Samuel Fromartz Explores the World of Bread in his New Book "In Search of the Perfect Loaf: A Home Baker’s Odyssey"
Little Springtime Strawberry-Lemon Muffins
A View Inside the World of Marijuana-Laced Cookies and Edibles
Baby & Toddler On The Go: fresh, homemade foods for a busy life (VIDEO)
The Homemade Pantry by Alana Chernila: Review and Recipe for Homemade Wheat Crackers
Cookies: What's For Breakfast
Q&A with Chocolate Expert and Author Alice Medrich
Cookbook Review: Home Baked Comfort by Kim Laidlaw
Sponsored
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Follow \u003ca href=\"http://instagram.com/danalouisevelden\">Dana on Instagram\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/a8b3d137093d0d1b041dd9b163087146?s=600&d=blank&r=g","twitter":"girlmonk","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Dana Velden | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/a8b3d137093d0d1b041dd9b163087146?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/a8b3d137093d0d1b041dd9b163087146?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/danavelden"},"nvoynovskaya":{"type":"authors","id":"11387","meta":{"index":"authors_1591205172","id":"11387","found":true},"name":"Nastia Voynovskaya","firstName":"Nastia","lastName":"Voynovskaya","slug":"nvoynovskaya","email":"nvoynovskaya@kqed.org","display_author_email":false,"staff_mastheads":["arts"],"title":"Associate Editor","bio":"Nastia Voynovskaya is a Russian-born journalist raised in the Bay Area and Tampa, Florida. She's the associate editor at KQED Arts & Culture. She's the recipient of the 2018 Society of Professional Journalists-Northern California award for arts & culture reporting. In 2021, a retrospective of the 2010s she edited and creative directed, Our Turbulent Decade, received the SPJ-NorCal award for web design. Nastia's work has been published in NPR Music, \u003cem>San Francisco Chronicle\u003c/em>, VICE, Paste Magazine, Bandcamp and SF MoMA Open Space. Previously, she served as music editor at \u003cem>East Bay Express\u003c/em> and online editor at \u003cem>Hi-Fructose Magazine\u003c/em>. She holds a B.A. in comparative literature from UC Berkeley.","avatar":"https://secure.gravatar.com/avatar/310649817772dd2a98e5dfecb6b24842?s=600&d=mm&r=g","twitter":"nananastia","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["administrator"]},{"site":"news","roles":["editor"]},{"site":"pop","roles":["administrator"]},{"site":"bayareabites","roles":["editor"]},{"site":"podcasts","roles":["editor"]},{"site":"hiphop","roles":["editor"]}],"headData":{"title":"Nastia Voynovskaya | KQED","description":"Associate Editor","ogImgSrc":"https://secure.gravatar.com/avatar/310649817772dd2a98e5dfecb6b24842?s=600&d=mm&r=g","twImgSrc":"https://secure.gravatar.com/avatar/310649817772dd2a98e5dfecb6b24842?s=600&d=mm&r=g"},"isLoading":false,"link":"/author/nvoynovskaya"}},"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_138866":{"type":"posts","id":"bayareabites_138866","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138866","score":null,"sort":[1597960982000]},"guestAuthors":[],"slug":"flavors-at-home-baking-the-bay-areas-most-hyped-cheesecake","title":"Baking the Bay Area’s Most Hyped Cheesecake","publishDate":1597960982,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cem>San Francisco Chronicle\u003c/em> food critic Soleil Ho isn’t one for hype. So when she tweeted the following, I needed to know more.\u003c/p>\n\u003cp>https://twitter.com/hooleil/status/1288873435381354496?s=20\u003c/p>\n\u003cp>She was talking about the \u003ca href=\"https://www.sfchronicle.com/food/article/Bay-Area-cheesecake-Basuku-finds-a-cult-following-15445909.php\" target=\"_blank\" rel=\"noopener noreferrer\">Basuku Cheesecake\u003c/a>, a Japanese-inspired take on a Basque cheesecake that food industry consultant Charles Chen began baking as a quarantine hobby. Now, he sells them at Oakland’s Magnolia Mini Mart, KJ Orchards in the San Francisco Ferry Building and a couple of upscale restaurants. After reading Ho’s column, I, too, became obsessed with experiencing the soft, creamy goodness and burnt-caramel crust, and spent a week lurking \u003ca href=\"https://www.instagram.com/magnoliaminimart/\" target=\"_blank\" rel=\"noopener noreferrer\">Magnolia Mini Mart’s Instagram\u003c/a> for signs of when the cheesecake would become available for preorder.\u003c/p>\n\u003cp>Apparently, so did everyone else with a \u003cem>Chronicle\u003c/em> subscription and a sweet tooth. When preorders opened, the Basuku Cheesecake sold out in 30 seconds. And judging by the tweets, people \u003cem>were\u003c/em> losing their minds.\u003c/p>\n\u003cp>https://twitter.com/gcheung28/status/1291087377239162885?s=20\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://twitter.com/noahreservation/status/1291511316021043200?s=20\u003c/p>\n\u003cp>With ample time on my hands thanks to sheltering in place, I decided to scout out a Basque cheesecake recipe and settled on \u003ca href=\"https://www.bonappetit.com/recipe/basque-burnt-cheesecake\" target=\"_blank\" rel=\"noopener noreferrer\">this one\u003c/a> from \u003cem>Bon Appetit\u003c/em>. For the record, I’ve baked under 10 times in my entire life, so I was a little bit intimidated. But my saving grace is that I’m really good at following instructions. And with about $12 in ingredients and 30 minutes of effort, I was able to create the much-coveted confection. [aside tag=\"flavors\" label=\"More Flavors at Home\"]\u003c/p>\n\u003cp>To my surprise, cheesecakes are actually 99% cream cheese, reconfigured in the oven with the help of sugar, butter, vanilla extract, salt, a bit of flour and a few eggs. Most of the work was smoothing the cream cheese and these ingredients with a mixer, then pouring them into a springform pan lined with parchment paper, which gives the cheesecake its crinkled edges and rustic look. You don’t have to bake a crust for this because the sugar caramelizes and creates a dark brown shell over the top of the cake. Easy enough!\u003c/p>\n\u003cp>My boyfriend and I made this a Saturday morning project and watched eagerly as the cheesecake rose and browned in the oven. I went to the beach for the afternoon and returned to a cooled-down, ready-to-eat cheesecake. Upon first taste, I thought it was \u003cem>good\u003c/em> but not life-changing. But the real payoff came the next day, after the cheesecake had a chance to congeal in the fridge. The Basque cheesecake is definitely best served as cold as possible, so that the molten center can acquire a custard-y texture that stands in contrast to the harder, burnt-sugar top and sides. So delicious.\u003c/p>\n\u003cfigure id=\"attachment_138869\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138869\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/IMG_2050-preview-800x758.jpg\" alt=\"\" width=\"800\" height=\"758\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/IMG_2050-preview-800x758.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/IMG_2050-preview-1020x966.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/IMG_2050-preview-160x152.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/IMG_2050-preview-768x728.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/IMG_2050-preview-1536x1455.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/IMG_2050-preview-2048x1940.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/IMG_2050-preview-1920x1819.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">My friend loved the Basque cheesecake so much that she staged a photoshoot. \u003ccite>(Isabella Miller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To avoid eating the whole thing, we invited my friend and sister for a socially distanced picnic with cheesecake and wine, and also delivered slices to another friend, neighbors and my mom. A surprising side effect of this project was seeing how a fairly simple (and sweet) deed made other people happy. My mom said she savored her slice over several days, not wanting it to end. And one of my friends, who puts in long hours at a job that doesn’t allow her to work from home, said she shed a tear upon tasting the cheesecake after a hard day.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I’m not sharing this feedback to brag. OK, maybe just a little. But in these depressing pandemic times, we need all the small pleasures we can get. So if that means spending a half-hour on a Saturday puttering around the kitchen to make something that brings smiles to people’s faces, I’ll happily do it.\u003c/p>\n\n","blocks":[],"excerpt":"A Basque cheesecake only takes 30 minutes of effort but creates innumerable joy.","status":"publish","parent":0,"modified":1621633627,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":650},"headData":{"title":"Baking the Bay Area’s Most Hyped Cheesecake | KQED","description":"A Basque cheesecake only takes 30 minutes of effort but creates innumerable joy.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"138866 https://ww2.kqed.org/bayareabites/?p=138866","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/08/20/flavors-at-home-baking-the-bay-areas-most-hyped-cheesecake/","disqusTitle":"Baking the Bay Area’s Most Hyped Cheesecake","source":"Flavors at Home","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/138866/flavors-at-home-baking-the-bay-areas-most-hyped-cheesecake","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>San Francisco Chronicle\u003c/em> food critic Soleil Ho isn’t one for hype. So when she tweeted the following, I needed to know more.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"singleTwitterStatus","attributes":{"named":{"id":"1288873435381354496"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>She was talking about the \u003ca href=\"https://www.sfchronicle.com/food/article/Bay-Area-cheesecake-Basuku-finds-a-cult-following-15445909.php\" target=\"_blank\" rel=\"noopener noreferrer\">Basuku Cheesecake\u003c/a>, a Japanese-inspired take on a Basque cheesecake that food industry consultant Charles Chen began baking as a quarantine hobby. Now, he sells them at Oakland’s Magnolia Mini Mart, KJ Orchards in the San Francisco Ferry Building and a couple of upscale restaurants. After reading Ho’s column, I, too, became obsessed with experiencing the soft, creamy goodness and burnt-caramel crust, and spent a week lurking \u003ca href=\"https://www.instagram.com/magnoliaminimart/\" target=\"_blank\" rel=\"noopener noreferrer\">Magnolia Mini Mart’s Instagram\u003c/a> for signs of when the cheesecake would become available for preorder.\u003c/p>\n\u003cp>Apparently, so did everyone else with a \u003cem>Chronicle\u003c/em> subscription and a sweet tooth. When preorders opened, the Basuku Cheesecake sold out in 30 seconds. And judging by the tweets, people \u003cem>were\u003c/em> losing their minds.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"singleTwitterStatus","attributes":{"named":{"id":"1291087377239162885"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\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>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"singleTwitterStatus","attributes":{"named":{"id":"1291511316021043200"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>With ample time on my hands thanks to sheltering in place, I decided to scout out a Basque cheesecake recipe and settled on \u003ca href=\"https://www.bonappetit.com/recipe/basque-burnt-cheesecake\" target=\"_blank\" rel=\"noopener noreferrer\">this one\u003c/a> from \u003cem>Bon Appetit\u003c/em>. For the record, I’ve baked under 10 times in my entire life, so I was a little bit intimidated. But my saving grace is that I’m really good at following instructions. And with about $12 in ingredients and 30 minutes of effort, I was able to create the much-coveted confection. \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"flavors","label":"More Flavors at Home "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To my surprise, cheesecakes are actually 99% cream cheese, reconfigured in the oven with the help of sugar, butter, vanilla extract, salt, a bit of flour and a few eggs. Most of the work was smoothing the cream cheese and these ingredients with a mixer, then pouring them into a springform pan lined with parchment paper, which gives the cheesecake its crinkled edges and rustic look. You don’t have to bake a crust for this because the sugar caramelizes and creates a dark brown shell over the top of the cake. Easy enough!\u003c/p>\n\u003cp>My boyfriend and I made this a Saturday morning project and watched eagerly as the cheesecake rose and browned in the oven. I went to the beach for the afternoon and returned to a cooled-down, ready-to-eat cheesecake. Upon first taste, I thought it was \u003cem>good\u003c/em> but not life-changing. But the real payoff came the next day, after the cheesecake had a chance to congeal in the fridge. The Basque cheesecake is definitely best served as cold as possible, so that the molten center can acquire a custard-y texture that stands in contrast to the harder, burnt-sugar top and sides. So delicious.\u003c/p>\n\u003cfigure id=\"attachment_138869\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138869\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/IMG_2050-preview-800x758.jpg\" alt=\"\" width=\"800\" height=\"758\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/IMG_2050-preview-800x758.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/IMG_2050-preview-1020x966.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/IMG_2050-preview-160x152.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/IMG_2050-preview-768x728.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/IMG_2050-preview-1536x1455.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/IMG_2050-preview-2048x1940.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/IMG_2050-preview-1920x1819.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">My friend loved the Basque cheesecake so much that she staged a photoshoot. \u003ccite>(Isabella Miller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To avoid eating the whole thing, we invited my friend and sister for a socially distanced picnic with cheesecake and wine, and also delivered slices to another friend, neighbors and my mom. A surprising side effect of this project was seeing how a fairly simple (and sweet) deed made other people happy. My mom said she savored her slice over several days, not wanting it to end. And one of my friends, who puts in long hours at a job that doesn’t allow her to work from home, said she shed a tear upon tasting the cheesecake after a hard day.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I’m not sharing this feedback to brag. OK, maybe just a little. But in these depressing pandemic times, we need all the small pleasures we can get. So if that means spending a half-hour on a Saturday puttering around the kitchen to make something that brings smiles to people’s faces, I’ll happily do it.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138866/flavors-at-home-baking-the-bay-areas-most-hyped-cheesecake","authors":["11387"],"categories":["bayareabites_16558","bayareabites_17082"],"tags":["bayareabites_16924","bayareabites_253","bayareabites_16922","bayareabites_16923","bayareabites_16622","bayareabites_16576","bayareabites_16897","bayareabites_14738"],"featImg":"bayareabites_138870","label":"source_bayareabites_138866"},"bayareabites_87344":{"type":"posts","id":"bayareabites_87344","meta":{"index":"posts_1591205157","site":"bayareabites","id":"87344","score":null,"sort":[1410453775000]},"guestAuthors":[],"slug":"samuel-fromartz-explores-the-world-of-bread-in-his-new-book-in-search-of-the-perfect-loaf-a-home-bakers-odyssey","title":"Samuel Fromartz Explores the World of Bread in his New Book \"In Search of the Perfect Loaf: A Home Baker’s Odyssey\"","publishDate":1410453775,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_87370\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/perfect-loaf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/perfect-loaf-678x1024.jpg\" alt=\"In Search of a Perfect Loaf: A Home Baker’s Odyssey by Samuel Fromartz\" width=\"500\" class=\"size-large wp-image-87370\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In Search of a Perfect Loaf: A Home Baker’s Odyssey by Samuel Fromartz\u003c/figcaption>\u003c/figure>\n\u003cp>When it comes to bread, these sure are interesting times. On one hand, there is an increasing number of people for whom bread is strictly verboten, due either to a disease such as celiac, or because of gluten sensitivities or fad diets. And on the other hand, there are more bread shops and piles of artisanal bread for sale in stores and delis than ever before. It’s not unusual to arrive at one of these places late in the day only to find empty shelves scattered with a few lonely crumbs. So while some of us can be found setting up camp in the gluten-free aisle of Rainbow Grocery, many others are still buying and eating and obsessing over bread. And like craft beer (bread's second cousin), this enthusiasm has sparked an interest in reproducing some of these delicious, often iconic, loaves at home.\u003c/p>\n\u003cp>It’s not too hard to figure out which group Samuel Fromartz, the author of \u003ca href=\"http://www.amazon.com/gp/product/0670025615/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0670025615&linkCode=as2&tag=fromartzondea-20&linkId=B57SU6KLN7QOEUTX\">\u003cem>In Search of a Perfect Loaf: A Home Baker's Odyssey\u003c/em>\u003c/a>, belongs to because it’s all right there in the title. This book is the work of a man deeply interested in bread, from its long, involved role in human history and agriculture to how it works on a chemical level to the mechanics of kneading and folding. This is someone who tried to grow wheat in his garden, who traveled all over the USA and Europe to track down ancient grains and to visit other obsessed bakers. Not content to simply watch a master bread baker in action, Sam Fromartz is the kind of guy who rolled up his sleeves and plunged his arms into vats of sticky dough in order to ‘teach his hands’ how to form a loaf by repeating the same movement over and over again.\u003c/p>\n\u003cp>A freelance writer and journalist by trade, Fromartz saw an opportunity to pursue his passion for bread when the economy (and his regular freelance gigs) took a downturn in 2008. Already an enthusiastic home baker, he convinced a travel editor to send him to Paris for 10 days in order to learn hands-on how to make a classic baguette. Initially nervous that he would somehow ruin the pleasure and relaxation he got from baking bread by combining it with his day job, Fromartz was soon invigorated by the challenge. “I thought this work would bring me much closer to the perfect loaf,” he wrote in the introduction to \u003ci>In Search of a Perfect Loaf\u003c/i>. “But what I didn’t appreciate was how this quest would fundamentally alter the way I viewed bakers, grains, and this basic sustenance, bread.” Several more of these hands-on visits to other bakers and dozens if not hundreds of loaves later, he realized that he had the makings for a book.\u003c/p>\n\u003cp>\u003ci>In Search of a Perfect Loaf\u003c/i> is not a cookbook, although there are a few recipes (more on that later.) It’s first and foremost a tale of one man’s journey, both personal and investigative, into figuring out what goes into creating a really good loaf of bread. There are seven chapters in all, with each one featuring a baker or farmer along with information on a particular aspect of bread and bread making. The chapters all end with Fromartz’s own attempts to learn or create a specific kind of bread as well as a detailed recipe or two.\u003c/p>\n\u003cp>Fromartz begins his book with that Parisian baguette, a simple bread that is perhaps one of the most difficult of all to master. He brings us into the back rooms and basements of Parisian bakeries where we learn how modern conveniences almost destroyed this iconic loaf and how today’s bakers are rescuing it by finding a balance between mechanization and the fine, but backbreaking, art of creating a baguette by hand. After the first chapter on Paris and the baguette, we journey in the second chapter to La Brea bakery in Southern California and take a deep dive into the world of microbes and the so-called wild yeasts of the sourdough. While a few cherished myths are dispelled here, ultimately this chapter sheds light on this mysterious process and ends with a lesson on the classic sourdough loaf.\u003c/p>\n\u003cfigure id=\"attachment_87369\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Sam-Fromartz-by-Susan-Biddle700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Sam-Fromartz-by-Susan-Biddle700-682x1024.jpg\" alt=\"Sam Fromartz. Photo: Susan Biddle\" width=\"500\" class=\"size-large wp-image-87369\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sam Fromartz. Photo: Susan Biddle\u003c/figcaption>\u003c/figure>\n\u003cp>From there we learn about wheat diversity and genealogy and are schooled in the many forms of white and whole wheat flour, including the history of white flour’s popularity and how it and various permutations of whole wheat are actually made. The influence of bread on agriculture and the importance of the mill are examined as well as the introduction of modern technologies to all aspects of the process and the impact of this, both good and bad. We travel to Kansas to visit a heritage wheat operation and to Germany to learn how to make dense, dark, fragrant rye bread. Finally, Fromartz circles back to France, this time to a small operation in the south where a retired businessman-turned-baker grows his own grain and whose bakery functions as the heart of a small village.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The third chapter will hold a lot of local interest as it is devoted to the High Renaissance period of artisanal bread we are currently enjoying here in the Bay Area. Chad Robertson of \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a> is featured, of course, as well as Kathleen and Ed Weber of \u003ca href=\"http://www.dellafattoria.com/\">Della Fattoria\u003c/a> and Mike Zabowski of \u003ca href=\"http://www.thebejkr.com/\">The Bejkr\u003c/a>, currently found at farmers' markets in Sonoma County. Throughout the chapter, Fromartz weaves in the story about the time \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">\u003cspan class=\"s1\">Alice Waters\u003c/span>\u003c/a> asked him to bake the bread for a fundraising dinner she was doing at Bob Woodward’s house in Georgetown and includes a recipe for Pain de Campagne in the end.\u003c/p>\n\u003cp>There are a total of nine recipes in \u003ci>In Search of the Perfect Loaf\u003c/i>, at least one for each chapter of the book, many of which are pages long and quite involved. Don’t let this deter you, for it has more to do with the intricacies of describing how to make bread than with the difficulty of the task. In fact, of all the recipes, Fromartz only lists two as difficult (a Levain Baguette and Roggenweizenbrot, a notoriously fickle rye bread from Germany.) Five of the other breads are labeled moderate and two flat breads (Emmer Flat Bread and Socca Americain) are considered easy. So there really is something here for everyone.\u003c/p>\n\u003cp>The recipe ingredients are listed by weight, as it should be. It is really much easier and, even more importantly, much more accurate, to weigh ingredients when baking. A simple digital kitchen scale is not hard to find for about $20 these days and their slim profile means they can easily be stashed in a cupboard. Fromartz chooses to list his weights in grams as he is very influenced by professional and European bakers. Again, many kitchen scales can toggle between ounces and grams, so this shouldn’t be too much of an issue.