Baby & Toddler On The Go: fresh, homemade foods for a busy life (VIDEO)
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She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | 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width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-60073\">\u003c/a>This seriously cute video is the promo for author and BAB blogger \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>'s new book \u003ca href=\"http://www.weldonowen.com/food-drink/family/baby-toddler-go\">Baby & Toddler On The Go: fresh, homemade foods for a busy life\u003c/a>.\u003c/p>\n\u003cp>The book will be available \u003ca href=\"http://www.amazon.com/Baby-Toddler-On-The-Go/dp/1616284994/ref=sr_1_1?ie=UTF8&qid=1366142727&sr=8-1&keywords=baby+and+toddler+on+the+go\">April 30\u003c/a> and offers up 75 simple-to-prepare and easy-to-transport recipes made with fresh ingredients for the busy 4-month to 3-year-old child. \u003c/p>\n\u003cp>Kim Laidlaw took some time out to share information about her new book.\u003c/p>\n\u003cp>\u003cstrong>The toddler in the video is your daughter. How have you introduced her to your world of cooking and food?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> She has been watching me cook and bake since she was born, and now that she’s a bit older she is starting to “help” me cook and bake, which is a lot of fun. I also take her to the farmers’ market every Saturday morning and we talk about all the seasonal fruits and veggies and we try lots of samples. Oh, and we set up a little play kitchen in the kitchen so we can cook together.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What motivated you to write this book?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> I had just started to feed her solid food when I started writing the book, so I “learned” how to feed her by doing all the research and writing all the recipes for the book. Plus lots and lots of input from my mom and friends.\u003c/p>\n\u003cp>\u003cstrong>The book is designed to feed 4-month to 3-year-old children. How did you tailor your recipes nutritionally and tastewise to this age group?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> I did quite a lot of research, and also used the sister book \u003ca href=\"http://www.amazon.com/Baby-Toddler-Cookbook-Homemade-Healthy/dp/1740899806\">Baby & Toddler Cookbook\u003c/a> as my starting point. Then I just tried to get as many age-appropriate veggies, fruits, meats and dairy into the recipes to keep them healthy but friendly.\u003c/p>\n\u003cfigure id=\"attachment_60093\" class=\"wp-caption alignright\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/KimPoppy1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/KimPoppy1-190x190.jpg\" alt=\"Author Kim Laidlaw and her daughter\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-60093\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Kim Laidlaw and her daughter\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Did you test the recipes on your daughter?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> She has tried everything in the book at this point. I also passed the recipes around to lots of friends with babies and toddlers and they tried them out as well. And my husband tried plenty of recipes too!\u003c/p>\n\u003cp>\u003cstrong>Economically speaking, how do costs compare preparing fresh foods for kids versus buying healthy store bought alternatives?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> Well, I think if you can buy seasonal fruits and veggies you will save a lot of money, and many of the purees and minis can be made in bulk and frozen. Making your own food is definitely cheaper than buying individually-sized pre-packaged foods.\u003c/p>\n\u003cp>\u003cstrong>Sometimes kids are picky about eating diverse types of healthy food. What are 3 tips you can share with parents about teaching kids to be food-curious.\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Laidlaw:\u003c/strong> \n\u003cli>Take your kids to the farmers’ market or the grocery store and let them help you pick things out that look good to them.\u003c/li>\n\u003cli>Then, let them help you cook so they can see you making the things you picked out together.\u003c/li>\n\u003cli>Finally, eat together at the table as much as you can (my daughter always wants to eat what I’m eating).\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Take a Sneak Peek and Get Recipes\u003c/strong>\u003cbr>\n\u003ciframe class=\"scribd_iframe_embed\" src=\"http://www.scribd.com/embeds/130453778/content?start_page=1&view_mode=scroll\" data-auto-height=\"false\" data-aspect-ratio=\"undefined\" scrolling=\"no\" id=\"doc_29739\" width=\"100%\" height=\"600\" frameborder=\"0\">\u003c/iframe> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclosure: In addition to Kim Laidlaw being a BAB blogger she and her daughter are personal friends.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"A precociously independent toddler packs a healthy homemade lunch and heads off to snack in Bernal Height’s Holly Park in San Francisco. This video is a promo for Kim Laidlaw's new book: Baby & Toddler On The Go: fresh, homemade foods for a busy life.","status":"publish","parent":0,"modified":1366236735,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.scribd.com/embeds/130453778/content"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":576},"headData":{"title":"Baby & Toddler On The Go: fresh, homemade foods for a busy life (VIDEO) | KQED","description":"A precociously independent toddler packs a healthy homemade lunch and heads off to snack in Bernal Height’s Holly Park in San Francisco. This video is a promo for Kim Laidlaw's new book: Baby & Toddler On The Go: fresh, homemade foods for a busy life.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Baby & Toddler On The Go: fresh, homemade foods for a busy life (VIDEO)","datePublished":"2013-04-17T01:14:59.000Z","dateModified":"2013-04-17T22:12:15.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"60054 http://blogs.kqed.org/bayareabites/?p=60054","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/04/16/baby-toddler-on-the-go-fresh-homemade-foods-for-a-busy-life-video/","disqusTitle":"Baby & Toddler On The Go: fresh, homemade foods for a busy life (VIDEO)","path":"/bayareabites/60054/baby-toddler-on-the-go-fresh-homemade-foods-for-a-busy-life-video","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/m4YEKSrZHJ4'\n title='//www.youtube.com/embed/m4YEKSrZHJ4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\nA precociously independent toddler packs a healthy homemade lunch and heads off to snack in Bernal Height's Holly Park in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bookcover.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bookcover-190x190.jpg\" alt=\"Baby & Toddler On The Go: fresh, homemade foods for a busy life.\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-60073\">\u003c/a>This seriously cute video is the promo for author and BAB blogger \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>'s new book \u003ca href=\"http://www.weldonowen.com/food-drink/family/baby-toddler-go\">Baby & Toddler On The Go: fresh, homemade foods for a busy life\u003c/a>.\u003c/p>\n\u003cp>The book will be available \u003ca href=\"http://www.amazon.com/Baby-Toddler-On-The-Go/dp/1616284994/ref=sr_1_1?ie=UTF8&qid=1366142727&sr=8-1&keywords=baby+and+toddler+on+the+go\">April 30\u003c/a> and offers up 75 simple-to-prepare and easy-to-transport recipes made with fresh ingredients for the busy 4-month to 3-year-old child. \u003c/p>\n\u003cp>Kim Laidlaw took some time out to share information about her new book.\u003c/p>\n\u003cp>\u003cstrong>The toddler in the video is your daughter. How have you introduced her to your world of cooking and food?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> She has been watching me cook and bake since she was born, and now that she’s a bit older she is starting to “help” me cook and bake, which is a lot of fun. I also take her to the farmers’ market every Saturday morning and we talk about all the seasonal fruits and veggies and we try lots of samples. Oh, and we set up a little play kitchen in the kitchen so we can cook together.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What motivated you to write this book?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> I had just started to feed her solid food when I started writing the book, so I “learned” how to feed her by doing all the research and writing all the recipes for the book. Plus lots and lots of input from my mom and friends.\u003c/p>\n\u003cp>\u003cstrong>The book is designed to feed 4-month to 3-year-old children. How did you tailor your recipes nutritionally and tastewise to this age group?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> I did quite a lot of research, and also used the sister book \u003ca href=\"http://www.amazon.com/Baby-Toddler-Cookbook-Homemade-Healthy/dp/1740899806\">Baby & Toddler Cookbook\u003c/a> as my starting point. Then I just tried to get as many age-appropriate veggies, fruits, meats and dairy into the recipes to keep them healthy but friendly.\u003c/p>\n\u003cfigure id=\"attachment_60093\" class=\"wp-caption alignright\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/KimPoppy1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/KimPoppy1-190x190.jpg\" alt=\"Author Kim Laidlaw and her daughter\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-60093\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Kim Laidlaw and her daughter\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Did you test the recipes on your daughter?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> She has tried everything in the book at this point. I also passed the recipes around to lots of friends with babies and toddlers and they tried them out as well. And my husband tried plenty of recipes too!\u003c/p>\n\u003cp>\u003cstrong>Economically speaking, how do costs compare preparing fresh foods for kids versus buying healthy store bought alternatives?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> Well, I think if you can buy seasonal fruits and veggies you will save a lot of money, and many of the purees and minis can be made in bulk and frozen. Making your own food is definitely cheaper than buying individually-sized pre-packaged foods.\u003c/p>\n\u003cp>\u003cstrong>Sometimes kids are picky about eating diverse types of healthy food. What are 3 tips you can share with parents about teaching kids to be food-curious.\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Laidlaw:\u003c/strong> \n\u003cli>Take your kids to the farmers’ market or the grocery store and let them help you pick things out that look good to them.\u003c/li>\n\u003cli>Then, let them help you cook so they can see you making the things you picked out together.\u003c/li>\n\u003cli>Finally, eat together at the table as much as you can (my daughter always wants to eat what I’m eating).\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Take a Sneak Peek and Get Recipes\u003c/strong>\u003cbr>\n\u003ciframe class=\"scribd_iframe_embed\" src=\"http://www.scribd.com/embeds/130453778/content?start_page=1&view_mode=scroll\" data-auto-height=\"false\" data-aspect-ratio=\"undefined\" scrolling=\"no\" id=\"doc_29739\" width=\"100%\" height=\"600\" frameborder=\"0\">\u003c/iframe> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclosure: In addition to Kim Laidlaw being a BAB blogger she and her daughter are personal friends.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/60054/baby-toddler-on-the-go-fresh-homemade-foods-for-a-busy-life-video","authors":["5014"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_2254","bayareabites_588","bayareabites_1865","bayareabites_4084","bayareabites_1245","bayareabites_1246","bayareabites_12","bayareabites_1593","bayareabites_316"],"tags":["bayareabites_2830","bayareabites_11561","bayareabites_253","bayareabites_2954","bayareabites_11560","bayareabites_1224","bayareabites_430","bayareabites_309","bayareabites_11559"],"featImg":"bayareabites_60094","label":"bayareabites"},"bayareabites_38315":{"type":"posts","id":"bayareabites_38315","meta":{"index":"posts_1591205157","site":"bayareabites","id":"38315","score":null,"sort":[1328630454000]},"guestAuthors":[],"slug":"cookbook-review-home-baked-comfort-by-kim-laidlaw","title":"Cookbook Review: Home Baked Comfort by Kim Laidlaw","publishDate":1328630454,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1616282002/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/HBC-300.jpg\" alt=\"Home Baked Comfort by Kim Laidlaw\" title=\"Home Baked Comfort by Kim Laidlaw\" width=\"300\" height=\"351\" class=\"alignleft size-full wp-image-38612\">\u003c/a>The buttery-sweet smell of morning muffins, fresh from the oven. A lavishly frosted kid's birthday cake, awaiting its candles. A sticky spoonful of chocolate-chip cookie dough snuck from the bowl. What can be more comforting coming out of the kitchen than home-baked treats? \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1616282002/kqedorg-20\">Home Baked Comfort\u003c/a>, Williams-Sonoma's latest addition into its line of comfort-food cookbooks, is very aptly named.\u003c/p>\n\u003cp>Written by longtime cookbook editor and Bay Area Bites contributor \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>, \u003cem>Home Baked Comfort\u003c/em> jettisons the informative but anonymous tone typical to many Williams-Sonoma books for a warmer, more personal voice. Many of Laidlaw's recipes are inspired by family traditions or by cooking with friends, interspersed with photos and recipes from well-loved neighborhood bakeries, including our own \u003ca href=\"http://www.tartinebakery.com\">Tartine\u003c/a>.\u003c/p>\n\u003cp>There are also a few recipes from popular home baker-bloggers, like Deb Perelman of \u003ca href=\"http://www.smittenkitchen.com\" title=\"Smitten Kitchen\">Smitten Kitchen\u003c/a> and Aran Goyoaga of \u003ca href=\"http://www.cannellevanille.com/\">Cannelle et Vanille\u003c/a>. The short interviews with the owners of local bakeries are pithy and funny, and the brightly charming photos of each spot made me want to run right out and get a Banana Puddin' cupcake at \u003ca href=\"http://www.sugarmamasbakeshop.com\">Sugar Mama's Bakeshop\u003c/a> in Austin, Texas or a purple-studded, sugar-topped blueberry muffin at \u003ca href=\"http://www.huckleberrycafe.com\">Huckleberry Cafe & Bakery\u003c/a> in Santa Monica. \u003c/p>\n\u003cp>Beautifully photographed by baker Eric Wolfinger (who also photographed the striking \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811870413/kqedorg-20\">Tartine Bread\u003c/a>), the book looks both scrumptious and modern, neither cutesy-cozy nor bare-plate stark. Wolfinger, a baker himself, made every recipe he photographed, providing yet another round of useful recipe testing. Recipe pages without photographs are given a parchment-paper wash, a bit of visual interest presumably meant to evoke a family recipe scribbled on a time-yellowed slip of paper. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/kim-laidlaw-300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/kim-laidlaw-300.jpg\" alt=\"Kim Laidlaw author of Home Baked Comfort. Photo by Eric Wolfinger\" title=\"Kim Laidlaw author of Home Baked Comfort. Photo by Eric Wolfinger\" width=\"300\" height=\"366\" class=\"alignright size-full wp-image-38615\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nothing's too daunting; nothing requires much more than the usual home-kitchen setup of cake pans, pie pans, and baking sheets. (Do pick up some buttermilk, sour cream, and a microplane citrus zester before you start, however.) And, like the pictures, the recipes are flavorful and engaging; you could serve them at a bake sale or a dinner party and earn the same enraptured, nothing-but-crumbs-on-the-plate reaction. As an dedicated home baker myself, I caught up with Laidlaw at her home in Noe Valley on the eve of her book's release to find out how it all came together. \u003c/p>\n\u003cp>First of all, how did Laidlaw go from editor to writer? Last year, as part of her job as an editor at \u003ca href=\"http://www.weldonowen.com/\">Weldon Owen\u003c/a>, a San Francisco-based publisher which creates Williams-Sonoma's branded books in addition to other titles, Laidlaw was tasked with finding a writer/recipe developer for a planned home-baking book. (Full disclosure: As a freelance writer and editor, I have worked with Laidlaw and others at Weldon Owen professionally over the years.) The more she thought about the project, the more she realized, \"This is what I do!\" It wasn't just that she was a lifelong home baker; before becoming a full-time cookbook editor, she'd graduated from \u003ca href=\"http://www.chefs.edu/san-francisco\">CCA\u003c/a>'s Baking and Pastry program, then worked as a baker at Oakland's \u003ca href=\"http://www.lafarine.com\">La Farine\u003c/a> bakery. She knew, having edited dozens of Williams-Sonoma cookbooks, just how important it was to produce the sort of meticulously tested, foolproof recipes that the brand was known for, and felt sure that she had both the baking and writing chops to do it. \u003c/p>\n\u003cp>But just being an employee didn't give her an automatic in; like any other potential author, she had to present a detailed proposal outlining her recipes, her approach, and why she'd be the best choice for the job. It worked, and with a pressing deadline looming, she got busy whipping up layer cakes and butterscotch puddings in her cramped home kitchen, where there was no Viking stove or Sub-Zero fridge, just the usual generic appliances of any apartment rental. \u003c/p>\n\u003cp>Writing the book happened to coincide with Laidlaw's pregnancy--which translated into a mostly ravenous appetite. Laidlaw laughed when asked about the rapturous headnotes describing each recipe. \"I wrote it while I was pregnant! I would find myself eating half the batch of scones,\" in one sitting, and everything she made tasted like the best thing ever. Her husband, who had recently started a new job, earned instant popularity around the office as the guy with the recipe-testing wife; \"crazy amounts\" of tester cookies, brownies, cakes and more went with him to work almost daily. \u003c/p>\n\u003cp>Now, with the book just out, Laidlaw is still baking, only this time with her young daughter Poppy tucked in a carrier across her chest. \"We bake together. She loves it!