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She's had a 16 year tumultuous love affair with professional cooking and has BFA in photography from CCAC. \r\n\r\nWorking with and for some of the best chefs in NYC and California, \u003ca href=\"http://www.chefdb.com/nm/6272/\">Shuna's resume reads like the who's who of cooking today.\u003c/a> She identifies as a fruit-inspired pastry chef and calls the many local farmers' markets her muse.\r\n\r\nCurrently \"at large,\" Shuna spends her time teaching baking and knife skills classes, consulting at local restaurants and writing for a number of outlets about deliciousness.","avatar":"https://secure.gravatar.com/avatar/1cd64875ccb5cbe84c2d67d266113439?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Shuna Fish Lydon | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/1cd64875ccb5cbe84c2d67d266113439?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/1cd64875ccb5cbe84c2d67d266113439?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/shuna-lydon"},"stephanie-im":{"type":"authors","id":"5037","meta":{"index":"authors_1591205172","id":"5037","found":true},"name":"Stephanie Hua","firstName":"Stephanie","lastName":"Hua","slug":"stephanie-im","email":"stephanieim1023@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Hua is the creator of \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twitter":"LickMySpoon","facebook":"pages/Lick-My-Spoon/124276040932644","instagram":null,"linkedin":"StephanieHua","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Hua | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-im"},"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. 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In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.","avatar":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twitter":"KateHWilliams","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kate Williams | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/katewilliams"},"shelbypope":{"type":"authors","id":"5566","meta":{"index":"authors_1591205172","id":"5566","found":true},"name":"Shelby Pope","firstName":"Shelby","lastName":"Pope","slug":"shelbypope","email":"shelbylpope@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Shelby Pope is a freelance writer living and eating her way through the East Bay. She’s written about food, art and science for publications including the Smithsonian, Lucky Peach, and the Washington Post's pet blog. 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Follow Jeff on Twitter \u003ca href=\"https://twitter.com/Cheffreycianci\" target=_blank\">@Cheffreycianci\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":"jeffcianci","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Jeff Cianci | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jeffcianci"},"jennyoh":{"type":"authors","id":"2100","meta":{"index":"authors_1591205172","id":"2100","found":true},"name":"Jenny Oh","firstName":"Jenny","lastName":"Oh","slug":"jennyoh","email":"joh@kqed.org","display_author_email":false,"staff_mastheads":["science"],"title":"Audience Engagement Producer, Deep Look","bio":"Jenny is an Emmy Award-winning producer and is currently the Audience Engagement Producer for KQED Science's \u003cem>Deep Look\u003c/em> online video series. She was also a long-time contributor to Bay Area Bites, KQED's popular food blog. 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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_404":{"type":"posts","id":"bayareabites_404","meta":{"index":"posts_1591205157","site":"bayareabites","id":"404","found":true},"guestAuthors":[],"slug":"steamed-pudding-history-recipes","title":"Steamed Pudding, History & Recipes","publishDate":1157904000,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>A few days ago a commenter on \u003ca href=\"http://eggbeater.typepad.com/shuna/\">Eggbeater\u003c/a> asked me to help her with a dessert conundrum. A pastry chef herself, she requested that I weigh in on steamed puddings, their ratios, and what sort of recipe to start with when attempting them for the first time. Thinking I could answer her in a snap, I soon realized steamed puddings require some history and the ability to think differently about what we know to be \"pudding\" in the United States.\u003c/p>\n\u003cp>Just about as old fashioned as \"plated desserts\" come, steamed puddings are completely out of fashion, even in England, their country of origin. Because they are not easy, or, for many, aren't worth the effort. In fact, even in The United Kingdom, steamed puddings are a chapter all on their own. At The French Laundry we served a chocolate steamed pudding mostly because we found the finicky method intriguing. And then there are the nifty molds. Antiquated and practical, fitted with tight clasps, elegant metal molds over a hundred years old can still be found for sale at tag sales or \u003ca href=\"http://travel2.nytimes.com/top/features/travel/destinations/unitedstates/california/sanfrancisco/shop_details.html?vid=1083747045586\">dusty, quirky cookshops.\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/steampud-759335.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/steampud-755615.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Are the \u003ca href=\"http://lacuisineus.com/catalog/index.php?cPath=80_191\">actual steamed pudding molds\u003c/a> absolutely necessary? No, but they are designed with the particular steaming method in mind. For a thorough post on home steamed pudding making please refer to the practiced Deb at \u003ca href=\"http://www.murrayhill5.net/blog/inmykitchenblog/\">MurrayHill 5 ~ In My Kitchen\u003c/a>, \u003ca href=\"http://www.murrayhill5.net/blog/inmykitchenblog/archives/000555.html\">\u003cb>click on this link\u003c/b>\u003c/a> for a post that gives visual step by step instruction as well as various other links to a myriad of posts where she's attempted other recipes/methods. \u003c/p>\n\u003cp>One autumn we made one at Citizen Cake. I worked on it with Sara Ko (then Sara Cameron), my co-pastry chef. As fun as it was to create I will admit to the fact that the texture has to be one you're fond of. Steamed pudding may well be more about the process than the end result. This dessert is not for the person who thinks a cake should feel like cake and puddings disappear easily on the tongue.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As Americans speaking of \"pudding\" we have a family of sweet endings in mind. Custards: eggy, rich, soft. \"Baby food\" in the worst of circumstances, and creme brulee in the best. But the word pudding comes from England's English where by saying pudding they mean dessert. Or sweet things in general.\u003c/p>\n\u003cp>It's important to note these differences so that our physical expectation of the steamed pudding changes. \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/05/although_i_shou.html\">\u003cb>For all custards need steam\u003c/b>\u003c/a>, if their consistency is to be smooth and creamy. No one wants to eat an overcooked creme caramel (it feels like a rubber band) or pot de creme (it looses all that melt-in-your-mouth quality you tried so hard, and spent so much money, to achieve.) Even a pannacotta done wrong can make a horrible impression, and that one's not even baked or cooked!\u003c/p>\n\u003cp>Because the steamed pudding is sitting in a tightly bound mold on a rack inside of a large pot on top of your stove boiling, and not in the expansive womb of the oven, it's important to have a recipe very low in flour. This is not a cake, no, although the end consistency will not feel like what we know as custard either.\u003c/p>\n\u003cp>Have you ever made \u003ca href=\"http://www.kqed.org/weblog/food/2005/11/persimmons-please.jsp\">\u003cb>persimmon pudding\u003c/b>\u003c/a>? It's a great example because the persimmon puree acts a little bit like whole eggs and the result is a cross between a custard and a very moist cake.\u003c/p>\n\u003cp>I am going to list two recipes I've taken part in developing and executing. You will see they are similar, but with the orange marmalade one, we actually decided to bake it in an oven.\u003c/p>\n\u003cp>\u003cb>CHOCOLATE STEAMED PUDDING\u003c/b>\u003cbr>Stephen Durfee and Shuna Lydon\u003c/p>\n\u003cp>3T Unsalted Butter\u003cbr>10T Sugar\u003cbr>1 1/2 C Manufacturing Cream (the highest butterfat content of all creams)\u003cbr>1/2 Vanilla Bean, split and scraped\u003cbr>*\u003cbr>5 oz. Dark Chocolate, chopped\u003cbr>2T All Purpose Flour\u003cbr>5 each Egg Yolks\u003cbr>5 oz. Egg Whites\u003c/p>\n\u003cp>1. Put chocolate, cream and vanilla bean in saucepan, whisk until choc melts.\u003cbr>2. In another saucepan add butter and flour, cook over low heat, whisking, 1 minute. To this add chocolate mixture and cook 5-10 minutes until thickened. Remove vanilla bean.\u003cbr>3. Bring yolks and sugar to ribbon stage. Slowly beat into this the chocolate mixture. Whisk whites until stiff. Into this, beat in a tiny amount of the whites and fold in the rest. (Like you would a mousse.)\u003cbr>4. Butter and sugar desired mold: the entire interior top and bottom. Gently, with a spatula, pour mixture into mold.\u003cbr>5. Have a stock pot ready with a rack in the bottom. Put mold on the rack; pour in water halfway up the side of the mold, being careful not to have water's edge too close to the mold's lid seam. Fit stock pot with tight fitting lid. Turn heat to low and cook, without removing lid, for at least 1 hour. You may need to peek to check on water level. If it becomes dangerously low be sure to add \"make-up\" water that is very hot or boiling. We cooked this recipe for 1 hour and 15 minutes. (Cooking time is never a definite number as time factors are based on equipment used.)\u003c/p>\n\u003cp>When done, pull mold out and cool on rack for 10 minutes. Run knife around mold and invert. Tap mold with wooden spoon if it appears to be sticking. This dessert is best eaten soon after it's made. It's lovely served with chantilly.\u003c/p>\n\u003cp>\u003cb>ORANGE MARMALADE STEAMED PUDDING\u003c/b>\u003cbr>Sara Ko and Shuna Lydon\u003c/p>\n\u003cp>3 oz. Unsalted Butter\u003cbr>2 oz. Sugar\u003cbr>2 oz. Maple Sugar\u003cbr>*\u003cbr>3 each Large Eggs\u003cbr>5 oz. Orange Marmalade, plus more for molds\u003cbr>*\u003cbr>2 oz. All Purpose Flour\u003cbr>1 t Baking Powder\u003cbr>1 t Ground Cardamon\u003cbr>1/2 t Ground Coriander\u003cbr>1 t Kosher Salt\u003cbr>*\u003cbr>1 C Bread Crumbs, preferably home-made\u003c/p>\n\u003cp>1. Preheat still oven to 325F\u003cbr>2. Butter and sugar individual molds. (We used small ones like ramekins.)\u003cbr>3. Cream butter and sugars. Add eggs one at a time, incorporating fully after each addition. Add marmalade.\u003cbr>4. In another bowl sift flour and baking powder. Add spices and salt and whisk briefly to incorporate.\u003cbr>5. Fold these dries into wet mixture above \u003cb>just\u003c/b> until mixed. Fold breadcrumbs in at end.\u003cbr>6. Put a dollop of marmalade in molds and fill with batter 3/4's up way up the sides.\u003cbr>Place molds on a rack in a pan, fill with hot water 1/2 way up sides of molds. Cover pan with aluminum foil, making a tight seal, and bake for at least 20 minutes.\u003c/p>\n\u003cp>When done, mixture will no longer jiggle in the middle. Cool for about 10 minutes in rack, run knife around sides and unmold to eat. \u003c/p>\n\u003cp>Steamed Puddings are best eaten soon after they are made, but may be warmed and unmolded individually to order, as you would in a restaurant setting. Because puddings baked in molds to be turned-out are often pre-lined with caramel, the marmalade is a nice alternative, and much easier to handle! If you've put a generous dollop it may take a bit longer for the steamed pudding to cook and set, but in the plating it will make an integral garnish.\u003c/p>\n\u003cp>If you're one of those poeple who love to learn about culinary history experientially, you will appreciate steamed puddings. Like making your own gelatin and pectin from scratch, skinning almonds by hand, cracking cherry stones to pull out the tiny kernel for cherry-pit ice cream, steamed puddings are a thankless all-day affair, but deeply soul-satisfying like the slam dunks you make on a basketball court absent of eyes save for your unbelieving ones.\u003c/p>\n\u003cp>Links to more information/posts/recipes of Steamed Puddings:\u003c/p>\n\u003cp>\u003ca href=\"http://bakingsheet.blogspot.com/2005/08/cooking-school-steamed-puddings.html\">Baking Sheet\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.recipes4us.co.uk/Desserts%20and%20Puddings/steamed_pudding_v___h__105mins.htm\">Recipes For Us, UK\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.jewish-food.org/recipes/englpudd.htm\">Classic Jewish Food Recipe Archive\u003c/a>\u003cbr>\u003ca href=\"http://www.recipes4us.co.uk/Desserts%20and%20Puddings/steamed_pudding_v___h__105mins.htm\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.recipes4us.co.uk/Desserts%20and%20Puddings/steamed_pudding_v___h__105mins.htm\">\u003c/a>\u003cbr>\u003ca href=\"http://bakingsheet.blogspot.com/2005/08/cooking-school-steamed-puddings.html\">\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://bakingsheet.blogspot.com/2005/08/cooking-school-steamed-puddings.html\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1157904000,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1311},"headData":{"title":"Steamed Pudding, History & Recipes | KQED","description":"A few days ago a commenter on Eggbeater asked me to help her with a dessert conundrum. A pastry chef herself, she requested that I weigh in on steamed puddings, their ratios, and what sort of recipe to start with when attempting them for the first time. Thinking I could answer her in a snap,","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Steamed Pudding, History & Recipes","datePublished":"2006-09-10T16:00:00.000Z","dateModified":"2006-09-10T16:00:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"404 http://blogs.kqed.org/bayareabites/2006/09/10/steamed-pudding-history-recipes/","disqusUrl":"https://ww2.kqed.org/bayareabites/2006/09/10/steamed-pudding-history-recipes/","disqusTitle":"Steamed Pudding, History & Recipes","path":"/bayareabites/404/steamed-pudding-history-recipes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A few days ago a commenter on \u003ca href=\"http://eggbeater.typepad.com/shuna/\">Eggbeater\u003c/a> asked me to help her with a dessert conundrum. A pastry chef herself, she requested that I weigh in on steamed puddings, their ratios, and what sort of recipe to start with when attempting them for the first time. Thinking I could answer her in a snap, I soon realized steamed puddings require some history and the ability to think differently about what we know to be \"pudding\" in the United States.\u003c/p>\n\u003cp>Just about as old fashioned as \"plated desserts\" come, steamed puddings are completely out of fashion, even in England, their country of origin. Because they are not easy, or, for many, aren't worth the effort. In fact, even in The United Kingdom, steamed puddings are a chapter all on their own. At The French Laundry we served a chocolate steamed pudding mostly because we found the finicky method intriguing. And then there are the nifty molds. Antiquated and practical, fitted with tight clasps, elegant metal molds over a hundred years old can still be found for sale at tag sales or \u003ca href=\"http://travel2.nytimes.com/top/features/travel/destinations/unitedstates/california/sanfrancisco/shop_details.html?vid=1083747045586\">dusty, quirky cookshops.\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/steampud-759335.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/steampud-755615.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Are the \u003ca href=\"http://lacuisineus.com/catalog/index.php?cPath=80_191\">actual steamed pudding molds\u003c/a> absolutely necessary? No, but they are designed with the particular steaming method in mind. For a thorough post on home steamed pudding making please refer to the practiced Deb at \u003ca href=\"http://www.murrayhill5.net/blog/inmykitchenblog/\">MurrayHill 5 ~ In My Kitchen\u003c/a>, \u003ca href=\"http://www.murrayhill5.net/blog/inmykitchenblog/archives/000555.html\">\u003cb>click on this link\u003c/b>\u003c/a> for a post that gives visual step by step instruction as well as various other links to a myriad of posts where she's attempted other recipes/methods. \u003c/p>\n\u003cp>One autumn we made one at Citizen Cake. I worked on it with Sara Ko (then Sara Cameron), my co-pastry chef. As fun as it was to create I will admit to the fact that the texture has to be one you're fond of. Steamed pudding may well be more about the process than the end result. This dessert is not for the person who thinks a cake should feel like cake and puddings disappear easily on the tongue.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As Americans speaking of \"pudding\" we have a family of sweet endings in mind. Custards: eggy, rich, soft. \"Baby food\" in the worst of circumstances, and creme brulee in the best. But the word pudding comes from England's English where by saying pudding they mean dessert. Or sweet things in general.\u003c/p>\n\u003cp>It's important to note these differences so that our physical expectation of the steamed pudding changes. \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/05/although_i_shou.html\">\u003cb>For all custards need steam\u003c/b>\u003c/a>, if their consistency is to be smooth and creamy. No one wants to eat an overcooked creme caramel (it feels like a rubber band) or pot de creme (it looses all that melt-in-your-mouth quality you tried so hard, and spent so much money, to achieve.) Even a pannacotta done wrong can make a horrible impression, and that one's not even baked or cooked!\u003c/p>\n\u003cp>Because the steamed pudding is sitting in a tightly bound mold on a rack inside of a large pot on top of your stove boiling, and not in the expansive womb of the oven, it's important to have a recipe very low in flour. This is not a cake, no, although the end consistency will not feel like what we know as custard either.\u003c/p>\n\u003cp>Have you ever made \u003ca href=\"http://www.kqed.org/weblog/food/2005/11/persimmons-please.jsp\">\u003cb>persimmon pudding\u003c/b>\u003c/a>? It's a great example because the persimmon puree acts a little bit like whole eggs and the result is a cross between a custard and a very moist cake.\u003c/p>\n\u003cp>I am going to list two recipes I've taken part in developing and executing. You will see they are similar, but with the orange marmalade one, we actually decided to bake it in an oven.\u003c/p>\n\u003cp>\u003cb>CHOCOLATE STEAMED PUDDING\u003c/b>\u003cbr>Stephen Durfee and Shuna Lydon\u003c/p>\n\u003cp>3T Unsalted Butter\u003cbr>10T Sugar\u003cbr>1 1/2 C Manufacturing Cream (the highest butterfat content of all creams)\u003cbr>1/2 Vanilla Bean, split and scraped\u003cbr>*\u003cbr>5 oz. Dark Chocolate, chopped\u003cbr>2T All Purpose Flour\u003cbr>5 each Egg Yolks\u003cbr>5 oz. Egg Whites\u003c/p>\n\u003cp>1. Put chocolate, cream and vanilla bean in saucepan, whisk until choc melts.\u003cbr>2. In another saucepan add butter and flour, cook over low heat, whisking, 1 minute. To this add chocolate mixture and cook 5-10 minutes until thickened. Remove vanilla bean.\u003cbr>3. Bring yolks and sugar to ribbon stage. Slowly beat into this the chocolate mixture. Whisk whites until stiff. Into this, beat in a tiny amount of the whites and fold in the rest. (Like you would a mousse.)\u003cbr>4. Butter and sugar desired mold: the entire interior top and bottom. Gently, with a spatula, pour mixture into mold.