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"disqusTitle": "Deceptively delectable: Tonnato with summer vegetables",
"title": "Deceptively delectable: Tonnato with summer vegetables",
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"content": "\u003cp>Sometimes it's best not to tell your dinner guests what you are about to serve them.\u003c/p>\n\u003cp>Sometimes you should just watch their eyes light up as they try that first bite, and then reveal what you've prepared.\u003c/p>\n\u003cp>This is one of those dishes.\u003c/p>\n\u003cp>\u003cem>Tonnato\u003c/em>, otherwise known as tuna sauce, is a classic summer dish from the Piedmont of Italy, the northwestern part of the boot.\u003c/p>\n\u003cp>The \u003cem>Piemontese\u003c/em> have been making tuna sauces for centuries. Sophisticated food lovers flock to the Piedmont every year, partly to try distinct regional dishes such as \u003cem>vitello tonnato\u003c/em> (veal with tuna sauce).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Yet if you were to tell your dinner guests that you were serving whipped tuna and anchovies as part of an appetizer, some of them might be tempted to say, \"Can we just move onto the entree?\"\u003c/p>\n\u003cp>Although there are endless variations on \u003cem>tonnato\u003c/em>, every recipe I've seen includes tuna, anchovies, capers, olive oil and some type of acid, either lemon juice and vinegar.\u003c/p>\n\u003cp>At Oliveto, the restaurant where I work in Oakland, Chef Paul Canales makes a silky smooth \u003cem>tonnato\u003c/em> by blending the basic ingredients with trickles of cream and olive oil.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/oliveto-tonnato.jpg\" alt=\"Tonnato with sugar snap peas and cauliflower served at Oliveto\" title=\"Tonnato with sugar snap peas and cauliflower served at Oliveto\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5215\">\u003c/p>\n\u003cp>At a recent dinner, we served it with sugar snap peas, cauliflower and other vegetables.\u003c/p>\n\u003cp>There are other interpretations. Vintage recipes call for whipped hard-boiled eggs in a \u003cem>tonnato\u003c/em>, whereas some modern recipes include mayonnaise (homemade only, please). Jacques Pepin adds a little Dijon mustard to \u003ca href=\"http://www.kqed.org/w/jpfastfood/recipes7.html\">his tonnato\u003c/a>, a French corruption that would likely spark riots in Italy.\u003c/p>\n\u003cp>Whatever the combination, your goal is to create a glistening sauce that is rich with the flavor of tuna, seasoned by background notes of capers and anchovy.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/stus-tonnato.jpg\" alt=\"My version of tonnato, served with steamed carrots and homegrown squash, green beans and tomatoes\" title=\"My version of tonnato, served with steamed carrots and homegrown squash, green beans and tomatoes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5216\">\u003c/p>\n\u003cp>My version has a more rustic texture than what is served at Oliveto, but it is similar in taste and execution. You can see how I served the sauce with some vegetables from my garden, including squash, green beans and tomato.\u003c/p>\n\u003cp>Feel free to put your own twist on this dish and accompany it with a variety of vegetables or meats, such as chicken or turkey. But try not to skimp on the basic ingredients. High-quality tuna (or canned tuna), anchovies, capers and olive oil are essential.\u003c/p>\n\u003cp>Dijon mustard? Only if you want to trigger a riot.\u003c/p>\n\u003cp>\u003cstrong>Tonnato with Summer Vegetables\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8 appetizer-size portions\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n12 ounces of fresh ahi tuna (or canned tuna)\u003cbr>\n6 anchovy fillets, rinsed and dried\u003cbr>\n1/4 cup olive oil or more\u003cbr>\n1/2 cup cream or an equal amount of milk and unsalted butter at room temperature\u003cbr>\n3 tablespoons capers\u003cbr>\n1 tablespoon lemon juice\u003cbr>\nVegetables of your choice\u003cbr>\nSalt and pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Cut up and cook your vegetables, either by steaming or blanching. Try to include some that remain crunchy, like string beans or carrots and cook them in separate batches until just tender. Plunge in an ice bath and drain.