\" Laidlaw said, and it's true: during my visit, Poppy was giggling and smiling, her eyes following her mother's deft movements as Laidlaw whisked together the batter for \u003cstrong>Pumpkin-Brandy Bread,\u003c/strong> (\u003cem>see recipe below\u003c/em>) a specialty of her own mother's. The finished product, still hot out of the oven, wasn't overly boozy, but it did have a wonderfully grown-up whiff of brandy to it, making it perfect for afternoon tea, especially during the holidays. Her trick for cooking while parenting? \"I cook everything in tiny steps, so I can stop anytime.\" \u003c/p>\n\u003cp>Some of her favorite recipes in the book are ones that come from her own family traditions, like the Christmas Breakfast Pie, something that she, her mother, and her brother make every Christmas, no matter where they are, and the Beer Rolls, originally made with just Bisquick and beer. \"My brother and I thought that was so cool, baking with beer!\" she said, which led her to develop a similar, from-scratch recipe that captured the appeal of the original. \u003c/p>\n\u003cp>She finds her inspiration in things she sees in bakeries, in restaurants, in flavor combinations she imagines. \"I'm kind of a lemon freak. There's a crazy amount of citrus zest in the book, it's kind of obnoxious!\" As for her favorite thing to bake, \"definitely pies and galettes,\" although she especially admires bread bakers. \"It's a real skill that can be kind of hard to do in a home kitchen. But it's so basic and satisfying.\" Flipping through the recipes, it's clear that Laidlaw has a taste for fruit; there are wonderful, not-too-sweet fruit desserts in every chapter. \u003cstrong>Pear Custard Tart\u003c/strong> (\u003cem>see recipe below\u003c/em>), inspired by a old Julia Child recipe, comes out delectably elegant, and the vanilla-poached pears are good enough to eat on their own. Laidlaw prefers a hint of salt to too much sweetness, and few recipes seem overly gooey or rich. \u003c/p>\n\u003cp>It's an easy, appealing book, reflecting Laidlaw's own opinion, based in experience as both a professional and a home baker, that baking isn't that hard, and that its reputation as the stern, inflexible taskmistress of the kitchen is ill-deserved. Once you know the basic chemistry of baking and have a feel for how different baked goods work, you can mess around with your recipes, more than you might think. \u003c/p>\n\u003cblockquote>\u003cp>\"The whole point of the book is to get more people baking, get them to see that it's not so daunting, make it approachable and fun.\"\u003c/p>\u003c/blockquote>\n\u003cul>\n\u003cstrong>That said, are there common pitfalls that new bakers might avoid?\u003c/strong> \n\u003cli>\"People overwork pastry and biscuit dough too much, then they get frustrated,\" when it doesn't turn out as flaky or fluffy as they hoped.\u003c/li>\n\u003cli>In making quick breads, like muffins, that are raised with baking powder and/or baking soda, \"some people mix the batter and then just let it sit,\" rather than getting it into the oven, pronto. Once the batter is mixed, the chemical leavening process starts, and so delaying the baking process can produce a flat result.\u003c/li>\n\u003cli>And finally, people frequently overbake, paying more attention to the minutes specified in the recipe than to what their senses tell them about the finished product.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>It all comes down to not following recipes too rigidly.\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\"I want people to relax and enjoy it, be more flexible. Not all ingredients are the same, and things change depending on how cold, hot, or wet the day is. Just relax! I think it's the best thing you can do for somebody, to bake something for them.\"\u003c/p>\u003c/blockquote>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/pear-custard-tart-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/pear-custard-tart-500.jpg\" alt=\"Pear-Custard Tart. Photo by Eric Wolfinger\" title=\"Pear-Custard Tart. Photo by Eric Wolfinger\" width=\"500\" height=\"588\" class=\"alignnone size-full wp-image-38620\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Pear-Custard Tart\u003c/strong>\u003cbr>\nThe first recipe from Julia Child that I ever made was her French custard apple tart, which I still love to this day. This delicately flavored tart, filled with vanilla-poached pears and brandy-spiked custard and topped with sugary toasted almonds, is an ode to her and that memorable dessert.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nFlaky Pie Dough for single crust (see recipe below)\u003c/p>\n\u003cp>\u003cem>for the poached pears\u003c/em>\u003cbr>\n3⁄4 cup (6 oz⁄185 g) Sugar\u003cbr>\n3 ripe but firm pears, preferably Bosc, peeled, quartered, and cored\u003cbr>\nPeel of 1 orange, removed in strips with a vegetable peeler\u003cbr>\n1⁄2 vanilla bean\u003cbr>\n1 large egg\u003cbr>\n1⁄4 cup (2 oz⁄60 g) sugar plus 1 tbsp\u003cbr>\n3 tbsp all-purpose flour\u003cbr>\n1⁄2 cup (4 fl oz⁄125 ml) heavy cream\u003cbr>\n1 tsp pure vanilla extract or 2 tbsp brandy (optional)\u003cbr>\nPinch of kosher salt\u003cbr>\n1⁄4 cup (1 oz⁄30 g) sliced almonds, lightly toasted \u003c/p>\n\u003cp>\u003cem>makes one 10-inch (25-cm) tart\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPrepare the flaky pie dough and chill as directed. (see recipe below)\u003c/p>\n\u003cp>To poach the pears, cut a circle of parchment paper that will fit in a medium saucepan. Cut a small circle in the middle of the parchment. In the saucepan, bring 3 cups (24 fl oz/750 ml) water and the sugar to a boil over high heat. Reduce the heat to medium and add the pears and orange peel. Split the vanilla bean and scrape out the seeds with the back of a paring knife; add the pod and seeds to the saucepan. Lay the parchment in the saucepan to submerge the pears. Adjust the heat so that the liquid simmers gently and poach the pears until just tender, about 15 minutes. Let cool in the poaching liquid.\u003c/p>\n\u003cp>Position a rack in the middle of the oven and preheat to 400°F (200°C). On a lightly floured work surface, roll out the dough to a circle about 13 inches (33 cm) in diameter. Transfer the dough to a 10-inch (25-cm) tart pan with a removable bottom and ease into the pan. Trim away any excess dough. Line the tart shell with foil and fill with pie weights or dried beans. Bake until the crust is dried out and just starting to color a bit, about 20 minutes. Remove the foil and weights. Let cool. Reduce the oven temperature to 350°F (180°C).\u003c/p>\n\u003cp>Cut each pear quarter lengthwise into 4 slices, then lay most of the pear slices in the crust in an overlapping circle close to the rim. Use the remaining slices to fill the middle.\u003c/p>\n\u003cp>In a bowl, beat together the egg and the 1⁄4 cup sugar until thick and pale. Beat in the flour and then the cream, vanilla, if using, and salt. Pour evenly over the pears. Bake until the custard starts to puff up, about 10 minutes. Sprinkle the toasted almonds and remaining 1 tablespoon sugar over the top of the tart. Continue to bake until the custard is set and lightly browned, 15–20 minutes. Let cool on a wire rack until warm or room temperature before slicing and serving.\u003c/p>\n\u003cp>\u003cstrong>Baker's Note:\u003c/strong>\u003cbr>\nTo turn this into an apple tart, gently sauté 3 peeled, cored, and sliced apples in 1 tablespoon butter until they just start to become tender. Spread evenly in the partially baked crust, pour over the custard, and proceed with the recipe from there.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Recipe: Flaky Pie Dough for Single Crust\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1⁄4 cups (61⁄2 oz⁄200 g) all-purpose flour\u003cbr>\n1⁄4 tsp kosher salt\u003cbr>\n1⁄2 tsp sugar (optional; omit if making a savory dish)\u003cbr>\n7 tbsp (31⁄2 oz⁄105 g) very cold unsalted butter, cut into cubes\u003cbr>\n5 tbsp (3 fl oz⁄80 ml) ice water, plus more if needed\u003c/p>\n\u003cp>\u003cem>makes enough for one 9-inch (23-cm) pie or tart\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn the bowl of a food processor, stir together the flour, salt, and sugar, if using. \u003c/p>\n\u003cp>Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces.\u003c/p>\n\u003cp>Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together.\u003c/p>\n\u003cp>Dump the dough into a large lock-top plastic bag, and press into a flat disk. Refrigerate the dough for 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Recipe: Pumpkin Brandy Bread\u003c/strong>\u003cbr>\nGrowing up, I remember my mom baking this bread in metal coffee cans and how I loved the funny round shape. This recipe calls for a lot of brandy, more than you might be comfortable with, but it is honestly the best pumpkin bread I have ever tasted. You can cut the brandy in half if you want.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 large eggs\u003cbr>\n2 cups (1 lb⁄500 g) granulated sugar\u003cbr>\n1 cup (7 oz⁄220 g) firmly packed light brown sugar\u003cbr>\n1 cup (8 fl oz⁄250 ml) canola oil\u003cbr>\n2⁄3 cup (5 fl oz⁄160 ml) brandy\u003cbr>\n1 can (15 oz⁄470 g) pumpkin puree\u003cbr>\n3 1⁄2 cups (171⁄2 oz⁄545 g) all-purpose flour\u003cbr>\n2 tsp baking soda\u003cbr>\n1 1⁄2 tbsp pumpkin pie spice\u003cbr>\n1 tsp kosher salt\u003cbr>\n1⁄2 cup (2 oz⁄60 g) chopped pecans or walnuts, lightly toasted (optional)\u003c/p>\n\u003cp>\u003cem>makes 2 loaves\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPosition a rack in the middle of the oven and preheat to 350°F (180°C). Generously butter two 9-by-5-inch (23-by-13-cm) loaf pans.\u003c/p>\n\u003cp>In a large bowl, whisk together the eggs and sugars. Add the oil, brandy, and pumpkin and whisk to combine. In another bowl, sift together the flour, baking soda, pumpkin pie spice, and salt. Add to the pumpkin mixture along with the nuts, if using, and stir to combine.\u003c/p>\n\u003cp>Divide the batter between the prepared pans and bake until richly golden brown and a toothpick inserted into the center of a loaf comes out clean, about 50 minutes. Let cool slightly in the pans, then turn the loaves out onto a wire rack to cool.\u003c/p>\n\u003cp>\u003cstrong>Baker's Note:\u003c/strong>\u003cbr>\nBaked in smaller, individual-sized loaf pans, this decadent bread makes excellent mini gifts during the holidays. Divide the batter between the pans. The baking time might vary depending on the size of the pans. Once the baked loaves have cooled, wrap each one in colorful cellophane, tie a ribbon around it, and bring on the good cheer.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Recipes and Photos appears with permission from Home Baked Comfort. Photographs by Eric Wolfinger Copyright 2011 by Weldon Owen Inc. and Williams-Sonoma, Inc.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Home Baked Comfort, Williams-Sonoma's latest baking book, promises to get you baking with over a hundred recipes for delectable, homemade treats.","status":"publish","parent":0,"modified":1328635424,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":44,"wordCount":2536},"headData":{"title":"Cookbook Review: Home Baked Comfort by Kim Laidlaw | KQED","description":"Home Baked Comfort, Williams-Sonoma's latest baking book, promises to get you baking with over a hundred recipes for delectable, homemade treats.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cookbook Review: Home Baked Comfort by Kim Laidlaw","datePublished":"2012-02-07T16:00:54.000Z","dateModified":"2012-02-07T17:23:44.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"38315 http://blogs.kqed.org/bayareabites/?p=38315","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/02/07/cookbook-review-home-baked-comfort-by-kim-laidlaw/","disqusTitle":"Cookbook Review: Home Baked Comfort by Kim Laidlaw","path":"/bayareabites/38315/cookbook-review-home-baked-comfort-by-kim-laidlaw","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1616282002/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/HBC-300.jpg\" alt=\"Home Baked Comfort by Kim Laidlaw\" title=\"Home Baked Comfort by Kim Laidlaw\" width=\"300\" height=\"351\" class=\"alignleft size-full wp-image-38612\">\u003c/a>The buttery-sweet smell of morning muffins, fresh from the oven. A lavishly frosted kid's birthday cake, awaiting its candles. A sticky spoonful of chocolate-chip cookie dough snuck from the bowl. What can be more comforting coming out of the kitchen than home-baked treats? \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1616282002/kqedorg-20\">Home Baked Comfort\u003c/a>, Williams-Sonoma's latest addition into its line of comfort-food cookbooks, is very aptly named.\u003c/p>\n\u003cp>Written by longtime cookbook editor and Bay Area Bites contributor \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>, \u003cem>Home Baked Comfort\u003c/em> jettisons the informative but anonymous tone typical to many Williams-Sonoma books for a warmer, more personal voice. Many of Laidlaw's recipes are inspired by family traditions or by cooking with friends, interspersed with photos and recipes from well-loved neighborhood bakeries, including our own \u003ca href=\"http://www.tartinebakery.com\">Tartine\u003c/a>.\u003c/p>\n\u003cp>There are also a few recipes from popular home baker-bloggers, like Deb Perelman of \u003ca href=\"http://www.smittenkitchen.com\" title=\"Smitten Kitchen\">Smitten Kitchen\u003c/a> and Aran Goyoaga of \u003ca href=\"http://www.cannellevanille.com/\">Cannelle et Vanille\u003c/a>. The short interviews with the owners of local bakeries are pithy and funny, and the brightly charming photos of each spot made me want to run right out and get a Banana Puddin' cupcake at \u003ca href=\"http://www.sugarmamasbakeshop.com\">Sugar Mama's Bakeshop\u003c/a> in Austin, Texas or a purple-studded, sugar-topped blueberry muffin at \u003ca href=\"http://www.huckleberrycafe.com\">Huckleberry Cafe & Bakery\u003c/a> in Santa Monica. \u003c/p>\n\u003cp>Beautifully photographed by baker Eric Wolfinger (who also photographed the striking \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811870413/kqedorg-20\">Tartine Bread\u003c/a>), the book looks both scrumptious and modern, neither cutesy-cozy nor bare-plate stark. Wolfinger, a baker himself, made every recipe he photographed, providing yet another round of useful recipe testing. Recipe pages without photographs are given a parchment-paper wash, a bit of visual interest presumably meant to evoke a family recipe scribbled on a time-yellowed slip of paper. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/kim-laidlaw-300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/kim-laidlaw-300.jpg\" alt=\"Kim Laidlaw author of Home Baked Comfort. Photo by Eric Wolfinger\" title=\"Kim Laidlaw author of Home Baked Comfort. Photo by Eric Wolfinger\" width=\"300\" height=\"366\" class=\"alignright size-full wp-image-38615\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Nothing's too daunting; nothing requires much more than the usual home-kitchen setup of cake pans, pie pans, and baking sheets. (Do pick up some buttermilk, sour cream, and a microplane citrus zester before you start, however.) And, like the pictures, the recipes are flavorful and engaging; you could serve them at a bake sale or a dinner party and earn the same enraptured, nothing-but-crumbs-on-the-plate reaction. As an dedicated home baker myself, I caught up with Laidlaw at her home in Noe Valley on the eve of her book's release to find out how it all came together. \u003c/p>\n\u003cp>First of all, how did Laidlaw go from editor to writer? Last year, as part of her job as an editor at \u003ca href=\"http://www.weldonowen.com/\">Weldon Owen\u003c/a>, a San Francisco-based publisher which creates Williams-Sonoma's branded books in addition to other titles, Laidlaw was tasked with finding a writer/recipe developer for a planned home-baking book. (Full disclosure: As a freelance writer and editor, I have worked with Laidlaw and others at Weldon Owen professionally over the years.) The more she thought about the project, the more she realized, \"This is what I do!\" It wasn't just that she was a lifelong home baker; before becoming a full-time cookbook editor, she'd graduated from \u003ca href=\"http://www.chefs.edu/san-francisco\">CCA\u003c/a>'s Baking and Pastry program, then worked as a baker at Oakland's \u003ca href=\"http://www.lafarine.com\">La Farine\u003c/a> bakery. She knew, having edited dozens of Williams-Sonoma cookbooks, just how important it was to produce the sort of meticulously tested, foolproof recipes that the brand was known for, and felt sure that she had both the baking and writing chops to do it. \u003c/p>\n\u003cp>But just being an employee didn't give her an automatic in; like any other potential author, she had to present a detailed proposal outlining her recipes, her approach, and why she'd be the best choice for the job. It worked, and with a pressing deadline looming, she got busy whipping up layer cakes and butterscotch puddings in her cramped home kitchen, where there was no Viking stove or Sub-Zero fridge, just the usual generic appliances of any apartment rental. \u003c/p>\n\u003cp>Writing the book happened to coincide with Laidlaw's pregnancy--which translated into a mostly ravenous appetite. Laidlaw laughed when asked about the rapturous headnotes describing each recipe. \"I wrote it while I was pregnant! I would find myself eating half the batch of scones,\" in one sitting, and everything she made tasted like the best thing ever. Her husband, who had recently started a new job, earned instant popularity around the office as the guy with the recipe-testing wife; \"crazy amounts\" of tester cookies, brownies, cakes and more went with him to work almost daily. \u003c/p>\n\u003cp>Now, with the book just out, Laidlaw is still baking, only this time with her young daughter Poppy tucked in a carrier across her chest. \"We bake together. She loves it!