Bay Area Bites Christmas Dinner Menu: 6 Fabulous Recipes
Decadent Dessert: Vanilla Panna Cotta with Caramelized Blood Oranges
Comfort Food Valentine's Day Stories
StarChefs.com's Rising Stars Revue
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They are great alongside just about anything: soup, salad, bubbly, or on their own.\u003c/p>\n\u003cfigure id=\"attachment_75324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/gougeres-done19.jpg\" alt=\"Herb and Gruyere Gougeres: Perfectly Cheesy Puffs for Holiday Appetizers. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"aligncenter size-full wp-image-75245\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">\u003cstrong>Herb & Gruyere Gougères: Perfectly Cheesy Puffs for Holiday Appetizers\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/22/an-elegant-starter-jerusalem-artichoke-sunchoke-soup-with-chestnut-pesto/\">\u003cstrong>An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto\u003c/strong>\u003c/a>\u003cbr>\nThis silky, creamy vegetable soup gets a burst of flavor from extra lemony pesto. It’s special enough to kick off a holiday dinner, and easy enough to serve it for a cozy winter weeknight supper.\u003c/p>\n\u003cfigure id=\"attachment_75413\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/22/an-elegant-starter-jerusalem-artichoke-sunchoke-soup-with-chestnut-pesto/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup3.jpg\" alt=\"An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75413\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/22/an-elegant-starter-jerusalem-artichoke-sunchoke-soup-with-chestnut-pesto/\">\u003cstrong>An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/\">\u003cstrong>Christmas Kale Salad with Pomegranate,Tangerine and Avocado\u003c/strong>\u003c/a>\u003cbr>\nWhy do you need another kale salad recipe? Because not only will this one blow your mind with awesomeness, but I can give you five good reasons to make it.\u003c/p>\n\u003cfigure id=\"attachment_75324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kale-salad1000.jpg\" alt=\"Christmas Kale Salad with Pomegranate,Tangerine and Avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/\">\u003cstrong>Christmas Kale Salad with Pomegranate,Tangerine and Avocado\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/20/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas/\">\u003cstrong>Glamorous Comfort Food: Succulent Braised Short Ribs for Christmas\u003c/strong>\u003c/a>\u003cbr>\nRich and decadent doesn’t have to mean hours sweating over the stove, or a huge dent in your wallet. Make these succulent braised short ribs the centerpiece of your Christmas dinner, and you won’t be disappointed.\u003c/p>\n\u003cfigure id=\"attachment_75590\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/20/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finished-shortribs-2a.jpg\" alt=\"Braised Short Ribs with Gremolata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75590\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/20/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas/\">\u003cstrong>Glamorous Comfort Food: Succulent Braised Short Ribs with Gremolata\u003c/strong>\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\">\u003cstrong>British-Style Roasties: A Whole New Potato\u003c/strong>\u003c/a>\u003cbr>\nThese roasted potatoes are classic in the UK but unbeknownst to most Americans, so I’m going to introduce you. Meet the crispy, creamy, decadent rock stars of the potato world.\u003c/p>\n\u003cfigure id=\"attachment_75502\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/roasties-final11.jpg\" alt=\"British-Style Roasties: A Whole New Potato. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75502\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\">\u003cstrong>British-Style Roasties: A Whole New Potato\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/24/decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges/\">\u003cstrong>Decadent Dessert: Vanilla Panna Cotta with Caramelized Blood Oranges\u003c/strong>\u003c/a>\u003cbr>\nWobbly panna cotta, which means “cooked cream” in Italian, is a light but decadent dessert worthy of the holidays. It is the perfect antidote to a rich and heavy dinner.\u003c/p>\n\u003cfigure id=\"attachment_75522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/24/decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\" alt=\"Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75522\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/24/decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges/\">\u003cstrong>Vanilla Panna Cotta with Caramelized Blood Oranges\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Bay Area Bites shares a six-course Christmas Dinner Menu to celebrate the holiday.","status":"publish","parent":0,"modified":1449087016,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":339},"headData":{"title":"Bay Area Bites Christmas Dinner Menu: 6 Fabulous Recipes | KQED","description":"Bay Area Bites shares a six-course Christmas Dinner Menu to celebrate the holiday.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"75607 http://blogs.kqed.org/bayareabites/?p=75607","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/12/25/bay-area-bites-christmas-dinner-menu-6-fabulous-recipes/","disqusTitle":"Bay Area Bites Christmas Dinner Menu: 6 Fabulous Recipes","path":"/bayareabites/75607/bay-area-bites-christmas-dinner-menu-6-fabulous-recipes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/christmas640x360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/christmas640x360.jpg\" alt=\"Bay Area Bites Christmas Dinner Menu\" width=\"640\" height=\"360\" class=\"aligncenter size-full wp-image-75616\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites\u003c/strong> shares a six-course Christmas Dinner Menu to celebrate the holiday.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">\u003cstrong>Herb & Gruyere Gougères: Perfectly Cheesy Puffs for Holiday Appetizers\u003c/strong>\u003c/a>\u003cbr>\nEven though these feel fancy and special, they are very quick to make and pop into the oven at a moment’s notice. They are great alongside just about anything: soup, salad, bubbly, or on their own.\u003c/p>\n\u003cfigure id=\"attachment_75324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/gougeres-done19.jpg\" alt=\"Herb and Gruyere Gougeres: Perfectly Cheesy Puffs for Holiday Appetizers. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"aligncenter size-full wp-image-75245\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">\u003cstrong>Herb & Gruyere Gougères: Perfectly Cheesy Puffs for Holiday Appetizers\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/22/an-elegant-starter-jerusalem-artichoke-sunchoke-soup-with-chestnut-pesto/\">\u003cstrong>An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto\u003c/strong>\u003c/a>\u003cbr>\nThis silky, creamy vegetable soup gets a burst of flavor from extra lemony pesto. It’s special enough to kick off a holiday dinner, and easy enough to serve it for a cozy winter weeknight supper.\u003c/p>\n\u003cfigure id=\"attachment_75413\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/22/an-elegant-starter-jerusalem-artichoke-sunchoke-soup-with-chestnut-pesto/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup3.jpg\" alt=\"An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75413\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/22/an-elegant-starter-jerusalem-artichoke-sunchoke-soup-with-chestnut-pesto/\">\u003cstrong>An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/\">\u003cstrong>Christmas Kale Salad with Pomegranate,Tangerine and Avocado\u003c/strong>\u003c/a>\u003cbr>\nWhy do you need another kale salad recipe? Because not only will this one blow your mind with awesomeness, but I can give you five good reasons to make it.\u003c/p>\n\u003cfigure id=\"attachment_75324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kale-salad1000.jpg\" alt=\"Christmas Kale Salad with Pomegranate,Tangerine and Avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/\">\u003cstrong>Christmas Kale Salad with Pomegranate,Tangerine and Avocado\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/20/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas/\">\u003cstrong>Glamorous Comfort Food: Succulent Braised Short Ribs for Christmas\u003c/strong>\u003c/a>\u003cbr>\nRich and decadent doesn’t have to mean hours sweating over the stove, or a huge dent in your wallet. Make these succulent braised short ribs the centerpiece of your Christmas dinner, and you won’t be disappointed.