Fat Tuesday: The Many Different Doughnuts of Mardi Gras
Get Your Beignets Ready for Mardi Gras
Fried Seafood in New Orleans + Mardi Gras Slideshow
Performance Piece "Our Daily Bread" Focuses on Food Traditions
Mardi Gras!
Vegan Beignets for Mardi Gras
King Friday: Three Kings Cake
Sponsored
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FM","link":"/"}},"bayareabites_132655":{"type":"posts","id":"bayareabites_132655","meta":{"index":"posts_1591205157","site":"bayareabites","id":"132655","score":null,"sort":[1551112896000]},"guestAuthors":[],"slug":"table-talk-stellar-sandwiches-mardi-gras-parties-tonys-seafood","title":"Table Talk: Stellar Sandwiches, Mardi Gras Parties, Tony’s Seafood","publishDate":1551112896,"format":"standard","headTitle":"KQED’s Table Talk | Bay Area Bites | KQED Food","labelTerm":{"term":16115,"site":"bayareabites"},"content":"\u003cp>Whether you’re a pastrami fanatic or eat vegetarian, Turner’s Kitchen has some fantastic sandwiches, plus two places for Mardi Gras parties, and start planning a field trip to Marshall for the reopening of Tony’s Seafood from Hog Island Oyster Co.\u003c/p>\n\u003ch2>Visit Turner’s Kitchen for Some of the City’s Most Lovingly Prepared Sandwiches\u003c/h2>\n\u003cp>\u003ca href=\"http://www.turnerskitchensf.com\">Turner’s Kitchen\u003c/a>\u003cbr>\n\u003ca href=\"http://3505%2017th%20St%20B,%20San%20Francisco,%20CA%2094110\">3505 B 17th St., San Francisco\u003c/a>\u003cbr>\nOpen daily 10:30am–4pm\u003c/p>\n\u003cfigure id=\"attachment_132662\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132662\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/turners-wall-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">With one look at the wall, you can see owner Ken Turner has a thing for vegetables and produce. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is a definite art to making a good sandwich, and then there’s a certain level of creativity and skill needed to make a truly great sandwich, plus quality ingredients. At \u003ca href=\"http://www.turnerskitchensf.com\">\u003cb>Turner’s Kitchen\u003c/b>\u003c/a> in the Mission, owner Ken Turner has got it all going on. He took over the former Clare’s Deli and opened Turner’s in its place in 2016, keeping Clare’s beloved French Dip on the menu (and fortunately keeping Bryce and Javier in the kitchen!). But the rest of the ever-evolving menu reveals his culinary background (he cooked at Zuni for seven years) and a love of seasonal vegetables, trips to the farmers’ market, making housemade sauces, and more.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>If you follow \u003ca href=\"https://www.instagram.com/turnerskitchensf/\">@turnerskitchensf\u003c/a> on Instagram, you’ll constantly see some of the most delicious-looking (and sounding) combinations he makes for the daily specials, like roasted eggplant, melted Fontina cheese, red sauce, and basil pesto on a toasted ciabatta roll. Or you get some storytelling: “Sandwich special inspired by singing karaoke in Korea Town and eating pierogi at Veselka around 3am in NY. Roast turkey, Munster cheese, wild arugula, house apple sauce (four types of apples, lots of butter, a little cinnamon, cider vinegar), sour cream, roasted garlic and fresh dill on sliced sourdough.” He even suggests chip and drink pairings in his posts.\u003c/p>\n\u003cfigure id=\"attachment_132660\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132660\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/turners-sandwich-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Liberty Bell special, a California spin on a Philly cheesesteak. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Turner’s is known for their hot pastrami specials: the one pictured here was inspired by Philadelphia cheesesteak sandwiches, but with a little California influence: hot pastrami, melted Havarti (Swiss pictured here), roasted Brussels sprouts (in pastrami fat), sautéed sweet peppers, and lots of caramelized onions. I got there too late in the afternoon to have it on Dutch crunch, but my French roll from Panorama was fresh and held it all together. What a sandwich for $12.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-132661\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/turners-wrap-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">They may adore pastrami at Turner’s, but they also love their daily vegetarian wrap specials, which show a lot of love and care. From a meatless Monday–inspired Indian wrap, to this one: quinoa, roasted sweet potato purée, sautéed sweet peppers, roasted cauliflower, arugula, Gorgonzola, and house buffalo sauce in a spinach wrap — nope, vegetarians, vegans, and healthy eaters do not miss out here. I loved my Dorothy Gene special: avocado, fresh ricotta, roasted sweet potato purée, arugula, poblano peppers, sunflower seeds, fresh lime, and olive oil in a spinach wrap ($10). I just threw in a little piri-piri sauce at home to spike it up, because that’s how I roll. They also do some great soups, and there is always one that is vegetarian.\u003c/p>\n\u003cp>Winners on their daily menu include the Mission Fig (applewood smoked ham, roast turkey, melted Swiss, arugula, cucumber, and fig-caramelized onion jam on sliced sourdough) and their Gobbler, which comes with smoked turkey, cranberry sauce, mustard-sage stuffing, and melted Brie. $12 for some mighty stellar sandwiches.\u003c/p>\n\u003cp>A couple things to note: there are a few tables and counters (it’s a tiny spot), but you can always eat your sandwich in the 500 Club next door (and they’ll even deliver it to your bar stool!). Turner’s also just switched over to credit cards only, but you can buy a gift card for $20.\u003c/p>\n\u003ch2>Two Mardi Gras Parties Where the Good Times Will Definitely Roll (and Are Unlimited)\u003c/h2>\n\u003cp>\u003ca href=\"https://albarays.com/\">Alba Ray's\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/u4KfLRMA6Hq\">2293 Mission St, San Francisco\u003c/a>\u003cbr>\nTuesday, March 5\u003cbr>\n6pm–11pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/fat-tuesday-at-alba-rays-tickets-56765335647\">Tickets\u003c/a>: $85\u003c/p>\n\u003cp>\u003ca href=\"https://albarays.com/bottomless-brunch\">Brunch\u003c/a> Sat–Sun; seatings 10am–2:30pm\u003c/p>\n\u003cfigure id=\"attachment_132663\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132663\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Fat-Tuesday_credit-Charlene-Fernandez-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\">\u003cfigcaption class=\"wp-caption-text\">Alba Ray's will be celebrating Mardi Gras at brunch for the entire month of March. \u003ccite>(Charlene Fernandez)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco may be far from New Orleans, but our love of good food and parties means we don’t like to miss out on any Mardi Gras festivities. This year, \u003ca href=\"https://albarays.com/\">\u003cb>Alba Ray's\u003c/b>\u003c/a> in the Mission is celebrating with a Mardi Gras party, and a monthlong bottomless brunch! Their \u003cb>Fat Tuesday Blowout \u003c/b>will have them turning their dining room into Frenchmen Street, with a live band bumpin' all night and unlimited food, starting with passed hors-d’oeuvres, and then there will be many food stations serving New Orleans favorites, like boudin balls, crawfish boil, jambalaya, fried chicken, beignets, and king cupcakes (and more!). The party runs 6pm–11pm, and your ticket also includes two drink tickets. Let the good times roll!\u003c/p>\n\u003cp>Just in case you don’t want the party to stop, every weekend in March, Alba Ray’s will be hosting a \u003ca href=\"https://albarays.com/bottomless-brunch\">\u003cb>Mardi Gras Bottomless Brunch\u003c/b>\u003c/a>, with unlimited food and booze and a live band! You can feast on boudin Benedict, biscuits and gravy, soufflé pancake, and more, plus rosé, frozen Irish coffee, mimosas, and more, just $42 with a 90-minute limit.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Town Hall\u003cbr>\n\u003ca href=\"https://goo.gl/maps/6fDwuehYcQ52\">342 Howard St., San Francisco\u003c/a>\u003cbr>\nTuesday, March 5\u003cbr>\nBegins at 6pm.\u003cbr>\n\u003ca href=\"https://townhallsf.com/mardi-gras\">Info/tickets\u003c/a>: $85 + tax/advance; $110/door\u003c/p>\n\u003cfigure id=\"attachment_132664\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132664\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/townhall_0906-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Full glasses, full bellies at Town Hall's annual Mardi Gras bash. \u003ccite>(Paige Green)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://townhallsf.com/\">\u003cb>Town Hall\u003c/b>\u003c/a> is celebrating its fifteenth anniversary this year, so you can expect their annual \u003ca href=\"https://townhallsf.com/mardi-gras\">Mardi Gras celebration\u003c/a> is going to be quite the extravaganza (although it always is!). It’s a night of unlimited fun from owners Mitchell and Steven Rosenthal, who really love to host a big party (it runs late). The unlimited food and drink includes Louisiana-style Hurricanes, Abita beer, Leblon caipirinhas, red and white wine, and all-you-can-eat Southern specialties such as a raw bar (uh huh!), fried chicken, jambalaya, gumbo, their famed St. Louis ribs, a crawfish boil, andouille sausage, shrimp 'n grits, buttermilk biscuits, corn bread, and king cake.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>There will be live music by The Joe Cohen Show, featuring Wil Blades, and wait until you see the samba dancers (Amor do Samba), plus there are beads, masks, feather boas, and face painting to help get you into the NOLA spirit.\u003c/p>\n\u003ch2>Hog Island Oyster Co. Unveils the Renovated Tony’s Seafood in Marshall\u003c/h2>\n\u003cp>\u003ca href=\"http://tonysseafoodrestaurant.com\">Tony’s Seafood\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/cLZnH2UwVfu\">18863 CA-1, Marshall\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132666\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132666\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tonys-february2019_0118-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\">\u003cfigcaption class=\"wp-caption-text\">Historic Tony's Seafood is reopening after a renovation. \u003ccite>(Remy Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oyster fans love heading up to \u003ca href=\"http://www.hogislandoysters.com\">Hog Island Oyster Co.\u003c/a> on Tomales Bay in Marshall year-round, and about a mile south, the old school \u003ca href=\"http://tonysseafoodrestaurant.com\">\u003cb>Tony’s Seafood\u003c/b>\u003c/a>\u003cb> \u003c/b>has been another favorite for decades, which dates back to 1948! It was originally established by Anton “Tony\" Konatich, a Croatian fisherman hailing from the Isle of Iz, and three generations of the Konatich family ran this seafood joint for 70 years. In 2017, the family reached out to Hog Island co-founders, John Finger and Terry Sawyer, to see if they wanted to buy this venerable family business, and now after months of restoration, the Hog Island team is excited to reopen Tony’s on March 1.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132668\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132668\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tonys-february2019_0163-800x1199.jpg\" alt=\"\" width=\"800\" height=\"1199\">\u003cfigcaption class=\"wp-caption-text\">You'll enjoy the freshest seafood at Tony's Seafood. \u003ccite>(Remy Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Helming the kitchen is chef Matt Shapiro (Marlow & Sons, Wise Sons, Walzwerk, Schmidt’s, Hog Island), also a fisherman and forager, who has been with Hog Island Oyster Co. since 2014. His menu will include classics like fish and chips (AK True Cod), an oyster po’ boy, a Northern California Dungeness crab roll (in season), oysters on the half-shell and barbecued, a crudo, linguine with clams, and a daily “heads and tails” dish, a catch of the day, and some landlubber dishes like a Stemple Creek hamburger with tartar sauce.\u003c/p>\n\u003cfigure id=\"attachment_132667\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132667\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tonys-february2019_0150-800x1199.jpg\" alt=\"\" width=\"800\" height=\"1199\">\u003cfigcaption class=\"wp-caption-text\">Tony's has always had a fantastic view of Tomales Bay. \u003ccite>(Remy Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The 96-seat restaurant has a stunning view of Tomales Bay, with a smaller outdoor waterside patio for alfresco dining, plus a waterside dining room is available for private parties (up to 30 guests). Tony’s will continue to be a local hangout and community gathering place, and there will be a Locals’ Night on Fridays, featuring live music and off-menu specials. \u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>After they open, winter hours will be Friday–Sunday 11:30am–8pm, along with a series of ticketed dinner events planned for Thursday nights. Spring opening hours will expand to Thursday through Monday 11:30am–8pm in April. Spring can’t get here fast enough.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":"Visit Turner’s Kitchen for fantastic sandwiches, two places for Mardi Gras parties, and the reopening of Tony’s Seafood.","status":"publish","parent":0,"modified":1551400268,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1506},"headData":{"title":"Table Talk: Stellar Sandwiches, Mardi Gras Parties, Tony’s Seafood | KQED","description":"Visit Turner’s Kitchen for fantastic sandwiches, two places for Mardi Gras parties, and the reopening of Tony’s Seafood.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"132655 https://ww2.kqed.org/bayareabites/?p=132655","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/02/25/table-talk-stellar-sandwiches-mardi-gras-parties-tonys-seafood/","disqusTitle":"Table Talk: Stellar Sandwiches, Mardi Gras Parties, Tony’s Seafood","path":"/bayareabites/132655/table-talk-stellar-sandwiches-mardi-gras-parties-tonys-seafood","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Whether you’re a pastrami fanatic or eat vegetarian, Turner’s Kitchen has some fantastic sandwiches, plus two places for Mardi Gras parties, and start planning a field trip to Marshall for the reopening of Tony’s Seafood from Hog Island Oyster Co.\u003c/p>\n\u003ch2>Visit Turner’s Kitchen for Some of the City’s Most Lovingly Prepared Sandwiches\u003c/h2>\n\u003cp>\u003ca href=\"http://www.turnerskitchensf.com\">Turner’s Kitchen\u003c/a>\u003cbr>\n\u003ca href=\"http://3505%2017th%20St%20B,%20San%20Francisco,%20CA%2094110\">3505 B 17th St., San Francisco\u003c/a>\u003cbr>\nOpen daily 10:30am–4pm\u003c/p>\n\u003cfigure id=\"attachment_132662\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132662\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/turners-wall-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">With one look at the wall, you can see owner Ken Turner has a thing for vegetables and produce. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is a definite art to making a good sandwich, and then there’s a certain level of creativity and skill needed to make a truly great sandwich, plus quality ingredients. At \u003ca href=\"http://www.turnerskitchensf.com\">\u003cb>Turner’s Kitchen\u003c/b>\u003c/a> in the Mission, owner Ken Turner has got it all going on. He took over the former Clare’s Deli and opened Turner’s in its place in 2016, keeping Clare’s beloved French Dip on the menu (and fortunately keeping Bryce and Javier in the kitchen!). But the rest of the ever-evolving menu reveals his culinary background (he cooked at Zuni for seven years) and a love of seasonal vegetables, trips to the farmers’ market, making housemade sauces, and more.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>If you follow \u003ca href=\"https://www.instagram.com/turnerskitchensf/\">@turnerskitchensf\u003c/a> on Instagram, you’ll constantly see some of the most delicious-looking (and sounding) combinations he makes for the daily specials, like roasted eggplant, melted Fontina cheese, red sauce, and basil pesto on a toasted ciabatta roll. Or you get some storytelling: “Sandwich special inspired by singing karaoke in Korea Town and eating pierogi at Veselka around 3am in NY. Roast turkey, Munster cheese, wild arugula, house apple sauce (four types of apples, lots of butter, a little cinnamon, cider vinegar), sour cream, roasted garlic and fresh dill on sliced sourdough.” He even suggests chip and drink pairings in his posts.\u003c/p>\n\u003cfigure id=\"attachment_132660\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132660\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/turners-sandwich-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Liberty Bell special, a California spin on a Philly cheesesteak. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Turner’s is known for their hot pastrami specials: the one pictured here was inspired by Philadelphia cheesesteak sandwiches, but with a little California influence: hot pastrami, melted Havarti (Swiss pictured here), roasted Brussels sprouts (in pastrami fat), sautéed sweet peppers, and lots of caramelized onions. I got there too late in the afternoon to have it on Dutch crunch, but my French roll from Panorama was fresh and held it all together. What a sandwich for $12.\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>\u003cimg class=\"alignnone size-medium wp-image-132661\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/turners-wrap-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">They may adore pastrami at Turner’s, but they also love their daily vegetarian wrap specials, which show a lot of love and care. From a meatless Monday–inspired Indian wrap, to this one: quinoa, roasted sweet potato purée, sautéed sweet peppers, roasted cauliflower, arugula, Gorgonzola, and house buffalo sauce in a spinach wrap — nope, vegetarians, vegans, and healthy eaters do not miss out here. I loved my Dorothy Gene special: avocado, fresh ricotta, roasted sweet potato purée, arugula, poblano peppers, sunflower seeds, fresh lime, and olive oil in a spinach wrap ($10). I just threw in a little piri-piri sauce at home to spike it up, because that’s how I roll. They also do some great soups, and there is always one that is vegetarian.\u003c/p>\n\u003cp>Winners on their daily menu include the Mission Fig (applewood smoked ham, roast turkey, melted Swiss, arugula, cucumber, and fig-caramelized onion jam on sliced sourdough) and their Gobbler, which comes with smoked turkey, cranberry sauce, mustard-sage stuffing, and melted Brie. $12 for some mighty stellar sandwiches.\u003c/p>\n\u003cp>A couple things to note: there are a few tables and counters (it’s a tiny spot), but you can always eat your sandwich in the 500 Club next door (and they’ll even deliver it to your bar stool!). Turner’s also just switched over to credit cards only, but you can buy a gift card for $20.\u003c/p>\n\u003ch2>Two Mardi Gras Parties Where the Good Times Will Definitely Roll (and Are Unlimited)\u003c/h2>\n\u003cp>\u003ca href=\"https://albarays.com/\">Alba Ray's\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/u4KfLRMA6Hq\">2293 Mission St, San Francisco\u003c/a>\u003cbr>\nTuesday, March 5\u003cbr>\n6pm–11pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/fat-tuesday-at-alba-rays-tickets-56765335647\">Tickets\u003c/a>: $85\u003c/p>\n\u003cp>\u003ca href=\"https://albarays.com/bottomless-brunch\">Brunch\u003c/a> Sat–Sun; seatings 10am–2:30pm\u003c/p>\n\u003cfigure id=\"attachment_132663\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132663\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Fat-Tuesday_credit-Charlene-Fernandez-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\">\u003cfigcaption class=\"wp-caption-text\">Alba Ray's will be celebrating Mardi Gras at brunch for the entire month of March. \u003ccite>(Charlene Fernandez)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco may be far from New Orleans, but our love of good food and parties means we don’t like to miss out on any Mardi Gras festivities. This year, \u003ca href=\"https://albarays.com/\">\u003cb>Alba Ray's\u003c/b>\u003c/a> in the Mission is celebrating with a Mardi Gras party, and a monthlong bottomless brunch! Their \u003cb>Fat Tuesday Blowout \u003c/b>will have them turning their dining room into Frenchmen Street, with a live band bumpin' all night and unlimited food, starting with passed hors-d’oeuvres, and then there will be many food stations serving New Orleans favorites, like boudin balls, crawfish boil, jambalaya, fried chicken, beignets, and king cupcakes (and more!). The party runs 6pm–11pm, and your ticket also includes two drink tickets. Let the good times roll!\u003c/p>\n\u003cp>Just in case you don’t want the party to stop, every weekend in March, Alba Ray’s will be hosting a \u003ca href=\"https://albarays.com/bottomless-brunch\">\u003cb>Mardi Gras Bottomless Brunch\u003c/b>\u003c/a>, with unlimited food and booze and a live band! You can feast on boudin Benedict, biscuits and gravy, soufflé pancake, and more, plus rosé, frozen Irish coffee, mimosas, and more, just $42 with a 90-minute limit.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Town Hall\u003cbr>\n\u003ca href=\"https://goo.gl/maps/6fDwuehYcQ52\">342 Howard St., San Francisco\u003c/a>\u003cbr>\nTuesday, March 5\u003cbr>\nBegins at 6pm.\u003cbr>\n\u003ca href=\"https://townhallsf.com/mardi-gras\">Info/tickets\u003c/a>: $85 + tax/advance; $110/door\u003c/p>\n\u003cfigure id=\"attachment_132664\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132664\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/townhall_0906-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Full glasses, full bellies at Town Hall's annual Mardi Gras bash. \u003ccite>(Paige Green)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://townhallsf.com/\">\u003cb>Town Hall\u003c/b>\u003c/a> is celebrating its fifteenth anniversary this year, so you can expect their annual \u003ca href=\"https://townhallsf.com/mardi-gras\">Mardi Gras celebration\u003c/a> is going to be quite the extravaganza (although it always is!). It’s a night of unlimited fun from owners Mitchell and Steven Rosenthal, who really love to host a big party (it runs late). The unlimited food and drink includes Louisiana-style Hurricanes, Abita beer, Leblon caipirinhas, red and white wine, and all-you-can-eat Southern specialties such as a raw bar (uh huh!), fried chicken, jambalaya, gumbo, their famed St. Louis ribs, a crawfish boil, andouille sausage, shrimp 'n grits, buttermilk biscuits, corn bread, and king cake.