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You can follow her \u003ca href=\"http://solutionsnaturopathiccare.com/blog/\">food and nutrition blog\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/7918a53f14a1253cb107c6f45a0fe63b?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Dara Thompson | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/7918a53f14a1253cb107c6f45a0fe63b?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7918a53f14a1253cb107c6f45a0fe63b?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/darathompson"},"rgebreyesus":{"type":"authors","id":"11625","meta":{"index":"authors_1591205172","id":"11625","found":true},"name":"Ruth Gebreyesus","firstName":"Ruth","lastName":"Gebreyesus","slug":"rgebreyesus","email":"rgebreyesus@KQED.org","display_author_email":false,"staff_mastheads":[],"title":"Food Writer","bio":"Ruth Gebreyesus is a freelance writer and producer based in the Bay Area. Through stories across various mediums, Ruth explores the creation and consumption of cultural products. You can find more of her work \u003ca href=\"https://www.kotetakotet.com/\">here\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twitter":"root_g","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Ruth Gebreyesus | KQED","description":"Food Writer","ogImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/rgebreyesus"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_136217":{"type":"posts","id":"bayareabites_136217","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136217","score":null,"sort":[1580943675000]},"guestAuthors":[],"slug":"flavors-worth-finding-peak-tea-leaf-salad-earthy-beets-and-octopus-with-a-zing","title":"Flavors Worth Finding: Peak Tea Leaf, Earthy Beets and Octopus with a Zing","publishDate":1580943675,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003ch2>Grocery Cafe's Tea Leaf Salad\u003c/h2>\n\u003cp>[aside postID='bayareabites_136123,bayareabites_136067,bayareabites_136037' label='Previously on Flavors Worth Finding']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As we sat down at Grocery Cafe in Jack London—the only people in the place at 6pm on a Thursday night—my friend told me, “Whatever we get, we have to order this salad.” He pointed on the menu to something called laphet thoke, or tea leaf salad. The description on the menu, of “fermented tea leaves on crunchy cabbage, tomatoes, roasted nuts and toasted seeds,” isn’t something I’d ordinarily leap out of my seat to try. But he was emphatic. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Minutes later, it arrived: a plate with 10 distinct piles of ingredients. Our server began mixing the ingredients together at our table with almost reverent intention. This lasted for nearly a full minute, and I later understood why. The resulting blend of ingredients did things in my mouth I didn’t know were possible. The wet fermented tea leaves, along with fish sauce and lime, brought the whole dish together, and played off its varying textures in thrilling ways. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ve since learned that this is Grocery Cafe’s signature item, renowned locally. Coincidentally, a few days later I found myself at Burma Superstar in Oakland for the first time, with a different friend, and couldn’t bring myself to order their version of it. Grocery Cafe’s tea leaf salad, I knew, wouldn’t be topped. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Gabe Meline, Senior Arts Editor\u003c/span>\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_136219\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136219\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268.jpg\" alt=\"Berkeley born bakery Acme's Ferry Building location serves up three different sandwiches each week on their rustic baguette. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268-1020x765.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Berkeley-born bakery Acme's Ferry Building location serves up three different sandwiches each week on their rustic baguette. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Marinated Beet Sandwich from Acme Bread\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">It wouldn’t occur to me to make a beet sandwich at home. I usually go for a fried egg or mushrooms with some cheese and greens between whatever flatbread or loaf I have. But last week at the \u003ca href=\"http://acmebread.com/\">Acme Bread\u003c/a> counter in the San Francisco Ferry Building, the beets called out to me. Served on their rustic sweet baguette, Acme’s balsamic and red wine-marinated beets were tender, sweet and earthy. Crunchy watercress and a creamy goat cheese, the beet’s eternal companion, cooled the vim of the fresh horseradish. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">An employee at the bakery let me know these are the last few days for beet sandwiches. \u003c/span>\u003cspan style=\"font-weight: 400\">The bakery offers a variety of three sandwiches each week, including a salami with butter and cornichons, and Mt. Tam triple-cream with a fruit jam and arugula (all for under nine dollars!). Whichever sandwich you get, given it’s not raining, take it to a bench with a view and enjoy each bite under the sun. —\u003ci>Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/i>\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136223\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136223\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo.jpg\" alt=\"Octopus is a mainstay at Oakland restaurant Shakewell's Mediterranean inspired menu. \" width=\"1920\" height=\"1227\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo-800x511.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo-768x491.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo-1020x652.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Octopus is a mainstay on Shakewell's Mediterranean inspired menu. \u003ccite>(Nastia Voynovskaya)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Shakewell's Garlicky Octopus\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ve always loved seafood, and over the years I graduated from indulging in shrimp and crab to slurping raw oysters and appreciating the creaminess of uni. But perhaps my favorite underwater creature of all is octopus, which Mediterranean-inspired Oakland restaurant \u003ca href=\"https://www.shakewelloakland.com/\">Shakewell\u003c/a> always serves in delightfully creative varieties on its ever-changing menu.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is a special occasion spot with an intimate, dimly lit ambiance, and catching up with a close friend I hadn’t seen in months warranted treating ourselves. I had previously tried the Spanish octopus at Shakewell with paper-thin slices of chorizo, which lent a rich fattiness to the chunky, grilled tentacles with perfectly crisped edges. This time it was grilled octopus dressed in bright and zingy Greek skordalia (a potato-based, garlicky sauce) and Calabrian chili oil. Chopped green olives added surprising punches of acidity, while sprigs of parsley gave the dish a refreshing element.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I rounded out my meal with the roasted beets, which were served cold and charmingly stacked in a striped pattern (both visually pleasing and optimal for grabbing forkfuls with bits of everything). Avocado, anchovies, sunflower seeds and arugula complemented the beets, and a citrus vinaigrette married the distinct elements of the salad. It was another example of Shakewell’s forward-thinking and thoughtful execution, which is why the restaurant never disappoints.\u003ci> \u003c/i>—\u003ci>Nastia Voynovskaya, Music Editor\u003c/i>\u003c/span>\u003ci>\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1580949882,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":715},"headData":{"title":"Flavors Worth Finding: Peak Tea Leaf, Earthy Beets and Octopus with a Zing | KQED","description":"Grocery Cafe's Tea Leaf Salad As we sat down at Grocery Cafe in Jack London—the only people in the place at 6pm on a Thursday night—my friend told me, “Whatever we get, we have to order this salad.” He pointed on the menu to something called laphet thoke,","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Flavors Worth Finding: Peak Tea Leaf, Earthy Beets and Octopus with a Zing","datePublished":"2020-02-05T23:01:15.000Z","dateModified":"2020-02-06T00:44:42.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"136217 https://ww2.kqed.org/bayareabites/?p=136217","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/02/05/flavors-worth-finding-peak-tea-leaf-salad-earthy-beets-and-octopus-with-a-zing/","disqusTitle":"Flavors Worth Finding: Peak Tea Leaf, Earthy Beets and Octopus with a Zing","path":"/bayareabites/136217/flavors-worth-finding-peak-tea-leaf-salad-earthy-beets-and-octopus-with-a-zing","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003ch2>Grocery Cafe's Tea Leaf Salad\u003c/h2>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136123,bayareabites_136067,bayareabites_136037","label":"Previously on Flavors Worth Finding "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As we sat down at Grocery Cafe in Jack London—the only people in the place at 6pm on a Thursday night—my friend told me, “Whatever we get, we have to order this salad.” He pointed on the menu to something called laphet thoke, or tea leaf salad. The description on the menu, of “fermented tea leaves on crunchy cabbage, tomatoes, roasted nuts and toasted seeds,” isn’t something I’d ordinarily leap out of my seat to try. But he was emphatic. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Minutes later, it arrived: a plate with 10 distinct piles of ingredients. Our server began mixing the ingredients together at our table with almost reverent intention. This lasted for nearly a full minute, and I later understood why. The resulting blend of ingredients did things in my mouth I didn’t know were possible. The wet fermented tea leaves, along with fish sauce and lime, brought the whole dish together, and played off its varying textures in thrilling ways. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ve since learned that this is Grocery Cafe’s signature item, renowned locally. Coincidentally, a few days later I found myself at Burma Superstar in Oakland for the first time, with a different friend, and couldn’t bring myself to order their version of it. Grocery Cafe’s tea leaf salad, I knew, wouldn’t be topped. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Gabe Meline, Senior Arts Editor\u003c/span>\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_136219\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136219\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268.jpg\" alt=\"Berkeley born bakery Acme's Ferry Building location serves up three different sandwiches each week on their rustic baguette. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268-1020x765.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Berkeley-born bakery Acme's Ferry Building location serves up three different sandwiches each week on their rustic baguette. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Marinated Beet Sandwich from Acme Bread\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">It wouldn’t occur to me to make a beet sandwich at home. I usually go for a fried egg or mushrooms with some cheese and greens between whatever flatbread or loaf I have. But last week at the \u003ca href=\"http://acmebread.com/\">Acme Bread\u003c/a> counter in the San Francisco Ferry Building, the beets called out to me. Served on their rustic sweet baguette, Acme’s balsamic and red wine-marinated beets were tender, sweet and earthy. Crunchy watercress and a creamy goat cheese, the beet’s eternal companion, cooled the vim of the fresh horseradish. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">An employee at the bakery let me know these are the last few days for beet sandwiches. \u003c/span>\u003cspan style=\"font-weight: 400\">The bakery offers a variety of three sandwiches each week, including a salami with butter and cornichons, and Mt. Tam triple-cream with a fruit jam and arugula (all for under nine dollars!). Whichever sandwich you get, given it’s not raining, take it to a bench with a view and enjoy each bite under the sun. —\u003ci>Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/i>\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136223\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136223\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo.jpg\" alt=\"Octopus is a mainstay at Oakland restaurant Shakewell's Mediterranean inspired menu. \" width=\"1920\" height=\"1227\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo-800x511.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo-768x491.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo-1020x652.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Octopus is a mainstay on Shakewell's Mediterranean inspired menu. \u003ccite>(Nastia Voynovskaya)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Shakewell's Garlicky Octopus\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ve always loved seafood, and over the years I graduated from indulging in shrimp and crab to slurping raw oysters and appreciating the creaminess of uni. But perhaps my favorite underwater creature of all is octopus, which Mediterranean-inspired Oakland restaurant \u003ca href=\"https://www.shakewelloakland.com/\">Shakewell\u003c/a> always serves in delightfully creative varieties on its ever-changing menu.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is a special occasion spot with an intimate, dimly lit ambiance, and catching up with a close friend I hadn’t seen in months warranted treating ourselves. I had previously tried the Spanish octopus at Shakewell with paper-thin slices of chorizo, which lent a rich fattiness to the chunky, grilled tentacles with perfectly crisped edges. This time it was grilled octopus dressed in bright and zingy Greek skordalia (a potato-based, garlicky sauce) and Calabrian chili oil. Chopped green olives added surprising punches of acidity, while sprigs of parsley gave the dish a refreshing element.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I rounded out my meal with the roasted beets, which were served cold and charmingly stacked in a striped pattern (both visually pleasing and optimal for grabbing forkfuls with bits of everything). Avocado, anchovies, sunflower seeds and arugula complemented the beets, and a citrus vinaigrette married the distinct elements of the salad. It was another example of Shakewell’s forward-thinking and thoughtful execution, which is why the restaurant never disappoints.\u003ci> \u003c/i>—\u003ci>Nastia Voynovskaya, Music Editor\u003c/i>\u003c/span>\u003ci>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136217/flavors-worth-finding-peak-tea-leaf-salad-earthy-beets-and-octopus-with-a-zing","authors":["11625"],"categories":["bayareabites_752","bayareabites_188","bayareabites_8770","bayareabites_366","bayareabites_90"],"tags":["bayareabites_8300","bayareabites_1958","bayareabites_284","bayareabites_9710","bayareabites_4153","bayareabites_11887","bayareabites_11886","bayareabites_1815","bayareabites_938","bayareabites_12228"],"featImg":"bayareabites_136218","label":"bayareabites"},"bayareabites_102167":{"type":"posts","id":"bayareabites_102167","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102167","score":null,"sort":[1444848410000]},"guestAuthors":[],"slug":"why-you-might-want-to-be-drinking-beet-juice-at-the-gym","title":"Why You Might Want To Be Drinking Beet Juice At The Gym","publishDate":1444848410,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>The iconic cartoon character Popeye became most famous for his slapstick routine of eating a can of spinach, then attaining superpowers that he often \u003ca href=\"https://www.youtube.com/watch?v=pcOrSWr2HLU\">used\u003c/a> to give his gigantic nemesis Bluto a severe pummeling.\u003c/p>\n\u003cp>But Bluto might be lucky that Popeye never got his hands on a glass of beet juice.\u003c/p>\n\u003cp>A small study from scientists at the Washington University School of Medicine shows that the humble red root vegetable – perhaps best known for its high beta carotene concentrations – contains a molecule that boosts muscle power.\u003c/p>\n\u003cp>The researchers gave nine subjects with heart failure a small serving – 140 milliliters, or about 2/3 of a cup – of concentrated beet juice. Almost immediately\u003cem> \u003c/em>after drinking it, the study participants saw an increase in muscle power of 13 percent on average. The \u003ca href=\"http://circheartfailure.ahajournals.org/content/early/2015/07/15/CIRCHEARTFAILURE.115.002141.abstract\">findings\u003c/a> appeared in September in the journal \u003cem>Circulation: Heart Failure\u003c/em>.\u003c/p>\n\u003cp>That's a dramatic boost, on par with the sort of improvement a person can expect after two to three months of resistance training, says \u003ca href=\"https://www.mir.wustl.edu/research/research-laboratories/cardiovascular-imaging-laboratory-cvil/people/cvil-faculty/bio-andy-coggan\">Andrew Coggan\u003c/a>, a study coauthor and assistant professor of radiology at Washington University.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The study looked specifically at the muscles that extend the knee. Also, it included only patients with heart failure since their muscles don't deliver as much power. That can make it easier to measure improvement in them, the scientists say.\u003c/p>\n\u003cp>But the muscle power benefits of beet juice can be enjoyed by others, too. Coggan and coauthor Linda Peterson have done two additional studies, one that focused on 12 healthy individuals recently published in the journal \u003cem>Nitric Oxide\u003c/em>, and another recently submitted for publication that looked at 13 trained collegiate athletes.\u003c/p>\n\u003cp>All groups saw marked improvements in muscle power after consuming beet juice, the researchers say. And by power, says Coggan, they mean a combination of force and velocity – essential for sports like gymnastics or sprinting, and even household tasks like moving a piece of furniture or simply getting up from a reclining chair.\u003c/p>\n\u003cp>\"And we're seeing these improvements within about an hour and a half to two hours after ingestion,\" says Peterson. \"It's pretty dramatic.\"\u003c/p>\n\u003cp>What makes beets a power booster, Peterson explains, is nitrate, an ion found in high densities in leafy greens – like spinach – and in beets. When nitrate is ingested, bacteria on the tongue convert it into nitrite, which then becomes nitric oxide. This molecule, Peterson explains, can have the effect of increasing muscle power.\u003c/p>\n\u003cp>Other researchers have also documented performance-enhancing powers in beets. A\u003ca href=\"http://jap.physiology.org/content/115/3/325.long\" target=\"_blank\"> study\u003c/a> published in August 2013 in the \u003cem>Journal of Applied Physiology \u003c/em>reported that consuming beet juice or other foods high in nitric oxide may improve or enhance circulation in young adults.\u003c/p>\n\u003cp>But don't jump up and buy a juicer just yet, because not all research tells quite the same story. A \u003ca href=\"http://www.nrcresearchpress.com/doi/abs/10.1139/apnm-2014-0228#.VhdDgSvdbm5\">study\u003c/a> published last year in the journal \u003cem>Applied Physiology, Nutrition, and Metabolism\u003c/em> looked at whether nitrate can enhance the blood flow to activated muscles.\u003c/p>\n\u003cp>The authors found that a small helping of concentrated beet juice – the same product in the same quantity used in Peterson and Coggan's research – did not improve flow of blood to exercising muscles in the forearm. Coauthor David Proctor, a professor of kinesiology and physiology at Penn State's Noll Laboratory, says his research is far from conclusive. It tested a very narrow range of criteria, he says, and leaves many questions to be answered.\u003c/p>\n\u003cp>He also adds that his results do not contradict what Coggan and Peterson saw.\u003c/p>\n\u003cp>\"If we had pushed our subjects up to higher workloads or perhaps had them do lower body exercise at higher intensities, I wouldn't be surprised if we had seen an effect [on enhanced blood flow to the muscles],\" Proctor tells The Salt. He says his next study will look at the effects of beet juice on people with peripheral artery disease, which affects about 20 percent of adults older than 70 in the U.S. and significantly limits blood flow to muscles. Proctor speculates that a dietary supplement of beet juice could help patients with PAD with basic movements like walking and standing (the way \u003ca href=\"http://www.npr.org/sections/thesalt/2014/07/02/327775106/how-dark-chocolate-not-milk-chocolate-may-help-blood-flow\">dark chocolate\u003c/a> does).\u003c/p>\n\u003cp>When it comes to sports, one thing that \u003cem>did \u003c/em>happen in Proctor's study is the beet juice seemed to cause the smooth muscle walls of arteries in participants to relax. This is an effect, he says, that could make it easier for a person's heart to pump blood — though not necessarily allow the heart to pump \u003cem>more \u003c/em>blood. Still, this could be a potential gain for athletes, though they may not benefit as much as people with PAD who have trouble walking.