\u003c/p>\n\u003cfigure id=\"attachment_75590\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/20/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finished-shortribs-2a.jpg\" alt=\"Braised Short Ribs with Gremolata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75590\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/20/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas/\">\u003cstrong>Glamorous Comfort Food: Succulent Braised Short Ribs with Gremolata\u003c/strong>\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\">\u003cstrong>British-Style Roasties: A Whole New Potato\u003c/strong>\u003c/a>\u003cbr>\nThese roasted potatoes are classic in the UK but unbeknownst to most Americans, so I’m going to introduce you. Meet the crispy, creamy, decadent rock stars of the potato world.\u003c/p>\n\u003cfigure id=\"attachment_75502\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/roasties-final11.jpg\" alt=\"British-Style Roasties: A Whole New Potato. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75502\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\">\u003cstrong>British-Style Roasties: A Whole New Potato\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/24/decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges/\">\u003cstrong>Decadent Dessert: Vanilla Panna Cotta with Caramelized Blood Oranges\u003c/strong>\u003c/a>\u003cbr>\nWobbly panna cotta, which means “cooked cream” in Italian, is a light but decadent dessert worthy of the holidays. It is the perfect antidote to a rich and heavy dinner.\u003c/p>\n\u003cfigure id=\"attachment_75522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/24/decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\" alt=\"Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75522\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/24/decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges/\">\u003cstrong>Vanilla Panna Cotta with Caramelized Blood Oranges\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\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/75607/bay-area-bites-christmas-dinner-menu-6-fabulous-recipes","authors":["5015","5014"],"series":["bayareabites_15122"],"categories":["bayareabites_752","bayareabites_12744","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_636","bayareabites_558","bayareabites_12821","bayareabites_12829","bayareabites_12828","bayareabites_12831","bayareabites_4177","bayareabites_12813","bayareabites_9016"],"featImg":"bayareabites_75616","label":"bayareabites_15122"},"bayareabites_75313":{"type":"posts","id":"bayareabites_75313","meta":{"index":"posts_1591205157","site":"bayareabites","id":"75313","score":null,"sort":[1387907408000]},"guestAuthors":[],"slug":"decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges","title":"Decadent Dessert: Vanilla Panna Cotta with Caramelized Blood Oranges","publishDate":1387907408,"format":"aside","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15122,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_75522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\" alt=\"Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75522\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>My brother and I started making this dessert years ago, seeking a light but still decadent end of the meal that felt worthy of the holidays but wouldn’t send you into a complete food coma. We don’t make it every year, but every year that we do make it, it’s a huge hit. \u003c/p>\n\u003cp>The best panna cotta is just barely held together cream. It’s made of simple ingredients—usually cream, milk, sugar, gelatin, and some kind of flavoring—so use the nicest quality organic cream you can find. \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-whipping-cream\">Straus\u003c/a> or \u003ca href=\"http://cloverstornetta.com/products/organic-dairy/organic-milk-and-cream/heavy-whipping-cream/\">Clover\u003c/a> organic is always a great choice in my book.\u003c/p>\n\u003cp>There are a lot of things I like about this dish: it’s relatively easy to make, you don’t need to turn on the oven, and you can make it ahead of time. Also, it’s easily personalized, as you can pair it with just about anything, from fresh berries, any-kind-of-fruit coulis, or drizzles of caramel or chocolate sauce. You can serve it with or without cookies (crumbly little squares of shortbread are always good), or just on its own.\u003c/p>\n\u003cp>This version, served with caramelized blood oranges, not only looks amazing and sophisticated, but it tastes incredible: like a grown-up creamsicle. I don’t know about you, but this is going on my holiday table.\u003c/p>\n\u003cfigure id=\"attachment_75546\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-ingredients1.jpg\" alt=\"Ingredients for Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75546\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Vanilla Panna Cotta with Caramelized Blood Oranges\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>For the panna cotta:\u003c/em>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>2 1/4 teaspoons unflavored powdered gelatin\u003c/li>\n\u003cli>2 cups heavy cream\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>Pinch kosher salt\u003c/li>\n\u003cli>1 vanilla bean, split lengthwise\u003c/li>\n\u003cli>1/2 teaspoon pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>For the caramelized blood oranges:\u003c/em>\n\u003cli>4 blood oranges*\u003c/li>\n\u003cli>1 cup sugar\u003c/li>\n\u003cli>1 teaspoon light corn syrup\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cstrong>Note:\u003c/strong> If you can’t find blood oranges, which are in season in the winter, you can use oranges or tangerines. Make sure to remove any seeds before caramelizing.\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the panna cotta, pour the milk into a heatproof bowl and sprinkle the gelatin over the surface. Let stand for about 10 minutes to hydrate the gelatin. Fill a larger bowl half full with ice and cold water (this is your ice bath). Have ready six 1/2-cup custard cups or ramekins.\u003c/li>\n\u003cli>Meanwhile, in a saucepan, stir together the cream, sugar, and salt. Using a small knife, scrape the seeds from the vanilla bean pod and add to the saucepan along with the pod. Cook over medium heat, just until the cream starts to steam (you don’t want it to boil). Let cool slightly, then slowly add the cream mixture to the gelatin mixture, stirring constantly. Remove the vanilla bean pod and stir in the vanilla extract. Set the bowl into the ice bath and stir gently until the mixture cools and starts to thicken, about 10 minutes.\u003c/li>\n\u003cli>Pour the mixture into a measuring pitcher, then divide it evenly between the custard cups. Gently tap each cup on the counter to remove excess bubbles. Cover each cup with a small piece of plastic wrap, making sure the plastic wrap doesn’t touch the surface of the panna cotta. Refrigerate until chilled and set, about 4 hours or up to overnight.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75548,75544,75543,75545,75551,75555,75554,75556,75557,75552,75553,75550,75540,75530,75565,75571,75559,75558\"]\u003c/p>\n\u003cli>To make the caramelized oranges, using a sharp knife, slice the ends of each orange off to reveal the flesh. Place the orange upright on a cutting board and cut downward to remove all the peel and white pith, following the contours of the fruit. Cut the orange into slices, place in a shallow baking dish, and set aside.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75533,75534,75536\"]\u003c/p>\n\u003cfigure id=\"attachment_75531\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-bloodoranges-dish26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-bloodoranges-dish26.jpg\" alt=\"Sliced blood oranges in shallow baking dish. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75531\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced blood oranges in shallow baking dish. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a saucepan, stir together the sugar, 1/3 cup water, and the corn syrup. Cook over medium-high heat, swirling the pan occasionally, until the sugar melts and turns deep golden brown. (Using a pastry brush dipped in water, wash down the sides of the pan a few times in the beginning to make sure all the grains of sugar are in the boiling liquid.) Carefully pour the caramel over the orange slices. Set aside until room temperature, then cover and refrigerate for about 2 hours (this allows the caramel to soften and turn into a sauce).\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75566,75570,75542,75564,75569,75538,75568,75560,75561,75562,75541,75532\"]\u003c/p>\n\u003cli>To serve, pour boiling water into a small, wide-mouthed bowl. Dip each custard cup into the boiling water for a few seconds, then invert the panna cotta onto a plate (you may need to use your fingers or a small knife to help nudge the custard out of the cup). Serve with a few slices of the caramelized oranges and some of the caramel sauce.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_75522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\" alt=\"Serve the panna cotta with a few slices of the caramelized oranges and some of the caramel sauce. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75522\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve the panna cotta with a few slices of the caramelized oranges and some of the caramel sauce. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Wobbly panna cotta, which means “cooked cream” in Italian, is a light but decadent dessert worthy of the holidays. It is the perfect antidote to a rich and heavy dinner.","status":"publish","parent":0,"modified":1449093755,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":879},"headData":{"title":"Decadent Dessert: Vanilla Panna Cotta with Caramelized Blood Oranges | KQED","description":"Wobbly panna cotta, which means “cooked cream” in Italian, is a light but decadent dessert worthy of the holidays. It is the perfect antidote to a rich and heavy dinner.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"75313 http://blogs.kqed.org/bayareabites/?p=75313","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/12/24/decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges/","disqusTitle":"Decadent Dessert: Vanilla Panna Cotta with Caramelized Blood Oranges","path":"/bayareabites/75313/decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\" alt=\"Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75522\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>My brother and I started making this dessert years ago, seeking a light but still decadent end of the meal that felt worthy of the holidays but wouldn’t send you into a complete food coma. We don’t make it every year, but every year that we do make it, it’s a huge hit. \u003c/p>\n\u003cp>The best panna cotta is just barely held together cream. It’s made of simple ingredients—usually cream, milk, sugar, gelatin, and some kind of flavoring—so use the nicest quality organic cream you can find. \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-whipping-cream\">Straus\u003c/a> or \u003ca href=\"http://cloverstornetta.com/products/organic-dairy/organic-milk-and-cream/heavy-whipping-cream/\">Clover\u003c/a> organic is always a great choice in my book.\u003c/p>\n\u003cp>There are a lot of things I like about this dish: it’s relatively easy to make, you don’t need to turn on the oven, and you can make it ahead of time. Also, it’s easily personalized, as you can pair it with just about anything, from fresh berries, any-kind-of-fruit coulis, or drizzles of caramel or chocolate sauce. You can serve it with or without cookies (crumbly little squares of shortbread are always good), or just on its own.\u003c/p>\n\u003cp>This version, served with caramelized blood oranges, not only looks amazing and sophisticated, but it tastes incredible: like a grown-up creamsicle. I don’t know about you, but this is going on my holiday table.\u003c/p>\n\u003cfigure id=\"attachment_75546\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-ingredients1.jpg\" alt=\"Ingredients for Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75546\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Vanilla Panna Cotta with Caramelized Blood Oranges\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>For the panna cotta:\u003c/em>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>2 1/4 teaspoons unflavored powdered gelatin\u003c/li>\n\u003cli>2 cups heavy cream\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>Pinch kosher salt\u003c/li>\n\u003cli>1 vanilla bean, split lengthwise\u003c/li>\n\u003cli>1/2 teaspoon pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>For the caramelized blood oranges:\u003c/em>\n\u003cli>4 blood oranges*\u003c/li>\n\u003cli>1 cup sugar\u003c/li>\n\u003cli>1 teaspoon light corn syrup\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cstrong>Note:\u003c/strong> If you can’t find blood oranges, which are in season in the winter, you can use oranges or tangerines. Make sure to remove any seeds before caramelizing.\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the panna cotta, pour the milk into a heatproof bowl and sprinkle the gelatin over the surface. Let stand for about 10 minutes to hydrate the gelatin. Fill a larger bowl half full with ice and cold water (this is your ice bath). Have ready six 1/2-cup custard cups or ramekins.\u003c/li>\n\u003cli>Meanwhile, in a saucepan, stir together the cream, sugar, and salt. Using a small knife, scrape the seeds from the vanilla bean pod and add to the saucepan along with the pod. Cook over medium heat, just until the cream starts to steam (you don’t want it to boil). Let cool slightly, then slowly add the cream mixture to the gelatin mixture, stirring constantly. Remove the vanilla bean pod and stir in the vanilla extract. Set the bowl into the ice bath and stir gently until the mixture cools and starts to thicken, about 10 minutes.\u003c/li>\n\u003cli>Pour the mixture into a measuring pitcher, then divide it evenly between the custard cups. Gently tap each cup on the counter to remove excess bubbles. Cover each cup with a small piece of plastic wrap, making sure the plastic wrap doesn’t touch the surface of the panna cotta. Refrigerate until chilled and set, about 4 hours or up to overnight.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"75548,75544,75543,75545,75551,75555,75554,75556,75557,75552,75553,75550,75540,75530,75565,75571,75559,75558","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>To make the caramelized oranges, using a sharp knife, slice the ends of each orange off to reveal the flesh. Place the orange upright on a cutting board and cut downward to remove all the peel and white pith, following the contours of the fruit. Cut the orange into slices, place in a shallow baking dish, and set aside.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"75533,75534,75536","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_75531\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-bloodoranges-dish26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-bloodoranges-dish26.jpg\" alt=\"Sliced blood oranges in shallow baking dish. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75531\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced blood oranges in shallow baking dish. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a saucepan, stir together the sugar, 1/3 cup water, and the corn syrup. Cook over medium-high heat, swirling the pan occasionally, until the sugar melts and turns deep golden brown. (Using a pastry brush dipped in water, wash down the sides of the pan a few times in the beginning to make sure all the grains of sugar are in the boiling liquid.) Carefully pour the caramel over the orange slices. Set aside until room temperature, then cover and refrigerate for about 2 hours (this allows the caramel to soften and turn into a sauce).\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"75566,75570,75542,75564,75569,75538,75568,75560,75561,75562,75541,75532","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>To serve, pour boiling water into a small, wide-mouthed bowl. Dip each custard cup into the boiling water for a few seconds, then invert the panna cotta onto a plate (you may need to use your fingers or a small knife to help nudge the custard out of the cup). Serve with a few slices of the caramelized oranges and some of the caramel sauce.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_75522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\" alt=\"Serve the panna cotta with a few slices of the caramelized oranges and some of the caramel sauce. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75522\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve the panna cotta with a few slices of the caramelized oranges and some of the caramel sauce. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\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/75313/decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges","authors":["5015","5014"],"series":["bayareabites_15122"],"categories":["bayareabites_752","bayareabites_12744","bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_636","bayareabites_1595","bayareabites_12827","bayareabites_558","bayareabites_12821","bayareabites_12829","bayareabites_4177","bayareabites_12832","bayareabites_12814"],"featImg":"bayareabites_75525","label":"bayareabites_15122"},"bayareabites_38785":{"type":"posts","id":"bayareabites_38785","meta":{"index":"posts_1591205157","site":"bayareabites","id":"38785","score":null,"sort":[1329074254000]},"guestAuthors":[],"slug":"comfort-food-valentines-day-stories","title":"Comfort Food Valentine's Day Stories","publishDate":1329074254,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/comfort-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/comfort-food.jpg\" alt=\"Comfort Food Heart for Valentines Day\" title=\"Comfort Food Heart for Valentines Day\" width=\"395\" height=\"308\" class=\"alignnone size-full wp-image-38826\">\u003c/a>\u003c/p>\n\u003cp>It was the tea tray that saved my relationship. When we first started dating, my girlfriend would never spend the night. At 2, 3, even 4 in the morning, she would put on her shoes, kiss me goodnight, and drive the 45 minutes back home. This, it transpired, was normal for her; she was a night owl, (or as she preferred to describe it, a vampire) who rarely went to bed at home before 5am. \u003c/p>\n\u003cp>Being a chipper, waffle-making morning person, I heard this, but didn't quite believe it. Why didn't she want to wake up with me? Hadn't I mentioned the waffles, the possibility of scrambled eggs and homemade toast with homemade jam? \u003c/p>\n\u003cp>What it was really about was the tea. Being half Irish, she took her morning cuppa very seriously. What would I, a coffee drinker (and, horrors, a decaf drinker at that) know about the brewing of a proper cup of tea, the importance of warming the cup, using organic sugar, adding just the right splash of 2% milk? She wasn't a tea snob--PG Tips or Barry's Gold Blend teabags were fine for her, as long as they hadn't gone stale--but tea was a ritual. There were \u003cem>rules.