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>There will be live music by The Joe Cohen Show, featuring Wil Blades, and wait until you see the samba dancers (Amor do Samba), plus there are beads, masks, feather boas, and face painting to help get you into the NOLA spirit.\u003c/p>\n\u003ch2>Hog Island Oyster Co. Unveils the Renovated Tony’s Seafood in Marshall\u003c/h2>\n\u003cp>\u003ca href=\"http://tonysseafoodrestaurant.com\">Tony’s Seafood\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/cLZnH2UwVfu\">18863 CA-1, Marshall\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132666\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132666\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tonys-february2019_0118-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\">\u003cfigcaption class=\"wp-caption-text\">Historic Tony's Seafood is reopening after a renovation. \u003ccite>(Remy Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oyster fans love heading up to \u003ca href=\"http://www.hogislandoysters.com\">Hog Island Oyster Co.\u003c/a> on Tomales Bay in Marshall year-round, and about a mile south, the old school \u003ca href=\"http://tonysseafoodrestaurant.com\">\u003cb>Tony’s Seafood\u003c/b>\u003c/a>\u003cb> \u003c/b>has been another favorite for decades, which dates back to 1948! It was originally established by Anton “Tony\" Konatich, a Croatian fisherman hailing from the Isle of Iz, and three generations of the Konatich family ran this seafood joint for 70 years. In 2017, the family reached out to Hog Island co-founders, John Finger and Terry Sawyer, to see if they wanted to buy this venerable family business, and now after months of restoration, the Hog Island team is excited to reopen Tony’s on March 1.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132668\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132668\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tonys-february2019_0163-800x1199.jpg\" alt=\"\" width=\"800\" height=\"1199\">\u003cfigcaption class=\"wp-caption-text\">You'll enjoy the freshest seafood at Tony's Seafood. \u003ccite>(Remy Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Helming the kitchen is chef Matt Shapiro (Marlow & Sons, Wise Sons, Walzwerk, Schmidt’s, Hog Island), also a fisherman and forager, who has been with Hog Island Oyster Co. since 2014. His menu will include classics like fish and chips (AK True Cod), an oyster po’ boy, a Northern California Dungeness crab roll (in season), oysters on the half-shell and barbecued, a crudo, linguine with clams, and a daily “heads and tails” dish, a catch of the day, and some landlubber dishes like a Stemple Creek hamburger with tartar sauce.\u003c/p>\n\u003cfigure id=\"attachment_132667\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132667\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tonys-february2019_0150-800x1199.jpg\" alt=\"\" width=\"800\" height=\"1199\">\u003cfigcaption class=\"wp-caption-text\">Tony's has always had a fantastic view of Tomales Bay. \u003ccite>(Remy Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The 96-seat restaurant has a stunning view of Tomales Bay, with a smaller outdoor waterside patio for alfresco dining, plus a waterside dining room is available for private parties (up to 30 guests). Tony’s will continue to be a local hangout and community gathering place, and there will be a Locals’ Night on Fridays, featuring live music and off-menu specials. \u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>After they open, winter hours will be Friday–Sunday 11:30am–8pm, along with a series of ticketed dinner events planned for Thursday nights. Spring opening hours will expand to Thursday through Monday 11:30am–8pm in April. Spring can’t get here fast enough.\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> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/132655/table-talk-stellar-sandwiches-mardi-gras-parties-tonys-seafood","authors":["11398"],"series":["bayareabites_16115"],"categories":["bayareabites_50","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_1763","bayareabites_15155","bayareabites_1807","bayareabites_90","bayareabites_181"],"tags":["bayareabites_1121","bayareabites_13419","bayareabites_9064","bayareabites_14745","bayareabites_1180"],"featImg":"bayareabites_132659","label":"bayareabites_16115"},"bayareabites_78635":{"type":"posts","id":"bayareabites_78635","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78635","score":null,"sort":[1393451267000]},"guestAuthors":[],"slug":"fat-tuesday-the-many-different-doughnuts-of-mardi-gras","title":"Fat Tuesday: The Many Different Doughnuts of Mardi Gras","publishDate":1393451267,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78636\" class=\"wp-caption aligncenter\" style=\"max-width: 1606px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsmain_custom-f86530e52c1bce57498ff026f52c75ed0302f9f1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsmain_custom-f86530e52c1bce57498ff026f52c75ed0302f9f1.jpg\" alt=\"A Mardi Gras treat fit for a king. Photo: Emily Hilliard/NPR\" width=\"1606\" height=\"980\" class=\"size-full wp-image-78636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Mardi Gras treat fit for a king. Photo: Emily Hilliard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Emily Hilliard, \u003ca href=\"http://www.npr.org/2014/02/26/282908382/fat-tuesday-the-many-different-doughnuts-of-mardi-gras\" target=\"_blank\">Kitchen Window at NPR Food\u003c/a> (2/26/2014)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#paczki\">Paczki\u003c/a>, \u003ca href=\"#fasnacht\">Fasnacht\u003c/a>, \u003ca href=\"#beignets\">Beignets\u003c/a> and \u003ca href=\"#cenci\">Cenci\u003c/a>.\u003c/p>\n\u003cp>The history of doughnuts is intrinsically linked to the celebration of Mardi Gras. \"Fat Tuesday\" — the Christian day of revelry and indulgence before the austere season of Lent — features dough deep-fried in fat as its main staple.\u003c/p>\n\u003cp>Among the first foods to be deep-fried were Roman \u003cem>scriblita\u003c/em>, a precursor to today's doughnuts and fritters. Originating in the medieval era, most Christian European traditions have developed a version of fried dough for Shrove Tuesday (another name for the day before Lent starts). The rich treats presented a way to use up all of the butter, sugar and fat in the house prior to the self-denying diets of Lent. Traditionally it was an opportunity for indulgence, a day when, once a year, communities would go through the labor-intensive and expensive process of deep-frying in order to partake in a luxurious treat.\u003c/p>\n\u003cp>In Poland and Polish communities in the United States, such as in the Midwest, Fat Tuesday is given another name — \"Paczki Day,\" referring to the dense yet puffy jelly-filled doughnuts enjoyed on the occasion. \u003ca href=\"http://www.americanfoodroots.com/features/polish-paczki-the-midwests-last-fling-before-lent/\">\u003cem>Paczki\u003c/em>\u003c/a> were traditionally filled with rose hip jam or a stewed plum concoction called \u003cem>powidla\u003c/em>, though today they often contain a variety of different jams and custards.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The history of colonization and immigration from the \"old world\" to the new can be traced through the evolution of doughnuts such as \u003cem>paczki\u003c/em>. These celebration foods were important, and were both preserved and altered as they interacted with new ingredients and other influences in their new homes\u003c/p>\n\u003cp>Portuguese \u003cem>malasadas\u003c/em>, also enjoyed on Shrove Tuesday, or \"Malasada Day,\" were another such confection. The raised doughnuts were brought to Hawaii by sugar plantation workers in the late 1800s. Though originally they had no holes or fillings, they have evolved there to include fillings with Hawaiian ingredients such as guava and coconut. They are also popular among Portuguese communities in New England.\u003c/p>\n\u003cp>The German take on pre-Lenten doughnuts are called \u003cem>fastnachts\u003c/em> (or \u003cem>fasnachts\u003c/em>), bearing the same name as the traditional Carnival celebration, which translates as \"fast night.\" The golden-brown yeasted treats, related to bismarks and berliners, are also found in Pennsylvania Dutch and Moravian enclaves in the United States. (In Maryland, the same doughnuts are called kinklings.) Traditional \u003cem>fastnachts\u003c/em> are fried in lard and, like \u003cem>malasadas,\u003c/em> do not have a hole or contain filling. The Pennsylvania Dutch version often includes mashed potatoes in the recipe, making a heartier and denser doughnut — something to stick to your ribs until the end of Lent.\u003c/p>\n\u003cp>Beignets are the most widely known Mardi Gras doughnut. The recipe for the light and eggy pillows of fried dough was brought to Louisiana when French Acadians were deported there in the 18th century. But there is another, lesser-known Carnival doughnut in New Orleans — \u003ca href=\"http://www.americanfoodroots.com/50-states/calas-and-beignets-both-in-new-orleans-to-party/\">calas\u003c/a>. Sweet, fried rice dumplings, calas originate from the West African enslaved people who were brought to the area in the late 1700s. The recipe was passed on among Catholic African-American families who served them at Mardi Gras and other celebrations, and they're making a comeback in New Orleans restaurants, where they're offered as both savory and sweet dishes.\u003c/p>\n\u003cp>Italy has two pre-Lenten fried confections: Both \u003cem>castagnoles\u003c/em>, fried cake puffs soaked in liqueur, and \u003cem>cenci\u003c/em> (also called \u003cem>frappe\u003c/em>), crispy strips of fried pastry similar to funnel cake, are enjoyed during \u003cem>Carnevale\u003c/em>.\u003c/p>\n\u003cp>As it goes with traditional recipes that have undergone many relocations, transitions and generations, there are many variations and not one definitive source for all of these varying Carnival delights. No matter which you chose, celebrate next Tuesday the way it's supposed to be — with a hearty helping of dough and fat.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"paczki\">\u003c/a>Paczki\u003c/h3>\n\u003cp>\u003cem>Polish paczki are dense yet puffy fruit-filled doughnuts that have become a Fat Tuesday mainstay in Polish communities across the United States. They're traditionally filled with rose hip jam or stewed plums, but you can use your favorite jam. This recipe is adapted from \u003c/em>Polish Heritage Cookery\u003cem> by Robert and Maria Stybel (Hippocrene, 2005).\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78637\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutspaczki_custom-42eb4a41eddf1317c88322fab4bb0064dcde4c3a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutspaczki_custom-42eb4a41eddf1317c88322fab4bb0064dcde4c3a.jpg\" alt=\"Paczki. Photo: Emily Hilliard/NPR\" width=\"1536\" height=\"1023\" class=\"size-full wp-image-78637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paczki. Photo: Emily Hilliard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes approximately 2 dozen\u003c/em>\u003c/p>\n\u003cp>2 packets active dry yeast\u003c/p>\n\u003cp>1 cup whole milk, lukewarm\u003c/p>\n\u003cp>3 1/2 cups all-purpose flour, plus additional for rolling\u003c/p>\n\u003cp>1 tablespoon white sugar\u003c/p>\n\u003cp>8 large egg yolks\u003c/p>\n\u003cp>2/3 cup powdered sugar, plus more for dusting\u003c/p>\n\u003cp>1 teaspoon vanilla extract\u003c/p>\n\u003cp>3 tablespoons rum\u003c/p>\n\u003cp>1 stick salted butter, melted and lukewarm\u003c/p>\n\u003cp>Canola oil for frying (or lard for a more traditional paczki)\u003c/p>\n\u003cp>Jam for filling\u003c/p>\n\u003cp>In a medium bowl, dissolve yeast in lukewarm milk. Sift in 1 cup of the flour and the white sugar. Whisk together, cover and let stand in a warm place to let rise, 5 to 10 minutes.\u003c/p>\n\u003cp>Using a stand mixer, or whisk and large bowl, beat the egg yolks with powdered sugar and vanilla until fluffy. In a large bowl, sift remaining flour, add yeast mixture, egg mixture and rum.\u003c/p>\n\u003cp>Knead dough until it is smooth and glossy. Return to the bowl and mix in melted butter and continue to knead until dough no longer clings to the hands and bowl and air bubbles begin to appear.\u003c/p>\n\u003cp>Cover bowl with cloth and let rise in a warm place until doubled, about 1 hour. Punch dough down and let it rise again, about 45 minutes. Transfer dough to a floured surface, and roll out about 1/2-inch thick. With a biscuit cutter, cut into rounds. Place on a baking sheet covered with parchment paper and cover with a cloth while you heat the oil.\u003c/p>\n\u003cp>Pour oil into a deep, heavy saucepan with high sides, until about 3 inches deep. Bring to 360 to 375 degrees F over medium heat. Working in batches, fry paczki until puffed and golden brown, about 2 minutes on each side. Transfer to a paper towel-lined plate and let cool.\u003c/p>\n\u003cp>Once cool, insert a small hole into the side of the doughnut and fill with jam using a pastry bag. Dust with powdered sugar and eat fresh.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"fasnacht\">\u003c/a>Fasnacht (Or Fastnacht)\u003c/h3>\n\u003cp>\u003cem>Fastnachts are yeasted doughnuts of German descent that bear the same name as the traditional pre-Lenten celebration, which translates as \"fast night.\" They typically have no hole or filling and are dusted with powdered sugar. This recipe, like many Pennsylvania Dutch recipes for fasnacht, uses powdered sugar. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78638\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsfasnacht_enl-2e4a25232d0654a41291aacecc9cda63c12b4136.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsfasnacht_enl-2e4a25232d0654a41291aacecc9cda63c12b4136.jpg\" alt=\"Fasnacht. Photo: Emily Hilliard/NPR\" width=\"1536\" height=\"1023\" class=\"size-full wp-image-78638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fasnacht. Photo: Emily Hilliard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes approximately 2 dozen\u003c/em>\u003c/p>\n\u003cp>1 packet active dry yeast\u003c/p>\n\u003cp>1/2 cup whole milk, lukewarm\u003c/p>\n\u003cp>1/2 cup sugar, plus a pinch\u003c/p>\n\u003cp>2 1/2 cups all-purpose flour\u003c/p>\n\u003cp>1/2 cup mashed potatoes\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1 1/2 tablespoon unsalted butter, melted\u003c/p>\n\u003cp>1 large egg, beaten\u003c/p>\n\u003cp>Canola oil for frying (or traditionally, lard)\u003c/p>\n\u003cp>Powdered sugar, for dusting\u003c/p>\n\u003cp>In a medium bowl, sprinkle the yeast over the warm milk, add a pinch of sugar and whisk together. Set aside in a warm place to rise, 5 to 10 minutes.\u003c/p>\n\u003cp>In a large bowl or in the bowl of a stand mixer fitted with the dough hook, combine flour, mashed potatoes, 1/2 cup sugar and salt. Add the yeast mixture, butter and beaten egg. Mix together until combined.\u003c/p>\n\u003cp>Turn the dough out on a floured surface and knead until the dough is elastic and not sticky, about 3 to 4 minutes. Roll out dough about 1/2-inch thick and cut into squares (a round biscuit cutter is also OK, though squares are traditional).\u003c/p>\n\u003cp>Place the cut doughnuts on a floured cookie sheet, cover with a cloth, and let rise 30 to 40 minutes.\u003c/p>\n\u003cp>Meanwhile, in a deep, heavy saucepan with high sides, pour oil about 3 inches deep. Bring to 360-375 degrees F over medium heat. Working in batches, fry fasnacht until puffed and golden brown, about 2 minutes on each side. Transfer to a paper towel-lined plate and let cool.\u003c/p>\n\u003cp>Once cool, dust with powdered sugar and serve warm.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"beignets\">\u003c/a>Beignets\u003c/h3>\n\u003cp>\u003cem>Beignets are the classic pillowy, fried dough confections traditionally eaten at French Mardi Gras celebrations and now ubiquitous in Louisiana and other areas of the South. I recommend making the dough the night before so you can fry and eat them fresh first thing the next morning. This recipe is adapted from \u003ca href=\"http://whatscookingamerica.net/History/BeignetsHistory.htm\">What's Cooking America\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78639\" class=\"wp-caption aligncenter\" style=\"max-width: 1539px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsbeignets_custom-fa9cf533a0937def36e01073c658044821c6baef.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsbeignets_custom-fa9cf533a0937def36e01073c658044821c6baef.jpg\" alt=\"Beignets. Photo: Emily Hilliard/NPR\" width=\"1539\" height=\"1022\" class=\"size-full wp-image-78639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignets. Photo: Emily Hilliard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 18 to 24 beignets\u003c/em>\u003c/p>\n\u003cp>1 cup lukewarm water\u003c/p>\n\u003cp>3 teaspoons active dry yeast\u003c/p>\n\u003cp>1/4 cup white sugar, plus a pinch\u003c/p>\n\u003cp>4 cups all-purpose flour\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1 large egg, beaten\u003c/p>\n\u003cp>2 tablespoons unsalted butter, softened\u003c/p>\n\u003cp>1/2 cup evaporated milk\u003c/p>\n\u003cp>Vegetable oil for deep-frying\u003c/p>\n\u003cp>Powdered sugar for dusting\u003c/p>\n\u003cp>In a medium bowl, place water, yeast and pinch of sugar. Whisk together and let sit to dissolve yeast, 5 to 10 minutes.\u003c/p>\n\u003cp>In a large bowl or bowl of a stand mixer fitted with the dough hook, combine flour, 1/4 cup sugar and salt.\u003c/p>\n\u003cp>Add yeast mixture and stir until incorporated. Add egg, butter and evaporated milk and mix until well combined and dough is smooth.\u003c/p>\n\u003cp>Remove dough from bowl and roll out onto a lightly oiled surface. Form dough into a ball and place in a lightly greased bowl. Cover with plastic wrap and refrigerate until chilled, 3 to 4 hours or overnight.\u003c/p>\n\u003cp>Once chilled, remove dough from the refrigerator and roll out on a lightly floured surface about 1/2-inch thick. Cut into squares and place on a baking sheet lined with parchment paper. Cover with a cloth and set aside while you heat the oil.\u003c/p>\n\u003cp>In a deep heavy saucepan with high sides, heat 3 inches of oil to 360-375 degrees F. Working in batches, fry the beignets for 2 minutes on each side, until puffed and golden brown. Using a wire skimmer or slotted spatula, transfer to a paper towel-lined plate to drain. Transfer to a baking sheet and let cool completely. Dust with powdered sugar and serve warm or at room temperature.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"cenci\">\u003c/a>Cenci\u003c/h3>\n\u003cp>\u003cem>Different from the other recipes featured here, Italian \u003c/em>cenci\u003cem> (literally, \"rags\") are strips of fried pastry that are said to have been made from leftover scraps of dough. They are known by different names across Italy and are akin to elephant ears or funnel cake in the United States. This recipe is adapted from \u003c/em>Cucina Povera: Tuscan Peasant Cooking\u003cem> by Pamela Sheldon Johns (Andrews McMeel, 2011).\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78640\" class=\"wp-caption aligncenter\" style=\"max-width: 1592px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutscenci_custom-6cc92f7d6c3e1bc704dfbe4774e2016216e23c57.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutscenci_custom-6cc92f7d6c3e1bc704dfbe4774e2016216e23c57.jpg\" alt=\"Cenci. Photo: Emily Hilliard/NPR\" width=\"1592\" height=\"988\" class=\"size-full wp-image-78640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cenci. Photo: Emily Hilliard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 3 dozen\u003c/em>\u003c/p>\n\u003cp>1/3 cup white sugar\u003c/p>\n\u003cp>4 large eggs\u003c/p>\n\u003cp>4 tablespoons unsalted butter, softened\u003c/p>\n\u003cp>1 cup sparkling water, dry white wine or vin santo\u003c/p>\n\u003cp>Grated zest of 1 lemon\u003c/p>\n\u003cp>Pinch of salt\u003c/p>\n\u003cp>3 cups all-purpose flour\u003c/p>\n\u003cp>Vegetable oil for deep-frying\u003c/p>\n\u003cp>Powdered sugar for dusting\u003c/p>\n\u003cp>In a large bowl or bowl of a stand mixer, combine the sugar, eggs and butter. Beat with a wooden spoon or stand mixer until creamy.\u003c/p>\n\u003cp>Stir in the sparkling water or wine, lemon zest and salt. Stir in the flour, blending until well-combined and dough is stiff, though sticky. Cover with plastic wrap and refrigerate for 1 hour.\u003c/p>\n\u003cp>On a lightly floured surface, roll the dough out to a thickness of 1/8 inch. Using a fluted pastry wheel, cut the dough into 1-by-3-inch strips. Make a cut down the center of each strip, leaving the ends attached.\u003c/p>\n\u003cp>In a deep heavy saucepan with high sides, heat 3 inches of oil to 360-375 degrees F. Working in batches, fry the pastry for 3 to 4 minutes, or until golden. Using a wire skimmer or slotted spatula, transfer to a paper towel-lined plate to drain. Transfer to a baking sheet and let cool completely.