It's 9 a.m. on a Sunday, and my bathrobe and hair already reek of garam masala — burnt garam masala, to be exact. Who'd have known that the key to this Indian-Pakistani recipe for lamb biryani would be the French cooking mantra of mise-en-place? Or that the minute it takes for the pile of spices to get "aromatic" in hot oil is not nearly long enough to both measure and photograph them before they turn to ashes?
More important, why am I taking my first stab at this recipe on a Sunday morning, with my coffee growing cold while I scurry around my spice-infused kitchen?
Blame it on the lamb.
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One of the members of our weekly "home group," about a dozen people from our church gathering for a meal and Bible study, announced that his Pennsylvania parents raise lamb. Our food-minded group couldn't resist. His parents have the lamb butchered once a year and freeze the meat for sale year-round, nearly giving it away at about $5 a pound.
We put in an order and, a couple of weeks later, my freezer was teeming with the goods. Chops, legs, ribs and the ground variety — it was more than enough inspiration for a month's worth of Sunday meals.
Our group divvies up the cooking labor and is full of adventurous gastronomes. (When one of our members snagged a deer with his new crossbow — we are in Virginia — we gladly worked venison chili onto the menu.)
I hoped the lamb would incorporate each family's culinary background, especially the Kumars'. But despite her husband's Indian descent and her experience with Indian cuisine, Marsha Kumar wanted to make the pastitsio (a Greek noodle casserole layered with bechamel sauce and ground lamb). This left me with the biryani, a complex rice- and spice-based dish that reminded me yet again not to cut hot peppers before I put in my contact lenses.
Christi, who grinds grain to make her own bread each week, raised her hand for the first meal: spice-crusted lamb chops with a tangy yogurt sauce, accompanied by the roast vegetables the rest of us would bring. And I planned to make a simple roast leg of lamb and ribs as the piece de resistance and final meal.
After discovering my love of lamb via Greek and Indian restaurants, I was surprised to find out later that some people don't have a taste for it, although everyone in our group does.
The protein that is ubiquitous in Middle Eastern dishes is less common in American cuisine. That is, until Easter, when lamb and ham battle it out for which will be the centerpiece of the holiday meal. There is a seasonal price dip about this time of year, so it's a good time to experiment.
Some people confuse lamb with its less-tender relative, mutton (older sheep), which is even more of an acquired taste. Others don't like the somewhat gamey aroma lamb gives off under fire.
But layer in the right mix of flavors — and a bechamel sauce never hurts — and lamb has a way of absorbing, altering and making a meal out of the spices that go into a dish.
To me, it's the epitome of comfort food as the weather begins to thaw into spring.
Perhaps the best part about our group's lamb-centric meals, besides having a connection to the people who raised the meat, was the way they fostered community as only a true sit-down sort of feast can (even if it's followed by a communal food coma). We collaborated on recipes, complimented one another's handiwork and ate — a lot.
It was a splendid precursor to the spring season, when lamb will get the recognition it deserves on more than a few Easter Sunday tables.
Recipe: Pistachio, Mint And Spice Crusted Lamb Chops
We adapted this recipe from The Sophisticated Gourmet blog and replaced some traditional Middle Eastern spices, like sumac, with easy-to-find ingredients. We used the small lamb chops we were provided and suggest adjusting cooking times to the size of your chops. Assemble and measure all the ingredients, and the rest is simple.
Makes 6 servings
Ingredients:
6 lamb chops (about 3/4-inch thick)
Fine grain sea salt and freshly ground black pepper
Olive oil
Spice Rub
2 teaspoons lemon zest
Seeds from 3 green cardamom pods, pulverized into a fine powder
1 1/2 teaspoons freshly ground cumin
1/2 teaspoon chili powder
1/2 teaspoon freshly ground cinnamon
1/4 teaspoon freshly ground nutmeg
Juice of 1/2 lime (1 tablespoon)
1 tablespoon olive oil
Pistachio And Mint Topping
2/3 cup unshelled pistachios
2/3 cup mint
1/3 cup cilantro
1/4 cup olive oil
1 tablespoon finely chopped red onion
1 teaspoon lemon zest
Yogurt-Mint Sauce
Juice of 1 lemon
1 cup Greek yogurt
1/3 cup mint, finely chopped
3 tablespoons mayonnaise
Instructions:
Generously season each lamb chop (both sides) with salt and pepper.
In a bowl, mix all of the ingredients for the spice rub. Set aside.
In a food processor, chop all of the ingredients for the pistachio and mint topping. Process the mixture until it is coarsely ground, not pureed. Set the mixture aside.
Put all of the yogurt-mint sauce ingredients into a bowl and stir. Keep refrigerated.
Place the chops in a glass baking dish or on a baking sheet (with a lip), and gently massage the lamb chops with the spice rub.
Generously douse with olive oil. Allow the lamb chops to sit at room temperature for 10 to 15 minutes, while you preheat the oven to 425 degrees.
Heat a large cast-iron skillet or large saute pan on medium-high heat.
Once the pan has heated, carefully plop the lamb chops into the hot pan and cook for about 2 minutes on each side to brown. Once the chops are the color of roasted chestnuts, remove the pan from the heat and put back on the baking sheet. Layer each lamb chop with the pistachio and mint topping.
Put the pan of lamb chops in the oven for about 5 minutes, until medium-rare or your preferred doneness. If the lamb is medium-rare, it will give when you press the meat with your finger. If it doesn't give, it's well-done.Or you can use an instant-read meat thermometer to check for doneness. If the lamb is medium-rare, it will register 140-150 degrees. If the lamb is medium, it will register 160 degrees. And if it is well-done, the lamb should register 165 degrees and up.
When cooked to your likeness, place the lamb chops in aluminum foil, and allow the meat to rest for 5 to 6 minutes before serving. Serve with yogurt-mint sauce.
Recipe: Pakistani Lamb Biryani
This recipe is adapted from one in a 2010 Saveur magazine. I chose it because I was eager to use my newly acquired green cardamom pods. The key is having the ingredients measured and ready beforehand. If you can get lamb meat already cut off the bone, that also saves time. We served this with a healthful version of Indian halwa, the dessertlike mixture of coconut milk-boiled carrots, raisins, spices and honey.
Makes 6 servings
Ingredients:
1 cup canola oil
3 large yellow onions, thinly sliced
2 tablespoons garam masala
1 teaspoon crushed red chili flakes
1/2 teaspoon turmeric
18 black peppercorns
9 pods green cardamom
3 pods black cardamom
2 2-inch cinnamon sticks
6 cloves garlic, minced
6 tomatoes, cored and minced
5 serrano chilies, stemmed and minced
1 piece of ginger, 1 1/2 inches long, peeled and minced
2 pounds trimmed lamb shoulder, cut into 2- to 3-inch pieces
Kosher salt, to taste
1/2 cup plain yogurt
3/4 cup roughly chopped mint leaves
1/4 cup roughly chopped cilantro
40 threads saffron, crushed (heaping 1/2 teaspoon)
2 1/2 cups white basmati rice, soaked in cold water for 30 minutes, drained
1/2 teaspoon cumin seeds
4 whole cloves
2 dried bay leaves
Rose water or kewra essence (optional)
Instructions:
Heat 1/4 cup oil in a 5-quart skillet or pot over high heat. Add onions and cook, stirring occasionally, until dark brown, 20 to 25 minutes. Transfer to a bowl and set aside.
Heat remaining oil in a 5-quart pot over high heat. Add garam masala, chili flakes, turmeric, 10 peppercorns, 5 green cardamom pods, 2 black cardamom pods and 1 cinnamon stick. Cook, stirring, until fragrant, about 1 minute. Add garlic, tomatoes, chilies and ginger, and cook, stirring, 2 to 3 minutes. Add lamb, season with salt, and cook until lightly browned, about 5 minutes. Cover, reduce heat to medium and cook until lamb is tender, about 1 hour.
Add fried onions, yogurt, 1/2 cup mint and 2 tablespoons cilantro. Cook, uncovered, for 15 minutes more. Set aside.
Put saffron into a bowl, cover with 1/2 cup hot water and set aside.
Bring 4 cups of water to a boil in a 5-quart saucepan. Add remaining peppercorns, green and black cardamom and cinnamon stick, along with the rice, cumin, cloves and bay leaves. Season with salt. Cook rice until al dente, 5 to 10 minutes. Drain rice and set aside.
Transfer half the lamb curry to a 5-quart pot. Top lamb with half the rice. Pour half the saffron mixture onto rice along with a few drops of rose water, and mix into rice with your fingers. Top with remaining lamb curry and remaining rice, drizzle with remaining saffron and mix. Cook, covered, on low heat until rice is tender, about 10 minutes. Garnish with remaining mint and cilantro.
Recipe: Pastitsio
The recipe for this Greek noodle casserole is adapted from a 2009 episode of Ina Garten's Barefoot Contessa cooking show. We substituted a good ground turkey for the ground beef, since the lamb lends more than enough fatty flavor to the dish.
Makes 8 servings
Ingredients:
Tomato Sauce
3 tablespoons good olive oil
1 1/2 cups chopped yellow onion (1 large)
1 pound lean ground beef
1 pound lean ground lamb
1/2 cup dry red wine
1 tablespoon minced garlic (3 large cloves)
1 tablespoon ground cinnamon
1 teaspoon dried oregano
1 teaspoon fresh thyme leaves
Pinch of cayenne pepper
1 can (28 ounces) crushed tomatoes in puree
2 teaspoons kosher salt
1 teaspoon ground black pepper
Bechamel
1 1/2 cups whole milk (or lower fat)
1 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt
1 teaspoon freshly grated black pepper
1 1/2 cups freshly grated Parmesan or Kasseri cheese
2 extra-large eggs, beaten
2/3 cup Greek-style yogurt
3/4 pound small pasta shells
Instructions:
For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes. Add the beef and lamb and saute over medium heat for 8 to 10 minutes, until no longer pink, crumbling the meat with the back of a wooden spoon.
Drain off any excess liquid, add the wine and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, salt and pepper, and simmer, stirring occasionally, for 40 to 45 minutes. Set aside.
Preheat the oven to 350 degrees.
For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering.
In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, salt and pepper. Stir in 3/4 cup of cheese and 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.
Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don't overcook because the pasta will later be baked. Drain and set aside.
Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish. Spread the bechamel evenly to cover the pasta and sprinkle with the remaining 3/4 cup cheese. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.
Recipe: Roasted Leg Of Lamb
We adapted our recipe for our piece de resistance from Max and Eli Sussman's This Is a Cookbook: Recipes for Real Life (Olive Press, 2012). Eli Sussman cooks at NYC's Mile End Deli, and his brother Max is chef de cuisine at Roberta's. This recipe was simple and easily executed, though probably not ideal to be cooked at one home and transported to another. Our freezer had only a 2-pound leg of lamb, so I also marinated the lamb ribs (both overnight) with the same mixture and roasted them for a snack.
Makes 6 to 8 servings
Ingredients:
1 bone-in leg of lamb, about 5 pounds
Marinade
4 large garlic cloves, crushed but left whole
2 tablespoons kosher salt
1 tablespoon ground cumin
2 teaspoons ground coriander
Zest of 2 lemons
Zest of 1 orange
Red pepper flakes
1/4 cup extra virgin olive oil
Instructions:
Place the lamb in a large roasting pan. Combine all of the marinade ingredients in a bowl and stir to mix well. Rub the marinade evenly all over the lamb. Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour and up to 24 hours.
Preheat the oven to 450 degrees.
Remove the lamb from the refrigerator and let come to room temperature while the oven is heating. Discard the garlic.
Roast until the surface of the meat is beginning to caramelize, about 15 minutes. Reduce the oven temperature to 325 degrees and continue roasting until an instant-read thermometer inserted into the thickest part of the lamb, but away from the bone, registers 135 degrees for medium-rare (30 to 45 minutes longer).
Transfer the lamb to a cutting board, cover with foil and let rest for 10 to 15 minutes. Set aside the pan with the drippings (I suggest dipping bread in the drippings).
Carve the lamb, first slicing it from the bone in large pieces, as few as possible. Cut the meat on the diagonal against the grain into slices about 1/2-inch thick. Place a few slices on each plate, drizzle the pan juices over the top. Serve immediately.
About The Author
Whitney Pipkin is a freelance writer and editor covering food, farms and the environment from Alexandria, Va. Her work has appeared in publications including The Washington Post, Grist.org and Foodshed Magazine. She blogs about recipes, food and farms at thinkabouteat.com. See her recent work at whitneypipkin.com.
