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"disqusTitle": "Chocolate Advent-ures",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/advent.jpg\" alt=\"Stephanie as a child at Christmas\" align=\"left\">Let's face it -- Christmas is not about the joy of giving and receiving. It's not about the \u003ca href=\"http://www.new-life.net/chrtms10.htm\">much-disputed birth of Christ\u003c/a>, or miracles, or even the tarting up of pagan trees while singing \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/12/22/we-wish-you-a-merry-cheesemas/\">Songs of Cheeses\u003c/a>.\u003c/p>\n\u003cp>It's about whether you get your chocolate on odds or evens this year. It's about whether your older sister will force you to give her your day's haul of chocolate. That's right my friends, this month is ALL about Advent calendar chocolate.\u003c/p>\n\u003cp>(\u003cstrong>Sidebar:\u003c/strong> remember non-chocolate Advent calendars where the only reward for us kids was first, the sheer pleasure of finding the tiny digits in an almost Where's Waldo of numbers, and second, the excitement of opening the perforated hatch to expose what lay beneath? \u003cem>Sigh\u003c/em>. Simpler times. Simpler pleasures.)\u003c/p>\n\u003cp>Okay, so since we're currently over, um, two weeks? Into Advent, this post is a skosh late, BUT forewarned is forearmed for next year.\u003c/p>\n\u003cp>It is a truth universally acknowledged that Advent calendar chocolate tastes no better than the cardboard doors they hide behind. To wit: last year, the chocolate in our Andronico's-purchased Advent calendar was so horrific that by Christmas Eve, I had been handing over my \"turns\" to my husband for at least a week. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Finally, my ire over the paucity of good chocolate sent me scurrying to the Wide, Wide World of Web. If we live in an era of artisanal cheese, specialized olive oil, rare vinegar, and \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/08/26/FD0E127CBH.DTL\">DIY flour\u003c/a>, quality Advent calendar chocolate MUST exist, right?\u003c/p>\n\u003cp>Eh. Sort of.\u003c/p>\n\u003cp>After scouring the websites of my favorites -- \u003ca href=\"http://www.burdickchocolate.com/\">Burdick's\u003c/a>, \u003ca href=\"http://www.scharffenberger.com/\">Scharffenberger\u003c/a>, \u003ca href=\"http://www.recchiuti.com/index.html\">Reciutti\u003c/a>, and \u003ca href=\"http://www.cocoabella.com/\">Cocoa Bella\u003c/a> -- and coming up dry, I widened the search. \u003c/p>\n\u003cp>I hit pay dirt when I turned up a link to \u003ca href=\"http://www.lordandtaylor.com/eng/Gifts-Advent_Calendar-lordandtaylor/47221\">Godiva's Advent calendar\u003c/a>, but of course it was sold out, so I filed the information away in my brain, and the link in my bookmarks, and I found it again this year. (Okay, so it's sold out again, it's not like you were going to buy it \u003cem>now\u003c/em>, right?)\u003c/p>\n\u003cp>At British Delights, I also discovered a \u003ca href=\"http://www.britishdelights.com/detail.asp?product_id=xm30\">Cadbury Dairy Milk Advent calendar\u003c/a>. Well, of COURSE the same ingenious Brits who have the foresight to install refrigerated Cadbury chocolate dispensers in the Underground would stuff their Advent calendars with Cadbury chocolate!\u003c/p>\n\u003cp>While Godiva and Cadbury are clearly a flavor step above the usual Advent calendar chocolate, I still think there's room for improvement.\u003c/p>\n\u003cp>The Godiva Advent calendar is very sophisticated, very adult, in that there are no Christmas-themed pictures of angels, presents, teddy bears, or Santa Clauses (Clausi?) on or behind the little doors. The calendar is illustrated by a big, stylized tree made up of green ornaments on a red background; white snowflakes and gold strings of beads provide additional decoration. \u003c/p>\n\u003cp>Basically, it's the chocolate Advent calendar equivalent of those special jacket covers that some adults buy to hide the fact they're reading Harry Potter.\u003c/p>\n\u003cp>The Godiva chocolate is...fine. You get thick green, red, and blue foil-wrapped coins of milk, dark, or white chocolate with a bas-relief of Lady Godiva molded on them. Not Santa Claus or Jesus or a Wise Man, just a naked lady on a horse. Very adult.\u003c/p>\n\u003cp>The Cadbury Dairy Milk Advent calendar is clearly aimed at kids or the young at heart. The doors have little pictures on and behind them, and the chocolates themselves are molded into Christmassy shapes that can only be deciphered if you squint at them after several glasses of ruby port. Again, the chocolate here is just middling, but \"middling\" is a giant step above plastic cardboard, so I'm not really complaining.\u003c/p>\n\u003cp>In the next few years, I want to see \u003ca href=\"http://www.burdickchocolate.com/\">Burdick's\u003c/a>, \u003ca href=\"http://www.scharffenberger.com/\">Scharffenberger\u003c/a>, \u003ca href=\"http://www.recchiuti.com/index.html\">Reciutti\u003c/a>, \u003ca href=\"http://www.cocoabella.com/\">Cocoa Bella\u003c/a>, or even Dove step it up, Advent calendar-wise. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What, you think they won't sell? Aside from the adults who would kill to find orange pekoe truffles or fleur de sel caramels behind the little doors, are you telling me that the \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/03/25/FD3EVLC1V.DTL\">parents with kids who ask\u003c/a>, \"Is the beef local?\" wouldn't brag about those same kids lisping, \"Is the chocolate artisanal?\"\u003c/p>\n\n",
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"excerpt": "Let's face it -- Christmas is not about the joy of giving and receiving. It's not about the \u003ca href=\"http://www.new-life.net/chrtms10.htm\">much-disputed birth of Christ\u003c/a>, or miracles, or even the tarting up of pagan trees while singing \u003ca href=\"http://blogs.kqed.org/bayareabites/2005/12/22/we-wish-you-a-merry-cheesemas/\">Songs of Cheeses\u003c/a>.\r\n\r\nIt's about whether you get your chocolate on odds or evens this year. It's about whether your older sister will force you to give her your day's haul of chocolate. That's right my friends, this month is ALL about Advent calendar chocolate.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/advent.jpg\" alt=\"Stephanie as a child at Christmas\" align=\"left\">Let's face it -- Christmas is not about the joy of giving and receiving. It's not about the \u003ca href=\"http://www.new-life.net/chrtms10.htm\">much-disputed birth of Christ\u003c/a>, or miracles, or even the tarting up of pagan trees while singing \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/12/22/we-wish-you-a-merry-cheesemas/\">Songs of Cheeses\u003c/a>.\u003c/p>\n\u003cp>It's about whether you get your chocolate on odds or evens this year. It's about whether your older sister will force you to give her your day's haul of chocolate. That's right my friends, this month is ALL about Advent calendar chocolate.\u003c/p>\n\u003cp>(\u003cstrong>Sidebar:\u003c/strong> remember non-chocolate Advent calendars where the only reward for us kids was first, the sheer pleasure of finding the tiny digits in an almost Where's Waldo of numbers, and second, the excitement of opening the perforated hatch to expose what lay beneath? \u003cem>Sigh\u003c/em>. Simpler times. Simpler pleasures.)\u003c/p>\n\u003cp>Okay, so since we're currently over, um, two weeks? Into Advent, this post is a skosh late, BUT forewarned is forearmed for next year.\u003c/p>\n\u003cp>It is a truth universally acknowledged that Advent calendar chocolate tastes no better than the cardboard doors they hide behind. To wit: last year, the chocolate in our Andronico's-purchased Advent calendar was so horrific that by Christmas Eve, I had been handing over my \"turns\" to my husband for at least a week. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Finally, my ire over the paucity of good chocolate sent me scurrying to the Wide, Wide World of Web. If we live in an era of artisanal cheese, specialized olive oil, rare vinegar, and \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/08/26/FD0E127CBH.DTL\">DIY flour\u003c/a>, quality Advent calendar chocolate MUST exist, right?\u003c/p>\n\u003cp>Eh. Sort of.\u003c/p>\n\u003cp>After scouring the websites of my favorites -- \u003ca href=\"http://www.burdickchocolate.com/\">Burdick's\u003c/a>, \u003ca href=\"http://www.scharffenberger.com/\">Scharffenberger\u003c/a>, \u003ca href=\"http://www.recchiuti.com/index.html\">Reciutti\u003c/a>, and \u003ca href=\"http://www.cocoabella.com/\">Cocoa Bella\u003c/a> -- and coming up dry, I widened the search. \u003c/p>\n\u003cp>I hit pay dirt when I turned up a link to \u003ca href=\"http://www.lordandtaylor.com/eng/Gifts-Advent_Calendar-lordandtaylor/47221\">Godiva's Advent calendar\u003c/a>, but of course it was sold out, so I filed the information away in my brain, and the link in my bookmarks, and I found it again this year. (Okay, so it's sold out again, it's not like you were going to buy it \u003cem>now\u003c/em>, right?)\u003c/p>\n\u003cp>At British Delights, I also discovered a \u003ca href=\"http://www.britishdelights.com/detail.asp?product_id=xm30\">Cadbury Dairy Milk Advent calendar\u003c/a>. Well, of COURSE the same ingenious Brits who have the foresight to install refrigerated Cadbury chocolate dispensers in the Underground would stuff their Advent calendars with Cadbury chocolate!\u003c/p>\n\u003cp>While Godiva and Cadbury are clearly a flavor step above the usual Advent calendar chocolate, I still think there's room for improvement.\u003c/p>\n\u003cp>The Godiva Advent calendar is very sophisticated, very adult, in that there are no Christmas-themed pictures of angels, presents, teddy bears, or Santa Clauses (Clausi?) on or behind the little doors. The calendar is illustrated by a big, stylized tree made up of green ornaments on a red background; white snowflakes and gold strings of beads provide additional decoration. \u003c/p>\n\u003cp>Basically, it's the chocolate Advent calendar equivalent of those special jacket covers that some adults buy to hide the fact they're reading Harry Potter.\u003c/p>\n\u003cp>The Godiva chocolate is...fine. You get thick green, red, and blue foil-wrapped coins of milk, dark, or white chocolate with a bas-relief of Lady Godiva molded on them. Not Santa Claus or Jesus or a Wise Man, just a naked lady on a horse. Very adult.