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The fine-dining restaurant in Cleveland provides education, housing and steady employment for former inmates and is the subject of an Oscar-nominated 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Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_125402":{"type":"posts","id":"bayareabites_125402","meta":{"index":"posts_1591205157","site":"bayareabites","id":"125402","score":null,"sort":[1520095147000]},"guestAuthors":[],"slug":"oscar-nominated-knife-skills-showcases-ex-cons-and-odd-ducks-in-the-kitchen","title":"Oscar-Nominated 'Knife Skills' Showcases Ex-Cons And Odd Ducks In The Kitchen","publishDate":1520095147,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Filmmaker Thomas Lennon was not looking for a new film project when he went to dinner at a friend's house; he was just trying to make conversation with a fellow guest who was, in Lennon's words, \"an odd duck.\" However, says Lennon, \"I'm a filmmaker, so I ask people questions. What unfolded was this story — and you'd have to be deaf, dumb and blind to not know that there was potential there.\"\u003c/p>\n\u003cp>The result of that initial encounter was \u003cem>Knife Skills\u003c/em>, nominated this year for an Academy Award in the documentary (Short Subject) category. It follows the opening of \u003ca href=\"https://edwinsrestaurant.org/\">Edwins\u003c/a>, a fine-dining restaurant in Cleveland that is staffed almost entirely by former prison inmates.\u003c/p>\n\u003cp>Edwins is the brainchild of Lennon's \"odd duck\" dinner companion, Brandon Chrostowski, a former employee of New York restaurateurs David and Karen Waltuck, the hosts of that fateful dinner party. Chrostowski's memory of the occasion, however, is a little different: \"David made meatloaf with shiitake mushrooms in it,\" says Chrostowski. \"It was an exquisite meatloaf.\"\u003c/p>\n\u003cp>It's a telling comment from a man who says, \"A restaurant saved my life.\" He clearly loves food and has the restless, unrelenting energy found in so many in the restaurant industry — a community that regularly embraces odd ducks.\u003c/p>\n\u003cp>[vimeo 227171872 w=640 h=360]\u003c/p>\n\u003cp>Chrostowski grew up in Detroit, in a family where he says he wasn't expected to accomplish much. He seemed to be well on the way to fulfilling that prediction when he found himself standing in front of a judge with the power to impose a 10-year sentence for a drug offense. Instead, he was given the opportunity to be mentored in a local restaurant, beginning a career path that would take him to train at the Culinary Institute of America and work in both the front and back of the house in a series of acclaimed restaurants in New York and France. Along the way, he also became a sommelier and fromager.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But Chrostowski specifically chose to go to Cleveland to create a kind of hybrid \u003ca href=\"https://www.youtube.com/watch?time_continue=266&v=1OBIIZencM0\">restaurant and social services concept\u003c/a> to provide education, housing and steady employment for ex-convicts, who face few prospects and daunting recidivism rates: \u003ca href=\"https://www.nij.gov/topics/corrections/recidivism/Pages/welcome.aspx\">National statistics\u003c/a> show that some 67 percent of inmates are rearrested within three years of release. Why Cleveland? Because the city boasted some of the country's lowest high school graduation rates in 1998, the year that Chrostowski barely graduated from high school himself and almost ended up in prison. He felt that there was a population in this Midwestern city that he both understood and could help.\u003c/p>\n\u003cp>As Chrostowski says in the film, \"I often feel ugly ... When I work in a restaurant, I can put on a suit and feel great.\"\u003c/p>\n\u003cp>It was this rawness, this need to share stories of pain and joy, that grabbed Lennon as he arrived at Edwins to document the opening of the restaurant in 2013. \"I was unprepared for how vulnerable these men and women were, how exposed they felt,\" says Lennon. \"They were so eager to talk, to be heard, to listen to advice, to ask questions. That was attractive to me as a filmmaker, but, at the same time, I felt protective, I wanted to wrap a thick layer of skin around them.\"\u003c/p>\n\u003cp>Indeed, when some of the former inmates profiled in the film share their feelings, the words are heart wrenching. Marley Kichinka, a drug offender, says at one point, \"Heroin took over my whole life. I'd go to sleep and pray not to wake up, and I'd be so mad to be alive.\" She finds her passion in the all-consuming energy and chaos of the kitchen, even though there are setbacks.\u003c/p>\n\u003cp>The film itself highlights the discipline of high-end restaurant work, the importance of how to julienne a zucchini perfectly every time, recommending the correct cheese and wine pairings, the pronunciation of unfamiliar French ingredients and techniques. For Lennon, the setting was essential to the narrative. \"People are interested in food,\" he says, \"so, rather than tackle the subject matter of reentry into life after prison directly, this gave me a surprising way of telling that story. I want to tell you what life is like for people coming out of prison, but if I take you inside this improbable restaurant, you're really going to learn what it's like in a way that could be more accessible.\"\u003c/p>\n\u003cfigure id=\"attachment_125404\" class=\"wp-caption alignright\" style=\"max-width: 1433px\">\u003cimg class=\"size-full wp-image-125404\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8.jpe\" alt=\"Marley Kichinka, a trainee at Edwins who previously struggled with heroin addiction. She finds her passion in the all-consuming energy and chaos of the kitchen, even though there are setbacks.\" width=\"1433\" height=\"1075\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8.jpe 1433w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-160x120.jpe 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-800x600.jpe 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-768x576.jpe 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-1020x765.jpe 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-1180x885.jpe 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-960x720.jpe 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-240x180.jpe 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-375x281.jpe 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-520x390.jpe 520w\" sizes=\"(max-width: 1433px) 100vw, 1433px\">\u003cfigcaption class=\"wp-caption-text\">Marley Kichinka, a trainee at Edwins who previously struggled with heroin addiction. She finds her passion in the all-consuming energy and chaos of the kitchen, even though there are setbacks. \u003ccite>(TFL Films LLC)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, restaurant kitchens across the country are top employers of former inmates, according to \u003ca href=\"http://rocunited.org\">Restaurant Opportunities Centers United.\u003c/a> But Chrostowski has found that restaurant owners typically don't want to have that particular statistic broadcast to their patrons. As shown in \u003cem>Knife Skills,\u003c/em> trumpeting the ex-con staff can be used to help fill seats with curious diners, but the goal is to provide top-notch food and service so the seats will stay filled when the novelty has worn off — not to mention provide the staff with skills that can translate into well-paying jobs. So far, Edwins has had 250 former inmates graduate from its program, with 98 percent employment rates and just 1 percent recidivism. The restaurant itself has been awarded three stars from the \u003cem>Cleveland Plain Dealer\u003c/em>.\u003c/p>\n\u003cp>Still, as captured in the film, it's a delicate dance. During one scene, Chrostowski expresses concern over a trainee behind the bar who might have an addiction issue, which prompted filmmaker Lennon and editor Nick August-Perna to consider how to respectfully share that moment. \"The film doesn't resolve whether that person has addiction issues,\" says Lennon, \"but I thought it was an important window into Brandon's methodology, that executive toughness of saying, 'Let's give him an hour but if he can't f------ do it, let's get him out of there.' \"\u003c/p>\n\u003cp>At the end of the scene, Chrostowski offers a quick, but important, compliment to the trainee who has just delivered a glass of wine to a customer, saying, \"That's a perfect pour.\"\u003c/p>\n\u003cp>For Chrostowski, those are the moments that show him that \u003cem>Knife Skills\u003c/em> has accomplished exactly what he hoped it would.\u003c/p>\n\u003cp>\"There were half a dozen media outlets calling me who wanted to do a reality show,\" he says, \"and I just kept saying 'No, thank you.\" But when I met Tom [Lennon], I believed he had integrity. I needed someone to capture the truth so it would be accessible to everyone.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.npr.org/sections/thesalt/2017/04/13/520000573/kristenhartke.com\">\u003cem>Kristen Hartke\u003c/em>\u003c/a>\u003cem> is a food writer based in Washington, D.C.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The documentary chronicles the opening of Edwins, a fine-dining restaurant in Cleveland that provides education, housing and steady employment for former inmates.","status":"publish","parent":0,"modified":1552425132,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1135},"headData":{"title":"Oscar-Nominated 'Knife Skills' Showcases Ex-Cons And Odd Ducks In The Kitchen | KQED","description":"The documentary chronicles the opening of Edwins, a fine-dining restaurant in Cleveland that provides education, housing and steady employment for former inmates.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"125402 https://ww2.kqed.org/bayareabites/?p=125402","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/03/03/oscar-nominated-knife-skills-showcases-ex-cons-and-odd-ducks-in-the-kitchen/","disqusTitle":"Oscar-Nominated 'Knife Skills' Showcases Ex-Cons And Odd Ducks In The Kitchen","nprByline":"Kristen Hartke, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"TFL Films LLC","nprStoryId":"590357455","nprApiLink":"http://api.npr.org/query?id=590357455&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/03/03/590357455/oscar-nominated-knife-skills-showcases-ex-cons-and-odd-ducks-in-the-kitchen?ft=nprml&f=590357455","nprRetrievedStory":"1","nprPubDate":"Sat, 03 Mar 2018 10:00:00 -0500","nprStoryDate":"Sat, 03 Mar 2018 10:00:01 -0500","nprLastModifiedDate":"Sat, 03 Mar 2018 10:00:01 -0500","path":"/bayareabites/125402/oscar-nominated-knife-skills-showcases-ex-cons-and-odd-ducks-in-the-kitchen","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Filmmaker Thomas Lennon was not looking for a new film project when he went to dinner at a friend's house; he was just trying to make conversation with a fellow guest who was, in Lennon's words, \"an odd duck.\" However, says Lennon, \"I'm a filmmaker, so I ask people questions. What unfolded was this story — and you'd have to be deaf, dumb and blind to not know that there was potential there.\"\u003c/p>\n\u003cp>The result of that initial encounter was \u003cem>Knife Skills\u003c/em>, nominated this year for an Academy Award in the documentary (Short Subject) category. It follows the opening of \u003ca href=\"https://edwinsrestaurant.org/\">Edwins\u003c/a>, a fine-dining restaurant in Cleveland that is staffed almost entirely by former prison inmates.\u003c/p>\n\u003cp>Edwins is the brainchild of Lennon's \"odd duck\" dinner companion, Brandon Chrostowski, a former employee of New York restaurateurs David and Karen Waltuck, the hosts of that fateful dinner party. Chrostowski's memory of the occasion, however, is a little different: \"David made meatloaf with shiitake mushrooms in it,\" says Chrostowski. \"It was an exquisite meatloaf.\"\u003c/p>\n\u003cp>It's a telling comment from a man who says, \"A restaurant saved my life.\" He clearly loves food and has the restless, unrelenting energy found in so many in the restaurant industry — a community that regularly embraces odd ducks.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"vimeo","attributes":{"named":{"w":"640","h":"360","label":"227171872"},"numeric":["227171872"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chrostowski grew up in Detroit, in a family where he says he wasn't expected to accomplish much. He seemed to be well on the way to fulfilling that prediction when he found himself standing in front of a judge with the power to impose a 10-year sentence for a drug offense. Instead, he was given the opportunity to be mentored in a local restaurant, beginning a career path that would take him to train at the Culinary Institute of America and work in both the front and back of the house in a series of acclaimed restaurants in New York and France. Along the way, he also became a sommelier and fromager.\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>But Chrostowski specifically chose to go to Cleveland to create a kind of hybrid \u003ca href=\"https://www.youtube.com/watch?time_continue=266&v=1OBIIZencM0\">restaurant and social services concept\u003c/a> to provide education, housing and steady employment for ex-convicts, who face few prospects and daunting recidivism rates: \u003ca href=\"https://www.nij.gov/topics/corrections/recidivism/Pages/welcome.aspx\">National statistics\u003c/a> show that some 67 percent of inmates are rearrested within three years of release. Why Cleveland? Because the city boasted some of the country's lowest high school graduation rates in 1998, the year that Chrostowski barely graduated from high school himself and almost ended up in prison. He felt that there was a population in this Midwestern city that he both understood and could help.