\" Laidlaw said, and it's true: during my visit, Poppy was giggling and smiling, her eyes following her mother's deft movements as Laidlaw whisked together the batter for \u003cstrong>Pumpkin-Brandy Bread,\u003c/strong> (\u003cem>see recipe below\u003c/em>) a specialty of her own mother's. The finished product, still hot out of the oven, wasn't overly boozy, but it did have a wonderfully grown-up whiff of brandy to it, making it perfect for afternoon tea, especially during the holidays. Her trick for cooking while parenting? \"I cook everything in tiny steps, so I can stop anytime.\" \u003c/p>\n\u003cp>Some of her favorite recipes in the book are ones that come from her own family traditions, like the Christmas Breakfast Pie, something that she, her mother, and her brother make every Christmas, no matter where they are, and the Beer Rolls, originally made with just Bisquick and beer. \"My brother and I thought that was so cool, baking with beer!\" she said, which led her to develop a similar, from-scratch recipe that captured the appeal of the original. \u003c/p>\n\u003cp>She finds her inspiration in things she sees in bakeries, in restaurants, in flavor combinations she imagines. \"I'm kind of a lemon freak. There's a crazy amount of citrus zest in the book, it's kind of obnoxious!\" As for her favorite thing to bake, \"definitely pies and galettes,\" although she especially admires bread bakers. \"It's a real skill that can be kind of hard to do in a home kitchen. But it's so basic and satisfying.\" Flipping through the recipes, it's clear that Laidlaw has a taste for fruit; there are wonderful, not-too-sweet fruit desserts in every chapter. \u003cstrong>Pear Custard Tart\u003c/strong> (\u003cem>see recipe below\u003c/em>), inspired by a old Julia Child recipe, comes out delectably elegant, and the vanilla-poached pears are good enough to eat on their own. Laidlaw prefers a hint of salt to too much sweetness, and few recipes seem overly gooey or rich. \u003c/p>\n\u003cp>It's an easy, appealing book, reflecting Laidlaw's own opinion, based in experience as both a professional and a home baker, that baking isn't that hard, and that its reputation as the stern, inflexible taskmistress of the kitchen is ill-deserved. Once you know the basic chemistry of baking and have a feel for how different baked goods work, you can mess around with your recipes, more than you might think. \u003c/p>\n\u003cblockquote>\u003cp>\"The whole point of the book is to get more people baking, get them to see that it's not so daunting, make it approachable and fun.\"\u003c/p>\u003c/blockquote>\n\u003cul>\n\u003cstrong>That said, are there common pitfalls that new bakers might avoid?\u003c/strong> \n\u003cli>\"People overwork pastry and biscuit dough too much, then they get frustrated,\" when it doesn't turn out as flaky or fluffy as they hoped.\u003c/li>\n\u003cli>In making quick breads, like muffins, that are raised with baking powder and/or baking soda, \"some people mix the batter and then just let it sit,\" rather than getting it into the oven, pronto. Once the batter is mixed, the chemical leavening process starts, and so delaying the baking process can produce a flat result.\u003c/li>\n\u003cli>And finally, people frequently overbake, paying more attention to the minutes specified in the recipe than to what their senses tell them about the finished product.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>It all comes down to not following recipes too rigidly.\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\"I want people to relax and enjoy it, be more flexible. Not all ingredients are the same, and things change depending on how cold, hot, or wet the day is. Just relax! I think it's the best thing you can do for somebody, to bake something for them.\"\u003c/p>\u003c/blockquote>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/pear-custard-tart-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/pear-custard-tart-500.jpg\" alt=\"Pear-Custard Tart. Photo by Eric Wolfinger\" title=\"Pear-Custard Tart. Photo by Eric Wolfinger\" width=\"500\" height=\"588\" class=\"alignnone size-full wp-image-38620\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Pear-Custard Tart\u003c/strong>\u003cbr>\nThe first recipe from Julia Child that I ever made was her French custard apple tart, which I still love to this day. This delicately flavored tart, filled with vanilla-poached pears and brandy-spiked custard and topped with sugary toasted almonds, is an ode to her and that memorable dessert.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nFlaky Pie Dough for single crust (see recipe below)\u003c/p>\n\u003cp>\u003cem>for the poached pears\u003c/em>\u003cbr>\n3⁄4 cup (6 oz⁄185 g) Sugar\u003cbr>\n3 ripe but firm pears, preferably Bosc, peeled, quartered, and cored\u003cbr>\nPeel of 1 orange, removed in strips with a vegetable peeler\u003cbr>\n1⁄2 vanilla bean\u003cbr>\n1 large egg\u003cbr>\n1⁄4 cup (2 oz⁄60 g) sugar plus 1 tbsp\u003cbr>\n3 tbsp all-purpose flour\u003cbr>\n1⁄2 cup (4 fl oz⁄125 ml) heavy cream\u003cbr>\n1 tsp pure vanilla extract or 2 tbsp brandy (optional)\u003cbr>\nPinch of kosher salt\u003cbr>\n1⁄4 cup (1 oz⁄30 g) sliced almonds, lightly toasted \u003c/p>\n\u003cp>\u003cem>makes one 10-inch (25-cm) tart\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPrepare the flaky pie dough and chill as directed. (see recipe below)\u003c/p>\n\u003cp>To poach the pears, cut a circle of parchment paper that will fit in a medium saucepan. Cut a small circle in the middle of the parchment. In the saucepan, bring 3 cups (24 fl oz/750 ml) water and the sugar to a boil over high heat. Reduce the heat to medium and add the pears and orange peel. Split the vanilla bean and scrape out the seeds with the back of a paring knife; add the pod and seeds to the saucepan. Lay the parchment in the saucepan to submerge the pears. Adjust the heat so that the liquid simmers gently and poach the pears until just tender, about 15 minutes. Let cool in the poaching liquid.\u003c/p>\n\u003cp>Position a rack in the middle of the oven and preheat to 400°F (200°C). On a lightly floured work surface, roll out the dough to a circle about 13 inches (33 cm) in diameter. Transfer the dough to a 10-inch (25-cm) tart pan with a removable bottom and ease into the pan. Trim away any excess dough. Line the tart shell with foil and fill with pie weights or dried beans. Bake until the crust is dried out and just starting to color a bit, about 20 minutes. Remove the foil and weights. Let cool. Reduce the oven temperature to 350°F (180°C).\u003c/p>\n\u003cp>Cut each pear quarter lengthwise into 4 slices, then lay most of the pear slices in the crust in an overlapping circle close to the rim. Use the remaining slices to fill the middle.\u003c/p>\n\u003cp>In a bowl, beat together the egg and the 1⁄4 cup sugar until thick and pale. Beat in the flour and then the cream, vanilla, if using, and salt. Pour evenly over the pears. Bake until the custard starts to puff up, about 10 minutes. Sprinkle the toasted almonds and remaining 1 tablespoon sugar over the top of the tart. Continue to bake until the custard is set and lightly browned, 15–20 minutes. Let cool on a wire rack until warm or room temperature before slicing and serving.\u003c/p>\n\u003cp>\u003cstrong>Baker's Note:\u003c/strong>\u003cbr>\nTo turn this into an apple tart, gently sauté 3 peeled, cored, and sliced apples in 1 tablespoon butter until they just start to become tender. Spread evenly in the partially baked crust, pour over the custard, and proceed with the recipe from there.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Recipe: Flaky Pie Dough for Single Crust\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1⁄4 cups (61⁄2 oz⁄200 g) all-purpose flour\u003cbr>\n1⁄4 tsp kosher salt\u003cbr>\n1⁄2 tsp sugar (optional; omit if making a savory dish)\u003cbr>\n7 tbsp (31⁄2 oz⁄105 g) very cold unsalted butter, cut into cubes\u003cbr>\n5 tbsp (3 fl oz⁄80 ml) ice water, plus more if needed\u003c/p>\n\u003cp>\u003cem>makes enough for one 9-inch (23-cm) pie or tart\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn the bowl of a food processor, stir together the flour, salt, and sugar, if using. \u003c/p>\n\u003cp>Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces.\u003c/p>\n\u003cp>Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together.\u003c/p>\n\u003cp>Dump the dough into a large lock-top plastic bag, and press into a flat disk. Refrigerate the dough for 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Recipe: Pumpkin Brandy Bread\u003c/strong>\u003cbr>\nGrowing up, I remember my mom baking this bread in metal coffee cans and how I loved the funny round shape. This recipe calls for a lot of brandy, more than you might be comfortable with, but it is honestly the best pumpkin bread I have ever tasted. You can cut the brandy in half if you want.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 large eggs\u003cbr>\n2 cups (1 lb⁄500 g) granulated sugar\u003cbr>\n1 cup (7 oz⁄220 g) firmly packed light brown sugar\u003cbr>\n1 cup (8 fl oz⁄250 ml) canola oil\u003cbr>\n2⁄3 cup (5 fl oz⁄160 ml) brandy\u003cbr>\n1 can (15 oz⁄470 g) pumpkin puree\u003cbr>\n3 1⁄2 cups (171⁄2 oz⁄545 g) all-purpose flour\u003cbr>\n2 tsp baking soda\u003cbr>\n1 1⁄2 tbsp pumpkin pie spice\u003cbr>\n1 tsp kosher salt\u003cbr>\n1⁄2 cup (2 oz⁄60 g) chopped pecans or walnuts, lightly toasted (optional)\u003c/p>\n\u003cp>\u003cem>makes 2 loaves\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPosition a rack in the middle of the oven and preheat to 350°F (180°C). Generously butter two 9-by-5-inch (23-by-13-cm) loaf pans.\u003c/p>\n\u003cp>In a large bowl, whisk together the eggs and sugars. Add the oil, brandy, and pumpkin and whisk to combine. In another bowl, sift together the flour, baking soda, pumpkin pie spice, and salt. Add to the pumpkin mixture along with the nuts, if using, and stir to combine.\u003c/p>\n\u003cp>Divide the batter between the prepared pans and bake until richly golden brown and a toothpick inserted into the center of a loaf comes out clean, about 50 minutes. Let cool slightly in the pans, then turn the loaves out onto a wire rack to cool.\u003c/p>\n\u003cp>\u003cstrong>Baker's Note:\u003c/strong>\u003cbr>\nBaked in smaller, individual-sized loaf pans, this decadent bread makes excellent mini gifts during the holidays. Divide the batter between the pans. The baking time might vary depending on the size of the pans. Once the baked loaves have cooled, wrap each one in colorful cellophane, tie a ribbon around it, and bring on the good cheer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Recipes and Photos appears with permission from Home Baked Comfort. Photographs by Eric Wolfinger Copyright 2011 by Weldon Owen Inc. and Williams-Sonoma, Inc.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/38315/cookbook-review-home-baked-comfort-by-kim-laidlaw","authors":["5038"],"categories":["bayareabites_1516","bayareabites_2254","bayareabites_588","bayareabites_1653","bayareabites_12"],"tags":["bayareabites_253","bayareabites_1255","bayareabites_430","bayareabites_10139","bayareabites_1541","bayareabites_1510","bayareabites_1284","bayareabites_1393"],"featImg":"bayareabites_38612","label":"bayareabites"},"bayareabites_878":{"type":"posts","id":"bayareabites_878","meta":{"index":"posts_1591205157","site":"bayareabites","id":"878","score":null,"sort":[1204817040000]},"guestAuthors":[],"slug":"whiskies-of-the-world-2008-an-interview-with-riannon-walsh","title":"Whiskies of the World 2008: An Interview with Riannon Walsh","publishDate":1204817040,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R8zgZUBk-ZI/AAAAAAAAAA0/1IjfvwNrKaU/s1600-h/WhiskyExpo2008.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R8zgZUBk-ZI/AAAAAAAAAA0/1IjfvwNrKaU/s320/WhiskyExpo2008.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The 9th Annual \u003ca href=\"http://www.celticmalts.com/events.asp\">Whiskies of the World Expo\u003c/a> takes place in San Francisco on March 28th and 29th. Recently, I spoke with \u003ca href=\"http://www.celticmalts.com/aboutus.asp\">Riannon Walsh\u003c/a>, the engaging and energetic founder and organizer of this popular Bay Area event.\u003c/p>\n\u003cp>So this year marks the 9th annual Whiskies of the World expo. It must be very exciting to still be going strong after 9 years. \u003cbr>Yeah, it's amazing to me to realize it's been nine years because when I first started to do it I said I'm going to do this for like 5 to 7 years, that's it. I do it all myself and it's a big show and you know here we are going into the 9th year.\u003c/p>\n\u003cp>You put it on all by yourself?\u003cbr>I do, yeah. I'm a consultant primarily so I don't really have any need to have any staff. Like a lot of the shows are put on by magazines, who've got these armies behind them. I think that's part of the glow of this show, people feel, even though it's such a big show, for most of the attendees now it's personal. Sometimes during the show people will come up to me, and it blows my mind, because they just paid $100+ dollars for tickets and they'll say to me, \"Thanks for inviting me to your party!\"\u003c/p>\n\u003cp>Well, it does have the feeling of a party because you have food and bands...\u003cbr>We try to make it feel really different than other spirits shows, which can, you know, tend to dissolve into drunk-fests because there's not much else going on but drinking. And I personally think that's a damaging platform for the brands. This year we are really trying to raise the bar, and I'm really into cooking with whisky, pairing with whisky, I do menus for restaurants...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So this year we're bringing in about 12 artisanal food purveyors to the show all who know that their stuff is there to be paired with the various whiskies.\u003c/p>\n\u003cp>Are these local Bay Area artisans?\u003cbr>All but one are local, Northern Calfornian [artisans]. One of them comes in from Texas, called \u003ca href=\"http://www.caledoniankitchen.com/catalog/\">Caledonian Kitchens\u003c/a> which is geared toward mail-order supply of whisky cakes and haggis, and stuff like that. The woman at the \u003ca href=\"http://www.yelp.com/biz/cheese-shop-of-healdsburg-healdsburg\">Cheese Shop of Healdsburg\u003c/a> is coming down and I mean her stuff is drop dead amazing. And then \u003ca href=\"http://www.scharffenberger.com/\">Scharffen Berger Chocolate\u003c/a>, they've come every year and they'll be back with their chocolates this year. \u003c/p>\n\u003cp>We're also having a chef come in, named Alan Stern, he's a San Franciscan, and he has a catering business, and he has a specific interest in cooking with spirits, so he's doing four different dishes each hour and each has cocktails that he's created to pair with each dish.\u003c/p>\n\u003cp>All the food booths give out samples so people can bring their whiskies over and pair them, mix and match and really learn how conducive a beverage whisky can be with food.\u003c/p>\n\u003cp>Oh that sounds delicious...\u003cbr>And this year we have more music too. We're doing the big night tasting on the boat again, and on the top deck at 8pm, the Bushmill's International Pipe and Drum Corp will be with us doing a full 40-minute concert out over the bay, where you can really let the sound out.\u003c/p>\n\u003cp>Nice. So basically on Friday you're doing the seminars and the Whisky University, which is also new, and then on Saturday there's tasting and the big event on the boat.\u003cbr>Yes, exactly. You know, we've got a lot of people who come to the show who are interested in the seminars, and a good supply of people who are really super into this and they want more of a learning experience so that's why I decided to do the Whisky University this year.\u003c/p>\n\u003cp>The other thing is that we are the only whisky show that doesn’t charge our speakers so we can pick and choose from the smallest to the biggest companies, hands-on artisanal spirits producers... you know at the other shows it's [very expensive] and we don't charge them because I don't want to be bound to only having speakers because they're rich.\u003c/p>\n\u003cp>So over the years this has allowed us to have speakers at our show that have never been able to speak anywhere else. It's really great. And it kicks me in the pocketbook, but it's really worth it.\u003c/p>\n\u003cp>This year we've got a couple of independent bottlers, one of them is doing our Whisky University, and that's John Glaser from \u003ca href=\"http://www.compassboxwhisky.com/home.html\">Compass Box\u003c/a>, and people just line up for him.\u003c/p>\n\u003cp>Oh yeah, I know his whisky. It's really good.\u003cbr>Yeah, I've been a part of his development of the company since like the day he started it, and been really involved. He's a very close friend and we do a lot of business together. I’m so proud of Compass Box, I think it's amazing stuff.\u003c/p>\n\u003cp>And we're launching a couple of artisanals this year at the show, which will be really exciting. \u003ca href=\"http://www.tuthilltown.com/#\">Tuthilltown\u003c/a>, a distillery in upstate New York, which is doing beautiful stuff. \u003c/p>\n\u003cp>Also, \u003ca href=\"http://highwestdistillery.com/\">High West\u003c/a>, which is something again that I've been very involved with and am very excited about. It's in Park City, Utah. Right smack in the middle of Mormon country they started a distillery (laughs) and they're proud of that. They have extraordinary rye whisky called Rendezvous. \u003c/p>\n\u003cp>Actually the distillery was started by a Californian called Dave Perkins who was with [a big silicon valley corporation]. Young guy...he's a chemist by training. He'd always wanted to do a distillery, and he came to me—he's just a guy who used to come to the expo and he decided he loved this whole thing to death one year and said \"You know I really want to make whisky, I really want to open a distillery, and I've got the money, I can do it, what do you think, will you help me?