\u003c/p>\n\u003cp>2. If using fresh tuna, add oil and tuna steaks to a skillet and heat until just barely bubbling. Maintain that gentle heat, turning once or twice until tuna is just cooked through. Do not overcook.\u003c/p>\n\u003cp>3. Add tuna and oil (or canned tuna) to blender or food processor. Add other ingredients, except for vegetables, and blend until smooth. Add additional cream or milk if mixture is too thick. \u003cem>[edited for clarity]\u003c/em>\u003c/p>\n\u003cp>4. Your final sauce should be smooth enough to barely pour, without being runny. If still too thick, add more olive oil. (Go on. Just add it. It's good for you.)\u003c/p>\n\u003cp>5. After checking for seasoning, pour or spoon your \u003cem>tonnato\u003c/em> onto a plate, arrange your vegetables in an artistic fashion and serve.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> \u003cem>Tonatto\u003c/em> can be made in advance and refrigerated for a day or two. The flavors will meld and enrich the sauce. Bring to room temperature and rewhip before serving.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sometimes it's best not to tell your dinner guests what you are about to serve them.\u003c/p>\n\u003cp>Sometimes you should just watch their eyes light up as they try that first bite, and then reveal what you've prepared.\u003c/p>\n\u003cp>This is one of those dishes.\u003c/p>\n\u003cp>\u003cem>Tonnato\u003c/em>, otherwise known as tuna sauce, is a classic summer dish from the Piedmont of Italy, the northwestern part of the boot.\u003c/p>\n\u003cp>The \u003cem>Piemontese\u003c/em> have been making tuna sauces for centuries. Sophisticated food lovers flock to the Piedmont every year, partly to try distinct regional dishes such as \u003cem>vitello tonnato\u003c/em> (veal with tuna sauce).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Yet if you were to tell your dinner guests that you were serving whipped tuna and anchovies as part of an appetizer, some of them might be tempted to say, \"Can we just move onto the entree?\"\u003c/p>\n\u003cp>Although there are endless variations on \u003cem>tonnato\u003c/em>, every recipe I've seen includes tuna, anchovies, capers, olive oil and some type of acid, either lemon juice and vinegar.\u003c/p>\n\u003cp>At Oliveto, the restaurant where I work in Oakland, Chef Paul Canales makes a silky smooth \u003cem>tonnato\u003c/em> by blending the basic ingredients with trickles of cream and olive oil.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/oliveto-tonnato.jpg\" alt=\"Tonnato with sugar snap peas and cauliflower served at Oliveto\" title=\"Tonnato with sugar snap peas and cauliflower served at Oliveto\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5215\">\u003c/p>\n\u003cp>At a recent dinner, we served it with sugar snap peas, cauliflower and other vegetables.\u003c/p>\n\u003cp>There are other interpretations. Vintage recipes call for whipped hard-boiled eggs in a \u003cem>tonnato\u003c/em>, whereas some modern recipes include mayonnaise (homemade only, please). Jacques Pepin adds a little Dijon mustard to \u003ca href=\"http://www.kqed.org/w/jpfastfood/recipes7.html\">his tonnato\u003c/a>, a French corruption that would likely spark riots in Italy.\u003c/p>\n\u003cp>Whatever the combination, your goal is to create a glistening sauce that is rich with the flavor of tuna, seasoned by background notes of capers and anchovy.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/stus-tonnato.jpg\" alt=\"My version of tonnato, served with steamed carrots and homegrown squash, green beans and tomatoes\" title=\"My version of tonnato, served with steamed carrots and homegrown squash, green beans and tomatoes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5216\">\u003c/p>\n\u003cp>My version has a more rustic texture than what is served at Oliveto, but it is similar in taste and execution. You can see how I served the sauce with some vegetables from my garden, including squash, green beans and tomato.\u003c/p>\n\u003cp>Feel free to put your own twist on this dish and accompany it with a variety of vegetables or meats, such as chicken or turkey. But try not to skimp on the basic ingredients. High-quality tuna (or canned tuna), anchovies, capers and olive oil are essential.\u003c/p>\n\u003cp>Dijon mustard? Only if you want to trigger a riot.