\u003c/p>\n\u003cp>The Cadbury Dairy Milk Advent calendar is clearly aimed at kids or the young at heart. The doors have little pictures on and behind them, and the chocolates themselves are molded into Christmassy shapes that can only be deciphered if you squint at them after several glasses of ruby port. Again, the chocolate here is just middling, but \"middling\" is a giant step above plastic cardboard, so I'm not really complaining.\u003c/p>\n\u003cp>In the next few years, I want to see \u003ca href=\"http://www.burdickchocolate.com/\">Burdick's\u003c/a>, \u003ca href=\"http://www.scharffenberger.com/\">Scharffenberger\u003c/a>, \u003ca href=\"http://www.recchiuti.com/index.html\">Reciutti\u003c/a>, \u003ca href=\"http://www.cocoabella.com/\">Cocoa Bella\u003c/a>, or even Dove step it up, Advent calendar-wise. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What, you think they won't sell? Aside from the adults who would kill to find orange pekoe truffles or fleur de sel caramels behind the little doors, are you telling me that the \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/03/25/FD3EVLC1V.DTL\">parents with kids who ask\u003c/a>, \"Is the beef local?\" wouldn't brag about those same kids lisping, \"Is the chocolate artisanal?\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Holiday Party Food: Bourbon Balls",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/bourbon-balls.jpg\" alt=\"bourbon balls\" align=\"left\"> It's the Holiday Season, if you haven't noticed. Sappy music is piped into our ears if we dare venture pretty much anywhere outside. Macy's is back to putting live kittens in their store windows. People are stressed out at the thought of having to entertain, buy presents, and spend their dwindling piles of money.\u003c/p>\n\u003cp>And I'm busy-- I've got lots of parties to go to. Because I'm that popular.\u003c/p>\n\u003cp>I have decided that this year, in light of my own evaporating bankroll, I shall indulge in the spirit of giving by sharing with my friends and loved ones items I have made with my own little hands. Or not so little-- I have more than an octave reach, in piano terms. Not that I play the piano.\u003c/p>\n\u003cp>This year, I am making Bourbon Balls. No jokes, please. They contain all the vitamins and minerals necessary to get me through the Season: sugar, chocolate, and alcohol. They are relatively easy to make, but look as though I've slaved away at them. And they're good. Chocolaty, not too sweet, slightly salty, and just a little boozy.\u003c/p>\n\u003cp>The way I see it, the chocolate boosts not only one's endorphins, thus enhancing one's Holiday mood, it helps out the immune system, too. Alcohol, of course, lowers one's inhibitions, which helps at just about any party I've ever been to. This leads me to the conclusion that, if there is some hot stranger in a Christmas sweater you've been eyeing from across the room, I might prescribe several Bourbon Balls before making your move. With the resultant boost in mood, courage, and disease immunity, you'll be nicely set up for an approach. If he or she simply stares blankly and then proceeds to sneeze on you, you're well protected. If this is the case, return to the plate of Bourbon Balls and repeat with your #2 choice of mate.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bourbon Balls\u003c/strong>\u003c/p>\n\u003cp>The basic recipe seems to be comprised of crushed cookies, nuts, bourbon, and cocoa powder. None of the recipes I perused included salt, which I found alarming. So I added some. I would advise against going overboard with the Bourbon. You want the balls to taste of Bourbon, but not reek of it. Again, no jokes, please.\u003c/p>\n\u003cp>\u003cstrong>Makes about 25\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the filling:\u003c/strong>\u003c/p>\n\u003cp>28 to 30 vanilla wafers, finely crushed (about 1 cup)\u003c/p>\n\u003cp>1 cup toasted, shelled pecans, finely chopped\u003c/p>\n\u003cp>3 tablespoons good, unsweetened cocoa powder\u003c/p>\n\u003cp>2 tablespoons confectioner's sugar\u003c/p>\n\u003cp>1/4 cup light corn syrup\u003c/p>\n\u003cp>3 tablespoons bourbon. Might as well make it a good one.\u003c/p>\n\u003cp>1/8 teaspoon kosher salt\u003c/p>\n\u003cp>\u003cstrong>For making them presentable:\u003c/strong>\u003c/p>\n\u003cp>25 whole pecans. On the small side. Either toasted or candied. I chose candied because, well, I'm making \u003cem>candy\u003c/em>.\u003c/p>\n\u003cp>About 12 oz. of good bittersweet chocolate\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Mix crushed wafers, pecans, sugar, cocoa, and salt together in a medium bowl. Combine bourbon and corn syrup in a separate, smaller bowl, add to the wafer mixture and stir well until combined. With a teaspoon measure, scoop a small bit and roll into a ball approximately the size of a walnut in its shell. Transfer onto a sheet pan lined with paper towels. Repeat, of course until done.\u003c/p>\n\u003cp>I say paper towels because, these balls are going to weep, which is not entirely surprising, given the faced that they have been so mercilessly plied with booze. It happens and we must be prepared.\u003c/p>\n\u003cp>2. In a double boiler or glass bowl which fits snugly over a saucepan with a little water in it, melt the chocolate. Gently place the balls, one by one, into the chocolate, turning them around with a fork (do not impale them. I use a small fork to allow excess chocolate to drip off the balls with ease.). Lift the ball out of the melted chocolate, and shake gingerly to remove excess chocolate. Place on a sheet pan lined with waxed or parchment paper. Repeat until all balls have been dipped. And you can stop your giggling now, thank you very much. While the chocolate is still wet, top each ball with a candied nut. Let them cool.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You may keep these refrigerated for up to one week, but I don't think they'll be around that long. Really.\u003c/p>\n\n",
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"excerpt": "It's the Holiday Season, if you haven't noticed. Sappy music is piped into our ears if we dare venture pretty much anywhere outside. Macy's is back to putting live kittens in their store windows. People are stressed out at the thought of having to entertain, buy presents, and spend their dwindling piles of money.\r\n\r\nAnd I'm busy-- I've got lots of parties to go to. Because I'm that popular.\r\n\r\nI have decided that this year, in light of my own evaporating bankroll, I shall indulge in the spirit of giving by sharing with my friends and loved ones items I have made with my own little hands. Or not so little-- I have more than an octave reach, in piano terms. Not that I play the piano.\r\n\r\nThis year, I am making Bourbon Balls. No jokes, please. They contain all the vitamins and minerals necessary to get me through the Season: sugar, chocolate, and alcohol. They are relatively easy to make, but look as though I've slaved away at them. And they're good. Chocolaty, not too sweet, slightly salty, and just a little boozy.\r\n",
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"description": "It's the Holiday Season, if you haven't noticed. Sappy music is piped into our ears if we dare venture pretty much anywhere outside. Macy's is back to putting live kittens in their store windows. People are stressed out at the thought of having to entertain, buy presents, and spend their dwindling piles of money.\r\n\r\nAnd I'm busy-- I've got lots of parties to go to. Because I'm that popular.\r\n\r\nI have decided that this year, in light of my own evaporating bankroll, I shall indulge in the spirit of giving by sharing with my friends and loved ones items I have made with my own little hands. Or not so little-- I have more than an octave reach, in piano terms. Not that I play the piano.\r\n\r\nThis year, I am making Bourbon Balls. No jokes, please. They contain all the vitamins and minerals necessary to get me through the Season: sugar, chocolate, and alcohol. They are relatively easy to make, but look as though I've slaved away at them. And they're good. Chocolaty, not too sweet, slightly salty, and just a little boozy.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/bourbon-balls.jpg\" alt=\"bourbon balls\" align=\"left\"> It's the Holiday Season, if you haven't noticed. Sappy music is piped into our ears if we dare venture pretty much anywhere outside. Macy's is back to putting live kittens in their store windows. People are stressed out at the thought of having to entertain, buy presents, and spend their dwindling piles of money.\u003c/p>\n\u003cp>And I'm busy-- I've got lots of parties to go to. Because I'm that popular.\u003c/p>\n\u003cp>I have decided that this year, in light of my own evaporating bankroll, I shall indulge in the spirit of giving by sharing with my friends and loved ones items I have made with my own little hands. Or not so little-- I have more than an octave reach, in piano terms. Not that I play the piano.\u003c/p>\n\u003cp>This year, I am making Bourbon Balls. No jokes, please. They contain all the vitamins and minerals necessary to get me through the Season: sugar, chocolate, and alcohol. They are relatively easy to make, but look as though I've slaved away at them. And they're good. Chocolaty, not too sweet, slightly salty, and just a little boozy.\u003c/p>\n\u003cp>The way I see it, the chocolate boosts not only one's endorphins, thus enhancing one's Holiday mood, it helps out the immune system, too. Alcohol, of course, lowers one's inhibitions, which helps at just about any party I've ever been to. This leads me to the conclusion that, if there is some hot stranger in a Christmas sweater you've been eyeing from across the room, I might prescribe several Bourbon Balls before making your move. With the resultant boost in mood, courage, and disease immunity, you'll be nicely set up for an approach. If he or she simply stares blankly and then proceeds to sneeze on you, you're well protected. If this is the case, return to the plate of Bourbon Balls and repeat with your #2 choice of mate.