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You can find more of her work \u003ca href=\"https://www.kotetakotet.com/\">here\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twitter":"root_g","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Ruth Gebreyesus | KQED","description":"Food Writer","ogImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/rgebreyesus"},"uramakrishnan":{"type":"authors","id":"11689","meta":{"index":"authors_1591205172","id":"11689","found":true},"name":"Urmila Ramakrishnan","firstName":"Urmila","lastName":"Ramakrishnan","slug":"uramakrishnan","email":"uramakrishnan@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Food Editor","bio":"Urmila Ramakrishnan is KQED Arts & Culture’s food editor and an award-winning food journalist based in the Bay Area. Her multi-platform work has been featured in \u003ci>The New York Times\u003c/i>, \u003ci>Edible\u003c/i>, \u003ci>The San Francisco Chronicle\u003c/i>, among other publications. She’s a kitchen gadget enthusiast who also loves food puns. Keep up with her cooking adventures on Instagram at \u003ca href=\"https://www.instagram.com/urmilamakes/\" rel=\"noopener noreferrer\">@urmilamakes\u003c/a> and join the food discussion \u003ca href=\"https://twitter.com/U_Ramakrishnan\" rel=\"noopener noreferrer\">@U_Ramakrishnan\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twitter":"U_Ramakrishnan","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Urmila Ramakrishnan | KQED","description":"KQED Food Editor","ogImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/uramakrishnan"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_138967":{"type":"posts","id":"bayareabites_138967","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138967","score":null,"sort":[1600453324000]},"guestAuthors":[],"slug":"video-what-do-you-do-with-pluots-with-kim-alter-kj-orchards","title":"VIDEO: What Do You Do with Pluots? with Kim Alter & K&J Orchards","publishDate":1600453324,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>What is a pluot, and what makes them special? Chef Kim Alter of San Francisco’s \u003ca href=\"https://www.nightbirdrestaurant.com/\">Nightbird Restaurant\u003c/a> visits Aomboon Deasy of \u003ca href=\"https://cuesa.org/seller/kj-orchards\">K&J Orchards\u003c/a> during peak pluot season to learn more about this star summer fruit—part plum, part apricot—and shares five unexpected ways to enjoy and prepare pluots at home.\u003c/p>\n\u003cp>Beloved by chefs for their tree-ripened and hand-harvested fruit, K&J Orchards grows more than 180 varieties of fruits and nuts in Winters and Yuba City, California, from cherries and apricots in the spring to persimmons and pomegranates in the fall. Started by Kalayada Ammatya and James Beutel—a professor of pomology (the study of fruit)—the farm is now managed by their daughter, Aomboon (nicknamed “Boonie”), and her husband, Tim.\u003c/p>\n\u003cp>Aomboon and Tim grow dozens of stone fruit varieties throughout the summer and fall season, including pluots, a plum-leaning \u003ca href=\"https://cuesa.org/article/pluots-apriums-and-flavorful-world-hybrid-fruit\">hybrid stone fruit\u003c/a>. The skin of the pluot resembles a plum and the flesh is juicy and sweet due to its high sugar content. Available at the farmers market May through October, you can find them in a rainbow of colors, from yellow-green to deep purple, with popular varietals such as Flavor King and Dapple Dandy.\u003c/p>\n\u003cp>You can support \u003ca href=\"https://cuesa.org/seller/kj-orchards\">K&J Orchards\u003c/a> at the Ferry Plaza Farmers Market in San Francisco on Saturdays and Tuesdays, and visit the \u003ca href=\"https://www.nightbirdrestaurant.com/\">Nightbird website\u003c/a> for their farmers market inspired meal kit menu.\u003c/p>\n\u003cp>\u003cem>Kim Alter will be participating in CUESA's Sunday Supper: A Farm to \u003c/em>Home\u003cem> Feast on October 18. \u003ca href=\"https://cuesa.org/event/2020/sunday-supper\">Learn more.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://www.youtube.com/embed/qyUXXJ62feo\u003c/p>\n\u003ch2>Pluot and Mustard Green Salad \u003c/h2>\n\u003cp>\u003cstrong>Source: \u003c/strong>\u003cem>Kim Alter, Nightbird\u003c/em>\u003c/p>\n\u003cp>This light and refreshing rustic salad hits all the notes: acidity and sweetness from the pluots, pepperiness from the mustard greens, and richness from the cheese.\u003c/p>\n\u003cp>\u003cstrong>Serves 2 (can easily be scaled up to serve more people)\u003c/strong>\u003c/p>\n\u003cp>INGREDIENTS\u003c/p>\n\u003cp>2 ripe pluots (ideally whatever is best at the moment from K & J Orchards), washed\u003cbr>1 clove garlic\u003cbr>¼ cup apple cider vinegar\u003cbr>A couple handfuls spicy mustard greens, washed and dried\u003cbr>2 carrots, washed and shaved\u003cbr>2 turnips, washed and shaved\u003cbr>4 ounces fresh burrata or ricotta\u003cbr>Salt and freshly cracked black pepper, to taste\u003cbr>Olive oil, to taste\u003cbr>Bread (optional)\u003c/p>\n\u003cp>PREPARATION\u003c/p>\n\u003cp>Slice pluots in half and remove pits. Squeeze the juice into a bowl, then chop the pluots roughly and place them in the bowl with the juice. Crush the clove of garlic and put it in the bowl with the pluots. Pour the vinegar on top and let it sit for a few minutes while you assemble the salad.\u003c/p>\n\u003cp>Combine the mustard greens, carrots, and turnips to build your salad. Place the burrata on a plate, and season it with salt and pepper. Place the salad on top of the burrata.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Remove the pluot chunks from the juice-vinegar mixture (save the liquid, but toss the garlic) and add them to the salad. Whisk the olive oil into the reserved liquid little by little to make a vinaigrette, tasting for balance as you go. When it tastes good to you, drizzle a bit over the salad. Serve with seared bread to add a panzanella-like crunch.\u003c/p>\n\n","blocks":[],"excerpt":"What is a pluot, and what do you do with it? Chef Kim Alter of Nightbird Restaurant visits K&J Orchards to learn more and share recipe tips.","status":"publish","parent":0,"modified":1621632536,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":535},"headData":{"title":"VIDEO: What Do You Do with Pluots? with Kim Alter & K&J Orchards | KQED","description":"What is a pluot, and what do you do with it? Chef Kim Alter of Nightbird Restaurant visits K&J Orchards to learn more and share recipe tips.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"138967 https://ww2.kqed.org/bayareabites/?p=138967","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/09/18/video-what-do-you-do-with-pluots-with-kim-alter-kj-orchards/","disqusTitle":"VIDEO: What Do You Do with Pluots? with Kim Alter & K&J Orchards","nprByline":"CUESA","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/138967/video-what-do-you-do-with-pluots-with-kim-alter-kj-orchards","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>What is a pluot, and what makes them special? Chef Kim Alter of San Francisco’s \u003ca href=\"https://www.nightbirdrestaurant.com/\">Nightbird Restaurant\u003c/a> visits Aomboon Deasy of \u003ca href=\"https://cuesa.org/seller/kj-orchards\">K&J Orchards\u003c/a> during peak pluot season to learn more about this star summer fruit—part plum, part apricot—and shares five unexpected ways to enjoy and prepare pluots at home.\u003c/p>\n\u003cp>Beloved by chefs for their tree-ripened and hand-harvested fruit, K&J Orchards grows more than 180 varieties of fruits and nuts in Winters and Yuba City, California, from cherries and apricots in the spring to persimmons and pomegranates in the fall. Started by Kalayada Ammatya and James Beutel—a professor of pomology (the study of fruit)—the farm is now managed by their daughter, Aomboon (nicknamed “Boonie”), and her husband, Tim.\u003c/p>\n\u003cp>Aomboon and Tim grow dozens of stone fruit varieties throughout the summer and fall season, including pluots, a plum-leaning \u003ca href=\"https://cuesa.org/article/pluots-apriums-and-flavorful-world-hybrid-fruit\">hybrid stone fruit\u003c/a>. The skin of the pluot resembles a plum and the flesh is juicy and sweet due to its high sugar content. Available at the farmers market May through October, you can find them in a rainbow of colors, from yellow-green to deep purple, with popular varietals such as Flavor King and Dapple Dandy.\u003c/p>\n\u003cp>You can support \u003ca href=\"https://cuesa.org/seller/kj-orchards\">K&J Orchards\u003c/a> at the Ferry Plaza Farmers Market in San Francisco on Saturdays and Tuesdays, and visit the \u003ca href=\"https://www.nightbirdrestaurant.com/\">Nightbird website\u003c/a> for their farmers market inspired meal kit menu.\u003c/p>\n\u003cp>\u003cem>Kim Alter will be participating in CUESA's Sunday Supper: A Farm to \u003c/em>Home\u003cem> Feast on October 18. \u003ca href=\"https://cuesa.org/event/2020/sunday-supper\">Learn more.\u003c/a>\u003c/em>\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>\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/qyUXXJ62feo'\n title='//www.youtube.com/embed/qyUXXJ62feo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003ch2>Pluot and Mustard Green Salad \u003c/h2>\n\u003cp>\u003cstrong>Source: \u003c/strong>\u003cem>Kim Alter, Nightbird\u003c/em>\u003c/p>\n\u003cp>This light and refreshing rustic salad hits all the notes: acidity and sweetness from the pluots, pepperiness from the mustard greens, and richness from the cheese.\u003c/p>\n\u003cp>\u003cstrong>Serves 2 (can easily be scaled up to serve more people)\u003c/strong>\u003c/p>\n\u003cp>INGREDIENTS\u003c/p>\n\u003cp>2 ripe pluots (ideally whatever is best at the moment from K & J Orchards), washed\u003cbr>1 clove garlic\u003cbr>¼ cup apple cider vinegar\u003cbr>A couple handfuls spicy mustard greens, washed and dried\u003cbr>2 carrots, washed and shaved\u003cbr>2 turnips, washed and shaved\u003cbr>4 ounces fresh burrata or ricotta\u003cbr>Salt and freshly cracked black pepper, to taste\u003cbr>Olive oil, to taste\u003cbr>Bread (optional)\u003c/p>\n\u003cp>PREPARATION\u003c/p>\n\u003cp>Slice pluots in half and remove pits. Squeeze the juice into a bowl, then chop the pluots roughly and place them in the bowl with the juice. Crush the clove of garlic and put it in the bowl with the pluots. Pour the vinegar on top and let it sit for a few minutes while you assemble the salad.\u003c/p>\n\u003cp>Combine the mustard greens, carrots, and turnips to build your salad. Place the burrata on a plate, and season it with salt and pepper. Place the salad on top of the burrata.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Remove the pluot chunks from the juice-vinegar mixture (save the liquid, but toss the garlic) and add them to the salad. Whisk the olive oil into the reserved liquid little by little to make a vinaigrette, tasting for balance as you go. When it tastes good to you, drizzle a bit over the salad. Serve with seared bread to add a panzanella-like crunch.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138967/video-what-do-you-do-with-pluots-with-kim-alter-kj-orchards","authors":["byline_bayareabites_138967"],"categories":["bayareabites_16558","bayareabites_752","bayareabites_2695","bayareabites_12276","bayareabites_95","bayareabites_17082","bayareabites_16773","bayareabites_1873"],"tags":["bayareabites_237","bayareabites_14747","bayareabites_16938","bayareabites_10065","bayareabites_16939","bayareabites_348","bayareabites_10713"],"featImg":"bayareabites_138969","label":"bayareabites"},"bayareabites_137174":{"type":"posts","id":"bayareabites_137174","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137174","score":null,"sort":[1589405131000]},"guestAuthors":[],"slug":"check-please-bay-area-presents-mahilas-mamak-fried-chicken","title":"'Check, Please! Bay Area' Presents: Mahila's Mamak Fried Chicken","publishDate":1589405131,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_137157,bayareabites_137114' label ='More Check, Please! Recipes To Try']\u003c/p>\n\u003cp>Featured on this week's \u003ca href=\"https://www.kqed.org/checkplease\">\u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>,\u003ca href=\"https://www.azalinas.com/\"> Mahila by Azalina's\u003c/a> is the deeply personal project of Chef Azalina Eusope, dedicated to the generations of women who raised her (Mahila translates to \"becoming a woman\"). Azalina, a fifth-generation mamak food vendor, strives to bring mamak Malaysian cuisine into the spotlight with dishes that evoke the meals from her childhood in Penang. Here's Eusope's Mamak Fried Chicken from Mahila that you can make at home.\u003c/p>\n\u003cfigure id=\"attachment_137185\" class=\"wp-caption alignnone\" style=\"max-width: 512px\">\u003cimg class=\"wp-image-137185 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424.jpg\" alt=\"\" width=\"512\" height=\"435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424.jpg 512w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424-160x136.jpg 160w\" sizes=\"(max-width: 512px) 100vw, 512px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope as a child. Her Noe Valley restaurant Mahila is dedicated to the generations of women who raised her. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fried chicken marinade has a variety of spices that really bring it to life. This recipe uses a blender instead of a large mortar and pestle Azalina grew up using in her grandmother's house. A long marination yields a dark, caramelized coating of bloomed spice, perfectly accented by a garnish of fresh mint and crunchy, sharp daikon.\u003c/p>\n\u003cp>\u003cem>To cook alongside Azalina, check out her video tutorial featured on \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">@kqedbayareabites\u003c/a>' Instagram Story.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_137180\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-137180\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade.png\" alt=\"\" width=\"720\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade-160x284.png 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope recommends letting the meat marinate for 24 hours for maximum flavor development. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Mamak Fried Chicken\u003c/h3>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 whole chicken cut into 14 pieces\u003c/li>\n\u003cli>3 tbsp ginger, peeled and cut into small pieces\u003c/li>\n\u003cli>4 cloves garlic, minced\u003c/li>\n\u003cli>2 whole shallots, finely diced\u003c/li>\n\u003cli>1 tbsp cumin seeds\u003c/li>\n\u003cli>1 tbsp fennel seeds\u003c/li>\n\u003cli>5 stalks lemongrass\u003c/li>\n\u003cli>2 tbsp salt\u003c/li>\n\u003cli>1/3 cup roasted turmeric\u003c/li>\n\u003cli>1/2 cup curry leaves\u003c/li>\n\u003cli>8-12 chili de Arbol\u003c/li>\n\u003cli>1/2 cup honey\u003c/li>\n\u003cli>3 tbsp lemon juice, plus extra for garnish\u003c/li>\n\u003cli>2-4 tbsp water, if needed\u003c/li>\n\u003cli>Rice bran oil to fry*\u003c/li>\n\u003cli>Mint, to garnish\u003c/li>\n\u003cli>Daikon radish, cut in thin sticks, to garnish\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cem>Editor's Note: If you don't have rice bran oil, you can try using any oil with a higher smoke point, like peanut or vegetable oil. \u003c/em>\u003c/p>\n\u003col>\n\u003cli>Wash and rinse chicken. Pat dry.\u003c/li>\n\u003cli>In a blender, add honey, 2 tbsp water, ginger, garlic, onion, lemongrass, fennel, cumin, chili, curry leaves, salt, turmeric, and lemon juice. Purée until all spices breaks down .\u003c/li>\n\u003cli>Rub all or half of the marinade onto the pieces of chicken.\u003c/li>\n\u003cli>Marinate for a minimum of 2-6 hours and up to 24 hours for ideal flavor development.\u003c/li>\n\u003cli>Heat oil for frying to hit 320-325F.