\u003c/p>\n\u003cp>In addition to the information-packed chapters and recipes, there’s an index and glossary as well as an extensive notes section which sites many sources for the history, science, and techniques discussed. The hardcover book is illustrated with several black and white photographs of beautiful loaves of bread, bakers and their ovens, and wheat fields and millstones.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Bottom line:\u003c/strong> If you’re passionate about eating and making bread, then this book is obviously for you. You will not be disappointed with the breadth of research and quality of information (and maybe just a little envious of his many wonderful adventures and opportunities.) But what if you're not quite so geeky and hardcore? What if you're only just beginning to explore the world of bread making? This book is also for you because only someone who loves bread as much as Sam Fromartz does will lead you to the perfect, or at least really delicious, loaf of bread.\u003c/p>\n\u003cul>\n\u003ch3>Information:\u003c/h3>\n\u003cli>Order \u003ca href=\"http://www.amazon.com/gp/product/0670025615/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0670025615&linkCode=as2&tag=fromartzondea-20&linkId=B57SU6KLN7QOEUTX\">In Search of a Perfect Loaf: A Home Baker's Odyssey\u003c/a>\u003c/li>\n\u003cli>For more information on Samuel Fromartz, visit his \u003ca href=\"http://www.chewswise.com/\">website\u003c/a>\u003c/li>\n\u003cli>Follow him on Twitter: \u003ca href=\"https://twitter.com/fromartz\">@fromartz\u003c/a> and on \u003ca href=\"https://www.facebook.com/samfromartz\">Facebook\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003ca href=\"http://www.chewswise.com/events/\">\u003cstrong>Event Info:\u003c/strong>\u003c/a>\n\u003cli>Samuel Fromartz will do a talk and book signing at Book Passage in the Ferry Building on Thursday, September 11 at 6pm.\u003c/li>\n\u003cli>His September 12 Commonwealth Club appearance, in discussion with Chad Robertson of Tartine, is currently sold out\u003c/li>\n\u003cli>He will also have a talk and book signing at The Shed in Healdsburg on September 12 at 5:30pm.\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"In Search of a Perfect Loaf is not a cookbook, although it does contain a handful of recipes. It’s first and foremost a tale of one man’s journey, both personal and investigative, into figuring out what goes into creating a really good loaf of bread. Lucky for us, he happily shares his discoveries and tells a good tale along the way. ","status":"publish","parent":0,"modified":1410453775,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1499},"headData":{"title":"Samuel Fromartz Explores the World of Bread in his New Book \"In Search of the Perfect Loaf: A Home Baker’s Odyssey\" | KQED","description":"In Search of a Perfect Loaf is not a cookbook, although it does contain a handful of recipes. It’s first and foremost a tale of one man’s journey, both personal and investigative, into figuring out what goes into creating a really good loaf of bread. Lucky for us, he happily shares his discoveries and tells a good tale along the way. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"87344 http://blogs.kqed.org/bayareabites/?p=87344","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/09/11/samuel-fromartz-explores-the-world-of-bread-in-his-new-book-in-search-of-the-perfect-loaf-a-home-bakers-odyssey/","disqusTitle":"Samuel Fromartz Explores the World of Bread in his New Book \"In Search of the Perfect Loaf: A Home Baker’s Odyssey\"","path":"/bayareabites/87344/samuel-fromartz-explores-the-world-of-bread-in-his-new-book-in-search-of-the-perfect-loaf-a-home-bakers-odyssey","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87370\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/perfect-loaf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/perfect-loaf-678x1024.jpg\" alt=\"In Search of a Perfect Loaf: A Home Baker’s Odyssey by Samuel Fromartz\" width=\"500\" class=\"size-large wp-image-87370\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In Search of a Perfect Loaf: A Home Baker’s Odyssey by Samuel Fromartz\u003c/figcaption>\u003c/figure>\n\u003cp>When it comes to bread, these sure are interesting times. On one hand, there is an increasing number of people for whom bread is strictly verboten, due either to a disease such as celiac, or because of gluten sensitivities or fad diets. And on the other hand, there are more bread shops and piles of artisanal bread for sale in stores and delis than ever before. It’s not unusual to arrive at one of these places late in the day only to find empty shelves scattered with a few lonely crumbs. So while some of us can be found setting up camp in the gluten-free aisle of Rainbow Grocery, many others are still buying and eating and obsessing over bread. And like craft beer (bread's second cousin), this enthusiasm has sparked an interest in reproducing some of these delicious, often iconic, loaves at home.\u003c/p>\n\u003cp>It’s not too hard to figure out which group Samuel Fromartz, the author of \u003ca href=\"http://www.amazon.com/gp/product/0670025615/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0670025615&linkCode=as2&tag=fromartzondea-20&linkId=B57SU6KLN7QOEUTX\">\u003cem>In Search of a Perfect Loaf: A Home Baker's Odyssey\u003c/em>\u003c/a>, belongs to because it’s all right there in the title. This book is the work of a man deeply interested in bread, from its long, involved role in human history and agriculture to how it works on a chemical level to the mechanics of kneading and folding. This is someone who tried to grow wheat in his garden, who traveled all over the USA and Europe to track down ancient grains and to visit other obsessed bakers. Not content to simply watch a master bread baker in action, Sam Fromartz is the kind of guy who rolled up his sleeves and plunged his arms into vats of sticky dough in order to ‘teach his hands’ how to form a loaf by repeating the same movement over and over again.\u003c/p>\n\u003cp>A freelance writer and journalist by trade, Fromartz saw an opportunity to pursue his passion for bread when the economy (and his regular freelance gigs) took a downturn in 2008. Already an enthusiastic home baker, he convinced a travel editor to send him to Paris for 10 days in order to learn hands-on how to make a classic baguette. Initially nervous that he would somehow ruin the pleasure and relaxation he got from baking bread by combining it with his day job, Fromartz was soon invigorated by the challenge. “I thought this work would bring me much closer to the perfect loaf,” he wrote in the introduction to \u003ci>In Search of a Perfect Loaf\u003c/i>. “But what I didn’t appreciate was how this quest would fundamentally alter the way I viewed bakers, grains, and this basic sustenance, bread.” Several more of these hands-on visits to other bakers and dozens if not hundreds of loaves later, he realized that he had the makings for a book.\u003c/p>\n\u003cp>\u003ci>In Search of a Perfect Loaf\u003c/i> is not a cookbook, although there are a few recipes (more on that later.) It’s first and foremost a tale of one man’s journey, both personal and investigative, into figuring out what goes into creating a really good loaf of bread. There are seven chapters in all, with each one featuring a baker or farmer along with information on a particular aspect of bread and bread making. The chapters all end with Fromartz’s own attempts to learn or create a specific kind of bread as well as a detailed recipe or two.\u003c/p>\n\u003cp>Fromartz begins his book with that Parisian baguette, a simple bread that is perhaps one of the most difficult of all to master. He brings us into the back rooms and basements of Parisian bakeries where we learn how modern conveniences almost destroyed this iconic loaf and how today’s bakers are rescuing it by finding a balance between mechanization and the fine, but backbreaking, art of creating a baguette by hand. After the first chapter on Paris and the baguette, we journey in the second chapter to La Brea bakery in Southern California and take a deep dive into the world of microbes and the so-called wild yeasts of the sourdough. While a few cherished myths are dispelled here, ultimately this chapter sheds light on this mysterious process and ends with a lesson on the classic sourdough loaf.\u003c/p>\n\u003cfigure id=\"attachment_87369\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Sam-Fromartz-by-Susan-Biddle700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Sam-Fromartz-by-Susan-Biddle700-682x1024.jpg\" alt=\"Sam Fromartz. Photo: Susan Biddle\" width=\"500\" class=\"size-large wp-image-87369\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sam Fromartz. Photo: Susan Biddle\u003c/figcaption>\u003c/figure>\n\u003cp>From there we learn about wheat diversity and genealogy and are schooled in the many forms of white and whole wheat flour, including the history of white flour’s popularity and how it and various permutations of whole wheat are actually made. The influence of bread on agriculture and the importance of the mill are examined as well as the introduction of modern technologies to all aspects of the process and the impact of this, both good and bad. We travel to Kansas to visit a heritage wheat operation and to Germany to learn how to make dense, dark, fragrant rye bread. Finally, Fromartz circles back to France, this time to a small operation in the south where a retired businessman-turned-baker grows his own grain and whose bakery functions as the heart of a small village.\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>The third chapter will hold a lot of local interest as it is devoted to the High Renaissance period of artisanal bread we are currently enjoying here in the Bay Area. Chad Robertson of \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a> is featured, of course, as well as Kathleen and Ed Weber of \u003ca href=\"http://www.dellafattoria.com/\">Della Fattoria\u003c/a> and Mike Zabowski of \u003ca href=\"http://www.thebejkr.com/\">The Bejkr\u003c/a>, currently found at farmers' markets in Sonoma County. Throughout the chapter, Fromartz weaves in the story about the time \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">\u003cspan class=\"s1\">Alice Waters\u003c/span>\u003c/a> asked him to bake the bread for a fundraising dinner she was doing at Bob Woodward’s house in Georgetown and includes a recipe for Pain de Campagne in the end.\u003c/p>\n\u003cp>There are a total of nine recipes in \u003ci>In Search of the Perfect Loaf\u003c/i>, at least one for each chapter of the book, many of which are pages long and quite involved. Don’t let this deter you, for it has more to do with the intricacies of describing how to make bread than with the difficulty of the task. In fact, of all the recipes, Fromartz only lists two as difficult (a Levain Baguette and Roggenweizenbrot, a notoriously fickle rye bread from Germany.) Five of the other breads are labeled moderate and two flat breads (Emmer Flat Bread and Socca Americain) are considered easy. So there really is something here for everyone.\u003c/p>\n\u003cp>The recipe ingredients are listed by weight, as it should be. It is really much easier and, even more importantly, much more accurate, to weigh ingredients when baking. A simple digital kitchen scale is not hard to find for about $20 these days and their slim profile means they can easily be stashed in a cupboard. Fromartz chooses to list his weights in grams as he is very influenced by professional and European bakers. Again, many kitchen scales can toggle between ounces and grams, so this shouldn’t be too much of an issue.\u003c/p>\n\u003cp>In addition to the information-packed chapters and recipes, there’s an index and glossary as well as an extensive notes section which sites many sources for the history, science, and techniques discussed. The hardcover book is illustrated with several black and white photographs of beautiful loaves of bread, bakers and their ovens, and wheat fields and millstones.\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>\u003cstrong>Bottom line:\u003c/strong> If you’re passionate about eating and making bread, then this book is obviously for you. You will not be disappointed with the breadth of research and quality of information (and maybe just a little envious of his many wonderful adventures and opportunities.) But what if you're not quite so geeky and hardcore? What if you're only just beginning to explore the world of bread making? This book is also for you because only someone who loves bread as much as Sam Fromartz does will lead you to the perfect, or at least really delicious, loaf of bread.\u003c/p>\n\u003cul>\n\u003ch3>Information:\u003c/h3>\n\u003cli>Order \u003ca href=\"http://www.amazon.com/gp/product/0670025615/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0670025615&linkCode=as2&tag=fromartzondea-20&linkId=B57SU6KLN7QOEUTX\">In Search of a Perfect Loaf: A Home Baker's Odyssey\u003c/a>\u003c/li>\n\u003cli>For more information on Samuel Fromartz, visit his \u003ca href=\"http://www.chewswise.com/\">website\u003c/a>\u003c/li>\n\u003cli>Follow him on Twitter: \u003ca href=\"https://twitter.com/fromartz\">@fromartz\u003c/a> and on \u003ca href=\"https://www.facebook.com/samfromartz\">Facebook\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003ca href=\"http://www.chewswise.com/events/\">\u003cstrong>Event Info:\u003c/strong>\u003c/a>\n\u003cli>Samuel Fromartz will do a talk and book signing at Book Passage in the Ferry Building on Thursday, September 11 at 6pm.\u003c/li>\n\u003cli>His September 12 Commonwealth Club appearance, in discussion with Chad Robertson of Tartine, is currently sold out\u003c/li>\n\u003cli>He will also have a talk and book signing at The Shed in Healdsburg on September 12 at 5:30pm.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/87344/samuel-fromartz-explores-the-world-of-bread-in-his-new-book-in-search-of-the-perfect-loaf-a-home-bakers-odyssey","authors":["5590"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_2254","bayareabites_63","bayareabites_588","bayareabites_2695"],"tags":["bayareabites_253","bayareabites_59","bayareabites_13788","bayareabites_13787"],"featImg":"bayareabites_87370","label":"bayareabites"},"bayareabites_81287":{"type":"posts","id":"bayareabites_81287","meta":{"index":"posts_1591205157","site":"bayareabites","id":"81287","score":null,"sort":[1399479981000]},"guestAuthors":[],"slug":"little-springtime-strawberry-lemon-muffins","title":"Little Springtime Strawberry-Lemon Muffins","publishDate":1399479981,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_81365\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/final-muffin1000.jpg\">\u003cimg class=\"size-full wp-image-81365\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/final-muffin1000.jpg\" alt=\"Springtime Strawberry-lemon mini muffins. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Springtime Strawberry-lemon mini muffins. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m a big fan of muffins, especially cute little homemade ones that you can just pop into your mouth (the small size means they have fewer calories...yeah right). I think they make the perfect addition to a brunch table offering up a yummy, sweet option that isn’t a pain to make. However, as much as I love muffins, I’m really picky about them.\u003c/p>\n\u003cp>[contextly_sidebar id=\"sO3G6N3sYZQLEsuSvJlICYNqtueFcvQw\"]\u003c/p>\n\u003cp>First of all, I like fruity muffins. None of this chocolate-chocolate chip or stodgy bran with walnuts nonsense for me...I want fruit. As in, fruit in every bite. There is little that disappoints me more in a muffin than breaking it in half to reveal 3 blueberries. Rip off! Secondly, I don’t like weighty, heavy, dense muffins. I want light, fluffy muffins. Delicate and cake-like, but like a buttery layer cake not a pound cake.\u003c/p>\n\u003cp>And finally, I want them to have a balance of great flavor, and not be overwhelmed by sweetness.\u003c/p>\n\u003cfigure id=\"attachment_81433\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/muffin-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-81433\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/muffin-ingredients1000.jpg\" alt=\"Strawberry-lemon mini muffin ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberry-lemon mini muffin ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>This recipe is all that, and makes use of plump, juicy, sweet spring strawberries which are all over the market now (at least the farmers’ market near my house!). They are superb both on their own (even slathered with a little homemade strawberry jam) or as an addition to a special brunch spread, such as Mother’s Day. I for one would love these to be served to me on a lovely tray alongside a cuppa tea, a mimosa, and a slice of frittata. Husband, are you listening?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A few things to note: look for the sweetest organic strawberries you can find. You can also make these in a standard 12 cup pan, just be sure to fill the cups nearly to the top and you might need to bake them for a few additional minutes. Also, instead of the crunchy sugar topping, you can sprinkle the tops with your favorite streusel if you like. Just be warned: these are addictive, you cannot stop at just one!\u003c/p>\n\u003cfigure id=\"attachment_81436\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cooked-muffins-tin1000b.jpg\">\u003cimg class=\"size-full wp-image-81436\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cooked-muffins-tin1000b.jpg\" alt=\"Fresh baked strawberry-lemon mini muffins in tin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh baked strawberry-lemon mini muffins in tin. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Strawberry-lemon mini muffins\u003c/h3>\n\u003cp>\u003cem>Makes 48 mini muffins or 12 large muffins\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>2 tsp baking powder\u003c/li>\n\u003cli>1⁄2 tsp baking soda\u003c/li>\n\u003cli>1/2 tsp kosher salt (or 1/4 tsp sea salt)\u003c/li>\n\u003cli>1⁄2 cup unsalted butter, cut into chunks\u003c/li>\n\u003cli>2⁄3 cup sugar\u003c/li>\n\u003cli>Finely grated zest and juice of 1 large lemon\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 tsp pure vanilla extract\u003c/li>\n\u003cli>1 cup sour cream\u003c/li>\n\u003cli>12 oz fresh strawberries, hulled and diced\u003c/li>\n\u003cli>Coarse sugar, such as turbinado, for sprinkling (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_81440\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hulled-strawberry1000.jpg\">\u003cimg class=\"size-full wp-image-81440\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hulled-strawberry1000.jpg\" alt=\"Hull and then dice the strawberries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hull and then dice the strawberries. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81435\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lemon-zest1000.jpg\">\u003cimg class=\"size-full wp-image-81435\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lemon-zest1000.jpg\" alt=\"Zest lemon to add to the muffin mixture. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zest lemon to add to the muffin mixture. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPosition a rack in the middle of the oven and preheat to 400°F (200°C). Spray two 24-cup mini muffin pans generously with cooking spray or line with paper liners.\u003c/p>\n\u003cp>In a bowl, sift together the flour, baking powder, baking soda, and salt. In the bowl of a mixer fitted with the paddle attachment, beat the butter, granulated sugar, and lemon zest on medium-high speed until fluffy, about 1 minute. Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and lemon juice and beat on low speed. Add the dry ingredients and beat on low speed just until evenly moistened. Gently stir in the strawberries on low speed. The batter will be super thick.\u003c/p>\n\u003cfigure id=\"attachment_81453\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mixed-dough1000.jpg\">\u003cimg class=\"size-full wp-image-81453\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mixed-dough1000.jpg\" alt=\"The mixed batter should be super thick. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The mixed batter should be super thick. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Using a tablespoon, heap the batter into the greased muffin cups, filling them nearly full.\u003c/p>\n\u003cfigure id=\"attachment_81450\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/dough-in-tin1000.jpg\">\u003cimg class=\"size-full wp-image-81450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/dough-in-tin1000.jpg\" alt=\"Muffin dough mixture ready for baking in greased muffin tin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Muffin dough mixture ready for baking in greased muffin tin. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Sprinkle each with a big pinch of coarse sugar, if you like.\u003c/p>\n\u003cfigure id=\"attachment_81452\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sugar-on-top700.jpg\">\u003cimg class=\"size-full wp-image-81452\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sugar-on-top700.jpg\" alt=\"Sprinkle turbinado sugar on top of each muffin. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Optionally sprinkle turbinado sugar on top of each muffin. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 10 minutes. Let the muffins cool in the pan on a wire rack for about 5 minutes, then unmold onto the rack. Smear them with butter if you like, and eat while they’re still warm.\u003c/p>\n\u003cfigure id=\"attachment_81364\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/poppy-eating-muffin1000.jpg\">\u003cimg class=\"size-full wp-image-81364\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/poppy-eating-muffin1000.jpg\" alt=\"Enjoy the goodness of a fresh baked fruity mini muffin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Enjoy the goodness of a fresh baked fruity mini muffin. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"I love muffins. And I particularly love these adorable, super-fruity strawberry-lemon muffins, which are perfect for spring and your mom’s special day!","status":"publish","parent":0,"modified":1546901632,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":750},"headData":{"title":"Little Springtime Strawberry-Lemon Muffins | KQED","description":"I love muffins. And I particularly love these adorable, super-fruity strawberry-lemon muffins, which are perfect for spring and your mom’s special day!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"81287 http://blogs.kqed.org/bayareabites/?p=81287","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/07/little-springtime-strawberry-lemon-muffins/","disqusTitle":"Little Springtime Strawberry-Lemon Muffins","path":"/bayareabites/81287/little-springtime-strawberry-lemon-muffins","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81365\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/final-muffin1000.jpg\">\u003cimg class=\"size-full wp-image-81365\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/final-muffin1000.jpg\" alt=\"Springtime Strawberry-lemon mini muffins. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Springtime Strawberry-lemon mini muffins. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m a big fan of muffins, especially cute little homemade ones that you can just pop into your mouth (the small size means they have fewer calories...yeah right). I think they make the perfect addition to a brunch table offering up a yummy, sweet option that isn’t a pain to make. However, as much as I love muffins, I’m really picky about them.