still took under 12 minutes to make from start to finish. The texture was velvety; the taste complex yet balanced. I used a combination of cocoa powder and bittersweet chocolate, melting them in at different times to give the pudding a fuller chocolaty flavor. I used a nice cocoa powder along with some Grenada Organic Dark Chocolate. This one definitely hit the spot.\u003c/p>\n\u003cp>I asked some friends over for a blind taste test and all agreed that although the New York Times recipe was quite good, the custard pudding was superior. We felt the Times recipe was a great choice for parents who wanted to make good and fast pudding for kids, but that the custard pudding had better consistency and flavor. One of my friends called it a pudding for grownups, which seemed to sum it up nicely.\u003c/p>\n\u003cp>So, please, get rid of the Jell-O box and try some homemade pudding. You'll be pleasantly surprised at how easy and fast it is to make, and much happier with the results.\u003c/p>\n\u003cp>\u003cstrong>Velvety Bittersweet Chocolate Pudding\u003c/strong>\u003cbr>\nMakes 2 - 4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 large egg yolks\u003cbr>\n½ cup sugar\u003cbr>\n3 Tbsp corn starch\u003cbr>\nDash of salt\u003cbr>\n2 Tbsp good cocoa powder\u003cbr>\n2 cups whole milk\u003cbr>\n1 tsp vanilla extract\u003cbr>\n2 Tbsp butter\u003cbr>\n3 ounces finely chopped bittersweet chocolate\u003c/p>\n\u003cp>Preparation\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>1. Heat the milk on medium-low heat until it starts to steam with small bubbles around the edge. Turn off the heat.\u003cbr>\n2. Whisk egg yolks with sugar in a bowl until the mixture is a light yellow color.\u003cbr>\n3. Add the sugar, corn starch, cocoa, and salt to the egg mixture and whisk thoroughly, making sure there are no lumps.\u003cbr>\n4. Add about a half cup of the warmed milk to the egg mixture, whisking vigorously to temper the eggs.\u003cbr>\n5. Add the egg mixture to the milk and incorporate thoroughly.\u003cbr>\n6. Cook on medium-low just until the mixture starts to bubble. Be sure to frequently stir or the pudding will start to burn at the bottom.\u003cbr>\n7. Lower the heat to simmer and cook for five minutes, stirring often.\u003cbr>\n8. Once the pudding is thickened, turn off the heat and stir in the butter and vanilla.\u003cbr>\n9. After the butter has melted, add in the chopped chocolate and stir until it is thoroughly melted and incorporated.\u003cbr>\n10. Divide into serving bowls, or place in one large bowl.\u003cbr>\n11. Cover with plastic wrap, being sure to let it sit directly on top of the pudding to avoid a skin forming.\u003cbr>\n12. Refrigerate for at least two hours.\u003cbr>\n13.Serve with whipped cream.\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/24/2008/04/pudding_opener.jpg\" alt=\"jell-o pudding\">\u003cbr>\nI've been having deep thoughts about pudding lately. It all started when I was watching \u003ca href=\"http://www.harrypotterorderofthephoenix.com/\">Harry Potter and the Order of the Phoenix\u003c/a> with my daughters. Twice in the movie, \u003ca href=\"http://imdb.com/character/ch0001007/\">Luna Lovegood\u003c/a> refers to eating pudding at a Hogwart's feast. Every time I heard the word \"pudding,\" my mouth watered and I knew I had to make some soon.\u003c/p>\n\u003cp>But what type of pudding? Although Harry Potter takes place in the United Kingdom, land of the bread pudding and baked pudding, I imagined Luna sitting down to a lovely bowl of rich chocolate pudding. I mean, what kid dreams of bread pudding? Well, forget about Luna -- I have pudding dreams of my own and they are all creamy and chocolaty.\u003c/p>\n\u003cp>Once I decided to make pudding, I had a lot of questions. Whole milk or heavy cream? Eggs or no eggs? Nonfat or super fat? The options are endless and I began to feel a little like a puddin' head thinking about it all. The one thing I knew for sure was that I was going to make it from scratch.\u003c/p>\n\u003cp>Now before you scoff and say that you don't have time to make pudding from scratch, let me wag my digital finger at you. Making homemade pudding takes only about five minutes longer than mixing together a box of the instant stuff. Years of watching Jell-O commercials may have convinced you otherwise, but it's true. Not one of the three recipes I made took more than twelve minutes to cook. Honest. Plus, unlike the boxed variety, you can pronounce all the ingredients, which is always a plus.