Whiskies of the World 2008: An Interview with Riannon Walsh
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Chocolate + Whisky Tasting at WhiskyFest 2007
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She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"}},"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_878":{"type":"posts","id":"bayareabites_878","meta":{"index":"posts_1591205157","site":"bayareabites","id":"878","score":null,"sort":[1204817040000]},"guestAuthors":[],"slug":"whiskies-of-the-world-2008-an-interview-with-riannon-walsh","title":"Whiskies of the World 2008: An Interview with Riannon Walsh","publishDate":1204817040,"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/blogger/_BFxNUr8snR0/R8zgZUBk-ZI/AAAAAAAAAA0/1IjfvwNrKaU/s1600-h/WhiskyExpo2008.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R8zgZUBk-ZI/AAAAAAAAAA0/1IjfvwNrKaU/s320/WhiskyExpo2008.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The 9th Annual \u003ca href=\"http://www.celticmalts.com/events.asp\">Whiskies of the World Expo\u003c/a> takes place in San Francisco on March 28th and 29th. Recently, I spoke with \u003ca href=\"http://www.celticmalts.com/aboutus.asp\">Riannon Walsh\u003c/a>, the engaging and energetic founder and organizer of this popular Bay Area event.\u003c/p>\n\u003cp>So this year marks the 9th annual Whiskies of the World expo. It must be very exciting to still be going strong after 9 years. \u003cbr>Yeah, it's amazing to me to realize it's been nine years because when I first started to do it I said I'm going to do this for like 5 to 7 years, that's it. I do it all myself and it's a big show and you know here we are going into the 9th year.\u003c/p>\n\u003cp>You put it on all by yourself?\u003cbr>I do, yeah. I'm a consultant primarily so I don't really have any need to have any staff. Like a lot of the shows are put on by magazines, who've got these armies behind them. I think that's part of the glow of this show, people feel, even though it's such a big show, for most of the attendees now it's personal. Sometimes during the show people will come up to me, and it blows my mind, because they just paid $100+ dollars for tickets and they'll say to me, \"Thanks for inviting me to your party!\"\u003c/p>\n\u003cp>Well, it does have the feeling of a party because you have food and bands...\u003cbr>We try to make it feel really different than other spirits shows, which can, you know, tend to dissolve into drunk-fests because there's not much else going on but drinking. And I personally think that's a damaging platform for the brands. This year we are really trying to raise the bar, and I'm really into cooking with whisky, pairing with whisky, I do menus for restaurants...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So this year we're bringing in about 12 artisanal food purveyors to the show all who know that their stuff is there to be paired with the various whiskies.\u003c/p>\n\u003cp>Are these local Bay Area artisans?\u003cbr>All but one are local, Northern Calfornian [artisans]. One of them comes in from Texas, called \u003ca href=\"http://www.caledoniankitchen.com/catalog/\">Caledonian Kitchens\u003c/a> which is geared toward mail-order supply of whisky cakes and haggis, and stuff like that. The woman at the \u003ca href=\"http://www.yelp.com/biz/cheese-shop-of-healdsburg-healdsburg\">Cheese Shop of Healdsburg\u003c/a> is coming down and I mean her stuff is drop dead amazing. And then \u003ca href=\"http://www.scharffenberger.com/\">Scharffen Berger Chocolate\u003c/a>, they've come every year and they'll be back with their chocolates this year. \u003c/p>\n\u003cp>We're also having a chef come in, named Alan Stern, he's a San Franciscan, and he has a catering business, and he has a specific interest in cooking with spirits, so he's doing four different dishes each hour and each has cocktails that he's created to pair with each dish.\u003c/p>\n\u003cp>All the food booths give out samples so people can bring their whiskies over and pair them, mix and match and really learn how conducive a beverage whisky can be with food.\u003c/p>\n\u003cp>Oh that sounds delicious...\u003cbr>And this year we have more music too. We're doing the big night tasting on the boat again, and on the top deck at 8pm, the Bushmill's International Pipe and Drum Corp will be with us doing a full 40-minute concert out over the bay, where you can really let the sound out.\u003c/p>\n\u003cp>Nice. So basically on Friday you're doing the seminars and the Whisky University, which is also new, and then on Saturday there's tasting and the big event on the boat.\u003cbr>Yes, exactly. You know, we've got a lot of people who come to the show who are interested in the seminars, and a good supply of people who are really super into this and they want more of a learning experience so that's why I decided to do the Whisky University this year.\u003c/p>\n\u003cp>The other thing is that we are the only whisky show that doesn’t charge our speakers so we can pick and choose from the smallest to the biggest companies, hands-on artisanal spirits producers... you know at the other shows it's [very expensive] and we don't charge them because I don't want to be bound to only having speakers because they're rich.\u003c/p>\n\u003cp>So over the years this has allowed us to have speakers at our show that have never been able to speak anywhere else. It's really great. And it kicks me in the pocketbook, but it's really worth it.\u003c/p>\n\u003cp>This year we've got a couple of independent bottlers, one of them is doing our Whisky University, and that's John Glaser from \u003ca href=\"http://www.compassboxwhisky.com/home.html\">Compass Box\u003c/a>, and people just line up for him.\u003c/p>\n\u003cp>Oh yeah, I know his whisky. It's really good.\u003cbr>Yeah, I've been a part of his development of the company since like the day he started it, and been really involved. He's a very close friend and we do a lot of business together. I’m so proud of Compass Box, I think it's amazing stuff.\u003c/p>\n\u003cp>And we're launching a couple of artisanals this year at the show, which will be really exciting. \u003ca href=\"http://www.tuthilltown.com/#\">Tuthilltown\u003c/a>, a distillery in upstate New York, which is doing beautiful stuff. \u003c/p>\n\u003cp>Also, \u003ca href=\"http://highwestdistillery.com/\">High West\u003c/a>, which is something again that I've been very involved with and am very excited about. It's in Park City, Utah. Right smack in the middle of Mormon country they started a distillery (laughs) and they're proud of that. They have extraordinary rye whisky called Rendezvous. \u003c/p>\n\u003cp>Actually the distillery was started by a Californian called Dave Perkins who was with [a big silicon valley corporation]. Young guy...he's a chemist by training. He'd always wanted to do a distillery, and he came to me—he's just a guy who used to come to the expo and he decided he loved this whole thing to death one year and said \"You know I really want to make whisky, I really want to open a distillery, and I've got the money, I can do it, what do you think, will you help me?\" And I said to him, here's all the reasons why you shouldn't do it, and which I'm dead serious about because it's a killer business to start up. And I said if you still want to do this after you've considered this, come back to me in 6 months and damn if he didn't come back to me ready, totally prepared to go. He bought these great historic buildings right on the main street of Park City, and he launched everything this year at Sundance. And he's up and running. And it's really cool, cause if you're in the chair lift line and the line gets backed up into town, you're standing right in front of the windows and watching the distillery operate. And he's doing a little saloon too.\u003c/p>\n\u003cp>There's also \u003ca href=\"http://www.copperfox.biz/\">Copper Fox Distillery\u003c/a> and \u003ca href=\"http://www.eadeswhisky.com/home.php\">Eades Malts\u003c/a> who are launching.\u003c/p>\n\u003cp>So, I'm curious why you chose San Francisco for this event and what inspired you to first organize it?\u003cbr>I was spending a lot of time in the silicon valley back in '95-'96 raising money for a distillery project I was doing in the west of Ireland. And I was doing a lot of little tastings to investor groups, anywhere from 8 to 50 people as I was trying to talk them into writing big checks. And people were saying, \"We have so many wine things and there's nothing for whisky out here.\" And I was turning them onto how fascinating and complex whisky is, and they'd never talked to anyone who could teach them how to nose it and appreciate it, the way winemakers do. There was a whisky show that had just started in NY that year, and there were a couple in Europe that I'd been to, and I just thought it would be a great thing to do and I love San Francisco, and wanted to spend more time out there. And I was literally sitting on my porch, looking out over the pond, and I remember just saying, \"You know, I'm just going to do a whisky show in San Francisco next spring. And that was it.\"\u003c/p>\n\u003cp>And that was it. That's where it started...\u003c/p>\n\u003cp>\u003ca href=\"http://www.celticmalts.com/shop/category.asp?catid=43\">Whiskies of the World Expo\u003c/a>\u003cbr>Friday March 28\u003cbr>Le Meridien Hotel\u003cbr>3-8:30pm\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Saturday March 29\u003cbr>San Francisico Belle, Pier 3\u003cbr>5:30-10pm\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1216422494,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1448},"headData":{"title":"Whiskies of the World 2008: An Interview with Riannon Walsh | KQED","description":"The 9th Annual Whiskies of the World Expo takes place in San Francisco on March 28th and 29th. Recently, I spoke with Riannon Walsh, the engaging and energetic founder and organizer of this popular Bay Area event. So this year marks the 9th annual Whiskies of the World expo. It must be very exciting to","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Whiskies of the World 2008: An Interview with Riannon Walsh","datePublished":"2008-03-06T15:24:00.000Z","dateModified":"2008-07-18T23:08:14.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"878 http://blogs.kqed.org/bayareabites/2008/03/06/whiskies-of-the-world-2008-an-interview-with-riannon-walsh/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/03/06/whiskies-of-the-world-2008-an-interview-with-riannon-walsh/","disqusTitle":"Whiskies of the World 2008: An Interview with Riannon Walsh","path":"/bayareabites/878/whiskies-of-the-world-2008-an-interview-with-riannon-walsh","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R8zgZUBk-ZI/AAAAAAAAAA0/1IjfvwNrKaU/s1600-h/WhiskyExpo2008.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R8zgZUBk-ZI/AAAAAAAAAA0/1IjfvwNrKaU/s320/WhiskyExpo2008.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The 9th Annual \u003ca href=\"http://www.celticmalts.com/events.asp\">Whiskies of the World Expo\u003c/a> takes place in San Francisco on March 28th and 29th. Recently, I spoke with \u003ca href=\"http://www.celticmalts.com/aboutus.asp\">Riannon Walsh\u003c/a>, the engaging and energetic founder and organizer of this popular Bay Area event.\u003c/p>\n\u003cp>So this year marks the 9th annual Whiskies of the World expo. It must be very exciting to still be going strong after 9 years. \u003cbr>Yeah, it's amazing to me to realize it's been nine years because when I first started to do it I said I'm going to do this for like 5 to 7 years, that's it. I do it all myself and it's a big show and you know here we are going into the 9th year.\u003c/p>\n\u003cp>You put it on all by yourself?\u003cbr>I do, yeah. I'm a consultant primarily so I don't really have any need to have any staff. Like a lot of the shows are put on by magazines, who've got these armies behind them. I think that's part of the glow of this show, people feel, even though it's such a big show, for most of the attendees now it's personal. Sometimes during the show people will come up to me, and it blows my mind, because they just paid $100+ dollars for tickets and they'll say to me, \"Thanks for inviting me to your party!\"\u003c/p>\n\u003cp>Well, it does have the feeling of a party because you have food and bands...\u003cbr>We try to make it feel really different than other spirits shows, which can, you know, tend to dissolve into drunk-fests because there's not much else going on but drinking. And I personally think that's a damaging platform for the brands. This year we are really trying to raise the bar, and I'm really into cooking with whisky, pairing with whisky, I do menus for restaurants...\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>So this year we're bringing in about 12 artisanal food purveyors to the show all who know that their stuff is there to be paired with the various whiskies.\u003c/p>\n\u003cp>Are these local Bay Area artisans?\u003cbr>All but one are local, Northern Calfornian [artisans]. One of them comes in from Texas, called \u003ca href=\"http://www.caledoniankitchen.com/catalog/\">Caledonian Kitchens\u003c/a> which is geared toward mail-order supply of whisky cakes and haggis, and stuff like that. The woman at the \u003ca href=\"http://www.yelp.com/biz/cheese-shop-of-healdsburg-healdsburg\">Cheese Shop of Healdsburg\u003c/a> is coming down and I mean her stuff is drop dead amazing. And then \u003ca href=\"http://www.scharffenberger.com/\">Scharffen Berger Chocolate\u003c/a>, they've come every year and they'll be back with their chocolates this year. \u003c/p>\n\u003cp>We're also having a chef come in, named Alan Stern, he's a San Franciscan, and he has a catering business, and he has a specific interest in cooking with spirits, so he's doing four different dishes each hour and each has cocktails that he's created to pair with each dish.\u003c/p>\n\u003cp>All the food booths give out samples so people can bring their whiskies over and pair them, mix and match and really learn how conducive a beverage whisky can be with food.\u003c/p>\n\u003cp>Oh that sounds delicious...\u003cbr>And this year we have more music too. We're doing the big night tasting on the boat again, and on the top deck at 8pm, the Bushmill's International Pipe and Drum Corp will be with us doing a full 40-minute concert out over the bay, where you can really let the sound out.\u003c/p>\n\u003cp>Nice. So basically on Friday you're doing the seminars and the Whisky University, which is also new, and then on Saturday there's tasting and the big event on the boat.\u003cbr>Yes, exactly. You know, we've got a lot of people who come to the show who are interested in the seminars, and a good supply of people who are really super into this and they want more of a learning experience so that's why I decided to do the Whisky University this year.\u003c/p>\n\u003cp>The other thing is that we are the only whisky show that doesn’t charge our speakers so we can pick and choose from the smallest to the biggest companies, hands-on artisanal spirits producers... you know at the other shows it's [very expensive] and we don't charge them because I don't want to be bound to only having speakers because they're rich.\u003c/p>\n\u003cp>So over the years this has allowed us to have speakers at our show that have never been able to speak anywhere else. It's really great. And it kicks me in the pocketbook, but it's really worth it.