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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/FoieGrasWorker20120501.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/FoieGrasWorker20120501.jpg\" alt=\"A worker weighs a fresh duck liver. Dimitar Dilkoff/AFP/Getty Images\" title=\"A worker weighs a fresh duck liver. Dimitar Dilkoff/AFP/Getty Images\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-42747\">\u003c/a>Foie gras is at the center of debate in the California culinary world. More than 100 chefs are working to repeal a new law that would ban the force-feeding of ducks and sale of foie gras in the state starting on July 1. The chefs say foie gras can be produced humanely. But animal welfare advocates say the production of foie gras is cruel, and that any way you slice it the animals will suffer.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201205020900\">Original Broadcast:\u003c/a> Wed, May 2, 2012 -- 9:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201205020900.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201205020900.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Host: Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>John Burton, California Democratic Party chair and former California Senate president pro tem\u003c/li>\n\u003cli>Mourad Lahlou, owner and chef of \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> Restaurant and part of the coalition of chefs fighting the foie gras ban\u003c/li>\n\u003cli>Paul Shapiro, vice president of farm animal protection at the \u003ca href=\"http://www.humanesociety.org/\">Humane Society of the United States\u003c/a>\u003c/li>\n\u003cli>Rob Black, executive director of the \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a>, which is spearheading the Coalition for Humane and Ethical Farming Standards (\u003ca href=\"http://chefstandards.com/\">CHEFS\u003c/a>)\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Foie gras is at the center of debate in the California culinary world. More than 100 chefs are working to repeal a new law that would ban the force-feeding of ducks and sale of foie gras in the state starting on July 1.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/FoieGrasWorker20120501.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/FoieGrasWorker20120501.jpg\" alt=\"A worker weighs a fresh duck liver. Dimitar Dilkoff/AFP/Getty Images\" title=\"A worker weighs a fresh duck liver. Dimitar Dilkoff/AFP/Getty Images\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-42747\">\u003c/a>Foie gras is at the center of debate in the California culinary world. More than 100 chefs are working to repeal a new law that would ban the force-feeding of ducks and sale of foie gras in the state starting on July 1. The chefs say foie gras can be produced humanely. But animal welfare advocates say the production of foie gras is cruel, and that any way you slice it the animals will suffer.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201205020900\">Original Broadcast:\u003c/a> Wed, May 2, 2012 -- 9:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201205020900.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201205020900.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Host: Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>John Burton, California Democratic Party chair and former California Senate president pro tem\u003c/li>\n\u003cli>Mourad Lahlou, owner and chef of \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> Restaurant and part of the coalition of chefs fighting the foie gras ban\u003c/li>\n\u003cli>Paul Shapiro, vice president of farm animal protection at the \u003ca href=\"http://www.humanesociety.org/\">Humane Society of the United States\u003c/a>\u003c/li>\n\u003cli>Rob Black, executive director of the \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a>, which is spearheading the Coalition for Humane and Ethical Farming Standards (\u003ca href=\"http://chefstandards.com/\">CHEFS\u003c/a>)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "KQED's Forum: Mad Cow Disease Found in California",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/DairyCattle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/DairyCattle.jpg\" alt=\"Dairy cattle near Escalon, California in 2009.Justin Sullivan/Getty Images\" title=\"Dairy cattle near Escalon, California in 2009. Justin Sullivan/Getty Images\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-42426\">\u003c/a>The USDA has confirmed a case of mad cow disease in a dairy cow near Fresno. This is just the fourth case of mad cow disease found in the U.S. since the disease first appeared in the country in 2003. Agriculture officials say meat-eaters are not at risk because it's an atypical case -- the infected cow was not intended for the food supply and the disease cannot be transmitted by milk. But consumer advocates say there are many questions yet to be answered.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201204250900\">Original Broadcast:\u003c/a> Wed, Apr 25, 2012 -- 9:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201204250900.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201204250900.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Jere Dick, veterinarian and associate deputy administrator with USDA Veterinary Services\u003c/li>\n\u003cli> Michael K. Hansen, senior scientist at Consumer's Union, the non-profit publisher of Consumer Reports\u003c/li>\n\u003cli>Tom Talbot, chairman of the Animal Health and Well Being Committee at the National Cattlemen's Beef Association, veterinarian and California beef producer\u003c/li>\n\u003c/ul>\n\u003cul>\nMore info on KQED's News Fix:\n\u003cli>\u003ca href=\"http://ww2.kqed.org/news/2012/04/25/how-california-mad-cow-case-was-discovered/\">How California Mad Cow Case Was Discovered\u003c/a> \u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/news/2012/04/24/report-case-of-mad-cow-disease-confirmed-in-california/\">USDA Confirms First Case of Mad Cow Disease in California\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "The USDA has confirmed a case of mad cow disease in a dairy cow near Fresno. This is just the fourth case of mad cow disease found in the U.S. since the disease first appeared in the country in 2003. Agriculture officials say meat-eaters are not at risk because it's an atypical case -- the infected cow was not intended for the food supply and the disease cannot be transmitted by milk. But consumer advocates say there are many questions yet to be answered.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/DairyCattle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/DairyCattle.jpg\" alt=\"Dairy cattle near Escalon, California in 2009.Justin Sullivan/Getty Images\" title=\"Dairy cattle near Escalon, California in 2009. Justin Sullivan/Getty Images\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-42426\">\u003c/a>The USDA has confirmed a case of mad cow disease in a dairy cow near Fresno. This is just the fourth case of mad cow disease found in the U.S. since the disease first appeared in the country in 2003. Agriculture officials say meat-eaters are not at risk because it's an atypical case -- the infected cow was not intended for the food supply and the disease cannot be transmitted by milk. But consumer advocates say there are many questions yet to be answered.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201204250900\">Original Broadcast:\u003c/a> Wed, Apr 25, 2012 -- 9:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201204250900.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201204250900.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Jere Dick, veterinarian and associate deputy administrator with USDA Veterinary Services\u003c/li>\n\u003cli> Michael K. Hansen, senior scientist at Consumer's Union, the non-profit publisher of Consumer Reports\u003c/li>\n\u003cli>Tom Talbot, chairman of the Animal Health and Well Being Committee at the National Cattlemen's Beef Association, veterinarian and California beef producer\u003c/li>\n\u003c/ul>\n\u003cul>\nMore info on KQED's News Fix:\n\u003cli>\u003ca href=\"http://ww2.kqed.org/news/2012/04/25/how-california-mad-cow-case-was-discovered/\">How California Mad Cow Case Was Discovered\u003c/a> \u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/news/2012/04/24/report-case-of-mad-cow-disease-confirmed-in-california/\">USDA Confirms First Case of Mad Cow Disease in California\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "California Bûche de Noël",