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bourbon Balls\u003c/strong>\u003c/p>\n\u003cp>The basic recipe seems to be comprised of crushed cookies, nuts, bourbon, and cocoa powder. None of the recipes I perused included salt, which I found alarming. So I added some. I would advise against going overboard with the Bourbon. You want the balls to taste of Bourbon, but not reek of it. Again, no jokes, please.\u003c/p>\n\u003cp>\u003cstrong>Makes about 25\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the filling:\u003c/strong>\u003c/p>\n\u003cp>28 to 30 vanilla wafers, finely crushed (about 1 cup)\u003c/p>\n\u003cp>1 cup toasted, shelled pecans, finely chopped\u003c/p>\n\u003cp>3 tablespoons good, unsweetened cocoa powder\u003c/p>\n\u003cp>2 tablespoons confectioner's sugar\u003c/p>\n\u003cp>1/4 cup light corn syrup\u003c/p>\n\u003cp>3 tablespoons bourbon. Might as well make it a good one.\u003c/p>\n\u003cp>1/8 teaspoon kosher salt\u003c/p>\n\u003cp>\u003cstrong>For making them presentable:\u003c/strong>\u003c/p>\n\u003cp>25 whole pecans. On the small side. Either toasted or candied. I chose candied because, well, I'm making \u003cem>candy\u003c/em>.\u003c/p>\n\u003cp>About 12 oz. of good bittersweet chocolate\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Mix crushed wafers, pecans, sugar, cocoa, and salt together in a medium bowl. Combine bourbon and corn syrup in a separate, smaller bowl, add to the wafer mixture and stir well until combined. With a teaspoon measure, scoop a small bit and roll into a ball approximately the size of a walnut in its shell. Transfer onto a sheet pan lined with paper towels. Repeat, of course until done.\u003c/p>\n\u003cp>I say paper towels because, these balls are going to weep, which is not entirely surprising, given the faced that they have been so mercilessly plied with booze. It happens and we must be prepared.\u003c/p>\n\u003cp>2. In a double boiler or glass bowl which fits snugly over a saucepan with a little water in it, melt the chocolate. Gently place the balls, one by one, into the chocolate, turning them around with a fork (do not impale them. I use a small fork to allow excess chocolate to drip off the balls with ease.). Lift the ball out of the melted chocolate, and shake gingerly to remove excess chocolate. Place on a sheet pan lined with waxed or parchment paper. Repeat until all balls have been dipped. And you can stop your giggling now, thank you very much. While the chocolate is still wet, top each ball with a candied nut. Let them cool.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You may keep these refrigerated for up to one week, but I don't think they'll be around that long. Really.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/christmascover1.jpg\" alt=\"christmas cover\" align=\"left\">Anyone who knows me well would be surprised to hear me recommending a Christmas book. I am a \"bah humbug\" type who tries desperately to escape the holiday each year. Not only do I not celebrate Christmas but I despise the crass commercialism, forced sentimentality, and find green and red to be the most distasteful color combination of all. But I am \u003cem>loving\u003c/em> \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1567923615/kqedorg-20\">Elizabeth David's Christmas\u003c/a>. It would seem David was a bit overwhelmed by the holiday as well, in part because her family had many birthdays right around Christmas. Her preference? \u003c/p>\n\u003cp>\"If I had my way--and I shan't--my Christmas day eating and drinking would consist of an omelette, cold ham and a nice bottle of wine at lunchtime, and a smoked salmon sandwich with a glass of champagne on a tray in bed in the evening.\"\u003c/p>\n\u003cp>Doesn't that just say it all? Lovely, selfish and and anti-gorging is what she called her ideal version of the holiday. And while she didn't have it her way, her recipes and notes do fill a tidy volume, sadly compiled after her death. Spiced Quinces, Endive and Beetroot Salad, and Leeks with Red Wine are just a few of her tantalizing ideas. Don't expect a modern cookbook. Her recipes are bit like formulas, but I find them inspiring and even if I didn't, I'd want to read her prose because it's so brilliant. Don't miss the final essay, \"Para Navidad\" which is a lovely culinary travel piece and will instantly transport you to Spain. Of course, how recipes using fresh tomatoes and ripe apricots ended up in this book is anyone's guess, but enjoy it year round. There are notes for American cooks in the back of the book. \u003c/p>\n\u003cp>If Christmas in another place and time appeals to you, especially a Victorian London place and time, check out \u003ca href=\"http://www.dickensfair.com/\">The Great Dickens Christmas Fair\u003c/a> which runs weekends though December 21. Run by the creators of the Renaissance Faire, it's held at the Cow Palace and features hundreds of costumed players, colorful characters from literature and history, and winding lanes filled with shops, pubs, and food. \u003c/p>\n\u003cp>Tickets are $10 for children ages 5 – 11 (under 5 are free); $19 for students/seniors/military; and adults are $22 at the door. \u003ca href=\"http://www.dickensfair.com/tickets.htm\">Discount tickets\u003c/a> available.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here's a drink from Elizabeth David's Christmas that sounds enticing, even for a Scrooge like me.\u003c/p>\n\u003cp>\u003cstrong>Regina Port Cocktail\u003c/strong>\u003cbr>\nAccording to David, \"The cheaper kinds of port may be made into a good mixed drink for those who do not care for gin.\"\u003c/p>\n\u003cp>4 glasses tawny port\u003cbr>\n4 dashes orange bitters\u003cbr>\n1 teaspoon Angostura bitters\u003cbr>\n1 teaspoon Cointreau\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Shake well with ice, in a cocktail shaker. Float a snippet of orange peel on top of each glass. \u003c/p>\n\n",
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"excerpt": "Anyone who knows me well would be surprised to hear me recommending a Christmas book. I am a \"bah humbug\" type who tries desperately to escape the holiday each year. Not only do I not celebrate Christmas but I despise the crass commercialism, forced sentimentality, and find green and red to be the most distasteful color combination of all. But I am \u003cem>loving\u003c/em> \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1567923615/kqedorg-20\">Elizabeth David's Christmas\u003c/a>. It would seem David was a bit overwhelmed by the holiday as well, in part because her family had many birthdays right around Christmas. Her preference? \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/christmascover1.jpg\" alt=\"christmas cover\" align=\"left\">Anyone who knows me well would be surprised to hear me recommending a Christmas book. I am a \"bah humbug\" type who tries desperately to escape the holiday each year. Not only do I not celebrate Christmas but I despise the crass commercialism, forced sentimentality, and find green and red to be the most distasteful color combination of all. But I am \u003cem>loving\u003c/em> \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1567923615/kqedorg-20\">Elizabeth David's Christmas\u003c/a>. It would seem David was a bit overwhelmed by the holiday as well, in part because her family had many birthdays right around Christmas. Her preference? \u003c/p>\n\u003cp>\"If I had my way--and I shan't--my Christmas day eating and drinking would consist of an omelette, cold ham and a nice bottle of wine at lunchtime, and a smoked salmon sandwich with a glass of champagne on a tray in bed in the evening.\"\u003c/p>\n\u003cp>Doesn't that just say it all? Lovely, selfish and and anti-gorging is what she called her ideal version of the holiday. And while she didn't have it her way, her recipes and notes do fill a tidy volume, sadly compiled after her death. Spiced Quinces, Endive and Beetroot Salad, and Leeks with Red Wine are just a few of her tantalizing ideas. Don't expect a modern cookbook. Her recipes are bit like formulas, but I find them inspiring and even if I didn't, I'd want to read her prose because it's so brilliant. Don't miss the final essay, \"Para Navidad\" which is a lovely culinary travel piece and will instantly transport you to Spain. Of course, how recipes using fresh tomatoes and ripe apricots ended up in this book is anyone's guess, but enjoy it year round. There are notes for American cooks in the back of the book. \u003c/p>\n\u003cp>If Christmas in another place and time appeals to you, especially a Victorian London place and time, check out \u003ca href=\"http://www.dickensfair.com/\">The Great Dickens Christmas Fair\u003c/a> which runs weekends though December 21. Run by the creators of the Renaissance Faire, it's held at the Cow Palace and features hundreds of costumed players, colorful characters from literature and history, and winding lanes filled with shops, pubs, and food. \u003c/p>\n\u003cp>Tickets are $10 for children ages 5 – 11 (under 5 are free); $19 for students/seniors/military; and adults are $22 at the door. \u003ca href=\"http://www.dickensfair.com/tickets.htm\">Discount tickets\u003c/a> available.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/eggnog-778919.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/eggnog-778509.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>It's getting to be that special time of year again. I will leave the reasons behind its specialness open to interpretation. Holiday party invitations start showing up in one's mailbox the moment the turkey baster has been dried and tucked away in a drawer. Concurrently, this is the time of year when egg nog starts to muscle its way into your local supermarket's dairy case.\u003c/p>\n\u003cp>Egg Nog. It's a heart-stopping, cholesterol-laden, alcohol-spiked, phlegm-producing cup of Holiday goodness. And I'm a huge fan. I always have been.\u003c/p>\n\u003cp>As a child, the appeal was obvious; what eight year-old is going to say no to a sweet, creamy dairy product? I imagined I was drinking melted nutmeg ice cream. Given the ingredients, I didn't know how close to the mark I was. I would drink several glasses at holiday gatherings. If I accidentally got into the rum-spiked nog for adults (which was understandable since the crystal punch bowl full of alcoholic nog looked exactly like the cardboard carton that contained the booze-free liquid), so much the better. Open a container, pour out its contents, mix in a little rum, and get the party started. Egg nog punch is that simple. Or was, until I had my first taste of the real stuff.