\u003c/em>\u003c/p>\n\u003cp>At the time, however, I didn't know any of this. I only knew that she drank black tea and scorned Earl Grey. Conversely, she knew nothing of my childhood Anglophilia, where I'd gotten up at 5am to watch the \u003ca href=\"http://news.bbc.co.uk/onthisday/hi/dates/stories/july/29/newsid_2494000/2494949.stm\">royal wedding\u003c/a> (the first one); pored over British cookbooks, mysteries, and novels; and yes, read a lot about tea, and teatime. I wrangled visits to the harp-playing environs of the \u003ca href=\"http://www.theplaza.com/dining/palmcourt/\">Palm Court\u003c/a> at the Plaza Hotel in New York City for three-tiered plates of scones with clotted cream whenever I could. I'd had tea and fruitcake on the lawn at \u003ca href=\"http://www.harrowschool.org.uk/\">Harrow\u003c/a>, sipped smoky Lapsang Souchong with my tea-loving grandmother (who also started every day with a pot of tea), baked scones to welcome my high school's glamorously English exchange student back when I was 13. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Little did she know that my tea-drinking maternal grandmother had given me teapots and teacups and, at 14, an antique silver tea strainer with a mother-of-pearl handle. My other grandmother, content with instant coffee, was completely befuddled by this: What could a teenage girl want with a tea strainer? But, quirky me, I loved it, and use it to this day. \u003c/p>\n\u003cp>So, the morning after I'd finally cajoled her into staying the night, I knew what I had to do. I'd like to say she woke up all smiles, but she didn't. She'd had a restless few hours of not enough sleep in too small a bed. To be honest, she was cranky. Downright irritable, in fact. \u003c/p>\n\u003cp>But, morning person here, remember? I threw on my leopard bathrobe and put on the kettle. Laid out a pretty place mat on a tray. Got out the milk pitcher, the sugar bowl, a nice cup. Warmed the teapot and added just the right amount of loose black tea. Added the strainer and a spoon. Brought it into the bedroom with a smile. Begrudgingly, she waited for it to steep. Poured. Added milk and sugar, and stirred. Took a sip, then another sip. Halfway through the cup, a small smile lifted the corners of her mouth. \"Well, she said, with unmistakable surprise in her voice, \"That's a good cup of tea.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tea.jpg\" alt=\"Tea for two\" title=\"Tea for two\" width=\"560\" height=\"422\" class=\"alignnone size-full wp-image-38820\">\u003c/a>\u003c/p>\n\u003cp>Why am I telling you this story? Because it's most often the little things that couples remember when it comes to wooing and romance. When I started asking around for food-related stories of great dates, almost no one mentioned an overpriced, pink-champagne'd Valentine's Day dinner for two. Granted, I know a lot of chefs. But you don't have to be a cook to treat your lover like a king (or a queen) on Valentine's Day, or any other day that strikes your fancy. Caviar, fried chicken, even mac n' cheese can all make for a memorable meal if the company's right.\u003c/p>\n\u003cp>Longtime San Francisco entertainer Leigh Crow, currently starring in the Thrillpeddlers' revival of the musical \u003ca href=\"http://blogs.sfweekly.com/exhibitionist/2012/01/thrillpeddlers_vice_palace.php\">Vice Palace\u003c/a>, remembers the Valentine's Day when she was house sitting at a place with a fantastic view. Her date showed up in nothing but a slip and a faux-fur coat. \"We had a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/26/bay-area-fried-chicken-guide/\">fried chicken\u003c/a> picnic on the living room floor!\"\u003c/p>\n\u003cp>Wine and cheese, those old standbys, work their magic when the setting's right. Laiko Bahrs, co-founder of the gourmet events site \u003ca href=\"http://www.epicuring.com\">Epicuring\u003c/a> recalls a Valentine's Day spent on the beach at Pigeon Point. \"We were staying at the hostel and snuggled up for a wine and cheese picnic. The view was stunning and the simple meal and sunset were perfection. Lots of smooching by the sea.\"\u003c/p>\n\u003cp>And if you are going to cook, make it dessert. Writes \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/21/food-secrets-of-writer-and-cookbook-author-vanessa-barrington/\">Vanessa Barrington\u003c/a>, author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811873463/kqedorg-20\">DIY Delicious\u003c/a>,\u003c/p>\n\u003cblockquote>\u003cp>\"On my first date with my current sweetie (which was one year ago, just after Valentine's Day) we lingered forever at Maverick until it was clear we had to give up our table. Neither of us wanted dessert, but we didn't want the date to end. She said, 'My favorite dessert isn't on the menu,' and I said, 'What's your favorite dessert?' knowing for some reason she was going to say panna cotta. \u003c/p>\n\u003cp>I can't tell you why I knew, but I can tell you that the week before I had just made the perfect panna cotta, using Jessica Thoreux's lovely book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1599620898/kqedorg-20\">Cooking with Italian Grandmothers\u003c/a>. It was perfect, just barely, barely set, not jiggly at all, with the taste of fresh cream, vanilla, and barely a whisper of sweetness.\u003c/p>\n\u003cp>The next date, the following weekend, we went to Pizzaiolo and then back to my house for panna cotta. That wasn't the only thing that sealed the deal. She also brought me a can of tomatoes that she'd grown and canned herself--and she's not a cook at all! \u003c/p>\n\u003cp>We spent many many hours canning tomatoes together this past summer, and are enjoying the fruits of our labor together. And I pretty much never make any other dessert but panna cotta for the two of us.\u003c/p>\u003c/blockquote>\n\u003cp>For \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811859274/kqedorg-20\">Toddler Cafe\u003c/a> author and chef Jennifer Goldman Carden, it wasn't so much the Valentine's Day caviar she remembers sharing with her then-boyfriend (now husband) as the shot glasses they used for the toasts. \u003c/p>\n\u003cblockquote>\u003cp>\"When Matt and I were first dating, we celebrated by buying one of those cool sets of tall shot glasses that sit in crushed ice. I got some nice caviar, and we ate and drank from the shot glasses. But the glasses were really quite large, much larger than regular shot glasses, and no big surprise, we got really drunk! \u003c/p>\n\u003cp>First we re arranged the furniture (we are so nerdy that way), then we decided Matthew needed a hair cut. He had pretty long hair, below his shoulders. We cut it off, thinking it would be somehow a good haircut. Well, it turns out Saturday night is a terrible time to cut your boyfriend's hair, since most salons are closed Sunday and Monday. He woke up with a terrible hangover \u003cem>and\u003c/em> a bad haircut, and had to walk around with a really bad pageboy cut for 2 1/2 days. \u003c/p>\n\u003cp>We still have the pony tail and the shot glasses. My advice? Don't drink and cut!\u003c/p>\u003c/blockquote>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And sometimes, it's the simplest things that can be the most generous. When Shifra Pride Raffel, currently appearing in the Actors Ensemble of Berkeley's production of Tom Stoppard's \u003ca href=\"http://www.aeofberkeley.org/index.php?option=com_content&view=article&id=159:arcadia&catid=1:latest-news&Itemid=100\">Arcadia\u003c/a> at the Live Oak Theater, was first dating Stephen, her now-husband, they shared a double whammy of food sensitivities/allergies: she couldn't eat wheat, and he couldn't eat eggs. She remembers, \u003c/p>\n\u003cblockquote>\u003cp>Before we lived together, I made egg-free, wheat-free mac & cheese and brownies (Stephen's favorites) and schlepped them on bus, BART, and another bus so we could have a comfort-food feast. \u003c/p>\n\u003cp>My boss at the time saw all the containers and asked me what I made, and was clearly taken aback that I wasn't trying for elegance. But, I think we're just not elegant people... romance doesn't have to exclude homeyness!