Wendy Goodfriend

I am the Senior Interactive Producer for KQED Food. I have designed and produced food-related websites and blogs for KQED including Bay Area Bites; Check, Please! Bay Area;  Taste This; Jacques Pepin's websites; Weir Cooking in the City and KQED Food. When I am not creating and managing food websites I am taking photos and video of Bay Area Life and designing online navigation systems. My professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX. You can find me engaged in social media on Twitter @bayareabites and on Facebook at Bay Area Bites. I can also be found photoblogging at look2remember.

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Wendy Goodfriend's Latest Posts

Ballottine of Chicken with Spinach Filling

Ballottine of Chicken with Spinach Filling

| September 20, 2011 | 10 Comments

A ballottine is a whole chicken that has been boned and stuffed. Showy enough for company, it can be prepared up to a day ahead.

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Sea Bass in Shredded Potato Skin

Sea Bass in Shredded Potato Skin

| September 19, 2011 | 10 Comments

These fillets are cooked in a shredded potato crust. The crisp crust keeps the fish juicy and provides a nice balance to the tender flesh.

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Brandade De Morue au Gratin

Brandade De Morue au Gratin

| September 19, 2011 | 8 Comments

Brandade is a puree of salt cod, garlic, and potato emulsified with olive oil. You can prepare the brandade ahead and reheat it in a gratin dish at serving time until hot, bubbly, and brown on top.

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Crispy Tuiles a L’Orange

Crispy Tuiles a L’Orange

| September 19, 2011 | 4 Comments

Tuile means “tile,” and these cookies are shaped like curved roof tiles. Although tuiles are not usually flavored with orange zest, this is a nice variation.

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Quick Almond and Plum Cake

Quick Almond and Plum Cake

| September 19, 2011 | 5 Comments

It takes just a few seconds to mix the flour, sugar, and almonds for this fast food-processor cake, and then you blend in the remaining ingredients.

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Flan With Green Herbs

Flan With Green Herbs

| September 19, 2011 | 1 Comment

In home-cooking, a flan — be it sweet or savory — is a custard. The choice of herbs and greens used to season this savory flan can be altered based on your garden or market.

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Quiche with Bacon

Quiche with Bacon

| September 19, 2011 | 4 Comments

The dough for this quiche is made with butter and lard (or vegetable shortening). The result is very flaky, with the taste of the lard complementing the bacon in the filling.

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Spinach, Ham, and Parmesan Soufflé

Spinach, Ham, and Parmesan Soufflé

| September 19, 2011 | 5 Comments

The Parmesan cheese and bread crumb crust and topping of this soufflé will be browner and crunchier when prepared in a gratin dish, making it easier to serve at the table.

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Garlic Soup

Garlic Soup

| September 19, 2011 | 5 Comments

Potatoes are my favorite thickening agent for garlic soup, but it can also be thickened with a roux of flour and butter or with bread, the traditional choice in the South of France, where this dish is a specialty.

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Onion Soup Lyonnaise-Style

Onion Soup Lyonnaise-Style

| September 18, 2011 | 7 Comments

From the Lyon region of France, this onion soup is much thicker than the usual kind. It’s often served as a late-night dish.

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