\u003c/li>\n\u003cli>Slowly put some of the chicken pieces inside the pot and fry them according to the size and thickness of the chicken to ensure all the pieces cook evenly. Thighs and drumstick cook for 12-15 min, wings, hearts, and neck cook for 10-15 min and breasts cook for 15-20 min.\u003c/li>\n\u003cli>The honey in the marinade will yield a slightly dark color from the caramelization. Azalina notes, \"Don’t be alarmed. It’s utter deliciousness!!\"\u003c/li>\n\u003cli>Finish cooking the remaining of the meat.\u003c/li>\n\u003cli>Garnish with chopped mint, crisp daikon and squeeze of lemon juice .\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137181\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-137181\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3.png\" alt=\"\" width=\"720\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3-160x284.png 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope, achieving \"utter deliciousness\" while frying chicken pieces. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Tune in to watch the \u003ca href=\"http://kqed.org/checkplease\">Check, Please! Bay Area episode\u003c/a> featuring Mahila by Azalina's as well as a Mano and Le Paradis, this Thursday at 7:30pm on KQED 9\u003cb>.\u003c/b>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Mahila by Azalina's brings Mamak Malaysian cuisine from 'Check Please! Bay Area' to your home kitchen with Chef Eusope's Mamak Fried Chicken recipe.","status":"publish","parent":0,"modified":1621634349,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":546},"headData":{"title":"'Check, Please! Bay Area' Presents: Mahila's Mamak Fried Chicken | KQED","description":"Mahila by Azalina's brings Mamak Malaysian cuisine from 'Check Please! Bay Area' to your home kitchen with Chef Eusope's Mamak Fried Chicken recipe.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"137174 https://ww2.kqed.org/bayareabites/?p=137174","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/13/check-please-bay-area-presents-mahilas-mamak-fried-chicken/","disqusTitle":"'Check, Please! Bay Area' Presents: Mahila's Mamak Fried Chicken","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/137174/check-please-bay-area-presents-mahilas-mamak-fried-chicken","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_137157,bayareabites_137114","label":"More Check, Please! Recipes To Try "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Featured on this week's \u003ca href=\"https://www.kqed.org/checkplease\">\u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>,\u003ca href=\"https://www.azalinas.com/\"> Mahila by Azalina's\u003c/a> is the deeply personal project of Chef Azalina Eusope, dedicated to the generations of women who raised her (Mahila translates to \"becoming a woman\"). Azalina, a fifth-generation mamak food vendor, strives to bring mamak Malaysian cuisine into the spotlight with dishes that evoke the meals from her childhood in Penang. Here's Eusope's Mamak Fried Chicken from Mahila that you can make at home.\u003c/p>\n\u003cfigure id=\"attachment_137185\" class=\"wp-caption alignnone\" style=\"max-width: 512px\">\u003cimg class=\"wp-image-137185 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424.jpg\" alt=\"\" width=\"512\" height=\"435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424.jpg 512w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424-160x136.jpg 160w\" sizes=\"(max-width: 512px) 100vw, 512px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope as a child. Her Noe Valley restaurant Mahila is dedicated to the generations of women who raised her. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fried chicken marinade has a variety of spices that really bring it to life. This recipe uses a blender instead of a large mortar and pestle Azalina grew up using in her grandmother's house. A long marination yields a dark, caramelized coating of bloomed spice, perfectly accented by a garnish of fresh mint and crunchy, sharp daikon.\u003c/p>\n\u003cp>\u003cem>To cook alongside Azalina, check out her video tutorial featured on \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">@kqedbayareabites\u003c/a>' Instagram Story.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_137180\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-137180\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade.png\" alt=\"\" width=\"720\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade-160x284.png 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope recommends letting the meat marinate for 24 hours for maximum flavor development. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Mamak Fried Chicken\u003c/h3>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 whole chicken cut into 14 pieces\u003c/li>\n\u003cli>3 tbsp ginger, peeled and cut into small pieces\u003c/li>\n\u003cli>4 cloves garlic, minced\u003c/li>\n\u003cli>2 whole shallots, finely diced\u003c/li>\n\u003cli>1 tbsp cumin seeds\u003c/li>\n\u003cli>1 tbsp fennel seeds\u003c/li>\n\u003cli>5 stalks lemongrass\u003c/li>\n\u003cli>2 tbsp salt\u003c/li>\n\u003cli>1/3 cup roasted turmeric\u003c/li>\n\u003cli>1/2 cup curry leaves\u003c/li>\n\u003cli>8-12 chili de Arbol\u003c/li>\n\u003cli>1/2 cup honey\u003c/li>\n\u003cli>3 tbsp lemon juice, plus extra for garnish\u003c/li>\n\u003cli>2-4 tbsp water, if needed\u003c/li>\n\u003cli>Rice bran oil to fry*\u003c/li>\n\u003cli>Mint, to garnish\u003c/li>\n\u003cli>Daikon radish, cut in thin sticks, to garnish\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cem>Editor's Note: If you don't have rice bran oil, you can try using any oil with a higher smoke point, like peanut or vegetable oil. \u003c/em>\u003c/p>\n\u003col>\n\u003cli>Wash and rinse chicken. Pat dry.\u003c/li>\n\u003cli>In a blender, add honey, 2 tbsp water, ginger, garlic, onion, lemongrass, fennel, cumin, chili, curry leaves, salt, turmeric, and lemon juice. Purée until all spices breaks down .\u003c/li>\n\u003cli>Rub all or half of the marinade onto the pieces of chicken.\u003c/li>\n\u003cli>Marinate for a minimum of 2-6 hours and up to 24 hours for ideal flavor development.\u003c/li>\n\u003cli>Heat oil for frying to hit 320-325F.\u003c/li>\n\u003cli>Slowly put some of the chicken pieces inside the pot and fry them according to the size and thickness of the chicken to ensure all the pieces cook evenly. Thighs and drumstick cook for 12-15 min, wings, hearts, and neck cook for 10-15 min and breasts cook for 15-20 min.\u003c/li>\n\u003cli>The honey in the marinade will yield a slightly dark color from the caramelization. Azalina notes, \"Don’t be alarmed. It’s utter deliciousness!!\"\u003c/li>\n\u003cli>Finish cooking the remaining of the meat.\u003c/li>\n\u003cli>Garnish with chopped mint, crisp daikon and squeeze of lemon juice .\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137181\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-137181\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3.png\" alt=\"\" width=\"720\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3-160x284.png 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope, achieving \"utter deliciousness\" while frying chicken pieces. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Tune in to watch the \u003ca href=\"http://kqed.org/checkplease\">Check, Please! Bay Area episode\u003c/a> featuring Mahila by Azalina's as well as a Mano and Le Paradis, this Thursday at 7:30pm on KQED 9\u003cb>.\u003c/b>\u003c/em>\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137174/check-please-bay-area-presents-mahilas-mamak-fried-chicken","authors":["5083","11614"],"categories":["bayareabites_109","bayareabites_2695","bayareabites_17082","bayareabites_1246","bayareabites_1875","bayareabites_12","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_16583","bayareabites_16582","bayareabites_757","bayareabites_763","bayareabites_621","bayareabites_330","bayareabites_295","bayareabites_16584","bayareabites_16581","bayareabites_1591","bayareabites_14738","bayareabites_14745"],"featImg":"bayareabites_137186","label":"bayareabites"},"bayareabites_137157":{"type":"posts","id":"bayareabites_137157","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137157","score":null,"sort":[1589323172000]},"guestAuthors":[],"slug":"check-please-bay-area-presents-a-manos-handmade-tagliatelle-al-pesto-genovese","title":"'Check, Please! Bay Area' Presents: a Mano's Handmade Tagliatelle al Pesto Genovese","publishDate":1589323172,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_136855,bayareabites_137009,bayareabites_137114' label='More Check, Please! Recipes To Try']\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>In Hayes Valley, \u003ca href=\"https://amanosf.com/\">a Mano\u003c/a> is renowned for its pasta, made \"by hand.\" Featured on this week’s upcoming episode of \u003ca href=\"https://www.kqed.org/checkplease\">\u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>, this eatery prides itself on marrying California ingredients with traditional Italian techniques in an accessible, welcoming environment. To bring the experience into your home kitchen, Chef Freedom Rains, formerly of Flour + Water and Boulevard, shares a recipe he's been making with his daughter during shelter-in-place.\u003c/p>\n\u003cfigure id=\"attachment_137171\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137171 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-800x603.jpg\" alt=\"\" width=\"800\" height=\"603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-800x603.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-768x579.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-1020x768.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-1920x1446.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">You only need four ingredients to craft handmade pasta at home. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Making pasta by hand is an intimidating proposition to many home cooks, but Chef Rains offers a straightforward approach that yields thick ribbon noodles. The fresh, eggy tagliatelle pairs well with his improvisational take on Genovese pesto. In lieu of the basil traditionally used in Genoa, Chef Rains swaps in kale from his \u003ca href=\"https://countylineharvest.com/\">County Line Harvest\u003c/a> CSA box. This simple dish is both a well-suited project for the slow days of shelter-in-place and a serendipitous illustration of \u003ca href=\"https://amanosf.com/\">a Mano\u003c/a>'s guiding philosophy: California cooking, influenced by Italy.\u003c/p>\n\u003cp>[aside postID='bayareabites_136549,bayareabites_124323' label='CSA Box Inspiration']\u003c/p>\n\u003ch3>Tagliatelle al Pesto Genovese\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Pasta Dough\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 egg yolks\u003c/li>\n\u003cli>150g 00 pasta flour\u003c/li>\n\u003cli>5g water\u003c/li>\n\u003cli>10g extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>\u003ci>Kale Pesto\u003c/i>\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2 cloves garlic\u003c/li>\n\u003cli>½ bunch kale\u003c/li>\n\u003cli>100g grated parmagiano\u003c/li>\n\u003cli>105g extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Making the pasta:\u003c/em>\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Place flour on a clean workspace. Gather into a pile and create a well on the top.\u003c/li>\n\u003cli>Place egg yolks, water, and oil in center. Mix to gradually incorporate with surrounding flour.\u003c/li>\n\u003cli>Form dough into a ball. It should be smooth. Let rest for 30 minutes.\u003c/li>\n\u003cli> Roll out dough with a rolling pin and feed through pasta machine until you reach a uniformly thin sheet. Cut into thick strips.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137160\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137160\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Create a well in your flour pile to contain the egg, oil, and water. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137161\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137161\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pasta dough should be smooth and supple, with no dry spots. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137162\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137162\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">After 30 minutes of rest, you can pre-roll your dough to feed through a pasta machine. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137170\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137170 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Feed pasta dough through a pasta machine until you reach a thin sheet. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Adding the pesto:\u003c/em>\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Blanch kale until soft.\u003c/li>\n\u003cli>Puree with parmaigano, garlic, and olive oil. Add salt and pepper to taste.\u003c/li>\n\u003cli>Cook pasta in salted water (about 10g salt per liter of water) until al dente. (Remember, fresh pasta cooks much faster than pantry pasta!)\u003c/li>\n\u003cli>Toss pasta in a sauté pan with pasta cooking water and pesto.\u003c/li>\n\u003cli>Add parmaigiano on top and enjoy!\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137194\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137194 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Like Chef Rains, you can combine classic technique and improvisational inspiration from your CSA box. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137192\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137192\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">By blanching the kale (briefly cooking and submerging into an ice bath), the pesto ends up with a vibrant green color.. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137195\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137195\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">No fresh pasta dish is complete without grated parmagiano! \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Tune in to watch the \u003ca href=\"http://kqed.org/checkplease\">Check, Please! Bay Area episode\u003c/a> featuring a Mano as well as Mahila and Le Paradis, this Thursday at 7:30pm on KQED 9\u003cb>.\u003c/b>\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Hayes Valley's a Mano transports handmade pasta from 'Check Please! Bay Area' to your home kitchen.","status":"publish","parent":0,"modified":1621634358,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":533},"headData":{"title":"'Check, Please! Bay Area' Presents: a Mano's Handmade Tagliatelle al Pesto Genovese | KQED","description":"Hayes Valley's a Mano transports handmade pasta from 'Check Please! Bay Area' to your home kitchen.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"137157 https://ww2.kqed.org/bayareabites/?p=137157","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/12/check-please-bay-area-presents-a-manos-handmade-tagliatelle-al-pesto-genovese/","disqusTitle":"'Check, Please! Bay Area' Presents: a Mano's Handmade Tagliatelle al Pesto Genovese","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/137157/check-please-bay-area-presents-a-manos-handmade-tagliatelle-al-pesto-genovese","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136855,bayareabites_137009,bayareabites_137114","label":"More Check, Please! Recipes To Try "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>In Hayes Valley, \u003ca href=\"https://amanosf.com/\">a Mano\u003c/a> is renowned for its pasta, made \"by hand.\" Featured on this week’s upcoming episode of \u003ca href=\"https://www.kqed.org/checkplease\">\u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>, this eatery prides itself on marrying California ingredients with traditional Italian techniques in an accessible, welcoming environment. To bring the experience into your home kitchen, Chef Freedom Rains, formerly of Flour + Water and Boulevard, shares a recipe he's been making with his daughter during shelter-in-place.