\u003c/p>\n\u003cp>As Chrostowski says in the film, \"I often feel ugly ... When I work in a restaurant, I can put on a suit and feel great.\"\u003c/p>\n\u003cp>It was this rawness, this need to share stories of pain and joy, that grabbed Lennon as he arrived at Edwins to document the opening of the restaurant in 2013. \"I was unprepared for how vulnerable these men and women were, how exposed they felt,\" says Lennon. \"They were so eager to talk, to be heard, to listen to advice, to ask questions. That was attractive to me as a filmmaker, but, at the same time, I felt protective, I wanted to wrap a thick layer of skin around them.\"\u003c/p>\n\u003cp>Indeed, when some of the former inmates profiled in the film share their feelings, the words are heart wrenching. Marley Kichinka, a drug offender, says at one point, \"Heroin took over my whole life. I'd go to sleep and pray not to wake up, and I'd be so mad to be alive.\" She finds her passion in the all-consuming energy and chaos of the kitchen, even though there are setbacks.\u003c/p>\n\u003cp>The film itself highlights the discipline of high-end restaurant work, the importance of how to julienne a zucchini perfectly every time, recommending the correct cheese and wine pairings, the pronunciation of unfamiliar French ingredients and techniques. For Lennon, the setting was essential to the narrative. \"People are interested in food,\" he says, \"so, rather than tackle the subject matter of reentry into life after prison directly, this gave me a surprising way of telling that story. I want to tell you what life is like for people coming out of prison, but if I take you inside this improbable restaurant, you're really going to learn what it's like in a way that could be more accessible.\"\u003c/p>\n\u003cfigure id=\"attachment_125404\" class=\"wp-caption alignright\" style=\"max-width: 1433px\">\u003cimg class=\"size-full wp-image-125404\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8.jpe\" alt=\"Marley Kichinka, a trainee at Edwins who previously struggled with heroin addiction. She finds her passion in the all-consuming energy and chaos of the kitchen, even though there are setbacks.\" width=\"1433\" height=\"1075\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8.jpe 1433w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-160x120.jpe 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-800x600.jpe 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-768x576.jpe 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-1020x765.jpe 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-1180x885.jpe 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-960x720.jpe 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-240x180.jpe 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-375x281.jpe 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-520x390.jpe 520w\" sizes=\"(max-width: 1433px) 100vw, 1433px\">\u003cfigcaption class=\"wp-caption-text\">Marley Kichinka, a trainee at Edwins who previously struggled with heroin addiction. She finds her passion in the all-consuming energy and chaos of the kitchen, even though there are setbacks. \u003ccite>(TFL Films LLC)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, restaurant kitchens across the country are top employers of former inmates, according to \u003ca href=\"http://rocunited.org\">Restaurant Opportunities Centers United.\u003c/a> But Chrostowski has found that restaurant owners typically don't want to have that particular statistic broadcast to their patrons. As shown in \u003cem>Knife Skills,\u003c/em> trumpeting the ex-con staff can be used to help fill seats with curious diners, but the goal is to provide top-notch food and service so the seats will stay filled when the novelty has worn off — not to mention provide the staff with skills that can translate into well-paying jobs. So far, Edwins has had 250 former inmates graduate from its program, with 98 percent employment rates and just 1 percent recidivism. The restaurant itself has been awarded three stars from the \u003cem>Cleveland Plain Dealer\u003c/em>.\u003c/p>\n\u003cp>Still, as captured in the film, it's a delicate dance. During one scene, Chrostowski expresses concern over a trainee behind the bar who might have an addiction issue, which prompted filmmaker Lennon and editor Nick August-Perna to consider how to respectfully share that moment. \"The film doesn't resolve whether that person has addiction issues,\" says Lennon, \"but I thought it was an important window into Brandon's methodology, that executive toughness of saying, 'Let's give him an hour but if he can't f------ do it, let's get him out of there.' \"\u003c/p>\n\u003cp>At the end of the scene, Chrostowski offers a quick, but important, compliment to the trainee who has just delivered a glass of wine to a customer, saying, \"That's a perfect pour.\"\u003c/p>\n\u003cp>For Chrostowski, those are the moments that show him that \u003cem>Knife Skills\u003c/em> has accomplished exactly what he hoped it would.\u003c/p>\n\u003cp>\"There were half a dozen media outlets calling me who wanted to do a reality show,\" he says, \"and I just kept saying 'No, thank you.\" But when I met Tom [Lennon], I believed he had integrity. I needed someone to capture the truth so it would be accessible to everyone.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.npr.org/sections/thesalt/2017/04/13/520000573/kristenhartke.com\">\u003cem>Kristen Hartke\u003c/em>\u003c/a>\u003cem> is a food writer based in Washington, D.C.\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>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/125402/oscar-nominated-knife-skills-showcases-ex-cons-and-odd-ducks-in-the-kitchen","authors":["byline_bayareabites_125402"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_1593"],"tags":["bayareabites_1819","bayareabites_11884","bayareabites_16347","bayareabites_16067","bayareabites_92"],"featImg":"bayareabites_125403","label":"bayareabites"},"bayareabites_23805":{"type":"posts","id":"bayareabites_23805","meta":{"index":"posts_1591205157","site":"bayareabites","id":"23805","score":null,"sort":[1298811620000]},"guestAuthors":[],"slug":"irene-irene-cara-cara-granita","title":"Oscar Tribute: (Irene Irene) Cara Cara Granita","publishDate":1298811620,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg class=\"alignleft size-medium wp-image-23866\" title=\"Cara Cara Label\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Cara-Cara-Label-300x264.jpg\" alt=\"Cara Cara Label\" width=\"300\" height=\"264\">It's Oscar time again, in case you hadn't noticed.\u003c/p>\n\u003cp>Which is pretty much what I wound up doing this year. Not noticing, I mean. I somehow managed to see only one Oscar-nominated movie over the past twelve months and I am not about to make a heaping pile of grits to celebrate it, no matter how much I enjoyed the film.\u003c/p>\n\u003cp>So instead of discussing the current cast of award hopefuls, I thought I might celebrate those marvelous singers of Academy Award-winning singers of yesteryear.\u003c/p>\n\u003cp>I mean, why not?\u003c/p>\n\u003cp>As I ran down the list of songs, I realized that there were a handful of artists who introduced not one, but \u003cem>two\u003c/em> Oscar-winning tunes to the world: Bob Hope, Judy Garland, Doris Day, Frank Sinatra, disaster film songstress Maureen McGovern, Barbra Streisand, Bing Crosby (who sang a record four), Fred Astaire (if you count his whistling to The Continental), and...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Irene Cara. Remember her name?\u003c/p>\n\u003cp>I thought long and hard about which singer to single out and pay tribute to. Judy Garland? Too obvious. And the only thing I could think of doing for her was making a meal comprised entirely of pills, which is beyond my scope as a home cook. Bing Crosby? I suppose I could have taken some young, tender chicken, beaten it mercilessly, and marinated it in \u003ca href=\"http://www.youtube.com/watch?v=yCE4NZgaRyM&feature=related\" target=\"_blank\" rel=\"noopener\">Minute Maid® orange juice\u003c/a>, but I didn't have the stomach for it. Barbara Streisand? I worried that whatever I chose to make would spring to life from the counter top and try to wrest from me total creative control.\u003c/p>\n\u003cp>I almost gave up.\u003c/p>\n\u003cp>Then I remembered the Cara Cara orange and how every time my chef would utter its name, I would say quietly insert two \"Irenes\" into his sentence, as in \"I'd like to have the Irene Irene Cara Cara orange salad, please.\" My chef seems to love this fruit so much, he says things like, \"It's so nice, they named it twice.\"\u003c/p>\n\u003cp>Twice.\u003c/p>\n\u003cp>And, since Miss Cara sang an Oscar-winning song not once but twice, I just had to go with it.\u003c/p>\n\u003cp>When I realized that she was one of the original cast members of the best children's show of my generation, \u003ca href=\"http://www.youtube.com/watch?v=3lEQc4lzHMg\" target=\"_blank\" rel=\"noopener\">The Electric Company\u003c/a>*, there was nothing else I could do but pay this woman tribute.\u003c/p>\n\u003cp>So I set about to make an Irene Irene Cara Cara sorbet.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Cara-sCara-Slices.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-23879\" title=\"Cara Cara Slices\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Cara-sCara-Slices-150x150.jpg\" alt=\"Cara Cara Slices\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Cara-Cara-Reamed.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-23880\" title=\"Cara Cara Reamed\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Cara-Cara-Reamed-150x150.jpg\" alt=\"Cara Cara Reamed\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Cara-Cara-Shells.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-23881\" title=\"Cara Cara Shells\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Cara-Cara-Shells-150x150.jpg\" alt=\"Cara Cara Shells\" width=\"150\" height=\"150\">\u003c/a>\u003c/p>\n\u003cp>Referencing a recipe for blood orange sorbet by the rather solid \u003ca href=\"http://www.davidlebovitz.com/2008/02/blood-orange-so/\" target=\"_blank\" rel=\"noopener\">David Lebovitz\u003c/a> (Solid as in his recipes. I have never once asked him to flex for me.), I did everything with precision. I measured my juice in milliliters and weighed my sugar in grams, I made a perfect little syrup, I added just the right hint of alcohol to make it scoopable.\u003c/p>\n\u003cp>I did everything right except allow my ancient ice cream maker's freezing element to get cold enough. When I set my sorbet to churn, it went round and round but, instead of firming up into a silky sorbet, all it managed to do was make itself dizzy. I would have thought three days in a cranked up freezer would have done the trick, but I think it decided do kill itself after bearing witness to my last ice cream experiment, which will more than likely never see the light of day on these pages. I was filled with the same emotion that was conveniently printed on label of the Campari whose content I had so tenderly splashed into my sorbet base:\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-23869\" title=\"Bitter label\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Bitter-label-300x196.jpg\" alt=\"Bitter label\" width=\"300\" height=\"196\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.youtube.com/watch?v=ILWSp0m9G2U\" target=\"_blank\" rel=\"noopener\">What a feeling\u003c/a>. I was also undeniably frustrated but, search as I might, that word was nowhere to be found on any of my ingredient packaging.\u003c/p>\n\u003cp>I had half a mind to just throw everything away and pour myself a drink, but I thought better of it. There was to be no drinking in my immediate future because my creditors depend upon my showing up to work sober.\u003c/p>\n\u003cp>And I couldn't let Miss Cara down. Her comeback is entirely dependent upon the success of this dessert.\u003c/p>\n\u003cp>So I placed my motion sick sorbet base into my refrigerator, and returned to it in the morning. I have to admit that I was rather pleased by the outcome.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Cara-Cara-Granita.jpg\">\u003cimg class=\"alignnone size-medium wp-image-23876\" title=\"Cara Cara Granita\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Cara-Cara-Granita-199x300.jpg\" alt=\"Cara Cara Granita\" width=\"199\" height=\"300\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Irene Irene Cara Cara Orange Granita\u003c/strong>\u003c/p>\n\u003cp>I don't care how much you groan at the name because it's a dessert as refreshing as Miss Cara's voice and as perky as those breasts of hers she so reluctantly showed to that guy with the video camera in the movie \u003cem>Fame\u003c/em>.\u003c/p>\n\u003cp>As I have said before, this recipe is based upon the blood orange sorbet recipe of \u003ca href=\"http://www.davidlebovitz.com/2008/02/blood-orange-so/\" target=\"_blank\" rel=\"noopener\">David Lebovitz\u003c/a>, who has a much better ice cream maker than I do, but is nowhere near as perky as Miss Cara's Cara Caras.