\u003cbr>5. Have a stock pot ready with a rack in the bottom. Put mold on the rack; pour in water halfway up the side of the mold, being careful not to have water's edge too close to the mold's lid seam. Fit stock pot with tight fitting lid. Turn heat to low and cook, without removing lid, for at least 1 hour. You may need to peek to check on water level. If it becomes dangerously low be sure to add \"make-up\" water that is very hot or boiling. We cooked this recipe for 1 hour and 15 minutes. (Cooking time is never a definite number as time factors are based on equipment used.)\u003c/p>\n\u003cp>When done, pull mold out and cool on rack for 10 minutes. Run knife around mold and invert. Tap mold with wooden spoon if it appears to be sticking. This dessert is best eaten soon after it's made. It's lovely served with chantilly.\u003c/p>\n\u003cp>\u003cb>ORANGE MARMALADE STEAMED PUDDING\u003c/b>\u003cbr>Sara Ko and Shuna Lydon\u003c/p>\n\u003cp>3 oz. Unsalted Butter\u003cbr>2 oz. Sugar\u003cbr>2 oz. Maple Sugar\u003cbr>*\u003cbr>3 each Large Eggs\u003cbr>5 oz. Orange Marmalade, plus more for molds\u003cbr>*\u003cbr>2 oz. All Purpose Flour\u003cbr>1 t Baking Powder\u003cbr>1 t Ground Cardamon\u003cbr>1/2 t Ground Coriander\u003cbr>1 t Kosher Salt\u003cbr>*\u003cbr>1 C Bread Crumbs, preferably home-made\u003c/p>\n\u003cp>1. Preheat still oven to 325F\u003cbr>2. Butter and sugar individual molds. (We used small ones like ramekins.)\u003cbr>3. Cream butter and sugars. Add eggs one at a time, incorporating fully after each addition. Add marmalade.\u003cbr>4. In another bowl sift flour and baking powder. Add spices and salt and whisk briefly to incorporate.\u003cbr>5. Fold these dries into wet mixture above \u003cb>just\u003c/b> until mixed. Fold breadcrumbs in at end.\u003cbr>6. Put a dollop of marmalade in molds and fill with batter 3/4's up way up the sides.\u003cbr>Place molds on a rack in a pan, fill with hot water 1/2 way up sides of molds. Cover pan with aluminum foil, making a tight seal, and bake for at least 20 minutes.\u003c/p>\n\u003cp>When done, mixture will no longer jiggle in the middle. Cool for about 10 minutes in rack, run knife around sides and unmold to eat. \u003c/p>\n\u003cp>Steamed Puddings are best eaten soon after they are made, but may be warmed and unmolded individually to order, as you would in a restaurant setting. Because puddings baked in molds to be turned-out are often pre-lined with caramel, the marmalade is a nice alternative, and much easier to handle! If you've put a generous dollop it may take a bit longer for the steamed pudding to cook and set, but in the plating it will make an integral garnish.\u003c/p>\n\u003cp>If you're one of those poeple who love to learn about culinary history experientially, you will appreciate steamed puddings. Like making your own gelatin and pectin from scratch, skinning almonds by hand, cracking cherry stones to pull out the tiny kernel for cherry-pit ice cream, steamed puddings are a thankless all-day affair, but deeply soul-satisfying like the slam dunks you make on a basketball court absent of eyes save for your unbelieving ones.\u003c/p>\n\u003cp>Links to more information/posts/recipes of Steamed Puddings:\u003c/p>\n\u003cp>\u003ca href=\"http://bakingsheet.blogspot.com/2005/08/cooking-school-steamed-puddings.html\">Baking Sheet\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.recipes4us.co.uk/Desserts%20and%20Puddings/steamed_pudding_v___h__105mins.htm\">Recipes For Us, UK\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.jewish-food.org/recipes/englpudd.htm\">Classic Jewish Food Recipe Archive\u003c/a>\u003cbr>\u003ca href=\"http://www.recipes4us.co.uk/Desserts%20and%20Puddings/steamed_pudding_v___h__105mins.htm\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.recipes4us.co.uk/Desserts%20and%20Puddings/steamed_pudding_v___h__105mins.htm\">\u003c/a>\u003cbr>\u003ca href=\"http://bakingsheet.blogspot.com/2005/08/cooking-school-steamed-puddings.html\">\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>\u003ca href=\"http://bakingsheet.blogspot.com/2005/08/cooking-school-steamed-puddings.html\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/404/steamed-pudding-history-recipes","authors":["5021"],"categories":["bayareabites_752"],"label":"bayareabites"},"bayareabites_21776":{"type":"posts","id":"bayareabites_21776","meta":{"index":"posts_1591205157","site":"bayareabites","id":"21776","found":true},"guestAuthors":[],"slug":"got-almond-milk","title":"Got (Almond) Milk?","publishDate":1295452808,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-2.jpg\" alt=\"almonds\" title=\"almonds\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-21779\">\u003c/a>\u003cbr>\n\u003cem>Almonds\u003c/em>\u003c/p>\n\u003cp>Choice. We love it. And these days, there seems to be an abundance of it in the dairy case. Now, in addition to your standard cow's milk choices (organic, low fat, fat-free, lactose–free), there is a slew of alternatives that aren't even dairy at all: soy milk, almond milk, rice milk, oat milk, coconut milk, even hemp milk. (Really, people? Hemp milk? Maybe I need to open up my chakras a little, but the idea of dunking my Oreos in a tall glass of hemp milk is about as appealing as chewing on some hippie's patchouli-scented dreadlocks.) \u003c/p>\n\u003cp>I like my vanilla soy latte as much as the next girl, but I'd never use soy milk as an everyday milk substitute. Too much aftertaste, not enough creaminess. \u003cstrong>Almond milk\u003c/strong>, though, the new darling of health foods, is another story. It has a pleasant neutral milky taste to it, with just a hint of nuttiness. And, the texture is full and thick, mimicking the feel of whole milk pretty well. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-1.jpg\" alt=\"Almond Breeze almond milk\" title=\"Almond Breeze almond milk\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-21780\">\u003c/a>\u003cbr>\n\u003cem>Almond Breeze almond milk\u003c/em>\u003c/p>\n\u003cp>Almond milk is made from ground almonds that are mixed with water, plus vitamins, stabilizers, and in some cases, a sweetener like evaporated cane juice. You can make your own \u003ca href=\"http://www.wellsphere.com/healthy-eating-article/nutrition-in-milk-and-milk-substitutes/777934\">homemade almond milk\u003c/a> by soaking almonds overnight, then blending with water and straining the solids, but that can get expensive and probably isn't worth all the effort.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Before converting, I decided to do a little research to see what the fuss was all about. Is almond milk really that much better for you? What are the problems with it that no one is talking about? Here's the DL on almond milk:\u003c/p>\n\u003cp>\u003cstrong>The Health Benefits\u003c/strong>\u003cbr>\n•\t\u003cem>\u003cstrong>It's full of nutrients and good stuff.\u003c/strong>\u003c/em> Almonds are a rich source of protein, Vitamin E, magnesium, potassium, selenium, manganese, and iron. This means strong bones and muscles, antioxidant protection, healthy skin, high energy levels, good metabolism, and other health benefits. Also, commercially made almond milk is often fortified with calcium (A good tip: give the carton a good shake before drinking, because calcium can settle at the bottom). Almond milk contains no cholesterol, and has actually been shown to lower levels of LDL cholesterol (due to good monounsaturated fats in almonds) as well as protect against heart disease (almond skins contain flavonoids which help to protect the heart).\u003c/p>\n\u003cp>•\t\u003cem>\u003cstrong>It's low in calories.\u003c/strong>\u003c/em> Based on a recent comparison published in \u003ca href=\"http://online.wsj.com/article/SB10001424052748703791904576075790255426176.html?utm_source=streamsend&utm_medium=email&utm_content=13238541&utm_campaign=Food%20News%20Thursday,%20January%2013#articleTabs%3Darticle\">The Wall Street Journal\u003c/a>, a one-cup serving of almond milk comes in at 60 calories, compared to coconut milk (80 calories), soy milk (90 calories), rice milk (120 calories), and 2% cow's milk (130 calories).\u003c/p>\n\u003cp>•\t\u003cem>\u003cstrong>It's lactose free.\u003c/strong>\u003c/em> An estimated 30 to 50 million Americans (about 25% of the United States population) are affected by \u003ca href=\"http://www.wrongdiagnosis.com/l/lactose_intolerance/stats.htm?ktrack=kcplink\">lactose intolerance\u003c/a>, meaning they have difficulty digesting the sugar found in cow's milk. \u003c/p>\n\u003cp>•\t\u003cem>\u003cstrong>It's antibiotic and growth hormone free.\u003c/strong>\u003c/em> While many dairy farmers have made strides to ensure that their cows are \u003ca href=\"http://www.sustainabletable.org/issues/hormones/\">rBGH-free\u003c/a>, the practice of injecting dairy cows with growth hormones and antibiotics has not been completely eradicated. \u003c/p>\n\u003cp>•\t\u003cem>\u003cstrong>It's an alternate alternative.\u003c/strong>\u003c/em> Soy milk got some bad PR not long ago thanks to Jeremy Piven's \u003ca href=\"http://www.mensfitness.com/nutrition/339\">man boobs\u003c/a>. Unless you're consuming a gallon of soy milk a day though, studies have shown that soy-induced man boobs aren't a real concern. However, there is an ongoing debate on the effect of soy foods on women. Soy foods are rich in \u003ca href=\"http://envirocancer.cornell.edu/FactSheet/Diet/fs1.phyto.cfm\">isoflavones/phytoestrogens\u003c/a>, which can mimic the effects of estrogen. It is currently unclear whether soy foods affect breast cancer risk or recovery…reading the studies and articles on this topic can easily spin you around with all the seemingly contradictory findings. It appears that the conclusion most widely agreed upon is to consume soy in moderation, along with a healthy and balanced diet. Thanks, Captain Obvious.\u003c/p>\n\u003cp>\u003cstrong>The Concerns\u003c/strong>\u003cbr>\n•\t\u003cem>\u003cstrong>It can cause problems for those at risk for low thyroid function.\u003c/strong>\u003c/em> Almonds are a \u003ca href=\"http://www.whfoods.com/genpage.php?tname=george&dbid=47\">goitrogenic food\u003c/a>, meaning, when consumed in large quantities, they can suppress the function of the thyroid gland by interfering with iodine uptake, causing an enlargement of the thyroid. While goitrogenic foods (such as soy, cabbage, kale, flax, broccoli, and almonds) can be harmful for those with thyroid problems, they are beneficial for people who have healthy thyroid function. So, if you have a thyroid problem, avoid almond milk. Otherwise, your almond milk mustache is good to go. \u003c/p>\n\u003cp>•\t\u003cem>\u003cstrong>It has added sugar.\u003c/strong>\u003c/em> Flavored almond milk like Vanilla and Chocolate can have 15-22 grams of sugar per cup. To avoid all that extra sugar, opt for Original (7 grams sugar) or Unsweetened (0 grams sugar) flavors, both offered by \u003ca href=\"http://www.almondbreeze.com/?navid=328\">Almond Breeze\u003c/a> and \u003ca href=\"http://www.silkpurealmond.com/#a=3;r=1\">Silk PureAlmond\u003c/a>. \u003c/p>\n\u003cp>Now, don't get me wrong, almond milk will never replace real dairy for me. I love my cheese and butter and ice cream too much. For goodness sake, I was happily raised on bottles of fresh whole milk from our local dairy farm. But, as a healthy alternative, I can get behind using almond milk in my morning smoothies, eating my granola with it, even making some sauces and soups with it. What's your take on almond milk? Friend or Foe? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-3.jpg\" alt=\"Vanilla-Date Smoothie\" title=\"Vanilla-Date Smoothie\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-21781\">\u003c/a>\u003cbr>\n\u003cem>Ingredients for Vanilla-Date Smoothie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Vanilla-Date Smoothie\u003c/strong>\u003cbr>\n\u003cem>Adapted from the \u003ca href=\"http://www.bonappetit.com/recipes/2007/05/vanilla_date_breakfast_smoothie\">Bon Appétit Test Kitchen\u003c/a> \u003c/em>\u003c/p>\n\u003cp>\u003cem>This sweet and creamy smoothie taste too good to be good for you…but it is! Love the hit of fragrant vanilla, the bits of caramelly dates, and the blended ice with the almond milk makes a great icy milky consistency. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 ½ cups almond milk (Original flavor)\u003cbr>\n4 pitted Medjool dates\u003cbr>\n1/2 teaspoon vanilla extract\u003cbr>\n10-12 ice cubes (a few big handfuls)\u003cbr>\nSprinkle of cinnamon (optional)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nBlend everything together until smooth. \u003c/p>\n\n","blocks":[],"excerpt":"Get the skinny on almond milk's health benefits and concerns.","status":"publish","parent":0,"modified":1295407646,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":978},"headData":{"title":"Got (Almond) Milk? | KQED","description":"Get the skinny on almond milk's health benefits and concerns.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Got (Almond) Milk?","datePublished":"2011-01-19T16:00:08.000Z","dateModified":"2011-01-19T03:27:26.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"21776 http://blogs.kqed.org/bayareabites/?p=21776","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/01/19/got-almond-milk/","disqusTitle":"Got (Almond) Milk?","path":"/bayareabites/21776/got-almond-milk","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-2.jpg\" alt=\"almonds\" title=\"almonds\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-21779\">\u003c/a>\u003cbr>\n\u003cem>Almonds\u003c/em>\u003c/p>\n\u003cp>Choice. We love it. And these days, there seems to be an abundance of it in the dairy case. Now, in addition to your standard cow's milk choices (organic, low fat, fat-free, lactose–free), there is a slew of alternatives that aren't even dairy at all: soy milk, almond milk, rice milk, oat milk, coconut milk, even hemp milk. (Really, people? Hemp milk? Maybe I need to open up my chakras a little, but the idea of dunking my Oreos in a tall glass of hemp milk is about as appealing as chewing on some hippie's patchouli-scented dreadlocks.) \u003c/p>\n\u003cp>I like my vanilla soy latte as much as the next girl, but I'd never use soy milk as an everyday milk substitute. Too much aftertaste, not enough creaminess. \u003cstrong>Almond milk\u003c/strong>, though, the new darling of health foods, is another story. It has a pleasant neutral milky taste to it, with just a hint of nuttiness. And, the texture is full and thick, mimicking the feel of whole milk pretty well. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-1.jpg\" alt=\"Almond Breeze almond milk\" title=\"Almond Breeze almond milk\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-21780\">\u003c/a>\u003cbr>\n\u003cem>Almond Breeze almond milk\u003c/em>\u003c/p>\n\u003cp>Almond milk is made from ground almonds that are mixed with water, plus vitamins, stabilizers, and in some cases, a sweetener like evaporated cane juice. You can make your own \u003ca href=\"http://www.wellsphere.com/healthy-eating-article/nutrition-in-milk-and-milk-substitutes/777934\">homemade almond milk\u003c/a> by soaking almonds overnight, then blending with water and straining the solids, but that can get expensive and probably isn't worth all the effort.\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>Before converting, I decided to do a little research to see what the fuss was all about. Is almond milk really that much better for you? What are the problems with it that no one is talking about? Here's the DL on almond milk:\u003c/p>\n\u003cp>\u003cstrong>The Health Benefits\u003c/strong>\u003cbr>\n•\t\u003cem>\u003cstrong>It's full of nutrients and good stuff.\u003c/strong>\u003c/em> Almonds are a rich source of protein, Vitamin E, magnesium, potassium, selenium, manganese, and iron. This means strong bones and muscles, antioxidant protection, healthy skin, high energy levels, good metabolism, and other health benefits. Also, commercially made almond milk is often fortified with calcium (A good tip: give the carton a good shake before drinking, because calcium can settle at the bottom). Almond milk contains no cholesterol, and has actually been shown to lower levels of LDL cholesterol (due to good monounsaturated fats in almonds) as well as protect against heart disease (almond skins contain flavonoids which help to protect the heart).\u003c/p>\n\u003cp>•\t\u003cem>\u003cstrong>It's low in calories.\u003c/strong>\u003c/em> Based on a recent comparison published in \u003ca href=\"http://online.wsj.com/article/SB10001424052748703791904576075790255426176.html?utm_source=streamsend&utm_medium=email&utm_content=13238541&utm_campaign=Food%20News%20Thursday,%20January%2013#articleTabs%3Darticle\">The Wall Street Journal\u003c/a>, a one-cup serving of almond milk comes in at 60 calories, compared to coconut milk (80 calories), soy milk (90 calories), rice milk (120 calories), and 2% cow's milk (130 calories).\u003c/p>\n\u003cp>•\t\u003cem>\u003cstrong>It's lactose free.\u003c/strong>\u003c/em> An estimated 30 to 50 million Americans (about 25% of the United States population) are affected by \u003ca href=\"http://www.wrongdiagnosis.com/l/lactose_intolerance/stats.htm?ktrack=kcplink\">lactose intolerance\u003c/a>, meaning they have difficulty digesting the sugar found in cow's milk. \u003c/p>\n\u003cp>•\t\u003cem>\u003cstrong>It's antibiotic and growth hormone free.\u003c/strong>\u003c/em> While many dairy farmers have made strides to ensure that their cows are \u003ca href=\"http://www.sustainabletable.org/issues/hormones/\">rBGH-free\u003c/a>, the practice of injecting dairy cows with growth hormones and antibiotics has not been completely eradicated. \u003c/p>\n\u003cp>•\t\u003cem>\u003cstrong>It's an alternate alternative.\u003c/strong>\u003c/em> Soy milk got some bad PR not long ago thanks to Jeremy Piven's \u003ca href=\"http://www.mensfitness.com/nutrition/339\">man boobs\u003c/a>. Unless you're consuming a gallon of soy milk a day though, studies have shown that soy-induced man boobs aren't a real concern. However, there is an ongoing debate on the effect of soy foods on women. Soy foods are rich in \u003ca href=\"http://envirocancer.cornell.edu/FactSheet/Diet/fs1.phyto.cfm\">isoflavones/phytoestrogens\u003c/a>, which can mimic the effects of estrogen. It is currently unclear whether soy foods affect breast cancer risk or recovery…reading the studies and articles on this topic can easily spin you around with all the seemingly contradictory findings. It appears that the conclusion most widely agreed upon is to consume soy in moderation, along with a healthy and balanced diet. Thanks, Captain Obvious.\u003c/p>\n\u003cp>\u003cstrong>The Concerns\u003c/strong>\u003cbr>\n•\t\u003cem>\u003cstrong>It can cause problems for those at risk for low thyroid function.\u003c/strong>\u003c/em> Almonds are a \u003ca href=\"http://www.whfoods.com/genpage.php?tname=george&dbid=47\">goitrogenic food\u003c/a>, meaning, when consumed in large quantities, they can suppress the function of the thyroid gland by interfering with iodine uptake, causing an enlargement of the thyroid. While goitrogenic foods (such as soy, cabbage, kale, flax, broccoli, and almonds) can be harmful for those with thyroid problems, they are beneficial for people who have healthy thyroid function. So, if you have a thyroid problem, avoid almond milk. Otherwise, your almond milk mustache is good to go. \u003c/p>\n\u003cp>•\t\u003cem>\u003cstrong>It has added sugar.\u003c/strong>\u003c/em> Flavored almond milk like Vanilla and Chocolate can have 15-22 grams of sugar per cup. To avoid all that extra sugar, opt for Original (7 grams sugar) or Unsweetened (0 grams sugar) flavors, both offered by \u003ca href=\"http://www.almondbreeze.com/?navid=328\">Almond Breeze\u003c/a> and \u003ca href=\"http://www.silkpurealmond.com/#a=3;r=1\">Silk PureAlmond\u003c/a>. \u003c/p>\n\u003cp>Now, don't get me wrong, almond milk will never replace real dairy for me. I love my cheese and butter and ice cream too much. For goodness sake, I was happily raised on bottles of fresh whole milk from our local dairy farm. But, as a healthy alternative, I can get behind using almond milk in my morning smoothies, eating my granola with it, even making some sauces and soups with it. What's your take on almond milk? Friend or Foe? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-3.jpg\" alt=\"Vanilla-Date Smoothie\" title=\"Vanilla-Date Smoothie\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-21781\">\u003c/a>\u003cbr>\n\u003cem>Ingredients for Vanilla-Date Smoothie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Vanilla-Date Smoothie\u003c/strong>\u003cbr>\n\u003cem>Adapted from the \u003ca href=\"http://www.bonappetit.com/recipes/2007/05/vanilla_date_breakfast_smoothie\">Bon Appétit Test Kitchen\u003c/a> \u003c/em>\u003c/p>\n\u003cp>\u003cem>This sweet and creamy smoothie taste too good to be good for you…but it is! Love the hit of fragrant vanilla, the bits of caramelly dates, and the blended ice with the almond milk makes a great icy milky consistency. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 ½ cups almond milk (Original flavor)\u003cbr>\n4 pitted Medjool dates\u003cbr>\n1/2 teaspoon vanilla extract\u003cbr>\n10-12 ice cubes (a few big handfuls)\u003cbr>\nSprinkle of cinnamon (optional)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nBlend everything together until smooth. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/21776/got-almond-milk","authors":["5037"],"categories":["bayareabites_752","bayareabites_1245","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_8841","bayareabites_8624","bayareabites_1621","bayareabites_8842"],"label":"bayareabites"},"bayareabites_11956":{"type":"posts","id":"bayareabites_11956","meta":{"index":"posts_1591205157","site":"bayareabites","id":"11956","found":true},"guestAuthors":[],"slug":"fromage-de-chat","title":"Fromage de Chat (aka Cat Milk Cheese)","publishDate":1270131420,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_12033\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/catmilk-cheese31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/catmilk-cheese31.jpg\" alt=\"Fromage de Chat\" width=\"500\" height=\"335\" class=\"size-full wp-image-12033\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fromage de Chat \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last week I was introduced to something I didn't even know existed: cat cheese. Known to cheese mongers as \u003cem>Fromage de Chat\u003c/em> (or often just chat fromage), this cheese has become the new \"it\" food in the culinary world. \u003c/p>\n\u003cp>So what is cat cheese? As you may suspect, it's simply cheese made from the milk of a feline. According to \u003ca href=\"http://cheesemonger.wordpress.com/2009/07/19/cat-milk-cheese/\">Cheesemonger's Weblog\u003c/a>, it's quite popular in Eastern Europe, which makes sense as the Siberian cat has particularly rich milk and there's really not a lot to eat in that part of the world. But cat cheese has been a staple in many cultures since the pharaohs began demanding it at their dinner tables thousands of years ago to honor \u003ca href=\"http://en.wikipedia.org/wiki/Mafdet\">Mafdet\u003c/a>, the lion goddess. According to historical records, cats were first tamed by Egyptians to help control their diets and thus shape the milk's taste. Although some people seemed to enjoy the natural flavors of wild cat's milk, the pharaohs wanted their cheese to taste more like river fish than mongoose and rats, and so the domesticated cat was born.\u003c/p>\n\u003cp>Cat cheese is currently made mostly in small urban farms. Each city seems to have its own purveyor. In the Bay Area, Freyja Jones, a 70-year old woman who lives in Montclair, is the resident cat dairy woman. Living in an old hunting cabin near a local swimming and tennis club, Freyja has over 200 cats on her property. And while that may seem like a lot of animals to put in a 1500 square foot house, Freyja's operation is a smooth running machine and she says she wouldn't mind having \u003ca href=\"http://www.amazon.com/Millions-Cats-Paperstar-Wanda-Gag/dp/0698113632\">millions of cats\u003c/a>. At the moment, there are Siamese in the master bedroom, Angoras in the den, calicos in the living room, and then mixed breeds everywhere else. For a while, Freyja toyed with using hairless cats, but found their milk to be a bit anemic and so offered them up for adoption.\u003c/p>\n\u003cp>During my visit, I was honored to be included in the milking process. Freyja and her 40-year old daughter Dinah milk each cat by hand. For a while they used an invention by Dinah called \u003cem>The Pussy Milker\u003c/em>, but decided it was more difficult to place the cats in a harness than it was to actually milk them in their laps, so gave up on it. While I looked on as Freya and Dinah laid cats on their laps for milking, Freyja looked up at me and yelled above the din of meowing \"Don't forget to wear your gloves!\" as a large Angora batted a paw full of sharp claws at her.\u003c/p>\n\u003cp>After trying a few varieties, I've found that cat cheese has many unique flavors. Siamese milk has an underlying sardine taste, which makes it perfect for using as the base in hard cheeses, while Angora milk has a more musky flavor best used for ash-covered cheeses. The standard house cat, however, produces the creamiest milk of all, which is then used to make a tangy mozzarella de gatto.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Freyja mentioned that while she specializes is small domestic cats, there is also a growing movement to collect milk from large wild cats. Apparently the milk of both mountain lions and panthers is so rich and creamy that cheese mongers and yogurt makers alike will pay a very high price for it. But don't worry, those big cats aren't harmed in any way by this growing industry. Shot with tranquilizer pellets, the hunters simply milk the cats while they sleep and then carry off the milk before the cats awake in a type of milk and dash operation. From what I hear, mountain lion milk fetches up to $1,000 a gallon.\u003c/p>\n\u003cp>\u003cem>Fromage de Chat\u003c/em> has also become quite popular in celebrity circles. Because most cat dairies use abandoned cats (thereby saving them from being killed in shelters), cat cheese has become the new celebrity food craze. According to a reliable source, it's the only cheese \u003ca href=\"http://en.wikipedia.org/wiki/Bob_Barker\">Bob Barker\u003c/a> will eat and \u003ca href=\"http://en.wikipedia.org/wiki/Pamela_Anderson\">Pamela Anderson\u003c/a> has even invested in a cat dairy in Calabasas Hills.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So the next time you're browsing the cheese section of your local cheese shop, keep an eye out for \u003cem>Fromage de Chat\u003c/em>. You'll find yourself purring at the taste.\u003c/p>\n\n","blocks":[],"excerpt":"Last week I was introduced to something I didn't even know existed: cat cheese. Known to cheese mongers as \u003cem>Fromage de Chat\u003c/em> (or often just chat fromage), this cheese has become the new \"it\" food in the culinary world. ","status":"publish","parent":0,"modified":1427824579,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":731},"headData":{"title":"Fromage de Chat (aka Cat Milk Cheese) | KQED","description":"Last week I was introduced to something I didn't even know existed: cat cheese. Known to cheese mongers as Fromage de Chat (or often just chat fromage), this cheese has become the new "it" food in the culinary world. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fromage de Chat (aka Cat Milk Cheese)","datePublished":"2010-04-01T14:17:00.000Z","dateModified":"2015-03-31T17:56:19.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"11956 http://blogs.kqed.org/bayareabites/?p=11956","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/04/01/fromage-de-chat/","disqusTitle":"Fromage de Chat (aka Cat Milk Cheese)","path":"/bayareabites/11956/fromage-de-chat","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_12033\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/catmilk-cheese31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/catmilk-cheese31.jpg\" alt=\"Fromage de Chat\" width=\"500\" height=\"335\" class=\"size-full wp-image-12033\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fromage de Chat \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last week I was introduced to something I didn't even know existed: cat cheese. Known to cheese mongers as \u003cem>Fromage de Chat\u003c/em> (or often just chat fromage), this cheese has become the new \"it\" food in the culinary world. \u003c/p>\n\u003cp>So what is cat cheese? As you may suspect, it's simply cheese made from the milk of a feline. According to \u003ca href=\"http://cheesemonger.wordpress.com/2009/07/19/cat-milk-cheese/\">Cheesemonger's Weblog\u003c/a>, it's quite popular in Eastern Europe, which makes sense as the Siberian cat has particularly rich milk and there's really not a lot to eat in that part of the world. But cat cheese has been a staple in many cultures since the pharaohs began demanding it at their dinner tables thousands of years ago to honor \u003ca href=\"http://en.wikipedia.org/wiki/Mafdet\">Mafdet\u003c/a>, the lion goddess. According to historical records, cats were first tamed by Egyptians to help control their diets and thus shape the milk's taste. Although some people seemed to enjoy the natural flavors of wild cat's milk, the pharaohs wanted their cheese to taste more like river fish than mongoose and rats, and so the domesticated cat was born.\u003c/p>\n\u003cp>Cat cheese is currently made mostly in small urban farms. Each city seems to have its own purveyor. In the Bay Area, Freyja Jones, a 70-year old woman who lives in Montclair, is the resident cat dairy woman. Living in an old hunting cabin near a local swimming and tennis club, Freyja has over 200 cats on her property. And while that may seem like a lot of animals to put in a 1500 square foot house, Freyja's operation is a smooth running machine and she says she wouldn't mind having \u003ca href=\"http://www.amazon.com/Millions-Cats-Paperstar-Wanda-Gag/dp/0698113632\">millions of cats\u003c/a>. At the moment, there are Siamese in the master bedroom, Angoras in the den, calicos in the living room, and then mixed breeds everywhere else. For a while, Freyja toyed with using hairless cats, but found their milk to be a bit anemic and so offered them up for adoption.\u003c/p>\n\u003cp>During my visit, I was honored to be included in the milking process. Freyja and her 40-year old daughter Dinah milk each cat by hand. For a while they used an invention by Dinah called \u003cem>The Pussy Milker\u003c/em>, but decided it was more difficult to place the cats in a harness than it was to actually milk them in their laps, so gave up on it. While I looked on as Freya and Dinah laid cats on their laps for milking, Freyja looked up at me and yelled above the din of meowing \"Don't forget to wear your gloves!\" as a large Angora batted a paw full of sharp claws at her.\u003c/p>\n\u003cp>After trying a few varieties, I've found that cat cheese has many unique flavors. Siamese milk has an underlying sardine taste, which makes it perfect for using as the base in hard cheeses, while Angora milk has a more musky flavor best used for ash-covered cheeses. The standard house cat, however, produces the creamiest milk of all, which is then used to make a tangy mozzarella de gatto.\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>Freyja mentioned that while she specializes is small domestic cats, there is also a growing movement to collect milk from large wild cats. Apparently the milk of both mountain lions and panthers is so rich and creamy that cheese mongers and yogurt makers alike will pay a very high price for it. But don't worry, those big cats aren't harmed in any way by this growing industry. Shot with tranquilizer pellets, the hunters simply milk the cats while they sleep and then carry off the milk before the cats awake in a type of milk and dash operation. From what I hear, mountain lion milk fetches up to $1,000 a gallon.\u003c/p>\n\u003cp>\u003cem>Fromage de Chat\u003c/em> has also become quite popular in celebrity circles. Because most cat dairies use abandoned cats (thereby saving them from being killed in shelters), cat cheese has become the new celebrity food craze. According to a reliable source, it's the only cheese \u003ca href=\"http://en.wikipedia.org/wiki/Bob_Barker\">Bob Barker\u003c/a> will eat and \u003ca href=\"http://en.wikipedia.org/wiki/Pamela_Anderson\">Pamela Anderson\u003c/a> has even invested in a cat dairy in Calabasas Hills.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So the next time you're browsing the cheese section of your local cheese shop, keep an eye out for \u003cem>Fromage de Chat\u003c/em>. You'll find yourself purring at the taste.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/11956/fromage-de-chat","authors":["5016"],"categories":["bayareabites_334","bayareabites_1875"],"tags":["bayareabites_3693","bayareabites_3677","bayareabites_10156","bayareabites_3678","bayareabites_14750","bayareabites_1621"],"featImg":"bayareabites_12033","label":"bayareabites"},"bayareabites_118116":{"type":"posts","id":"bayareabites_118116","meta":{"index":"posts_1591205157","site":"bayareabites","id":"118116","found":true},"guestAuthors":[],"slug":"diy-soy-free-tofu-yes-you-can-make-tofu-from-any-bean-youd-like","title":"DIY Soy-Free Tofu: Yes, You Can Make Tofu From Any Bean You’d Like","publishDate":1497300723,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Unless you spend a lot of time eating Burmese food or reading alternative wellness food blogs, you have likely not heard of any type of tofu other than the traditional soy-based stuff. That’s not necessarily a problem; soy tofu can be quite delicious, \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/03/diy-tofu-making-homemade-tofu-is-easier-than-you-think/\">especially when you’re making it yourself\u003c/a>. But there are other tofus out there in the universe: Shan tofu, a Burmese preparation, made from chickpea flour; \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/01/31/hemp-tofu/\">hemp tofu\u003c/a>, which Vi Zahajszky made for this food blog back in 2012; peanut tofu, made in a similar manner to soy tofu; and a world of other tofu-like concoctions made from any bean you can think of.\u003c/p>\n\u003cp>Cooks have different reasons for making tofu from beans other than soy. Some are concerned about GMOs, others have soy allergies, while still others just like the flavor of a different type of bean. Personally, I’m in the “I want to explore new flavors” camp.\u003c/p>\n\u003cp>In this exploration, I’ve learned that you can’t just pull another dried bean out of your pantry and follow soy tofu directions. Soybeans are actually quite unique, and it is their particular protein and fat proportions that allow their milk to be curdled and separated just like cheese. According to some internet sources, peanuts behave similarly to soybeans and, with the help of a couple of extra ingredients, can be treated the same way. (Unfortunately for all of you reading this, I am allergic to peanuts, so I’ll leave you to experiment with them and report back in the comments.) Other beans need an almost entirely different approach.\u003c/p>\n\u003cp>The most common recipe for soy-free tofu is chickpea flour-based Shan tofu. Chickpea flour is simply finely ground dried chickpeas, and, thanks to its use in gluten-free baking, it is now fairly easy to find in grocery stores. However, I set out to make this recipe adaptable for any dried bean in your pantry and it is not very easy to find flours made from cannellini or pinto beans. (I’m also assuming that most of you do not own a grain mill with which you could grind your own dried beans into flour.) Instead, I decided to harness the power of starch, along with my bean milks of choice, to make my soy-free tofu.\u003c/p>\n\u003cp>And yes, before the definition police come calling, I do know that, traditionally, “tofu” is only made from bean curd. However, there already exists a range of tofu-like products made with other ingredients that are referred to as tofus, so I will do the same. You can make up your own new name if you’d prefer.\u003c/p>\n\u003cfigure id=\"attachment_118121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/soaked-white-beans_.jpg\" alt=\"First, soak your bean of choice in cool water overnight.\" width=\"1920\" height=\"1330\" class=\"size-full wp-image-118121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-800x554.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-768x532.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-1020x707.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-1180x817.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-960x665.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-375x260.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-520x360.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">First, soak your bean of choice in cool water overnight. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To get started, soak your bean of choice in cool water overnight. I prefer using yellow- or white-colored beans, such as chickpeas or cannellini beans, because they make for a prettier end product. If you prefer black or pinto beans and don’t mind their dark colors, I say go for it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The next day, drain and rinse the soaked beans and blend them up with 2 cups of water. Get this mixture as smooth as possible — you’re trying to get all of the protein and starch out of those dried beans. If you’ve been paying attention, this process is almost the same, so far, as \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/03/diy-tofu-making-homemade-tofu-is-easier-than-you-think/\">soy tofu\u003c/a>. However, the volume of milk is smaller; this is because we will not be curdling and separating out the milk, giving us a higher yield per given volume of beans.\u003c/p>\n\u003cfigure id=\"attachment_118122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/squeezing-bean-milk_.jpg\" alt=\"Squeeze out as much milk and starch from the ground bean pulp as possible.\" width=\"1920\" height=\"1339\" class=\"size-full wp-image-118122\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-1020x711.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-1180x823.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-960x670.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-375x262.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-520x363.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Squeeze out as much milk and starch from the ground bean pulp as possible. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now strain the milk through a towel-lined strainer into a large bowl. Twist and squeeze the towel to get as much of the milk (and starch) out from the bean pulp as possible. Discard or compost the bean pulp; it is still raw and likely not very tasty!\u003c/p>\n\u003cp>Next, pour the milk into a pot along with a teaspoon of salt. Bring the mixture to a simmer and cook the milk for 15 minutes. This cooking process will take away any raw bean flavor and will make the final tofu digestible and delicious. Depending on your bean of choice, you will notice that the milk will have started to thicken by this point. Chickpeas, for example, have quite a bit of starch in them, and their milk will turn to a thick custard on its own. In fact, some recipes say that you can cook chickpea milk to a tofu-like thickness all on its own; unfortunately, I did not have any success with this method.\u003c/p>\n\u003cp>To get the milk from custard to sliceable tofu, you will need to add more starch. I like to use cornstarch since it is cheap and always on hand in my house. If you prefer not to use cornstarch, other recipes call for tapioca, potato starch or (you may have guessed it) additional chickpea flour. Experiment as you’d like!\u003c/p>\n\u003cfigure id=\"attachment_118119\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW.jpg\" alt=\"Stir the thickened bean milk until it starts to pull away from the sides of the pot.