\u003c/p>\n\u003cp>This year we've got a couple of independent bottlers, one of them is doing our Whisky University, and that's John Glaser from \u003ca href=\"http://www.compassboxwhisky.com/home.html\">Compass Box\u003c/a>, and people just line up for him.\u003c/p>\n\u003cp>Oh yeah, I know his whisky. It's really good.\u003cbr>Yeah, I've been a part of his development of the company since like the day he started it, and been really involved. He's a very close friend and we do a lot of business together. I’m so proud of Compass Box, I think it's amazing stuff.\u003c/p>\n\u003cp>And we're launching a couple of artisanals this year at the show, which will be really exciting. \u003ca href=\"http://www.tuthilltown.com/#\">Tuthilltown\u003c/a>, a distillery in upstate New York, which is doing beautiful stuff. \u003c/p>\n\u003cp>Also, \u003ca href=\"http://highwestdistillery.com/\">High West\u003c/a>, which is something again that I've been very involved with and am very excited about. It's in Park City, Utah. Right smack in the middle of Mormon country they started a distillery (laughs) and they're proud of that. They have extraordinary rye whisky called Rendezvous. \u003c/p>\n\u003cp>Actually the distillery was started by a Californian called Dave Perkins who was with [a big silicon valley corporation]. Young guy...he's a chemist by training. He'd always wanted to do a distillery, and he came to me—he's just a guy who used to come to the expo and he decided he loved this whole thing to death one year and said \"You know I really want to make whisky, I really want to open a distillery, and I've got the money, I can do it, what do you think, will you help me?\" And I said to him, here's all the reasons why you shouldn't do it, and which I'm dead serious about because it's a killer business to start up. And I said if you still want to do this after you've considered this, come back to me in 6 months and damn if he didn't come back to me ready, totally prepared to go. He bought these great historic buildings right on the main street of Park City, and he launched everything this year at Sundance. And he's up and running. And it's really cool, cause if you're in the chair lift line and the line gets backed up into town, you're standing right in front of the windows and watching the distillery operate. And he's doing a little saloon too.\u003c/p>\n\u003cp>There's also \u003ca href=\"http://www.copperfox.biz/\">Copper Fox Distillery\u003c/a> and \u003ca href=\"http://www.eadeswhisky.com/home.php\">Eades Malts\u003c/a> who are launching.\u003c/p>\n\u003cp>So, I'm curious why you chose San Francisco for this event and what inspired you to first organize it?\u003cbr>I was spending a lot of time in the silicon valley back in '95-'96 raising money for a distillery project I was doing in the west of Ireland. And I was doing a lot of little tastings to investor groups, anywhere from 8 to 50 people as I was trying to talk them into writing big checks. And people were saying, \"We have so many wine things and there's nothing for whisky out here.\" And I was turning them onto how fascinating and complex whisky is, and they'd never talked to anyone who could teach them how to nose it and appreciate it, the way winemakers do. There was a whisky show that had just started in NY that year, and there were a couple in Europe that I'd been to, and I just thought it would be a great thing to do and I love San Francisco, and wanted to spend more time out there. And I was literally sitting on my porch, looking out over the pond, and I remember just saying, \"You know, I'm just going to do a whisky show in San Francisco next spring. And that was it.\"\u003c/p>\n\u003cp>And that was it. That's where it started...\u003c/p>\n\u003cp>\u003ca href=\"http://www.celticmalts.com/shop/category.asp?catid=43\">Whiskies of the World Expo\u003c/a>\u003cbr>Friday March 28\u003cbr>Le Meridien Hotel\u003cbr>3-8:30pm\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>Saturday March 29\u003cbr>San Francisico Belle, Pier 3\u003cbr>5:30-10pm\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/878/whiskies-of-the-world-2008-an-interview-with-riannon-walsh","authors":["5015"],"categories":["bayareabites_752","bayareabites_1244"],"tags":["bayareabites_346","bayareabites_430","bayareabites_733","bayareabites_506","bayareabites_732","bayareabites_508"],"label":"bayareabites"},"bayareabites_866":{"type":"posts","id":"bayareabites_866","meta":{"index":"posts_1591205157","site":"bayareabites","id":"866","score":null,"sort":[1203604860000]},"guestAuthors":[],"slug":"country-ham-n-all-the-fixins","title":"Country Ham 'n All the Fixins","publishDate":1203604860,"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/blogger/_BFxNUr8snR0/R7xCbZ4wSzI/AAAAAAAAAAc/LS2W6r0O9Ls/s1600-h/CountryHam.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R7xCbZ4wSzI/AAAAAAAAAAc/LS2W6r0O9Ls/s320/CountryHam.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>My dad grew up in West Virginia, and is a true lover of good 'ol Southern food. Biscuits and gravy, slow-smoked ribs, fried chicken, creamy potato salad, braised greens, key lime pie, and country ham with red-eye gravy. Now, I've been hearing about country ham for a good long while, but having grown up in Texas, which isn't really the South (but definitely shares many qualities), I had actually never tasted it.\u003c/p>\n\u003cp>Country hams have a \u003ca href=\"http://whatscookingamerica.net/History/CountryHamHistory.htm\">long history\u003c/a> in the South. These traditional American hams are salt-cured, usually in a salt brine, which dries them out and preserves them (this is how succulent pig legs were preserved prior to refrigeration). They are then typically smoked, although there are very delicious examples of unsmoked country ham. From what I can tell, the best seem to come from Virginia or North Carollna. In fact, you might have heard of Virginia ham or Smithfield ham, which are both examples of country hams from Virginia. Smithfield hams seem to be the most highly revered, and are aged longer than other country hams. Apparently they are also more deeply flavored and saltier. Each region seems to have their own particular style.\u003c/p>\n\u003cp>So, this past weekend, for my dad's 70th birthday, we decided to not only fly up to Portland and surprise him, but also give him a true-blue (well, it wasn't really blue) country ham. In fact, we even went one step further, and threw him a birthday party where he, and the ham, were the guests of honor. \u003c/p>\n\u003cp>But getting the ham did take some planning. First, you need to find a reputable place that sells real, exceptional country hams. I had read an article about \u003ca href=\"http://www.calhounhams.com/\">Calhoun's Country Hams\u003c/a> in Saveur, and so I thought, not really knowing where else to turn, to give them a call. I was greeted on the phone with true down-home Southern hospitality. They answered all my questions, and I figured out what I wanted: a 15-lb (the smallest available) uncooked bone-in country ham, which takes about 7-10 business days to ship. Because the hams are salt-cured, you do not have to refrigerate them, as long as you keep them in a cool place (like my brother's basement, next to his \u003ca href=\"http://kqedbayareabites.blogspot.com/2005/09/kegerator.jsp\">Kegerator\u003c/a>) and make sure they stay nice and dry. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We served my dad's ham as part of a huge Southern birthday feast, complete with buttermilk biscuits, hush puppies, scalloped leeks and potatoes, roasted asparagus, and sauteed collard greens with apple cider vinegar. To top it all off, we ended with a tall citrus cake. My dad was in heaven. And frankly, after tasting the ham, so was I.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R70CBJ4wS1I/AAAAAAAAAAs/xgKC7YGYoIo/s1600-h/happybirthday.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R70CBJ4wS1I/AAAAAAAAAAs/xgKC7YGYoIo/s320/happybirthday.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>How to Make Yourself a Real Good Country Ham\u003c/p>\n\u003cp>Cooking a country ham is easy, but takes some time. The first thing you need to do is to scrub the ham clean with a vegetable scrub brush and some warm water, it's best to do this in the sink. I recommend trying this prior to drinking. Although that did make for some interesting fun. There will likely be bits of mold here and there, but that's normal and nothing to worry about.\u003c/p>\n\u003cp>Next, find a big container. I find that a cooler works best. You want something large enough to submerge the entire ham. Lie the ham in the container and fully submerge it in cold water. The reason for doing this is to suck some of that salt out. Like I said above, these hams are salt-cured and very salty. And if you aren't used to it, like me, then it's best to soak your ham. Soak the ham for about 24 to 48 hours. Yep, you heard me right. And change the water as often as you can, maybe every 4 to 8 hours or so. There's no sense soaking it in salt water if you are trying to remove some of the salt.\u003c/p>\n\u003cp>Once your ham is clean and soaked, remove it from the water, and put it in the largest stockpot or deep roasting pan you can find. Again, you want to submerge it. The largest pot we had was actually a canning pot and still the top of the bone stuck out, but that's fine, as long as the bulk of the ham is under water.\u003c/p>\n\u003cp>Fill the pot with enough water to cover the ham, cover the pot loosely with foil, and set it on the stovetop. Bring the water to a slow rolling boil over high heat, then reduce the heat to maintain the slow boil. Boil the ham for about 3 hours or so. You want it to come to about 140°F at the thickest part of the ham.\u003c/p>\n\u003cp>Preheat the oven to 400°F. Remove the ham from the pot and set in a large roasting pan or a rimmed baking sheet (you can double this up to make sure it's nice and sturdy). Use a sharp knife to trim as much fat from the ham as possible. There will likely be quite a bit. \u003c/p>\n\u003cp>In a bowl, stir together about 1/3 cup brown sugar with about 1 tablespoon grainy mustard until it's like a paste. Slather it all over the ham. With your hands. Don't be afraid. Bake the ham for about 15 minutes until the paste glazes the ham and it looks all bubbly and delicious.\u003c/p>\n\u003cp>Carve the ham using a very sharp knife, cutting the ham into the thinnest slices you can.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Calhoun's Country Hams\u003cbr>219 South East Street\u003cbr>Culpeper, VA 22701\u003cbr>Toll-free 1-877-825-8319\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1205780106,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":950},"headData":{"title":"Country Ham 'n All the Fixins | KQED","description":"My dad grew up in West Virginia, and is a true lover of good 'ol Southern food. Biscuits and gravy, slow-smoked ribs, fried chicken, creamy potato salad, braised greens, key lime pie, and country ham with red-eye gravy. Now, I've been hearing about country ham for a good long while, but having grown up in","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Country Ham 'n All the Fixins","datePublished":"2008-02-21T14:41:00.000Z","dateModified":"2008-03-17T18:55:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"866 http://blogs.kqed.org/bayareabites/2008/02/21/country-ham-n-all-the-fixins/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/02/21/country-ham-n-all-the-fixins/","disqusTitle":"Country Ham 'n All the Fixins","path":"/bayareabites/866/country-ham-n-all-the-fixins","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R7xCbZ4wSzI/AAAAAAAAAAc/LS2W6r0O9Ls/s1600-h/CountryHam.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R7xCbZ4wSzI/AAAAAAAAAAc/LS2W6r0O9Ls/s320/CountryHam.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>My dad grew up in West Virginia, and is a true lover of good 'ol Southern food. Biscuits and gravy, slow-smoked ribs, fried chicken, creamy potato salad, braised greens, key lime pie, and country ham with red-eye gravy. Now, I've been hearing about country ham for a good long while, but having grown up in Texas, which isn't really the South (but definitely shares many qualities), I had actually never tasted it.\u003c/p>\n\u003cp>Country hams have a \u003ca href=\"http://whatscookingamerica.net/History/CountryHamHistory.htm\">long history\u003c/a> in the South. These traditional American hams are salt-cured, usually in a salt brine, which dries them out and preserves them (this is how succulent pig legs were preserved prior to refrigeration). They are then typically smoked, although there are very delicious examples of unsmoked country ham. From what I can tell, the best seem to come from Virginia or North Carollna. In fact, you might have heard of Virginia ham or Smithfield ham, which are both examples of country hams from Virginia. Smithfield hams seem to be the most highly revered, and are aged longer than other country hams. Apparently they are also more deeply flavored and saltier. Each region seems to have their own particular style.\u003c/p>\n\u003cp>So, this past weekend, for my dad's 70th birthday, we decided to not only fly up to Portland and surprise him, but also give him a true-blue (well, it wasn't really blue) country ham. In fact, we even went one step further, and threw him a birthday party where he, and the ham, were the guests of honor. \u003c/p>\n\u003cp>But getting the ham did take some planning. First, you need to find a reputable place that sells real, exceptional country hams. I had read an article about \u003ca href=\"http://www.calhounhams.com/\">Calhoun's Country Hams\u003c/a> in Saveur, and so I thought, not really knowing where else to turn, to give them a call. I was greeted on the phone with true down-home Southern hospitality. They answered all my questions, and I figured out what I wanted: a 15-lb (the smallest available) uncooked bone-in country ham, which takes about 7-10 business days to ship. Because the hams are salt-cured, you do not have to refrigerate them, as long as you keep them in a cool place (like my brother's basement, next to his \u003ca href=\"http://kqedbayareabites.blogspot.com/2005/09/kegerator.jsp\">Kegerator\u003c/a>) and make sure they stay nice and dry. \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>We served my dad's ham as part of a huge Southern birthday feast, complete with buttermilk biscuits, hush puppies, scalloped leeks and potatoes, roasted asparagus, and sauteed collard greens with apple cider vinegar. To top it all off, we ended with a tall citrus cake. My dad was in heaven. And frankly, after tasting the ham, so was I.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R70CBJ4wS1I/AAAAAAAAAAs/xgKC7YGYoIo/s1600-h/happybirthday.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R70CBJ4wS1I/AAAAAAAAAAs/xgKC7YGYoIo/s320/happybirthday.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>How to Make Yourself a Real Good Country Ham\u003c/p>\n\u003cp>Cooking a country ham is easy, but takes some time. The first thing you need to do is to scrub the ham clean with a vegetable scrub brush and some warm water, it's best to do this in the sink. I recommend trying this prior to drinking. Although that did make for some interesting fun. There will likely be bits of mold here and there, but that's normal and nothing to worry about.