\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>• 2 cups (500 ml) freshly squeezed Cara Cara orange juice\u003cbr>\n• 1/4 cup (100 grams) granulated sugar\u003cbr>\n• 3 tablespoons, plus 3 tablespoons (for soaking citrus segments) of Campari\u003cbr>\n• About 1/2 cup of Cara Cara orange flesh, hacked into little pieces\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Put your sugar into a small, non-reactive saucepan. When one says \"non-reactive\" when referring to sauce pans, one means a pan that is made of a material that does not react adversely to acid, such as stainless steel, glass, or ceramics. If you think your saucepan is non-reactive simply because it shows no emotion when you fill it with ingredients and put it over high heat, you are either hopeless in the kitchen or you are an entirely fascinating, innocent creature and I would like to get to know you better.\u003c/p>\n\u003cp>Add just enough juice to saturate you sugar, then heat--stirring frequently-- until the sugar is completely dissolved and you have a lovely little syrup.\u003c/p>\n\u003cp>2. Stir this syrup into your Cara Cara orange juice. Add three tablespoons of Campari and stir well. Pour the mixture into a shallow dish and set in your freezer or the freezer of a good friend or neighbor who will allow you frequent access to his or her kitchen. Let stand in said freezer for about 45 minutes.\u003c/p>\n\u003cp>Toss your chunks of orange with the remaining Campari and place in your refrigerator to chill and marinate, covered.\u003c/p>\n\u003cp>3. When the juice mixture begins to form ice crystals, break them up with a fork, then leave it be for another 20 minutes. Fork the juice again. Repeat until all the juice is frozen. The texture should be grain, which is why the Italians call it granita.This should take roughly 2.5 to 3 hours, depending upon your freezer.\u003c/p>\n\u003cp>If you are lazy, you can simply freeze the juice into one, solid block and shave it up, but then it wouldn't be granita, it would be a \u003cem>sno-cone\u003c/em>.\u003c/p>\n\u003cp>And everyone would know how lazy you were.\u003c/p>\n\u003cp>Or, if you're really, really lazy, don't bother to freeze anything at all, but simply pour the mixture over ice (which someone would have to have pre-frozen), but then it would be called a \u003cem>cocktail\u003c/em>.\u003c/p>\n\u003cp>4. When you feel your granita is ready for its big night, stir in the Campari-soaked orange pieces, spoon into chilled glasses, and serve immediately.\u003c/p>\n\u003cp>And, as you and your guests are eating it and you are receiving their accolades, do your best to come up with ideas for a Maureen McGovern-inspired dessert. Clue: it should be served either \u003ca href=\"http://www.youtube.com/watch?v=m3FGVFAgY_I\" target=\"_blank\" rel=\"noopener\">flaming\u003c/a> or \u003ca href=\"http://www.youtube.com/watch?v=bcLazPauA1c\" target=\"_blank\" rel=\"noopener\">upside down\u003c/a>.\u003c/p>\n\u003cp>Do get back to me. And soon.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>*That Electric Company was some sort of genius Oscar-winner mill. Rita Moreno, Morgan Freeman, Irene Cara. There is something to be said for groovy literacy programming.\u003c/p>\n\n","blocks":[],"excerpt":"I thought long and hard about which singer to single out and pay tribute to. Judy Garland? Too obvious. And the only thing I could think of doing for her was making a meal comprised entirely of pills, which is beyond my scope as a home cook. Bing Crosby? I suppose I could have taken some young, tender chicken, beaten it mercilessly, and marinated it in Minute Maid orange juice, but I didn't have the stomach for it. ","status":"publish","parent":0,"modified":1552431404,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":43,"wordCount":1286},"headData":{"title":"Oscar Tribute: (Irene Irene) Cara Cara Granita | KQED","description":"I thought long and hard about which singer to single out and pay tribute to. Judy Garland? Too obvious. And the only thing I could think of doing for her was making a meal comprised entirely of pills, which is beyond my scope as a home cook. Bing Crosby? I suppose I could have taken some young, tender chicken, beaten it mercilessly, and marinated it in Minute Maid orange juice, but I didn't have the stomach for it. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"23805 http://blogs.kqed.org/bayareabites/?p=23805","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/02/27/irene-irene-cara-cara-granita/","disqusTitle":"Oscar Tribute: (Irene Irene) Cara Cara Granita","path":"/bayareabites/23805/irene-irene-cara-cara-granita","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-medium wp-image-23866\" title=\"Cara Cara Label\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Cara-Cara-Label-300x264.jpg\" alt=\"Cara Cara Label\" width=\"300\" height=\"264\">It's Oscar time again, in case you hadn't noticed.\u003c/p>\n\u003cp>Which is pretty much what I wound up doing this year. Not noticing, I mean. I somehow managed to see only one Oscar-nominated movie over the past twelve months and I am not about to make a heaping pile of grits to celebrate it, no matter how much I enjoyed the film.\u003c/p>\n\u003cp>So instead of discussing the current cast of award hopefuls, I thought I might celebrate those marvelous singers of Academy Award-winning singers of yesteryear.\u003c/p>\n\u003cp>I mean, why not?\u003c/p>\n\u003cp>As I ran down the list of songs, I realized that there were a handful of artists who introduced not one, but \u003cem>two\u003c/em> Oscar-winning tunes to the world: Bob Hope, Judy Garland, Doris Day, Frank Sinatra, disaster film songstress Maureen McGovern, Barbra Streisand, Bing Crosby (who sang a record four), Fred Astaire (if you count his whistling to The Continental), and...\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>Irene Cara. Remember her name?\u003c/p>\n\u003cp>I thought long and hard about which singer to single out and pay tribute to. Judy Garland? Too obvious. And the only thing I could think of doing for her was making a meal comprised entirely of pills, which is beyond my scope as a home cook. Bing Crosby? I suppose I could have taken some young, tender chicken, beaten it mercilessly, and marinated it in \u003ca href=\"http://www.youtube.com/watch?v=yCE4NZgaRyM&feature=related\" target=\"_blank\" rel=\"noopener\">Minute Maid® orange juice\u003c/a>, but I didn't have the stomach for it. Barbara Streisand? I worried that whatever I chose to make would spring to life from the counter top and try to wrest from me total creative control.\u003c/p>\n\u003cp>I almost gave up.\u003c/p>\n\u003cp>Then I remembered the Cara Cara orange and how every time my chef would utter its name, I would say quietly insert two \"Irenes\" into his sentence, as in \"I'd like to have the Irene Irene Cara Cara orange salad, please.\" My chef seems to love this fruit so much, he says things like, \"It's so nice, they named it twice.\"\u003c/p>\n\u003cp>Twice.\u003c/p>\n\u003cp>And, since Miss Cara sang an Oscar-winning song not once but twice, I just had to go with it.\u003c/p>\n\u003cp>When I realized that she was one of the original cast members of the best children's show of my generation, \u003ca href=\"http://www.youtube.com/watch?v=3lEQc4lzHMg\" target=\"_blank\" rel=\"noopener\">The Electric Company\u003c/a>*, there was nothing else I could do but pay this woman tribute.\u003c/p>\n\u003cp>So I set about to make an Irene Irene Cara Cara sorbet.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Cara-sCara-Slices.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-23879\" title=\"Cara Cara Slices\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Cara-sCara-Slices-150x150.jpg\" alt=\"Cara Cara Slices\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Cara-Cara-Reamed.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-23880\" title=\"Cara Cara Reamed\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Cara-Cara-Reamed-150x150.jpg\" alt=\"Cara Cara Reamed\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Cara-Cara-Shells.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-23881\" title=\"Cara Cara Shells\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Cara-Cara-Shells-150x150.jpg\" alt=\"Cara Cara Shells\" width=\"150\" height=\"150\">\u003c/a>\u003c/p>\n\u003cp>Referencing a recipe for blood orange sorbet by the rather solid \u003ca href=\"http://www.davidlebovitz.com/2008/02/blood-orange-so/\" target=\"_blank\" rel=\"noopener\">David Lebovitz\u003c/a> (Solid as in his recipes. I have never once asked him to flex for me.), I did everything with precision. I measured my juice in milliliters and weighed my sugar in grams, I made a perfect little syrup, I added just the right hint of alcohol to make it scoopable.\u003c/p>\n\u003cp>I did everything right except allow my ancient ice cream maker's freezing element to get cold enough. When I set my sorbet to churn, it went round and round but, instead of firming up into a silky sorbet, all it managed to do was make itself dizzy. I would have thought three days in a cranked up freezer would have done the trick, but I think it decided do kill itself after bearing witness to my last ice cream experiment, which will more than likely never see the light of day on these pages. I was filled with the same emotion that was conveniently printed on label of the Campari whose content I had so tenderly splashed into my sorbet base:\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-23869\" title=\"Bitter label\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Bitter-label-300x196.jpg\" alt=\"Bitter label\" width=\"300\" height=\"196\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.youtube.com/watch?v=ILWSp0m9G2U\" target=\"_blank\" rel=\"noopener\">What a feeling\u003c/a>. I was also undeniably frustrated but, search as I might, that word was nowhere to be found on any of my ingredient packaging.\u003c/p>\n\u003cp>I had half a mind to just throw everything away and pour myself a drink, but I thought better of it. There was to be no drinking in my immediate future because my creditors depend upon my showing up to work sober.\u003c/p>\n\u003cp>And I couldn't let Miss Cara down. Her comeback is entirely dependent upon the success of this dessert.\u003c/p>\n\u003cp>So I placed my motion sick sorbet base into my refrigerator, and returned to it in the morning. I have to admit that I was rather pleased by the outcome.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Cara-Cara-Granita.jpg\">\u003cimg class=\"alignnone size-medium wp-image-23876\" title=\"Cara Cara Granita\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Cara-Cara-Granita-199x300.jpg\" alt=\"Cara Cara Granita\" width=\"199\" height=\"300\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Irene Irene Cara Cara Orange Granita\u003c/strong>\u003c/p>\n\u003cp>I don't care how much you groan at the name because it's a dessert as refreshing as Miss Cara's voice and as perky as those breasts of hers she so reluctantly showed to that guy with the video camera in the movie \u003cem>Fame\u003c/em>.\u003c/p>\n\u003cp>As I have said before, this recipe is based upon the blood orange sorbet recipe of \u003ca href=\"http://www.davidlebovitz.com/2008/02/blood-orange-so/\" target=\"_blank\" rel=\"noopener\">David Lebovitz\u003c/a>, who has a much better ice cream maker than I do, but is nowhere near as perky as Miss Cara's Cara Caras.\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>• 2 cups (500 ml) freshly squeezed Cara Cara orange juice\u003cbr>\n• 1/4 cup (100 grams) granulated sugar\u003cbr>\n• 3 tablespoons, plus 3 tablespoons (for soaking citrus segments) of Campari\u003cbr>\n• About 1/2 cup of Cara Cara orange flesh, hacked into little pieces\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Put your sugar into a small, non-reactive saucepan. When one says \"non-reactive\" when referring to sauce pans, one means a pan that is made of a material that does not react adversely to acid, such as stainless steel, glass, or ceramics. If you think your saucepan is non-reactive simply because it shows no emotion when you fill it with ingredients and put it over high heat, you are either hopeless in the kitchen or you are an entirely fascinating, innocent creature and I would like to get to know you better.\u003c/p>\n\u003cp>Add just enough juice to saturate you sugar, then heat--stirring frequently-- until the sugar is completely dissolved and you have a lovely little syrup.\u003c/p>\n\u003cp>2. Stir this syrup into your Cara Cara orange juice. Add three tablespoons of Campari and stir well. Pour the mixture into a shallow dish and set in your freezer or the freezer of a good friend or neighbor who will allow you frequent access to his or her kitchen. Let stand in said freezer for about 45 minutes.\u003c/p>\n\u003cp>Toss your chunks of orange with the remaining Campari and place in your refrigerator to chill and marinate, covered.\u003c/p>\n\u003cp>3. When the juice mixture begins to form ice crystals, break them up with a fork, then leave it be for another 20 minutes. Fork the juice again. Repeat until all the juice is frozen. The texture should be grain, which is why the Italians call it granita.This should take roughly 2.5 to 3 hours, depending upon your freezer.\u003c/p>\n\u003cp>If you are lazy, you can simply freeze the juice into one, solid block and shave it up, but then it wouldn't be granita, it would be a \u003cem>sno-cone\u003c/em>.\u003c/p>\n\u003cp>And everyone would know how lazy you were.\u003c/p>\n\u003cp>Or, if you're really, really lazy, don't bother to freeze anything at all, but simply pour the mixture over ice (which someone would have to have pre-frozen), but then it would be called a \u003cem>cocktail\u003c/em>.\u003c/p>\n\u003cp>4. When you feel your granita is ready for its big night, stir in the Campari-soaked orange pieces, spoon into chilled glasses, and serve immediately.