\" And I said to him, here's all the reasons why you shouldn't do it, and which I'm dead serious about because it's a killer business to start up. And I said if you still want to do this after you've considered this, come back to me in 6 months and damn if he didn't come back to me ready, totally prepared to go. He bought these great historic buildings right on the main street of Park City, and he launched everything this year at Sundance. And he's up and running. And it's really cool, cause if you're in the chair lift line and the line gets backed up into town, you're standing right in front of the windows and watching the distillery operate. And he's doing a little saloon too.\u003c/p>\n\u003cp>There's also \u003ca href=\"http://www.copperfox.biz/\">Copper Fox Distillery\u003c/a> and \u003ca href=\"http://www.eadeswhisky.com/home.php\">Eades Malts\u003c/a> who are launching.\u003c/p>\n\u003cp>So, I'm curious why you chose San Francisco for this event and what inspired you to first organize it?\u003cbr>I was spending a lot of time in the silicon valley back in '95-'96 raising money for a distillery project I was doing in the west of Ireland. And I was doing a lot of little tastings to investor groups, anywhere from 8 to 50 people as I was trying to talk them into writing big checks. And people were saying, \"We have so many wine things and there's nothing for whisky out here.\" And I was turning them onto how fascinating and complex whisky is, and they'd never talked to anyone who could teach them how to nose it and appreciate it, the way winemakers do. There was a whisky show that had just started in NY that year, and there were a couple in Europe that I'd been to, and I just thought it would be a great thing to do and I love San Francisco, and wanted to spend more time out there. And I was literally sitting on my porch, looking out over the pond, and I remember just saying, \"You know, I'm just going to do a whisky show in San Francisco next spring. And that was it.\"\u003c/p>\n\u003cp>And that was it. That's where it started...\u003c/p>\n\u003cp>\u003ca href=\"http://www.celticmalts.com/shop/category.asp?catid=43\">Whiskies of the World Expo\u003c/a>\u003cbr>Friday March 28\u003cbr>Le Meridien Hotel\u003cbr>3-8:30pm\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Saturday March 29\u003cbr>San Francisico Belle, Pier 3\u003cbr>5:30-10pm\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1216422494,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1448},"headData":{"title":"Whiskies of the World 2008: An Interview with Riannon Walsh | KQED","description":"The 9th Annual Whiskies of the World Expo takes place in San Francisco on March 28th and 29th. Recently, I spoke with Riannon Walsh, the engaging and energetic founder and organizer of this popular Bay Area event. So this year marks the 9th annual Whiskies of the World expo. It must be very exciting to","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Whiskies of the World 2008: An Interview with Riannon Walsh","datePublished":"2008-03-06T15:24:00.000Z","dateModified":"2008-07-18T23:08:14.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"878 http://blogs.kqed.org/bayareabites/2008/03/06/whiskies-of-the-world-2008-an-interview-with-riannon-walsh/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/03/06/whiskies-of-the-world-2008-an-interview-with-riannon-walsh/","disqusTitle":"Whiskies of the World 2008: An Interview with Riannon Walsh","path":"/bayareabites/878/whiskies-of-the-world-2008-an-interview-with-riannon-walsh","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R8zgZUBk-ZI/AAAAAAAAAA0/1IjfvwNrKaU/s1600-h/WhiskyExpo2008.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R8zgZUBk-ZI/AAAAAAAAAA0/1IjfvwNrKaU/s320/WhiskyExpo2008.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The 9th Annual \u003ca href=\"http://www.celticmalts.com/events.asp\">Whiskies of the World Expo\u003c/a> takes place in San Francisco on March 28th and 29th. Recently, I spoke with \u003ca href=\"http://www.celticmalts.com/aboutus.asp\">Riannon Walsh\u003c/a>, the engaging and energetic founder and organizer of this popular Bay Area event.\u003c/p>\n\u003cp>So this year marks the 9th annual Whiskies of the World expo. It must be very exciting to still be going strong after 9 years. \u003cbr>Yeah, it's amazing to me to realize it's been nine years because when I first started to do it I said I'm going to do this for like 5 to 7 years, that's it. I do it all myself and it's a big show and you know here we are going into the 9th year.\u003c/p>\n\u003cp>You put it on all by yourself?\u003cbr>I do, yeah. I'm a consultant primarily so I don't really have any need to have any staff. Like a lot of the shows are put on by magazines, who've got these armies behind them. I think that's part of the glow of this show, people feel, even though it's such a big show, for most of the attendees now it's personal. Sometimes during the show people will come up to me, and it blows my mind, because they just paid $100+ dollars for tickets and they'll say to me, \"Thanks for inviting me to your party!\"\u003c/p>\n\u003cp>Well, it does have the feeling of a party because you have food and bands...\u003cbr>We try to make it feel really different than other spirits shows, which can, you know, tend to dissolve into drunk-fests because there's not much else going on but drinking. And I personally think that's a damaging platform for the brands. This year we are really trying to raise the bar, and I'm really into cooking with whisky, pairing with whisky, I do menus for restaurants...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So this year we're bringing in about 12 artisanal food purveyors to the show all who know that their stuff is there to be paired with the various whiskies.\u003c/p>\n\u003cp>Are these local Bay Area artisans?\u003cbr>All but one are local, Northern Calfornian [artisans]. One of them comes in from Texas, called \u003ca href=\"http://www.caledoniankitchen.com/catalog/\">Caledonian Kitchens\u003c/a> which is geared toward mail-order supply of whisky cakes and haggis, and stuff like that. The woman at the \u003ca href=\"http://www.yelp.com/biz/cheese-shop-of-healdsburg-healdsburg\">Cheese Shop of Healdsburg\u003c/a> is coming down and I mean her stuff is drop dead amazing. And then \u003ca href=\"http://www.scharffenberger.com/\">Scharffen Berger Chocolate\u003c/a>, they've come every year and they'll be back with their chocolates this year. \u003c/p>\n\u003cp>We're also having a chef come in, named Alan Stern, he's a San Franciscan, and he has a catering business, and he has a specific interest in cooking with spirits, so he's doing four different dishes each hour and each has cocktails that he's created to pair with each dish.\u003c/p>\n\u003cp>All the food booths give out samples so people can bring their whiskies over and pair them, mix and match and really learn how conducive a beverage whisky can be with food.\u003c/p>\n\u003cp>Oh that sounds delicious...\u003cbr>And this year we have more music too. We're doing the big night tasting on the boat again, and on the top deck at 8pm, the Bushmill's International Pipe and Drum Corp will be with us doing a full 40-minute concert out over the bay, where you can really let the sound out.\u003c/p>\n\u003cp>Nice. So basically on Friday you're doing the seminars and the Whisky University, which is also new, and then on Saturday there's tasting and the big event on the boat.\u003cbr>Yes, exactly. You know, we've got a lot of people who come to the show who are interested in the seminars, and a good supply of people who are really super into this and they want more of a learning experience so that's why I decided to do the Whisky University this year.\u003c/p>\n\u003cp>The other thing is that we are the only whisky show that doesn’t charge our speakers so we can pick and choose from the smallest to the biggest companies, hands-on artisanal spirits producers... you know at the other shows it's [very expensive] and we don't charge them because I don't want to be bound to only having speakers because they're rich.\u003c/p>\n\u003cp>So over the years this has allowed us to have speakers at our show that have never been able to speak anywhere else. It's really great. And it kicks me in the pocketbook, but it's really worth it.\u003c/p>\n\u003cp>This year we've got a couple of independent bottlers, one of them is doing our Whisky University, and that's John Glaser from \u003ca href=\"http://www.compassboxwhisky.com/home.html\">Compass Box\u003c/a>, and people just line up for him.\u003c/p>\n\u003cp>Oh yeah, I know his whisky. It's really good.\u003cbr>Yeah, I've been a part of his development of the company since like the day he started it, and been really involved. He's a very close friend and we do a lot of business together. I’m so proud of Compass Box, I think it's amazing stuff.\u003c/p>\n\u003cp>And we're launching a couple of artisanals this year at the show, which will be really exciting. \u003ca href=\"http://www.tuthilltown.com/#\">Tuthilltown\u003c/a>, a distillery in upstate New York, which is doing beautiful stuff. \u003c/p>\n\u003cp>Also, \u003ca href=\"http://highwestdistillery.com/\">High West\u003c/a>, which is something again that I've been very involved with and am very excited about. It's in Park City, Utah. Right smack in the middle of Mormon country they started a distillery (laughs) and they're proud of that. They have extraordinary rye whisky called Rendezvous. \u003c/p>\n\u003cp>Actually the distillery was started by a Californian called Dave Perkins who was with [a big silicon valley corporation]. Young guy...he's a chemist by training. He'd always wanted to do a distillery, and he came to me—he's just a guy who used to come to the expo and he decided he loved this whole thing to death one year and said \"You know I really want to make whisky, I really want to open a distillery, and I've got the money, I can do it, what do you think, will you help me?\" And I said to him, here's all the reasons why you shouldn't do it, and which I'm dead serious about because it's a killer business to start up. And I said if you still want to do this after you've considered this, come back to me in 6 months and damn if he didn't come back to me ready, totally prepared to go. He bought these great historic buildings right on the main street of Park City, and he launched everything this year at Sundance. And he's up and running. And it's really cool, cause if you're in the chair lift line and the line gets backed up into town, you're standing right in front of the windows and watching the distillery operate. And he's doing a little saloon too.\u003c/p>\n\u003cp>There's also \u003ca href=\"http://www.copperfox.biz/\">Copper Fox Distillery\u003c/a> and \u003ca href=\"http://www.eadeswhisky.com/home.php\">Eades Malts\u003c/a> who are launching.\u003c/p>\n\u003cp>So, I'm curious why you chose San Francisco for this event and what inspired you to first organize it?\u003cbr>I was spending a lot of time in the silicon valley back in '95-'96 raising money for a distillery project I was doing in the west of Ireland. And I was doing a lot of little tastings to investor groups, anywhere from 8 to 50 people as I was trying to talk them into writing big checks. And people were saying, \"We have so many wine things and there's nothing for whisky out here.\" And I was turning them onto how fascinating and complex whisky is, and they'd never talked to anyone who could teach them how to nose it and appreciate it, the way winemakers do. There was a whisky show that had just started in NY that year, and there were a couple in Europe that I'd been to, and I just thought it would be a great thing to do and I love San Francisco, and wanted to spend more time out there. And I was literally sitting on my porch, looking out over the pond, and I remember just saying, \"You know, I'm just going to do a whisky show in San Francisco next spring. And that was it.\"\u003c/p>\n\u003cp>And that was it. That's where it started...\u003c/p>\n\u003cp>\u003ca href=\"http://www.celticmalts.com/shop/category.asp?catid=43\">Whiskies of the World Expo\u003c/a>\u003cbr>Friday March 28\u003cbr>Le Meridien Hotel\u003cbr>3-8:30pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Saturday March 29\u003cbr>San Francisico Belle, Pier 3\u003cbr>5:30-10pm\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/878/whiskies-of-the-world-2008-an-interview-with-riannon-walsh","authors":["5015"],"categories":["bayareabites_752","bayareabites_1244"],"tags":["bayareabites_346","bayareabites_430","bayareabites_733","bayareabites_506","bayareabites_732","bayareabites_508"],"label":"bayareabites"},"bayareabites_866":{"type":"posts","id":"bayareabites_866","meta":{"index":"posts_1591205157","site":"bayareabites","id":"866","score":null,"sort":[1203604860000]},"guestAuthors":[],"slug":"country-ham-n-all-the-fixins","title":"Country Ham 'n All the Fixins","publishDate":1203604860,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R7xCbZ4wSzI/AAAAAAAAAAc/LS2W6r0O9Ls/s1600-h/CountryHam.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R7xCbZ4wSzI/AAAAAAAAAAc/LS2W6r0O9Ls/s320/CountryHam.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>My dad grew up in West Virginia, and is a true lover of good 'ol Southern food. Biscuits and gravy, slow-smoked ribs, fried chicken, creamy potato salad, braised greens, key lime pie, and country ham with red-eye gravy. Now, I've been hearing about country ham for a good long while, but having grown up in Texas, which isn't really the South (but definitely shares many qualities), I had actually never tasted it.\u003c/p>\n\u003cp>Country hams have a \u003ca href=\"http://whatscookingamerica.net/History/CountryHamHistory.htm\">long history\u003c/a> in the South. These traditional American hams are salt-cured, usually in a salt brine, which dries them out and preserves them (this is how succulent pig legs were preserved prior to refrigeration). They are then typically smoked, although there are very delicious examples of unsmoked country ham. From what I can tell, the best seem to come from Virginia or North Carollna. In fact, you might have heard of Virginia ham or Smithfield ham, which are both examples of country hams from Virginia. Smithfield hams seem to be the most highly revered, and are aged longer than other country hams. Apparently they are also more deeply flavored and saltier. Each region seems to have their own particular style.\u003c/p>\n\u003cp>So, this past weekend, for my dad's 70th birthday, we decided to not only fly up to Portland and surprise him, but also give him a true-blue (well, it wasn't really blue) country ham. In fact, we even went one step further, and threw him a birthday party where he, and the ham, were the guests of honor. \u003c/p>\n\u003cp>But getting the ham did take some planning. First, you need to find a reputable place that sells real, exceptional country hams. I had read an article about \u003ca href=\"http://www.calhounhams.com/\">Calhoun's Country Hams\u003c/a> in Saveur, and so I thought, not really knowing where else to turn, to give them a call. I was greeted on the phone with true down-home Southern hospitality. They answered all my questions, and I figured out what I wanted: a 15-lb (the smallest available) uncooked bone-in country ham, which takes about 7-10 business days to ship. Because the hams are salt-cured, you do not have to refrigerate them, as long as you keep them in a cool place (like my brother's basement, next to his \u003ca href=\"http://kqedbayareabites.blogspot.com/2005/09/kegerator.jsp\">Kegerator\u003c/a>) and make sure they stay nice and dry. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We served my dad's ham as part of a huge Southern birthday feast, complete with buttermilk biscuits, hush puppies, scalloped leeks and potatoes, roasted asparagus, and sauteed collard greens with apple cider vinegar. To top it all off, we ended with a tall citrus cake. My dad was in heaven. And frankly, after tasting the ham, so was I.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R70CBJ4wS1I/AAAAAAAAAAs/xgKC7YGYoIo/s1600-h/happybirthday.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R70CBJ4wS1I/AAAAAAAAAAs/xgKC7YGYoIo/s320/happybirthday.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>How to Make Yourself a Real Good Country Ham\u003c/p>\n\u003cp>Cooking a country ham is easy, but takes some time. The first thing you need to do is to scrub the ham clean with a vegetable scrub brush and some warm water, it's best to do this in the sink. I recommend trying this prior to drinking. Although that did make for some interesting fun. There will likely be bits of mold here and there, but that's normal and nothing to worry about.\u003c/p>\n\u003cp>Next, find a big container. I find that a cooler works best. You want something large enough to submerge the entire ham. Lie the ham in the container and fully submerge it in cold water. The reason for doing this is to suck some of that salt out. Like I said above, these hams are salt-cured and very salty. And if you aren't used to it, like me, then it's best to soak your ham. Soak the ham for about 24 to 48 hours. Yep, you heard me right. And change the water as often as you can, maybe every 4 to 8 hours or so. There's no sense soaking it in salt water if you are trying to remove some of the salt.\u003c/p>\n\u003cp>Once your ham is clean and soaked, remove it from the water, and put it in the largest stockpot or deep roasting pan you can find. Again, you want to submerge it. The largest pot we had was actually a canning pot and still the top of the bone stuck out, but that's fine, as long as the bulk of the ham is under water.\u003c/p>\n\u003cp>Fill the pot with enough water to cover the ham, cover the pot loosely with foil, and set it on the stovetop. Bring the water to a slow rolling boil over high heat, then reduce the heat to maintain the slow boil. Boil the ham for about 3 hours or so. You want it to come to about 140°F at the thickest part of the ham.\u003c/p>\n\u003cp>Preheat the oven to 400°F. Remove the ham from the pot and set in a large roasting pan or a rimmed baking sheet (you can double this up to make sure it's nice and sturdy). Use a sharp knife to trim as much fat from the ham as possible. There will likely be quite a bit. \u003c/p>\n\u003cp>In a bowl, stir together about 1/3 cup brown sugar with about 1 tablespoon grainy mustard until it's like a paste. Slather it all over the ham. With your hands. Don't be afraid. Bake the ham for about 15 minutes until the paste glazes the ham and it looks all bubbly and delicious.