\u003c/p>\n\u003cp>Dust with powdered sugar and serve warm or at room temperature. \u003c/p>\n\u003chr>\n\u003ch3>About the Author\u003c/h3>\n\u003cp>Emily Hilliard is a folklorist and writer living in Washington, D.C. She writes the pie blog \u003ca href=\"http://www.nothinginthehouse.com/\">Nothing-in-the-House\u003c/a> and recently released the cookbook \u003ca href=\"http://www.etsy.com/listing/113875269/pie-a-hand-drawn-almanac\">PIE. A Hand Drawn Almanac\u003c/a> with illustrator \u003ca href=\"http://www.elizabethgraeber.com/\">Elizabeth Graeber\u003c/a>. Find more of Emily's work on \u003ca href=\"http://emilyehilliard.com/\">her website\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"On the day of indulgence before the austere season of Lent, celebrate as you're meant to: with a hearty helping of dough and fat.","status":"publish","parent":0,"modified":1393436967,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":86,"wordCount":2030},"headData":{"title":"Fat Tuesday: The Many Different Doughnuts of Mardi Gras | KQED","description":"On the day of indulgence before the austere season of Lent, celebrate as you're meant to: with a hearty helping of dough and fat.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"78635 http://blogs.kqed.org/bayareabites/?p=78635","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/26/fat-tuesday-the-many-different-doughnuts-of-mardi-gras/","disqusTitle":"Fat Tuesday: The Many Different Doughnuts of Mardi Gras","nprByline":"Emily Hilliard","nprStoryId":"282908382","nprApiLink":"http://api.npr.org/query?id=282908382&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/2014/02/26/282908382/fat-tuesday-the-many-different-doughnuts-of-mardi-gras?ft=3&f=282908382","nprRetrievedStory":"1","nprPubDate":"Wed, 26 Feb 2014 11:02:00 -0500","nprStoryDate":"Wed, 26 Feb 2014 10:34:00 -0500","nprLastModifiedDate":"Wed, 26 Feb 2014 11:02:29 -0500","path":"/bayareabites/78635/fat-tuesday-the-many-different-doughnuts-of-mardi-gras","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78636\" class=\"wp-caption aligncenter\" style=\"max-width: 1606px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsmain_custom-f86530e52c1bce57498ff026f52c75ed0302f9f1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsmain_custom-f86530e52c1bce57498ff026f52c75ed0302f9f1.jpg\" alt=\"A Mardi Gras treat fit for a king. Photo: Emily Hilliard/NPR\" width=\"1606\" height=\"980\" class=\"size-full wp-image-78636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Mardi Gras treat fit for a king. Photo: Emily Hilliard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Emily Hilliard, \u003ca href=\"http://www.npr.org/2014/02/26/282908382/fat-tuesday-the-many-different-doughnuts-of-mardi-gras\" target=\"_blank\">Kitchen Window at NPR Food\u003c/a> (2/26/2014)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#paczki\">Paczki\u003c/a>, \u003ca href=\"#fasnacht\">Fasnacht\u003c/a>, \u003ca href=\"#beignets\">Beignets\u003c/a> and \u003ca href=\"#cenci\">Cenci\u003c/a>.\u003c/p>\n\u003cp>The history of doughnuts is intrinsically linked to the celebration of Mardi Gras. \"Fat Tuesday\" — the Christian day of revelry and indulgence before the austere season of Lent — features dough deep-fried in fat as its main staple.\u003c/p>\n\u003cp>Among the first foods to be deep-fried were Roman \u003cem>scriblita\u003c/em>, a precursor to today's doughnuts and fritters. Originating in the medieval era, most Christian European traditions have developed a version of fried dough for Shrove Tuesday (another name for the day before Lent starts). The rich treats presented a way to use up all of the butter, sugar and fat in the house prior to the self-denying diets of Lent. Traditionally it was an opportunity for indulgence, a day when, once a year, communities would go through the labor-intensive and expensive process of deep-frying in order to partake in a luxurious treat.\u003c/p>\n\u003cp>In Poland and Polish communities in the United States, such as in the Midwest, Fat Tuesday is given another name — \"Paczki Day,\" referring to the dense yet puffy jelly-filled doughnuts enjoyed on the occasion. \u003ca href=\"http://www.americanfoodroots.com/features/polish-paczki-the-midwests-last-fling-before-lent/\">\u003cem>Paczki\u003c/em>\u003c/a> were traditionally filled with rose hip jam or a stewed plum concoction called \u003cem>powidla\u003c/em>, though today they often contain a variety of different jams and custards.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The history of colonization and immigration from the \"old world\" to the new can be traced through the evolution of doughnuts such as \u003cem>paczki\u003c/em>. These celebration foods were important, and were both preserved and altered as they interacted with new ingredients and other influences in their new homes\u003c/p>\n\u003cp>Portuguese \u003cem>malasadas\u003c/em>, also enjoyed on Shrove Tuesday, or \"Malasada Day,\" were another such confection. The raised doughnuts were brought to Hawaii by sugar plantation workers in the late 1800s. Though originally they had no holes or fillings, they have evolved there to include fillings with Hawaiian ingredients such as guava and coconut. They are also popular among Portuguese communities in New England.\u003c/p>\n\u003cp>The German take on pre-Lenten doughnuts are called \u003cem>fastnachts\u003c/em> (or \u003cem>fasnachts\u003c/em>), bearing the same name as the traditional Carnival celebration, which translates as \"fast night.\" The golden-brown yeasted treats, related to bismarks and berliners, are also found in Pennsylvania Dutch and Moravian enclaves in the United States. (In Maryland, the same doughnuts are called kinklings.) Traditional \u003cem>fastnachts\u003c/em> are fried in lard and, like \u003cem>malasadas,\u003c/em> do not have a hole or contain filling. The Pennsylvania Dutch version often includes mashed potatoes in the recipe, making a heartier and denser doughnut — something to stick to your ribs until the end of Lent.\u003c/p>\n\u003cp>Beignets are the most widely known Mardi Gras doughnut. The recipe for the light and eggy pillows of fried dough was brought to Louisiana when French Acadians were deported there in the 18th century. But there is another, lesser-known Carnival doughnut in New Orleans — \u003ca href=\"http://www.americanfoodroots.com/50-states/calas-and-beignets-both-in-new-orleans-to-party/\">calas\u003c/a>. Sweet, fried rice dumplings, calas originate from the West African enslaved people who were brought to the area in the late 1700s. The recipe was passed on among Catholic African-American families who served them at Mardi Gras and other celebrations, and they're making a comeback in New Orleans restaurants, where they're offered as both savory and sweet dishes.\u003c/p>\n\u003cp>Italy has two pre-Lenten fried confections: Both \u003cem>castagnoles\u003c/em>, fried cake puffs soaked in liqueur, and \u003cem>cenci\u003c/em> (also called \u003cem>frappe\u003c/em>), crispy strips of fried pastry similar to funnel cake, are enjoyed during \u003cem>Carnevale\u003c/em>.\u003c/p>\n\u003cp>As it goes with traditional recipes that have undergone many relocations, transitions and generations, there are many variations and not one definitive source for all of these varying Carnival delights. No matter which you chose, celebrate next Tuesday the way it's supposed to be — with a hearty helping of dough and fat.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"paczki\">\u003c/a>Paczki\u003c/h3>\n\u003cp>\u003cem>Polish paczki are dense yet puffy fruit-filled doughnuts that have become a Fat Tuesday mainstay in Polish communities across the United States. They're traditionally filled with rose hip jam or stewed plums, but you can use your favorite jam. This recipe is adapted from \u003c/em>Polish Heritage Cookery\u003cem> by Robert and Maria Stybel (Hippocrene, 2005).\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78637\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutspaczki_custom-42eb4a41eddf1317c88322fab4bb0064dcde4c3a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutspaczki_custom-42eb4a41eddf1317c88322fab4bb0064dcde4c3a.jpg\" alt=\"Paczki. Photo: Emily Hilliard/NPR\" width=\"1536\" height=\"1023\" class=\"size-full wp-image-78637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paczki. Photo: Emily Hilliard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes approximately 2 dozen\u003c/em>\u003c/p>\n\u003cp>2 packets active dry yeast\u003c/p>\n\u003cp>1 cup whole milk, lukewarm\u003c/p>\n\u003cp>3 1/2 cups all-purpose flour, plus additional for rolling\u003c/p>\n\u003cp>1 tablespoon white sugar\u003c/p>\n\u003cp>8 large egg yolks\u003c/p>\n\u003cp>2/3 cup powdered sugar, plus more for dusting\u003c/p>\n\u003cp>1 teaspoon vanilla extract\u003c/p>\n\u003cp>3 tablespoons rum\u003c/p>\n\u003cp>1 stick salted butter, melted and lukewarm\u003c/p>\n\u003cp>Canola oil for frying (or lard for a more traditional paczki)\u003c/p>\n\u003cp>Jam for filling\u003c/p>\n\u003cp>In a medium bowl, dissolve yeast in lukewarm milk. Sift in 1 cup of the flour and the white sugar. Whisk together, cover and let stand in a warm place to let rise, 5 to 10 minutes.\u003c/p>\n\u003cp>Using a stand mixer, or whisk and large bowl, beat the egg yolks with powdered sugar and vanilla until fluffy. In a large bowl, sift remaining flour, add yeast mixture, egg mixture and rum.\u003c/p>\n\u003cp>Knead dough until it is smooth and glossy. Return to the bowl and mix in melted butter and continue to knead until dough no longer clings to the hands and bowl and air bubbles begin to appear.\u003c/p>\n\u003cp>Cover bowl with cloth and let rise in a warm place until doubled, about 1 hour. Punch dough down and let it rise again, about 45 minutes. Transfer dough to a floured surface, and roll out about 1/2-inch thick. With a biscuit cutter, cut into rounds. Place on a baking sheet covered with parchment paper and cover with a cloth while you heat the oil.\u003c/p>\n\u003cp>Pour oil into a deep, heavy saucepan with high sides, until about 3 inches deep. Bring to 360 to 375 degrees F over medium heat. Working in batches, fry paczki until puffed and golden brown, about 2 minutes on each side. Transfer to a paper towel-lined plate and let cool.\u003c/p>\n\u003cp>Once cool, insert a small hole into the side of the doughnut and fill with jam using a pastry bag. Dust with powdered sugar and eat fresh.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"fasnacht\">\u003c/a>Fasnacht (Or Fastnacht)\u003c/h3>\n\u003cp>\u003cem>Fastnachts are yeasted doughnuts of German descent that bear the same name as the traditional pre-Lenten celebration, which translates as \"fast night.\" They typically have no hole or filling and are dusted with powdered sugar. This recipe, like many Pennsylvania Dutch recipes for fasnacht, uses powdered sugar. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78638\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsfasnacht_enl-2e4a25232d0654a41291aacecc9cda63c12b4136.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsfasnacht_enl-2e4a25232d0654a41291aacecc9cda63c12b4136.jpg\" alt=\"Fasnacht. Photo: Emily Hilliard/NPR\" width=\"1536\" height=\"1023\" class=\"size-full wp-image-78638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fasnacht. Photo: Emily Hilliard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes approximately 2 dozen\u003c/em>\u003c/p>\n\u003cp>1 packet active dry yeast\u003c/p>\n\u003cp>1/2 cup whole milk, lukewarm\u003c/p>\n\u003cp>1/2 cup sugar, plus a pinch\u003c/p>\n\u003cp>2 1/2 cups all-purpose flour\u003c/p>\n\u003cp>1/2 cup mashed potatoes\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1 1/2 tablespoon unsalted butter, melted\u003c/p>\n\u003cp>1 large egg, beaten\u003c/p>\n\u003cp>Canola oil for frying (or traditionally, lard)\u003c/p>\n\u003cp>Powdered sugar, for dusting\u003c/p>\n\u003cp>In a medium bowl, sprinkle the yeast over the warm milk, add a pinch of sugar and whisk together. Set aside in a warm place to rise, 5 to 10 minutes.\u003c/p>\n\u003cp>In a large bowl or in the bowl of a stand mixer fitted with the dough hook, combine flour, mashed potatoes, 1/2 cup sugar and salt. Add the yeast mixture, butter and beaten egg. Mix together until combined.\u003c/p>\n\u003cp>Turn the dough out on a floured surface and knead until the dough is elastic and not sticky, about 3 to 4 minutes. Roll out dough about 1/2-inch thick and cut into squares (a round biscuit cutter is also OK, though squares are traditional).\u003c/p>\n\u003cp>Place the cut doughnuts on a floured cookie sheet, cover with a cloth, and let rise 30 to 40 minutes.\u003c/p>\n\u003cp>Meanwhile, in a deep, heavy saucepan with high sides, pour oil about 3 inches deep. Bring to 360-375 degrees F over medium heat. Working in batches, fry fasnacht until puffed and golden brown, about 2 minutes on each side. Transfer to a paper towel-lined plate and let cool.\u003c/p>\n\u003cp>Once cool, dust with powdered sugar and serve warm.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"beignets\">\u003c/a>Beignets\u003c/h3>\n\u003cp>\u003cem>Beignets are the classic pillowy, fried dough confections traditionally eaten at French Mardi Gras celebrations and now ubiquitous in Louisiana and other areas of the South. I recommend making the dough the night before so you can fry and eat them fresh first thing the next morning. This recipe is adapted from \u003ca href=\"http://whatscookingamerica.net/History/BeignetsHistory.htm\">What's Cooking America\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78639\" class=\"wp-caption aligncenter\" style=\"max-width: 1539px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsbeignets_custom-fa9cf533a0937def36e01073c658044821c6baef.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsbeignets_custom-fa9cf533a0937def36e01073c658044821c6baef.jpg\" alt=\"Beignets. Photo: Emily Hilliard/NPR\" width=\"1539\" height=\"1022\" class=\"size-full wp-image-78639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignets. Photo: Emily Hilliard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 18 to 24 beignets\u003c/em>\u003c/p>\n\u003cp>1 cup lukewarm water\u003c/p>\n\u003cp>3 teaspoons active dry yeast\u003c/p>\n\u003cp>1/4 cup white sugar, plus a pinch\u003c/p>\n\u003cp>4 cups all-purpose flour\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1 large egg, beaten\u003c/p>\n\u003cp>2 tablespoons unsalted butter, softened\u003c/p>\n\u003cp>1/2 cup evaporated milk\u003c/p>\n\u003cp>Vegetable oil for deep-frying\u003c/p>\n\u003cp>Powdered sugar for dusting\u003c/p>\n\u003cp>In a medium bowl, place water, yeast and pinch of sugar. Whisk together and let sit to dissolve yeast, 5 to 10 minutes.\u003c/p>\n\u003cp>In a large bowl or bowl of a stand mixer fitted with the dough hook, combine flour, 1/4 cup sugar and salt.\u003c/p>\n\u003cp>Add yeast mixture and stir until incorporated. Add egg, butter and evaporated milk and mix until well combined and dough is smooth.\u003c/p>\n\u003cp>Remove dough from bowl and roll out onto a lightly oiled surface. Form dough into a ball and place in a lightly greased bowl. Cover with plastic wrap and refrigerate until chilled, 3 to 4 hours or overnight.\u003c/p>\n\u003cp>Once chilled, remove dough from the refrigerator and roll out on a lightly floured surface about 1/2-inch thick. Cut into squares and place on a baking sheet lined with parchment paper. Cover with a cloth and set aside while you heat the oil.\u003c/p>\n\u003cp>In a deep heavy saucepan with high sides, heat 3 inches of oil to 360-375 degrees F. Working in batches, fry the beignets for 2 minutes on each side, until puffed and golden brown. Using a wire skimmer or slotted spatula, transfer to a paper towel-lined plate to drain. Transfer to a baking sheet and let cool completely. Dust with powdered sugar and serve warm or at room temperature.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"cenci\">\u003c/a>Cenci\u003c/h3>\n\u003cp>\u003cem>Different from the other recipes featured here, Italian \u003c/em>cenci\u003cem> (literally, \"rags\") are strips of fried pastry that are said to have been made from leftover scraps of dough. They are known by different names across Italy and are akin to elephant ears or funnel cake in the United States. This recipe is adapted from \u003c/em>Cucina Povera: Tuscan Peasant Cooking\u003cem> by Pamela Sheldon Johns (Andrews McMeel, 2011).\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78640\" class=\"wp-caption aligncenter\" style=\"max-width: 1592px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutscenci_custom-6cc92f7d6c3e1bc704dfbe4774e2016216e23c57.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutscenci_custom-6cc92f7d6c3e1bc704dfbe4774e2016216e23c57.jpg\" alt=\"Cenci. Photo: Emily Hilliard/NPR\" width=\"1592\" height=\"988\" class=\"size-full wp-image-78640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cenci. Photo: Emily Hilliard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 3 dozen\u003c/em>\u003c/p>\n\u003cp>1/3 cup white sugar\u003c/p>\n\u003cp>4 large eggs\u003c/p>\n\u003cp>4 tablespoons unsalted butter, softened\u003c/p>\n\u003cp>1 cup sparkling water, dry white wine or vin santo\u003c/p>\n\u003cp>Grated zest of 1 lemon\u003c/p>\n\u003cp>Pinch of salt\u003c/p>\n\u003cp>3 cups all-purpose flour\u003c/p>\n\u003cp>Vegetable oil for deep-frying\u003c/p>\n\u003cp>Powdered sugar for dusting\u003c/p>\n\u003cp>In a large bowl or bowl of a stand mixer, combine the sugar, eggs and butter. Beat with a wooden spoon or stand mixer until creamy.\u003c/p>\n\u003cp>Stir in the sparkling water or wine, lemon zest and salt. Stir in the flour, blending until well-combined and dough is stiff, though sticky. Cover with plastic wrap and refrigerate for 1 hour.\u003c/p>\n\u003cp>On a lightly floured surface, roll the dough out to a thickness of 1/8 inch. Using a fluted pastry wheel, cut the dough into 1-by-3-inch strips. Make a cut down the center of each strip, leaving the ends attached.\u003c/p>\n\u003cp>In a deep heavy saucepan with high sides, heat 3 inches of oil to 360-375 degrees F. Working in batches, fry the pastry for 3 to 4 minutes, or until golden. Using a wire skimmer or slotted spatula, transfer to a paper towel-lined plate to drain. Transfer to a baking sheet and let cool completely.\u003c/p>\n\u003cp>Dust with powdered sugar and serve warm or at room temperature. \u003c/p>\n\u003chr>\n\u003ch3>About the Author\u003c/h3>\n\u003cp>Emily Hilliard is a folklorist and writer living in Washington, D.C. She writes the pie blog \u003ca href=\"http://www.nothinginthehouse.com/\">Nothing-in-the-House\u003c/a> and recently released the cookbook \u003ca href=\"http://www.etsy.com/listing/113875269/pie-a-hand-drawn-almanac\">PIE. A Hand Drawn Almanac\u003c/a> with illustrator \u003ca href=\"http://www.elizabethgraeber.com/\">Elizabeth Graeber\u003c/a>. Find more of Emily's work on \u003ca href=\"http://emilyehilliard.com/\">her website\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78635/fat-tuesday-the-many-different-doughnuts-of-mardi-gras","authors":["byline_bayareabites_78635"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_10916","bayareabites_12"],"tags":["bayareabites_9065","bayareabites_2889","bayareabites_11086","bayareabites_9064"],"featImg":"bayareabites_78645","label":"bayareabites"},"bayareabites_78512":{"type":"posts","id":"bayareabites_78512","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78512","score":null,"sort":[1393270939000]},"guestAuthors":[],"slug":"get-your-beignets-ready-for-mardi-gras","title":"Get Your Beignets Ready for Mardi Gras","publishDate":1393270939,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78532\" class=\"wp-caption aligncenter\" style=\"max-width: 2386px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet10.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet10.gif\" alt=\"Finished beignets. Photo: Stephanie Rosenbaum\" width=\"2386\" height=\"1634\" class=\"size-full wp-image-78532\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finished beignets. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Mardi Gras, or Fat Tuesday--the last day of revelry and indulgence before the Catholic observance of Lent--falls on \u003cdel datetime=\"2016-02-09T22:32:47+00:00\">March 4\u003c/del> February 9 this year (2016), but cities from New Orleans to Venice to Rio de Janeiro are already getting the party started, with all manner of celebrations going on. \u003c/p>\n\u003cp>Lent is typically observed with austerity and sobriety, with Catholics tasked with following a spare, meatless diet in the 40 days preceding Easter. Between Epiphany and Lent, however, comes \u003cem>carnevale\u003c/em>, or carnival, a celebration of the flesh that often culminates in fanciful masked balls and fantastically costumed parades, with roots in pre-Christian folk customs. San Francisco's own dance-happy \u003ca href=\"http://carnavalsanfrancisco.org/\">Carnaval\u003c/a> parade is typically held in late May, a more flesh-friendly time for dancing down Mission Street in little more than giant feathers and a strategically placed sequin or two. \u003c/p>\n\u003cp>Although Mardi Gras parties happen throughout Europe, Greece, the Caribbean, Mexico, and South and Central America, the holiday is most closely associated with the culture, food, and music of New Orleans. While the purple-gold-and-green-glazed \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/22/king-friday-three-kings-cake/\">king cake\u003c/a> is a staple for the holiday, there's no denying that the puffy yeast-raised doughnuts known as beignets--in all their freshly fried, powdered-sugar glory--are a delight of Big Easy proportions every day. \u003c/p>\n\u003cp>You can find them on brunch and/or dinner menus at many Southern-themed restaurants in San Francisco and Oakland, including \u003ca href=\"http://www.boxingroom.com\">Boxing Room\u003c/a> in Hayes Valley, \u003ca href=\"http://www.frenchsoulfood.com\">Brenda's Soul Food\u003c/a> in the Tenderloin (which makes both sweet and savory versions), \u003ca href=\"http://www.theelitecafe.com\">the Elite Cafe\u003c/a> in Pacific Heights, \u003ca href=\"http://www.justforyoucafe.com\">Just for You Cafe\u003c/a> in Potrero's Dogpatch neighborhood, \u003ca href=\"http://www.bistroboudin.com\">Bistro Boudin\u003c/a> at Fisherman's Wharf, \u003ca href=\"http://www.1300fillmore.com\">1300 on Fillmore\u003c/a> in the Western Addition, \u003ca href=\"http://www.picanrestaurant.com\">Pican\u003c/a> in Uptown Oakland and \u003ca href=\"http://www.brownsugarkitchen.com\">Brown Sugar Kitchen\u003c/a> in West Oakland. You'll even find orange-blossom beignets on the dessert menu at the Basque restaurant \u003ca href=\"http://www.piperade.com/\">Piperade\u003c/a>, near Telegraph Hill. \u003c/p>\n\u003cp>But the best beignet is the freshest beignet, and for that, nothing beats making your own. The dough is a simple yeast dough that's mixed up in minutes, then left to rise for an hour. Cut into squares and dropped into hot oil, the dough swells into golden brown puffs almost instantly, ready for dusting in powdered sugar. Serve with a steaming cup of cafe au lait, and \u003cem>laissez les bons temps roulez!