\u003c/p>\n\u003cp>And, as you and your guests are eating it and you are receiving their accolades, do your best to come up with ideas for a Maureen McGovern-inspired dessert. Clue: it should be served either \u003ca href=\"http://www.youtube.com/watch?v=m3FGVFAgY_I\" target=\"_blank\" rel=\"noopener\">flaming\u003c/a> or \u003ca href=\"http://www.youtube.com/watch?v=bcLazPauA1c\" target=\"_blank\" rel=\"noopener\">upside down\u003c/a>.\u003c/p>\n\u003cp>Do get back to me. And soon.\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>*That Electric Company was some sort of genius Oscar-winner mill. Rita Moreno, Morgan Freeman, Irene Cara. There is something to be said for groovy literacy programming.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/23805/irene-irene-cara-cara-granita","authors":["5017"],"categories":["bayareabites_1653","bayareabites_12","bayareabites_1593"],"tags":["bayareabites_1819","bayareabites_9043","bayareabites_16345"],"label":"bayareabites"},"bayareabites_15566":{"type":"posts","id":"bayareabites_15566","meta":{"index":"posts_1591205157","site":"bayareabites","id":"15566","score":null,"sort":[1280502002000]},"guestAuthors":[],"slug":"my-life-according-to-oscar-or-how-to-make-a-donald-crisp","title":"My Life According To Oscar or, How To Make A Donald Crisp","publishDate":1280502002,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpDLGkJwPM1.jpg\">\u003cimg class=\"alignleft size-full wp-image-15569\" title=\"Nectarine Donald Crisp\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpDLGkJwPM1.jpg\" alt=\"Nectarine Donald Crisp\" width=\"233\" height=\"350\">\u003c/a>I have this thing that I do.\u003c/p>\n\u003cp>Some people find it annoying; others, fascinating.\u003c/p>\n\u003cp>People tell me when they were born, I tell them who won Oscars that year.\u003c/p>\n\u003cp>It's one of my little quirks. And a rather lame party trick, if you ask me.\u003c/p>\n\u003cp>When I tell someone he's\u003cem> A Man For All Seasons\u003c/em>, I mean that he was born in 1966. And then that same person will look at me and ask, \"Why the hell do you even \u003cem>know\u003c/em> that?\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I just do.\u003c/p>\n\u003cp>When I was 11 years old, I came down with a very nasty strep infection, which is not typically good subject matter for a food blog, but stay with me here. My tonsils were so swollen that, at one point, I could feel them touch each other at the back of my throat. I couldn't eat or drink without discomfort, nor could I sleep because, every time I swallowed heavily, I would wake up in pain.\u003c/p>\n\u003cp>Those were good times. No cable television, no computer games to distract me, no talking, no singing of show tunes. Whatever was a pre-Information Age boy to do?\u003c/p>\n\u003cp>Fortunately, my father came to the rescue. He stopped by the house to see how I was doing and gave me the book that was to set me on a remarkable path of trivia absorption from which I have never strayed: \u003cem>50 Years of the Oscar: The Official History of the Academy Awards\u003c/em> by Robert Osborne.\u003c/p>\n\u003cp>To both entertain myself and to keep my mind off the pain, I decided to play a little memory game. I wound up memorizing every Best Picture, Actor, Actress, Supporting Actor, Supporting Actress, Director, and Song listed in that damned book. Surprisingly, most of that information has never left this little head of mine.\u003c/p>\n\u003cp>And so... at some point I just started telling people who won Oscars the year they were born. I think you get the (best) picture. It's sort of like my own version of the zodiac. I'm a 1969 baby, so I see myself as a \u003cem>Midnight Cowboy\u003c/em> with Maggie Smith rising. A little bit Goldie Hawn, a little bit Gig Young, but not a trace of John Wayne in me.\u003c/p>\n\u003cp>Of course, it got a bit boring being stuck with the same film year in, year out, so I started to look at my life in terms of films that won the Oscar for the year that correlated to my age. For example, I deemed my 39th year on this planet as my \u003cem>Gone With The Wind \u003c/em>(1939) year because it was so full of melodrama and seemed to go on forever.\u003c/p>\n\u003cp>As for 40, though I could not afford the upkeep of a deranged housekeeper, I felt as if much of the year, in a sense, was spent coming into my own and out from under shadows of others, not unlike \u003cem>Rebecca\u003c/em>'s (1940) unnamed heroine.\u003c/p>\n\u003cp>On Wednesday, I turned 41 and, if I am to continue living my life according to Oscar, I must look to the film \u003cem>How Green Was My Valley\u003c/em> to know just what this year will bring. I'm not certain what that's supposed to mean, but I fully expect to get very nostalgic and, perhaps, date a Welshman. I hope it doesn't mean I'm going to have an affair with a minister. Or die in a coal mine.\u003c/p>\n\u003cp>I am cautiously optimistic. And, for some reason, it has inspired me to bake something:\u003c/p>\n\u003cp>A Donald Crisp. No, really, it did.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Donald_Crisp_in_Shining_Victory_trailer.jpg\">\u003cimg class=\"alignnone size-full wp-image-15564\" title=\"Donald Crisp\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Donald_Crisp_in_Shining_Victory_trailer.jpg\" alt=\"Donald Crisp\" width=\"284\" height=\"219\">\u003c/a>\u003c/p>\n\u003cp>And\u003cem> why\u003c/em> a Donald Crisp. Why \u003cem>not\u003c/em> bake a Donald Crisp? He won the award for Best Supporting Actor in 1941 as a stern-but-loving father (always Oscar fodder, if you ask me) in, conveniently enough, How Green Was My Valley. The decision to bake him into a dessert follows my own, particular path of logic. I could not have made anything else under the circumstances.\u003c/p>\n\u003cp>I considered other Oscar winners for that year, but they just didn't inspire cooking. Yes, I could have made a \u003cem>Sergeant York\u003c/em>shire pudding, but that seemed ridiculous. And under no circumstances was I about to make anything with the name\u003cem> Suspicion\u003c/em> in it. In terms of baking, I firmly believe that anything Joan Fontaine-inspired is to be avoided, since the result will either be weepy or worse, too bitter to eat.\u003c/p>\n\u003cp>Truth be told, I'm a little disappointed that Barbara Stanwyck didn't win for \u003cem>Balls of Fire\u003c/em>. I could have made something really, really interesting.\u003c/p>\n\u003cp>All this thought about how I am living my live according to the Oscars has really gotten me thinking about my future. For example, I can't wait until I turn 42 so that I might start suffering nobly like \u003cem>Mrs. Miniver\u003c/em>. Of course, she had to deal with severe wartime rationing, so I'd better start saving my flour and eggs for next year's birthday recipe.\u003c/p>\n\u003cp>Until then...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpSgzzuDPM.jpg\">\u003cimg class=\"alignnone size-medium wp-image-15562\" title=\"Nectarines and frangipane\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpSgzzuDPM-199x300.jpg\" alt=\"Nectarines and frangipane\" width=\"199\" height=\"300\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nectarine Donald Crisp\u003c/strong>\u003c/p>\n\u003cp>There is absolutely nothing about this crisp that screams the name Donald. Nor is there anything particularly Welsh about it either, but I wasn't about to put leeks into my dessert. It is what it is, which is good. And easy. Worthy of an Oscar, in my book. Or, at least a nomination.\u003c/p>\n\u003cp>You decide. Please submit your votes to Price, Waterhouse & Coopers. Thank you.\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the fruit:\u003c/strong>\u003c/p>\n\u003cp>4 firm (but not rock hard) nectarines, pitted and sliced\u003c/p>\n\u003cp>1 tablespoon of sugar (taste the fruit, if it is sweet, add less. If not sweet enough, add more, got it? Good)\u003c/p>\n\u003cp>1 teaspoon of grated orange zest\u003c/p>\n\u003cp>1 tablespoon of Maraschino liqueur or kirschwasser.\u003c/p>\n\u003cp>\u003cstrong>For the frangipane:\u003c/strong>\u003c/p>\n\u003cp>3 ounces almond paste\u003c/p>\n\u003cp>3 tablespoons butter, at room temperature\u003c/p>\n\u003cp>1 1/2 teaspoons sugar\u003c/p>\n\u003cp>2 tablespoons all-purpose flour\u003c/p>\n\u003cp>1 egg\u003c/p>\n\u003cp>\u003cstrong>For the topping:\u003c/strong>\u003c/p>\n\u003cp>1 cup all-purpose flour\u003c/p>\n\u003cp>1/2 cup light brown sugar\u003c/p>\n\u003cp>1/2 white sugar\u003c/p>\n\u003cp>1 cup slivered almonds\u003c/p>\n\u003cp>1 teaspoon vanilla extract\u003c/p>\n\u003cp>8 tablespoons of butter, melted\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat your oven to 350ºF.\u003c/p>\n\u003cp>2. Melt butter for the topping and let cool. Add all other topping ingredients and combine well. Place topping in the freezer as you prepare the rest of the ingredients, which will make it nice and clumpy, which is to be desired.\u003c/p>\n\u003cp>3. To make the frangipane, combine all ingredients until smooth. Set aside.\u003c/p>\n\u003cp>4. Slice your nectarines and toss in a bowl with sugar, orange zest, and maraschino liqueur. Look at bottle of liqueur. Notice that it roughly the same size as an Oscar. Clutch it to your bosom and practice your acceptance speech when no one is looking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpBvMIOoPM.jpg\">\u003cimg class=\"alignnone size-medium wp-image-15561\" title=\"Luxardo Bottle\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpBvMIOoPM-238x300.jpg\" alt=\"Luxardo Bottle\" width=\"238\" height=\"300\">\u003c/a>\u003c/p>\n\u003cp>5. Arrange fruit in a shallow layer along the bottom of a small, oven-proof baking dish. Dot the fruit with spoonsful of frangipane, then top the whole thing with crisp topping, which you have sensibly removed from the freezer. There will be much left over topping, which you will want to have on hand when people command you to make more of this recipe.\u003c/p>\n\u003cp>6. Place your crisp-filled baking dish on a foil-lined baking sheet because the juices from the fruit will bubble and spill over the edges of your dish. If they don't then you don't have a proper crisp in my book. Bake for about 25 minutes, or until fruit is a-bubble and the topping is browned.\u003c/p>\n\u003cp>7. Serve warm on its own or with vanilla ice cream. Or eat it cold from the refrigerator for breakfast. It's even better-tasting the next day, though the topping will more than likely not be crisp, which might cause one distress, given the fact that the dish is called a \"crisp.\" Feel free to rename it something else if this is a major concern.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>8. Accept applause, but please keep your speech to less than one minute, otherwise the orchestra will try to drown you out and the teenage daughter of a celebrity will walk into your kitchen in a rented evening gown and usher you offstage.\u003c/p>\n\n","blocks":[],"excerpt":"I considered other Oscar winners for that year, but they just didn't inspire cooking. Yes, I could have made a \u003cem>Sergeant York\u003c/em>shire pudding, but that seemed ridiculous. And under no circumstances was I about to make anything with the name\u003cem> Suspicion\u003c/em> in it. In terms of baking, I firmly believe that anything Joan Fontaine-inspired is to be avoided, since the result will either be weepy or worse, too bitter to eat.","status":"publish","parent":0,"modified":1552431615,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":58,"wordCount":1355},"headData":{"title":"My Life According To Oscar or, How To Make A Donald Crisp | KQED","description":"I considered other Oscar winners for that year, but they just didn't inspire cooking. Yes, I could have made a Sergeant Yorkshire pudding, but that seemed ridiculous. And under no circumstances was I about to make anything with the name Suspicion in it. In terms of baking, I firmly believe that anything Joan Fontaine-inspired is to be avoided, since the result will either be weepy or worse, too bitter to eat.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"15566 http://blogs.kqed.org/bayareabites/?p=15566","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/07/30/my-life-according-to-oscar-or-how-to-make-a-donald-crisp/","disqusTitle":"My Life According To Oscar or, How To Make A Donald Crisp","path":"/bayareabites/15566/my-life-according-to-oscar-or-how-to-make-a-donald-crisp","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpDLGkJwPM1.jpg\">\u003cimg class=\"alignleft size-full wp-image-15569\" title=\"Nectarine Donald Crisp\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpDLGkJwPM1.jpg\" alt=\"Nectarine Donald Crisp\" width=\"233\" height=\"350\">\u003c/a>I have this thing that I do.\u003c/p>\n\u003cp>Some people find it annoying; others, fascinating.\u003c/p>\n\u003cp>People tell me when they were born, I tell them who won Oscars that year.\u003c/p>\n\u003cp>It's one of my little quirks. And a rather lame party trick, if you ask me.\u003c/p>\n\u003cp>When I tell someone he's\u003cem> A Man For All Seasons\u003c/em>, I mean that he was born in 1966. And then that same person will look at me and ask, \"Why the hell do you even \u003cem>know\u003c/em> that?\"\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>I just do.\u003c/p>\n\u003cp>When I was 11 years old, I came down with a very nasty strep infection, which is not typically good subject matter for a food blog, but stay with me here. My tonsils were so swollen that, at one point, I could feel them touch each other at the back of my throat. I couldn't eat or drink without discomfort, nor could I sleep because, every time I swallowed heavily, I would wake up in pain.\u003c/p>\n\u003cp>Those were good times. No cable television, no computer games to distract me, no talking, no singing of show tunes. Whatever was a pre-Information Age boy to do?