\"\u003c/p>\n\u003c/blockquote>\n","blocks":[],"excerpt":"Fried chicken, panna cotta, the perfect cup of tea: Bay Area chefs and stars share their favorite Valentine's Day stories of food and romance. ","status":"publish","parent":0,"modified":1329074254,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1419},"headData":{"title":"Comfort Food Valentine's Day Stories | KQED","description":"Fried chicken, panna cotta, the perfect cup of tea: Bay Area chefs and stars share their favorite Valentine's Day stories of food and romance. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"38785 http://blogs.kqed.org/bayareabites/?p=38785","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/02/12/comfort-food-valentines-day-stories/","disqusTitle":"Comfort Food Valentine's Day Stories","path":"/bayareabites/38785/comfort-food-valentines-day-stories","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/comfort-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/comfort-food.jpg\" alt=\"Comfort Food Heart for Valentines Day\" title=\"Comfort Food Heart for Valentines Day\" width=\"395\" height=\"308\" class=\"alignnone size-full wp-image-38826\">\u003c/a>\u003c/p>\n\u003cp>It was the tea tray that saved my relationship. When we first started dating, my girlfriend would never spend the night. At 2, 3, even 4 in the morning, she would put on her shoes, kiss me goodnight, and drive the 45 minutes back home. This, it transpired, was normal for her; she was a night owl, (or as she preferred to describe it, a vampire) who rarely went to bed at home before 5am. \u003c/p>\n\u003cp>Being a chipper, waffle-making morning person, I heard this, but didn't quite believe it. Why didn't she want to wake up with me? Hadn't I mentioned the waffles, the possibility of scrambled eggs and homemade toast with homemade jam? \u003c/p>\n\u003cp>What it was really about was the tea. Being half Irish, she took her morning cuppa very seriously. What would I, a coffee drinker (and, horrors, a decaf drinker at that) know about the brewing of a proper cup of tea, the importance of warming the cup, using organic sugar, adding just the right splash of 2% milk? She wasn't a tea snob--PG Tips or Barry's Gold Blend teabags were fine for her, as long as they hadn't gone stale--but tea was a ritual. There were \u003cem>rules.\u003c/em>\u003c/p>\n\u003cp>At the time, however, I didn't know any of this. I only knew that she drank black tea and scorned Earl Grey. Conversely, she knew nothing of my childhood Anglophilia, where I'd gotten up at 5am to watch the \u003ca href=\"http://news.bbc.co.uk/onthisday/hi/dates/stories/july/29/newsid_2494000/2494949.stm\">royal wedding\u003c/a> (the first one); pored over British cookbooks, mysteries, and novels; and yes, read a lot about tea, and teatime. I wrangled visits to the harp-playing environs of the \u003ca href=\"http://www.theplaza.com/dining/palmcourt/\">Palm Court\u003c/a> at the Plaza Hotel in New York City for three-tiered plates of scones with clotted cream whenever I could. I'd had tea and fruitcake on the lawn at \u003ca href=\"http://www.harrowschool.org.uk/\">Harrow\u003c/a>, sipped smoky Lapsang Souchong with my tea-loving grandmother (who also started every day with a pot of tea), baked scones to welcome my high school's glamorously English exchange student back when I was 13. \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>Little did she know that my tea-drinking maternal grandmother had given me teapots and teacups and, at 14, an antique silver tea strainer with a mother-of-pearl handle. My other grandmother, content with instant coffee, was completely befuddled by this: What could a teenage girl want with a tea strainer? But, quirky me, I loved it, and use it to this day. \u003c/p>\n\u003cp>So, the morning after I'd finally cajoled her into staying the night, I knew what I had to do. I'd like to say she woke up all smiles, but she didn't. She'd had a restless few hours of not enough sleep in too small a bed. To be honest, she was cranky. Downright irritable, in fact. \u003c/p>\n\u003cp>But, morning person here, remember? I threw on my leopard bathrobe and put on the kettle. Laid out a pretty place mat on a tray. Got out the milk pitcher, the sugar bowl, a nice cup. Warmed the teapot and added just the right amount of loose black tea. Added the strainer and a spoon. Brought it into the bedroom with a smile. Begrudgingly, she waited for it to steep. Poured. Added milk and sugar, and stirred. Took a sip, then another sip. Halfway through the cup, a small smile lifted the corners of her mouth. \"Well, she said, with unmistakable surprise in her voice, \"That's a good cup of tea.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tea.jpg\" alt=\"Tea for two\" title=\"Tea for two\" width=\"560\" height=\"422\" class=\"alignnone size-full wp-image-38820\">\u003c/a>\u003c/p>\n\u003cp>Why am I telling you this story? Because it's most often the little things that couples remember when it comes to wooing and romance. When I started asking around for food-related stories of great dates, almost no one mentioned an overpriced, pink-champagne'd Valentine's Day dinner for two. Granted, I know a lot of chefs. But you don't have to be a cook to treat your lover like a king (or a queen) on Valentine's Day, or any other day that strikes your fancy. Caviar, fried chicken, even mac n' cheese can all make for a memorable meal if the company's right.\u003c/p>\n\u003cp>Longtime San Francisco entertainer Leigh Crow, currently starring in the Thrillpeddlers' revival of the musical \u003ca href=\"http://blogs.sfweekly.com/exhibitionist/2012/01/thrillpeddlers_vice_palace.php\">Vice Palace\u003c/a>, remembers the Valentine's Day when she was house sitting at a place with a fantastic view. Her date showed up in nothing but a slip and a faux-fur coat. \"We had a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/26/bay-area-fried-chicken-guide/\">fried chicken\u003c/a> picnic on the living room floor!\"\u003c/p>\n\u003cp>Wine and cheese, those old standbys, work their magic when the setting's right. Laiko Bahrs, co-founder of the gourmet events site \u003ca href=\"http://www.epicuring.com\">Epicuring\u003c/a> recalls a Valentine's Day spent on the beach at Pigeon Point. \"We were staying at the hostel and snuggled up for a wine and cheese picnic. The view was stunning and the simple meal and sunset were perfection. Lots of smooching by the sea.\"\u003c/p>\n\u003cp>And if you are going to cook, make it dessert. Writes \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/21/food-secrets-of-writer-and-cookbook-author-vanessa-barrington/\">Vanessa Barrington\u003c/a>, author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811873463/kqedorg-20\">DIY Delicious\u003c/a>,\u003c/p>\n\u003cblockquote>\u003cp>\"On my first date with my current sweetie (which was one year ago, just after Valentine's Day) we lingered forever at Maverick until it was clear we had to give up our table. Neither of us wanted dessert, but we didn't want the date to end. She said, 'My favorite dessert isn't on the menu,' and I said, 'What's your favorite dessert?' knowing for some reason she was going to say panna cotta. \u003c/p>\n\u003cp>I can't tell you why I knew, but I can tell you that the week before I had just made the perfect panna cotta, using Jessica Thoreux's lovely book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1599620898/kqedorg-20\">Cooking with Italian Grandmothers\u003c/a>. It was perfect, just barely, barely set, not jiggly at all, with the taste of fresh cream, vanilla, and barely a whisper of sweetness.\u003c/p>\n\u003cp>The next date, the following weekend, we went to Pizzaiolo and then back to my house for panna cotta. That wasn't the only thing that sealed the deal. She also brought me a can of tomatoes that she'd grown and canned herself--and she's not a cook at all! \u003c/p>\n\u003cp>We spent many many hours canning tomatoes together this past summer, and are enjoying the fruits of our labor together. And I pretty much never make any other dessert but panna cotta for the two of us.\u003c/p>\u003c/blockquote>\n\u003cp>For \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811859274/kqedorg-20\">Toddler Cafe\u003c/a> author and chef Jennifer Goldman Carden, it wasn't so much the Valentine's Day caviar she remembers sharing with her then-boyfriend (now husband) as the shot glasses they used for the toasts. \u003c/p>\n\u003cblockquote>\u003cp>\"When Matt and I were first dating, we celebrated by buying one of those cool sets of tall shot glasses that sit in crushed ice. I got some nice caviar, and we ate and drank from the shot glasses. But the glasses were really quite large, much larger than regular shot glasses, and no big surprise, we got really drunk! \u003c/p>\n\u003cp>First we re arranged the furniture (we are so nerdy that way), then we decided Matthew needed a hair cut. He had pretty long hair, below his shoulders. We cut it off, thinking it would be somehow a good haircut. Well, it turns out Saturday night is a terrible time to cut your boyfriend's hair, since most salons are closed Sunday and Monday. He woke up with a terrible hangover \u003cem>and\u003c/em> a bad haircut, and had to walk around with a really bad pageboy cut for 2 1/2 days. \u003c/p>\n\u003cp>We still have the pony tail and the shot glasses. My advice? Don't drink and cut!