\u003c/p>\n\u003cp>It wasn't until I was well into adulthood that my family would pay a call on my stepmother's friend Charlene and her family, who had a sort of open house party every Christmas Eve. The house was always dressed to the teeth in holiday drag, complete with a sort of Christmas-on- Main-Street, U.S.A. recreation in miniature spread out over the tables in the living room and onto the grand piano. I'd peek into the tiny cellophane windows looking for any signs of domestic unhappiness or violence, but was invariably disappointed in my search. Booze-spiked cocktail wieners, prawns, and every kind of dip imaginable were there for the taking, and our hosts were always warm and in a festive mood, which is just the thing my family needs during the holidays. For me, the two main attractions of the party were the Presentation of the Egg Nog, and the Wheeling-in of Grandpa. This quiet old gentleman was missing one of his legs and an eye. At least, I assume he was missing an eye since he wore an eye patch. This in itself is nothing unusual, since it it very likely that he suffered from diabetes, though I never asked. What I always found interesting was the fact that he was always parked against the wall near the center of the main room, slightly to the right of a parrot cage, which hung near (but wisely not over) the dessert table. He was, to me, a sort of pirate centerpiece to the party.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Presentation of the Egg Nog was not a heralded event, but one I always watched with interest. Charlene and her husband Bill would be in the kitchen fussing over the bowl, stirring in something here, adding a little nutmeg there. They'd do a little tasting, adjust favoring, do a little more tasting, add more booze, then Charlene would pick up the enormous bowl and walk it to the buffet table very carefully, the whitecaps of stiffened egg white gently rising and falling against the sides. When her mission had been successfully accomplished, people would grab their cups and huddle around the bowl, waiting their turn to dip in. It was a revelation, in terms of my nog-drinking experience. It was fresh and frothy. I finally understood where the egg part of egg nog came in-- the subtle yellow coloring from yolks beaten without mercy, the foam of egg whites folded in for body. It ruined my enjoyment of store-bought nog forever.\u003c/p>\n\u003cp>I won't assume that all three of you reading this have ever tried homemade egg nog. If you haven't, and you don't have problems consuming dairy, cholesterol or alcohol, I say go ahead and try it. It's really, really good. And you only get it once a year, so drink up.\u003c/p>\n\u003cp>\u003c/p>\n\u003ch3>Recipe: Egg Nog\u003c/h3>\n\u003cp>The rumor behind the word \"nog\" is that it derived from the English word \"noggin\"; a small, carved, wooden mug used to serve drinks in various taverns. The full name of this beverage might have been \u003ca href=\"http://www.indepthinfo.com/eggnog/history.shtml\">\"egg and grog in a noggin\"\u003c/a>, which does not sound especially appetizing. There also seems to be some disagreement as to whether the beverage is spelled as one word or two. I like two, it sounds more important that way.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>4 egg yolks\u003cbr>1/3 cup sugar, plus 1 tablespoon\u003cbr>1 pint whole milk\u003cbr>1 cup heavy cream\u003cbr>1 teaspoon grated nutmeg\u003cbr>1 teaspoon vanilla extract\u003cbr>1 cup rum, bourbon, or whatever poison you prefer\u003cbr>4 egg whites\u003c/p>\n\u003cp>\u003cstrong>Procedure:\u003c/strong>\u003c/p>\n\u003cp>1. Beat egg yolks until pale yellow in color. Gradually add 1/3 cup of sugar until it is totally dissolved.\u003c/p>\n\u003cp>2. In a medium saucepan, over high heat, combine milk, cream, and nutmeg and bring to a boil, stirring occasionally. Remove from heat and temper the hot milk mixture into the eggs and sugar. Return everything to the pot and cook until mixture reaches 160 degrees F. Remove from heat, stir in alcohol and extract, pour into a medium-sized mixing bowl and chill in your refrigerator.\u003c/p>\n\u003cp>3. In a medium bowl, beat egg whites to soft peaks. Gradually add one tablespoon of sugar as you beat until stiff peaks form. Whisk egg whites into chilled mixture.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Put your now fresh and somewhat safe beverage in the noggin or vessel of your choice and drink up.\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/eggnog-778919.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/eggnog-778509.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>It's getting to be that special time of year again. I will leave the reasons behind its specialness open to interpretation. Holiday party invitations start showing up in one's mailbox the moment the turkey baster has been dried and tucked away in a drawer. Concurrently, this is the time of year when egg nog starts to muscle its way into your local supermarket's dairy case.\u003c/p>\n\u003cp>Egg Nog. It's a heart-stopping, cholesterol-laden, alcohol-spiked, phlegm-producing cup of Holiday goodness. And I'm a huge fan. I always have been.\u003c/p>\n\u003cp>As a child, the appeal was obvious; what eight year-old is going to say no to a sweet, creamy dairy product? I imagined I was drinking melted nutmeg ice cream. Given the ingredients, I didn't know how close to the mark I was. I would drink several glasses at holiday gatherings. If I accidentally got into the rum-spiked nog for adults (which was understandable since the crystal punch bowl full of alcoholic nog looked exactly like the cardboard carton that contained the booze-free liquid), so much the better. Open a container, pour out its contents, mix in a little rum, and get the party started. Egg nog punch is that simple. Or was, until I had my first taste of the real stuff.\u003c/p>\n\u003cp>It wasn't until I was well into adulthood that my family would pay a call on my stepmother's friend Charlene and her family, who had a sort of open house party every Christmas Eve. The house was always dressed to the teeth in holiday drag, complete with a sort of Christmas-on- Main-Street, U.S.A. recreation in miniature spread out over the tables in the living room and onto the grand piano. I'd peek into the tiny cellophane windows looking for any signs of domestic unhappiness or violence, but was invariably disappointed in my search. Booze-spiked cocktail wieners, prawns, and every kind of dip imaginable were there for the taking, and our hosts were always warm and in a festive mood, which is just the thing my family needs during the holidays. For me, the two main attractions of the party were the Presentation of the Egg Nog, and the Wheeling-in of Grandpa. This quiet old gentleman was missing one of his legs and an eye. At least, I assume he was missing an eye since he wore an eye patch. This in itself is nothing unusual, since it it very likely that he suffered from diabetes, though I never asked. What I always found interesting was the fact that he was always parked against the wall near the center of the main room, slightly to the right of a parrot cage, which hung near (but wisely not over) the dessert table. He was, to me, a sort of pirate centerpiece to the party.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Presentation of the Egg Nog was not a heralded event, but one I always watched with interest. Charlene and her husband Bill would be in the kitchen fussing over the bowl, stirring in something here, adding a little nutmeg there. They'd do a little tasting, adjust favoring, do a little more tasting, add more booze, then Charlene would pick up the enormous bowl and walk it to the buffet table very carefully, the whitecaps of stiffened egg white gently rising and falling against the sides. When her mission had been successfully accomplished, people would grab their cups and huddle around the bowl, waiting their turn to dip in. It was a revelation, in terms of my nog-drinking experience. It was fresh and frothy. I finally understood where the egg part of egg nog came in-- the subtle yellow coloring from yolks beaten without mercy, the foam of egg whites folded in for body. It ruined my enjoyment of store-bought nog forever.\u003c/p>\n\u003cp>I won't assume that all three of you reading this have ever tried homemade egg nog. If you haven't, and you don't have problems consuming dairy, cholesterol or alcohol, I say go ahead and try it. It's really, really good. And you only get it once a year, so drink up.\u003c/p>\n\u003cp>\u003c/p>\n\u003ch3>Recipe: Egg Nog\u003c/h3>\n\u003cp>The rumor behind the word \"nog\" is that it derived from the English word \"noggin\"; a small, carved, wooden mug used to serve drinks in various taverns. The full name of this beverage might have been \u003ca href=\"http://www.indepthinfo.com/eggnog/history.shtml\">\"egg and grog in a noggin\"\u003c/a>, which does not sound especially appetizing. There also seems to be some disagreement as to whether the beverage is spelled as one word or two. I like two, it sounds more important that way.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>4 egg yolks\u003cbr>1/3 cup sugar, plus 1 tablespoon\u003cbr>1 pint whole milk\u003cbr>1 cup heavy cream\u003cbr>1 teaspoon grated nutmeg\u003cbr>1 teaspoon vanilla extract\u003cbr>1 cup rum, bourbon, or whatever poison you prefer\u003cbr>4 egg whites\u003c/p>\n\u003cp>\u003cstrong>Procedure:\u003c/strong>\u003c/p>\n\u003cp>1. Beat egg yolks until pale yellow in color. Gradually add 1/3 cup of sugar until it is totally dissolved.\u003c/p>\n\u003cp>2. In a medium saucepan, over high heat, combine milk, cream, and nutmeg and bring to a boil, stirring occasionally. Remove from heat and temper the hot milk mixture into the eggs and sugar. Return everything to the pot and cook until mixture reaches 160 degrees F. Remove from heat, stir in alcohol and extract, pour into a medium-sized mixing bowl and chill in your refrigerator.\u003c/p>\n\u003cp>3. In a medium bowl, beat egg whites to soft peaks. Gradually add one tablespoon of sugar as you beat until stiff peaks form. Whisk egg whites into chilled mixture.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Put your now fresh and somewhat safe beverage in the noggin or vessel of your choice and drink up.