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118119\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir the thickened bean milk until it starts to pull away from the sides of the pot. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to keep lumps from forming in the cornstarch, you’ll want to make a slurry/paste concoction. Pour out around a cup of the bean milk into a bowl and sift in the starch. Whisk it well, and then add the slurry back into the main pot of milk. Keep stirring until the mixture becomes super thick and pulls away from the sides of the pot. If the milk doesn’t thicken up within a minute, sift more cornstarch into the milk, a tablespoon at a time, until it does. You’ll know it when you see it.\u003c/p>\n\u003cp>Finally, transfer the thickened tofu mixture to a loaf pan and let it cool. The tofu will continue to thicken and set as it reaches room temperature. Once it is cooled, you can flip it out onto a cutting board and cut it into bite-sized pieces. Depending on the bean you’ve used, the tofu will have a slightly different texture. Cannellini tofu is more jelly-like than chickpea tofu, for example, and they’ll all be less firm than traditional soy tofu. If you’d like to cook them, I’d highly recommend using a non-stick skillet and a gentle hand. Or, do as I’ve been doing, and pop a few cubes into your mouth straight from the fridge as a protein-packed afternoon snack.\u003c/p>\n\u003cfigure id=\"attachment_118118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/both-tofus-6-NEW.jpg\" alt=\"Homemade cannellini and chickpea tofus.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118118\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade cannellini and chickpea tofus. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Homemade Soy-Free Tofu\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes about 1 pound\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Unlike traditional soy tofu, which is made by separating soy milk into curds and whey, “alterna-tofus” are set by cooking down their milk and an additional starch. All beans contain some starch, but this is not enough to fully set the tofu on its own. Because every type of bean has a slightly different starch content, I’ve written this recipe to use a flexible amount of cornstarch. You may need to experiment a bit to find your perfect proportions. In this recipe I prefer to use light-colored beans, such as chickpeas or cannellini beans, instead of brown or black beans, because the final result is simply prettier.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>½ cup dried beans, such as chickpeas or cannellini beans\u003c/li>\n\u003cli>2 cups water\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>⅓ cup cornstarch, plus more as needed\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>The night before making the tofu, place the dried beans in a large bowl and cover them with at least 2 inches of cold water. Cover the bowl with plastic wrap and let it sit on the counter overnight.\u003c/li>\n\u003cli>The next day, drain the beans in a colander and rinse with cold water. Transfer the beans to a blender and cover with the water. Blend until very smooth, about 1 minute. You should no longer be able to see any little bits of bean and the mixture should be slightly foamy.\u003c/li>\n\u003cli>Place a strainer over a large bowl or pot. Line the strainer with a thin kitchen towel or a triple layer of cheesecloth. Pour the bean milk slurry into the towel-lined strainer, letting the milk drain through.\u003c/li>\n\u003cli>Bring the edges of the towel together to form a sack and twist to squeeze out more of the milk. Try to get out as much of the milk as possible. Compost the bean pulp. (Unlike with soybean tofu, this pulp is still basically raw, so it likely will not taste great.)\u003c/li>\n\u003cli>Pour the strained bean milk into a medium saucepan, add the salt, and place the pot over medium heat. Bring the milk to a low simmer, reduce the heat to medium-low, and cook, stirring occasionally, for 15 minutes.\u003c/li>\n\u003cli>Reduce the heat as low as it will go. Ladle out about a cup of the milk out into a large bowl. Sift the cornstarch over the milk in the bowl and whisk it in until smooth. Pour the cornstarch-milk mixture into the pot with the remaining milk and whisk until smooth. Continue to cook, whisking constantly, until the bean mixture turns extremely thick and pulls away from the sides of the pot, 30 seconds to 1 minute. If the mixture does not thicken up, sift in additional cornstarch, 1 tablespoon at a time, until it does.\u003c/li>\n\u003cli>Transfer the tofu mixture to a loaf pan measuring about 9 by 5 inches (smaller loaf pans will work as well; your tofu will be thicker) and smooth the top as best you can. Let the tofu cool completely.\u003c/li>\n\u003cli>Flip the cooled tofu out onto a cutting board (it should slide right out) and cut into squares. You can store the tofu for up to 1 week before eating.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Tofu doesn't have to be made with soybeans. Kate Williams will show you how to whip up a batch with any dried bean you've got in your pantry.","status":"publish","parent":0,"modified":1508268441,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1659},"headData":{"title":"DIY Soy-Free Tofu: Yes, You Can Make Tofu From Any Bean You’d Like | KQED","description":"Tofu doesn't have to be made with soybeans. Kate Williams will show you how to whip up a batch with any dried bean you've got in your pantry.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"DIY Soy-Free Tofu: Yes, You Can Make Tofu From Any Bean You’d Like","datePublished":"2017-06-12T20:52:03.000Z","dateModified":"2017-10-17T19:27:21.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"118116 https://ww2.kqed.org/bayareabites/?p=118116","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/06/12/diy-soy-free-tofu-yes-you-can-make-tofu-from-any-bean-youd-like/","disqusTitle":"DIY Soy-Free Tofu: Yes, You Can Make Tofu From Any Bean You’d Like","source":"DIY Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/diy-and-urban-homesteading/","path":"/bayareabites/118116/diy-soy-free-tofu-yes-you-can-make-tofu-from-any-bean-youd-like","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Unless you spend a lot of time eating Burmese food or reading alternative wellness food blogs, you have likely not heard of any type of tofu other than the traditional soy-based stuff. That’s not necessarily a problem; soy tofu can be quite delicious, \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/03/diy-tofu-making-homemade-tofu-is-easier-than-you-think/\">especially when you’re making it yourself\u003c/a>. But there are other tofus out there in the universe: Shan tofu, a Burmese preparation, made from chickpea flour; \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/01/31/hemp-tofu/\">hemp tofu\u003c/a>, which Vi Zahajszky made for this food blog back in 2012; peanut tofu, made in a similar manner to soy tofu; and a world of other tofu-like concoctions made from any bean you can think of.\u003c/p>\n\u003cp>Cooks have different reasons for making tofu from beans other than soy. Some are concerned about GMOs, others have soy allergies, while still others just like the flavor of a different type of bean. Personally, I’m in the “I want to explore new flavors” camp.\u003c/p>\n\u003cp>In this exploration, I’ve learned that you can’t just pull another dried bean out of your pantry and follow soy tofu directions. Soybeans are actually quite unique, and it is their particular protein and fat proportions that allow their milk to be curdled and separated just like cheese. According to some internet sources, peanuts behave similarly to soybeans and, with the help of a couple of extra ingredients, can be treated the same way. (Unfortunately for all of you reading this, I am allergic to peanuts, so I’ll leave you to experiment with them and report back in the comments.) Other beans need an almost entirely different approach.\u003c/p>\n\u003cp>The most common recipe for soy-free tofu is chickpea flour-based Shan tofu. Chickpea flour is simply finely ground dried chickpeas, and, thanks to its use in gluten-free baking, it is now fairly easy to find in grocery stores. However, I set out to make this recipe adaptable for any dried bean in your pantry and it is not very easy to find flours made from cannellini or pinto beans. (I’m also assuming that most of you do not own a grain mill with which you could grind your own dried beans into flour.) Instead, I decided to harness the power of starch, along with my bean milks of choice, to make my soy-free tofu.\u003c/p>\n\u003cp>And yes, before the definition police come calling, I do know that, traditionally, “tofu” is only made from bean curd. However, there already exists a range of tofu-like products made with other ingredients that are referred to as tofus, so I will do the same. You can make up your own new name if you’d prefer.\u003c/p>\n\u003cfigure id=\"attachment_118121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/soaked-white-beans_.jpg\" alt=\"First, soak your bean of choice in cool water overnight.\" width=\"1920\" height=\"1330\" class=\"size-full wp-image-118121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-800x554.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-768x532.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-1020x707.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-1180x817.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-960x665.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-375x260.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-520x360.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">First, soak your bean of choice in cool water overnight. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To get started, soak your bean of choice in cool water overnight. I prefer using yellow- or white-colored beans, such as chickpeas or cannellini beans, because they make for a prettier end product. If you prefer black or pinto beans and don’t mind their dark colors, I say go for it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The next day, drain and rinse the soaked beans and blend them up with 2 cups of water. Get this mixture as smooth as possible — you’re trying to get all of the protein and starch out of those dried beans. If you’ve been paying attention, this process is almost the same, so far, as \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/03/diy-tofu-making-homemade-tofu-is-easier-than-you-think/\">soy tofu\u003c/a>. However, the volume of milk is smaller; this is because we will not be curdling and separating out the milk, giving us a higher yield per given volume of beans.\u003c/p>\n\u003cfigure id=\"attachment_118122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/squeezing-bean-milk_.jpg\" alt=\"Squeeze out as much milk and starch from the ground bean pulp as possible.\" width=\"1920\" height=\"1339\" class=\"size-full wp-image-118122\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-1020x711.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-1180x823.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-960x670.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-375x262.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-520x363.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Squeeze out as much milk and starch from the ground bean pulp as possible. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now strain the milk through a towel-lined strainer into a large bowl. Twist and squeeze the towel to get as much of the milk (and starch) out from the bean pulp as possible. Discard or compost the bean pulp; it is still raw and likely not very tasty!\u003c/p>\n\u003cp>Next, pour the milk into a pot along with a teaspoon of salt. Bring the mixture to a simmer and cook the milk for 15 minutes. This cooking process will take away any raw bean flavor and will make the final tofu digestible and delicious. Depending on your bean of choice, you will notice that the milk will have started to thicken by this point. Chickpeas, for example, have quite a bit of starch in them, and their milk will turn to a thick custard on its own. In fact, some recipes say that you can cook chickpea milk to a tofu-like thickness all on its own; unfortunately, I did not have any success with this method.\u003c/p>\n\u003cp>To get the milk from custard to sliceable tofu, you will need to add more starch. I like to use cornstarch since it is cheap and always on hand in my house. If you prefer not to use cornstarch, other recipes call for tapioca, potato starch or (you may have guessed it) additional chickpea flour. Experiment as you’d like!\u003c/p>\n\u003cfigure id=\"attachment_118119\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW.jpg\" alt=\"Stir the thickened bean milk until it starts to pull away from the sides of the pot.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118119\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir the thickened bean milk until it starts to pull away from the sides of the pot. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to keep lumps from forming in the cornstarch, you’ll want to make a slurry/paste concoction. Pour out around a cup of the bean milk into a bowl and sift in the starch. Whisk it well, and then add the slurry back into the main pot of milk. Keep stirring until the mixture becomes super thick and pulls away from the sides of the pot. If the milk doesn’t thicken up within a minute, sift more cornstarch into the milk, a tablespoon at a time, until it does. You’ll know it when you see it.\u003c/p>\n\u003cp>Finally, transfer the thickened tofu mixture to a loaf pan and let it cool. The tofu will continue to thicken and set as it reaches room temperature. Once it is cooled, you can flip it out onto a cutting board and cut it into bite-sized pieces. Depending on the bean you’ve used, the tofu will have a slightly different texture. Cannellini tofu is more jelly-like than chickpea tofu, for example, and they’ll all be less firm than traditional soy tofu. If you’d like to cook them, I’d highly recommend using a non-stick skillet and a gentle hand. Or, do as I’ve been doing, and pop a few cubes into your mouth straight from the fridge as a protein-packed afternoon snack.\u003c/p>\n\u003cfigure id=\"attachment_118118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/both-tofus-6-NEW.jpg\" alt=\"Homemade cannellini and chickpea tofus.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118118\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade cannellini and chickpea tofus. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Homemade Soy-Free Tofu\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes about 1 pound\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Unlike traditional soy tofu, which is made by separating soy milk into curds and whey, “alterna-tofus” are set by cooking down their milk and an additional starch. All beans contain some starch, but this is not enough to fully set the tofu on its own. Because every type of bean has a slightly different starch content, I’ve written this recipe to use a flexible amount of cornstarch. You may need to experiment a bit to find your perfect proportions. In this recipe I prefer to use light-colored beans, such as chickpeas or cannellini beans, instead of brown or black beans, because the final result is simply prettier.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>½ cup dried beans, such as chickpeas or cannellini beans\u003c/li>\n\u003cli>2 cups water\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>⅓ cup cornstarch, plus more as needed\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>The night before making the tofu, place the dried beans in a large bowl and cover them with at least 2 inches of cold water. Cover the bowl with plastic wrap and let it sit on the counter overnight.\u003c/li>\n\u003cli>The next day, drain the beans in a colander and rinse with cold water. Transfer the beans to a blender and cover with the water. Blend until very smooth, about 1 minute. You should no longer be able to see any little bits of bean and the mixture should be slightly foamy.\u003c/li>\n\u003cli>Place a strainer over a large bowl or pot. Line the strainer with a thin kitchen towel or a triple layer of cheesecloth. Pour the bean milk slurry into the towel-lined strainer, letting the milk drain through.\u003c/li>\n\u003cli>Bring the edges of the towel together to form a sack and twist to squeeze out more of the milk. Try to get out as much of the milk as possible. Compost the bean pulp. (Unlike with soybean tofu, this pulp is still basically raw, so it likely will not taste great.)\u003c/li>\n\u003cli>Pour the strained bean milk into a medium saucepan, add the salt, and place the pot over medium heat. Bring the milk to a low simmer, reduce the heat to medium-low, and cook, stirring occasionally, for 15 minutes.\u003c/li>\n\u003cli>Reduce the heat as low as it will go. Ladle out about a cup of the milk out into a large bowl. Sift the cornstarch over the milk in the bowl and whisk it in until smooth. Pour the cornstarch-milk mixture into the pot with the remaining milk and whisk until smooth. Continue to cook, whisking constantly, until the bean mixture turns extremely thick and pulls away from the sides of the pot, 30 seconds to 1 minute. If the mixture does not thicken up, sift in additional cornstarch, 1 tablespoon at a time, until it does.\u003c/li>\n\u003cli>Transfer the tofu mixture to a loaf pan measuring about 9 by 5 inches (smaller loaf pans will work as well; your tofu will be thicker) and smooth the top as best you can. Let the tofu cool completely.\u003c/li>\n\u003cli>Flip the cooled tofu out onto a cutting board (it should slide right out) and cut into squares. You can store the tofu for up to 1 week before eating.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/118116/diy-soy-free-tofu-yes-you-can-make-tofu-from-any-bean-youd-like","authors":["5485"],"categories":["bayareabites_2998","bayareabites_2638","bayareabites_11028","bayareabites_4084","bayareabites_12869","bayareabites_12"],"tags":["bayareabites_15880","bayareabites_11123","bayareabites_13462","bayareabites_15879","bayareabites_3585"],"featImg":"bayareabites_118120","label":"source_bayareabites_118116"},"bayareabites_85169":{"type":"posts","id":"bayareabites_85169","meta":{"index":"posts_1591205157","site":"bayareabites","id":"85169","found":true},"guestAuthors":[],"slug":"sweet-revenge-dr-robert-lustig-explains-how-to-cut-sugar-lose-weight-and-turn-the-tables-on-processed-foods","title":"Sweet Revenge: Dr. Robert Lustig Explains How to Cut Sugar, Lose Weight and Turn the Tables On Processed Foods","publishDate":1407341598,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_85320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\" alt=\"Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Before the New York Times asked if \u003ca href=\"http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html?pagewanted=all&_r=0\" target=\"_blank\">sugar was toxic\u003c/a>, before Michael Bloomberg \u003ca href=\"http://en.wikipedia.org/wiki/New_York_City_soft_drink_size_limit\" target=\"_blank\">tried to ban\u003c/a> large sodas in New York City, before people starting calling sugar “\u003ca href=\"http://www.bloomberg.com/video/-fed-up-is-sugar-the-new-tobacco-OJp4SJCORu2GNkCA~9PDvw.html\" target=\"_blank\">the new tobacco\u003c/a>,” UCSF endocrinologist Robert Lustig stood in front of a crowd of UCSF extension students and told them that the increase in obesity over the last 30 years is the result of one thing: \u003cstrong>increased amounts of sugar in our diet\u003c/strong>. \u003ca href=\"https://www.youtube.com/watch?v=dBnniua6-oM\" target=\"_blank\">Lustig’s lecture\u003c/a>—a combination of righteous anger and dry science—went on to become a surprise viral hit: since it debuted on YouTube in 2009, it’s been viewed almost five million times.