\u003c/p>\n\u003cfigure id=\"attachment_137171\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137171 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-800x603.jpg\" alt=\"\" width=\"800\" height=\"603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-800x603.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-768x579.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-1020x768.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-1920x1446.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">You only need four ingredients to craft handmade pasta at home. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Making pasta by hand is an intimidating proposition to many home cooks, but Chef Rains offers a straightforward approach that yields thick ribbon noodles. The fresh, eggy tagliatelle pairs well with his improvisational take on Genovese pesto. In lieu of the basil traditionally used in Genoa, Chef Rains swaps in kale from his \u003ca href=\"https://countylineharvest.com/\">County Line Harvest\u003c/a> CSA box. This simple dish is both a well-suited project for the slow days of shelter-in-place and a serendipitous illustration of \u003ca href=\"https://amanosf.com/\">a Mano\u003c/a>'s guiding philosophy: California cooking, influenced by Italy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136549,bayareabites_124323","label":"CSA Box Inspiration "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Tagliatelle al Pesto Genovese\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\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>Ingredients\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Pasta Dough\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 egg yolks\u003c/li>\n\u003cli>150g 00 pasta flour\u003c/li>\n\u003cli>5g water\u003c/li>\n\u003cli>10g extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>\u003ci>Kale Pesto\u003c/i>\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2 cloves garlic\u003c/li>\n\u003cli>½ bunch kale\u003c/li>\n\u003cli>100g grated parmagiano\u003c/li>\n\u003cli>105g extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Making the pasta:\u003c/em>\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Place flour on a clean workspace. Gather into a pile and create a well on the top.\u003c/li>\n\u003cli>Place egg yolks, water, and oil in center. Mix to gradually incorporate with surrounding flour.\u003c/li>\n\u003cli>Form dough into a ball. It should be smooth. Let rest for 30 minutes.\u003c/li>\n\u003cli> Roll out dough with a rolling pin and feed through pasta machine until you reach a uniformly thin sheet. Cut into thick strips.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137160\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137160\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Create a well in your flour pile to contain the egg, oil, and water. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137161\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137161\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pasta dough should be smooth and supple, with no dry spots. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137162\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137162\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">After 30 minutes of rest, you can pre-roll your dough to feed through a pasta machine. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137170\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137170 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Feed pasta dough through a pasta machine until you reach a thin sheet. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Adding the pesto:\u003c/em>\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Blanch kale until soft.\u003c/li>\n\u003cli>Puree with parmaigano, garlic, and olive oil. Add salt and pepper to taste.\u003c/li>\n\u003cli>Cook pasta in salted water (about 10g salt per liter of water) until al dente. (Remember, fresh pasta cooks much faster than pantry pasta!)\u003c/li>\n\u003cli>Toss pasta in a sauté pan with pasta cooking water and pesto.\u003c/li>\n\u003cli>Add parmaigiano on top and enjoy!\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137194\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137194 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Like Chef Rains, you can combine classic technique and improvisational inspiration from your CSA box. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137192\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137192\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">By blanching the kale (briefly cooking and submerging into an ice bath), the pesto ends up with a vibrant green color.. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137195\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137195\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">No fresh pasta dish is complete without grated parmagiano! \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Tune in to watch the \u003ca href=\"http://kqed.org/checkplease\">Check, Please! Bay Area episode\u003c/a> featuring a Mano as well as Mahila and Le Paradis, this Thursday at 7:30pm on KQED 9\u003cb>.\u003c/b>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137157/check-please-bay-area-presents-a-manos-handmade-tagliatelle-al-pesto-genovese","authors":["5083","11614"],"categories":["bayareabites_109","bayareabites_2695","bayareabites_17082","bayareabites_1246","bayareabites_1875","bayareabites_12","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_757","bayareabites_763","bayareabites_16580","bayareabites_766","bayareabites_755","bayareabites_14738","bayareabites_14745"],"featImg":"bayareabites_137166","label":"bayareabites"},"bayareabites_137114":{"type":"posts","id":"bayareabites_137114","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137114","score":null,"sort":[1588957254000]},"guestAuthors":[],"slug":"check-please-bay-area-kids-presents-lai-hong-lounges-pork-potstickers","title":"'Check, Please! Bay Area Kids' Presents: Lai Hong Lounge's Pork Potstickers","publishDate":1588957254,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_136855,bayareabites_137009' label='More Check, Please! Recipes To Try']\u003c/p>\n\u003cp>Featured on this week’s \u003ca href=\"https://www.kqed.org/checkplease/20645\">\u003cem>Check, Please! Bay Area Kids\u003c/em>\u003c/a>, \u003ca href=\"https://www.lhklounge.com/\">Lai Hong Lounge\u003c/a> is a destination for family dim sum meals in San Francisco’s historic Chinatown. Guests tick off orders on illustrated menus, choosing from the restaurant’s 130 Cantonese offerings. On most weekends, the tables in the red dining room are filled with multigenerational families conversing and connecting over baskets of steaming siu mai and xiao long bao.\u003c/p>\n\u003cp>The beauty of dim sum, which translates to “little pieces of the heart,” is the experience of gathering together over food. For many, the recent closures of dining rooms have meant the loss of vital social connection and family time.\u003c/p>\n\u003cfigure id=\"attachment_137135\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137135\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Lai Hong Lounge's dining room in February 2020. \u003ccite>(Blake McHugh/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='bayareabites_135331,bayareabites_111374,bayareabites_136067' label='More Dumplings']\u003c/p>\n\u003cp>During shelter-in-place, Lai Hong Lounge is working to bring the dim sum experience into people’s living rooms through takeout and delivery beginning May 13th. The restaurant is also sharing its pork potsticker recipe with KQED. According to Tiffany, the manager and daughter of the owners, ”This recipe is very forgiving. Once you’ve mastered the dough, there are endless possibilities and combinations to fill it.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While we wait to return to leisurely meals in crowded dining rooms, practice making these classic pork potstickers at home to share across a kitchen table.\u003c/p>\n\u003cfigure id=\"attachment_137133\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137133\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-800x500.jpg\" alt=\"\" width=\"800\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">With practice, your dumpling folds can look as perfect as the ones prepared at San Francisco's Lai Hong Lounge. \u003ccite>(Lori Halloran/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Pork Potstickers\u003c/h3>\n\u003cp>\u003cem>Serves 6-8, Makes about 40 potstickers\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Dough\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb all-purpose flour plus extra to prevent sticking\u003c/li>\n\u003cli>6 oz boiling water\u003c/li>\n\u003cli>6 oz cool water (room temp is fine)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>\u003ci>Filling\u003c/i>\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1½ lbs ground pork (or any other ground meat)\n\u003cul>\n\u003cli>\u003cem>Tip: If you want a more springy meat, finely chop whole pork or another meat of your choosing until it reaches the consistency of pre-ground meat. It takes a bit of a long time but is well worth the effort.\u003c/em>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>¼ lb cabbage (julienne or finely chopped)\u003c/li>\n\u003cli>¼ lb chives (if you want to omit chives, double the amount of cabbage)\n\u003cul>\n\u003cli>\u003cem>Tip: Chives give the filling an extra, acidic flavor that cuts the sweetness of the cabbage. If using a gamier meat, chives also help tone down the gaminess.\u003c/em>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli>1½ tbsp all-purpose flour\u003c/li>\n\u003cli>1½ tbsp oil (vegetable, corn, canola, avocado, or whatever you prefer)\u003c/li>\n\u003cli>1 tsp sugar\u003c/li>\n\u003cli>½ tsp salt\u003c/li>\n\u003cli>½ tsp soy sauce\u003c/li>\n\u003cli>½ tsp ground white pepper\u003c/li>\n\u003cli>Optional: spices of your choosing, such as chili flakes, cayenne pepper, or paprika\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>\u003cstrong>Prep work:\u003c/strong>\u003c/em>\u003c/p>\n\u003col>\n\u003cli>In a large mixing bowl, combine the flour with the boiling water. Mix, add the cold water and mix again. You'll know the dough is formed when it resembles a smooth mass that's pliable. Once the dough is formed, cover and let sit for 30 minutes.\u003c/li>\n\u003cli>In a separate bowl, combine the ground pork, sugar, salt, soy sauce and white pepper. Mix until well until it resembles a paste. We like to pick the mixture up and throw it back into the bowl repeatedly to knead the ingredients together.\u003c/li>\n\u003cli>Add the 1½ tbsp of flour. Mix until combined and then add the 1½ tbsp of oil. Mix well.\u003c/li>\n\u003cli>Add the cabbage and chives and mix until evenly distributed.\u003c/li>\n\u003cli>Set your filling aside.\u003c/li>\n\u003cli>After the dough has rested for 30 minutes, dust your workplace generously with some flour.\u003c/li>\n\u003cli>Roll the dough into a log. Cut into about 40 segments. These will be the dumpling wrappers. Dust your workplace and the dough with more flour to prevent sticking. As you begin to roll out the wrappers, cover the dough you aren’t working with a kitchen towel. This will prevent it from drying out.\u003c/li>\n\u003cli>Take a rolling pin (we use one about the size of a boba straw) and roll out each piece of dough into a thin circle. You want the dough to be thin but not so thin that it breaks easily when stuffed. Aim for about the thickness of a credit card. Be sure to keep the middle of the wrapper a little bit thicker than the edges.\u003c/li>\n\u003cli>Once you have all the circles rolled out, it is time to fill! Take about 1 tbsp of the filling and place it into the middle of the circle. Fold the wrapper in half and pinch the edges together to enclose the filling. If you have extra filling leftover, you can flatten it out and pan-fry it like a meat patty.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137136\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-137136\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-4.jpg\" alt=\"\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-4.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-4-160x90.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Place a tablespoon of filling in the center of the wrapper. \u003ccite>(Blake McHugh/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137137\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-137137\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-6.jpg\" alt=\"\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-6.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-6-160x90.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Fold wrapper in half and crease the top. \u003ccite>(Blake McHugh/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003cstrong>To Cook:\u003c/strong>\u003c/em>\u003c/p>\n\u003col>\n\u003cli>In a pan on high heat, place potstickers around 1 to 1.5 inches apart from each other. Fill the pan with water until it covers to about half the height of the potsticker. Cover.\u003c/li>\n\u003cli>Cook until the water boils. Once the water is boiling, turn to low heat so that the water is still simmering. Continue to cook on low for 8 minutes.\u003c/li>\n\u003cli>Once 8 minutes have passed, pour out any water.\u003c/li>\n\u003cli>Add 1-2 tbsp of a neutral oil of your choice and tilt the pan to ensure the bottom of the pan is completely oiled. Pan fry the potstickers until the bottoms are golden brown.\u003c/li>\n\u003cli>Enjoy!\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Check out the \u003ca href=\"https://www.kqed.org/checkplease/20645\">Check, Please! Bay Area Kids episode\u003c/a> featuring \u003cstrong>Lai Hong Lounge\u003c/strong> as well as mini-golf pub-grub bites at San Francisco's \u003cstrong>Urban Putt\u003c/strong> and wood-fired pizzas at Redwood City's \u003cb>Vesta.\u003c/b>\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"San Francisco Chinatown's Lai Hong Lounge brings pork potstickers from 'Check Please! Bay Area Kids' to your dining table. ","status":"publish","parent":0,"modified":1588973711,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":949},"headData":{"title":"'Check, Please! Bay Area Kids' Presents: Lai Hong Lounge's Pork Potstickers | KQED","description":"San Francisco Chinatown's Lai Hong Lounge brings pork potstickers from 'Check Please! Bay Area Kids' to your dining table.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"137114 https://ww2.kqed.org/bayareabites/?p=137114","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/08/check-please-bay-area-kids-presents-lai-hong-lounges-pork-potstickers/","disqusTitle":"'Check, Please! Bay Area Kids' Presents: Lai Hong Lounge's Pork Potstickers","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/137114/check-please-bay-area-kids-presents-lai-hong-lounges-pork-potstickers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136855,bayareabites_137009","label":"More Check, Please! Recipes To Try "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Featured on this week’s \u003ca href=\"https://www.kqed.org/checkplease/20645\">\u003cem>Check, Please! Bay Area Kids\u003c/em>\u003c/a>, \u003ca href=\"https://www.lhklounge.com/\">Lai Hong Lounge\u003c/a> is a destination for family dim sum meals in San Francisco’s historic Chinatown. Guests tick off orders on illustrated menus, choosing from the restaurant’s 130 Cantonese offerings. On most weekends, the tables in the red dining room are filled with multigenerational families conversing and connecting over baskets of steaming siu mai and xiao long bao.