\u003c/p>\n\u003cp>Fortunately, my father came to the rescue. He stopped by the house to see how I was doing and gave me the book that was to set me on a remarkable path of trivia absorption from which I have never strayed: \u003cem>50 Years of the Oscar: The Official History of the Academy Awards\u003c/em> by Robert Osborne.\u003c/p>\n\u003cp>To both entertain myself and to keep my mind off the pain, I decided to play a little memory game. I wound up memorizing every Best Picture, Actor, Actress, Supporting Actor, Supporting Actress, Director, and Song listed in that damned book. Surprisingly, most of that information has never left this little head of mine.\u003c/p>\n\u003cp>And so... at some point I just started telling people who won Oscars the year they were born. I think you get the (best) picture. It's sort of like my own version of the zodiac. I'm a 1969 baby, so I see myself as a \u003cem>Midnight Cowboy\u003c/em> with Maggie Smith rising. A little bit Goldie Hawn, a little bit Gig Young, but not a trace of John Wayne in me.\u003c/p>\n\u003cp>Of course, it got a bit boring being stuck with the same film year in, year out, so I started to look at my life in terms of films that won the Oscar for the year that correlated to my age. For example, I deemed my 39th year on this planet as my \u003cem>Gone With The Wind \u003c/em>(1939) year because it was so full of melodrama and seemed to go on forever.\u003c/p>\n\u003cp>As for 40, though I could not afford the upkeep of a deranged housekeeper, I felt as if much of the year, in a sense, was spent coming into my own and out from under shadows of others, not unlike \u003cem>Rebecca\u003c/em>'s (1940) unnamed heroine.\u003c/p>\n\u003cp>On Wednesday, I turned 41 and, if I am to continue living my life according to Oscar, I must look to the film \u003cem>How Green Was My Valley\u003c/em> to know just what this year will bring. I'm not certain what that's supposed to mean, but I fully expect to get very nostalgic and, perhaps, date a Welshman. I hope it doesn't mean I'm going to have an affair with a minister. Or die in a coal mine.\u003c/p>\n\u003cp>I am cautiously optimistic. And, for some reason, it has inspired me to bake something:\u003c/p>\n\u003cp>A Donald Crisp. No, really, it did.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Donald_Crisp_in_Shining_Victory_trailer.jpg\">\u003cimg class=\"alignnone size-full wp-image-15564\" title=\"Donald Crisp\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Donald_Crisp_in_Shining_Victory_trailer.jpg\" alt=\"Donald Crisp\" width=\"284\" height=\"219\">\u003c/a>\u003c/p>\n\u003cp>And\u003cem> why\u003c/em> a Donald Crisp. Why \u003cem>not\u003c/em> bake a Donald Crisp? He won the award for Best Supporting Actor in 1941 as a stern-but-loving father (always Oscar fodder, if you ask me) in, conveniently enough, How Green Was My Valley. The decision to bake him into a dessert follows my own, particular path of logic. I could not have made anything else under the circumstances.\u003c/p>\n\u003cp>I considered other Oscar winners for that year, but they just didn't inspire cooking. Yes, I could have made a \u003cem>Sergeant York\u003c/em>shire pudding, but that seemed ridiculous. And under no circumstances was I about to make anything with the name\u003cem> Suspicion\u003c/em> in it. In terms of baking, I firmly believe that anything Joan Fontaine-inspired is to be avoided, since the result will either be weepy or worse, too bitter to eat.\u003c/p>\n\u003cp>Truth be told, I'm a little disappointed that Barbara Stanwyck didn't win for \u003cem>Balls of Fire\u003c/em>. I could have made something really, really interesting.\u003c/p>\n\u003cp>All this thought about how I am living my live according to the Oscars has really gotten me thinking about my future. For example, I can't wait until I turn 42 so that I might start suffering nobly like \u003cem>Mrs. Miniver\u003c/em>. Of course, she had to deal with severe wartime rationing, so I'd better start saving my flour and eggs for next year's birthday recipe.\u003c/p>\n\u003cp>Until then...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpSgzzuDPM.jpg\">\u003cimg class=\"alignnone size-medium wp-image-15562\" title=\"Nectarines and frangipane\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpSgzzuDPM-199x300.jpg\" alt=\"Nectarines and frangipane\" width=\"199\" height=\"300\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nectarine Donald Crisp\u003c/strong>\u003c/p>\n\u003cp>There is absolutely nothing about this crisp that screams the name Donald. Nor is there anything particularly Welsh about it either, but I wasn't about to put leeks into my dessert. It is what it is, which is good. And easy. Worthy of an Oscar, in my book. Or, at least a nomination.\u003c/p>\n\u003cp>You decide. Please submit your votes to Price, Waterhouse & Coopers. Thank you.\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the fruit:\u003c/strong>\u003c/p>\n\u003cp>4 firm (but not rock hard) nectarines, pitted and sliced\u003c/p>\n\u003cp>1 tablespoon of sugar (taste the fruit, if it is sweet, add less. If not sweet enough, add more, got it? Good)\u003c/p>\n\u003cp>1 teaspoon of grated orange zest\u003c/p>\n\u003cp>1 tablespoon of Maraschino liqueur or kirschwasser.\u003c/p>\n\u003cp>\u003cstrong>For the frangipane:\u003c/strong>\u003c/p>\n\u003cp>3 ounces almond paste\u003c/p>\n\u003cp>3 tablespoons butter, at room temperature\u003c/p>\n\u003cp>1 1/2 teaspoons sugar\u003c/p>\n\u003cp>2 tablespoons all-purpose flour\u003c/p>\n\u003cp>1 egg\u003c/p>\n\u003cp>\u003cstrong>For the topping:\u003c/strong>\u003c/p>\n\u003cp>1 cup all-purpose flour\u003c/p>\n\u003cp>1/2 cup light brown sugar\u003c/p>\n\u003cp>1/2 white sugar\u003c/p>\n\u003cp>1 cup slivered almonds\u003c/p>\n\u003cp>1 teaspoon vanilla extract\u003c/p>\n\u003cp>8 tablespoons of butter, melted\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat your oven to 350ºF.\u003c/p>\n\u003cp>2. Melt butter for the topping and let cool. Add all other topping ingredients and combine well. Place topping in the freezer as you prepare the rest of the ingredients, which will make it nice and clumpy, which is to be desired.\u003c/p>\n\u003cp>3. To make the frangipane, combine all ingredients until smooth. Set aside.\u003c/p>\n\u003cp>4. Slice your nectarines and toss in a bowl with sugar, orange zest, and maraschino liqueur. Look at bottle of liqueur. Notice that it roughly the same size as an Oscar. Clutch it to your bosom and practice your acceptance speech when no one is looking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpBvMIOoPM.jpg\">\u003cimg class=\"alignnone size-medium wp-image-15561\" title=\"Luxardo Bottle\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpBvMIOoPM-238x300.jpg\" alt=\"Luxardo Bottle\" width=\"238\" height=\"300\">\u003c/a>\u003c/p>\n\u003cp>5. Arrange fruit in a shallow layer along the bottom of a small, oven-proof baking dish. Dot the fruit with spoonsful of frangipane, then top the whole thing with crisp topping, which you have sensibly removed from the freezer. There will be much left over topping, which you will want to have on hand when people command you to make more of this recipe.\u003c/p>\n\u003cp>6. Place your crisp-filled baking dish on a foil-lined baking sheet because the juices from the fruit will bubble and spill over the edges of your dish. If they don't then you don't have a proper crisp in my book. Bake for about 25 minutes, or until fruit is a-bubble and the topping is browned.\u003c/p>\n\u003cp>7. Serve warm on its own or with vanilla ice cream. Or eat it cold from the refrigerator for breakfast. It's even better-tasting the next day, though the topping will more than likely not be crisp, which might cause one distress, given the fact that the dish is called a \"crisp.\" Feel free to rename it something else if this is a major concern.\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>8. Accept applause, but please keep your speech to less than one minute, otherwise the orchestra will try to drown you out and the teenage daughter of a celebrity will walk into your kitchen in a rented evening gown and usher you offstage.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/15566/my-life-according-to-oscar-or-how-to-make-a-donald-crisp","authors":["5017"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_2090","bayareabites_12","bayareabites_1593"],"tags":["bayareabites_1819","bayareabites_16289","bayareabites_8296","bayareabites_8298","bayareabites_16300"],"label":"bayareabites"},"bayareabites_11134":{"type":"posts","id":"bayareabites_11134","meta":{"index":"posts_1591205157","site":"bayareabites","id":"11134","score":null,"sort":[1267912289000]},"guestAuthors":[],"slug":"oscar-party-food","title":"Oscar Party Food","publishDate":1267912289,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.flickr.com/photos/vsgoliath/4384342652/in/set-72157623373939605/\">\u003cimg class=\"alignleft size-full wp-image-11143\" title=\"Avatunatartare - collage by David Gartner\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/avatunatartare.jpg\" alt=\"Avatunatartare - collage by David Gartner\" width=\"300\" height=\"444\">\u003c/a>Okay, I'll admit it: I watch the \u003ca href=\"http://oscar.go.com/\">Academy Awards\u003c/a> for the outfits. And for the possibility of crazy behavior on the podium, as the sudden release of mind-bending pressure makes these over-coddled thoroughbreds behave like the hundred pounds of crazy they really are. But really, will anything this year top \u003ca href=\"http://reneeashleybaker.files.wordpress.com/2007/12/bjork-wearing-swan-dress-2.jpg\">Bjork's swan\u003c/a>? Or the pre-MILF Angelina Jolie \u003ca href=\"http://www.ballz.info/wp-content/uploads/2007/03/angelina-jolie-and-james-haven-kiss-on-numerous-occasions1.jpg\">smooching\u003c/a> her brother?\u003c/p>\n\u003cp>The tyranny of tastefulness, in both dress and behavior, has taken much of the fun out of these silly shows (along with the huge, indigestible blocks of commercials crammed in every six minutes). Still, though, here in the Bay Area we love our Oscar parties, and if you're going to fill the couch in front of the big screen, you've got to provide the munchies to match.\u003c/p>\n\u003cp>There are many amusing options at \u003ca href=\"http://twitter.com/#search?q=%23oscarmenu\">#oscarmenu\u003c/a>, from \u003cem>District 9 Prawn Kebabs\u003c/em> to \u003cem>Avatunatartare\u003c/em>, with a side of pink candy cigarettes to puff like Julianne Moore in A Single Man. And don't forget \u003cem>The Blind Side Salad\u003c/em>, washed down with a glass of \u003cem>The Hurt Lager\u003c/em>, followed (for you art-house fans) with \u003cem>The Peaches of Agnes\u003c/em>.\u003c/p>\n\u003cp>\u003cem>2010 Oscar Nominee/Food Mashups by \u003ca href=\"http://www.versusgoliath.com/\">David Gartner\u003c/a>\u003c/em>\u003c/p>\n\u003cp>As Karen Wilson points out in \u003ca href=\"http://www.bonappetit.com/blogsandforums/blogs/badaily/2010/02/our-5-favorite-food-moments-fr.html\">Bon Appetit\u003c/a>, there's a lot of cute (fake) food in Fantastic Mr. Fox. \u003ca href=\"http://www.roalddahl.com/\">Roald Dahl\u003c/a> was a man with a keen palate, as his essay on the Dutch Arnhemse Meisjes (which he called, quite simply, the best biscuits in the world) would prove. Director Anderson makes the edibles in his film come brightly and sweetly to life, from the vividly lit grocery-store shelves to the lavishly set table of the animals' dinner party. And then, of course, are the equally alluring (and equally fake) baguettes and buns rising through the roof in the latest Wallace and Gromit animated short, \u003ca href=\"http://www.wallaceandgromit.com/films/loafanddeath/\">A Matter of Loaf and Death\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>However charming they may look on-screen, though, dinky loaves and pies made from Play-Do and paper-mache don't do much to whet the appetite. For that, I suppose, most people will be turning to \u003ca href=\"http://www.sonypictures.com/homevideo/julieandjulia/\">Julie & Julia\u003c/a>, with its walls of gleaming copper pots and its smear-your-face French chocolate cake. You can't go wrong serving La Reine de Saba, Julia Child's unbeatable chocolate-almond cake, although I'd advise your guests against tearing it with their hands like crazed wildebeests. Chocolate cake on the chin: always a little disgusting, even for a professional cutie like Chris Messina.\u003c/p>\n\u003cp>Down in Los Angeles at the Governor's Ball, our \u003ca href=\"http://sufferthegringo.files.wordpress.com/2009/05/governator.jpg\">Governator\u003c/a> will be supping (budget issues be damned) on mini kobe beef burgers, lobster tempura, crab cakes with mango, black truffle and ricotta pizza, smoked salmon and potato galettes with butler-passed warm brioche, and baked alaska with espresso ice cream and chocolate sorbet, all whipped up by Mr. Kooky Pizza himself, Wolfgang Puck.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Burgers, pizza and ice cream! Clearly, our governor's celebrity chef is in sympathy with the working man struggling to get by on dollar meals, just like the families at the drive-through in \u003ca href=\"http://www.foodincmovie.com/\">Food, Inc.\u003c/a> Wouldn't \u003ca href=\"http://twitter.com/michaelpollan\">Michael Pollan\u003c/a> be proud.