\u003c/p>\n\u003cp>While Coggan and Peterson's study was the first to look specifically at how nitrate-rich beet juice affects muscle power, scientists have been studying nitric oxide's effects on the body since the 1990s. Partly as a result of such research, beet juice has gained a reputation among athletes like professional runner Ryan Hall and nutrition coach Allen Lim who has worked with some of the world's best cyclists.\u003c/p>\n\u003cp>Today numerous companies are marketing beet juice-based products as sports drinks. A bottled liquid shot called \u003ca href=\"http://www.beet-it.us/\">Beet It\u003c/a>, for example, was used in the studies by Peterson and Coggan and by Proctor.\u003c/p>\n\u003cp>A new product from the Boulder, Colo.,-based company \u003ca href=\"https://healthyskoop.com/\">Healthy Skoop\u003c/a> combines beet juice with pomegranate juice into a powder that the company claims will shorten an athlete's post-workout recovery time when mixed with water. (The science isn't yet clear on whether beet juice can improve muscle stamina — the sort of strength long-distance runners and cyclists may want.)\u003c/p>\n\u003cp>Coggan and Peterson's research shows that the most dramatic power boosts to be gained from beet juice occur in people with existing muscle dysfunction.\u003c/p>\n\u003cp>However, their athlete-focused study found that even collegiate athletes sprinting on a stationary bicycle experienced a power boost of about six percent.\u003c/p>\n\u003cp>\"It's a small effect, to be sure, if you're an athlete,\" Coggan says. \"But the difference between not making the podium at the Olympics and standing on the top step is often only a couple percent.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The humble red root contains a molecule that boosts muscle power in heart failure patients and athletes, a few small studies show. But it's not yet clear if beet juice can improve muscle stamina.","status":"publish","parent":0,"modified":1444848410,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1057},"headData":{"title":"Why You Might Want To Be Drinking Beet Juice At The Gym | KQED","description":"The humble red root contains a molecule that boosts muscle power in heart failure patients and athletes, a few small studies show. But it's not yet clear if beet juice can improve muscle stamina.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Why You Might Want To Be Drinking Beet Juice At The Gym","datePublished":"2015-10-14T18:46:50.000Z","dateModified":"2015-10-14T18:46:50.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"102167 http://ww2.kqed.org/bayareabites/?p=102167","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/14/why-you-might-want-to-be-drinking-beet-juice-at-the-gym/","disqusTitle":"Why You Might Want To Be Drinking Beet Juice At The Gym","source":"Health & Nutrition","sourceUrl":"https://ww2.kqed.org/bayareabites/category/health-and-nutrition/","nprByline":"Alastair Bland, \u003ca href=\"https://ww2.kqed.org/bayareabites/category/npr-food/\">NPR Food\u003c/a>","nprStoryId":"448314966","nprApiLink":"http://api.npr.org/query?id=448314966&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/10/14/448314966/why-you-might-want-to-be-drinking-beet-juice-at-the-gym?ft=nprml&f=448314966","nprRetrievedStory":"1","nprPubDate":"Wed, 14 Oct 2015 13:29:00 -0400","nprStoryDate":"Wed, 14 Oct 2015 13:28:00 -0400","nprLastModifiedDate":"Wed, 14 Oct 2015 13:29:39 -0400","path":"/bayareabites/102167/why-you-might-want-to-be-drinking-beet-juice-at-the-gym","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The iconic cartoon character Popeye became most famous for his slapstick routine of eating a can of spinach, then attaining superpowers that he often \u003ca href=\"https://www.youtube.com/watch?v=pcOrSWr2HLU\">used\u003c/a> to give his gigantic nemesis Bluto a severe pummeling.\u003c/p>\n\u003cp>But Bluto might be lucky that Popeye never got his hands on a glass of beet juice.\u003c/p>\n\u003cp>A small study from scientists at the Washington University School of Medicine shows that the humble red root vegetable – perhaps best known for its high beta carotene concentrations – contains a molecule that boosts muscle power.\u003c/p>\n\u003cp>The researchers gave nine subjects with heart failure a small serving – 140 milliliters, or about 2/3 of a cup – of concentrated beet juice. Almost immediately\u003cem> \u003c/em>after drinking it, the study participants saw an increase in muscle power of 13 percent on average. The \u003ca href=\"http://circheartfailure.ahajournals.org/content/early/2015/07/15/CIRCHEARTFAILURE.115.002141.abstract\">findings\u003c/a> appeared in September in the journal \u003cem>Circulation: Heart Failure\u003c/em>.\u003c/p>\n\u003cp>That's a dramatic boost, on par with the sort of improvement a person can expect after two to three months of resistance training, says \u003ca href=\"https://www.mir.wustl.edu/research/research-laboratories/cardiovascular-imaging-laboratory-cvil/people/cvil-faculty/bio-andy-coggan\">Andrew Coggan\u003c/a>, a study coauthor and assistant professor of radiology at Washington University.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The study looked specifically at the muscles that extend the knee. Also, it included only patients with heart failure since their muscles don't deliver as much power. That can make it easier to measure improvement in them, the scientists say.\u003c/p>\n\u003cp>But the muscle power benefits of beet juice can be enjoyed by others, too. Coggan and coauthor Linda Peterson have done two additional studies, one that focused on 12 healthy individuals recently published in the journal \u003cem>Nitric Oxide\u003c/em>, and another recently submitted for publication that looked at 13 trained collegiate athletes.\u003c/p>\n\u003cp>All groups saw marked improvements in muscle power after consuming beet juice, the researchers say. And by power, says Coggan, they mean a combination of force and velocity – essential for sports like gymnastics or sprinting, and even household tasks like moving a piece of furniture or simply getting up from a reclining chair.\u003c/p>\n\u003cp>\"And we're seeing these improvements within about an hour and a half to two hours after ingestion,\" says Peterson. \"It's pretty dramatic.\"\u003c/p>\n\u003cp>What makes beets a power booster, Peterson explains, is nitrate, an ion found in high densities in leafy greens – like spinach – and in beets. When nitrate is ingested, bacteria on the tongue convert it into nitrite, which then becomes nitric oxide. This molecule, Peterson explains, can have the effect of increasing muscle power.\u003c/p>\n\u003cp>Other researchers have also documented performance-enhancing powers in beets. A\u003ca href=\"http://jap.physiology.org/content/115/3/325.long\" target=\"_blank\"> study\u003c/a> published in August 2013 in the \u003cem>Journal of Applied Physiology \u003c/em>reported that consuming beet juice or other foods high in nitric oxide may improve or enhance circulation in young adults.\u003c/p>\n\u003cp>But don't jump up and buy a juicer just yet, because not all research tells quite the same story. A \u003ca href=\"http://www.nrcresearchpress.com/doi/abs/10.1139/apnm-2014-0228#.VhdDgSvdbm5\">study\u003c/a> published last year in the journal \u003cem>Applied Physiology, Nutrition, and Metabolism\u003c/em> looked at whether nitrate can enhance the blood flow to activated muscles.\u003c/p>\n\u003cp>The authors found that a small helping of concentrated beet juice – the same product in the same quantity used in Peterson and Coggan's research – did not improve flow of blood to exercising muscles in the forearm. Coauthor David Proctor, a professor of kinesiology and physiology at Penn State's Noll Laboratory, says his research is far from conclusive. It tested a very narrow range of criteria, he says, and leaves many questions to be answered.\u003c/p>\n\u003cp>He also adds that his results do not contradict what Coggan and Peterson saw.\u003c/p>\n\u003cp>\"If we had pushed our subjects up to higher workloads or perhaps had them do lower body exercise at higher intensities, I wouldn't be surprised if we had seen an effect [on enhanced blood flow to the muscles],\" Proctor tells The Salt. He says his next study will look at the effects of beet juice on people with peripheral artery disease, which affects about 20 percent of adults older than 70 in the U.S. and significantly limits blood flow to muscles. Proctor speculates that a dietary supplement of beet juice could help patients with PAD with basic movements like walking and standing (the way \u003ca href=\"http://www.npr.org/sections/thesalt/2014/07/02/327775106/how-dark-chocolate-not-milk-chocolate-may-help-blood-flow\">dark chocolate\u003c/a> does).\u003c/p>\n\u003cp>When it comes to sports, one thing that \u003cem>did \u003c/em>happen in Proctor's study is the beet juice seemed to cause the smooth muscle walls of arteries in participants to relax. This is an effect, he says, that could make it easier for a person's heart to pump blood — though not necessarily allow the heart to pump \u003cem>more \u003c/em>blood. Still, this could be a potential gain for athletes, though they may not benefit as much as people with PAD who have trouble walking.\u003c/p>\n\u003cp>While Coggan and Peterson's study was the first to look specifically at how nitrate-rich beet juice affects muscle power, scientists have been studying nitric oxide's effects on the body since the 1990s. Partly as a result of such research, beet juice has gained a reputation among athletes like professional runner Ryan Hall and nutrition coach Allen Lim who has worked with some of the world's best cyclists.\u003c/p>\n\u003cp>Today numerous companies are marketing beet juice-based products as sports drinks. A bottled liquid shot called \u003ca href=\"http://www.beet-it.us/\">Beet It\u003c/a>, for example, was used in the studies by Peterson and Coggan and by Proctor.\u003c/p>\n\u003cp>A new product from the Boulder, Colo.,-based company \u003ca href=\"https://healthyskoop.com/\">Healthy Skoop\u003c/a> combines beet juice with pomegranate juice into a powder that the company claims will shorten an athlete's post-workout recovery time when mixed with water. (The science isn't yet clear on whether beet juice can improve muscle stamina — the sort of strength long-distance runners and cyclists may want.)\u003c/p>\n\u003cp>Coggan and Peterson's research shows that the most dramatic power boosts to be gained from beet juice occur in people with existing muscle dysfunction.\u003c/p>\n\u003cp>However, their athlete-focused study found that even collegiate athletes sprinting on a stationary bicycle experienced a power boost of about six percent.\u003c/p>\n\u003cp>\"It's a small effect, to be sure, if you're an athlete,\" Coggan says. \"But the difference between not making the podium at the Olympics and standing on the top step is often only a couple percent.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102167/why-you-might-want-to-be-drinking-beet-juice-at-the-gym","authors":["byline_bayareabites_102167"],"categories":["bayareabites_4084","bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_14972","bayareabites_1958","bayareabites_14973","bayareabites_14974"],"featImg":"bayareabites_102168","label":"source_bayareabites_102167"},"bayareabites_62095":{"type":"posts","id":"bayareabites_62095","meta":{"index":"posts_1591205157","site":"bayareabites","id":"62095","score":null,"sort":[1369240452000]},"guestAuthors":[],"slug":"avoid-extreme-diets-5-warm-weather-foods-that-naturally-detox-the-body","title":"Avoid Extreme Diets - 5 Warm Weather Foods That Naturally Detox The Body","publishDate":1369240452,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_62354\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/detox-veg1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/detox-veg1000a.jpg\" alt=\"Dextoxifying vegetables and fruit. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62354\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dextoxifying vegetables and fruit. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>As the weather warms and the days get longer our bodies naturally gear up for a long-awaited cleanse. Traditional cultures around the globe use spring and summer as a time to shed excess weight and eliminate toxins that have built up during the winter. This can happen naturally as hearty stews are exchanged for fresh salads and cozy days on the couch are replaced with outdoors activities. But this cleansing process can also be gently encouraged with food choices. By selecting foods that support the liver and kidneys, the primary detox organs, cleansing becomes part of a balanced and tasty diet. \u003c/p>\n\u003cp>Some people use extreme diets like fasting and juice cleanses. But these aren’t necessary for most people and may be dangerous without medical supervision. Take juice fasting as an example. The goal in this popular regime is to consume concentrated vitamins and minerals from fruit and vegetable juices and to supply the body with enough sugar to function without having to digest food. But the problem with consuming only juice for any extended length of time is that it lacks protein. All of the liver detox pathways require protein to function properly. In addition, fiber is necessary in order to adequately eliminate toxins from the gut. Liquid diets that eliminate fiber and protein may cause a lot of negative symptoms because toxins cannot be fully processed and excreted.\u003c/p>\n\u003cp>Below is a list of five foods that support the body while cleansing. Most of these foods have a direct benefit on the liver; chemicals need to be processed by the liver in order to be eliminated from the body. It is a huge job and it leaves the liver vulnerable to injury from numerous toxic substances. The good news is that there are many foods that protect the liver from harm. It is not necessary to consume these foods in excess to receive benefit. Normal consumption as part of a healthy diet is all that is needed.*\u003c/p>\n\u003ch2>Garlic\u003c/h2>\n\u003cp>The health benefits of garlic have been known for centuries and modern scientific studies support many of the traditional uses. Not only does garlic make food taste great is has the power to reduce fatty liver disease and improve the production of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23606129\">detox enzymes\u003c/a>. In fact it is so protective to the liver that it can block the development of liver cancer even after exposure to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3596709/\">cancer causing chemicals\u003c/a>. The protective affects of garlic aren’t limited to the liver. It is such a potent antioxidant that it also protects the kidneys from the toxic effects of many \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23626881\">drugs\u003c/a>. Fortunately for people who are sensitive to the heat of raw garlic, most of its beneficial properties are also present in the cooked root.\u003c/p>\n\u003cfigure id=\"attachment_62356\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/garlic1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/garlic1000.jpg\" alt=\"Garlic. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62356\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Artichokes\u003c/h2>\n\u003cp>Members of the thistle family (artichoke, blessed thistle, milk thistle, etc.) are traditionally used as liver tonics. But few of them are as tasty as the artichoke. Often thought of as a delicacy, artichokes are powerful medicine. They have the ability to protect the liver from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23421105\">injury\u003c/a> even when exposed to chemicals known to cause \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22288304\">liver cancer\u003c/a>. Artichokes are often eaten with oily dips like melted butter or mayonnaise. It is a perfect combination because the artichokes help the body to break down the oil and use it appropriately. In fact artichoke extract was shown to work synergistically with omega-3 fatty acids from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22288304\">fish oil\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_62350\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/artichoke1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/artichoke1000.jpg\" alt=\"Artichokes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62350\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artichokes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Lemons\u003c/h2>\n\u003cp>The tart refreshing juice of lemons is often used in cleansing protocols. However the bulk of research focuses on the benefits of citrus peels. The peels are extremely rich in \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23561100\">flavinoid\u003c/a> compounds, which reduce inflammation and help to repair damaged tissues. These flavinoids are also potent antioxidants and can protect the liver from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/12551749\">oxidative stress\u003c/a>. Damage from alcohol, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23589408\">toxic mold\u003c/a>, and even excess exercise is blocked by the consumption of citrus peels. Citrus peels are often included in teas and candies, but the versatile zest adds a complex flavor to many dishes, both savory and sweet.\u003c/p>\n\u003cfigure id=\"attachment_62357\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/lemons1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/lemons1000.jpg\" alt=\"Meyer Lemons. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62357\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meyer Lemons. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Beets\u003c/h2>\n\u003cp>Table beets, beta vulgaris, have traditionally been used as both liver and gall bladder tonic and for good reason. Both the root and the leaves protect the liver from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23061292\">alcohol induced damage\u003c/a> and extreme \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17234508\">oxidative stress\u003c/a>. They actually increase the major antioxidant enzymes of the liver glutathione and superoxide dismutase. Beets can be enjoyed in a variety of ways. They are delicious raw, roasted, steamed and marinated. They are naturally sweet so salty and sour flavors complement them. \u003c/p>\n\u003cfigure id=\"attachment_62352\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beets1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beets1000a.jpg\" alt=\"Beets. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62352\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beets. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Radishes\u003c/h2>\n\u003cp>Spicy crunchy radishes are packed with \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21535648\">antioxidants\u003c/a>. These phytochemicals are even more concentrated in the radish sprouts than the mature root and are found in virtually all varieties tested. The black radish is particularly well known for its benefits on the liver and gall bladder. It has been shown to increase the production of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17616135\">detoxification enzymes\u003c/a> and prevent \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23495001\">gall stones\u003c/a> from forming. Be forewarned though, black radishes are much hotter than the standard red and white globes you may be used to. Radishes are usually eaten raw and they lose all of their heat when cooked. Their satisfying, crisp texture makes them a welcome addition to salads and pickles. \u003c/p>\n\u003cfigure id=\"attachment_62358\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/radishes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/radishes1000.jpg\" alt=\"Radishes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62358\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radishes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Quick and Easy Radish and Beet Pickle\u003c/h2>\n\u003cp>Prepare this simple pickle about 2 hours before you intend to serve it. Pickled radishes can develop a strong odor if they sit for too long. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Makes\u003c/strong>: 1 1/2 cups\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/2 cup of radishes (any variety you like) washed well and sliced thinly. Note that certain types with a thick skin may need to be peeled before using them.\u003c/li>\n\u003cli>1/2 cup of cooked beets (steamed or roasted until tender) sliced\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003cli>4 tablespoons of apple cider vinegar or 3 tablespoons of lemon juice\u003c/li>\n\u003cli>1 teaspoon of lemon zest\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMix all of the ingredients together in a bowl. Let the mixture stand at room temperature covered for approximately 2 hours, stir it every 30 minutes. Serve the pickle immediately or refrigerate it until it is ready to serve. This is a lovely accent to salads, poultry or meat. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>* \u003cem>Note: None of the information in this article is intended to diagnose, or treat any disease or health condition.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Some people use extreme diets like fasting and juice cleanses. But these aren’t necessary for most people and may be dangerous without medical supervision. Here are five foods that support the body while cleansing.","status":"publish","parent":0,"modified":1459360158,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":1053},"headData":{"title":"Avoid Extreme Diets - 5 Warm Weather Foods That Naturally Detox The Body | KQED","description":"Some people use extreme diets like fasting and juice cleanses. But these aren’t necessary for most people and may be dangerous without medical supervision. Here are five foods that support the body while cleansing.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Avoid Extreme Diets - 5 Warm Weather Foods That Naturally Detox The Body","datePublished":"2013-05-22T16:34:12.000Z","dateModified":"2016-03-30T17:49:18.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"62095 http://blogs.kqed.org/bayareabites/?p=62095","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/05/22/avoid-extreme-diets-5-warm-weather-foods-that-naturally-detox-the-body/","disqusTitle":"Avoid Extreme Diets - 5 Warm Weather Foods That Naturally Detox The Body","path":"/bayareabites/62095/avoid-extreme-diets-5-warm-weather-foods-that-naturally-detox-the-body","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62354\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/detox-veg1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/detox-veg1000a.jpg\" alt=\"Dextoxifying vegetables and fruit. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62354\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dextoxifying vegetables and fruit. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>As the weather warms and the days get longer our bodies naturally gear up for a long-awaited cleanse. Traditional cultures around the globe use spring and summer as a time to shed excess weight and eliminate toxins that have built up during the winter. This can happen naturally as hearty stews are exchanged for fresh salads and cozy days on the couch are replaced with outdoors activities. But this cleansing process can also be gently encouraged with food choices. By selecting foods that support the liver and kidneys, the primary detox organs, cleansing becomes part of a balanced and tasty diet. \u003c/p>\n\u003cp>Some people use extreme diets like fasting and juice cleanses. But these aren’t necessary for most people and may be dangerous without medical supervision. Take juice fasting as an example. The goal in this popular regime is to consume concentrated vitamins and minerals from fruit and vegetable juices and to supply the body with enough sugar to function without having to digest food. But the problem with consuming only juice for any extended length of time is that it lacks protein. All of the liver detox pathways require protein to function properly. In addition, fiber is necessary in order to adequately eliminate toxins from the gut. Liquid diets that eliminate fiber and protein may cause a lot of negative symptoms because toxins cannot be fully processed and excreted.\u003c/p>\n\u003cp>Below is a list of five foods that support the body while cleansing. Most of these foods have a direct benefit on the liver; chemicals need to be processed by the liver in order to be eliminated from the body. It is a huge job and it leaves the liver vulnerable to injury from numerous toxic substances. The good news is that there are many foods that protect the liver from harm. It is not necessary to consume these foods in excess to receive benefit. Normal consumption as part of a healthy diet is all that is needed.*\u003c/p>\n\u003ch2>Garlic\u003c/h2>\n\u003cp>The health benefits of garlic have been known for centuries and modern scientific studies support many of the traditional uses. Not only does garlic make food taste great is has the power to reduce fatty liver disease and improve the production of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23606129\">detox enzymes\u003c/a>. In fact it is so protective to the liver that it can block the development of liver cancer even after exposure to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3596709/\">cancer causing chemicals\u003c/a>. The protective affects of garlic aren’t limited to the liver. It is such a potent antioxidant that it also protects the kidneys from the toxic effects of many \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23626881\">drugs\u003c/a>. Fortunately for people who are sensitive to the heat of raw garlic, most of its beneficial properties are also present in the cooked root.\u003c/p>\n\u003cfigure id=\"attachment_62356\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/garlic1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/garlic1000.jpg\" alt=\"Garlic. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62356\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Artichokes\u003c/h2>\n\u003cp>Members of the thistle family (artichoke, blessed thistle, milk thistle, etc.) are traditionally used as liver tonics. But few of them are as tasty as the artichoke. Often thought of as a delicacy, artichokes are powerful medicine. They have the ability to protect the liver from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23421105\">injury\u003c/a> even when exposed to chemicals known to cause \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22288304\">liver cancer\u003c/a>. Artichokes are often eaten with oily dips like melted butter or mayonnaise. It is a perfect combination because the artichokes help the body to break down the oil and use it appropriately. In fact artichoke extract was shown to work synergistically with omega-3 fatty acids from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22288304\">fish oil\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_62350\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/artichoke1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/artichoke1000.jpg\" alt=\"Artichokes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62350\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artichokes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Lemons\u003c/h2>\n\u003cp>The tart refreshing juice of lemons is often used in cleansing protocols. However the bulk of research focuses on the benefits of citrus peels. The peels are extremely rich in \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23561100\">flavinoid\u003c/a> compounds, which reduce inflammation and help to repair damaged tissues. These flavinoids are also potent antioxidants and can protect the liver from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/12551749\">oxidative stress\u003c/a>. Damage from alcohol, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23589408\">toxic mold\u003c/a>, and even excess exercise is blocked by the consumption of citrus peels. Citrus peels are often included in teas and candies, but the versatile zest adds a complex flavor to many dishes, both savory and sweet.\u003c/p>\n\u003cfigure id=\"attachment_62357\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/lemons1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/lemons1000.jpg\" alt=\"Meyer Lemons. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62357\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meyer Lemons. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Beets\u003c/h2>\n\u003cp>Table beets, beta vulgaris, have traditionally been used as both liver and gall bladder tonic and for good reason. Both the root and the leaves protect the liver from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23061292\">alcohol induced damage\u003c/a> and extreme \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17234508\">oxidative stress\u003c/a>. They actually increase the major antioxidant enzymes of the liver glutathione and superoxide dismutase. Beets can be enjoyed in a variety of ways. They are delicious raw, roasted, steamed and marinated. They are naturally sweet so salty and sour flavors complement them. \u003c/p>\n\u003cfigure id=\"attachment_62352\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beets1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beets1000a.jpg\" alt=\"Beets. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62352\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beets. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Radishes\u003c/h2>\n\u003cp>Spicy crunchy radishes are packed with \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21535648\">antioxidants\u003c/a>. These phytochemicals are even more concentrated in the radish sprouts than the mature root and are found in virtually all varieties tested. The black radish is particularly well known for its benefits on the liver and gall bladder. It has been shown to increase the production of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17616135\">detoxification enzymes\u003c/a> and prevent \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23495001\">gall stones\u003c/a> from forming. Be forewarned though, black radishes are much hotter than the standard red and white globes you may be used to. Radishes are usually eaten raw and they lose all of their heat when cooked. Their satisfying, crisp texture makes them a welcome addition to salads and pickles. \u003c/p>\n\u003cfigure id=\"attachment_62358\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/radishes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/radishes1000.jpg\" alt=\"Radishes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62358\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radishes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Quick and Easy Radish and Beet Pickle\u003c/h2>\n\u003cp>Prepare this simple pickle about 2 hours before you intend to serve it. Pickled radishes can develop a strong odor if they sit for too long. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Makes\u003c/strong>: 1 1/2 cups\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/2 cup of radishes (any variety you like) washed well and sliced thinly. Note that certain types with a thick skin may need to be peeled before using them.\u003c/li>\n\u003cli>1/2 cup of cooked beets (steamed or roasted until tender) sliced\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003cli>4 tablespoons of apple cider vinegar or 3 tablespoons of lemon juice\u003c/li>\n\u003cli>1 teaspoon of lemon zest\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMix all of the ingredients together in a bowl. Let the mixture stand at room temperature covered for approximately 2 hours, stir it every 30 minutes. Serve the pickle immediately or refrigerate it until it is ready to serve. This is a lovely accent to salads, poultry or meat. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>* \u003cem>Note: None of the information in this article is intended to diagnose, or treat any disease or health condition.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/62095/avoid-extreme-diets-5-warm-weather-foods-that-naturally-detox-the-body","authors":["5402"],"categories":["bayareabites_4084","bayareabites_1245","bayareabites_12869","bayareabites_12"],"tags":["bayareabites_11726","bayareabites_1958","bayareabites_1219","bayareabites_1218","bayareabites_11449","bayareabites_1263","bayareabites_11096","bayareabites_10944","bayareabites_218"],"featImg":"bayareabites_62466","label":"bayareabites"},"bayareabites_57860":{"type":"posts","id":"bayareabites_57860","meta":{"index":"posts_1591205157","site":"bayareabites","id":"57860","score":null,"sort":[1362840859000]},"guestAuthors":[],"slug":"russ-daughters-reflections-and-recipes-from-the-house-that-herring-built","title":"Russ & Daughters: Reflections and Recipes from the House that Herring Built","publishDate":1362840859,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-cover600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-cover600.jpg\" alt=\"Russ & Daughters: Reflections and Recipes From The House That Herring Built by Mark Russ Federman\" width=\"300\" class=\"aligncenter size-full wp-image-58235\">\u003c/a>\u003c/p>\n\u003cp>\"Overwhelming\" and \"unexpected\" is how smoked-fishmonger turned writer Mark Russ Federman describes the reaction to his recently published memoir, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0805242945/kqedorg-20\">Russ & Daughters: Reflections and Recipes from the House That Herring Built\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_57757\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-night.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-night-217x290.jpg\" alt=\"Russ & Daughters pink-and-green neon sign. Photo: Courtesy of Jen Snow, Russ & Daughters\" width=\"217\" height=\"290\" class=\"size-medium wp-image-57757\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Russ & Daughters pink-and-green neon sign. Photo: Courtesy of Jen Snow, Russ & Daughters\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.russanddaughters.com/\">Russ & Daughters\u003c/a>, for those of you who weren't lucky enough to grow up within Sunday-morning driving distance of its pink-and-green neon sign on the Lower East Side, is an \"appetizing\" store, a family business nearly 100 years old, still thriving under the ownership of the great-granddaughter and great-grandnephew of the original founder, Joel Russ. \u003c/p>\n\u003cp>Wait, what's an \"appetizing\" store, you ask? Let's start with the smell. \u003c/p>\n\u003cp>\"Push open the door at Russ & Daughters and the first thing to hit you is the store's unique aroma. It's a combination of smokiness from whitefish, salmon, sturgeon,and sable; the brininess of herrings and pickles; the yeastiness of freshly baked bagels and bialys, and the sweetness of rugelach, babka, chocolates, and halvah. How I wish I could bottle that singular scent--smoky, briny, yeasty and sweet.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As Russ Federman's description above shows, the \"appetizing\" store is a particularly Jewish-American category of business, specializing in smoked fish and dairy products. It arose out of kosher dietary laws, which forbid the mixing of milk and meat at the same meal or, indeed, in the same shop. So, when it came to prepared foods, the delicatessen, or deli, sold pastrami, corned beef, tongue, salami, chopped liver, chicken soup, and more, while the \"appetizing\" store stocked smoked and cured fish in all its forms, from pickled \u003ca href=\"http://www.sfgate.com/default/article/Herring-on-menus-of-Bay-Area-restaurants-4283165.php\"> herring\u003c/a> to smoked salmon, along with the dairy to serve with it: cheese and cream cheese, plus pickles, sauerkraut, and often bagels, bialys, candies, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/26/grandmas-rugelach\">rugelach\u003c/a>, chocolates, and dried fruit, too. \u003c/p>\n\u003cfigure id=\"attachment_58237\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Tabletop600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Tabletop600.jpg\" alt=\"A Typical Appetizing Spread, Ready for a Family Celebration. Photo by Matthew Hranek\" width=\"400\" class=\"size-full wp-image-58237\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Typical Appetizing Spread, Ready for a Family Celebration.\u003cbr>Photo by Matthew Hranek\u003c/figcaption>\u003c/figure>\n\u003cp>Appetizing stores--and Jewish bakeries, delis, restaurants, shops, and Yiddish theaters--flourished in New York City’s Lower East Side, where Jews from Russia, Poland, Hungary, and the rest of Central and Eastern Europe came fleeing persecution, seeking religious freedom or just looking, like so many other immigrants then and now, for economic opportunity and a better life for themselves and their children. \u003c/p>\n\u003cp>The story that Russ Federman tells, of how his grandfather Joel Russ made it to the Lower East Side from a tiny village in Poland, and, with business savvy and a whole lot of grinding, day in-day out hard work, managed to go from selling herring from a barrel on the street to launching a store that remains a beloved New York landmark some 100 years later, is a classic American immigrant’s tale. But it also brings to life the lost Jewish world of the Lower East Side. My great-grandfather, also born in Poland, was a baker in the neighborhood; my grandmother, who came here as a child in the early 1900s, had stories of delivering hot rolls in a horse-drawn cart through the pushcarts crowding the tenement-lined streets.\u003c/p>\n\u003cp>That Joel Russ's three daughters Anne, Hattie, and Ida would work in the family business went without saying. As Russ Federman tells it, the family motto became \u003cem>\"Vi nempt men parnosa?\"\u003c/em> a Yiddish phrase he translates as \"From where do we take our living?\" The family's living came from the shop, and so the family, all of it, worked hard to make the shop successful. \u003c/p>\n\u003cp>But Joel Russ also recognized that his three smiling, pretty daughters were a draw that lured customers as much as a good price on schmaltz herring, and he turned the name of the business into Russ & Daughters. Son-in-laws were set up behind the counter, too, but the third generation, including Mark, weren't supposed to be shopkeepers. For them, the goal was college and a profession--a doctor, a lawyer, not a herring-seller.\u003c/p>\n\u003cfigure id=\"attachment_58234\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Federman600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Federman600.jpg\" alt=\"Mark Russ Federman. Photo: Belathée Photography\" width=\"300\" class=\"size-full wp-image-58234\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mark Russ Federman. Photo: Belathée Photography\u003c/figcaption>\u003c/figure>\n\u003cp>As expected, Russ Federman went to law school, passed the bar, and started practicing--only to discover that he wasn't happy practicing with a big uptown law firm. After years of being pressed into work at the shop during every school vacation and holiday, he came back to the shop in 1978 to learn the business and take some of the pressure off his aging parents. As he writes, \u003c/p>\n\u003cblockquote>\u003cp>\"My plan was to help them run the store part-time and practice law part-time. What was I smoking? The first day I took up my place behind the counter was the last day I practiced law. Even though I had worked there as a kid, I had no idea what it meant to be responsible for every piece of fish, every customer, and every employee every minute of the day.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>It wasn't easy, stepping into the shoes of \"Mr. Russ,\" the public face and buck-stops-here owner. The men at the smokehouses where he bought their fish were tough, making him earn their respect, even slipping bad fish into his orders to see if he could pick them out. \u003c/p>\n\u003cp>Even when he had retired from active duty, after 35 years on the floor, customers who saw him in the shop thought nothing of ordering him to get behind the counter and fill their requests for lox and herring. As he writes in the beginning of the book, when one bossy elderly woman, ignoring the lines of waiting customers around her, insists that he should \"make her a herring\"--that is, skin, bone, and fillet a smoked herring for her while she waits, even though the case is filled with ready-to-go fillets, he loses patience and pulls rank. \u003c/p>\n\u003cblockquote>\u003cp>I went for the ultimate weapon in my arsenal. \"Lady, do you know who I am? I am Mr. Russ.\" I expected my pronouncement to end any further challenges.\u003c/p>\n\u003cp>It took less than a second for her response. \"I know you. You're not Mistar Russ. Your grandfadder vas Mistar Russ.\" \u003c/p>\u003c/blockquote>\n\u003cp>After passing on the business to his daughter Niki and nephew Josh in 2009, he found himself suddenly, if gratefully, no longer Mr. Russ. \"I wrote a book, basically, to give me something to do, keep me from just \u003ca href=\"http://www.russanddaughters.com/yiddishisms.php\">potchking\u003c/a> [puttering] around. All those years, my persona was Mr. Russ, the guy behind the counter. You can get the bends, you stop too soon,\" he said in a recent phone interview. \u003c/p>\n\u003cp>He already had a built-in platform--the shop--for selling the book. He got an agent, then a publisher, and then, he just had to write it. \u003c/p>\n\u003cp>\"[Calvin] Bud Trillin said, 'Listen, Mark, you stay out of my business, I'll stay out of yours.' So then it was a challenge,\" he laughed. \"Who knew that writing could be harder than retail?\" \u003c/p>\n\u003cp>Of course, Trillin, a popular writer and longtime fan of the shop, went on to write a heartfelt introduction to the book, updating a piece he'd written about the shop back in 1974. In the early 70s, Trillin, like my own father, was taking his daughters to the shop for their first tastes of halvah, herring, kippered salmon, and pickled lox. Now, he takes his grandchildren. As Trillin writes,\u003c/p>\n\u003cblockquote>\u003cp>\"But Russ and Daughters still looks about the same as it did when I described it, around forty years ago, as refutation of the false teaching that a store that sells pickled herring cannot have character and a clean display case at the same time...I know, because I can often be found there on a Sunday morning.