\u003c/p>\n\u003cp>Next, find a big container. I find that a cooler works best. You want something large enough to submerge the entire ham. Lie the ham in the container and fully submerge it in cold water. The reason for doing this is to suck some of that salt out. Like I said above, these hams are salt-cured and very salty. And if you aren't used to it, like me, then it's best to soak your ham. Soak the ham for about 24 to 48 hours. Yep, you heard me right. And change the water as often as you can, maybe every 4 to 8 hours or so. There's no sense soaking it in salt water if you are trying to remove some of the salt.\u003c/p>\n\u003cp>Once your ham is clean and soaked, remove it from the water, and put it in the largest stockpot or deep roasting pan you can find. Again, you want to submerge it. The largest pot we had was actually a canning pot and still the top of the bone stuck out, but that's fine, as long as the bulk of the ham is under water.\u003c/p>\n\u003cp>Fill the pot with enough water to cover the ham, cover the pot loosely with foil, and set it on the stovetop. Bring the water to a slow rolling boil over high heat, then reduce the heat to maintain the slow boil. Boil the ham for about 3 hours or so. You want it to come to about 140°F at the thickest part of the ham.\u003c/p>\n\u003cp>Preheat the oven to 400°F. Remove the ham from the pot and set in a large roasting pan or a rimmed baking sheet (you can double this up to make sure it's nice and sturdy). Use a sharp knife to trim as much fat from the ham as possible. There will likely be quite a bit. \u003c/p>\n\u003cp>In a bowl, stir together about 1/3 cup brown sugar with about 1 tablespoon grainy mustard until it's like a paste. Slather it all over the ham. With your hands. Don't be afraid. Bake the ham for about 15 minutes until the paste glazes the ham and it looks all bubbly and delicious.\u003c/p>\n\u003cp>Carve the ham using a very sharp knife, cutting the ham into the thinnest slices you can.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Calhoun's Country Hams\u003cbr>219 South East Street\u003cbr>Culpeper, VA 22701\u003cbr>Toll-free 1-877-825-8319\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/866/country-ham-n-all-the-fixins","authors":["5015"],"categories":["bayareabites_752"],"tags":["bayareabites_705","bayareabites_346","bayareabites_430","bayareabites_422"],"label":"bayareabites"},"bayareabites_843":{"type":"posts","id":"bayareabites_843","meta":{"index":"posts_1591205157","site":"bayareabites","id":"843","score":null,"sort":[1201189020000]},"guestAuthors":[],"slug":"burns-night-and-ode-to-a-haggis","title":"Burns Night and Ode to a Haggis","publishDate":1201189020,"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/blogger/_BFxNUr8snR0/R5jO9dCxbDI/AAAAAAAAAAM/CeL5M0VhZmQ/s1600-h/haggis.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R5jO9dCxbDI/AAAAAAAAAAM/CeL5M0VhZmQ/s320/haggis.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ca href=\"http://www.macsween.co.uk/\">Haggis.\u003c/a> For some reason, that word seems to conjure looks of extreme disgust on the faces of most Americans. \"Do you even know what it is?\" I ask. Or, better yet, in between the \"icks\" and \"ews\" I question \"Have you ever even tasted it?\" Not surprisingly, most people answer with a sheepish \"No.\"\u003c/p>\n\u003cp>Granted, haggis, which is essentially a spiced lamb and oatmeal sausage, gets a bum rap in the U.S. primarily because much of what you find in this country is canned and more closely resembles a mushy, livery blob. Authentic, fresh Scottish haggis cannot be imported into the United States due to \u003ca href=\"http://news.bbc.co.uk/2/hi/uk_news/scotland/7198751.stm\">strict regulations\u003c/a>.\u003c/p>\n\u003cp>But haggis really can be delicious. So I decided to prove it to my friends. Luckily for me, and my Scottish husband, Friday night January 25th just so happens to be \u003ca href=\"http://www.bbc.co.uk/scotland/history/burnsnight/suppers/index.shtml\">Burns Night\u003c/a>, a Scottish holiday celebrating the birthday of Scotland's beloved poet, Robert Burns. A night when the homely little haggis is properly revered.\u003c/p>\n\u003cp>A key element of Burns Night--whether a grande formal affair or just a few friends getting together--is haggis, traditionally served with neeps (turnips; although I believe what they use in Scotland is actually what we know as rutabagas in the U.S.) and tatties (mashed potatoes) and a wee lick of whisky.\u003c/p>\n\u003cp>My first order of business was finding an edible haggis in the Bay Area. Either that or make my own, which I was willing to do if it came down to it. Fortunately, there are enough people in the Bay Area who like it that I found a few excellent referrals to a little shop called The Scottish Meat Pie Co., who actually make their own fresh haggis. Granted, I still had to work for it as they aren't officially in the Bay Area, but in a little town called Dixon near Sacramento. But I love my Scottish husband and I wanted to celebrate his Scottishness properly. As well as prove to my friends that haggis is delicious.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Therefore, on Monday, I made the drive out to Dixon (and sat in a massive traffic jam for 2 hours) to pick up my previously reserved haggis. The very friendly folks at the Scottish Meat Pie Co. definitely recommended reserving one at this \"wild haggis time of the year.\" In fact, they had just finished making a big batch of haggis--lucky me!\u003c/p>\n\u003cp>So with my fresher-than-fresh haggis I made my way home, and tomorrow night I'll be serving up a platter of \u003ca href=\"http://www.ivillage.co.uk/food/tools/recipefinder/display_recipe/0,,6140,00.html\">haggis, neeps and tatties,\u003c/a> and shots of Scotch whisky, while reciting Robert Burns' poem \u003ca href=\"http://www.rabbie-burns.com/the_poems/addresstoahaggis.cfm.html\">To a Haggis\u003c/a>.\u003c/p>\n\u003cp>A few asides:\u003cbr>• There are lots of Burns Nights happening all over the Bay Area, such as the one at the Edinburgh Castle Pub on Saturday January 26th, of you want to get your Scottish on.\u003c/p>\n\u003cp>• The next time someone offers you haggis, rather than scrunching up your face into a grimace, perhaps take a bite.\u003c/p>\n\u003cp>• Yes, haggis contains offal, typically lamb meat, liver, and heart, but remember that eating the whole beast is a sustainable, responsible way of eating!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://shopper2.123city.net/WebAdPro.asp?Phone=707-678-5354\">The Scottish Meat Pie Co.\u003c/a>\u003cbr>245 N. 1st Street\u003cbr>Dixon, CA 95620\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=The+Scottish+Meat+Pie+Co.&sll=37.0625,-95.677068&sspn=58.72842,57.568359&ie=UTF8&ll=38.43638,-121.701736&spn=0.460934,0.449753&z=11&iwloc=A&om=0\">\u003cstrong>view map\u003c/strong>\u003c/a>\u003cbr>707.678.5354\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1258755847,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":539},"headData":{"title":"Burns Night and Ode to a Haggis | KQED","description":"Haggis. For some reason, that word seems to conjure looks of extreme disgust on the faces of most Americans. "Do you even know what it is?" I ask. Or, better yet, in between the "icks" and "ews" I question "Have you ever even tasted it?" Not surprisingly, most people answer with a sheepish "No." Granted,","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Burns Night and Ode to a Haggis","datePublished":"2008-01-24T15:37:00.000Z","dateModified":"2009-11-20T22:24:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"843 http://blogs.kqed.org/bayareabites/2008/01/24/burns-night-and-ode-to-a-haggis/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/01/24/burns-night-and-ode-to-a-haggis/","disqusTitle":"Burns Night and Ode to a Haggis","path":"/bayareabites/843/burns-night-and-ode-to-a-haggis","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R5jO9dCxbDI/AAAAAAAAAAM/CeL5M0VhZmQ/s1600-h/haggis.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R5jO9dCxbDI/AAAAAAAAAAM/CeL5M0VhZmQ/s320/haggis.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ca href=\"http://www.macsween.co.uk/\">Haggis.\u003c/a> For some reason, that word seems to conjure looks of extreme disgust on the faces of most Americans. \"Do you even know what it is?\" I ask. Or, better yet, in between the \"icks\" and \"ews\" I question \"Have you ever even tasted it?\" Not surprisingly, most people answer with a sheepish \"No.\"\u003c/p>\n\u003cp>Granted, haggis, which is essentially a spiced lamb and oatmeal sausage, gets a bum rap in the U.S. primarily because much of what you find in this country is canned and more closely resembles a mushy, livery blob. Authentic, fresh Scottish haggis cannot be imported into the United States due to \u003ca href=\"http://news.bbc.co.uk/2/hi/uk_news/scotland/7198751.stm\">strict regulations\u003c/a>.\u003c/p>\n\u003cp>But haggis really can be delicious. So I decided to prove it to my friends. Luckily for me, and my Scottish husband, Friday night January 25th just so happens to be \u003ca href=\"http://www.bbc.co.uk/scotland/history/burnsnight/suppers/index.shtml\">Burns Night\u003c/a>, a Scottish holiday celebrating the birthday of Scotland's beloved poet, Robert Burns. A night when the homely little haggis is properly revered.\u003c/p>\n\u003cp>A key element of Burns Night--whether a grande formal affair or just a few friends getting together--is haggis, traditionally served with neeps (turnips; although I believe what they use in Scotland is actually what we know as rutabagas in the U.S.) and tatties (mashed potatoes) and a wee lick of whisky.\u003c/p>\n\u003cp>My first order of business was finding an edible haggis in the Bay Area. Either that or make my own, which I was willing to do if it came down to it. Fortunately, there are enough people in the Bay Area who like it that I found a few excellent referrals to a little shop called The Scottish Meat Pie Co., who actually make their own fresh haggis. Granted, I still had to work for it as they aren't officially in the Bay Area, but in a little town called Dixon near Sacramento. But I love my Scottish husband and I wanted to celebrate his Scottishness properly. As well as prove to my friends that haggis is delicious.\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>Therefore, on Monday, I made the drive out to Dixon (and sat in a massive traffic jam for 2 hours) to pick up my previously reserved haggis. The very friendly folks at the Scottish Meat Pie Co. definitely recommended reserving one at this \"wild haggis time of the year.\" In fact, they had just finished making a big batch of haggis--lucky me!\u003c/p>\n\u003cp>So with my fresher-than-fresh haggis I made my way home, and tomorrow night I'll be serving up a platter of \u003ca href=\"http://www.ivillage.co.uk/food/tools/recipefinder/display_recipe/0,,6140,00.html\">haggis, neeps and tatties,\u003c/a> and shots of Scotch whisky, while reciting Robert Burns' poem \u003ca href=\"http://www.rabbie-burns.com/the_poems/addresstoahaggis.cfm.html\">To a Haggis\u003c/a>.\u003c/p>\n\u003cp>A few asides:\u003cbr>• There are lots of Burns Nights happening all over the Bay Area, such as the one at the Edinburgh Castle Pub on Saturday January 26th, of you want to get your Scottish on.\u003c/p>\n\u003cp>• The next time someone offers you haggis, rather than scrunching up your face into a grimace, perhaps take a bite.\u003c/p>\n\u003cp>• Yes, haggis contains offal, typically lamb meat, liver, and heart, but remember that eating the whole beast is a sustainable, responsible way of eating!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://shopper2.123city.net/WebAdPro.asp?Phone=707-678-5354\">The Scottish Meat Pie Co.\u003c/a>\u003cbr>245 N. 1st Street\u003cbr>Dixon, CA 95620\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=The+Scottish+Meat+Pie+Co.&sll=37.0625,-95.677068&sspn=58.72842,57.568359&ie=UTF8&ll=38.43638,-121.701736&spn=0.460934,0.449753&z=11&iwloc=A&om=0\">\u003cstrong>view map\u003c/strong>\u003c/a>\u003cbr>707.678.5354\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/843/burns-night-and-ode-to-a-haggis","authors":["5015"],"categories":["bayareabites_752","bayareabites_2090"],"tags":["bayareabites_661","bayareabites_660","bayareabites_346","bayareabites_430","bayareabites_659","bayareabites_658","bayareabites_508"],"label":"bayareabites"},"bayareabites_803":{"type":"posts","id":"bayareabites_803","meta":{"index":"posts_1591205157","site":"bayareabites","id":"803","score":null,"sort":[1196953200000]},"guestAuthors":[],"slug":"hunter-gatherer-chanterelles-in-big-sur","title":"hunter gatherer: chanterelles in big sur","publishDate":1196953200,"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/blogger/_sjoEtgFpsyI/R1hcR2I1cWI/AAAAAAAAAAw/UA1yIq0Y8fE/s1600-h/basketofgoodness1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hcR2I1cWI/AAAAAAAAAAw/UA1yIq0Y8fE/s320/basketofgoodness1.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The day after Thanksgiving is rapidly becoming one of my favorite foodie holidays. Each year we trek down to Monterey to visit our friends and their family, and participate in what proves to be an even more elaborate and decadent feast than the previous day. This year, for the first time, I went down for the whole extravaganza, which includes a nearly all-day mushroom hunt. \u003c/p>\n\u003cp>Back into the hills...deep into the hills...of Big Sur we went, turning somewhere off of Highway 1 and skidding down a dirt road for at least 5 miles. Once parked, we probably trekked a few miles into the ever-thickening forest. In fact, you would never have known what a glorious day it was for the thick canopy of trees shading us below. \u003c/p>\n\u003cp>At some point down the path we turned off, and started climbing up a rather steep hill, through heavy brush and downed trees, doing our best to avoid the poison oak (which, I found out later, I didn't actually manage to avoid), all the while looking, searching, straining to see the delicate little fungi we were seeking. Finally, a cry of discovery and excitement (a cry that was quite distinguishable from the anguished cry earlier from my friend Tony who was attacked by yellow jackets, which sent another friend up a tree thinking it was a wild boar on the rampage). We all rushed over and found a patch of perfect, beautiful, delicious chanterelle mushrooms. Our bounty. We took what we could use, left the little ones to grow, and made our way back to prepare our feast. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hcZGI1cXI/AAAAAAAAAA4/t2dCeVbpdnA/s1600-h/fresh_chants2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hcZGI1cXI/AAAAAAAAAA4/t2dCeVbpdnA/s320/fresh_chants2.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Our feast that night consisted of tiny little mussels and barnacles we had harvested on the coast on the way home from the hunt, steamed in white wine. Our next course: homemade tagliolini with shredded quail, pancetta and chanterelle ragu. Our main course a slow-simmered pork stew with leeks and more chanterelles. And to top it off, a juicy pear galette.\u003c/p>\n\u003cp>The next day, each with a bag of mushrooms, we returned to the city... scheming how to use our chanterelle morsels. My friend Max ended up pickling his. I, on the other hand, decided upon decadence, and made a creamy white lasagna. It was heaven.