\u003c/p>\n\u003cp>Carve the ham using a very sharp knife, cutting the ham into the thinnest slices you can.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Calhoun's Country Hams\u003cbr>219 South East Street\u003cbr>Culpeper, VA 22701\u003cbr>Toll-free 1-877-825-8319\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1205780106,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":950},"headData":{"title":"Country Ham 'n All the Fixins | KQED","description":"My dad grew up in West Virginia, and is a true lover of good 'ol Southern food. Biscuits and gravy, slow-smoked ribs, fried chicken, creamy potato salad, braised greens, key lime pie, and country ham with red-eye gravy. Now, I've been hearing about country ham for a good long while, but having grown up in","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Country Ham 'n All the Fixins","datePublished":"2008-02-21T14:41:00.000Z","dateModified":"2008-03-17T18:55:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"866 http://blogs.kqed.org/bayareabites/2008/02/21/country-ham-n-all-the-fixins/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/02/21/country-ham-n-all-the-fixins/","disqusTitle":"Country Ham 'n All the Fixins","path":"/bayareabites/866/country-ham-n-all-the-fixins","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R7xCbZ4wSzI/AAAAAAAAAAc/LS2W6r0O9Ls/s1600-h/CountryHam.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R7xCbZ4wSzI/AAAAAAAAAAc/LS2W6r0O9Ls/s320/CountryHam.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>My dad grew up in West Virginia, and is a true lover of good 'ol Southern food. Biscuits and gravy, slow-smoked ribs, fried chicken, creamy potato salad, braised greens, key lime pie, and country ham with red-eye gravy. Now, I've been hearing about country ham for a good long while, but having grown up in Texas, which isn't really the South (but definitely shares many qualities), I had actually never tasted it.\u003c/p>\n\u003cp>Country hams have a \u003ca href=\"http://whatscookingamerica.net/History/CountryHamHistory.htm\">long history\u003c/a> in the South. These traditional American hams are salt-cured, usually in a salt brine, which dries them out and preserves them (this is how succulent pig legs were preserved prior to refrigeration). They are then typically smoked, although there are very delicious examples of unsmoked country ham. From what I can tell, the best seem to come from Virginia or North Carollna. In fact, you might have heard of Virginia ham or Smithfield ham, which are both examples of country hams from Virginia. Smithfield hams seem to be the most highly revered, and are aged longer than other country hams. Apparently they are also more deeply flavored and saltier. Each region seems to have their own particular style.\u003c/p>\n\u003cp>So, this past weekend, for my dad's 70th birthday, we decided to not only fly up to Portland and surprise him, but also give him a true-blue (well, it wasn't really blue) country ham. In fact, we even went one step further, and threw him a birthday party where he, and the ham, were the guests of honor. \u003c/p>\n\u003cp>But getting the ham did take some planning. First, you need to find a reputable place that sells real, exceptional country hams. I had read an article about \u003ca href=\"http://www.calhounhams.com/\">Calhoun's Country Hams\u003c/a> in Saveur, and so I thought, not really knowing where else to turn, to give them a call. I was greeted on the phone with true down-home Southern hospitality. They answered all my questions, and I figured out what I wanted: a 15-lb (the smallest available) uncooked bone-in country ham, which takes about 7-10 business days to ship. Because the hams are salt-cured, you do not have to refrigerate them, as long as you keep them in a cool place (like my brother's basement, next to his \u003ca href=\"http://kqedbayareabites.blogspot.com/2005/09/kegerator.jsp\">Kegerator\u003c/a>) and make sure they stay nice and dry. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We served my dad's ham as part of a huge Southern birthday feast, complete with buttermilk biscuits, hush puppies, scalloped leeks and potatoes, roasted asparagus, and sauteed collard greens with apple cider vinegar. To top it all off, we ended with a tall citrus cake. My dad was in heaven. And frankly, after tasting the ham, so was I.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R70CBJ4wS1I/AAAAAAAAAAs/xgKC7YGYoIo/s1600-h/happybirthday.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R70CBJ4wS1I/AAAAAAAAAAs/xgKC7YGYoIo/s320/happybirthday.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>How to Make Yourself a Real Good Country Ham\u003c/p>\n\u003cp>Cooking a country ham is easy, but takes some time. The first thing you need to do is to scrub the ham clean with a vegetable scrub brush and some warm water, it's best to do this in the sink. I recommend trying this prior to drinking. Although that did make for some interesting fun. There will likely be bits of mold here and there, but that's normal and nothing to worry about.\u003c/p>\n\u003cp>Next, find a big container. I find that a cooler works best. You want something large enough to submerge the entire ham. Lie the ham in the container and fully submerge it in cold water. The reason for doing this is to suck some of that salt out. Like I said above, these hams are salt-cured and very salty. And if you aren't used to it, like me, then it's best to soak your ham. Soak the ham for about 24 to 48 hours. Yep, you heard me right. And change the water as often as you can, maybe every 4 to 8 hours or so. There's no sense soaking it in salt water if you are trying to remove some of the salt.\u003c/p>\n\u003cp>Once your ham is clean and soaked, remove it from the water, and put it in the largest stockpot or deep roasting pan you can find. Again, you want to submerge it. The largest pot we had was actually a canning pot and still the top of the bone stuck out, but that's fine, as long as the bulk of the ham is under water.\u003c/p>\n\u003cp>Fill the pot with enough water to cover the ham, cover the pot loosely with foil, and set it on the stovetop. Bring the water to a slow rolling boil over high heat, then reduce the heat to maintain the slow boil. Boil the ham for about 3 hours or so. You want it to come to about 140°F at the thickest part of the ham.\u003c/p>\n\u003cp>Preheat the oven to 400°F. Remove the ham from the pot and set in a large roasting pan or a rimmed baking sheet (you can double this up to make sure it's nice and sturdy). Use a sharp knife to trim as much fat from the ham as possible. There will likely be quite a bit. \u003c/p>\n\u003cp>In a bowl, stir together about 1/3 cup brown sugar with about 1 tablespoon grainy mustard until it's like a paste. Slather it all over the ham. With your hands. Don't be afraid. Bake the ham for about 15 minutes until the paste glazes the ham and it looks all bubbly and delicious.\u003c/p>\n\u003cp>Carve the ham using a very sharp knife, cutting the ham into the thinnest slices you can.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Calhoun's Country Hams\u003cbr>219 South East Street\u003cbr>Culpeper, VA 22701\u003cbr>Toll-free 1-877-825-8319\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/866/country-ham-n-all-the-fixins","authors":["5015"],"categories":["bayareabites_752"],"tags":["bayareabites_705","bayareabites_346","bayareabites_430","bayareabites_422"],"label":"bayareabites"},"bayareabites_855":{"type":"posts","id":"bayareabites_855","meta":{"index":"posts_1591205157","site":"bayareabites","id":"855","score":null,"sort":[1202397840000]},"guestAuthors":[],"slug":"leftover-mash-potato-bread","title":"Leftover Mash = Potato Bread","publishDate":1202397840,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R6k-6NCxbEI/AAAAAAAAAAU/ic7gF3BM2do/s1600-h/potato_bread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R6k-6NCxbEI/AAAAAAAAAAU/ic7gF3BM2do/s320/potato_bread.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>After our wild night of \u003ca href=\"http://www.ivillage.co.uk/food/tools/recipefinder/display_recipe/0,,6140,00.html\">haggis, neeps, and tatties,\u003c/a> we had a least half a stockpot full of my husbands' famous, delicious, light and fluffy mashed potatoes. The only reason they hadn't been demolished during our \u003ca href=\"http://kqedbayareabites.blogspot.com/2008/01/burns-night-and-ode-to-haggis.html\">Burns Night feast\u003c/a> is because we stowed them away on top of the fridge and promptly forgot about them in our whisky-induced haze. Fortunately they were discovered before the night was over, and secured for later use. \u003c/p>\n\u003cp>But what do you do with all those leftover clouds of deliciousness? I have a knack for making way too much food, so this is often a question I ask myself or pose to those around me. Mostly my husband. Who agrees wholeheartedly that I like to cook for an army. Or at least a family of 10. \u003c/p>\n\u003cp>Anyway, faced with a giant pot of mash, I starting flipping through cookbooks and searching online, trying to think about what I could make. I mean, who isn't often left with extra mashed potatoes? \u003c/p>\n\u003cp>Ok, so here are some ideas I came up with: \u003cbr> tattie scones (which I made from my \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0747271267/kqedorg-20\">\u003cstrong>Scots Cooking Cookbook\u003c/strong>\u003c/a>, and were delicious)\u003cbr> potato-leek soup (just add chicken broth and sauteed leeks to the mash, and warm through)\u003cbr> any kind of pie with mashed potato topping: shepherd's or cottage pie, chicken pot pie, roasted root vegetable pie \u003cbr> potato bread \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I adapted this recipe from an old one I found by \u003ca href=\"http://www.marysueandsusan.com/about.htm\">\u003cstrong>Mary Sue Milliken and Susan Feniger\u003c/strong>\u003c/a>. It turned out delicious. And it filled our house with that amazing home-baked smell of fresh bread. \u003c/p>\n\u003cp>Potato Bread\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>1 1/4 cup whole milk \u003cbr>3 tablespoons unsalted butter \u003cbr>2 teaspoons kosher salt \u003cbr>2 teaspoons sugar \u003cbr>1 cup mashed potatoes, warmed\u003cbr>2 packages active dry yeast \u003cbr>5 cups bread flour\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>1. In a saucepan, combine the milk, butter, salt and sugar. Warm over medium heat just until steaming. Stir in the mashed potatoes, then set aside to cool to room temperature.\u003c/p>\n\u003cp>2. In a mixing bowl, combine the yeast with 1/3 cup warm water (about 105°F), stir, and set aside until foamy, about 5 minutes. When the potato mixture has cooled, add it to the yeast mixture. \u003c/p>\n\u003cp>3. Add 4 cups of the bread flour. Using an electric mixer fitted with a dough hook, mix until the dough starts to come together (you can also use a wooden spoon and elbow grease!). Add up to 1 cup more flour, kneading with the dough hook (or your hands), until the dough is smooth, about 5 minutes. \u003c/p>\n\u003cp>4. Dump the dough onto a lightly floured work surface and knead for a minute or two with your hands. Get your hands in that dough! Form the dough into a ball. Grease up the mixing bowl with butter. Place the dough into the buttered bowl, cover with plastic wrap, and set aside in warm place (like inside your oven, but don't turn it on!) to rise about 1 to 1 1/2 hours. \u003c/p>\n\u003cp>5. Butter two standard loaf pans. Dump the dough out of the bowl onto a lightly floured work surface. Divide it into two equal pieces. Flatten one piece into a thick even square that is as wide as your loaf pan is long. Starting at one end, tightly roll the piece of dough into a tube. Pinch the seam together and place the dough, seam side down, into the loaf pan. Repeat with the other piece of dough. Cover each loaf with plastic wrap, and let them proof (rise) until doubled, about 45 minutes to 1 hour. Don't let them over-proof though, or they will collapse in the oven.\u003c/p>\n\u003cp>6. When the loaves are about 1/2 hour from proofing, preheat oven to 375°F. Bake the loaves for about 25 minutes, or until the bread is golden brown, and sounds hollow when you tap the top of the loaf.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This bread is the ultimate versatile white bread. Great for toast and sandwiches, and it even makes mean French toast. Oh and for those of you trying to figure out what to do with all that leftover haggis (we had not a whisper left), here are some \u003ca href=\"http://www.scotsman.com/food/Best-recipe-with-haggis.3699472.jp\">ideas\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1205780105,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":706},"headData":{"title":"Leftover Mash = Potato Bread | KQED","description":"After our wild night of haggis, neeps, and tatties, we had a least half a stockpot full of my husbands' famous, delicious, light and fluffy mashed potatoes. The only reason they hadn't been demolished during our Burns Night feast is because we stowed them away on top of the fridge and promptly forgot about them","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Leftover Mash = Potato Bread","datePublished":"2008-02-07T15:24:00.000Z","dateModified":"2008-03-17T18:55:05.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"855 http://blogs.kqed.org/bayareabites/2008/02/07/leftover-mash-potato-bread/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/02/07/leftover-mash-potato-bread/","disqusTitle":"Leftover Mash = Potato Bread","path":"/bayareabites/855/leftover-mash-potato-bread","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R6k-6NCxbEI/AAAAAAAAAAU/ic7gF3BM2do/s1600-h/potato_bread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R6k-6NCxbEI/AAAAAAAAAAU/ic7gF3BM2do/s320/potato_bread.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>After our wild night of \u003ca href=\"http://www.ivillage.co.uk/food/tools/recipefinder/display_recipe/0,,6140,00.html\">haggis, neeps, and tatties,\u003c/a> we had a least half a stockpot full of my husbands' famous, delicious, light and fluffy mashed potatoes. The only reason they hadn't been demolished during our \u003ca href=\"http://kqedbayareabites.blogspot.com/2008/01/burns-night-and-ode-to-haggis.html\">Burns Night feast\u003c/a> is because we stowed them away on top of the fridge and promptly forgot about them in our whisky-induced haze. Fortunately they were discovered before the night was over, and secured for later use. \u003c/p>\n\u003cp>But what do you do with all those leftover clouds of deliciousness? I have a knack for making way too much food, so this is often a question I ask myself or pose to those around me. Mostly my husband. Who agrees wholeheartedly that I like to cook for an army. Or at least a family of 10. \u003c/p>\n\u003cp>Anyway, faced with a giant pot of mash, I starting flipping through cookbooks and searching online, trying to think about what I could make. I mean, who isn't often left with extra mashed potatoes? \u003c/p>\n\u003cp>Ok, so here are some ideas I came up with: \u003cbr> tattie scones (which I made from my \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0747271267/kqedorg-20\">\u003cstrong>Scots Cooking Cookbook\u003c/strong>\u003c/a>, and were delicious)\u003cbr> potato-leek soup (just add chicken broth and sauteed leeks to the mash, and warm through)\u003cbr> any kind of pie with mashed potato topping: shepherd's or cottage pie, chicken pot pie, roasted root vegetable pie \u003cbr> potato bread \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I adapted this recipe from an old one I found by \u003ca href=\"http://www.marysueandsusan.com/about.htm\">\u003cstrong>Mary Sue Milliken and Susan Feniger\u003c/strong>\u003c/a>. It turned out delicious. And it filled our house with that amazing home-baked smell of fresh bread. \u003c/p>\n\u003cp>Potato Bread\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>1 1/4 cup whole milk \u003cbr>3 tablespoons unsalted butter \u003cbr>2 teaspoons kosher salt \u003cbr>2 teaspoons sugar \u003cbr>1 cup mashed potatoes, warmed\u003cbr>2 packages active dry yeast \u003cbr>5 cups bread flour\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>1. In a saucepan, combine the milk, butter, salt and sugar. Warm over medium heat just until steaming. Stir in the mashed potatoes, then set aside to cool to room temperature.\u003c/p>\n\u003cp>2. In a mixing bowl, combine the yeast with 1/3 cup warm water (about 105°F), stir, and set aside until foamy, about 5 minutes. When the potato mixture has cooled, add it to the yeast mixture. \u003c/p>\n\u003cp>3. Add 4 cups of the bread flour. Using an electric mixer fitted with a dough hook, mix until the dough starts to come together (you can also use a wooden spoon and elbow grease!). Add up to 1 cup more flour, kneading with the dough hook (or your hands), until the dough is smooth, about 5 minutes. \u003c/p>\n\u003cp>4. Dump the dough onto a lightly floured work surface and knead for a minute or two with your hands. Get your hands in that dough! Form the dough into a ball. Grease up the mixing bowl with butter. Place the dough into the buttered bowl, cover with plastic wrap, and set aside in warm place (like inside your oven, but don't turn it on!) to rise about 1 to 1 1/2 hours. \u003c/p>\n\u003cp>5. Butter two standard loaf pans. Dump the dough out of the bowl onto a lightly floured work surface. Divide it into two equal pieces. Flatten one piece into a thick even square that is as wide as your loaf pan is long. Starting at one end, tightly roll the piece of dough into a tube. Pinch the seam together and place the dough, seam side down, into the loaf pan. Repeat with the other piece of dough. Cover each loaf with plastic wrap, and let them proof (rise) until doubled, about 45 minutes to 1 hour. Don't let them over-proof though, or they will collapse in the oven.\u003c/p>\n\u003cp>6. When the loaves are about 1/2 hour from proofing, preheat oven to 375°F. Bake the loaves for about 25 minutes, or until the bread is golden brown, and sounds hollow when you tap the top of the loaf.