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Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"},"kim-laidlaw":{"type":"authors","id":"5015","meta":{"index":"authors_1591205172","id":"5015","found":true},"name":"Kim Laidlaw","firstName":"Kim","lastName":"Laidlaw","slug":"kim-laidlaw","email":"kim_laidlaw@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"mkahn":{"type":"authors","id":"5397","meta":{"index":"authors_1591205172","id":"5397","found":true},"name":"Mike Kahn","firstName":"Mike","lastName":"Kahn","slug":"mkahn","email":"mike@kahncious.net","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Mike Kahn is proud to be a Project Supervisor for KQED Presents, helping independent film producers distribute their programs nationally to public television. He has the pleasure to help distribute programs like Food Forward and Joanne Weir's Cooking Confidence (examples hand picked for you foodies out there!). Mike holds degrees in Sociology (U.C. Berkeley) and Interactive Media Design (Art Institute of California - San Francisco). Mike loves to learn about environmental sustainability and to share that knowledge with others through photography and multimedia projects. He's a Bay Area native and has been a lacto-ovo vegetarian for 15 years. His personal claim to fame is riding his bicycle across the U.S. from California to Maine, alone.","avatar":"https://secure.gravatar.com/avatar/454e17cccf0292ff36315df14bc7837e?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Mike Kahn | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/454e17cccf0292ff36315df14bc7837e?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/454e17cccf0292ff36315df14bc7837e?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/mkahn"},"7x7bayarea":{"type":"authors","id":"11590","meta":{"index":"authors_1591205172","id":"11590","found":true},"name":"7x7 Bay Area","firstName":"7x7 Bay Area","lastName":null,"slug":"7x7bayarea","email":"edit@7x7.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Founded in 2001, 7x7 is an independently owned and totally authentic guide to life in the San Francisco Bay Area. Our 24/7 online resource serves up stories on the best food and drink, arts and culture, style and design, hikes and wellness, regional travel, and more. Visit us anytime at \u003ca href=\"https://www.7x7.com/\">7x7.com\u003c/a>, and also find us on \u003ca href=\"https://www.facebook.com/7x7/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/7x7bayarea/\">Instagram\u003c/a>, and \u003ca href=\"https://twitter.com/7x7\">Twitter\u003c/a>. Plus, subscribe to our podcast, \u003ca href=\"https://itunes.apple.com/us/podcast/7x7-bay-area-people-will-talk/id1444756628\">\"People Will Talk,\"\u003c/a> for insightful interviews with Bay Area luminaries; you'll find it on iTunes and wherever you get your podcasts.","avatar":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"7x7 Bay Area | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/7x7bayarea"},"byline_bayareabites_58916":{"type":"authors","id":"byline_bayareabites_58916","meta":{"override":true},"slug":"byline_bayareabites_58916","name":"Whitney Pipkin","isLoading":false}},"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":"/"}},"food_1337576":{"type":"posts","id":"food_1337576","meta":{"index":"posts_1591205157","site":"food","id":"1337576","found":true},"guestAuthors":[],"slug":"samosa","title":"Samosas aren’t from India…Wait, what?","publishDate":1713200788,"format":"video","headTitle":"Samosas aren’t from India…Wait, what? | KQED","labelTerm":{},"content":"\u003cp>Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world.\u003c/p>\n\u003cp>Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to make Gujarati style samosas.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.baytalfann.com/post/the-story-of-the-samosa\" target=\"_blank\" rel=\"noopener\">The Story of the Samosa\u003c/a>\u003cbr>\n\u003ca href=\"https://recipes.timesofindia.com/articles/food-facts/this-story-about-samosas-origin-will-break-your-heart/pThe%20Story%20of%20the%20Samosahotostory/62220155.cms?picid=62220231\" target=\"_blank\" rel=\"noopener\">This story about samosa’s origin will break your heart\u003c/a>\u003cbr>\n\u003ca href=\"https://www.bbc.com/news/magazine-36548445\" target=\"_blank\" rel=\"noopener\">The story of India as told by a humble street snack\u003c/a>\u003cbr>\n\u003ca href=\"https://www.thebetterindia.com/80824/samosa-history-india/\" target=\"_blank\" rel=\"noopener\">TBI Food Secrets: Unravelling the Fascinating History of the Samosa, India’s Favourite Street Snack\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada\u003c/a>\u003cbr>\n\u003ca href=\"https://www.sheffield.ac.uk/history/people/research/neha-vermani\" target=\"_blank\" rel=\"noopener\">Dr. Neha Vermani\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/2020/05/14/samosa/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada’s samosa recipe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1713200804,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":296},"headData":{"title":"Samosas aren’t from India…Wait, what? | KQED","description":"Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world. Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Samosas aren’t from India…Wait, what?","datePublished":"2024-04-15T17:06:28.000Z","dateModified":"2024-04-15T17:06:44.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"videoEmbed":"https://youtu.be/Hzye3hGNulQ?si=-GwUfo48P7IopX5C","source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"WpOldSlug":"samosas-arent-from-indiawait-what","nprByline":"Manjula Varghese","subhead":"The samosa, the bite-size Indian street food, is actually not from India","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/food/1337576/samosa","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world.\u003c/p>\n\u003cp>Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to make Gujarati style samosas.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.baytalfann.com/post/the-story-of-the-samosa\" target=\"_blank\" rel=\"noopener\">The Story of the Samosa\u003c/a>\u003cbr>\n\u003ca href=\"https://recipes.timesofindia.com/articles/food-facts/this-story-about-samosas-origin-will-break-your-heart/pThe%20Story%20of%20the%20Samosahotostory/62220155.cms?picid=62220231\" target=\"_blank\" rel=\"noopener\">This story about samosa’s origin will break your heart\u003c/a>\u003cbr>\n\u003ca href=\"https://www.bbc.com/news/magazine-36548445\" target=\"_blank\" rel=\"noopener\">The story of India as told by a humble street snack\u003c/a>\u003cbr>\n\u003ca href=\"https://www.thebetterindia.com/80824/samosa-history-india/\" target=\"_blank\" rel=\"noopener\">TBI Food Secrets: Unravelling the Fascinating History of the Samosa, India’s Favourite Street Snack\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada\u003c/a>\u003cbr>\n\u003ca href=\"https://www.sheffield.ac.uk/history/people/research/neha-vermani\" target=\"_blank\" rel=\"noopener\">Dr. Neha Vermani\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/2020/05/14/samosa/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada’s samosa recipe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337576/samosa","authors":["byline_food_1337576"],"series":["food_311"],"categories":["food_1"],"tags":["food_114","food_313","food_312","food_143","food_328"],"featImg":"food_1337580","label":"source_food_1337576"},"bayareabites_51586":{"type":"posts","id":"bayareabites_51586","meta":{"index":"posts_1591205157","site":"bayareabites","id":"51586","found":true},"guestAuthors":[],"slug":"food-labeling-how-to-identify-conventional-organic-and-gmo-produce","title":"Food Labeling: How to Identify Conventional, Organic and GMO Produce","publishDate":1353400487,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>What can you tell from those numbers on fruit and vegetable stickers?\u003c/strong>\u003c/p>\n\u003cp>The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store. Even though the defeat of \u003ca href=\"http://blogs.kqed.org/election2012/2012/11/07/voters-defeat-effort-to-require-gmo-labels-on-foods-proponents-say-they-will-fight-on/\">Proposition 37\u003c/a> means that genetically engineered information will not be added to labels at this time, PLU codes do have the potential to identify genetically engineered produce. This video shows you how to read PLU codes to unlock the information that is already right at your fingertips.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\" alt=\"How to Use Price Look-Up Codes on Produce\" title=\"How to Use Price Look-Up Codes on Produce\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51595\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Using Price Look-up Codes (PLUs), the Nutshell:\u003c/strong>\n\u003cli>PLU codes are four digit numbers that identify different types of produce. For example, #4011 is the code for a standard yellow banana.\u003c/li>\n\u003cli>The number 9 prefix added to a PLU signifies that an item is organic. For example, #94011 is the code for an organic yellow banana.\u003c/li>\n\u003cli>A number 8 prefix added to a PLU signifies that an item is genetically engineered (GE). For example, #84011 is the code for a genetically engineered yellow banana.\u003c/li>\n\u003cli>PLU codes and their organic prefixes are in wide use but GE codes are rare at best.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://plucodes.com\">Price Look-up Codes\u003c/a> (International Federation for Produce Standards)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Biotechnology/default.htm\">U.S. FDA Biotechnology Safety Assessments\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nongmoshoppingguide.com\">Non-GMO Shopping Guide\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"What can you tell from those numbers on fruit and vegetable stickers? The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store.","status":"publish","parent":0,"modified":1502454171,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":217},"headData":{"title":"Food Labeling: How to Identify Conventional, Organic and GMO Produce | KQED","description":"What can you tell from those numbers on fruit and vegetable stickers? The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Food Labeling: How to Identify Conventional, Organic and GMO Produce","datePublished":"2012-11-20T08:34:47.000Z","dateModified":"2017-08-11T12:22:51.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"51586 http://blogs.kqed.org/bayareabites/?p=51586","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/11/20/food-labeling-how-to-identify-conventional-organic-and-gmo-produce/","disqusTitle":"Food Labeling: How to Identify Conventional, Organic and GMO Produce","videoEmbed":"https://youtu.be/0eL_W48yGP0","path":"/bayareabites/51586/food-labeling-how-to-identify-conventional-organic-and-gmo-produce","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>What can you tell from those numbers on fruit and vegetable stickers?\u003c/strong>\u003c/p>\n\u003cp>The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store. Even though the defeat of \u003ca href=\"http://blogs.kqed.org/election2012/2012/11/07/voters-defeat-effort-to-require-gmo-labels-on-foods-proponents-say-they-will-fight-on/\">Proposition 37\u003c/a> means that genetically engineered information will not be added to labels at this time, PLU codes do have the potential to identify genetically engineered produce. This video shows you how to read PLU codes to unlock the information that is already right at your fingertips.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\" alt=\"How to Use Price Look-Up Codes on Produce\" title=\"How to Use Price Look-Up Codes on Produce\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51595\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Using Price Look-up Codes (PLUs), the Nutshell:\u003c/strong>\n\u003cli>PLU codes are four digit numbers that identify different types of produce. For example, #4011 is the code for a standard yellow banana.\u003c/li>\n\u003cli>The number 9 prefix added to a PLU signifies that an item is organic. For example, #94011 is the code for an organic yellow banana.\u003c/li>\n\u003cli>A number 8 prefix added to a PLU signifies that an item is genetically engineered (GE). For example, #84011 is the code for a genetically engineered yellow banana.\u003c/li>\n\u003cli>PLU codes and their organic prefixes are in wide use but GE codes are rare at best.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://plucodes.com\">Price Look-up Codes\u003c/a> (International Federation for Produce Standards)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Biotechnology/default.htm\">U.S. FDA Biotechnology Safety Assessments\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nongmoshoppingguide.com\">Non-GMO Shopping Guide\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/51586/food-labeling-how-to-identify-conventional-organic-and-gmo-produce","authors":["5397"],"categories":["bayareabites_752","bayareabites_4084","bayareabites_1245","bayareabites_2035","bayareabites_1593","bayareabites_316"],"tags":["bayareabites_10802","bayareabites_10772","bayareabites_10882","bayareabites_10787","bayareabites_10774","bayareabites_65"],"featImg":"bayareabites_51594","label":"bayareabites"},"bayareabites_95128":{"type":"posts","id":"bayareabites_95128","meta":{"index":"posts_1591205157","site":"bayareabites","id":"95128","found":true},"guestAuthors":[],"slug":"springtime-delight-rhubarb-puff-tart-pockets","title":"Springtime Delight: Rhubarb Puff-Tart Pockets","publishDate":1432134035,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.