\u003c/p>\n\n","blocks":[],"excerpt":"Okay, I'll admit it: I watch the Academy Awards for the outfits. And for the possibility of crazy behavior on the podium, as the sudden release of mind-bending pressure makes these over-coddled thoroughbreds behave like the hundred pounds of crazy they really are. But really, will anything this year top Bjork's swan? Or the pre-MILF Angelina Jolie smooching her brother? ","status":"publish","parent":0,"modified":1552431766,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":525},"headData":{"title":"Oscar Party Food | KQED","description":"Okay, I'll admit it: I watch the Academy Awards for the outfits. And for the possibility of crazy behavior on the podium, as the sudden release of mind-bending pressure makes these over-coddled thoroughbreds behave like the hundred pounds of crazy they really are. But really, will anything this year top Bjork's swan? Or the pre-MILF Angelina Jolie smooching her brother? ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"11134 http://blogs.kqed.org/bayareabites/?p=11134","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/03/06/oscar-party-food/","disqusTitle":"Oscar Party Food","path":"/bayareabites/11134/oscar-party-food","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/vsgoliath/4384342652/in/set-72157623373939605/\">\u003cimg class=\"alignleft size-full wp-image-11143\" title=\"Avatunatartare - collage by David Gartner\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/avatunatartare.jpg\" alt=\"Avatunatartare - collage by David Gartner\" width=\"300\" height=\"444\">\u003c/a>Okay, I'll admit it: I watch the \u003ca href=\"http://oscar.go.com/\">Academy Awards\u003c/a> for the outfits. And for the possibility of crazy behavior on the podium, as the sudden release of mind-bending pressure makes these over-coddled thoroughbreds behave like the hundred pounds of crazy they really are. But really, will anything this year top \u003ca href=\"http://reneeashleybaker.files.wordpress.com/2007/12/bjork-wearing-swan-dress-2.jpg\">Bjork's swan\u003c/a>? Or the pre-MILF Angelina Jolie \u003ca href=\"http://www.ballz.info/wp-content/uploads/2007/03/angelina-jolie-and-james-haven-kiss-on-numerous-occasions1.jpg\">smooching\u003c/a> her brother?\u003c/p>\n\u003cp>The tyranny of tastefulness, in both dress and behavior, has taken much of the fun out of these silly shows (along with the huge, indigestible blocks of commercials crammed in every six minutes). Still, though, here in the Bay Area we love our Oscar parties, and if you're going to fill the couch in front of the big screen, you've got to provide the munchies to match.\u003c/p>\n\u003cp>There are many amusing options at \u003ca href=\"http://twitter.com/#search?q=%23oscarmenu\">#oscarmenu\u003c/a>, from \u003cem>District 9 Prawn Kebabs\u003c/em> to \u003cem>Avatunatartare\u003c/em>, with a side of pink candy cigarettes to puff like Julianne Moore in A Single Man. And don't forget \u003cem>The Blind Side Salad\u003c/em>, washed down with a glass of \u003cem>The Hurt Lager\u003c/em>, followed (for you art-house fans) with \u003cem>The Peaches of Agnes\u003c/em>.\u003c/p>\n\u003cp>\u003cem>2010 Oscar Nominee/Food Mashups by \u003ca href=\"http://www.versusgoliath.com/\">David Gartner\u003c/a>\u003c/em>\u003c/p>\n\u003cp>As Karen Wilson points out in \u003ca href=\"http://www.bonappetit.com/blogsandforums/blogs/badaily/2010/02/our-5-favorite-food-moments-fr.html\">Bon Appetit\u003c/a>, there's a lot of cute (fake) food in Fantastic Mr. Fox. \u003ca href=\"http://www.roalddahl.com/\">Roald Dahl\u003c/a> was a man with a keen palate, as his essay on the Dutch Arnhemse Meisjes (which he called, quite simply, the best biscuits in the world) would prove. Director Anderson makes the edibles in his film come brightly and sweetly to life, from the vividly lit grocery-store shelves to the lavishly set table of the animals' dinner party. And then, of course, are the equally alluring (and equally fake) baguettes and buns rising through the roof in the latest Wallace and Gromit animated short, \u003ca href=\"http://www.wallaceandgromit.com/films/loafanddeath/\">A Matter of Loaf and Death\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>However charming they may look on-screen, though, dinky loaves and pies made from Play-Do and paper-mache don't do much to whet the appetite. For that, I suppose, most people will be turning to \u003ca href=\"http://www.sonypictures.com/homevideo/julieandjulia/\">Julie & Julia\u003c/a>, with its walls of gleaming copper pots and its smear-your-face French chocolate cake. You can't go wrong serving La Reine de Saba, Julia Child's unbeatable chocolate-almond cake, although I'd advise your guests against tearing it with their hands like crazed wildebeests. Chocolate cake on the chin: always a little disgusting, even for a professional cutie like Chris Messina.\u003c/p>\n\u003cp>Down in Los Angeles at the Governor's Ball, our \u003ca href=\"http://sufferthegringo.files.wordpress.com/2009/05/governator.jpg\">Governator\u003c/a> will be supping (budget issues be damned) on mini kobe beef burgers, lobster tempura, crab cakes with mango, black truffle and ricotta pizza, smoked salmon and potato galettes with butler-passed warm brioche, and baked alaska with espresso ice cream and chocolate sorbet, all whipped up by Mr. Kooky Pizza himself, Wolfgang Puck.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Burgers, pizza and ice cream! Clearly, our governor's celebrity chef is in sympathy with the working man struggling to get by on dollar meals, just like the families at the drive-through in \u003ca href=\"http://www.foodincmovie.com/\">Food, Inc.\u003c/a> Wouldn't \u003ca href=\"http://twitter.com/michaelpollan\">Michael Pollan\u003c/a> be proud.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/11134/oscar-party-food","authors":["5038"],"categories":["bayareabites_1593"],"tags":["bayareabites_1819"],"label":"bayareabites"},"bayareabites_11117":{"type":"posts","id":"bayareabites_11117","meta":{"index":"posts_1591205157","site":"bayareabites","id":"11117","score":null,"sort":[1267802269000]},"guestAuthors":[],"slug":"stephane-audran-queen-of-oscar-feast-and-famine","title":"Stephane Audran: Queen of Oscar Feast and Famine","publishDate":1267802269,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_11118\" class=\"wp-caption alignleft\" style=\"max-width: 350px\">\u003cimg class=\"size-full wp-image-11118\" title=\"Stephane Audran\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Stephane-Audran.jpg\" alt=\"Stephane Audran in Les Biches\" width=\"350\" height=\"291\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Stephane Audran in Les Biches\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Oscar night is coming. Are you ready? I'm not. In fact, I almost totally forgot about them this year-- and that's saying something, considering the fact that, as a ten year-old, I decided to memorize every Best Picture, Best Director, and Best Actor (all four categories) for the first fifty years that Academy Awards were being handed out.*\u003c/p>\n\u003cp>Granted, this is a food blog, but don't worry, I'm not going to start talking about \u003cem>Julie & Julia\u003c/em>. While I am thrilled for Miss Streep's much deserved 27,000th nomination for her performance as Mrs. Child, I think they should have renamed the film \u003cem>Julia Child & That Unpleasant Woman Who Is Mean to Her Husband\u003c/em> (It's a good thing I'm not in marketing).\u003c/p>\n\u003cp>So, instead of discussing the already discussed-to-death aforementioned film which, in my opinion, is only \u003cem>half\u003c/em> a great film, I'm bringing you two \u003cem>wholly\u003c/em> great ones: \u003cem>Babette's Feast\u003c/em> (\u003cem>Babette's Gæstebud\u003c/em>, 1987) and \u003cem>The Discreet Charm of the Bourgeoisie\u003c/em> (\u003cem>Le Charme Discret de la Bourgeoisie\u003c/em>, 1972). Both films (conveniently enough for today's topic) won Oscars for Best Foreign Language film. Even more happy-making, they both star one, particular actress-- Stephane Audran.\u003c/p>\n\u003cp>\u003ca href=\"http://www.youtube.com/v/fDbQ6ktcFPQ&hl=en_US&fs=1&\">http://www.youtube.com/v/fDbQ6ktcFPQ&hl=en_US&fs=1&\u003c/a>\u003c/p>\n\u003cp>There are few food cinema enthusiasts who have not seen \u003cem>Babette's Feast\u003c/em>-- gorgeous with it's stark Jutland scenery and quiet story of two pious sisters who take in a (unbeknownst to them) world famous, war-fleeing chef. It is story of food and the balancing of souls. For Babette, her desire is to prepare a special meal to show her love for the two sisters is one that comes from the depths of hers. The sisters, however, fear that to partake in such a meal would imperil theirs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.youtube.com/v/xT2zkfEmCqg&hl=en_US&fs=1&\">http://www.youtube.com/v/xT2zkfEmCqg&hl=en_US&fs=1&\u003c/a>\u003c/p>\n\u003cp>\u003cem>The Discreet Charm of the Bourgeoisie\u003c/em> makes for a strange companion piece to \u003cem>Babette's Feast\u003c/em>. Where as \u003cem>Babette's Feast\u003c/em> is absurdly beautiful, \u003cem>The Discreet Charm of the Bourgeoisie\u003c/em> is beautifully absurd. There is virtually no plot and the principle characters are essentially unlikeable, yet we are compelled to follow them as they weave in and out of dreams and dreams-within-dreams and try, without success, to eat-- anything. Coincidentally, Audran's Alice Senechal is the hostess of a some increasingly elaborate diner parties in which these characters fail to consume a single bite of food until the end of the film.\u003c/p>\n\u003cp>And with very interesting results indeed.\u003c/p>\n\u003cp>I saw the two of these films together-- one right after the other-- with a friend of mine while we were both orphaned and nursing hangovers on Christmas Day. I hadn't decided to have a mini Stephane Audran film festival, I simply let my friend Edward choose the films to watch among my collection. I was struck by how differently these to films approach eating and yet both essentially arrive at the same conclusion-- that the sharing of food is communion; a way of restoring both body and soul. In \u003cem>Babette's Feast\u003c/em>, old wrongs are forgotten, old loves remembered, and souls are nourished. In \u003cem>The Discreet Charm of the Bourgeoisie\u003c/em>, the characters cannot manage to feed their souls because they are essentially soulless. And, best of all, they both star one of my favorite actresses.\u003c/p>\n\u003cp>So go ahead and watch your little Oscar show. Go to your Oscar party. When the stardust has cleared and the losers have finished pretending to be happy for the winners, take an evening out of your busy schedule and watch these two Oscar winners back-to-back. \u003cem>The Discreet Charm of the Bourgeoisie\u003c/em> first, then \u003cem>Babette's Feast\u003c/em> and you can find out for yourself what I'm talking about. It's a little cinematic food for the soul.\u003c/p>\n\u003cp>Unless, of course, you don't have one.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>* It was for too long my party trick until I started to know people who were born after 1977.\u003c/p>\n\n","blocks":[],"excerpt":"So, instead of discussing the already discussed-to-death aforementioned film which, in my opinion, is only \u003cem>half\u003c/em> a great film, I'm bringing you two \u003cem>wholly\u003c/em> great ones: \u003cem>Babette's Feast\u003c/em> (\u003cem>Babette's Gæstebud\u003c/em>, 1987) and \u003cem>The Discreet Charm of the Bourgeoisie\u003c/em> (\u003cem>Le Charme Discret de la Bourgeoisie\u003c/em>, 1972). Both films (conveniently enough for today's topic) won Oscars for Best Foreign Language film. Even more happy-making, they both star one, particular actress-- Stephane Audran.\r\n","status":"publish","parent":0,"modified":1552432371,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":687},"headData":{"title":"Stephane Audran: Queen of Oscar Feast and Famine | KQED","description":"So, instead of discussing the already discussed-to-death aforementioned film which, in my opinion, is only half a great film, I'm bringing you two wholly great ones: Babette's Feast (Babette's Gæstebud, 1987) and The Discreet Charm of the Bourgeoisie (Le Charme Discret de la Bourgeoisie, 1972). Both films (conveniently enough for today's topic) won Oscars for Best Foreign Language film. Even more happy-making, they both star one, particular actress-- Stephane Audran.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"11117 http://blogs.kqed.org/bayareabites/?p=11117","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/03/05/stephane-audran-queen-of-oscar-feast-and-famine/","disqusTitle":"Stephane Audran: Queen of Oscar Feast and Famine","path":"/bayareabites/11117/stephane-audran-queen-of-oscar-feast-and-famine","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_11118\" class=\"wp-caption alignleft\" style=\"max-width: 350px\">\u003cimg class=\"size-full wp-image-11118\" title=\"Stephane Audran\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Stephane-Audran.jpg\" alt=\"Stephane Audran in Les Biches\" width=\"350\" height=\"291\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Stephane Audran in Les Biches\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Oscar night is coming. Are you ready? I'm not. In fact, I almost totally forgot about them this year-- and that's saying something, considering the fact that, as a ten year-old, I decided to memorize every Best Picture, Best Director, and Best Actor (all four categories) for the first fifty years that Academy Awards were being handed out.*\u003c/p>\n\u003cp>Granted, this is a food blog, but don't worry, I'm not going to start talking about \u003cem>Julie & Julia\u003c/em>. While I am thrilled for Miss Streep's much deserved 27,000th nomination for her performance as Mrs. Child, I think they should have renamed the film \u003cem>Julia Child & That Unpleasant Woman Who Is Mean to Her Husband\u003c/em> (It's a good thing I'm not in marketing).