\u003c/p>\n\u003cp>The beauty of dim sum, which translates to “little pieces of the heart,” is the experience of gathering together over food. For many, the recent closures of dining rooms have meant the loss of vital social connection and family time.\u003c/p>\n\u003cfigure id=\"attachment_137135\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137135\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Lai Hong Lounge's dining room in February 2020. \u003ccite>(Blake McHugh/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_135331,bayareabites_111374,bayareabites_136067","label":"More Dumplings "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>During shelter-in-place, Lai Hong Lounge is working to bring the dim sum experience into people’s living rooms through takeout and delivery beginning May 13th. The restaurant is also sharing its pork potsticker recipe with KQED. According to Tiffany, the manager and daughter of the owners, ”This recipe is very forgiving. Once you’ve mastered the dough, there are endless possibilities and combinations to fill it.”\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>While we wait to return to leisurely meals in crowded dining rooms, practice making these classic pork potstickers at home to share across a kitchen table.\u003c/p>\n\u003cfigure id=\"attachment_137133\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137133\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-800x500.jpg\" alt=\"\" width=\"800\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">With practice, your dumpling folds can look as perfect as the ones prepared at San Francisco's Lai Hong Lounge. \u003ccite>(Lori Halloran/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Pork Potstickers\u003c/h3>\n\u003cp>\u003cem>Serves 6-8, Makes about 40 potstickers\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Dough\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb all-purpose flour plus extra to prevent sticking\u003c/li>\n\u003cli>6 oz boiling water\u003c/li>\n\u003cli>6 oz cool water (room temp is fine)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>\u003ci>Filling\u003c/i>\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1½ lbs ground pork (or any other ground meat)\n\u003cul>\n\u003cli>\u003cem>Tip: If you want a more springy meat, finely chop whole pork or another meat of your choosing until it reaches the consistency of pre-ground meat. It takes a bit of a long time but is well worth the effort.\u003c/em>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>¼ lb cabbage (julienne or finely chopped)\u003c/li>\n\u003cli>¼ lb chives (if you want to omit chives, double the amount of cabbage)\n\u003cul>\n\u003cli>\u003cem>Tip: Chives give the filling an extra, acidic flavor that cuts the sweetness of the cabbage. If using a gamier meat, chives also help tone down the gaminess.\u003c/em>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli>1½ tbsp all-purpose flour\u003c/li>\n\u003cli>1½ tbsp oil (vegetable, corn, canola, avocado, or whatever you prefer)\u003c/li>\n\u003cli>1 tsp sugar\u003c/li>\n\u003cli>½ tsp salt\u003c/li>\n\u003cli>½ tsp soy sauce\u003c/li>\n\u003cli>½ tsp ground white pepper\u003c/li>\n\u003cli>Optional: spices of your choosing, such as chili flakes, cayenne pepper, or paprika\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>\u003cstrong>Prep work:\u003c/strong>\u003c/em>\u003c/p>\n\u003col>\n\u003cli>In a large mixing bowl, combine the flour with the boiling water. Mix, add the cold water and mix again. You'll know the dough is formed when it resembles a smooth mass that's pliable. Once the dough is formed, cover and let sit for 30 minutes.\u003c/li>\n\u003cli>In a separate bowl, combine the ground pork, sugar, salt, soy sauce and white pepper. Mix until well until it resembles a paste. We like to pick the mixture up and throw it back into the bowl repeatedly to knead the ingredients together.\u003c/li>\n\u003cli>Add the 1½ tbsp of flour. Mix until combined and then add the 1½ tbsp of oil. Mix well.\u003c/li>\n\u003cli>Add the cabbage and chives and mix until evenly distributed.\u003c/li>\n\u003cli>Set your filling aside.\u003c/li>\n\u003cli>After the dough has rested for 30 minutes, dust your workplace generously with some flour.\u003c/li>\n\u003cli>Roll the dough into a log. Cut into about 40 segments. These will be the dumpling wrappers. Dust your workplace and the dough with more flour to prevent sticking. As you begin to roll out the wrappers, cover the dough you aren’t working with a kitchen towel. This will prevent it from drying out.\u003c/li>\n\u003cli>Take a rolling pin (we use one about the size of a boba straw) and roll out each piece of dough into a thin circle. You want the dough to be thin but not so thin that it breaks easily when stuffed. Aim for about the thickness of a credit card. Be sure to keep the middle of the wrapper a little bit thicker than the edges.\u003c/li>\n\u003cli>Once you have all the circles rolled out, it is time to fill! Take about 1 tbsp of the filling and place it into the middle of the circle. Fold the wrapper in half and pinch the edges together to enclose the filling. If you have extra filling leftover, you can flatten it out and pan-fry it like a meat patty.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137136\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-137136\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-4.jpg\" alt=\"\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-4.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-4-160x90.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Place a tablespoon of filling in the center of the wrapper. \u003ccite>(Blake McHugh/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137137\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-137137\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-6.jpg\" alt=\"\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-6.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-6-160x90.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Fold wrapper in half and crease the top. \u003ccite>(Blake McHugh/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003cstrong>To Cook:\u003c/strong>\u003c/em>\u003c/p>\n\u003col>\n\u003cli>In a pan on high heat, place potstickers around 1 to 1.5 inches apart from each other. Fill the pan with water until it covers to about half the height of the potsticker. Cover.\u003c/li>\n\u003cli>Cook until the water boils. Once the water is boiling, turn to low heat so that the water is still simmering. Continue to cook on low for 8 minutes.\u003c/li>\n\u003cli>Once 8 minutes have passed, pour out any water.\u003c/li>\n\u003cli>Add 1-2 tbsp of a neutral oil of your choice and tilt the pan to ensure the bottom of the pan is completely oiled. Pan fry the potstickers until the bottoms are golden brown.\u003c/li>\n\u003cli>Enjoy!\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Check out the \u003ca href=\"https://www.kqed.org/checkplease/20645\">Check, Please! Bay Area Kids episode\u003c/a> featuring \u003cstrong>Lai Hong Lounge\u003c/strong> as well as mini-golf pub-grub bites at San Francisco's \u003cstrong>Urban Putt\u003c/strong> and wood-fired pizzas at Redwood City's \u003cb>Vesta.\u003c/b>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137114/check-please-bay-area-kids-presents-lai-hong-lounges-pork-potstickers","authors":["5083","11614"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_2695","bayareabites_1246","bayareabites_1875","bayareabites_12","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_757","bayareabites_763","bayareabites_16579","bayareabites_1269","bayareabites_1544","bayareabites_14738","bayareabites_14745"],"featImg":"bayareabites_137118","label":"bayareabites"},"bayareabites_137009":{"type":"posts","id":"bayareabites_137009","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137009","score":null,"sort":[1588359603000]},"guestAuthors":[],"slug":"check-please-bay-area-presents-agrodolce-osterias-pasta-al-burro-rosa","title":"'Check, Please! Bay Area Kids' Presents: Agrodolce Osteria's Pasta al Burro Rosa","publishDate":1588359603,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>In North Berkeley, generations of Sicilian cooking come together with local ingredients at \u003ca href=\"https://www.agrodolceberkeley.com/\">Agrodolce Osteria\u003c/a>. Featured on the \u003ca href=\"https://www.kqed.org/checkplease/20623\">first episode of this season's \u003cem>Check, Please! Bay Area Kids\u003c/em>\u003c/a>, the family-run restaurant transports diners to Palermo, where Chef Angelo D'Alo grew up.\u003c/p>\n\u003cfigure id=\"attachment_137028\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"wp-image-137028 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Portrain-on-wall.jpg\" alt=\"Agrodolce Osteria family portrait\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Portrain-on-wall.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Portrain-on-wall-160x90.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Family portraits hang on the walls at North Berkeley's Agrodolce Osteria. \u003ccite>(Blake McHugh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='bayareabites_136855,bayareabites_136716' label='More Recipes To Try']\u003cbr>\nAgrodolce, meaning sour and sweet, \u003ca href=\"https://www.agrodolceberkeley.com/\">offers take-out for pick up as well as delivery\u003c/a> every evening. The restaurant continues to offer the warmth of an old Italian home with a robust take-out menu including antipasti, an array of fresh pastas and mains and wine bottles for 50% off.\u003c/p>\n\u003cp>Having learned everything about cooking from his mother, Angelo upholds the tradition by cooking with his own kids. He and his daughter shared their recipe for easy kid-friendly pasta. For an evening of family fun, grab a few pantry staples and gather in the heart of home, the kitchen.\u003c/p>\n\u003cp>\u003cem>To follow along, check out their video tutorial featured on \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">@kqedbayareabites\u003c/a>' Instagram Story.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_137032\" class=\"wp-caption alignright\" style=\"max-width: 480px\">\u003cimg class=\"wp-image-137032 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/kid-cooking-2.jpg\" alt=\"Agrodolce Osteria cooking at home\" width=\"480\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/kid-cooking-2.jpg 480w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/kid-cooking-2-160x213.jpg 160w\" sizes=\"(max-width: 480px) 100vw, 480px\">\u003cfigcaption class=\"wp-caption-text\">Chef Angelo and his daughter Valentina combine ingredients for their pasta while cooking at home.\u003c/figcaption>\u003c/figure>\n\u003ch3>Pasta al Burro Rosa\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb pasta (any kind you prefer)\u003c/li>\n\u003cli>1 stick of butter\u003c/li>\n\u003cli>3 tbsp tomato sauce or 1 tsp of tomato paste\u003c/li>\n\u003cli>1 cup grated parmigiano-reggiano\u003c/li>\n\u003cli>1 cup chicken stock\u003c/li>\n\u003cli>1/2 tsp nutmeg\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>1. Cook the pasta according to instructions. Drain and set aside.\u003c/p>\n\u003cp>2. While pasta is cooking, melt butter in large saute pan until liquefied.\u003c/p>\n\u003cp>3. Add chicken stock, salt, pepper, and nutmeg. Cook together for a minute.\u003c/p>\n\u003cp>4. Add cooked pasta, cheese, and tomato sauce/tomato paste. Cook for 15 to 20 seconds.\u003c/p>\n\u003cp>6. Garnish with more cheese. Buon appetito!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Check out the \u003ca href=\"https://www.kqed.org/checkplease/20623/check-please-bay-area-kids-reviews-kura-revolving-sushi-agrodolce-osteria-burmatown\">Check, Please! Bay Area Kids episode\u003c/a> featuring \u003cstrong>Agrodolce Osteria\u003c/strong> as well as Japanese delights at Cupertino's \u003cb data-stringify-type=\"bold\">Kura Revolving Sushi\u003c/b> and Burmese-fusion at Corte Madera's tucked-away treasure \u003cb data-stringify-type=\"bold\">Burmatown\u003c/b>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"A North Berkeley restaurant's family-friendly, kid-approved recipe that brings 'Check Please! Bay Area' into your home kitchen. ","status":"publish","parent":0,"modified":1588348786,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":337},"headData":{"title":"'Check, Please! Bay Area Kids' Presents: Agrodolce Osteria's Pasta al Burro Rosa | KQED","description":"A North Berkeley restaurant's family-friendly, kid-approved recipe that brings 'Check Please! Bay Area' into your home kitchen. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"137009 https://ww2.kqed.org/bayareabites/?p=137009","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/01/check-please-bay-area-presents-agrodolce-osterias-pasta-al-burro-rosa/","disqusTitle":"'Check, Please! Bay Area Kids' Presents: Agrodolce Osteria's Pasta al Burro Rosa","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/137009/check-please-bay-area-presents-agrodolce-osterias-pasta-al-burro-rosa","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In North Berkeley, generations of Sicilian cooking come together with local ingredients at \u003ca href=\"https://www.agrodolceberkeley.com/\">Agrodolce Osteria\u003c/a>. Featured on the \u003ca href=\"https://www.kqed.org/checkplease/20623\">first episode of this season's \u003cem>Check, Please! Bay Area Kids\u003c/em>\u003c/a>, the family-run restaurant transports diners to Palermo, where Chef Angelo D'Alo grew up.\u003c/p>\n\u003cfigure id=\"attachment_137028\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"wp-image-137028 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Portrain-on-wall.jpg\" alt=\"Agrodolce Osteria family portrait\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Portrain-on-wall.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Portrain-on-wall-160x90.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Family portraits hang on the walls at North Berkeley's Agrodolce Osteria. \u003ccite>(Blake McHugh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136855,bayareabites_136716","label":"More Recipes To Try "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAgrodolce, meaning sour and sweet, \u003ca href=\"https://www.agrodolceberkeley.com/\">offers take-out for pick up as well as delivery\u003c/a> every evening. The restaurant continues to offer the warmth of an old Italian home with a robust take-out menu including antipasti, an array of fresh pastas and mains and wine bottles for 50% off.\u003c/p>\n\u003cp>Having learned everything about cooking from his mother, Angelo upholds the tradition by cooking with his own kids. He and his daughter shared their recipe for easy kid-friendly pasta. For an evening of family fun, grab a few pantry staples and gather in the heart of home, the kitchen.\u003c/p>\n\u003cp>\u003cem>To follow along, check out their video tutorial featured on \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">@kqedbayareabites\u003c/a>' Instagram Story.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_137032\" class=\"wp-caption alignright\" style=\"max-width: 480px\">\u003cimg class=\"wp-image-137032 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/kid-cooking-2.jpg\" alt=\"Agrodolce Osteria cooking at home\" width=\"480\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/kid-cooking-2.jpg 480w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/kid-cooking-2-160x213.jpg 160w\" sizes=\"(max-width: 480px) 100vw, 480px\">\u003cfigcaption class=\"wp-caption-text\">Chef Angelo and his daughter Valentina combine ingredients for their pasta while cooking at home.