\u003c/p>\n\u003cp>\u003cstrong>Nonfat Pudding\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I started my pudding adventure wondering if I could make a pudding with nonfat milk that tasted creamy and rich. I made one from the Cooking Light web site and was sadly disappointed. The pudding was flat in both texture and taste. The wonderful creaminess you get from milk fat was missing and although I used a nice bittersweet chocolate, its nuances were drowned out. After a few bites, my husband and I agreed it wasn't worth eating so we threw the whole thing out and made ice cream sundaes. If you're interested in trying this nonfat milk pudding, here's the \u003ca href=\"http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1215889\">recipe\u003c/a>, and I wish you better luck.\u003c/p>\n\u003cp>\u003cstrong>Whole Milk Pudding Made with Cornstarch\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/nyt_pudding.jpg\" alt=\"NYTimes pudding\">\u003c/p>\n\u003cp>The next night I made a chocolate pudding using a recipe on the New York Times web site by Mark Bittman. I am quite a fan of Mr. Bittman's and so wanted to try his version. The recipe called for whole milk, sugar, cornstarch, chocolate, and not much else. I used a nice Michel Cluizel Mangaro Lait milk chocolate, because I thought my daughters would like it. When I make this pudding again, however, I will use a bittersweet chocolate instead as the milk chocolate lost its character once it was added to milk and sugar. Don't get me wrong; it was still lovely with a nice caramel undertone. It just wasn't chocolaty enough for my tastes. The recipe itself was smooth and rich, although with the occasional gelatinous blob of cornstarch even though I tried to thoroughly whisk it into the cold milk. Here's the \u003ca href=\"http://www.nytimes.com/2007/02/21/dining/211mrex.html\">recipe\u003c/a>. If you'd like to make a first-rate pudding and don't want to deal with eggs, this is the one for you.\u003c/p>\n\u003cp>\u003cstrong>Custard Pudding\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/custard_pudding.jpg\" alt=\"custard pudding\">\u003c/p>\n\u003cp>The final pudding would actually be considered a custard by some, although for me it had the best flavor of the bunch and seemed the most pudding-like. I used egg yolks, whole milk, cornstarch, bittersweet chocolate, and a few other minor ingredients. After looking at about fifteen custard and pudding recipes, I ended up cobbling this one together on my own as the others seemed to use either too many egg yolks or called for heavy cream, while I wanted to use milk. Others required a double boiler, which seemed like a lot of work for what is supposed to be a simple dessert. This pudding was the most time intensive, but it still took under 12 minutes to make from start to finish. The texture was velvety; the taste complex yet balanced. I used a combination of cocoa powder and bittersweet chocolate, melting them in at different times to give the pudding a fuller chocolaty flavor. I used a nice cocoa powder along with some Grenada Organic Dark Chocolate. This one definitely hit the spot.\u003c/p>\n\u003cp>I asked some friends over for a blind taste test and all agreed that although the New York Times recipe was quite good, the custard pudding was superior. We felt the Times recipe was a great choice for parents who wanted to make good and fast pudding for kids, but that the custard pudding had better consistency and flavor. One of my friends called it a pudding for grownups, which seemed to sum it up nicely.\u003c/p>\n\u003cp>So, please, get rid of the Jell-O box and try some homemade pudding. You'll be pleasantly surprised at how easy and fast it is to make, and much happier with the results.\u003c/p>\n\u003cp>\u003cstrong>Velvety Bittersweet Chocolate Pudding\u003c/strong>\u003cbr>\nMakes 2 - 4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 large egg yolks\u003cbr>\n½ cup sugar\u003cbr>\n3 Tbsp corn starch\u003cbr>\nDash of salt\u003cbr>\n2 Tbsp good cocoa powder\u003cbr>\n2 cups whole milk\u003cbr>\n1 tsp vanilla extract\u003cbr>\n2 Tbsp butter\u003cbr>\n3 ounces finely chopped bittersweet chocolate\u003c/p>\n\u003cp>Preparation\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Heat the milk on medium-low heat until it starts to steam with small bubbles around the edge. Turn off the heat.\u003cbr>\n2. Whisk egg yolks with sugar in a bowl until the mixture is a light yellow color.\u003cbr>\n3. Add the sugar, corn starch, cocoa, and salt to the egg mixture and whisk thoroughly, making sure there are no lumps.