\"\u003c/p>\u003c/blockquote>\n\u003cp>But Russ Federman didn't just want to share whitefish-salad recipes and funny anecdotes of famous customers like Zero Mostel and Tony Bourdain. He wanted to capture his family's own stories, research their history, and \"make the Russ family proud of what we've been doing for the past 100 years,\" especially his 92 year old mother Anne and 100 year old aunt Hattie, the two remaining original Russ daughters. \"Because, for them, it was hard work and awful conditions.\" \u003c/p>\n\u003cp>Random House sent the first two copies of the book by FedEx to his mother and aunt in Florida, where they now live. Russ Federman opened the box with them and watched as they turned the pages peppered with old family photos. \"Of course, their first reaction was 'Why did you have to say that'? But then, they were totally thrilled. They were stopping, telling their own stories,\" as they went through the book. \"It took 3 years, but I accomplished my mission.\" \u003c/p>\n\u003cp>The book also details how the store went from neighbor herring purveyor to city institution, playing an essential part in the lives of its customers even as Jews left the Lower East Side, and the neighborhood sank into drug-fueled crime and squalor in the 70s and 80s, followed by artists and then ever-increasing gentrification over the past 20 years. \u003c/p>\n\u003cp>Even as, one by one, the old Jewish bakeries and delis closed, Russ & Daughters kept going, even after the downtown devastation of 9/11. You wanted to celebrate a bris, you ordered a smoked-fish platter. Sitting shiva after a death in the family, you ordered babka and rugalach, cookies and dried fruit for noshing. From the Yom Kippur break-fast to New Year's Day or just another Sunday morning, any day was a occasion made better with lox, sturgeon, smoked chub, herring salad, even caviar. The trick, of course, wasn't just the sterling quality of the fish; it was that the Russes had the \"schmooze gene,\" able to remember complete customer histories, not just of their tastes in sturgeon and lox but their medical histories, their foibles, and their family trees, and able to banter back and forth across the counter so that shopping there wasn't just shopping, it was an only-in-New-York experience, even for customers who'd long since relocated to Great Neck or New Rochelle. \u003c/p>\n\u003cp>Now that everyone's got a crock of kraut going in the kitchen, does Russ Federman have advice for the next generation of would-be professional salmon-smokers and pickle makers dreaming of a storefront in Oakland or Bushwick? \u003c/p>\n\u003cp>Forget cutesy names and logos, he tells me. \"Put your own name on the door. Because if your name is on it, every product, every bag, every thing that goes through that door has your ego, your personality, your life on it. Do that for 100 years. Then you'll be a success.\" \u003c/p>\n\u003cfigure id=\"attachment_58233\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Beet-Salad600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Beet-Salad600.jpg\" alt=\"Beet, Apple, and Herring Salad. Photo: Matthew Hranek\" width=\"400\" class=\"size-full wp-image-58233\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beet, Apple, and Herring Salad. Photo: Matthew Hranek\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beet, Apple, and Herring Salad\u003c/strong>\u003c/p>\n\u003cp>Swedish mustard, which you can find at IKEA, has a sweet-spiced tang that matches very well with this combination of earthy beets, tart apple, and pickled herring. \u003c/p>\n\u003cp>\u003cem>Adapted from Russ & Daughters: Reflections and Recipes from the House that Herring Built, by Mark Russ Federman. Reprinted by permission.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nPrep Time:\u003c/strong> 1 hour\u003cbr>\n\u003cstrong>Cooking Time: \u003c/strong>45 minutes\u003cbr>\n\u003cstrong> Total Time: \u003c/strong>1 hour 45 minutes, plus chilling time\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6 to 8 servings\u003c/p>\n\u003cp>\u003cstrong>Beets\u003c/strong>\u003cbr>\n6 to 8 medium beets, trimmed and scrubbed (about 1 3/4-2 lbs)\u003cbr>\n3/4 cup red wine vinegar\u003cbr>\n3 tbsp vegetable oil\u003cbr>\n3 tbsp sugar\u003cbr>\n2 tsp mild Swedish mustard\u003c/p>\n\u003cp>\u003cstrong>Mustard Sauce\u003c/strong>\u003cbr>\n3 tbsp red wine vinegar\u003cbr>\n2 tbsp mild Swedish mustard\u003cbr>\n1 tbsp sugar\u003cbr>\n1 tbsp honey\u003cbr>\n1/4 cup vegetable oil\u003cbr>\n1 tbsp minced fresh dill\u003cbr>\nKosher salt\u003cbr>\nFreshly ground black pepper\u003c/p>\n\u003cp>\u003cstrong>Salad\u003c/strong>\u003cbr>\n1 medium Granny Smith apple, peeled, cored, and cut into 1/4 inch dice\u003cbr>\n1 small red onion, cut into 1/4-inch dice\u003cbr>\n2 pickled herring fillets, cut into 1/4-inch dice\u003cbr>\n1/4 cup minced sour pickle\u003c/p>\n\u003cp>1. To prepare the beets, place them in a large saucepean and add water to cover. Bring to a boil, reduce the heat, and simmer until the beets are tender, 30 to 45 minutes. Drain the beets and rinse with cold water until they are cool enough to handle. The skins should slip off easily. Cut the beets into quarters.\u003c/p>\n\u003cp>2. Whisk the red wine vinegar, oil, sugar, and mustard in a large bowl. Add the beets and toss to coat. Allow the beets to stand in the vinegar mixture for 2 hours. \u003c/p>\n\u003cp>3. To prepare the mustard sauce, combine the red wine vinegar, mustard, sugar, and honey in a medium bowl and whisk to blend. Slowly pour in the vegetable oil, whisking constantly. Whisk in the dill and salt and pepper to taste. \u003c/p>\n\u003cp>4. Drain the beets and cut into 1/4-inch dice. Place them in a large bowl and add the apple, red onion, herring, and minced pickle. Pour half the mustard sauce over the salad and toss to blend. Add more mustard sauce a little at a time until the salad is well coated. Taste and adjust the seasoning with more salt and pepper as necessary. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Mark Russ Federman will be talking about his book with chef and cookbook author \u003ca href=\"http://www.joycegoldstein.com/\">Joyce Goldstein\u003c/a> on March 10 at 12pm at the San Francisco Jewish Community Center. The event is sold out, but the talk will be streamed live on the \u003ca href=\"https://www.jccsf.org/arts-ideas/lectures/culinary/brunch-w-russ-daughters/\">JCC website\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"What does it take to stay in business for 100 years selling herring? Stephanie Rosenbaum talks to Mark Russ Federman of New York City's legendary Russ & Daughters about his new memoir and the secret to his family's success. \r\n","status":"publish","parent":0,"modified":1363918471,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":41,"wordCount":2214},"headData":{"title":"Russ & Daughters: Reflections and Recipes from the House that Herring Built | KQED","description":"What does it take to stay in business for 100 years selling herring? Stephanie Rosenbaum talks to Mark Russ Federman of New York City's legendary Russ & Daughters about his new memoir and the secret to his family's success. \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Russ & Daughters: Reflections and Recipes from the House that Herring Built","datePublished":"2013-03-09T14:54:19.000Z","dateModified":"2013-03-22T02:14:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"57860 http://blogs.kqed.org/bayareabites/?p=57860","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/03/09/russ-daughters-reflections-and-recipes-from-the-house-that-herring-built/","disqusTitle":"Russ & Daughters: Reflections and Recipes from the House that Herring Built","path":"/bayareabites/57860/russ-daughters-reflections-and-recipes-from-the-house-that-herring-built","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-cover600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-cover600.jpg\" alt=\"Russ & Daughters: Reflections and Recipes From The House That Herring Built by Mark Russ Federman\" width=\"300\" class=\"aligncenter size-full wp-image-58235\">\u003c/a>\u003c/p>\n\u003cp>\"Overwhelming\" and \"unexpected\" is how smoked-fishmonger turned writer Mark Russ Federman describes the reaction to his recently published memoir, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0805242945/kqedorg-20\">Russ & Daughters: Reflections and Recipes from the House That Herring Built\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_57757\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-night.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-night-217x290.jpg\" alt=\"Russ & Daughters pink-and-green neon sign. Photo: Courtesy of Jen Snow, Russ & Daughters\" width=\"217\" height=\"290\" class=\"size-medium wp-image-57757\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Russ & Daughters pink-and-green neon sign. Photo: Courtesy of Jen Snow, Russ & Daughters\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.russanddaughters.com/\">Russ & Daughters\u003c/a>, for those of you who weren't lucky enough to grow up within Sunday-morning driving distance of its pink-and-green neon sign on the Lower East Side, is an \"appetizing\" store, a family business nearly 100 years old, still thriving under the ownership of the great-granddaughter and great-grandnephew of the original founder, Joel Russ. \u003c/p>\n\u003cp>Wait, what's an \"appetizing\" store, you ask? Let's start with the smell. \u003c/p>\n\u003cp>\"Push open the door at Russ & Daughters and the first thing to hit you is the store's unique aroma. It's a combination of smokiness from whitefish, salmon, sturgeon,and sable; the brininess of herrings and pickles; the yeastiness of freshly baked bagels and bialys, and the sweetness of rugelach, babka, chocolates, and halvah. How I wish I could bottle that singular scent--smoky, briny, yeasty and sweet.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As Russ Federman's description above shows, the \"appetizing\" store is a particularly Jewish-American category of business, specializing in smoked fish and dairy products. It arose out of kosher dietary laws, which forbid the mixing of milk and meat at the same meal or, indeed, in the same shop. So, when it came to prepared foods, the delicatessen, or deli, sold pastrami, corned beef, tongue, salami, chopped liver, chicken soup, and more, while the \"appetizing\" store stocked smoked and cured fish in all its forms, from pickled \u003ca href=\"http://www.sfgate.com/default/article/Herring-on-menus-of-Bay-Area-restaurants-4283165.php\"> herring\u003c/a> to smoked salmon, along with the dairy to serve with it: cheese and cream cheese, plus pickles, sauerkraut, and often bagels, bialys, candies, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/26/grandmas-rugelach\">rugelach\u003c/a>, chocolates, and dried fruit, too. \u003c/p>\n\u003cfigure id=\"attachment_58237\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Tabletop600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Tabletop600.jpg\" alt=\"A Typical Appetizing Spread, Ready for a Family Celebration. Photo by Matthew Hranek\" width=\"400\" class=\"size-full wp-image-58237\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Typical Appetizing Spread, Ready for a Family Celebration.\u003cbr>Photo by Matthew Hranek\u003c/figcaption>\u003c/figure>\n\u003cp>Appetizing stores--and Jewish bakeries, delis, restaurants, shops, and Yiddish theaters--flourished in New York City’s Lower East Side, where Jews from Russia, Poland, Hungary, and the rest of Central and Eastern Europe came fleeing persecution, seeking religious freedom or just looking, like so many other immigrants then and now, for economic opportunity and a better life for themselves and their children. \u003c/p>\n\u003cp>The story that Russ Federman tells, of how his grandfather Joel Russ made it to the Lower East Side from a tiny village in Poland, and, with business savvy and a whole lot of grinding, day in-day out hard work, managed to go from selling herring from a barrel on the street to launching a store that remains a beloved New York landmark some 100 years later, is a classic American immigrant’s tale. But it also brings to life the lost Jewish world of the Lower East Side. My great-grandfather, also born in Poland, was a baker in the neighborhood; my grandmother, who came here as a child in the early 1900s, had stories of delivering hot rolls in a horse-drawn cart through the pushcarts crowding the tenement-lined streets.\u003c/p>\n\u003cp>That Joel Russ's three daughters Anne, Hattie, and Ida would work in the family business went without saying. As Russ Federman tells it, the family motto became \u003cem>\"Vi nempt men parnosa?\"\u003c/em> a Yiddish phrase he translates as \"From where do we take our living?\" The family's living came from the shop, and so the family, all of it, worked hard to make the shop successful. \u003c/p>\n\u003cp>But Joel Russ also recognized that his three smiling, pretty daughters were a draw that lured customers as much as a good price on schmaltz herring, and he turned the name of the business into Russ & Daughters. Son-in-laws were set up behind the counter, too, but the third generation, including Mark, weren't supposed to be shopkeepers. For them, the goal was college and a profession--a doctor, a lawyer, not a herring-seller.\u003c/p>\n\u003cfigure id=\"attachment_58234\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Federman600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Federman600.jpg\" alt=\"Mark Russ Federman. Photo: Belathée Photography\" width=\"300\" class=\"size-full wp-image-58234\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mark Russ Federman. Photo: Belathée Photography\u003c/figcaption>\u003c/figure>\n\u003cp>As expected, Russ Federman went to law school, passed the bar, and started practicing--only to discover that he wasn't happy practicing with a big uptown law firm. After years of being pressed into work at the shop during every school vacation and holiday, he came back to the shop in 1978 to learn the business and take some of the pressure off his aging parents. As he writes, \u003c/p>\n\u003cblockquote>\u003cp>\"My plan was to help them run the store part-time and practice law part-time. What was I smoking? The first day I took up my place behind the counter was the last day I practiced law. Even though I had worked there as a kid, I had no idea what it meant to be responsible for every piece of fish, every customer, and every employee every minute of the day.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>It wasn't easy, stepping into the shoes of \"Mr. Russ,\" the public face and buck-stops-here owner. The men at the smokehouses where he bought their fish were tough, making him earn their respect, even slipping bad fish into his orders to see if he could pick them out. \u003c/p>\n\u003cp>Even when he had retired from active duty, after 35 years on the floor, customers who saw him in the shop thought nothing of ordering him to get behind the counter and fill their requests for lox and herring. As he writes in the beginning of the book, when one bossy elderly woman, ignoring the lines of waiting customers around her, insists that he should \"make her a herring\"--that is, skin, bone, and fillet a smoked herring for her while she waits, even though the case is filled with ready-to-go fillets, he loses patience and pulls rank. \u003c/p>\n\u003cblockquote>\u003cp>I went for the ultimate weapon in my arsenal. \"Lady, do you know who I am? I am Mr. Russ.\" I expected my pronouncement to end any further challenges.\u003c/p>\n\u003cp>It took less than a second for her response. \"I know you. You're not Mistar Russ. Your grandfadder vas Mistar Russ.\" \u003c/p>\u003c/blockquote>\n\u003cp>After passing on the business to his daughter Niki and nephew Josh in 2009, he found himself suddenly, if gratefully, no longer Mr. Russ. \"I wrote a book, basically, to give me something to do, keep me from just \u003ca href=\"http://www.russanddaughters.com/yiddishisms.php\">potchking\u003c/a> [puttering] around. All those years, my persona was Mr. Russ, the guy behind the counter. You can get the bends, you stop too soon,\" he said in a recent phone interview. \u003c/p>\n\u003cp>He already had a built-in platform--the shop--for selling the book. He got an agent, then a publisher, and then, he just had to write it. \u003c/p>\n\u003cp>\"[Calvin] Bud Trillin said, 'Listen, Mark, you stay out of my business, I'll stay out of yours.' So then it was a challenge,\" he laughed. \"Who knew that writing could be harder than retail?\" \u003c/p>\n\u003cp>Of course, Trillin, a popular writer and longtime fan of the shop, went on to write a heartfelt introduction to the book, updating a piece he'd written about the shop back in 1974. In the early 70s, Trillin, like my own father, was taking his daughters to the shop for their first tastes of halvah, herring, kippered salmon, and pickled lox. Now, he takes his grandchildren. As Trillin writes,\u003c/p>\n\u003cblockquote>\u003cp>\"But Russ and Daughters still looks about the same as it did when I described it, around forty years ago, as refutation of the false teaching that a store that sells pickled herring cannot have character and a clean display case at the same time...I know, because I can often be found there on a Sunday morning.\"\u003c/p>\u003c/blockquote>\n\u003cp>But Russ Federman didn't just want to share whitefish-salad recipes and funny anecdotes of famous customers like Zero Mostel and Tony Bourdain. He wanted to capture his family's own stories, research their history, and \"make the Russ family proud of what we've been doing for the past 100 years,\" especially his 92 year old mother Anne and 100 year old aunt Hattie, the two remaining original Russ daughters. \"Because, for them, it was hard work and awful conditions.\" \u003c/p>\n\u003cp>Random House sent the first two copies of the book by FedEx to his mother and aunt in Florida, where they now live. Russ Federman opened the box with them and watched as they turned the pages peppered with old family photos. \"Of course, their first reaction was 'Why did you have to say that'? But then, they were totally thrilled. They were stopping, telling their own stories,\" as they went through the book. \"It took 3 years, but I accomplished my mission.\" \u003c/p>\n\u003cp>The book also details how the store went from neighbor herring purveyor to city institution, playing an essential part in the lives of its customers even as Jews left the Lower East Side, and the neighborhood sank into drug-fueled crime and squalor in the 70s and 80s, followed by artists and then ever-increasing gentrification over the past 20 years. \u003c/p>\n\u003cp>Even as, one by one, the old Jewish bakeries and delis closed, Russ & Daughters kept going, even after the downtown devastation of 9/11. You wanted to celebrate a bris, you ordered a smoked-fish platter. Sitting shiva after a death in the family, you ordered babka and rugalach, cookies and dried fruit for noshing. From the Yom Kippur break-fast to New Year's Day or just another Sunday morning, any day was a occasion made better with lox, sturgeon, smoked chub, herring salad, even caviar. The trick, of course, wasn't just the sterling quality of the fish; it was that the Russes had the \"schmooze gene,\" able to remember complete customer histories, not just of their tastes in sturgeon and lox but their medical histories, their foibles, and their family trees, and able to banter back and forth across the counter so that shopping there wasn't just shopping, it was an only-in-New-York experience, even for customers who'd long since relocated to Great Neck or New Rochelle. \u003c/p>\n\u003cp>Now that everyone's got a crock of kraut going in the kitchen, does Russ Federman have advice for the next generation of would-be professional salmon-smokers and pickle makers dreaming of a storefront in Oakland or Bushwick? \u003c/p>\n\u003cp>Forget cutesy names and logos, he tells me. \"Put your own name on the door. Because if your name is on it, every product, every bag, every thing that goes through that door has your ego, your personality, your life on it. Do that for 100 years. Then you'll be a success.\" \u003c/p>\n\u003cfigure id=\"attachment_58233\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Beet-Salad600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Beet-Salad600.jpg\" alt=\"Beet, Apple, and Herring Salad. Photo: Matthew Hranek\" width=\"400\" class=\"size-full wp-image-58233\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beet, Apple, and Herring Salad. Photo: Matthew Hranek\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beet, Apple, and Herring Salad\u003c/strong>\u003c/p>\n\u003cp>Swedish mustard, which you can find at IKEA, has a sweet-spiced tang that matches very well with this combination of earthy beets, tart apple, and pickled herring. \u003c/p>\n\u003cp>\u003cem>Adapted from Russ & Daughters: Reflections and Recipes from the House that Herring Built, by Mark Russ Federman. Reprinted by permission.