\u003c/p>\n\u003cp>\u003cstrong>Tonnato with Summer Vegetables\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8 appetizer-size portions\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n12 ounces of fresh ahi tuna (or canned tuna)\u003cbr>\n6 anchovy fillets, rinsed and dried\u003cbr>\n1/4 cup olive oil or more\u003cbr>\n1/2 cup cream or an equal amount of milk and unsalted butter at room temperature\u003cbr>\n3 tablespoons capers\u003cbr>\n1 tablespoon lemon juice\u003cbr>\nVegetables of your choice\u003cbr>\nSalt and pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Cut up and cook your vegetables, either by steaming or blanching. Try to include some that remain crunchy, like string beans or carrots and cook them in separate batches until just tender. Plunge in an ice bath and drain.\u003c/p>\n\u003cp>2. If using fresh tuna, add oil and tuna steaks to a skillet and heat until just barely bubbling. Maintain that gentle heat, turning once or twice until tuna is just cooked through. Do not overcook.\u003c/p>\n\u003cp>3. Add tuna and oil (or canned tuna) to blender or food processor. Add other ingredients, except for vegetables, and blend until smooth. Add additional cream or milk if mixture is too thick. \u003cem>[edited for clarity]\u003c/em>\u003c/p>\n\u003cp>4. Your final sauce should be smooth enough to barely pour, without being runny. If still too thick, add more olive oil. (Go on. Just add it. It's good for you.)\u003c/p>\n\u003cp>5. After checking for seasoning, pour or spoon your \u003cem>tonnato\u003c/em> onto a plate, arrange your vegetables in an artistic fashion and serve.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> \u003cem>Tonatto\u003c/em> can be made in advance and refrigerated for a day or two. The flavors will meld and enrich the sauce. Bring to room temperature and rewhip before serving.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Jacques Pepin: More Fast Food My Way",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/jacques1.jpg\" alt=\"Jacques Pepin and Stephanie Lucianovic\">\u003c/p>\n\u003cp>KQED's October issue of \u003ca href=\"http://www.kqed.org/support/membership/guide/index.jsp\">\u003cem>The Guide\u003c/em>\u003c/a> has a little piece about the new Jacques Pépin show, \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=17740\">\u003cem>More Fast Food My Way\u003c/em>\u003c/a>, premiering this Saturday. I must to admit to snorting when I saw that the article's timeline of a day in the life of the show started at 10:30 a.m., because the back kitchen was there between 7:00 and 7:30 a.m., and Jacques himself was in not too much later.\u003c/p>\n\u003cp>We'd all be prepping, and he'd come in for his coffee blanched with Straus cream. After a few sips, he'd quietly look around at what we were doing and that's when we knew it was our time. Laura Pauli (Cucina Testa Rossa around these and \u003ca href=\"http://cucinatestarossa.blogs.com/\">other parts\u003c/a>) told me that every morning working on this show -- she's worked on past shows with him -- was nothing less than a private cooking lesson with Jacques Pépin. She could not have been more right. Except, they weren't just cooking lessons, they were \u003ca href=\"http://www.grubreport.com/soupdujour/breadinapot.html\"> lifelong memories\u003c/a>.\u003c/p>\n\u003cp>Going down the line, Jacques would answer any questions we had about the recipes and explain in detail -- often demonstrating or watching and correcting -- exactly how he wanted the fish portioned or how much of the broccoli he wanted trimmed. Because Jacques is the eternal teacher, he wanted to demonstrate his prepping and cooking techniques as much as possible on the show. He didn't want \u003cem>everything\u003c/em> done for him, all neat and tidy and magic-of-television perfect. So, if he had a special way of drumming out pomegranate seeds that hadn't been filmed yet, he wanted to be able to do that.\u003c/p>\n\u003cp>Sometimes things would change mid-stream and the prep we had done in the morning was tossed. For instance, maybe the recipe called for 1 cup leeks, diced. Well, 1 cup leeks, perfectly diced went out to the set. But maybe while going over the episode's blocking, it was decided that we had enough time for Jacques to show how to clean and dice leeks. As food runner (the other half of my duties), it was my job to dash back to the kitchen and grab or holler out for undiced leeks, make sure the ends were trimmed just enough (not all the way, but tidied up the way Jacques liked them), and run them back to the set. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A few episodes later, I finally learned that the way to keep me from constantly running hither and yon was to have all ingredients in every possible form at the ready. If the recipe called for 1 cup leeks, diced, I had 1 cup leeks, diced. I also had whole leeks and even a few whole leeks with some -- but not all -- diced. Options.\u003c/p>\n\u003cp>Working on the show was one of the most amazing experiences of my life, made even better by Jacques' patience and professionalism. But Jacques has a professionalism that isn't cold or diva-ish. He's professional in that it was almost unheard of him not to get the episode on the first take. Not just the segment, mind you, the \u003cem>entire\u003c/em> episode. He also doesn't need a script; it's just all right there on the tip of his tongue and the front of his brain. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/jacques2.jpg\" alt=\"Jacques Pepin\">\u003c/p>\n\u003cp>However, he's warm and appreciative. He's kind. He's generous. There would be a wine on the set that he particularly liked and after shooting the episode, he'd bring it to the back kitchen because he was so intent on all of us experiencing it. He was interested in talking to people about them, not about himself. He spent a long time at our wrap party talking to my husband about his career as a mathematician. He spent a dinner out asking me every detail about how I got involved with food and what I want to do next.\u003c/p>\n\u003cp>Later, I'd realize that he spent so many early morning hours with us in the hot, cramped kitchen because that's where he really wanted to be, in the thick of it, teaching.\u003c/p>\n\u003cp>\u003cb>\u003cem>Jacques Pépin: More Fast Food My Way\u003c/em> premieres Saturday, October 4, at 10:30 a.m. on KQED TV\u003c/b>.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.kqed.org/morefastfoodmyway\">website launches October 2\u003c/a> and you will be able to watch video episodes online, download recipes from the show, view a behind-the-scenes slideshow of the production process and get program information.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> Go to \u003ca href=\"http://www.kqed.org/morefastfoodmyway\">kqed.org/morefastfoodmyway\u003c/a> \u003c/p>\n\n",
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"excerpt": "KQED's October issue of \u003ca href=\"http://www.kqed.org/support/membership/guide/index.jsp\">\u003cem>The Guide\u003c/em>\u003c/a> has a little piece about the new Jacques Pépin show, \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=17740\">\u003cem>More Fast Food My Way\u003c/em>\u003c/a>, premiering this Saturday. I must to admit to snorting when I saw that the article's timeline of a day in the life of the show started at 10:30 a.m., because the back kitchen was there between 7:00 and 7:30 a.m., and Jacques himself was in not too much later.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/jacques1.jpg\" alt=\"Jacques Pepin and Stephanie Lucianovic\">\u003c/p>\n\u003cp>KQED's October issue of \u003ca href=\"http://www.kqed.org/support/membership/guide/index.jsp\">\u003cem>The Guide\u003c/em>\u003c/a> has a little piece about the new Jacques Pépin show, \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=17740\">\u003cem>More Fast Food My Way\u003c/em>\u003c/a>, premiering this Saturday. I must to admit to snorting when I saw that the article's timeline of a day in the life of the show started at 10:30 a.m., because the back kitchen was there between 7:00 and 7:30 a.m., and Jacques himself was in not too much later.\u003c/p>\n\u003cp>We'd all be prepping, and he'd come in for his coffee blanched with Straus cream. After a few sips, he'd quietly look around at what we were doing and that's when we knew it was our time. Laura Pauli (Cucina Testa Rossa around these and \u003ca href=\"http://cucinatestarossa.blogs.com/\">other parts\u003c/a>) told me that every morning working on this show -- she's worked on past shows with him -- was nothing less than a private cooking lesson with Jacques Pépin. She could not have been more right. Except, they weren't just cooking lessons, they were \u003ca href=\"http://www.grubreport.com/soupdujour/breadinapot.html\"> lifelong memories\u003c/a>.