\u003c/em>\u003c/p>\n\u003cp>One of my all-time favorite fruits has to be rhubarb. (Yes, yes, it is botanically a vegetable but everyone uses it as a fruit.) And these puff tarts – kinda like pop-tarts only way better – have to be one of my all-time favorite ways to eat it. Gently simmered and perfumed with vanilla bean, the rhubarb compote is stuffed into flaky, buttery puff pastry then baked until the pastry is shatter-crisp and golden brown on the outside and the hidden tart-sweet fruit bubbles on the inside.\u003c/p>\n\u003cp>[contextly_sidebar id=\"PZakeBeS83KC8k8Pkmm643cXc8VpOYjg\"]\u003c/p>\n\u003cp>I recommend seeking out a great-quality, all-butter puff pastry such as \u003ca href=\"http://www.dufourpastrykitchens.com/products-puff.php\" target=\"_blank\" rel=\"noopener\">Dufour\u003c/a>, which you can typically find at Whole Foods or other upscale markets. Some bakeries will also sell it by the pound, such as \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine Bakery\u003c/a> in Rockridge.\u003c/p>\n\u003cp>You may end up with more rhubarb than you need but it’s great spooned over plain yogurt, pound cake, or vanilla ice cream. Use the juice to make rhubarb sodas or as a simple syrup in a cocktail.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Also, when it’s not in season, feel free to swap out the rhubarb for other fruits: berries, peaches, nectarines, apples, or pears all make superb puff tarts!\u003c/p>\n\u003cfigure id=\"attachment_96135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96135\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-dice.jpg\" alt=\"Rhubarb, trimmed and cut into 1/2-inch pieces\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb, trimmed and cut into 1/2-inch pieces \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Rhubarb Puff-Tart Pockets\u003c/h3>\n\u003cp>\u003cem>Makes 8 tarts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3/4 lbs (about 4–5 stalks) rhubarb, trimmed and cut into 1/2-inch pieces\u003c/li>\n\u003cli>About 1/3 cup sugar\u003c/li>\n\u003cli>1/2 vanilla bean\u003c/li>\n\u003cli>1 lb puff pastry\u003c/li>\n\u003cli>1 egg, beaten with 1 tablespoon water\u003c/li>\n\u003cli>Turbinado sugar, for sprinkling\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using a paring knife, split the vanilla bean lengthwise and scrape out the seeds with the back of the knife. Add the rhubarb, sugar, and vanilla bean seeds and pod to a saucepan. Bring to a simmer over medium heat, stirring occasionally, until the rhubarb releases its juices and becomes tender but still holds its shape, about 5 minutes. Remove from the heat and set aside to cool completely. (You may have more than you need; store any remaining in an airtight container for up to 1 week.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96156,96145,96131,96132\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line two baking sheets with parchment. On a lightly floured work surface roll out the puff to a rectangle just larger than 10-by-20-inches. Trim the edges to 10-by-20-inches. Cut out eight 5-inch squares (or, if you cut out 8 rectangles, that’s fine too). Place the squares on one baking sheet and refrigerate for 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96148,96134,96152\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Space the racks are equally in the middle of the oven and preheat the oven to 400F.\u003c/li>\n\u003cli>Moving quickly, remove the puff from the refrigerator. For each turnover, using a slotted spoon and letting the juices drain back into the bowl, place a few tablespoons rhubarb in the center of the square. Brush two sides of the dough with the egg wash and fold over into a rectangle (you can also fold it into a triangle if it’s a perfect square). Crimp the edge with a fork and place on the prepared baking sheet. Repeat with all 8 turnovers, placing 4 on each baking sheet. Refrigerate for about 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96151,96137,96139,96141,96144\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush with the egg wash, pierce the top a few times with a fork or make cuts with a knife, sprinkle with the turbinado sugar, and bake until nicely browned and puffy, about 25 minutes. Let cool for 5 minutes, then dig in!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96130,96149,96154,96128,96133\"]\u003c/p>\n\u003cfigure id=\"attachment_96142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96142\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg\" alt=\"Rhubarb Puff-Tart Pockets\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb Puff-Tart Pockets \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.","status":"publish","parent":0,"modified":1556744711,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":653},"headData":{"title":"Springtime Delight: Rhubarb Puff-Tart Pockets | KQED","description":"Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Springtime Delight: Rhubarb Puff-Tart Pockets","datePublished":"2015-05-20T15:00:35.000Z","dateModified":"2019-05-01T21:05:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"95128 http://ww2.kqed.org/bayareabites/?p=95128","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/20/springtime-delight-rhubarb-puff-tart-pockets/","disqusTitle":"Springtime Delight: Rhubarb Puff-Tart Pockets","path":"/bayareabites/95128/springtime-delight-rhubarb-puff-tart-pockets","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.\u003c/em>\u003c/p>\n\u003cp>One of my all-time favorite fruits has to be rhubarb. (Yes, yes, it is botanically a vegetable but everyone uses it as a fruit.) And these puff tarts – kinda like pop-tarts only way better – have to be one of my all-time favorite ways to eat it. Gently simmered and perfumed with vanilla bean, the rhubarb compote is stuffed into flaky, buttery puff pastry then baked until the pastry is shatter-crisp and golden brown on the outside and the hidden tart-sweet fruit bubbles on the inside.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>I recommend seeking out a great-quality, all-butter puff pastry such as \u003ca href=\"http://www.dufourpastrykitchens.com/products-puff.php\" target=\"_blank\" rel=\"noopener\">Dufour\u003c/a>, which you can typically find at Whole Foods or other upscale markets. Some bakeries will also sell it by the pound, such as \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine Bakery\u003c/a> in Rockridge.\u003c/p>\n\u003cp>You may end up with more rhubarb than you need but it’s great spooned over plain yogurt, pound cake, or vanilla ice cream. Use the juice to make rhubarb sodas or as a simple syrup in a cocktail.\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>Also, when it’s not in season, feel free to swap out the rhubarb for other fruits: berries, peaches, nectarines, apples, or pears all make superb puff tarts!\u003c/p>\n\u003cfigure id=\"attachment_96135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96135\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-dice.jpg\" alt=\"Rhubarb, trimmed and cut into 1/2-inch pieces\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb, trimmed and cut into 1/2-inch pieces \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Rhubarb Puff-Tart Pockets\u003c/h3>\n\u003cp>\u003cem>Makes 8 tarts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3/4 lbs (about 4–5 stalks) rhubarb, trimmed and cut into 1/2-inch pieces\u003c/li>\n\u003cli>About 1/3 cup sugar\u003c/li>\n\u003cli>1/2 vanilla bean\u003c/li>\n\u003cli>1 lb puff pastry\u003c/li>\n\u003cli>1 egg, beaten with 1 tablespoon water\u003c/li>\n\u003cli>Turbinado sugar, for sprinkling\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using a paring knife, split the vanilla bean lengthwise and scrape out the seeds with the back of the knife. Add the rhubarb, sugar, and vanilla bean seeds and pod to a saucepan. Bring to a simmer over medium heat, stirring occasionally, until the rhubarb releases its juices and becomes tender but still holds its shape, about 5 minutes. Remove from the heat and set aside to cool completely. (You may have more than you need; store any remaining in an airtight container for up to 1 week.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96156,96145,96131,96132","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line two baking sheets with parchment. On a lightly floured work surface roll out the puff to a rectangle just larger than 10-by-20-inches. Trim the edges to 10-by-20-inches. Cut out eight 5-inch squares (or, if you cut out 8 rectangles, that’s fine too). Place the squares on one baking sheet and refrigerate for 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96148,96134,96152","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Space the racks are equally in the middle of the oven and preheat the oven to 400F.\u003c/li>\n\u003cli>Moving quickly, remove the puff from the refrigerator. For each turnover, using a slotted spoon and letting the juices drain back into the bowl, place a few tablespoons rhubarb in the center of the square. Brush two sides of the dough with the egg wash and fold over into a rectangle (you can also fold it into a triangle if it’s a perfect square). Crimp the edge with a fork and place on the prepared baking sheet. Repeat with all 8 turnovers, placing 4 on each baking sheet. Refrigerate for about 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96151,96137,96139,96141,96144","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush with the egg wash, pierce the top a few times with a fork or make cuts with a knife, sprinkle with the turbinado sugar, and bake until nicely browned and puffy, about 25 minutes. Let cool for 5 minutes, then dig in!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96130,96149,96154,96128,96133","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_96142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96142\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg\" alt=\"Rhubarb Puff-Tart Pockets\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb Puff-Tart Pockets \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/95128/springtime-delight-rhubarb-puff-tart-pockets","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_12550","bayareabites_12","bayareabites_14362","bayareabites_1873"],"tags":["bayareabites_16291","bayareabites_14738","bayareabites_2139","bayareabites_8986"],"featImg":"bayareabites_96143","label":"bayareabites"},"bayareabites_34055":{"type":"posts","id":"bayareabites_34055","meta":{"index":"posts_1591205157","site":"bayareabites","id":"34055","found":true},"guestAuthors":[],"slug":"words-on-the-waves-litquake-in-sausalito","title":"Words on the Waves: Litquake in Sausalito","publishDate":1318861463,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/sign.jpg\" alt=\"Davey Jones Deli sign\" title=\"Davey Jones Deli sign\" width=\"500\" height=\"375\" class=\"alignnonr size-full wp-image-34296\">\u003c/a>\u003c/p>\n\u003cp>Rum, chowder, and Otis Redding: could a Saturday afternoon on the waterfront get any better? It was the first of what we hope will be an annual event, Litquake's \u003ca href=\"http://www.litquake.org/calendar-of-events/event/words-on-the-waves\">Words on the Waves\u003c/a>, presenting a walkabout of eight readings presented on a cluster of Sausalito houseboats, followed by an open-air concert, cocktails, tasty eats, and tango dancing on the sunny South 40 Pier. \u003c/p>\n\u003cp>Originally, said \u003ca href=\"http://www.lehmannhaupt.com/\">Rachel Lehmann-Haupt\u003c/a>, a writer and one of the event's organizers, the idea had been to feature food as well as spoken words on each of the eight houseboat sites. After all, we love books and writers here almost as much as we love our sea-salt caramels. But trying to put writers, houseboat owners, and cooks together proved a little too challenging for the event's first time out, and so food and drinks became part of the pierside party after the readings. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/anchoroutcocktails.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/anchoroutcocktails.jpg\" alt=\"Amy Butcher and Hillair Bell serve up Anchor Out cocktails\" title=\"Amy Butcher and Hillair Bell serve up Anchor Out cocktails\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34298\">\u003c/a>\u003cbr>\n\u003cem>Amy Butcher and Hillair Bell serve up Anchor Out cocktails\u003c/em>\u003c/p>\n\u003cp>As the sun danced between teasing ribbons of fog and longtime musician and houseboat dweller Joe Tate strummed his guitar and spun yarns about Otis Redding (yes, \"Sittin' on the Dock of the Bay\" was written here), houseboat dwellers Amy Butcher and organizer Hillair Bell squeezed limes into plastic cups of \u003cstrong>Anchor Out\u003c/strong> cocktails, created just for the event. Like a mojito without the mint, the drinks had a strong dark-rum base (what else for a crowd of literary pirates?) sweetened with ginger and kaffir-lime syrup, tarted up with lime juice and fizzed with club soda. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/oystershucking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/oystershucking.jpg\" alt=\"Oyster shucking by Martin Reed of I Love Blue Sea\" title=\"Oyster shucking by Martin Reed of I Love Blue Sea\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34295\">\u003c/a>\u003cbr>\n\u003cem>Oyster shucking by Martin Reed of I Love Blue Sea\u003c/em>\u003c/p>\n\u003cp>Behind me, landlubbers and pirates alike slurp down Walker Creek oysters from Washington, adroitly shucked by Martin Reed, Captain of \u003ca href=\"http://www.ilovebluesea.com\">I Love Blue Sea\u003c/a>, an online fish company for chefs and consumers. A Bay Area local, Reed moved to Arizona to work as a management consultant, and realized that the rest of the country had nothing like the Bay Area's abundance of fresh-off-the-boat, sustainable seafood. So, a little over a year ago, he started I Love Blue Sea, buying his products directly from fishermen and abiding by the guidelines set forth by the \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Monterey Bay Aquarium's Seafood Watch\u003c/a>. Reed's favorite seafood items right now? Besides this batch of briny, ocean-splashed Walker Creeks, he favors Kumamoto and Kusshi oysters, plus local albacore, black cod, and halibut. And not that we're lacking places to get great fish around here, but locals who order online can skip the shipping charges and pick up their fish at \u003ca href=\"http://radiussf.com\">Radius Cafe\u003c/a> at 7th and Folsom in Soma. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/vergewine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/vergewine.jpg\" alt=\"Jay and Emily Kell of Verge Wine Cellars\" title=\"Jay and Emily Kell of Verge Wine Cellars\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34297\">\u003c/a>\u003cbr>\n\u003cem>Jay and Emily Kell of Verge Wine Cellars\u003c/em>\u003c/p>\n\u003cp>Prefer wine to rum? \u003ca href=\"www.mariafinn.com\">Maria Finn\u003c/a>, houseboat dweller, author, and \u003cem>Words on the Waves\u003c/em> organizer introduced me to Emily and Jay Kell of \u003ca href=\"http://www.vergewine.com\">Verge Wine Cellars\u003c/a>, pouring their 2007 Verge Syrah, made from organic grapes sourced in the Dry Creek Valley. Why Verge? Because they look for grapes grown \"on the verge,\" with room for nature to run wild. When it turns out that the Kells hail from Arkansas, where I spent some very enjoyable months living and cooking at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/11/the-writers-colony-at-dairy-hollow/\">Writers Colony at Dairy Hollow\u003c/a> in Eureka Springs, well, we could chat all day about life in the Ozarks. Only the scent of chowder inspired by Melville can lure me away. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/chowder.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/chowder.jpg\" alt=\"Serving up chowder from Davy Jones Deli\" title=\"Serving up chowder from Davy Jones Deli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34299\">\u003c/a>\u003cbr>\n\u003cem>Serving up chowder from Davy Jones Deli\u003c/em>\u003c/p>\n\u003cp>And it's good chowder, too, cod and clam, with milk, potatoes, bacon, bay leaves, perhaps even a little chicken stock in among the seafood--altogether more complex that the simple clam-or-cod soup served up by Mrs. Hussey of the Try Pots Tavern in Melville's classic tome, \u003cem>Moby Dick. \u003c/em>This one has been made by David Jones of \u003ca href=\"http://www.daveyjonesdeli.com\">Davy Jones' Deli\u003c/a>, a popular sandwich-and-more joint that operates at the back of the Bait Shop, a nearby convenience store. A little over a year ago, Jones convinced the shop's owner to ditch his microwaved hot dogs and Costco potato salad for handmade, colorful sandwiches stacked high with local, organic ingredients. \"We're known for our beef brisket, our pulled pork, and our vegan wraps, all with housemade condiments, including our secret-recipe vegan aioli,\" says Jones. Once a sea and safari cook who taught environmental science on ships, Jones spied a book about Sausalito's houseboats, and, as he puts it, \"For the first time I felt geographic envy. I said to myself, there I could be a landlubber.” He and his wife now live in one of the houseboats he once envied, running the deli and catering special events. His day to day clientele? “Gangsters, yoga moms, and the uber-rich, all rolled into one,” he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sounds like a novel right there. \u003c/p>\n\n","blocks":[],"excerpt":"Rum, chowder, and literature come to the houseboats of Sausalito as part of Litquake's Words on the Waves program.","status":"publish","parent":0,"modified":1318868404,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":800},"headData":{"title":"Words on the Waves: Litquake in Sausalito | KQED","description":"Rum, chowder, and literature come to the houseboats of Sausalito as part of Litquake's Words on the Waves program.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Words on the Waves: Litquake in Sausalito","datePublished":"2011-10-17T14:24:23.000Z","dateModified":"2011-10-17T16:20:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"34055 http://blogs.kqed.org/bayareabites/?p=34055","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/10/17/words-on-the-waves-litquake-in-sausalito/","disqusTitle":"Words on the Waves: Litquake in Sausalito","path":"/bayareabites/34055/words-on-the-waves-litquake-in-sausalito","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/sign.jpg\" alt=\"Davey Jones Deli sign\" title=\"Davey Jones Deli sign\" width=\"500\" height=\"375\" class=\"alignnonr size-full wp-image-34296\">\u003c/a>\u003c/p>\n\u003cp>Rum, chowder, and Otis Redding: could a Saturday afternoon on the waterfront get any better? It was the first of what we hope will be an annual event, Litquake's \u003ca href=\"http://www.litquake.org/calendar-of-events/event/words-on-the-waves\">Words on the Waves\u003c/a>, presenting a walkabout of eight readings presented on a cluster of Sausalito houseboats, followed by an open-air concert, cocktails, tasty eats, and tango dancing on the sunny South 40 Pier. \u003c/p>\n\u003cp>Originally, said \u003ca href=\"http://www.lehmannhaupt.com/\">Rachel Lehmann-Haupt\u003c/a>, a writer and one of the event's organizers, the idea had been to feature food as well as spoken words on each of the eight houseboat sites. After all, we love books and writers here almost as much as we love our sea-salt caramels. But trying to put writers, houseboat owners, and cooks together proved a little too challenging for the event's first time out, and so food and drinks became part of the pierside party after the readings. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/anchoroutcocktails.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/anchoroutcocktails.jpg\" alt=\"Amy Butcher and Hillair Bell serve up Anchor Out cocktails\" title=\"Amy Butcher and Hillair Bell serve up Anchor Out cocktails\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34298\">\u003c/a>\u003cbr>\n\u003cem>Amy Butcher and Hillair Bell serve up Anchor Out cocktails\u003c/em>\u003c/p>\n\u003cp>As the sun danced between teasing ribbons of fog and longtime musician and houseboat dweller Joe Tate strummed his guitar and spun yarns about Otis Redding (yes, \"Sittin' on the Dock of the Bay\" was written here), houseboat dwellers Amy Butcher and organizer Hillair Bell squeezed limes into plastic cups of \u003cstrong>Anchor Out\u003c/strong> cocktails, created just for the event. Like a mojito without the mint, the drinks had a strong dark-rum base (what else for a crowd of literary pirates?) sweetened with ginger and kaffir-lime syrup, tarted up with lime juice and fizzed with club soda. \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>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/oystershucking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/oystershucking.jpg\" alt=\"Oyster shucking by Martin Reed of I Love Blue Sea\" title=\"Oyster shucking by Martin Reed of I Love Blue Sea\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34295\">\u003c/a>\u003cbr>\n\u003cem>Oyster shucking by Martin Reed of I Love Blue Sea\u003c/em>\u003c/p>\n\u003cp>Behind me, landlubbers and pirates alike slurp down Walker Creek oysters from Washington, adroitly shucked by Martin Reed, Captain of \u003ca href=\"http://www.ilovebluesea.com\">I Love Blue Sea\u003c/a>, an online fish company for chefs and consumers. A Bay Area local, Reed moved to Arizona to work as a management consultant, and realized that the rest of the country had nothing like the Bay Area's abundance of fresh-off-the-boat, sustainable seafood. So, a little over a year ago, he started I Love Blue Sea, buying his products directly from fishermen and abiding by the guidelines set forth by the \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Monterey Bay Aquarium's Seafood Watch\u003c/a>. Reed's favorite seafood items right now? Besides this batch of briny, ocean-splashed Walker Creeks, he favors Kumamoto and Kusshi oysters, plus local albacore, black cod, and halibut. And not that we're lacking places to get great fish around here, but locals who order online can skip the shipping charges and pick up their fish at \u003ca href=\"http://radiussf.com\">Radius Cafe\u003c/a> at 7th and Folsom in Soma. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/vergewine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/vergewine.jpg\" alt=\"Jay and Emily Kell of Verge Wine Cellars\" title=\"Jay and Emily Kell of Verge Wine Cellars\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34297\">\u003c/a>\u003cbr>\n\u003cem>Jay and Emily Kell of Verge Wine Cellars\u003c/em>\u003c/p>\n\u003cp>Prefer wine to rum? \u003ca href=\"www.mariafinn.com\">Maria Finn\u003c/a>, houseboat dweller, author, and \u003cem>Words on the Waves\u003c/em> organizer introduced me to Emily and Jay Kell of \u003ca href=\"http://www.vergewine.com\">Verge Wine Cellars\u003c/a>, pouring their 2007 Verge Syrah, made from organic grapes sourced in the Dry Creek Valley. Why Verge? Because they look for grapes grown \"on the verge,\" with room for nature to run wild. When it turns out that the Kells hail from Arkansas, where I spent some very enjoyable months living and cooking at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/11/the-writers-colony-at-dairy-hollow/\">Writers Colony at Dairy Hollow\u003c/a> in Eureka Springs, well, we could chat all day about life in the Ozarks. Only the scent of chowder inspired by Melville can lure me away. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/chowder.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/chowder.jpg\" alt=\"Serving up chowder from Davy Jones Deli\" title=\"Serving up chowder from Davy Jones Deli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34299\">\u003c/a>\u003cbr>\n\u003cem>Serving up chowder from Davy Jones Deli\u003c/em>\u003c/p>\n\u003cp>And it's good chowder, too, cod and clam, with milk, potatoes, bacon, bay leaves, perhaps even a little chicken stock in among the seafood--altogether more complex that the simple clam-or-cod soup served up by Mrs. Hussey of the Try Pots Tavern in Melville's classic tome, \u003cem>Moby Dick. \u003c/em>This one has been made by David Jones of \u003ca href=\"http://www.daveyjonesdeli.com\">Davy Jones' Deli\u003c/a>, a popular sandwich-and-more joint that operates at the back of the Bait Shop, a nearby convenience store. A little over a year ago, Jones convinced the shop's owner to ditch his microwaved hot dogs and Costco potato salad for handmade, colorful sandwiches stacked high with local, organic ingredients. \"We're known for our beef brisket, our pulled pork, and our vegan wraps, all with housemade condiments, including our secret-recipe vegan aioli,\" says Jones. Once a sea and safari cook who taught environmental science on ships, Jones spied a book about Sausalito's houseboats, and, as he puts it, \"For the first time I felt geographic envy. I said to myself, there I could be a landlubber.” He and his wife now live in one of the houseboats he once envied, running the deli and catering special events. His day to day clientele? “Gangsters, yoga moms, and the uber-rich, all rolled into one,” he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sounds like a novel right there. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/34055/words-on-the-waves-litquake-in-sausalito","authors":["5038"],"categories":["bayareabites_752","bayareabites_50","bayareabites_2407","bayareabites_119"],"tags":["bayareabites_1606","bayareabites_9810","bayareabites_9809","bayareabites_8407","bayareabites_8985","bayareabites_2736","bayareabites_9491","bayareabites_9808"],"featImg":"bayareabites_34296","label":"bayareabites"},"bayareabites_137985":{"type":"posts","id":"bayareabites_137985","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137985","found":true},"guestAuthors":[],"slug":"with-seafood-restaurant-alamar-oakland-chef-nelson-german-breaks-from-black-chef-stereotypes","title":"With Seafood Restaurant alaMar, Oakland Chef Nelson German Breaks From Black Chef Stereotypes","publishDate":1594670162,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>When protests sparked by the death of George Floyd began last month, chef Nelson German was in the kitchen at alaMar. Outside the large windows lining the restaurant on Grand Avenue in Oakland, crowds gathered. Emotions ran high.\u003c/strong>\u003c/p>\n\u003cp>\"As a person of color, I was sad I couldn't be out there. What happened to George, [it's] heartbreaking. That could have been me or someone I've known,\" German says. He feared for his staff, many of whom are young and African-American and, as some among the protestors turned to smashing up and looting local businesses, he feared for his restaurant.\u003c/p>\n\u003cp>\"The amount just to pay for new windows and doors, it's going to be tremendous,\" he explains. That alone could have put alaMar out of business, especially at a time when pandemic restrictions are already having a major impact on its viability.\u003c/p>\n\u003cp>Instead, Oakland stepped up. The community defended the restaurant, protecting it from harm.\u003c/p>\n\u003cp>Even before it helped to shield \u003ca href=\"https://www.alamaroakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">alaMar\u003c/a>, Nelson German had great love and respect for his adopted city. German was born and raised in Manhattan's Washington Heights neighborhood, at the epicenter of the United States' Dominican diaspora. As a teenager, he began to fall in love with cooking, but for years his adventures in the kitchen were a closely protected secret.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In \"Dominican culture, it wasn't typical for a man to be in the kitchen. Because of that I didn't show my passion or my hobby for cooking. So, even experimenting, I'd wait until my parents left the house,\" he recalls.