\u003c/p>\n\u003cp>That lecture was just the beginning of Lustig’s campaign to prove that sugar is the cause of the rise of obesity and other dangerous diseases. He wrote a New York Times bestseller, 2012’s \u003ca href=\"http://www.amazon.com/Fat-Chance-Beating-Against-Processed/dp/0142180432/ref=sr_1_1?ie=UTF8&qid=1406681873&sr=8-1&keywords=fat+chance\" target=\"_blank\">\u003cem>Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease\u003c/em>\u003c/a>, and came out with a companion cookbook \u003ca href=\"http://www.amazon.com/The-Fat-Chance-Cookbook-Recipes/dp/1594632944/ref=sr_1_2?ie=UTF8&qid=1406681873&sr=8-2&keywords=fat+chance\" target=\"_blank\">\u003cem>The Fat Chance Cookbook: More Than 100 Recipes Ready in Under 30 Minutes to Help You Lose the Sugar and the Weight\u003c/em>\u003c/a>, in December of 2013. Recently, he spoke at KQED for a special presentation (airing in October) called “\u003cstrong>Sweet Revenge: Turning the Tables on Processed Food\u003c/strong>.”\u003c/p>\n\u003cp>Lustig’s popularity can partially be attributed to his message that obesity is the result of a broken food system—not laziness or gluttony. For many people, who’ve been told for years that if they simply had more willpower, they’d be guaranteed thinness and good health, his message is a relief.\u003c/p>\n\u003cp>One of those people is Cindy Gershen. When Lustig met Gershen, the owner of \u003ca href=\"http://sunrisebistrocatering.com/\" target=\"_blank\">Walnut Creek’s Sunrise Bistro\u003c/a>, she was 100 pounds overweight. After meeting Lustig and following his eating advice, she lost the weight and started teaching a nutrition class at Concord’s Mt. Diablo High School, where many of her students have undergone similar weight loss transformations. In 2007, she created the \u003ca href=\"http://www.wellnesscitychallenge.org/about/\" target=\"_blank\">Wellness City Challenge\u003c/a>, a healthy living advocacy group that encouraged restaurants to remove trans fats and citizens to exercise.\u003c/p>\n\u003cfigure id=\"attachment_85330\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\" alt=\"Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Gershen, who developed the recipes for last year’s Fat Chance cookbook, described Lustig’s message as a revelation: “I tried every kind of dieting. They said decrease your calories; increase your exercise; you’re lazy; you’re stressed out. And then I met Dr. Lustig. He said it was none of those things. It was all the sugar and it was a lack of fiber. I changed my food to the things that he told me to do. I’ve lost 100 pounds; I’ve restored my vitality, my health, and I’m happy.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lustig instead attributes the rise in obesity (increasing one percent every year) and other related health problems to the rise of sugary processed foods. His catchphrase—repeated throughout his lecture and his books— is that \u003cstrong>a calorie is not a calorie\u003c/strong>. Our body processes different types of fats and carbs in radically different ways. Take fat. There are good fats, like the omega-3 fatty acids (found in wild fish and flax,) and bad fats, like omega-6 fatty acid found in corn-fed beef. Omega-3s reduce inflammation and repair membranes, whereas omega-6s cause inflammation and increases risk of health problems like arthritis and cancer.\u003c/p>\n\u003cfigure id=\"attachment_85314\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\" alt=\"We Get Too Much...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85314\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Much...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The same goes for carbs. There are good carbs, like lactose, the sugar found in milk, or fiber-heavy foods like vegetables and whole grains. But the worst carb of all, says Lustig, is sugar. It’s omnipresent in our food supply (77% of the foods in the America food supply include added sugar), and plays a huge role in metabolic syndrome, which leads to diseases like diabetes: Lustig cited a study that showed while eating an extra 150 calories per day did not increase diabetes prevalence worldwide, if those calories came from soda, diabetes prevalence went up 11-fold for the same number of calories.\u003c/p>\n\u003cfigure id=\"attachment_85315\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\" alt=\"We Get Too Little...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85315\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Little...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The negative effects sugar has on our bodies are staggering: sugar alters our hormones so we don’t register hunger the way we normally would, making us eat more; it spikes our dopamine, making us requiring us to eat more sugar for the same effect; and it affects our liver in the same way that alcohol does. We consume an astounding 18 bags of sugar per year, and half of that is added sugar, hidden away in our ketchup and potato chips under names like brown rice syrup and fruit puree (last year, Lustig wrote an ebook called \u003ca href=\"http://www.amazon.com/Sugar-Has-56-Names-Shoppers-ebook/dp/B00E8OLID2/ref=la_B00ABNHXOW_1_3?s=books&ie=UTF8&qid=1406682134&sr=1-3\" target=\"_blank\">Sugar Has 56 Names: A Shopper's Guide\u003c/a>). And even if we tried to cut down on sugar, food companies have every incentive to keep us from doing just that: sugar is a cheap preservative that extends food’s shelf life and keeps prices low.\u003c/p>\n\u003cp>Listening to Lustig’s lecture, it’s easy to feel powerless, or think back guiltily to the honey in your tea or the granola you ate with your yogurt this morning (“Granola,” Lustig said sternly, “is a dessert.”). Yet, there are things we can do to fix what Lustig calls our “toxic food environment.”\u003c/p>\n\u003cfigure id=\"attachment_85312\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\" alt=\"Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85312\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The most valuable change, he says, is shifting your diet to one low in sugar and high in fiber. You don’t need to skip every birthday cake or break room muffin, but toss the soda and juice (which is just as bad as soda, according to Lustig) and start eating more vegetables and whole grains. Lustig cited the famous \u003ca href=\"http://www.nytimes.com/2007/01/28/magazine/28nutritionism.t.html?pagewanted=all\" target=\"_blank\">Michael Pollan maxim\u003c/a> to “Eat food, not too much, mostly plants” but told the audience to focus on the first part of the sentence—focusing on eating real food, he said, the kind your grandmother would recognize, is the most efficient way to better health.\u003c/p>\n\u003cp>Lustig, a former college actor, has a flair for the dramatic. At the beginning of his lecture at KQED, he promised to “change your whole thinking about obesity, diets, and what really causes many of our most dangerous diseases.” It’s a bold claim, especially when we’re awash in diets all claiming to be the healthiest choice, with the high fat Paleo crowd competing against the low fat diet advocates (A debate which Lustig is ambivalent on: they’re both healthy, he said, but he has no preference for any particular diet as long as it’s high fiber, low sugar and free of processed foods.)\u003c/p>\n\u003cp>Yet, even if you’re one of the millions who watched Lustig’s original lecture, or you’ve read one of the countless articles about cutting your sugar intake, there’s still much to be gained from reading Lustig’s books, or watching his KQED lecture when it airs in October. Lustig has the ability to distill complex biological processes into simple explanations, the case studies from his work illuminate the misconceptions we have about obesity (it’s hard to argue that obesity is a personal choice when confronted with an obese six month old), and perhaps most importantly, the ability to inspire hope about an issue that often seems impossible to fix.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It’s easy to watch a YouTube video and resolve to drink less juice. It’s not as easy to get large swathes of people to stop buying soda, to reform school lunch menus or make unprocessed food more accessible to lower income populations. Yet watching Lustig talk about the injustices in our food system, his Brooklyn accent growing thicker the faster and more passionately he speaks, gives you hope. Our government may not care that they’re drowning us in sugar. The companies that sell us our food certainly don’t. But Lustig does, and he’s not going to stop talking until people listen.\u003c/p>\n\u003cblockquote>\n\u003ch3>Lustig’s Dos and Don’ts\u003c/h3>\n\u003cul>\u003cstrong>Do:\u003c/strong>\n\u003cli>Shop the edges of the store, not aisles for real food\u003c/li>\n\u003cli>Eat more omega-3 fatty acids, found in wild fish and flax\u003c/li>\n\u003cli>Eat fruit as dessert, and if you’re craving cookies or cake, make your own\u003c/li>\n\u003cli>Increase consumption of micronutrients, the vitamins and minerals found in fruits and vegetables\u003c/li>\n\u003cli>Up your fiber intake. Fiber protects your liver from sugar, says Lustig, and keeps you from overeating.\u003c/li>\n\u003cli>Eat more whole grains like farro, quinoa, steel-cut oats, hulled barley or brown rice\u003c/li>\n\u003c/ul>\n\u003cul>\u003cstrong>Don’t:\u003c/strong>\n\u003cli>Drink your calories. Avoid soda, sports drinks and juice\u003c/li>\n\u003cli>Shop hungry—it leads to poor food choices\u003c/li>\n\u003cli>Eat anything with “partially hydrogenated” in the ingredient list. That means it contains trans fat, which our bodies can’t metabolize and ends up lining our arteries.\u003c/li>\n\u003cli>Buy anything that has sugar as one of the first three ingredients\u003c/li>\n\u003cli>Eat corn fed beef or farmed fish. Corn oil contains omega 6 fatty acids, which lead to inflammation\u003c/li>\n\u003cli>Buy processed food. “If it comes with a label,” says Lustig, “think of it as a warning label.”\u003c/li>\n\u003c/ul>\n\u003c/blockquote>\n\n","blocks":[],"excerpt":"The UCSF endocrinologist tells you how (and why) to start reducing sugar in your diet...and yes, you can still eat dessert.","status":"publish","parent":0,"modified":1428534851,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1598},"headData":{"title":"Sweet Revenge: Dr. Robert Lustig Explains How to Cut Sugar, Lose Weight and Turn the Tables On Processed Foods | KQED","description":"The UCSF endocrinologist tells you how (and why) to start reducing sugar in your diet...and yes, you can still eat dessert.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Sweet Revenge: Dr. Robert Lustig Explains How to Cut Sugar, Lose Weight and Turn the Tables On Processed Foods","datePublished":"2014-08-06T16:13:18.000Z","dateModified":"2015-04-08T23:14:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"85169 http://blogs.kqed.org/bayareabites/?p=85169","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/06/sweet-revenge-dr-robert-lustig-explains-how-to-cut-sugar-lose-weight-and-turn-the-tables-on-processed-foods/","disqusTitle":"Sweet Revenge: Dr. Robert Lustig Explains How to Cut Sugar, Lose Weight and Turn the Tables On Processed Foods","path":"/bayareabites/85169/sweet-revenge-dr-robert-lustig-explains-how-to-cut-sugar-lose-weight-and-turn-the-tables-on-processed-foods","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\" alt=\"Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Before the New York Times asked if \u003ca href=\"http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html?pagewanted=all&_r=0\" target=\"_blank\">sugar was toxic\u003c/a>, before Michael Bloomberg \u003ca href=\"http://en.wikipedia.org/wiki/New_York_City_soft_drink_size_limit\" target=\"_blank\">tried to ban\u003c/a> large sodas in New York City, before people starting calling sugar “\u003ca href=\"http://www.bloomberg.com/video/-fed-up-is-sugar-the-new-tobacco-OJp4SJCORu2GNkCA~9PDvw.html\" target=\"_blank\">the new tobacco\u003c/a>,” UCSF endocrinologist Robert Lustig stood in front of a crowd of UCSF extension students and told them that the increase in obesity over the last 30 years is the result of one thing: \u003cstrong>increased amounts of sugar in our diet\u003c/strong>. \u003ca href=\"https://www.youtube.com/watch?v=dBnniua6-oM\" target=\"_blank\">Lustig’s lecture\u003c/a>—a combination of righteous anger and dry science—went on to become a surprise viral hit: since it debuted on YouTube in 2009, it’s been viewed almost five million times.\u003c/p>\n\u003cp>That lecture was just the beginning of Lustig’s campaign to prove that sugar is the cause of the rise of obesity and other dangerous diseases. He wrote a New York Times bestseller, 2012’s \u003ca href=\"http://www.amazon.com/Fat-Chance-Beating-Against-Processed/dp/0142180432/ref=sr_1_1?ie=UTF8&qid=1406681873&sr=8-1&keywords=fat+chance\" target=\"_blank\">\u003cem>Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease\u003c/em>\u003c/a>, and came out with a companion cookbook \u003ca href=\"http://www.amazon.com/The-Fat-Chance-Cookbook-Recipes/dp/1594632944/ref=sr_1_2?ie=UTF8&qid=1406681873&sr=8-2&keywords=fat+chance\" target=\"_blank\">\u003cem>The Fat Chance Cookbook: More Than 100 Recipes Ready in Under 30 Minutes to Help You Lose the Sugar and the Weight\u003c/em>\u003c/a>, in December of 2013. Recently, he spoke at KQED for a special presentation (airing in October) called “\u003cstrong>Sweet Revenge: Turning the Tables on Processed Food\u003c/strong>.”\u003c/p>\n\u003cp>Lustig’s popularity can partially be attributed to his message that obesity is the result of a broken food system—not laziness or gluttony. For many people, who’ve been told for years that if they simply had more willpower, they’d be guaranteed thinness and good health, his message is a relief.\u003c/p>\n\u003cp>One of those people is Cindy Gershen. When Lustig met Gershen, the owner of \u003ca href=\"http://sunrisebistrocatering.com/\" target=\"_blank\">Walnut Creek’s Sunrise Bistro\u003c/a>, she was 100 pounds overweight. After meeting Lustig and following his eating advice, she lost the weight and started teaching a nutrition class at Concord’s Mt. Diablo High School, where many of her students have undergone similar weight loss transformations. In 2007, she created the \u003ca href=\"http://www.wellnesscitychallenge.org/about/\" target=\"_blank\">Wellness City Challenge\u003c/a>, a healthy living advocacy group that encouraged restaurants to remove trans fats and citizens to exercise.\u003c/p>\n\u003cfigure id=\"attachment_85330\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\" alt=\"Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Gershen, who developed the recipes for last year’s Fat Chance cookbook, described Lustig’s message as a revelation: “I tried every kind of dieting. They said decrease your calories; increase your exercise; you’re lazy; you’re stressed out. And then I met Dr. Lustig. He said it was none of those things. It was all the sugar and it was a lack of fiber. I changed my food to the things that he told me to do. I’ve lost 100 pounds; I’ve restored my vitality, my health, and I’m happy.”\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>Lustig instead attributes the rise in obesity (increasing one percent every year) and other related health problems to the rise of sugary processed foods. His catchphrase—repeated throughout his lecture and his books— is that \u003cstrong>a calorie is not a calorie\u003c/strong>. Our body processes different types of fats and carbs in radically different ways. Take fat. There are good fats, like the omega-3 fatty acids (found in wild fish and flax,) and bad fats, like omega-6 fatty acid found in corn-fed beef. Omega-3s reduce inflammation and repair membranes, whereas omega-6s cause inflammation and increases risk of health problems like arthritis and cancer.\u003c/p>\n\u003cfigure id=\"attachment_85314\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\" alt=\"We Get Too Much...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85314\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Much...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The same goes for carbs. There are good carbs, like lactose, the sugar found in milk, or fiber-heavy foods like vegetables and whole grains. But the worst carb of all, says Lustig, is sugar. It’s omnipresent in our food supply (77% of the foods in the America food supply include added sugar), and plays a huge role in metabolic syndrome, which leads to diseases like diabetes: Lustig cited a study that showed while eating an extra 150 calories per day did not increase diabetes prevalence worldwide, if those calories came from soda, diabetes prevalence went up 11-fold for the same number of calories.\u003c/p>\n\u003cfigure id=\"attachment_85315\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\" alt=\"We Get Too Little...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85315\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Little...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The negative effects sugar has on our bodies are staggering: sugar alters our hormones so we don’t register hunger the way we normally would, making us eat more; it spikes our dopamine, making us requiring us to eat more sugar for the same effect; and it affects our liver in the same way that alcohol does. We consume an astounding 18 bags of sugar per year, and half of that is added sugar, hidden away in our ketchup and potato chips under names like brown rice syrup and fruit puree (last year, Lustig wrote an ebook called \u003ca href=\"http://www.amazon.com/Sugar-Has-56-Names-Shoppers-ebook/dp/B00E8OLID2/ref=la_B00ABNHXOW_1_3?s=books&ie=UTF8&qid=1406682134&sr=1-3\" target=\"_blank\">Sugar Has 56 Names: A Shopper's Guide\u003c/a>). And even if we tried to cut down on sugar, food companies have every incentive to keep us from doing just that: sugar is a cheap preservative that extends food’s shelf life and keeps prices low.\u003c/p>\n\u003cp>Listening to Lustig’s lecture, it’s easy to feel powerless, or think back guiltily to the honey in your tea or the granola you ate with your yogurt this morning (“Granola,” Lustig said sternly, “is a dessert.”). Yet, there are things we can do to fix what Lustig calls our “toxic food environment.”\u003c/p>\n\u003cfigure id=\"attachment_85312\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\" alt=\"Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85312\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The most valuable change, he says, is shifting your diet to one low in sugar and high in fiber. You don’t need to skip every birthday cake or break room muffin, but toss the soda and juice (which is just as bad as soda, according to Lustig) and start eating more vegetables and whole grains. Lustig cited the famous \u003ca href=\"http://www.nytimes.com/2007/01/28/magazine/28nutritionism.t.html?pagewanted=all\" target=\"_blank\">Michael Pollan maxim\u003c/a> to “Eat food, not too much, mostly plants” but told the audience to focus on the first part of the sentence—focusing on eating real food, he said, the kind your grandmother would recognize, is the most efficient way to better health.\u003c/p>\n\u003cp>Lustig, a former college actor, has a flair for the dramatic. At the beginning of his lecture at KQED, he promised to “change your whole thinking about obesity, diets, and what really causes many of our most dangerous diseases.” It’s a bold claim, especially when we’re awash in diets all claiming to be the healthiest choice, with the high fat Paleo crowd competing against the low fat diet advocates (A debate which Lustig is ambivalent on: they’re both healthy, he said, but he has no preference for any particular diet as long as it’s high fiber, low sugar and free of processed foods.)