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This bread is the ultimate versatile white bread. Great for toast and sandwiches, and it even makes mean French toast. Oh and for those of you trying to figure out what to do with all that leftover haggis (we had not a whisper left), here are some \u003ca href=\"http://www.scotsman.com/food/Best-recipe-with-haggis.3699472.jp\">ideas\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/855/leftover-mash-potato-bread","authors":["5015"],"categories":["bayareabites_12"],"tags":["bayareabites_430","bayareabites_690","bayareabites_689","bayareabites_688"],"label":"bayareabites"},"bayareabites_843":{"type":"posts","id":"bayareabites_843","meta":{"index":"posts_1591205157","site":"bayareabites","id":"843","score":null,"sort":[1201189020000]},"guestAuthors":[],"slug":"burns-night-and-ode-to-a-haggis","title":"Burns Night and Ode to a Haggis","publishDate":1201189020,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R5jO9dCxbDI/AAAAAAAAAAM/CeL5M0VhZmQ/s1600-h/haggis.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R5jO9dCxbDI/AAAAAAAAAAM/CeL5M0VhZmQ/s320/haggis.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ca href=\"http://www.macsween.co.uk/\">Haggis.\u003c/a> For some reason, that word seems to conjure looks of extreme disgust on the faces of most Americans. \"Do you even know what it is?\" I ask. Or, better yet, in between the \"icks\" and \"ews\" I question \"Have you ever even tasted it?\" Not surprisingly, most people answer with a sheepish \"No.\"\u003c/p>\n\u003cp>Granted, haggis, which is essentially a spiced lamb and oatmeal sausage, gets a bum rap in the U.S. primarily because much of what you find in this country is canned and more closely resembles a mushy, livery blob. Authentic, fresh Scottish haggis cannot be imported into the United States due to \u003ca href=\"http://news.bbc.co.uk/2/hi/uk_news/scotland/7198751.stm\">strict regulations\u003c/a>.\u003c/p>\n\u003cp>But haggis really can be delicious. So I decided to prove it to my friends. Luckily for me, and my Scottish husband, Friday night January 25th just so happens to be \u003ca href=\"http://www.bbc.co.uk/scotland/history/burnsnight/suppers/index.shtml\">Burns Night\u003c/a>, a Scottish holiday celebrating the birthday of Scotland's beloved poet, Robert Burns. A night when the homely little haggis is properly revered.\u003c/p>\n\u003cp>A key element of Burns Night--whether a grande formal affair or just a few friends getting together--is haggis, traditionally served with neeps (turnips; although I believe what they use in Scotland is actually what we know as rutabagas in the U.S.) and tatties (mashed potatoes) and a wee lick of whisky.\u003c/p>\n\u003cp>My first order of business was finding an edible haggis in the Bay Area. Either that or make my own, which I was willing to do if it came down to it. Fortunately, there are enough people in the Bay Area who like it that I found a few excellent referrals to a little shop called The Scottish Meat Pie Co., who actually make their own fresh haggis. Granted, I still had to work for it as they aren't officially in the Bay Area, but in a little town called Dixon near Sacramento. But I love my Scottish husband and I wanted to celebrate his Scottishness properly. As well as prove to my friends that haggis is delicious.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Therefore, on Monday, I made the drive out to Dixon (and sat in a massive traffic jam for 2 hours) to pick up my previously reserved haggis. The very friendly folks at the Scottish Meat Pie Co. definitely recommended reserving one at this \"wild haggis time of the year.\" In fact, they had just finished making a big batch of haggis--lucky me!\u003c/p>\n\u003cp>So with my fresher-than-fresh haggis I made my way home, and tomorrow night I'll be serving up a platter of \u003ca href=\"http://www.ivillage.co.uk/food/tools/recipefinder/display_recipe/0,,6140,00.html\">haggis, neeps and tatties,\u003c/a> and shots of Scotch whisky, while reciting Robert Burns' poem \u003ca href=\"http://www.rabbie-burns.com/the_poems/addresstoahaggis.cfm.html\">To a Haggis\u003c/a>.\u003c/p>\n\u003cp>A few asides:\u003cbr> There are lots of Burns Nights happening all over the Bay Area, such as the one at the Edinburgh Castle Pub on Saturday January 26th, of you want to get your Scottish on.\u003c/p>\n\u003cp> The next time someone offers you haggis, rather than scrunching up your face into a grimace, perhaps take a bite.\u003c/p>\n\u003cp> Yes, haggis contains offal, typically lamb meat, liver, and heart, but remember that eating the whole beast is a sustainable, responsible way of eating!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://shopper2.123city.net/WebAdPro.asp?Phone=707-678-5354\">The Scottish Meat Pie Co.\u003c/a>\u003cbr>245 N. 1st Street\u003cbr>Dixon, CA 95620\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=The+Scottish+Meat+Pie+Co.&sll=37.0625,-95.677068&sspn=58.72842,57.568359&ie=UTF8&ll=38.43638,-121.701736&spn=0.460934,0.449753&z=11&iwloc=A&om=0\">\u003cstrong>view map\u003c/strong>\u003c/a>\u003cbr>707.678.5354\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1258755847,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":539},"headData":{"title":"Burns Night and Ode to a Haggis | KQED","description":"Haggis. For some reason, that word seems to conjure looks of extreme disgust on the faces of most Americans. "Do you even know what it is?" I ask. Or, better yet, in between the "icks" and "ews" I question "Have you ever even tasted it?" Not surprisingly, most people answer with a sheepish "No." Granted,","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Burns Night and Ode to a Haggis","datePublished":"2008-01-24T15:37:00.000Z","dateModified":"2009-11-20T22:24:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"843 http://blogs.kqed.org/bayareabites/2008/01/24/burns-night-and-ode-to-a-haggis/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/01/24/burns-night-and-ode-to-a-haggis/","disqusTitle":"Burns Night and Ode to a Haggis","path":"/bayareabites/843/burns-night-and-ode-to-a-haggis","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R5jO9dCxbDI/AAAAAAAAAAM/CeL5M0VhZmQ/s1600-h/haggis.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R5jO9dCxbDI/AAAAAAAAAAM/CeL5M0VhZmQ/s320/haggis.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ca href=\"http://www.macsween.co.uk/\">Haggis.\u003c/a> For some reason, that word seems to conjure looks of extreme disgust on the faces of most Americans. \"Do you even know what it is?\" I ask. Or, better yet, in between the \"icks\" and \"ews\" I question \"Have you ever even tasted it?\" Not surprisingly, most people answer with a sheepish \"No.\"\u003c/p>\n\u003cp>Granted, haggis, which is essentially a spiced lamb and oatmeal sausage, gets a bum rap in the U.S. primarily because much of what you find in this country is canned and more closely resembles a mushy, livery blob. Authentic, fresh Scottish haggis cannot be imported into the United States due to \u003ca href=\"http://news.bbc.co.uk/2/hi/uk_news/scotland/7198751.stm\">strict regulations\u003c/a>.\u003c/p>\n\u003cp>But haggis really can be delicious. So I decided to prove it to my friends. Luckily for me, and my Scottish husband, Friday night January 25th just so happens to be \u003ca href=\"http://www.bbc.co.uk/scotland/history/burnsnight/suppers/index.shtml\">Burns Night\u003c/a>, a Scottish holiday celebrating the birthday of Scotland's beloved poet, Robert Burns. A night when the homely little haggis is properly revered.\u003c/p>\n\u003cp>A key element of Burns Night--whether a grande formal affair or just a few friends getting together--is haggis, traditionally served with neeps (turnips; although I believe what they use in Scotland is actually what we know as rutabagas in the U.S.) and tatties (mashed potatoes) and a wee lick of whisky.\u003c/p>\n\u003cp>My first order of business was finding an edible haggis in the Bay Area. Either that or make my own, which I was willing to do if it came down to it. Fortunately, there are enough people in the Bay Area who like it that I found a few excellent referrals to a little shop called The Scottish Meat Pie Co., who actually make their own fresh haggis. Granted, I still had to work for it as they aren't officially in the Bay Area, but in a little town called Dixon near Sacramento. But I love my Scottish husband and I wanted to celebrate his Scottishness properly. As well as prove to my friends that haggis is delicious.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Therefore, on Monday, I made the drive out to Dixon (and sat in a massive traffic jam for 2 hours) to pick up my previously reserved haggis. The very friendly folks at the Scottish Meat Pie Co. definitely recommended reserving one at this \"wild haggis time of the year.\" In fact, they had just finished making a big batch of haggis--lucky me!\u003c/p>\n\u003cp>So with my fresher-than-fresh haggis I made my way home, and tomorrow night I'll be serving up a platter of \u003ca href=\"http://www.ivillage.co.uk/food/tools/recipefinder/display_recipe/0,,6140,00.html\">haggis, neeps and tatties,\u003c/a> and shots of Scotch whisky, while reciting Robert Burns' poem \u003ca href=\"http://www.rabbie-burns.com/the_poems/addresstoahaggis.cfm.html\">To a Haggis\u003c/a>.\u003c/p>\n\u003cp>A few asides:\u003cbr> There are lots of Burns Nights happening all over the Bay Area, such as the one at the Edinburgh Castle Pub on Saturday January 26th, of you want to get your Scottish on.\u003c/p>\n\u003cp> The next time someone offers you haggis, rather than scrunching up your face into a grimace, perhaps take a bite.\u003c/p>\n\u003cp> Yes, haggis contains offal, typically lamb meat, liver, and heart, but remember that eating the whole beast is a sustainable, responsible way of eating!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://shopper2.123city.net/WebAdPro.asp?Phone=707-678-5354\">The Scottish Meat Pie Co.\u003c/a>\u003cbr>245 N. 1st Street\u003cbr>Dixon, CA 95620\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=The+Scottish+Meat+Pie+Co.&sll=37.0625,-95.677068&sspn=58.72842,57.568359&ie=UTF8&ll=38.43638,-121.701736&spn=0.460934,0.449753&z=11&iwloc=A&om=0\">\u003cstrong>view map\u003c/strong>\u003c/a>\u003cbr>707.678.5354\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/843/burns-night-and-ode-to-a-haggis","authors":["5015"],"categories":["bayareabites_752","bayareabites_2090"],"tags":["bayareabites_661","bayareabites_660","bayareabites_346","bayareabites_430","bayareabites_659","bayareabites_658","bayareabites_508"],"label":"bayareabites"},"bayareabites_803":{"type":"posts","id":"bayareabites_803","meta":{"index":"posts_1591205157","site":"bayareabites","id":"803","score":null,"sort":[1196953200000]},"guestAuthors":[],"slug":"hunter-gatherer-chanterelles-in-big-sur","title":"hunter gatherer: chanterelles in big sur","publishDate":1196953200,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hcR2I1cWI/AAAAAAAAAAw/UA1yIq0Y8fE/s1600-h/basketofgoodness1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hcR2I1cWI/AAAAAAAAAAw/UA1yIq0Y8fE/s320/basketofgoodness1.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The day after Thanksgiving is rapidly becoming one of my favorite foodie holidays. Each year we trek down to Monterey to visit our friends and their family, and participate in what proves to be an even more elaborate and decadent feast than the previous day. This year, for the first time, I went down for the whole extravaganza, which includes a nearly all-day mushroom hunt. \u003c/p>\n\u003cp>Back into the hills...deep into the hills...of Big Sur we went, turning somewhere off of Highway 1 and skidding down a dirt road for at least 5 miles. Once parked, we probably trekked a few miles into the ever-thickening forest. In fact, you would never have known what a glorious day it was for the thick canopy of trees shading us below. \u003c/p>\n\u003cp>At some point down the path we turned off, and started climbing up a rather steep hill, through heavy brush and downed trees, doing our best to avoid the poison oak (which, I found out later, I didn't actually manage to avoid), all the while looking, searching, straining to see the delicate little fungi we were seeking. Finally, a cry of discovery and excitement (a cry that was quite distinguishable from the anguished cry earlier from my friend Tony who was attacked by yellow jackets, which sent another friend up a tree thinking it was a wild boar on the rampage). We all rushed over and found a patch of perfect, beautiful, delicious chanterelle mushrooms. Our bounty. We took what we could use, left the little ones to grow, and made our way back to prepare our feast. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hcZGI1cXI/AAAAAAAAAA4/t2dCeVbpdnA/s1600-h/fresh_chants2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hcZGI1cXI/AAAAAAAAAA4/t2dCeVbpdnA/s320/fresh_chants2.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Our feast that night consisted of tiny little mussels and barnacles we had harvested on the coast on the way home from the hunt, steamed in white wine. Our next course: homemade tagliolini with shredded quail, pancetta and chanterelle ragu. Our main course a slow-simmered pork stew with leeks and more chanterelles. And to top it off, a juicy pear galette.\u003c/p>\n\u003cp>The next day, each with a bag of mushrooms, we returned to the city... scheming how to use our chanterelle morsels. My friend Max ended up pickling his. I, on the other hand, decided upon decadence, and made a creamy white lasagna. It was heaven.\u003c/p>\n\u003cp>The Most Amazing Decadent Mushroom Lasagna\u003cbr>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hfwGI1caI/AAAAAAAAABM/rtuFQqEetmk/s1600-h/finallasagna4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hfwGI1caI/AAAAAAAAABM/rtuFQqEetmk/s320/finallasagna4.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>This recipe is adapted from a recipe by Hugh Fearnley-Whittingstall, the owner of the River Cottage, author of numerous incredible cookbooks, and believer in living off the land.\u003c/p>\n\u003cp>For the Bechamel\u003cbr>4 tablespoons unsalted butter\u003cbr>1/2 cup all-purpose flour\u003cbr>2 cups whole milk, warmed\u003cbr>1/3 cup grated Parmesan\u003cbr>1/3 cup grated Fontina\u003cbr>About 3/4 to 1 cup chicken stock\u003cbr>Salt and freshly ground pepper, to taste\u003c/p>\n\u003cp>Lasagna noodles*\u003cbr>About 300g fresh chanterelles, cleaned and sliced very thinly\u003cbr>About 6 large or 9 small very thin slices of good-quality prosciutto\u003cbr>About 1/2 cup Parmesan\u003cbr>About 1/2 cup Fontina\u003c/p>\n\u003cp>*Note: You can use either fresh or dried lasagna noodles. Fresh are always my first choice, and contrary to what some might tell you, you don't need to pre-cook them, you can just layer them and bake them. There are also dried lasagna noodles that you don't need to pre-cook either. They are thin enough that they bake when you bake the lasagna. The nice thing about these is that they tend to stay al dente when baked.\u003c/p>\n\u003cp>Preheat the oven to 375F. To make the bechamel, in a saucepan over medium heat, melt the butter. Whisk in the flour and cook, whisking, for about 2 minutes. Slowly add the milk, whisking constantly, to smooth out all the lumps. Turn down the heat to medium-low, and add the Parmesan and Fontina, whisking to incorporate. Whisk in enough chicken stock to make a fairly loose sauce. It should be pourable but not thin. If you are using the dried lasagna that is not pre-cooked it's a good idea to make the sauce a bit thinner than you normally would. Season to taste with salt and plenty of freshly ground pepper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hcg2I1cYI/AAAAAAAAABA/FL0DS57Ynng/s1600-h/raw_ingredients3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hcg2I1cYI/AAAAAAAAABA/FL0DS57Ynng/s320/raw_ingredients3.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>To layer the lasagna, in a baking dish about 21-cm square, add about 1/4 cup of the Bechamel. Place a layer of lasagna noodles, then another 1/4 cup Bechamel, the 1/3 of the chanterelles. Top the chanterelles evenly with 1/3 of the prosciutto, shredding it into pieces to spread it evenly if necessary. Top the prosciutto with a thin layer of grated Parmesan and Fontina. Top with about 1/2 cup Bechamel, covering the filling evenly. Top with an even layer of lasagna noodles, then repeat the layering two more times. Add a final layer of lasagna noodles, then the rest of the Bechamel, and some grated Parmesan and Fontina.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bake the lasagna until the noodles are tender, and the filling is bubbling, about 45 minutes if using the dried uncooked noodles (for fresh it might be about 25 minutes). Let sit for about 15 minutes before cutting and serving.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1205780103,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":832},"headData":{"title":"hunter gatherer: chanterelles in big sur | KQED","description":"The day after Thanksgiving is rapidly becoming one of my favorite foodie holidays. Each year we trek down to Monterey to visit our friends and their family, and participate in what proves to be an even more elaborate and decadent feast than the previous day. This year, for the first time, I went down for","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"hunter gatherer: chanterelles in big sur","datePublished":"2007-12-06T15:00:00.000Z","dateModified":"2008-03-17T18:55:03.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"803 http://blogs.kqed.org/bayareabites/2007/12/06/hunter-gatherer-chanterelles-in-big-sur/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/12/06/hunter-gatherer-chanterelles-in-big-sur/","disqusTitle":"hunter gatherer: chanterelles in big sur","path":"/bayareabites/803/hunter-gatherer-chanterelles-in-big-sur","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hcR2I1cWI/AAAAAAAAAAw/UA1yIq0Y8fE/s1600-h/basketofgoodness1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hcR2I1cWI/AAAAAAAAAAw/UA1yIq0Y8fE/s320/basketofgoodness1.