\u003c/p>\n\u003cp>The Most Amazing Decadent Mushroom Lasagna\u003cbr>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hfwGI1caI/AAAAAAAAABM/rtuFQqEetmk/s1600-h/finallasagna4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hfwGI1caI/AAAAAAAAABM/rtuFQqEetmk/s320/finallasagna4.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>This recipe is adapted from a recipe by Hugh Fearnley-Whittingstall, the owner of the River Cottage, author of numerous incredible cookbooks, and believer in living off the land.\u003c/p>\n\u003cp>For the Bechamel\u003cbr>4 tablespoons unsalted butter\u003cbr>1/2 cup all-purpose flour\u003cbr>2 cups whole milk, warmed\u003cbr>1/3 cup grated Parmesan\u003cbr>1/3 cup grated Fontina\u003cbr>About 3/4 to 1 cup chicken stock\u003cbr>Salt and freshly ground pepper, to taste\u003c/p>\n\u003cp>Lasagna noodles*\u003cbr>About 300g fresh chanterelles, cleaned and sliced very thinly\u003cbr>About 6 large or 9 small very thin slices of good-quality prosciutto\u003cbr>About 1/2 cup Parmesan\u003cbr>About 1/2 cup Fontina\u003c/p>\n\u003cp>*Note: You can use either fresh or dried lasagna noodles. Fresh are always my first choice, and contrary to what some might tell you, you don't need to pre-cook them, you can just layer them and bake them. There are also dried lasagna noodles that you don't need to pre-cook either. They are thin enough that they bake when you bake the lasagna. The nice thing about these is that they tend to stay al dente when baked.\u003c/p>\n\u003cp>Preheat the oven to 375F. To make the bechamel, in a saucepan over medium heat, melt the butter. Whisk in the flour and cook, whisking, for about 2 minutes. Slowly add the milk, whisking constantly, to smooth out all the lumps. Turn down the heat to medium-low, and add the Parmesan and Fontina, whisking to incorporate. Whisk in enough chicken stock to make a fairly loose sauce. It should be pourable but not thin. If you are using the dried lasagna that is not pre-cooked it's a good idea to make the sauce a bit thinner than you normally would. Season to taste with salt and plenty of freshly ground pepper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hcg2I1cYI/AAAAAAAAABA/FL0DS57Ynng/s1600-h/raw_ingredients3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hcg2I1cYI/AAAAAAAAABA/FL0DS57Ynng/s320/raw_ingredients3.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>To layer the lasagna, in a baking dish about 21-cm square, add about 1/4 cup of the Bechamel. Place a layer of lasagna noodles, then another 1/4 cup Bechamel, the 1/3 of the chanterelles. Top the chanterelles evenly with 1/3 of the prosciutto, shredding it into pieces to spread it evenly if necessary. Top the prosciutto with a thin layer of grated Parmesan and Fontina. Top with about 1/2 cup Bechamel, covering the filling evenly. Top with an even layer of lasagna noodles, then repeat the layering two more times. Add a final layer of lasagna noodles, then the rest of the Bechamel, and some grated Parmesan and Fontina.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bake the lasagna until the noodles are tender, and the filling is bubbling, about 45 minutes if using the dried uncooked noodles (for fresh it might be about 25 minutes). Let sit for about 15 minutes before cutting and serving.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1205780103,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":832},"headData":{"title":"hunter gatherer: chanterelles in big sur | KQED","description":"The day after Thanksgiving is rapidly becoming one of my favorite foodie holidays. Each year we trek down to Monterey to visit our friends and their family, and participate in what proves to be an even more elaborate and decadent feast than the previous day. This year, for the first time, I went down for","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"hunter gatherer: chanterelles in big sur","datePublished":"2007-12-06T15:00:00.000Z","dateModified":"2008-03-17T18:55:03.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"803 http://blogs.kqed.org/bayareabites/2007/12/06/hunter-gatherer-chanterelles-in-big-sur/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/12/06/hunter-gatherer-chanterelles-in-big-sur/","disqusTitle":"hunter gatherer: chanterelles in big sur","path":"/bayareabites/803/hunter-gatherer-chanterelles-in-big-sur","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hcR2I1cWI/AAAAAAAAAAw/UA1yIq0Y8fE/s1600-h/basketofgoodness1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hcR2I1cWI/AAAAAAAAAAw/UA1yIq0Y8fE/s320/basketofgoodness1.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The day after Thanksgiving is rapidly becoming one of my favorite foodie holidays. Each year we trek down to Monterey to visit our friends and their family, and participate in what proves to be an even more elaborate and decadent feast than the previous day. This year, for the first time, I went down for the whole extravaganza, which includes a nearly all-day mushroom hunt. \u003c/p>\n\u003cp>Back into the hills...deep into the hills...of Big Sur we went, turning somewhere off of Highway 1 and skidding down a dirt road for at least 5 miles. Once parked, we probably trekked a few miles into the ever-thickening forest. In fact, you would never have known what a glorious day it was for the thick canopy of trees shading us below. \u003c/p>\n\u003cp>At some point down the path we turned off, and started climbing up a rather steep hill, through heavy brush and downed trees, doing our best to avoid the poison oak (which, I found out later, I didn't actually manage to avoid), all the while looking, searching, straining to see the delicate little fungi we were seeking. Finally, a cry of discovery and excitement (a cry that was quite distinguishable from the anguished cry earlier from my friend Tony who was attacked by yellow jackets, which sent another friend up a tree thinking it was a wild boar on the rampage). We all rushed over and found a patch of perfect, beautiful, delicious chanterelle mushrooms. Our bounty. We took what we could use, left the little ones to grow, and made our way back to prepare our feast. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hcZGI1cXI/AAAAAAAAAA4/t2dCeVbpdnA/s1600-h/fresh_chants2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hcZGI1cXI/AAAAAAAAAA4/t2dCeVbpdnA/s320/fresh_chants2.jpg\" border=\"0\">\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>Our feast that night consisted of tiny little mussels and barnacles we had harvested on the coast on the way home from the hunt, steamed in white wine. Our next course: homemade tagliolini with shredded quail, pancetta and chanterelle ragu. Our main course a slow-simmered pork stew with leeks and more chanterelles. And to top it off, a juicy pear galette.\u003c/p>\n\u003cp>The next day, each with a bag of mushrooms, we returned to the city... scheming how to use our chanterelle morsels. My friend Max ended up pickling his. I, on the other hand, decided upon decadence, and made a creamy white lasagna. It was heaven.\u003c/p>\n\u003cp>The Most Amazing Decadent Mushroom Lasagna\u003cbr>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hfwGI1caI/AAAAAAAAABM/rtuFQqEetmk/s1600-h/finallasagna4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hfwGI1caI/AAAAAAAAABM/rtuFQqEetmk/s320/finallasagna4.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>This recipe is adapted from a recipe by Hugh Fearnley-Whittingstall, the owner of the River Cottage, author of numerous incredible cookbooks, and believer in living off the land.\u003c/p>\n\u003cp>For the Bechamel\u003cbr>4 tablespoons unsalted butter\u003cbr>1/2 cup all-purpose flour\u003cbr>2 cups whole milk, warmed\u003cbr>1/3 cup grated Parmesan\u003cbr>1/3 cup grated Fontina\u003cbr>About 3/4 to 1 cup chicken stock\u003cbr>Salt and freshly ground pepper, to taste\u003c/p>\n\u003cp>Lasagna noodles*\u003cbr>About 300g fresh chanterelles, cleaned and sliced very thinly\u003cbr>About 6 large or 9 small very thin slices of good-quality prosciutto\u003cbr>About 1/2 cup Parmesan\u003cbr>About 1/2 cup Fontina\u003c/p>\n\u003cp>*Note: You can use either fresh or dried lasagna noodles. Fresh are always my first choice, and contrary to what some might tell you, you don't need to pre-cook them, you can just layer them and bake them. There are also dried lasagna noodles that you don't need to pre-cook either. They are thin enough that they bake when you bake the lasagna. The nice thing about these is that they tend to stay al dente when baked.\u003c/p>\n\u003cp>Preheat the oven to 375F. To make the bechamel, in a saucepan over medium heat, melt the butter. Whisk in the flour and cook, whisking, for about 2 minutes. Slowly add the milk, whisking constantly, to smooth out all the lumps. Turn down the heat to medium-low, and add the Parmesan and Fontina, whisking to incorporate. Whisk in enough chicken stock to make a fairly loose sauce. It should be pourable but not thin. If you are using the dried lasagna that is not pre-cooked it's a good idea to make the sauce a bit thinner than you normally would. Season to taste with salt and plenty of freshly ground pepper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hcg2I1cYI/AAAAAAAAABA/FL0DS57Ynng/s1600-h/raw_ingredients3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hcg2I1cYI/AAAAAAAAABA/FL0DS57Ynng/s320/raw_ingredients3.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>To layer the lasagna, in a baking dish about 21-cm square, add about 1/4 cup of the Bechamel. Place a layer of lasagna noodles, then another 1/4 cup Bechamel, the 1/3 of the chanterelles. Top the chanterelles evenly with 1/3 of the prosciutto, shredding it into pieces to spread it evenly if necessary. Top the prosciutto with a thin layer of grated Parmesan and Fontina. Top with about 1/2 cup Bechamel, covering the filling evenly. Top with an even layer of lasagna noodles, then repeat the layering two more times. Add a final layer of lasagna noodles, then the rest of the Bechamel, and some grated Parmesan and Fontina.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bake the lasagna until the noodles are tender, and the filling is bubbling, about 45 minutes if using the dried uncooked noodles (for fresh it might be about 25 minutes). Let sit for about 15 minutes before cutting and serving.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/803/hunter-gatherer-chanterelles-in-big-sur","authors":["5015"],"categories":["bayareabites_752"],"tags":["bayareabites_572","bayareabites_346","bayareabites_430","bayareabites_571","bayareabites_570","bayareabites_538"],"label":"bayareabites"},"bayareabites_789":{"type":"posts","id":"bayareabites_789","meta":{"index":"posts_1591205157","site":"bayareabites","id":"789","score":null,"sort":[1195743600000]},"guestAuthors":[],"slug":"gobble-gobble-what-to-do-with-your-thanksgiving-leftovers","title":"gobble gobble: what to do with your thanksgiving leftovers","publishDate":1195743600,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Happy Thanksgiving! This is my favorite holiday of the year (ok, I love Christmas too) because it's a time when I get together with my friends and prepare a delicious feast (always a good thing in my book), and look back over the past year and think about how lucky and grateful I am for everything I have in my life. So, without getting too mushy because I'm a big sap, I want to wish everyone out there a cozy, warm, and festive holiday.\u003c/p>\n\u003cp>If you're anything like me, you made way too much (or you are in the process of making way too much) for Thanksgiving. And in the days that follow, you will be looking for ways to not waste that delicious food you spent hours preparing.\u003c/p>\n\u003cp>When it comes to Thanksgiving leftovers, I'm always looking for something new and different. Something more than just reheating the turkey and stuffing and eating it again and again with cranberry sauce. I find that making it into a whole other dish, something that doesn't even resemble Thanksgiving, and adding spices that give it a new lease on life, gets me excited all over again.\u003c/p>\n\u003cp>\u003cstrong>Cheesy Turkey Quesadillas with Spinach and Mushrooms\u003c/strong>\u003c/p>\n\u003cp>Quesadillas are one of the yummiest ways, besides a frittata, to use up your leftovers. You can add all kinds of vegetables, like peppers, spinach, zucchini, or mushrooms and/or cooked meats like pork tenderloin, sliced steak, shredded chicken, or even bacon. Sandwiched together with gooey melted cheese, quesadillas are simple, quick, and deeeeeelicious. This recipe makes about 4 small quesadillas,\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Small pat of butter\u003cbr>\nAbout 5 cremini mushrooms, sliced\u003cbr>\nSalt and freshly ground pepper\u003cbr>\nAbout 1/2 cup cooked chopped spinach, squeezed dry (I just dry saute fresh spinach in a pan)\u003cbr>\nLight olive oil or vegetable oil\u003cbr>\n8 small (about 4-5\") corn tortillas\u003cbr>\nAbout 1 cup shredded Monterey Jack, pepper jack, cheddar or other mild cheese\u003cbr>\nAbout 1/2 cup shredded turkey\u003cbr>\nGuacamole, for serving\u003cbr>\nSalsa, for serving\u003cbr>\nCrema, sour cream, or yogurt, for serving\u003c/p>\n\u003cp>In a large frying pan, melt the butter, add the mushrooms, and season with salt and pepper. Saute until tender. Remove from the pan and add to the spinach; stir to combine. Lightly brush one side of 4 of the tortillas with oil and place oil-side-down into the frying pan (or use two pans if you can't comfortably fit all four tortillas in the pan without overlapping). Sprinkle the tortillas with half of the cheese, dividing it evenly between the four tortillas. Divide the spinach-mushroom mixture evenly between the tortillas, adding it in an even layer over the cheese. Divide the turkey evenly between the tortillas, adding it in an even layer over the spinach-mushroom mixture. Sprinkle the tortillas with the remaining half of the cheese, dividing it evenly between the four tortillas. Place the remaining four tortillas on top, and brush the tops lightly with oil.\u003c/p>\n\u003cp>Fry the tortillas over medium heat, turning once, until crisp and brown, and the cheese is melted. Serve, cut into quarters, with guacamole, salsa, and crema.\u003c/p>\n\u003cp>\u003cstrong>Turkey Pie\u003c/strong>\u003c/p>\n\u003cp>Who doesn't love a good pot pie? I mean, come on...have you ever had a homemade one? Well, maybe it's time. This is a really delicious way to use the rest of your turkey, or a roast chicken, or a bit of beef or lamb stew. Really, you could put any kind of stew in a pot pie, top it with pastry or biscuits or mashed potatoes and you'd be in heaven. Plus, this is the ultimate comfort food. This makes four or five individual pies.\u003c/p>\n\u003cp>4 tablespoon unsalted butter\u003cbr>\n2 small carrots, peeled and diced\u003cbr>\n1 medium leek, halved, cleaned, and thinly sliced\u003cbr>\n1 teaspoon fresh thyme, minced\u003cbr>\n1 cup shredded turkey\u003cbr>\n1/3 cup all-purpose flour\u003cbr>\nAbout 2 cups chicken stock\u003cbr>\n2/3 cup milk\u003cbr>\n1/4 cup dry white wine\u003cbr>\n1/3 cup frozen baby peas\u003cbr>\nSalt and freshly ground pepper\u003cbr>\n2 cups mashed potatoes (good way to use up leftovers!)\u003c/p>\n\u003cp>Preheat the oven to 400F. In a deep saute pan, melt 1 tablespoon of the butter. Add the carrot, leek, and thyme and saute just until tender, about 4 minutes. Season with salt and pepper, and transfer to a bowl. Add the shredded turkey to the vegetables and set aside.