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nPrep Time:\u003c/strong> 1 hour\u003cbr>\n\u003cstrong>Cooking Time: \u003c/strong>45 minutes\u003cbr>\n\u003cstrong> Total Time: \u003c/strong>1 hour 45 minutes, plus chilling time\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6 to 8 servings\u003c/p>\n\u003cp>\u003cstrong>Beets\u003c/strong>\u003cbr>\n6 to 8 medium beets, trimmed and scrubbed (about 1 3/4-2 lbs)\u003cbr>\n3/4 cup red wine vinegar\u003cbr>\n3 tbsp vegetable oil\u003cbr>\n3 tbsp sugar\u003cbr>\n2 tsp mild Swedish mustard\u003c/p>\n\u003cp>\u003cstrong>Mustard Sauce\u003c/strong>\u003cbr>\n3 tbsp red wine vinegar\u003cbr>\n2 tbsp mild Swedish mustard\u003cbr>\n1 tbsp sugar\u003cbr>\n1 tbsp honey\u003cbr>\n1/4 cup vegetable oil\u003cbr>\n1 tbsp minced fresh dill\u003cbr>\nKosher salt\u003cbr>\nFreshly ground black pepper\u003c/p>\n\u003cp>\u003cstrong>Salad\u003c/strong>\u003cbr>\n1 medium Granny Smith apple, peeled, cored, and cut into 1/4 inch dice\u003cbr>\n1 small red onion, cut into 1/4-inch dice\u003cbr>\n2 pickled herring fillets, cut into 1/4-inch dice\u003cbr>\n1/4 cup minced sour pickle\u003c/p>\n\u003cp>1. To prepare the beets, place them in a large saucepean and add water to cover. Bring to a boil, reduce the heat, and simmer until the beets are tender, 30 to 45 minutes. Drain the beets and rinse with cold water until they are cool enough to handle. The skins should slip off easily. Cut the beets into quarters.\u003c/p>\n\u003cp>2. Whisk the red wine vinegar, oil, sugar, and mustard in a large bowl. Add the beets and toss to coat. Allow the beets to stand in the vinegar mixture for 2 hours. \u003c/p>\n\u003cp>3. To prepare the mustard sauce, combine the red wine vinegar, mustard, sugar, and honey in a medium bowl and whisk to blend. Slowly pour in the vegetable oil, whisking constantly. Whisk in the dill and salt and pepper to taste. \u003c/p>\n\u003cp>4. Drain the beets and cut into 1/4-inch dice. Place them in a large bowl and add the apple, red onion, herring, and minced pickle. Pour half the mustard sauce over the salad and toss to blend. Add more mustard sauce a little at a time until the salad is well coated. Taste and adjust the seasoning with more salt and pepper as necessary. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Mark Russ Federman will be talking about his book with chef and cookbook author \u003ca href=\"http://www.joycegoldstein.com/\">Joyce Goldstein\u003c/a> on March 10 at 12pm at the San Francisco Jewish Community Center. The event is sold out, but the talk will be streamed live on the \u003ca href=\"https://www.jccsf.org/arts-ideas/lectures/culinary/brunch-w-russ-daughters/\">JCC website\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/57860/russ-daughters-reflections-and-recipes-from-the-house-that-herring-built","authors":["5038"],"categories":["bayareabites_752","bayareabites_2254","bayareabites_588","bayareabites_50","bayareabites_2090","bayareabites_12"],"tags":["bayareabites_10831","bayareabites_1958","bayareabites_11355","bayareabites_8553","bayareabites_529","bayareabites_11372","bayareabites_10171","bayareabites_3662","bayareabites_11356","bayareabites_11357","bayareabites_11358"],"featImg":"bayareabites_58236","label":"bayareabites"},"bayareabites_56590":{"type":"posts","id":"bayareabites_56590","meta":{"index":"posts_1591205157","site":"bayareabites","id":"56590","score":null,"sort":[1360860252000]},"guestAuthors":[],"slug":"home-is-where-the-heart-is-on-valentines-day","title":"Home Is Where the Heart Is On Valentine's Day","publishDate":1360860252,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22.jpg\" alt=\"beet heart salad\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56593\">\u003c/a>\u003c/p>\n\u003cp>The very first Valentine’s Day my husband and I spent together, he invited me over to his apartment and cooked for me for the first time. I still remember, he made me teryaki salmon and baby bok choy (yeah, knew he was a keeper then). We ate at his coffee table, sitting on big throw pillows, and tried to be coy as one does only a few months into a relationship.\u003c/p>\n\u003cp>We’ve certainly come a long way. We survived a cross-country relationship. Flew way past the nervous flirting stage and dove right into the good stuff. The lovey dovey-ness. The learning to communicate-ness. The never forgetting to cherish and appreciate one another-ness. \u003c/p>\n\u003cp>There is no one I enjoy sharing a delicious meal with more than my love. And no matter how much we enjoy going out to eat, there is always something special about staying at home and cooking for one another. After all, home is where the heart is. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"beet hearts\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56592\">\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For this Valentine’s Day meal, we start with this irresistibly pretty dish I like to call \u003cstrong>Heart Beet Salad\u003c/strong>. It’s a dramatic, heart-shaped, layered Napoleon of beet slices and goat cheese. Blood orange and cara cara segments adorn this arugula salad, and toasted hazelnuts are the finishing touch. \u003c/p>\n\u003cp>For our main course, we’re bringing it back to salmon. Hua knew what he was doing back then. Salmon is a great special date night choice because it’s almost impossible to mess up. Because it’s naturally high in fat, it’s pretty forgiving if you accidentally overcook it. It also cooks really quickly, so let’s get to our side dish first: \u003cstrong>Braised Fennel with Pancetta\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"pancetta\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56594\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-4.jpg\" alt=\"braised fennel\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56595\">\u003c/a>\u003c/p>\n\u003cp>I’ve been loving fennel this season. This particular preparation brings out the mellow sweetness of the vegetable and takes down the licorice flavor to just a background bass note. Slow cooking it in Madeira wine and crispy pancetta creates a sweet, slightly smoky, caramelized glaze.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-10.jpg\" alt=\"braised fennel with pancetta\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56596\">\u003c/a> \u003c/p>\n\u003cp>It’s a rich tasting side dish without feeling weighed down. (Which is good, you know…when you want to stay mobile and spritely after dinner.) \u003c/p>\n\u003cp>Which brings me back to the salmon. Unlike a big steak dinner, this meal won’t put you right to bed in a food coma afterwards -- which is not to say that it still can’t be a special occasion meal. We bump up the luxe factor with a \u003cem>beurre blanc\u003c/em> sauce here. \u003cem>Beurre blanc\u003c/em>, say it with me. It just sounds sexy. It’s easy to make too, and isn’t as finicky as some other egg-based French sauces. Really, it just calls for a lot of butter, whisked into a reduction of white wine and vinegar. The kick of acid from that reduction is wonderful with the richness of the butter. And the dill -- you can’t go wrong with dill and salmon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-12.jpg\" alt=\"Salmon with dill beurre blanc and braised fennel\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56597\">\u003c/a> \u003c/p>\n\u003cp>For dessert, I have two words for you: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/11/homemade-nutella-souffles/\">Nutella Soufflés\u003c/a>. Boom.\u003c/p>\n\u003cp>\u003cstrong>Heart Beet Salad\u003c/strong>\u003cbr>\n\u003cem>Beets and goat cheese salad get a V-Day makeover with a little help from a heart-shaped cookie cutter. Blood oranges, cara cara oranges, arugula, and toasted hazelnuts complete this irresistibly pretty dish.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 2 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 1 hour\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour 20 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 large beets\u003cbr>\n6 oz fresh goat cheese\u003cbr>\n1 blood orange, segmented\u003cbr>\n1 teaspoon cara cara orange zest\u003cbr>\n1 cara cara orange, segmented\u003cbr>\n2 tablespoons fresh orange juice\u003cbr>\n1 tablespoon red wine vinegar\u003cbr>\n2 tablespoons extra virgin olive oil\u003cbr>\n2 handfuls arugula\u003cbr>\n1/4 cup toasted hazelnuts, roughly chopped\u003cbr>\nsalt and pepper to taste\u003c/p>\n\u003cp>\u003cem>Special Equipment\u003c/em>: heart-shaped cookie cutter; be sure that your cookie cutter fits within the circumference of your beets\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 400 F. Rinse the beets and trim off the greens (you can save them to sauté later if you want). Wrap in foil and roast until tender, about 1 hour. When they’re done you should be able to easily pierce the beets through with a knife. Remove from the oven, unwrap from foil, and let cool. When the beets are cool enough to handle, peel the skin off.\u003c/li>\n\u003cli>Slice the beets into 1/4-inch slices. You should have at least 4 slices of beets per person. Cut out a heart shape from the beet slices using the cookie cutter. Pat the slices dry. Make the napoleon stacks by layering the beet heart slices and goat cheese until you have two beautiful stacks. Try to spread the goat cheese evenly. Clean up edges with a paper towel. (Do not assemble this too far ahead of time because if your beets are juicy, they will color the goat cheese pink as they sit.)\u003c/li>\n\u003cli>Zest the cara cara oranges and set aside a teaspoon for the dressing. Segment both oranges. After segments are cut, squeeze the juice out of the leftover pulp. Reserve for dressing.\u003c/li>\n\u003cli>Make dressing by whisking together orange juice, zest, red wine vinegar, olive oil, and salt and pepper to taste.\u003c/li>\n\u003cli>Dress the arugula and orange segments. Arrange around the beet heart napoleon. Scatter hazelnuts around.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Braised Fennel with Pancetta\u003c/strong>\u003cbr>\n\u003cem>Fennel braised with pancetta and Madeira wine make a rich side dish that doesn’t feel heavy.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 2 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 35 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 tablespoon butter\u003cbr>\n1/4 cup diced pancetta\u003cbr>\n1 lb fennel\u003cbr>\n1/2 cup Madeira wine\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large sauté pan, melt butter and cook pancetta until crispy. Remove pancetta and set aside.\u003c/li>\n\u003cli>Remove leafy fronds from fennel. Cut lengthwise and then into wedges. Add fennel to the pan used for the pancetta and brown on all sides.\u003c/li>\n\u003cli>Add pancetta back into the pan. Add Madeira. Cover and simmer until fennel is tender throughout, about 25 minutes. The wine should be mostly reduced, creating a glaze for the fennel. If the liquid is all evaporated and the fennel isn’t cooked through yet, add a bit of water and continue simmering covered until done.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Salmon with Dill Beurre Blanc\u003c/strong>\u003cbr>\n\u003cem>A simple baked salmon gets fancified with a luxe beurre blanc flavored with lemony dill. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 2 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 30 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 (6-ounce) pieces skinless salmon fillet\u003cbr>\n1 tablespoon olive oil\u003cbr>\nPinch of paprika\u003cbr>\nPinch of salt and pepper\u003cbr>\n1 tablespoon minced shallot\u003cbr>\n1 oz (1/8 cup) dry white wine (like Sauvignon Blanc)\u003cbr>\n1 oz (1/8 cup) white wine vinegar\u003cbr>\n6 oz (12 tablespoons) unsalted butter, cut into tablespoon pieces\u003cbr>\n1 teaspoon chopped dill\u003cbr>\nSalt and white pepper to taste\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 375 F.\u003c/li>\n\u003cli>Grease a baking dish with olive oil. Place salmon in dish skin side down. Sprinkle with salt, pepper, and a light dusting of paprika. Bake until just opaque inside, about 15 minutes.\u003c/li>\n\u003cli>Meanwhile make your beurre blanc. In a small saucepan over medium-low heat, combine shallot, white wine, and white wine vinegar. Reduce until there is only about 1 1/2 tablespoons of liquid left. Off heat. Strain out the shallot.\u003c/li>\n\u003cli>Add about 2 tablespoons of butter into the reduced liquid and whisk until creamy and melted. Turn heat to low and gradually whisk in a few tablespoons of butter at a time, only adding more when about 3/4 of the butter is melted and incorporated into the sauce. Keep adding and whisking until all the butter has been incorporated. You should have a creamy butter sauce. Stir in the chopped dill and season to taste with salt and white pepper.\u003c/li>\n\u003cli>Spoon butter sauce over the salmon and garnish with a sprig of dill.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Enjoy a special dinner made with love at home this Valentine's Day. All the fancy, none of the fuss: heart-shaped Beet and Goat Cheese Napoleon Salad, Salmon with Dill Beurre Blanc, and Braised Fennel with Pancetta.","status":"publish","parent":0,"modified":1391569843,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":32,"wordCount":1310},"headData":{"title":"Home Is Where the Heart Is On Valentine's Day | KQED","description":"Enjoy a special dinner made with love at home this Valentine's Day. All the fancy, none of the fuss: heart-shaped Beet and Goat Cheese Napoleon Salad, Salmon with Dill Beurre Blanc, and Braised Fennel with Pancetta.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Home Is Where the Heart Is On Valentine's Day","datePublished":"2013-02-14T16:44:12.000Z","dateModified":"2014-02-05T03:10:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"56590 http://blogs.kqed.org/bayareabites/?p=56590","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/02/14/home-is-where-the-heart-is-on-valentines-day/","disqusTitle":"Home Is Where the Heart Is On Valentine's Day","path":"/bayareabites/56590/home-is-where-the-heart-is-on-valentines-day","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22.jpg\" alt=\"beet heart salad\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56593\">\u003c/a>\u003c/p>\n\u003cp>The very first Valentine’s Day my husband and I spent together, he invited me over to his apartment and cooked for me for the first time. I still remember, he made me teryaki salmon and baby bok choy (yeah, knew he was a keeper then). We ate at his coffee table, sitting on big throw pillows, and tried to be coy as one does only a few months into a relationship.\u003c/p>\n\u003cp>We’ve certainly come a long way. We survived a cross-country relationship. Flew way past the nervous flirting stage and dove right into the good stuff. The lovey dovey-ness. The learning to communicate-ness. The never forgetting to cherish and appreciate one another-ness. \u003c/p>\n\u003cp>There is no one I enjoy sharing a delicious meal with more than my love. And no matter how much we enjoy going out to eat, there is always something special about staying at home and cooking for one another. After all, home is where the heart is. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"beet hearts\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56592\">\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For this Valentine’s Day meal, we start with this irresistibly pretty dish I like to call \u003cstrong>Heart Beet Salad\u003c/strong>. It’s a dramatic, heart-shaped, layered Napoleon of beet slices and goat cheese. Blood orange and cara cara segments adorn this arugula salad, and toasted hazelnuts are the finishing touch. \u003c/p>\n\u003cp>For our main course, we’re bringing it back to salmon. Hua knew what he was doing back then. Salmon is a great special date night choice because it’s almost impossible to mess up. Because it’s naturally high in fat, it’s pretty forgiving if you accidentally overcook it. It also cooks really quickly, so let’s get to our side dish first: \u003cstrong>Braised Fennel with Pancetta\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"pancetta\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56594\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-4.jpg\" alt=\"braised fennel\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56595\">\u003c/a>\u003c/p>\n\u003cp>I’ve been loving fennel this season. This particular preparation brings out the mellow sweetness of the vegetable and takes down the licorice flavor to just a background bass note. Slow cooking it in Madeira wine and crispy pancetta creates a sweet, slightly smoky, caramelized glaze.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-10.jpg\" alt=\"braised fennel with pancetta\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56596\">\u003c/a> \u003c/p>\n\u003cp>It’s a rich tasting side dish without feeling weighed down. (Which is good, you know…when you want to stay mobile and spritely after dinner.) \u003c/p>\n\u003cp>Which brings me back to the salmon. Unlike a big steak dinner, this meal won’t put you right to bed in a food coma afterwards -- which is not to say that it still can’t be a special occasion meal. We bump up the luxe factor with a \u003cem>beurre blanc\u003c/em> sauce here. \u003cem>Beurre blanc\u003c/em>, say it with me. It just sounds sexy. It’s easy to make too, and isn’t as finicky as some other egg-based French sauces. Really, it just calls for a lot of butter, whisked into a reduction of white wine and vinegar. The kick of acid from that reduction is wonderful with the richness of the butter. And the dill -- you can’t go wrong with dill and salmon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-12.jpg\" alt=\"Salmon with dill beurre blanc and braised fennel\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56597\">\u003c/a> \u003c/p>\n\u003cp>For dessert, I have two words for you: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/11/homemade-nutella-souffles/\">Nutella Soufflés\u003c/a>. Boom.\u003c/p>\n\u003cp>\u003cstrong>Heart Beet Salad\u003c/strong>\u003cbr>\n\u003cem>Beets and goat cheese salad get a V-Day makeover with a little help from a heart-shaped cookie cutter. Blood oranges, cara cara oranges, arugula, and toasted hazelnuts complete this irresistibly pretty dish.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 2 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 1 hour\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour 20 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 large beets\u003cbr>\n6 oz fresh goat cheese\u003cbr>\n1 blood orange, segmented\u003cbr>\n1 teaspoon cara cara orange zest\u003cbr>\n1 cara cara orange, segmented\u003cbr>\n2 tablespoons fresh orange juice\u003cbr>\n1 tablespoon red wine vinegar\u003cbr>\n2 tablespoons extra virgin olive oil\u003cbr>\n2 handfuls arugula\u003cbr>\n1/4 cup toasted hazelnuts, roughly chopped\u003cbr>\nsalt and pepper to taste\u003c/p>\n\u003cp>\u003cem>Special Equipment\u003c/em>: heart-shaped cookie cutter; be sure that your cookie cutter fits within the circumference of your beets\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 400 F. Rinse the beets and trim off the greens (you can save them to sauté later if you want). Wrap in foil and roast until tender, about 1 hour. When they’re done you should be able to easily pierce the beets through with a knife. Remove from the oven, unwrap from foil, and let cool. When the beets are cool enough to handle, peel the skin off.\u003c/li>\n\u003cli>Slice the beets into 1/4-inch slices. You should have at least 4 slices of beets per person. Cut out a heart shape from the beet slices using the cookie cutter. Pat the slices dry. Make the napoleon stacks by layering the beet heart slices and goat cheese until you have two beautiful stacks. Try to spread the goat cheese evenly. Clean up edges with a paper towel. (Do not assemble this too far ahead of time because if your beets are juicy, they will color the goat cheese pink as they sit.)\u003c/li>\n\u003cli>Zest the cara cara oranges and set aside a teaspoon for the dressing. Segment both oranges. After segments are cut, squeeze the juice out of the leftover pulp. Reserve for dressing.\u003c/li>\n\u003cli>Make dressing by whisking together orange juice, zest, red wine vinegar, olive oil, and salt and pepper to taste.\u003c/li>\n\u003cli>Dress the arugula and orange segments. Arrange around the beet heart napoleon. Scatter hazelnuts around.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Braised Fennel with Pancetta\u003c/strong>\u003cbr>\n\u003cem>Fennel braised with pancetta and Madeira wine make a rich side dish that doesn’t feel heavy.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 2 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 35 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 tablespoon butter\u003cbr>\n1/4 cup diced pancetta\u003cbr>\n1 lb fennel\u003cbr>\n1/2 cup Madeira wine\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large sauté pan, melt butter and cook pancetta until crispy. Remove pancetta and set aside.