"title": "California Bûche de Noël",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/buche-noel-500.jpg\" alt=\"Buche de Noel\" title=\"Buche de Noel\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20141\">\u003c/p>\n\u003cp>What's a Bûche de Noël? Well, in English, it would be a Yule Log, a fat jellyroll of a cake that's filled and rolled into a long log shape, then iced and decorated to look like a branch fallen in the forest, complete with grooved bark, broken-off stumps,and cute little mushrooms clustered here and there, all under a dusting of powdered sugar \"snow.\"\u003c/p>\n\u003cp>Typically, the \"wood\" of the log is a light, spongy cake, baked in a thin layer on a sheet pan. Flexibility is the key here, as the cake needs to keep its shape when rolled up without cracking, smushing, or falling apart. So, most bûche de Noël recipes start with genoise, a French-style sponge cake made from egg yolks, sugar, and a small amount of flour, lightened with stiffly whipped egg whites. \u003c/p>\n\u003cp>Personally, though, I find that while genoise has a nice springy texture, it tastes like very little, which may be why, in most French desserts, it's usually brushed with liquor or syrups then smothered in fillings and glazes. For true tree-bark verisimilitude, the filling and frosting is typically a truffle-rich, deep-brown chocolate or mocha buttercream. Decorations are exuberant and goofy: bright green-and-red marzipan holly leaves, meringue or marzipan mushrooms, little chocolate banners scrolled in icing spelling out \u003cem>Joyeux Noel. \u003c/em>\u003c/p>\n\u003cp>Classic, then, means old-fashioned, butter-heavy and frankly, a little tacky. But still, the concept remains festive and fun. Why not come up with a seasonal, local cake made for a California Christmas? \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, to start: no more foam-rubber genoise. Instead, an equally light but more substantial almond cake, using whole eggs beaten to a thick cream, then folded together with toasted almonds, flour, and a surprise splash of hot milk. \u003c/p>\n\u003cp>And instead of a mouthful of chocolate-flavored butter, the filling is a creamy blend of mild fresh goat cheese (chevre) and quark, lightened with whipped cream and flavored with tangerine or clementine zest. I love \u003ca href=\"http://www.springhillcheese.com\">Spring Hill Jersey Cheese Company\u003c/a>'s vanilla quark, a mild, spreadable fresh cheese speckled with real vanilla bean, which you can find at many farmer's markets around the Bay Area, but you could substitute \u003ca href=\"http://www.cowgirlcreamery.com/cheeses.asp\">Cowgirl Creamery\u003c/a>'s fromage blanc, or use whipped cream cheese or mascarpone instead. \u003c/p>\n\u003cp>To decorate, cover your log in lightly toasted almond slices for a rough, eucalyptus-looking bark. Surround with fresh or sugar-dusted rosemary sprigs and whole clementines with leaves or the dried clementine slices sold by local farm \u003ca href=\"http://cuesa.org/farm/everything-under-sun\">Everything Under the Sun\u003c/a>. Finally, add a few fat dried figs, poached to plumpness in spiced wine or tea. Nuts, citrus, fresh cheese, dried fruit: that's the taste of California in the wintertime. \u003c/p>\n\u003cp>Happy Holidays!\u003c/p>\n\u003cp>\u003cstrong>California Bûche de Noël \u003c/strong>\u003cbr>\nSince both the filling and the cake mixtures require a lot of beating, a stand mixer comes in very handy here. However, you can also use a hand-held electric mixer. Feel free to substitute walnuts or hazelnuts for the almonds; omit almond extract and amaretto. You can make cake, filling, and garnishes the day before serving; filled and rolled, it will keep well in the refrigerator for 1-2 days. Add the garnishes just before serving. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cake, serves 8-10\u003c/p>\n\u003cp>\u003cstrong>Almond Cake \u003c/strong>\u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n1 cup sliced almonds, divided\u003cbr>\n¾ cup flour\u003cbr>\n1 tsp baking powder\u003cbr>\n¼ tsp salt\u003cbr>\n2 eggs\u003cbr>\n1 tsp vanilla\u003cbr>\n¼ tsp almond extract\u003cbr>\n2 tbsp amaretto liqueur, optional\u003cbr>\n1 cup + 1 tsp sugar\u003cbr>\n½ cup milk\u003cbr>\n1 tbsp butter\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\n1. Preheat oven to 350 degrees. Line a 9\" x 13\" rimmed baking sheet with parchment paper. Lightly grease and flour paper, shaking off excess. Sprinkle a thin, clean tea towel with powdered sugar and set aside. \u003c/p>\n\u003cp>2. To prepare almonds, spread slices out on a baking sheet and bake for 5-8 minutes at 325 degrees, until they smell toasty and are light golden brown in spots. Remove from oven and let cool. Measure out 1/3 cup of almonds, and set remaining almonds aside. Toss 1/3 cup almonds with 1 tsp sugar. Chop finely or, using a food processor or blender, pulse in short bursts into a coarse powder. \u003c/p>\n\u003cp>3. Sift flour, baking powder, and salt together. Stir in ground almonds. Set aside.\u003c/p>\n\u003cp>4. Beat eggs with vanilla, almond extract, and 1 tbsp amaretto (if using) for 1 minute. Add sugar a little at a time, beating vigorously for at least 5 minutes, until mixture is very thick (about the consistency of soft mayonnaise) and a pale creamy-yellow. When you lift the beaters, the mixture should form a ribbon as it falls back into the bowl.\u003c/p>\n\u003cp>5. Over low heat, heat milk and butter together until butter is melted and milk is hot but not boiling. \u003c/p>\n\u003cp>6. Gently fold flour mixture in eggs. Pour in milk and butter and stir gently until batter is smooth. Pour batter into prepared pan. Bake for 30 minutes, or until top is pale golden and springs back when pressed with a fingertip. \u003c/p>\n\u003cp>7. Holding onto the parchment, lift cake off baking sheet and reverse onto prepared tea towel. Peel off parchment and discard. Using a small sharp knife, trim off any hard or crunchy edges. Starting at the short end closest to you, roll the cake and towel together away from you into a fat log. Set aside to cool for an hour or so. (It’s important to roll up the cake while still hot, so it will stay flexible as it cools.)\u003c/p>\n\u003cp>\u003cstrong>Chevre-Citrus Filling\u003c/strong>\u003cbr>\nIf you're a goat cheese hater, substitute whipped cream cheese or Neufchatel. Leave out the orange liqueur if you don’t want to splurge on a name brand; cheap triple sec will make the whole batch taste like baby aspirin. \u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n1 cup (8 oz) quark, fromage blanc, or mascarpone cheese\u003cbr>\n4 oz mild, fresh goat cheese, crumbled\u003cbr>\n1 tbsp good quality orange liqueur, such as Cointreau or Grand Marnier\u003cbr>\n2 tbsp honey, or to taste\u003cbr>\n1 tbsp grated tangerine or clementine zest\u003cbr>\n1-2 tbsp milk, as needed\u003cbr>\n1 cup heavy cream\u003cbr>\n1 tbsp finely chopped candied orange rind and/or 1 tbsp finely chopped candied ginger\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\n1. Beat mascarpone, goat cheese, orange liqueur, honey, and zest together until smooth, adding milk as necessary to get a smooth consistency. \u003c/p>\n\u003cp>2. In a separate bowl, beat cream to soft peaks. Fold cream gently into mascarpone mixture. Fold in candied rind and/or ginger. Cover and chill until needed. \u003c/p>\n\u003cp>\u003cstrong>Sugared Rosemary Sprigs \u003c/strong>\u003cbr>\nFresh rosemary sprigs are a nice touch of greenery around your completed cake. However, if you want to go all out and make them look winter-frosted, beat 1 egg white until frothy. Dip rosemary sprigs into egg white to coat, then dip and turn in granulated sugar to cover. Set aside to dry. \u003c/p>\n\u003cp>\u003cstrong>Poached Dried Figs\u003c/strong>\u003cbr>\nYou can use any liquid you like to poach the figs, such equal parts water and red or white wine; apple cider; or spiced tea. \u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n10 dried figs\u003cbr>\n2 cups liquid\u003cbr>\nRind of 1 orange or tangerine, in large pieces\u003cbr>\n1 tbsp honey\u003cbr>\n1 cinnamon stick\u003cbr>\n4 or 5 whole cloves\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\nCover figs with liquid, add rind, honey, and spices. Bring to a simmer and cook over low heat for 20 minutes, or until figs are soft and puffed up. Remove from heat and let cool in liquid. Refrigerate until needed. \u003c/p>\n\u003cp>\u003cstrong>To Assemble Cake\u003c/strong>\u003cbr>\nAlmond Cake\u003cbr>\nChevre-Citrus Filling\u003cbr>\nRemaining toasted almonds\u003cbr>\nFresh or Sugared Rosemary Sprigs\u003cbr>\nWhole clementines with leaves, or dried clementine slices\u003cbr>\nPoached Dried Figs, drained and halved\u003c/p>\n\u003cp>1. Unroll cake from towel. Sprinkle with 1 tbsp amaretto, if using. Spread half the filling across cake, leaving a bare margin of about ½ inch on all sides. Starting from the short end again, roll up cake tightly (without towel). \u003c/p>\n\u003cp>2. Using a butter knife or offset spatula, cover cake with remaining filling. Trim ends to reveal spiral pattern. Press sliced almonds over filling. Drape cake with plastic wrap and chill for several hours or overnight. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>3. To serve, arrange rosemary sprigs, clementines (or clementine slices), and figs around cake. Slice and serve, including 2 poached fig halves with each slice. \u003c/p>\n\n",
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"excerpt": "A California-inspired update of the classic French Bûche de Noël, or Yule Log Cake, with clementines, almonds, goat cheese, and figs. ",