\u003c/p>\n\u003cp>https://www.instagram.com/p/CAi-N55AuFW/?utm_source=ig_embed\u003c/p>\n\u003cp>By his early 20s, German began to take on the role of master griller at backyard barbecues. Everyone agreed, the man had talent. Emboldened by their response to his cooking, German got his first job in a restaurant kitchen. For the next decade he honed his skills in New York, developing a style that drew as much from his Dominican roots as from the Mediterranean and Asian cuisines he helped prepare.\u003c/p>\n\u003cp>Eventually, the time came for German to open his own restaurant. With his wife, May, at his side, he returned to her hometown of Oakland and, in 2014, they opened alaMar. It was a dream come true for German, the chance to tell his own story through his food. \"That's the special thing about being a chef-owner,\" he says. Opening a place of your own \"shows how far we have come.\" He filled the menu with childhood inspirations, memories from growing up, and original dishes.\u003c/p>\n\u003cp>While alaMar is technically a seafood restaurant, its menu is more accurately described as a stroll through German's life. Chef's braised meats—braised oxtail is on the current takeout menu—come straight from his mom's home cooking repertoire. Braised chicken \"is the one dish I always ask her to make for me when I go to visit. It's slow and low and you have to braise it for two hours. It's a dish you put a lot of love into,\" he says.\u003c/p>\n\u003cp>One early alaMar dish, fried goat cheese stuffed with camembert with a spiced beef puree and honeycomb, was inspired by a dish at a Spanish tapas restaurant German and May frequented in New York. And elements from a decade of summers spent with friends in Puglia, Italy, where he played and worked in home and restaurant kitchens, show up in his crudos, ceviches, and other dishes. \"They really focus on the seafood but you don't need too much cooking,\" the chef says. These dishes are \"using ingredients I don't normally don't see in Italian restaurants in the U.S., like pistachio, turmeric, and saffron.\"\u003c/p>\n\u003cp>German's range and talent is not unusual among Black chefs who, all around the country, are innovating in kitchens that specialize in a wide variety of cuisines. But the recognition he's received as a Black chef—even the fact that he owns and operates a restaurant that is not specifically dedicated to soul food or African food—is rare.\u003c/p>\n\u003cp>\"I'm in an industry where there were a lot of great chefs but they never got recognized,\" says German. Confronting those racial disparities drives him. \"It's about more than just greens and cornbread. We can have sexy restaurants.\"\u003c/p>\n\u003cp>https://www.instagram.com/p/CBpKt-QgRHa/?utm_source=ig_embed\u003c/p>\n\u003cp>For nine brief days before the Bay Area's shelter-in-place order was issued in March, German was once again poised to break out of the box with his second establishment, \u003ca href=\"https://www.sobremesaoak.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Sobre Mesa\u003c/a>. Unfortunately the cocktail lounge, which specializes in refined drinks and Latino-Caribbean tapas inspired by the chef's Dominican roots, has spent its first months closed to the public, though some of the new eatery's best dishes and drinks are available through \u003ca href=\"https://www.doordash.com/store/alamar-oakland-9298/en-US/?utm_medium=website&utm_source=partner-link\" target=\"_blank\" rel=\"noopener noreferrer\">AlaMar's takeout and delivery menu\u003c/a>.\u003c/p>\n\u003cp>Meanwhile, open for takeout and delivery (outdoor dining in Alameda County was abruptly shut down last week, effectively closing the restaurant's patio), alaMar is thriving. It's one of the most unexpected things to come out of this moment where racial reckoning and confrontations of police brutality have slammed head first into a global pandemic, says German. In June, the restaurant even broke its former sales record.\u003c/p>\n\u003cp>That community support has allowed alaMar to pay its good fortune forward. At the beginning of shelter in place, they partnered with \u003ca href=\"https://leeinitiative.org/\" target=\"_blank\" rel=\"noopener noreferrer\">The Lee Initiative\u003c/a> to provide 300 meal kits a day as part of the Restaurant Workers Relief Program. Now they've joined up with \u003ca href=\"https://wck.org/\" target=\"_blank\" rel=\"noopener noreferrer\">World Central Kitchen\u003c/a> to donate 100 to 150 meals daily to the homeless.\u003c/p>\n\u003cp>\"It's just who I am and how I grew up that you always give back and better things come towards you,\" says German. \"It's a genuine team here [in Oakland]. It's really about building community and helping the city become the best city in the country.\"\u003c/p>\n\u003cp>// \u003cem>alaMar is open for \u003ca href=\"https://alamar.wifiwaiter.net/#xhome\" target=\"_blank\" rel=\"noopener noreferrer\">takeout\u003c/a> and delivery via \u003ca href=\"https://www.doordash.com/store/alamar-oakland-9298/en-US/?utm_medium=website&utm_source=partner-link\" target=\"_blank\" rel=\"noopener noreferrer\">DoorDash\u003c/a>; 100 Grand Ave. (Oakland), \u003c/em>\u003ca href=\"https://www.alamaroakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>alamaroakland.com\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For the original article from 7x7, \u003ca href=\"https://www.7x7.com/chef-nelson-german-alamar-oakland-2646319120.html\">click here\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"When protests sparked by the death of George Floyd began last month, chef Nelson German was in the kitchen at alaMar. Outside the large windows lining the restaurant on Grand Avenue in Oakland, crowds gathered. Emotions ran high.","status":"publish","parent":0,"modified":1621633889,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1035},"headData":{"title":"With Seafood Restaurant alaMar, Oakland Chef Nelson German Breaks From Black Chef Stereotypes | KQED","description":"When protests sparked by the death of George Floyd began last month, chef Nelson German was in the kitchen at alaMar. Outside the large windows lining the restaurant on Grand Avenue in Oakland, crowds gathered. Emotions ran high.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"With Seafood Restaurant alaMar, Oakland Chef Nelson German Breaks From Black Chef Stereotypes","datePublished":"2020-07-13T19:56:02.000Z","dateModified":"2021-05-21T21:51:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"137985 https://ww2.kqed.org/bayareabites/?p=137985","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/07/13/with-seafood-restaurant-alamar-oakland-chef-nelson-german-breaks-from-black-chef-stereotypes/","disqusTitle":"With Seafood Restaurant alaMar, Oakland Chef Nelson German Breaks From Black Chef Stereotypes","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/137985/with-seafood-restaurant-alamar-oakland-chef-nelson-german-breaks-from-black-chef-stereotypes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>When protests sparked by the death of George Floyd began last month, chef Nelson German was in the kitchen at alaMar. Outside the large windows lining the restaurant on Grand Avenue in Oakland, crowds gathered. Emotions ran high.\u003c/strong>\u003c/p>\n\u003cp>\"As a person of color, I was sad I couldn't be out there. What happened to George, [it's] heartbreaking. That could have been me or someone I've known,\" German says. He feared for his staff, many of whom are young and African-American and, as some among the protestors turned to smashing up and looting local businesses, he feared for his restaurant.\u003c/p>\n\u003cp>\"The amount just to pay for new windows and doors, it's going to be tremendous,\" he explains. That alone could have put alaMar out of business, especially at a time when pandemic restrictions are already having a major impact on its viability.\u003c/p>\n\u003cp>Instead, Oakland stepped up. The community defended the restaurant, protecting it from harm.\u003c/p>\n\u003cp>Even before it helped to shield \u003ca href=\"https://www.alamaroakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">alaMar\u003c/a>, Nelson German had great love and respect for his adopted city. German was born and raised in Manhattan's Washington Heights neighborhood, at the epicenter of the United States' Dominican diaspora. As a teenager, he began to fall in love with cooking, but for years his adventures in the kitchen were a closely protected secret.\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 \"Dominican culture, it wasn't typical for a man to be in the kitchen. Because of that I didn't show my passion or my hobby for cooking. So, even experimenting, I'd wait until my parents left the house,\" he recalls.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CAi-N55AuFW"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>By his early 20s, German began to take on the role of master griller at backyard barbecues. Everyone agreed, the man had talent. Emboldened by their response to his cooking, German got his first job in a restaurant kitchen. For the next decade he honed his skills in New York, developing a style that drew as much from his Dominican roots as from the Mediterranean and Asian cuisines he helped prepare.\u003c/p>\n\u003cp>Eventually, the time came for German to open his own restaurant. With his wife, May, at his side, he returned to her hometown of Oakland and, in 2014, they opened alaMar. It was a dream come true for German, the chance to tell his own story through his food. \"That's the special thing about being a chef-owner,\" he says. Opening a place of your own \"shows how far we have come.\" He filled the menu with childhood inspirations, memories from growing up, and original dishes.\u003c/p>\n\u003cp>While alaMar is technically a seafood restaurant, its menu is more accurately described as a stroll through German's life. Chef's braised meats—braised oxtail is on the current takeout menu—come straight from his mom's home cooking repertoire. Braised chicken \"is the one dish I always ask her to make for me when I go to visit. It's slow and low and you have to braise it for two hours. It's a dish you put a lot of love into,\" he says.\u003c/p>\n\u003cp>One early alaMar dish, fried goat cheese stuffed with camembert with a spiced beef puree and honeycomb, was inspired by a dish at a Spanish tapas restaurant German and May frequented in New York. And elements from a decade of summers spent with friends in Puglia, Italy, where he played and worked in home and restaurant kitchens, show up in his crudos, ceviches, and other dishes. \"They really focus on the seafood but you don't need too much cooking,\" the chef says. These dishes are \"using ingredients I don't normally don't see in Italian restaurants in the U.S., like pistachio, turmeric, and saffron.\"\u003c/p>\n\u003cp>German's range and talent is not unusual among Black chefs who, all around the country, are innovating in kitchens that specialize in a wide variety of cuisines. But the recognition he's received as a Black chef—even the fact that he owns and operates a restaurant that is not specifically dedicated to soul food or African food—is rare.\u003c/p>\n\u003cp>\"I'm in an industry where there were a lot of great chefs but they never got recognized,\" says German. Confronting those racial disparities drives him. \"It's about more than just greens and cornbread. We can have sexy restaurants.\"\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CBpKt-QgRHa"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>For nine brief days before the Bay Area's shelter-in-place order was issued in March, German was once again poised to break out of the box with his second establishment, \u003ca href=\"https://www.sobremesaoak.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Sobre Mesa\u003c/a>. Unfortunately the cocktail lounge, which specializes in refined drinks and Latino-Caribbean tapas inspired by the chef's Dominican roots, has spent its first months closed to the public, though some of the new eatery's best dishes and drinks are available through \u003ca href=\"https://www.doordash.com/store/alamar-oakland-9298/en-US/?utm_medium=website&utm_source=partner-link\" target=\"_blank\" rel=\"noopener noreferrer\">AlaMar's takeout and delivery menu\u003c/a>.\u003c/p>\n\u003cp>Meanwhile, open for takeout and delivery (outdoor dining in Alameda County was abruptly shut down last week, effectively closing the restaurant's patio), alaMar is thriving. It's one of the most unexpected things to come out of this moment where racial reckoning and confrontations of police brutality have slammed head first into a global pandemic, says German. In June, the restaurant even broke its former sales record.\u003c/p>\n\u003cp>That community support has allowed alaMar to pay its good fortune forward. At the beginning of shelter in place, they partnered with \u003ca href=\"https://leeinitiative.org/\" target=\"_blank\" rel=\"noopener noreferrer\">The Lee Initiative\u003c/a> to provide 300 meal kits a day as part of the Restaurant Workers Relief Program. Now they've joined up with \u003ca href=\"https://wck.org/\" target=\"_blank\" rel=\"noopener noreferrer\">World Central Kitchen\u003c/a> to donate 100 to 150 meals daily to the homeless.\u003c/p>\n\u003cp>\"It's just who I am and how I grew up that you always give back and better things come towards you,\" says German. \"It's a genuine team here [in Oakland]. It's really about building community and helping the city become the best city in the country.