\u003cbr>\n4. Add about a half cup of the warmed milk to the egg mixture, whisking vigorously to temper the eggs.\u003cbr>\n5. Add the egg mixture to the milk and incorporate thoroughly.\u003cbr>\n6. Cook on medium-low just until the mixture starts to bubble. Be sure to frequently stir or the pudding will start to burn at the bottom.\u003cbr>\n7. Lower the heat to simmer and cook for five minutes, stirring often.\u003cbr>\n8. Once the pudding is thickened, turn off the heat and stir in the butter and vanilla.\u003cbr>\n9. After the butter has melted, add in the chopped chocolate and stir until it is thoroughly melted and incorporated.\u003cbr>\n10. Divide into serving bowls, or place in one large bowl.\u003cbr>\n11. Cover with plastic wrap, being sure to let it sit directly on top of the pudding to avoid a skin forming.\u003cbr>\n12. Refrigerate for at least two hours.\u003cbr>\n13.Serve with whipped cream.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R_qghVCpFGI/AAAAAAAAAZc/_Cq3iqT4utc/s1600-h/flavor_cauliflower.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R_qghVCpFGI/AAAAAAAAAZc/_Cq3iqT4utc/s320/flavor_cauliflower.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Blueberries and oysters? Chocolate and cauliflower? Blue cheese and rhubarb and pineapple?\u003c/p>\n\u003cp>If taste buds could cringe, then mine were recoiled into a wincing mess when I first learned about these flavor pairings. For those of you who have been eating at \u003ca href=\"http://www.elbulli.com/\">\u003cstrong>El Bulli\u003c/strong>\u003c/a> or \u003ca href=\"http://www.fatduck.co.uk/\">\u003cstrong>The Fat Duck\u003c/strong>\u003c/a> or \u003ca href=\"http://www.alinea-restaurant.com/\">\u003cstrong>Alinea\u003c/strong>\u003c/a>, this is all old news. For me, though, it was definitely an invitation to walk on the wild side.\u003c/p>\n\u003cp>To help wake up my outdated taste buds, my friend, Frankie, linked me up with \u003ca href=\"http://www.foodpairing.be/\">\u003cstrong>Food for Design\u003c/strong>\u003c/a>, where chemists and chefs and some overachieving web designers are putting together a provocative, highly entertaining website. With just a few minutes of clicking, creative and courageous cooks can find some very unusual food pairings.\u003c/p>\n\u003cp>Bernard Lahousse and Lieven De Couvreur in Belgium are the masterminds behind Food for Design. Based on the simple premise that \"food combines with each other when they have major flavour components in common,\" their postings attempt to pair foods according to their physicochemical properties. If two ingredients share common sequences or similar molecules, the thinking goes, then their overlapping flavor compounds will echo each other.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Even the simplest flavors that we perceive depend on hundreds if not thousands of molecules interacting. Heat, time, acid, oil, sun, salt--any number of things can change the bonds and the resulting shapes of these flavor compounds. Structural shifts lead to flavor changes. (Too much information, you say? Just ask any culinary student to summarize the \u003ca href=\"http://www.chm.bris.ac.uk/webprojects2002/rakotomalala/maillard.htm\">\u003cstrong>Maillard Reaction\u003c/strong>\u003c/a> to hear more than you ever wanted to know about the science of bread crust.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R_qghlCpFHI/AAAAAAAAAZk/rwKvOQCyrOU/s1600-h/flavor_tree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R_qghlCpFHI/AAAAAAAAAZk/rwKvOQCyrOU/s320/flavor_tree.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Back to the fun stuff: My favorite pages are those with elegant tree diagrams tracing molecular groupings of common ingredients and the links between them that lead to not-so-common pairings. They're perfect illustrations of form and flavor, the culinary equivalent of graphic designers' never-ending debates about form and function. Keep exploring their pages to find such gems as: \"Most people and even many engineers would guess that the shape of a raindrop is the familiar teardrop shape. However, the teardrop shape appears only in cartoons and the real shape is closer to the flattened hamburger bun.\" Hence, the macaroon.\u003c/p>\n\u003cp>Later this week, I'm going to try making a cauliflower souffle with dark chocolate shavings, serve it to my guests, and see how long it takes them to figure out that they're not eating white chocolate. If all goes well, I may have a recipe for you next week. Or not.