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"description": "A California-inspired update of the classic French Bûche de Noël, or Yule Log Cake, with clementines, almonds, goat cheese, and figs. ",
"title": "California Bûche de Noël | KQED",
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"slug": "california-buche-de-noel",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/buche-noel-500.jpg\" alt=\"Buche de Noel\" title=\"Buche de Noel\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20141\">\u003c/p>\n\u003cp>What's a Bûche de Noël? Well, in English, it would be a Yule Log, a fat jellyroll of a cake that's filled and rolled into a long log shape, then iced and decorated to look like a branch fallen in the forest, complete with grooved bark, broken-off stumps,and cute little mushrooms clustered here and there, all under a dusting of powdered sugar \"snow.\"\u003c/p>\n\u003cp>Typically, the \"wood\" of the log is a light, spongy cake, baked in a thin layer on a sheet pan. Flexibility is the key here, as the cake needs to keep its shape when rolled up without cracking, smushing, or falling apart. So, most bûche de Noël recipes start with genoise, a French-style sponge cake made from egg yolks, sugar, and a small amount of flour, lightened with stiffly whipped egg whites. \u003c/p>\n\u003cp>Personally, though, I find that while genoise has a nice springy texture, it tastes like very little, which may be why, in most French desserts, it's usually brushed with liquor or syrups then smothered in fillings and glazes. For true tree-bark verisimilitude, the filling and frosting is typically a truffle-rich, deep-brown chocolate or mocha buttercream. Decorations are exuberant and goofy: bright green-and-red marzipan holly leaves, meringue or marzipan mushrooms, little chocolate banners scrolled in icing spelling out \u003cem>Joyeux Noel. \u003c/em>\u003c/p>\n\u003cp>Classic, then, means old-fashioned, butter-heavy and frankly, a little tacky. But still, the concept remains festive and fun. Why not come up with a seasonal, local cake made for a California Christmas? \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, to start: no more foam-rubber genoise. Instead, an equally light but more substantial almond cake, using whole eggs beaten to a thick cream, then folded together with toasted almonds, flour, and a surprise splash of hot milk. \u003c/p>\n\u003cp>And instead of a mouthful of chocolate-flavored butter, the filling is a creamy blend of mild fresh goat cheese (chevre) and quark, lightened with whipped cream and flavored with tangerine or clementine zest. I love \u003ca href=\"http://www.springhillcheese.com\">Spring Hill Jersey Cheese Company\u003c/a>'s vanilla quark, a mild, spreadable fresh cheese speckled with real vanilla bean, which you can find at many farmer's markets around the Bay Area, but you could substitute \u003ca href=\"http://www.cowgirlcreamery.com/cheeses.asp\">Cowgirl Creamery\u003c/a>'s fromage blanc, or use whipped cream cheese or mascarpone instead. \u003c/p>\n\u003cp>To decorate, cover your log in lightly toasted almond slices for a rough, eucalyptus-looking bark. Surround with fresh or sugar-dusted rosemary sprigs and whole clementines with leaves or the dried clementine slices sold by local farm \u003ca href=\"http://cuesa.org/farm/everything-under-sun\">Everything Under the Sun\u003c/a>. Finally, add a few fat dried figs, poached to plumpness in spiced wine or tea. Nuts, citrus, fresh cheese, dried fruit: that's the taste of California in the wintertime. \u003c/p>\n\u003cp>Happy Holidays!\u003c/p>\n\u003cp>\u003cstrong>California Bûche de Noël \u003c/strong>\u003cbr>\nSince both the filling and the cake mixtures require a lot of beating, a stand mixer comes in very handy here. However, you can also use a hand-held electric mixer. Feel free to substitute walnuts or hazelnuts for the almonds; omit almond extract and amaretto. You can make cake, filling, and garnishes the day before serving; filled and rolled, it will keep well in the refrigerator for 1-2 days. Add the garnishes just before serving. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cake, serves 8-10\u003c/p>\n\u003cp>\u003cstrong>Almond Cake \u003c/strong>\u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n1 cup sliced almonds, divided\u003cbr>\n¾ cup flour\u003cbr>\n1 tsp baking powder\u003cbr>\n¼ tsp salt\u003cbr>\n2 eggs\u003cbr>\n1 tsp vanilla\u003cbr>\n¼ tsp almond extract\u003cbr>\n2 tbsp amaretto liqueur, optional\u003cbr>\n1 cup + 1 tsp sugar\u003cbr>\n½ cup milk\u003cbr>\n1 tbsp butter\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\n1. Preheat oven to 350 degrees. Line a 9\" x 13\" rimmed baking sheet with parchment paper. Lightly grease and flour paper, shaking off excess. Sprinkle a thin, clean tea towel with powdered sugar and set aside. \u003c/p>\n\u003cp>2. To prepare almonds, spread slices out on a baking sheet and bake for 5-8 minutes at 325 degrees, until they smell toasty and are light golden brown in spots. Remove from oven and let cool. Measure out 1/3 cup of almonds, and set remaining almonds aside. Toss 1/3 cup almonds with 1 tsp sugar. Chop finely or, using a food processor or blender, pulse in short bursts into a coarse powder. \u003c/p>\n\u003cp>3. Sift flour, baking powder, and salt together. Stir in ground almonds. Set aside.\u003c/p>\n\u003cp>4. Beat eggs with vanilla, almond extract, and 1 tbsp amaretto (if using) for 1 minute. Add sugar a little at a time, beating vigorously for at least 5 minutes, until mixture is very thick (about the consistency of soft mayonnaise) and a pale creamy-yellow. When you lift the beaters, the mixture should form a ribbon as it falls back into the bowl.\u003c/p>\n\u003cp>5. Over low heat, heat milk and butter together until butter is melted and milk is hot but not boiling. \u003c/p>\n\u003cp>6. Gently fold flour mixture in eggs. Pour in milk and butter and stir gently until batter is smooth. Pour batter into prepared pan. Bake for 30 minutes, or until top is pale golden and springs back when pressed with a fingertip. \u003c/p>\n\u003cp>7. Holding onto the parchment, lift cake off baking sheet and reverse onto prepared tea towel. Peel off parchment and discard. Using a small sharp knife, trim off any hard or crunchy edges. Starting at the short end closest to you, roll the cake and towel together away from you into a fat log. Set aside to cool for an hour or so. (It’s important to roll up the cake while still hot, so it will stay flexible as it cools.)\u003c/p>\n\u003cp>\u003cstrong>Chevre-Citrus Filling\u003c/strong>\u003cbr>\nIf you're a goat cheese hater, substitute whipped cream cheese or Neufchatel. Leave out the orange liqueur if you don’t want to splurge on a name brand; cheap triple sec will make the whole batch taste like baby aspirin. \u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n1 cup (8 oz) quark, fromage blanc, or mascarpone cheese\u003cbr>\n4 oz mild, fresh goat cheese, crumbled\u003cbr>\n1 tbsp good quality orange liqueur, such as Cointreau or Grand Marnier\u003cbr>\n2 tbsp honey, or to taste\u003cbr>\n1 tbsp grated tangerine or clementine zest\u003cbr>\n1-2 tbsp milk, as needed\u003cbr>\n1 cup heavy cream\u003cbr>\n1 tbsp finely chopped candied orange rind and/or 1 tbsp finely chopped candied ginger\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\n1. Beat mascarpone, goat cheese, orange liqueur, honey, and zest together until smooth, adding milk as necessary to get a smooth consistency. \u003c/p>\n\u003cp>2. In a separate bowl, beat cream to soft peaks. Fold cream gently into mascarpone mixture. Fold in candied rind and/or ginger. Cover and chill until needed. \u003c/p>\n\u003cp>\u003cstrong>Sugared Rosemary Sprigs \u003c/strong>\u003cbr>\nFresh rosemary sprigs are a nice touch of greenery around your completed cake. However, if you want to go all out and make them look winter-frosted, beat 1 egg white until frothy. Dip rosemary sprigs into egg white to coat, then dip and turn in granulated sugar to cover. Set aside to dry. \u003c/p>\n\u003cp>\u003cstrong>Poached Dried Figs\u003c/strong>\u003cbr>\nYou can use any liquid you like to poach the figs, such equal parts water and red or white wine; apple cider; or spiced tea. \u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n10 dried figs\u003cbr>\n2 cups liquid\u003cbr>\nRind of 1 orange or tangerine, in large pieces\u003cbr>\n1 tbsp honey\u003cbr>\n1 cinnamon stick\u003cbr>\n4 or 5 whole cloves\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\nCover figs with liquid, add rind, honey, and spices. Bring to a simmer and cook over low heat for 20 minutes, or until figs are soft and puffed up. Remove from heat and let cool in liquid. Refrigerate until needed. \u003c/p>\n\u003cp>\u003cstrong>To Assemble Cake\u003c/strong>\u003cbr>\nAlmond Cake\u003cbr>\nChevre-Citrus Filling\u003cbr>\nRemaining toasted almonds\u003cbr>\nFresh or Sugared Rosemary Sprigs\u003cbr>\nWhole clementines with leaves, or dried clementine slices\u003cbr>\nPoached Dried Figs, drained and halved\u003c/p>\n\u003cp>1. Unroll cake from towel. Sprinkle with 1 tbsp amaretto, if using. Spread half the filling across cake, leaving a bare margin of about ½ inch on all sides. Starting from the short end again, roll up cake tightly (without towel). \u003c/p>\n\u003cp>2. Using a butter knife or offset spatula, cover cake with remaining filling. Trim ends to reveal spiral pattern. Press sliced almonds over filling. Drape cake with plastic wrap and chill for several hours or overnight. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Old San Francisco: Eating Through the Ages",