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The day after Thanksgiving is rapidly becoming one of my favorite foodie holidays. Each year we trek down to Monterey to visit our friends and their family, and participate in what proves to be an even more elaborate and decadent feast than the previous day. This year, for the first time, I went down for the whole extravaganza, which includes a nearly all-day mushroom hunt. \u003c/p>\n\u003cp>Back into the hills...deep into the hills...of Big Sur we went, turning somewhere off of Highway 1 and skidding down a dirt road for at least 5 miles. Once parked, we probably trekked a few miles into the ever-thickening forest. In fact, you would never have known what a glorious day it was for the thick canopy of trees shading us below. \u003c/p>\n\u003cp>At some point down the path we turned off, and started climbing up a rather steep hill, through heavy brush and downed trees, doing our best to avoid the poison oak (which, I found out later, I didn't actually manage to avoid), all the while looking, searching, straining to see the delicate little fungi we were seeking. Finally, a cry of discovery and excitement (a cry that was quite distinguishable from the anguished cry earlier from my friend Tony who was attacked by yellow jackets, which sent another friend up a tree thinking it was a wild boar on the rampage). We all rushed over and found a patch of perfect, beautiful, delicious chanterelle mushrooms. Our bounty. We took what we could use, left the little ones to grow, and made our way back to prepare our feast. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hcZGI1cXI/AAAAAAAAAA4/t2dCeVbpdnA/s1600-h/fresh_chants2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hcZGI1cXI/AAAAAAAAAA4/t2dCeVbpdnA/s320/fresh_chants2.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Our feast that night consisted of tiny little mussels and barnacles we had harvested on the coast on the way home from the hunt, steamed in white wine. Our next course: homemade tagliolini with shredded quail, pancetta and chanterelle ragu. Our main course a slow-simmered pork stew with leeks and more chanterelles. And to top it off, a juicy pear galette.\u003c/p>\n\u003cp>The next day, each with a bag of mushrooms, we returned to the city... scheming how to use our chanterelle morsels. My friend Max ended up pickling his. I, on the other hand, decided upon decadence, and made a creamy white lasagna. It was heaven.\u003c/p>\n\u003cp>The Most Amazing Decadent Mushroom Lasagna\u003cbr>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hfwGI1caI/AAAAAAAAABM/rtuFQqEetmk/s1600-h/finallasagna4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hfwGI1caI/AAAAAAAAABM/rtuFQqEetmk/s320/finallasagna4.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>This recipe is adapted from a recipe by Hugh Fearnley-Whittingstall, the owner of the River Cottage, author of numerous incredible cookbooks, and believer in living off the land.\u003c/p>\n\u003cp>For the Bechamel\u003cbr>4 tablespoons unsalted butter\u003cbr>1/2 cup all-purpose flour\u003cbr>2 cups whole milk, warmed\u003cbr>1/3 cup grated Parmesan\u003cbr>1/3 cup grated Fontina\u003cbr>About 3/4 to 1 cup chicken stock\u003cbr>Salt and freshly ground pepper, to taste\u003c/p>\n\u003cp>Lasagna noodles*\u003cbr>About 300g fresh chanterelles, cleaned and sliced very thinly\u003cbr>About 6 large or 9 small very thin slices of good-quality prosciutto\u003cbr>About 1/2 cup Parmesan\u003cbr>About 1/2 cup Fontina\u003c/p>\n\u003cp>*Note: You can use either fresh or dried lasagna noodles. Fresh are always my first choice, and contrary to what some might tell you, you don't need to pre-cook them, you can just layer them and bake them. There are also dried lasagna noodles that you don't need to pre-cook either. They are thin enough that they bake when you bake the lasagna. The nice thing about these is that they tend to stay al dente when baked.\u003c/p>\n\u003cp>Preheat the oven to 375F. To make the bechamel, in a saucepan over medium heat, melt the butter. Whisk in the flour and cook, whisking, for about 2 minutes. Slowly add the milk, whisking constantly, to smooth out all the lumps. Turn down the heat to medium-low, and add the Parmesan and Fontina, whisking to incorporate. Whisk in enough chicken stock to make a fairly loose sauce. It should be pourable but not thin. If you are using the dried lasagna that is not pre-cooked it's a good idea to make the sauce a bit thinner than you normally would. Season to taste with salt and plenty of freshly ground pepper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hcg2I1cYI/AAAAAAAAABA/FL0DS57Ynng/s1600-h/raw_ingredients3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hcg2I1cYI/AAAAAAAAABA/FL0DS57Ynng/s320/raw_ingredients3.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>To layer the lasagna, in a baking dish about 21-cm square, add about 1/4 cup of the Bechamel. Place a layer of lasagna noodles, then another 1/4 cup Bechamel, the 1/3 of the chanterelles. Top the chanterelles evenly with 1/3 of the prosciutto, shredding it into pieces to spread it evenly if necessary. Top the prosciutto with a thin layer of grated Parmesan and Fontina. Top with about 1/2 cup Bechamel, covering the filling evenly. Top with an even layer of lasagna noodles, then repeat the layering two more times. Add a final layer of lasagna noodles, then the rest of the Bechamel, and some grated Parmesan and Fontina.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bake the lasagna until the noodles are tender, and the filling is bubbling, about 45 minutes if using the dried uncooked noodles (for fresh it might be about 25 minutes). Let sit for about 15 minutes before cutting and serving.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/803/hunter-gatherer-chanterelles-in-big-sur","authors":["5015"],"categories":["bayareabites_752"],"tags":["bayareabites_572","bayareabites_346","bayareabites_430","bayareabites_571","bayareabites_570","bayareabites_538"],"label":"bayareabites"},"bayareabites_789":{"type":"posts","id":"bayareabites_789","meta":{"index":"posts_1591205157","site":"bayareabites","id":"789","score":null,"sort":[1195743600000]},"guestAuthors":[],"slug":"gobble-gobble-what-to-do-with-your-thanksgiving-leftovers","title":"gobble gobble: what to do with your thanksgiving leftovers","publishDate":1195743600,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Happy Thanksgiving! This is my favorite holiday of the year (ok, I love Christmas too) because it's a time when I get together with my friends and prepare a delicious feast (always a good thing in my book), and look back over the past year and think about how lucky and grateful I am for everything I have in my life. So, without getting too mushy because I'm a big sap, I want to wish everyone out there a cozy, warm, and festive holiday.\u003c/p>\n\u003cp>If you're anything like me, you made way too much (or you are in the process of making way too much) for Thanksgiving. And in the days that follow, you will be looking for ways to not waste that delicious food you spent hours preparing.\u003c/p>\n\u003cp>When it comes to Thanksgiving leftovers, I'm always looking for something new and different. Something more than just reheating the turkey and stuffing and eating it again and again with cranberry sauce. I find that making it into a whole other dish, something that doesn't even resemble Thanksgiving, and adding spices that give it a new lease on life, gets me excited all over again.\u003c/p>\n\u003cp>\u003cstrong>Cheesy Turkey Quesadillas with Spinach and Mushrooms\u003c/strong>\u003c/p>\n\u003cp>Quesadillas are one of the yummiest ways, besides a frittata, to use up your leftovers. You can add all kinds of vegetables, like peppers, spinach, zucchini, or mushrooms and/or cooked meats like pork tenderloin, sliced steak, shredded chicken, or even bacon. Sandwiched together with gooey melted cheese, quesadillas are simple, quick, and deeeeeelicious. This recipe makes about 4 small quesadillas,\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Small pat of butter\u003cbr>\nAbout 5 cremini mushrooms, sliced\u003cbr>\nSalt and freshly ground pepper\u003cbr>\nAbout 1/2 cup cooked chopped spinach, squeezed dry (I just dry saute fresh spinach in a pan)\u003cbr>\nLight olive oil or vegetable oil\u003cbr>\n8 small (about 4-5\") corn tortillas\u003cbr>\nAbout 1 cup shredded Monterey Jack, pepper jack, cheddar or other mild cheese\u003cbr>\nAbout 1/2 cup shredded turkey\u003cbr>\nGuacamole, for serving\u003cbr>\nSalsa, for serving\u003cbr>\nCrema, sour cream, or yogurt, for serving\u003c/p>\n\u003cp>In a large frying pan, melt the butter, add the mushrooms, and season with salt and pepper. Saute until tender. Remove from the pan and add to the spinach; stir to combine. Lightly brush one side of 4 of the tortillas with oil and place oil-side-down into the frying pan (or use two pans if you can't comfortably fit all four tortillas in the pan without overlapping). Sprinkle the tortillas with half of the cheese, dividing it evenly between the four tortillas. Divide the spinach-mushroom mixture evenly between the tortillas, adding it in an even layer over the cheese. Divide the turkey evenly between the tortillas, adding it in an even layer over the spinach-mushroom mixture. Sprinkle the tortillas with the remaining half of the cheese, dividing it evenly between the four tortillas. Place the remaining four tortillas on top, and brush the tops lightly with oil.\u003c/p>\n\u003cp>Fry the tortillas over medium heat, turning once, until crisp and brown, and the cheese is melted. Serve, cut into quarters, with guacamole, salsa, and crema.\u003c/p>\n\u003cp>\u003cstrong>Turkey Pie\u003c/strong>\u003c/p>\n\u003cp>Who doesn't love a good pot pie? I mean, come on...have you ever had a homemade one? Well, maybe it's time. This is a really delicious way to use the rest of your turkey, or a roast chicken, or a bit of beef or lamb stew. Really, you could put any kind of stew in a pot pie, top it with pastry or biscuits or mashed potatoes and you'd be in heaven. Plus, this is the ultimate comfort food. This makes four or five individual pies.\u003c/p>\n\u003cp>4 tablespoon unsalted butter\u003cbr>\n2 small carrots, peeled and diced\u003cbr>\n1 medium leek, halved, cleaned, and thinly sliced\u003cbr>\n1 teaspoon fresh thyme, minced\u003cbr>\n1 cup shredded turkey\u003cbr>\n1/3 cup all-purpose flour\u003cbr>\nAbout 2 cups chicken stock\u003cbr>\n2/3 cup milk\u003cbr>\n1/4 cup dry white wine\u003cbr>\n1/3 cup frozen baby peas\u003cbr>\nSalt and freshly ground pepper\u003cbr>\n2 cups mashed potatoes (good way to use up leftovers!)\u003c/p>\n\u003cp>Preheat the oven to 400F. In a deep saute pan, melt 1 tablespoon of the butter. Add the carrot, leek, and thyme and saute just until tender, about 4 minutes. Season with salt and pepper, and transfer to a bowl. Add the shredded turkey to the vegetables and set aside.\u003c/p>\n\u003cp>In the same pan, melt the remaining 3 Tablespoons butter. Add the flour and cook, stirring, until the mixture starts to brown. Slowly add the broth, whisking constantly, then the milk. Whisk until smooth and let simmer until the sauce thickens, about 2 minutes. Whisk in the wine, and season to taste with salt and pepper.\u003c/p>\n\u003cp>Pour the sauce into the bowl with the turkey and vegetables. Add the peas, and stir to combine. Season to taste with salt and pepper. Divide the mixture between four or five 1-cup ramekins. Top with dollops of mashed potatoes and bake until the potatoes are golden on top and mixture is bubbling, about 25 minutes.\u003c/p>\n\u003cp>\u003cstrong>Spicy Yammy Bacon Soup\u003c/strong>\u003c/p>\n\u003cp>The amount of soup you make will depend upon what you have leftover from your feast. You can use yams, sweet potatoes, butternut squash, pumpkin, or any other winter squash, assuming you have one of those traditional side dishes on your Thanksgiving table. Granted, each of these will impart a slightly different flavor to the finished soup, but that's part of the fun. A word to the wise, if you are going to use these in a soup, and sweet Aunt Bea brought her yam surprise to the potluck, be sure to scrape those melted marshmallows off the top. This soup works best with simple roasted or pureed yams or winter squash that haven't been doused with loads of sugar.\u003c/p>\n\u003cp>The recipe that follows is based on one from Nigel Slater, one of my favorite British food writers. It is good for maybe 4 people, so double, triple, or quadruple it depending upon how many yams you have leftover. My own personal soup philosophy is that you can never make enough soup because it freezes really well and then you have yummy warm homemade soup one cold, rainy night when you are too tired to move.\u003c/p>\n\u003cp>2 slices bacon, chopped into small pieces\u003cbr>\n1/2 small onion, thinly sliced\u003cbr>\n1 teaspoon ground cumin\u003cbr>\n1 teaspoon ground coriander\u003cbr>\n1/2 to 1 teaspoon red pepper flakes\u003cbr>\nAbout 2 cups yam puree or other pureed winter squash (if it's not pureed, just stick it in your food processor and let 'er whirl)\u003cbr>\nAbout 2 cups chicken or vegetable stock\u003cbr>\n1/4 cup whipping cream\u003cbr>\nWhipping cream, creme fraiche, or plain yogurt for drizzling\u003cbr>\nSalt and freshly ground pepper to taste\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In a large saucepan, saute the bacon until crisp. Remove to a paper towel with a slotted spoon and discard all but 1 teaspoon of the fat. Add the onion and saute until translucent. Add the cumin, coriander, and red pepper flakes. Stir until fragrant, about 30 seconds. Add the yam puree, stock, and cream. Depending on how you prepared your yams to begin with, you might need more or less stock to thin the yams to soup consistency. Add the soup to a food processor or blender and puree until smooth. Pour back into the saucepan and heat gently over medium heat. Taste and season with salt and pepper. Serve in shallow bowls, drizzled with cream and sprinkled with bacon.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1571964085,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1256},"headData":{"title":"gobble gobble: what to do with your thanksgiving leftovers | KQED","description":"Happy Thanksgiving! This is my favorite holiday of the year (ok, I love Christmas too) because it's a time when I get together with my friends and prepare a delicious feast (always a good thing in my book), and look back over the past year and think about how lucky and grateful I am for","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"gobble gobble: what to do with your thanksgiving leftovers","datePublished":"2007-11-22T15:00:00.000Z","dateModified":"2019-10-25T00:41:25.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"789 http://blogs.kqed.org/bayareabites/2007/11/22/gobble-gobble-what-to-do-with-your-thanksgiving-leftovers/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/11/22/gobble-gobble-what-to-do-with-your-thanksgiving-leftovers/","disqusTitle":"gobble gobble: what to do with your thanksgiving leftovers","path":"/bayareabites/789/gobble-gobble-what-to-do-with-your-thanksgiving-leftovers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Happy Thanksgiving! This is my favorite holiday of the year (ok, I love Christmas too) because it's a time when I get together with my friends and prepare a delicious feast (always a good thing in my book), and look back over the past year and think about how lucky and grateful I am for everything I have in my life. So, without getting too mushy because I'm a big sap, I want to wish everyone out there a cozy, warm, and festive holiday.\u003c/p>\n\u003cp>If you're anything like me, you made way too much (or you are in the process of making way too much) for Thanksgiving. And in the days that follow, you will be looking for ways to not waste that delicious food you spent hours preparing.\u003c/p>\n\u003cp>When it comes to Thanksgiving leftovers, I'm always looking for something new and different. Something more than just reheating the turkey and stuffing and eating it again and again with cranberry sauce. I find that making it into a whole other dish, something that doesn't even resemble Thanksgiving, and adding spices that give it a new lease on life, gets me excited all over again.\u003c/p>\n\u003cp>\u003cstrong>Cheesy Turkey Quesadillas with Spinach and Mushrooms\u003c/strong>\u003c/p>\n\u003cp>Quesadillas are one of the yummiest ways, besides a frittata, to use up your leftovers. You can add all kinds of vegetables, like peppers, spinach, zucchini, or mushrooms and/or cooked meats like pork tenderloin, sliced steak, shredded chicken, or even bacon. Sandwiched together with gooey melted cheese, quesadillas are simple, quick, and deeeeeelicious. This recipe makes about 4 small quesadillas,\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Small pat of butter\u003cbr>\nAbout 5 cremini mushrooms, sliced\u003cbr>\nSalt and freshly ground pepper\u003cbr>\nAbout 1/2 cup cooked chopped spinach, squeezed dry (I just dry saute fresh spinach in a pan)\u003cbr>\nLight olive oil or vegetable oil\u003cbr>\n8 small (about 4-5\") corn tortillas\u003cbr>\nAbout 1 cup shredded Monterey Jack, pepper jack, cheddar or other mild cheese\u003cbr>\nAbout 1/2 cup shredded turkey\u003cbr>\nGuacamole, for serving\u003cbr>\nSalsa, for serving\u003cbr>\nCrema, sour cream, or yogurt, for serving\u003c/p>\n\u003cp>In a large frying pan, melt the butter, add the mushrooms, and season with salt and pepper. Saute until tender. Remove from the pan and add to the spinach; stir to combine. Lightly brush one side of 4 of the tortillas with oil and place oil-side-down into the frying pan (or use two pans if you can't comfortably fit all four tortillas in the pan without overlapping). Sprinkle the tortillas with half of the cheese, dividing it evenly between the four tortillas. Divide the spinach-mushroom mixture evenly between the tortillas, adding it in an even layer over the cheese. Divide the turkey evenly between the tortillas, adding it in an even layer over the spinach-mushroom mixture. Sprinkle the tortillas with the remaining half of the cheese, dividing it evenly between the four tortillas. Place the remaining four tortillas on top, and brush the tops lightly with oil.