\u003c/figcaption>\u003c/figure>\n\u003ch3>Pasta al Burro Rosa\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\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>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb pasta (any kind you prefer)\u003c/li>\n\u003cli>1 stick of butter\u003c/li>\n\u003cli>3 tbsp tomato sauce or 1 tsp of tomato paste\u003c/li>\n\u003cli>1 cup grated parmigiano-reggiano\u003c/li>\n\u003cli>1 cup chicken stock\u003c/li>\n\u003cli>1/2 tsp nutmeg\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>1. Cook the pasta according to instructions. Drain and set aside.\u003c/p>\n\u003cp>2. While pasta is cooking, melt butter in large saute pan until liquefied.\u003c/p>\n\u003cp>3. Add chicken stock, salt, pepper, and nutmeg. Cook together for a minute.\u003c/p>\n\u003cp>4. Add cooked pasta, cheese, and tomato sauce/tomato paste. Cook for 15 to 20 seconds.\u003c/p>\n\u003cp>6. Garnish with more cheese. Buon appetito!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Check out the \u003ca href=\"https://www.kqed.org/checkplease/20623/check-please-bay-area-kids-reviews-kura-revolving-sushi-agrodolce-osteria-burmatown\">Check, Please! Bay Area Kids episode\u003c/a> featuring \u003cstrong>Agrodolce Osteria\u003c/strong> as well as Japanese delights at Cupertino's \u003cb data-stringify-type=\"bold\">Kura Revolving Sushi\u003c/b> and Burmese-fusion at Corte Madera's tucked-away treasure \u003cb data-stringify-type=\"bold\">Burmatown\u003c/b>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137009/check-please-bay-area-presents-agrodolce-osterias-pasta-al-burro-rosa","authors":["5083"],"categories":["bayareabites_109","bayareabites_264","bayareabites_188","bayareabites_2695","bayareabites_8770","bayareabites_1246","bayareabites_1875","bayareabites_12","bayareabites_1807"],"tags":["bayareabites_16577","bayareabites_14751","bayareabites_757","bayareabites_763","bayareabites_15290","bayareabites_755","bayareabites_14436"],"featImg":"bayareabites_137052","label":"bayareabites"},"bayareabites_136879":{"type":"posts","id":"bayareabites_136879","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136879","score":null,"sort":[1587672043000]},"guestAuthors":[],"slug":"flavors-at-home-laska-memories-brunch-for-one-and-an-ode-to-winters-oranges","title":"Laska Memories, Brunch for One and an Ode to Winter's Oranges","publishDate":1587672043,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/span>\u003c/p>\n\u003ch2>Laksa Memories\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">For me, Laksa symbolizes both childhood and adventure. Every summer growing up, my family and I would go to this one particular vendor in Port Dickson, Malaysia to order curry laksa in the dead of summer. Sweating from the 100-degree heat and the complex broth made from prawn heads, lemongrass, coriander, turmeric and other spices, we’d sit in the semi-outdoor cantina with a fan slowly whirring overhead and slurp up rice noodles and fish cakes until we reached the bottom of our bowls. \u003c/span>\u003ci>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ve never been able to find a restaurant version in the Bay Area that tasted as good as that one food stall in Malaysia. I’ve always been afraid to make it. What if I don’t get the right flavor? What if I put in all of this effort and end up defeated? It always felt too difficult and time-consuming. But now, there’s time. Curry laksa, or laksa lemak, is all about patience and slowing down. The process is as layered as its flavor. It all starts with the paste made from pungent dried shrimp, red chiles, turmeric, garlic, coriander roots and seeds, shimp paste, ginger, galangal and dried red chiles and other spices. Then, there’s the stock, made from frying shrimp heads and shells that are later strained out. It’s a series of stir, simmer, add, repeat until you finally pour in coconut cream and top your bowl with noodles, a soft-boiled egg, sambal oelek and a squeeze of lime. \u003c/span>\u003cspan style=\"font-weight: 400\">This soup is comfort. It’s memories. It’s joy. And now, it’s something I can proudly make at home.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">—Urmila Ramakrishnan, KQED Food Editor and Social Strategist\u003c/span>\u003c/i>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_136881\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136881\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891.jpg\" alt=\"Though you can't be out on the town for brunch, you can turn it into an occasion at home.\" width=\"1920\" height=\"2256\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891-160x188.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891-800x940.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891-768x902.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891-1020x1199.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Though you can't be out on the town for brunch, you can turn it into an occasion at home. \u003ccite>(Nastia Voynovskaya)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Fancy Brunch for One\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’m sheltering in place alone at my apartment, so getting creative with food has been a way to break up the monotony. The other day I thought to myself, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">I should surprise myself tomorrow by making eggs for breakfast instead of oatmeal\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">. Then the realization hit me that I can’t actually surprise myself because I’m me. Duh. So that’s been my level of boredom.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though it was not a surprise, I did manage to make my Sunday morning special with a brunch for one. Check it out: toast the bread of your choosing (I had some whole wheat sandwich bread handy); mash up some avocado on top. Season your avocado with a little salt and your favorite spices (Trader Joe’s 21 Seasoning Salute—which has onion, black pepper, celery seed, bay leaf and a bunch of other ingredients—is my jam). Optional: I added some feta and sprouts on top. Also recommended: a little bit of salad with a vinegar-y dressing. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And, to my excitement, I successfully poached eggs for the first time. The trick is to heat water in a pan (I eyeballed it, just deep enough to cover the eggs) and get it to the bubbling stage right before it boils. Make sure you add some salt and a couple of splashes of white vinegar. Gently plop your eggs in there, turn down the heat to medium-low and close the lid for 4 minutes. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Once you get your eggs on top of your souped-up avocado toast (gently!), cut into the whole thing and watch the yolk ooze. Though I can definitely improve on plating and presentation, the combination of the tart cheese, fatty and flavorful avocado and saucy yolk hit the spot and transported me to the better days of brunching out on the town.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">—Nastia Voynovskaya, associate editor\u003c/span>\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_136880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136880\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982.jpg\" alt=\"Spring means the last of the sweet oranges like Cara Caras and Sumos but there's plenty to do with them before they're gone.\" width=\"1920\" height=\"1442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982-800x601.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982-768x577.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982-1020x766.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spring means the last of the sweet oranges like Cara Caras and Sumos but there's plenty to do with them before they're gone. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Last of the Sweetest Oranges\u003c/h2>\n\u003cp>Though you can find oranges practically year round in California, the sweetest ones are born in winter. Cara Cara, its most famous, more goth cousin, the blood orange, and the delightfully easy to peel and eat Sumos are making their last appearances at farmers markets and produce sections. The bursts of Spring warmth coupled with the appearance of strawberries and blueberries at the market have moved me to buy these sweet oranges in bulk before they disappear until next Winter. I juice them in the morning. I eat them after a big meal, my family’s preferred post-meal digestive. I throw them with my sanitized hands to friends who are paying me a physically distant visit.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Last week, I decided to make a cake with them, specifically, an orange cornmeal cake with plenty of olive oil, orange juice and zest. I’d been craving Market Hall’s orange olive oil loaf when a friend shared a photo of her cornmeal orange cake. It was fate. She sent me \u003c/span>\u003ca href=\"https://www.marthastewart.com/337339/orange-cornmeal-cake\">\u003cspan style=\"font-weight: 400\">a Martha Stewart recipe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> she loosely followed and I followed suit reducing the sugar, eliminating the wine by upping the orange juice instead. It was nice to find a recipe whose cake batter that incorporated cornmeal not depleting my pantry of the now hard-to-find all purpose flour. What came of it was an ode to the orange in cake form textured with small bits of cornmeal and moist through and through from the orange juice and olive oil. \u003c/span>\u003cspan style=\"font-weight: 400\">[aside postID='bayareabites_136777,food_1336845,bayareabites_136855' label='More Food Stories']\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">In this moment, where a public health crisis has disturbed the rhythms of life, it’s a wonder that the sun keeps shining, the orange trees push out their last fruits and \u003ca href=\"https://www.kqed.org/bayareabites/136549/small-farmers-local-markets-nimbly-adapt-to-a-new-consumer-landscape\">farmworkers and farmers get them to us in one piece.\u003c/a> It's labor always worth celebrating and these days have made it even more so true.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> —Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/span>\u003c/i>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":"Dispatches on laksas, eggs and oranges from our home kitchens to yours. ","status":"publish","parent":0,"modified":1602693246,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":1073},"headData":{"title":"Laska Memories, Brunch for One and an Ode to Winter's Oranges | KQED","description":"Dispatches on laksas, eggs and oranges from our home kitchens to yours. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136879 https://ww2.kqed.org/bayareabites/?p=136879","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/04/23/flavors-at-home-laska-memories-brunch-for-one-and-an-ode-to-winters-oranges/","disqusTitle":"Laska Memories, Brunch for One and an Ode to Winter's Oranges","source":"Flavors at Home","path":"/bayareabites/136879/flavors-at-home-laska-memories-brunch-for-one-and-an-ode-to-winters-oranges","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/span>\u003c/p>\n\u003ch2>Laksa Memories\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">For me, Laksa symbolizes both childhood and adventure. Every summer growing up, my family and I would go to this one particular vendor in Port Dickson, Malaysia to order curry laksa in the dead of summer. Sweating from the 100-degree heat and the complex broth made from prawn heads, lemongrass, coriander, turmeric and other spices, we’d sit in the semi-outdoor cantina with a fan slowly whirring overhead and slurp up rice noodles and fish cakes until we reached the bottom of our bowls. \u003c/span>\u003ci>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ve never been able to find a restaurant version in the Bay Area that tasted as good as that one food stall in Malaysia. I’ve always been afraid to make it. What if I don’t get the right flavor? What if I put in all of this effort and end up defeated? It always felt too difficult and time-consuming. But now, there’s time. Curry laksa, or laksa lemak, is all about patience and slowing down. The process is as layered as its flavor. It all starts with the paste made from pungent dried shrimp, red chiles, turmeric, garlic, coriander roots and seeds, shimp paste, ginger, galangal and dried red chiles and other spices. Then, there’s the stock, made from frying shrimp heads and shells that are later strained out. It’s a series of stir, simmer, add, repeat until you finally pour in coconut cream and top your bowl with noodles, a soft-boiled egg, sambal oelek and a squeeze of lime. \u003c/span>\u003cspan style=\"font-weight: 400\">This soup is comfort. It’s memories. It’s joy. And now, it’s something I can proudly make at home.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">—Urmila Ramakrishnan, KQED Food Editor and Social Strategist\u003c/span>\u003c/i>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_136881\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136881\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891.jpg\" alt=\"Though you can't be out on the town for brunch, you can turn it into an occasion at home.\" width=\"1920\" height=\"2256\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891-160x188.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891-800x940.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891-768x902.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891-1020x1199.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Though you can't be out on the town for brunch, you can turn it into an occasion at home. \u003ccite>(Nastia Voynovskaya)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Fancy Brunch for One\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’m sheltering in place alone at my apartment, so getting creative with food has been a way to break up the monotony. The other day I thought to myself, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">I should surprise myself tomorrow by making eggs for breakfast instead of oatmeal\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">. Then the realization hit me that I can’t actually surprise myself because I’m me. Duh. So that’s been my level of boredom.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though it was not a surprise, I did manage to make my Sunday morning special with a brunch for one. Check it out: toast the bread of your choosing (I had some whole wheat sandwich bread handy); mash up some avocado on top. Season your avocado with a little salt and your favorite spices (Trader Joe’s 21 Seasoning Salute—which has onion, black pepper, celery seed, bay leaf and a bunch of other ingredients—is my jam). Optional: I added some feta and sprouts on top. Also recommended: a little bit of salad with a vinegar-y dressing. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And, to my excitement, I successfully poached eggs for the first time. The trick is to heat water in a pan (I eyeballed it, just deep enough to cover the eggs) and get it to the bubbling stage right before it boils. Make sure you add some salt and a couple of splashes of white vinegar. Gently plop your eggs in there, turn down the heat to medium-low and close the lid for 4 minutes. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Once you get your eggs on top of your souped-up avocado toast (gently!), cut into the whole thing and watch the yolk ooze. Though I can definitely improve on plating and presentation, the combination of the tart cheese, fatty and flavorful avocado and saucy yolk hit the spot and transported me to the better days of brunching out on the town.