"title": "Old San Francisco: Eating Through the Ages",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>This week I scored big. In addition to finishing off a pint of \u003ca href=\"http://biritecreamery.com/\">\u003cstrong>burnt caramel ice cream\u003c/strong>\u003c/a> I found a dusty but still strongly bound first edition of \u003ci>Laughter on the Hill\u003c/i>, a book about a young woman who moved to San Francisco alone in the winter of 1940. \u003c/p>\n\u003cp>\u003ci>(Grandmothers, 1955. Courtesy of \u003ca href=\"http://sfpl.org/news/onlineexhibits/shades/\">\u003cstrong>San Francisco Public Library\u003c/strong>\u003c/a>\u003c/i>.\u003c/p>\n\u003cp>For others who have adopted this city as their home, who have looked over the Bay and its bridges with awe, lived in a drafty dump of a flat that's very well stocked with wine, or danced in the streets with strangers, this memoir will also strike a chord. It reminded me of other books that capture a special, specific time in the City's history.\u003c/p>\n\u003cp>For a taste of San Francisco in years past...\u003c/p>\n\u003cp>\u003ca href=\"http://www.perseus.tufts.edu/cgi-bin/ptext?doc=Perseus%3Atext%3A2000.02.0085&layout=&loc=34\">\u003cstrong>Recollections of California: 1846-1881\u003c/strong>\u003c/a>\u003cbr>by General William T. Sherman\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ci>During the spring of 1848, as reports of gold began transforming the City, young William Tecumseh Sherman was still stationed under General Kearny in California. Later in his life, he remembered accompanying Governor Mason from San Francisco to Santa Cruz on one particularly difficult journey.\u003c/i>\u003c/p>\n\u003cp>The house was of adobe, with a long range of adobe-huts occupied by semi-civilized Indians, who at that time did all the labor of a ranch, the herding and marking of cattle, breaking of horses, and cultivating the little patches of wheat and vegetables which constituted all the farming of that day. Every thing about the house looked deserted, and, seeing a small Indian boy leaning up against a post, I approached him and asked in Spanish, \"Where is the master?\" \"Gone to the Presidio\" (Monterey). \"Is anybody in the house?\" \"No.\" \"Is it locked up?\" \"Yes.\" \"Is no one about who can get in?\" \"No.\" \"Do you have any meat?\" \"No.\" \"Any flour or grain?\" \"No.\" \"Any chickens?\" \"No.\" \"Any eggs?\" \"No.\" \"What do you live on?\" \"\u003ci>Nada\u003c/i>\" (nothing). The utter indifference of this boy and the tone of his \u003ci>\"Nada\"\u003c/i> attracted the attention of Colonel Mason, who had been listening to our conversation, and who knew enough of Spanish to catch the meaning, and he exclaimed with some feeling, \"So we get \u003ci>nada\u003c/i> for breakfast.\" I felt mortified, for I had held out the prospect of a splendid breakfast of meat and \u003ci>tortillas\u003c/i> with rice, chicken, eggs, etc., at the ranch of my friend Jose Antonio, as a justification for taking the Governor, a man of sixty years of age, more than twenty miles at a full canter for his breakfast. But there was no help for it, and we accordingly went a short distance to a pond, where we unpacked our mules and made a slim breakfast on scraps of hard bread and a bone of pork that remained in our \u003ci>alforjas\u003c/i>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1419127640/kqedorg-20%22\">\u003cstrong>Joe Tilden's Recipes for Epicures\u003c/strong>\u003c/a>\u003cbr>by Major Joseph Tilden (Sequoia Press, 1907)\u003c/p>\n\u003cp>\u003ci>Back when celery was a rare and refined delicacy, displaying its long green stalks in a crystal \u003ca href=\"http://historywired.si.edu/object.cfm?ID=372\">\u003cstrong>celery vase\u003c/strong>\u003c/a> was a mark of high society. The tenderest, palest stalks would appear in a creamy soup. This version comes from the kitchen of San Francisco's self-proclaimed Bohemian and epicurean, Joe Tilden.\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>Celery Soup\u003c/strong>\u003c/p>\n\u003cp>Boil one small cupful of rice in three pints of milk, or two pints of milk and one of cream, until it is tender. Then rub it through a sieve and add one quart of veal stock, salt, cayenne, and three heads of celery (the white stalks only) which have been previously grated. Boil until the celery is tender.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B000KRV3JK/kqedorg-20\">\u003cstrong>Laughter on the Hill: A San Francisco Interlude\u003c/strong>\u003c/a>\u003cbr>by Margaret Parton (McGraw-Hill, 1945)\u003c/p>\n\u003cp>\u003ci>This slim volume recounts the quintessential San Francisco experience: the ripeness of youth, rebellion amidst soul-searching, parties with poets and much, much red wine. Before she became a reporter and correspondent for the \u003c/i>New York Herald Tribune\u003ci>, Parton lived for a year in a tiny, walk-up on Telegraph Hill.\u003c/i>\u003c/p>\n\u003cp>It was autumn now in San Francisco, and wine-making time on the Hill. As I walked down Union Street toward the streetcar I could smell the purple grapes hanging rich and heavy in the hidden arbors behind the bare white fronts of the Italian flats. Great wooden barrels, scoured for the wine to come, began to appear in front of every doorstep, and one day there was the stained old wine press starting its yearly journey from the houses at the top of the Hill down to the late harvesters at the bottom. Each day as I passed it would be moved a little farther down, its heady smell mingling with the warm air from the basement bakeries, the odors of Provolone, salami, and black olives from the dim Italian groceries, the acid reek of the dark, male-frequented alleys, the salt wind from the Pacific.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B000OKQFFA/kqedorg-20%22\">\u003cstrong>This is San Francisco: A Classic Portrait of the City\u003c/strong>\u003c/a>\u003cbr>by Robert O'Brien (Whittlesey House, 1948)\u003c/p>\n\u003cp>\u003ci>For catching the City in its many moods, there's no better than Robert O'Brien's street-by-street study. He trained his eyes and ears onto the quirky characters who flocked to the \"City of Second Chances,\" and his book, recently reprinted, remains one of the best portraits we have of the City.\u003c/i>\u003c/p>\n\u003cp>Cross Broadway, and you leave behind the kingdom of \u003ci>chow mein\u003c/i> and \u003ci>jow won ton\u003c/i> and jasmine tea, and enter the realm of ravioli. The vowels you hear now are soft and liquid, and the music is something from \u003ci> La Tosca\u003c/i>.\u003c/p>\n\u003cp>In fact, a step from the corner of Grant Avenue and Broadway is a cafe called \"La Tosca.\" Scenes from the opera are painted on the walls; Caruso sings from the juke box, and you drink a \u003ci>cappuccino\u003c/i>, gray, like the robe of a capuchin monk, and made of chocolate that is laced with brandy or rum, and heated by steam forced through coffee.\u003c/p>\n\u003cp>This is a world of round \u003ci>brovolette\u003c/i> cheeses hanging in store windows, and garlic sausage, and \u003ci>capretti\u003c/i> at Easter time. Of the lovely smells of baking bread coming from ovens beneath the sidewalk, of picturesque and brightly colored family washings on clotheslines strung high over narrow alleys, of flowers in window boxes and canaries singing. Of Tony's Shaving Parlor, and the Panama Canal Tagliarini and Noodle Factory and the Roma Macaroni Factory. Of steep lanes on the side of Telegraph Hill, and fat Italian housewives leaning on the their window sills and laughing in the sunshine, and wiry Italian boys playing ball in the street.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1558217541/kqedorg-20%22\">\u003cstrong>The Alice B. Toklas Cookbook\u003c/strong>\u003c/a>\u003cbr>by Alice B. Toklas (Harper & Row, 1954)\u003c/p>\n\u003cp>\u003ci>After settling comfortably for years in France, Gertrude Stein and Alice B. Toklas returned to the U.S. for a lecture tour that stretched from New York to California. They weren't impressed with what they ate during much of their journey across the nation but were delighted at last to reach the West Coast. (I've been searching for the \u003c/i>tarte Chambord\u003ci> recipe for years, so if anyone knows how to make it, drop me a line!)