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>First of all, I like fruity muffins. None of this chocolate-chocolate chip or stodgy bran with walnuts nonsense for me...I want fruit. As in, fruit in every bite. There is little that disappoints me more in a muffin than breaking it in half to reveal 3 blueberries. Rip off! Secondly, I don’t like weighty, heavy, dense muffins. I want light, fluffy muffins. Delicate and cake-like, but like a buttery layer cake not a pound cake.\u003c/p>\n\u003cp>And finally, I want them to have a balance of great flavor, and not be overwhelmed by sweetness.\u003c/p>\n\u003cfigure id=\"attachment_81433\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/muffin-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-81433\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/muffin-ingredients1000.jpg\" alt=\"Strawberry-lemon mini muffin ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberry-lemon mini muffin ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>This recipe is all that, and makes use of plump, juicy, sweet spring strawberries which are all over the market now (at least the farmers’ market near my house!). They are superb both on their own (even slathered with a little homemade strawberry jam) or as an addition to a special brunch spread, such as Mother’s Day. I for one would love these to be served to me on a lovely tray alongside a cuppa tea, a mimosa, and a slice of frittata. Husband, are you listening?\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>A few things to note: look for the sweetest organic strawberries you can find. You can also make these in a standard 12 cup pan, just be sure to fill the cups nearly to the top and you might need to bake them for a few additional minutes. Also, instead of the crunchy sugar topping, you can sprinkle the tops with your favorite streusel if you like. Just be warned: these are addictive, you cannot stop at just one!\u003c/p>\n\u003cfigure id=\"attachment_81436\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cooked-muffins-tin1000b.jpg\">\u003cimg class=\"size-full wp-image-81436\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cooked-muffins-tin1000b.jpg\" alt=\"Fresh baked strawberry-lemon mini muffins in tin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh baked strawberry-lemon mini muffins in tin. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Strawberry-lemon mini muffins\u003c/h3>\n\u003cp>\u003cem>Makes 48 mini muffins or 12 large muffins\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>2 tsp baking powder\u003c/li>\n\u003cli>1⁄2 tsp baking soda\u003c/li>\n\u003cli>1/2 tsp kosher salt (or 1/4 tsp sea salt)\u003c/li>\n\u003cli>1⁄2 cup unsalted butter, cut into chunks\u003c/li>\n\u003cli>2⁄3 cup sugar\u003c/li>\n\u003cli>Finely grated zest and juice of 1 large lemon\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 tsp pure vanilla extract\u003c/li>\n\u003cli>1 cup sour cream\u003c/li>\n\u003cli>12 oz fresh strawberries, hulled and diced\u003c/li>\n\u003cli>Coarse sugar, such as turbinado, for sprinkling (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_81440\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hulled-strawberry1000.jpg\">\u003cimg class=\"size-full wp-image-81440\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hulled-strawberry1000.jpg\" alt=\"Hull and then dice the strawberries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hull and then dice the strawberries. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81435\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lemon-zest1000.jpg\">\u003cimg class=\"size-full wp-image-81435\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lemon-zest1000.jpg\" alt=\"Zest lemon to add to the muffin mixture. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zest lemon to add to the muffin mixture. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPosition a rack in the middle of the oven and preheat to 400°F (200°C). Spray two 24-cup mini muffin pans generously with cooking spray or line with paper liners.\u003c/p>\n\u003cp>In a bowl, sift together the flour, baking powder, baking soda, and salt. In the bowl of a mixer fitted with the paddle attachment, beat the butter, granulated sugar, and lemon zest on medium-high speed until fluffy, about 1 minute. Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and lemon juice and beat on low speed. Add the dry ingredients and beat on low speed just until evenly moistened. Gently stir in the strawberries on low speed. The batter will be super thick.\u003c/p>\n\u003cfigure id=\"attachment_81453\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mixed-dough1000.jpg\">\u003cimg class=\"size-full wp-image-81453\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mixed-dough1000.jpg\" alt=\"The mixed batter should be super thick. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The mixed batter should be super thick. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Using a tablespoon, heap the batter into the greased muffin cups, filling them nearly full.\u003c/p>\n\u003cfigure id=\"attachment_81450\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/dough-in-tin1000.jpg\">\u003cimg class=\"size-full wp-image-81450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/dough-in-tin1000.jpg\" alt=\"Muffin dough mixture ready for baking in greased muffin tin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Muffin dough mixture ready for baking in greased muffin tin. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Sprinkle each with a big pinch of coarse sugar, if you like.\u003c/p>\n\u003cfigure id=\"attachment_81452\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sugar-on-top700.jpg\">\u003cimg class=\"size-full wp-image-81452\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sugar-on-top700.jpg\" alt=\"Sprinkle turbinado sugar on top of each muffin. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Optionally sprinkle turbinado sugar on top of each muffin. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 10 minutes. Let the muffins cool in the pan on a wire rack for about 5 minutes, then unmold onto the rack. Smear them with butter if you like, and eat while they’re still warm.\u003c/p>\n\u003cfigure id=\"attachment_81364\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/poppy-eating-muffin1000.jpg\">\u003cimg class=\"size-full wp-image-81364\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/poppy-eating-muffin1000.jpg\" alt=\"Enjoy the goodness of a fresh baked fruity mini muffin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Enjoy the goodness of a fresh baked fruity mini muffin. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/81287/little-springtime-strawberry-lemon-muffins","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_253","bayareabites_3992","bayareabites_1314","bayareabites_8986","bayareabites_1012"],"featImg":"bayareabites_81460","label":"bayareabites"},"bayareabites_74796":{"type":"posts","id":"bayareabites_74796","meta":{"index":"posts_1591205157","site":"bayareabites","id":"74796","score":null,"sort":[1389376181000]},"guestAuthors":[],"slug":"a-view-inside-the-world-of-marijuana-laced-cookies-and-edibles","title":"A View Inside the World of Marijuana-Laced Cookies and Edibles","publishDate":1389376181,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_76270\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Chocolate_Chipotle-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Chocolate_Chipotle-700.jpg\" alt=\"Double chocolate chipotle Baked cookie Photo credit: Nicole Rosario\" width=\"500\" class=\"size-full wp-image-76270\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Double chocolate chipotle Baked cookie. Photo credit: Nicole Rosario\u003c/figcaption>\u003c/figure>\n\u003cp>Lately I’ve been dabbling in pot goodies and have gotten advice from the potheads in my life. When I was \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/17/meal-train-food-and-community-for-the-sick/\">diagnosed with breast cancer\u003c/a> last September (in the early and treatable stages), I decided to venture to my local marijuana dispensary. Although I’m not usually a pot smoker, I was open to the idea of eating sweets and baked goods that have medicinal marijuana, to help potentially aid with any sleeplessness, pain and anxiety from cancer. \u003c/p>\n\u003cp>First, I bought an Auntie Dolores chocolate cookie, and completely forgot to eat a small portion of the cookie in the privacy of my own living room. It’s a cookie—-my natural instinct is to eat the whole thing, which I did. Slowly, because the pot taste seemed to coat my tongue and linger after any swallowing. Within fifteen minutes, I was buzzy and a little dizzy. It was tough to walk to the bathroom without putting my hands on the walls and I was giggle-cringing the whole route. Rather than have the desired mellow and easy night, I tossed and turned with vivid and bizarre dreams. The next day I was still a little dizzy and felt hung over. We almost cancelled whale watching plans but I guzzled water to get the sweet pot taste out of my mouth. It took a few hours out of the morning for me to feel better. I had a similar reaction when I ate only half of a cookie.\u003c/p>\n\u003cfigure id=\"attachment_76271\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lavender_Chamomile-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lavender_Chamomile-700.jpg\" alt=\"Chamomile lavender Baked cookie. Photo credit: Nicole Rosario\" width=\"500\" class=\"size-full wp-image-76271\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chamomile lavender Baked cookie. Photo credit: Nicole Rosario\u003c/figcaption>\u003c/figure>\n\u003cp>I did hear that a natural chef friend of mine, J.C., was making pot cookies so I happily took him up on his offer to sample some. He promised that his line of Baked cookies (get it?)—which come in gourmet flavors like cashew butter cardamom, blackstrap molasses, and lemon Matcha, would offer the mellower marijuana experience I was after. I have cooked and catered with him often enough to know he has a good palate and intuitive sense of how to make things healthy while remaining delicious. J.C., a private chef, is still in the early stages of developing his Baked cookies and was able to share his process of baking with medicinal marijuana. I enjoyed that I was able to eat half a cookie, enjoy a gourmet treat, and not feel drained or hungover. His comments have been edited for clarity and length. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How and why did you start baking pot cookies?\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>J.C.:\u003c/strong> It kind of started as a joke. My partner is a card-carrying cannabis client and wanted to do a cooking project with me that incorporated medical marijuana. I’m a natural chef into the therapeutics of food so I started reading and learning about the medicinal properties of cannabis. There can be a fun element to something that may not be so fun—getting positive relief from the symptoms of being sick.\u003c/p>\n\u003cp>Right now I’m making the cookies for my partner and testing recipes with some card-carrying friends. I want it to be 100% legit. I want to sell to dispensaries, that’s my goal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where did you get your recipes?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>J.C.:\u003c/strong> I’ve been making them up. I took a basic concept like a peanut butter cookie and then improvised to make a cashew butter with cardamom recipe. I started with a basic sugar cookie recipe and it evolved into the lemon Matcha cookie. I’m not a baker, and am much more interested in being playful with the flavors. I kind of want to hide the flavor of the marijuana.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Your cookies are mellower than others on the market. That is a good thing but why go more mellow?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>J.C.:\u003c/strong> My whole goal is to give you something you can eat, enjoy the flavor, and benefit from the effects of the medical marijuana. I find that edibles are usually way too strong and twice I’ve had a feeling that was almost “cracked out.” I want people to enjoy their cookie, like a really nice glass of wine. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell me about the trial and error process of creating the cookies.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>J.C.:\u003c/strong> The process has been about making the butter with marijuana. Doing that is something I’m still not 100% comfortable with and right now I’m looking for someone who’s established and is making the butter. For a cookie to work, it really depends on the strain and the potency of the marijuana in the butter.\u003c/p>\n\u003cp>The original idea was to do Toll House-style cookie dough. You buy the dough in a package of six and they’re ready to bake off. Just keep the cookie dough in the fridge 7-14 days. Then put it in the freezer if you can’t use it.\u003c/p>\n\u003cp>I’ve been playing with how potent the cookies are, and how well they freeze. The first few times I made the double chocolates ones the texture was too doughy. I’ve been reading Cooks Illustrated on how to make chewy cookies and researching different baking textures. It’s been fun having the cookie dough in the house, ready to bake for people in need. I love that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your plans for the New Year?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>J.C.:\u003c/strong> My personal goal is to have the business roll out in some form: find some packaging, and launch in some capacity. I was doing catering and extra work. Now that I have my private chef business set up and have time to focus on projects, I can do just that.\u003c/p>\n\u003cp>I am also interesting in producing non-medicinal cookies for places like Whole Foods and Bi-Rite Market, for people that don’t desire the marijuana high.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>One thing that is really important to me is: life is too short to not enjoy good food. My goal with sweet or savory recipes is to make them more nutritious and have fun experimenting with flavors. I am working on creating medicinal products that both taste good and are beneficial to health and happiness.\u003c/p>\n\n","blocks":[],"excerpt":"What is it like to eat a cookie that is made with medical marijuana? While coping with a breast cancer diagnosis, Mary Ladd explores the world of pot edibles and lands on some good medicinal cookies from a friend who is a natural chef. ","status":"publish","parent":0,"modified":1389461105,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1060},"headData":{"title":"A View Inside the World of Marijuana-Laced Cookies and Edibles | KQED","description":"What is it like to eat a cookie that is made with medical marijuana? While coping with a breast cancer diagnosis, Mary Ladd explores the world of pot edibles and lands on some good medicinal cookies from a friend who is a natural chef. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"74796 http://blogs.kqed.org/bayareabites/?p=74796","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/01/10/a-view-inside-the-world-of-marijuana-laced-cookies-and-edibles/","disqusTitle":"A View Inside the World of Marijuana-Laced Cookies and Edibles","path":"/bayareabites/74796/a-view-inside-the-world-of-marijuana-laced-cookies-and-edibles","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76270\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Chocolate_Chipotle-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Chocolate_Chipotle-700.jpg\" alt=\"Double chocolate chipotle Baked cookie Photo credit: Nicole Rosario\" width=\"500\" class=\"size-full wp-image-76270\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Double chocolate chipotle Baked cookie. Photo credit: Nicole Rosario\u003c/figcaption>\u003c/figure>\n\u003cp>Lately I’ve been dabbling in pot goodies and have gotten advice from the potheads in my life. When I was \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/17/meal-train-food-and-community-for-the-sick/\">diagnosed with breast cancer\u003c/a> last September (in the early and treatable stages), I decided to venture to my local marijuana dispensary. Although I’m not usually a pot smoker, I was open to the idea of eating sweets and baked goods that have medicinal marijuana, to help potentially aid with any sleeplessness, pain and anxiety from cancer. \u003c/p>\n\u003cp>First, I bought an Auntie Dolores chocolate cookie, and completely forgot to eat a small portion of the cookie in the privacy of my own living room. It’s a cookie—-my natural instinct is to eat the whole thing, which I did. Slowly, because the pot taste seemed to coat my tongue and linger after any swallowing. Within fifteen minutes, I was buzzy and a little dizzy. It was tough to walk to the bathroom without putting my hands on the walls and I was giggle-cringing the whole route. Rather than have the desired mellow and easy night, I tossed and turned with vivid and bizarre dreams. The next day I was still a little dizzy and felt hung over. We almost cancelled whale watching plans but I guzzled water to get the sweet pot taste out of my mouth. It took a few hours out of the morning for me to feel better. I had a similar reaction when I ate only half of a cookie.\u003c/p>\n\u003cfigure id=\"attachment_76271\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lavender_Chamomile-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lavender_Chamomile-700.jpg\" alt=\"Chamomile lavender Baked cookie. Photo credit: Nicole Rosario\" width=\"500\" class=\"size-full wp-image-76271\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chamomile lavender Baked cookie. Photo credit: Nicole Rosario\u003c/figcaption>\u003c/figure>\n\u003cp>I did hear that a natural chef friend of mine, J.C., was making pot cookies so I happily took him up on his offer to sample some. He promised that his line of Baked cookies (get it?)—which come in gourmet flavors like cashew butter cardamom, blackstrap molasses, and lemon Matcha, would offer the mellower marijuana experience I was after. I have cooked and catered with him often enough to know he has a good palate and intuitive sense of how to make things healthy while remaining delicious. J.C., a private chef, is still in the early stages of developing his Baked cookies and was able to share his process of baking with medicinal marijuana. I enjoyed that I was able to eat half a cookie, enjoy a gourmet treat, and not feel drained or hungover. His comments have been edited for clarity and length. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How and why did you start baking pot cookies?\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>J.C.:\u003c/strong> It kind of started as a joke. My partner is a card-carrying cannabis client and wanted to do a cooking project with me that incorporated medical marijuana. I’m a natural chef into the therapeutics of food so I started reading and learning about the medicinal properties of cannabis. There can be a fun element to something that may not be so fun—getting positive relief from the symptoms of being sick.\u003c/p>\n\u003cp>Right now I’m making the cookies for my partner and testing recipes with some card-carrying friends. I want it to be 100% legit. I want to sell to dispensaries, that’s my goal.\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>Bay Area Bites: Where did you get your recipes?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>J.C.:\u003c/strong> I’ve been making them up. I took a basic concept like a peanut butter cookie and then improvised to make a cashew butter with cardamom recipe. I started with a basic sugar cookie recipe and it evolved into the lemon Matcha cookie. I’m not a baker, and am much more interested in being playful with the flavors. I kind of want to hide the flavor of the marijuana.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Your cookies are mellower than others on the market. That is a good thing but why go more mellow?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>J.C.:\u003c/strong> My whole goal is to give you something you can eat, enjoy the flavor, and benefit from the effects of the medical marijuana. I find that edibles are usually way too strong and twice I’ve had a feeling that was almost “cracked out.” I want people to enjoy their cookie, like a really nice glass of wine. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell me about the trial and error process of creating the cookies.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>J.C.:\u003c/strong> The process has been about making the butter with marijuana. Doing that is something I’m still not 100% comfortable with and right now I’m looking for someone who’s established and is making the butter. For a cookie to work, it really depends on the strain and the potency of the marijuana in the butter.\u003c/p>\n\u003cp>The original idea was to do Toll House-style cookie dough. You buy the dough in a package of six and they’re ready to bake off. Just keep the cookie dough in the fridge 7-14 days. Then put it in the freezer if you can’t use it.\u003c/p>\n\u003cp>I’ve been playing with how potent the cookies are, and how well they freeze. The first few times I made the double chocolates ones the texture was too doughy. I’ve been reading Cooks Illustrated on how to make chewy cookies and researching different baking textures. It’s been fun having the cookie dough in the house, ready to bake for people in need. I love that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your plans for the New Year?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>J.C.:\u003c/strong> My personal goal is to have the business roll out in some form: find some packaging, and launch in some capacity. I was doing catering and extra work. Now that I have my private chef business set up and have time to focus on projects, I can do just that.\u003c/p>\n\u003cp>I am also interesting in producing non-medicinal cookies for places like Whole Foods and Bi-Rite Market, for people that don’t desire the marijuana high.\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>One thing that is really important to me is: life is too short to not enjoy good food. My goal with sweet or savory recipes is to make them more nutritious and have fun experimenting with flavors. I am working on creating medicinal products that both taste good and are beneficial to health and happiness.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/74796/a-view-inside-the-world-of-marijuana-laced-cookies-and-edibles","authors":["5092"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_1245","bayareabites_1875"],"tags":["bayareabites_253","bayareabites_9719","bayareabites_635","bayareabites_744","bayareabites_1270","bayareabites_11746","bayareabites_12897","bayareabites_12754","bayareabites_11747","bayareabites_12896"],"featImg":"bayareabites_76352","label":"bayareabites"},"bayareabites_60054":{"type":"posts","id":"bayareabites_60054","meta":{"index":"posts_1591205157","site":"bayareabites","id":"60054","score":null,"sort":[1366161299000]},"guestAuthors":[],"slug":"baby-toddler-on-the-go-fresh-homemade-foods-for-a-busy-life-video","title":"Baby & Toddler On The Go: fresh, homemade foods for a busy life (VIDEO)","publishDate":1366161299,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[youtube http://www.youtube.com/watch?v=m4YEKSrZHJ4]\u003cbr>\nA precociously independent toddler packs a healthy homemade lunch and heads off to snack in Bernal Height's Holly Park in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bookcover.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bookcover-190x190.jpg\" alt=\"Baby & Toddler On The Go: fresh, homemade foods for a busy life.\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-60073\">\u003c/a>This seriously cute video is the promo for author and BAB blogger \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>'s new book \u003ca href=\"http://www.weldonowen.com/food-drink/family/baby-toddler-go\">Baby & Toddler On The Go: fresh, homemade foods for a busy life\u003c/a>.