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">—Nastia Voynovskaya, associate editor\u003c/span>\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_136880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136880\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982.jpg\" alt=\"Spring means the last of the sweet oranges like Cara Caras and Sumos but there's plenty to do with them before they're gone.\" width=\"1920\" height=\"1442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982-800x601.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982-768x577.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982-1020x766.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spring means the last of the sweet oranges like Cara Caras and Sumos but there's plenty to do with them before they're gone. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Last of the Sweetest Oranges\u003c/h2>\n\u003cp>Though you can find oranges practically year round in California, the sweetest ones are born in winter. Cara Cara, its most famous, more goth cousin, the blood orange, and the delightfully easy to peel and eat Sumos are making their last appearances at farmers markets and produce sections. The bursts of Spring warmth coupled with the appearance of strawberries and blueberries at the market have moved me to buy these sweet oranges in bulk before they disappear until next Winter. I juice them in the morning. I eat them after a big meal, my family’s preferred post-meal digestive. I throw them with my sanitized hands to friends who are paying me a physically distant visit.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Last week, I decided to make a cake with them, specifically, an orange cornmeal cake with plenty of olive oil, orange juice and zest. I’d been craving Market Hall’s orange olive oil loaf when a friend shared a photo of her cornmeal orange cake. It was fate. She sent me \u003c/span>\u003ca href=\"https://www.marthastewart.com/337339/orange-cornmeal-cake\">\u003cspan style=\"font-weight: 400\">a Martha Stewart recipe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> she loosely followed and I followed suit reducing the sugar, eliminating the wine by upping the orange juice instead. It was nice to find a recipe whose cake batter that incorporated cornmeal not depleting my pantry of the now hard-to-find all purpose flour. What came of it was an ode to the orange in cake form textured with small bits of cornmeal and moist through and through from the orange juice and olive oil. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136777,food_1336845,bayareabites_136855","label":"More Food Stories "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">In this moment, where a public health crisis has disturbed the rhythms of life, it’s a wonder that the sun keeps shining, the orange trees push out their last fruits and \u003ca href=\"https://www.kqed.org/bayareabites/136549/small-farmers-local-markets-nimbly-adapt-to-a-new-consumer-landscape\">farmworkers and farmers get them to us in one piece.\u003c/a> It's labor always worth celebrating and these days have made it even more so true.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> —Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/span>\u003c/i>\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> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136879/flavors-at-home-laska-memories-brunch-for-one-and-an-ode-to-winters-oranges","authors":["11625","11689","11387"],"categories":["bayareabites_1516","bayareabites_2695","bayareabites_95"],"tags":["bayareabites_1368","bayareabites_9043","bayareabites_16622","bayareabites_16569","bayareabites_11996","bayareabites_10109","bayareabites_16568"],"featImg":"bayareabites_136883","label":"source_bayareabites_136879"},"bayareabites_136855":{"type":"posts","id":"bayareabites_136855","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136855","score":null,"sort":[1587147101000]},"guestAuthors":[],"slug":"check-please-bay-area-presents-range-lifes-meatballs-braised-in-tomato-sauce","title":"'Check, Please! Bay Area' Presents: Range Life's Meatballs Braised in Tomato Sauce","publishDate":1587147101,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Tucked away in Livermore, \u003ca href=\"https://www.rangelifelivermore.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Range Life\u003c/a> is the culinary collaboration of four friends-turned-restaurateurs that celebrates California's seasonal bounties. Featured on \u003ca href=\"https://www.kqed.org/checkplease/20553\">the third episode of this season's \u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>, the quartet behind the two year-old restaurant share their recipe of classic meatballs in tomato sauce with KQED so you can bring Range Life to your dining table.\u003c/p>\n\u003cp>The restaurant also offers \u003ca href=\"https://www.rangelifelivermore.com/takeout-1\" target=\"_blank\" rel=\"noopener noreferrer\">take-out for pick up as well as contact-free delivery\u003c/a> within a five mile radius of their Livermore spot. The expansive take-out menu includes cocktail mixes like boozy, butterscotch-laced slow sipper Horse Whip and the Tsunami Bomb, Range Life's take on the Mai Tai.\u003c/p>\n\u003cfigure id=\"attachment_1337046\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/Horse-Whip_Range-Life.jpg\">\u003cimg class=\"size-full wp-image-1337046\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/Horse-Whip_Range-Life.jpg\" alt=\"Range Life is offering takeout cocktail mixes including this boozy, butterscotch-laced slow sipper aptly titled Horse Whip. \" width=\"1920\" height=\"1440\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Range Life is offering takeout cocktail mixes with serving instructions including this boozy, butterscotch-laced slow sipper aptly titled Horse Whip.\u003c/figcaption>\u003c/figure>\n\u003cp>Seeking a quieter pace from city life, Lauren Heanes-Longwell, Waine Longwell, Sarah Elliot Niles and Bill Niles found an old brick building in Livermore's Blacksmith Square as the perfect space for their endeavor. Bill, formerly of Tartine, runs the kitchen, and Sarah is on wine and general managerial duties. Waine manages the bar program while Lauren heads all things creative at the modern-yet-rustic eatery. The following recipe from Chef Niles promises to turn mealtime into an occasion.\u003c/p>\n\u003ch3>Beef & Pork Meatballs Braised in a Tomato Sauce\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cp>I wish I could say this is Mom’s or Nonna’s recipe. Instead, it is an aggregate of many different version of meatballs I have loved over the course of my life and career. Some of it is Mom’s meatballs and sauce almost every Sunday. Some of it is from my first job at Pompeo's, the family Italian restaurant on the New Jersey boardwalk. And some still is my next-favorite meatball in the world from Pizzeria Delfina in San Francisco. The goal is a meatball that is tender and unctuous but holds shape after a sear or fry and a long braise in fresh tomato sauce.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As with all good recipes, it relies on good products but remains adaptable as long as you stick to the ratio of panade to meat.\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Meatballs\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 lbs ground beef (80% lean ideally, 90% is fine)\u003c/li>\n\u003cli>1 lb ground pork\u003c/li>\n\u003cli>12 cloves of garlic\u003c/li>\n\u003cli>1 cup of olive oil\u003c/li>\n\u003cli>2 cups stale bread\u003c/li>\n\u003cli>1 cup burrata \u003cem>or\u003c/em> ricotta\u003c/li>\n\u003cli>½ cup yogurt\u003c/li>\n\u003cli>3 whole eggs\u003c/li>\n\u003cli>1 cup parmigiano reggiano\u003c/li>\n\u003cli>1 teaspoon fennel seed, toasted & ground\u003c/li>\n\u003cli>chili flakes\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>\u003cstrong>Sauce\u003c/strong>\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>Two 28 ounce cans of crushed tomatoes\u003c/li>\n\u003cli>8 cloves of garlic\u003c/li>\n\u003cli>1/2 cup extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>Start with the sauce, since it’ll take the longest of all the processes. 1. Slice 8 cloves of garlic thinly and fry in olive oil at medium heat in a saucepan.\u003c/p>\n\u003cp>2. At the moment the garlic is a light golden brown, add the crushed tomatoes. Rinse the cans with a little water to get any remains off the side, about a quarter cans worth of water, and add to the pot.\u003c/p>\n\u003cp>3. Simmer for 30 minutes and season with salt to taste.\u003c/p>\n\u003cp>4. Preheat oven 350 degrees for the meatballs.\u003c/p>\n\u003cp>5. Confit the garlic set aside for the meatballs. We want to mellow out the garlic while adding a little more flavorful fat to the meatball mixture. To do this, separate and peel 12 large cloves of garlic and submerge in 1 cup of extra virgin oil. Over low heat, simmer garlic until tender and sweet. Remove 4 cloves along with a quarter cup of the confit oil. Reserve the remainder for other recipes or purposes.\u003c/p>\n\u003cp>6. Prepared the panade. Along with the egg, the panade is the binding agent for the meatballs. It's a simple term for any starch (i.e. rice, breadcrumb, crackers) mixed with liquid (think milk, soft cheese or stock) to form a paste that helps bind the meat while retaining its fat and moisture. Cut the stale bread (or fresh if that’s what you have on hand) into 1 inch cubes. Add to a bowl along with soft cheese, yogurt, garlic confit, oil from the confit and eggs. Mix with your hands to start and then add the mixture to a food processor to full combine. Blend for a minute or so until it becomes a smooth paste.\u003c/p>\n\u003cp>7. In a large mixing bowl combine ground beef, pork, parmesan, ground fennel seed, pinch of chili flake and panade. If you have an electric stand mixer, use the paddle attachment. If not, your hands are a suitable alternative. Get in there and mix really well. The mixture needs to be smooth and fully combined.\u003c/p>\n\u003cp>8. Using a scoop, a scale or your eyes, portion the meatball mixture and roll into balls. You’re looking for something about the size of a racquetball or a very large egg. Occasionally wetting your hands eases the rolling process.\u003c/p>\n\u003cp>9. Once all the balls are formed, sear them in a large cast iron or sauté pan until two sides of the meatballs are browned. They may be a little lopsided at this point, don’t worry about it, its charming.\u003c/p>\n\u003cp>10. Fit all the browned meatballs into a casserole or roasting pan as snug as you can without smooshing and cover generously in sauce.\u003cbr>\nBake uncovered in oven for 45 minutes to an hour. If the sauce on top of the meatballs begins to brown too much for your liking, cover in foil.\u003c/p>\n\u003cp>11. Let the meatballs cool in the sauce, serve immediately over the pasta of your choosing with more parmesan, or fill the most authentic hoagie roll you can find and top with provolone cheese.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Check out the \u003ca href=\"https://www.kqed.org/checkplease/20553\">Check, Please! Bay Area episode\u003c/a> featuring \u003cstrong>Range Life\u003c/strong> as well as critically-acclaimed Sichuan and Tangia cuisine at Millbrae's \u003cb data-stringify-type=\"bold\">Royal Feast\u003c/b> and Oakland's festive and flavorful \u003cb data-stringify-type=\"bold\">Daughter Thai Kitchen\u003c/b>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"A Livermore restaurant's take on meatballs from 'Check Please! Bay Area' to your dining table. ","status":"publish","parent":0,"modified":1587147037,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":993},"headData":{"title":"'Check, Please! Bay Area' Presents: Range Life's Meatballs Braised in Tomato Sauce | KQED","description":"A Livermore restaurant's take on meatballs from 'Check Please! Bay Area' to your dining table. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136855 https://ww2.kqed.org/bayareabites/?p=136855","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/04/17/check-please-bay-area-presents-range-lifes-meatballs-braised-in-tomato-sauce/","disqusTitle":"'Check, Please! Bay Area' Presents: Range Life's Meatballs Braised in Tomato Sauce","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136855/check-please-bay-area-presents-range-lifes-meatballs-braised-in-tomato-sauce","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Tucked away in Livermore, \u003ca href=\"https://www.rangelifelivermore.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Range Life\u003c/a> is the culinary collaboration of four friends-turned-restaurateurs that celebrates California's seasonal bounties. Featured on \u003ca href=\"https://www.kqed.org/checkplease/20553\">the third episode of this season's \u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>, the quartet behind the two year-old restaurant share their recipe of classic meatballs in tomato sauce with KQED so you can bring Range Life to your dining table.\u003c/p>\n\u003cp>The restaurant also offers \u003ca href=\"https://www.rangelifelivermore.com/takeout-1\" target=\"_blank\" rel=\"noopener noreferrer\">take-out for pick up as well as contact-free delivery\u003c/a> within a five mile radius of their Livermore spot. The expansive take-out menu includes cocktail mixes like boozy, butterscotch-laced slow sipper Horse Whip and the Tsunami Bomb, Range Life's take on the Mai Tai.\u003c/p>\n\u003cfigure id=\"attachment_1337046\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/Horse-Whip_Range-Life.jpg\">\u003cimg class=\"size-full wp-image-1337046\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/Horse-Whip_Range-Life.jpg\" alt=\"Range Life is offering takeout cocktail mixes including this boozy, butterscotch-laced slow sipper aptly titled Horse Whip. \" width=\"1920\" height=\"1440\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Range Life is offering takeout cocktail mixes with serving instructions including this boozy, butterscotch-laced slow sipper aptly titled Horse Whip.\u003c/figcaption>\u003c/figure>\n\u003cp>Seeking a quieter pace from city life, Lauren Heanes-Longwell, Waine Longwell, Sarah Elliot Niles and Bill Niles found an old brick building in Livermore's Blacksmith Square as the perfect space for their endeavor. Bill, formerly of Tartine, runs the kitchen, and Sarah is on wine and general managerial duties. Waine manages the bar program while Lauren heads all things creative at the modern-yet-rustic eatery. The following recipe from Chef Niles promises to turn mealtime into an occasion.\u003c/p>\n\u003ch3>Beef & Pork Meatballs Braised in a Tomato Sauce\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cp>I wish I could say this is Mom’s or Nonna’s recipe. Instead, it is an aggregate of many different version of meatballs I have loved over the course of my life and career. Some of it is Mom’s meatballs and sauce almost every Sunday. Some of it is from my first job at Pompeo's, the family Italian restaurant on the New Jersey boardwalk. And some still is my next-favorite meatball in the world from Pizzeria Delfina in San Francisco. The goal is a meatball that is tender and unctuous but holds shape after a sear or fry and a long braise in fresh tomato sauce.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As with all good recipes, it relies on good products but remains adaptable as long as you stick to the ratio of panade to meat.