\u003c/i>\u003c/p>\n\u003cp>In San Francisco, we indulged in gastronomic orgies--sand dabs \u003ci>meuniere\u003c/i>, rainbow trout in aspic, grilled soft-shell crabs, \u003ci>paupieres\u003c/i> of roast fillets of pork, \u003ca href=\"http://www.vintagerecipes.net/books/manywaysforcookingeggs/eggs_rossini.php\">\u003cstrong>eggs Rossini\u003c/strong>\u003c/a> and \u003ci>tarte Chambord\u003c/i>. The \u003ci>tarte Chambord\u003c/i> had been a specialty of one of the three great French bakers before the San Francisco fire. To my surprise in Paris no one had ever heard of it.\u003c/p>\n\u003cp>At Fisherman's Wharf we waited for two enormous crabs to be cooked in a cauldron on the side-walk, and they were still quite warm when we ate them at lunch in Napa Country. \u003ca href=\"http://www.online-literature.com/gertrude-atherton/\">\u003cstrong>Gertrude Atherton\u003c/strong>\u003c/a> took us to lunch at a restaurant were the menu consisted entirely of the most perfectly cooked shell-fish, to her club where the cooking was incredibly good, and to dinner at a club of writers where conversation excelled.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393084221/kqedorg-20\">\u003cstrong>The Silent Traveler in San Francisco\u003c/strong>\u003c/a>\u003cbr>by Chiang Yee (W.W. Norton, 1964)\u003c/p>\n\u003cp>\u003ci>This is one in a long series of books written and illustrated by Yee as he explored cities throughout Europe and the U.S.\u003c/i>\u003c/p>\n\u003cp>The crab-sellers of San Francisco's Fishermen's Wharf offer a sharp contrast to my mind from the lobster-seller in Bar Harbor and all the coastal towns of the State of Maine. There every lobster is kept alive as long as possible and there is no sign of any being cooked on the spot. It is the general belief that a lobster should be eaten straight after being cooked, for it tastes best then. Does not this belief extend to crabs? Or perhaps crabs cannot live out of the sea for long? The most puzzling point for me is that \u003ci>Crabdom\u003c/i> seems to lie in the bottom of the Pacific around the west coast covering San Francisco while \u003ci>Lobsterdom\u003c/i> (if any) is in that part of the Atlantic covering the New England States. The Chinese proverb \"Pai wen pu yu yi chien\" or \"Hearing (about a thing) a hundred times is not better than seeing it once\" proves true. Had I not been in both places I should not have realised the existence of these separate kingdoms. Crabdom and Lobsterdom!\u003c/p>\n\u003cp>...\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Eating a whole freshly-cooked lobster or crab, though some small forks are usually provided, involves some action with the fingers from time to time, which in turns involves \"table manners.\" This brings to my mind many little problems concerning Chinese eating manners....We Chinese have two definite styles of eating: formal eating and eating for pleasure. At a banquet it is all formality and good manners; at other times we just enjoy ourselves, and then there is no question of etiquette. That is why some of the typically Chinese restaurants in San Francisco have a number of partitioned rooms, unlike the modern fashionable restaurant with many tables neatly arranged all together. Within these partitions, one can enjoy a meal with one's friends, and eat as unconventionally as one likes without being criticized. Unfortunately this kind of typical Chinese restaurant with partitioned rooms is beginning to disappear even in San Francisco.\u003c/p>\n\n",
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"description": "This week I scored big. In addition to finishing off a pint of burnt caramel ice cream I found a dusty but still strongly bound first edition of Laughter on the Hill, a book about a young woman who moved to San Francisco alone in the winter of 1940. (Grandmothers, 1955. Courtesy of San Francisco",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week I scored big. In addition to finishing off a pint of \u003ca href=\"http://biritecreamery.com/\">\u003cstrong>burnt caramel ice cream\u003c/strong>\u003c/a> I found a dusty but still strongly bound first edition of \u003ci>Laughter on the Hill\u003c/i>, a book about a young woman who moved to San Francisco alone in the winter of 1940. \u003c/p>\n\u003cp>\u003ci>(Grandmothers, 1955. Courtesy of \u003ca href=\"http://sfpl.org/news/onlineexhibits/shades/\">\u003cstrong>San Francisco Public Library\u003c/strong>\u003c/a>\u003c/i>.\u003c/p>\n\u003cp>For others who have adopted this city as their home, who have looked over the Bay and its bridges with awe, lived in a drafty dump of a flat that's very well stocked with wine, or danced in the streets with strangers, this memoir will also strike a chord. It reminded me of other books that capture a special, specific time in the City's history.\u003c/p>\n\u003cp>For a taste of San Francisco in years past...\u003c/p>\n\u003cp>\u003ca href=\"http://www.perseus.tufts.edu/cgi-bin/ptext?doc=Perseus%3Atext%3A2000.02.0085&layout=&loc=34\">\u003cstrong>Recollections of California: 1846-1881\u003c/strong>\u003c/a>\u003cbr>by General William T. Sherman\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>During the spring of 1848, as reports of gold began transforming the City, young William Tecumseh Sherman was still stationed under General Kearny in California. Later in his life, he remembered accompanying Governor Mason from San Francisco to Santa Cruz on one particularly difficult journey.\u003c/i>\u003c/p>\n\u003cp>The house was of adobe, with a long range of adobe-huts occupied by semi-civilized Indians, who at that time did all the labor of a ranch, the herding and marking of cattle, breaking of horses, and cultivating the little patches of wheat and vegetables which constituted all the farming of that day. Every thing about the house looked deserted, and, seeing a small Indian boy leaning up against a post, I approached him and asked in Spanish, \"Where is the master?\" \"Gone to the Presidio\" (Monterey). \"Is anybody in the house?\" \"No.\" \"Is it locked up?\" \"Yes.\" \"Is no one about who can get in?\" \"No.\" \"Do you have any meat?\" \"No.\" \"Any flour or grain?\" \"No.\" \"Any chickens?\" \"No.\" \"Any eggs?\" \"No.\" \"What do you live on?\" \"\u003ci>Nada\u003c/i>\" (nothing). The utter indifference of this boy and the tone of his \u003ci>\"Nada\"\u003c/i> attracted the attention of Colonel Mason, who had been listening to our conversation, and who knew enough of Spanish to catch the meaning, and he exclaimed with some feeling, \"So we get \u003ci>nada\u003c/i> for breakfast.\" I felt mortified, for I had held out the prospect of a splendid breakfast of meat and \u003ci>tortillas\u003c/i> with rice, chicken, eggs, etc., at the ranch of my friend Jose Antonio, as a justification for taking the Governor, a man of sixty years of age, more than twenty miles at a full canter for his breakfast. But there was no help for it, and we accordingly went a short distance to a pond, where we unpacked our mules and made a slim breakfast on scraps of hard bread and a bone of pork that remained in our \u003ci>alforjas\u003c/i>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1419127640/kqedorg-20%22\">\u003cstrong>Joe Tilden's Recipes for Epicures\u003c/strong>\u003c/a>\u003cbr>by Major Joseph Tilden (Sequoia Press, 1907)\u003c/p>\n\u003cp>\u003ci>Back when celery was a rare and refined delicacy, displaying its long green stalks in a crystal \u003ca href=\"http://historywired.si.edu/object.cfm?ID=372\">\u003cstrong>celery vase\u003c/strong>\u003c/a> was a mark of high society. The tenderest, palest stalks would appear in a creamy soup. This version comes from the kitchen of San Francisco's self-proclaimed Bohemian and epicurean, Joe Tilden.\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>Celery Soup\u003c/strong>\u003c/p>\n\u003cp>Boil one small cupful of rice in three pints of milk, or two pints of milk and one of cream, until it is tender. Then rub it through a sieve and add one quart of veal stock, salt, cayenne, and three heads of celery (the white stalks only) which have been previously grated. Boil until the celery is tender.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B000KRV3JK/kqedorg-20\">\u003cstrong>Laughter on the Hill: A San Francisco Interlude\u003c/strong>\u003c/a>\u003cbr>by Margaret Parton (McGraw-Hill, 1945)\u003c/p>\n\u003cp>\u003ci>This slim volume recounts the quintessential San Francisco experience: the ripeness of youth, rebellion amidst soul-searching, parties with poets and much, much red wine. Before she became a reporter and correspondent for the \u003c/i>New York Herald Tribune\u003ci>, Parton lived for a year in a tiny, walk-up on Telegraph Hill.\u003c/i>\u003c/p>\n\u003cp>It was autumn now in San Francisco, and wine-making time on the Hill. As I walked down Union Street toward the streetcar I could smell the purple grapes hanging rich and heavy in the hidden arbors behind the bare white fronts of the Italian flats. Great wooden barrels, scoured for the wine to come, began to appear in front of every doorstep, and one day there was the stained old wine press starting its yearly journey from the houses at the top of the Hill down to the late harvesters at the bottom. Each day as I passed it would be moved a little farther down, its heady smell mingling with the warm air from the basement bakeries, the odors of Provolone, salami, and black olives from the dim Italian groceries, the acid reek of the dark, male-frequented alleys, the salt wind from the Pacific.