\u003c/p>\n\u003cp>Yet, even if you’re one of the millions who watched Lustig’s original lecture, or you’ve read one of the countless articles about cutting your sugar intake, there’s still much to be gained from reading Lustig’s books, or watching his KQED lecture when it airs in October. Lustig has the ability to distill complex biological processes into simple explanations, the case studies from his work illuminate the misconceptions we have about obesity (it’s hard to argue that obesity is a personal choice when confronted with an obese six month old), and perhaps most importantly, the ability to inspire hope about an issue that often seems impossible to fix.\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>It’s easy to watch a YouTube video and resolve to drink less juice. It’s not as easy to get large swathes of people to stop buying soda, to reform school lunch menus or make unprocessed food more accessible to lower income populations. Yet watching Lustig talk about the injustices in our food system, his Brooklyn accent growing thicker the faster and more passionately he speaks, gives you hope. Our government may not care that they’re drowning us in sugar. The companies that sell us our food certainly don’t. But Lustig does, and he’s not going to stop talking until people listen.\u003c/p>\n\u003cblockquote>\n\u003ch3>Lustig’s Dos and Don’ts\u003c/h3>\n\u003cul>\u003cstrong>Do:\u003c/strong>\n\u003cli>Shop the edges of the store, not aisles for real food\u003c/li>\n\u003cli>Eat more omega-3 fatty acids, found in wild fish and flax\u003c/li>\n\u003cli>Eat fruit as dessert, and if you’re craving cookies or cake, make your own\u003c/li>\n\u003cli>Increase consumption of micronutrients, the vitamins and minerals found in fruits and vegetables\u003c/li>\n\u003cli>Up your fiber intake. Fiber protects your liver from sugar, says Lustig, and keeps you from overeating.\u003c/li>\n\u003cli>Eat more whole grains like farro, quinoa, steel-cut oats, hulled barley or brown rice\u003c/li>\n\u003c/ul>\n\u003cul>\u003cstrong>Don’t:\u003c/strong>\n\u003cli>Drink your calories. Avoid soda, sports drinks and juice\u003c/li>\n\u003cli>Shop hungry—it leads to poor food choices\u003c/li>\n\u003cli>Eat anything with “partially hydrogenated” in the ingredient list. That means it contains trans fat, which our bodies can’t metabolize and ends up lining our arteries.\u003c/li>\n\u003cli>Buy anything that has sugar as one of the first three ingredients\u003c/li>\n\u003cli>Eat corn fed beef or farmed fish. Corn oil contains omega 6 fatty acids, which lead to inflammation\u003c/li>\n\u003cli>Buy processed food. “If it comes with a label,” says Lustig, “think of it as a warning label.”\u003c/li>\n\u003c/ul>\n\u003c/blockquote>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/85169/sweet-revenge-dr-robert-lustig-explains-how-to-cut-sugar-lose-weight-and-turn-the-tables-on-processed-foods","authors":["5566","5014"],"categories":["bayareabites_752","bayareabites_13306","bayareabites_2254","bayareabites_588","bayareabites_1653","bayareabites_2090","bayareabites_4084","bayareabites_1245","bayareabites_1246","bayareabites_45","bayareabites_2035","bayareabites_358","bayareabites_11070"],"tags":["bayareabites_13615","bayareabites_11215","bayareabites_9771","bayareabites_11101","bayareabites_13616","bayareabites_2613","bayareabites_13614","bayareabites_13613","bayareabites_9224","bayareabites_511"],"featImg":"bayareabites_85323","label":"bayareabites"},"bayareabites_113150":{"type":"posts","id":"bayareabites_113150","meta":{"index":"posts_1591205157","site":"bayareabites","id":"113150","found":true},"guestAuthors":[],"slug":"5-popular-bakeries-south-of-san-francisco-serving-european-style-pastries","title":"5 Popular Bakeries South of San Francisco Serving European-Style Pastries","publishDate":1478029745,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>If you have ever enjoyed the pleasure of lingering over a sweet and flaky pastry with a cup of coffee in a Parisian café, you may also know there are very few places which can offer the same experience. European-style pastries, often prepared with hours of labor and love, are a true treat and best when savored slowly. The pastries come in all different shapes, flavors and colors to fit your mood and current craving, from buttery croissants to delectable Napoleons. While they may not offer quite the same romantic experience as say Paris, here are five bakeries along the Peninsula and South Bay Area where you can sink your teeth into an array of European-style pastries. As an added bonus, we have included information about a popular pop-up pastry shop serving pastries at the contemporary French restaurant, Zola in Palo Alto. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003ch2>Manresa Bread\u003c/h2>\n\u003cfigure id=\"attachment_113181\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Manresa-Pastries.jpg\" alt=\"A selection of pastries from Manresa Bread.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113181\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A selection of pastries from Manresa Bread. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Manresa Bread sells the same artisanal pastries and bread as those served at David Kinch’s Michelin 3-star Manresa restaurant. The gourmet bakery, headed by Manresa head baker Avery Ruzicka, began as a stand at South Bay farmers markets and has now expanded to two brick-and-mortar locations, one next door to Manresa in Los Gatos and a newly opened location in Los Altos. Weekend visitors should arrive early to get the best pick from a delectable selection of sweet and savory pastries. Not to be missed is the kouign-amann, a round pastry made from layers of flaky dough coated with hardened and sticky caramelized sugar. The savory selections such as a Danish with delicata squash, bacon, gruyere cheese, and onion jam are equally delightful.\u003c/p>\n\u003cfigure id=\"attachment_113180\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Manresa-Counter.jpg\" alt=\"Inside Manresa Bread in Los Gatos.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Manresa Bread in Los Gatos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.manresabread.com/\" target=\"_blank\">\u003cstrong>Manresa Bread\u003c/strong>\u003c/a>\u003cbr>\n276 N Santa Cruz Ave. [\u003ca href=\"https://goo.gl/X6mh9i\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLos Gatos, CA 95030\u003cbr>\nPh: (408) 402-5372\u003cbr>\nHours: Mon-Sun 7am-3pm (or until sold out)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/manresabread/?fref=ts\" target=\"_blank\">Manresa Bread\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/manresabread\" target=\"_blank\">@ManresaBread\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>La Patisserie Bakery\u003c/h2>\n\u003cfigure id=\"attachment_113187\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Patisserie-Vienna.jpg\" alt=\"A café Vienna pastry from La Patisserie Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A café Vienna pastry from La Patisserie Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>La Patisserie Bakery is tucked away in a Cupertino shopping mall but remains a popular destination for European-style pastries as well as elegantly decorated wedding cakes. The sweet smell of fresh-baked goods greets you before you even reach the front door. Inside, cases filled with colorful baked creations are proudly on display. The bakery sells classic European desserts such as a tiramisu and crème brûlée as well as Unique creations like the café Vienna which layers sheets of espresso soaked chocolate cake and sweet cream mocha mousse. The Persian Napoleon features thick whipped cream sandwiched between layers of crumbled pastry dough.\u003c/p>\n\u003cfigure id=\"attachment_113183\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Patisserie-Case.jpg\" alt=\"The pastry case inside La Patisserie Bakery in Cupertino.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The pastry case inside La Patisserie Bakery in Cupertino. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113186\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Patisserie-Tiramisu.jpg\" alt=\"A tiramisu pastry from La Patisserie Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A tiramisu pastry from La Patisserie Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113184\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Patisserie-Napolean.jpg\" alt=\"A Persian Napoleon pastry from La Patisserie Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Persian Napoleon pastry from La Patisserie Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lapatisserie.net/\" target=\"_blank\">\u003cstrong>La Patisserie Bakery\u003c/strong>\u003c/a>\u003cbr>\n19758 Stevens Creek Blvd. [\u003ca href=\"https://goo.gl/GXi1cw\" target=\"_blank\">map\u003c/a>]\u003cbr>\nCupertino, CA 95014\u003cbr>\nPh: (408) 446-4744\u003cbr>\nHours: Mon 8am-8pm; Tue-Fri 7am-8pm; Sat 8am-8pm; Sun 9am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lapatisseriebakery/?fref=ts\" target=\"_blank\">La Patisserie Bakery\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>La Lune Sucrée\u003c/h2>\n\u003cfigure id=\"attachment_113176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/La-Lune-Nutella-Puff.jpg\" alt=\"A Nutella puff pastry at La Lune Sucrée.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Nutella puff pastry at La Lune Sucrée. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located along a busy alleyway frequented by San Jose State students on their way to campus, La Lune Sucrée is a quaint European cafe popular for their European-style pastries. The cafe is run by husband and wife team, Mark and Bettina Pope. Bettina was raised in Germany but fell in love with French patisseries while she lived in Paris as a young woman. Her European background is reflected in the menu of pastries and baked goods. The popular Nutella puff, with layers of flaky pastry dough and a sweet Nutella center, pairs perfectly with an espresso while watching the world go by from the patio.\u003c/p>\n\u003cfigure id=\"attachment_113175\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/La-Lune-Counter.jpg\" alt=\"Inside La Lune Sucrée in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113175\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside La Lune Sucrée in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113173\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/La-Lune-Almond-Croissant.jpg\" alt=\"A chocolate almond croissant at La Lune Sucrée.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chocolate almond croissant at La Lune Sucrée. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://lalunesucree.com/\" target=\"_blank\">\u003cstrong>La Lune Sucrée\u003c/strong>\u003c/a>\u003cbr>\n116 Paseo De San Antonio Walk [\u003ca href=\"https://goo.gl/TaWFON\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95112\u003cbr>\nPh: (408) 292-2070\u003cbr>\nHours: Mon-Sat 8am-6pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LaLuneSucree/?fref=ts\" target=\"_blank\">La Lune Sucrée\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LaLuneSucree\" target=\"_blank\">@LaLuneSucree\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Bijan Bakery & Cafe\u003c/h2>\n\u003cfigure id=\"attachment_113159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Bijan-Hazelnut.jpg\" alt=\"A chocolate and hazelnut mousse pastry at Bijan Bakery & Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chocolate and hazelnut mousse pastry at Bijan Bakery & Cafe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bijan Abachizadeh has been selling gourmet European-style pastries and cakes in San Jose since 1986. In 2007, Bijan expanded to a second location located at the Fairmont Hotel in downtown San Jose. The elegantly decorated cafe has numerous cases filled with exquisite pastries and sweets. The popular princess cake, features a moist cake topped with jam and a layer of creamy marzipan. Also popular are the mousse pastries such as the chocolate hazelnut which features layers of moist hazelnut-flavored cake topped with a thin layer of chocolate.\u003c/p>\n\u003cfigure id=\"attachment_113160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Bijan-Pastry.jpg\" alt=\"A selection of pastries at Bijan Bakery & Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113160\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A selection of pastries at Bijan Bakery & Cafe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Bijan-Pistachio.jpg\" alt=\"A Pistachio mousse pastry at Bijan Bakery & Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113161\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Pistachio mousse pastry at Bijan Bakery & Cafe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Bijan-Case.jpg\" alt=\"Inside Bijan Bakery & Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Bijan Bakery & Cafe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://bijanbakery.com/\" target=\"_blank\">\u003cstrong>Bijan Bakery & Cafe\u003c/strong>\u003c/a>\u003cbr>\n170 S Market St. #110 [\u003ca href=\"https://goo.gl/2x0A6E\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95113\u003cbr>\nPh: (408) 971-8000\u003cbr>\nHours: Mon-Thu 6:30am-9:30pm; Fri 6:30am-11pm; Sat 7:30am-11pm; Sun 8:30am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bijanbakery/?fref=ts\" target=\"_blank\">Bijan Bakery & Cafe\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Copenhagen Bakery & Cafe\u003c/h2>\n\u003cfigure id=\"attachment_113168\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish.jpg\" alt=\"A raspberry Danish at Copenhagen Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113168\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A raspberry Danish at Copenhagen Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This longtime Bay Area Peninsula bakery and cafe is a popular spot for meeting a friend to enjoy pastries and a leisurely coffee. The family run cafe has been operating on Burlingame Avenue since 1977 and stands out for their Danish pastries and custom wedding cakes. A raspberry Danish drizzled with a sugary cream glaze is the perfect coffee companion as is the tasty hamentashen tart filled with sweet fruit jam.\u003c/p>\n\u003cfigure id=\"attachment_113171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart.jpg\" alt=\"A raspberry tart at Copenhagen Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113171\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A raspberry tart at Copenhagen Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Copenhagen-Case.jpg\" alt=\"Inside Copenhagen Bakery in Burlingame.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113162\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Copenhagen Bakery in Burlingame. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Copenhagen-Hamentashen.jpg\" alt=\"A raspberry hamentashen at Copenhagen Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113165\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A raspberry hamentashen at Copenhagen Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.copenhagenbakery.com/\" target=\"_blank\">\u003cstrong>Copenhagen Bakery & Cafe\u003c/strong>\u003c/a>\u003cbr>\n1216 Burlingame Ave. [\u003ca href=\"https://goo.gl/vxuhjC\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBurlingame, CA 94010\u003cbr>\nPh: (650) 342-1357\u003cbr>\nHours: Mon-Tue 6am-6pm; Wed-Thu 6am-9pm; Fri-Sat 6am-10pm; Sun 7am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CopenhagenBakeryCA/?fref=ts\" target=\"_blank\">Copenhagen Bakery & Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Copenhagen_Bake\" target=\"_blank\">@Copenhagen_Bake\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Love For Butter Pop-Up by John Shelsta\u003c/h2>\n\u003cfigure id=\"attachment_113178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/LoveForButter-Pastries.jpg\" alt=\"Pastries on display at a recent LoveForButter pop-up.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pastries on display at a recent LoveForButter pop-up. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>John Shelsta, a self-taught pastry chef, has developed a loyal fan following for his pop-up pastry sales which sell out within a couple of hours. Shelsta came under the wing of Howie Bulka, then the owner of Marché in Menlo Park, who advised him to leave culinary school and to instead learn by doing. Shelsta served as pastry chef for Michelin-starred Chez TJ in Mountain View as well as working as a baker’s apprentice in multiple locations. His pastries include sweet and crunchy kouign-amanns, buttery croissants, and savory tarts made from seasonally available produce. Shelsta announces his pop-up sales through his Instagram page, @loveforbutter and operates out of Zola Restaurant in Palo Alto.\u003c/p>\n\u003cfigure id=\"attachment_113177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/LoveForButter-Bakers-Special.jpg\" alt=\"The LoveForButter bakers dozen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The LoveForButter bakers dozen. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola.jpg\" alt=\"Outside Zola Restaurant at a recent LoveForButter pop-up.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Zola Restaurant at a recent LoveForButter pop-up. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.instagram.com/loveforbutter/\" target=\"_blank\">\u003cstrong>Love For Butter Pop-Up by John Shelsta\u003c/strong>\u003c/a>\u003cbr>\nZola Restaurant, 565 Bryant St. [\u003ca href=\"https://goo.gl/MJ4Z5E\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nNext dates: Sat Nov. 19 10am-12:30pm (or sold out); Sat Dec. 17 10am-12:30pm (or sold out)\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/loveforbutter/\" target=\"_blank\">@loveforbutter\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"Here are five bakeries along the Peninsula and South Bay Area where you can sink your teeth into an array of European-style pastries. As an added bonus, we have included information about a popular pop-up pastry shop serving pastries at the contemporary French restaurant, Zola in Palo Alto. ","status":"publish","parent":0,"modified":1481130774,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1257},"headData":{"title":"5 Popular Bakeries South of San Francisco Serving European-Style Pastries | KQED","description":"Here are five bakeries along the Peninsula and South Bay Area where you can sink your teeth into an array of European-style pastries. As an added bonus, we have included information about a popular pop-up pastry shop serving pastries at the contemporary French restaurant, Zola in Palo Alto. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 Popular Bakeries South of San Francisco Serving European-Style Pastries","datePublished":"2016-11-01T19:49:05.000Z","dateModified":"2016-12-07T17:12:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"113150 http://ww2.kqed.org/bayareabites/?p=113150","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/11/01/5-popular-bakeries-south-of-san-francisco-serving-european-style-pastries/","disqusTitle":"5 Popular Bakeries South of San Francisco Serving European-Style Pastries","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/113150/5-popular-bakeries-south-of-san-francisco-serving-european-style-pastries","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you have ever enjoyed the pleasure of lingering over a sweet and flaky pastry with a cup of coffee in a Parisian café, you may also know there are very few places which can offer the same experience. European-style pastries, often prepared with hours of labor and love, are a true treat and best when savored slowly. The pastries come in all different shapes, flavors and colors to fit your mood and current craving, from buttery croissants to delectable Napoleons. While they may not offer quite the same romantic experience as say Paris, here are five bakeries along the Peninsula and South Bay Area where you can sink your teeth into an array of European-style pastries. As an added bonus, we have included information about a popular pop-up pastry shop serving pastries at the contemporary French restaurant, Zola in Palo Alto. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003ch2>Manresa Bread\u003c/h2>\n\u003cfigure id=\"attachment_113181\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Manresa-Pastries.jpg\" alt=\"A selection of pastries from Manresa Bread.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113181\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A selection of pastries from Manresa Bread. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Manresa Bread sells the same artisanal pastries and bread as those served at David Kinch’s Michelin 3-star Manresa restaurant. The gourmet bakery, headed by Manresa head baker Avery Ruzicka, began as a stand at South Bay farmers markets and has now expanded to two brick-and-mortar locations, one next door to Manresa in Los Gatos and a newly opened location in Los Altos. Weekend visitors should arrive early to get the best pick from a delectable selection of sweet and savory pastries. Not to be missed is the kouign-amann, a round pastry made from layers of flaky dough coated with hardened and sticky caramelized sugar. The savory selections such as a Danish with delicata squash, bacon, gruyere cheese, and onion jam are equally delightful.\u003c/p>\n\u003cfigure id=\"attachment_113180\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Manresa-Counter.jpg\" alt=\"Inside Manresa Bread in Los Gatos.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Manresa Bread in Los Gatos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.manresabread.com/\" target=\"_blank\">\u003cstrong>Manresa Bread\u003c/strong>\u003c/a>\u003cbr>\n276 N Santa Cruz Ave. [\u003ca href=\"https://goo.gl/X6mh9i\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLos Gatos, CA 95030\u003cbr>\nPh: (408) 402-5372\u003cbr>\nHours: Mon-Sun 7am-3pm (or until sold out)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/manresabread/?fref=ts\" target=\"_blank\">Manresa Bread\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/manresabread\" target=\"_blank\">@ManresaBread\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>La Patisserie Bakery\u003c/h2>\n\u003cfigure id=\"attachment_113187\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Patisserie-Vienna.jpg\" alt=\"A café Vienna pastry from La Patisserie Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A café Vienna pastry from La Patisserie Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>La Patisserie Bakery is tucked away in a Cupertino shopping mall but remains a popular destination for European-style pastries as well as elegantly decorated wedding cakes. The sweet smell of fresh-baked goods greets you before you even reach the front door. Inside, cases filled with colorful baked creations are proudly on display. The bakery sells classic European desserts such as a tiramisu and crème brûlée as well as Unique creations like the café Vienna which layers sheets of espresso soaked chocolate cake and sweet cream mocha mousse. The Persian Napoleon features thick whipped cream sandwiched between layers of crumbled pastry dough.\u003c/p>\n\u003cfigure id=\"attachment_113183\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Patisserie-Case.jpg\" alt=\"The pastry case inside La Patisserie Bakery in Cupertino.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The pastry case inside La Patisserie Bakery in Cupertino. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113186\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Patisserie-Tiramisu.jpg\" alt=\"A tiramisu pastry from La Patisserie Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A tiramisu pastry from La Patisserie Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113184\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Patisserie-Napolean.jpg\" alt=\"A Persian Napoleon pastry from La Patisserie Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Persian Napoleon pastry from La Patisserie Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lapatisserie.net/\" target=\"_blank\">\u003cstrong>La Patisserie Bakery\u003c/strong>\u003c/a>\u003cbr>\n19758 Stevens Creek Blvd. [\u003ca href=\"https://goo.gl/GXi1cw\" target=\"_blank\">map\u003c/a>]\u003cbr>\nCupertino, CA 95014\u003cbr>\nPh: (408) 446-4744\u003cbr>\nHours: Mon 8am-8pm; Tue-Fri 7am-8pm; Sat 8am-8pm; Sun 9am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lapatisseriebakery/?fref=ts\" target=\"_blank\">La Patisserie Bakery\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>La Lune Sucrée\u003c/h2>\n\u003cfigure id=\"attachment_113176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/La-Lune-Nutella-Puff.jpg\" alt=\"A Nutella puff pastry at La Lune Sucrée.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Nutella puff pastry at La Lune Sucrée. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located along a busy alleyway frequented by San Jose State students on their way to campus, La Lune Sucrée is a quaint European cafe popular for their European-style pastries. The cafe is run by husband and wife team, Mark and Bettina Pope. Bettina was raised in Germany but fell in love with French patisseries while she lived in Paris as a young woman. Her European background is reflected in the menu of pastries and baked goods. The popular Nutella puff, with layers of flaky pastry dough and a sweet Nutella center, pairs perfectly with an espresso while watching the world go by from the patio.\u003c/p>\n\u003cfigure id=\"attachment_113175\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/La-Lune-Counter.jpg\" alt=\"Inside La Lune Sucrée in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113175\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside La Lune Sucrée in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113173\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/La-Lune-Almond-Croissant.jpg\" alt=\"A chocolate almond croissant at La Lune Sucrée.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chocolate almond croissant at La Lune Sucrée. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://lalunesucree.com/\" target=\"_blank\">\u003cstrong>La Lune Sucrée\u003c/strong>\u003c/a>\u003cbr>\n116 Paseo De San Antonio Walk [\u003ca href=\"https://goo.gl/TaWFON\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95112\u003cbr>\nPh: (408) 292-2070\u003cbr>\nHours: Mon-Sat 8am-6pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LaLuneSucree/?fref=ts\" target=\"_blank\">La Lune Sucrée\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LaLuneSucree\" target=\"_blank\">@LaLuneSucree\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Bijan Bakery & Cafe\u003c/h2>\n\u003cfigure id=\"attachment_113159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Bijan-Hazelnut.jpg\" alt=\"A chocolate and hazelnut mousse pastry at Bijan Bakery & Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chocolate and hazelnut mousse pastry at Bijan Bakery & Cafe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bijan Abachizadeh has been selling gourmet European-style pastries and cakes in San Jose since 1986. In 2007, Bijan expanded to a second location located at the Fairmont Hotel in downtown San Jose. The elegantly decorated cafe has numerous cases filled with exquisite pastries and sweets. The popular princess cake, features a moist cake topped with jam and a layer of creamy marzipan. Also popular are the mousse pastries such as the chocolate hazelnut which features layers of moist hazelnut-flavored cake topped with a thin layer of chocolate.\u003c/p>\n\u003cfigure id=\"attachment_113160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Bijan-Pastry.jpg\" alt=\"A selection of pastries at Bijan Bakery & Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113160\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A selection of pastries at Bijan Bakery & Cafe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Bijan-Pistachio.jpg\" alt=\"A Pistachio mousse pastry at Bijan Bakery & Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113161\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Pistachio mousse pastry at Bijan Bakery & Cafe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Bijan-Case.jpg\" alt=\"Inside Bijan Bakery & Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Bijan Bakery & Cafe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://bijanbakery.com/\" target=\"_blank\">\u003cstrong>Bijan Bakery & Cafe\u003c/strong>\u003c/a>\u003cbr>\n170 S Market St. #110 [\u003ca href=\"https://goo.gl/2x0A6E\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95113\u003cbr>\nPh: (408) 971-8000\u003cbr>\nHours: Mon-Thu 6:30am-9:30pm; Fri 6:30am-11pm; Sat 7:30am-11pm; Sun 8:30am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bijanbakery/?fref=ts\" target=\"_blank\">Bijan Bakery & Cafe\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Copenhagen Bakery & Cafe\u003c/h2>\n\u003cfigure id=\"attachment_113168\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish.jpg\" alt=\"A raspberry Danish at Copenhagen Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113168\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A raspberry Danish at Copenhagen Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This longtime Bay Area Peninsula bakery and cafe is a popular spot for meeting a friend to enjoy pastries and a leisurely coffee. The family run cafe has been operating on Burlingame Avenue since 1977 and stands out for their Danish pastries and custom wedding cakes. A raspberry Danish drizzled with a sugary cream glaze is the perfect coffee companion as is the tasty hamentashen tart filled with sweet fruit jam.\u003c/p>\n\u003cfigure id=\"attachment_113171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart.jpg\" alt=\"A raspberry tart at Copenhagen Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113171\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A raspberry tart at Copenhagen Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Copenhagen-Case.jpg\" alt=\"Inside Copenhagen Bakery in Burlingame.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113162\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Copenhagen Bakery in Burlingame. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Copenhagen-Hamentashen.jpg\" alt=\"A raspberry hamentashen at Copenhagen Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113165\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A raspberry hamentashen at Copenhagen Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.copenhagenbakery.com/\" target=\"_blank\">\u003cstrong>Copenhagen Bakery & Cafe\u003c/strong>\u003c/a>\u003cbr>\n1216 Burlingame Ave. [\u003ca href=\"https://goo.gl/vxuhjC\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBurlingame, CA 94010\u003cbr>\nPh: (650) 342-1357\u003cbr>\nHours: Mon-Tue 6am-6pm; Wed-Thu 6am-9pm; Fri-Sat 6am-10pm; Sun 7am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CopenhagenBakeryCA/?fref=ts\" target=\"_blank\">Copenhagen Bakery & Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Copenhagen_Bake\" target=\"_blank\">@Copenhagen_Bake\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Love For Butter Pop-Up by John Shelsta\u003c/h2>\n\u003cfigure id=\"attachment_113178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/LoveForButter-Pastries.jpg\" alt=\"Pastries on display at a recent LoveForButter pop-up.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pastries on display at a recent LoveForButter pop-up. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>John Shelsta, a self-taught pastry chef, has developed a loyal fan following for his pop-up pastry sales which sell out within a couple of hours. Shelsta came under the wing of Howie Bulka, then the owner of Marché in Menlo Park, who advised him to leave culinary school and to instead learn by doing. Shelsta served as pastry chef for Michelin-starred Chez TJ in Mountain View as well as working as a baker’s apprentice in multiple locations. His pastries include sweet and crunchy kouign-amanns, buttery croissants, and savory tarts made from seasonally available produce. Shelsta announces his pop-up sales through his Instagram page, @loveforbutter and operates out of Zola Restaurant in Palo Alto.\u003c/p>\n\u003cfigure id=\"attachment_113177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/LoveForButter-Bakers-Special.jpg\" alt=\"The LoveForButter bakers dozen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The LoveForButter bakers dozen. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola.jpg\" alt=\"Outside Zola Restaurant at a recent LoveForButter pop-up.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Zola Restaurant at a recent LoveForButter pop-up. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.instagram.com/loveforbutter/\" target=\"_blank\">\u003cstrong>Love For Butter Pop-Up by John Shelsta\u003c/strong>\u003c/a>\u003cbr>\nZola Restaurant, 565 Bryant St. [\u003ca href=\"https://goo.gl/MJ4Z5E\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nNext dates: Sat Nov. 19 10am-12:30pm (or sold out); Sat Dec. 17 10am-12:30pm (or sold out)\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/loveforbutter/\" target=\"_blank\">@loveforbutter\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\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\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/113150/5-popular-bakeries-south-of-san-francisco-serving-european-style-pastries","authors":["5580"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_1653","bayareabites_13746","bayareabites_1875","bayareabites_1807","bayareabites_91"],"tags":["bayareabites_8551","bayareabites_15673","bayareabites_230"],"featImg":"bayareabites_113181","label":"source_bayareabites_113150"},"bayareabites_11059":{"type":"posts","id":"bayareabites_11059","meta":{"index":"posts_1591205157","site":"bayareabites","id":"11059","found":true},"guestAuthors":[],"slug":"wheat-berries","title":"Wheat Berries","publishDate":1267718428,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/wheat-berries.jpg\" alt=\"wheat berries\" title=\"wheat berries\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11060\">\u003c/p>\n\u003cp>If you've never heard of wheat berries, you're not alone. When I mentioned to a few people that I wanted to write about them, I received some quizzical looks. So, for anyone not familiar with this whole grain, let me end the suspense: wheat berries are simply individual kernels of wheat. They are what \u003ca href=\"http://www.kingarthurflour.com/\">King Arthur\u003c/a> and other grain companies mill to produce baking flours, from whole wheat to cake and all-purpose. And, just as there are many different types of wheat, there are just as many types of wheat berries, with their color ranging from light tan to a reddish brown. But the most important thing about wheat berries, at least as far as this post is concerned, is that they are scrumptious.\u003c/p>\n\u003cp>Other than a short stint in the 70s, when the health-food craze hit the United States, wheat berries have been mostly ignored in this country. This is a shame, as these plump and hearty grains are really worth experiencing. With a slightly nutty flavor and a mild chewy consistency, they are wonderful in soups, stews and salads.\u003c/p>\n\u003cp>My desire to cook wheat berries was born out of a decadent weekend away eating \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/03/resist-the-box-homemade-macaroni-and-cheese/\">gooey homemade macaroni and cheese\u003c/a>, \u003ca href=\"http://homesicktexan.blogspot.com/2007/10/king-of-casseroles-king-ranch-chicken.html\">King Ranch casserole\u003c/a>, and plenty of breakfast sausage and bacon. After indulging, I craved something moderate and almost ascetic for my next dinner. But because I was starving when I shopped, I also yearned for something hearty and substantial. All this made me reach for a bag of wheat berries at the grocery store, along with, I'm embarrassed to admit, some andouille sausage. So much for an austere lifestyle.\u003c/p>\n\u003cp>Now before I detail how ridiculously healthy wheat berries are, let me reiterate that they are delightful to eat. Too often, people associate healthy foods with bland or disagreeable flavors (which I think has more to do with under seasoning and overcooking, but that's another story). Yet regardless of nutrition, wheat berries and other whole grains are worth eating simply because they have more complex and nuanced flavors than your standard jasmine or basmati rice. Yes, they're also healthier, but I'm no martyr (remember, I'm the one who bought andouille sausage for my minimalist meal): my real reason for eating wheat berries is because they have so much flavor. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Okay, here's the health info. According to a \u003ca href=\"http://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/health-gains-from-whole-grains/index.html%20\">smarty pants nutritional study at Harvard\u003c/a>, there is a \"connection between eating whole grains and better health.\" Eating wheat berries and other whole grains lowers your risk for cardiovascular disease and type 2 diabetes. These grains additionally offer modest protection against colorectal cancer and also just keep everything moving along nicely -- yes, that is exactly what I mean. They are full of fiber, protein and iron. Oh, and did I mention they're really yummy? What more do you need?\u003c/p>\n\u003cp>Following are a few wheat berry recipes. The first two I've made and loved, and the rest are recipes I hope to try soon. But you don't have to have a specific wheat berry recipe to try this amazing grain. Just use it in place of brown or white rice for your next meal.\u003c/p>\n\u003cp>If you have a good wheat berry recipe, please share it in the comments section as I'm looking to expand my repertoire.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/cooked-wheat-berries.jpg\" alt=\"cooked wheat berries\" title=\"cooked wheat berries\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11061\">\u003c/p>\n\u003cp>\u003cstrong>Cooking Wheat Berries\u003c/strong>\u003cbr>\nWheat berries are great plain, but because you need to cook this grain before you can include it other recipes, you'll need to cook them ahead of time even if you're adding them to soups, salads or stews. Here are some basic instructions for cooking light wheat berries (which are more common than the darker red variety). If you purchase darker red wheat berries, you may need to soak them overnight, but just follow the package directions to be on the safe side.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 cups \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup wheat berries\u003cbr>\n3 cups water\u003cbr>\n1 tsp salt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Place all ingredients in a medium covered pot.\u003cbr>\n2. Bring water to a boil and then simmer for 45 minutes to one hour or until done.\u003cbr>\n3. Drain off any excess water.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> One day when I needed to leave the house for a bit, I simmered the wheat berries for a half hour and then turned off the heat and left the pot covered. By the time I returned to the house, the wheat berries were fully cooked and ready to use.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/popped-wheat-berries.jpg\" alt=\"popped wheat berries\" title=\"popped wheat berries\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11062\">\u003c/p>\n\u003cp>\u003cstrong>Popped Wheat Berries\u003c/strong>\u003c/p>\n\u003cp>One fun way to eat wheat berries is to pop them like popcorn. They're small, so the grains mostly just crack rather than pop, but after seasoning with some sea salt, they are nonetheless downright lip-smackingly tasty to nibble on. They are also a great addition to salads.