\u003c/p>\n\u003cp>Going down the line, Jacques would answer any questions we had about the recipes and explain in detail -- often demonstrating or watching and correcting -- exactly how he wanted the fish portioned or how much of the broccoli he wanted trimmed. Because Jacques is the eternal teacher, he wanted to demonstrate his prepping and cooking techniques as much as possible on the show. He didn't want \u003cem>everything\u003c/em> done for him, all neat and tidy and magic-of-television perfect. So, if he had a special way of drumming out pomegranate seeds that hadn't been filmed yet, he wanted to be able to do that.\u003c/p>\n\u003cp>Sometimes things would change mid-stream and the prep we had done in the morning was tossed. For instance, maybe the recipe called for 1 cup leeks, diced. Well, 1 cup leeks, perfectly diced went out to the set. But maybe while going over the episode's blocking, it was decided that we had enough time for Jacques to show how to clean and dice leeks. As food runner (the other half of my duties), it was my job to dash back to the kitchen and grab or holler out for undiced leeks, make sure the ends were trimmed just enough (not all the way, but tidied up the way Jacques liked them), and run them back to the set. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A few episodes later, I finally learned that the way to keep me from constantly running hither and yon was to have all ingredients in every possible form at the ready. If the recipe called for 1 cup leeks, diced, I had 1 cup leeks, diced. I also had whole leeks and even a few whole leeks with some -- but not all -- diced. Options.\u003c/p>\n\u003cp>Working on the show was one of the most amazing experiences of my life, made even better by Jacques' patience and professionalism. But Jacques has a professionalism that isn't cold or diva-ish. He's professional in that it was almost unheard of him not to get the episode on the first take. Not just the segment, mind you, the \u003cem>entire\u003c/em> episode. He also doesn't need a script; it's just all right there on the tip of his tongue and the front of his brain. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/jacques2.jpg\" alt=\"Jacques Pepin\">\u003c/p>\n\u003cp>However, he's warm and appreciative. He's kind. He's generous. There would be a wine on the set that he particularly liked and after shooting the episode, he'd bring it to the back kitchen because he was so intent on all of us experiencing it. He was interested in talking to people about them, not about himself. He spent a long time at our wrap party talking to my husband about his career as a mathematician. He spent a dinner out asking me every detail about how I got involved with food and what I want to do next.\u003c/p>\n\u003cp>Later, I'd realize that he spent so many early morning hours with us in the hot, cramped kitchen because that's where he really wanted to be, in the thick of it, teaching.\u003c/p>\n\u003cp>\u003cb>\u003cem>Jacques Pépin: More Fast Food My Way\u003c/em> premieres Saturday, October 4, at 10:30 a.m. on KQED TV\u003c/b>.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.kqed.org/morefastfoodmyway\">website launches October 2\u003c/a> and you will be able to watch video episodes online, download recipes from the show, view a behind-the-scenes slideshow of the production process and get program information.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> Go to \u003ca href=\"http://www.kqed.org/morefastfoodmyway\">kqed.org/morefastfoodmyway\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Bonjour mes amis -- my apologies for the delay in posting this today. I've had an enfer (hell) of a time getting Blogger to upload my pics but I think all is well in cyberspace. Nothing a mid-afternoon glass of wine can't resolve 🙂 \u003ca href=\"http://www.amybsherman.com/\">\u003cb>A little culinary bird\u003c/b>\u003c/a> told me that \u003cb>Jacques Pepin\u003c/b> was going to be in town. One of his stops was an informal sit down with the \u003ca href=\"http://www.sfpfs.com/\">\u003cb>SFPFS\u003c/b>\u003c/a> (San Francisco Professional Food Society) moderated by \u003ca href=\"http://www.laurawerlin.com/\">\u003cb>Laura Werlin\u003c/b>\u003c/a>, artisanal cheese aficionada, at the Fairmont Hotel atop Nob Hill. \u003c/p>\n\u003cp>Mother Nature must be a Jacques Pepin fan because we were treated