\"\u003c/p>\n\u003cp>// \u003cem>alaMar is open for \u003ca href=\"https://alamar.wifiwaiter.net/#xhome\" target=\"_blank\" rel=\"noopener noreferrer\">takeout\u003c/a> and delivery via \u003ca href=\"https://www.doordash.com/store/alamar-oakland-9298/en-US/?utm_medium=website&utm_source=partner-link\" target=\"_blank\" rel=\"noopener noreferrer\">DoorDash\u003c/a>; 100 Grand Ave. (Oakland), \u003c/em>\u003ca href=\"https://www.alamaroakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>alamaroakland.com\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For the original article from 7x7, \u003ca href=\"https://www.7x7.com/chef-nelson-german-alamar-oakland-2646319120.html\">click here\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137985/with-seafood-restaurant-alamar-oakland-chef-nelson-german-breaks-from-black-chef-stereotypes","authors":["11590"],"categories":["bayareabites_752","bayareabites_17082"],"tags":["bayareabites_16631","bayareabites_16737","bayareabites_16736","bayareabites_16738"],"featImg":"bayareabites_137986","label":"bayareabites"},"bayareabites_58916":{"type":"posts","id":"bayareabites_58916","meta":{"index":"posts_1591205157","site":"bayareabites","id":"58916","found":true},"guestAuthors":[],"slug":"lamb-for-four-sundays-four-ways","title":"Lamb For Four Sundays, Four Ways","publishDate":1364406424,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_58928\" class=\"wp-caption aligncenter\" style=\"max-width: 890px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lamb1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lamb1.jpg\" alt=\"A lamb chop crusted with pistachio, mint and spices, served with assorted vegetables. Photo: Whitney Pipkin for NPR\" width=\"890\" height=\"500\" class=\"size-full wp-image-58928\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A lamb chop crusted with pistachio, mint and spices, served with assorted vegetables. Photo: Whitney Pipkin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Whitney Pipkin, \u003ca href=\"http://www.npr.org/2013/03/27/175362767/lamb-for-four-sundays-four-ways\">Kitchen Window at NPR Food\u003c/a> (3/27/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#chops\">Pistachio, Mint And Spice Crusted Lamb Chops\u003c/a>, \u003ca href=\"#biryani\">Pakistani Lamb Biryani\u003c/a>, \u003ca href=\"#pastitsio\">Pastitsio\u003c/a> and \u003ca href=\"#roast\">Roasted Leg Of Lamb\u003c/a>. \u003c/p>\n\u003cp>It's 9 a.m. on a Sunday, and my bathrobe and hair already reek of \u003ca href=\"http://www.npr.org/2011/04/27/135761263/garam-masala-a-taste-worth-acquiring\">garam masala\u003c/a> — burnt garam masala, to be exact. Who'd have known that the key to this Indian-Pakistani recipe for lamb biryani would be the French cooking mantra of mise-en-place? Or that the minute it takes for the pile of spices to get \"aromatic\" in hot oil is not nearly long enough to both measure and photograph them before they turn to ashes?\u003c/p>\n\u003cp>More important, why am I taking my first stab at this recipe on a Sunday morning, with my coffee growing cold while I scurry around my spice-infused kitchen?\u003c/p>\n\u003cp>Blame it on the lamb.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One of the members of our weekly \"home group,\" about a dozen people from our church gathering for a meal and Bible study, announced that his Pennsylvania parents raise lamb. Our food-minded group couldn't resist. His parents have the lamb butchered once a year and freeze the meat for sale year-round, nearly giving it away at about $5 a pound.\u003c/p>\n\u003cp>We put in an order and, a couple of weeks later, my freezer was teeming with the goods. Chops, legs, ribs and the ground variety — it was more than enough inspiration for a month's worth of Sunday meals.\u003c/p>\n\u003cp>Our group divvies up the cooking labor and is full of adventurous gastronomes. (When one of our members snagged a deer with his new crossbow — we are in Virginia — we gladly worked venison chili onto the menu.)\u003c/p>\n\u003cp>I hoped the lamb would incorporate each family's culinary background, especially the Kumars'. But despite her husband's Indian descent and her experience with Indian cuisine, Marsha Kumar wanted to make the pastitsio (a Greek noodle casserole layered with bechamel sauce and ground lamb). This left me with the biryani, a complex rice- and spice-based dish that reminded me yet again not to cut hot peppers before I put in my contact lenses.\u003c/p>\n\u003cp>Christi, who grinds grain to make her own bread each week, raised her hand for the first meal: spice-crusted lamb chops with a tangy yogurt sauce, accompanied by the roast vegetables the rest of us would bring. And I planned to make a simple roast leg of lamb and ribs as the \u003cem>piece de resistance\u003c/em> and final meal.\u003c/p>\n\u003cp>After discovering my love of lamb via Greek and Indian restaurants, I was surprised to find out later that some people don't have a taste for it, although everyone in our group does.\u003c/p>\n\u003cp>The protein that is ubiquitous in Middle Eastern dishes is less common in American cuisine. That is, until Easter, when lamb and ham battle it out for which will be the centerpiece of the holiday meal. There is a seasonal price dip about this time of year, so it's a good time to experiment.\u003c/p>\n\u003cp>Some people confuse lamb with its less-tender relative, mutton (older sheep), which is even more of an acquired taste. Others don't like the somewhat gamey aroma lamb gives off under fire.\u003c/p>\n\u003cp>But layer in the right mix of flavors — and a bechamel sauce never hurts — and lamb has a way of absorbing, altering and making a meal out of the spices that go into a dish.\u003c/p>\n\u003cp>To me, it's the epitome of comfort food as the weather begins to thaw into spring.\u003c/p>\n\u003cp>Perhaps the best part about our group's lamb-centric meals, besides having a connection to the people who raised the meat, was the way they fostered community as only a true sit-down sort of feast can (even if it's followed by a communal food coma). We collaborated on recipes, complimented one another's handiwork and ate — a lot.\u003c/p>\n\u003cp>It was a splendid precursor to the spring season, when lamb will get the recognition it deserves on more than a few Easter Sunday tables.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"chops\">\u003c/a>Recipe: Pistachio, Mint And Spice Crusted Lamb Chops\u003c/h3>\n\u003cp>\u003cem>We adapted this recipe from The Sophisticated Gourmet blog and replaced some traditional Middle Eastern spices, like sumac, with easy-to-find ingredients. We used the small lamb chops we were provided and suggest adjusting cooking times to the size of your chops. Assemble and measure all the ingredients, and the rest is simple.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_58930\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambchops.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambchops.jpg\" alt=\"Pistachio, Mint And Spice Crusted Lamb Chops. Photo: Whitney Pipkin for NPR\" width=\"666\" height=\"500\" class=\"size-full wp-image-58930\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pistachio, Mint And Spice Crusted Lamb Chops. Photo: Whitney Pipkin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>6 lamb chops (about 3/4-inch thick)\u003cbr>\nFine grain sea salt and freshly ground black pepper\u003cbr>\nOlive oil\u003c/p>\n\u003cp>\u003cstrong>Spice Rub\u003c/strong>\u003c/p>\n\u003cp>2 teaspoons lemon zest\u003cbr>\nSeeds from 3 green cardamom pods, pulverized into a fine powder\u003cbr>\n1 1/2 teaspoons freshly ground cumin\u003cbr>\n1/2 teaspoon chili powder\u003cbr>\n1/2 teaspoon freshly ground cinnamon\u003cbr>\n1/4 teaspoon freshly ground nutmeg\u003cbr>\nJuice of 1/2 lime (1 tablespoon)\u003cbr>\n1 tablespoon olive oil\u003c/p>\n\u003cp>\u003cstrong>Pistachio And Mint Topping\u003c/strong>\u003c/p>\n\u003cp>2/3 cup unshelled pistachios\u003cbr>\n2/3 cup mint\u003cbr>\n1/3 cup cilantro\u003cbr>\n1/4 cup olive oil\u003cbr>\n1 tablespoon finely chopped red onion\u003cbr>\n1 teaspoon lemon zest\u003c/p>\n\u003cp>\u003cstrong>Yogurt-Mint Sauce\u003c/strong>\u003c/p>\n\u003cp>Juice of 1 lemon\u003cbr>\n1 cup Greek yogurt\u003cbr>\n1/3 cup mint, finely chopped\u003cbr>\n3 tablespoons mayonnaise\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Generously season each lamb chop (both sides) with salt and pepper.\u003c/p>\n\u003cp>In a bowl, mix all of the ingredients for the spice rub. Set aside.\u003c/p>\n\u003cp>In a food processor, chop all of the ingredients for the pistachio and mint topping. Process the mixture until it is coarsely ground, not pureed. Set the mixture aside.\u003c/p>\n\u003cp>Put all of the yogurt-mint sauce ingredients into a bowl and stir. Keep refrigerated.\u003c/p>\n\u003cp>Place the chops in a glass baking dish or on a baking sheet (with a lip), and gently massage the lamb chops with the spice rub.\u003c/p>\n\u003cp>Generously douse with olive oil. Allow the lamb chops to sit at room temperature for 10 to 15 minutes, while you preheat the oven to 425 degrees.\u003c/p>\n\u003cp>Heat a large cast-iron skillet or large saute pan on medium-high heat.\u003c/p>\n\u003cp>Once the pan has heated, carefully plop the lamb chops into the hot pan and cook for about 2 minutes on each side to brown. Once the chops are the color of roasted chestnuts, remove the pan from the heat and put back on the baking sheet. Layer each lamb chop with the pistachio and mint topping.\u003c/p>\n\u003cp>Put the pan of lamb chops in the oven for about 5 minutes, until medium-rare or your preferred doneness. If the lamb is medium-rare, it will give when you press the meat with your finger. If it doesn't give, it's well-done.\u003cem> \u003c/em>Or you can use an instant-read meat thermometer to check for doneness. If the lamb is medium-rare, it will register 140-150 degrees. If the lamb is medium, it will register 160 degrees. And if it is well-done, the lamb should register 165 degrees and up.\u003c/p>\n\u003cp>When cooked to your likeness, place the lamb chops in aluminum foil, and allow the meat to rest for 5 to 6 minutes before serving. Serve with yogurt-mint sauce.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"biryani\">\u003c/a>Recipe: Pakistani Lamb Biryani\u003c/h3>\n\u003cp>\u003cem>This recipe is adapted from one in a 2010 \u003c/em>Saveur\u003cem> magazine. I chose it because I was eager to use my newly acquired green cardamom pods. The key is having the ingredients measured and ready beforehand. If you can get lamb meat already cut off the bone, that also saves time. We served this with a healthful version of Indian halwa, the dessertlike mixture of coconut milk-boiled carrots, raisins, spices and honey.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_58929\" class=\"wp-caption aligncenter\" style=\"max-width: 591px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambbiryani.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambbiryani.jpg\" alt=\"Pakistani Lamb Biryani. Photo: Whitney Pipkin for NPR\" width=\"591\" height=\"500\" class=\"size-full wp-image-58929\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pakistani Lamb Biryani. Photo: Whitney Pipkin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup canola oil\u003cbr>\n3 large yellow onions, thinly sliced\u003cbr>\n2 tablespoons garam masala\u003cbr>\n1 teaspoon crushed red chili flakes\u003cbr>\n1/2 teaspoon turmeric\u003cbr>\n18 black peppercorns\u003cbr>\n9 pods green cardamom\u003cbr>\n3 pods black cardamom\u003cbr>\n2 2-inch cinnamon sticks\u003cbr>\n6 cloves garlic, minced\u003cbr>\n6 tomatoes, cored and minced\u003cbr>\n5 serrano chilies, stemmed and minced\u003cbr>\n1 piece of ginger, 1 1/2 inches long, peeled and minced\u003cbr>\n2 pounds trimmed lamb shoulder, cut into 2- to 3-inch pieces\u003cbr>\nKosher salt, to taste\u003cbr>\n1/2 cup plain yogurt\u003cbr>\n3/4 cup roughly chopped mint leaves\u003cbr>\n1/4 cup roughly chopped cilantro\u003cbr>\n40 threads saffron, crushed (heaping 1/2 teaspoon)\u003cbr>\n2 1/2 cups white basmati rice, soaked in cold water for 30 minutes, drained\u003cbr>\n1/2 teaspoon cumin seeds\u003cbr>\n4 whole cloves\u003cbr>\n2 dried bay leaves\u003cbr>\nRose water or kewra essence (optional)\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Heat 1/4 cup oil in a 5-quart skillet or pot over high heat. Add onions and cook, stirring occasionally, until dark brown, 20 to 25 minutes. Transfer to a bowl and set aside.\u003c/p>\n\u003cp>Heat remaining oil in a 5-quart pot over high heat. Add garam masala, chili flakes, turmeric, 10 peppercorns, 5 green cardamom pods, 2 black cardamom pods and 1 cinnamon stick. Cook, stirring, until fragrant, about 1 minute. Add garlic, tomatoes, chilies and ginger, and cook, stirring, 2 to 3 minutes. Add lamb, season with salt, and cook until lightly browned, about 5 minutes. Cover, reduce heat to medium and cook until lamb is tender, about 1 hour.\u003c/p>\n\u003cp>Add fried onions, yogurt, 1/2 cup mint and 2 tablespoons cilantro. Cook, uncovered, for 15 minutes more. Set aside.\u003c/p>\n\u003cp>Put saffron into a bowl, cover with 1/2 cup hot water and set aside.\u003c/p>\n\u003cp>Bring 4 cups of water to a boil in a 5-quart saucepan. Add remaining peppercorns, green and black cardamom and cinnamon stick, along with the rice, cumin, cloves and bay leaves. Season with salt. Cook rice until al dente, 5 to 10 minutes. Drain rice and set aside.\u003c/p>\n\u003cp>Transfer half the lamb curry to a 5-quart pot. Top lamb with half the rice. Pour half the saffron mixture onto rice along with a few drops of rose water, and mix into rice with your fingers. Top with remaining lamb curry and remaining rice, drizzle with remaining saffron and mix. Cook, covered, on low heat until rice is tender, about 10 minutes. Garnish with remaining mint and cilantro.