\u003c/em>\u003c/p>\n\u003ch3>Beignets\u003c/h3>\n\u003cp>\u003cem>Recipe adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0983859590/kqedorg-20\">World of Doughnuts: More than 50 Delectable Recipes from Around the Globe\u003c/a>, by Stephanie Rosenbaum.\u003c/em> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can play around with the flavorings of these beignets as you wish. Instead of vanilla, try a tablespoon of orange flower water, found in Middle Eastern groceries, or 1/2 teaspoon freshly grated nutmeg. \u003c/p>\n\u003cp>\u003cem>Makes about 14 beignets\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78528\" class=\"wp-caption aligncenter\" style=\"max-width: 2216px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet1.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet1.gif\" alt=\"Beignet ingredients. Photo: Stephanie Rosenbaum\" width=\"2216\" height=\"1794\" class=\"size-full wp-image-78528\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignet ingredients. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 tsp active dry yeast, dissolved in 1 tbsp warm water\u003c/li>\n\u003cli>2 1/4 cups all-purpose flour\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>3/4 tsp salt\u003c/li>\n\u003cli>1/2 cup milk\u003c/li>\n\u003cli>3 tbsp butter\u003c/li>\n\u003cli>1 egg, beaten\u003c/li>\n\u003cli>1/2 vanilla bean, split, or 2 tsp vanilla extract\u003c/li>\n\u003cli>Vegetable oil for frying\u003c/li>\n\u003cli>Powdered sugar for dusting\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a small saucepan, heat milk and butter until milk is hot but not boiling and butter is melted. If using vanilla bean, scrape seeds into milk with the tip of a knife. Set aside.\u003c/p>\n\u003cp>2. In a large bowl, whisk flour, sugar, and salt together. Pour in hot milk and stir into a clumpy dough. Add egg, yeast, and vanilla extract if using. Stir well, then knead gently a few times to make a rough dough. Cover with a towel and set aside in a warm place for 1 hour, until doubled in bulk. \u003c/p>\n\u003cfigure id=\"attachment_78529\" class=\"wp-caption aligncenter\" style=\"max-width: 2270px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet5.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet5.gif\" alt=\"Squares of dough ready to fry. Photo: Stephanie Rosenbaum\" width=\"2270\" height=\"1678\" class=\"size-full wp-image-78529\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Squares of dough ready to fry. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>3. Pat dough into a rectangle about 1/2-inch thick. Cut into roughly even squares, about 2\"x 2\". Spread out a baking sheet, cover with towel and return to warm place to rise for another 15-20 minutes. \u003c/p>\n\u003cp>4. While beignets are rising, heat the oil. Fill a wide, heavy saucepan or Dutch oven with oil to a depth of about 4 inches. Heat over medium-high heat to 365ºF, checking frequently with an instant-read digital thermometer. \u003c/p>\n\u003cfigure id=\"attachment_78530\" class=\"wp-caption aligncenter\" style=\"max-width: 2560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet6.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet6.gif\" alt=\"Beignets frying. Photo: Stephanie Roseumbaum\" width=\"2560\" height=\"1920\" class=\"size-full wp-image-78530\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignets frying. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>5. When oil is hot, reduce heat to medium and add beignets in batches, about 4 to 6 at a time depending on the size of your pan. The beignets will sink, then float to the top. Fry for about 60 to 90 seconds, until golden brown, then flip over to fry the other side. When both sides are golden, remove to a cooling rack. Fry remaining beignets.\u003c/p>\n\u003cfigure id=\"attachment_78531\" class=\"wp-caption aligncenter\" style=\"max-width: 2560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet9.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet9.gif\" alt=\"Almost done and ready for powdered sugar. Photo: Stephanie Rosenbaum\" width=\"2560\" height=\"1920\" class=\"size-full wp-image-78531\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Almost done and ready for powdered sugar. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>6. Transfer beignets to a serving plate. Using a fine-mesh strainer, shake powdered sugar over beignets to coat. Serve immediately--beignets are best when still warm. \u003c/p>\n\n","blocks":[],"excerpt":"It's Mardi Gras season, a perfect time to enjoy New Orleans-style beignets. Find out which Bay Area restaurants are offering these tasty doughnuts, and try Stephanie Rosenbaum's easy recipe for making fresh beignets at home. ","status":"publish","parent":0,"modified":1455057341,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":814},"headData":{"title":"Get Your Beignets Ready for Mardi Gras | KQED","description":"It's Mardi Gras season, a perfect time to enjoy New Orleans-style beignets. Find out which Bay Area restaurants are offering these tasty doughnuts, and try Stephanie Rosenbaum's easy recipe for making fresh beignets at home. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"78512 http://blogs.kqed.org/bayareabites/?p=78512","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/24/get-your-beignets-ready-for-mardi-gras/","disqusTitle":"Get Your Beignets Ready for Mardi Gras","path":"/bayareabites/78512/get-your-beignets-ready-for-mardi-gras","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78532\" class=\"wp-caption aligncenter\" style=\"max-width: 2386px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet10.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet10.gif\" alt=\"Finished beignets. Photo: Stephanie Rosenbaum\" width=\"2386\" height=\"1634\" class=\"size-full wp-image-78532\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finished beignets. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Mardi Gras, or Fat Tuesday--the last day of revelry and indulgence before the Catholic observance of Lent--falls on \u003cdel datetime=\"2016-02-09T22:32:47+00:00\">March 4\u003c/del> February 9 this year (2016), but cities from New Orleans to Venice to Rio de Janeiro are already getting the party started, with all manner of celebrations going on. \u003c/p>\n\u003cp>Lent is typically observed with austerity and sobriety, with Catholics tasked with following a spare, meatless diet in the 40 days preceding Easter. Between Epiphany and Lent, however, comes \u003cem>carnevale\u003c/em>, or carnival, a celebration of the flesh that often culminates in fanciful masked balls and fantastically costumed parades, with roots in pre-Christian folk customs. San Francisco's own dance-happy \u003ca href=\"http://carnavalsanfrancisco.org/\">Carnaval\u003c/a> parade is typically held in late May, a more flesh-friendly time for dancing down Mission Street in little more than giant feathers and a strategically placed sequin or two. \u003c/p>\n\u003cp>Although Mardi Gras parties happen throughout Europe, Greece, the Caribbean, Mexico, and South and Central America, the holiday is most closely associated with the culture, food, and music of New Orleans. While the purple-gold-and-green-glazed \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/22/king-friday-three-kings-cake/\">king cake\u003c/a> is a staple for the holiday, there's no denying that the puffy yeast-raised doughnuts known as beignets--in all their freshly fried, powdered-sugar glory--are a delight of Big Easy proportions every day. \u003c/p>\n\u003cp>You can find them on brunch and/or dinner menus at many Southern-themed restaurants in San Francisco and Oakland, including \u003ca href=\"http://www.boxingroom.com\">Boxing Room\u003c/a> in Hayes Valley, \u003ca href=\"http://www.frenchsoulfood.com\">Brenda's Soul Food\u003c/a> in the Tenderloin (which makes both sweet and savory versions), \u003ca href=\"http://www.theelitecafe.com\">the Elite Cafe\u003c/a> in Pacific Heights, \u003ca href=\"http://www.justforyoucafe.com\">Just for You Cafe\u003c/a> in Potrero's Dogpatch neighborhood, \u003ca href=\"http://www.bistroboudin.com\">Bistro Boudin\u003c/a> at Fisherman's Wharf, \u003ca href=\"http://www.1300fillmore.com\">1300 on Fillmore\u003c/a> in the Western Addition, \u003ca href=\"http://www.picanrestaurant.com\">Pican\u003c/a> in Uptown Oakland and \u003ca href=\"http://www.brownsugarkitchen.com\">Brown Sugar Kitchen\u003c/a> in West Oakland. You'll even find orange-blossom beignets on the dessert menu at the Basque restaurant \u003ca href=\"http://www.piperade.com/\">Piperade\u003c/a>, near Telegraph Hill. \u003c/p>\n\u003cp>But the best beignet is the freshest beignet, and for that, nothing beats making your own. The dough is a simple yeast dough that's mixed up in minutes, then left to rise for an hour. Cut into squares and dropped into hot oil, the dough swells into golden brown puffs almost instantly, ready for dusting in powdered sugar. Serve with a steaming cup of cafe au lait, and \u003cem>laissez les bons temps roulez!\u003c/em>\u003c/p>\n\u003ch3>Beignets\u003c/h3>\n\u003cp>\u003cem>Recipe adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0983859590/kqedorg-20\">World of Doughnuts: More than 50 Delectable Recipes from Around the Globe\u003c/a>, by Stephanie Rosenbaum.\u003c/em> \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>You can play around with the flavorings of these beignets as you wish. Instead of vanilla, try a tablespoon of orange flower water, found in Middle Eastern groceries, or 1/2 teaspoon freshly grated nutmeg. \u003c/p>\n\u003cp>\u003cem>Makes about 14 beignets\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78528\" class=\"wp-caption aligncenter\" style=\"max-width: 2216px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet1.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet1.gif\" alt=\"Beignet ingredients. Photo: Stephanie Rosenbaum\" width=\"2216\" height=\"1794\" class=\"size-full wp-image-78528\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignet ingredients. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 tsp active dry yeast, dissolved in 1 tbsp warm water\u003c/li>\n\u003cli>2 1/4 cups all-purpose flour\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>3/4 tsp salt\u003c/li>\n\u003cli>1/2 cup milk\u003c/li>\n\u003cli>3 tbsp butter\u003c/li>\n\u003cli>1 egg, beaten\u003c/li>\n\u003cli>1/2 vanilla bean, split, or 2 tsp vanilla extract\u003c/li>\n\u003cli>Vegetable oil for frying\u003c/li>\n\u003cli>Powdered sugar for dusting\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a small saucepan, heat milk and butter until milk is hot but not boiling and butter is melted. If using vanilla bean, scrape seeds into milk with the tip of a knife. Set aside.\u003c/p>\n\u003cp>2. In a large bowl, whisk flour, sugar, and salt together. Pour in hot milk and stir into a clumpy dough. Add egg, yeast, and vanilla extract if using. Stir well, then knead gently a few times to make a rough dough. Cover with a towel and set aside in a warm place for 1 hour, until doubled in bulk. \u003c/p>\n\u003cfigure id=\"attachment_78529\" class=\"wp-caption aligncenter\" style=\"max-width: 2270px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet5.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet5.gif\" alt=\"Squares of dough ready to fry. Photo: Stephanie Rosenbaum\" width=\"2270\" height=\"1678\" class=\"size-full wp-image-78529\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Squares of dough ready to fry. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>3. Pat dough into a rectangle about 1/2-inch thick. Cut into roughly even squares, about 2\"x 2\". Spread out a baking sheet, cover with towel and return to warm place to rise for another 15-20 minutes. \u003c/p>\n\u003cp>4. While beignets are rising, heat the oil. Fill a wide, heavy saucepan or Dutch oven with oil to a depth of about 4 inches. Heat over medium-high heat to 365ºF, checking frequently with an instant-read digital thermometer. \u003c/p>\n\u003cfigure id=\"attachment_78530\" class=\"wp-caption aligncenter\" style=\"max-width: 2560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet6.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet6.gif\" alt=\"Beignets frying. Photo: Stephanie Roseumbaum\" width=\"2560\" height=\"1920\" class=\"size-full wp-image-78530\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignets frying. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>5. When oil is hot, reduce heat to medium and add beignets in batches, about 4 to 6 at a time depending on the size of your pan. The beignets will sink, then float to the top. Fry for about 60 to 90 seconds, until golden brown, then flip over to fry the other side. When both sides are golden, remove to a cooling rack. Fry remaining beignets.\u003c/p>\n\u003cfigure id=\"attachment_78531\" class=\"wp-caption aligncenter\" style=\"max-width: 2560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet9.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet9.gif\" alt=\"Almost done and ready for powdered sugar. Photo: Stephanie Rosenbaum\" width=\"2560\" height=\"1920\" class=\"size-full wp-image-78531\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Almost done and ready for powdered sugar. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>6. Transfer beignets to a serving plate. Using a fine-mesh strainer, shake powdered sugar over beignets to coat. Serve immediately--beignets are best when still warm. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78512/get-your-beignets-ready-for-mardi-gras","authors":["5038"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_1875","bayareabites_12"],"tags":["bayareabites_9065","bayareabites_9064","bayareabites_965"],"featImg":"bayareabites_78534","label":"bayareabites"},"bayareabites_39080":{"type":"posts","id":"bayareabites_39080","meta":{"index":"posts_1591205157","site":"bayareabites","id":"39080","score":null,"sort":[1329802771000]},"guestAuthors":[],"slug":"fried-seafood-in-new-orleans-mardi-gras-slideshow","title":"Fried Seafood in New Orleans + Mardi Gras Slideshow","publishDate":1329802771,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629382130181%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629382130181%2F&set_id=72157629382130181&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629382130181%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629382130181%2F&set_id=72157629382130181&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://lickmyspoon.com/category/travel/new-orleans/\">New Orleans\u003c/a> is one of my favorite eating towns. Granted, San Francisco is where my heart is, but New Orleans speaks to me. New Orleanians seem to just eat life up with gusto. And I love that they have managed to preserve a culinary history and food culture that is so distinctly their own. I jump at every chance I get to visit NOLA, and with Mardi Gras festivities in full swing, this is a prime time to be in town. \u003c/p>\n\u003cp>There are just too many good things to eat and not enough hours in the day to digest the story of my life. So, let's just get right down to the good stuff: \u003cstrong>fried seafood\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/borgne-restaurant-new-orleans-stephanie-hua-lick-my-spoon-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/borgne-restaurant-new-orleans-stephanie-hua-lick-my-spoon-11.jpg\" alt=\"borgne restaurant\" title=\"borgne restaurant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39088\">\u003c/a>\u003cbr>\n\u003cem>P&J Oyster Column at Borgne (New Orleans)\u003c/em>\u003c/p>\n\u003cp>NOLA fare is not light. Things like butter, cream, and duck fat are used with joyful abandon. The deep fryer has a special place of honor in any given kitchen. With tons of fresh, local, seafood at our fingertips, our meals naturally skewed heavy towards oysters, shrimp, crawfish, and fish with an amphibious friend or two thrown in the mix. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cafe-degas-new-orleans-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cafe-degas-new-orleans-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"Crispy Frog Legs (Café Degas, New Orleans)\" title=\"Crispy Frog Legs (Café Degas, New Orleans)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39085\">\u003c/a>\u003cbr>\n\u003cem>Crispy Frog Legs (Café Degas, New Orleans)\u003c/em>\u003c/p>\n\u003cp>On that note, let's start with the \u003cstrong>Frog Legs\u003c/strong>. \u003c/p>\n\u003cp>First off, these were the beefiest frog legs I've ever seen. They were huge -- the size of chicken drummettes! Our \u003cstrong>Crispy Frog Legs\u003c/strong> on steroids were served over a baby spinach salad with pickled red onions and apple-bacon-sherry vinaigrette. If you've never tasted frog legs before, what you've heard is true: tastes like chicken. Kind of. The texture is a bit different, like a cross between chicken meat and fish meat. These legs were succulent, with a thin, crispy crust. The freshness of the greens and tang of the dressing were great complements. \u003ca href=\"http://www.cafedegas.com/\">Café Degas\u003c/a> is a little off the beaten path so you will likely find more locals than tourists enjoying the tree-house charm of this spot. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2011_05_stanley_new_orleans-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2011_05_stanley_new_orleans-11.jpg\" alt=\"Fried Oyster Eggs Benedict (Stanley, New Orleans)\" title=\"Fried Oyster Eggs Benedict (Stanley, New Orleans)\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-39081\">\u003c/a>\u003cbr>\n\u003cem>Fried Oyster Eggs Benedict (Stanley, New Orleans)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Eggs Stanley\u003c/strong> is pretty much my idea of a perfect brunch dish. It is essentially Eggs Benedict (perfectly poached eggs, Canadian bacon, Creole hollandaise on a toasted English muffin) jazzed up with big, fat, cornmeal-crusted, fried oysters scattered on top. Decadent and full of happy calories, this is my preferred way to start the day. \u003ca href=\"http://stanleyrestaurant.com/\">Stanley\u003c/a> is the kind of spot I would go to multiple times in a trip because everything on the menu looks amazing. It's a bright sunny spot on historic Jackson Square with a retro diner feel to it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/borgne-restaurant-new-orleans-stephanie-hua-lick-my-spoon-25.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/borgne-restaurant-new-orleans-stephanie-hua-lick-my-spoon-25.jpg\" alt=\"Crabmeat Croquetas (Borgne, New Orleans)\" title=\"Crabmeat Croquetas (Borgne, New Orleans)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39083\">\u003c/a>\u003cbr>\n\u003cem>Crabmeat Croquetas (Borgne, New Orleans)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.borgnerestaurant.com/\">Borgne\u003c/a> is chef \u003cstrong>John Besh\u003c/strong>'s latest addition to his restaurant empire in New Orleans. The restaurant is named after Lake Borgne, the saltwater estuary that surrounds eastern Louisiana and flows into the Gulf of Mexico. Besh and his executive chef \u003cstrong>Brian Landry\u003c/strong> grew up fishing on Lake Borgne, and it is the inspiration behind the seafood-driven menu. As you can see, we feasted on an embarrassing amount of food. The dish I kept going back to was the Crabmeat Croquetas (those little fried balls in the lower center of the pic, see them?). In honesty, I've never met a croqueta/croquette/kroket I didn't like. There are many versions around the world, and they are all usually deep fried, creamy, and delicious. Borgne's version was no exception. Theirs starts with a blonde roux that develops into a rich bechamel seasoned with spices. The sauce is then mounted with cream cheese and parmesan, with lumps of blue crab claw meat added in. After this cools, the croquetas are formed and rolled in panko, then deep-fried for a homerun on the satisfaction scale.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/mothers-new-orleans-stephanie-hua-lick-my-spoon-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/mothers-new-orleans-stephanie-hua-lick-my-spoon-10.jpg\" alt=\"Oyster Po’ Boy (Mother’s, New Orleans)\" title=\"Oyster Po’ Boy (Mother’s, New Orleans)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39086\">\u003c/a>\u003cbr>\n\u003cem>Oyster Po'Boy (Mother's, New Orleans)\u003c/em>\u003c/p>\n\u003cp>You can't visit New Orleans without gettin' down with a \u003ca href=\"http://lickmyspoon.com/travel/parkway-po-boys-new-orleans/\">po'boy\u003c/a>. We headed to \u003ca href=\"http://www.mothersrestaurant.net/\">Mother's\u003c/a>, always bustling with tourists and local businessmen alike, for our fix. Mother's is well known for their all-day breakfast (they serve a quarter of a million biscuits per year) and their Famous Ferdi Po'Boy made with baked ham, roast beef, debris, and gravy. But, if you ask me, the \u003cstrong>Oyster Po'Boy\u003c/strong> is where it's at. It doesn't get soggy like the Ferdi can get, and it is chock full of juicy, plump, golden-fried oysters. Get this and let everyone else have food envy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Oyster-Tacos_Mikes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Oyster-Tacos_Mikes.jpg\" alt=\"Abita Beer-Battered Oyster Tacos (Mike's on the Avenue, New Orleans)\" title=\"Abita Beer-Battered Oyster Tacos (Mike's on the Avenue, New Orleans)\" width=\"373\" height=\"500\" class=\"alignnone size-full wp-image-39087\">\u003c/a>\u003cbr>\n\u003cem>Abita Beer-Battered Oyster Tacos (Photo Credit: Mike's on the Avenue, New Orleans)\u003c/em>\u003c/p>\n\u003cp>So, in case you were wondering, the answer is yes, if there was a fried oyster on the menu, we had to have it. \u003ca href=\"http://mikesontheavenue.com/\">Mike's on the Avenue\u003c/a> had the most interesting iteration of the fried oyster with their \u003cstrong>Oyster Tacos\u003c/strong>. Featuring fat oysters, beer-battered in local \u003ca href=\"http://www.abita.com/\">Abita\u003c/a> brew, the tacos are loaded up with an Asian slaw of cabbage, carrots, cucumber, and onion dressed in olive oil and rice wine vinegar, Cotija cheese, sesame guacamole, tomato-ginger salsa, and a drizzle of Sriracha-spiked aioli. Despite the fried element, the fresh crunch of the slaw and bright flavors gave this dish a light feel to it. After many meals featuring the same New Orleans-style flavors, this Asian/Mex fusion was a welcome change of pace. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/brennans-restaurant-new-orleans-stephanie-hua-lick-my-spoon-31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/brennans-restaurant-new-orleans-stephanie-hua-lick-my-spoon-31.jpg\" alt=\"Shrimp Sardou (Brennan's, New Orleans)\" title=\"Shrimp Sardou (Brennan's, New Orleans)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39084\">\u003c/a>\u003cbr>\n\u003cem>Shrimp Sardou (Brennan's, New Orleans)\u003c/em>\u003c/p>\n\u003cp>Brunch \u003ca href=\"http://www.brennansneworleans.com/\">Brennan's\u003c/a> is an elegant affair with bow-tied waiters setting things aflame tableside, and dining rooms dripping with old-NOLA style. Brunch at Brennan's is also sure to be a tasty affair, especially if you opt for the \u003cstrong>Shrimp Sardou\u003c/strong>, a generous portion of spicy fried shrimp served over sliced artichoke bottoms and creamed spinach. A blanket of Hollandaise sauce completes the dish. Light as a feather? Not so much. But light isn't the name of the game here. You can diet when you go home. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-nola-middendorfs-26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-nola-middendorfs-26.jpg\" alt=\"Middendorf's Special: Fried Thin Catfish (Middendorf's, Manchac)\" title=\"Middendorf's Special: Fried Thin Catfish (Middendorf's, Manchac)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39082\">\u003c/a>\u003cbr>\n\u003cem>Middendorf's Special: Fried Thin Catfish (Middendorf's, Manchac)\u003c/em>\u003c/p>\n\u003cp>And now, the \u003cstrong>#1 Best Thing I Ate in New Orleans\u003c/strong>, the single dish I have not been able to shut up about, the stuff culinary dreams are made of: \u003ca href=\"http://middendorfsrestaurant.com/\">Middendorf's\u003c/a> \u003cstrong>Thin Fried Catfish\u003c/strong>. \u003c/p>\n\u003cp>The catfish is sliced unfathomably thin, to the point where it is as if you're eating fried fish chips, or fish filet chicharrones (if something like that existed). I know the term \"fried to perfection\" is cliché and thrown around all too often, but trust me when I say, this is the epitome of \u003cem>the perfect fry\u003c/em>. There is not a trace of grease, and the cornmeal-crusted fish is left impossibly light and crispy, so thin they curl up into ribbons of gold.\u003c/p>\n\u003cp>To complete the blissdom, the dish is served with hush puppies, French fries, and coleslaw. I was able to find out that the catfish is sourced from Biloxi, Mississippi, but the owners of Middendorf's are so protective about the secrets of Grandma Josie's famous thin fried catfish that not even the employees are privy to knowing how they get it so thin. \u003c/p>\n\u003cp>Middendorf's is about 45 minutes outside New Orleans, but it is well worth the pilgrimage out to Cajun Country. Even getting there is part of the fun, as you drive past swamplands and drive over a highway that is essentially one long bridge, with lakes on either side of you. And of course, there is promise of the best fried fish you'll ever have at the end of your journey. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Here are \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2012/02/16/DDMD1N6P7L.DTL\">ways to celebrate Mardi Gras\u003c/a> in the Bay Area. \u003c/p>\n\n","blocks":[],"excerpt":"New Orleans is one of my favorite eating towns. Granted, San Francisco is where my heart is, but New Orleans speaks to me. New Orleanians seem to just eat life up with gusto. And I love that they have managed to preserve a culinary history and food culture that is so distinctly their own. I jump at every chance I get to visit NOLA, and with Mardi Gras festivities in full swing, this is a prime time to be in town. ","status":"publish","parent":0,"modified":1329803163,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1258},"headData":{"title":"Fried Seafood in New Orleans + Mardi Gras Slideshow | KQED","description":"New Orleans is one of my favorite eating towns. Granted, San Francisco is where my heart is, but New Orleans speaks to me. New Orleanians seem to just eat life up with gusto. And I love that they have managed to preserve a culinary history and food culture that is so distinctly their own. I jump at every chance I get to visit NOLA, and with Mardi Gras festivities in full swing, this is a prime time to be in town. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"39080 http://blogs.kqed.org/bayareabites/?p=39080","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/02/20/fried-seafood-in-new-orleans-mardi-gras-slideshow/","disqusTitle":"Fried Seafood in New Orleans + Mardi Gras Slideshow","path":"/bayareabites/39080/fried-seafood-in-new-orleans-mardi-gras-slideshow","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629382130181%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629382130181%2F&set_id=72157629382130181&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629382130181%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629382130181%2F&set_id=72157629382130181&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://lickmyspoon.com/category/travel/new-orleans/\">New Orleans\u003c/a> is one of my favorite eating towns. Granted, San Francisco is where my heart is, but New Orleans speaks to me. New Orleanians seem to just eat life up with gusto. And I love that they have managed to preserve a culinary history and food culture that is so distinctly their own. I jump at every chance I get to visit NOLA, and with Mardi Gras festivities in full swing, this is a prime time to be in town. \u003c/p>\n\u003cp>There are just too many good things to eat and not enough hours in the day to digest the story of my life. So, let's just get right down to the good stuff: \u003cstrong>fried seafood\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/borgne-restaurant-new-orleans-stephanie-hua-lick-my-spoon-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/borgne-restaurant-new-orleans-stephanie-hua-lick-my-spoon-11.jpg\" alt=\"borgne restaurant\" title=\"borgne restaurant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39088\">\u003c/a>\u003cbr>\n\u003cem>P&J Oyster Column at Borgne (New Orleans)\u003c/em>\u003c/p>\n\u003cp>NOLA fare is not light. Things like butter, cream, and duck fat are used with joyful abandon. The deep fryer has a special place of honor in any given kitchen. With tons of fresh, local, seafood at our fingertips, our meals naturally skewed heavy towards oysters, shrimp, crawfish, and fish with an amphibious friend or two thrown in the mix. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cafe-degas-new-orleans-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cafe-degas-new-orleans-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"Crispy Frog Legs (Café Degas, New Orleans)\" title=\"Crispy Frog Legs (Café Degas, New Orleans)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39085\">\u003c/a>\u003cbr>\n\u003cem>Crispy Frog Legs (Café Degas, New Orleans)\u003c/em>\u003c/p>\n\u003cp>On that note, let's start with the \u003cstrong>Frog Legs\u003c/strong>. \u003c/p>\n\u003cp>First off, these were the beefiest frog legs I've ever seen. They were huge -- the size of chicken drummettes! Our \u003cstrong>Crispy Frog Legs\u003c/strong> on steroids were served over a baby spinach salad with pickled red onions and apple-bacon-sherry vinaigrette. If you've never tasted frog legs before, what you've heard is true: tastes like chicken. Kind of. The texture is a bit different, like a cross between chicken meat and fish meat. These legs were succulent, with a thin, crispy crust. The freshness of the greens and tang of the dressing were great complements. \u003ca href=\"http://www.cafedegas.com/\">Café Degas\u003c/a> is a little off the beaten path so you will likely find more locals than tourists enjoying the tree-house charm of this spot. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2011_05_stanley_new_orleans-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2011_05_stanley_new_orleans-11.jpg\" alt=\"Fried Oyster Eggs Benedict (Stanley, New Orleans)\" title=\"Fried Oyster Eggs Benedict (Stanley, New Orleans)\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-39081\">\u003c/a>\u003cbr>\n\u003cem>Fried Oyster Eggs Benedict (Stanley, New Orleans)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Eggs Stanley\u003c/strong> is pretty much my idea of a perfect brunch dish. It is essentially Eggs Benedict (perfectly poached eggs, Canadian bacon, Creole hollandaise on a toasted English muffin) jazzed up with big, fat, cornmeal-crusted, fried oysters scattered on top. Decadent and full of happy calories, this is my preferred way to start the day. \u003ca href=\"http://stanleyrestaurant.com/\">Stanley\u003c/a> is the kind of spot I would go to multiple times in a trip because everything on the menu looks amazing. It's a bright sunny spot on historic Jackson Square with a retro diner feel to it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/borgne-restaurant-new-orleans-stephanie-hua-lick-my-spoon-25.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/borgne-restaurant-new-orleans-stephanie-hua-lick-my-spoon-25.jpg\" alt=\"Crabmeat Croquetas (Borgne, New Orleans)\" title=\"Crabmeat Croquetas (Borgne, New Orleans)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39083\">\u003c/a>\u003cbr>\n\u003cem>Crabmeat Croquetas (Borgne, New Orleans)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.borgnerestaurant.com/\">Borgne\u003c/a> is chef \u003cstrong>John Besh\u003c/strong>'s latest addition to his restaurant empire in New Orleans. The restaurant is named after Lake Borgne, the saltwater estuary that surrounds eastern Louisiana and flows into the Gulf of Mexico. Besh and his executive chef \u003cstrong>Brian Landry\u003c/strong> grew up fishing on Lake Borgne, and it is the inspiration behind the seafood-driven menu. As you can see, we feasted on an embarrassing amount of food. The dish I kept going back to was the Crabmeat Croquetas (those little fried balls in the lower center of the pic, see them?). In honesty, I've never met a croqueta/croquette/kroket I didn't like. There are many versions around the world, and they are all usually deep fried, creamy, and delicious. Borgne's version was no exception. Theirs starts with a blonde roux that develops into a rich bechamel seasoned with spices. The sauce is then mounted with cream cheese and parmesan, with lumps of blue crab claw meat added in. After this cools, the croquetas are formed and rolled in panko, then deep-fried for a homerun on the satisfaction scale.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/mothers-new-orleans-stephanie-hua-lick-my-spoon-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/mothers-new-orleans-stephanie-hua-lick-my-spoon-10.jpg\" alt=\"Oyster Po’ Boy (Mother’s, New Orleans)\" title=\"Oyster Po’ Boy (Mother’s, New Orleans)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39086\">\u003c/a>\u003cbr>\n\u003cem>Oyster Po'Boy (Mother's, New Orleans)\u003c/em>\u003c/p>\n\u003cp>You can't visit New Orleans without gettin' down with a \u003ca href=\"http://lickmyspoon.com/travel/parkway-po-boys-new-orleans/\">po'boy\u003c/a>. We headed to \u003ca href=\"http://www.mothersrestaurant.net/\">Mother's\u003c/a>, always bustling with tourists and local businessmen alike, for our fix. Mother's is well known for their all-day breakfast (they serve a quarter of a million biscuits per year) and their Famous Ferdi Po'Boy made with baked ham, roast beef, debris, and gravy. But, if you ask me, the \u003cstrong>Oyster Po'Boy\u003c/strong> is where it's at. It doesn't get soggy like the Ferdi can get, and it is chock full of juicy, plump, golden-fried oysters. Get this and let everyone else have food envy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Oyster-Tacos_Mikes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Oyster-Tacos_Mikes.jpg\" alt=\"Abita Beer-Battered Oyster Tacos (Mike's on the Avenue, New Orleans)\" title=\"Abita Beer-Battered Oyster Tacos (Mike's on the Avenue, New Orleans)\" width=\"373\" height=\"500\" class=\"alignnone size-full wp-image-39087\">\u003c/a>\u003cbr>\n\u003cem>Abita Beer-Battered Oyster Tacos (Photo Credit: Mike's on the Avenue, New Orleans)\u003c/em>\u003c/p>\n\u003cp>So, in case you were wondering, the answer is yes, if there was a fried oyster on the menu, we had to have it. \u003ca href=\"http://mikesontheavenue.com/\">Mike's on the Avenue\u003c/a> had the most interesting iteration of the fried oyster with their \u003cstrong>Oyster Tacos\u003c/strong>. Featuring fat oysters, beer-battered in local \u003ca href=\"http://www.abita.com/\">Abita\u003c/a> brew, the tacos are loaded up with an Asian slaw of cabbage, carrots, cucumber, and onion dressed in olive oil and rice wine vinegar, Cotija cheese, sesame guacamole, tomato-ginger salsa, and a drizzle of Sriracha-spiked aioli. Despite the fried element, the fresh crunch of the slaw and bright flavors gave this dish a light feel to it. After many meals featuring the same New Orleans-style flavors, this Asian/Mex fusion was a welcome change of pace. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/brennans-restaurant-new-orleans-stephanie-hua-lick-my-spoon-31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/brennans-restaurant-new-orleans-stephanie-hua-lick-my-spoon-31.jpg\" alt=\"Shrimp Sardou (Brennan's, New Orleans)\" title=\"Shrimp Sardou (Brennan's, New Orleans)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39084\">\u003c/a>\u003cbr>\n\u003cem>Shrimp Sardou (Brennan's, New Orleans)\u003c/em>\u003c/p>\n\u003cp>Brunch \u003ca href=\"http://www.brennansneworleans.com/\">Brennan's\u003c/a> is an elegant affair with bow-tied waiters setting things aflame tableside, and dining rooms dripping with old-NOLA style. Brunch at Brennan's is also sure to be a tasty affair, especially if you opt for the \u003cstrong>Shrimp Sardou\u003c/strong>, a generous portion of spicy fried shrimp served over sliced artichoke bottoms and creamed spinach. A blanket of Hollandaise sauce completes the dish. Light as a feather? Not so much. But light isn't the name of the game here. You can diet when you go home. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-nola-middendorfs-26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-nola-middendorfs-26.jpg\" alt=\"Middendorf's Special: Fried Thin Catfish (Middendorf's, Manchac)\" title=\"Middendorf's Special: Fried Thin Catfish (Middendorf's, Manchac)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39082\">\u003c/a>\u003cbr>\n\u003cem>Middendorf's Special: Fried Thin Catfish (Middendorf's, Manchac)\u003c/em>\u003c/p>\n\u003cp>And now, the \u003cstrong>#1 Best Thing I Ate in New Orleans\u003c/strong>, the single dish I have not been able to shut up about, the stuff culinary dreams are made of: \u003ca href=\"http://middendorfsrestaurant.com/\">Middendorf's\u003c/a> \u003cstrong>Thin Fried Catfish\u003c/strong>. \u003c/p>\n\u003cp>The catfish is sliced unfathomably thin, to the point where it is as if you're eating fried fish chips, or fish filet chicharrones (if something like that existed). I know the term \"fried to perfection\" is cliché and thrown around all too often, but trust me when I say, this is the epitome of \u003cem>the perfect fry\u003c/em>. There is not a trace of grease, and the cornmeal-crusted fish is left impossibly light and crispy, so thin they curl up into ribbons of gold.\u003c/p>\n\u003cp>To complete the blissdom, the dish is served with hush puppies, French fries, and coleslaw. I was able to find out that the catfish is sourced from Biloxi, Mississippi, but the owners of Middendorf's are so protective about the secrets of Grandma Josie's famous thin fried catfish that not even the employees are privy to knowing how they get it so thin. \u003c/p>\n\u003cp>Middendorf's is about 45 minutes outside New Orleans, but it is well worth the pilgrimage out to Cajun Country. Even getting there is part of the fun, as you drive past swamplands and drive over a highway that is essentially one long bridge, with lakes on either side of you. And of course, there is promise of the best fried fish you'll ever have at the end of your journey. \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>Here are \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2012/02/16/DDMD1N6P7L.DTL\">ways to celebrate Mardi Gras\u003c/a> in the Bay Area. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/39080/fried-seafood-in-new-orleans-mardi-gras-slideshow","authors":["5037"],"categories":["bayareabites_752","bayareabites_1763","bayareabites_61"],"tags":["bayareabites_9073","bayareabites_10153","bayareabites_10155","bayareabites_9064","bayareabites_965","bayareabites_10154","bayareabites_323"],"featImg":"bayareabites_39082","label":"bayareabites"},"bayareabites_24486":{"type":"posts","id":"bayareabites_24486","meta":{"index":"posts_1591205157","site":"bayareabites","id":"24486","score":null,"sort":[1299765620000]},"guestAuthors":[],"slug":"performance-piece-our-daily-bread-focuses-on-food-traditions","title":"Performance Piece \"Our Daily Bread\" Focuses on Food Traditions","publishDate":1299765620,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mardigras.jpg\" alt=\"MJs Brass Boppers lead a Mardi Gras Second Line to an Eat-In at CounterPULSE Theater. Photos: Van Nguyen-Stone of Jomi Jomi\" title=\"MJs Brass Boppers lead a Mardi Gras Second Line to an Eat-In at CounterPULSE Theater. Photos: Van Nguyen-Stone of Jomi Jomi\" width=\"500\" height=\"310\" class=\"size-full wp-image-24507\">\u003cbr>\n\u003cem>MJ's Brass Boppers lead a Mardi Gras Second Line to an Eat-In at CounterPULSE Theater. Photos: Van Nguyen-Stone of \u003ca href=\"http://jomijomi.com/\">Jomi Jomi\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Amara Tabor-Smith knows how to throw a party. I know this because I've taken her dance classes at \u003ca href=\"http://www.rhythmandmotion.com/\">Rhythm and Motion\u003c/a>, housed now at the \u003ca href=\"http://www.odcdance.org/\">ODC Dance Commons\u003c/a> in San Francisco, for almost 20 years. It might be early in the morning but there's a feel-good groove going on in that dance studio. The Oakland-based choreographer and performer has created a tight community, it's a bit like going to church, if church is a place where you shake your booty, swivel your hips, and stamp your feet. Tabor-Smith's energy, spirit, and modern dance moves have inspired legions of fans.\u003c/p>\n\u003cp>In the past year or so we've discovered a mutual interest in food. Tabor-Smith has hosted food parties and events, including \u003ca href=\"http://www.berkeleyside.com/2010/02/22/a-taste-of-justice/\">\"Visceral Feast\"\u003c/a> at \u003ca href=\"http://www.lapena.org/\">La Pena Cultural Center\u003c/a> in Berkeley and \u003ca href=\"http://thetenderblog.com/2010/09/18/fresh-from-the-oven-at-the-tl-national-forest/\">\"Fresh From the Oven\"\u003c/a> at the \u003ca href=\"http://thetenderblog.com/2009/05/31/the-tenderloin-national-forest/\">Tenderloin National Forest\u003c/a> in San Francisco, as she workshops a performance piece about food traditions inspired by her mother's family gumbo tradition, and recent trips to New Orleans, Senegal, and Congo (find more details on \u003ca href=\"http://deepwatersdance.wordpress.com/\">her blog\u003c/a>.)\u003c/p>\n\u003cp>So it's no surprise then that Tabor-Smith hosted a soiree featuring movement, music, and food on Tuesday in honor of both the 100th anniversary of \u003ca href=\"http://www.internationalwomensday.com/\">International Women's Day\u003c/a> and \u003ca href=\"http://mardigrasday.com/\">Mardi Gras\u003c/a>. \u003c/p>\n\u003cp>The event, dubbed an Eat-In, kicked off with a three-block Second Line featuring authenticly festive NOLA beats by \u003ca href=\"http://www.facebook.com/mjsbrassboppers\">MJ's Brass Boppers\u003c/a>. The Second Line started at the corner of 8th and Mission Streets and snaked its way to \u003ca href=\"http://counterpulse.org/\">CounterPULSE\u003c/a>, a non-profit performance space for emerging artists and cultural innovators where Tabor-Smith is currently an artist-in-residence.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_24521\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/potluck.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/potluck.jpg\" alt=\"Home-style cooking was on the menu at the Eat-In hosted by performer Amara Tabor-Smith at CounterPULSE on Tuesday.\" title=\"Home-style cooking was on the menu at the Eat-In hosted by performer Amara Tabor-Smith at CounterPULSE Theater on Tuesday.\" width=\"300\" height=\"225\" class=\"size-full wp-image-24521\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Home-style cooking was on the menu at the Eat-In hosted by Amara Tabor-Smith at CounterPULSE on Tuesday.\u003c/figcaption>\u003c/figure>\n\u003cp>The meal was pot-luck and appropriately home-style. Rice, beans, salad, and Tabor-Smith's trademark Jamaican-style Coconut Cornbread, which features buttermilk and shredded coconut, accompanied her \u003ca href=\"http://counterpulse.org/more-food-for-thought-on-the-making-of-our-daily-bread/\">Recession Roots Stew\u003c/a>. A fellow dance student, Claire Bobrow, had whipped up a pile of crepes in honor of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/08/mardi-gras/\">Fat Tuesday\u003c/a> and adults and children were happily slathering them with Nutella.