\u003c/p>\u003c/blockquote>\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>And sometimes, it's the simplest things that can be the most generous. When Shifra Pride Raffel, currently appearing in the Actors Ensemble of Berkeley's production of Tom Stoppard's \u003ca href=\"http://www.aeofberkeley.org/index.php?option=com_content&view=article&id=159:arcadia&catid=1:latest-news&Itemid=100\">Arcadia\u003c/a> at the Live Oak Theater, was first dating Stephen, her now-husband, they shared a double whammy of food sensitivities/allergies: she couldn't eat wheat, and he couldn't eat eggs. She remembers, \u003c/p>\n\u003cblockquote>\u003cp>Before we lived together, I made egg-free, wheat-free mac & cheese and brownies (Stephen's favorites) and schlepped them on bus, BART, and another bus so we could have a comfort-food feast. \u003c/p>\n\u003cp>My boss at the time saw all the containers and asked me what I made, and was clearly taken aback that I wasn't trying for elegance. But, I think we're just not elegant people... romance doesn't have to exclude homeyness!\"\u003c/p>\n\u003c/blockquote>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/38785/comfort-food-valentines-day-stories","authors":["5038"],"categories":["bayareabites_752","bayareabites_1763"],"tags":["bayareabites_330","bayareabites_10144","bayareabites_4177","bayareabites_10143","bayareabites_165","bayareabites_3439","bayareabites_81"],"featImg":"bayareabites_38826","label":"bayareabites"},"bayareabites_14094":{"type":"posts","id":"bayareabites_14094","meta":{"index":"posts_1591205157","site":"bayareabites","id":"14094","score":null,"sort":[1276095623000]},"guestAuthors":[],"slug":"starchefs-rising-stars-revue","title":"StarChefs.com's Rising Stars Revue","publishDate":1276095623,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Group-Shot-Ghiradelli-Square.jpg\" alt=\"2010 SF Bay Area Rising Star Award Winners\" title=\"2010 SF Bay Area Rising Star Award Winners\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-14096\">\u003cbr>\n\u003cem>2010 San Francisco Bay Area Rising Star Award Winners\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2010/san-francisco/index.shtml\">Rising Stars Revue\u003c/a> is back in SF this year with an awards ceremony and walk-around tasting gala to be held on \u003cstrong>Wednesday, June 16th\u003c/strong>, at Ghirardelli Square. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/A16_Chef-Liza-Shaw.jpg\" alt=\"Liza Shaw's Roasted Sardines and Minted Pea Bruschetta\" title=\"Liza Shaw's Roasted Sardines and Minted Pea Bruschetta\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-14162\">\u003cbr>\n\u003cem>Liza Shaw's (A16) Roasted Sardines and Minted Pea Bruschetta with Pickled Onions, presented by restaurateur Shelley Lindgren\u003c/em>\u003c/p>\n\u003cp>Hosted by Gary Danko chef de cuisine, \u003cstrong>Martin Brock\u003c/strong>, the tasting gala will feature signature savory dishes, desserts and cocktails presented by the \u003ca href=\"http://www.starchefs.com/features/editors_dish/rising_stars/2010/san-francisco-bay-area/index.shtml\">14 Rising Stars\u003c/a>. Check out this year's winners and the tantalizing dishes they plan on making for the gala:\u003c/p>\n\u003cp>\u003cstrong>CHEFS\u003c/strong>\u003cbr>\n\u003cstrong>Matthew Accarrino\u003c/strong>, \u003cem>\u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>\u003cbr>\nBone Marrow Sformatino, Smoked Bacon, and Onions\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>John Paul Carmona\u003c/strong>, \u003cem>\u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>\u003cbr>\nBoudin Blanc, Dates, and Wild Watercress\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Maximilian DiMare\u003c/strong>, \u003cem>\u003ca href=\"http://www.woodtavern.net/\">Wood Tavern\u003c/a>\u003cbr>\nCrispy Pork Belly with Bacon, Red Lentil Ragout, and Poached Egg\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Louis Maldonado\u003c/strong>, \u003cem>\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>\u003cbr>\nMarinated Striped Bass, Petrossian Caviar, Green Strawberries, and Brown Rice\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Thomas McNaughton\u003c/strong>, \u003cem>\u003ca href=\"http://flourandwater.com/\">flour + water\u003c/a>\u003cbr>\nRavioli Doppio of Pork and Pea\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Scott Nishiyama\u003c/strong>, \u003cem>\u003ca href=\"http://www.cheztj.com/\">Chez TJ\u003c/a>\u003cbr>\nMoulard Duck Foie Gras “Neige,” Blackberry, Cashew, and House-Made Mustard Toast\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>PASTRY CHEFS\u003c/strong>\u003cbr>\n\u003cstrong>Melissa Chou\u003c/strong>, \u003cem>\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>\u003cbr>\nCrème Fraîche Panna Cotta with Plum Soup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Catherine Schimenti\u003c/strong>, \u003cem>\u003ca href=\"http://www.michaelmina.net/\">Michael Mina\u003c/a>\u003cbr>\nApricot Mousse, Cherry Sorbet, and Lemon Verbena\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>MIXOLOGISTS\u003c/strong>\u003cbr>\n\u003cstrong>Erick Castro\u003c/strong>, \u003cem>\u003ca href=\"http://www.rickhousebar.com/\">Rickhouse\u003c/a>\u003cbr>\nStatesman\u003cbr>\nThe Lusty Maritime Punch, featuring Highland Park Single Malt Scotch Whiskey\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Brian MacGregor\u003c/strong>, \u003cem>\u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>\u003cbr>\nTippler’s Delight\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>SOMMELIER\u003c/strong>\u003cbr>\n\u003cstrong>Sarah Valor\u003c/strong>, \u003cem>\u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>\u003cbr>\nWine pairings with each chef’s dish\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>HOTEL CHEF\u003c/strong>\u003cbr>\n\u003cstrong>Josh Thomsen\u003c/strong>, \u003cem>\u003ca href=\"http://www.claremontresort.com/dining.shtml\">The Claremont Hotel Club & Spa\u003c/a>\u003cbr>\nLaura Chenel Goat Cheese-Potato Terrine with Slow-Roasted Baby Beets and Aged Balsamic Syrup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>RESTAURANT CONCEPT\u003c/strong>\u003cbr>\n\u003cstrong>Joshua Skenes\u003c/strong>, \u003cem>\u003ca href=\"http://www.saisonsf.com/\">Saison\u003c/a>\u003cbr>\nLittle Roots Braised with Bonito, Caramelized Shoots, Flowers, and Leaves\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>RESTAURATEUR\u003c/strong>\u003cbr>\n\u003cstrong>Shelley Lindgren\u003c/strong>, \u003cem>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> & \u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>\u003cbr>\nRoasted Sardines and Minted Pea Bruschetta with Pickled Onions\u003c/em>\u003c/p>\n\u003cp>******\u003c/p>\n\u003cp>\u003cstrong>HOST CHEF\u003c/strong>\u003cbr>\n\u003cstrong>Martin Brock\u003c/strong>, \u003cem>\u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>\u003cbr>\nCured New Zealand King Salmon with Jicama, Lotus Root Chips, and Curry Remoulade\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VIP HOST CHEF\u003c/strong>\u003cbr>\n\u003cstrong>JW Foster\u003c/strong>, \u003cem>\u003ca href=\"http://www.fairmont.com/sanfrancisco/GuestServices/Restaurants\">The Fairmont San Francisco\u003c/a>\u003cbr>\nPetrossian White Sturgeon Caviar with Champagne-Poached Red Torpedo Onion Relish, Butterball Pomme Chip, Charred Citrus, and Crème Fraîche\u003cbr>\nHouse Cold Smoked New Zealand Greenshell™ Mussel with Parsnip Frites, Santa Cruz Heirloom Tomato and Sonoma Riesling Consommé, and Asian Pear and Fennel Salad\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/joshua-skenes-dish.jpg\" alt=\"Joshua Skenes's Little Roots with Shoots and Leaves\" title=\"Joshua Skenes's Little Roots with Shoots and Leaves\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-14097\">\u003cbr>\n\u003cem>Joshua Skenes’s (Saison): Little Roots with Caramelized Shoots and Leaves\u003c/em>\u003c/p>\n\u003cp>The Rising Star Awards recognize up-and-coming chefs, pastry chefs, sommeliers and mixologists from around the country who represent future leaders of the national culinary scene. \u003ca href=\"http://starchefs.com/\">StarChefs.com\u003c/a>, online magazine to foodservice industry insiders since 1995, chooses only four American cities in which to name Rising Stars each year -- this year, they chose LA, SF, NYC and Washington, DC. Candidates are nominated by \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2007/sf/html/index.shtml\">previous SF winners\u003c/a> and the \u003ca href=\"http://www.starchefs.com/about_us/html/chef_advisory_board.shtml\">StarChefs Advisory Board\u003c/a> (which includes the likes of \u003cstrong>Daniel Boulud\u003c/strong>, \u003cstrong>Jean-Georges Vongerichten\u003c/strong>, \u003cstrong>Bobby Flay\u003c/strong>, and \u003cstrong>Todd English\u003c/strong>). Winners are chosen by the StarChefs editorial team. \u003c/p>\n\u003cp>More than 90 San Francisco Bay Area candidates were considered via in-person tastings and interviews. \"A new breed of young culinary professionals is defining the Bay Area dining scene, taking it beyond simply sourcing the best ingredients and championing the sustainability movement,\" said Antoinette Bruno, chief executive officer and editor-in-chief of StarChefs.com. \"They are true artisans and craftspeople.