\u003c/p>\n\u003cp>In the meantime, you can try a much simpler dish created by organometallic research chemist-slash-gourmand Martin Lersch: \u003ca href=\"http://khymos.org/recipe.php\"> \u003cstrong>Caramelized Cauliflower and Chocolate Jelly\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Please do share your tasting notes!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R_qghVCpFGI/AAAAAAAAAZc/_Cq3iqT4utc/s1600-h/flavor_cauliflower.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R_qghVCpFGI/AAAAAAAAAZc/_Cq3iqT4utc/s320/flavor_cauliflower.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Blueberries and oysters? Chocolate and cauliflower? Blue cheese and rhubarb and pineapple?\u003c/p>\n\u003cp>If taste buds could cringe, then mine were recoiled into a wincing mess when I first learned about these flavor pairings. For those of you who have been eating at \u003ca href=\"http://www.elbulli.com/\">\u003cstrong>El Bulli\u003c/strong>\u003c/a> or \u003ca href=\"http://www.fatduck.co.uk/\">\u003cstrong>The Fat Duck\u003c/strong>\u003c/a> or \u003ca href=\"http://www.alinea-restaurant.com/\">\u003cstrong>Alinea\u003c/strong>\u003c/a>, this is all old news. For me, though, it was definitely an invitation to walk on the wild side.\u003c/p>\n\u003cp>To help wake up my outdated taste buds, my friend, Frankie, linked me up with \u003ca href=\"http://www.foodpairing.be/\">\u003cstrong>Food for Design\u003c/strong>\u003c/a>, where chemists and chefs and some overachieving web designers are putting together a provocative, highly entertaining website. With just a few minutes of clicking, creative and courageous cooks can find some very unusual food pairings.\u003c/p>\n\u003cp>Bernard Lahousse and Lieven De Couvreur in Belgium are the masterminds behind Food for Design. Based on the simple premise that \"food combines with each other when they have major flavour components in common,\" their postings attempt to pair foods according to their physicochemical properties. If two ingredients share common sequences or similar molecules, the thinking goes, then their overlapping flavor compounds will echo each other.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Even the simplest flavors that we perceive depend on hundreds if not thousands of molecules interacting. Heat, time, acid, oil, sun, salt--any number of things can change the bonds and the resulting shapes of these flavor compounds. Structural shifts lead to flavor changes. (Too much information, you say? Just ask any culinary student to summarize the \u003ca href=\"http://www.chm.bris.ac.uk/webprojects2002/rakotomalala/maillard.htm\">\u003cstrong>Maillard Reaction\u003c/strong>\u003c/a> to hear more than you ever wanted to know about the science of bread crust.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R_qghlCpFHI/AAAAAAAAAZk/rwKvOQCyrOU/s1600-h/flavor_tree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R_qghlCpFHI/AAAAAAAAAZk/rwKvOQCyrOU/s320/flavor_tree.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Back to the fun stuff: My favorite pages are those with elegant tree diagrams tracing molecular groupings of common ingredients and the links between them that lead to not-so-common pairings. They're perfect illustrations of form and flavor, the culinary equivalent of graphic designers' never-ending debates about form and function. Keep exploring their pages to find such gems as: \"Most people and even many engineers would guess that the shape of a raindrop is the familiar teardrop shape. However, the teardrop shape appears only in cartoons and the real shape is closer to the flattened hamburger bun.\" Hence, the macaroon.\u003c/p>\n\u003cp>Later this week, I'm going to try making a cauliflower souffle with dark chocolate shavings, serve it to my guests, and see how long it takes them to figure out that they're not eating white chocolate. If all goes well, I may have a recipe for you next week. Or not.\u003c/p>\n\u003cp>In the meantime, you can try a much simpler dish created by organometallic research chemist-slash-gourmand Martin Lersch: \u003ca href=\"http://khymos.org/recipe.php\"> \u003cstrong>Caramelized Cauliflower and Chocolate Jelly\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Please do share your tasting notes!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
"title": "Fresh Air",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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