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B000OKQFFA/kqedorg-20%22\">\u003cstrong>This is San Francisco: A Classic Portrait of the City\u003c/strong>\u003c/a>\u003cbr>by Robert O'Brien (Whittlesey House, 1948)\u003c/p>\n\u003cp>\u003ci>For catching the City in its many moods, there's no better than Robert O'Brien's street-by-street study. He trained his eyes and ears onto the quirky characters who flocked to the \"City of Second Chances,\" and his book, recently reprinted, remains one of the best portraits we have of the City.\u003c/i>\u003c/p>\n\u003cp>Cross Broadway, and you leave behind the kingdom of \u003ci>chow mein\u003c/i> and \u003ci>jow won ton\u003c/i> and jasmine tea, and enter the realm of ravioli. The vowels you hear now are soft and liquid, and the music is something from \u003ci> La Tosca\u003c/i>.\u003c/p>\n\u003cp>In fact, a step from the corner of Grant Avenue and Broadway is a cafe called \"La Tosca.\" Scenes from the opera are painted on the walls; Caruso sings from the juke box, and you drink a \u003ci>cappuccino\u003c/i>, gray, like the robe of a capuchin monk, and made of chocolate that is laced with brandy or rum, and heated by steam forced through coffee.\u003c/p>\n\u003cp>This is a world of round \u003ci>brovolette\u003c/i> cheeses hanging in store windows, and garlic sausage, and \u003ci>capretti\u003c/i> at Easter time. Of the lovely smells of baking bread coming from ovens beneath the sidewalk, of picturesque and brightly colored family washings on clotheslines strung high over narrow alleys, of flowers in window boxes and canaries singing. Of Tony's Shaving Parlor, and the Panama Canal Tagliarini and Noodle Factory and the Roma Macaroni Factory. Of steep lanes on the side of Telegraph Hill, and fat Italian housewives leaning on the their window sills and laughing in the sunshine, and wiry Italian boys playing ball in the street.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1558217541/kqedorg-20%22\">\u003cstrong>The Alice B. Toklas Cookbook\u003c/strong>\u003c/a>\u003cbr>by Alice B. Toklas (Harper & Row, 1954)\u003c/p>\n\u003cp>\u003ci>After settling comfortably for years in France, Gertrude Stein and Alice B. Toklas returned to the U.S. for a lecture tour that stretched from New York to California. They weren't impressed with what they ate during much of their journey across the nation but were delighted at last to reach the West Coast. (I've been searching for the \u003c/i>tarte Chambord\u003ci> recipe for years, so if anyone knows how to make it, drop me a line!)\u003c/i>\u003c/p>\n\u003cp>In San Francisco, we indulged in gastronomic orgies--sand dabs \u003ci>meuniere\u003c/i>, rainbow trout in aspic, grilled soft-shell crabs, \u003ci>paupieres\u003c/i> of roast fillets of pork, \u003ca href=\"http://www.vintagerecipes.net/books/manywaysforcookingeggs/eggs_rossini.php\">\u003cstrong>eggs Rossini\u003c/strong>\u003c/a> and \u003ci>tarte Chambord\u003c/i>. The \u003ci>tarte Chambord\u003c/i> had been a specialty of one of the three great French bakers before the San Francisco fire. To my surprise in Paris no one had ever heard of it.\u003c/p>\n\u003cp>At Fisherman's Wharf we waited for two enormous crabs to be cooked in a cauldron on the side-walk, and they were still quite warm when we ate them at lunch in Napa Country. \u003ca href=\"http://www.online-literature.com/gertrude-atherton/\">\u003cstrong>Gertrude Atherton\u003c/strong>\u003c/a> took us to lunch at a restaurant were the menu consisted entirely of the most perfectly cooked shell-fish, to her club where the cooking was incredibly good, and to dinner at a club of writers where conversation excelled.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393084221/kqedorg-20\">\u003cstrong>The Silent Traveler in San Francisco\u003c/strong>\u003c/a>\u003cbr>by Chiang Yee (W.W. Norton, 1964)\u003c/p>\n\u003cp>\u003ci>This is one in a long series of books written and illustrated by Yee as he explored cities throughout Europe and the U.S.\u003c/i>\u003c/p>\n\u003cp>The crab-sellers of San Francisco's Fishermen's Wharf offer a sharp contrast to my mind from the lobster-seller in Bar Harbor and all the coastal towns of the State of Maine. There every lobster is kept alive as long as possible and there is no sign of any being cooked on the spot. It is the general belief that a lobster should be eaten straight after being cooked, for it tastes best then. Does not this belief extend to crabs? Or perhaps crabs cannot live out of the sea for long? The most puzzling point for me is that \u003ci>Crabdom\u003c/i> seems to lie in the bottom of the Pacific around the west coast covering San Francisco while \u003ci>Lobsterdom\u003c/i> (if any) is in that part of the Atlantic covering the New England States. The Chinese proverb \"Pai wen pu yu yi chien\" or \"Hearing (about a thing) a hundred times is not better than seeing it once\" proves true. Had I not been in both places I should not have realised the existence of these separate kingdoms. Crabdom and Lobsterdom!\u003c/p>\n\u003cp>...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Eating a whole freshly-cooked lobster or crab, though some small forks are usually provided, involves some action with the fingers from time to time, which in turns involves \"table manners.\" This brings to my mind many little problems concerning Chinese eating manners....We Chinese have two definite styles of eating: formal eating and eating for pleasure. At a banquet it is all formality and good manners; at other times we just enjoy ourselves, and then there is no question of etiquette. That is why some of the typically Chinese restaurants in San Francisco have a number of partitioned rooms, unlike the modern fashionable restaurant with many tables neatly arranged all together. Within these partitions, one can enjoy a meal with one's friends, and eat as unconventionally as one likes without being criticized. Unfortunately this kind of typical Chinese restaurant with partitioned rooms is beginning to disappear even in San Francisco.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Slideluckpotshow in San Francisco!",
"title": "Slideluckpotshow in San Francisco!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/slideluckpotshow_main_logo-755994.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/slideluckpotshow_main_logo-755992.gif\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\n\u003cp>This past weekend many of my favorite activities came together under one roof for \u003ca href=\"http://slideluckpotshow.com/sanfrancisco.php\">one night only in San Francisco\u003c/a>. On Saturday August 12, from 7 - 9 PM \u003ca href=\"http://slideluckpotshow.com/index.php\">Slideluckpotshow\u003c/a> brought handmade food, art, artists, friendliness, beautiful thought-provoking images, eating new things, seeing old friends and making new ones, giddy excitement at the spontaneousness of it all, and deeply inspiring ideas about creating community together. It met me when I left the just cooling breeze of San Francisco's dusk and entered the vast white space that is \u003ca href=\"http://www.sandboxstudio.com/\">Sandbox Studios\u003c/a> on Minnesota Street. \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/08/slideluckpotsho.html\">Slideluckpotshow met all my expectations\u003c/a> and then far exceeded them in a few minutes, when, after arriving too early with my carpool, put me to \"work\" being a 20 minute volunteer.\u003c/p>\n\u003cp>The first time I read about Slideluckpotshow was in \u003ca href=\"http://slideluckpotshow.com/index2.php?PageName=press\">Time Out NY\u003c/a> on a trip there. I kicked myself for not thinking of the brilliant idea myself. And then I wished I still lived in New York City. Well, for a minute, at any rate.\u003c/p>\n\u003cp>Recently, via Marcia of \u003ca href=\"http://www.tablehopper.com/\">Tablehopper\u003c/a> and through an odd series of random emails, all mere days before the event, I heard that Slideluckpotshow was coming to my fine, fair city. I could barely contain myself long enough to think about what dish I might create to welcome Slideluckpotshow's founder \u003ca href=\"http://heyhotshot.com/blog/2006/06/05/an-interview-with-casey-kelbaugh/\">Casey Kelbaugh\u003c/a> and his crew. How could I convince them to come to SF again? How could I gather all the troops possibly interested in coming to an event displaying such an incredible amalgamation of ideas?\u003c/p>\n\u003cp>It's true, \u003ca href=\"http://www.flickr.com/groups/35034356356@N01/discuss/72157600694209134/\">Slideluckpotshow had little advertising\u003c/a>. Until I posted the information on eggbeater no one I knew had heard of it or realized they were coming SF at all. Which is really unfortunate, because it was right up our alley!