\u003c/p>\n\u003cp>So, instead of discussing the already discussed-to-death aforementioned film which, in my opinion, is only \u003cem>half\u003c/em> a great film, I'm bringing you two \u003cem>wholly\u003c/em> great ones: \u003cem>Babette's Feast\u003c/em> (\u003cem>Babette's Gæstebud\u003c/em>, 1987) and \u003cem>The Discreet Charm of the Bourgeoisie\u003c/em> (\u003cem>Le Charme Discret de la Bourgeoisie\u003c/em>, 1972). Both films (conveniently enough for today's topic) won Oscars for Best Foreign Language film. Even more happy-making, they both star one, particular actress-- Stephane Audran.\u003c/p>\n\u003cp>\u003ca href=\"http://www.youtube.com/v/fDbQ6ktcFPQ&hl=en_US&fs=1&\">http://www.youtube.com/v/fDbQ6ktcFPQ&hl=en_US&fs=1&\u003c/a>\u003c/p>\n\u003cp>There are few food cinema enthusiasts who have not seen \u003cem>Babette's Feast\u003c/em>-- gorgeous with it's stark Jutland scenery and quiet story of two pious sisters who take in a (unbeknownst to them) world famous, war-fleeing chef. It is story of food and the balancing of souls. For Babette, her desire is to prepare a special meal to show her love for the two sisters is one that comes from the depths of hers. The sisters, however, fear that to partake in such a meal would imperil theirs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.youtube.com/v/xT2zkfEmCqg&hl=en_US&fs=1&\">http://www.youtube.com/v/xT2zkfEmCqg&hl=en_US&fs=1&\u003c/a>\u003c/p>\n\u003cp>\u003cem>The Discreet Charm of the Bourgeoisie\u003c/em> makes for a strange companion piece to \u003cem>Babette's Feast\u003c/em>. Where as \u003cem>Babette's Feast\u003c/em> is absurdly beautiful, \u003cem>The Discreet Charm of the Bourgeoisie\u003c/em> is beautifully absurd. There is virtually no plot and the principle characters are essentially unlikeable, yet we are compelled to follow them as they weave in and out of dreams and dreams-within-dreams and try, without success, to eat-- anything. Coincidentally, Audran's Alice Senechal is the hostess of a some increasingly elaborate diner parties in which these characters fail to consume a single bite of food until the end of the film.\u003c/p>\n\u003cp>And with very interesting results indeed.\u003c/p>\n\u003cp>I saw the two of these films together-- one right after the other-- with a friend of mine while we were both orphaned and nursing hangovers on Christmas Day. I hadn't decided to have a mini Stephane Audran film festival, I simply let my friend Edward choose the films to watch among my collection. I was struck by how differently these to films approach eating and yet both essentially arrive at the same conclusion-- that the sharing of food is communion; a way of restoring both body and soul. In \u003cem>Babette's Feast\u003c/em>, old wrongs are forgotten, old loves remembered, and souls are nourished. In \u003cem>The Discreet Charm of the Bourgeoisie\u003c/em>, the characters cannot manage to feed their souls because they are essentially soulless. And, best of all, they both star one of my favorite actresses.\u003c/p>\n\u003cp>So go ahead and watch your little Oscar show. Go to your Oscar party. When the stardust has cleared and the losers have finished pretending to be happy for the winners, take an evening out of your busy schedule and watch these two Oscar winners back-to-back. \u003cem>The Discreet Charm of the Bourgeoisie\u003c/em> first, then \u003cem>Babette's Feast\u003c/em> and you can find out for yourself what I'm talking about. It's a little cinematic food for the soul.\u003c/p>\n\u003cp>Unless, of course, you don't have one.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>* It was for too long my party trick until I started to know people who were born after 1977.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/11117/stephane-audran-queen-of-oscar-feast-and-famine","authors":["5017"],"categories":["bayareabites_1593"],"tags":["bayareabites_1819","bayareabites_3553"],"label":"bayareabites"},"bayareabites_1940":{"type":"posts","id":"bayareabites_1940","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1940","score":null,"sort":[1234545788000]},"guestAuthors":[],"slug":"comeback-little-sheba","title":"Comeback: Little Sheba","publishDate":1234545788,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/little-sheba-cakes1.jpg\" alt=\"Little Sheba Cakes\" align=\"left\"> I've been spending entirely too much time watching episodes of The French Chef with Julia Child that my friend Craig gave me.\u003c/p>\n\u003cp>I find Mrs. Child oddly hypnotic. There is something about her uniquely-accented voice and the not-entirely graceful movement of her formerly 6' 2\" body that compels me to watch her.\u003c/p>\n\u003cp>And watch her I do. Over and over again.\u003c/p>\n\u003cp>This week, I've been enjoying an early, black and white episode wherein she gives a champagne and coffee party in honor of:\u003c/p>\n\u003cp>\"...the Queen of Sheba, which turns out to be this dark beauty, made of chocolate, and almonds, and rum, and butter!\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She then invites us into her kitchen where she promises we'll make:\u003c/p>\n\u003cp>\"the best chocolate cake you ever put in your mouth.\"\u003c/p>\n\u003cp>That's one heavy promise, but I love her enthusiasm.\u003c/p>\n\u003cp>I decided to put my money where Mrs. Child's mouth is and examine this cake and the woman behind it, however superficially.\u003c/p>\n\u003cp>And one or two other things, of course.\u003cbr>\nFirst, there is the name:\u003cbr>\n\u003cstrong>The Queen of Sheba\u003c/strong>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-1943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/queen-of-sheba.jpeg\" alt=\"queen-of-sheba\" width=\"260\" height=\"313\">\u003c/p>\n\u003cp>The legend of the Queen of Sheba can be found in both the Old Testament and the Qur'an. As a polytheist monarch of tremendous wealth and wisdom, she was intrigued by King Solomon of Israel, who was famous for his own wealth and wisdom, plus the odd little fact that he and his people worshipped only one god (1 Kings 10:1-13). She set off to visit him, laden with spices, gold, jewels, and a series of riddles to test his alleged wisdom. She was more or less awed by him, and he rather impressed with her. She returned to her southern Kingdom with \"all that her heart desired\", including a new, solitary god.\u003c/p>\n\u003cp>Despite what the vampy costume of Betty Blythe might suggest in her 1921 epic \u003ca href=\"http://www.imdb.com/title/tt0012600/\">The Queen of Sheba\u003c/a>, most accounts suggest that the relationship between Solomon and herself were of a respectful, intellectual nature.\u003c/p>\n\u003cp>Most.\u003c/p>\n\u003cp>Unless you choose to believe the Ethiopians. They claim her as their own. In fact, the legitimacy of their nearly 3,000-year, dynasty was founded on the belief that Solomon gave her slightly more than gold and jewelry as a parting gift.\u003c/p>\n\u003cp>Whatever you choose to believe, it is clear why the \"best chocolate cake you ever put in your mouth\" was named after her-- she was dark, rich, and sophisticated. A queen fit for the queen of cakes.\u003c/p>\n\u003cp>Of course, I couldn't end it there. Not with Oscar season around the corner. Nor an obvious tangent staring me in the face.\u003cbr>\n\u003cstrong>\u003cbr>\nCome Back, Little Sheba\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/sheba-film-still.jpg\" alt=\"film still of sheba\">\u003c/p>\n\u003cp>One of the few vintage, Oscar-winning performances I have yet to see is that of Miss Shirley Booth's turn as Lola Delaney in \u003ca href=\"http://www.imdb.com/title/tt0044509/plotsummary\">Comeback, Little Sheba\u003c/a> from 1952. The dowdy, shuffling, and unambitious Lola and her husband \"Doc\" (played by Burt Lancaster) are 20 years into a loveless, shotgun marriage. The baby was lost and both find comfort in their own particular ways; he with alcohol, she with a little dog named \"Sheba\" on whom she lavishes all of her attention until it runs away from her, most likely from fear of emotional smothering.\u003c/p>\n\u003cp>And that's before the film even begins. I won't give the rest of the plot away, most likely since I have no idea what happens next. I'm hoping it's some kind of sex comedy, but my hopes aren't aimed too high, since films about deep regret and personal failings aren't generally funny. Or sexy.\u003c/p>\n\u003cp>In stretching the limits of credibility, I have begun to think of this cake as somewhat appropriately linked to this film. Both are reportedly richly-layered, slightly crestfallen, alcoholic, and a bit nutty.\u003c/p>\n\u003cp>Almonds, you know.\u003c/p>\n\u003cp>Which leads to a warning to keep one's logical stream-of-consciousness in check. Miss Booth may have won the Academy Award for her performance in Come Back, Little Sheba, but her biggest success came later as the star of the popular 1960's situation comedy \u003ca href=\"http://www.museum.tv/archives/etv/H/htmlH/hazel/hazel.htm\">Hazel\u003c/a>, in which she played the title role of a dictatorial-yet-endearing live-in housemaid.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/booth-as-hazel.jpg\" alt=\"Shirley Booth as Hazel\">\u003c/p>\n\u003cp>Though critics have complained that the show was contrived and only \"mildly amusing,\" Hazel does have her die-hard fans, who are referred to as \"hazelnuts.\" Irritating, certainly.\u003c/p>\n\u003cp>The evident danger here is heaping too much honor upon Miss Booth by substituting the above-mentioned nuts for the traditional almonds, but that would be another cake entirely.\u003c/p>\n\u003cp>\u003cstrong>Little Shebas\u003c/strong>\u003c/p>\n\u003cp>I still intend to honor Miss Booth. Or at least the dog who had sense enough to run away from her emotionally-starved owner by making this major player in the classic repretoire of chocolate desserts into a minor figure size-wise, while still keeping the integrity of the classic recipe.\u003c/p>\n\u003cp>I have omitted the chocolate glaze used by many recipes, including Julia Child's. I simply think it's gilding an already-perfect lily. Oh, and I'm lazy. It is a rich cake, with a slightly gooey, warm center. More chocolate only makes it heavier. Still, I think it is a cake that would make its ancient namesake proud.\u003c/p>\n\u003cp>I doubt very much that Lola Delaney would have either the emotional wherewith all or even the equipment to make one herself, but Hazel would certainly find it easy to whip up for Mr. B when she wasn't busy whipping the rest of his family into shape. And , chocolate glaze or no, I think Mrs. Child would still enjoy putting one in her mouth.\u003c/p>\n\u003cp>Sadly, this is not as popular a cake as it used to be. Chocolate trends of the past several years have lead to denser, darker, more chocolaty, chocolate cakes. The virtue of this cake is it's balance of chocolate and nuttiness, with just a hint of rum underneath. As befitting a queen, it demands respect by virtue of its subtle complexity rather than by beating the palate with her sceptre. And that's all too bad because I think this little Sheba is definitely ready for a comeback.\u003c/p>\n\u003cp>The following will make one large \u003cem>Reine de Saba\u003c/em> in an 8-inch cake pan, or make six petite versions in a large (3 1/2-inch diameter) muffin tin. \u003cem>Comme tu veux\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>:\u003c/p>\n\u003cp>4 oz semi-sweet chocolate (bittersweet may be used, but I'm going the Child route here)\u003cbr>\n2 tablespoons rum or coffee\u003cbr>\n1/4 lb butter at room temperature\u003cbr>\n2/3 cup plus 2 tablespoons sugar\u003cbr>\n3 egg, separated\u003cbr>\n2/3 cup finely ground almonds\u003cbr>\n1/4 tsp cream of tartar\u003cbr>\n1/4 tsp almond extract\u003cbr>\n1/2 cup cake flour, measured then sifted\u003cbr>\none good pinch of salt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Pre-heat oven to 350F and place rack in the middle.\u003c/p>\n\u003cp>1. Melt the chocolate and rum or coffee (choose your poison) in a pot set over simmering (not boiling, please) water, stirring to combine. Cover, turn off heat, and leave alone. You'll come back to it later and it isn't going anywhere. Cream the butter and 2/3 cup sugar together until pale yellow and fluffy. Beat in the egg yolks until paler and even fluffier than before. Add almond extract.\u003c/p>\n\u003cp>2. In a separate bowl, beat the egg whites on low-to-medium until foamy, then increase speed as you like, adding 1 tablespoon of sugar and 1/4 teaspoon cream of tartar until soft peaks form.\u003c/p>\n\u003cp>3. Return to your melted chocolate and give her a little stir. The consistency should be somewhat satiny and fluid. Beat in a bit of butter/yolk mixture at a time, stirring constantly so the yolks do not curdle. Repeat until all is one.\u003c/p>\n\u003cp>4. Combine almond meal, flour, and salt. Now add this dry mixture to your chocolate goo, incorporating bits at a time. When this has been accomplished, gently fold in egg whites, starting with about 1/2 a cup and working the rest in ever so skillfully.\u003c/p>\n\u003cp>5. Immediately set to placing about 1/2 cup of your batter into each of the six muffin tins. Give her a good, hard bang or two on your kitchen counter to level and remove any bubbles in the batter. Bake for 12 minutes, then begin to peek into your oven obsessively until finished. A pale, chocolatey crust should form, but the cakes shold jiggle a wee bit, too. Ideally, a toothpick inserted about an inch from the edges should come out dry, but one poked into the center should not. When this has been acheived, remove from oven and let cool for, oh, I don't know, let's say an hour, because you've got other things to do. When ready to remove from pan, run a sharp knife around the edges of the cakes, invert onto a tray, and you're done.