\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Meatballs\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 lbs ground beef (80% lean ideally, 90% is fine)\u003c/li>\n\u003cli>1 lb ground pork\u003c/li>\n\u003cli>12 cloves of garlic\u003c/li>\n\u003cli>1 cup of olive oil\u003c/li>\n\u003cli>2 cups stale bread\u003c/li>\n\u003cli>1 cup burrata \u003cem>or\u003c/em> ricotta\u003c/li>\n\u003cli>½ cup yogurt\u003c/li>\n\u003cli>3 whole eggs\u003c/li>\n\u003cli>1 cup parmigiano reggiano\u003c/li>\n\u003cli>1 teaspoon fennel seed, toasted & ground\u003c/li>\n\u003cli>chili flakes\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>\u003cstrong>Sauce\u003c/strong>\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>Two 28 ounce cans of crushed tomatoes\u003c/li>\n\u003cli>8 cloves of garlic\u003c/li>\n\u003cli>1/2 cup extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>Start with the sauce, since it’ll take the longest of all the processes. 1. Slice 8 cloves of garlic thinly and fry in olive oil at medium heat in a saucepan.\u003c/p>\n\u003cp>2. At the moment the garlic is a light golden brown, add the crushed tomatoes. Rinse the cans with a little water to get any remains off the side, about a quarter cans worth of water, and add to the pot.\u003c/p>\n\u003cp>3. Simmer for 30 minutes and season with salt to taste.\u003c/p>\n\u003cp>4. Preheat oven 350 degrees for the meatballs.\u003c/p>\n\u003cp>5. Confit the garlic set aside for the meatballs. We want to mellow out the garlic while adding a little more flavorful fat to the meatball mixture. To do this, separate and peel 12 large cloves of garlic and submerge in 1 cup of extra virgin oil. Over low heat, simmer garlic until tender and sweet. Remove 4 cloves along with a quarter cup of the confit oil. Reserve the remainder for other recipes or purposes.\u003c/p>\n\u003cp>6. Prepared the panade. Along with the egg, the panade is the binding agent for the meatballs. It's a simple term for any starch (i.e. rice, breadcrumb, crackers) mixed with liquid (think milk, soft cheese or stock) to form a paste that helps bind the meat while retaining its fat and moisture. Cut the stale bread (or fresh if that’s what you have on hand) into 1 inch cubes. Add to a bowl along with soft cheese, yogurt, garlic confit, oil from the confit and eggs. Mix with your hands to start and then add the mixture to a food processor to full combine. Blend for a minute or so until it becomes a smooth paste.\u003c/p>\n\u003cp>7. In a large mixing bowl combine ground beef, pork, parmesan, ground fennel seed, pinch of chili flake and panade. If you have an electric stand mixer, use the paddle attachment. If not, your hands are a suitable alternative. Get in there and mix really well. The mixture needs to be smooth and fully combined.\u003c/p>\n\u003cp>8. Using a scoop, a scale or your eyes, portion the meatball mixture and roll into balls. You’re looking for something about the size of a racquetball or a very large egg. Occasionally wetting your hands eases the rolling process.\u003c/p>\n\u003cp>9. Once all the balls are formed, sear them in a large cast iron or sauté pan until two sides of the meatballs are browned. They may be a little lopsided at this point, don’t worry about it, its charming.\u003c/p>\n\u003cp>10. Fit all the browned meatballs into a casserole or roasting pan as snug as you can without smooshing and cover generously in sauce.\u003cbr>\nBake uncovered in oven for 45 minutes to an hour. If the sauce on top of the meatballs begins to brown too much for your liking, cover in foil.\u003c/p>\n\u003cp>11. Let the meatballs cool in the sauce, serve immediately over the pasta of your choosing with more parmesan, or fill the most authentic hoagie roll you can find and top with provolone cheese.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Check out the \u003ca href=\"https://www.kqed.org/checkplease/20553\">Check, Please! Bay Area episode\u003c/a> featuring \u003cstrong>Range Life\u003c/strong> as well as critically-acclaimed Sichuan and Tangia cuisine at Millbrae's \u003cb data-stringify-type=\"bold\">Royal Feast\u003c/b> and Oakland's festive and flavorful \u003cb data-stringify-type=\"bold\">Daughter Thai Kitchen\u003c/b>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136855/check-please-bay-area-presents-range-lifes-meatballs-braised-in-tomato-sauce","authors":["5083"],"categories":["bayareabites_109","bayareabites_2695","bayareabites_1875","bayareabites_12"],"tags":["bayareabites_757","bayareabites_763","bayareabites_15731","bayareabites_2597","bayareabites_16567"],"featImg":"bayareabites_136864","label":"bayareabites"},"bayareabites_136716":{"type":"posts","id":"bayareabites_136716","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136716","score":null,"sort":[1585785647000]},"guestAuthors":[],"slug":"5-recipes-to-try-this-week","title":"5 Recipes to Try This Week","publishDate":1585785647,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>With the coronavirus shelter-in-place order, you're likely spending more time cooking in your home kitchen. And by now, you may have cycled through your usual-suspect recipes.\u003c/p>\n\u003cp>If your pantry is stocked but you’re out of ideas for what to cook next, here are five recipes ranging from approachable staples to others that take a bit more time, but deliver on the promise of your patient labor.\u003c/p>\n\u003cfigure id=\"attachment_131399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131399\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/19A9399-e1542325931912.jpg\" alt=\"Sweet Potato Gratin with Goat Cheese and Harissa\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Sweet Potato Gratin with Goat Cheese and Harissa. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>1. Sweet Potato Gratin with Goat Cheese and Harissa\u003c/h3>\n\u003cp>You can usher out the last of winter with this \u003ca href=\"https://www.kqed.org/bayareabites/131380/sweet-potato-gratin-with-goat-cheese-and-harissa\" target=\"_blank\" rel=\"noopener noreferrer\">sweet potato gratin with goat cheese and harissa\u003c/a>. Sweet potatoes are the sort of fresh produce that almost count as a pantry item. Though the root vegetable’s season peaks in fall, the gratin preparation will be forgiving of time lapsed. If you don’t have harissa on hand, try another red pepper variety.\u003c/p>\n\u003cfigure id=\"attachment_124270\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003cimg class=\"size-full wp-image-124270\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786.jpg\" alt=\"\" width=\"1180\" height=\"786\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-520x346.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Chicken Stock starting to cook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>2. Homemade Chicken Stock\u003c/h3>\n\u003cp>There is no better time to be the sort of person who makes\u003ca href=\"https://www.kqed.org/bayareabites/115564/diy-make-your-own-homemade-chicken-stock\" target=\"_blank\" rel=\"noopener noreferrer\"> chicken stock\u003c/a> from scratch. Chicken stock is a utility knife in your fridge. Naturally a great fit for chicken noodle and other soups and stews, it can also be employed to deglaze a pan, squeezing out maximum flavor from the meats you’ve just seared. You can also substitute water for stock in part or in whole to cook rice and other grains, and even beans.\u003c/p>\n\u003cfigure id=\"attachment_123893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123893\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new.jpg\" alt=\"Tanya Holland’s Vegetarian Dirty Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland’s Vegetarian Dirty Rice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>3. Chef Tanya Holland's Vegetarian Dirty Rice\u003c/h3>\n\u003cp>A one-pan recipe that can feed the whole household or give plenty of leftovers, Oakland chef Tanya Holland’s\u003ca href=\"https://www.kqed.org/bayareabites/123707/celebrity-chef-recipes-tanya-hollands-vegetarian-dirty-rice\" target=\"_blank\" rel=\"noopener noreferrer\"> vegetarian dirty rice\u003c/a> packs a punch in flavor. You likely have all the dry ingredients in your pantry, and this vegetarian delight will combine them in a uniquely delicious way. Get ready for a new addition to your list of tried-and-true recipes.\u003c/p>\n\u003cfigure id=\"attachment_106533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106533\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_.jpg\" alt=\"Homemade shoyu ramen with chashu, soy eggs, menma, cabbage, scallions, and nori.\" width=\"1920\" height=\"1401\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-400x292.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-800x584.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-768x560.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-1440x1051.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-1180x861.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-960x701.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade shoyu ramen with chashu, soy eggs, menma, cabbage, scallions, and nori. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>4. Homemade Shoyu Ramen with Chashu\u003c/h3>\n\u003cp>[aside postID='food_1336845,bayareabites_136541' label='Even more tips for your kitchen']\u003cbr>\nIf you’re on the lookout for a recipe that can take your attention and time away from the news, look no further than \u003ca href=\"https://www.kqed.org/bayareabites/106440/diy-ramen-worth-the-time-and-effort\" target=\"_blank\" rel=\"noopener noreferrer\">homemade ramen\u003c/a>. Though the recipe doesn’t require homemade ramen noodles, it does feature a long-simmering broth and a slow braised pork belly. Settle into this one and check the ingredients list to make sure you’ve got them in stock.\u003c/p>\n\u003cfigure id=\"attachment_136721\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg class=\"size-full wp-image-136721\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/shrimpsalad-closeup-1440x960.jpg\" alt=\"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette \" width=\"1440\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/shrimpsalad-closeup-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/shrimpsalad-closeup-1440x960-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/shrimpsalad-closeup-1440x960-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/shrimpsalad-closeup-1440x960-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/shrimpsalad-closeup-1440x960-1020x680.jpg 1020w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette. \u003ccite>((Wendy Goodfriend))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>5. Grilled Shrimp Salad with Zucchini and Baby Greens\u003c/h3>\n\u003cp>Summer squashes are slowly making their way to grocery stores in the Bay Area, and this \u003ca href=\"https://www.kqed.org/bayareabites/99830/grilled-shrimp-salad-with-zucchini-noodles-baby-greens-and-spicy-thai-basil-vinaigrette\" target=\"_blank\" rel=\"noopener noreferrer\">grilled shrimp and zucchini salad\u003c/a> is a celebration of the warm weather that awaits. Light on starch but full of flavor, this inventive salad features grilled shrimp and a Thai basil vinaigrette, the latter which you can borrow for your favorite greens.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Freshen up your rotation with these flavorful recipes that make great use of pantry staples.","status":"publish","parent":0,"modified":1585784261,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":515},"headData":{"title":"5 Recipes to Try This Week | KQED","description":"Freshen up your rotation with these flavorful recipes that make great use of pantry staples.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136716 https://ww2.kqed.org/bayareabites/?p=136716","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/04/01/5-recipes-to-try-this-week/","disqusTitle":"5 Recipes to Try This Week","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136716/5-recipes-to-try-this-week","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>With the coronavirus shelter-in-place order, you're likely spending more time cooking in your home kitchen. And by now, you may have cycled through your usual-suspect recipes.\u003c/p>\n\u003cp>If your pantry is stocked but you’re out of ideas for what to cook next, here are five recipes ranging from approachable staples to others that take a bit more time, but deliver on the promise of your patient labor.\u003c/p>\n\u003cfigure id=\"attachment_131399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131399\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/19A9399-e1542325931912.jpg\" alt=\"Sweet Potato Gratin with Goat Cheese and Harissa\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Sweet Potato Gratin with Goat Cheese and Harissa. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>1. Sweet Potato Gratin with Goat Cheese and Harissa\u003c/h3>\n\u003cp>You can usher out the last of winter with this \u003ca href=\"https://www.kqed.org/bayareabites/131380/sweet-potato-gratin-with-goat-cheese-and-harissa\" target=\"_blank\" rel=\"noopener noreferrer\">sweet potato gratin with goat cheese and harissa\u003c/a>. Sweet potatoes are the sort of fresh produce that almost count as a pantry item. Though the root vegetable’s season peaks in fall, the gratin preparation will be forgiving of time lapsed. If you don’t have harissa on hand, try another red pepper variety.\u003c/p>\n\u003cfigure id=\"attachment_124270\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003cimg class=\"size-full wp-image-124270\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786.jpg\" alt=\"\" width=\"1180\" height=\"786\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-520x346.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Chicken Stock starting to cook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>2. Homemade Chicken Stock\u003c/h3>\n\u003cp>There is no better time to be the sort of person who makes\u003ca href=\"https://www.kqed.org/bayareabites/115564/diy-make-your-own-homemade-chicken-stock\" target=\"_blank\" rel=\"noopener noreferrer\"> chicken stock\u003c/a> from scratch. Chicken stock is a utility knife in your fridge. Naturally a great fit for chicken noodle and other soups and stews, it can also be employed to deglaze a pan, squeezing out maximum flavor from the meats you’ve just seared. You can also substitute water for stock in part or in whole to cook rice and other grains, and even beans.\u003c/p>\n\u003cfigure id=\"attachment_123893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123893\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new.jpg\" alt=\"Tanya Holland’s Vegetarian Dirty Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland’s Vegetarian Dirty Rice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>3. Chef Tanya Holland's Vegetarian Dirty Rice\u003c/h3>\n\u003cp>A one-pan recipe that can feed the whole household or give plenty of leftovers, Oakland chef Tanya Holland’s\u003ca href=\"https://www.kqed.org/bayareabites/123707/celebrity-chef-recipes-tanya-hollands-vegetarian-dirty-rice\" target=\"_blank\" rel=\"noopener noreferrer\"> vegetarian dirty rice\u003c/a> packs a punch in flavor. You likely have all the dry ingredients in your pantry, and this vegetarian delight will combine them in a uniquely delicious way. Get ready for a new addition to your list of tried-and-true recipes.\u003c/p>\n\u003cfigure id=\"attachment_106533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106533\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_.jpg\" alt=\"Homemade shoyu ramen with chashu, soy eggs, menma, cabbage, scallions, and nori.\" width=\"1920\" height=\"1401\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-400x292.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-800x584.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-768x560.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-1440x1051.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-1180x861.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-960x701.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade shoyu ramen with chashu, soy eggs, menma, cabbage, scallions, and nori. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>4. Homemade Shoyu Ramen with Chashu\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"food_1336845,bayareabites_136541","label":"Even more tips for your kitchen "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIf you’re on the lookout for a recipe that can take your attention and time away from the news, look no further than \u003ca href=\"https://www.kqed.org/bayareabites/106440/diy-ramen-worth-the-time-and-effort\" target=\"_blank\" rel=\"noopener noreferrer\">homemade ramen\u003c/a>. Though the recipe doesn’t require homemade ramen noodles, it does feature a long-simmering broth and a slow braised pork belly. Settle into this one and check the ingredients list to make sure you’ve got them in stock.\u003c/p>\n\u003cfigure id=\"attachment_136721\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg class=\"size-full wp-image-136721\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/shrimpsalad-closeup-1440x960.jpg\" alt=\"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette \" width=\"1440\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/shrimpsalad-closeup-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/shrimpsalad-closeup-1440x960-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/shrimpsalad-closeup-1440x960-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/shrimpsalad-closeup-1440x960-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/shrimpsalad-closeup-1440x960-1020x680.jpg 1020w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette. \u003ccite>((Wendy Goodfriend))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>5. Grilled Shrimp Salad with Zucchini and Baby Greens\u003c/h3>\n\u003cp>Summer squashes are slowly making their way to grocery stores in the Bay Area, and this \u003ca href=\"https://www.kqed.org/bayareabites/99830/grilled-shrimp-salad-with-zucchini-noodles-baby-greens-and-spicy-thai-basil-vinaigrette\" target=\"_blank\" rel=\"noopener noreferrer\">grilled shrimp and zucchini salad\u003c/a> is a celebration of the warm weather that awaits. Light on starch but full of flavor, this inventive salad features grilled shrimp and a Thai basil vinaigrette, the latter which you can borrow for your favorite greens.\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136716/5-recipes-to-try-this-week","authors":["5083"],"categories":["bayareabites_2998","bayareabites_2695","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_15788","bayareabites_480","bayareabites_16545","bayareabites_10865","bayareabites_14738","bayareabites_16396","bayareabites_16564","bayareabites_16288"],"featImg":"bayareabites_116119","label":"bayareabites"},"bayareabites_136504":{"type":"posts","id":"bayareabites_136504","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136504","score":null,"sort":[1585096209000]},"guestAuthors":[],"slug":"5-strange-wonderful-food-video-series-to-keep-you-company-in-the-kitchen","title":"5 Strange, Wonderful Food Video Series to Keep You Company in the Kitchen","publishDate":1585096209,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Whether it's due to quarantine, unexpected unemployment or another consequence of COVID-19, you might find yourself with more hours to fill at home these days. Though there are endless ways to spend that time, these food videos from across the globe should provide some relief. Let them feed your escapist tendencies as you shelter in place, all the while giving you ideas—some more bizarre than others—on how to spend your time in the kitchen.\u003c/p>\n\u003ch2>Dianxi Xiaoge's Yunnan Countryside Missives\u003c/h2>\n\u003cp>Hailing from China's southwestern Yunnan province, \u003ca href=\"https://www.youtube.com/channel/UCQG_fzADCunBTV1KwjkfAQQ/featured\">Dianxi Xiaoge\u003c/a>, a self-proclaimed \"local Yunnan girl,\" releases videos of herself farming, cooking and on occasion playing with her dog Dawang. Dianxi Xiaoge's videos are as much a visual delight as they are a sonic feast. Roots are plucked from the soil, rinsed in a bucket of water, chopped in her gorgeous wood kitchen and thrown into a fiery pan to sizzle. Dianxi barely speaks in the videos, but the impeccable quality and her expertise on the farm and in her kitchen are deeply compelling. One episode after another, her bucolic Yunnan life is a respite from the realities of quarantine and city life.\u003cbr>\n[youtube https://www.youtube.com/watch?v=bmDs7zkrzuY]\u003c/p>\n\u003ch2>The Strange Delight of Watching Bread Face\u003c/h2>\n\u003cp>\u003ca href=\"https://www.instagram.com/breadfaceblog/?hl=en\">Bread Face\u003c/a> is the pseudonym of the anonymous woman who smashes her face into bread and other starch food items like waffles, beignets, hush puppies and neatly stacked hard shell tacos. Her tagline reads, \"Giving the people something they didn't ask for,\" and she's amassed almost 200,000 followers on Instagram doing just that. There seems to be some catharsis Bread Face experiences by plunging her face into baked goods, and her popularity suggests that maybe her audience experiences something similar by proxy. In warmly lit corners of her apartment and at restaurants, Bread Face has kept up her work since 2016. On one occasion, the New York City-based blogger posted a recipe for a tofu, scallion and onion dish—but smashing her face into bread remains her staple.\u003c/p>\n\u003cp>https://www.instagram.com/p/B69Mjl_p4U-/\u003c/p>\n\u003ch2>Bon Appétit Bustling Test Kitchen\u003c/h2>\n\u003cp>Sometime early last year, the Bon Appétit Test Kitchen's YouTube channel hit peak popularity among my friends. We exchanged memes from the \u003ca href=\"https://www.instagram.com/meme_appetit/?hl=en\">Meme Appétit\u003c/a> account, and discussed our favorite chefs and series on the channel. The test kitchen's cast of characters, often filmed with the comedic timing and cuts of \u003cem>The\u003c/em> \u003cem>Office\u003c/em>, provide great entertainment through their quips and idiosyncrasies while sharing recipes and techniques that can easily be adapted in a home kitchen. On \u003cem>Gourmet Makes\u003c/em>, pastry chef Claire Saffitz swings from resolute to desperate while making gourmet versions of childhood classic treats like Bagel Bites and Butterfingers. Brad Leone's \u003cem>It's Alive\u003c/em> series features all things fermented, with lots of useful wisdom on preserving food couched in humor from the affable New Jersey chef. Over the last two weeks, the test kitchen chefs have hinted on social media that they'll be filming from home while they obey New York's stay-at-home orders, so stay tuned for more pantry pasta and comforting classics.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=IYOa54hxulQ]\u003c/p>\n\u003ch2>Thai Fruit Carving with Chef Namtarn\u003c/h2>\n\u003cp>The art of fruit carving in Thailand has entire schools devoted to it. Centering floral motifs on fruits and willing vegetables, Thai fruit carving has been adopted by chefs and artists across the world, gaining lots of traction on Instagram and other visual social networks. Watching fruit carvers meticulously wield their sleek, sharp knives is a sort of visual ASMR where a bouquet appears from a watermelon or a daisy from a mango. For her videos, Chef Namtarn show off her deft carving skills and creative vision backed by upbeat music building up to reveal her floral masterpieces.\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=jsRgsAZE-XU]\u003c/p>\n\u003ch2>Ghetto Gastro's Gastronomical Cribs\u003c/h2>\n\u003cp>Entrepreneur Jon Gray and chefs Lester Walker, Malcolm Livingston II and Pierre Serrao are the quartet behind culinary collective \u003ca href=\"https://ghettogastro.com/\">Ghetto Gastro\u003c/a>. Hailing from the Bronx, the group creates food experiences in collaboration with fashion brands, movie studios and food brands like Beyond Meats among others. This month, they launched \u003cem>Gastronomical Cribs\u003c/em>, a series on Instagram where they interface with a chef or person of interest in their home. Their latest guest, Oakland-based chef and writer Samin Nosrat, made a buckwheat cornbread and baked beans while chatting about her favorite recipes from Chez Panisse and how she maintains her health through a shelter-in-place order. You can catch up on the chat with Nosrat in their Instagram archives and dig into their \u003ca href=\"https://www.youtube.com/channel/UCr5C6oLBSFNhdppHz5XFMhw/videos\">YouTube channel\u003c/a> as well.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>https://www.instagram.com/p/B-GFEmcDnXl/\u003c/p>\n\n","blocks":[],"excerpt":"These YouTube and Instagram series satisfy our escapist tendencies while teaching us a thing or two about cooking. ","status":"publish","parent":0,"modified":1585336707,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":802},"headData":{"title":"5 Strange, Wonderful Food Video Series to Keep You Company in the Kitchen | KQED","description":"These YouTube and Instagram series satisfy our escapist tendencies while teaching us a thing or two about cooking. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136504 https://ww2.kqed.org/bayareabites/?p=136504","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/03/24/5-strange-wonderful-food-video-series-to-keep-you-company-in-the-kitchen/","disqusTitle":"5 Strange, Wonderful Food Video Series to Keep You Company in the Kitchen","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136504/5-strange-wonderful-food-video-series-to-keep-you-company-in-the-kitchen","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Whether it's due to quarantine, unexpected unemployment or another consequence of COVID-19, you might find yourself with more hours to fill at home these days. Though there are endless ways to spend that time, these food videos from across the globe should provide some relief. Let them feed your escapist tendencies as you shelter in place, all the while giving you ideas—some more bizarre than others—on how to spend your time in the kitchen.\u003c/p>\n\u003ch2>Dianxi Xiaoge's Yunnan Countryside Missives\u003c/h2>\n\u003cp>Hailing from China's southwestern Yunnan province, \u003ca href=\"https://www.youtube.com/channel/UCQG_fzADCunBTV1KwjkfAQQ/featured\">Dianxi Xiaoge\u003c/a>, a self-proclaimed \"local Yunnan girl,\" releases videos of herself farming, cooking and on occasion playing with her dog Dawang. Dianxi Xiaoge's videos are as much a visual delight as they are a sonic feast. Roots are plucked from the soil, rinsed in a bucket of water, chopped in her gorgeous wood kitchen and thrown into a fiery pan to sizzle. Dianxi barely speaks in the videos, but the impeccable quality and her expertise on the farm and in her kitchen are deeply compelling. One episode after another, her bucolic Yunnan life is a respite from the realities of quarantine and city life.\u003cbr>\n\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/bmDs7zkrzuY'\n title='//www.youtube.com/embed/bmDs7zkrzuY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003ch2>The Strange Delight of Watching Bread Face\u003c/h2>\n\u003cp>\u003ca href=\"https://www.instagram.com/breadfaceblog/?hl=en\">Bread Face\u003c/a> is the pseudonym of the anonymous woman who smashes her face into bread and other starch food items like waffles, beignets, hush puppies and neatly stacked hard shell tacos. Her tagline reads, \"Giving the people something they didn't ask for,\" and she's amassed almost 200,000 followers on Instagram doing just that. There seems to be some catharsis Bread Face experiences by plunging her face into baked goods, and her popularity suggests that maybe her audience experiences something similar by proxy. In warmly lit corners of her apartment and at restaurants, Bread Face has kept up her work since 2016. On one occasion, the New York City-based blogger posted a recipe for a tofu, scallion and onion dish—but smashing her face into bread remains her staple.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B69Mjl_p4U-"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003ch2>Bon Appétit Bustling Test Kitchen\u003c/h2>\n\u003cp>Sometime early last year, the Bon Appétit Test Kitchen's YouTube channel hit peak popularity among my friends. We exchanged memes from the \u003ca href=\"https://www.instagram.com/meme_appetit/?hl=en\">Meme Appétit\u003c/a> account, and discussed our favorite chefs and series on the channel. The test kitchen's cast of characters, often filmed with the comedic timing and cuts of \u003cem>The\u003c/em> \u003cem>Office\u003c/em>, provide great entertainment through their quips and idiosyncrasies while sharing recipes and techniques that can easily be adapted in a home kitchen. On \u003cem>Gourmet Makes\u003c/em>, pastry chef Claire Saffitz swings from resolute to desperate while making gourmet versions of childhood classic treats like Bagel Bites and Butterfingers. Brad Leone's \u003cem>It's Alive\u003c/em> series features all things fermented, with lots of useful wisdom on preserving food couched in humor from the affable New Jersey chef. Over the last two weeks, the test kitchen chefs have hinted on social media that they'll be filming from home while they obey New York's stay-at-home orders, so stay tuned for more pantry pasta and comforting classics.\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>\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/IYOa54hxulQ'\n title='//www.youtube.com/embed/IYOa54hxulQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003ch2>Thai Fruit Carving with Chef Namtarn\u003c/h2>\n\u003cp>The art of fruit carving in Thailand has entire schools devoted to it. Centering floral motifs on fruits and willing vegetables, Thai fruit carving has been adopted by chefs and artists across the world, gaining lots of traction on Instagram and other visual social networks. Watching fruit carvers meticulously wield their sleek, sharp knives is a sort of visual ASMR where a bouquet appears from a watermelon or a daisy from a mango. For her videos, Chef Namtarn show off her deft carving skills and creative vision backed by upbeat music building up to reveal her floral masterpieces.\u003c/p>\n\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/jsRgsAZE-XU'\n title='//www.youtube.com/embed/jsRgsAZE-XU'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003ch2>Ghetto Gastro's Gastronomical Cribs\u003c/h2>\n\u003cp>Entrepreneur Jon Gray and chefs Lester Walker, Malcolm Livingston II and Pierre Serrao are the quartet behind culinary collective \u003ca href=\"https://ghettogastro.com/\">Ghetto Gastro\u003c/a>. Hailing from the Bronx, the group creates food experiences in collaboration with fashion brands, movie studios and food brands like Beyond Meats among others. This month, they launched \u003cem>Gastronomical Cribs\u003c/em>, a series on Instagram where they interface with a chef or person of interest in their home. Their latest guest, Oakland-based chef and writer Samin Nosrat, made a buckwheat cornbread and baked beans while chatting about her favorite recipes from Chez Panisse and how she maintains her health through a shelter-in-place order. You can catch up on the chat with Nosrat in their Instagram archives and dig into their \u003ca href=\"https://www.youtube.com/channel/UCr5C6oLBSFNhdppHz5XFMhw/videos\">YouTube channel\u003c/a> as well.\u003c/p>\n\u003cp>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B-GFEmcDnXl"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136504/5-strange-wonderful-food-video-series-to-keep-you-company-in-the-kitchen","authors":["11625"],"categories":["bayareabites_16558","bayareabites_2695","bayareabites_1865","bayareabites_2090","bayareabites_1593"],"tags":["bayareabites_9710","bayareabites_16557","bayareabites_16552","bayareabites_9298"],"featImg":"bayareabites_136534","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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