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sweet Snowballs",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_2242-746003.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_2242-744238.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I miss snow. Sure, shoveling the driveway ranks up there with washing third-floor bay windows, but building icy forts and sledding right past the edge of safety are among my favorite memories of being a kid. I loved the slow, silent flakes of winter's first snow, the magic of \u003ca href=\"http://www.vtliving.com/maple/sugaronsnow.shtml\">\u003cstrong>maple syrup candy\u003c/strong>\u003c/a>, and the crunch of my boots breaking through the late season's deep crust. The very best, of course, were snowball fights with my sister.\u003c/p>\n\u003cp>Living half a continent away, I've had to figure out other ways of sending her my love. White chocolate truffles are not as hard or as cold or as painful as a frosty, well-aimed projectile, but I guess they'll have to do.\u003c/p>\n\u003cp>\u003cstrong>SNOWBALL TRUFFLES\u003c/strong>\u003c/p>\n\u003cp>\u003ci>The original, quick-and-easy recipe from \u003c/i>Gourmet\u003ci> (Dec 2000) skips the whole nuts, the fleur de sel, the excess rum and the butter bath that you'll find in the recipe below. I obviously like booze, crunchiness and that sweet-salty thing, but both versions are equally yummy. The most important part is to splurge on the best white chocolate you can find. Burlingame-based \u003ca href=\"http://guittard-online.stores.yahoo.net/bakingproducts.html\">\u003cstrong>E. Guittard's\u003c/strong>\u003c/a> wafers are among my favorites. As you can tell from the yield, this recipe was designed for sharing.\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>12 ounces macadamia nuts, lightly toasted\u003cbr>1/2 cup heavy cream\u003cbr>1/4 cup plus 2 tablespoons rum\u003cbr>1 pound good-quality white chocolate, coarsely chopped\u003cbr>1/2 teaspoon fleur de sel (coarse sea salt)\u003cbr>2 tablespoons butter, melted\u003cbr>2 cups desiccated coconut (unsweetened)\u003c/p>\n\u003cp>1. Line an 8-by-8-inch pan with plastic film.\u003c/p>\n\u003cp>2. Select 64 whole nuts and set aside. Pulse the remaining nuts in the processor until finely ground.\u003c/p>\n\u003cp>3. Heat the cream and 1/4 cup rum in a heavy saucepan over low, swirling occasionally, until small bubbles rise. Remove from the heat, add the white chocolate and stir until smooth, returning the pan to a very low flame if needed to melt the chocolate completely. Stir in the ground nuts.\u003c/p>\n\u003cp>4. Pour half the mixture into the lined pan and spread evenly. Arrange the whole nuts in an 8x8 grid over the surface of the chocolate. Sprinkle the fleur de sel over the whole nuts. Carefully spread the remaining half of the chocolate over the nuts with an offset spatula. Cover with plastic film and chill until firm, 4 to 6 hours.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_2207_2-729485.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_2207_2-727721.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>5. Invert the chilled chocolate onto a cutting surface. Cut into 64 cubes, centering a whole nut in each one. Roll each chocolate cube into a ball between your palms.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_2219-726205.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_2219-724338.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>6. After all of the balls have been formed, stir together the butter and remaining 2 tablespoons rum in a small bowl. Dip each ball into the rum-butter mixture, and then roll the ball in coconut to coat completely.\u003c/p>\n\u003cp>7. Chill until firm, letting the truffles return to room temperature before serving.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Makes 64 snowballs.\u003c/p>\n\n",
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"excerpt": "The original, quick-and-easy recipe from Gourmet (Dec 2000) skips the whole nuts, the fleur de sel, the excess rum and the butter bath that you’ll find in the recipe below. I obviously like booze, crunchiness and that sweet-salty thing, but both versions are equally yummy. The most important part is to splurge on the best white chocolate you can find. Burlingame-based E. Guittard’s wafers are among my favorites. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_2242-746003.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_2242-744238.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I miss snow. Sure, shoveling the driveway ranks up there with washing third-floor bay windows, but building icy forts and sledding right past the edge of safety are among my favorite memories of being a kid. I loved the slow, silent flakes of winter's first snow, the magic of \u003ca href=\"http://www.vtliving.com/maple/sugaronsnow.shtml\">\u003cstrong>maple syrup candy\u003c/strong>\u003c/a>, and the crunch of my boots breaking through the late season's deep crust. The very best, of course, were snowball fights with my sister.\u003c/p>\n\u003cp>Living half a continent away, I've had to figure out other ways of sending her my love. White chocolate truffles are not as hard or as cold or as painful as a frosty, well-aimed projectile, but I guess they'll have to do.\u003c/p>\n\u003cp>\u003cstrong>SNOWBALL TRUFFLES\u003c/strong>\u003c/p>\n\u003cp>\u003ci>The original, quick-and-easy recipe from \u003c/i>Gourmet\u003ci> (Dec 2000) skips the whole nuts, the fleur de sel, the excess rum and the butter bath that you'll find in the recipe below. I obviously like booze, crunchiness and that sweet-salty thing, but both versions are equally yummy. The most important part is to splurge on the best white chocolate you can find. Burlingame-based \u003ca href=\"http://guittard-online.stores.yahoo.net/bakingproducts.html\">\u003cstrong>E. Guittard's\u003c/strong>\u003c/a> wafers are among my favorites. As you can tell from the yield, this recipe was designed for sharing.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>12 ounces macadamia nuts, lightly toasted\u003cbr>1/2 cup heavy cream\u003cbr>1/4 cup plus 2 tablespoons rum\u003cbr>1 pound good-quality white chocolate, coarsely chopped\u003cbr>1/2 teaspoon fleur de sel (coarse sea salt)\u003cbr>2 tablespoons butter, melted\u003cbr>2 cups desiccated coconut (unsweetened)\u003c/p>\n\u003cp>1. Line an 8-by-8-inch pan with plastic film.\u003c/p>\n\u003cp>2. Select 64 whole nuts and set aside. Pulse the remaining nuts in the processor until finely ground.\u003c/p>\n\u003cp>3. Heat the cream and 1/4 cup rum in a heavy saucepan over low, swirling occasionally, until small bubbles rise. Remove from the heat, add the white chocolate and stir until smooth, returning the pan to a very low flame if needed to melt the chocolate completely. Stir in the ground nuts.\u003c/p>\n\u003cp>4. Pour half the mixture into the lined pan and spread evenly. Arrange the whole nuts in an 8x8 grid over the surface of the chocolate. Sprinkle the fleur de sel over the whole nuts. Carefully spread the remaining half of the chocolate over the nuts with an offset spatula. Cover with plastic film and chill until firm, 4 to 6 hours.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_2207_2-729485.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_2207_2-727721.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>5. Invert the chilled chocolate onto a cutting surface. Cut into 64 cubes, centering a whole nut in each one. Roll each chocolate cube into a ball between your palms.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_2219-726205.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_2219-724338.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>6. After all of the balls have been formed, stir together the butter and remaining 2 tablespoons rum in a small bowl. Dip each ball into the rum-butter mixture, and then roll the ball in coconut to coat completely.\u003c/p>\n\u003cp>7. Chill until firm, letting the truffles return to room temperature before serving.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Makes 64 snowballs.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Buon Natale! Joyeux Noel! A Christmas Menu",
"title": "Buon Natale! Joyeux Noel! A Christmas Menu",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_table1_300.jpg\">\u003c/p>\n\u003cp>No dinner party of mine is complete without at least one culinary disaster. I was still reeling from my 36 hour flight back to Paris peppered with 4 stops, rain delays, circling over Wisconsin, a refueling stop in Rockford Illinois, 2 missed connections, lost luggage, stolen items, no water and cranky flight attendants and still recovering from my \u003ca href=\"http://www.kqed.org/weblog/food/2006/12/diner-des-femmes-phnales.jsp\">\u003cb>Diner des Femmes Phenomenales\u003c/b>\u003c/a> the weekend before but I was leaving for the US for the holidays so it was this weekend or never so I broke out the whisks and got cooking. \u003c/p>\n\u003cp>\u003cb>Disaster #1\u003c/b>: I made the butternut squash-pumpkin soup the night before, finishing it around 1am. The fridge was packed within a inch of its life so I put the soup in zip lock bags and set them flat in the freezer which was empty save for a big bottle of Absolut, a bag of Peet's Coffee and some ice cubes, and headed off to bed. The next morning I woke up, took my time, pleased of my progress the night before. Checked email, made a few calls, then meandered into the kitchen. I opened the freezer and grabbed for the bags of soup. I nearly pulled the fridge over. The bags had frozen solid to the bottom and side of the freezer and to the bottle of Absolut. AAAAAAAAAAAAAAAK! \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_soup1_300.jpg\">\u003c/p>\n\u003cp>I spent the next two hours boiling pots of water and ladling it over the bags desperatly trying to melt them from the freezers creul grip. I had gallons of water all over my floor, all my bath towels soaked through. When I initially grabbed the bags, I ripped one so I had to balance a bowl underneath the bag to catch the melting soup while ladling boiling water and trying to coax the bags off the vodka bottle if for nothing else than at that point I needed a cocktail like no one's business. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Disaster #2\u003c/b>: I am very leery of cooking meat. Fish for me is a piece of cake, pun intended, after months on a lobster boat, but meat is even more intimidating for me than pastry so what did I decide to make. Well meat of course. A beautiful rack of lamb lovingly butchered by my handsome, blue-eyed butcher Serge topped with those cute little lamb hats. I should just trust my instincts, not to mention what I learned in cooking school(!!), but I decided to - for once - follow a recipe exactly, well almost exactly. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_lamb_rack1_300.jpg\">\u003c/p>\n\u003cp>I used the Stonewall Kitchen Favorites recipe for rack of lamb with a walnut-rosemary crust which said to refrigerate the meat until ready to put in the oven. Now I know better, really I do, but would I listen to myself. Oh good Lord no. I knew it was always optimal to let meat come to room temperature first and I pontificate on this point endlessly with anyone who will listen. Doctors make the worst patients, as the saying goes... so what did I do? I ignored the bells going off in my head and put the meat in the oven, straight from the fridge and cooked it for 35 minutes per the recipes instructions. After 35 minutes The thermometer read 140F so for a moment I thought I'd overcooked it. When I pulled out the lamb, the crust was a beautiful golden brown with the most delicious aromas tickling my nose. \u003c/p>\n\u003cp>Like a proud parent, I paraded my rack, of lamb that is, around my guests then retreated to the kitchen to serve. When I cut into the rack, and separated the chops I wanted to cry. It was basically raw on the inside. Needless to say dinner was a bit late, I was sweating and cursing, and my blood pressure was off the charts. My friend James, who had flown down from Copenhagen for the dinner, ran and grabbed my glass of wine off the table and instructed me to drink it immediately. I gladly obliged. Knowing my guests were hungry and it was getting late, I turned my 4-course dinner into a 5-course dinner and served the Brussels sprouts and mashed, truffled potatoes first followed a half and hour later by the lamb chops. Amen and pass the Bordeaux.\u003c/p>\n\u003cp>\u003cb>Buon Natale! Joyeux Noel! \u003c/b>\u003cbr>Le vendredi 9 Decembre 2006\u003cbr>chez Laura\u003c/p>\n\u003cp>\u003ci>Duval-Leroy Champagne Rose\u003c/i>\u003c/p>\n\u003cp>\u003cb>Pate a l'Armignac sur un Toast avec Noisettes Grillees et une reduction de Porto\u003c/b> - Pate with Armignac on Croutons topped with Chopped Roasted Hazelnuts, Drizzled with a Port Reduction and a pinch of Fleur de Sel\u003c/p>\n\u003cp>\u003cb>Saumon Fume sur une Baguette avec Creme Fraiche au Citron\u003c/b> - Smoked Salmon on Toasted Baguette topped with Lemon Creme Fraiche\u003c/p>\n\u003cp>\u003ci>Chateau de la Dauphine, St Emilion 2001\u003c/i>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_wine_parm_truffle_30.jpg\">\u003c/p>\n\u003cp>\u003cb>Potage de Potiron a l'Huile de Truffe avec Amaretti Ecrase, Brunoise de Foie Gras\u003c/b> - Pumpkin Butternut Squash Soup topped with Crushed Amaretti, Tiny Dice of Foie Gras and a drizzle of Truffle Oil\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_soup2_300.jpg\">\u003c/p>\n\u003cp>\u003cb>Cote d'Agneau Roti avec la Croute de Noisettes et Romarin\u003c/b> - Rack of Lamb with a Hazelnut Rosemary Crust\u003cbr>Sauce de Champignons et Bordeaux - Red Wine Mushroom Sauce\u003c/p>\n\u003cp>\u003cb>Choux de Bruxelles Rotis avec Pancetta et Balsamique\u003c/b> - Roasted Brussels Sprouts with Pancetta and Balsamic Glaze\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_bsprouts2_300.jpg\">\u003c/p>\n\u003cp>\u003cb>Pomme de Terre Puree a l'Huile de Truffe\u003c/b> - Mashed Potatoes with Truffle Oil\u003c/p>\n\u003cp>\u003cb>Assiette de Fromages\u003c/b> - Cheese Plate\u003c/p>\n\u003cp>\u003cb>Decadence de Chocolat aux Framboises et Cognac\u003c/b> - Flourless Chocolate Cake with Cognac and Raspberries\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_chocolate3_300.jpg\">\u003c/p>\n\u003cp>Et les recettes.....\u003c/p>\n\u003cp>\u003cb>Rack of Lamb with Hazelnut-Rosemary-Thyme- Garlic-Parsley Crust\u003c/b> 🙂\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_lamb_rack5_300.jpg\">\u003c/p>\n\u003cp>a rack of lamb for 10 (approx 2 chops per person)\u003cbr>1 cup finely chopped roast hazelnuts\u003cbr>4 tablespoons finely chopped rosemary\u003cbr>4 tablespoons finely chopped thyme\u003cbr>4 tablespoons finely chopped flat leaf parsley\u003cbr>8 cloves garlic, finely chopped\u003cbr>zest of 1 lemon\u003cbr>1/2 cup bread crumbs - I used a Poilane whole wheat walnut bread that I cubed, toasted then ground.\u003cbr>salt & pepper\u003cbr>olive oil to moisten\u003c/p>\n\u003cp>1. In a glass bowl, combine the nuts, herbs, garlic, zest, bread crumbs, salt and pepper. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_breadcrumbs1_300.jpg\">\u003c/p>\n\u003cp>2. Add olive oil to moisten\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_breadcrumbs2_300.jpg\">\u003c/p>\n\u003cp>3. Press this mixture, a small handful at a time, onto the lamb. This can be done ahead of time and refrigerated. IF YOU DO THIS AHEAD, take the lamb out an hour before you begin cooking it and let it come to room temperature. Also, here I threw about a cup of red wine in the roasting pan.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_lamb_rack2_300.jpg\">\u003c/p>\n\u003cp>4. Roast lamb in a 400F oven for approximately 30 minutes. The internal temperature should read 130F.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_lamb_rack3_300.jpg\">\u003c/p>\n\u003cp>5. Let me meat rest 10 minutes before cutting.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_lamb_rack4_300.jpg\">\u003c/p>\n\u003cp>\u003cb>Red Wine Mushroom Sauce\u003c/b>\u003c/p>\n\u003cp>4 handfuls of small mushrooms - I used Champignons de Paris, small brown mushrooms but any will do.\u003cbr>1-1/2 bottles of Bordeaux (cabernet Sauvignon)\u003cbr>5 shallots, finely chopped\u003cbr>2 sprigs rosemary and 4 sprigs thyme, tied in a bundle\u003cbr>4 cups beef broth\u003cbr>2 tablespoons beurre manie to thinken the sauce if necessary (combine 1 T flour with 1 T soft butter)\u003cbr>drippings from the lamb\u003cbr>1-2 tablespoon butter\u003cbr>1/4 cup cream (optional)\u003c/p>\n\u003cp>1. Clean and slice mushrooms \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_shroom1_300.jpg\">\u003c/p>\n\u003cp>2. Saute in olive oil until caramelized. Set aside.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_shroom2_300.jpg\">\u003c/p>\n\u003cp>3. Add shallots to the pan (adding a little more olive oil if necessary) and saute.\u003c/p>\n\u003cp>4. Deglaze with 1 bottle of wine. Add herb bundle and reduce to about 1/2 cup.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_shroom3_300.jpg\">\u003c/p>\n\u003cp>5. Add beef broth and reduce to about half.\u003c/p>\n\u003cp>6. Take out the lamb and pour off the juice and drippings into the mushroom sauce. Add a tablespoon or two of breadcrumb crust if you'd like.\u003c/p>\n\u003cp>7. Depending on the desired consistency, whisk in beurre manie and cook for a few minutes to eliminate the raw flour taste. Add wine as necessary. Taste and adjust seasoning.\u003c/p>\n\u003cp>8. When you have the consistency and taste you want, just before serving, whisk in butter which adds a sheen and velvety-ness to the sauce.\u003c/p>\n\u003cp>9. Add the cream here if you'd like. I did and wished I hadn't but live and learn..... \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_shroom4_300.jpg\">\u003c/p>\n\u003cp>Bonne Cuisinez, Joyeux Noel, Buon Natale!\u003c/p>\n\u003cp>\u003cb>The Grinch Who Stole Christmas\u003c/b>\u003cbr>- \u003ci>Theodore Seuss Guisel\u003c/i>\u003c/p>\n\u003cp>And the Grinch \u003cbr>with his Grinch-feet \u003cbr>ice-cold in the snow,\u003cbr>Stood puzzling and puzzling \u003cbr>\"how could it be so?\"\u003c/p>\n\u003cp>It came without ribbons! \u003cbr>It came without tags!\u003cbr>It came without packages, \u003cbr>boxes or bags.\u003cbr>And he puzzled 3 hours \u003cbr>'til his puzzler was sore\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Then the Grinch \u003cbr>thought of something \u003cbr>he hadn't before\u003cbr>Maybe Christmas, he thought, \u003cbr>doesn't come from a store\u003cbr>Maybe Christmas perhaps \u003cbr>means a little bit more...\u003c/p>\n\n",
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"description": "No dinner party of mine is complete without at least one culinary disaster. I was still reeling from my 36 hour flight back to Paris peppered with 4 stops, rain delays, circling over Wisconsin, a refueling stop in Rockford Illinois, 2 missed connections, lost luggage, stolen items, no water and cranky flight attendants and still",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_table1_300.jpg\">\u003c/p>\n\u003cp>No dinner party of mine is complete without at least one culinary disaster. I was still reeling from my 36 hour flight back to Paris peppered with 4 stops, rain delays, circling over Wisconsin, a refueling stop in Rockford Illinois, 2 missed connections, lost luggage, stolen items, no water and cranky flight attendants and still recovering from my \u003ca href=\"http://www.kqed.org/weblog/food/2006/12/diner-des-femmes-phnales.jsp\">\u003cb>Diner des Femmes Phenomenales\u003c/b>\u003c/a> the weekend before but I was leaving for the US for the holidays so it was this weekend or never so I broke out the whisks and got cooking. \u003c/p>\n\u003cp>\u003cb>Disaster #1\u003c/b>: I made the butternut squash-pumpkin soup the night before, finishing it around 1am. The fridge was packed within a inch of its life so I put the soup in zip lock bags and set them flat in the freezer which was empty save for a big bottle of Absolut, a bag of Peet's Coffee and some ice cubes, and headed off to bed. The next morning I woke up, took my time, pleased of my progress the night before. Checked email, made a few calls, then meandered into the kitchen. I opened the freezer and grabbed for the bags of soup. I nearly pulled the fridge over. The bags had frozen solid to the bottom and side of the freezer and to the bottle of Absolut. AAAAAAAAAAAAAAAK! \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_soup1_300.jpg\">\u003c/p>\n\u003cp>I spent the next two hours boiling pots of water and ladling it over the bags desperatly trying to melt them from the freezers creul grip. I had gallons of water all over my floor, all my bath towels soaked through. When I initially grabbed the bags, I ripped one so I had to balance a bowl underneath the bag to catch the melting soup while ladling boiling water and trying to coax the bags off the vodka bottle if for nothing else than at that point I needed a cocktail like no one's business. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Disaster #2\u003c/b>: I am very leery of cooking meat. Fish for me is a piece of cake, pun intended, after months on a lobster boat, but meat is even more intimidating for me than pastry so what did I decide to make. Well meat of course. A beautiful rack of lamb lovingly butchered by my handsome, blue-eyed butcher Serge topped with those cute little lamb hats. I should just trust my instincts, not to mention what I learned in cooking school(!!), but I decided to - for once - follow a recipe exactly, well almost exactly. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_lamb_rack1_300.jpg\">\u003c/p>\n\u003cp>I used the Stonewall Kitchen Favorites recipe for rack of lamb with a walnut-rosemary crust which said to refrigerate the meat until ready to put in the oven. Now I know better, really I do, but would I listen to myself. Oh good Lord no. I knew it was always optimal to let meat come to room temperature first and I pontificate on this point endlessly with anyone who will listen. Doctors make the worst patients, as the saying goes... so what did I do? I ignored the bells going off in my head and put the meat in the oven, straight from the fridge and cooked it for 35 minutes per the recipes instructions. After 35 minutes The thermometer read 140F so for a moment I thought I'd overcooked it. When I pulled out the lamb, the crust was a beautiful golden brown with the most delicious aromas tickling my nose. \u003c/p>\n\u003cp>Like a proud parent, I paraded my rack, of lamb that is, around my guests then retreated to the kitchen to serve. When I cut into the rack, and separated the chops I wanted to cry. It was basically raw on the inside. Needless to say dinner was a bit late, I was sweating and cursing, and my blood pressure was off the charts. My friend James, who had flown down from Copenhagen for the dinner, ran and grabbed my glass of wine off the table and instructed me to drink it immediately. I gladly obliged. Knowing my guests were hungry and it was getting late, I turned my 4-course dinner into a 5-course dinner and served the Brussels sprouts and mashed, truffled potatoes first followed a half and hour later by the lamb chops. Amen and pass the Bordeaux.\u003c/p>\n\u003cp>\u003cb>Buon Natale! Joyeux Noel! \u003c/b>\u003cbr>Le vendredi 9 Decembre 2006\u003cbr>chez Laura\u003c/p>\n\u003cp>\u003ci>Duval-Leroy Champagne Rose\u003c/i>\u003c/p>\n\u003cp>\u003cb>Pate a l'Armignac sur un Toast avec Noisettes Grillees et une reduction de Porto\u003c/b> - Pate with Armignac on Croutons topped with Chopped Roasted Hazelnuts, Drizzled with a Port Reduction and a pinch of Fleur de Sel\u003c/p>\n\u003cp>\u003cb>Saumon Fume sur une Baguette avec Creme Fraiche au Citron\u003c/b> - Smoked Salmon on Toasted Baguette topped with Lemon Creme Fraiche\u003c/p>\n\u003cp>\u003ci>Chateau de la Dauphine, St Emilion 2001\u003c/i>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_wine_parm_truffle_30.jpg\">\u003c/p>\n\u003cp>\u003cb>Potage de Potiron a l'Huile de Truffe avec Amaretti Ecrase, Brunoise de Foie Gras\u003c/b> - Pumpkin Butternut Squash Soup topped with Crushed Amaretti, Tiny Dice of Foie Gras and a drizzle of Truffle Oil\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_soup2_300.jpg\">\u003c/p>\n\u003cp>\u003cb>Cote d'Agneau Roti avec la Croute de Noisettes et Romarin\u003c/b> - Rack of Lamb with a Hazelnut Rosemary Crust\u003cbr>Sauce de Champignons et Bordeaux - Red Wine Mushroom Sauce\u003c/p>\n\u003cp>\u003cb>Choux de Bruxelles Rotis avec Pancetta et Balsamique\u003c/b> - Roasted Brussels Sprouts with Pancetta and Balsamic Glaze\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_bsprouts2_300.jpg\">\u003c/p>\n\u003cp>\u003cb>Pomme de Terre Puree a l'Huile de Truffe\u003c/b> - Mashed Potatoes with Truffle Oil\u003c/p>\n\u003cp>\u003cb>Assiette de Fromages\u003c/b> - Cheese Plate\u003c/p>\n\u003cp>\u003cb>Decadence de Chocolat aux Framboises et Cognac\u003c/b> - Flourless Chocolate Cake with Cognac and Raspberries\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_chocolate3_300.jpg\">\u003c/p>\n\u003cp>Et les recettes.....\u003c/p>\n\u003cp>\u003cb>Rack of Lamb with Hazelnut-Rosemary-Thyme- Garlic-Parsley Crust\u003c/b> 🙂\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_lamb_rack5_300.jpg\">\u003c/p>\n\u003cp>a rack of lamb for 10 (approx 2 chops per person)\u003cbr>1 cup finely chopped roast hazelnuts\u003cbr>4 tablespoons finely chopped rosemary\u003cbr>4 tablespoons finely chopped thyme\u003cbr>4 tablespoons finely chopped flat leaf parsley\u003cbr>8 cloves garlic, finely chopped\u003cbr>zest of 1 lemon\u003cbr>1/2 cup bread crumbs - I used a Poilane whole wheat walnut bread that I cubed, toasted then ground.\u003cbr>salt & pepper\u003cbr>olive oil to moisten\u003c/p>\n\u003cp>1. In a glass bowl, combine the nuts, herbs, garlic, zest, bread crumbs, salt and pepper. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_breadcrumbs1_300.jpg\">\u003c/p>\n\u003cp>2. Add olive oil to moisten\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_breadcrumbs2_300.jpg\">\u003c/p>\n\u003cp>3. Press this mixture, a small handful at a time, onto the lamb. This can be done ahead of time and refrigerated. IF YOU DO THIS AHEAD, take the lamb out an hour before you begin cooking it and let it come to room temperature. Also, here I threw about a cup of red wine in the roasting pan.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_lamb_rack2_300.jpg\">\u003c/p>\n\u003cp>4. Roast lamb in a 400F oven for approximately 30 minutes. The internal temperature should read 130F.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_lamb_rack3_300.jpg\">\u003c/p>\n\u003cp>5. Let me meat rest 10 minutes before cutting.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_lamb_rack4_300.jpg\">\u003c/p>\n\u003cp>\u003cb>Red Wine Mushroom Sauce\u003c/b>\u003c/p>\n\u003cp>4 handfuls of small mushrooms - I used Champignons de Paris, small brown mushrooms but any will do.\u003cbr>1-1/2 bottles of Bordeaux (cabernet Sauvignon)\u003cbr>5 shallots, finely chopped\u003cbr>2 sprigs rosemary and 4 sprigs thyme, tied in a bundle\u003cbr>4 cups beef broth\u003cbr>2 tablespoons beurre manie to thinken the sauce if necessary (combine 1 T flour with 1 T soft butter)\u003cbr>drippings from the lamb\u003cbr>1-2 tablespoon butter\u003cbr>1/4 cup cream (optional)\u003c/p>\n\u003cp>1. Clean and slice mushrooms \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_shroom1_300.jpg\">\u003c/p>\n\u003cp>2. Saute in olive oil until caramelized. Set aside.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_shroom2_300.jpg\">\u003c/p>\n\u003cp>3. Add shallots to the pan (adding a little more olive oil if necessary) and saute.\u003c/p>\n\u003cp>4. Deglaze with 1 bottle of wine. Add herb bundle and reduce to about 1/2 cup.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_shroom3_300.jpg\">\u003c/p>\n\u003cp>5. Add beef broth and reduce to about half.\u003c/p>\n\u003cp>6. Take out the lamb and pour off the juice and drippings into the mushroom sauce. Add a tablespoon or two of breadcrumb crust if you'd like.\u003c/p>\n\u003cp>7. Depending on the desired consistency, whisk in beurre manie and cook for a few minutes to eliminate the raw flour taste. Add wine as necessary. Taste and adjust seasoning.\u003c/p>\n\u003cp>8. When you have the consistency and taste you want, just before serving, whisk in butter which adds a sheen and velvety-ness to the sauce.\u003c/p>\n\u003cp>9. Add the cream here if you'd like. I did and wished I hadn't but live and learn..... \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_shroom4_300.jpg\">\u003c/p>\n\u003cp>Bonne Cuisinez, Joyeux Noel, Buon Natale!\u003c/p>\n\u003cp>\u003cb>The Grinch Who Stole Christmas\u003c/b>\u003cbr>- \u003ci>Theodore Seuss Guisel\u003c/i>\u003c/p>\n\u003cp>And the Grinch \u003cbr>with his Grinch-feet \u003cbr>ice-cold in the snow,\u003cbr>Stood puzzling and puzzling \u003cbr>\"how could it be so?\"\u003c/p>\n\u003cp>It came without ribbons! \u003cbr>It came without tags!\u003cbr>It came without packages, \u003cbr>boxes or bags.\u003cbr>And he puzzled 3 hours \u003cbr>'til his puzzler was sore\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then the Grinch \u003cbr>thought of something \u003cbr>he hadn't before\u003cbr>Maybe Christmas, he thought, \u003cbr>doesn't come from a store\u003cbr>Maybe Christmas perhaps \u003cbr>means a little bit more...\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "We Wish You a Merry Cheesemas",