\u003c/p>\n\u003cp>Among the attendees spreading the gospel of good food: \u003ca href=\"http://www.peoplesgrocery.org/article.php/people\">Nikki Henderson\u003c/a>, executive director of\u003ca href=\"http://www.peoplesgrocery.org/\"> People's Grocery\u003c/a>, and Dannae Washington, who helps runs the West Oakland food justice and education group's \u003ca href=\"http://www.peoplesgrocery.org/article.php/grubbox\">Grub Box\u003c/a> program. Also on hand: Chef \u003ca href=\"http://www.bryant-terry.com/\">Bryant Terry\u003c/a>, author of \u003cem>Vegan Soul Kitchen\u003c/em> and co-author of \u003cem>Grub: Ideas for an Urban Organic Kitchen,\u003c/em> whom Tabor-Smith collaborated with on \"Visceral Feast.\" Chowing down in the crowd: Students from Mission High School and \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a> youth worker Mary Ann Brooks, who helps these teens make healthy connections within the food system.\u003c/p>\n\u003cp>The Eat-In was part of \u003ca href=\"http://deepwatersdance.wordpress.com/\">a series of food-focused meet-ups\u003c/a> culminating in a performance piece at CounterPULSE in April called \u003ca href=\"http://counterpulse.org/artists/artist-in-residence-amara-tabor-smith/\">\"Our Daily Bread,\"\u003c/a> a collaboration between Tabor-Smith's \u003ca href=\"http://www.deepwatersdance.com/\">Deep Waters Dance Theater\u003c/a>, director Ellen Sebastian Chang, and visual artist Lauren Elder.\u003c/p>\n\u003cp>\"Our Daily Bread\" is billed as a program of dance, text, and video that examines food traditions and how they're linked to cultural identity -- and impacted by industrialized agriculture, fast food culture, and the global food crisis. How do you, for instance, recreate \u003ca href=\"http://deepwatersdance.wordpress.com/2011/02/12/letting-go-of-gumbo/\">your mother's gumbo\u003c/a> when fish stocks are threatened and some species contain dangerously high levels of toxins?\u003c/p>\n\u003cp>And the thinking behind the community gatherings leading up to the performance premiere? \u003c/p>\n\u003cp>\"These events are about sharing food, coming together, cooking together, and eating together, which is something most of us don't do enough of these days,\" says Tabor-Smith, who also teaches at \u003ca href=\"http://tdps.berkeley.edu/people/visiting-faculty-resident-artists/amara-tabor-smith/\">UC Berkeley\u003c/a>. \"We're at a time when food has been exotified and people focus on restaurant dining. But there's nothing more beautiful than sharing a home-cooked meal together.\"\u003c/p>\n\u003cp>\u003cstrong>Event Details:\u003c/strong>\u003c/p>\n\u003cp>Our Daily Bread\u003cbr>\nApril 14-24, Thursdays-Sundays, 8 p.m.\u003cbr>\nCounterPULSE\u003cbr>\n1310 Mission Street\u003cbr>\nSan Francisco\u003cbr>\nTickets $15-22 available at \u003ca href=\"https://www.brownpapertickets.com/event/158057\">Brown Paper Tickets\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.brownpapertickets.com/event/158057\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/our-daily-bread.jpg\" alt='Scenes from the upcoming performance piece exploring food, \"Our Daily Bread\" features dancer Amara Tabor-Smith. Photos: Ana Teresa Fernandez, courtesy of CounterPULSE ' title='Scenes from the upcoming performance piece exploring food, \"Our Daily Bread\" features dancer Amara Tabor-Smith. Photos: Ana Teresa Fernandez, courtesy of CounterPULSE' width=\"500\" height=\"700\" class=\"alignnone size-full wp-image-24524\">\u003c/a>\u003cbr>\n\u003cem>Scenes from the upcoming performance piece exploring food, \"Our Daily Bread\" features dancer Amara Tabor-Smith. Photos: Ana Teresa Fernandez, courtesy of CounterPULSE\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Dancer and choreographer Amara Tabor-Smith explores her cultural roots and identity through food events over the past year, culminating in the upcoming performance \"Our Daily Bread\" at CounterPULSE in San Francisco in April.","status":"publish","parent":0,"modified":1299780643,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":714},"headData":{"title":"Performance Piece \"Our Daily Bread\" Focuses on Food Traditions | KQED","description":"Dancer and choreographer Amara Tabor-Smith explores her cultural roots and identity through food events over the past year, culminating in the upcoming performance "Our Daily Bread" at CounterPULSE in San Francisco in April.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"24486 http://blogs.kqed.org/bayareabites/?p=24486","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/03/10/performance-piece-our-daily-bread-focuses-on-food-traditions/","disqusTitle":"Performance Piece \"Our Daily Bread\" Focuses on Food Traditions","path":"/bayareabites/24486/performance-piece-our-daily-bread-focuses-on-food-traditions","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mardigras.jpg\" alt=\"MJs Brass Boppers lead a Mardi Gras Second Line to an Eat-In at CounterPULSE Theater. Photos: Van Nguyen-Stone of Jomi Jomi\" title=\"MJs Brass Boppers lead a Mardi Gras Second Line to an Eat-In at CounterPULSE Theater. Photos: Van Nguyen-Stone of Jomi Jomi\" width=\"500\" height=\"310\" class=\"size-full wp-image-24507\">\u003cbr>\n\u003cem>MJ's Brass Boppers lead a Mardi Gras Second Line to an Eat-In at CounterPULSE Theater. Photos: Van Nguyen-Stone of \u003ca href=\"http://jomijomi.com/\">Jomi Jomi\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Amara Tabor-Smith knows how to throw a party. I know this because I've taken her dance classes at \u003ca href=\"http://www.rhythmandmotion.com/\">Rhythm and Motion\u003c/a>, housed now at the \u003ca href=\"http://www.odcdance.org/\">ODC Dance Commons\u003c/a> in San Francisco, for almost 20 years. It might be early in the morning but there's a feel-good groove going on in that dance studio. The Oakland-based choreographer and performer has created a tight community, it's a bit like going to church, if church is a place where you shake your booty, swivel your hips, and stamp your feet. Tabor-Smith's energy, spirit, and modern dance moves have inspired legions of fans.\u003c/p>\n\u003cp>In the past year or so we've discovered a mutual interest in food. Tabor-Smith has hosted food parties and events, including \u003ca href=\"http://www.berkeleyside.com/2010/02/22/a-taste-of-justice/\">\"Visceral Feast\"\u003c/a> at \u003ca href=\"http://www.lapena.org/\">La Pena Cultural Center\u003c/a> in Berkeley and \u003ca href=\"http://thetenderblog.com/2010/09/18/fresh-from-the-oven-at-the-tl-national-forest/\">\"Fresh From the Oven\"\u003c/a> at the \u003ca href=\"http://thetenderblog.com/2009/05/31/the-tenderloin-national-forest/\">Tenderloin National Forest\u003c/a> in San Francisco, as she workshops a performance piece about food traditions inspired by her mother's family gumbo tradition, and recent trips to New Orleans, Senegal, and Congo (find more details on \u003ca href=\"http://deepwatersdance.wordpress.com/\">her blog\u003c/a>.)\u003c/p>\n\u003cp>So it's no surprise then that Tabor-Smith hosted a soiree featuring movement, music, and food on Tuesday in honor of both the 100th anniversary of \u003ca href=\"http://www.internationalwomensday.com/\">International Women's Day\u003c/a> and \u003ca href=\"http://mardigrasday.com/\">Mardi Gras\u003c/a>. \u003c/p>\n\u003cp>The event, dubbed an Eat-In, kicked off with a three-block Second Line featuring authenticly festive NOLA beats by \u003ca href=\"http://www.facebook.com/mjsbrassboppers\">MJ's Brass Boppers\u003c/a>. The Second Line started at the corner of 8th and Mission Streets and snaked its way to \u003ca href=\"http://counterpulse.org/\">CounterPULSE\u003c/a>, a non-profit performance space for emerging artists and cultural innovators where Tabor-Smith is currently an artist-in-residence.\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>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_24521\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/potluck.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/potluck.jpg\" alt=\"Home-style cooking was on the menu at the Eat-In hosted by performer Amara Tabor-Smith at CounterPULSE on Tuesday.\" title=\"Home-style cooking was on the menu at the Eat-In hosted by performer Amara Tabor-Smith at CounterPULSE Theater on Tuesday.\" width=\"300\" height=\"225\" class=\"size-full wp-image-24521\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Home-style cooking was on the menu at the Eat-In hosted by Amara Tabor-Smith at CounterPULSE on Tuesday.\u003c/figcaption>\u003c/figure>\n\u003cp>The meal was pot-luck and appropriately home-style. Rice, beans, salad, and Tabor-Smith's trademark Jamaican-style Coconut Cornbread, which features buttermilk and shredded coconut, accompanied her \u003ca href=\"http://counterpulse.org/more-food-for-thought-on-the-making-of-our-daily-bread/\">Recession Roots Stew\u003c/a>. A fellow dance student, Claire Bobrow, had whipped up a pile of crepes in honor of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/08/mardi-gras/\">Fat Tuesday\u003c/a> and adults and children were happily slathering them with Nutella.\u003c/p>\n\u003cp>Among the attendees spreading the gospel of good food: \u003ca href=\"http://www.peoplesgrocery.org/article.php/people\">Nikki Henderson\u003c/a>, executive director of\u003ca href=\"http://www.peoplesgrocery.org/\"> People's Grocery\u003c/a>, and Dannae Washington, who helps runs the West Oakland food justice and education group's \u003ca href=\"http://www.peoplesgrocery.org/article.php/grubbox\">Grub Box\u003c/a> program. Also on hand: Chef \u003ca href=\"http://www.bryant-terry.com/\">Bryant Terry\u003c/a>, author of \u003cem>Vegan Soul Kitchen\u003c/em> and co-author of \u003cem>Grub: Ideas for an Urban Organic Kitchen,\u003c/em> whom Tabor-Smith collaborated with on \"Visceral Feast.\" Chowing down in the crowd: Students from Mission High School and \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a> youth worker Mary Ann Brooks, who helps these teens make healthy connections within the food system.\u003c/p>\n\u003cp>The Eat-In was part of \u003ca href=\"http://deepwatersdance.wordpress.com/\">a series of food-focused meet-ups\u003c/a> culminating in a performance piece at CounterPULSE in April called \u003ca href=\"http://counterpulse.org/artists/artist-in-residence-amara-tabor-smith/\">\"Our Daily Bread,\"\u003c/a> a collaboration between Tabor-Smith's \u003ca href=\"http://www.deepwatersdance.com/\">Deep Waters Dance Theater\u003c/a>, director Ellen Sebastian Chang, and visual artist Lauren Elder.\u003c/p>\n\u003cp>\"Our Daily Bread\" is billed as a program of dance, text, and video that examines food traditions and how they're linked to cultural identity -- and impacted by industrialized agriculture, fast food culture, and the global food crisis. How do you, for instance, recreate \u003ca href=\"http://deepwatersdance.wordpress.com/2011/02/12/letting-go-of-gumbo/\">your mother's gumbo\u003c/a> when fish stocks are threatened and some species contain dangerously high levels of toxins?\u003c/p>\n\u003cp>And the thinking behind the community gatherings leading up to the performance premiere? \u003c/p>\n\u003cp>\"These events are about sharing food, coming together, cooking together, and eating together, which is something most of us don't do enough of these days,\" says Tabor-Smith, who also teaches at \u003ca href=\"http://tdps.berkeley.edu/people/visiting-faculty-resident-artists/amara-tabor-smith/\">UC Berkeley\u003c/a>. \"We're at a time when food has been exotified and people focus on restaurant dining. But there's nothing more beautiful than sharing a home-cooked meal together.\"\u003c/p>\n\u003cp>\u003cstrong>Event Details:\u003c/strong>\u003c/p>\n\u003cp>Our Daily Bread\u003cbr>\nApril 14-24, Thursdays-Sundays, 8 p.m.\u003cbr>\nCounterPULSE\u003cbr>\n1310 Mission Street\u003cbr>\nSan Francisco\u003cbr>\nTickets $15-22 available at \u003ca href=\"https://www.brownpapertickets.com/event/158057\">Brown Paper Tickets\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.brownpapertickets.com/event/158057\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/our-daily-bread.jpg\" alt='Scenes from the upcoming performance piece exploring food, \"Our Daily Bread\" features dancer Amara Tabor-Smith. Photos: Ana Teresa Fernandez, courtesy of CounterPULSE ' title='Scenes from the upcoming performance piece exploring food, \"Our Daily Bread\" features dancer Amara Tabor-Smith. Photos: Ana Teresa Fernandez, courtesy of CounterPULSE' width=\"500\" height=\"700\" class=\"alignnone size-full wp-image-24524\">\u003c/a>\u003cbr>\n\u003cem>Scenes from the upcoming performance piece exploring food, \"Our Daily Bread\" features dancer Amara Tabor-Smith. Photos: Ana Teresa Fernandez, courtesy of CounterPULSE\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/24486/performance-piece-our-daily-bread-focuses-on-food-traditions","authors":["5125"],"categories":["bayareabites_752","bayareabites_50","bayareabites_2407"],"tags":["bayareabites_9093","bayareabites_9094","bayareabites_9100","bayareabites_9099","bayareabites_9064","bayareabites_9096","bayareabites_9098","bayareabites_9092","bayareabites_9097","bayareabites_2021","bayareabites_9095"],"label":"bayareabites"},"bayareabites_24342":{"type":"posts","id":"bayareabites_24342","meta":{"index":"posts_1591205157","site":"bayareabites","id":"24342","score":null,"sort":[1299605659000]},"guestAuthors":[],"slug":"mardi-gras","title":"Mardi Gras!","publishDate":1299605659,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_24365\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/kingcake-lafarine300.jpg\" alt=\"King Cake at La Farine in Oakland. Photo by Wendy Goodfriend\" title=\"King Cake at La Farine in Oakland. Photo by Wendy Goodfriend\" width=\"300\" height=\"448\" class=\"size-full wp-image-24365\">\u003cfigcaption class=\"wp-caption-text\">King Cake at La Farine in Oakland. Photo by Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Mardi Gras, Fat Tuesday, Shrove Tuesday: whatever you call it, food and religion come together today into one last pre-Lenten blowout. Tomorrow, Ash Wednesday, marks the beginning of Lent, the 40-day countdown to Easter that was, traditionally, a time of great austerity at table. \u003c/p>\n\u003cp>As Patience Gray points out in her book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/190301820X/kqedorg-20\">Honey from a Weed\u003c/a>, about the culinary and cultural traditions she experienced throughout the Mediterranean, the Church's command of six weeks of spare diet--lentils and beans instead of meat, nothing rich or fried or sweet--was as much practical as spiritual. Depending on the cycle of the lunar calendar, Lent stretches across the cusp of late winter and early spring, the time when the larder, and the fields, would be at their most bare. Only dried beans from last autumn's harvest would still be on hand, and wild greens would be sprouting on the hillsides, encouraged by winter's rains and the slowly lengthening days giving a few minutes' more light before sunset each night. \u003c/p>\n\u003cp>But the sheep, goats, or cows would still be skinny from winter fodder, not yet producing milk, preserving their strength for giving birth to their lambs, kids, and calves later in the spring. The indulgences of Christmas and the New Year would be long past, and on a small subsistence farm, in a wind-scoured, stony mountain village, there would be little to harvest or sell at this season. And so there, conveniently, is the command for privation, making the stark meals of slow-cooked beans and boiled weeds into a commendable form of spiritual discipline. \u003c/p>\n\u003cp>Nothing succeeds like contrast, however, and so before the cold water and hard cheese of Lent came the glorious blowout of Carnival, a celebration of \u003cem>carne\u003c/em>, meat, and all the accompanying carnal pleasures of the flesh. The pantry was stripped of whatever remaining delights it might still hold, like lard, for frying sweet dumplings, doughnuts, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/05/vegan-beignets-for-mardi-gras/\">beignets\u003c/a>, or pancakes; sugar for sweets like \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/22/king-friday-three-kings-cake/\">King Cake\u003c/a>; and alcohol, stirring into any number of mixed punches. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Misrule was the rule of the day; masks hid everyday identities and lords swapped places with laborers. Parades, games, races, and balls turned the days before Lent into a dizzying holiday, culminating in one last day of feasting and festivity. In Louisiana, the traditions had the same French and Spanish Catholic and Caribbean roots, twisted through Creole and Cajun traditions, but the city and the country celebrated very differently. Costumes could be multi-thousand dollar gowns dripping with crystal beading, huge feathered regalias or old flour sacks dyed and fringed. You might parade into town after an all-day horseback ride or pull up in a stretch limo. \u003c/p>\n\u003cp>These days, outside of the South, if Mardi Gras is celebrated at all, it's mostly seen as an excuse to go out drinking on a Tuesday night, at bars blasting Clifton Chenier from speakers draped in strings of beads and festooned in fleur-de-lys. While there are venerable British, Irish, German, and Scandinavian pre-Lenten traditions (like the English Shrove Tuesday pancake races, run by women flipping pancakes in skillets), New Orleans' style is typically the one on display. \u003c/p>\n\u003cp>But who wouldn't enjoy an excuse to dig into crawfish etouffee, shrimp remoulade, gumbo or jambalaya? Bloggers from the Bay Area are getting into the mood with tips for fixing their favorite N'Awlins dishes. \u003c/p>\n\u003cp>Even if you're not a subscriber to the email newsletter Tuesday Recipe, you can still find cookbook author and television host Tori Ritchie's spectacular \u003ca href=\"http://www.tuesdayrecipe.com/tuesday-recipe-archives/soups/gumbo/\">crab gumbo\u003c/a> on the \u003ca href=\"http://www.tuesdayrecipe.com\">Tuesday Recipe\u003c/a> website, a great source for straightforward, workable recipes that give punchy flavor payoffs for not too much work in the kitchen. And while a typical Louisiana gumbo would be made with blue crabs, our plump West Coast Dungeness work just fine. Ritchie also has recipes for \u003ca href=\"http://www.tuesdayrecipe.com/tuesday-recipe-archives/meat/jambalaya/\">big easy jambalaya\u003c/a> and \u003ca href=\"http://www.tuesdayrecipe.com/tuesday-recipe-archives/seafood/barbecue-shrimp/\"> Louisiana-style barbecued shrimp\u003c/a>. \u003c/p>\n\u003cp>Over at Parties That Cook, Bibby and her crew suggest \u003ca href=\"http://cookingblog.partiesthatcook.com/2011/03/04/take-your-mouth-to-mardi-gras-parties-that-cook-mini-shrimp-poboys-with-bacon-mayo/\">Mini Shrimp Po'Boys with Bacon Mayo\u003c/a>. Or, even better, a trip to \u003ca href=\"http://frenchsoulfood.com/home.htm\">Brenda's French Soul Food\u003c/a>, the Tenderloin's beignet wonderland, now serving dinner. \u003c/p>\n\u003cp>You can also find beignets, barbecued shrimp n' grits, and fried oyster po'boys on the menu today at \u003ca href=\"http://www.facebook.com/brownsugarkitchen\">Brown Sugar Kitchen\u003c/a>, serving breakfast and lunch in West Oakland. Uptown, \u003ca href=\"http://www.picanrestaurant.com\">Pican\u003c/a> is planning a fancy Mardi Gras bash, with a live zydeco band, food and cocktails. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Longing for a King Cake? You can find them at \u003ca href=\"http://www.lafarine.com/index.html\">La Farine\u003c/a> in Oakland's Dimond district, as Susan Mernit reports over on \u003ca href=\"http://oaklandlocal.com/blogs/2011/03/oakland-mardi-gras-tale-king-cake-and-dimond\">Oakland Local\u003c/a>. Seems the manager of that branch of the popular French bakery read some locals' plea for authentic King Cake on a neighborhood listserve, and decided to put his bakers on the job. Here's hoping this becomes a yearly tradition. \u003cem>(Sold out at 9:00am, call 510-531-7750 to inquire about more cakes available later today).\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Tracing the roots of Mardi Gras and Ash Wednesday, with tips on finding the best recipes and restaurants for celebrating. ","status":"publish","parent":0,"modified":1299621175,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":829},"headData":{"title":"Mardi Gras! | KQED","description":"Tracing the roots of Mardi Gras and Ash Wednesday, with tips on finding the best recipes and restaurants for celebrating. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"24342 http://blogs.kqed.org/bayareabites/?p=24342","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/03/08/mardi-gras/","disqusTitle":"Mardi Gras!","path":"/bayareabites/24342/mardi-gras","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_24365\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/kingcake-lafarine300.jpg\" alt=\"King Cake at La Farine in Oakland. Photo by Wendy Goodfriend\" title=\"King Cake at La Farine in Oakland. Photo by Wendy Goodfriend\" width=\"300\" height=\"448\" class=\"size-full wp-image-24365\">\u003cfigcaption class=\"wp-caption-text\">King Cake at La Farine in Oakland. Photo by Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Mardi Gras, Fat Tuesday, Shrove Tuesday: whatever you call it, food and religion come together today into one last pre-Lenten blowout. Tomorrow, Ash Wednesday, marks the beginning of Lent, the 40-day countdown to Easter that was, traditionally, a time of great austerity at table. \u003c/p>\n\u003cp>As Patience Gray points out in her book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/190301820X/kqedorg-20\">Honey from a Weed\u003c/a>, about the culinary and cultural traditions she experienced throughout the Mediterranean, the Church's command of six weeks of spare diet--lentils and beans instead of meat, nothing rich or fried or sweet--was as much practical as spiritual. Depending on the cycle of the lunar calendar, Lent stretches across the cusp of late winter and early spring, the time when the larder, and the fields, would be at their most bare. Only dried beans from last autumn's harvest would still be on hand, and wild greens would be sprouting on the hillsides, encouraged by winter's rains and the slowly lengthening days giving a few minutes' more light before sunset each night. \u003c/p>\n\u003cp>But the sheep, goats, or cows would still be skinny from winter fodder, not yet producing milk, preserving their strength for giving birth to their lambs, kids, and calves later in the spring. The indulgences of Christmas and the New Year would be long past, and on a small subsistence farm, in a wind-scoured, stony mountain village, there would be little to harvest or sell at this season. And so there, conveniently, is the command for privation, making the stark meals of slow-cooked beans and boiled weeds into a commendable form of spiritual discipline. \u003c/p>\n\u003cp>Nothing succeeds like contrast, however, and so before the cold water and hard cheese of Lent came the glorious blowout of Carnival, a celebration of \u003cem>carne\u003c/em>, meat, and all the accompanying carnal pleasures of the flesh. The pantry was stripped of whatever remaining delights it might still hold, like lard, for frying sweet dumplings, doughnuts, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/05/vegan-beignets-for-mardi-gras/\">beignets\u003c/a>, or pancakes; sugar for sweets like \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/22/king-friday-three-kings-cake/\">King Cake\u003c/a>; and alcohol, stirring into any number of mixed punches. \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>Misrule was the rule of the day; masks hid everyday identities and lords swapped places with laborers. Parades, games, races, and balls turned the days before Lent into a dizzying holiday, culminating in one last day of feasting and festivity. In Louisiana, the traditions had the same French and Spanish Catholic and Caribbean roots, twisted through Creole and Cajun traditions, but the city and the country celebrated very differently. Costumes could be multi-thousand dollar gowns dripping with crystal beading, huge feathered regalias or old flour sacks dyed and fringed. You might parade into town after an all-day horseback ride or pull up in a stretch limo. \u003c/p>\n\u003cp>These days, outside of the South, if Mardi Gras is celebrated at all, it's mostly seen as an excuse to go out drinking on a Tuesday night, at bars blasting Clifton Chenier from speakers draped in strings of beads and festooned in fleur-de-lys. While there are venerable British, Irish, German, and Scandinavian pre-Lenten traditions (like the English Shrove Tuesday pancake races, run by women flipping pancakes in skillets), New Orleans' style is typically the one on display. \u003c/p>\n\u003cp>But who wouldn't enjoy an excuse to dig into crawfish etouffee, shrimp remoulade, gumbo or jambalaya? Bloggers from the Bay Area are getting into the mood with tips for fixing their favorite N'Awlins dishes. \u003c/p>\n\u003cp>Even if you're not a subscriber to the email newsletter Tuesday Recipe, you can still find cookbook author and television host Tori Ritchie's spectacular \u003ca href=\"http://www.tuesdayrecipe.com/tuesday-recipe-archives/soups/gumbo/\">crab gumbo\u003c/a> on the \u003ca href=\"http://www.tuesdayrecipe.com\">Tuesday Recipe\u003c/a> website, a great source for straightforward, workable recipes that give punchy flavor payoffs for not too much work in the kitchen. And while a typical Louisiana gumbo would be made with blue crabs, our plump West Coast Dungeness work just fine. Ritchie also has recipes for \u003ca href=\"http://www.tuesdayrecipe.com/tuesday-recipe-archives/meat/jambalaya/\">big easy jambalaya\u003c/a> and \u003ca href=\"http://www.tuesdayrecipe.com/tuesday-recipe-archives/seafood/barbecue-shrimp/\"> Louisiana-style barbecued shrimp\u003c/a>. \u003c/p>\n\u003cp>Over at Parties That Cook, Bibby and her crew suggest \u003ca href=\"http://cookingblog.partiesthatcook.com/2011/03/04/take-your-mouth-to-mardi-gras-parties-that-cook-mini-shrimp-poboys-with-bacon-mayo/\">Mini Shrimp Po'Boys with Bacon Mayo\u003c/a>. Or, even better, a trip to \u003ca href=\"http://frenchsoulfood.com/home.htm\">Brenda's French Soul Food\u003c/a>, the Tenderloin's beignet wonderland, now serving dinner. \u003c/p>\n\u003cp>You can also find beignets, barbecued shrimp n' grits, and fried oyster po'boys on the menu today at \u003ca href=\"http://www.facebook.com/brownsugarkitchen\">Brown Sugar Kitchen\u003c/a>, serving breakfast and lunch in West Oakland. Uptown, \u003ca href=\"http://www.picanrestaurant.com\">Pican\u003c/a> is planning a fancy Mardi Gras bash, with a live zydeco band, food and cocktails. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Longing for a King Cake? You can find them at \u003ca href=\"http://www.lafarine.com/index.html\">La Farine\u003c/a> in Oakland's Dimond district, as Susan Mernit reports over on \u003ca href=\"http://oaklandlocal.com/blogs/2011/03/oakland-mardi-gras-tale-king-cake-and-dimond\">Oakland Local\u003c/a>. Seems the manager of that branch of the popular French bakery read some locals' plea for authentic King Cake on a neighborhood listserve, and decided to put his bakers on the job. Here's hoping this becomes a yearly tradition. \u003cem>(Sold out at 9:00am, call 510-531-7750 to inquire about more cakes available later today).\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/24342/mardi-gras","authors":["5038"],"categories":["bayareabites_2090","bayareabites_1763"],"tags":["bayareabites_9065","bayareabites_9077","bayareabites_9073","bayareabites_9076","bayareabites_3350","bayareabites_9080","bayareabites_9074","bayareabites_9079","bayareabites_9064","bayareabites_965","bayareabites_9078","bayareabites_9075"],"label":"bayareabites"},"bayareabites_24195":{"type":"posts","id":"bayareabites_24195","meta":{"index":"posts_1591205157","site":"bayareabites","id":"24195","score":null,"sort":[1299340859000]},"guestAuthors":[],"slug":"vegan-beignets-for-mardi-gras","title":"Vegan Beignets for Mardi Gras","publishDate":1299340859,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/beignets-on-plate-new.jpg\" alt=\"beignets on plate\" title=\"beignets on plate\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24232\">\u003c/p>\n\u003cp>When you think about Mardi Gras you think about New Orleans, and when you think about New Orleans you think about beignets! The word \u003cem>beignet\u003c/em> refers to fried dough but depending on the country the pastry can vary. They can be square or round, savory or sweet, fruit-filled or plain dough. In New Orleans they are the natural accompaniment to your café au lait and they come piping hot in groups of three on a plate with a heap of powdered sugar on top. \u003c/p>\n\u003cp>Mardi Gras is just around the corner, and if you can't be in New Orleans, you may as well celebrate at home with these delicious treats. \u003c/p>\n\u003cp>Unfortunately for vegans, the dough for traditional beignets contains milk and eggs. But these two ingredients have simple substitutes, making for a very easily veganizable recipe. \u003c/p>\n\u003cp>This dough makes a LOT of beignets, so keep that in mind and cut the ingredients in half if you want less (but really, do you?). \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Vegan Beignets\u003c/legend>\n\u003cp class=\"summary\">\n\u003cstrong>Summary:\u003c/strong>\u003cem> These Vegan Beignets use simple substitutes for the traditional dough ingredients of milk and eggs.\u003c/em>\u003c/p>\n\u003cp class=\"author\">\u003cem>By Vi Zahajszky\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">2 hrs 30 min (30 min prep, 2 hrs rise time)\u003cspan class=\"value-title\" title=\"PT2H30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">5 min for each batch\u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong> Total time:\u003c/strong> \u003cspan class=\"duration\">2 hour 35 min \u003cspan class=\"value-title\" title=\"PT2H35M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">10 servings\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/beignet-up-close-new.jpg\" alt=\"beignet up close\" title=\"beignet up close\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24235 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 packet\u003c/span> \u003cspan class=\"name\">active dry yeast\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 1/2 cups\u003c/span> \u003cspan class=\"name\">warm water (110°F)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/2 cup\u003c/span> \u003cspan class=\"name\">granulated vegan sugar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 tsp\u003c/span> \u003cspan class=\"name\">salt\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">3 tsp \u003ca href=\"http://www.ener-g.com/egg-replacer.html\">Ener-G Egg Replacer\u003c/a> mixed with 4 Tbsp water (this is the equivalent of 2 eggs)\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 cup\u003c/span> \u003cspan class=\"name\">\u003ca href=\"http://www.turtlemountain.com/products/product.php?p=so_delicious_beverage_hg_original\">coconut milk\u003c/a>\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">7 cups\u003c/span> \u003cspan class=\"name\">all-purpose flour\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 cup\u003c/span> \u003cspan class=\"name\">coconut oil (extra virgin or refined –- either way it should be solid)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 quart\u003c/span> \u003cspan class=\"name\">vegetable oil for frying\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 cup\u003c/span> \u003cspan class=\"name\">confectioners sugar\u003c/span> (if you are concerned about \u003ca href=\"http://en.wikipedia.org/wiki/Bone_char\">bone char\u003c/a>, make your own \u003ca href=\"http://www.veganchef.com/veganpowder.htm\">vegan powdered sugar\u003c/a>\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>In a large bowl, dissolve yeast in warm water, then add sugar, salt, egg replacer, coconut milk, and blend well. \u003c/li>\n\u003cli>Mix in 4 cups of flour and beat until smooth.\u003c/li>\n\u003cli>At this point I recommend using a stand mixer if you have one. \u003c/li>\n\u003cli>Add coconut oil and rest of flour.\u003c/li>\n\u003cli>Transfer to a large oiled bowl and cover with a warm damp towel. Put in a warm area for 2 hours to let rise. \u003c/li>\n\u003cli>After 2 hours, the dough will have risen and will be very sticky. You may want to chill for a little to have it be easier to work with, or just use a lot of flour when rolling it out. \u003c/li>\n\u003cli>Roll out dough to about a 1/4 inch thickness and cut into squares. \u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/beignet-dough-new.jpg\" alt=\"beignet dough\" title=\"beignet dough\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24234\">\u003c/p>\n\u003cli>Heat oil to about 350°F (I had it just above medium). \u003c/li>\n\u003cli>Carefully place squares into oil and fry until they are golden. \u003c/li>\n\u003cli>Place them on paper towels to drain the oil, and then transfer to a plate.\u003c/li>\n\u003cli>Sprinkle (or dump) confectioners sugar onto the hot beignets. Serve warm with coconut milk café au lait!\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Note:\u003c/strong> This is a modification of a combination of two recipes found on \u003ca href=\"http://allrecipes.com//Recipe/beignets/Detail.aspx\">AllRecipes.com\u003c/a> and \u003ca href=\"http://vegweb.com/index.php?topic=38265.0\">VegWeb\u003c/a>.\n\u003c/p>\u003c/div>\n\u003c/fieldset>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Mardi Gras is just around the corner, and if you can't be in New Orleans, you may as well celebrate at home with these delicious treats. Beignets' ingredients have simple substitutes, making for a very easily veganizable recipe. Enjoy them with a coconut milk café au lait!","status":"publish","parent":0,"modified":1299528819,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":512},"headData":{"title":"Vegan Beignets for Mardi Gras | KQED","description":"Mardi Gras is just around the corner, and if you can't be in New Orleans, you may as well celebrate at home with these delicious treats. Beignets' ingredients have simple substitutes, making for a very easily veganizable recipe. Enjoy them with a coconut milk café au lait!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"24195 http://blogs.kqed.org/bayareabites/?p=24195","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/03/05/vegan-beignets-for-mardi-gras/","disqusTitle":"Vegan Beignets for Mardi Gras","path":"/bayareabites/24195/vegan-beignets-for-mardi-gras","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/beignets-on-plate-new.jpg\" alt=\"beignets on plate\" title=\"beignets on plate\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24232\">\u003c/p>\n\u003cp>When you think about Mardi Gras you think about New Orleans, and when you think about New Orleans you think about beignets! The word \u003cem>beignet\u003c/em> refers to fried dough but depending on the country the pastry can vary. They can be square or round, savory or sweet, fruit-filled or plain dough. In New Orleans they are the natural accompaniment to your café au lait and they come piping hot in groups of three on a plate with a heap of powdered sugar on top. \u003c/p>\n\u003cp>Mardi Gras is just around the corner, and if you can't be in New Orleans, you may as well celebrate at home with these delicious treats. \u003c/p>\n\u003cp>Unfortunately for vegans, the dough for traditional beignets contains milk and eggs. But these two ingredients have simple substitutes, making for a very easily veganizable recipe. \u003c/p>\n\u003cp>This dough makes a LOT of beignets, so keep that in mind and cut the ingredients in half if you want less (but really, do you?). \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Vegan Beignets\u003c/legend>\n\u003cp class=\"summary\">\n\u003cstrong>Summary:\u003c/strong>\u003cem> These Vegan Beignets use simple substitutes for the traditional dough ingredients of milk and eggs.\u003c/em>\u003c/p>\n\u003cp class=\"author\">\u003cem>By Vi Zahajszky\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">2 hrs 30 min (30 min prep, 2 hrs rise time)\u003cspan class=\"value-title\" title=\"PT2H30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">5 min for each batch\u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong> Total time:\u003c/strong> \u003cspan class=\"duration\">2 hour 35 min \u003cspan class=\"value-title\" title=\"PT2H35M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">10 servings\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/beignet-up-close-new.jpg\" alt=\"beignet up close\" title=\"beignet up close\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24235 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 packet\u003c/span> \u003cspan class=\"name\">active dry yeast\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 1/2 cups\u003c/span> \u003cspan class=\"name\">warm water (110°F)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/2 cup\u003c/span> \u003cspan class=\"name\">granulated vegan sugar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 tsp\u003c/span> \u003cspan class=\"name\">salt\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">3 tsp \u003ca href=\"http://www.ener-g.com/egg-replacer.html\">Ener-G Egg Replacer\u003c/a> mixed with 4 Tbsp water (this is the equivalent of 2 eggs)\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 cup\u003c/span> \u003cspan class=\"name\">\u003ca href=\"http://www.turtlemountain.com/products/product.php?p=so_delicious_beverage_hg_original\">coconut milk\u003c/a>\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">7 cups\u003c/span> \u003cspan class=\"name\">all-purpose flour\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 cup\u003c/span> \u003cspan class=\"name\">coconut oil (extra virgin or refined –- either way it should be solid)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 quart\u003c/span> \u003cspan class=\"name\">vegetable oil for frying\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 cup\u003c/span> \u003cspan class=\"name\">confectioners sugar\u003c/span> (if you are concerned about \u003ca href=\"http://en.wikipedia.org/wiki/Bone_char\">bone char\u003c/a>, make your own \u003ca href=\"http://www.veganchef.com/veganpowder.htm\">vegan powdered sugar\u003c/a>\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>In a large bowl, dissolve yeast in warm water, then add sugar, salt, egg replacer, coconut milk, and blend well. \u003c/li>\n\u003cli>Mix in 4 cups of flour and beat until smooth.\u003c/li>\n\u003cli>At this point I recommend using a stand mixer if you have one. \u003c/li>\n\u003cli>Add coconut oil and rest of flour.\u003c/li>\n\u003cli>Transfer to a large oiled bowl and cover with a warm damp towel. Put in a warm area for 2 hours to let rise. \u003c/li>\n\u003cli>After 2 hours, the dough will have risen and will be very sticky. You may want to chill for a little to have it be easier to work with, or just use a lot of flour when rolling it out. \u003c/li>\n\u003cli>Roll out dough to about a 1/4 inch thickness and cut into squares. \u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/beignet-dough-new.jpg\" alt=\"beignet dough\" title=\"beignet dough\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24234\">\u003c/p>\n\u003cli>Heat oil to about 350°F (I had it just above medium). \u003c/li>\n\u003cli>Carefully place squares into oil and fry until they are golden. \u003c/li>\n\u003cli>Place them on paper towels to drain the oil, and then transfer to a plate.\u003c/li>\n\u003cli>Sprinkle (or dump) confectioners sugar onto the hot beignets. Serve warm with coconut milk café au lait!\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Note:\u003c/strong> This is a modification of a combination of two recipes found on \u003ca href=\"http://allrecipes.com//Recipe/beignets/Detail.aspx\">AllRecipes.com\u003c/a> and \u003ca href=\"http://vegweb.com/index.php?topic=38265.0\">VegWeb\u003c/a>.\n\u003c/p>\u003c/div>\n\u003c/fieldset>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/24195/vegan-beignets-for-mardi-gras","authors":["5126"],"categories":["bayareabites_752","bayareabites_1653","bayareabites_1763","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_9065","bayareabites_9072","bayareabites_9067","bayareabites_9066","bayareabites_3158","bayareabites_9064","bayareabites_965","bayareabites_1871"],"label":"bayareabites"},"bayareabites_9890":{"type":"posts","id":"bayareabites_9890","meta":{"index":"posts_1591205157","site":"bayareabites","id":"9890","score":null,"sort":[1264172417000]},"guestAuthors":[],"slug":"king-friday-three-kings-cake","title":"King Friday: Three Kings Cake","publishDate":1264172417,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/king-friday.jpg\" alt=\"king friday\" title=\"king friday\" width=\"231\" height=\"250\" class=\"alignleft size-full wp-image-9896\">A couple of weeks ago at work, our pastry chef, Guillermo, brought up a large, round cake from the pastry kitchen downstairs.\u003c/p>\n\u003cp>Everyone quickly descended upon it. It was devoured within minutes of its initial appearance.\u003c/p>\n\u003cp>\"Tell me if you find the bean!,\" he said to the staff as they crowded around the cake.\u003c/p>\n\u003cp>Though I had never encountered a King's Cake in person, I had seen them eaten on occasion in European films during my college days. I knew that the lucky fellow or fellowess that found the bean would be crowned \"King/Queen for a Day.\"\u003c/p>\n\u003cp>I wanted that bean.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I took a bite of the yeasty cake. I tasted cinnamon, I tasted orange water, but nothing that might chip my front tooth like a hard bean or a plastic baby, which are sometimes used. Then I took another bite...\u003c/p>\n\u003cp>There was no crunch, no cracking of enamel, just a hint of something with a little less give than the bready cake that surrounded it.\u003c/p>\n\u003cp>I found the bean. Though it was nearly 10 pm, I knew that I was going to be king for the next two hours. I wanted to make the most of it, issuing decrees to my fellow staff members. \"We command you to run our drinks to table 41.\" \"We feel that the emptying out of ice buckets is beneath us.\" How I longed to have a legitimate excuse to use the royal \"we\".\u003c/p>\n\u003cp>When I told Guillermo that I had found the bean, I wondered aloud where my crown was. \"Sorry,\" he said, \"no crowns.\"\u003c/p>\n\u003cp>\"So what do I get then?\" I asked.\u003c/p>\n\u003cp>Our executive chef looked at me, laughed, and said, \"You get to buy Mexican coke and tamales for the entire kitchen staff.\" I learned the hard way how hard life must be for other royals, what with all that responsibility of feeding the masses and what not.\u003c/p>\n\u003cp>Fortunately, I learned that there were two other beans planted in that cake, which not only tied in nicely with the story of the appearance of The Three Kings, or Magi (which is how this whole Epiphany business got started), but cut my portion of the gifting down to one third. Delightful. And it's supposed to bring me good luck for the rest of the year.\u003c/p>\n\u003cp>According to some traditions, since I found the bean, it is now my turn to make a King's cake. Some cultures only make them for the \u003ca href=\"http://en.wikipedia.org/wiki/Epiphany_(holiday)\">Feast of the Epiphany\u003c/a>, others, like the notoriously celebratory denizens of New Orleans, see Epiphany as more or less the kick-off to a month of parties that lead up to Mardi Gras. I'm siding with New Orleans here, since that means I'm well within the King's Cake zone.