Written by longtime cookbook editor and Bay Area Bites contributor Kim Laidlaw, Home Baked Comfort jettisons the informative but anonymous tone typical to many Williams-Sonoma books for a warmer, more personal voice. Many of Laidlaw's recipes are inspired by family traditions or by cooking with friends, interspersed with photos and recipes from well-loved neighborhood bakeries, including our own Tartine.

There are also a few recipes from popular home baker-bloggers, like Deb Perelman of Smitten Kitchen and Aran Goyoaga of Cannelle et Vanille. The short interviews with the owners of local bakeries are pithy and funny, and the brightly charming photos of each spot made me want to run right out and get a Banana Puddin' cupcake at Sugar Mama's Bakeshop in Austin, Texas or a purple-studded, sugar-topped blueberry muffin at Huckleberry Cafe & Bakery in Santa Monica.

Beautifully photographed by baker Eric Wolfinger (who also photographed the striking Tartine Bread), the book looks both scrumptious and modern, neither cutesy-cozy nor bare-plate stark. Wolfinger, a baker himself, made every recipe he photographed, providing yet another round of useful recipe testing. Recipe pages without photographs are given a parchment-paper wash, a bit of visual interest presumably meant to evoke a family recipe scribbled on a time-yellowed slip of paper.

Nothing's too daunting; nothing requires much more than the usual home-kitchen setup of cake pans, pie pans, and baking sheets. (Do pick up some buttermilk, sour cream, and a microplane citrus zester before you start, however.) And, like the pictures, the recipes are flavorful and engaging; you could serve them at a bake sale or a dinner party and earn the same enraptured, nothing-but-crumbs-on-the-plate reaction. As an dedicated home baker myself, I caught up with Laidlaw at her home in Noe Valley on the eve of her book's release to find out how it all came together.

First of all, how did Laidlaw go from editor to writer? Last year, as part of her job as an editor at Weldon Owen, a San Francisco-based publisher which creates Williams-Sonoma's branded books in addition to other titles, Laidlaw was tasked with finding a writer/recipe developer for a planned home-baking book. (Full disclosure: As a freelance writer and editor, I have worked with Laidlaw and others at Weldon Owen professionally over the years.) The more she thought about the project, the more she realized, "This is what I do!" It wasn't just that she was a lifelong home baker; before becoming a full-time cookbook editor, she'd graduated from CCA's Baking and Pastry program, then worked as a baker at Oakland's La Farine bakery. She knew, having edited dozens of Williams-Sonoma cookbooks, just how important it was to produce the sort of meticulously tested, foolproof recipes that the brand was known for, and felt sure that she had both the baking and writing chops to do it.

But just being an employee didn't give her an automatic in; like any other potential author, she had to present a detailed proposal outlining her recipes, her approach, and why she'd be the best choice for the job. It worked, and with a pressing deadline looming, she got busy whipping up layer cakes and butterscotch puddings in her cramped home kitchen, where there was no Viking stove or Sub-Zero fridge, just the usual generic appliances of any apartment rental.

Writing the book happened to coincide with Laidlaw's pregnancy--which translated into a mostly ravenous appetite. Laidlaw laughed when asked about the rapturous headnotes describing each recipe. "I wrote it while I was pregnant! I would find myself eating half the batch of scones," in one sitting, and everything she made tasted like the best thing ever. Her husband, who had recently started a new job, earned instant popularity around the office as the guy with the recipe-testing wife; "crazy amounts" of tester cookies, brownies, cakes and more went with him to work almost daily.

Now, with the book just out, Laidlaw is still baking, only this time with her young daughter Poppy tucked in a carrier across her chest. "We bake together. She loves it!" Laidlaw said, and it's true: during my visit, Poppy was giggling and smiling, her eyes following her mother's deft movements as Laidlaw whisked together the batter for Pumpkin-Brandy Bread, (see recipe below) a specialty of her own mother's. The finished product, still hot out of the oven, wasn't overly boozy, but it did have a wonderfully grown-up whiff of brandy to it, making it perfect for afternoon tea, especially during the holidays. Her trick for cooking while parenting? "I cook everything in tiny steps, so I can stop anytime."

Some of her favorite recipes in the book are ones that come from her own family traditions, like the Christmas Breakfast Pie, something that she, her mother, and her brother make every Christmas, no matter where they are, and the Beer Rolls, originally made with just Bisquick and beer. "My brother and I thought that was so cool, baking with beer!" she said, which led her to develop a similar, from-scratch recipe that captured the appeal of the original.

She finds her inspiration in things she sees in bakeries, in restaurants, in flavor combinations she imagines. "I'm kind of a lemon freak. There's a crazy amount of citrus zest in the book, it's kind of obnoxious!" As for her favorite thing to bake, "definitely pies and galettes," although she especially admires bread bakers. "It's a real skill that can be kind of hard to do in a home kitchen. But it's so basic and satisfying." Flipping through the recipes, it's clear that Laidlaw has a taste for fruit; there are wonderful, not-too-sweet fruit desserts in every chapter. Pear Custard Tart (see recipe below), inspired by a old Julia Child recipe, comes out delectably elegant, and the vanilla-poached pears are good enough to eat on their own. Laidlaw prefers a hint of salt to too much sweetness, and few recipes seem overly gooey or rich.

It's an easy, appealing book, reflecting Laidlaw's own opinion, based in experience as both a professional and a home baker, that baking isn't that hard, and that its reputation as the stern, inflexible taskmistress of the kitchen is ill-deserved. Once you know the basic chemistry of baking and have a feel for how different baked goods work, you can mess around with your recipes, more than you might think.