"title": "We Wish You a Merry Cheesemas",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/cheesemonger1-717153.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/cheesemonger1-713160.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Over at Ye Olde Stanke Cheeseshoppe, we are quite serious about our cheese. However, there are times -- especially in moments of high stress -- when we also get quite silly about it. \u003c/p>\n\u003cp>There has long been a tradition of one cheesemonger or another suddenly bursting into song as they pull the wire through a round or as they offer a taste of something to a customer. Although the customer might be taken aback by this behavior, I assure you it is perfectly normal. It is also perfectly normal for another cheesemonger to chime in on the next verse. But if you listen closely, you'll realize that, while you recognize the tune, the words are a totally different story (I do believe that \"Meaux! Meaux! Meaux! How do you like it? How do you like it?\" is nice and catchy). See, the longer you Work in Cheese, the more you likely you are to realize how many songs can be made up about cheese, glorious cheese. Especially when you're \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/hotchocolate.html\">all hopped up on hot chocolate flights\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>There are times when we've even chewed over the idea of burning our own CD and calling it \"Cheesemonger's Delight\" or something. At any rate, with the constant Christmas carols being pounded into my head no matter where I go, it was just a matter of time before I fully cracked and started coming up with lyrics. So, here are a few Cheesemas carols to speed you on your merry way.\u003c/p>\n\u003cp>\u003cb>Oh, Christmas Cheese, Oh Christmas Cheese\u003c/b>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ci>Oh, Christmas Cheese, Oh Christmas Cheese\u003cbr>How lovely is thy bloomy rind\u003cbr>Oh, Christmas Cheese, Oh Christmas Cheese\u003cbr>Not only ripe in summer's heat\u003cbr>But also paired with salty meat\u003cbr>Oh, Christmas Cheese, Oh Christmas Cheese\u003cbr>How lovely is thy bloomy rind\u003c/i>\u003c/p>\n\u003cp>\u003cb>God Rest Ye Merry, Cheesemonger\u003c/b>\u003c/p>\n\u003cp>\u003ci>God rest ye merry, cheesemonger; let's plan a large buffet.\u003cbr>Remember, Mozz, our sa-a-vior will sell out every day\u003cbr>So shave us all some Parmesan while we cut more Ouray. \u003cbr>O tidings of Roquefort and joy, Roquefort and joy!\u003cbr>O tidings of Roquefort and joy! \u003c/i>\u003c/p>\n\u003cp>In Pyrenees, in Switzerland, some lovely cheese was formed,\u003cbr>And aged within a natural rind upon this sav'ry morn;\u003cbr>The which to all great e-ea-ters is nothing but cheese porn.\u003cbr>O tidings of Roquefort and joy, Roquefort and joy!\u003cbr>O tidings of Roquefort and joy!\u003c/p>\n\u003cp>From Greece our island partner, a blessed Feta came;\u003cbr>And unto certain mo-on-ngers brought tastings of the same;\u003cbr>And there was some nice Ardrahan that sort of causes stains.\u003cbr>O tidings of Roquefort and joy, Roquefort and joy!\u003cbr>O tidings of Roquefort and joy! \u003c/p>\n\u003cp>\u003cb>Silent Cheese\u003c/b>\u003c/p>\n\u003cp>\u003ci>Silent Cheese, Holey Cheese\u003cbr>All is Tomme, all is Bries\u003cbr>'Round of Che-eh-der\u003cbr>Monger and wire\u003c/i>\u003c/p>\n\u003cp>Holey Stilton so stinky and dire\u003cbr>Cheese, oh HEA-ven-ly, chee-EESE!\u003cbr>Chee-eese, oh hea-ven-ly, cheese.\u003c/p>\n\u003cp>\u003cb>O, Come All Ye Mongers\u003c/b>\u003c/p>\n\u003cp>\u003ci>O come, all ye mongers,\u003cbr>Tired yet still patient,\u003cbr>O eat ye, O e-eat ye some Mo-on-tegrappa\u003cbr>Come taste our Poacher, pair it with a Chardonnay\u003cbr>O come, let us pre-cut it,\u003cbr>O come, let us pre-cut it, \u003cbr>O come, let us pre-cut it, \u003cbr>Brie de Meaux.\u003c/i>\u003c/p>\n\u003cp>Slice, wires of mongers, \u003cbr>Slice in quick rotation;\u003cbr>Slice all the Fougerous of heaven above:\u003cbr>Fourme of Ambert, Fourme is the priciest\u003cbr>O come, let us pre-cut it,\u003cbr>O come, let us pre-cut it, \u003cbr>O come, let us pre-cut it, \u003cbr>Brie de Meaux\u003c/p>\n\u003cp>\u003cb>Here We Come A-Mongering\u003c/b>\u003c/p>\n\u003cp>\u003ci>Here we come a-mongering among the cheese and cream\u003cbr>Here we come a-wiring so fair to be seen. \u003cbr>Brie and chevre wrapped for you.\u003cbr>And to you glad Gruyere too.\u003cbr>And Gouda bless you and send you a stinky New Year. \u003cbr>And Gouda send you a stinky New Year.\u003c/i>\u003c/p>\n\u003cp>I told my mother about them and when I got to \"roquefort and joy,\" she could only groan, \"Oh, \u003ci>Steph\u003c/i>-ie, that's awful!\" She also didn't think our family friend and \u003cb>\u003ca href=\"http://prairiehome.publicradio.org/programs/2007/03/10/music.shtml\">opera star Janis Hardy\u003c/a>\u003c/b> could be induced to sing them the next time she makes an appearance on Garrison Keillor's \u003cb>\u003ca href=\"http://prairiehome.publicradio.org/\">\"A Prairie Home Companion.\"\u003c/a>\u003c/b> Oh, the world can be such a cruel, punless place!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/cheesemonger2-783294.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/cheesemonger2-779126.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\n",
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"excerpt": " At any rate, with the constant Christmas carols being pounded into my head no matter where I go, it was just a matter of time before I fully cracked and started coming up with lyrics. So, here are a few Cheesemas carols to speed you on your merry way.",
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"description": " At any rate, with the constant Christmas carols being pounded into my head no matter where I go, it was just a matter of time before I fully cracked and started coming up with lyrics. So, here are a few Cheesemas carols to speed you on your merry way.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/cheesemonger1-717153.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/cheesemonger1-713160.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Over at Ye Olde Stanke Cheeseshoppe, we are quite serious about our cheese. However, there are times -- especially in moments of high stress -- when we also get quite silly about it. \u003c/p>\n\u003cp>There has long been a tradition of one cheesemonger or another suddenly bursting into song as they pull the wire through a round or as they offer a taste of something to a customer. Although the customer might be taken aback by this behavior, I assure you it is perfectly normal. It is also perfectly normal for another cheesemonger to chime in on the next verse. But if you listen closely, you'll realize that, while you recognize the tune, the words are a totally different story (I do believe that \"Meaux! Meaux! Meaux! How do you like it? How do you like it?\" is nice and catchy). See, the longer you Work in Cheese, the more you likely you are to realize how many songs can be made up about cheese, glorious cheese. Especially when you're \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/hotchocolate.html\">all hopped up on hot chocolate flights\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>There are times when we've even chewed over the idea of burning our own CD and calling it \"Cheesemonger's Delight\" or something. At any rate, with the constant Christmas carols being pounded into my head no matter where I go, it was just a matter of time before I fully cracked and started coming up with lyrics. So, here are a few Cheesemas carols to speed you on your merry way.\u003c/p>\n\u003cp>\u003cb>Oh, Christmas Cheese, Oh Christmas Cheese\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Oh, Christmas Cheese, Oh Christmas Cheese\u003cbr>How lovely is thy bloomy rind\u003cbr>Oh, Christmas Cheese, Oh Christmas Cheese\u003cbr>Not only ripe in summer's heat\u003cbr>But also paired with salty meat\u003cbr>Oh, Christmas Cheese, Oh Christmas Cheese\u003cbr>How lovely is thy bloomy rind\u003c/i>\u003c/p>\n\u003cp>\u003cb>God Rest Ye Merry, Cheesemonger\u003c/b>\u003c/p>\n\u003cp>\u003ci>God rest ye merry, cheesemonger; let's plan a large buffet.\u003cbr>Remember, Mozz, our sa-a-vior will sell out every day\u003cbr>So shave us all some Parmesan while we cut more Ouray. \u003cbr>O tidings of Roquefort and joy, Roquefort and joy!\u003cbr>O tidings of Roquefort and joy! \u003c/i>\u003c/p>\n\u003cp>In Pyrenees, in Switzerland, some lovely cheese was formed,\u003cbr>And aged within a natural rind upon this sav'ry morn;\u003cbr>The which to all great e-ea-ters is nothing but cheese porn.\u003cbr>O tidings of Roquefort and joy, Roquefort and joy!\u003cbr>O tidings of Roquefort and joy!\u003c/p>\n\u003cp>From Greece our island partner, a blessed Feta came;\u003cbr>And unto certain mo-on-ngers brought tastings of the same;\u003cbr>And there was some nice Ardrahan that sort of causes stains.\u003cbr>O tidings of Roquefort and joy, Roquefort and joy!\u003cbr>O tidings of Roquefort and joy! \u003c/p>\n\u003cp>\u003cb>Silent Cheese\u003c/b>\u003c/p>\n\u003cp>\u003ci>Silent Cheese, Holey Cheese\u003cbr>All is Tomme, all is Bries\u003cbr>'Round of Che-eh-der\u003cbr>Monger and wire\u003c/i>\u003c/p>\n\u003cp>Holey Stilton so stinky and dire\u003cbr>Cheese, oh HEA-ven-ly, chee-EESE!\u003cbr>Chee-eese, oh hea-ven-ly, cheese.\u003c/p>\n\u003cp>\u003cb>O, Come All Ye Mongers\u003c/b>\u003c/p>\n\u003cp>\u003ci>O come, all ye mongers,\u003cbr>Tired yet still patient,\u003cbr>O eat ye, O e-eat ye some Mo-on-tegrappa\u003cbr>Come taste our Poacher, pair it with a Chardonnay\u003cbr>O come, let us pre-cut it,\u003cbr>O come, let us pre-cut it, \u003cbr>O come, let us pre-cut it, \u003cbr>Brie de Meaux.\u003c/i>\u003c/p>\n\u003cp>Slice, wires of mongers, \u003cbr>Slice in quick rotation;\u003cbr>Slice all the Fougerous of heaven above:\u003cbr>Fourme of Ambert, Fourme is the priciest\u003cbr>O come, let us pre-cut it,\u003cbr>O come, let us pre-cut it, \u003cbr>O come, let us pre-cut it, \u003cbr>Brie de Meaux\u003c/p>\n\u003cp>\u003cb>Here We Come A-Mongering\u003c/b>\u003c/p>\n\u003cp>\u003ci>Here we come a-mongering among the cheese and cream\u003cbr>Here we come a-wiring so fair to be seen. \u003cbr>Brie and chevre wrapped for you.\u003cbr>And to you glad Gruyere too.\u003cbr>And Gouda bless you and send you a stinky New Year. \u003cbr>And Gouda send you a stinky New Year.\u003c/i>\u003c/p>\n\u003cp>I told my mother about them and when I got to \"roquefort and joy,\" she could only groan, \"Oh, \u003ci>Steph\u003c/i>-ie, that's awful!\" She also didn't think our family friend and \u003cb>\u003ca href=\"http://prairiehome.publicradio.org/programs/2007/03/10/music.shtml\">opera star Janis Hardy\u003c/a>\u003c/b> could be induced to sing them the next time she makes an appearance on Garrison Keillor's \u003cb>\u003ca href=\"http://prairiehome.publicradio.org/\">\"A Prairie Home Companion.\"\u003c/a>\u003c/b> Oh, the world can be such a cruel, punless place!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/cheesemonger2-783294.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/cheesemonger2-779126.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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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 />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"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"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"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",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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