\u003c/li>\n\u003cli>Remove leafy fronds from fennel. Cut lengthwise and then into wedges. Add fennel to the pan used for the pancetta and brown on all sides.\u003c/li>\n\u003cli>Add pancetta back into the pan. Add Madeira. Cover and simmer until fennel is tender throughout, about 25 minutes. The wine should be mostly reduced, creating a glaze for the fennel. If the liquid is all evaporated and the fennel isn’t cooked through yet, add a bit of water and continue simmering covered until done.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Salmon with Dill Beurre Blanc\u003c/strong>\u003cbr>\n\u003cem>A simple baked salmon gets fancified with a luxe beurre blanc flavored with lemony dill. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 2 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 30 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 (6-ounce) pieces skinless salmon fillet\u003cbr>\n1 tablespoon olive oil\u003cbr>\nPinch of paprika\u003cbr>\nPinch of salt and pepper\u003cbr>\n1 tablespoon minced shallot\u003cbr>\n1 oz (1/8 cup) dry white wine (like Sauvignon Blanc)\u003cbr>\n1 oz (1/8 cup) white wine vinegar\u003cbr>\n6 oz (12 tablespoons) unsalted butter, cut into tablespoon pieces\u003cbr>\n1 teaspoon chopped dill\u003cbr>\nSalt and white pepper to taste\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 375 F.\u003c/li>\n\u003cli>Grease a baking dish with olive oil. Place salmon in dish skin side down. Sprinkle with salt, pepper, and a light dusting of paprika. Bake until just opaque inside, about 15 minutes.\u003c/li>\n\u003cli>Meanwhile make your beurre blanc. In a small saucepan over medium-low heat, combine shallot, white wine, and white wine vinegar. Reduce until there is only about 1 1/2 tablespoons of liquid left. Off heat. Strain out the shallot.\u003c/li>\n\u003cli>Add about 2 tablespoons of butter into the reduced liquid and whisk until creamy and melted. Turn heat to low and gradually whisk in a few tablespoons of butter at a time, only adding more when about 3/4 of the butter is melted and incorporated into the sauce. Keep adding and whisking until all the butter has been incorporated. You should have a creamy butter sauce. Stir in the chopped dill and season to taste with salt and white pepper.\u003c/li>\n\u003cli>Spoon butter sauce over the salmon and garnish with a sprig of dill.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/56590/home-is-where-the-heart-is-on-valentines-day","authors":["5037"],"categories":["bayareabites_752","bayareabites_1763","bayareabites_12","bayareabites_13034"],"tags":["bayareabites_1958","bayareabites_8560","bayareabites_11205","bayareabites_80","bayareabites_81"],"featImg":"bayareabites_56783","label":"bayareabites"},"bayareabites_52685":{"type":"posts","id":"bayareabites_52685","meta":{"index":"posts_1591205157","site":"bayareabites","id":"52685","score":null,"sort":[1355428881000]},"guestAuthors":[],"slug":"eating-light","title":"Eating Light","publishDate":1355428881,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Orange-Sun.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Orange-Sun-300x300.png\" alt=\"Orange Sun\" title=\"Orange Sun\" width=\"300\" height=\"300\" class=\"alignleft size-medium wp-image-52694\">\u003c/a>It's always the shortest days of the year which seem the longest. When the sunlight packs up and leaves at four in the afternoon, I have to stop and remind myself that I am living in California and not in an Ingmar Bergman film. It confuses me. It makes me wonder where on earth the day went.\u003c/p>\n\u003cp>By the time Winter arrives, my temper is as short as the day is long and my mood is as dark as the night.\u003c/p>\n\u003cp>The fountain of creativity that seems to flow so freely in the Springtime freezes under a layer of ice so thick over The Holidays that it could bear the weight of Santa Claus himself, should he find the time to skate upon it. In November I think to myself, \"I can't write, I can't cook. I can't do anything. It's all over.\" In January, I bubble and froth at the idea of writing again.\u003c/p>\n\u003cp>Every year it's the same thing. I could probably scribble the date in red ink on my calendar if I paid closer attention to the warning signs: insomnia, low energy, high fatalism, the desire to hide from the world until after St. Valentine's Day. February might be earmarked for Black History Month, but I always set aside November and December for Seasonal Depression Time. It's just what I do.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Orange-Peel-Sun.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Orange-Peel-Sun-300x300.png\" alt=\"Orange Peel Sun\" title=\"Orange Peel Sun\" width=\"300\" height=\"300\" class=\"alignright size-medium wp-image-52696\">\u003c/a>Or rather what I used to do. This is the first time that I've realized, \"Oh, wait. This is a thing that happens. And it's a thing that happens not just to me, but to other people I know.\" I never looked at the pattern, never understood the cycle. In previous years, I've always sunk under its weight, but now that I know it's just \"a thing that happens,\" I can make the best of it, rather than letting it get the best of me.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One way to make the best of it is to eat light. And by \"eat light,\" I mean feed myself with as many (good) mood-enhancing ingredients as I can get my hands on. Not only will my mood be lighter and brighter this season, but my ass will still be able to fit into a pair of size 32 jeans come New Year. And that is one hell of a mood enhancer in my book.\u003c/p>\n\u003cp>There is a long list of foods which contain natural antidepressants: beets, salmon, molasses, citrus, walnuts, and leafy greens just to name a few. This Holiday Season, while I still plan on consuming my fair share of spiked eggnog and Christmas cookies, I'll be self-medicating with more fruits and vegetables and less bourbon. A little less, at any rate. One must keep out the cold.\u003c/p>\n\u003cfigure id=\"attachment_52695\" class=\"wp-caption aligncenter\" style=\"max-width: 604px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Beet-and-Orange-Salad.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Beet-and-Orange-Salad.png\" alt=\"Beet and Orange Salad\" title=\"Beet and Orange Salad\" width=\"560\" class=\"size-full wp-image-52695\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beet and Orange Salad\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Beet and Orange Salad\u003c/strong>\u003c/p>\n\u003cp>Oranges ripen in the light; beets mature underground. I've been enjoying this combination of sun and earth all week. And I think I'm a (marginally) happier person for it. It's my own version of light therapy.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>There are no precise measurements for this salad, because none are necessary. Make as much or as little as you want, if you choose to make it at all.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Golden beets, cleaned with the root ends trimmed\u003c/li>\n\u003cli>Fresh, ripe citrus. Seville or navel oranges, clementines or tangerines\u003c/li>\n\u003cli>Toasted walnuts\u003c/li>\n\u003cli>Maple syrup\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Something green: beet tops, parsley, dandelion greens. Your choice. And when I say \"something green,\" I do not mean items such as M&Ms or dollar bills. However, you're the one making it, so I will leave that up to you. If money enhances your mood, then go for it.\u003c/li>\n\u003cli>Sea salt\u003c/li>\n\u003cli>Cinnamon (Optional. Of course, many things are optional, but cinnamon is extra so.)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Heat oven to 400°F. Line a baking sheet or oven-proof casserole with aluminum foil. Lay another large, loose layer of foil in the pan. Place beets on the loose sheet, drizzle with olive oil, sprinkle with a few pinches of salt and cinnamon. Wrap beets in the top layer of foil an put everything in the oven. (When I say \"put everything in the oven\", I mean the foil-wrapped beets and their roasting vessel [i.e. casserole or baking sheet]. DO NOT place iPhones, pets, or small children inside a hot oven.) Bake for about 45 minutes or until the tip of a knife slips easily into their centers. Remove from the oven and let cool.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>When the beets are cool enough to handle, peel them and then slice them into whatever shapes you prefer. Transfer them to a bowl, squeeze the juice from one orange over them, drizzle with maple syrup, cover and refrigerate until ready to use. I prefer to leave them overnight. They will last for several days covered and refrigerated.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>A few minutes before you feel you are ready to eat this salad, peel and slice your citrus. Suprèming (removing segments from their membranes using a very sharp knife) one's citrus makes for an attractive presentation, but it is time-consuming. Peeling and slicing your oranges/tangerines/clementines crosswise is much less time-consuming/dangerous.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>To assemble, toss sliced beets, citrus, and torn bits of greens in a small bowl with a spittle of olive oil and a good sprinkling of sea salt. Spoon out onto a serving plate and drizzle with maple syrup.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Cover salad well with cling wrap and head for the nearest high bridge. Offer salad to any and all potential jumpers. If your luring is unsuccessful, self-medicate with said salad. Then return home and pour yourself a very large bourbon.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"By \"eat light,\" I mean feed myself with as many (good) mood-enhancing ingredients as I can get my hands on. This Holiday Season, while I still plan on consuming my fair share of spiked eggnog and Christmas cookies, I'll be self-medicating with more fruits and vegetables and less bourbon.","status":"publish","parent":0,"modified":1358638000,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":952},"headData":{"title":"Eating Light | KQED","description":"By "eat light," I mean feed myself with as many (good) mood-enhancing ingredients as I can get my hands on. This Holiday Season, while I still plan on consuming my fair share of spiked eggnog and Christmas cookies, I'll be self-medicating with more fruits and vegetables and less bourbon.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Eating Light","datePublished":"2012-12-13T20:01:21.000Z","dateModified":"2013-01-19T23:26:40.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"52685 http://blogs.kqed.org/bayareabites/?p=52685","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/12/13/eating-light/","disqusTitle":"Eating Light","path":"/bayareabites/52685/eating-light","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Orange-Sun.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Orange-Sun-300x300.png\" alt=\"Orange Sun\" title=\"Orange Sun\" width=\"300\" height=\"300\" class=\"alignleft size-medium wp-image-52694\">\u003c/a>It's always the shortest days of the year which seem the longest. When the sunlight packs up and leaves at four in the afternoon, I have to stop and remind myself that I am living in California and not in an Ingmar Bergman film. It confuses me. It makes me wonder where on earth the day went.\u003c/p>\n\u003cp>By the time Winter arrives, my temper is as short as the day is long and my mood is as dark as the night.\u003c/p>\n\u003cp>The fountain of creativity that seems to flow so freely in the Springtime freezes under a layer of ice so thick over The Holidays that it could bear the weight of Santa Claus himself, should he find the time to skate upon it. In November I think to myself, \"I can't write, I can't cook. I can't do anything. It's all over.\" In January, I bubble and froth at the idea of writing again.\u003c/p>\n\u003cp>Every year it's the same thing. I could probably scribble the date in red ink on my calendar if I paid closer attention to the warning signs: insomnia, low energy, high fatalism, the desire to hide from the world until after St. Valentine's Day. February might be earmarked for Black History Month, but I always set aside November and December for Seasonal Depression Time. It's just what I do.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Orange-Peel-Sun.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Orange-Peel-Sun-300x300.png\" alt=\"Orange Peel Sun\" title=\"Orange Peel Sun\" width=\"300\" height=\"300\" class=\"alignright size-medium wp-image-52696\">\u003c/a>Or rather what I used to do. This is the first time that I've realized, \"Oh, wait. This is a thing that happens. And it's a thing that happens not just to me, but to other people I know.\" I never looked at the pattern, never understood the cycle. In previous years, I've always sunk under its weight, but now that I know it's just \"a thing that happens,\" I can make the best of it, rather than letting it get the best of me.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One way to make the best of it is to eat light. And by \"eat light,\" I mean feed myself with as many (good) mood-enhancing ingredients as I can get my hands on. Not only will my mood be lighter and brighter this season, but my ass will still be able to fit into a pair of size 32 jeans come New Year. And that is one hell of a mood enhancer in my book.\u003c/p>\n\u003cp>There is a long list of foods which contain natural antidepressants: beets, salmon, molasses, citrus, walnuts, and leafy greens just to name a few. This Holiday Season, while I still plan on consuming my fair share of spiked eggnog and Christmas cookies, I'll be self-medicating with more fruits and vegetables and less bourbon. A little less, at any rate. One must keep out the cold.\u003c/p>\n\u003cfigure id=\"attachment_52695\" class=\"wp-caption aligncenter\" style=\"max-width: 604px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Beet-and-Orange-Salad.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Beet-and-Orange-Salad.png\" alt=\"Beet and Orange Salad\" title=\"Beet and Orange Salad\" width=\"560\" class=\"size-full wp-image-52695\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beet and Orange Salad\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Beet and Orange Salad\u003c/strong>\u003c/p>\n\u003cp>Oranges ripen in the light; beets mature underground. I've been enjoying this combination of sun and earth all week. And I think I'm a (marginally) happier person for it. It's my own version of light therapy.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>There are no precise measurements for this salad, because none are necessary. Make as much or as little as you want, if you choose to make it at all.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Golden beets, cleaned with the root ends trimmed\u003c/li>\n\u003cli>Fresh, ripe citrus. Seville or navel oranges, clementines or tangerines\u003c/li>\n\u003cli>Toasted walnuts\u003c/li>\n\u003cli>Maple syrup\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Something green: beet tops, parsley, dandelion greens. Your choice. And when I say \"something green,\" I do not mean items such as M&Ms or dollar bills. However, you're the one making it, so I will leave that up to you. If money enhances your mood, then go for it.\u003c/li>\n\u003cli>Sea salt\u003c/li>\n\u003cli>Cinnamon (Optional. Of course, many things are optional, but cinnamon is extra so.)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Heat oven to 400°F. Line a baking sheet or oven-proof casserole with aluminum foil. Lay another large, loose layer of foil in the pan. Place beets on the loose sheet, drizzle with olive oil, sprinkle with a few pinches of salt and cinnamon. Wrap beets in the top layer of foil an put everything in the oven. (When I say \"put everything in the oven\", I mean the foil-wrapped beets and their roasting vessel [i.e. casserole or baking sheet]. DO NOT place iPhones, pets, or small children inside a hot oven.) Bake for about 45 minutes or until the tip of a knife slips easily into their centers. Remove from the oven and let cool.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>When the beets are cool enough to handle, peel them and then slice them into whatever shapes you prefer. Transfer them to a bowl, squeeze the juice from one orange over them, drizzle with maple syrup, cover and refrigerate until ready to use. I prefer to leave them overnight. They will last for several days covered and refrigerated.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>A few minutes before you feel you are ready to eat this salad, peel and slice your citrus. Suprèming (removing segments from their membranes using a very sharp knife) one's citrus makes for an attractive presentation, but it is time-consuming. Peeling and slicing your oranges/tangerines/clementines crosswise is much less time-consuming/dangerous.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>To assemble, toss sliced beets, citrus, and torn bits of greens in a small bowl with a spittle of olive oil and a good sprinkling of sea salt. Spoon out onto a serving plate and drizzle with maple syrup.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Cover salad well with cling wrap and head for the nearest high bridge. Offer salad to any and all potential jumpers. If your luring is unsuccessful, self-medicate with said salad. Then return home and pour yourself a very large bourbon.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/52685/eating-light","authors":["5017"],"categories":["bayareabites_752","bayareabites_1245","bayareabites_1763","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_10934","bayareabites_1958","bayareabites_55","bayareabites_791","bayareabites_1526","bayareabites_1815","bayareabites_10933"],"featImg":"bayareabites_52709","label":"bayareabites"},"bayareabites_19465":{"type":"posts","id":"bayareabites_19465","meta":{"index":"posts_1591205157","site":"bayareabites","id":"19465","score":null,"sort":[1291564837000]},"guestAuthors":[],"slug":"two-unusual-holiday-side-dishes","title":"Two Unique Yet Familiar Holiday Side Dishes","publishDate":1291564837,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Here we are again, the holidays… gastronomy’s ultimate do over time of the year. Everyone’s getting fired up about brining birds, smoking hogs, roasting vegetables, buttering breads and sampling sweets. But it’s the same old tired stuff as last year… and the year before that. Maybe a few culinary twists but for the most part the menu doesn’t change. We’re creatures of habit, and you know what? I’m okay with that. In the past I used to fight it, but that got me nowhere. I was thrilled when two years ago my friend made goat stew for a pot luck holiday get-together. And I told everyone “See see, isn’t that great! Something different and interesting.” Some of my guests liked it but most vetoed the notion! The holiday menu will never budge, so why bother.\u003c/p>\n\u003cp>So you might be asking the question “What can I do to change it up a bit...add some sass to the meal without everyone screaming foul?” \u003c/p>\n\u003cp>How about making a few changes to your side dishes. After all, it is really the sides that steals the show on the holiday table -- the supporting cast that props up the celebrity bird, robust ham, crab or vegetarian main-- the unsung heroes. Here are two easy-to-make dishes that will add unique yet familiar flavors to the holiday meal.\u003c/p>\n\u003cp>The first one is a beet salad with pear and Mandarin oranges. The pear adds a wonderfully unique texture to the salad while the floral acidity of the orange helps to complement the fatty quality of the mains. It’s a great dish for people that SWEAR that they don’t like beets. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/beet-pear-salad500.jpg\" alt=\"Roasted Beet and Pear Salad with Satsuma Mandarin Orange\" title=\"Roasted Beet and Pear Salad with Satsuma Mandarin Orange\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19480\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Roasted Beet and Pear Salad with Satsuma Mandarin Orange\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cem>The beets can be cooked one or two days in advance.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 lbs medium to large sized Chioggia beets. Conventional is fine\u003cbr>\n1 ripe pear, cut into to thick match sticks\u003cbr>\n5 mandarin oranges, 4 for salad and 2 for juice\u003cbr>\n½ red onion, thinly sliced\u003cbr>\n2 heaping tablespoons, champagne vinegar\u003cbr>\n1 tablespoon, extra virgin olive oil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Pre-heat oven to 350 degrees\u003c/p>\n\u003cp>2. Cut off beet stems and wash really well. Place beets in a baking pan and toss with olive oil, salt and pepper.