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The requirements for attending for Slideluckpotshow were easy. Make \u003ca href=\"http://slideluckpotshow.com/index2.php?PageName=recipes\">food\u003c/a> (I made enough for 30 people but most people made enough for about 12, depending on the portion size), or bring really good dishes from a reputable prepared-food vending source. Make or bring great beverages. If the first two are not possible, give a good donation at the door. {My friend DB gave $10.} Come hungry at least a few minutes, or up to 2 hours, before the slide-show. Be prepared to sit on the ground if you don't get there early enough to nab a seat in a chair or on a comfy couch. Wear the eye glasses you do for watching a movie, if needed. Enter a small body of images for the show and make the deadline. Or don't submit \"slides\" but be prepared for seeing/ experiencing a wide range of aesthetics and mediums projected on a 20 foot screen via an Apple computer. There were two sections of the slide show, each running at about an hour, with an intermission in the middle.\u003c/p>\n\u003cp>My favorite artists from Saturday night's SF showing are the following:\u003c/p>\n\u003cp>\u003ca href=\"http://www.jessicarosen.com/T001.html\">Jessica Rosen\u003c/a>'s powerful images of transsexual women in Brazil, high contrast, slightly ironic (fashion or not?) portraits by \u003ca href=\"http://www.olivierlaude.com/\">Olivier Laude\u003c/a>, \u003ca href=\"http://jonathansolo.tribe.net/\">Jonathan Solo\u003c/a>'s graphite pencil work wherein he, \"collages the drawings... to create meta-feminine/masculine figures from a fantastical assemblage of physical characteristics.\" There were two artists whose photographic \u003ca href=\"http://www.hsfoto.com/portfolio.htm\">documentation of America's wars\u003c/a> in Iraq and Afghanistan reached into my core, but \u003ca href=\"http://www.hsfoto.com/biography.htm\">Heidi Schumann\u003c/a>'s images and astute interplay between sound (all the slide-sets were accompanied by music of the artist's choice) rendered me speechless. Although it's difficult to pick a favorite set and artist, I will. \u003ca href=\"http://www.gasperak.com/\">Tim Gasperak\u003c/a> contributed a series of photographs stark, detailed, evocative, lovely and textured from two series, \u003ca href=\"http://www.gasperak.com/gallery/iceland/14.php\">Mystery of Iceland\u003c/a> and \u003ca href=\"http://www.gasperak.com/gallery/landscapes/12.php\">Isolated Landscapes\u003c/a>. Even \u003ca href=\"http://www.gasperak.com/about/\">his bio\u003c/a> is well written.\u003c/p>\n\u003cp>What did I make for the pot-luck? A fruit salad composed of the juiciest, most absolute ripe beyond ripe farmers' market fruit. Something similar to \u003ca href=\"http://www.kqed.org/weblog/food/2006/08/gazpacho-shuna-athens-late-summer.jsp\">Shuna & Athen's Famous Gazpacho\u003c/a>. A quick photo of the finished bowl can be found \u003ca href=\"http://www.flickr.com/photos/aranyamei/1091965526/\">by clicking on this link\u003c/a>. From my assembled posse there was also a beautiful pecan-peach cake made by \u003ca href=\"http://marcsala.blogspot.com/\">Marc,\u003c/a> and a clean squid and broad bean salad made by none other than \u003ca href=\"http://www.inpraiseofsardines.com/\">Brett\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Slideluckpotshow could not be a better event for me: a chef with over 10 years of fine art training and a BFA in photography. If you're a person who appreciates Open Studios or museums, \u003ca href=\"http://www.flickr.com/search/?q=slideluckpotshow&w=all\">Flickr\u003c/a> or \u003ca href=\"http://www.jpgmag.com/\">JPG\u003c/a>, or just the occasional food porn photograph, this is an event I beg of you to attend if \u003ca href=\"http://www.flickr.com/photos/aranyamei/1091107155/\">it comes to a wide open room\u003c/a> near you.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/slideluckpotshow_main_logo-755994.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/slideluckpotshow_main_logo-755992.gif\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\n\u003cp>This past weekend many of my favorite activities came together under one roof for \u003ca href=\"http://slideluckpotshow.com/sanfrancisco.php\">one night only in San Francisco\u003c/a>. On Saturday August 12, from 7 - 9 PM \u003ca href=\"http://slideluckpotshow.com/index.php\">Slideluckpotshow\u003c/a> brought handmade food, art, artists, friendliness, beautiful thought-provoking images, eating new things, seeing old friends and making new ones, giddy excitement at the spontaneousness of it all, and deeply inspiring ideas about creating community together. It met me when I left the just cooling breeze of San Francisco's dusk and entered the vast white space that is \u003ca href=\"http://www.sandboxstudio.com/\">Sandbox Studios\u003c/a> on Minnesota Street. \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/08/slideluckpotsho.html\">Slideluckpotshow met all my expectations\u003c/a> and then far exceeded them in a few minutes, when, after arriving too early with my carpool, put me to \"work\" being a 20 minute volunteer.\u003c/p>\n\u003cp>The first time I read about Slideluckpotshow was in \u003ca href=\"http://slideluckpotshow.com/index2.php?PageName=press\">Time Out NY\u003c/a> on a trip there. I kicked myself for not thinking of the brilliant idea myself. And then I wished I still lived in New York City. Well, for a minute, at any rate.\u003c/p>\n\u003cp>Recently, via Marcia of \u003ca href=\"http://www.tablehopper.com/\">Tablehopper\u003c/a> and through an odd series of random emails, all mere days before the event, I heard that Slideluckpotshow was coming to my fine, fair city. I could barely contain myself long enough to think about what dish I might create to welcome Slideluckpotshow's founder \u003ca href=\"http://heyhotshot.com/blog/2006/06/05/an-interview-with-casey-kelbaugh/\">Casey Kelbaugh\u003c/a> and his crew. How could I convince them to come to SF again? How could I gather all the troops possibly interested in coming to an event displaying such an incredible amalgamation of ideas?\u003c/p>\n\u003cp>It's true, \u003ca href=\"http://www.flickr.com/groups/35034356356@N01/discuss/72157600694209134/\">Slideluckpotshow had little advertising\u003c/a>. Until I posted the information on eggbeater no one I knew had heard of it or realized they were coming SF at all. Which is really unfortunate, because it was right up our alley!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The requirements for attending for Slideluckpotshow were easy. Make \u003ca href=\"http://slideluckpotshow.com/index2.php?PageName=recipes\">food\u003c/a> (I made enough for 30 people but most people made enough for about 12, depending on the portion size), or bring really good dishes from a reputable prepared-food vending source. Make or bring great beverages. If the first two are not possible, give a good donation at the door. {My friend DB gave $10.} Come hungry at least a few minutes, or up to 2 hours, before the slide-show. Be prepared to sit on the ground if you don't get there early enough to nab a seat in a chair or on a comfy couch. Wear the eye glasses you do for watching a movie, if needed. Enter a small body of images for the show and make the deadline. Or don't submit \"slides\" but be prepared for seeing/ experiencing a wide range of aesthetics and mediums projected on a 20 foot screen via an Apple computer. There were two sections of the slide show, each running at about an hour, with an intermission in the middle.\u003c/p>\n\u003cp>My favorite artists from Saturday night's SF showing are the following:\u003c/p>\n\u003cp>\u003ca href=\"http://www.jessicarosen.com/T001.html\">Jessica Rosen\u003c/a>'s powerful images of transsexual women in Brazil, high contrast, slightly ironic (fashion or not?) portraits by \u003ca href=\"http://www.olivierlaude.com/\">Olivier Laude\u003c/a>, \u003ca href=\"http://jonathansolo.tribe.net/\">Jonathan Solo\u003c/a>'s graphite pencil work wherein he, \"collages the drawings... to create meta-feminine/masculine figures from a fantastical assemblage of physical characteristics.\" There were two artists whose photographic \u003ca href=\"http://www.hsfoto.com/portfolio.htm\">documentation of America's wars\u003c/a> in Iraq and Afghanistan reached into my core, but \u003ca href=\"http://www.hsfoto.com/biography.htm\">Heidi Schumann\u003c/a>'s images and astute interplay between sound (all the slide-sets were accompanied by music of the artist's choice) rendered me speechless. Although it's difficult to pick a favorite set and artist, I will. \u003ca href=\"http://www.gasperak.com/\">Tim Gasperak\u003c/a> contributed a series of photographs stark, detailed, evocative, lovely and textured from two series, \u003ca href=\"http://www.gasperak.com/gallery/iceland/14.php\">Mystery of Iceland\u003c/a> and \u003ca href=\"http://www.gasperak.com/gallery/landscapes/12.php\">Isolated Landscapes\u003c/a>. Even \u003ca href=\"http://www.gasperak.com/about/\">his bio\u003c/a> is well written.