\u003c/p>\n\u003cp>The book will be available \u003ca href=\"http://www.amazon.com/Baby-Toddler-On-The-Go/dp/1616284994/ref=sr_1_1?ie=UTF8&qid=1366142727&sr=8-1&keywords=baby+and+toddler+on+the+go\">April 30\u003c/a> and offers up 75 simple-to-prepare and easy-to-transport recipes made with fresh ingredients for the busy 4-month to 3-year-old child. \u003c/p>\n\u003cp>Kim Laidlaw took some time out to share information about her new book.\u003c/p>\n\u003cp>\u003cstrong>The toddler in the video is your daughter. How have you introduced her to your world of cooking and food?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> She has been watching me cook and bake since she was born, and now that she’s a bit older she is starting to “help” me cook and bake, which is a lot of fun. I also take her to the farmers’ market every Saturday morning and we talk about all the seasonal fruits and veggies and we try lots of samples. Oh, and we set up a little play kitchen in the kitchen so we can cook together.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What motivated you to write this book?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> I had just started to feed her solid food when I started writing the book, so I “learned” how to feed her by doing all the research and writing all the recipes for the book. Plus lots and lots of input from my mom and friends.\u003c/p>\n\u003cp>\u003cstrong>The book is designed to feed 4-month to 3-year-old children. How did you tailor your recipes nutritionally and tastewise to this age group?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> I did quite a lot of research, and also used the sister book \u003ca href=\"http://www.amazon.com/Baby-Toddler-Cookbook-Homemade-Healthy/dp/1740899806\">Baby & Toddler Cookbook\u003c/a> as my starting point. Then I just tried to get as many age-appropriate veggies, fruits, meats and dairy into the recipes to keep them healthy but friendly.\u003c/p>\n\u003cfigure id=\"attachment_60093\" class=\"wp-caption alignright\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/KimPoppy1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/KimPoppy1-190x190.jpg\" alt=\"Author Kim Laidlaw and her daughter\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-60093\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Kim Laidlaw and her daughter\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Did you test the recipes on your daughter?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> She has tried everything in the book at this point. I also passed the recipes around to lots of friends with babies and toddlers and they tried them out as well. And my husband tried plenty of recipes too!\u003c/p>\n\u003cp>\u003cstrong>Economically speaking, how do costs compare preparing fresh foods for kids versus buying healthy store bought alternatives?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> Well, I think if you can buy seasonal fruits and veggies you will save a lot of money, and many of the purees and minis can be made in bulk and frozen. Making your own food is definitely cheaper than buying individually-sized pre-packaged foods.\u003c/p>\n\u003cp>\u003cstrong>Sometimes kids are picky about eating diverse types of healthy food. What are 3 tips you can share with parents about teaching kids to be food-curious.\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Laidlaw:\u003c/strong> \n\u003cli>Take your kids to the farmers’ market or the grocery store and let them help you pick things out that look good to them.\u003c/li>\n\u003cli>Then, let them help you cook so they can see you making the things you picked out together.\u003c/li>\n\u003cli>Finally, eat together at the table as much as you can (my daughter always wants to eat what I’m eating).\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Take a Sneak Peek and Get Recipes\u003c/strong>\u003cbr>\n\u003ciframe class=\"scribd_iframe_embed\" src=\"http://www.scribd.com/embeds/130453778/content?start_page=1&view_mode=scroll\" data-auto-height=\"false\" data-aspect-ratio=\"undefined\" scrolling=\"no\" id=\"doc_29739\" width=\"100%\" height=\"600\" frameborder=\"0\">\u003c/iframe> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclosure: In addition to Kim Laidlaw being a BAB blogger she and her daughter are personal friends.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"A precociously independent toddler packs a healthy homemade lunch and heads off to snack in Bernal Height’s Holly Park in San Francisco. This video is a promo for Kim Laidlaw's new book: Baby & Toddler On The Go: fresh, homemade foods for a busy life.","status":"publish","parent":0,"modified":1366236735,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.scribd.com/embeds/130453778/content"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":576},"headData":{"title":"Baby & Toddler On The Go: fresh, homemade foods for a busy life (VIDEO) | KQED","description":"A precociously independent toddler packs a healthy homemade lunch and heads off to snack in Bernal Height’s Holly Park in San Francisco. This video is a promo for Kim Laidlaw's new book: Baby & Toddler On The Go: fresh, homemade foods for a busy life.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"60054 http://blogs.kqed.org/bayareabites/?p=60054","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/04/16/baby-toddler-on-the-go-fresh-homemade-foods-for-a-busy-life-video/","disqusTitle":"Baby & Toddler On The Go: fresh, homemade foods for a busy life (VIDEO)","path":"/bayareabites/60054/baby-toddler-on-the-go-fresh-homemade-foods-for-a-busy-life-video","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/m4YEKSrZHJ4'\n title='//www.youtube.com/embed/m4YEKSrZHJ4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\nA precociously independent toddler packs a healthy homemade lunch and heads off to snack in Bernal Height's Holly Park in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bookcover.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bookcover-190x190.jpg\" alt=\"Baby & Toddler On The Go: fresh, homemade foods for a busy life.\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-60073\">\u003c/a>This seriously cute video is the promo for author and BAB blogger \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>'s new book \u003ca href=\"http://www.weldonowen.com/food-drink/family/baby-toddler-go\">Baby & Toddler On The Go: fresh, homemade foods for a busy life\u003c/a>.\u003c/p>\n\u003cp>The book will be available \u003ca href=\"http://www.amazon.com/Baby-Toddler-On-The-Go/dp/1616284994/ref=sr_1_1?ie=UTF8&qid=1366142727&sr=8-1&keywords=baby+and+toddler+on+the+go\">April 30\u003c/a> and offers up 75 simple-to-prepare and easy-to-transport recipes made with fresh ingredients for the busy 4-month to 3-year-old child. \u003c/p>\n\u003cp>Kim Laidlaw took some time out to share information about her new book.\u003c/p>\n\u003cp>\u003cstrong>The toddler in the video is your daughter. How have you introduced her to your world of cooking and food?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> She has been watching me cook and bake since she was born, and now that she’s a bit older she is starting to “help” me cook and bake, which is a lot of fun. I also take her to the farmers’ market every Saturday morning and we talk about all the seasonal fruits and veggies and we try lots of samples. Oh, and we set up a little play kitchen in the kitchen so we can cook together.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What motivated you to write this book?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> I had just started to feed her solid food when I started writing the book, so I “learned” how to feed her by doing all the research and writing all the recipes for the book. Plus lots and lots of input from my mom and friends.\u003c/p>\n\u003cp>\u003cstrong>The book is designed to feed 4-month to 3-year-old children. How did you tailor your recipes nutritionally and tastewise to this age group?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> I did quite a lot of research, and also used the sister book \u003ca href=\"http://www.amazon.com/Baby-Toddler-Cookbook-Homemade-Healthy/dp/1740899806\">Baby & Toddler Cookbook\u003c/a> as my starting point. Then I just tried to get as many age-appropriate veggies, fruits, meats and dairy into the recipes to keep them healthy but friendly.\u003c/p>\n\u003cfigure id=\"attachment_60093\" class=\"wp-caption alignright\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/KimPoppy1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/KimPoppy1-190x190.jpg\" alt=\"Author Kim Laidlaw and her daughter\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-60093\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Kim Laidlaw and her daughter\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Did you test the recipes on your daughter?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> She has tried everything in the book at this point. I also passed the recipes around to lots of friends with babies and toddlers and they tried them out as well. And my husband tried plenty of recipes too!\u003c/p>\n\u003cp>\u003cstrong>Economically speaking, how do costs compare preparing fresh foods for kids versus buying healthy store bought alternatives?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> Well, I think if you can buy seasonal fruits and veggies you will save a lot of money, and many of the purees and minis can be made in bulk and frozen. Making your own food is definitely cheaper than buying individually-sized pre-packaged foods.\u003c/p>\n\u003cp>\u003cstrong>Sometimes kids are picky about eating diverse types of healthy food. What are 3 tips you can share with parents about teaching kids to be food-curious.\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Laidlaw:\u003c/strong> \n\u003cli>Take your kids to the farmers’ market or the grocery store and let them help you pick things out that look good to them.\u003c/li>\n\u003cli>Then, let them help you cook so they can see you making the things you picked out together.\u003c/li>\n\u003cli>Finally, eat together at the table as much as you can (my daughter always wants to eat what I’m eating).\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Take a Sneak Peek and Get Recipes\u003c/strong>\u003cbr>\n\u003ciframe class=\"scribd_iframe_embed\" src=\"http://www.scribd.com/embeds/130453778/content?start_page=1&view_mode=scroll\" data-auto-height=\"false\" data-aspect-ratio=\"undefined\" scrolling=\"no\" id=\"doc_29739\" width=\"100%\" height=\"600\" frameborder=\"0\">\u003c/iframe> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclosure: In addition to Kim Laidlaw being a BAB blogger she and her daughter are personal friends.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/60054/baby-toddler-on-the-go-fresh-homemade-foods-for-a-busy-life-video","authors":["5014"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_2254","bayareabites_588","bayareabites_1865","bayareabites_4084","bayareabites_1245","bayareabites_1246","bayareabites_12","bayareabites_1593","bayareabites_316"],"tags":["bayareabites_2830","bayareabites_11561","bayareabites_253","bayareabites_2954","bayareabites_11560","bayareabites_1224","bayareabites_430","bayareabites_309","bayareabites_11559"],"featImg":"bayareabites_60094","label":"bayareabites"},"bayareabites_42712":{"type":"posts","id":"bayareabites_42712","meta":{"index":"posts_1591205157","site":"bayareabites","id":"42712","score":null,"sort":[1339167616000]},"guestAuthors":[],"slug":"the-homemade-pantry-by-alana-chernila-review-and-recipe-for-homemade-wheat-crackers","title":"The Homemade Pantry by Alana Chernila: Review and Recipe for Homemade Wheat Crackers","publishDate":1339167616,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_0283.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_0283.jpg\" alt=\"The Homemade Pantry\" title=\"The Homemade Pantry\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42721\">\u003c/a>\u003c/p>\n\u003cp>In the introduction to her book, \u003ca href=\"http://www.amazon.com/The-Homemade-Pantry-Buying-Making/dp/030788726X\">The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making\u003c/a>, Alana Chernila says, “This is my kitchen. Come on in, but be prepared—it might not be quite what you expect.” Which begs the question, of course, what \u003cem>do\u003c/em> we expect? A lot of DIY-type books of this sort can be a little preachy, taking themselves quite seriously and explaining why it is so important that we start making staples at home. That doesn't happen here. What we \u003cem>do\u003c/em> find is the real-life kitchen of a mother and a writer with two young girls who aims to make many staples at home rather than buying them at the store. This is a genuine book of a busy mom cooking for her family, juggling, navigating, and balancing all that comes with those two endeavors. It's also a likeable and charming book, regardless of your station in life. Mother or not, home cook or not: everyone will find something useful here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-109.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-109.jpg\" alt=\"Homemade Crackers\" title=\"Homemade Crackers\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42713\">\u003c/a>\u003c/p>\n\u003cp>Chernila starts off her discussion of the recipes and her approach to food by listing the reasons why she makes a great deal of the food her family eats at home:\u003c/p>\n\u003cul>\n\u003cli>Food made at home is better for you.\u003c/li>\n\u003cli>Food made at home tastes better.\u003c/li>\n\u003cli>Food made at home usually costs less.\u003c/li>\n\u003cli>Food made at home eliminates unnecessary packaging.\u003c/li>\n\u003cli>Food made at home will change the way you think about food.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In short, it's better for us and our health and also better for the planet. Of all the reasons though, I love the last one, the one that insists you'll start thinking differently about food. I think this is true anytime you step into the kitchen to prepare a recipe. You're taking the care to feed yourself and your family, to try a new recipe or technique, or simply to chop herbs and wash greens for the week's lunches. It's all about intention and setting aside a little chunk of time to prioritize the way we feed ourselves. In this sense, the book stays close to home, with stories about raising daughters, Chernila's relationship with her husband, and life on the farm. Chernila discusses how she came to certain recipes, why she likes them, and walks you through more difficult tasks and techniques. While she stays close to home, there is a hint of a broader, more global discussion: \u003c/p>\n\u003cblockquote>\u003cp>“If we are to become people who make butter, we might have to shift the way we see ourselves a bit. We might have to get into the adventurous spirit and unearth our own curiosity about where our food comes from.” \u003c/p>\u003c/blockquote>\n\u003cp>So yes, it's fun to make ketchup at home. But beyond fun: it's important, too, because we know where exactly the tomatoes came from and what they looked like when they were picked. We were there when it was made -- heck, we made it--and it's got to taste better for it. \u003c/p>\n\u003cp>Now as with anything, there has to be a balance. It's not likely that most of us have the time (or energy) to make all of our own condiments, bread, pasta noodles, ice cream, butter, and yogurt. Even Chernila says that any given week looks different. Some weeks she'll have a rockstar few days of tackling lots of pantry staples and getting homemade dinners on the table. Other weeks, it'll be all she can do to make a homemade batch of granola and granola bars for the girls to eat on the ride home from school. Such is life. For all of us, I think. And I like Chernila's honesty about this; it makes the book and her approach to cooking seem much more inviting and exciting rather than overwhelming and discouraging. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-100.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-100.jpg\" alt=\"Making Homemade Crackers\" title=\"Making Homemade Crackers\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42714\">\u003c/a>\u003cbr>\n\u003cem>Mixing the Cracker Dough: As Easy as a Flip of a Fork (or Hand)\u003c/em>\u003c/p>\n\u003cp>Flipping through the cookbook, numerous recipes stick out as things I can't wait to try. There is the homemade ricotta, Car Snacks (different nutty bars for the ride home from school), homemade ketchup & mustard, veggie burgers, hamburger buns, graham crackers, easiest chocolates, fruit roll-ups, toaster pastries, and chocolate sandwich cookies. Where to begin? The thing that strikes me about the recipes is the overall simplicity here. You’ll see a recipe for Ravioli, not Stinging Nettle and Aged Gouda Ravioli. Just ravioli. Sometimes after reading a batch of the newest food magazines, the ways in which people try to reinvent very good, basic foods to make them more marketable, new, and interesting can become tiresome. That won’t happen here. You’ll find recipes for applesauce, lasagne, and oatmeal. That’s not to say this is a boring book or that these recipes are all intuitive -- they’re not in the least. But they’re also not trying to be something they’re not.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-103.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-103.jpg\" alt=\"Rolling Out Crackers\" title=\"Rolling Out Crackers\" width=\"540\" height=\"360\" class=\"alignnone size-full wp-image-42715\">\u003c/a>\u003cbr>\n\u003cem>Rolling Out Crackers\u003c/em>\u003c/p>\n\u003cp>One such simple, delightful recipe are the homemade crackers. Now I should preface this by saying I eat crackers often at home in the late afternoon. I have a weakness for Triscuits, but I'm really not too discerning. A good cheese cracker or rye cracker does the trick, too. So when I came across the recipe for Wheat Crackers in \u003cem>The Homemade Pantry\u003c/em>, I knew I had to make them. And after making them and discovering how simple and delicious they are, I knew I had to share them with you. These crackers contain millet and flax seed. They're made with olive oil and two different kinds of flour, are super simple to roll out, and are infinitely adaptable with any kind of herbs you'd like to add, grated cheeses or ground nuts. Also: they're way, way better than a store-bought cracker and cheaper to make. While I think the homemade butter is next on my list, the crackers were a good place to start. They make the kitchen smell toasty and inviting, and yield a week's worth of 4 p.m. snacks. All good things. \u003c/p>\n\u003cp>Before we get to snacks and homemade crackers, I took a moment to ask Alana a few questions about the process of writing the book and coming up with the recipes. Here's what she had to say:\u003c/p>\n\u003cp>\u003cstrong>1. Can you describe what a typical day was like in writing the cookbook?\u003c/strong>\u003cbr>\nThe book really did come straight out of our kitchen as it is on any given day. So a typical day involved all of the craziness in any other day of living and working and feeding a family, plus a whole lot of recipe testing and writing. There were days when I would start right after Joey and the girls left for school -- cooking, sitting down on the couch to write, then going back to cook. Then I'd take a break and maybe cobble together some dinner, and then I'd work deep into the night. It was great work, but all-encompassing. And my family was very, very patient. There was a fair amount of pizza (not homemade) for dinner because I would have spent the whole day trying to figure out the best way to fill a homemade twinkie. The irony did not escape me that I was so busy writing about food at home, that I didn't have time to actually make food at home! It was a huge day when that manuscript was finished.\u003cbr>\n\u003cstrong>\u003cbr>\n2. What's been the biggest surprise or challenge you faced in the process of writing and promoting the book?\u003c/strong>\u003cbr>\nI found that a first book is a lot like a first child-- everything is a surprise! I think that because working on the headnotes of this particular book was a lot like writing a memoir of sorts; I was unprepared for how emotional the process of actually writing those headnotes would be...I've never been so immersed in the process of writing. The process of promoting the book has been a challenge, I think because I'm not always a natural saleswoman. But there's been this wonderful aspect to it-- I've gotten emails from people all over the country who are so excited to make their own staples at home. I love these emails! They tell me what they've made, and how their families react (always positively, so far!). It's just so great to feel like I get to hang out with so many people in their kitchens. It really does feel like an honor.\u003c/p>\n\u003cp>\u003cstrong>3. What are your favorite recipes in the book--the ones you make over and over again? And why?\u003c/strong>\u003cbr>\nThere are several recipes in the book that are mainstays of our weekly diet. I wrote the book because I felt like it was a book I needed to have on my own shelf, and sure enough, I cook from it all the time. My favorites are granola, car snacks (each family member has their favorite), yogurt, ricotta, butter, and crackers. I also have a sweet spot in my heart for the graham cracker recipe. I had such a specific taste and crunch level in my head for that one, and I feel pretty great that I found the right combination of elements. \u003c/p>\n\u003cp>\u003cstrong>4. What do your girls think about seeing their faces in print?\u003c/strong>\u003cbr>\nThey've been so great about all of this--mostly I think because they've had some ownership over the process. They really think of this as their book, and I agree. Jennifer May, the photographer who shot the book, became part of our family over the course of that year. The girls loved her, and they got to see the photos at every step in the process. They like to show their friends the book, and each of the girls have their favorite photos. I've tried to be really sensitive throughout the process though. Just recently Sadie (who is now nine) has put limits on how much of her life is shared online or in print. She has requested that I ask her permission if I plan to share a photo of her or a story that concerns her on the blog. Especially now that she's started cooking and coming into the kitchen as her own person with her own tastes and style, I think it's great that she's decided to draw that boundary. I can see that as they get older, it will be more of a partnership when I want to write about them.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-111.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-111.jpg\" alt=\"Free-Form Square Crackers\" title=\"Free-Form Square Crackers\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42716\">\u003c/a>\u003cbr>\n\u003cem>Choose Your Shape: Little Free-Form Square Crackers\u003c/em>\u003cbr>\n\u003cstrong>\u003cbr>\nWheat Crackers\u003c/strong>\u003cbr>\nFrom:\u003ca href=\"http://www.amazon.com/The-Homemade-Pantry-Buying-Making/dp/030788726X\"> The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making \u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes: 50-60 small crackers or 20 large crackers\u003c/em>\u003c/p>\n\u003cp>1 cup (5 ounces) all-purpose flour, plus additional for the counter\u003cbr>\n1 cup (4.75 ounces) spelt flour or whole wheat flour (4.5 ounces)\u003cbr>\n1/2 teaspoon baking powder\u003cbr>\n1/3 cup whole, uncooked millet\u003cbr>\n1/3 cup ground flax seeds\u003cbr>\n1/2 teaspoon kosher salt, plus additional for sprinkling\u003cbr>\nOptional: 5 medium garlic cloves, minced, and 1 tablespoon fresh rosemary\u003cbr>\n1/2 cup plus 2 tablespoons olive oil\u003cbr>\nFreshly ground pepper\u003c/p>\n\u003cp>1. Preheat the oven to 350 F. In a medium bowl, combine the two flours, baking powder, millet, flax, salt, and garlic and rosemary, if using. Add the olive oil and combine with a fork. Slowly add 1/2 cup water, mixing with your hands as you go. Continue to add more water (up to 1/4 cup additional water) to the dough until it holds together. Knead the dough with your hands in the bowl for 2 minutes until it is smooth and very workable.