\u003c/p>\n\u003cp>In the same pan, melt the remaining 3 Tablespoons butter. Add the flour and cook, stirring, until the mixture starts to brown. Slowly add the broth, whisking constantly, then the milk. Whisk until smooth and let simmer until the sauce thickens, about 2 minutes. Whisk in the wine, and season to taste with salt and pepper.\u003c/p>\n\u003cp>Pour the sauce into the bowl with the turkey and vegetables. Add the peas, and stir to combine. Season to taste with salt and pepper. Divide the mixture between four or five 1-cup ramekins. Top with dollops of mashed potatoes and bake until the potatoes are golden on top and mixture is bubbling, about 25 minutes.\u003c/p>\n\u003cp>\u003cstrong>Spicy Yammy Bacon Soup\u003c/strong>\u003c/p>\n\u003cp>The amount of soup you make will depend upon what you have leftover from your feast. You can use yams, sweet potatoes, butternut squash, pumpkin, or any other winter squash, assuming you have one of those traditional side dishes on your Thanksgiving table. Granted, each of these will impart a slightly different flavor to the finished soup, but that's part of the fun. A word to the wise, if you are going to use these in a soup, and sweet Aunt Bea brought her yam surprise to the potluck, be sure to scrape those melted marshmallows off the top. This soup works best with simple roasted or pureed yams or winter squash that haven't been doused with loads of sugar.\u003c/p>\n\u003cp>The recipe that follows is based on one from Nigel Slater, one of my favorite British food writers. It is good for maybe 4 people, so double, triple, or quadruple it depending upon how many yams you have leftover. My own personal soup philosophy is that you can never make enough soup because it freezes really well and then you have yummy warm homemade soup one cold, rainy night when you are too tired to move.\u003c/p>\n\u003cp>2 slices bacon, chopped into small pieces\u003cbr>\n1/2 small onion, thinly sliced\u003cbr>\n1 teaspoon ground cumin\u003cbr>\n1 teaspoon ground coriander\u003cbr>\n1/2 to 1 teaspoon red pepper flakes\u003cbr>\nAbout 2 cups yam puree or other pureed winter squash (if it's not pureed, just stick it in your food processor and let 'er whirl)\u003cbr>\nAbout 2 cups chicken or vegetable stock\u003cbr>\n1/4 cup whipping cream\u003cbr>\nWhipping cream, creme fraiche, or plain yogurt for drizzling\u003cbr>\nSalt and freshly ground pepper to taste\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In a large saucepan, saute the bacon until crisp. Remove to a paper towel with a slotted spoon and discard all but 1 teaspoon of the fat. Add the onion and saute until translucent. Add the cumin, coriander, and red pepper flakes. Stir until fragrant, about 30 seconds. Add the yam puree, stock, and cream. Depending on how you prepared your yams to begin with, you might need more or less stock to thin the yams to soup consistency. Add the soup to a food processor or blender and puree until smooth. Pour back into the saucepan and heat gently over medium heat. Taste and season with salt and pepper. Serve in shallow bowls, drizzled with cream and sprinkled with bacon.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1571964085,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1256},"headData":{"title":"gobble gobble: what to do with your thanksgiving leftovers | KQED","description":"Happy Thanksgiving! This is my favorite holiday of the year (ok, I love Christmas too) because it's a time when I get together with my friends and prepare a delicious feast (always a good thing in my book), and look back over the past year and think about how lucky and grateful I am for","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"gobble gobble: what to do with your thanksgiving leftovers","datePublished":"2007-11-22T15:00:00.000Z","dateModified":"2019-10-25T00:41:25.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"789 http://blogs.kqed.org/bayareabites/2007/11/22/gobble-gobble-what-to-do-with-your-thanksgiving-leftovers/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/11/22/gobble-gobble-what-to-do-with-your-thanksgiving-leftovers/","disqusTitle":"gobble gobble: what to do with your thanksgiving leftovers","path":"/bayareabites/789/gobble-gobble-what-to-do-with-your-thanksgiving-leftovers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Happy Thanksgiving! This is my favorite holiday of the year (ok, I love Christmas too) because it's a time when I get together with my friends and prepare a delicious feast (always a good thing in my book), and look back over the past year and think about how lucky and grateful I am for everything I have in my life. So, without getting too mushy because I'm a big sap, I want to wish everyone out there a cozy, warm, and festive holiday.\u003c/p>\n\u003cp>If you're anything like me, you made way too much (or you are in the process of making way too much) for Thanksgiving. And in the days that follow, you will be looking for ways to not waste that delicious food you spent hours preparing.\u003c/p>\n\u003cp>When it comes to Thanksgiving leftovers, I'm always looking for something new and different. Something more than just reheating the turkey and stuffing and eating it again and again with cranberry sauce. I find that making it into a whole other dish, something that doesn't even resemble Thanksgiving, and adding spices that give it a new lease on life, gets me excited all over again.\u003c/p>\n\u003cp>\u003cstrong>Cheesy Turkey Quesadillas with Spinach and Mushrooms\u003c/strong>\u003c/p>\n\u003cp>Quesadillas are one of the yummiest ways, besides a frittata, to use up your leftovers. You can add all kinds of vegetables, like peppers, spinach, zucchini, or mushrooms and/or cooked meats like pork tenderloin, sliced steak, shredded chicken, or even bacon. Sandwiched together with gooey melted cheese, quesadillas are simple, quick, and deeeeeelicious. This recipe makes about 4 small quesadillas,\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>Small pat of butter\u003cbr>\nAbout 5 cremini mushrooms, sliced\u003cbr>\nSalt and freshly ground pepper\u003cbr>\nAbout 1/2 cup cooked chopped spinach, squeezed dry (I just dry saute fresh spinach in a pan)\u003cbr>\nLight olive oil or vegetable oil\u003cbr>\n8 small (about 4-5\") corn tortillas\u003cbr>\nAbout 1 cup shredded Monterey Jack, pepper jack, cheddar or other mild cheese\u003cbr>\nAbout 1/2 cup shredded turkey\u003cbr>\nGuacamole, for serving\u003cbr>\nSalsa, for serving\u003cbr>\nCrema, sour cream, or yogurt, for serving\u003c/p>\n\u003cp>In a large frying pan, melt the butter, add the mushrooms, and season with salt and pepper. Saute until tender. Remove from the pan and add to the spinach; stir to combine. Lightly brush one side of 4 of the tortillas with oil and place oil-side-down into the frying pan (or use two pans if you can't comfortably fit all four tortillas in the pan without overlapping). Sprinkle the tortillas with half of the cheese, dividing it evenly between the four tortillas. Divide the spinach-mushroom mixture evenly between the tortillas, adding it in an even layer over the cheese. Divide the turkey evenly between the tortillas, adding it in an even layer over the spinach-mushroom mixture. Sprinkle the tortillas with the remaining half of the cheese, dividing it evenly between the four tortillas. Place the remaining four tortillas on top, and brush the tops lightly with oil.\u003c/p>\n\u003cp>Fry the tortillas over medium heat, turning once, until crisp and brown, and the cheese is melted. Serve, cut into quarters, with guacamole, salsa, and crema.\u003c/p>\n\u003cp>\u003cstrong>Turkey Pie\u003c/strong>\u003c/p>\n\u003cp>Who doesn't love a good pot pie? I mean, come on...have you ever had a homemade one? Well, maybe it's time. This is a really delicious way to use the rest of your turkey, or a roast chicken, or a bit of beef or lamb stew. Really, you could put any kind of stew in a pot pie, top it with pastry or biscuits or mashed potatoes and you'd be in heaven. Plus, this is the ultimate comfort food. This makes four or five individual pies.\u003c/p>\n\u003cp>4 tablespoon unsalted butter\u003cbr>\n2 small carrots, peeled and diced\u003cbr>\n1 medium leek, halved, cleaned, and thinly sliced\u003cbr>\n1 teaspoon fresh thyme, minced\u003cbr>\n1 cup shredded turkey\u003cbr>\n1/3 cup all-purpose flour\u003cbr>\nAbout 2 cups chicken stock\u003cbr>\n2/3 cup milk\u003cbr>\n1/4 cup dry white wine\u003cbr>\n1/3 cup frozen baby peas\u003cbr>\nSalt and freshly ground pepper\u003cbr>\n2 cups mashed potatoes (good way to use up leftovers!)\u003c/p>\n\u003cp>Preheat the oven to 400F. In a deep saute pan, melt 1 tablespoon of the butter. Add the carrot, leek, and thyme and saute just until tender, about 4 minutes. Season with salt and pepper, and transfer to a bowl. Add the shredded turkey to the vegetables and set aside.\u003c/p>\n\u003cp>In the same pan, melt the remaining 3 Tablespoons butter. Add the flour and cook, stirring, until the mixture starts to brown. Slowly add the broth, whisking constantly, then the milk. Whisk until smooth and let simmer until the sauce thickens, about 2 minutes. Whisk in the wine, and season to taste with salt and pepper.\u003c/p>\n\u003cp>Pour the sauce into the bowl with the turkey and vegetables. Add the peas, and stir to combine. Season to taste with salt and pepper. Divide the mixture between four or five 1-cup ramekins. Top with dollops of mashed potatoes and bake until the potatoes are golden on top and mixture is bubbling, about 25 minutes.\u003c/p>\n\u003cp>\u003cstrong>Spicy Yammy Bacon Soup\u003c/strong>\u003c/p>\n\u003cp>The amount of soup you make will depend upon what you have leftover from your feast. You can use yams, sweet potatoes, butternut squash, pumpkin, or any other winter squash, assuming you have one of those traditional side dishes on your Thanksgiving table. Granted, each of these will impart a slightly different flavor to the finished soup, but that's part of the fun. A word to the wise, if you are going to use these in a soup, and sweet Aunt Bea brought her yam surprise to the potluck, be sure to scrape those melted marshmallows off the top. This soup works best with simple roasted or pureed yams or winter squash that haven't been doused with loads of sugar.\u003c/p>\n\u003cp>The recipe that follows is based on one from Nigel Slater, one of my favorite British food writers. It is good for maybe 4 people, so double, triple, or quadruple it depending upon how many yams you have leftover. My own personal soup philosophy is that you can never make enough soup because it freezes really well and then you have yummy warm homemade soup one cold, rainy night when you are too tired to move.\u003c/p>\n\u003cp>2 slices bacon, chopped into small pieces\u003cbr>\n1/2 small onion, thinly sliced\u003cbr>\n1 teaspoon ground cumin\u003cbr>\n1 teaspoon ground coriander\u003cbr>\n1/2 to 1 teaspoon red pepper flakes\u003cbr>\nAbout 2 cups yam puree or other pureed winter squash (if it's not pureed, just stick it in your food processor and let 'er whirl)\u003cbr>\nAbout 2 cups chicken or vegetable stock\u003cbr>\n1/4 cup whipping cream\u003cbr>\nWhipping cream, creme fraiche, or plain yogurt for drizzling\u003cbr>\nSalt and freshly ground pepper to taste\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>In a large saucepan, saute the bacon until crisp. Remove to a paper towel with a slotted spoon and discard all but 1 teaspoon of the fat. Add the onion and saute until translucent. Add the cumin, coriander, and red pepper flakes. Stir until fragrant, about 30 seconds. Add the yam puree, stock, and cream. Depending on how you prepared your yams to begin with, you might need more or less stock to thin the yams to soup consistency. Add the soup to a food processor or blender and puree until smooth. Pour back into the saucepan and heat gently over medium heat. Taste and season with salt and pepper. Serve in shallow bowls, drizzled with cream and sprinkled with bacon.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/789/gobble-gobble-what-to-do-with-your-thanksgiving-leftovers","authors":["5015"],"categories":["bayareabites_1763","bayareabites_12"],"tags":["bayareabites_278","bayareabites_346","bayareabites_430","bayareabites_546","bayareabites_547","bayareabites_542","bayareabites_530","bayareabites_2962","bayareabites_543","bayareabites_544","bayareabites_545"],"label":"bayareabites"},"bayareabites_777":{"type":"posts","id":"bayareabites_777","meta":{"index":"posts_1591205157","site":"bayareabites","id":"777","score":null,"sort":[1194534000000]},"guestAuthors":[],"slug":"chocolate-whisky-tasting-at-whiskyfest-2007","title":"Chocolate + Whisky Tasting at WhiskyFest 2007","publishDate":1194534000,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/whisky_glass.jpg\">\u003c/p>\n\u003cp>In case you missed it, last week I shared some \u003ca href=\"http://www.kqed.org/weblog/food/2007/11/musings-from-whiskyfest-2007.jsp\">general musings\u003c/a> on the first annual San Francisco WhiskyFest hosted by \u003ca href=\"http://www.maltadvocate.com/\">Malt Advocate\u003c/a>. And as you can see from my first post, we tried quite a few whiskies.\u003c/p>\n\u003cp>Throughout the evening, there were numerous seminars offered to attendees, beyond the tastings on the main floor--from discussions on bourbon to the art of Japanese distilling. So, in the middle of drinking all that whisky (remember, these are very small tastes, and I generally only took a sip or two), we ventured upstairs to attend probably the most popular seminar of the evening, the Chocolate and Whisky Tasting. Fortunately, we snagged two seats before they started turning people away.\u003c/p>\n\u003cp>Laid out in front of us, on long rows of tables, were 5 glasses of whisky and 4 pieces of Scharffen Berger chocolate. After a rather tedious and far too detailed history of how chocolate is made (word of advice: know your audience) by the Scharffen Berger representative (not John Scharffenberger who was listed to appear) and a rousing, get-up-and-dance show put on by the highly entertaining whisky ambassador to The Dalmore and Laphroaig, we were finally able to get down and do some tasting.\u003c/p>\n\u003cp>First things first, we were introduced to each whisky and each paired piece of chocolate, and then asked to take a bite of the chocolate, and with it still in our mouths, to take a sip of whisky. Um. Yes. Mmmmmmm. Heaven.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here's what we tasted, along with some tasting notes:\u003c/p>\n\u003cp>1) \u003ca href=\"http://www.thedalmore.com/taste/cigartaste.htm\">The Dalmore Cigar Malt\u003c/a> + \u003ca href=\"http://www.finedarkchocolate.com/Chocolate/Scharffen_Berger/Scharffen_Berger_Extra_Bitter.asp\">82% extra dark chocolate\u003c/a>\u003cbr>This whisky from \u003ca href=\"http://www.thedalmore.com/distillery/index.htm\">The Dalmore distillery\u003c/a>, located in the northern highlands of Scotland, is aged in sherry casks, and pairs beautifully with the darkest of Scharffen Berger's chocolate offerings. The chocolate was earthy, peppery, and fruity with hints of cherry.\u003c/p>\n\u003cp>2) \u003ca href=\"http://www.thedalmoreusa.com/About/DalmoreCollection.aspx#12year\">The Dalmore 12 year\u003c/a> + \u003ca href=\"http://www.finedarkchocolate.com/Chocolate/Scharffen_Berger/Scharffen_Berger_Bitter.asp\">70% bittersweet chocolate\u003c/a>\u003cbr>This Dalmore whisky was aged in bourbon casks and was rich with vanilla and caramel, which paired nicely with the ripe fruity flavors in the bittersweet chocolate.