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/catherine-schimenti-dish.jpg\" alt=\"Catherine Schimenti's Apricot Mousse and Cherry Sorbet\" title=\"Catherine Schimenti's Apricot Mousse and Cherry Sorbet\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-14095\">\u003cbr>\n\u003cem>Catherine Schimenti’s (Michael Mina) Apricot Mousse, Cherry Sorbet, and Lemon Verbena\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2010/san-francisco/index.shtml\">StarChefs.com’s Rising Stars Revue\u003c/a>\u003cbr>\nWednesday, June 16, 2010\u003cbr>\n7:30-10:00 pm\u003cbr>\nGhirardelli Square, SF \u003c/p>\n\u003cp>\u003cem>Tickets for the Rising Stars Revue are $95 per person; VIP tickets are $150 and include a pre-event reception with Champagne and Petrossian Caviar. A portion of the proceeds will go to \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>\u003c/em>. \u003c/p>\n\u003cp>******\u003c/p>\n\u003cp>Try your hand at \u003cstrong>Melissa Chou’s\u003c/strong> stellar dessert. Elegant, light, and refreshing -- just the thing to wow your dinner guests at your next summer festa.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/melissa-chou-dish.jpg\" alt=\"Melissa Chou's Goat Yogurt Panna Cotta \" title=\"Melissa Chou's Goat Yogurt Panna Cotta \" width=\"500\" height=\"328\" class=\"alignnone size-full wp-image-14099\">\u003cbr>\n\u003cem>Melissa Chou’s (Aziza) Goat Yogurt Panna Cotta with Rose Gelee, Strawberry Merengue, Compressed Green Strawberries, Mint, Hibiscus Soup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Crème Fraîche Panna Cotta with Plum Soup\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of Melissa Chou, pastry chef of Aziza (adapted from her StarChefs award-winning dish)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 12\u003c/p>\n\u003cp>\u003cstrong>Plum Soup Ingredients:\u003c/strong>\u003cbr>\n4 pounds plums\u003cbr>\n1 cup sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tRough chop plums and place into a large pot (include pits). Add sugar and enough water to cover the plums generously (about 10 cups). Place a piece of parchment on the surface of the liquid and cook on medium high heat for about an hour, occasionally stirring, but not crushing the plums.\u003cbr>\n2.\tSet a strainer over a large bowl and pour in the soup. Simply allow the soup to drain out, but do not press on the plums or the soup will become cloudy. You should have about 6 cups soup.\u003cbr>\n3.\tReduce the soup until you have about 4 cups. Adjust sugar to taste. Chill and reserve.\u003c/p>\n\u003cp>\u003cstrong>Crème Fraîche Panna Cotta Ingredients:\u003c/strong>\u003cbr>\n2 cups crème fraîche\u003cbr>\n¾ cups cream\u003cbr>\n6 tablespoons sugar\u003cbr>\n1 ½ teaspoons gelatin powder\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tDissolve the gelatin in a generous tablespoon of water. Meanwhile, gently heat the cream with the sugar in a small pot over medium low heat.\u003cbr>\n2.\tCut the gelatin into cubes and when the cream begins to simmer, remove from heat and add the gelatin. Whisk until fully dissolved. Whisk in the creme fraiche. Strain and pour into about 12 lightly oiled 2 ounce timbale molds.\u003c/p>\n\u003cp>\u003cstrong>Garnishes:\u003c/strong>\u003cbr>\nStrawberries, cut lengthwise into sixths\u003cbr>\nMint chiffonade\u003c/p>\n\u003cp>\u003cstrong>To serve:\u003c/strong>\u003cbr>\n1.\tGently run the tip of a small knife around the edge of the panna cotta. Using your fingers, gently pull the panna cotta away from the side of the mold and invert into a shallow dessert bowl.\u003cbr>\n2.\tGarnish with the strawberries and mint. Pour in about ¼ cup of soup and serve.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>(All photos courtesy of StarChefs.com)\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"A preview of StarChefs.com's Rising Stars awards and tasting gala, and Melissa Chou's summer dessert recipe for Creme Fraiche Panna Cotta with Plum Soup.","status":"publish","parent":0,"modified":1276061389,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":41,"wordCount":972},"headData":{"title":"StarChefs.com's Rising Stars Revue | KQED","description":"A preview of StarChefs.com's Rising Stars awards and tasting gala, and Melissa Chou's summer dessert recipe for Creme Fraiche Panna Cotta with Plum Soup.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"14094 http://blogs.kqed.org/bayareabites/?p=14094","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/06/09/starchefs-rising-stars-revue/","disqusTitle":"StarChefs.com's Rising Stars Revue","path":"/bayareabites/14094/starchefs-rising-stars-revue","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Group-Shot-Ghiradelli-Square.jpg\" alt=\"2010 SF Bay Area Rising Star Award Winners\" title=\"2010 SF Bay Area Rising Star Award Winners\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-14096\">\u003cbr>\n\u003cem>2010 San Francisco Bay Area Rising Star Award Winners\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2010/san-francisco/index.shtml\">Rising Stars Revue\u003c/a> is back in SF this year with an awards ceremony and walk-around tasting gala to be held on \u003cstrong>Wednesday, June 16th\u003c/strong>, at Ghirardelli Square. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/A16_Chef-Liza-Shaw.jpg\" alt=\"Liza Shaw's Roasted Sardines and Minted Pea Bruschetta\" title=\"Liza Shaw's Roasted Sardines and Minted Pea Bruschetta\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-14162\">\u003cbr>\n\u003cem>Liza Shaw's (A16) Roasted Sardines and Minted Pea Bruschetta with Pickled Onions, presented by restaurateur Shelley Lindgren\u003c/em>\u003c/p>\n\u003cp>Hosted by Gary Danko chef de cuisine, \u003cstrong>Martin Brock\u003c/strong>, the tasting gala will feature signature savory dishes, desserts and cocktails presented by the \u003ca href=\"http://www.starchefs.com/features/editors_dish/rising_stars/2010/san-francisco-bay-area/index.shtml\">14 Rising Stars\u003c/a>. Check out this year's winners and the tantalizing dishes they plan on making for the gala:\u003c/p>\n\u003cp>\u003cstrong>CHEFS\u003c/strong>\u003cbr>\n\u003cstrong>Matthew Accarrino\u003c/strong>, \u003cem>\u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>\u003cbr>\nBone Marrow Sformatino, Smoked Bacon, and Onions\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>\u003cstrong>John Paul Carmona\u003c/strong>, \u003cem>\u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>\u003cbr>\nBoudin Blanc, Dates, and Wild Watercress\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Maximilian DiMare\u003c/strong>, \u003cem>\u003ca href=\"http://www.woodtavern.net/\">Wood Tavern\u003c/a>\u003cbr>\nCrispy Pork Belly with Bacon, Red Lentil Ragout, and Poached Egg\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Louis Maldonado\u003c/strong>, \u003cem>\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>\u003cbr>\nMarinated Striped Bass, Petrossian Caviar, Green Strawberries, and Brown Rice\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Thomas McNaughton\u003c/strong>, \u003cem>\u003ca href=\"http://flourandwater.com/\">flour + water\u003c/a>\u003cbr>\nRavioli Doppio of Pork and Pea\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Scott Nishiyama\u003c/strong>, \u003cem>\u003ca href=\"http://www.cheztj.com/\">Chez TJ\u003c/a>\u003cbr>\nMoulard Duck Foie Gras “Neige,” Blackberry, Cashew, and House-Made Mustard Toast\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>PASTRY CHEFS\u003c/strong>\u003cbr>\n\u003cstrong>Melissa Chou\u003c/strong>, \u003cem>\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>\u003cbr>\nCrème Fraîche Panna Cotta with Plum Soup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Catherine Schimenti\u003c/strong>, \u003cem>\u003ca href=\"http://www.michaelmina.net/\">Michael Mina\u003c/a>\u003cbr>\nApricot Mousse, Cherry Sorbet, and Lemon Verbena\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>MIXOLOGISTS\u003c/strong>\u003cbr>\n\u003cstrong>Erick