\u003c/p>\n\u003cp>2. Turn out the dough onto a floured surface, press into a flat disc, and roll with a rolling pin until the dough is 1/8 to 1/4 inch thick. For square crackers, use a pizza wheel or sharp knife and cut the dough into 2-inch squares. For round crackers, use a 2-inch biscuit cutter. Any leftover dough can be rerolled for more crackers. \u003c/p>\n\u003cp>3. With a spatula, transfer the cut dough to ungreased cooking sheets and sprinkle each cracker with salt and pepper. Bake for 20-22 minutes, switching the position of the sheets and rotating them midway through, until the crackers are hard to the touch. Transfer to a wire rack. \u003c/p>\n\u003cp>\u003cem>Storage: Room temperature, covered, 7 days; Freezer: Freezer-safe container or bag, 3 months. \u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nRecipe reprinted with permission from Random House, Inc.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Buy the Book:\u003c/strong> \u003ca href=\"http://www.amazon.com/The-Homemade-Pantry-Buying-Making/dp/030788726X\">The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making \u003c/a>\u003cbr>\n\u003cstrong>Read Alana Chernila's Blog:\u003c/strong>\u003ca href=\"http://www.eatingfromthegroundup.com/\"> Eating From the Ground Up\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Megan Gordon shares her thoughts on Alana Chernila's new book, The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making. And Alana agreed to share her recipe for Wheat Crackers with Bay Area Bites, and chats with us about the process of writing the book. ","status":"publish","parent":0,"modified":1339119656,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":2134},"headData":{"title":"The Homemade Pantry by Alana Chernila: Review and Recipe for Homemade Wheat Crackers | KQED","description":"Megan Gordon shares her thoughts on Alana Chernila's new book, The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making. And Alana agreed to share her recipe for Wheat Crackers with Bay Area Bites, and chats with us about the process of writing the book. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"42712 http://blogs.kqed.org/bayareabites/?p=42712","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/06/08/the-homemade-pantry-by-alana-chernila-review-and-recipe-for-homemade-wheat-crackers/","disqusTitle":"The Homemade Pantry by Alana Chernila: Review and Recipe for Homemade Wheat Crackers","path":"/bayareabites/42712/the-homemade-pantry-by-alana-chernila-review-and-recipe-for-homemade-wheat-crackers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_0283.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_0283.jpg\" alt=\"The Homemade Pantry\" title=\"The Homemade Pantry\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42721\">\u003c/a>\u003c/p>\n\u003cp>In the introduction to her book, \u003ca href=\"http://www.amazon.com/The-Homemade-Pantry-Buying-Making/dp/030788726X\">The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making\u003c/a>, Alana Chernila says, “This is my kitchen. Come on in, but be prepared—it might not be quite what you expect.” Which begs the question, of course, what \u003cem>do\u003c/em> we expect? A lot of DIY-type books of this sort can be a little preachy, taking themselves quite seriously and explaining why it is so important that we start making staples at home. That doesn't happen here. What we \u003cem>do\u003c/em> find is the real-life kitchen of a mother and a writer with two young girls who aims to make many staples at home rather than buying them at the store. This is a genuine book of a busy mom cooking for her family, juggling, navigating, and balancing all that comes with those two endeavors. It's also a likeable and charming book, regardless of your station in life. Mother or not, home cook or not: everyone will find something useful here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-109.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-109.jpg\" alt=\"Homemade Crackers\" title=\"Homemade Crackers\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42713\">\u003c/a>\u003c/p>\n\u003cp>Chernila starts off her discussion of the recipes and her approach to food by listing the reasons why she makes a great deal of the food her family eats at home:\u003c/p>\n\u003cul>\n\u003cli>Food made at home is better for you.\u003c/li>\n\u003cli>Food made at home tastes better.\u003c/li>\n\u003cli>Food made at home usually costs less.\u003c/li>\n\u003cli>Food made at home eliminates unnecessary packaging.\u003c/li>\n\u003cli>Food made at home will change the way you think about food.\u003c/li>\n\u003c/ul>\n\u003cp>\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>In short, it's better for us and our health and also better for the planet. Of all the reasons though, I love the last one, the one that insists you'll start thinking differently about food. I think this is true anytime you step into the kitchen to prepare a recipe. You're taking the care to feed yourself and your family, to try a new recipe or technique, or simply to chop herbs and wash greens for the week's lunches. It's all about intention and setting aside a little chunk of time to prioritize the way we feed ourselves. In this sense, the book stays close to home, with stories about raising daughters, Chernila's relationship with her husband, and life on the farm. Chernila discusses how she came to certain recipes, why she likes them, and walks you through more difficult tasks and techniques. While she stays close to home, there is a hint of a broader, more global discussion: \u003c/p>\n\u003cblockquote>\u003cp>“If we are to become people who make butter, we might have to shift the way we see ourselves a bit. We might have to get into the adventurous spirit and unearth our own curiosity about where our food comes from.” \u003c/p>\u003c/blockquote>\n\u003cp>So yes, it's fun to make ketchup at home. But beyond fun: it's important, too, because we know where exactly the tomatoes came from and what they looked like when they were picked. We were there when it was made -- heck, we made it--and it's got to taste better for it. \u003c/p>\n\u003cp>Now as with anything, there has to be a balance. It's not likely that most of us have the time (or energy) to make all of our own condiments, bread, pasta noodles, ice cream, butter, and yogurt. Even Chernila says that any given week looks different. Some weeks she'll have a rockstar few days of tackling lots of pantry staples and getting homemade dinners on the table. Other weeks, it'll be all she can do to make a homemade batch of granola and granola bars for the girls to eat on the ride home from school. Such is life. For all of us, I think. And I like Chernila's honesty about this; it makes the book and her approach to cooking seem much more inviting and exciting rather than overwhelming and discouraging. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-100.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-100.jpg\" alt=\"Making Homemade Crackers\" title=\"Making Homemade Crackers\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42714\">\u003c/a>\u003cbr>\n\u003cem>Mixing the Cracker Dough: As Easy as a Flip of a Fork (or Hand)\u003c/em>\u003c/p>\n\u003cp>Flipping through the cookbook, numerous recipes stick out as things I can't wait to try. There is the homemade ricotta, Car Snacks (different nutty bars for the ride home from school), homemade ketchup & mustard, veggie burgers, hamburger buns, graham crackers, easiest chocolates, fruit roll-ups, toaster pastries, and chocolate sandwich cookies. Where to begin? The thing that strikes me about the recipes is the overall simplicity here. You’ll see a recipe for Ravioli, not Stinging Nettle and Aged Gouda Ravioli. Just ravioli. Sometimes after reading a batch of the newest food magazines, the ways in which people try to reinvent very good, basic foods to make them more marketable, new, and interesting can become tiresome. That won’t happen here. You’ll find recipes for applesauce, lasagne, and oatmeal. That’s not to say this is a boring book or that these recipes are all intuitive -- they’re not in the least. But they’re also not trying to be something they’re not.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-103.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-103.jpg\" alt=\"Rolling Out Crackers\" title=\"Rolling Out Crackers\" width=\"540\" height=\"360\" class=\"alignnone size-full wp-image-42715\">\u003c/a>\u003cbr>\n\u003cem>Rolling Out Crackers\u003c/em>\u003c/p>\n\u003cp>One such simple, delightful recipe are the homemade crackers. Now I should preface this by saying I eat crackers often at home in the late afternoon. I have a weakness for Triscuits, but I'm really not too discerning. A good cheese cracker or rye cracker does the trick, too. So when I came across the recipe for Wheat Crackers in \u003cem>The Homemade Pantry\u003c/em>, I knew I had to make them. And after making them and discovering how simple and delicious they are, I knew I had to share them with you. These crackers contain millet and flax seed. They're made with olive oil and two different kinds of flour, are super simple to roll out, and are infinitely adaptable with any kind of herbs you'd like to add, grated cheeses or ground nuts. Also: they're way, way better than a store-bought cracker and cheaper to make. While I think the homemade butter is next on my list, the crackers were a good place to start. They make the kitchen smell toasty and inviting, and yield a week's worth of 4 p.m. snacks. All good things. \u003c/p>\n\u003cp>Before we get to snacks and homemade crackers, I took a moment to ask Alana a few questions about the process of writing the book and coming up with the recipes. Here's what she had to say:\u003c/p>\n\u003cp>\u003cstrong>1. Can you describe what a typical day was like in writing the cookbook?\u003c/strong>\u003cbr>\nThe book really did come straight out of our kitchen as it is on any given day. So a typical day involved all of the craziness in any other day of living and working and feeding a family, plus a whole lot of recipe testing and writing. There were days when I would start right after Joey and the girls left for school -- cooking, sitting down on the couch to write, then going back to cook. Then I'd take a break and maybe cobble together some dinner, and then I'd work deep into the night. It was great work, but all-encompassing. And my family was very, very patient. There was a fair amount of pizza (not homemade) for dinner because I would have spent the whole day trying to figure out the best way to fill a homemade twinkie. The irony did not escape me that I was so busy writing about food at home, that I didn't have time to actually make food at home! It was a huge day when that manuscript was finished.\u003cbr>\n\u003cstrong>\u003cbr>\n2. What's been the biggest surprise or challenge you faced in the process of writing and promoting the book?\u003c/strong>\u003cbr>\nI found that a first book is a lot like a first child-- everything is a surprise! I think that because working on the headnotes of this particular book was a lot like writing a memoir of sorts; I was unprepared for how emotional the process of actually writing those headnotes would be...I've never been so immersed in the process of writing. The process of promoting the book has been a challenge, I think because I'm not always a natural saleswoman. But there's been this wonderful aspect to it-- I've gotten emails from people all over the country who are so excited to make their own staples at home. I love these emails! They tell me what they've made, and how their families react (always positively, so far!). It's just so great to feel like I get to hang out with so many people in their kitchens. It really does feel like an honor.\u003c/p>\n\u003cp>\u003cstrong>3. What are your favorite recipes in the book--the ones you make over and over again? And why?\u003c/strong>\u003cbr>\nThere are several recipes in the book that are mainstays of our weekly diet. I wrote the book because I felt like it was a book I needed to have on my own shelf, and sure enough, I cook from it all the time. My favorites are granola, car snacks (each family member has their favorite), yogurt, ricotta, butter, and crackers. I also have a sweet spot in my heart for the graham cracker recipe. I had such a specific taste and crunch level in my head for that one, and I feel pretty great that I found the right combination of elements. \u003c/p>\n\u003cp>\u003cstrong>4. What do your girls think about seeing their faces in print?\u003c/strong>\u003cbr>\nThey've been so great about all of this--mostly I think because they've had some ownership over the process. They really think of this as their book, and I agree. Jennifer May, the photographer who shot the book, became part of our family over the course of that year. The girls loved her, and they got to see the photos at every step in the process. They like to show their friends the book, and each of the girls have their favorite photos. I've tried to be really sensitive throughout the process though. Just recently Sadie (who is now nine) has put limits on how much of her life is shared online or in print. She has requested that I ask her permission if I plan to share a photo of her or a story that concerns her on the blog. Especially now that she's started cooking and coming into the kitchen as her own person with her own tastes and style, I think it's great that she's decided to draw that boundary. I can see that as they get older, it will be more of a partnership when I want to write about them.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-111.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-111.jpg\" alt=\"Free-Form Square Crackers\" title=\"Free-Form Square Crackers\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42716\">\u003c/a>\u003cbr>\n\u003cem>Choose Your Shape: Little Free-Form Square Crackers\u003c/em>\u003cbr>\n\u003cstrong>\u003cbr>\nWheat Crackers\u003c/strong>\u003cbr>\nFrom:\u003ca href=\"http://www.amazon.com/The-Homemade-Pantry-Buying-Making/dp/030788726X\"> The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making \u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes: 50-60 small crackers or 20 large crackers\u003c/em>\u003c/p>\n\u003cp>1 cup (5 ounces) all-purpose flour, plus additional for the counter\u003cbr>\n1 cup (4.75 ounces) spelt flour or whole wheat flour (4.5 ounces)\u003cbr>\n1/2 teaspoon baking powder\u003cbr>\n1/3 cup whole, uncooked millet\u003cbr>\n1/3 cup ground flax seeds\u003cbr>\n1/2 teaspoon kosher salt, plus additional for sprinkling\u003cbr>\nOptional: 5 medium garlic cloves, minced, and 1 tablespoon fresh rosemary\u003cbr>\n1/2 cup plus 2 tablespoons olive oil\u003cbr>\nFreshly ground pepper\u003c/p>\n\u003cp>1. Preheat the oven to 350 F. In a medium bowl, combine the two flours, baking powder, millet, flax, salt, and garlic and rosemary, if using. Add the olive oil and combine with a fork. Slowly add 1/2 cup water, mixing with your hands as you go. Continue to add more water (up to 1/4 cup additional water) to the dough until it holds together. Knead the dough with your hands in the bowl for 2 minutes until it is smooth and very workable.\u003c/p>\n\u003cp>2. Turn out the dough onto a floured surface, press into a flat disc, and roll with a rolling pin until the dough is 1/8 to 1/4 inch thick. For square crackers, use a pizza wheel or sharp knife and cut the dough into 2-inch squares. For round crackers, use a 2-inch biscuit cutter. Any leftover dough can be rerolled for more crackers. \u003c/p>\n\u003cp>3. With a spatula, transfer the cut dough to ungreased cooking sheets and sprinkle each cracker with salt and pepper. Bake for 20-22 minutes, switching the position of the sheets and rotating them midway through, until the crackers are hard to the touch. Transfer to a wire rack. \u003c/p>\n\u003cp>\u003cem>Storage: Room temperature, covered, 7 days; Freezer: Freezer-safe container or bag, 3 months. \u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nRecipe reprinted with permission from Random House, Inc.\u003c/em>\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>\u003cstrong>Buy the Book:\u003c/strong> \u003ca href=\"http://www.amazon.com/The-Homemade-Pantry-Buying-Making/dp/030788726X\">The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making \u003c/a>\u003cbr>\n\u003cstrong>Read Alana Chernila's Blog:\u003c/strong>\u003ca href=\"http://www.eatingfromthegroundup.com/\"> Eating From the Ground Up\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/42712/the-homemade-pantry-by-alana-chernila-review-and-recipe-for-homemade-wheat-crackers","authors":["5072"],"categories":["bayareabites_1516","bayareabites_2254","bayareabites_588","bayareabites_2638","bayareabites_12","bayareabites_10"],"tags":["bayareabites_253","bayareabites_112","bayareabites_3688","bayareabites_987","bayareabites_472","bayareabites_9162"],"featImg":"bayareabites_42713","label":"bayareabites"},"bayareabites_39966":{"type":"posts","id":"bayareabites_39966","meta":{"index":"posts_1591205157","site":"bayareabites","id":"39966","score":null,"sort":[1331921181000]},"guestAuthors":[],"slug":"cookies-whats-for-breakfast","title":"Cookies: What's For Breakfast","publishDate":1331921181,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-100.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-100.jpg\" alt=\"Breakfast Cookies\" title=\"Breakfast Cookies\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40005\">\u003c/a>\u003c/p>\n\u003cp>Lately people have been talking about dessert for breakfast. First there was \u003ca href=\"http://www.nytimes.com/2012/02/21/health/nutrition/dessert-at-breakfast-may-help-dieters.html\">Nicholas Bakalar's article\u003c/a> for \u003cem>The New York Times \u003c/em>proclaiming that eating dessert at breakfast could help folks lose weight. The gist? Bakalar reported on a study done putting 144 obese people on different diets. Those on the diet that included more carbs and a small slice of dessert in the morning lost an additional 13 pounds during the 16-week follow-up. Those on the dessert regimen boasted lower levels of \u003ca href=\"http://en.wikipedia.org/wiki/Ghrelin\">ghrelin\u003c/a> and reported feeling fuller longer. At first, this seems like fabulous news to all of us who love a little sliver of cake in the mornings: finally! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-102.jpg\" alt=\"Baking Breakfast Cookies\" title=\"Baking Breakfast Cookies\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40006\">\u003c/a>\u003cbr>\n\u003cem>Breakfast Cookies Hot Out of the Oven!\u003cbr>\n\u003c/em>\u003cbr>\nThe health portion of the news is certainly news, but eating dessert for breakfast is nothing new, now is it? \u003ca href=\"http://www.nutellausa.com/\">Nutella\u003c/a> has been a socially acceptable choice for quite some time, and food bloggers like Deb of \u003ca href=\"http://smittenkitchen.com/\">Smitten Kitchen\u003c/a> have even created \u003ca href=\"http://smittenkitchen.com/2011/01/chocolate-peanut-spread-peanutella/\">spin-offs\u003c/a> of the popular chocolate spread. We've long had coffeecake, and have admired its many adaptations into \u003ca href=\"http://www.honeyandjam.com/2008/11/apple-praline-coffee-cake.html\">apple praline coffeecake\u003c/a> or \u003ca href=\"http://www.howsweeteats.com/2011/10/pumpkin-coffee-cake/\">Pumpkin Coffee Cake\u003c/a>. Then of course, we start chatting region with anything from \u003ca href=\"http://www.bonappetit.com/recipes/2010/04/new_york_style_crumb_cake\">New York Style Coffeecake\u003c/a> to \u003ca href=\"http://www.midwestliving.com/recipe/cakes/honey-glazed-buttermilk-oatmeal-coffee-cake-nd/\">a gooey Midwest version\u003c/a>. \u003c/p>\n\u003cp>There have always been donuts. These days there is even \u003ca href=\"http://www.foodnetwork.com/recipes/paula-deen/donut-bread-pudding-recipe/index.html\">donut bread pudding\u003c/a> or even \u003ca href=\"http://www.mamas-southern-cooking.com/krispy-kreme-donuts.html\">donut ice cream.\u003c/a> From crepes to beignets to waffles and blintzes, sweet breakfast foods have been on restaurant menus and our own tables for years. For some reason, cookies simply haven't made the bridge from afternoon treat to morning breakfast. It's time to fix that. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-105.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-105.jpg\" alt=\"Raisins and Pecans\" title=\"Raisins and Pecans\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40009\">\u003c/a>\u003cbr>\n\u003cem>Laying Out Ingredients\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This recipe for breakfast cookies is one of my favorite recipes I've developed in quite some time. I knew I wanted something with whole-grain flour and oats that didn't rely on butter, had a nice spice profile, and was loaded with nuts, coconut and raisins. This recipe uses coconut oil, a wonderful fat source that I've been using for many of my baking recipes and much of my stovetop savory cooking lately (it's very heat stable, so unlike olive oil, it withstands very high temperatures). \u003ca href=\"http://www.melissaclark.net/\">Melissa Clark\u003c/a> wrote about \u003ca href=\"http://www.nytimes.com/2011/03/02/dining/02Appe.html?pagewanted=all\">coconut oil\u003c/a> last year, exploring its quick transition from fatty villian to health food store prom queen. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-106.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-106.jpg\" alt=\"coconut oil\" title=\"coconut oil\" width=\"373\" height=\"560\" class=\"alignnone size-full wp-image-40010\">\u003c/a>\u003cbr>\n\u003cem>Trader Joe's Coconut Oil: The Most Used Ingredient in my Kitchen\u003c/em>\u003c/p>\n\u003cp>Perhaps the growing vegan population can be largely attributed to this face-lift as coconut oil gives baked goods moisture and flakiness without the animal fat component. Clark says it has a \"haunting, nutty, vanilla flavor. It’s even milder and richer tasting than butter, sweeter and lighter textured than lard, and without any of the bitterness you sometimes get in olive oil.\" You keep coconut oil room temperature and it remains good for two years. The best news: it used to be quite expensive but now \u003ca href=\"http://www.thekitchn.com/pantry-staples-164034\">Trader Joe's\u003c/a> carries it. This recipe is your excuse to make a beeline right on over there. \u003c/p>\n\u003cp>The nice thing about this cookie is its versatility. Use the base recipe as a vehicle to add your own favorite nuts and fruits. Pistachios and dried apricots would be wonderful and so would dried cherries and almonds. The ingredient list looks long upon first glance, but it's really the dried spices that take up the visual landscape. In all reality, these are an almost-one-bowl affair and don't even require a stand-mixer or beaters. If you're anything like me, you'll just mix these with your hands and call it a day. They're that simple. And if you're smart, you'll double the recipe and freeze a few. Especially if you're baking these off at night when they magically become the un-breakfast cookie. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-103.