\u003c/p>\n\u003cp>What did I make for the pot-luck? A fruit salad composed of the juiciest, most absolute ripe beyond ripe farmers' market fruit. Something similar to \u003ca href=\"http://www.kqed.org/weblog/food/2006/08/gazpacho-shuna-athens-late-summer.jsp\">Shuna & Athen's Famous Gazpacho\u003c/a>. A quick photo of the finished bowl can be found \u003ca href=\"http://www.flickr.com/photos/aranyamei/1091965526/\">by clicking on this link\u003c/a>. From my assembled posse there was also a beautiful pecan-peach cake made by \u003ca href=\"http://marcsala.blogspot.com/\">Marc,\u003c/a> and a clean squid and broad bean salad made by none other than \u003ca href=\"http://www.inpraiseofsardines.com/\">Brett\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Slideluckpotshow could not be a better event for me: a chef with over 10 years of fine art training and a BFA in photography. If you're a person who appreciates Open Studios or museums, \u003ca href=\"http://www.flickr.com/search/?q=slideluckpotshow&w=all\">Flickr\u003c/a> or \u003ca href=\"http://www.jpgmag.com/\">JPG\u003c/a>, or just the occasional food porn photograph, this is an event I beg of you to attend if \u003ca href=\"http://www.flickr.com/photos/aranyamei/1091107155/\">it comes to a wide open room\u003c/a> near you.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/peasalad-784823.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/peasalad-784820.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>California produce has slain yet another one of my Hate Foods. There were quite a few groups things I refused to eat as a kid and peas were definitely one of them. I hated the mushy, tasteless, mean little things. If I piled enough butter and salt on them, I could just swallow them down with a big slosh of water but my gag reflex still worked overtime.\u003c/p>\n\u003cp>Last weekend, I was picking through the produce at the Sunset Andronico's and my eyes fell on the big smooth pods of English peas. Without thinking too hard about what I would do, I started stuffing them in a plastic bag.\u003c/p>\n\u003cp>Once at home, I perched on a sunny stool in the kitchen and took old-fashioned pleasure in slitting the pods open with my thumbnail and rolling the pale fat peas into a bowl. A few seconds dip in rapidly boiling water and slightly longer in a shocking ice bath and my peas were ready. Firm and mouth-popping, the peas were as smooth as a freshly Botoxed baby's bottom with nary a wrinkle to be found. But what to do with them?\u003c/p>\n\u003cp>I pulled out the butter and salt and stared at them. Ugh, I couldn't go that route. While I love the simplicity of salt and butter when oven-roasting or steaming \u003cstrong>\u003ca href=\"http://www.grubreport.com/blueplatespecial/corn2.html\">summer corn\u003c/a>\u003c/strong>, in order to fully expunge my childhood memories, I definitely needed something completely different. Since the peas were already cold, I opted for a salad. Peppery watercress, slightly bitter endive, and flaked ivory shavings of salty Pecorino Romano in a light lemony vinaigrette all brought out the sweetness of the spring pearls.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>English Pea Salad\u003c/strong>\u003c/p>\n\u003cp>Serves 4\u003c/p>\n\u003cp>1 tablespoon freshly squeezed lemon juice\u003cbr>\n1 tablespoon Champagne vinegar\u003cbr>\n4-5 tablespoons extra-virgin olive oil\u003cbr>\nSalt, to taste\u003cbr>\nFreshly ground black pepper, to taste\u003cbr>\n2 1/2 cups shelled English peas\u003cbr>\nThree heads of Belgian endive, bruised leaves removed\u003cbr>\n2 bunches small-leaved watercress, about 1 lb\u003cbr>\nPecorino Romano, or an aged sheep's cheese of your choice\u003c/p>\n\u003cp>1. Whisk the lemon juice, vinegar, and olive oil together. Add salt and pepper and taste. Adjust seasonings to your preference. Set vinaigrette aside.\u003c/p>\n\u003cp>2. Fill a large, heavy-bottomed pot with cold water and bring to a rolling boil. Add the shelled peas and cook for about 45 seconds. Plunge the cooked peas in an ice bath to stop the cooking.\u003c/p>\n\u003cp>3. Slice the endive at an angle and put the slivers in a large bowl. Add the watercress and drained peas and toss with the vinaigrette until glistening.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Serve the salad on individual plates and shave the Pecorino Romano over each portion. Use as much cheese as you like.\u003c/p>\n\n",
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"description": "California produce has slain yet another one of my Hate Foods. There were quite a few groups things I refused to eat as a kid and peas were definitely one of them. I hated the mushy, tasteless, mean little things. If I piled enough butter and salt on them, I could just swallow them down",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/peasalad-784823.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/peasalad-784820.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>California produce has slain yet another one of my Hate Foods. There were quite a few groups things I refused to eat as a kid and peas were definitely one of them. I hated the mushy, tasteless, mean little things. If I piled enough butter and salt on them, I could just swallow them down with a big slosh of water but my gag reflex still worked overtime.\u003c/p>\n\u003cp>Last weekend, I was picking through the produce at the Sunset Andronico's and my eyes fell on the big smooth pods of English peas. Without thinking too hard about what I would do, I started stuffing them in a plastic bag.\u003c/p>\n\u003cp>Once at home, I perched on a sunny stool in the kitchen and took old-fashioned pleasure in slitting the pods open with my thumbnail and rolling the pale fat peas into a bowl. A few seconds dip in rapidly boiling water and slightly longer in a shocking ice bath and my peas were ready. Firm and mouth-popping, the peas were as smooth as a freshly Botoxed baby's bottom with nary a wrinkle to be found. But what to do with them?\u003c/p>\n\u003cp>I pulled out the butter and salt and stared at them. Ugh, I couldn't go that route. While I love the simplicity of salt and butter when oven-roasting or steaming \u003cstrong>\u003ca href=\"http://www.grubreport.com/blueplatespecial/corn2.html\">summer corn\u003c/a>\u003c/strong>, in order to fully expunge my childhood memories, I definitely needed something completely different. Since the peas were already cold, I opted for a salad. Peppery watercress, slightly bitter endive, and flaked ivory shavings of salty Pecorino Romano in a light lemony vinaigrette all brought out the sweetness of the spring pearls.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>English Pea Salad\u003c/strong>\u003c/p>\n\u003cp>Serves 4\u003c/p>\n\u003cp>1 tablespoon freshly squeezed lemon juice\u003cbr>\n1 tablespoon Champagne vinegar\u003cbr>\n4-5 tablespoons extra-virgin olive oil\u003cbr>\nSalt, to taste\u003cbr>\nFreshly ground black pepper, to taste\u003cbr>\n2 1/2 cups shelled English peas\u003cbr>\nThree heads of Belgian endive, bruised leaves removed\u003cbr>\n2 bunches small-leaved watercress, about 1 lb\u003cbr>\nPecorino Romano, or an aged sheep's cheese of your choice\u003c/p>\n\u003cp>1. Whisk the lemon juice, vinegar, and olive oil together. Add salt and pepper and taste. Adjust seasonings to your preference. Set vinaigrette aside.\u003c/p>\n\u003cp>2. Fill a large, heavy-bottomed pot with cold water and bring to a rolling boil. Add the shelled peas and cook for about 45 seconds. Plunge the cooked peas in an ice bath to stop the cooking.\u003c/p>\n\u003cp>3. Slice the endive at an angle and put the slivers in a large bowl. Add the watercress and drained peas and toss with the vinaigrette until glistening.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Serve the salad on individual plates and shave the Pecorino Romano over each portion. Use as much cheese as you like.\u003c/p>\n\n\u003c/div>\u003c/p>",
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},
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"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
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},
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},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"order": 10
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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},
"closealltabs": {
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"order": 1
},
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
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"freakonomics-radio": {
"id": "freakonomics-radio",
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"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"meta": {
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"source": "NPR"
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
},
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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