\u003c/p>\n\u003cp>\u003cstrong>Three Kings\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/babyjesus-150x150.jpg\" alt=\"babyjesus\" title=\"babyjesus\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-9899\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/elvis-presley-wall1-150x150.jpg\" alt=\"elvis-presley-wall1\" title=\"elvis-presley-wall1\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-9900\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/DrMartinLutherKingJr-150x150.jpg\" alt=\"DrMartinLutherKingJr\" title=\"DrMartinLutherKingJr\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-9901\">\u003c/p>\n\u003cp>When thinking about this cake, I realized something significant-- January is rather king-heavy in its celebrations. At the beginning of the month, we've got the baby Jesus, who some call the King of Kings; right after that comes the birthday of Elvis, the King of rock and roll; and, finally, there is Martin Luther King, Jr. Holiday. Three kings. Count 'em.\u003c/p>\n\u003cp>It was all \u003cem>too\u003c/em> perfect to pass up.\u003c/p>\n\u003cp>Rather than make a straightforward, Jesus-oriented King's cake cake, I could celebrate all three kings (Sorry, Carole King was born in February) by adding three different kinds of beans.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/three-beans-300x300.jpg\" alt=\"three beans\" title=\"three beans\" width=\"300\" height=\"300\" class=\"alignnone size-medium wp-image-9904\">\u003c/p>\n\u003cp>Ideally, I would have liked one of those plastic babies to stand in for Jesus, a quaalude for Elvis, and a little peace sign for Dr. King. However, I had concerns about them melting/dissolving and causing those who ate of the cake all sorts of problems and I can't afford another lawsuit this year, so I stuck to beans.\u003c/p>\n\u003cp>\u003cstrong>How to Play the Cake Game\u003c/strong>\u003c/p>\n\u003cp>I suggest you tell those who would consume this cake precisely which bean represents whom (It's your choice. Mix it up a little. I'm sure Dr. King, for example, would get awfully tired of always having to be the black bean. There should be \u003cstrong>no grey areas\u003c/strong> and \u003cstrong>no trading allowed\u003c/strong>.\u003c/p>\n\u003cp>Once all three beans are found, each lucky finder will then be obligated to spend the rest of the day emulating the king he or she has found. For example, if one person finds the Jesus bean, she might take a stab at practicing forgiveness (especially to the baker of this cake, who is the person what got them into this situation in the first place). If another finds the Dr. King bean, he might perform an act in the name of civil rights. I do not recommend, however, that the finder of the Elvis bean start dating underage girls. Perhaps a song or a little swiveling of the hips would be more appropriate. Do what you want-- you baked the cake, so you get to set the rules, king maker.\u003c/p>\n\u003cp>How's that for absolute power?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/finished-king-cake.jpg\" alt=\"finished king cake\" title=\"finished king cake\" width=\"256\" height=\"350\" class=\"alignnone size-full wp-image-9905\">\u003c/p>\n\u003cp>\u003cstrong>Three Kings' Cake\u003c/strong>\u003c/p>\n\u003cp>This is my own, made-up version of the Mexican King Cake, \u003cem>Rosca de Reyes\u003c/em>, but done Sicilian style, because, well, I'm Sicilian. More correctly, I am slightly less that 1/4 Sicilian, but that's the part of the family which dominated family holidays, so that's what I'm going with. To my knowledge, no one in my family has ever bothered with such a dessert before. Not even the mass-attending, fish-on-Fridays older generations. Hell, I didn't even know what 12th Night was until I was old enough to run for president.\u003c/p>\n\u003cp>One of the things I liked about the \u003cstrong>Rosca de Reyes\u003c/strong> that my friend Guillermo made was its subtlety, both in flavor and in decoration-- all the other King Cakes I've tried have been either sickeningly sweet or frightfully/delightfully garish, like the ones that come out of \u003ca href=\"http://whereyat.wordpress.com/2010/01/06/an-epiphany/\">New Orleans\u003c/a>.\u003c/p>\n\u003cp>King cakes come in so many styles and flavors that there is no one correct way to go about it. Experiment a little, why don't you? That's what I did.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>5 to 6 cups all-purpose flour, sifted\u003c/p>\n\u003cp>3 eggs, plus 1 egg for glazing, all room temperature\u003c/p>\n\u003cp>3/4 cup granulated sugar\u003c/p>\n\u003cp>1 cup milk, scalded then cooled to lukewarm\u003c/p>\n\u003cp>1/2 pound (2 sticks) unsalted butter, melted\u003c/p>\n\u003cp>1/4 ounce dry active yeast (1 packet)\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>1 teaspoon vanilla extract\u003c/p>\n\u003cp>1 teaspoon almond extract\u003c/p>\n\u003cp>the zest of 1 orange\u003c/p>\n\u003cp>1 tablespoon anise seed\u003c/p>\n\u003cp>1 tablespoon orange flower water\u003c/p>\n\u003cp>slivered almonds for garnish\u003c/p>\n\u003cp>dried figs, slivered, for garnish\u003c/p>\n\u003cp>Turbinado sugar for garnish. Turbinado-- I remember a friend of mind telling me in a low, throaty voice, that it would be his drag name, but that is another story.\u003c/p>\n\u003cp>\u003cstrong>AND THREE BEANS\u003c/strong>, your choice.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Scald milk and let cool down to luke warm. Sprinkle yeast over the milk and let sit for about ten minutes to let it \"bloom.\" Melt butter and let cool to warm, too.\u003c/p>\n\u003cp>2. In the bowl of your electric mixer (it can, of course, be done by hand, too, but why bother if you can avoid it?), combine the butter and sugar using the paddle attachment that should have hopefully come with your machine. Add the three eggs and beat well-- until light, but not too frothy. Add vanilla and almond extracts, orange zest, and orange blossom water. \u003cstrong>Replace paddle attachment with dough hook.\u003c/strong>\u003c/p>\n\u003cp>3. In a separate bowl, combine flour, salt, and anise seed. Gradually add these dry ingredients to the wet ones and knead until the dough forms a loose, sticky ball. Place dough in a large lightly oiled, clean bowl, cover it with a moistened (clean) cloth and let sit somewhere warm until it has doubled in size (about an hour and a half). I prefer the inside of my turned-off oven myself. And you?\u003c/p>\n\u003cp>4. Turn dough out onto a floured work surface. If the dough seems a little too sticky or loose to work with at this point, just add more flour. If you're adding a lot more flour, add a little more sugar, too while you're at it. The dough should be workable, but not dry.\u003c/p>\n\u003cp>5. Place some sort of heat-proof bowl or other such roundish item at the center of a parchment (or better, silpat) lined baking sheet. Brush or rub the bowl lightly with butter or oil to prevent sticking. Roll the dough with your hands to make a rather thickish rope and wrap it around the bowl, tucking one of the ends under the other. If there are strange little folds or creases, it doesn't matter-- they will work themselves out in the end. And don't fret about using all of the dough. I did not-- it won't all quite fit into a baking sheet, so there is some to discard of find other, novel uses for.\u003c/p>\n\u003cp>6. Let the dough rise again, just as one of these three kings as promised to do. Fortunately, one only has to wait about 40 minutes to an hour for the bread, not 2,000 years like the Christians have been doing.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/unbaked-king-cake-199x300.jpg\" alt=\"unbaked king cake\" title=\"unbaked king cake\" width=\"199\" height=\"300\" class=\"alignnone size-medium wp-image-9893\">\u003c/p>\n\u003cp>7. When sufficiently risen, lightly brush the surface of your dough ring with an egg wash (the remaining egg beaten with about a tablespoon of water). Decorate with dried figs, almonds, and Turbinado sugar. \u003cstrong>Tuck the three beans into the underside of the dough at various intervals.\u003c/strong>\u003c/p>\n\u003cp>8. Bake in a 375° oven until done. I know this sounds vague, but it depends entirely upon how large you decide to make your cake. This particular cake will take anywhere from 40 minutes to an hour. Give it a little check at around minute 35 or so. Essentially, when it smells done, it's done.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>9. When sufficiently cooled, inflict this cake upon your friends and loved ones, all the while preparing yourself for retribution.\u003c/p>\n\n","blocks":[],"excerpt":"January is rather king-heavy in its celebrations. At the beginning of the month, we've got the baby Jesus, who some call the King of Kings; right after that comes the birthday of Elvis, the King of rock and roll; and, finally, there is Martin Luther King, jr. Holiday. Three kings. Count 'em.\r\n\r\nIt was all \u003cem>too\u003c/em> perfect to pass up.\r\n\r\nRather than make a straightforward, Jesus-oriented King's cake cake, I could celebrate all three kings by adding three different kinds of beans.\r\n\r\n","status":"publish","parent":0,"modified":1360697454,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":59,"wordCount":1656},"headData":{"title":"King Friday: Three Kings Cake | KQED","description":"January is rather king-heavy in its celebrations. At the beginning of the month, we've got the baby Jesus, who some call the King of Kings; right after that comes the birthday of Elvis, the King of rock and roll; and, finally, there is Martin Luther King, jr. Holiday. Three kings. Count 'em.\r\n\r\nIt was all too perfect to pass up.\r\n\r\nRather than make a straightforward, Jesus-oriented King's cake cake, I could celebrate all three kings by adding three different kinds of beans.\r\n\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"9890 http://blogs.kqed.org/bayareabites/?p=9890","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/01/22/king-friday-three-kings-cake/","disqusTitle":"King Friday: Three Kings Cake","path":"/bayareabites/9890/king-friday-three-kings-cake","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/king-friday.jpg\" alt=\"king friday\" title=\"king friday\" width=\"231\" height=\"250\" class=\"alignleft size-full wp-image-9896\">A couple of weeks ago at work, our pastry chef, Guillermo, brought up a large, round cake from the pastry kitchen downstairs.\u003c/p>\n\u003cp>Everyone quickly descended upon it. It was devoured within minutes of its initial appearance.\u003c/p>\n\u003cp>\"Tell me if you find the bean!,\" he said to the staff as they crowded around the cake.\u003c/p>\n\u003cp>Though I had never encountered a King's Cake in person, I had seen them eaten on occasion in European films during my college days. I knew that the lucky fellow or fellowess that found the bean would be crowned \"King/Queen for a Day.\"\u003c/p>\n\u003cp>I wanted that bean.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I took a bite of the yeasty cake. I tasted cinnamon, I tasted orange water, but nothing that might chip my front tooth like a hard bean or a plastic baby, which are sometimes used. Then I took another bite...\u003c/p>\n\u003cp>There was no crunch, no cracking of enamel, just a hint of something with a little less give than the bready cake that surrounded it.\u003c/p>\n\u003cp>I found the bean. Though it was nearly 10 pm, I knew that I was going to be king for the next two hours. I wanted to make the most of it, issuing decrees to my fellow staff members. \"We command you to run our drinks to table 41.\" \"We feel that the emptying out of ice buckets is beneath us.\" How I longed to have a legitimate excuse to use the royal \"we\".\u003c/p>\n\u003cp>When I told Guillermo that I had found the bean, I wondered aloud where my crown was. \"Sorry,\" he said, \"no crowns.\"\u003c/p>\n\u003cp>\"So what do I get then?\" I asked.\u003c/p>\n\u003cp>Our executive chef looked at me, laughed, and said, \"You get to buy Mexican coke and tamales for the entire kitchen staff.\" I learned the hard way how hard life must be for other royals, what with all that responsibility of feeding the masses and what not.\u003c/p>\n\u003cp>Fortunately, I learned that there were two other beans planted in that cake, which not only tied in nicely with the story of the appearance of The Three Kings, or Magi (which is how this whole Epiphany business got started), but cut my portion of the gifting down to one third. Delightful. And it's supposed to bring me good luck for the rest of the year.\u003c/p>\n\u003cp>According to some traditions, since I found the bean, it is now my turn to make a King's cake. Some cultures only make them for the \u003ca href=\"http://en.wikipedia.org/wiki/Epiphany_(holiday)\">Feast of the Epiphany\u003c/a>, others, like the notoriously celebratory denizens of New Orleans, see Epiphany as more or less the kick-off to a month of parties that lead up to Mardi Gras. I'm siding with New Orleans here, since that means I'm well within the King's Cake zone.\u003c/p>\n\u003cp>\u003cstrong>Three Kings\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/babyjesus-150x150.jpg\" alt=\"babyjesus\" title=\"babyjesus\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-9899\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/elvis-presley-wall1-150x150.jpg\" alt=\"elvis-presley-wall1\" title=\"elvis-presley-wall1\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-9900\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/DrMartinLutherKingJr-150x150.jpg\" alt=\"DrMartinLutherKingJr\" title=\"DrMartinLutherKingJr\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-9901\">\u003c/p>\n\u003cp>When thinking about this cake, I realized something significant-- January is rather king-heavy in its celebrations. At the beginning of the month, we've got the baby Jesus, who some call the King of Kings; right after that comes the birthday of Elvis, the King of rock and roll; and, finally, there is Martin Luther King, Jr. Holiday. Three kings. Count 'em.\u003c/p>\n\u003cp>It was all \u003cem>too\u003c/em> perfect to pass up.\u003c/p>\n\u003cp>Rather than make a straightforward, Jesus-oriented King's cake cake, I could celebrate all three kings (Sorry, Carole King was born in February) by adding three different kinds of beans.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/three-beans-300x300.jpg\" alt=\"three beans\" title=\"three beans\" width=\"300\" height=\"300\" class=\"alignnone size-medium wp-image-9904\">\u003c/p>\n\u003cp>Ideally, I would have liked one of those plastic babies to stand in for Jesus, a quaalude for Elvis, and a little peace sign for Dr. King. However, I had concerns about them melting/dissolving and causing those who ate of the cake all sorts of problems and I can't afford another lawsuit this year, so I stuck to beans.\u003c/p>\n\u003cp>\u003cstrong>How to Play the Cake Game\u003c/strong>\u003c/p>\n\u003cp>I suggest you tell those who would consume this cake precisely which bean represents whom (It's your choice. Mix it up a little. I'm sure Dr. King, for example, would get awfully tired of always having to be the black bean. There should be \u003cstrong>no grey areas\u003c/strong> and \u003cstrong>no trading allowed\u003c/strong>.\u003c/p>\n\u003cp>Once all three beans are found, each lucky finder will then be obligated to spend the rest of the day emulating the king he or she has found. For example, if one person finds the Jesus bean, she might take a stab at practicing forgiveness (especially to the baker of this cake, who is the person what got them into this situation in the first place). If another finds the Dr. King bean, he might perform an act in the name of civil rights. I do not recommend, however, that the finder of the Elvis bean start dating underage girls. Perhaps a song or a little swiveling of the hips would be more appropriate. Do what you want-- you baked the cake, so you get to set the rules, king maker.\u003c/p>\n\u003cp>How's that for absolute power?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/finished-king-cake.jpg\" alt=\"finished king cake\" title=\"finished king cake\" width=\"256\" height=\"350\" class=\"alignnone size-full wp-image-9905\">\u003c/p>\n\u003cp>\u003cstrong>Three Kings' Cake\u003c/strong>\u003c/p>\n\u003cp>This is my own, made-up version of the Mexican King Cake, \u003cem>Rosca de Reyes\u003c/em>, but done Sicilian style, because, well, I'm Sicilian. More correctly, I am slightly less that 1/4 Sicilian, but that's the part of the family which dominated family holidays, so that's what I'm going with. To my knowledge, no one in my family has ever bothered with such a dessert before. Not even the mass-attending, fish-on-Fridays older generations. Hell, I didn't even know what 12th Night was until I was old enough to run for president.\u003c/p>\n\u003cp>One of the things I liked about the \u003cstrong>Rosca de Reyes\u003c/strong> that my friend Guillermo made was its subtlety, both in flavor and in decoration-- all the other King Cakes I've tried have been either sickeningly sweet or frightfully/delightfully garish, like the ones that come out of \u003ca href=\"http://whereyat.wordpress.com/2010/01/06/an-epiphany/\">New Orleans\u003c/a>.\u003c/p>\n\u003cp>King cakes come in so many styles and flavors that there is no one correct way to go about it. Experiment a little, why don't you? That's what I did.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>5 to 6 cups all-purpose flour, sifted\u003c/p>\n\u003cp>3 eggs, plus 1 egg for glazing, all room temperature\u003c/p>\n\u003cp>3/4 cup granulated sugar\u003c/p>\n\u003cp>1 cup milk, scalded then cooled to lukewarm\u003c/p>\n\u003cp>1/2 pound (2 sticks) unsalted butter, melted\u003c/p>\n\u003cp>1/4 ounce dry active yeast (1 packet)\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>1 teaspoon vanilla extract\u003c/p>\n\u003cp>1 teaspoon almond extract\u003c/p>\n\u003cp>the zest of 1 orange\u003c/p>\n\u003cp>1 tablespoon anise seed\u003c/p>\n\u003cp>1 tablespoon orange flower water\u003c/p>\n\u003cp>slivered almonds for garnish\u003c/p>\n\u003cp>dried figs, slivered, for garnish\u003c/p>\n\u003cp>Turbinado sugar for garnish. Turbinado-- I remember a friend of mind telling me in a low, throaty voice, that it would be his drag name, but that is another story.\u003c/p>\n\u003cp>\u003cstrong>AND THREE BEANS\u003c/strong>, your choice.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Scald milk and let cool down to luke warm. Sprinkle yeast over the milk and let sit for about ten minutes to let it \"bloom.\" Melt butter and let cool to warm, too.\u003c/p>\n\u003cp>2. In the bowl of your electric mixer (it can, of course, be done by hand, too, but why bother if you can avoid it?), combine the butter and sugar using the paddle attachment that should have hopefully come with your machine. Add the three eggs and beat well-- until light, but not too frothy. Add vanilla and almond extracts, orange zest, and orange blossom water. \u003cstrong>Replace paddle attachment with dough hook.\u003c/strong>\u003c/p>\n\u003cp>3. In a separate bowl, combine flour, salt, and anise seed. Gradually add these dry ingredients to the wet ones and knead until the dough forms a loose, sticky ball. Place dough in a large lightly oiled, clean bowl, cover it with a moistened (clean) cloth and let sit somewhere warm until it has doubled in size (about an hour and a half). I prefer the inside of my turned-off oven myself. And you?\u003c/p>\n\u003cp>4. Turn dough out onto a floured work surface. If the dough seems a little too sticky or loose to work with at this point, just add more flour. If you're adding a lot more flour, add a little more sugar, too while you're at it. The dough should be workable, but not dry.\u003c/p>\n\u003cp>5. Place some sort of heat-proof bowl or other such roundish item at the center of a parchment (or better, silpat) lined baking sheet. Brush or rub the bowl lightly with butter or oil to prevent sticking. Roll the dough with your hands to make a rather thickish rope and wrap it around the bowl, tucking one of the ends under the other. If there are strange little folds or creases, it doesn't matter-- they will work themselves out in the end. And don't fret about using all of the dough. I did not-- it won't all quite fit into a baking sheet, so there is some to discard of find other, novel uses for.\u003c/p>\n\u003cp>6. Let the dough rise again, just as one of these three kings as promised to do. Fortunately, one only has to wait about 40 minutes to an hour for the bread, not 2,000 years like the Christians have been doing.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/unbaked-king-cake-199x300.jpg\" alt=\"unbaked king cake\" title=\"unbaked king cake\" width=\"199\" height=\"300\" class=\"alignnone size-medium wp-image-9893\">\u003c/p>\n\u003cp>7. When sufficiently risen, lightly brush the surface of your dough ring with an egg wash (the remaining egg beaten with about a tablespoon of water). Decorate with dried figs, almonds, and Turbinado sugar. \u003cstrong>Tuck the three beans into the underside of the dough at various intervals.\u003c/strong>\u003c/p>\n\u003cp>8. Bake in a 375° oven until done. I know this sounds vague, but it depends entirely upon how large you decide to make your cake. This particular cake will take anywhere from 40 minutes to an hour. Give it a little check at around minute 35 or so. Essentially, when it smells done, it's done.\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>9. When sufficiently cooled, inflict this cake upon your friends and loved ones, all the while preparing yourself for retribution.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/9890/king-friday-three-kings-cake","authors":["5017"],"categories":["bayareabites_752","bayareabites_1653","bayareabites_2090","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_3351","bayareabites_3345","bayareabites_3350","bayareabites_9064","bayareabites_3344"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/10/ATC_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. 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Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/ME_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/01/OOW_Tile_Final.png","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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