Castro\u003c/strong>, \u003cem>\u003ca href=\"http://www.rickhousebar.com/\">Rickhouse\u003c/a>\u003cbr>\nStatesman\u003cbr>\nThe Lusty Maritime Punch, featuring Highland Park Single Malt Scotch Whiskey\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Brian MacGregor\u003c/strong>, \u003cem>\u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>\u003cbr>\nTippler’s Delight\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>SOMMELIER\u003c/strong>\u003cbr>\n\u003cstrong>Sarah Valor\u003c/strong>, \u003cem>\u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>\u003cbr>\nWine pairings with each chef’s dish\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>HOTEL CHEF\u003c/strong>\u003cbr>\n\u003cstrong>Josh Thomsen\u003c/strong>, \u003cem>\u003ca href=\"http://www.claremontresort.com/dining.shtml\">The Claremont Hotel Club & Spa\u003c/a>\u003cbr>\nLaura Chenel Goat Cheese-Potato Terrine with Slow-Roasted Baby Beets and Aged Balsamic Syrup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>RESTAURANT CONCEPT\u003c/strong>\u003cbr>\n\u003cstrong>Joshua Skenes\u003c/strong>, \u003cem>\u003ca href=\"http://www.saisonsf.com/\">Saison\u003c/a>\u003cbr>\nLittle Roots Braised with Bonito, Caramelized Shoots, Flowers, and Leaves\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>RESTAURATEUR\u003c/strong>\u003cbr>\n\u003cstrong>Shelley Lindgren\u003c/strong>, \u003cem>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> & \u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>\u003cbr>\nRoasted Sardines and Minted Pea Bruschetta with Pickled Onions\u003c/em>\u003c/p>\n\u003cp>******\u003c/p>\n\u003cp>\u003cstrong>HOST CHEF\u003c/strong>\u003cbr>\n\u003cstrong>Martin Brock\u003c/strong>, \u003cem>\u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>\u003cbr>\nCured New Zealand King Salmon with Jicama, Lotus Root Chips, and Curry Remoulade\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VIP HOST CHEF\u003c/strong>\u003cbr>\n\u003cstrong>JW Foster\u003c/strong>, \u003cem>\u003ca href=\"http://www.fairmont.com/sanfrancisco/GuestServices/Restaurants\">The Fairmont San Francisco\u003c/a>\u003cbr>\nPetrossian White Sturgeon Caviar with Champagne-Poached Red Torpedo Onion Relish, Butterball Pomme Chip, Charred Citrus, and Crème Fraîche\u003cbr>\nHouse Cold Smoked New Zealand Greenshell™ Mussel with Parsnip Frites, Santa Cruz Heirloom Tomato and Sonoma Riesling Consommé, and Asian Pear and Fennel Salad\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/joshua-skenes-dish.jpg\" alt=\"Joshua Skenes's Little Roots with Shoots and Leaves\" title=\"Joshua Skenes's Little Roots with Shoots and Leaves\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-14097\">\u003cbr>\n\u003cem>Joshua Skenes’s (Saison): Little Roots with Caramelized Shoots and Leaves\u003c/em>\u003c/p>\n\u003cp>The Rising Star Awards recognize up-and-coming chefs, pastry chefs, sommeliers and mixologists from around the country who represent future leaders of the national culinary scene. \u003ca href=\"http://starchefs.com/\">StarChefs.com\u003c/a>, online magazine to foodservice industry insiders since 1995, chooses only four American cities in which to name Rising Stars each year -- this year, they chose LA, SF, NYC and Washington, DC. Candidates are nominated by \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2007/sf/html/index.shtml\">previous SF winners\u003c/a> and the \u003ca href=\"http://www.starchefs.com/about_us/html/chef_advisory_board.shtml\">StarChefs Advisory Board\u003c/a> (which includes the likes of \u003cstrong>Daniel Boulud\u003c/strong>, \u003cstrong>Jean-Georges Vongerichten\u003c/strong>, \u003cstrong>Bobby Flay\u003c/strong>, and \u003cstrong>Todd English\u003c/strong>). Winners are chosen by the StarChefs editorial team. \u003c/p>\n\u003cp>More than 90 San Francisco Bay Area candidates were considered via in-person tastings and interviews. \"A new breed of young culinary professionals is defining the Bay Area dining scene, taking it beyond simply sourcing the best ingredients and championing the sustainability movement,\" said Antoinette Bruno, chief executive officer and editor-in-chief of StarChefs.com. \"They are true artisans and craftspeople.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/catherine-schimenti-dish.jpg\" alt=\"Catherine Schimenti's Apricot Mousse and Cherry Sorbet\" title=\"Catherine Schimenti's Apricot Mousse and Cherry Sorbet\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-14095\">\u003cbr>\n\u003cem>Catherine Schimenti’s (Michael Mina) Apricot Mousse, Cherry Sorbet, and Lemon Verbena\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2010/san-francisco/index.shtml\">StarChefs.com’s Rising Stars Revue\u003c/a>\u003cbr>\nWednesday, June 16, 2010\u003cbr>\n7:30-10:00 pm\u003cbr>\nGhirardelli Square, SF \u003c/p>\n\u003cp>\u003cem>Tickets for the Rising Stars Revue are $95 per person; VIP tickets are $150 and include a pre-event reception with Champagne and Petrossian Caviar. A portion of the proceeds will go to \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>\u003c/em>. \u003c/p>\n\u003cp>******\u003c/p>\n\u003cp>Try your hand at \u003cstrong>Melissa Chou’s\u003c/strong> stellar dessert. Elegant, light, and refreshing -- just the thing to wow your dinner guests at your next summer festa.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/melissa-chou-dish.jpg\" alt=\"Melissa Chou's Goat Yogurt Panna Cotta \" title=\"Melissa Chou's Goat Yogurt Panna Cotta \" width=\"500\" height=\"328\" class=\"alignnone size-full wp-image-14099\">\u003cbr>\n\u003cem>Melissa Chou’s (Aziza) Goat Yogurt Panna Cotta with Rose Gelee, Strawberry Merengue, Compressed Green Strawberries, Mint, Hibiscus Soup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Crème Fraîche Panna Cotta with Plum Soup\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of Melissa Chou, pastry chef of Aziza (adapted from her StarChefs award-winning dish)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 12\u003c/p>\n\u003cp>\u003cstrong>Plum Soup Ingredients:\u003c/strong>\u003cbr>\n4 pounds plums\u003cbr>\n1 cup sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tRough chop plums and place into a large pot (include pits). Add sugar and enough water to cover the plums generously (about 10 cups). Place a piece of parchment on the surface of the liquid and cook on medium high heat for about an hour, occasionally stirring, but not crushing the plums.\u003cbr>\n2.\tSet a strainer over a large bowl and pour in the soup. Simply allow the soup to drain out, but do not press on the plums or the soup will become cloudy. You should have about 6 cups soup.\u003cbr>\n3.\tReduce the soup until you have about 4 cups. Adjust sugar to taste. Chill and reserve.\u003c/p>\n\u003cp>\u003cstrong>Crème Fraîche Panna Cotta Ingredients:\u003c/strong>\u003cbr>\n2 cups crème fraîche\u003cbr>\n¾ cups cream\u003cbr>\n6 tablespoons sugar\u003cbr>\n1 ½ teaspoons gelatin powder\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tDissolve the gelatin in a generous tablespoon of water. Meanwhile, gently heat the cream with the sugar in a small pot over medium low heat.\u003cbr>\n2.\tCut the gelatin into cubes and when the cream begins to simmer, remove from heat and add the gelatin. Whisk until fully dissolved. Whisk in the creme fraiche. Strain and pour into about 12 lightly oiled 2 ounce timbale molds.\u003c/p>\n\u003cp>\u003cstrong>Garnishes:\u003c/strong>\u003cbr>\nStrawberries, cut lengthwise into sixths\u003cbr>\nMint chiffonade\u003c/p>\n\u003cp>\u003cstrong>To serve:\u003c/strong>\u003cbr>\n1.\tGently run the tip of a small knife around the edge of the panna cotta. Using your fingers, gently pull the panna cotta away from the side of the mold and invert into a shallow dessert bowl.\u003cbr>\n2.\tGarnish with the strawberries and mint. Pour in about ¼ cup of soup and serve.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>(All photos courtesy of StarChefs.com)\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/14094/starchefs-rising-stars-revue","authors":["5037"],"categories":["bayareabites_63","bayareabites_50","bayareabites_12","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_595","bayareabites_4176","bayareabites_2566","bayareabites_4175","bayareabites_4177","bayareabites_4178","bayareabites_4174","bayareabites_4173"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.","airtime":"SAT 4pm-5pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png","officialWebsiteLink":"https://www.revealnews.org/episodes/","meta":{"site":"news","source":"npr"},"link":"/radio/program/reveal","subscribe":{"apple":"https://itunes.apple.com/us/podcast/reveal/id886009669","tuneIn":"https://tunein.com/radio/Reveal-p679597/","rss":"http://feeds.revealradio.org/revealpodcast"}},"says-you":{"id":"says-you","title":"Says You!","info":"Public radio's game show of bluff and bluster, words and whimsy. 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