\u003c/p>\n\u003cp>3. Cover dish with aluminum foil and bake for 1-1 1/2 hrs. At the hour mark take out and pierce with the tip of a paring knife or toothpick to check if finished. Some larger beets might need an additional 15-25 minutes depending on how stubborn they are. When cooked, remove and let cool. \u003c/p>\n\u003cp>4. When cool, simply take an old kitchen towel and rub off the skin. Cut off both ends and then cut beets into 4, 6 or 8 piece wedges, depending on desired size. Place into bowl. \u003c/p>\n\u003cp>5. Juice the 2 oranges and set aside. Peel and rough chop the other 4. \u003c/p>\n\u003cp>6. Slice the pear and then cut into thick match sticks. \u003c/p>\n\u003cp>7. To finish, place all the ingredients into a bowl and toss. \u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong>\u003cbr>\n* It’s very important to not over mix the salad as it will look distressed.\u003cbr>\n* Try to mix the salad while the beets are still warm as it will absorb the juices better.\u003cbr>\n* The salad should be made and consumed on the same day as the pear will start to get mushy and discolor.\u003c/p>\n\u003chr>\n\u003cp>The next recipe is a breath of fresh air to the good old classic, green bean casserole. Most of us remember this dish as overcooked green beans and fried onions saturated in canned mushroom soup. \u003c/p>\n\u003cp>I wanted to give this dish a unique flavor without altering it too much. I found that fennel, leeks and a shot of Pernod did just that. The sweet leeks and slight liquorice flavor paired nicely with the earthy mushroom cream and fresh green beans. I also removed the tired old onions and replaced them with toasted pecans and buttery breadcrumbs. The last thing to note is that it’s not as rich and creamy as you might remember. I purposely made it so that the beans are coated in the cream but not drenched. It makes for a more vibrant textured dish. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/green-bean-casserole500.jpg\" alt=\"Green Bean Casserole with Fennel, Leeks, Pernod and Toasted Stuffing\" title=\"Green Bean Casserole with Fennel, Leeks, Pernod and Toasted Stuffing\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19482\">\u003c/p>\n\u003cp>\u003cstrong>Green Bean Casserole with Fennel, Leeks, Pernod and Toasted Stuffing\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 lbs. blue lake green beans\u003cbr>\n1 lb. button or cremini mushrooms, washed and sliced\u003cbr>\n1 bunch leeks, chopped and washed\u003cbr>\n½ fennel bulb, chopped\u003cbr>\n1-2 cloves garlic, minced\u003cbr>\nTeaspoon, fresh picked thyme\u003cbr>\nShot of dry white wine\u003cbr>\n1 cup heavy cream\u003cbr>\n¼ cup vegetable stock\u003cbr>\n3 heaping tablespoons, Pernod\u003cbr>\n½ cup, chopped and toasted pecans\u003cbr>\n2 cups stuffing mix (cubes of bread)\u003cbr>\nOlive oil\u003cbr>\nButter\u003cbr>\nSalt and pepper \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Pre-heat oven to 450 degrees\u003c/p>\n\u003cp>2. Cook beans in salted boiling water, roughly 4 minutes. Remove and shock in ice water. Cut the beans in half.\u003c/p>\n\u003cp>3. Place a sauce pot on high heat and add a teaspoon of cooking oil. Get it super hot and then add the mushrooms. Sauté the mushrooms quickly and then remove from pan. You want them to be brown, crispy and somewhat dry. \u003c/p>\n\u003cp> 4. Turn down heat to medium low; add another teaspoon of oil and a small amount of butter. Add leeks and fennel. And cook until soft. At that point add garlic and thyme and cook for a couple minutes more. \u003c/p>\n\u003cp>5. Deglaze the pan with wine. Stir and let cook for 30 seconds. Add heavy cream and turn down to low. Stir mixture and let the cream reduce by almost ¾. This will make the mixture thick and sweet! Add vegetable stock and reduce by half. \u003c/p>\n\u003cp>6. Season mixture with salt and pepper. \u003c/p>\n\u003cp>7. In another pan melt a tablespoon of butter. Cook until it starts to turn brown. Add bread/stuffing mixture and stir. Remove from heat. \u003c/p>\n\u003cp>8. In a large bowl toss the beans, mushrooms, fennel cream and pecans together. Add a titch more salt. \u003c/p>\n\u003cp>9. Place in a casserole dish and cover with stuffing mixture. Place in oven and bake for 10 minutes. Then crank up broiler and crisp up stuffing. Depending on your broiler I would think that 30 seconds would do the trick.\u003c/p>\n\u003cp>10. Remove and serve hot! \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong>\u003cbr>\n* The salt in the bean cooking liquid is twofold. It flavors but also helps retain the green color.\u003cbr>\n* Make sure not to overcook the beans! A little under done is better than over cooked.\u003cbr>\n* Taste the mixture before you add stuffing and bake. You might want more Pernod or seasoning.\u003cbr>\n* You can also use stale bread and make your own topping. \u003c/p>\n\n","blocks":[],"excerpt":"Here we are again, the holidays… gastronomy’s ultimate do over time of the year. Everyone’s getting fired up about brining birds, smoking hogs, roasting vegetables, buttering breads and sampling sweets. But it’s the same old tired stuff as last year… and the year before that. So you might be asking the question “What can I do to change it up a bit...add some sass to the meal without everyone screaming foul?” How about making a few changes to your side dishes. Here are two easy-to-make dishes that will add unique yet familiar flavors to the holiday meal.","status":"publish","parent":0,"modified":1291093671,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":1135},"headData":{"title":"Two Unique Yet Familiar Holiday Side Dishes | KQED","description":"Here we are again, the holidays… gastronomy’s ultimate do over time of the year. Everyone’s getting fired up about brining birds, smoking hogs, roasting vegetables, buttering breads and sampling sweets. But it’s the same old tired stuff as last year… and the year before that. So you might be asking the question “What can I do to change it up a bit...add some sass to the meal without everyone screaming foul?” How about making a few changes to your side dishes. Here are two easy-to-make dishes that will add unique yet familiar flavors to the holiday meal.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Two Unique Yet Familiar Holiday Side Dishes","datePublished":"2010-12-05T16:00:37.000Z","dateModified":"2010-11-30T05:07:51.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"19465 http://blogs.kqed.org/bayareabites/?p=19465","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/12/05/two-unusual-holiday-side-dishes/","disqusTitle":"Two Unique Yet Familiar Holiday Side Dishes","path":"/bayareabites/19465/two-unusual-holiday-side-dishes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Here we are again, the holidays… gastronomy’s ultimate do over time of the year. Everyone’s getting fired up about brining birds, smoking hogs, roasting vegetables, buttering breads and sampling sweets. But it’s the same old tired stuff as last year… and the year before that. Maybe a few culinary twists but for the most part the menu doesn’t change. We’re creatures of habit, and you know what? I’m okay with that. In the past I used to fight it, but that got me nowhere. I was thrilled when two years ago my friend made goat stew for a pot luck holiday get-together. And I told everyone “See see, isn’t that great! Something different and interesting.” Some of my guests liked it but most vetoed the notion! The holiday menu will never budge, so why bother.\u003c/p>\n\u003cp>So you might be asking the question “What can I do to change it up a bit...add some sass to the meal without everyone screaming foul?” \u003c/p>\n\u003cp>How about making a few changes to your side dishes. After all, it is really the sides that steals the show on the holiday table -- the supporting cast that props up the celebrity bird, robust ham, crab or vegetarian main-- the unsung heroes. Here are two easy-to-make dishes that will add unique yet familiar flavors to the holiday meal.\u003c/p>\n\u003cp>The first one is a beet salad with pear and Mandarin oranges. The pear adds a wonderfully unique texture to the salad while the floral acidity of the orange helps to complement the fatty quality of the mains. It’s a great dish for people that SWEAR that they don’t like beets. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/beet-pear-salad500.jpg\" alt=\"Roasted Beet and Pear Salad with Satsuma Mandarin Orange\" title=\"Roasted Beet and Pear Salad with Satsuma Mandarin Orange\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19480\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Roasted Beet and Pear Salad with Satsuma Mandarin Orange\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cem>The beets can be cooked one or two days in advance.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 lbs medium to large sized Chioggia beets. Conventional is fine\u003cbr>\n1 ripe pear, cut into to thick match sticks\u003cbr>\n5 mandarin oranges, 4 for salad and 2 for juice\u003cbr>\n½ red onion, thinly sliced\u003cbr>\n2 heaping tablespoons, champagne vinegar\u003cbr>\n1 tablespoon, extra virgin olive oil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Pre-heat oven to 350 degrees\u003c/p>\n\u003cp>2. Cut off beet stems and wash really well. Place beets in a baking pan and toss with olive oil, salt and pepper.\u003c/p>\n\u003cp>3. Cover dish with aluminum foil and bake for 1-1 1/2 hrs. At the hour mark take out and pierce with the tip of a paring knife or toothpick to check if finished. Some larger beets might need an additional 15-25 minutes depending on how stubborn they are. When cooked, remove and let cool. \u003c/p>\n\u003cp>4. When cool, simply take an old kitchen towel and rub off the skin. Cut off both ends and then cut beets into 4, 6 or 8 piece wedges, depending on desired size. Place into bowl. \u003c/p>\n\u003cp>5. Juice the 2 oranges and set aside. Peel and rough chop the other 4. \u003c/p>\n\u003cp>6. Slice the pear and then cut into thick match sticks. \u003c/p>\n\u003cp>7. To finish, place all the ingredients into a bowl and toss. \u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong>\u003cbr>\n* It’s very important to not over mix the salad as it will look distressed.\u003cbr>\n* Try to mix the salad while the beets are still warm as it will absorb the juices better.\u003cbr>\n* The salad should be made and consumed on the same day as the pear will start to get mushy and discolor.\u003c/p>\n\u003chr>\n\u003cp>The next recipe is a breath of fresh air to the good old classic, green bean casserole. Most of us remember this dish as overcooked green beans and fried onions saturated in canned mushroom soup. \u003c/p>\n\u003cp>I wanted to give this dish a unique flavor without altering it too much. I found that fennel, leeks and a shot of Pernod did just that. The sweet leeks and slight liquorice flavor paired nicely with the earthy mushroom cream and fresh green beans. I also removed the tired old onions and replaced them with toasted pecans and buttery breadcrumbs. The last thing to note is that it’s not as rich and creamy as you might remember. I purposely made it so that the beans are coated in the cream but not drenched. It makes for a more vibrant textured dish. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/green-bean-casserole500.jpg\" alt=\"Green Bean Casserole with Fennel, Leeks, Pernod and Toasted Stuffing\" title=\"Green Bean Casserole with Fennel, Leeks, Pernod and Toasted Stuffing\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19482\">\u003c/p>\n\u003cp>\u003cstrong>Green Bean Casserole with Fennel, Leeks, Pernod and Toasted Stuffing\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 lbs. blue lake green beans\u003cbr>\n1 lb. button or cremini mushrooms, washed and sliced\u003cbr>\n1 bunch leeks, chopped and washed\u003cbr>\n½ fennel bulb, chopped\u003cbr>\n1-2 cloves garlic, minced\u003cbr>\nTeaspoon, fresh picked thyme\u003cbr>\nShot of dry white wine\u003cbr>\n1 cup heavy cream\u003cbr>\n¼ cup vegetable stock\u003cbr>\n3 heaping tablespoons, Pernod\u003cbr>\n½ cup, chopped and toasted pecans\u003cbr>\n2 cups stuffing mix (cubes of bread)\u003cbr>\nOlive oil\u003cbr>\nButter\u003cbr>\nSalt and pepper \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Pre-heat oven to 450 degrees\u003c/p>\n\u003cp>2. Cook beans in salted boiling water, roughly 4 minutes. Remove and shock in ice water. Cut the beans in half.\u003c/p>\n\u003cp>3. Place a sauce pot on high heat and add a teaspoon of cooking oil. Get it super hot and then add the mushrooms. Sauté the mushrooms quickly and then remove from pan. You want them to be brown, crispy and somewhat dry. \u003c/p>\n\u003cp> 4. Turn down heat to medium low; add another teaspoon of oil and a small amount of butter. Add leeks and fennel. And cook until soft. At that point add garlic and thyme and cook for a couple minutes more. \u003c/p>\n\u003cp>5. Deglaze the pan with wine. Stir and let cook for 30 seconds. Add heavy cream and turn down to low. Stir mixture and let the cream reduce by almost ¾. This will make the mixture thick and sweet! Add vegetable stock and reduce by half. \u003c/p>\n\u003cp>6. Season mixture with salt and pepper. \u003c/p>\n\u003cp>7. In another pan melt a tablespoon of butter. Cook until it starts to turn brown. Add bread/stuffing mixture and stir. Remove from heat. \u003c/p>\n\u003cp>8. In a large bowl toss the beans, mushrooms, fennel cream and pecans together. Add a titch more salt. \u003c/p>\n\u003cp>9. Place in a casserole dish and cover with stuffing mixture. Place in oven and bake for 10 minutes. Then crank up broiler and crisp up stuffing. Depending on your broiler I would think that 30 seconds would do the trick.\u003c/p>\n\u003cp>10. Remove and serve hot! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong>\u003cbr>\n* The salt in the bean cooking liquid is twofold. It flavors but also helps retain the green color.\u003cbr>\n* Make sure not to overcook the beans! A little under done is better than over cooked.\u003cbr>\n* Taste the mixture before you add stuffing and bake. You might want more Pernod or seasoning.\u003cbr>\n* You can also use stale bread and make your own topping. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/19465/two-unusual-holiday-side-dishes","authors":["5096"],"categories":["bayareabites_1763","bayareabites_12"],"tags":["bayareabites_1958","bayareabites_8560","bayareabites_2813","bayareabites_8561","bayareabites_1541","bayareabites_1815"],"label":"bayareabites"},"bayareabites_19207":{"type":"posts","id":"bayareabites_19207","meta":{"index":"posts_1591205157","site":"bayareabites","id":"19207","score":null,"sort":[1290960050000]},"guestAuthors":[],"slug":"borscht-for-chanukah","title":"Borscht for Chanukah","publishDate":1290960050,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/borscht.jpg\" alt=\"borscht for Chanukah\" title=\"borscht for Chanukah\" width=\"500\" height=\"395\" class=\"alignnone size-full wp-image-19294\">\u003c/p>\n\u003cp>The last turkey sandwiches and scraps of pumpkin pie are gone, the final breakfast of hot coffee and cold stuffing finished, and suddenly, another holiday is sending you back into the kitchen, this time to fry, fry, fry. \u003ca href=\"http://en.wikipedia.org/wiki/Hanukkah\">Chanukah\u003c/a>, the Jewish Festival of Lights, comes early this year, starting the evening of Wednesday, December 1st and ending 8 days later on December 9th. \u003c/p>\n\u003cp>Last year, I passed along all my must-have tips for \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/13/latkes/\">latkes\u003c/a>, the potato pancakes that are the festive centerpiece of family dinners during this holiday. Now, onto the borscht!\u003c/p>\n\u003cp>You wouldn't necessarily think, given how many people (Barack Obama included) \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/22/recipe-b-is-for-beet/\">shudder\u003c/a> at the very thought of a beet, that a pot of beet-and-cabbage soup could best a platter of crispy, greasy, fried potatoes slathered in sour cream and applesauce, but I've seen it happen. \u003c/p>\n\u003cp>Every year at my annual Chanukah party, folks come for the latkes but stay for the borscht. Waiting for the next round of potato pancakes to come out of the frying pan, they drift over to the big pot of magenta soup at the back of the stove, scoop out a bowlful, dollop on the sour cream, and before I know it, they're at my elbow, demanding to know \"what is in this soup??\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They don't really believe me when I tell them it's nothing but dowdy root vegetables like turnips and parsnips, dill, a little cider vinegar and a whole bunch of beets and cabbage. Inspired by the dreamy borscht served at the marvelously glamorous, original incarnation of the \u003ca href=\"http://en.wikipedia.org/wiki/Russian_Tea_Room\">Russian Tea Room\u003c/a> in New York City, my borscht has adapted over the years, to where there's hardly even a recipe to follow. \u003c/p>\n\u003cp>Onions, leeks, and garlic are sauteed to start with, then followed by a bowlful of whatever could survive a Russian winter, usually a combination of carrots, parsnips, turnips, celery root, and rutabaga, then chopped or grated beets and finely sliced red cabbage, all seasoned with plenty of salt, caraway seed, and a few twigs of sage or thyme. Because I usually make my borscht vegetarian, I add a big can of diced tomatoes (Muir Glen's fire-roasted tomatoes are particularly nice) to give body and a bit of acidity to all that root-vegetable sweetness. Water to make up however much liquid is needed, and then, the crucial splash of red-wine or apple-cider vinegar for tartness. A gentle simmer for 45 minutes or so, an adjustment of salt or vinegar, a hefty stir-in of chopped fresh dill, and the borscht is ready. Like every winter soup, it improves with age, and can be made a day or two ahead of time. \u003c/p>\n\u003cp>My Polish landlord has promised to have me over for borscht sometime this winter. The red borscht that I know, he says, is a specialty of eastern Poland and Ukraine. In western Poland, however, they make a white borscht with sausage, potatoes, and \u003cem>zur,\u003c/em> a tart, cloudy liquid fermented from rye meal and rye-bread crusts. I haven't yet tried this kind, since it sounds like it needs a freezing-cold, months-long Eastern European winter to properly accompany it. \u003c/p>\n\u003cp>In my Jewish experience, there are two kinds of borscht: the cold kind, made only with beets, that you mix with sour cream to a lurid hot-pinkness and drink from a glass, and the belly-filling winter kind, chock full of cabbage, beets, and root vegetables, served with a dollop of sour cream on top, challah or rye bread on the side. \u003c/p>\n\u003cp>I generally make mine vegetarian, since I'm usually making borscht for a crowd, but many cooks make theirs with meat, chunks of fatty, tough but flavorful beef cooked on the bone to give body to the broth. A shot of vinegar keeps winter's appetite sharp, although now that everyone's madly pickling, you could add in some naturally fermented sauerkraut juice, perhaps and some sauerkraut, too, or a few diced pickled beets with their juice. \u003c/p>\n\u003cp>\u003cstrong>Winter Borscht\u003c/strong>\u003cbr>\nIt's impossible to make a small amount of borscht. Anyway, why would you want to? It keeps well and can sustain you for days. The amounts listed here are approximate, since the amount of borscht you make should be constrained only by the size of the biggest pot you have.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 tbsp oil or butter\u003cbr>\n1 large onion, peeled and chopped, and/or 1 large leek, trimmed and chopped\u003cbr>\n3 to 5 cloves garlic, chopped\u003cbr>\n2 carrots, chopped\u003cbr>\n1 parsnip, chopped\u003cbr>\n1 turnip, chopped\u003cbr>\n1 rutabaga, chopped (optional)\u003cbr>\n1 celery root, chopped\u003cbr>\n3 beets, peeled and chopped or grated\u003cbr>\n1/2 head of red cabbage, thinly sliced\u003cbr>\n1 cup cooked small white beans, optional\u003cbr>\n1 28-oz can diced tomatoes and juice\u003cbr>\nwater as needed\u003cbr>\n1 - 2 tsp salt, to taste\u003cbr>\n2 tsp caraway seed\u003cbr>\n1 tsp dill seed (optional)\u003cbr>\n1 tsp dried thyme or several branches of fresh thyme or sage\u003cbr>\n2 tbsp apple-cider or red-wine vinegar, or to taste\u003c/p>\n\u003cp>\u003cem>Garnish:\u003c/em>\u003cbr>\n1 small bunch fresh dill, minced\u003cbr>\nSour cream--the real stuff, with no additives, and definitely NOT \"lite\" or nonfat. If you truly won't (or can't) bear the full-fatness, use non- or lowfat Greek yogurt instead. \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Over medium heat, heat oil in a large, heavy soup pot. Reduce heat, add onions, leek, and garlic. Cook, stirring, until softened and translucent but not browned, 5 to 8 minutes.\u003c/p>\n\u003cp>2. Add chopped carrots, parsnips, turnip, celery root and rutabaga and cook, stirring, until vegetables are slightly softened, 8-10 minutes. Add beets and cabbage and cook for another few minutes.\u003c/p>\n\u003cp>3. Add salt, caraway, and thyme. Add tomatoes and juice, white beans if using, and enough water to cover vegetables. Add vinegar to taste. Bring to a simmer, then reduce heat to keep soup at a gentle simmer. Partially cover and let cook until vegetables are tender and flavors have blended, about 45 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Adjust salt and vinegar. To serve, top each bowlful with a generous sprinkle of fresh dill and a dollop of sour cream. \u003c/p>\n\n","blocks":[],"excerpt":"Thanksgiving is over, and now, in just a few days, Chanukah will be upon us. To go with your latkes, Stephanie Rosenbaum offers up her recipe for healthy, delicious winter borscht.","status":"publish","parent":0,"modified":1543350166,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1027},"headData":{"title":"Borscht for Chanukah | KQED","description":"Thanksgiving is over, and now, in just a few days, Chanukah will be upon us. To go with your latkes, Stephanie Rosenbaum offers up her recipe for healthy, delicious winter borscht.