\u003c/p>\n\u003cp>3) \u003ca href=\"http://www.laphroaig.com/whiskies/quarter_cask/index.asp?expanded=quarter_cask\">Laphroaig Quarter Cask\u003c/a> + \u003ca href=\"http://www.chocolateheaven.org/index.cfm?fa=PRODUCTS.showDetail&title=Fine%20Chocolates&productID=6885&flag=Standalone\">62% semisweet chocolate\u003c/a>\u003cbr>This whisky, from the \u003ca href=\"http://www.laphroaig.com/distillery/index.asp?expanded=our_distillery\">Laphroaig distillery\u003c/a> located on the island of Islay off the southwest coast of Scotland, is knows for it's bold peaty flavors. The quarter cask whisky is interesting because it is aged in bourbon casks, then finished in smaller quarter-sized casks, which gives it deeply woody flavors. The soft, citrusy notes in the chocolate were complemented by the tropical flavors in the whisky.\u003c/p>\n\u003cp>4) \u003ca href=\"http://www.laphroaig.com/whiskies/10yo/index.asp?expanded=10_year_old\">Laphroaig 10 year\u003c/a> + \u003ca href=\"http://www.wallywine.com/ps-20220-627-scharffen-berger-milk-chocolate-bar-1-oz.aspx\">41% extra rich milk chocolate\u003c/a>\u003cbr>This pairing came as a big surprise. We would never have thought to pair such a big, peaty whisky with a milk chocolate, but it works. The caramel flavors and smoothness of the chocolate balanced perfectly with the sweet smoke of the whisky.\u003c/p>\n\u003cp>5) \u003ca href=\"http://www.laphroaig.com/whiskies/30yo/index.asp?expanded=30_year_old\">Laphroaig 30 year\u003c/a> + \u003ca href=\"http://www.scharffenberger.com/prodinfo.asp?number=3+OZ+ANTIL\">Cacao Antilles chocolate\u003c/a>\u003cbr>This was the fifth glass of whisky on the table and was unaccompanied by a piece of chocolate. The chocolate was actually passed around the room so that participants could snap off a piece. This was the big special extra taste of the night, a 30-year-old Laphroaig which is supposedly only available here in the US, and has a very limited stock. Meaning it's pricey. It was paired with one of Scharffen Berger's new limited series chocolates, a 75% bittersweet chocolate using cacao from the Antilles region. The sweet, dry whisky, aged in sherry casks, was an excellent complement to the rich bitter chocolate.\u003c/p>\n\u003cp>All in all, even in my whisky haze, I learned quite a bit about whisky and it's love affair with chocolate. I hope next year they offer this again, and perhaps have a few sessions so everyone can enjoy it.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>One more note...\u003ca href=\"http://blog.maltadvocate.com/2007/10/24/highlights-of-whiskyfest-san-francisco/\">WhiskyFest\u003c/a> is coming back to San Francisco next year and they've already announced the date: October 10, 2008. Lucky me, it's the night before my birthday. I guess I know what I'm getting for my birthday next year. About 50 sips of whisky. A word of advice though, buy tickets early because they did sell out this year.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1207785890,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":687},"headData":{"title":"Chocolate + Whisky Tasting at WhiskyFest 2007 | KQED","description":"In case you missed it, last week I shared some general musings on the first annual San Francisco WhiskyFest hosted by Malt Advocate. And as you can see from my first post, we tried quite a few whiskies. Throughout the evening, there were numerous seminars offered to attendees, beyond the tastings on the main floor--from","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Chocolate + Whisky Tasting at WhiskyFest 2007","datePublished":"2007-11-08T15:00:00.000Z","dateModified":"2008-04-10T00:04:50.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"777 http://blogs.kqed.org/bayareabites/2007/11/08/chocolate-whisky-tasting-at-whiskyfest-2007/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/11/08/chocolate-whisky-tasting-at-whiskyfest-2007/","disqusTitle":"Chocolate + Whisky Tasting at WhiskyFest 2007","path":"/bayareabites/777/chocolate-whisky-tasting-at-whiskyfest-2007","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/whisky_glass.jpg\">\u003c/p>\n\u003cp>In case you missed it, last week I shared some \u003ca href=\"http://www.kqed.org/weblog/food/2007/11/musings-from-whiskyfest-2007.jsp\">general musings\u003c/a> on the first annual San Francisco WhiskyFest hosted by \u003ca href=\"http://www.maltadvocate.com/\">Malt Advocate\u003c/a>. And as you can see from my first post, we tried quite a few whiskies.\u003c/p>\n\u003cp>Throughout the evening, there were numerous seminars offered to attendees, beyond the tastings on the main floor--from discussions on bourbon to the art of Japanese distilling. So, in the middle of drinking all that whisky (remember, these are very small tastes, and I generally only took a sip or two), we ventured upstairs to attend probably the most popular seminar of the evening, the Chocolate and Whisky Tasting. Fortunately, we snagged two seats before they started turning people away.\u003c/p>\n\u003cp>Laid out in front of us, on long rows of tables, were 5 glasses of whisky and 4 pieces of Scharffen Berger chocolate. After a rather tedious and far too detailed history of how chocolate is made (word of advice: know your audience) by the Scharffen Berger representative (not John Scharffenberger who was listed to appear) and a rousing, get-up-and-dance show put on by the highly entertaining whisky ambassador to The Dalmore and Laphroaig, we were finally able to get down and do some tasting.\u003c/p>\n\u003cp>First things first, we were introduced to each whisky and each paired piece of chocolate, and then asked to take a bite of the chocolate, and with it still in our mouths, to take a sip of whisky. Um. Yes. Mmmmmmm. Heaven.\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>Here's what we tasted, along with some tasting notes:\u003c/p>\n\u003cp>1) \u003ca href=\"http://www.thedalmore.com/taste/cigartaste.htm\">The Dalmore Cigar Malt\u003c/a> + \u003ca href=\"http://www.finedarkchocolate.com/Chocolate/Scharffen_Berger/Scharffen_Berger_Extra_Bitter.asp\">82% extra dark chocolate\u003c/a>\u003cbr>This whisky from \u003ca href=\"http://www.thedalmore.com/distillery/index.htm\">The Dalmore distillery\u003c/a>, located in the northern highlands of Scotland, is aged in sherry casks, and pairs beautifully with the darkest of Scharffen Berger's chocolate offerings. The chocolate was earthy, peppery, and fruity with hints of cherry.\u003c/p>\n\u003cp>2) \u003ca href=\"http://www.thedalmoreusa.com/About/DalmoreCollection.aspx#12year\">The Dalmore 12 year\u003c/a> + \u003ca href=\"http://www.finedarkchocolate.com/Chocolate/Scharffen_Berger/Scharffen_Berger_Bitter.asp\">70% bittersweet chocolate\u003c/a>\u003cbr>This Dalmore whisky was aged in bourbon casks and was rich with vanilla and caramel, which paired nicely with the ripe fruity flavors in the bittersweet chocolate.\u003c/p>\n\u003cp>3) \u003ca href=\"http://www.laphroaig.com/whiskies/quarter_cask/index.asp?expanded=quarter_cask\">Laphroaig Quarter Cask\u003c/a> + \u003ca href=\"http://www.chocolateheaven.org/index.cfm?fa=PRODUCTS.showDetail&title=Fine%20Chocolates&productID=6885&flag=Standalone\">62% semisweet chocolate\u003c/a>\u003cbr>This whisky, from the \u003ca href=\"http://www.laphroaig.com/distillery/index.asp?expanded=our_distillery\">Laphroaig distillery\u003c/a> located on the island of Islay off the southwest coast of Scotland, is knows for it's bold peaty flavors. The quarter cask whisky is interesting because it is aged in bourbon casks, then finished in smaller quarter-sized casks, which gives it deeply woody flavors. The soft, citrusy notes in the chocolate were complemented by the tropical flavors in the whisky.\u003c/p>\n\u003cp>4) \u003ca href=\"http://www.laphroaig.com/whiskies/10yo/index.asp?expanded=10_year_old\">Laphroaig 10 year\u003c/a> + \u003ca href=\"http://www.wallywine.com/ps-20220-627-scharffen-berger-milk-chocolate-bar-1-oz.aspx\">41% extra rich milk chocolate\u003c/a>\u003cbr>This pairing came as a big surprise. We would never have thought to pair such a big, peaty whisky with a milk chocolate, but it works. The caramel flavors and smoothness of the chocolate balanced perfectly with the sweet smoke of the whisky.\u003c/p>\n\u003cp>5) \u003ca href=\"http://www.laphroaig.com/whiskies/30yo/index.asp?expanded=30_year_old\">Laphroaig 30 year\u003c/a> + \u003ca href=\"http://www.scharffenberger.com/prodinfo.asp?number=3+OZ+ANTIL\">Cacao Antilles chocolate\u003c/a>\u003cbr>This was the fifth glass of whisky on the table and was unaccompanied by a piece of chocolate. The chocolate was actually passed around the room so that participants could snap off a piece. This was the big special extra taste of the night, a 30-year-old Laphroaig which is supposedly only available here in the US, and has a very limited stock. Meaning it's pricey. It was paired with one of Scharffen Berger's new limited series chocolates, a 75% bittersweet chocolate using cacao from the Antilles region. The sweet, dry whisky, aged in sherry casks, was an excellent complement to the rich bitter chocolate.\u003c/p>\n\u003cp>All in all, even in my whisky haze, I learned quite a bit about whisky and it's love affair with chocolate. I hope next year they offer this again, and perhaps have a few sessions so everyone can enjoy it.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>One more note...\u003ca href=\"http://blog.maltadvocate.com/2007/10/24/highlights-of-whiskyfest-san-francisco/\">WhiskyFest\u003c/a> is coming back to San Francisco next year and they've already announced the date: October 10, 2008. Lucky me, it's the night before my birthday. I guess I know what I'm getting for my birthday next year. About 50 sips of whisky. A word of advice though, buy tickets early because they did sell out this year.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/777/chocolate-whisky-tasting-at-whiskyfest-2007","authors":["5015"],"categories":["bayareabites_752"],"tags":["bayareabites_147","bayareabites_346","bayareabites_430","bayareabites_381","bayareabites_508"],"label":"bayareabites"},"bayareabites_770":{"type":"posts","id":"bayareabites_770","meta":{"index":"posts_1591205157","site":"bayareabites","id":"770","score":null,"sort":[1194012000000]},"guestAuthors":[],"slug":"musings-from-whiskyfest-2007","title":"Musings from WhiskyFest 2007","publishDate":1194012000,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/amber_gold.jpg\">\u003c/p>\n\u003cp>First of all, let me just say that I am not a \u003ca href=\"http://www.maltadvocate.com/wfsf-henderson.asp\">whisky expert\u003c/a>. In fact, I've only just begun my whisky journey. But I'm learning fast, and I'm taking notes. And I am very enthusiastic about it.\u003c/p>\n\u003cp>Recently, for my husband's birthday, I bought tickets to Malt Advocate's \u003ca href=\"http://www.maltadvocate.com/whiskeyfest-sf.asp\">WhiskyFest\u003c/a>. Now, my husband is part of my inspiration for not only learning about whisky, but also enjoying it. Not only is he a great lover of the amber liquid, but it kind of runs in his blood (he's Scottish, so what can I say?).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/happy_scotsman.jpg\">\u003c/p>\n\u003cp>After making sure we had a good foundation (cheeseburgers from \u003ca href=\"http://www.taylorsrefresher.com/\">Taylor's Refresher\u003c/a>), we headed over to the First Annual WhiskyFest at the Hyatt in downtown San Francisco. The doors hadn't quite opened, but already there was a buzz in the air. We positioned ourselves near the main entrance to the floor, where there were over 70 booths sampling approximately 240 whiskies (at least that's what I counted in the booklet, there were likely more that weren't listed).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In addition to the booths on the main floor, there were a series of seminars that took place throughout the night, on such topics as Bourbon vs. Scotch and The Art of Japanese Whisky. We made a decision early on that it might be a good idea to attend one of these and chose quite possibly the most popular talk of the night, the Chocolate and Scotch Pairing, which I'll be covering in my next post.\u003c/p>\n\u003cp>So, back to the floor, which is where we spent the greater part of the evening. I kept very accurate notes, because I wanted to know exactly what we tasted. It's quite a list. In fact, I'm not sure if I'm impressed or horrified by it. You can make your own judgments.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/glenrothes.jpg\">\u003c/p>\n\u003cp>Springbank, 15 year\u003cbr>The Macallan, 15 year Fine Oak\u003cbr>Highland Park, 12 year\u003cbr>Highland Park, 15 year\u003cbr>Highland Park, 18 year\u003cbr>Highland Park, 25 year\u003cbr>Highland Park, 30 year\u003cbr>Compass Box, Oak Cross\u003cbr>Compass Box, The Peat Monster\u003cbr>Compass Box, Asyla\u003cbr>Compass Box, Flaming Heart\u003cbr>Suntory \"Yamazaki\" 12 year\u003cbr>Suntory \"Yamazaki\" 18 year\u003cbr>Suntory, The Cask of Yamazaki 1993\u003cbr>The Glenrothes, 1991\u003cbr>The Glenrothes, 1985\u003cbr>The Glenrothes, 1987\u003cbr>The Glenrothes, 1975\u003cbr>Bruichladdich, 12 year\u003cbr>Bruichladdich, 14 year\u003cbr>Isle of Jura, 10 year\u003cbr>Old Potrero, 18th Century Style Whisky, 100% rye\u003cbr>King's Crest, 25 year\u003cbr>North of Scotland 1964\u003cbr>Edradour 1983 22 year\u003cbr>Ballechin\u003cbr>Signatory Laphroaig 6 year\u003cbr>Signatory Glen Scotia 14 year\u003cbr>Tullibardine 12 year\u003cbr>Tullibardine 1992\u003c/p>\n\u003cp>My favorite whiskies from this list were:\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/whisky_highlandpark.jpg\">\u003cbr>\u003ca href=\"http://www.whiskymag.com/whisky/brand/highland_park/whisky83.html\">Highland Park, 12 year\u003c/a>\u003cbr>This delicious whisky is distilled on the Orkney Islands northeast of Scotland, and is the world's most northerly located whisky distiller. This particular year was sweet, lightly peaty, and bright. It was my favorite whisky of all the Highland Park whiskies (including the older, more expensive versions they were sampling) and one of my absolute faves of the night.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/balvenie.jpg\">\u003cbr>\u003ca href=\"http://www.whiskymag.com/whisky/brand/balvenie/whisky1321.html\">The Balvenie, 15 year\u003c/a> and \u003ca href=\"http://www.whiskymag.com/whisky/brand/balvenie/whisky1323.html\">PortWood 21 year\u003c/a>\u003cbr>Located in the northeast of Scotland, The Balvenie is a good example of a Speyside whisky, which tend to be more sherried and less smoky (although the ones we tried were both aged in bourbon casks). Their 15-year single barrel is aged in bourbon casks, and was one of my favorites. It's smooth, slightly sweet, and really delicious. The 21-year was interesting in that it was aged in bourbon casks but then finished in port casks for 4 months (any longer and the port wood would become overpowering).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/whisky_edradour.jpg\">\u003cbr>\u003ca href=\"http://www.royalmilewhiskies.com/product.asp?pf_id=0010000022292&cid=6PSSND0EK1LKXZAM7LVBJ3OTWB1FQGCB\">Edradour 1983 22 year\u003c/a>\u003cbr>Granted this was the last one of the night, but it was also the only one I finished, and the guy poured me a healthy nip. This 22-year-old is finished in port wood, and from the smallest distillery in Scotland. It goes for about $300/bottle.