\u003c/p>\n\u003cp>Not exactly. At this point, you may either top them with a chocolate glaze or simply dust them with powdered sugar.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Serve them to friends at your upcoming Oscar party, or just feed them to your pets and watch their little hearts explode from the chocolate.\u003c/p>\n\n","blocks":[],"excerpt":"I've been spending entirely too much time watching episodes of The French Chef with Julia Child that my friend Craig gave me.\r\n\r\nI find Mrs. Child oddly hypnotic. There is something about her uniquely-accented voice and the not-entirely graceful movement of her formerly 6' 2\" body that compels me to watch her.\r\n\r\nAnd watch her I do. Over and over again.\r\n\r\nThis week, I've been enjoying an early, black and white episode wherein she gives a champagne and coffee party in honor of:\r\n\r\n \"...the Queen of Sheba, which turns out to be this dark beauty, made of chocolate, and almonds, and rum, and butter!\"\r\n\r\nShe then invites us into her kitchen where she promises we'll make:\r\n\r\n \"the best chocolate cake you ever put in your mouth.\"\r\n\r\nThat's one heavy promise, but I love her enthusiasm.\r\n\r\nI decided to put my money where Mrs. Child's mouth is and examine this cake and the woman behind it, however superficially.\r\n","status":"publish","parent":0,"modified":1552432588,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":45,"wordCount":1529},"headData":{"title":"Comeback: Little Sheba | KQED","description":"I've been spending entirely too much time watching episodes of The French Chef with Julia Child that my friend Craig gave me.\r\n\r\nI find Mrs. Child oddly hypnotic. There is something about her uniquely-accented voice and the not-entirely graceful movement of her formerly 6' 2" body that compels me to watch her.\r\n\r\nAnd watch her I do. Over and over again.\r\n\r\nThis week, I've been enjoying an early, black and white episode wherein she gives a champagne and coffee party in honor of:\r\n\r\n "...the Queen of Sheba, which turns out to be this dark beauty, made of chocolate, and almonds, and rum, and butter!"\r\n\r\nShe then invites us into her kitchen where she promises we'll make:\r\n\r\n "the best chocolate cake you ever put in your mouth."\r\n\r\nThat's one heavy promise, but I love her enthusiasm.\r\n\r\nI decided to put my money where Mrs. Child's mouth is and examine this cake and the woman behind it, however superficially.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"1940 http://blogs.kqed.org/bayareabites/?p=1940","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/02/13/comeback-little-sheba/","disqusTitle":"Comeback: Little Sheba","path":"/bayareabites/1940/comeback-little-sheba","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/little-sheba-cakes1.jpg\" alt=\"Little Sheba Cakes\" align=\"left\"> I've been spending entirely too much time watching episodes of The French Chef with Julia Child that my friend Craig gave me.\u003c/p>\n\u003cp>I find Mrs. Child oddly hypnotic. There is something about her uniquely-accented voice and the not-entirely graceful movement of her formerly 6' 2\" body that compels me to watch her.\u003c/p>\n\u003cp>And watch her I do. Over and over again.\u003c/p>\n\u003cp>This week, I've been enjoying an early, black and white episode wherein she gives a champagne and coffee party in honor of:\u003c/p>\n\u003cp>\"...the Queen of Sheba, which turns out to be this dark beauty, made of chocolate, and almonds, and rum, and butter!\"\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>She then invites us into her kitchen where she promises we'll make:\u003c/p>\n\u003cp>\"the best chocolate cake you ever put in your mouth.\"\u003c/p>\n\u003cp>That's one heavy promise, but I love her enthusiasm.\u003c/p>\n\u003cp>I decided to put my money where Mrs. Child's mouth is and examine this cake and the woman behind it, however superficially.\u003c/p>\n\u003cp>And one or two other things, of course.\u003cbr>\nFirst, there is the name:\u003cbr>\n\u003cstrong>The Queen of Sheba\u003c/strong>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-1943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/queen-of-sheba.jpeg\" alt=\"queen-of-sheba\" width=\"260\" height=\"313\">\u003c/p>\n\u003cp>The legend of the Queen of Sheba can be found in both the Old Testament and the Qur'an. As a polytheist monarch of tremendous wealth and wisdom, she was intrigued by King Solomon of Israel, who was famous for his own wealth and wisdom, plus the odd little fact that he and his people worshipped only one god (1 Kings 10:1-13). She set off to visit him, laden with spices, gold, jewels, and a series of riddles to test his alleged wisdom. She was more or less awed by him, and he rather impressed with her. She returned to her southern Kingdom with \"all that her heart desired\", including a new, solitary god.\u003c/p>\n\u003cp>Despite what the vampy costume of Betty Blythe might suggest in her 1921 epic \u003ca href=\"http://www.imdb.com/title/tt0012600/\">The Queen of Sheba\u003c/a>, most accounts suggest that the relationship between Solomon and herself were of a respectful, intellectual nature.\u003c/p>\n\u003cp>Most.\u003c/p>\n\u003cp>Unless you choose to believe the Ethiopians. They claim her as their own. In fact, the legitimacy of their nearly 3,000-year, dynasty was founded on the belief that Solomon gave her slightly more than gold and jewelry as a parting gift.\u003c/p>\n\u003cp>Whatever you choose to believe, it is clear why the \"best chocolate cake you ever put in your mouth\" was named after her-- she was dark, rich, and sophisticated. A queen fit for the queen of cakes.\u003c/p>\n\u003cp>Of course, I couldn't end it there. Not with Oscar season around the corner. Nor an obvious tangent staring me in the face.\u003cbr>\n\u003cstrong>\u003cbr>\nCome Back, Little Sheba\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/sheba-film-still.jpg\" alt=\"film still of sheba\">\u003c/p>\n\u003cp>One of the few vintage, Oscar-winning performances I have yet to see is that of Miss Shirley Booth's turn as Lola Delaney in \u003ca href=\"http://www.imdb.com/title/tt0044509/plotsummary\">Comeback, Little Sheba\u003c/a> from 1952. The dowdy, shuffling, and unambitious Lola and her husband \"Doc\" (played by Burt Lancaster) are 20 years into a loveless, shotgun marriage. The baby was lost and both find comfort in their own particular ways; he with alcohol, she with a little dog named \"Sheba\" on whom she lavishes all of her attention until it runs away from her, most likely from fear of emotional smothering.\u003c/p>\n\u003cp>And that's before the film even begins. I won't give the rest of the plot away, most likely since I have no idea what happens next. I'm hoping it's some kind of sex comedy, but my hopes aren't aimed too high, since films about deep regret and personal failings aren't generally funny. Or sexy.\u003c/p>\n\u003cp>In stretching the limits of credibility, I have begun to think of this cake as somewhat appropriately linked to this film. Both are reportedly richly-layered, slightly crestfallen, alcoholic, and a bit nutty.\u003c/p>\n\u003cp>Almonds, you know.\u003c/p>\n\u003cp>Which leads to a warning to keep one's logical stream-of-consciousness in check. Miss Booth may have won the Academy Award for her performance in Come Back, Little Sheba, but her biggest success came later as the star of the popular 1960's situation comedy \u003ca href=\"http://www.museum.tv/archives/etv/H/htmlH/hazel/hazel.htm\">Hazel\u003c/a>, in which she played the title role of a dictatorial-yet-endearing live-in housemaid.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/booth-as-hazel.jpg\" alt=\"Shirley Booth as Hazel\">\u003c/p>\n\u003cp>Though critics have complained that the show was contrived and only \"mildly amusing,\" Hazel does have her die-hard fans, who are referred to as \"hazelnuts.\" Irritating, certainly.\u003c/p>\n\u003cp>The evident danger here is heaping too much honor upon Miss Booth by substituting the above-mentioned nuts for the traditional almonds, but that would be another cake entirely.\u003c/p>\n\u003cp>\u003cstrong>Little Shebas\u003c/strong>\u003c/p>\n\u003cp>I still intend to honor Miss Booth. Or at least the dog who had sense enough to run away from her emotionally-starved owner by making this major player in the classic repretoire of chocolate desserts into a minor figure size-wise, while still keeping the integrity of the classic recipe.\u003c/p>\n\u003cp>I have omitted the chocolate glaze used by many recipes, including Julia Child's. I simply think it's gilding an already-perfect lily. Oh, and I'm lazy. It is a rich cake, with a slightly gooey, warm center. More chocolate only makes it heavier. Still, I think it is a cake that would make its ancient namesake proud.\u003c/p>\n\u003cp>I doubt very much that Lola Delaney would have either the emotional wherewith all or even the equipment to make one herself, but Hazel would certainly find it easy to whip up for Mr. B when she wasn't busy whipping the rest of his family into shape. And , chocolate glaze or no, I think Mrs. Child would still enjoy putting one in her mouth.\u003c/p>\n\u003cp>Sadly, this is not as popular a cake as it used to be. Chocolate trends of the past several years have lead to denser, darker, more chocolaty, chocolate cakes. The virtue of this cake is it's balance of chocolate and nuttiness, with just a hint of rum underneath. As befitting a queen, it demands respect by virtue of its subtle complexity rather than by beating the palate with her sceptre. And that's all too bad because I think this little Sheba is definitely ready for a comeback.\u003c/p>\n\u003cp>The following will make one large \u003cem>Reine de Saba\u003c/em> in an 8-inch cake pan, or make six petite versions in a large (3 1/2-inch diameter) muffin tin. \u003cem>Comme tu veux\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>:\u003c/p>\n\u003cp>4 oz semi-sweet chocolate (bittersweet may be used, but I'm going the Child route here)\u003cbr>\n2 tablespoons rum or coffee\u003cbr>\n1/4 lb butter at room temperature\u003cbr>\n2/3 cup plus 2 tablespoons sugar\u003cbr>\n3 egg, separated\u003cbr>\n2/3 cup finely ground almonds\u003cbr>\n1/4 tsp cream of tartar\u003cbr>\n1/4 tsp almond extract\u003cbr>\n1/2 cup cake flour, measured then sifted\u003cbr>\none good pinch of salt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Pre-heat oven to 350F and place rack in the middle.\u003c/p>\n\u003cp>1. Melt the chocolate and rum or coffee (choose your poison) in a pot set over simmering (not boiling, please) water, stirring to combine. Cover, turn off heat, and leave alone. You'll come back to it later and it isn't going anywhere. Cream the butter and 2/3 cup sugar together until pale yellow and fluffy. Beat in the egg yolks until paler and even fluffier than before. Add almond extract.\u003c/p>\n\u003cp>2. In a separate bowl, beat the egg whites on low-to-medium until foamy, then increase speed as you like, adding 1 tablespoon of sugar and 1/4 teaspoon cream of tartar until soft peaks form.\u003c/p>\n\u003cp>3. Return to your melted chocolate and give her a little stir. The consistency should be somewhat satiny and fluid. Beat in a bit of butter/yolk mixture at a time, stirring constantly so the yolks do not curdle. Repeat until all is one.\u003c/p>\n\u003cp>4. Combine almond meal, flour, and salt. Now add this dry mixture to your chocolate goo, incorporating bits at a time. When this has been accomplished, gently fold in egg whites, starting with about 1/2 a cup and working the rest in ever so skillfully.\u003c/p>\n\u003cp>5. Immediately set to placing about 1/2 cup of your batter into each of the six muffin tins. Give her a good, hard bang or two on your kitchen counter to level and remove any bubbles in the batter. Bake for 12 minutes, then begin to peek into your oven obsessively until finished. A pale, chocolatey crust should form, but the cakes shold jiggle a wee bit, too. Ideally, a toothpick inserted about an inch from the edges should come out dry, but one poked into the center should not. When this has been acheived, remove from oven and let cool for, oh, I don't know, let's say an hour, because you've got other things to do. When ready to remove from pan, run a sharp knife around the edges of the cakes, invert onto a tray, and you're done.\u003c/p>\n\u003cp>Not exactly. At this point, you may either top them with a chocolate glaze or simply dust them with powdered sugar.\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>Serve them to friends at your upcoming Oscar party, or just feed them to your pets and watch their little hearts explode from the chocolate.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1940/comeback-little-sheba","authors":["5017"],"categories":["bayareabites_1653","bayareabites_1593"],"tags":["bayareabites_1819","bayareabites_4125"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/10/ATC_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. 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The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.","airtime":"SAT 4pm-5pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png","officialWebsiteLink":"https://www.revealnews.org/episodes/","meta":{"site":"news","source":"npr"},"link":"/radio/program/reveal","subscribe":{"apple":"https://itunes.apple.com/us/podcast/reveal/id886009669","tuneIn":"https://tunein.com/radio/Reveal-p679597/","rss":"http://feeds.revealradio.org/revealpodcast"}},"says-you":{"id":"says-you","title":"Says You!","info":"Public radio's game show of bluff and bluster, words and whimsy. 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