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-103.jpg\" alt=\"Breakfast Cookies\" title=\"Breakfast Cookies\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40008\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Coconut, Raisin and Pecan Breakfast Cookies\u003c/strong>\u003cbr>\nPrep Time: 15 minutes\u003cbr>\nCook Time: 10-12 minutes\u003cbr>\nTotal Time: 25-30 minutes\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 3-inch cookies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/4 cups white-whole wheat flour\u003cbr>\n3/4 cup rolled oats\u003cbr>\n1/4 cup bran cereal flakes\u003cbr>\n1/2 teaspoon baking soda\u003cbr>\n1/2 teaspoon baking powder\u003cbr>\n1 teaspoon ground cinnamon\u003cbr>\n1/4 teaspoon ground nutmeg\u003cbr>\n1/4 teaspoon ground ginger\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1/2 cup coconut oil, melted\u003cbr>\n1/2 cup maple syrup\u003cbr>\n1 egg\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n1/3 cup unsweetened coconut chips\u003cbr>\n1/3 cup raisins\u003cbr>\n1/3 cup pecans, toasted and chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nPreheat the oven to 350 F. Line 2 cookie sheets with parchment. \u003c/p>\n\u003cp>In a medium-sized bowl, whisk together flour, oats, bran flakes, baking soda, baking powder,cinnamon, nutmeg, ginger and salt.\u003c/p>\n\u003cp>In another medium bowl, whisk together melted coconut oil, maple syrup egg and vanilla. Add the wet ingredients to the dry ingredients. Using a wooden spoon, fold the ingredients together until incorporated. Add the coconut chips, raisins and pecans and fold into the dough until evenly dispersed. At this point, I'll often use my hands and almost massage the dough quickly to make sure all of the wet and dry ingredients are joined. Let dough sit and rest 10 minutes.\u003c/p>\n\u003cp>Using between 2 to 3 tablespoons of dough, scoop out onto cookie sheet, leaving about 3 inches between cookies. Use the palm of your hand to gently flatten the cookies until about 1/2-inch thick. Bake for 10-12 minutes, until cookies are firm on the outside but still slightly soft in the center. Allow cookies to cool slightly before enjoying. If kept in an air-tight container, they will be good for 3-4 days. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other Dessert Recipes for Breakfast: \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://glutenfreegoddess.blogspot.com/2009/09/quinoa-breakfast-brownies.html\">Gluten-Free Quinoa Breakfast Bars\u003c/a> - Gluten-Free Goddess \u003c/li>\n\u003cli>\u003ca href=\"http://www.thesweetslife.com/2011/04/breakfast-brownies.html\">Breakfast Brownies\u003c/a> - The Sweets Life\u003c/li>\n\u003cli>\u003ca href=\"http://gracessweetlife.com/2010/08/the-ultimate-chocolate-lovers-breakfast-chocolate-french-toast/\">Chocolate French Toast\u003c/a> - La Mia Vita Dolce\u003c/li>\n\u003cli>\u003ca href=\"http://ingoodtasteblog.net/in_good_taste/2009/10/healthy-raspberry-cake.html\">Raspberry Breakfast Cake\u003c/a> - In Good Taste\u003c/li>\n\u003cli>\u003ca href=\"http://www.bhg.com/recipe/cookies/banana-oat-breakfast-cookie/\">Banana Oat Breakfast Cookie\u003c/a> - Better Homes and Gardens\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.glamour.com/health-fitness/blogs/vitamin-g/2009/09/breakfast-at-your-desk-the-bre.html\">Gina's Amazing Breakfast Cookie\u003c/a> - Glamour\u003c/li>\n\u003cli>\u003ca href=\"http://willowbirdbaking.com/2010/03/30/carrot-cake-waffles/\">Carrot Cake Waffles\u003c/a> - Willow Bird Baking\u003c/li>\n\u003cli>\u003ca href=\"http://www.nourishingdays.com/2010/07/very-berry-breakfast-ice-cream/\">Very Berry Breakfast Ice Cream\u003c/a> - Nourishing Days\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"Megan Gordon is no stranger to cookies. But lately she's been experimenting in the kitchen to come up with the perfect breakfast cookie and she may have found it: a wholesome blend of oats, bran, coconut oil, and nuts and fruits. It's an excuse to eat a cookie in the morning, and that's always a good thing. ","status":"publish","parent":0,"modified":1331921181,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":991},"headData":{"title":"Cookies: What's For Breakfast | KQED","description":"Megan Gordon is no stranger to cookies. But lately she's been experimenting in the kitchen to come up with the perfect breakfast cookie and she may have found it: a wholesome blend of oats, bran, coconut oil, and nuts and fruits. It's an excuse to eat a cookie in the morning, and that's always a good thing. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"39966 http://blogs.kqed.org/bayareabites/?p=39966","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/03/16/cookies-whats-for-breakfast/","disqusTitle":"Cookies: What's For Breakfast","path":"/bayareabites/39966/cookies-whats-for-breakfast","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-100.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-100.jpg\" alt=\"Breakfast Cookies\" title=\"Breakfast Cookies\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40005\">\u003c/a>\u003c/p>\n\u003cp>Lately people have been talking about dessert for breakfast. First there was \u003ca href=\"http://www.nytimes.com/2012/02/21/health/nutrition/dessert-at-breakfast-may-help-dieters.html\">Nicholas Bakalar's article\u003c/a> for \u003cem>The New York Times \u003c/em>proclaiming that eating dessert at breakfast could help folks lose weight. The gist? Bakalar reported on a study done putting 144 obese people on different diets. Those on the diet that included more carbs and a small slice of dessert in the morning lost an additional 13 pounds during the 16-week follow-up. Those on the dessert regimen boasted lower levels of \u003ca href=\"http://en.wikipedia.org/wiki/Ghrelin\">ghrelin\u003c/a> and reported feeling fuller longer. At first, this seems like fabulous news to all of us who love a little sliver of cake in the mornings: finally! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-102.jpg\" alt=\"Baking Breakfast Cookies\" title=\"Baking Breakfast Cookies\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40006\">\u003c/a>\u003cbr>\n\u003cem>Breakfast Cookies Hot Out of the Oven!\u003cbr>\n\u003c/em>\u003cbr>\nThe health portion of the news is certainly news, but eating dessert for breakfast is nothing new, now is it? \u003ca href=\"http://www.nutellausa.com/\">Nutella\u003c/a> has been a socially acceptable choice for quite some time, and food bloggers like Deb of \u003ca href=\"http://smittenkitchen.com/\">Smitten Kitchen\u003c/a> have even created \u003ca href=\"http://smittenkitchen.com/2011/01/chocolate-peanut-spread-peanutella/\">spin-offs\u003c/a> of the popular chocolate spread. We've long had coffeecake, and have admired its many adaptations into \u003ca href=\"http://www.honeyandjam.com/2008/11/apple-praline-coffee-cake.html\">apple praline coffeecake\u003c/a> or \u003ca href=\"http://www.howsweeteats.com/2011/10/pumpkin-coffee-cake/\">Pumpkin Coffee Cake\u003c/a>. Then of course, we start chatting region with anything from \u003ca href=\"http://www.bonappetit.com/recipes/2010/04/new_york_style_crumb_cake\">New York Style Coffeecake\u003c/a> to \u003ca href=\"http://www.midwestliving.com/recipe/cakes/honey-glazed-buttermilk-oatmeal-coffee-cake-nd/\">a gooey Midwest version\u003c/a>. \u003c/p>\n\u003cp>There have always been donuts. These days there is even \u003ca href=\"http://www.foodnetwork.com/recipes/paula-deen/donut-bread-pudding-recipe/index.html\">donut bread pudding\u003c/a> or even \u003ca href=\"http://www.mamas-southern-cooking.com/krispy-kreme-donuts.html\">donut ice cream.\u003c/a> From crepes to beignets to waffles and blintzes, sweet breakfast foods have been on restaurant menus and our own tables for years. For some reason, cookies simply haven't made the bridge from afternoon treat to morning breakfast. It's time to fix that. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-105.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-105.jpg\" alt=\"Raisins and Pecans\" title=\"Raisins and Pecans\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40009\">\u003c/a>\u003cbr>\n\u003cem>Laying Out Ingredients\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>This recipe for breakfast cookies is one of my favorite recipes I've developed in quite some time. I knew I wanted something with whole-grain flour and oats that didn't rely on butter, had a nice spice profile, and was loaded with nuts, coconut and raisins. This recipe uses coconut oil, a wonderful fat source that I've been using for many of my baking recipes and much of my stovetop savory cooking lately (it's very heat stable, so unlike olive oil, it withstands very high temperatures). \u003ca href=\"http://www.melissaclark.net/\">Melissa Clark\u003c/a> wrote about \u003ca href=\"http://www.nytimes.com/2011/03/02/dining/02Appe.html?pagewanted=all\">coconut oil\u003c/a> last year, exploring its quick transition from fatty villian to health food store prom queen. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-106.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-106.jpg\" alt=\"coconut oil\" title=\"coconut oil\" width=\"373\" height=\"560\" class=\"alignnone size-full wp-image-40010\">\u003c/a>\u003cbr>\n\u003cem>Trader Joe's Coconut Oil: The Most Used Ingredient in my Kitchen\u003c/em>\u003c/p>\n\u003cp>Perhaps the growing vegan population can be largely attributed to this face-lift as coconut oil gives baked goods moisture and flakiness without the animal fat component. Clark says it has a \"haunting, nutty, vanilla flavor. It’s even milder and richer tasting than butter, sweeter and lighter textured than lard, and without any of the bitterness you sometimes get in olive oil.\" You keep coconut oil room temperature and it remains good for two years. The best news: it used to be quite expensive but now \u003ca href=\"http://www.thekitchn.com/pantry-staples-164034\">Trader Joe's\u003c/a> carries it. This recipe is your excuse to make a beeline right on over there. \u003c/p>\n\u003cp>The nice thing about this cookie is its versatility. Use the base recipe as a vehicle to add your own favorite nuts and fruits. Pistachios and dried apricots would be wonderful and so would dried cherries and almonds. The ingredient list looks long upon first glance, but it's really the dried spices that take up the visual landscape. In all reality, these are an almost-one-bowl affair and don't even require a stand-mixer or beaters. If you're anything like me, you'll just mix these with your hands and call it a day. They're that simple. And if you're smart, you'll double the recipe and freeze a few. Especially if you're baking these off at night when they magically become the un-breakfast cookie. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-103.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-103.jpg\" alt=\"Breakfast Cookies\" title=\"Breakfast Cookies\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40008\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Coconut, Raisin and Pecan Breakfast Cookies\u003c/strong>\u003cbr>\nPrep Time: 15 minutes\u003cbr>\nCook Time: 10-12 minutes\u003cbr>\nTotal Time: 25-30 minutes\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 3-inch cookies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/4 cups white-whole wheat flour\u003cbr>\n3/4 cup rolled oats\u003cbr>\n1/4 cup bran cereal flakes\u003cbr>\n1/2 teaspoon baking soda\u003cbr>\n1/2 teaspoon baking powder\u003cbr>\n1 teaspoon ground cinnamon\u003cbr>\n1/4 teaspoon ground nutmeg\u003cbr>\n1/4 teaspoon ground ginger\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1/2 cup coconut oil, melted\u003cbr>\n1/2 cup maple syrup\u003cbr>\n1 egg\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n1/3 cup unsweetened coconut chips\u003cbr>\n1/3 cup raisins\u003cbr>\n1/3 cup pecans, toasted and chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nPreheat the oven to 350 F. Line 2 cookie sheets with parchment. \u003c/p>\n\u003cp>In a medium-sized bowl, whisk together flour, oats, bran flakes, baking soda, baking powder,cinnamon, nutmeg, ginger and salt.\u003c/p>\n\u003cp>In another medium bowl, whisk together melted coconut oil, maple syrup egg and vanilla. Add the wet ingredients to the dry ingredients. Using a wooden spoon, fold the ingredients together until incorporated. Add the coconut chips, raisins and pecans and fold into the dough until evenly dispersed. At this point, I'll often use my hands and almost massage the dough quickly to make sure all of the wet and dry ingredients are joined. Let dough sit and rest 10 minutes.\u003c/p>\n\u003cp>Using between 2 to 3 tablespoons of dough, scoop out onto cookie sheet, leaving about 3 inches between cookies. Use the palm of your hand to gently flatten the cookies until about 1/2-inch thick. Bake for 10-12 minutes, until cookies are firm on the outside but still slightly soft in the center. Allow cookies to cool slightly before enjoying. If kept in an air-tight container, they will be good for 3-4 days. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other Dessert Recipes for Breakfast: \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://glutenfreegoddess.blogspot.com/2009/09/quinoa-breakfast-brownies.html\">Gluten-Free Quinoa Breakfast Bars\u003c/a> - Gluten-Free Goddess \u003c/li>\n\u003cli>\u003ca href=\"http://www.thesweetslife.com/2011/04/breakfast-brownies.html\">Breakfast Brownies\u003c/a> - The Sweets Life\u003c/li>\n\u003cli>\u003ca href=\"http://gracessweetlife.com/2010/08/the-ultimate-chocolate-lovers-breakfast-chocolate-french-toast/\">Chocolate French Toast\u003c/a> - La Mia Vita Dolce\u003c/li>\n\u003cli>\u003ca href=\"http://ingoodtasteblog.net/in_good_taste/2009/10/healthy-raspberry-cake.html\">Raspberry Breakfast Cake\u003c/a> - In Good Taste\u003c/li>\n\u003cli>\u003ca href=\"http://www.bhg.com/recipe/cookies/banana-oat-breakfast-cookie/\">Banana Oat Breakfast Cookie\u003c/a> - Better Homes and Gardens\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.glamour.com/health-fitness/blogs/vitamin-g/2009/09/breakfast-at-your-desk-the-bre.html\">Gina's Amazing Breakfast Cookie\u003c/a> - Glamour\u003c/li>\n\u003cli>\u003ca href=\"http://willowbirdbaking.com/2010/03/30/carrot-cake-waffles/\">Carrot Cake Waffles\u003c/a> - Willow Bird Baking\u003c/li>\n\u003cli>\u003ca href=\"http://www.nourishingdays.com/2010/07/very-berry-breakfast-ice-cream/\">Very Berry Breakfast Ice Cream\u003c/a> - Nourishing Days\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/39966/cookies-whats-for-breakfast","authors":["5072"],"categories":["bayareabites_1516","bayareabites_12"],"tags":["bayareabites_253","bayareabites_477","bayareabites_10208","bayareabites_833"],"featImg":"bayareabites_40005","label":"bayareabites"},"bayareabites_38759":{"type":"posts","id":"bayareabites_38759","meta":{"index":"posts_1591205157","site":"bayareabites","id":"38759","score":null,"sort":[1329210638000]},"guestAuthors":[],"slug":"qa-with-chocolate-expert-and-author-alice-medrich","title":"Q&A with Chocolate Expert and Author Alice Medrich","publishDate":1329210638,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Lauridsen-Photo-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Lauridsen-Photo-500.jpg\" alt=\"Alice Medrich Photo: Dave Lauridsen\" title=\"Alice Medrich Photo: Dave Lauridsen\" width=\"500\" height=\"663\" class=\"alignnone size-full wp-image-38767\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Alice Medrich\u003c/strong>. Photo: Dave Lauridsen\u003c/em>\u003c/p>\n\u003cp>If you’ve eaten or made an American style chocolate truffle—known for a soft center and slightly lumpy form compared to French truffles--you have a local Bay Area chocolate expert to thank. North Berkeley resident and \u003ca href=\"http://www.alicemedrich.blogspot.com/\">Alice Medrich\u003c/a> said of this early culinary start: \u003c/p>\n\u003cblockquote>\u003cp>“My career started with a hand-written recipe for the tiny cocoa-dusted chocolate truffles given to me by my Paris landlady in 1973. I went on to make and sell those pure bittersweet truffles at the \u003ca href=\"http://www.amazon.com/American-Charcuterie-Recipes-Pig-Tail/dp/0670808431\">Pig by the Tail Charcuterie\u003c/a> (a distant fond memory now) across the street from \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a> in Berkeley in l973.”\u003c/p>\u003c/blockquote>\n\u003cp>She opened her dessert shop \u003ca href=\"http://www.amazon.com/Cocolat-Extraordinary-Chocolate-Alice-Medrich/dp/0446514195\">Cocolat\u003c/a> in 1976 and became famous for her baking and pastry work and chocolate truffles. Her \u003ca href=\"http://www.alicemedrich.com/\">sweet professional career\u003c/a> has included national media coverage, James Beard Foundation and the International Association of Culinary Professionals award-winning cookbooks, and a chain of Cocolat stores. She sold her interest in Cocolat in 1989. \u003c/p>\n\u003cp>The \u003ca href=\"https://twitter.com/#!/AliceMedrich\">First Lady of Chocolate\u003c/a> has an upcoming book called \u003ca href=\"http://www.amazon.com/Sinfully-Delicious-Desserts-Alice-Medrich/dp/1579653987\">Sinfully Easy Delicious Desserts\u003c/a> (Artisan Books), which should hit the bookshelves in May 2012. \u003ca href=\"https://www.facebook.com/Alicemedrich\">Medrich\u003c/a> told Bay Area Bites that she is launching a series of dessert classes on \u003ca href=\"http://www.craftsy.com/\">Craftsy.com\u003c/a> later this spring. Medrich is featured in Growing a Business, \u003ca href=\"http://www.amazon.com/Growing-Business-Paul-Hawken/dp/0671671642\">Paul Hawkens's\u003c/a> book and TV series profiling successful entrepreneurs, and has appeared on the \u003ca href=\"http://www.foodnetwork.com/\">Food Network’s\u003c/a> Chef Du Jour and Bakers’ Dozen, the Julia Child PBS series \u003ca href=\"http://www.pbs.org/juliachild/meet/medrich.html\">Baking with Julia\u003c/a>, and Joan Nathan’s \u003ca href=\"http://www.pbs.org/mpt/jewishcooking/shows/index106.html\">Jewish Cooking in America\u003c/a>. Medrich trained at the prestigious \u003ca href=\"http://www.lenotre.com/FR/Sections/Partage\">Êcole Lenôtre\u003c/a> in France, and is the author of \u003ca href=\"http://www.workman.com/products/9781579653972/\">Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies\u003c/a>, \u003ca href=\"http://www.amazon.com/Pure-Dessert-Alice-Medrich/dp/1579652115\">Pure Dessert\u003c/a>, \u003ca href=\"http://books.google.com/books/about/Bittersweet.html?id=lxrZcjX4DNwC\">Bittersweet: Recipes and Tales from a Life in Chocolate\u003c/a>, and \u003ca href=\"http://www.amazon.com/Chocolate-Holidays-Unforgettable-Desserts-Season/dp/1579652905\">Chocolate Holidays\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>What is the premise of your upcoming book \"Sinfully Easy Delicious Desserts\"?\u003c/strong>\u003cbr>\nWell, uh, sinfully easy! The subtitle is \"Quicker Smarter Recipes\" if that helps. I've streamlined steps to make some classic faves easier to make without loss of quality, included some amazing cakes that are mixed in the food processor, and demystified a few things (like souffles) that people think are scary and hard, but are really quite simple. Everyone needs a sinfully easy repertoire of impressive desserts that take less time, fuss, and equipment than people think. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What are your favorite recipes from \"Sinfully Easy Delicious Desserts\"?\u003c/strong>\u003cbr>\nAmong my chocolate faves: The Chocolate Stout Floats, The Cocoa Brownies with Walnuts and Brown Butter and The Food Processor Chocolate Mousse.\u003c/p>\n\u003cp> \u003cstrong>What are your favorite local treat recommendations for Valentine's Day?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.recchiuti.com/index.html\">Michael Recchiuti\u003c/a> chocolates are always beautiful and exciting...Paul Masse's desserts at \u003ca href=\"http://www.massespastries.com/Home.html\">Masse's\u003c/a>....Interesting bars, especially \u003ca href=\"http://www.bittersweetcafe.com/\">Bittersweet\u003c/a>'s own milk chocolate and hot chocolate in Oakland and the crazy wild collection of chocolate bars at \u003ca href=\"http://www.fogcitynews.com/\">Fog City News\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>If you had one bar of chocolate to eat, what would it be?\u003c/strong>\u003cbr>\nThat’s not fair. I taste a lot of chocolate. I’m currently enjoying eating two different milk chocolates: \u003ca href=\"http://www.scharffenberger.com/\">Scharffen Berger milk\u003c/a> and also milk chocolate by \u003ca href=\"http://www.bittersweetcafe.com/\">Bittersweet Café\u003c/a>, being made by \u003ca href=\"http://www.sfgate.com/cgi-bin/object/article?f=/c/a/2007/07/04/MNG42QQSUE1.DTL&o=2&type=printable\">Albert Abrams\u003c/a>. I nibble them. I’d actually rather eat a good bar than eat a truffle these days. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\n I’m a big \u003ca href=\"http://www.montereymarket.com/\">Monterey Market\u003c/a> person because it’s local and so good. I shop for produce there and live in that general area. I also like going to \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>, the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board\u003c/a> and \u003ca href=\"http://naturalgrocery.com/\">Berkeley Natural Grocery\u003c/a>.\u003cbr>\nThere’s the tiny \u003ca href=\"http://www.montereymarket.com/neighbours_CoffeeMarket.html\">Coffee Market\u003c/a>, where I get my bulk spices and sometimes dried fruit.\u003cbr>\n\u003ca href=\"http://www.rockridgemarkethall.com/pasta-shop\">The Pasta Shop\u003c/a> is where I get olive oil. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite dining spots?\u003c/strong>\u003cbr>\nFor casual friends stuff, my regular kind of go to is \u003ca href=\"http://www.caferouge.net/\">Café Rouge\u003c/a> for oysters and wine. I think they have the best oysters in town.\u003cbr>\n\u003ca href=\"https://www.imperialtea.com/\">Imperial Tea Court\u003c/a> for hand pulled noodles.\u003cbr>\n\u003ca href=\"http://www.ochame.com/\">O Chamé\u003c/a> for small dishes.\u003cbr>\n\u003ca href=\"http://www.fondasolana.com/\">Fonda\u003c/a> or \u003ca href=\"http://cesarberkeley.com/\">César\u003c/a> for drinks.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy daughter, Lucy is in New York and one of my best eating partners. We want to go out, try something new and have a new restaurant experience together. In the last couple of years, we’ve loved \u003ca href=\"http://www.prunerestaurant.com/\">Prune\u003c/a>, and \u003ca href=\"http://enjb.com/\">EN Japanese Brasserie\u003c/a>. At \u003ca href=\"http://www.joeshanghairestaurants.com/\">Joe’s\u003c/a>, we did the two-hour wait at Christmas, and ate their Shanghai noodles. In Berkeley, we’ll have tea at Imperial tea court and go to Café Rouge.\u003c/p>\n\u003cp>With my larger family, we love crab so we make a whole meal out of Dungeness. There’s a bunch of us here: my brother and mom, and my cousins are down in the peninsula. We like to eat and drink. With my mother, we go for sushi. That little hole in the wall off Piedmont Ave called \u003ca href=\"http://www.yelp.com/biz/geta-japanese-restaurant-oakland\">Geta\u003c/a> is very good and we like \u003ca href=\"http://www.kiralaberkeley.com/kiralatogo/kiralatogo.htm\">Kirala's takeout\u003c/a> in the Epicurious garden in North Berkeley; we think the sushi there is way better than it is at the Kirala restaurant, go figure.\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nMy mind doesn’t go to M&Ms, which I’ve been known to eat. It’s foie gras and caviar that I still love. I love crab butter, which I know we’re not supposed to eat too much of. I like cheese, rich cheeses. \u003c/p>\n\u003cp>\u003cstrong>Any news we should know about?