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Borscht for Chanukah","datePublished":"2010-11-28T16:00:50.000Z","dateModified":"2018-11-27T20:22:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"19207 http://blogs.kqed.org/bayareabites/?p=19207","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/11/28/borscht-for-chanukah/","disqusTitle":"Borscht for Chanukah","path":"/bayareabites/19207/borscht-for-chanukah","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/borscht.jpg\" alt=\"borscht for Chanukah\" title=\"borscht for Chanukah\" width=\"500\" height=\"395\" class=\"alignnone size-full wp-image-19294\">\u003c/p>\n\u003cp>The last turkey sandwiches and scraps of pumpkin pie are gone, the final breakfast of hot coffee and cold stuffing finished, and suddenly, another holiday is sending you back into the kitchen, this time to fry, fry, fry. \u003ca href=\"http://en.wikipedia.org/wiki/Hanukkah\">Chanukah\u003c/a>, the Jewish Festival of Lights, comes early this year, starting the evening of Wednesday, December 1st and ending 8 days later on December 9th. \u003c/p>\n\u003cp>Last year, I passed along all my must-have tips for \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/13/latkes/\">latkes\u003c/a>, the potato pancakes that are the festive centerpiece of family dinners during this holiday. Now, onto the borscht!\u003c/p>\n\u003cp>You wouldn't necessarily think, given how many people (Barack Obama included) \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/22/recipe-b-is-for-beet/\">shudder\u003c/a> at the very thought of a beet, that a pot of beet-and-cabbage soup could best a platter of crispy, greasy, fried potatoes slathered in sour cream and applesauce, but I've seen it happen. \u003c/p>\n\u003cp>Every year at my annual Chanukah party, folks come for the latkes but stay for the borscht. Waiting for the next round of potato pancakes to come out of the frying pan, they drift over to the big pot of magenta soup at the back of the stove, scoop out a bowlful, dollop on the sour cream, and before I know it, they're at my elbow, demanding to know \"what is in this soup??\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They don't really believe me when I tell them it's nothing but dowdy root vegetables like turnips and parsnips, dill, a little cider vinegar and a whole bunch of beets and cabbage. Inspired by the dreamy borscht served at the marvelously glamorous, original incarnation of the \u003ca href=\"http://en.wikipedia.org/wiki/Russian_Tea_Room\">Russian Tea Room\u003c/a> in New York City, my borscht has adapted over the years, to where there's hardly even a recipe to follow. \u003c/p>\n\u003cp>Onions, leeks, and garlic are sauteed to start with, then followed by a bowlful of whatever could survive a Russian winter, usually a combination of carrots, parsnips, turnips, celery root, and rutabaga, then chopped or grated beets and finely sliced red cabbage, all seasoned with plenty of salt, caraway seed, and a few twigs of sage or thyme. Because I usually make my borscht vegetarian, I add a big can of diced tomatoes (Muir Glen's fire-roasted tomatoes are particularly nice) to give body and a bit of acidity to all that root-vegetable sweetness. Water to make up however much liquid is needed, and then, the crucial splash of red-wine or apple-cider vinegar for tartness. A gentle simmer for 45 minutes or so, an adjustment of salt or vinegar, a hefty stir-in of chopped fresh dill, and the borscht is ready. Like every winter soup, it improves with age, and can be made a day or two ahead of time. \u003c/p>\n\u003cp>My Polish landlord has promised to have me over for borscht sometime this winter. The red borscht that I know, he says, is a specialty of eastern Poland and Ukraine. In western Poland, however, they make a white borscht with sausage, potatoes, and \u003cem>zur,\u003c/em> a tart, cloudy liquid fermented from rye meal and rye-bread crusts. I haven't yet tried this kind, since it sounds like it needs a freezing-cold, months-long Eastern European winter to properly accompany it. \u003c/p>\n\u003cp>In my Jewish experience, there are two kinds of borscht: the cold kind, made only with beets, that you mix with sour cream to a lurid hot-pinkness and drink from a glass, and the belly-filling winter kind, chock full of cabbage, beets, and root vegetables, served with a dollop of sour cream on top, challah or rye bread on the side. \u003c/p>\n\u003cp>I generally make mine vegetarian, since I'm usually making borscht for a crowd, but many cooks make theirs with meat, chunks of fatty, tough but flavorful beef cooked on the bone to give body to the broth. A shot of vinegar keeps winter's appetite sharp, although now that everyone's madly pickling, you could add in some naturally fermented sauerkraut juice, perhaps and some sauerkraut, too, or a few diced pickled beets with their juice. \u003c/p>\n\u003cp>\u003cstrong>Winter Borscht\u003c/strong>\u003cbr>\nIt's impossible to make a small amount of borscht. Anyway, why would you want to? It keeps well and can sustain you for days. The amounts listed here are approximate, since the amount of borscht you make should be constrained only by the size of the biggest pot you have.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 tbsp oil or butter\u003cbr>\n1 large onion, peeled and chopped, and/or 1 large leek, trimmed and chopped\u003cbr>\n3 to 5 cloves garlic, chopped\u003cbr>\n2 carrots, chopped\u003cbr>\n1 parsnip, chopped\u003cbr>\n1 turnip, chopped\u003cbr>\n1 rutabaga, chopped (optional)\u003cbr>\n1 celery root, chopped\u003cbr>\n3 beets, peeled and chopped or grated\u003cbr>\n1/2 head of red cabbage, thinly sliced\u003cbr>\n1 cup cooked small white beans, optional\u003cbr>\n1 28-oz can diced tomatoes and juice\u003cbr>\nwater as needed\u003cbr>\n1 - 2 tsp salt, to taste\u003cbr>\n2 tsp caraway seed\u003cbr>\n1 tsp dill seed (optional)\u003cbr>\n1 tsp dried thyme or several branches of fresh thyme or sage\u003cbr>\n2 tbsp apple-cider or red-wine vinegar, or to taste\u003c/p>\n\u003cp>\u003cem>Garnish:\u003c/em>\u003cbr>\n1 small bunch fresh dill, minced\u003cbr>\nSour cream--the real stuff, with no additives, and definitely NOT \"lite\" or nonfat. If you truly won't (or can't) bear the full-fatness, use non- or lowfat Greek yogurt instead. \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Over medium heat, heat oil in a large, heavy soup pot. Reduce heat, add onions, leek, and garlic. Cook, stirring, until softened and translucent but not browned, 5 to 8 minutes.\u003c/p>\n\u003cp>2. Add chopped carrots, parsnips, turnip, celery root and rutabaga and cook, stirring, until vegetables are slightly softened, 8-10 minutes. Add beets and cabbage and cook for another few minutes.\u003c/p>\n\u003cp>3. Add salt, caraway, and thyme. Add tomatoes and juice, white beans if using, and enough water to cover vegetables. Add vinegar to taste. Bring to a simmer, then reduce heat to keep soup at a gentle simmer. Partially cover and let cook until vegetables are tender and flavors have blended, about 45 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Adjust salt and vinegar. To serve, top each bowlful with a generous sprinkle of fresh dill and a dollop of sour cream. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/19207/borscht-for-chanukah","authors":["5038"],"categories":["bayareabites_1763","bayareabites_12"],"tags":["bayareabites_1958","bayareabites_8553","bayareabites_740","bayareabites_3140","bayareabites_1671","bayareabites_3662","bayareabites_3532","bayareabites_439"],"label":"bayareabites"},"bayareabites_10523":{"type":"posts","id":"bayareabites_10523","meta":{"index":"posts_1591205157","site":"bayareabites","id":"10523","score":null,"sort":[1266161705000]},"guestAuthors":[],"slug":"valentines-day-at-home","title":"Valentine's Day at Home","publishDate":1266161705,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/heart400.jpg\" alt=\"valentine hearts on door\" title=\"valentine hearts on door\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10580\">\u003cbr>\nThere are two ways you can go on Valentine's Day. On one hand, it's an excellent holiday for kids, or goofily cheerful adults. You get out the paper doilies and the glitter and red velvet cupcakes with pink frosting and those chalky little conversation hearts that now say things like Text Me and Tweet Me (and am I the only one who thinks there should be a Boomer or even Gen-X version of these that leaves out the technology and just sticks with Luv U and Foxy Lady and Love Bug?) and you sit around the kitchen table with hot-pink crayons and sparkly markers and cut out homemade cards for everyone.\u003c/p>\n\u003cp> In the morning there are chocolate-chip pancakes made in the shape of hearts and maybe gold-sprayed macaroni necklaces, if anyone makes those any more. In the evening, whoever doesn't usually make dinner does the job, or if that's a serious obstacle to getting something edible on the table in less than 3 hours without total kitchen destruction, then copious back-rubbing and foot-worshipping should follow, once the sugar-happy kids are off to bed. Maraschino cherries, red food coloring, whipped cream for breakfast: perfectly acceptable food choices today. \u003c/p>\n\u003cp>And then, for all of you grownups without kids, or with kids over at Grandma's for the night, there's Valentine's Day, Goth Edition. Don't get me wrong: I agree with Gawker that the only thing more tedious than Walgreen's chocolate boxes are \u003ca href=\"http://gawker.com/5466976/the-only-thing-worse-than-valentines-day-is-people-who-hate-valentines-day\">Valentine's Day haters\u003c/a> (the fabulous \u003ca href=\"http://thomasroche.com/2010/02/11/4129/\">My Sucky Valentine\u003c/a> show excluded, of course). But why must love be celebrated in only its sweetest incarnations? \u003c/p>\n\u003cp>The best way to save your holiday drowning from Hallmark/LIfetime movie/Whitman's Sampler goo? Paint it black instead of pretty pink, shiny and slick as a tangy of squid-ink pasta, topped with the claws of a lobster or a Dungeness crab in all their fiesty gripping glory, bathed in a fiery fra diavolo sauce. \u003c/p>\n\u003cp>Make your menu a vampiric splendor of fang-licking blood red and bat-cave midnight black. You could go straight to the Scorpio menu in my \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1933149264/kqedorg-20\">Astrology Cookbook\u003c/a>: figs wrapped in proscuitto and dripping with pomegranate glaze; lamb chops sauced with port, bleeding heart cake gushing molten chocolate and raspberry. Or you can mix and match you and your demon lover's favorite dishes, adding an edge of pleasure and pain. Like it spicy? Then make that curry really, really spicy. Endorphins=good. (Just be careful slicing those chilis. Capsicum can linger for hours on fingertips, even after washing, not something you want to discover during your after-dinner activities.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Love sushi? Lay out a spread of the most luscious, mind-melting bites you can find-rich tuna belly, crazy-sexy uni, salty-slippery roe, a little octopus, for the chew. \u003c/p>\n\u003cp>If you must go heart-shaped, do it with beets, bathing your fingers deeply in their magenta dye. Beets, blood oranges, avocado: this Heart's Desire salad is actually full of encouragingly aphrodisiacs, especially vitamins B and E. Plus, it looks much more alluring that your average pile of mixed greens. You could even add cooked shrimp, crab, or even lobster to it, making it into a ravishing main dish that won't send you into a prime-rib food coma when you have charming toes to kiss or a nape of the neck to adore.\u003c/p>\n\u003cp>\u003cstrong>Heart's Desire Salad\u003c/strong>\u003cbr>\nPeeling raw beets is a thankless task. Luckily, the skins will slip off effortlessly once the beets are cooked, especially if you get to them while they're still warm. \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n4 beets, roasted or boiled until very tender, then peeled\u003cbr>\n2 blood oranges\u003cbr>\n2 handfuls of arugula, watercress, or mixed greens\u003cbr>\njuice of 1 Meyer lemon\u003cbr>\n1 tbsp pomegranate molasses\u003cbr>\n2-3 tbsp olive oil\u003cbr>\nsalt and freshly ground pepper to taste\u003cbr>\n1 avocado\u003cbr>\n2 tbsp crumbled feta or soft goat cheese (optional)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cut beets into wedges or half-moons. (Or, using a small cookie cutter, cut into heart shapes.) \u003c/p>\n\u003cp>2. Grate rind of 1 orange finely. Whisk together orange rind, lemon juice, pomegranate molasses, olive oil, salt, and pepper, adjusting ingredients to taste. Let beets marinate in dressing for 1 hour. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Peel oranges, ruthlessly removing all white pith, and slice thinly into rounds, then half-moons. Mix orange slices and greens with beets, tossing to coat with dressing. Yes, everything will turn red, but that's OK, under the circumstances. Arrange on two plates. Just before serving, top with avocado slices and optional cheese. Grind on a little fresh pepper and serve. \u003c/p>\n\n","blocks":[],"excerpt":"There are two ways to go on Valentine's Day: cute and pink with the kids, or Goth and magenta, with your vampire lover. If you must go heart-shaped, do it with beets, bathing your fingers deeply in their magenta dye. Beets, blood oranges, avocado: this Heart's Desire salad is actually full of encouragingly aphrodisiacs, especially vitamins B and E.","status":"publish","parent":0,"modified":1297297290,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":776},"headData":{"title":"Valentine's Day at Home | KQED","description":"There are two ways to go on Valentine's Day: cute and pink with the kids, or Goth and magenta, with your vampire lover. If you must go heart-shaped, do it with beets, bathing your fingers deeply in their magenta dye. Beets, blood oranges, avocado: this Heart's Desire salad is actually full of encouragingly aphrodisiacs, especially vitamins B and E.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Valentine's Day at Home","datePublished":"2010-02-14T15:35:05.000Z","dateModified":"2011-02-10T00:21:30.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"10523 http://blogs.kqed.org/bayareabites/?p=10523","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/02/14/valentines-day-at-home/","disqusTitle":"Valentine's Day at Home","path":"/bayareabites/10523/valentines-day-at-home","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/heart400.jpg\" alt=\"valentine hearts on door\" title=\"valentine hearts on door\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10580\">\u003cbr>\nThere are two ways you can go on Valentine's Day. On one hand, it's an excellent holiday for kids, or goofily cheerful adults. You get out the paper doilies and the glitter and red velvet cupcakes with pink frosting and those chalky little conversation hearts that now say things like Text Me and Tweet Me (and am I the only one who thinks there should be a Boomer or even Gen-X version of these that leaves out the technology and just sticks with Luv U and Foxy Lady and Love Bug?) and you sit around the kitchen table with hot-pink crayons and sparkly markers and cut out homemade cards for everyone.\u003c/p>\n\u003cp> In the morning there are chocolate-chip pancakes made in the shape of hearts and maybe gold-sprayed macaroni necklaces, if anyone makes those any more. In the evening, whoever doesn't usually make dinner does the job, or if that's a serious obstacle to getting something edible on the table in less than 3 hours without total kitchen destruction, then copious back-rubbing and foot-worshipping should follow, once the sugar-happy kids are off to bed. Maraschino cherries, red food coloring, whipped cream for breakfast: perfectly acceptable food choices today. \u003c/p>\n\u003cp>And then, for all of you grownups without kids, or with kids over at Grandma's for the night, there's Valentine's Day, Goth Edition. Don't get me wrong: I agree with Gawker that the only thing more tedious than Walgreen's chocolate boxes are \u003ca href=\"http://gawker.com/5466976/the-only-thing-worse-than-valentines-day-is-people-who-hate-valentines-day\">Valentine's Day haters\u003c/a> (the fabulous \u003ca href=\"http://thomasroche.com/2010/02/11/4129/\">My Sucky Valentine\u003c/a> show excluded, of course). But why must love be celebrated in only its sweetest incarnations? \u003c/p>\n\u003cp>The best way to save your holiday drowning from Hallmark/LIfetime movie/Whitman's Sampler goo? Paint it black instead of pretty pink, shiny and slick as a tangy of squid-ink pasta, topped with the claws of a lobster or a Dungeness crab in all their fiesty gripping glory, bathed in a fiery fra diavolo sauce. \u003c/p>\n\u003cp>Make your menu a vampiric splendor of fang-licking blood red and bat-cave midnight black. You could go straight to the Scorpio menu in my \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1933149264/kqedorg-20\">Astrology Cookbook\u003c/a>: figs wrapped in proscuitto and dripping with pomegranate glaze; lamb chops sauced with port, bleeding heart cake gushing molten chocolate and raspberry. Or you can mix and match you and your demon lover's favorite dishes, adding an edge of pleasure and pain. Like it spicy? Then make that curry really, really spicy. Endorphins=good. (Just be careful slicing those chilis. Capsicum can linger for hours on fingertips, even after washing, not something you want to discover during your after-dinner activities.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Love sushi? Lay out a spread of the most luscious, mind-melting bites you can find-rich tuna belly, crazy-sexy uni, salty-slippery roe, a little octopus, for the chew. \u003c/p>\n\u003cp>If you must go heart-shaped, do it with beets, bathing your fingers deeply in their magenta dye. Beets, blood oranges, avocado: this Heart's Desire salad is actually full of encouragingly aphrodisiacs, especially vitamins B and E. Plus, it looks much more alluring that your average pile of mixed greens. You could even add cooked shrimp, crab, or even lobster to it, making it into a ravishing main dish that won't send you into a prime-rib food coma when you have charming toes to kiss or a nape of the neck to adore.\u003c/p>\n\u003cp>\u003cstrong>Heart's Desire Salad\u003c/strong>\u003cbr>\nPeeling raw beets is a thankless task. Luckily, the skins will slip off effortlessly once the beets are cooked, especially if you get to them while they're still warm. \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n4 beets, roasted or boiled until very tender, then peeled\u003cbr>\n2 blood oranges\u003cbr>\n2 handfuls of arugula, watercress, or mixed greens\u003cbr>\njuice of 1 Meyer lemon\u003cbr>\n1 tbsp pomegranate molasses\u003cbr>\n2-3 tbsp olive oil\u003cbr>\nsalt and freshly ground pepper to taste\u003cbr>\n1 avocado\u003cbr>\n2 tbsp crumbled feta or soft goat cheese (optional)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cut beets into wedges or half-moons. (Or, using a small cookie cutter, cut into heart shapes.) \u003c/p>\n\u003cp>2. Grate rind of 1 orange finely. Whisk together orange rind, lemon juice, pomegranate molasses, olive oil, salt, and pepper, adjusting ingredients to taste. Let beets marinate in dressing for 1 hour. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Peel oranges, ruthlessly removing all white pith, and slice thinly into rounds, then half-moons. Mix orange slices and greens with beets, tossing to coat with dressing. Yes, everything will turn red, but that's OK, under the circumstances. Arrange on two plates. Just before serving, top with avocado slices and optional cheese. Grind on a little fresh pepper and serve. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/10523/valentines-day-at-home","authors":["5038"],"categories":["bayareabites_1763","bayareabites_12"],"tags":["bayareabites_1958","bayareabites_3471","bayareabites_81"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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You ask the questions. You decide what Bay Curious investigates. 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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. 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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":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","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","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"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/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","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. 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