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pastitsio\">\u003c/a>Recipe: Pastitsio\u003c/h3>\n\u003cp>\u003cem>The recipe for this Greek noodle casserole is adapted from a 2009 episode of Ina Garten's Barefoot Contessa cooking show. We substituted a good ground turkey for the ground beef, since the lamb lends more than enough fatty flavor to the dish.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_58927\" class=\"wp-caption aligncenter\" style=\"max-width: 928px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambpatstitsio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambpatstitsio.jpg\" alt=\"Pastitsio. Photo: Whitney Pipkin for NPR\" width=\"928\" height=\"500\" class=\"size-full wp-image-58927\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pastitsio. Photo: Whitney Pipkin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Tomato Sauce\u003c/strong>\u003c/p>\n\u003cp>3 tablespoons good olive oil\u003cbr>\n1 1/2 cups chopped yellow onion (1 large)\u003cbr>\n1 pound lean ground beef\u003cbr>\n1 pound lean ground lamb\u003cbr>\n1/2 cup dry red wine\u003cbr>\n1 tablespoon minced garlic (3 large cloves)\u003cbr>\n1 tablespoon ground cinnamon\u003cbr>\n1 teaspoon dried oregano\u003cbr>\n1 teaspoon fresh thyme leaves\u003cbr>\nPinch of cayenne pepper\u003cbr>\n1 can (28 ounces) crushed tomatoes in puree\u003cbr>\n2 teaspoons kosher salt\u003cbr>\n1 teaspoon ground black pepper\u003c/p>\n\u003cp>\u003cstrong>Bechamel\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups whole milk (or lower fat)\u003cbr>\n1 cup heavy cream\u003cbr>\n4 tablespoons (1/2 stick) unsalted butter\u003cbr>\n1/4 cup all-purpose flour\u003cbr>\n1/4 teaspoon freshly grated nutmeg\u003cbr>\n1 teaspoon salt\u003cbr>\n1 teaspoon freshly grated black pepper\u003cbr>\n1 1/2 cups freshly grated Parmesan or Kasseri cheese\u003cbr>\n2 extra-large eggs, beaten\u003cbr>\n2/3 cup Greek-style yogurt\u003cbr>\n3/4 pound small pasta shells\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes. Add the beef and lamb and saute over medium heat for 8 to 10 minutes, until no longer pink, crumbling the meat with the back of a wooden spoon.\u003c/p>\n\u003cp>Drain off any excess liquid, add the wine and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, salt and pepper, and simmer, stirring occasionally, for 40 to 45 minutes. Set aside.\u003c/p>\n\u003cp>Preheat the oven to 350 degrees.\u003c/p>\n\u003cp>For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering.\u003c/p>\n\u003cp>In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, salt and pepper. Stir in 3/4 cup of cheese and 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.\u003c/p>\n\u003cp>Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don't overcook because the pasta will later be baked. Drain and set aside.\u003c/p>\n\u003cp>Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish. Spread the bechamel evenly to cover the pasta and sprinkle with the remaining 3/4 cup cheese. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"roast\">\u003c/a>Recipe: Roasted Leg Of Lamb\u003c/h3>\n\u003cp>\u003cem>We adapted our recipe for our piece de resistance from Max and Eli Sussman's This Is a Cookbook: Recipes for Real Life (Olive Press, 2012). Eli Sussman cooks at NYC's Mile End Deli, and his brother Max is chef de cuisine at Roberta's. This recipe was simple and easily executed, though probably not ideal to be cooked at one home and transported to another. Our freezer had only a 2-pound leg of lamb, so I also marinated the lamb ribs (both overnight) with the same mixture and roasted them for a snack.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_58931\" class=\"wp-caption aligncenter\" style=\"max-width: 752px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambleg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambleg.jpg\" alt=\"Roast Leg Of Lamb. Photo: Whitney Pipkin for NPR\" width=\"752\" height=\"500\" class=\"size-full wp-image-58931\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast Leg Of Lamb. Photo: Whitney Pipkin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 bone-in leg of lamb, about 5 pounds\u003c/p>\n\u003cp>\u003cstrong>Marinade\u003c/strong>\u003c/p>\n\u003cp>4 large garlic cloves, crushed but left whole\u003cbr>\n2 tablespoons kosher salt\u003cbr>\n1 tablespoon ground cumin\u003cbr>\n2 teaspoons ground coriander\u003cbr>\nZest of 2 lemons\u003cbr>\nZest of 1 orange\u003cbr>\nRed pepper flakes\u003cbr>\n1/4 cup extra virgin olive oil\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Place the lamb in a large roasting pan. Combine all of the marinade ingredients in a bowl and stir to mix well. Rub the marinade evenly all over the lamb. Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour and up to 24 hours.\u003c/p>\n\u003cp>Preheat the oven to 450 degrees.\u003c/p>\n\u003cp>Remove the lamb from the refrigerator and let come to room temperature while the oven is heating. Discard the garlic.\u003c/p>\n\u003cp>Roast until the surface of the meat is beginning to caramelize, about 15 minutes. Reduce the oven temperature to 325 degrees and continue roasting until an instant-read thermometer inserted into the thickest part of the lamb, but away from the bone, registers 135 degrees for medium-rare (30 to 45 minutes longer).\u003c/p>\n\u003cp>Transfer the lamb to a cutting board, cover with foil and let rest for 10 to 15 minutes. Set aside the pan with the drippings (I suggest dipping bread in the drippings).\u003c/p>\n\u003cp>Carve the lamb, first slicing it from the bone in large pieces, as few as possible. Cut the meat on the diagonal against the grain into slices about 1/2-inch thick. Place a few slices on each plate, drizzle the pan juices over the top. Serve immediately.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nWhitney Pipkin is a freelance writer and editor covering food, farms and the environment from Alexandria, Va. Her work has appeared in publications including The Washington Post, Grist.org and Foodshed Magazine. She blogs about recipes, food and farms at \u003ca href=\"http://thinkabouteat.com/\">thinkabouteat.com\u003c/a>. See her recent work at \u003ca href=\"http://whitneypipkin.wordpress.com/\">whitneypipkin.com\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Though it's not as common as other proteins in American cuisine, lamb often gets a share of the spotlight on springtime's holiday tables. It's a good time to experiment with lamb's magical ability to absorb and alter flavors.","status":"publish","parent":0,"modified":1364406424,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":81,"wordCount":2649},"headData":{"title":"Lamb For Four Sundays, Four Ways | KQED","description":"Though it's not as common as other proteins in American cuisine, lamb often gets a share of the spotlight on springtime's holiday tables. It's a good time to experiment with lamb's magical ability to absorb and alter flavors.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Lamb For Four Sundays, Four Ways","datePublished":"2013-03-27T17:47:04.000Z","dateModified":"2013-03-27T17:47:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"},"authorsData":[{"type":"authors","id":"byline_bayareabites_58916","meta":{"override":true},"slug":"byline_bayareabites_58916","name":"Whitney Pipkin","isLoading":false}],"imageData":{"ogImageSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2013/03/lambmaintight_wide-8812726f9b0a339f4f8fe1197c33dce90f89663d.jpg","width":200,"height":112},"twImageSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2013/03/lambmaintight_wide-8812726f9b0a339f4f8fe1197c33dce90f89663d.jpg","width":200,"height":112},"twitterCard":"summary_large_image"},"tagData":{"tags":["indian food","kitchen window","lamb"]}},"disqusIdentifier":"58916 http://blogs.kqed.org/bayareabites/?p=58916","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/03/27/lamb-for-four-sundays-four-ways/","disqusTitle":"Lamb For Four Sundays, Four Ways","nprByline":"Whitney Pipkin","nprStoryId":"175362767","nprApiLink":"http://api.npr.org/query?id=175362767&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/2013/03/27/175362767/lamb-for-four-sundays-four-ways?ft=3&f=175362767","nprRetrievedStory":"1","nprPubDate":"Wed, 27 Mar 2013 01:43:00 -0400","nprStoryDate":"Wed, 27 Mar 2013 01:43:00 -0400","nprLastModifiedDate":"Wed, 27 Mar 2013 01:43:10 -0400","path":"/bayareabites/58916/lamb-for-four-sundays-four-ways","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58928\" class=\"wp-caption aligncenter\" style=\"max-width: 890px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lamb1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lamb1.jpg\" alt=\"A lamb chop crusted with pistachio, mint and spices, served with assorted vegetables. Photo: Whitney Pipkin for NPR\" width=\"890\" height=\"500\" class=\"size-full wp-image-58928\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A lamb chop crusted with pistachio, mint and spices, served with assorted vegetables. Photo: Whitney Pipkin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Whitney Pipkin, \u003ca href=\"http://www.npr.org/2013/03/27/175362767/lamb-for-four-sundays-four-ways\">Kitchen Window at NPR Food\u003c/a> (3/27/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#chops\">Pistachio, Mint And Spice Crusted Lamb Chops\u003c/a>, \u003ca href=\"#biryani\">Pakistani Lamb Biryani\u003c/a>, \u003ca href=\"#pastitsio\">Pastitsio\u003c/a> and \u003ca href=\"#roast\">Roasted Leg Of Lamb\u003c/a>. \u003c/p>\n\u003cp>It's 9 a.m. on a Sunday, and my bathrobe and hair already reek of \u003ca href=\"http://www.npr.org/2011/04/27/135761263/garam-masala-a-taste-worth-acquiring\">garam masala\u003c/a> — burnt garam masala, to be exact. Who'd have known that the key to this Indian-Pakistani recipe for lamb biryani would be the French cooking mantra of mise-en-place? Or that the minute it takes for the pile of spices to get \"aromatic\" in hot oil is not nearly long enough to both measure and photograph them before they turn to ashes?\u003c/p>\n\u003cp>More important, why am I taking my first stab at this recipe on a Sunday morning, with my coffee growing cold while I scurry around my spice-infused kitchen?\u003c/p>\n\u003cp>Blame it on the lamb.\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>One of the members of our weekly \"home group,\" about a dozen people from our church gathering for a meal and Bible study, announced that his Pennsylvania parents raise lamb. Our food-minded group couldn't resist. His parents have the lamb butchered once a year and freeze the meat for sale year-round, nearly giving it away at about $5 a pound.\u003c/p>\n\u003cp>We put in an order and, a couple of weeks later, my freezer was teeming with the goods. Chops, legs, ribs and the ground variety — it was more than enough inspiration for a month's worth of Sunday meals.\u003c/p>\n\u003cp>Our group divvies up the cooking labor and is full of adventurous gastronomes. (When one of our members snagged a deer with his new crossbow — we are in Virginia — we gladly worked venison chili onto the menu.)\u003c/p>\n\u003cp>I hoped the lamb would incorporate each family's culinary background, especially the Kumars'. But despite her husband's Indian descent and her experience with Indian cuisine, Marsha Kumar wanted to make the pastitsio (a Greek noodle casserole layered with bechamel sauce and ground lamb). This left me with the biryani, a complex rice- and spice-based dish that reminded me yet again not to cut hot peppers before I put in my contact lenses.\u003c/p>\n\u003cp>Christi, who grinds grain to make her own bread each week, raised her hand for the first meal: spice-crusted lamb chops with a tangy yogurt sauce, accompanied by the roast vegetables the rest of us would bring. And I planned to make a simple roast leg of lamb and ribs as the \u003cem>piece de resistance\u003c/em> and final meal.\u003c/p>\n\u003cp>After discovering my love of lamb via Greek and Indian restaurants, I was surprised to find out later that some people don't have a taste for it, although everyone in our group does.\u003c/p>\n\u003cp>The protein that is ubiquitous in Middle Eastern dishes is less common in American cuisine. That is, until Easter, when lamb and ham battle it out for which will be the centerpiece of the holiday meal. There is a seasonal price dip about this time of year, so it's a good time to experiment.\u003c/p>\n\u003cp>Some people confuse lamb with its less-tender relative, mutton (older sheep), which is even more of an acquired taste. Others don't like the somewhat gamey aroma lamb gives off under fire.\u003c/p>\n\u003cp>But layer in the right mix of flavors — and a bechamel sauce never hurts — and lamb has a way of absorbing, altering and making a meal out of the spices that go into a dish.\u003c/p>\n\u003cp>To me, it's the epitome of comfort food as the weather begins to thaw into spring.\u003c/p>\n\u003cp>Perhaps the best part about our group's lamb-centric meals, besides having a connection to the people who raised the meat, was the way they fostered community as only a true sit-down sort of feast can (even if it's followed by a communal food coma). We collaborated on recipes, complimented one another's handiwork and ate — a lot.\u003c/p>\n\u003cp>It was a splendid precursor to the spring season, when lamb will get the recognition it deserves on more than a few Easter Sunday tables.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"chops\">\u003c/a>Recipe: Pistachio, Mint And Spice Crusted Lamb Chops\u003c/h3>\n\u003cp>\u003cem>We adapted this recipe from The Sophisticated Gourmet blog and replaced some traditional Middle Eastern spices, like sumac, with easy-to-find ingredients. We used the small lamb chops we were provided and suggest adjusting cooking times to the size of your chops. Assemble and measure all the ingredients, and the rest is simple.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_58930\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambchops.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambchops.jpg\" alt=\"Pistachio, Mint And Spice Crusted Lamb Chops. Photo: Whitney Pipkin for NPR\" width=\"666\" height=\"500\" class=\"size-full wp-image-58930\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pistachio, Mint And Spice Crusted Lamb Chops. Photo: Whitney Pipkin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>6 lamb chops (about 3/4-inch thick)\u003cbr>\nFine grain sea salt and freshly ground black pepper\u003cbr>\nOlive oil\u003c/p>\n\u003cp>\u003cstrong>Spice Rub\u003c/strong>\u003c/p>\n\u003cp>2 teaspoons lemon zest\u003cbr>\nSeeds from 3 green cardamom pods, pulverized into a fine powder\u003cbr>\n1 1/2 teaspoons freshly ground cumin\u003cbr>\n1/2 teaspoon chili powder\u003cbr>\n1/2 teaspoon freshly ground cinnamon\u003cbr>\n1/4 teaspoon freshly ground nutmeg\u003cbr>\nJuice of 1/2 lime (1 tablespoon)\u003cbr>\n1 tablespoon olive oil\u003c/p>\n\u003cp>\u003cstrong>Pistachio And Mint Topping\u003c/strong>\u003c/p>\n\u003cp>2/3 cup unshelled pistachios\u003cbr>\n2/3 cup mint\u003cbr>\n1/3 cup cilantro\u003cbr>\n1/4 cup olive oil\u003cbr>\n1 tablespoon finely chopped red onion\u003cbr>\n1 teaspoon lemon zest\u003c/p>\n\u003cp>\u003cstrong>Yogurt-Mint Sauce\u003c/strong>\u003c/p>\n\u003cp>Juice of 1 lemon\u003cbr>\n1 cup Greek yogurt\u003cbr>\n1/3 cup mint, finely chopped\u003cbr>\n3 tablespoons mayonnaise\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Generously season each lamb chop (both sides) with salt and pepper.\u003c/p>\n\u003cp>In a bowl, mix all of the ingredients for the spice rub. Set aside.\u003c/p>\n\u003cp>In a food processor, chop all of the ingredients for the pistachio and mint topping. Process the mixture until it is coarsely ground, not pureed. Set the mixture aside.\u003c/p>\n\u003cp>Put all of the yogurt-mint sauce ingredients into a bowl and stir. Keep refrigerated.\u003c/p>\n\u003cp>Place the chops in a glass baking dish or on a baking sheet (with a lip), and gently massage the lamb chops with the spice rub.\u003c/p>\n\u003cp>Generously douse with olive oil. Allow the lamb chops to sit at room temperature for 10 to 15 minutes, while you preheat the oven to 425 degrees.\u003c/p>\n\u003cp>Heat a large cast-iron skillet or large saute pan on medium-high heat.\u003c/p>\n\u003cp>Once the pan has heated, carefully plop the lamb chops into the hot pan and cook for about 2 minutes on each side to brown. Once the chops are the color of roasted chestnuts, remove the pan from the heat and put back on the baking sheet. Layer each lamb chop with the pistachio and mint topping.\u003c/p>\n\u003cp>Put the pan of lamb chops in the oven for about 5 minutes, until medium-rare or your preferred doneness. If the lamb is medium-rare, it will give when you press the meat with your finger. If it doesn't give, it's well-done.\u003cem> \u003c/em>Or you can use an instant-read meat thermometer to check for doneness. If the lamb is medium-rare, it will register 140-150 degrees. If the lamb is medium, it will register 160 degrees. And if it is well-done, the lamb should register 165 degrees and up.\u003c/p>\n\u003cp>When cooked to your likeness, place the lamb chops in aluminum foil, and allow the meat to rest for 5 to 6 minutes before serving. Serve with yogurt-mint sauce.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"biryani\">\u003c/a>Recipe: Pakistani Lamb Biryani\u003c/h3>\n\u003cp>\u003cem>This recipe is adapted from one in a 2010 \u003c/em>Saveur\u003cem> magazine. I chose it because I was eager to use my newly acquired green cardamom pods. The key is having the ingredients measured and ready beforehand. If you can get lamb meat already cut off the bone, that also saves time. We served this with a healthful version of Indian halwa, the dessertlike mixture of coconut milk-boiled carrots, raisins, spices and honey.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_58929\" class=\"wp-caption aligncenter\" style=\"max-width: 591px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambbiryani.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambbiryani.jpg\" alt=\"Pakistani Lamb Biryani. Photo: Whitney Pipkin for NPR\" width=\"591\" height=\"500\" class=\"size-full wp-image-58929\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pakistani Lamb Biryani. Photo: Whitney Pipkin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup canola oil\u003cbr>\n3 large yellow onions, thinly sliced\u003cbr>\n2 tablespoons garam masala\u003cbr>\n1 teaspoon crushed red chili flakes\u003cbr>\n1/2 teaspoon turmeric\u003cbr>\n18 black peppercorns\u003cbr>\n9 pods green cardamom\u003cbr>\n3 pods black cardamom\u003cbr>\n2 2-inch cinnamon sticks\u003cbr>\n6 cloves garlic, minced\u003cbr>\n6 tomatoes, cored and minced\u003cbr>\n5 serrano chilies, stemmed and minced\u003cbr>\n1 piece of ginger, 1 1/2 inches long, peeled and minced\u003cbr>\n2 pounds trimmed lamb shoulder, cut into 2- to 3-inch pieces\u003cbr>\nKosher salt, to taste\u003cbr>\n1/2 cup plain yogurt\u003cbr>\n3/4 cup roughly chopped mint leaves\u003cbr>\n1/4 cup roughly chopped cilantro\u003cbr>\n40 threads saffron, crushed (heaping 1/2 teaspoon)\u003cbr>\n2 1/2 cups white basmati rice, soaked in cold water for 30 minutes, drained\u003cbr>\n1/2 teaspoon cumin seeds\u003cbr>\n4 whole cloves\u003cbr>\n2 dried bay leaves\u003cbr>\nRose water or kewra essence (optional)\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Heat 1/4 cup oil in a 5-quart skillet or pot over high heat. Add onions and cook, stirring occasionally, until dark brown, 20 to 25 minutes. Transfer to a bowl and set aside.\u003c/p>\n\u003cp>Heat remaining oil in a 5-quart pot over high heat. Add garam masala, chili flakes, turmeric, 10 peppercorns, 5 green cardamom pods, 2 black cardamom pods and 1 cinnamon stick. Cook, stirring, until fragrant, about 1 minute. Add garlic, tomatoes, chilies and ginger, and cook, stirring, 2 to 3 minutes. Add lamb, season with salt, and cook until lightly browned, about 5 minutes. Cover, reduce heat to medium and cook until lamb is tender, about 1 hour.\u003c/p>\n\u003cp>Add fried onions, yogurt, 1/2 cup mint and 2 tablespoons cilantro. Cook, uncovered, for 15 minutes more. Set aside.\u003c/p>\n\u003cp>Put saffron into a bowl, cover with 1/2 cup hot water and set aside.\u003c/p>\n\u003cp>Bring 4 cups of water to a boil in a 5-quart saucepan. Add remaining peppercorns, green and black cardamom and cinnamon stick, along with the rice, cumin, cloves and bay leaves. Season with salt. Cook rice until al dente, 5 to 10 minutes. Drain rice and set aside.\u003c/p>\n\u003cp>Transfer half the lamb curry to a 5-quart pot. Top lamb with half the rice. Pour half the saffron mixture onto rice along with a few drops of rose water, and mix into rice with your fingers. Top with remaining lamb curry and remaining rice, drizzle with remaining saffron and mix. Cook, covered, on low heat until rice is tender, about 10 minutes. Garnish with remaining mint and cilantro.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pastitsio\">\u003c/a>Recipe: Pastitsio\u003c/h3>\n\u003cp>\u003cem>The recipe for this Greek noodle casserole is adapted from a 2009 episode of Ina Garten's Barefoot Contessa cooking show. We substituted a good ground turkey for the ground beef, since the lamb lends more than enough fatty flavor to the dish.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_58927\" class=\"wp-caption aligncenter\" style=\"max-width: 928px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambpatstitsio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambpatstitsio.jpg\" alt=\"Pastitsio. Photo: Whitney Pipkin for NPR\" width=\"928\" height=\"500\" class=\"size-full wp-image-58927\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pastitsio. Photo: Whitney Pipkin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Tomato Sauce\u003c/strong>\u003c/p>\n\u003cp>3 tablespoons good olive oil\u003cbr>\n1 1/2 cups chopped yellow onion (1 large)\u003cbr>\n1 pound lean ground beef\u003cbr>\n1 pound lean ground lamb\u003cbr>\n1/2 cup dry red wine\u003cbr>\n1 tablespoon minced garlic (3 large cloves)\u003cbr>\n1 tablespoon ground cinnamon\u003cbr>\n1 teaspoon dried oregano\u003cbr>\n1 teaspoon fresh thyme leaves\u003cbr>\nPinch of cayenne pepper\u003cbr>\n1 can (28 ounces) crushed tomatoes in puree\u003cbr>\n2 teaspoons kosher salt\u003cbr>\n1 teaspoon ground black pepper\u003c/p>\n\u003cp>\u003cstrong>Bechamel\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups whole milk (or lower fat)\u003cbr>\n1 cup heavy cream\u003cbr>\n4 tablespoons (1/2 stick) unsalted butter\u003cbr>\n1/4 cup all-purpose flour\u003cbr>\n1/4 teaspoon freshly grated nutmeg\u003cbr>\n1 teaspoon salt\u003cbr>\n1 teaspoon freshly grated black pepper\u003cbr>\n1 1/2 cups freshly grated Parmesan or Kasseri cheese\u003cbr>\n2 extra-large eggs, beaten\u003cbr>\n2/3 cup Greek-style yogurt\u003cbr>\n3/4 pound small pasta shells\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes. Add the beef and lamb and saute over medium heat for 8 to 10 minutes, until no longer pink, crumbling the meat with the back of a wooden spoon.\u003c/p>\n\u003cp>Drain off any excess liquid, add the wine and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, salt and pepper, and simmer, stirring occasionally, for 40 to 45 minutes. Set aside.\u003c/p>\n\u003cp>Preheat the oven to 350 degrees.\u003c/p>\n\u003cp>For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering.\u003c/p>\n\u003cp>In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, salt and pepper. Stir in 3/4 cup of cheese and 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.\u003c/p>\n\u003cp>Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don't overcook because the pasta will later be baked. Drain and set aside.\u003c/p>\n\u003cp>Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish. Spread the bechamel evenly to cover the pasta and sprinkle with the remaining 3/4 cup cheese. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"roast\">\u003c/a>Recipe: Roasted Leg Of Lamb\u003c/h3>\n\u003cp>\u003cem>We adapted our recipe for our piece de resistance from Max and Eli Sussman's This Is a Cookbook: Recipes for Real Life (Olive Press, 2012). Eli Sussman cooks at NYC's Mile End Deli, and his brother Max is chef de cuisine at Roberta's. This recipe was simple and easily executed, though probably not ideal to be cooked at one home and transported to another. Our freezer had only a 2-pound leg of lamb, so I also marinated the lamb ribs (both overnight) with the same mixture and roasted them for a snack.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_58931\" class=\"wp-caption aligncenter\" style=\"max-width: 752px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambleg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambleg.jpg\" alt=\"Roast Leg Of Lamb. Photo: Whitney Pipkin for NPR\" width=\"752\" height=\"500\" class=\"size-full wp-image-58931\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast Leg Of Lamb. Photo: Whitney Pipkin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 bone-in leg of lamb, about 5 pounds\u003c/p>\n\u003cp>\u003cstrong>Marinade\u003c/strong>\u003c/p>\n\u003cp>4 large garlic cloves, crushed but left whole\u003cbr>\n2 tablespoons kosher salt\u003cbr>\n1 tablespoon ground cumin\u003cbr>\n2 teaspoons ground coriander\u003cbr>\nZest of 2 lemons\u003cbr>\nZest of 1 orange\u003cbr>\nRed pepper flakes\u003cbr>\n1/4 cup extra virgin olive oil\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Place the lamb in a large roasting pan. Combine all of the marinade ingredients in a bowl and stir to mix well. Rub the marinade evenly all over the lamb. Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour and up to 24 hours.\u003c/p>\n\u003cp>Preheat the oven to 450 degrees.\u003c/p>\n\u003cp>Remove the lamb from the refrigerator and let come to room temperature while the oven is heating. Discard the garlic.\u003c/p>\n\u003cp>Roast until the surface of the meat is beginning to caramelize, about 15 minutes. Reduce the oven temperature to 325 degrees and continue roasting until an instant-read thermometer inserted into the thickest part of the lamb, but away from the bone, registers 135 degrees for medium-rare (30 to 45 minutes longer).\u003c/p>\n\u003cp>Transfer the lamb to a cutting board, cover with foil and let rest for 10 to 15 minutes. Set aside the pan with the drippings (I suggest dipping bread in the drippings).\u003c/p>\n\u003cp>Carve the lamb, first slicing it from the bone in large pieces, as few as possible. Cut the meat on the diagonal against the grain into slices about 1/2-inch thick. Place a few slices on each plate, drizzle the pan juices over the top. Serve immediately.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nWhitney Pipkin is a freelance writer and editor covering food, farms and the environment from Alexandria, Va. Her work has appeared in publications including The Washington Post, Grist.org and Foodshed Magazine. She blogs about recipes, food and farms at \u003ca href=\"http://thinkabouteat.com/\">thinkabouteat.com\u003c/a>. See her recent work at \u003ca href=\"http://whitneypipkin.wordpress.com/\">whitneypipkin.com\u003c/a>.\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>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/58916/lamb-for-four-sundays-four-ways","authors":["byline_bayareabites_58916"],"categories":["bayareabites_2998","bayareabites_10916","bayareabites_12"],"tags":["bayareabites_324","bayareabites_11086","bayareabites_619"],"featImg":"bayareabites_58917","label":"bayareabites","isLoading":false,"hasAllInfo":true}},"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/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.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. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. 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