\u003c/strong>\u003cbr>\nI'm starting a new baking book, about baking with non-wheat flours. In my cookie book, it occurred to me that it’d be good to have a collection of gluten-free cookies in there. So many people have an intolerance to gluten. I found it very challenging and interesting, so I pitched it to my editor, who said, “Let’s not think about gluten-free. Let’s think about all those flours, and frame it in a different way.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>What advice do you have for home bakers?\u003c/strong>\u003cbr>\nPick a recipe you trust. Hopefully it’s a recipe that tells you the cacao percentage. That makes a lot of difference! Then use chocolate that is that percentage. In older recipes, they didn’t tell us that because we didn’t have the percentages on the chocolate. \u003c/p>\n\n","blocks":[],"excerpt":"If you’ve eaten or made an American style chocolate truffle—known for a soft center and slightly lumpy form compared to French truffles--you have a local Bay Area chocolate expert to thank. ","status":"publish","parent":0,"modified":1329236199,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1065},"headData":{"title":"Q&A with Chocolate Expert and Author Alice Medrich | KQED","description":"If you’ve eaten or made an American style chocolate truffle—known for a soft center and slightly lumpy form compared to French truffles--you have a local Bay Area chocolate expert to thank. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"38759 http://blogs.kqed.org/bayareabites/?p=38759","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/02/14/qa-with-chocolate-expert-and-author-alice-medrich/","disqusTitle":"Q&A with Chocolate Expert and Author Alice Medrich","path":"/bayareabites/38759/qa-with-chocolate-expert-and-author-alice-medrich","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Lauridsen-Photo-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Lauridsen-Photo-500.jpg\" alt=\"Alice Medrich Photo: Dave Lauridsen\" title=\"Alice Medrich Photo: Dave Lauridsen\" width=\"500\" height=\"663\" class=\"alignnone size-full wp-image-38767\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Alice Medrich\u003c/strong>. Photo: Dave Lauridsen\u003c/em>\u003c/p>\n\u003cp>If you’ve eaten or made an American style chocolate truffle—known for a soft center and slightly lumpy form compared to French truffles--you have a local Bay Area chocolate expert to thank. North Berkeley resident and \u003ca href=\"http://www.alicemedrich.blogspot.com/\">Alice Medrich\u003c/a> said of this early culinary start: \u003c/p>\n\u003cblockquote>\u003cp>“My career started with a hand-written recipe for the tiny cocoa-dusted chocolate truffles given to me by my Paris landlady in 1973. I went on to make and sell those pure bittersweet truffles at the \u003ca href=\"http://www.amazon.com/American-Charcuterie-Recipes-Pig-Tail/dp/0670808431\">Pig by the Tail Charcuterie\u003c/a> (a distant fond memory now) across the street from \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a> in Berkeley in l973.”\u003c/p>\u003c/blockquote>\n\u003cp>She opened her dessert shop \u003ca href=\"http://www.amazon.com/Cocolat-Extraordinary-Chocolate-Alice-Medrich/dp/0446514195\">Cocolat\u003c/a> in 1976 and became famous for her baking and pastry work and chocolate truffles. Her \u003ca href=\"http://www.alicemedrich.com/\">sweet professional career\u003c/a> has included national media coverage, James Beard Foundation and the International Association of Culinary Professionals award-winning cookbooks, and a chain of Cocolat stores. She sold her interest in Cocolat in 1989. \u003c/p>\n\u003cp>The \u003ca href=\"https://twitter.com/#!/AliceMedrich\">First Lady of Chocolate\u003c/a> has an upcoming book called \u003ca href=\"http://www.amazon.com/Sinfully-Delicious-Desserts-Alice-Medrich/dp/1579653987\">Sinfully Easy Delicious Desserts\u003c/a> (Artisan Books), which should hit the bookshelves in May 2012. \u003ca href=\"https://www.facebook.com/Alicemedrich\">Medrich\u003c/a> told Bay Area Bites that she is launching a series of dessert classes on \u003ca href=\"http://www.craftsy.com/\">Craftsy.com\u003c/a> later this spring. Medrich is featured in Growing a Business, \u003ca href=\"http://www.amazon.com/Growing-Business-Paul-Hawken/dp/0671671642\">Paul Hawkens's\u003c/a> book and TV series profiling successful entrepreneurs, and has appeared on the \u003ca href=\"http://www.foodnetwork.com/\">Food Network’s\u003c/a> Chef Du Jour and Bakers’ Dozen, the Julia Child PBS series \u003ca href=\"http://www.pbs.org/juliachild/meet/medrich.html\">Baking with Julia\u003c/a>, and Joan Nathan’s \u003ca href=\"http://www.pbs.org/mpt/jewishcooking/shows/index106.html\">Jewish Cooking in America\u003c/a>. Medrich trained at the prestigious \u003ca href=\"http://www.lenotre.com/FR/Sections/Partage\">Êcole Lenôtre\u003c/a> in France, and is the author of \u003ca href=\"http://www.workman.com/products/9781579653972/\">Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies\u003c/a>, \u003ca href=\"http://www.amazon.com/Pure-Dessert-Alice-Medrich/dp/1579652115\">Pure Dessert\u003c/a>, \u003ca href=\"http://books.google.com/books/about/Bittersweet.html?id=lxrZcjX4DNwC\">Bittersweet: Recipes and Tales from a Life in Chocolate\u003c/a>, and \u003ca href=\"http://www.amazon.com/Chocolate-Holidays-Unforgettable-Desserts-Season/dp/1579652905\">Chocolate Holidays\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>What is the premise of your upcoming book \"Sinfully Easy Delicious Desserts\"?\u003c/strong>\u003cbr>\nWell, uh, sinfully easy! The subtitle is \"Quicker Smarter Recipes\" if that helps. I've streamlined steps to make some classic faves easier to make without loss of quality, included some amazing cakes that are mixed in the food processor, and demystified a few things (like souffles) that people think are scary and hard, but are really quite simple. Everyone needs a sinfully easy repertoire of impressive desserts that take less time, fuss, and equipment than people think. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What are your favorite recipes from \"Sinfully Easy Delicious Desserts\"?\u003c/strong>\u003cbr>\nAmong my chocolate faves: The Chocolate Stout Floats, The Cocoa Brownies with Walnuts and Brown Butter and The Food Processor Chocolate Mousse.\u003c/p>\n\u003cp> \u003cstrong>What are your favorite local treat recommendations for Valentine's Day?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.recchiuti.com/index.html\">Michael Recchiuti\u003c/a> chocolates are always beautiful and exciting...Paul Masse's desserts at \u003ca href=\"http://www.massespastries.com/Home.html\">Masse's\u003c/a>....Interesting bars, especially \u003ca href=\"http://www.bittersweetcafe.com/\">Bittersweet\u003c/a>'s own milk chocolate and hot chocolate in Oakland and the crazy wild collection of chocolate bars at \u003ca href=\"http://www.fogcitynews.com/\">Fog City News\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>If you had one bar of chocolate to eat, what would it be?\u003c/strong>\u003cbr>\nThat’s not fair. I taste a lot of chocolate. I’m currently enjoying eating two different milk chocolates: \u003ca href=\"http://www.scharffenberger.com/\">Scharffen Berger milk\u003c/a> and also milk chocolate by \u003ca href=\"http://www.bittersweetcafe.com/\">Bittersweet Café\u003c/a>, being made by \u003ca href=\"http://www.sfgate.com/cgi-bin/object/article?f=/c/a/2007/07/04/MNG42QQSUE1.DTL&o=2&type=printable\">Albert Abrams\u003c/a>. I nibble them. I’d actually rather eat a good bar than eat a truffle these days. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\n I’m a big \u003ca href=\"http://www.montereymarket.com/\">Monterey Market\u003c/a> person because it’s local and so good. I shop for produce there and live in that general area. I also like going to \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>, the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board\u003c/a> and \u003ca href=\"http://naturalgrocery.com/\">Berkeley Natural Grocery\u003c/a>.\u003cbr>\nThere’s the tiny \u003ca href=\"http://www.montereymarket.com/neighbours_CoffeeMarket.html\">Coffee Market\u003c/a>, where I get my bulk spices and sometimes dried fruit.\u003cbr>\n\u003ca href=\"http://www.rockridgemarkethall.com/pasta-shop\">The Pasta Shop\u003c/a> is where I get olive oil. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite dining spots?\u003c/strong>\u003cbr>\nFor casual friends stuff, my regular kind of go to is \u003ca href=\"http://www.caferouge.net/\">Café Rouge\u003c/a> for oysters and wine. I think they have the best oysters in town.\u003cbr>\n\u003ca href=\"https://www.imperialtea.com/\">Imperial Tea Court\u003c/a> for hand pulled noodles.\u003cbr>\n\u003ca href=\"http://www.ochame.com/\">O Chamé\u003c/a> for small dishes.\u003cbr>\n\u003ca href=\"http://www.fondasolana.com/\">Fonda\u003c/a> or \u003ca href=\"http://cesarberkeley.com/\">César\u003c/a> for drinks.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy daughter, Lucy is in New York and one of my best eating partners. We want to go out, try something new and have a new restaurant experience together. In the last couple of years, we’ve loved \u003ca href=\"http://www.prunerestaurant.com/\">Prune\u003c/a>, and \u003ca href=\"http://enjb.com/\">EN Japanese Brasserie\u003c/a>. At \u003ca href=\"http://www.joeshanghairestaurants.com/\">Joe’s\u003c/a>, we did the two-hour wait at Christmas, and ate their Shanghai noodles. In Berkeley, we’ll have tea at Imperial tea court and go to Café Rouge.\u003c/p>\n\u003cp>With my larger family, we love crab so we make a whole meal out of Dungeness. There’s a bunch of us here: my brother and mom, and my cousins are down in the peninsula. We like to eat and drink. With my mother, we go for sushi. That little hole in the wall off Piedmont Ave called \u003ca href=\"http://www.yelp.com/biz/geta-japanese-restaurant-oakland\">Geta\u003c/a> is very good and we like \u003ca href=\"http://www.kiralaberkeley.com/kiralatogo/kiralatogo.htm\">Kirala's takeout\u003c/a> in the Epicurious garden in North Berkeley; we think the sushi there is way better than it is at the Kirala restaurant, go figure.\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nMy mind doesn’t go to M&Ms, which I’ve been known to eat. It’s foie gras and caviar that I still love. I love crab butter, which I know we’re not supposed to eat too much of. I like cheese, rich cheeses. \u003c/p>\n\u003cp>\u003cstrong>Any news we should know about?\u003c/strong>\u003cbr>\nI'm starting a new baking book, about baking with non-wheat flours. In my cookie book, it occurred to me that it’d be good to have a collection of gluten-free cookies in there. So many people have an intolerance to gluten. I found it very challenging and interesting, so I pitched it to my editor, who said, “Let’s not think about gluten-free. Let’s think about all those flours, and frame it in a different way.”\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>\u003cstrong>What advice do you have for home bakers?\u003c/strong>\u003cbr>\nPick a recipe you trust. Hopefully it’s a recipe that tells you the cacao percentage. That makes a lot of difference! Then use chocolate that is that percentage. In older recipes, they didn’t tell us that because we didn’t have the percentages on the chocolate. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/38759/qa-with-chocolate-expert-and-author-alice-medrich","authors":["5092"],"categories":["bayareabites_1516","bayareabites_2254","bayareabites_63","bayareabites_588","bayareabites_1653","bayareabites_1763"],"tags":["bayareabites_600","bayareabites_253","bayareabites_14751","bayareabites_147","bayareabites_81"],"featImg":"bayareabites_38767","label":"bayareabites"},"bayareabites_38315":{"type":"posts","id":"bayareabites_38315","meta":{"index":"posts_1591205157","site":"bayareabites","id":"38315","score":null,"sort":[1328630454000]},"guestAuthors":[],"slug":"cookbook-review-home-baked-comfort-by-kim-laidlaw","title":"Cookbook Review: Home Baked Comfort by Kim Laidlaw","publishDate":1328630454,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1616282002/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/HBC-300.jpg\" alt=\"Home Baked Comfort by Kim Laidlaw\" title=\"Home Baked Comfort by Kim Laidlaw\" width=\"300\" height=\"351\" class=\"alignleft size-full wp-image-38612\">\u003c/a>The buttery-sweet smell of morning muffins, fresh from the oven. A lavishly frosted kid's birthday cake, awaiting its candles. A sticky spoonful of chocolate-chip cookie dough snuck from the bowl. What can be more comforting coming out of the kitchen than home-baked treats? \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1616282002/kqedorg-20\">Home Baked Comfort\u003c/a>, Williams-Sonoma's latest addition into its line of comfort-food cookbooks, is very aptly named.\u003c/p>\n\u003cp>Written by longtime cookbook editor and Bay Area Bites contributor \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>, \u003cem>Home Baked Comfort\u003c/em> jettisons the informative but anonymous tone typical to many Williams-Sonoma books for a warmer, more personal voice. Many of Laidlaw's recipes are inspired by family traditions or by cooking with friends, interspersed with photos and recipes from well-loved neighborhood bakeries, including our own \u003ca href=\"http://www.tartinebakery.com\">Tartine\u003c/a>.\u003c/p>\n\u003cp>There are also a few recipes from popular home baker-bloggers, like Deb Perelman of \u003ca href=\"http://www.smittenkitchen.com\" title=\"Smitten Kitchen\">Smitten Kitchen\u003c/a> and Aran Goyoaga of \u003ca href=\"http://www.cannellevanille.com/\">Cannelle et Vanille\u003c/a>. The short interviews with the owners of local bakeries are pithy and funny, and the brightly charming photos of each spot made me want to run right out and get a Banana Puddin' cupcake at \u003ca href=\"http://www.sugarmamasbakeshop.com\">Sugar Mama's Bakeshop\u003c/a> in Austin, Texas or a purple-studded, sugar-topped blueberry muffin at \u003ca href=\"http://www.huckleberrycafe.com\">Huckleberry Cafe & Bakery\u003c/a> in Santa Monica. \u003c/p>\n\u003cp>Beautifully photographed by baker Eric Wolfinger (who also photographed the striking \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811870413/kqedorg-20\">Tartine Bread\u003c/a>), the book looks both scrumptious and modern, neither cutesy-cozy nor bare-plate stark. Wolfinger, a baker himself, made every recipe he photographed, providing yet another round of useful recipe testing. Recipe pages without photographs are given a parchment-paper wash, a bit of visual interest presumably meant to evoke a family recipe scribbled on a time-yellowed slip of paper. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/kim-laidlaw-300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/kim-laidlaw-300.jpg\" alt=\"Kim Laidlaw author of Home Baked Comfort. Photo by Eric Wolfinger\" title=\"Kim Laidlaw author of Home Baked Comfort. Photo by Eric Wolfinger\" width=\"300\" height=\"366\" class=\"alignright size-full wp-image-38615\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nothing's too daunting; nothing requires much more than the usual home-kitchen setup of cake pans, pie pans, and baking sheets. (Do pick up some buttermilk, sour cream, and a microplane citrus zester before you start, however.) And, like the pictures, the recipes are flavorful and engaging; you could serve them at a bake sale or a dinner party and earn the same enraptured, nothing-but-crumbs-on-the-plate reaction. As an dedicated home baker myself, I caught up with Laidlaw at her home in Noe Valley on the eve of her book's release to find out how it all came together. \u003c/p>\n\u003cp>First of all, how did Laidlaw go from editor to writer? Last year, as part of her job as an editor at \u003ca href=\"http://www.weldonowen.com/\">Weldon Owen\u003c/a>, a San Francisco-based publisher which creates Williams-Sonoma's branded books in addition to other titles, Laidlaw was tasked with finding a writer/recipe developer for a planned home-baking book. (Full disclosure: As a freelance writer and editor, I have worked with Laidlaw and others at Weldon Owen professionally over the years.) The more she thought about the project, the more she realized, \"This is what I do!\" It wasn't just that she was a lifelong home baker; before becoming a full-time cookbook editor, she'd graduated from \u003ca href=\"http://www.chefs.edu/san-francisco\">CCA\u003c/a>'s Baking and Pastry program, then worked as a baker at Oakland's \u003ca href=\"http://www.lafarine.com\">La Farine\u003c/a> bakery. She knew, having edited dozens of Williams-Sonoma cookbooks, just how important it was to produce the sort of meticulously tested, foolproof recipes that the brand was known for, and felt sure that she had both the baking and writing chops to do it. \u003c/p>\n\u003cp>But just being an employee didn't give her an automatic in; like any other potential author, she had to present a detailed proposal outlining her recipes, her approach, and why she'd be the best choice for the job. It worked, and with a pressing deadline looming, she got busy whipping up layer cakes and butterscotch puddings in her cramped home kitchen, where there was no Viking stove or Sub-Zero fridge, just the usual generic appliances of any apartment rental. \u003c/p>\n\u003cp>Writing the book happened to coincide with Laidlaw's pregnancy--which translated into a mostly ravenous appetite. Laidlaw laughed when asked about the rapturous headnotes describing each recipe. \"I wrote it while I was pregnant! I would find myself eating half the batch of scones,\" in one sitting, and everything she made tasted like the best thing ever. Her husband, who had recently started a new job, earned instant popularity around the office as the guy with the recipe-testing wife; \"crazy amounts\" of tester cookies, brownies, cakes and more went with him to work almost daily. \u003c/p>\n\u003cp>Now, with the book just out, Laidlaw is still baking, only this time with her young daughter Poppy tucked in a carrier across her chest. \"We bake together. She loves it!\" Laidlaw said, and it's true: during my visit, Poppy was giggling and smiling, her eyes following her mother's deft movements as Laidlaw whisked together the batter for \u003cstrong>Pumpkin-Brandy Bread,\u003c/strong> (\u003cem>see recipe below\u003c/em>) a specialty of her own mother's. The finished product, still hot out of the oven, wasn't overly boozy, but it did have a wonderfully grown-up whiff of brandy to it, making it perfect for afternoon tea, especially during the holidays. Her trick for cooking while parenting? \"I cook everything in tiny steps, so I can stop anytime.\" \u003c/p>\n\u003cp>Some of her favorite recipes in the book are ones that come from her own family traditions, like the Christmas Breakfast Pie, something that she, her mother, and her brother make every Christmas, no matter where they are, and the Beer Rolls, originally made with just Bisquick and beer. \"My brother and I thought that was so cool, baking with beer!\" she said, which led her to develop a similar, from-scratch recipe that captured the appeal of the original. \u003c/p>\n\u003cp>She finds her inspiration in things she sees in bakeries, in restaurants, in flavor combinations she imagines. \"I'm kind of a lemon freak. There's a crazy amount of citrus zest in the book, it's kind of obnoxious!\" As for her favorite thing to bake, \"definitely pies and galettes,\" although she especially admires bread bakers. \"It's a real skill that can be kind of hard to do in a home kitchen. But it's so basic and satisfying.\" Flipping through the recipes, it's clear that Laidlaw has a taste for fruit; there are wonderful, not-too-sweet fruit desserts in every chapter. \u003cstrong>Pear Custard Tart\u003c/strong> (\u003cem>see recipe below\u003c/em>), inspired by a old Julia Child recipe, comes out delectably elegant, and the vanilla-poached pears are good enough to eat on their own. Laidlaw prefers a hint of salt to too much sweetness, and few recipes seem overly gooey or rich. \u003c/p>\n\u003cp>It's an easy, appealing book, reflecting Laidlaw's own opinion, based in experience as both a professional and a home baker, that baking isn't that hard, and that its reputation as the stern, inflexible taskmistress of the kitchen is ill-deserved. Once you know the basic chemistry of baking and have a feel for how different baked goods work, you can mess around with your recipes, more than you might think. \u003c/p>\n\u003cblockquote>\u003cp>\"The whole point of the book is to get more people baking, get them to see that it's not so daunting, make it approachable and fun.\"\u003c/p>\u003c/blockquote>\n\u003cul>\n\u003cstrong>That said, are there common pitfalls that new bakers might avoid?\u003c/strong> \n\u003cli>\"People overwork pastry and biscuit dough too much, then they get frustrated,\" when it doesn't turn out as flaky or fluffy as they hoped.\u003c/li>\n\u003cli>In making quick breads, like muffins, that are raised with baking powder and/or baking soda, \"some people mix the batter and then just let it sit,\" rather than getting it into the oven, pronto. Once the batter is mixed, the chemical leavening process starts, and so delaying the baking process can produce a flat result.\u003c/li>\n\u003cli>And finally, people frequently overbake, paying more attention to the minutes specified in the recipe than to what their senses tell them about the finished product.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>It all comes down to not following recipes too rigidly.\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\"I want people to relax and enjoy it, be more flexible. Not all ingredients are the same, and things change depending on how cold, hot, or wet the day is. Just relax! I think it's the best thing you can do for somebody, to bake something for them.\"\u003c/p>\u003c/blockquote>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/pear-custard-tart-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/pear-custard-tart-500.jpg\" alt=\"Pear-Custard Tart. Photo by Eric Wolfinger\" title=\"Pear-Custard Tart. Photo by Eric Wolfinger\" width=\"500\" height=\"588\" class=\"alignnone size-full wp-image-38620\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Pear-Custard Tart\u003c/strong>\u003cbr>\nThe first recipe from Julia Child that I ever made was her French custard apple tart, which I still love to this day. This delicately flavored tart, filled with vanilla-poached pears and brandy-spiked custard and topped with sugary toasted almonds, is an ode to her and that memorable dessert.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nFlaky Pie Dough for single crust (see recipe below)\u003c/p>\n\u003cp>\u003cem>for the poached pears\u003c/em>\u003cbr>\n3⁄4 cup (6 oz⁄185 g) Sugar\u003cbr>\n3 ripe but firm pears, preferably Bosc, peeled, quartered, and cored\u003cbr>\nPeel of 1 orange, removed in strips with a vegetable peeler\u003cbr>\n1⁄2 vanilla bean\u003cbr>\n1 large egg\u003cbr>\n1⁄4 cup (2 oz⁄60 g) sugar plus 1 tbsp\u003cbr>\n3 tbsp all-purpose flour\u003cbr>\n1⁄2 cup (4 fl oz⁄125 ml) heavy cream\u003cbr>\n1 tsp pure vanilla extract or 2 tbsp brandy (optional)\u003cbr>\nPinch of kosher salt\u003cbr>\n1⁄4 cup (1 oz⁄30 g) sliced almonds, lightly toasted \u003c/p>\n\u003cp>\u003cem>makes one 10-inch (25-cm) tart\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPrepare the flaky pie dough and chill as directed. (see recipe below)\u003c/p>\n\u003cp>To poach the pears, cut a circle of parchment paper that will fit in a medium saucepan. Cut a small circle in the middle of the parchment. In the saucepan, bring 3 cups (24 fl oz/750 ml) water and the sugar to a boil over high heat. Reduce the heat to medium and add the pears and orange peel. Split the vanilla bean and scrape out the seeds with the back of a paring knife; add the pod and seeds to the saucepan. Lay the parchment in the saucepan to submerge the pears. Adjust the heat so that the liquid simmers gently and poach the pears until just tender, about 15 minutes. Let cool in the poaching liquid.