\u003c/p>\n\u003cp>\u003ca href=\"http://www.suntory.com/yamazaki/12and18year.html\">Suntory \"Yamazaki\" 12 year\u003c/a>\u003cbr>This Japanese single malt whisky, which is made in the outskirts of Kyoto, is a Scotch-style whisky. The distillery was actually the first of it's kind outside of Scotland. If you've never tasted Japanese whisky I suggest you give it a go. Aged in American oak, it's delicious and quite interesting in flavor, you know it's not Scotch, but you can't quite place it.\u003c/p>\n\u003cp>In addition to tasting a whole lot of whisky, I learned quite a few things at WhiskyFest, such as:\u003cbr>1) Older whisky is not always better.\u003cbr>2) I tend to like younger whisky (it's often bright and feisty).\u003cbr>3) Peaty is good, it doesn't necessarily have to knock you upside the head, and it really can be subtle.\u003cbr>4) Chocolate and whisky are a match made in heaven.\u003cbr>5) I can drink a lot of whisky and still remain standing.\u003cbr>6) Not everyone suits tartan. Especially when it's made into a suit.\u003cbr>7) Conventional wisdom is bullshit; the great thing about a whisky tasting or event such as this is to turn things on their head, and discover that you might not necessarily know what you like.\u003cbr>8) Japan makes some damn good whisky.\u003c/p>\n\u003cp>I also learned how to \"nose\" whisky two different ways (no no no it's not dirty). The first way is to open your mouth and stick your nose down into the glass (mouth on the outside) and breathe in. With your mouth open. Apparently this allows you to smell the actual aroma of the whisky without breathing in so much alcohol. The other way, which was more about smelling the barley while it was malting (we did this with a 10-year-old Laphraiog) is to cover your glass with your hand, palm down, and shake the glass to get a bit of whisky on your palm. Then rub your hands together vigorously until you create heat and friction. Cup your hands to your nose and breathe. Try it.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The best part of WhiskyFest, however, was having the opportunity to taste things against each other (all different ages). Nowhere can you sample so many whiskies in one place and one night (without seriously falling flat on your face). So if you are at all interested in whisky, or know someone who is, you might consider going next year. I promise, it's worth it.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1222455935,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1028},"headData":{"title":"Musings from WhiskyFest 2007 | KQED","description":"First of all, let me just say that I am not a whisky expert. In fact, I've only just begun my whisky journey. But I'm learning fast, and I'm taking notes. And I am very enthusiastic about it. Recently, for my husband's birthday, I bought tickets to Malt Advocate's WhiskyFest. Now, my husband is part","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Musings from WhiskyFest 2007","datePublished":"2007-11-02T14:00:00.000Z","dateModified":"2008-09-26T19:05:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"770 http://blogs.kqed.org/bayareabites/2007/11/02/musings-from-whiskyfest-2007/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/11/02/musings-from-whiskyfest-2007/","disqusTitle":"Musings from WhiskyFest 2007","path":"/bayareabites/770/musings-from-whiskyfest-2007","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/amber_gold.jpg\">\u003c/p>\n\u003cp>First of all, let me just say that I am not a \u003ca href=\"http://www.maltadvocate.com/wfsf-henderson.asp\">whisky expert\u003c/a>. In fact, I've only just begun my whisky journey. But I'm learning fast, and I'm taking notes. And I am very enthusiastic about it.\u003c/p>\n\u003cp>Recently, for my husband's birthday, I bought tickets to Malt Advocate's \u003ca href=\"http://www.maltadvocate.com/whiskeyfest-sf.asp\">WhiskyFest\u003c/a>. Now, my husband is part of my inspiration for not only learning about whisky, but also enjoying it. Not only is he a great lover of the amber liquid, but it kind of runs in his blood (he's Scottish, so what can I say?).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/happy_scotsman.jpg\">\u003c/p>\n\u003cp>After making sure we had a good foundation (cheeseburgers from \u003ca href=\"http://www.taylorsrefresher.com/\">Taylor's Refresher\u003c/a>), we headed over to the First Annual WhiskyFest at the Hyatt in downtown San Francisco. The doors hadn't quite opened, but already there was a buzz in the air. We positioned ourselves near the main entrance to the floor, where there were over 70 booths sampling approximately 240 whiskies (at least that's what I counted in the booklet, there were likely more that weren't listed).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In addition to the booths on the main floor, there were a series of seminars that took place throughout the night, on such topics as Bourbon vs. Scotch and The Art of Japanese Whisky. We made a decision early on that it might be a good idea to attend one of these and chose quite possibly the most popular talk of the night, the Chocolate and Scotch Pairing, which I'll be covering in my next post.\u003c/p>\n\u003cp>So, back to the floor, which is where we spent the greater part of the evening. I kept very accurate notes, because I wanted to know exactly what we tasted. It's quite a list. In fact, I'm not sure if I'm impressed or horrified by it. You can make your own judgments.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/glenrothes.jpg\">\u003c/p>\n\u003cp>Springbank, 15 year\u003cbr>The Macallan, 15 year Fine Oak\u003cbr>Highland Park, 12 year\u003cbr>Highland Park, 15 year\u003cbr>Highland Park, 18 year\u003cbr>Highland Park, 25 year\u003cbr>Highland Park, 30 year\u003cbr>Compass Box, Oak Cross\u003cbr>Compass Box, The Peat Monster\u003cbr>Compass Box, Asyla\u003cbr>Compass Box, Flaming Heart\u003cbr>Suntory \"Yamazaki\" 12 year\u003cbr>Suntory \"Yamazaki\" 18 year\u003cbr>Suntory, The Cask of Yamazaki 1993\u003cbr>The Glenrothes, 1991\u003cbr>The Glenrothes, 1985\u003cbr>The Glenrothes, 1987\u003cbr>The Glenrothes, 1975\u003cbr>Bruichladdich, 12 year\u003cbr>Bruichladdich, 14 year\u003cbr>Isle of Jura, 10 year\u003cbr>Old Potrero, 18th Century Style Whisky, 100% rye\u003cbr>King's Crest, 25 year\u003cbr>North of Scotland 1964\u003cbr>Edradour 1983 22 year\u003cbr>Ballechin\u003cbr>Signatory Laphroaig 6 year\u003cbr>Signatory Glen Scotia 14 year\u003cbr>Tullibardine 12 year\u003cbr>Tullibardine 1992\u003c/p>\n\u003cp>My favorite whiskies from this list were:\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/whisky_highlandpark.jpg\">\u003cbr>\u003ca href=\"http://www.whiskymag.com/whisky/brand/highland_park/whisky83.html\">Highland Park, 12 year\u003c/a>\u003cbr>This delicious whisky is distilled on the Orkney Islands northeast of Scotland, and is the world's most northerly located whisky distiller. This particular year was sweet, lightly peaty, and bright. It was my favorite whisky of all the Highland Park whiskies (including the older, more expensive versions they were sampling) and one of my absolute faves of the night.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/balvenie.jpg\">\u003cbr>\u003ca href=\"http://www.whiskymag.com/whisky/brand/balvenie/whisky1321.html\">The Balvenie, 15 year\u003c/a> and \u003ca href=\"http://www.whiskymag.com/whisky/brand/balvenie/whisky1323.html\">PortWood 21 year\u003c/a>\u003cbr>Located in the northeast of Scotland, The Balvenie is a good example of a Speyside whisky, which tend to be more sherried and less smoky (although the ones we tried were both aged in bourbon casks). Their 15-year single barrel is aged in bourbon casks, and was one of my favorites. It's smooth, slightly sweet, and really delicious. The 21-year was interesting in that it was aged in bourbon casks but then finished in port casks for 4 months (any longer and the port wood would become overpowering).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/whisky_edradour.jpg\">\u003cbr>\u003ca href=\"http://www.royalmilewhiskies.com/product.asp?pf_id=0010000022292&cid=6PSSND0EK1LKXZAM7LVBJ3OTWB1FQGCB\">Edradour 1983 22 year\u003c/a>\u003cbr>Granted this was the last one of the night, but it was also the only one I finished, and the guy poured me a healthy nip. This 22-year-old is finished in port wood, and from the smallest distillery in Scotland. It goes for about $300/bottle.\u003c/p>\n\u003cp>\u003ca href=\"http://www.suntory.com/yamazaki/12and18year.html\">Suntory \"Yamazaki\" 12 year\u003c/a>\u003cbr>This Japanese single malt whisky, which is made in the outskirts of Kyoto, is a Scotch-style whisky. The distillery was actually the first of it's kind outside of Scotland. If you've never tasted Japanese whisky I suggest you give it a go. Aged in American oak, it's delicious and quite interesting in flavor, you know it's not Scotch, but you can't quite place it.\u003c/p>\n\u003cp>In addition to tasting a whole lot of whisky, I learned quite a few things at WhiskyFest, such as:\u003cbr>1) Older whisky is not always better.\u003cbr>2) I tend to like younger whisky (it's often bright and feisty).\u003cbr>3) Peaty is good, it doesn't necessarily have to knock you upside the head, and it really can be subtle.\u003cbr>4) Chocolate and whisky are a match made in heaven.\u003cbr>5) I can drink a lot of whisky and still remain standing.\u003cbr>6) Not everyone suits tartan. Especially when it's made into a suit.\u003cbr>7) Conventional wisdom is bullshit; the great thing about a whisky tasting or event such as this is to turn things on their head, and discover that you might not necessarily know what you like.\u003cbr>8) Japan makes some damn good whisky.\u003c/p>\n\u003cp>I also learned how to \"nose\" whisky two different ways (no no no it's not dirty). The first way is to open your mouth and stick your nose down into the glass (mouth on the outside) and breathe in. With your mouth open. Apparently this allows you to smell the actual aroma of the whisky without breathing in so much alcohol. The other way, which was more about smelling the barley while it was malting (we did this with a 10-year-old Laphraiog) is to cover your glass with your hand, palm down, and shake the glass to get a bit of whisky on your palm. Then rub your hands together vigorously until you create heat and friction. Cup your hands to your nose and breathe. Try it.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The best part of WhiskyFest, however, was having the opportunity to taste things against each other (all different ages). Nowhere can you sample so many whiskies in one place and one night (without seriously falling flat on your face). So if you are at all interested in whisky, or know someone who is, you might consider going next year. I promise, it's worth it.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/770/musings-from-whiskyfest-2007","authors":["5015"],"categories":["bayareabites_1244","bayareabites_50"],"tags":["bayareabites_346","bayareabites_430","bayareabites_507","bayareabites_506","bayareabites_508","bayareabites_505"],"label":"bayareabites"},"bayareabites_745":{"type":"posts","id":"bayareabites_745","meta":{"index":"posts_1591205157","site":"bayareabites","id":"745","score":null,"sort":[1191852000000]},"guestAuthors":[],"slug":"fresh-and-saucy-end-of-season-tomato-sauce","title":"Fresh and Saucy: End of Season Tomato Sauce","publishDate":1191852000,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tomatoes.jpg\">\u003c/p>\n\u003cp>Get 'em while you can...\u003cbr>Before tomatoes are gone for the season, do yourself a favor (you'll thank yourself in a few months when you are longing for that delicious tangy-sweet tomato flavor and all you can find in the stores are red globe-shaped styrofoam replicas masquerading as tomatoes) and buy a big huge bag of fresh ripe tomatoes. Make a pot of tomato sauce, a relaxing Sunday afternoon activity, which you can then freeze and use in hearty winter pasta dishes when you'd rather be curled up at home than out in the freezing rain.\u003c/p>\n\u003cp>This is the kind of sauce that you almost don't need a recipe to make. It's versatile, flexible, and very forgiving. What you add to it is largely a matter of taste. In fact, I don't think I've ever made the same sauce twice. But I do use the following recipe as a starting point. What ends up in the sauce largely depends on what is in my fridge or pantry at the time, whether it's the simple basic all-purpose sauce here or includes such embellishments as roasted red bell pepper; fresh oregano, thyme or basil; dried red chile flakes, minced garlic, roasted garlic, mushrooms, or zucchini.\u003c/p>\n\u003cp>You can also use virtually any kind of tomato--heirlooms, beefsteaks, plum tomatoes, or whatever type you can get your hands on. So make your way to the nearest farmers' market, or beg your co-worker for the rest of his tomatoes that he's always handing out in the office, and get that sauce made before delicious fresh ripe summer tomatoes are gone for another year.\u003c/p>\n\u003cp>\u003cstrong>Fresh Tomato Sauce\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>About 40 ripe medium tomatoes\u003cbr>1 large yellow onion\u003cbr>1 or 2 medium carrots\u003cbr>2 or 3 stalks celery\u003cbr>Olive oil\u003cbr>Salt and freshly ground pepper\u003cbr>Red wine\u003c/p>\n\u003cp>To blanch and peel the tomatoes, fill a large stockpot 2/3 full of water and bring it to a boil over high heat. Cut a small \"x\" in the bottom of each tomato. Carefully add about a third of the tomatoes to the boiling water, let simmer for about 20 seconds, then remove with a slotted spoon and set aside.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/blanching_tomatoes.jpg\">\u003c/p>\n\u003cp>Blanch the remaining tomatoes in this way.\u003cbr>Peel the tomatoes, discarding the skins, then cut in half crosswise and squeeze out the seeds. Roughly chop the tomatoes and set aside.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/peeling_tomatoes.jpg\">\u003cbr>\u003cimg src=\"http://www.kqed.org/weblog/food/chopped_toms.jpg\">\u003c/p>\n\u003cp>Dice the onion, carrots, and celery.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/prep.jpg\">\u003c/p>\n\u003cp>In a large stockpot over medium-high heat, warm a few tablespoons of olive oil. Add the onions and saute until they begin to turn translucent, about 3 minutes. Add the carrots and celery and about 2 teaspoons salt and some pepper. Saute until tender and the onions start to brown, about 5 minutes. Add the tomatoes, a few glugs of wine, reduce the heat to low, and partially cover the pot.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uncooked.jpg\">\u003c/p>\n\u003cp>Let simmer until tender and saucy, about 1 1/2 to 2 hours. Add salt and pepper to taste. At this point you can leave the sauce chunky...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/cooked.jpg\">\u003c/p>\n\u003cp>...or you can puree it with an immersion blender (which is the way I like it).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/puree.jpg\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>To store the sauce, let it cool completely, then divide it between freezer bags or other storage containers and freeze.