to some of the most gorgeous views imaginable set against a screaming blue sky. Jacques was in town promoting his latest book, \u003ca href=\"http://www.amazon.com/Chez-Jacques-Traditions-Rituals-Cook/dp/1584795719/ref=pd_bbs_sr_1/102-7595828-9126551?ie=UTF8&s=books&qid=1180219541&sr=1-1\">\u003cb>Chez Jacques\u003c/b>\u003c/a>, which means \"at Jacques' home\". He did a meet and greet for a good hour then had a sit down interview followed by a reception where the Fairmont culinary team treated us to some of Jacques' recipes from this book. Here are a few of his words of wisdom, snippets, quotes and delightful humor. \u003c/p>\n\u003cp>• In this book, Jacques focused on recipes from his home, hence the title, recipes that he cooks for himself and his wife or a big group of friends. He states, the point of eating is sharing food with family and friends, with sharing comes conversation, talking around a table. He quotes anthropologist Levi Strauss who claims that cooking food is nature transformed into culture. \u003c/p>\n\u003cp>• Jacques claims he is egocentric, egocentric to the food he loves. He goes on to explain that this is natural because you can't escape yourself because you are unique. If you like a restaurant, it is more a reflection of your tastes, aesthetics, preferences, palette, experiences than on the restaurant itself. \u003c/p>\n\u003cp>• Laura posed the question: \"How far should we go to buy our food?\" Jacques replied, the best food is always going to be the closest food, similar to the best table in a restaurant being the one closest to a waiter. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>• Another question asked about food trends in restaurants such as molecular gastronomy. His response was that chefs are thinking too much, turning it into fashion vs. trend. For example, Il Bulli is breaking new ground but locally no one would know what the dish is. If he took a dish out into the street of the town, no one would be able to identify it. He compares it to a haute couture Parisian fashion show. When you see thee crazy fashions, you think no one would ever wear it but eventually the techniques, such as the foam phenomenon, will trickle down and morph into mainstream dining. \u003c/p>\n\u003cp>• When asked about the Food Network and how chefs are now superstars, Jacques humbly refutes that chefs shouldn't take themselves so seriously, that we are all just soup merchants. Most chefs are basically craftsmen and technicians and some have extraordinary talent such as Thomas Keller. Jacques is also concerned with the lack of actual information on the Food Network - 24 hours a day of food shows but not one minute on actual factual information tackling today's culinary issues such as childhood obesity, diabetes, etc. There is no nutritionist, no investigating, we don't know anything about anything and the Food Network needs a show such as 60 Minutes that investigates and reports on food issues that are so prevalent in this country. \u003c/p>\n\u003cp>• An audience member asked Jacques the qualities of a good chef. He immediately fired off the following: hardworking, prompt, always there, attentive, fast, a good technician, and can work and get along with other people. These, he states emphatically, are more important than anything, even creativity. Once a chef is a master technician and if he has talent, then he can become an artist. Only then can he take everything he's learned, all his knowledge and experience and his own sense of aesthetics and start creating. \u003c/p>\n\u003cp>• Jacques tests all his own recipes along with his very discerning wife and assistant Norma. If they don't like it, the recipe doesn't go in the book! His collaborator on most of his books and shows, Susie Heller, also tests all his recipes in her home kitchen to ensure consistency. \u003c/p>\n\u003cp>• Jacques's next project is called The Artist's Table where he interviews accomplished artists, musicians, etc. to discover how their specific art translates to food and wine. He recently sat down with Itzhak Perlman who discussed the importance of food, using food synonyms to discuss how his music will sound and his love of cooking. When talking about the marriage of art and science, Jacques claims that you can't reduce a recipe to a scientific formula because every recipe incorporates that one chef's