\u003c/p>\n\u003cp>Fry the tortillas over medium heat, turning once, until crisp and brown, and the cheese is melted. Serve, cut into quarters, with guacamole, salsa, and crema.\u003c/p>\n\u003cp>\u003cstrong>Turkey Pie\u003c/strong>\u003c/p>\n\u003cp>Who doesn't love a good pot pie? I mean, come on...have you ever had a homemade one? Well, maybe it's time. This is a really delicious way to use the rest of your turkey, or a roast chicken, or a bit of beef or lamb stew. Really, you could put any kind of stew in a pot pie, top it with pastry or biscuits or mashed potatoes and you'd be in heaven. Plus, this is the ultimate comfort food. This makes four or five individual pies.\u003c/p>\n\u003cp>4 tablespoon unsalted butter\u003cbr>\n2 small carrots, peeled and diced\u003cbr>\n1 medium leek, halved, cleaned, and thinly sliced\u003cbr>\n1 teaspoon fresh thyme, minced\u003cbr>\n1 cup shredded turkey\u003cbr>\n1/3 cup all-purpose flour\u003cbr>\nAbout 2 cups chicken stock\u003cbr>\n2/3 cup milk\u003cbr>\n1/4 cup dry white wine\u003cbr>\n1/3 cup frozen baby peas\u003cbr>\nSalt and freshly ground pepper\u003cbr>\n2 cups mashed potatoes (good way to use up leftovers!)\u003c/p>\n\u003cp>Preheat the oven to 400F. In a deep saute pan, melt 1 tablespoon of the butter. Add the carrot, leek, and thyme and saute just until tender, about 4 minutes. Season with salt and pepper, and transfer to a bowl. Add the shredded turkey to the vegetables and set aside.\u003c/p>\n\u003cp>In the same pan, melt the remaining 3 Tablespoons butter. Add the flour and cook, stirring, until the mixture starts to brown. Slowly add the broth, whisking constantly, then the milk. Whisk until smooth and let simmer until the sauce thickens, about 2 minutes. Whisk in the wine, and season to taste with salt and pepper.\u003c/p>\n\u003cp>Pour the sauce into the bowl with the turkey and vegetables. Add the peas, and stir to combine. Season to taste with salt and pepper. Divide the mixture between four or five 1-cup ramekins. Top with dollops of mashed potatoes and bake until the potatoes are golden on top and mixture is bubbling, about 25 minutes.\u003c/p>\n\u003cp>\u003cstrong>Spicy Yammy Bacon Soup\u003c/strong>\u003c/p>\n\u003cp>The amount of soup you make will depend upon what you have leftover from your feast. You can use yams, sweet potatoes, butternut squash, pumpkin, or any other winter squash, assuming you have one of those traditional side dishes on your Thanksgiving table. Granted, each of these will impart a slightly different flavor to the finished soup, but that's part of the fun. A word to the wise, if you are going to use these in a soup, and sweet Aunt Bea brought her yam surprise to the potluck, be sure to scrape those melted marshmallows off the top. This soup works best with simple roasted or pureed yams or winter squash that haven't been doused with loads of sugar.\u003c/p>\n\u003cp>The recipe that follows is based on one from Nigel Slater, one of my favorite British food writers. It is good for maybe 4 people, so double, triple, or quadruple it depending upon how many yams you have leftover. My own personal soup philosophy is that you can never make enough soup because it freezes really well and then you have yummy warm homemade soup one cold, rainy night when you are too tired to move.\u003c/p>\n\u003cp>2 slices bacon, chopped into small pieces\u003cbr>\n1/2 small onion, thinly sliced\u003cbr>\n1 teaspoon ground cumin\u003cbr>\n1 teaspoon ground coriander\u003cbr>\n1/2 to 1 teaspoon red pepper flakes\u003cbr>\nAbout 2 cups yam puree or other pureed winter squash (if it's not pureed, just stick it in your food processor and let 'er whirl)\u003cbr>\nAbout 2 cups chicken or vegetable stock\u003cbr>\n1/4 cup whipping cream\u003cbr>\nWhipping cream, creme fraiche, or plain yogurt for drizzling\u003cbr>\nSalt and freshly ground pepper to taste\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In a large saucepan, saute the bacon until crisp. Remove to a paper towel with a slotted spoon and discard all but 1 teaspoon of the fat. Add the onion and saute until translucent. Add the cumin, coriander, and red pepper flakes. Stir until fragrant, about 30 seconds. Add the yam puree, stock, and cream. Depending on how you prepared your yams to begin with, you might need more or less stock to thin the yams to soup consistency. Add the soup to a food processor or blender and puree until smooth. Pour back into the saucepan and heat gently over medium heat. Taste and season with salt and pepper. Serve in shallow bowls, drizzled with cream and sprinkled with bacon.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/789/gobble-gobble-what-to-do-with-your-thanksgiving-leftovers","authors":["5015"],"categories":["bayareabites_1763","bayareabites_12"],"tags":["bayareabites_278","bayareabites_346","bayareabites_430","bayareabites_546","bayareabites_547","bayareabites_542","bayareabites_530","bayareabites_2962","bayareabites_543","bayareabites_544","bayareabites_545"],"label":"bayareabites"},"bayareabites_777":{"type":"posts","id":"bayareabites_777","meta":{"index":"posts_1591205157","site":"bayareabites","id":"777","score":null,"sort":[1194534000000]},"guestAuthors":[],"slug":"chocolate-whisky-tasting-at-whiskyfest-2007","title":"Chocolate + Whisky Tasting at WhiskyFest 2007","publishDate":1194534000,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/whisky_glass.jpg\">\u003c/p>\n\u003cp>In case you missed it, last week I shared some \u003ca href=\"http://www.kqed.org/weblog/food/2007/11/musings-from-whiskyfest-2007.jsp\">general musings\u003c/a> on the first annual San Francisco WhiskyFest hosted by \u003ca href=\"http://www.maltadvocate.com/\">Malt Advocate\u003c/a>. And as you can see from my first post, we tried quite a few whiskies.\u003c/p>\n\u003cp>Throughout the evening, there were numerous seminars offered to attendees, beyond the tastings on the main floor--from discussions on bourbon to the art of Japanese distilling. So, in the middle of drinking all that whisky (remember, these are very small tastes, and I generally only took a sip or two), we ventured upstairs to attend probably the most popular seminar of the evening, the Chocolate and Whisky Tasting. Fortunately, we snagged two seats before they started turning people away.\u003c/p>\n\u003cp>Laid out in front of us, on long rows of tables, were 5 glasses of whisky and 4 pieces of Scharffen Berger chocolate. After a rather tedious and far too detailed history of how chocolate is made (word of advice: know your audience) by the Scharffen Berger representative (not John Scharffenberger who was listed to appear) and a rousing, get-up-and-dance show put on by the highly entertaining whisky ambassador to The Dalmore and Laphroaig, we were finally able to get down and do some tasting.\u003c/p>\n\u003cp>First things first, we were introduced to each whisky and each paired piece of chocolate, and then asked to take a bite of the chocolate, and with it still in our mouths, to take a sip of whisky. Um. Yes. Mmmmmmm. Heaven.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here's what we tasted, along with some tasting notes:\u003c/p>\n\u003cp>1) \u003ca href=\"http://www.thedalmore.com/taste/cigartaste.htm\">The Dalmore Cigar Malt\u003c/a> + \u003ca href=\"http://www.finedarkchocolate.com/Chocolate/Scharffen_Berger/Scharffen_Berger_Extra_Bitter.asp\">82% extra dark chocolate\u003c/a>\u003cbr>This whisky from \u003ca href=\"http://www.thedalmore.com/distillery/index.htm\">The Dalmore distillery\u003c/a>, located in the northern highlands of Scotland, is aged in sherry casks, and pairs beautifully with the darkest of Scharffen Berger's chocolate offerings. The chocolate was earthy, peppery, and fruity with hints of cherry.\u003c/p>\n\u003cp>2) \u003ca href=\"http://www.thedalmoreusa.com/About/DalmoreCollection.aspx#12year\">The Dalmore 12 year\u003c/a> + \u003ca href=\"http://www.finedarkchocolate.com/Chocolate/Scharffen_Berger/Scharffen_Berger_Bitter.asp\">70% bittersweet chocolate\u003c/a>\u003cbr>This Dalmore whisky was aged in bourbon casks and was rich with vanilla and caramel, which paired nicely with the ripe fruity flavors in the bittersweet chocolate.\u003c/p>\n\u003cp>3) \u003ca href=\"http://www.laphroaig.com/whiskies/quarter_cask/index.asp?expanded=quarter_cask\">Laphroaig Quarter Cask\u003c/a> + \u003ca href=\"http://www.chocolateheaven.org/index.cfm?fa=PRODUCTS.showDetail&title=Fine%20Chocolates&productID=6885&flag=Standalone\">62% semisweet chocolate\u003c/a>\u003cbr>This whisky, from the \u003ca href=\"http://www.laphroaig.com/distillery/index.asp?expanded=our_distillery\">Laphroaig distillery\u003c/a> located on the island of Islay off the southwest coast of Scotland, is knows for it's bold peaty flavors. The quarter cask whisky is interesting because it is aged in bourbon casks, then finished in smaller quarter-sized casks, which gives it deeply woody flavors. The soft, citrusy notes in the chocolate were complemented by the tropical flavors in the whisky.\u003c/p>\n\u003cp>4) \u003ca href=\"http://www.laphroaig.com/whiskies/10yo/index.asp?expanded=10_year_old\">Laphroaig 10 year\u003c/a> + \u003ca href=\"http://www.wallywine.com/ps-20220-627-scharffen-berger-milk-chocolate-bar-1-oz.aspx\">41% extra rich milk chocolate\u003c/a>\u003cbr>This pairing came as a big surprise. We would never have thought to pair such a big, peaty whisky with a milk chocolate, but it works. The caramel flavors and smoothness of the chocolate balanced perfectly with the sweet smoke of the whisky.\u003c/p>\n\u003cp>5) \u003ca href=\"http://www.laphroaig.com/whiskies/30yo/index.asp?expanded=30_year_old\">Laphroaig 30 year\u003c/a> + \u003ca href=\"http://www.scharffenberger.com/prodinfo.asp?number=3+OZ+ANTIL\">Cacao Antilles chocolate\u003c/a>\u003cbr>This was the fifth glass of whisky on the table and was unaccompanied by a piece of chocolate. The chocolate was actually passed around the room so that participants could snap off a piece. This was the big special extra taste of the night, a 30-year-old Laphroaig which is supposedly only available here in the US, and has a very limited stock. Meaning it's pricey. It was paired with one of Scharffen Berger's new limited series chocolates, a 75% bittersweet chocolate using cacao from the Antilles region. The sweet, dry whisky, aged in sherry casks, was an excellent complement to the rich bitter chocolate.\u003c/p>\n\u003cp>All in all, even in my whisky haze, I learned quite a bit about whisky and it's love affair with chocolate. I hope next year they offer this again, and perhaps have a few sessions so everyone can enjoy it.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>One more note...\u003ca href=\"http://blog.maltadvocate.com/2007/10/24/highlights-of-whiskyfest-san-francisco/\">WhiskyFest\u003c/a> is coming back to San Francisco next year and they've already announced the date: October 10, 2008. Lucky me, it's the night before my birthday. I guess I know what I'm getting for my birthday next year. About 50 sips of whisky. A word of advice though, buy tickets early because they did sell out this year.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1207785890,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":687},"headData":{"title":"Chocolate + Whisky Tasting at WhiskyFest 2007 | KQED","description":"In case you missed it, last week I shared some general musings on the first annual San Francisco WhiskyFest hosted by Malt Advocate. And as you can see from my first post, we tried quite a few whiskies. Throughout the evening, there were numerous seminars offered to attendees, beyond the tastings on the main floor--from","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Chocolate + Whisky Tasting at WhiskyFest 2007","datePublished":"2007-11-08T15:00:00.000Z","dateModified":"2008-04-10T00:04:50.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"777 http://blogs.kqed.org/bayareabites/2007/11/08/chocolate-whisky-tasting-at-whiskyfest-2007/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/11/08/chocolate-whisky-tasting-at-whiskyfest-2007/","disqusTitle":"Chocolate + Whisky Tasting at WhiskyFest 2007","path":"/bayareabites/777/chocolate-whisky-tasting-at-whiskyfest-2007","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/whisky_glass.jpg\">\u003c/p>\n\u003cp>In case you missed it, last week I shared some \u003ca href=\"http://www.kqed.org/weblog/food/2007/11/musings-from-whiskyfest-2007.jsp\">general musings\u003c/a> on the first annual San Francisco WhiskyFest hosted by \u003ca href=\"http://www.maltadvocate.com/\">Malt Advocate\u003c/a>. And as you can see from my first post, we tried quite a few whiskies.\u003c/p>\n\u003cp>Throughout the evening, there were numerous seminars offered to attendees, beyond the tastings on the main floor--from discussions on bourbon to the art of Japanese distilling. So, in the middle of drinking all that whisky (remember, these are very small tastes, and I generally only took a sip or two), we ventured upstairs to attend probably the most popular seminar of the evening, the Chocolate and Whisky Tasting. Fortunately, we snagged two seats before they started turning people away.\u003c/p>\n\u003cp>Laid out in front of us, on long rows of tables, were 5 glasses of whisky and 4 pieces of Scharffen Berger chocolate. After a rather tedious and far too detailed history of how chocolate is made (word of advice: know your audience) by the Scharffen Berger representative (not John Scharffenberger who was listed to appear) and a rousing, get-up-and-dance show put on by the highly entertaining whisky ambassador to The Dalmore and Laphroaig, we were finally able to get down and do some tasting.\u003c/p>\n\u003cp>First things first, we were introduced to each whisky and each paired piece of chocolate, and then asked to take a bite of the chocolate, and with it still in our mouths, to take a sip of whisky. Um. Yes. Mmmmmmm. Heaven.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here's what we tasted, along with some tasting notes:\u003c/p>\n\u003cp>1) \u003ca href=\"http://www.thedalmore.com/taste/cigartaste.htm\">The Dalmore Cigar Malt\u003c/a> + \u003ca href=\"http://www.finedarkchocolate.com/Chocolate/Scharffen_Berger/Scharffen_Berger_Extra_Bitter.asp\">82% extra dark chocolate\u003c/a>\u003cbr>This whisky from \u003ca href=\"http://www.thedalmore.com/distillery/index.htm\">The Dalmore distillery\u003c/a>, located in the northern highlands of Scotland, is aged in sherry casks, and pairs beautifully with the darkest of Scharffen Berger's chocolate offerings. The chocolate was earthy, peppery, and fruity with hints of cherry.\u003c/p>\n\u003cp>2) \u003ca href=\"http://www.thedalmoreusa.com/About/DalmoreCollection.aspx#12year\">The Dalmore 12 year\u003c/a> + \u003ca href=\"http://www.finedarkchocolate.com/Chocolate/Scharffen_Berger/Scharffen_Berger_Bitter.asp\">70% bittersweet chocolate\u003c/a>\u003cbr>This Dalmore whisky was aged in bourbon casks and was rich with vanilla and caramel, which paired nicely with the ripe fruity flavors in the bittersweet chocolate.\u003c/p>\n\u003cp>3) \u003ca href=\"http://www.laphroaig.com/whiskies/quarter_cask/index.asp?expanded=quarter_cask\">Laphroaig Quarter Cask\u003c/a> + \u003ca href=\"http://www.chocolateheaven.org/index.cfm?fa=PRODUCTS.showDetail&title=Fine%20Chocolates&productID=6885&flag=Standalone\">62% semisweet chocolate\u003c/a>\u003cbr>This whisky, from the \u003ca href=\"http://www.laphroaig.com/distillery/index.asp?expanded=our_distillery\">Laphroaig distillery\u003c/a> located on the island of Islay off the southwest coast of Scotland, is knows for it's bold peaty flavors. The quarter cask whisky is interesting because it is aged in bourbon casks, then finished in smaller quarter-sized casks, which gives it deeply woody flavors. The soft, citrusy notes in the chocolate were complemented by the tropical flavors in the whisky.\u003c/p>\n\u003cp>4) \u003ca href=\"http://www.laphroaig.com/whiskies/10yo/index.asp?expanded=10_year_old\">Laphroaig 10 year\u003c/a> + \u003ca href=\"http://www.wallywine.com/ps-20220-627-scharffen-berger-milk-chocolate-bar-1-oz.aspx\">41% extra rich milk chocolate\u003c/a>\u003cbr>This pairing came as a big surprise. We would never have thought to pair such a big, peaty whisky with a milk chocolate, but it works. The caramel flavors and smoothness of the chocolate balanced perfectly with the sweet smoke of the whisky.\u003c/p>\n\u003cp>5) \u003ca href=\"http://www.laphroaig.com/whiskies/30yo/index.asp?expanded=30_year_old\">Laphroaig 30 year\u003c/a> + \u003ca href=\"http://www.scharffenberger.com/prodinfo.asp?number=3+OZ+ANTIL\">Cacao Antilles chocolate\u003c/a>\u003cbr>This was the fifth glass of whisky on the table and was unaccompanied by a piece of chocolate. The chocolate was actually passed around the room so that participants could snap off a piece. This was the big special extra taste of the night, a 30-year-old Laphroaig which is supposedly only available here in the US, and has a very limited stock. Meaning it's pricey. It was paired with one of Scharffen Berger's new limited series chocolates, a 75% bittersweet chocolate using cacao from the Antilles region. The sweet, dry whisky, aged in sherry casks, was an excellent complement to the rich bitter chocolate.\u003c/p>\n\u003cp>All in all, even in my whisky haze, I learned quite a bit about whisky and it's love affair with chocolate. I hope next year they offer this again, and perhaps have a few sessions so everyone can enjoy it.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>One more note...\u003ca href=\"http://blog.maltadvocate.com/2007/10/24/highlights-of-whiskyfest-san-francisco/\">WhiskyFest\u003c/a> is coming back to San Francisco next year and they've already announced the date: October 10, 2008. Lucky me, it's the night before my birthday. I guess I know what I'm getting for my birthday next year. About 50 sips of whisky. A word of advice though, buy tickets early because they did sell out this year.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/777/chocolate-whisky-tasting-at-whiskyfest-2007","authors":["5015"],"categories":["bayareabites_752"],"tags":["bayareabites_147","bayareabites_346","bayareabites_430","bayareabites_381","bayareabites_508"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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