\u003c/p>\n\u003cp>Unlike pop corn kernals, you need to first partially cook wheat berries to soften them before placing them in a hot pan. I usually just add extra wheat berries to a pot that I'm making and then pull them out after about 15 minutes of simmering (leaving the remainder to thoroughly cook through according to the instructions above). \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1/2 cup popped wheat berries\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup partially-cooked wheat berries (simmered for 15 minutes only)\u003cbr>\n1 tsp vegetable or olive oil\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Dry wheat berries on a dish towel or with paper towels to pat off the extra moisture from boiling.\u003cbr>\n2. Place berries in a dry pan on high heat (cast iron works great, but any steel or iron pan that is not non-stick will work well). The grains will now continue to dry in the pan. Be sure to continually shake or stir the grains so as not to burn them.\u003cbr>\n3. Once all the moisture seems to have evaporated (about 1-2 minutes), add in the oil and continue to shake the pan while the grains begin to pop. Once the wheat berries are mostly popped, remove them from the pan and season with salt.\u003cbr>\n4. Eat as a snack or as a topping for salads.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/wheat-berries-with-sausage-and-asparagus.jpg\" alt=\"wheat berries with sausage and asparagus\" title=\"wheat berries with sausage and asparagus\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11063\">\u003c/p>\n\u003cp>\u003cstrong>Wheat Berries Sautéed with Andouille Sausage, Asparagus and Almonds\u003c/strong>\u003c/p>\n\u003cp>This dish is like an eclectic group of friends. They're all unique apart, but together they work. Spicy andouille wants to be the star and steal all the attention, but her steady and charming friend wheat berries keeps her balanced, while fun-loving asparagus adds a loveable charm to the group. Meanwhile, nutty almond is cracking jokes. I agree that this analogy is a bit lame, but still, this is how this dish tastes. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups cooked wheat berries\u003cbr>\n4 andouille sausage links\u003cbr>\n1/2 cup chopped raw almonds\u003cbr>\n4 scallions (the white and green parts)\u003cbr>\n6-8 asparagus stalks with the ends trimmed off and cut into 1/2-inch pieces.\u003cbr>\n1 tsp olive oil\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Chop sausage into 1/2-inch pieces and cook in a medium-sized pan until thoroughly browned. Remove and place in a bowl.\u003cbr>\n2. Saute scallions in the same pan, adding a bit of olive oil if needed (although the sausage grease will most likely be sufficient). Remove from the pan when slightly crisp, placing in the same bowl as the sausage.\u003cbr>\n3. Brown almonds in the pan and then set in the sausage bowl.\u003cbr>\n4. Add oil to the pan and then saute asparagus for 2 minutes or until al dente.\u003cbr>\n5. Add cooked sausage and scallions, along with the browned almonds to the asparagus in the pan and then add in the cooked wheat berries. Mix thoroughly, season with salt and pepper, and serve.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/bowl-of-wheat-berries.jpg\" alt=\"bowl of wheat berries\" title=\"bowl of wheat berries\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11064\">\u003c/p>\n\u003cp>\u003cstrong>Other Wheat Berry Recipes\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.nytimes.com/2009/02/18/dining/184mrex.html\">Wheat Berries with Sesame, Soy Sauce and Scallions\u003c/a>\u003cbr>\n\u003ca href=\"http://www.101cookbooks.com/archives/wheat-berry-breakfast-bowl-recipe.html\">Wheat Berry Breakfast Bowl\u003c/a>\u003cbr>\n\u003ca href=\"http://www.motherearthnews.com/Real-Food/Wheat-Berry-Pudding-Recipe-EW.aspx\">Wheat Berry Pudding\u003c/a> \u003c/p>\n\n","blocks":[],"excerpt":"If you've never heard of wheat berries, you're not alone. When I mentioned to a few people that I wanted to write about them, I received some quizzical looks. So, for anyone not familiar with this whole grain, let me end the suspense: wheat berries are simply individual kernels of wheat (minus the hulls). They are what \u003ca href=\"http://www.kingarthurflour.com/\">King Arthur\u003c/a> and other grain companies mill to produce the many different types of baking flours, from whole wheat to all-purpose. And, just as there are many different types of wheat, there are just as many types of wheat berries, with their color ranging from light tan to a reddish brown. But the most important thing about wheat berries, at least as far as this post is concerned, is that they are scrumptious.","status":"publish","parent":0,"modified":1273683899,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":35,"wordCount":1297},"headData":{"title":"Wheat Berries | KQED","description":"If you've never heard of wheat berries, you're not alone. When I mentioned to a few people that I wanted to write about them, I received some quizzical looks. So, for anyone not familiar with this whole grain, let me end the suspense: wheat berries are simply individual kernels of wheat (minus the hulls). They are what King Arthur and other grain companies mill to produce the many different types of baking flours, from whole wheat to all-purpose. And, just as there are many different types of wheat, there are just as many types of wheat berries, with their color ranging from light tan to a reddish brown. But the most important thing about wheat berries, at least as far as this post is concerned, is that they are scrumptious.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Wheat Berries","datePublished":"2010-03-04T16:00:28.000Z","dateModified":"2010-05-12T17:04:59.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"11059 http://blogs.kqed.org/bayareabites/?p=11059","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/03/04/wheat-berries/","disqusTitle":"Wheat Berries","path":"/bayareabites/11059/wheat-berries","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/wheat-berries.jpg\" alt=\"wheat berries\" title=\"wheat berries\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11060\">\u003c/p>\n\u003cp>If you've never heard of wheat berries, you're not alone. When I mentioned to a few people that I wanted to write about them, I received some quizzical looks. So, for anyone not familiar with this whole grain, let me end the suspense: wheat berries are simply individual kernels of wheat. They are what \u003ca href=\"http://www.kingarthurflour.com/\">King Arthur\u003c/a> and other grain companies mill to produce baking flours, from whole wheat to cake and all-purpose. And, just as there are many different types of wheat, there are just as many types of wheat berries, with their color ranging from light tan to a reddish brown. But the most important thing about wheat berries, at least as far as this post is concerned, is that they are scrumptious.\u003c/p>\n\u003cp>Other than a short stint in the 70s, when the health-food craze hit the United States, wheat berries have been mostly ignored in this country. This is a shame, as these plump and hearty grains are really worth experiencing. With a slightly nutty flavor and a mild chewy consistency, they are wonderful in soups, stews and salads.\u003c/p>\n\u003cp>My desire to cook wheat berries was born out of a decadent weekend away eating \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/03/resist-the-box-homemade-macaroni-and-cheese/\">gooey homemade macaroni and cheese\u003c/a>, \u003ca href=\"http://homesicktexan.blogspot.com/2007/10/king-of-casseroles-king-ranch-chicken.html\">King Ranch casserole\u003c/a>, and plenty of breakfast sausage and bacon. After indulging, I craved something moderate and almost ascetic for my next dinner. But because I was starving when I shopped, I also yearned for something hearty and substantial. All this made me reach for a bag of wheat berries at the grocery store, along with, I'm embarrassed to admit, some andouille sausage. So much for an austere lifestyle.\u003c/p>\n\u003cp>Now before I detail how ridiculously healthy wheat berries are, let me reiterate that they are delightful to eat. Too often, people associate healthy foods with bland or disagreeable flavors (which I think has more to do with under seasoning and overcooking, but that's another story). Yet regardless of nutrition, wheat berries and other whole grains are worth eating simply because they have more complex and nuanced flavors than your standard jasmine or basmati rice. Yes, they're also healthier, but I'm no martyr (remember, I'm the one who bought andouille sausage for my minimalist meal): my real reason for eating wheat berries is because they have so much flavor. \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>Okay, here's the health info. According to a \u003ca href=\"http://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/health-gains-from-whole-grains/index.html%20\">smarty pants nutritional study at Harvard\u003c/a>, there is a \"connection between eating whole grains and better health.\" Eating wheat berries and other whole grains lowers your risk for cardiovascular disease and type 2 diabetes. These grains additionally offer modest protection against colorectal cancer and also just keep everything moving along nicely -- yes, that is exactly what I mean. They are full of fiber, protein and iron. Oh, and did I mention they're really yummy? What more do you need?\u003c/p>\n\u003cp>Following are a few wheat berry recipes. The first two I've made and loved, and the rest are recipes I hope to try soon. But you don't have to have a specific wheat berry recipe to try this amazing grain. Just use it in place of brown or white rice for your next meal.\u003c/p>\n\u003cp>If you have a good wheat berry recipe, please share it in the comments section as I'm looking to expand my repertoire.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/cooked-wheat-berries.jpg\" alt=\"cooked wheat berries\" title=\"cooked wheat berries\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11061\">\u003c/p>\n\u003cp>\u003cstrong>Cooking Wheat Berries\u003c/strong>\u003cbr>\nWheat berries are great plain, but because you need to cook this grain before you can include it other recipes, you'll need to cook them ahead of time even if you're adding them to soups, salads or stews. Here are some basic instructions for cooking light wheat berries (which are more common than the darker red variety). If you purchase darker red wheat berries, you may need to soak them overnight, but just follow the package directions to be on the safe side.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 cups \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup wheat berries\u003cbr>\n3 cups water\u003cbr>\n1 tsp salt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Place all ingredients in a medium covered pot.\u003cbr>\n2. Bring water to a boil and then simmer for 45 minutes to one hour or until done.\u003cbr>\n3. Drain off any excess water.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> One day when I needed to leave the house for a bit, I simmered the wheat berries for a half hour and then turned off the heat and left the pot covered. By the time I returned to the house, the wheat berries were fully cooked and ready to use.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/popped-wheat-berries.jpg\" alt=\"popped wheat berries\" title=\"popped wheat berries\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11062\">\u003c/p>\n\u003cp>\u003cstrong>Popped Wheat Berries\u003c/strong>\u003c/p>\n\u003cp>One fun way to eat wheat berries is to pop them like popcorn. They're small, so the grains mostly just crack rather than pop, but after seasoning with some sea salt, they are nonetheless downright lip-smackingly tasty to nibble on. They are also a great addition to salads.\u003c/p>\n\u003cp>Unlike pop corn kernals, you need to first partially cook wheat berries to soften them before placing them in a hot pan. I usually just add extra wheat berries to a pot that I'm making and then pull them out after about 15 minutes of simmering (leaving the remainder to thoroughly cook through according to the instructions above). \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1/2 cup popped wheat berries\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup partially-cooked wheat berries (simmered for 15 minutes only)\u003cbr>\n1 tsp vegetable or olive oil\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Dry wheat berries on a dish towel or with paper towels to pat off the extra moisture from boiling.\u003cbr>\n2. Place berries in a dry pan on high heat (cast iron works great, but any steel or iron pan that is not non-stick will work well). The grains will now continue to dry in the pan. Be sure to continually shake or stir the grains so as not to burn them.\u003cbr>\n3. Once all the moisture seems to have evaporated (about 1-2 minutes), add in the oil and continue to shake the pan while the grains begin to pop. Once the wheat berries are mostly popped, remove them from the pan and season with salt.\u003cbr>\n4. Eat as a snack or as a topping for salads.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/wheat-berries-with-sausage-and-asparagus.jpg\" alt=\"wheat berries with sausage and asparagus\" title=\"wheat berries with sausage and asparagus\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11063\">\u003c/p>\n\u003cp>\u003cstrong>Wheat Berries Sautéed with Andouille Sausage, Asparagus and Almonds\u003c/strong>\u003c/p>\n\u003cp>This dish is like an eclectic group of friends. They're all unique apart, but together they work. Spicy andouille wants to be the star and steal all the attention, but her steady and charming friend wheat berries keeps her balanced, while fun-loving asparagus adds a loveable charm to the group. Meanwhile, nutty almond is cracking jokes. I agree that this analogy is a bit lame, but still, this is how this dish tastes. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups cooked wheat berries\u003cbr>\n4 andouille sausage links\u003cbr>\n1/2 cup chopped raw almonds\u003cbr>\n4 scallions (the white and green parts)\u003cbr>\n6-8 asparagus stalks with the ends trimmed off and cut into 1/2-inch pieces.\u003cbr>\n1 tsp olive oil\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Chop sausage into 1/2-inch pieces and cook in a medium-sized pan until thoroughly browned. Remove and place in a bowl.\u003cbr>\n2. Saute scallions in the same pan, adding a bit of olive oil if needed (although the sausage grease will most likely be sufficient). Remove from the pan when slightly crisp, placing in the same bowl as the sausage.\u003cbr>\n3. Brown almonds in the pan and then set in the sausage bowl.\u003cbr>\n4. Add oil to the pan and then saute asparagus for 2 minutes or until al dente.\u003cbr>\n5. Add cooked sausage and scallions, along with the browned almonds to the asparagus in the pan and then add in the cooked wheat berries. Mix thoroughly, season with salt and pepper, and serve.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/bowl-of-wheat-berries.jpg\" alt=\"bowl of wheat berries\" title=\"bowl of wheat berries\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11064\">\u003c/p>\n\u003cp>\u003cstrong>Other Wheat Berry Recipes\u003c/strong>\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>\u003ca href=\"http://www.nytimes.com/2009/02/18/dining/184mrex.html\">Wheat Berries with Sesame, Soy Sauce and Scallions\u003c/a>\u003cbr>\n\u003ca href=\"http://www.101cookbooks.com/archives/wheat-berry-breakfast-bowl-recipe.html\">Wheat Berry Breakfast Bowl\u003c/a>\u003cbr>\n\u003ca href=\"http://www.motherearthnews.com/Real-Food/Wheat-Berry-Pudding-Recipe-EW.aspx\">Wheat Berry Pudding\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/11059/wheat-berries","authors":["5016"],"categories":["bayareabites_1245","bayareabites_12"],"tags":["bayareabites_3546","bayareabites_4051","bayareabites_3547","bayareabites_3545","bayareabites_3544","bayareabites_245"],"label":"bayareabites"},"bayareabites_79646":{"type":"posts","id":"bayareabites_79646","meta":{"index":"posts_1591205157","site":"bayareabites","id":"79646","found":true},"guestAuthors":[],"slug":"melon-and-licorice-enemies-of-my-palate","title":"Melon and Licorice: Enemies of My Palate","publishDate":1396453392,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/Nope-v2.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/Nope-v2.png\" alt=\"Melon and Licorice: Enemies of My Palate\" width=\"1000\" height=\"2608\" class=\"alignnone size-full wp-image-80009\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Out of the millions and zillions of things that I love to eat and want to eat everyday, there's only two foods that I HATE: melon and licorice. ","status":"publish","parent":0,"modified":1396542968,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":3,"wordCount":2},"headData":{"title":"Melon and Licorice: Enemies of My Palate | KQED","description":"Out of the millions and zillions of things that I love to eat and want to eat everyday, there's only two foods that I HATE: melon and licorice. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Melon and Licorice: Enemies of My Palate","datePublished":"2014-04-02T15:43:12.000Z","dateModified":"2014-04-03T16:36:08.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"},"authorsData":[{"type":"authors","id":"2100","meta":{"index":"authors_1591205172","id":"2100","found":true},"name":"Jenny Oh","firstName":"Jenny","lastName":"Oh","slug":"jennyoh","email":"joh@kqed.org","display_author_email":false,"staff_mastheads":["science"],"title":"Audience Engagement Producer, Deep Look","bio":"Jenny is an Emmy Award-winning producer and is currently the Audience Engagement Producer for KQED Science's \u003cem>Deep Look\u003c/em> online video series. She was also a long-time contributor to Bay Area Bites, KQED's popular food blog. Jenny graduated with honors from New York University’s Tisch School of the Arts Film and Television program and has worked for WNET/PBS, The Learning Channel, Sundance Channel, HBO and the University of California.","avatar":"https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["editor"]},{"site":"pop","roles":["contributor"]},{"site":"futureofyou","roles":["editor"]},{"site":"jpepinheart","roles":["editor"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["editor"]},{"site":"science","roles":["administrator"]},{"site":"education","roles":["author"]},{"site":"quest","roles":["editor"]},{"site":"food","roles":["administrator"]}],"headData":{"title":"Jenny Oh | KQED","description":"Audience Engagement Producer, Deep Look","ogImgSrc":"https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jennyoh"}],"imageData":{"ogImageSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2014/04/Untitled1-e1396505867302.png","width":640,"height":360},"twImageSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2014/04/Untitled1-e1396505867302.png","width":640,"height":360},"twitterCard":"summary_large_image"},"tagData":{"tags":["comics","illustration","licorice","melon"]}},"disqusIdentifier":"79646 http://blogs.kqed.org/bayareabites/?p=79646","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/04/02/melon-and-licorice-enemies-of-my-palate/","disqusTitle":"Melon and Licorice: Enemies of My Palate","path":"/bayareabites/79646/melon-and-licorice-enemies-of-my-palate","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/Nope-v2.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/Nope-v2.png\" alt=\"Melon and Licorice: Enemies of My Palate\" width=\"1000\" height=\"2608\" class=\"alignnone size-full wp-image-80009\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/79646/melon-and-licorice-enemies-of-my-palate","authors":["2100"],"categories":["bayareabites_752","bayareabites_2407","bayareabites_334"],"tags":["bayareabites_13222","bayareabites_13236","bayareabites_13221","bayareabites_8423"],"featImg":"bayareabites_80011","label":"bayareabites","isLoading":false,"hasAllInfo":true}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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