techniques, imagination, instinct and talent. If he gives the same recipe to 10 different people, he will get 10 different versions of the same dish because each person will naturally incorporate these traits. \u003c/p>\n\u003cp>• When asked about his favorite memory of Julia Child, Jacques smiled and laughed. The first show they did together had no recipes so it took them 2 years to write the follow-up book because the editors would have to replay the shows over and over to get exactly what they were putting into the dish. Another memory involves a visit to the set by a local sponsor, Kendall-Jackson. The producer Goeff Drummond, before the taping, confirmed with Jacques that they'd pour a glass of wine at the end of the segment. When the time came, Jacques poured himself a glass of wine and offered one to Julia. She graciously declined, declaring that she preferred a beer! The same thing happened when the Land O'Lakes sponsors were on the set. Jacques and Julia were making a pie crust and Jacques took out the butter. Julia announced she was going to make her pie crust with Crisco!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>• A poignant ending to the evening came when Jacques talked about how blessed his life is, how he is able to do what he loves for a living and if he could come back in a second life, he would come back as Jacques Pepin. The audience burst into applause in heartfelt agreement.\u003c/p>\n\n",
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"description": "Bonjour mes amis -- my apologies for the delay in posting this today. I've had an enfer (hell) of a time getting Blogger to upload my pics but I think all is well in cyberspace. Nothing a mid-afternoon glass of wine can't resolve 🙂 A little culinary bird told me that Jacques Pepin was going",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Bonjour mes amis -- my apologies for the delay in posting this today. I've had an enfer (hell) of a time getting Blogger to upload my pics but I think all is well in cyberspace. Nothing a mid-afternoon glass of wine can't resolve 🙂 \u003ca href=\"http://www.amybsherman.com/\">\u003cb>A little culinary bird\u003c/b>\u003c/a> told me that \u003cb>Jacques Pepin\u003c/b> was going to be in town. One of his stops was an informal sit down with the \u003ca href=\"http://www.sfpfs.com/\">\u003cb>SFPFS\u003c/b>\u003c/a> (San Francisco Professional Food Society) moderated by \u003ca href=\"http://www.laurawerlin.com/\">\u003cb>Laura Werlin\u003c/b>\u003c/a>, artisanal cheese aficionada, at the Fairmont Hotel atop Nob Hill. \u003c/p>\n\u003cp>Mother Nature must be a Jacques Pepin fan because we were treated to some of the most gorgeous views imaginable set against a screaming blue sky. Jacques was in town promoting his latest book, \u003ca href=\"http://www.amazon.com/Chez-Jacques-Traditions-Rituals-Cook/dp/1584795719/ref=pd_bbs_sr_1/102-7595828-9126551?ie=UTF8&s=books&qid=1180219541&sr=1-1\">\u003cb>Chez Jacques\u003c/b>\u003c/a>, which means \"at Jacques' home\". He did a meet and greet for a good hour then had a sit down interview followed by a reception where the Fairmont culinary team treated us to some of Jacques' recipes from this book. Here are a few of his words of wisdom, snippets, quotes and delightful humor. \u003c/p>\n\u003cp>• In this book, Jacques focused on recipes from his home, hence the title, recipes that he cooks for himself and his wife or a big group of friends. He states, the point of eating is sharing food with family and friends, with sharing comes conversation, talking around a table. He quotes anthropologist Levi Strauss who claims that cooking food is nature transformed into culture. \u003c/p>\n\u003cp>• Jacques claims he is egocentric, egocentric to the food he loves. He goes on to explain that this is natural because you can't escape yourself because you are unique. If you like a restaurant, it is more a reflection of your tastes, aesthetics, preferences, palette, experiences than on the restaurant itself. \u003c/p>\n\u003cp>• Laura posed the question: \"How far should we go to buy our food?\" Jacques replied, the best food is always going to be the closest food, similar to the best table in a restaurant being the one closest to a waiter. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>• Another question asked about food trends in restaurants such as molecular gastronomy. His response was that chefs are thinking too much, turning it into fashion vs. trend. For example, Il Bulli is breaking new ground but locally no one would know what the dish is. If he took a dish out into the street of the town, no one would be able to identify it. He compares it to a haute couture Parisian fashion show. When you see thee crazy fashions, you think no one would ever wear it but eventually the techniques, such as the foam phenomenon, will trickle down and morph into mainstream dining. \u003c/p>\n\u003cp>• When asked about the Food Network and how chefs are now superstars, Jacques humbly refutes that chefs shouldn't take themselves so seriously, that we are all just soup merchants. Most chefs are basically craftsmen and technicians and some have extraordinary talent such as Thomas Keller. Jacques is also concerned with the lack of actual information on the Food Network - 24 hours a day of food shows but not one minute on actual factual information tackling today's culinary issues such as childhood obesity, diabetes, etc. There is no nutritionist, no investigating, we don't know anything about anything and the Food Network needs a show such as 60 Minutes that investigates and reports on food issues that are so prevalent in this country. \u003c/p>\n\u003cp>• An audience member asked Jacques the qualities of a good chef. He immediately fired off the following: hardworking, prompt, always there, attentive, fast, a good technician, and can work and get along with other people. These, he states emphatically, are more important than anything, even creativity. Once a chef is a master technician and if he has talent, then he can become an artist. Only then can he take everything he's learned, all his knowledge and experience and his own sense of aesthetics and start creating. \u003c/p>\n\u003cp>• Jacques tests all his own recipes along with his very discerning wife and assistant Norma. If they don't like it, the recipe doesn't go in the book! His collaborator on most of his books and shows, Susie Heller, also tests all his recipes in her home kitchen to ensure consistency. \u003c/p>\n\u003cp>• Jacques's next project is called The Artist's Table where he interviews accomplished artists, musicians, etc. to discover how their specific art translates to food and wine. He recently sat down with Itzhak Perlman who discussed the importance of food, using food synonyms to discuss how his music will sound and his love of cooking. When talking about the marriage of art and science, Jacques claims that you can't reduce a recipe to a scientific formula because every recipe incorporates that one chef's techniques, imagination, instinct and talent. If he gives the same recipe to 10 different people, he will get 10 different versions of the same dish because each person will naturally incorporate these traits. \u003c/p>\n\u003cp>• When asked about his favorite memory of Julia Child, Jacques smiled and laughed. The first show they did together had no recipes so it took them 2 years to write the follow-up book because the editors would have to replay the shows over and over to get exactly what they were putting into the dish. Another memory involves a visit to the set by a local sponsor, Kendall-Jackson. The producer Goeff Drummond, before the taping, confirmed with Jacques that they'd pour a glass of wine at the end of the segment. When the time came, Jacques poured himself a glass of wine and offered one to Julia. She graciously declined, declaring that she preferred a beer! The same thing happened when the Land O'Lakes sponsors were on the set. Jacques and Julia were making a pie crust and Jacques took out the butter. Julia announced she was going to make her pie crust with Crisco!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>• A poignant ending to the evening came when Jacques talked about how blessed his life is, how he is able to do what he loves for a living and if he could come back in a second life, he would come back as Jacques Pepin. The audience burst into applause in heartfelt agreement.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"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.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"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.",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
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