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1440191329,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":540},"headData":{"title":"Fresh and Saucy: End of Season Tomato Sauce | KQED","description":"Get 'em while you can...Before tomatoes are gone for the season, do yourself a favor (you'll thank yourself in a few months when you are longing for that delicious tangy-sweet tomato flavor and all you can find in the stores are red globe-shaped styrofoam replicas masquerading as tomatoes) and buy a big huge bag of","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fresh and Saucy: End of Season Tomato Sauce","datePublished":"2007-10-08T14:00:00.000Z","dateModified":"2015-08-21T21:08:49.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"745 http://blogs.kqed.org/bayareabites/2007/10/08/fresh-and-saucy-end-of-season-tomato-sauce/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/10/08/fresh-and-saucy-end-of-season-tomato-sauce/","disqusTitle":"Fresh and Saucy: End of Season Tomato Sauce","path":"/bayareabites/745/fresh-and-saucy-end-of-season-tomato-sauce","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tomatoes.jpg\">\u003c/p>\n\u003cp>Get 'em while you can...\u003cbr>Before tomatoes are gone for the season, do yourself a favor (you'll thank yourself in a few months when you are longing for that delicious tangy-sweet tomato flavor and all you can find in the stores are red globe-shaped styrofoam replicas masquerading as tomatoes) and buy a big huge bag of fresh ripe tomatoes. Make a pot of tomato sauce, a relaxing Sunday afternoon activity, which you can then freeze and use in hearty winter pasta dishes when you'd rather be curled up at home than out in the freezing rain.\u003c/p>\n\u003cp>This is the kind of sauce that you almost don't need a recipe to make. It's versatile, flexible, and very forgiving. What you add to it is largely a matter of taste. In fact, I don't think I've ever made the same sauce twice. But I do use the following recipe as a starting point. What ends up in the sauce largely depends on what is in my fridge or pantry at the time, whether it's the simple basic all-purpose sauce here or includes such embellishments as roasted red bell pepper; fresh oregano, thyme or basil; dried red chile flakes, minced garlic, roasted garlic, mushrooms, or zucchini.\u003c/p>\n\u003cp>You can also use virtually any kind of tomato--heirlooms, beefsteaks, plum tomatoes, or whatever type you can get your hands on. So make your way to the nearest farmers' market, or beg your co-worker for the rest of his tomatoes that he's always handing out in the office, and get that sauce made before delicious fresh ripe summer tomatoes are gone for another year.\u003c/p>\n\u003cp>\u003cstrong>Fresh Tomato Sauce\u003c/strong>\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>About 40 ripe medium tomatoes\u003cbr>1 large yellow onion\u003cbr>1 or 2 medium carrots\u003cbr>2 or 3 stalks celery\u003cbr>Olive oil\u003cbr>Salt and freshly ground pepper\u003cbr>Red wine\u003c/p>\n\u003cp>To blanch and peel the tomatoes, fill a large stockpot 2/3 full of water and bring it to a boil over high heat. Cut a small \"x\" in the bottom of each tomato. Carefully add about a third of the tomatoes to the boiling water, let simmer for about 20 seconds, then remove with a slotted spoon and set aside.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/blanching_tomatoes.jpg\">\u003c/p>\n\u003cp>Blanch the remaining tomatoes in this way.\u003cbr>Peel the tomatoes, discarding the skins, then cut in half crosswise and squeeze out the seeds. Roughly chop the tomatoes and set aside.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/peeling_tomatoes.jpg\">\u003cbr>\u003cimg src=\"http://www.kqed.org/weblog/food/chopped_toms.jpg\">\u003c/p>\n\u003cp>Dice the onion, carrots, and celery.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/prep.jpg\">\u003c/p>\n\u003cp>In a large stockpot over medium-high heat, warm a few tablespoons of olive oil. Add the onions and saute until they begin to turn translucent, about 3 minutes. Add the carrots and celery and about 2 teaspoons salt and some pepper. Saute until tender and the onions start to brown, about 5 minutes. Add the tomatoes, a few glugs of wine, reduce the heat to low, and partially cover the pot.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uncooked.jpg\">\u003c/p>\n\u003cp>Let simmer until tender and saucy, about 1 1/2 to 2 hours. Add salt and pepper to taste. At this point you can leave the sauce chunky...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/cooked.jpg\">\u003c/p>\n\u003cp>...or you can puree it with an immersion blender (which is the way I like it).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/puree.jpg\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>To store the sauce, let it cool completely, then divide it between freezer bags or other storage containers and freeze.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/745/fresh-and-saucy-end-of-season-tomato-sauce","authors":["5015"],"categories":["bayareabites_12","bayareabites_14362"],"tags":["bayareabites_454","bayareabites_346","bayareabites_430","bayareabites_455","bayareabites_453"],"label":"bayareabites"},"bayareabites_733":{"type":"posts","id":"bayareabites_733","meta":{"index":"posts_1591205157","site":"bayareabites","id":"733","score":null,"sort":[1190642400000]},"guestAuthors":[],"slug":"end-of-summer-lament-and-ode-to-a-cranberry-bean","title":"End of Summer Lament and Ode to a Cranberry Bean","publishDate":1190642400,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>It's that time of year again, the days start to get shorter, the sun no longer wakes me up before my alarm clock (now I actually have to start setting my alarm clock), and I must begin to convince myself that summer is on the way out. In fact, there is a distinct chill in the air, if only to remind me. Sigh. The weather is still nice. But the nice man at Frog Hollow told me we'd be lucky to have even another week of peaches (as I quickly add more to my shopping bag). I can't even find corn anymore. Cherries are sooooo last season. Strawberries are few and far between and I've heard they are not long for these parts. And tomatoes. Oh tomatoes. They are still here, and delicious as ever, but I know my time with them is limited. I am buying them almost on a daily basis now. They are part of nearly every meal I prepare.\u003c/p>\n\u003cp>But even though I am lamenting summer's dwindling bounty, a whole new crop of food is peaking and autumn treats are appearing. One of my favorites has appeared recently, my late-summer love The Cranberry Bean.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/cranberry_beans.jpg\">\u003c/p>\n\u003cp>Those of us who know them tend to horde them. I see the occasional stuffed plastic bag with the tell-tale mottled pinky-red pods, firmly grasped in hand. Standing at the bin, I load up my bag as full as possible (knowing full well I'm going to have to lug it on Muni all the way home). But cranberry beans have such a limited season, it's worth it to buy all that you can. They are not only the most brilliant delicious creamy wonderful fresh legume on the planet (in my oh-so-humble opinion) but they freeze extremely well.\u003c/p>\n\u003cp>I really shouldn't be telling you all of this.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But really they are so good that you should know about them. Creamy, plump, and full of fresh bean flavor.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/cranberry_beans2.jpg\">\u003c/p>\n\u003cp>And there are all kinds of ways to use them: simply boiled and dressed as Cucina Testa Rossa describes in her \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/09/09/haricots-ecosses-aka-cranberry-beans/\">previous post\u003c/a> from last September, tossed with pasta, drizzled with vinaigrette in a salad, or my hands-down favorite, a big steaming bowl of Pasta e Fagioli. This hearty bean, pasta, and vegetable soup is the perfect antidote to a rainy end-of-summer night. It almost makes you happy that winter is right around the corner.\u003c/p>\n\u003cp>\u003cstrong>Pasta e Fagioli\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/soup_final1.jpg\" alt=\"soup\">\u003c/p>\n\u003cp>2 slices thick-cut smoked bacon (like applewood smoked) or pancetta, chopped\u003cbr>Olive oil\u003cbr>1 yellow onion, diced\u003cbr>2 carrots, peeled and diced\u003cbr>2 stalks celery, diced\u003cbr>Salt and freshly ground black pepper\u003cbr>1 cup diced fresh tomatoes, peeled and seeded or 1 (regular size) can finely chopped tomatoes\u003cbr>About 4-6 cups chicken broth, preferably homemade\u003cbr>About 1 1/2 cups fresh cranberry beans, removed from pods (this equals approximately 1 lb unshelled beans in their pod)\u003cbr>Parmesan rind (Note: if you buy a chunk of fresh Parmesan, just cut off the rind and throw it into the soup while it's cooking)\u003cbr>About 1 cup small soup pasta, like ditalini or macaroni\u003c/p>\n\u003cp>\u003cstrong>To garnish\u003c/strong>\u003cbr>Fresh chopped basil\u003cbr>Grated Parmesan cheese\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beans_shelling.jpg\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Cook the bacon in a stock pot until crisp, then remove to a plate and set aside. You can pour out the grease, but leave at least 1-2 tablespoons. Add olive oil if needed, then saute the onions, carrots, and celery until just tender. Season with salt and pepper. Add the tomatoes, broth, cranberry beans, and the Parmesan rind, if using. Simmer until the beans are tender, about an hour (give or take, it really depends on the freshness of your beans; start tasting them after about 45 minutes; you want them creamy but not mushy) . Add the pasta and cook just until al dente, about 7 minutes. Add the reserved bacon back to the soup. Serve with grated Parmesan and fresh basil.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1213285861,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":656},"headData":{"title":"End of Summer Lament and Ode to a Cranberry Bean | KQED","description":"It's that time of year again, the days start to get shorter, the sun no longer wakes me up before my alarm clock (now I actually have to start setting my alarm clock), and I must begin to convince myself that summer is on the way out. In fact, there is a distinct chill in","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"End of Summer Lament and Ode to a Cranberry Bean","datePublished":"2007-09-24T14:00:00.000Z","dateModified":"2008-06-12T15:51:01.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"733 http://blogs.kqed.org/bayareabites/2007/09/24/end-of-summer-lament-and-ode-to-a-cranberry-bean/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/09/24/end-of-summer-lament-and-ode-to-a-cranberry-bean/","disqusTitle":"End of Summer Lament and Ode to a Cranberry Bean","path":"/bayareabites/733/end-of-summer-lament-and-ode-to-a-cranberry-bean","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's that time of year again, the days start to get shorter, the sun no longer wakes me up before my alarm clock (now I actually have to start setting my alarm clock), and I must begin to convince myself that summer is on the way out. In fact, there is a distinct chill in the air, if only to remind me. Sigh. The weather is still nice. But the nice man at Frog Hollow told me we'd be lucky to have even another week of peaches (as I quickly add more to my shopping bag). I can't even find corn anymore. Cherries are sooooo last season. Strawberries are few and far between and I've heard they are not long for these parts. And tomatoes. Oh tomatoes. They are still here, and delicious as ever, but I know my time with them is limited. I am buying them almost on a daily basis now. They are part of nearly every meal I prepare.\u003c/p>\n\u003cp>But even though I am lamenting summer's dwindling bounty, a whole new crop of food is peaking and autumn treats are appearing. One of my favorites has appeared recently, my late-summer love The Cranberry Bean.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/cranberry_beans.jpg\">\u003c/p>\n\u003cp>Those of us who know them tend to horde them. I see the occasional stuffed plastic bag with the tell-tale mottled pinky-red pods, firmly grasped in hand. Standing at the bin, I load up my bag as full as possible (knowing full well I'm going to have to lug it on Muni all the way home). But cranberry beans have such a limited season, it's worth it to buy all that you can. They are not only the most brilliant delicious creamy wonderful fresh legume on the planet (in my oh-so-humble opinion) but they freeze extremely well.\u003c/p>\n\u003cp>I really shouldn't be telling you all of this.\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 really they are so good that you should know about them. Creamy, plump, and full of fresh bean flavor.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/cranberry_beans2.jpg\">\u003c/p>\n\u003cp>And there are all kinds of ways to use them: simply boiled and dressed as Cucina Testa Rossa describes in her \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/09/09/haricots-ecosses-aka-cranberry-beans/\">previous post\u003c/a> from last September, tossed with pasta, drizzled with vinaigrette in a salad, or my hands-down favorite, a big steaming bowl of Pasta e Fagioli. This hearty bean, pasta, and vegetable soup is the perfect antidote to a rainy end-of-summer night. It almost makes you happy that winter is right around the corner.\u003c/p>\n\u003cp>\u003cstrong>Pasta e Fagioli\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/soup_final1.jpg\" alt=\"soup\">\u003c/p>\n\u003cp>2 slices thick-cut smoked bacon (like applewood smoked) or pancetta, chopped\u003cbr>Olive oil\u003cbr>1 yellow onion, diced\u003cbr>2 carrots, peeled and diced\u003cbr>2 stalks celery, diced\u003cbr>Salt and freshly ground black pepper\u003cbr>1 cup diced fresh tomatoes, peeled and seeded or 1 (regular size) can finely chopped tomatoes\u003cbr>About 4-6 cups chicken broth, preferably homemade\u003cbr>About 1 1/2 cups fresh cranberry beans, removed from pods (this equals approximately 1 lb unshelled beans in their pod)\u003cbr>Parmesan rind (Note: if you buy a chunk of fresh Parmesan, just cut off the rind and throw it into the soup while it's cooking)\u003cbr>About 1 cup small soup pasta, like ditalini or macaroni\u003c/p>\n\u003cp>\u003cstrong>To garnish\u003c/strong>\u003cbr>Fresh chopped basil\u003cbr>Grated Parmesan cheese\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beans_shelling.jpg\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Cook the bacon in a stock pot until crisp, then remove to a plate and set aside. You can pour out the grease, but leave at least 1-2 tablespoons. Add olive oil if needed, then saute the onions, carrots, and celery until just tender. Season with salt and pepper. Add the tomatoes, broth, cranberry beans, and the Parmesan rind, if using. Simmer until the beans are tender, about an hour (give or take, it really depends on the freshness of your beans; start tasting them after about 45 minutes; you want them creamy but not mushy) . Add the pasta and cook just until al dente, about 7 minutes. Add the reserved bacon back to the soup. Serve with grated Parmesan and fresh basil.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/733/end-of-summer-lament-and-ode-to-a-cranberry-bean","authors":["5015"],"categories":["bayareabites_752","bayareabites_12"],"tags":["bayareabites_438","bayareabites_346","bayareabites_430","bayareabites_437","bayareabites_439"],"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/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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