\u003c/p>\n\u003cp>Position a rack in the middle of the oven and preheat to 400°F (200°C). On a lightly floured work surface, roll out the dough to a circle about 13 inches (33 cm) in diameter. Transfer the dough to a 10-inch (25-cm) tart pan with a removable bottom and ease into the pan. Trim away any excess dough. Line the tart shell with foil and fill with pie weights or dried beans. Bake until the crust is dried out and just starting to color a bit, about 20 minutes. Remove the foil and weights. Let cool. Reduce the oven temperature to 350°F (180°C).\u003c/p>\n\u003cp>Cut each pear quarter lengthwise into 4 slices, then lay most of the pear slices in the crust in an overlapping circle close to the rim. Use the remaining slices to fill the middle.\u003c/p>\n\u003cp>In a bowl, beat together the egg and the 1⁄4 cup sugar until thick and pale. Beat in the flour and then the cream, vanilla, if using, and salt. Pour evenly over the pears. Bake until the custard starts to puff up, about 10 minutes. Sprinkle the toasted almonds and remaining 1 tablespoon sugar over the top of the tart. Continue to bake until the custard is set and lightly browned, 15–20 minutes. Let cool on a wire rack until warm or room temperature before slicing and serving.\u003c/p>\n\u003cp>\u003cstrong>Baker's Note:\u003c/strong>\u003cbr>\nTo turn this into an apple tart, gently sauté 3 peeled, cored, and sliced apples in 1 tablespoon butter until they just start to become tender. Spread evenly in the partially baked crust, pour over the custard, and proceed with the recipe from there.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Recipe: Flaky Pie Dough for Single Crust\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1⁄4 cups (61⁄2 oz⁄200 g) all-purpose flour\u003cbr>\n1⁄4 tsp kosher salt\u003cbr>\n1⁄2 tsp sugar (optional; omit if making a savory dish)\u003cbr>\n7 tbsp (31⁄2 oz⁄105 g) very cold unsalted butter, cut into cubes\u003cbr>\n5 tbsp (3 fl oz⁄80 ml) ice water, plus more if needed\u003c/p>\n\u003cp>\u003cem>makes enough for one 9-inch (23-cm) pie or tart\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn the bowl of a food processor, stir together the flour, salt, and sugar, if using. \u003c/p>\n\u003cp>Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces.\u003c/p>\n\u003cp>Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together.\u003c/p>\n\u003cp>Dump the dough into a large lock-top plastic bag, and press into a flat disk. Refrigerate the dough for 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Recipe: Pumpkin Brandy Bread\u003c/strong>\u003cbr>\nGrowing up, I remember my mom baking this bread in metal coffee cans and how I loved the funny round shape. This recipe calls for a lot of brandy, more than you might be comfortable with, but it is honestly the best pumpkin bread I have ever tasted. You can cut the brandy in half if you want.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 large eggs\u003cbr>\n2 cups (1 lb⁄500 g) granulated sugar\u003cbr>\n1 cup (7 oz⁄220 g) firmly packed light brown sugar\u003cbr>\n1 cup (8 fl oz⁄250 ml) canola oil\u003cbr>\n2⁄3 cup (5 fl oz⁄160 ml) brandy\u003cbr>\n1 can (15 oz⁄470 g) pumpkin puree\u003cbr>\n3 1⁄2 cups (171⁄2 oz⁄545 g) all-purpose flour\u003cbr>\n2 tsp baking soda\u003cbr>\n1 1⁄2 tbsp pumpkin pie spice\u003cbr>\n1 tsp kosher salt\u003cbr>\n1⁄2 cup (2 oz⁄60 g) chopped pecans or walnuts, lightly toasted (optional)\u003c/p>\n\u003cp>\u003cem>makes 2 loaves\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPosition a rack in the middle of the oven and preheat to 350°F (180°C). Generously butter two 9-by-5-inch (23-by-13-cm) loaf pans.\u003c/p>\n\u003cp>In a large bowl, whisk together the eggs and sugars. Add the oil, brandy, and pumpkin and whisk to combine. In another bowl, sift together the flour, baking soda, pumpkin pie spice, and salt. Add to the pumpkin mixture along with the nuts, if using, and stir to combine.\u003c/p>\n\u003cp>Divide the batter between the prepared pans and bake until richly golden brown and a toothpick inserted into the center of a loaf comes out clean, about 50 minutes. Let cool slightly in the pans, then turn the loaves out onto a wire rack to cool.\u003c/p>\n\u003cp>\u003cstrong>Baker's Note:\u003c/strong>\u003cbr>\nBaked in smaller, individual-sized loaf pans, this decadent bread makes excellent mini gifts during the holidays. Divide the batter between the pans. The baking time might vary depending on the size of the pans. Once the baked loaves have cooled, wrap each one in colorful cellophane, tie a ribbon around it, and bring on the good cheer.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Recipes and Photos appears with permission from Home Baked Comfort. Photographs by Eric Wolfinger Copyright 2011 by Weldon Owen Inc. and Williams-Sonoma, Inc.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Home Baked Comfort, Williams-Sonoma's latest baking book, promises to get you baking with over a hundred recipes for delectable, homemade treats.","status":"publish","parent":0,"modified":1328635424,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":44,"wordCount":2536},"headData":{"title":"Cookbook Review: Home Baked Comfort by Kim Laidlaw | KQED","description":"Home Baked Comfort, Williams-Sonoma's latest baking book, promises to get you baking with over a hundred recipes for delectable, homemade treats.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"38315 http://blogs.kqed.org/bayareabites/?p=38315","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/02/07/cookbook-review-home-baked-comfort-by-kim-laidlaw/","disqusTitle":"Cookbook Review: Home Baked Comfort by Kim Laidlaw","path":"/bayareabites/38315/cookbook-review-home-baked-comfort-by-kim-laidlaw","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1616282002/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/HBC-300.jpg\" alt=\"Home Baked Comfort by Kim Laidlaw\" title=\"Home Baked Comfort by Kim Laidlaw\" width=\"300\" height=\"351\" class=\"alignleft size-full wp-image-38612\">\u003c/a>The buttery-sweet smell of morning muffins, fresh from the oven. A lavishly frosted kid's birthday cake, awaiting its candles. A sticky spoonful of chocolate-chip cookie dough snuck from the bowl. What can be more comforting coming out of the kitchen than home-baked treats? \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1616282002/kqedorg-20\">Home Baked Comfort\u003c/a>, Williams-Sonoma's latest addition into its line of comfort-food cookbooks, is very aptly named.\u003c/p>\n\u003cp>Written by longtime cookbook editor and Bay Area Bites contributor \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>, \u003cem>Home Baked Comfort\u003c/em> jettisons the informative but anonymous tone typical to many Williams-Sonoma books for a warmer, more personal voice. Many of Laidlaw's recipes are inspired by family traditions or by cooking with friends, interspersed with photos and recipes from well-loved neighborhood bakeries, including our own \u003ca href=\"http://www.tartinebakery.com\">Tartine\u003c/a>.\u003c/p>\n\u003cp>There are also a few recipes from popular home baker-bloggers, like Deb Perelman of \u003ca href=\"http://www.smittenkitchen.com\" title=\"Smitten Kitchen\">Smitten Kitchen\u003c/a> and Aran Goyoaga of \u003ca href=\"http://www.cannellevanille.com/\">Cannelle et Vanille\u003c/a>. The short interviews with the owners of local bakeries are pithy and funny, and the brightly charming photos of each spot made me want to run right out and get a Banana Puddin' cupcake at \u003ca href=\"http://www.sugarmamasbakeshop.com\">Sugar Mama's Bakeshop\u003c/a> in Austin, Texas or a purple-studded, sugar-topped blueberry muffin at \u003ca href=\"http://www.huckleberrycafe.com\">Huckleberry Cafe & Bakery\u003c/a> in Santa Monica. \u003c/p>\n\u003cp>Beautifully photographed by baker Eric Wolfinger (who also photographed the striking \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811870413/kqedorg-20\">Tartine Bread\u003c/a>), the book looks both scrumptious and modern, neither cutesy-cozy nor bare-plate stark. Wolfinger, a baker himself, made every recipe he photographed, providing yet another round of useful recipe testing. Recipe pages without photographs are given a parchment-paper wash, a bit of visual interest presumably meant to evoke a family recipe scribbled on a time-yellowed slip of paper. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/kim-laidlaw-300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/kim-laidlaw-300.jpg\" alt=\"Kim Laidlaw author of Home Baked Comfort. Photo by Eric Wolfinger\" title=\"Kim Laidlaw author of Home Baked Comfort. Photo by Eric Wolfinger\" width=\"300\" height=\"366\" class=\"alignright size-full wp-image-38615\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Nothing's too daunting; nothing requires much more than the usual home-kitchen setup of cake pans, pie pans, and baking sheets. (Do pick up some buttermilk, sour cream, and a microplane citrus zester before you start, however.) And, like the pictures, the recipes are flavorful and engaging; you could serve them at a bake sale or a dinner party and earn the same enraptured, nothing-but-crumbs-on-the-plate reaction. As an dedicated home baker myself, I caught up with Laidlaw at her home in Noe Valley on the eve of her book's release to find out how it all came together. \u003c/p>\n\u003cp>First of all, how did Laidlaw go from editor to writer? Last year, as part of her job as an editor at \u003ca href=\"http://www.weldonowen.com/\">Weldon Owen\u003c/a>, a San Francisco-based publisher which creates Williams-Sonoma's branded books in addition to other titles, Laidlaw was tasked with finding a writer/recipe developer for a planned home-baking book. (Full disclosure: As a freelance writer and editor, I have worked with Laidlaw and others at Weldon Owen professionally over the years.) The more she thought about the project, the more she realized, \"This is what I do!\" It wasn't just that she was a lifelong home baker; before becoming a full-time cookbook editor, she'd graduated from \u003ca href=\"http://www.chefs.edu/san-francisco\">CCA\u003c/a>'s Baking and Pastry program, then worked as a baker at Oakland's \u003ca href=\"http://www.lafarine.com\">La Farine\u003c/a> bakery. She knew, having edited dozens of Williams-Sonoma cookbooks, just how important it was to produce the sort of meticulously tested, foolproof recipes that the brand was known for, and felt sure that she had both the baking and writing chops to do it. \u003c/p>\n\u003cp>But just being an employee didn't give her an automatic in; like any other potential author, she had to present a detailed proposal outlining her recipes, her approach, and why she'd be the best choice for the job. It worked, and with a pressing deadline looming, she got busy whipping up layer cakes and butterscotch puddings in her cramped home kitchen, where there was no Viking stove or Sub-Zero fridge, just the usual generic appliances of any apartment rental. \u003c/p>\n\u003cp>Writing the book happened to coincide with Laidlaw's pregnancy--which translated into a mostly ravenous appetite. Laidlaw laughed when asked about the rapturous headnotes describing each recipe. \"I wrote it while I was pregnant! I would find myself eating half the batch of scones,\" in one sitting, and everything she made tasted like the best thing ever. Her husband, who had recently started a new job, earned instant popularity around the office as the guy with the recipe-testing wife; \"crazy amounts\" of tester cookies, brownies, cakes and more went with him to work almost daily. \u003c/p>\n\u003cp>Now, with the book just out, Laidlaw is still baking, only this time with her young daughter Poppy tucked in a carrier across her chest. \"We bake together. She loves it!\" Laidlaw said, and it's true: during my visit, Poppy was giggling and smiling, her eyes following her mother's deft movements as Laidlaw whisked together the batter for \u003cstrong>Pumpkin-Brandy Bread,\u003c/strong> (\u003cem>see recipe below\u003c/em>) a specialty of her own mother's. The finished product, still hot out of the oven, wasn't overly boozy, but it did have a wonderfully grown-up whiff of brandy to it, making it perfect for afternoon tea, especially during the holidays. Her trick for cooking while parenting? \"I cook everything in tiny steps, so I can stop anytime.\" \u003c/p>\n\u003cp>Some of her favorite recipes in the book are ones that come from her own family traditions, like the Christmas Breakfast Pie, something that she, her mother, and her brother make every Christmas, no matter where they are, and the Beer Rolls, originally made with just Bisquick and beer. \"My brother and I thought that was so cool, baking with beer!\" she said, which led her to develop a similar, from-scratch recipe that captured the appeal of the original. \u003c/p>\n\u003cp>She finds her inspiration in things she sees in bakeries, in restaurants, in flavor combinations she imagines. \"I'm kind of a lemon freak. There's a crazy amount of citrus zest in the book, it's kind of obnoxious!\" As for her favorite thing to bake, \"definitely pies and galettes,\" although she especially admires bread bakers. \"It's a real skill that can be kind of hard to do in a home kitchen. But it's so basic and satisfying.\" Flipping through the recipes, it's clear that Laidlaw has a taste for fruit; there are wonderful, not-too-sweet fruit desserts in every chapter. \u003cstrong>Pear Custard Tart\u003c/strong> (\u003cem>see recipe below\u003c/em>), inspired by a old Julia Child recipe, comes out delectably elegant, and the vanilla-poached pears are good enough to eat on their own. Laidlaw prefers a hint of salt to too much sweetness, and few recipes seem overly gooey or rich. \u003c/p>\n\u003cp>It's an easy, appealing book, reflecting Laidlaw's own opinion, based in experience as both a professional and a home baker, that baking isn't that hard, and that its reputation as the stern, inflexible taskmistress of the kitchen is ill-deserved. Once you know the basic chemistry of baking and have a feel for how different baked goods work, you can mess around with your recipes, more than you might think. \u003c/p>\n\u003cblockquote>\u003cp>\"The whole point of the book is to get more people baking, get them to see that it's not so daunting, make it approachable and fun.\"\u003c/p>\u003c/blockquote>\n\u003cul>\n\u003cstrong>That said, are there common pitfalls that new bakers might avoid?\u003c/strong> \n\u003cli>\"People overwork pastry and biscuit dough too much, then they get frustrated,\" when it doesn't turn out as flaky or fluffy as they hoped.\u003c/li>\n\u003cli>In making quick breads, like muffins, that are raised with baking powder and/or baking soda, \"some people mix the batter and then just let it sit,\" rather than getting it into the oven, pronto. Once the batter is mixed, the chemical leavening process starts, and so delaying the baking process can produce a flat result.\u003c/li>\n\u003cli>And finally, people frequently overbake, paying more attention to the minutes specified in the recipe than to what their senses tell them about the finished product.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>It all comes down to not following recipes too rigidly.\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\"I want people to relax and enjoy it, be more flexible. Not all ingredients are the same, and things change depending on how cold, hot, or wet the day is. Just relax! I think it's the best thing you can do for somebody, to bake something for them.\"\u003c/p>\u003c/blockquote>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/pear-custard-tart-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/pear-custard-tart-500.jpg\" alt=\"Pear-Custard Tart. Photo by Eric Wolfinger\" title=\"Pear-Custard Tart. Photo by Eric Wolfinger\" width=\"500\" height=\"588\" class=\"alignnone size-full wp-image-38620\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Pear-Custard Tart\u003c/strong>\u003cbr>\nThe first recipe from Julia Child that I ever made was her French custard apple tart, which I still love to this day. This delicately flavored tart, filled with vanilla-poached pears and brandy-spiked custard and topped with sugary toasted almonds, is an ode to her and that memorable dessert.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nFlaky Pie Dough for single crust (see recipe below)\u003c/p>\n\u003cp>\u003cem>for the poached pears\u003c/em>\u003cbr>\n3⁄4 cup (6 oz⁄185 g) Sugar\u003cbr>\n3 ripe but firm pears, preferably Bosc, peeled, quartered, and cored\u003cbr>\nPeel of 1 orange, removed in strips with a vegetable peeler\u003cbr>\n1⁄2 vanilla bean\u003cbr>\n1 large egg\u003cbr>\n1⁄4 cup (2 oz⁄60 g) sugar plus 1 tbsp\u003cbr>\n3 tbsp all-purpose flour\u003cbr>\n1⁄2 cup (4 fl oz⁄125 ml) heavy cream\u003cbr>\n1 tsp pure vanilla extract or 2 tbsp brandy (optional)\u003cbr>\nPinch of kosher salt\u003cbr>\n1⁄4 cup (1 oz⁄30 g) sliced almonds, lightly toasted \u003c/p>\n\u003cp>\u003cem>makes one 10-inch (25-cm) tart\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPrepare the flaky pie dough and chill as directed. (see recipe below)\u003c/p>\n\u003cp>To poach the pears, cut a circle of parchment paper that will fit in a medium saucepan. Cut a small circle in the middle of the parchment. In the saucepan, bring 3 cups (24 fl oz/750 ml) water and the sugar to a boil over high heat. Reduce the heat to medium and add the pears and orange peel. Split the vanilla bean and scrape out the seeds with the back of a paring knife; add the pod and seeds to the saucepan. Lay the parchment in the saucepan to submerge the pears. Adjust the heat so that the liquid simmers gently and poach the pears until just tender, about 15 minutes. Let cool in the poaching liquid.\u003c/p>\n\u003cp>Position a rack in the middle of the oven and preheat to 400°F (200°C). On a lightly floured work surface, roll out the dough to a circle about 13 inches (33 cm) in diameter. Transfer the dough to a 10-inch (25-cm) tart pan with a removable bottom and ease into the pan. Trim away any excess dough. Line the tart shell with foil and fill with pie weights or dried beans. Bake until the crust is dried out and just starting to color a bit, about 20 minutes. Remove the foil and weights. Let cool. Reduce the oven temperature to 350°F (180°C).\u003c/p>\n\u003cp>Cut each pear quarter lengthwise into 4 slices, then lay most of the pear slices in the crust in an overlapping circle close to the rim. Use the remaining slices to fill the middle.\u003c/p>\n\u003cp>In a bowl, beat together the egg and the 1⁄4 cup sugar until thick and pale. Beat in the flour and then the cream, vanilla, if using, and salt. Pour evenly over the pears. Bake until the custard starts to puff up, about 10 minutes. Sprinkle the toasted almonds and remaining 1 tablespoon sugar over the top of the tart. Continue to bake until the custard is set and lightly browned, 15–20 minutes. Let cool on a wire rack until warm or room temperature before slicing and serving.\u003c/p>\n\u003cp>\u003cstrong>Baker's Note:\u003c/strong>\u003cbr>\nTo turn this into an apple tart, gently sauté 3 peeled, cored, and sliced apples in 1 tablespoon butter until they just start to become tender. Spread evenly in the partially baked crust, pour over the custard, and proceed with the recipe from there.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Recipe: Flaky Pie Dough for Single Crust\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1⁄4 cups (61⁄2 oz⁄200 g) all-purpose flour\u003cbr>\n1⁄4 tsp kosher salt\u003cbr>\n1⁄2 tsp sugar (optional; omit if making a savory dish)\u003cbr>\n7 tbsp (31⁄2 oz⁄105 g) very cold unsalted butter, cut into cubes\u003cbr>\n5 tbsp (3 fl oz⁄80 ml) ice water, plus more if needed\u003c/p>\n\u003cp>\u003cem>makes enough for one 9-inch (23-cm) pie or tart\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn the bowl of a food processor, stir together the flour, salt, and sugar, if using. \u003c/p>\n\u003cp>Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces.\u003c/p>\n\u003cp>Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together.\u003c/p>\n\u003cp>Dump the dough into a large lock-top plastic bag, and press into a flat disk. Refrigerate the dough for 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Recipe: Pumpkin Brandy Bread\u003c/strong>\u003cbr>\nGrowing up, I remember my mom baking this bread in metal coffee cans and how I loved the funny round shape. This recipe calls for a lot of brandy, more than you might be comfortable with, but it is honestly the best pumpkin bread I have ever tasted. You can cut the brandy in half if you want.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 large eggs\u003cbr>\n2 cups (1 lb⁄500 g) granulated sugar\u003cbr>\n1 cup (7 oz⁄220 g) firmly packed light brown sugar\u003cbr>\n1 cup (8 fl oz⁄250 ml) canola oil\u003cbr>\n2⁄3 cup (5 fl oz⁄160 ml) brandy\u003cbr>\n1 can (15 oz⁄470 g) pumpkin puree\u003cbr>\n3 1⁄2 cups (171⁄2 oz⁄545 g) all-purpose flour\u003cbr>\n2 tsp baking soda\u003cbr>\n1 1⁄2 tbsp pumpkin pie spice\u003cbr>\n1 tsp kosher salt\u003cbr>\n1⁄2 cup (2 oz⁄60 g) chopped pecans or walnuts, lightly toasted (optional)\u003c/p>\n\u003cp>\u003cem>makes 2 loaves\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPosition a rack in the middle of the oven and preheat to 350°F (180°C). Generously butter two 9-by-5-inch (23-by-13-cm) loaf pans.\u003c/p>\n\u003cp>In a large bowl, whisk together the eggs and sugars. Add the oil, brandy, and pumpkin and whisk to combine. In another bowl, sift together the flour, baking soda, pumpkin pie spice, and salt. Add to the pumpkin mixture along with the nuts, if using, and stir to combine.\u003c/p>\n\u003cp>Divide the batter between the prepared pans and bake until richly golden brown and a toothpick inserted into the center of a loaf comes out clean, about 50 minutes. Let cool slightly in the pans, then turn the loaves out onto a wire rack to cool.\u003c/p>\n\u003cp>\u003cstrong>Baker's Note:\u003c/strong>\u003cbr>\nBaked in smaller, individual-sized loaf pans, this decadent bread makes excellent mini gifts during the holidays. Divide the batter between the pans. The baking time might vary depending on the size of the pans. Once the baked loaves have cooled, wrap each one in colorful cellophane, tie a ribbon around it, and bring on the good cheer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Recipes and Photos appears with permission from Home Baked Comfort. Photographs by Eric Wolfinger Copyright 2011 by Weldon Owen Inc. and Williams-Sonoma, Inc.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/38315/cookbook-review-home-baked-comfort-by-kim-laidlaw","authors":["5038"],"categories":["bayareabites_1516","bayareabites_2254","bayareabites_588","bayareabites_1653","bayareabites_12"],"tags":["bayareabites_253","bayareabites_1255","bayareabites_430","bayareabites_10139","bayareabites_1541","bayareabites_1510","bayareabites_1284","bayareabites_1393"],"featImg":"bayareabites_38612","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.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. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/10/ATC_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. 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And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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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. 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Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/ME_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/01/OOW_Tile_Final.png","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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