"The whole point of the book is to get more people baking, get them to see that it's not so daunting, make it approachable and fun."

That said, are there common pitfalls that new bakers might avoid?
• "People overwork pastry and biscuit dough too much, then they get frustrated," when it doesn't turn out as flaky or fluffy as they hoped.
• In making quick breads, like muffins, that are raised with baking powder and/or baking soda, "some people mix the batter and then just let it sit," rather than getting it into the oven, pronto. Once the batter is mixed, the chemical leavening process starts, and so delaying the baking process can produce a flat result.
• And finally, people frequently overbake, paying more attention to the minutes specified in the recipe than to what their senses tell them about the finished product.

It all comes down to not following recipes too rigidly.

"I want people to relax and enjoy it, be more flexible. Not all ingredients are the same, and things change depending on how cold, hot, or wet the day is. Just relax! I think it's the best thing you can do for somebody, to bake something for them."

Recipe: Pear-Custard Tart
The first recipe from Julia Child that I ever made was her French custard apple tart, which I still love to this day. This delicately flavored tart, filled with vanilla-poached pears and brandy-spiked custard and topped with sugary toasted almonds, is an ode to her and that memorable dessert.

Ingredients:
Flaky Pie Dough for single crust (see recipe below)

for the poached pears
3⁄4 cup (6 oz⁄185 g) Sugar
3 ripe but firm pears, preferably Bosc, peeled, quartered, and cored
Peel of 1 orange, removed in strips with a vegetable peeler
1⁄2 vanilla bean
1 large egg
1⁄4 cup (2 oz⁄60 g) sugar plus 1 tbsp
3 tbsp all-purpose flour
1⁄2 cup (4 fl oz⁄125 ml) heavy cream
1 tsp pure vanilla extract or 2 tbsp brandy (optional)
Pinch of kosher salt
1⁄4 cup (1 oz⁄30 g) sliced almonds, lightly toasted

makes one 10-inch (25-cm) tart

Instructions:
Prepare the flaky pie dough and chill as directed. (see recipe below)

To poach the pears, cut a circle of parchment paper that will fit in a medium saucepan. Cut a small circle in the middle of the parchment. In the saucepan, bring 3 cups (24 fl oz/750 ml) water and the sugar to a boil over high heat. Reduce the heat to medium and add the pears and orange peel. Split the vanilla bean and scrape out the seeds with the back of a paring knife; add the pod and seeds to the saucepan. Lay the parchment in the saucepan to submerge the pears. Adjust the heat so that the liquid simmers gently and poach the pears until just tender, about 15 minutes. Let cool in the poaching liquid.

Position a rack in the middle of the oven and preheat to 400°F (200°C). On a lightly floured work surface, roll out the dough to a circle about 13 inches (33 cm) in diameter. Transfer the dough to a 10-inch (25-cm) tart pan with a removable bottom and ease into the pan. Trim away any excess dough. Line the tart shell with foil and fill with pie weights or dried beans. Bake until the crust is dried out and just starting to color a bit, about 20 minutes. Remove the foil and weights. Let cool. Reduce the oven temperature to 350°F (180°C).

Cut each pear quarter lengthwise into 4 slices, then lay most of the pear slices in the crust in an overlapping circle close to the rim. Use the remaining slices to fill the middle.

In a bowl, beat together the egg and the 1⁄4 cup sugar until thick and pale. Beat in the flour and then the cream, vanilla, if using, and salt. Pour evenly over the pears. Bake until the custard starts to puff up, about 10 minutes. Sprinkle the toasted almonds and remaining 1 tablespoon sugar over the top of the tart. Continue to bake until the custard is set and lightly browned, 15–20 minutes. Let cool on a wire rack until warm or room temperature before slicing and serving.

Baker's Note:
To turn this into an apple tart, gently sauté 3 peeled, cored, and sliced apples in 1 tablespoon butter until they just start to become tender. Spread evenly in the partially baked crust, pour over the custard, and proceed with the recipe from there.

Recipe: Flaky Pie Dough for Single Crust

Ingredients:
1 1⁄4 cups (61⁄2 oz⁄200 g) all-purpose flour
1⁄4 tsp kosher salt
1⁄2 tsp sugar (optional; omit if making a savory dish)
7 tbsp (31⁄2 oz⁄105 g) very cold unsalted butter, cut into cubes
5 tbsp (3 fl oz⁄80 ml) ice water, plus more if needed

makes enough for one 9-inch (23-cm) pie or tart

Instructions:
In the bowl of a food processor, stir together the flour, salt, and sugar, if using.

Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces.

Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together.

Dump the dough into a large lock-top plastic bag, and press into a flat disk. Refrigerate the dough for 30 minutes or up to 1 day, or freeze for up to 1 month.

Recipe: Pumpkin Brandy Bread
Growing up, I remember my mom baking this bread in metal coffee cans and how I loved the funny round shape. This recipe calls for a lot of brandy, more than you might be comfortable with, but it is honestly the best pumpkin bread I have ever tasted. You can cut the brandy in half if you want.

Ingredients:
4 large eggs
2 cups (1 lb⁄500 g) granulated sugar
1 cup (7 oz⁄220 g) firmly packed light brown sugar
1 cup (8 fl oz⁄250 ml) canola oil
2⁄3 cup (5 fl oz⁄160 ml) brandy
1 can (15 oz⁄470 g) pumpkin puree
3 1⁄2 cups (171⁄2 oz⁄545 g) all-purpose flour
2 tsp baking soda
1 1⁄2 tbsp pumpkin pie spice
1 tsp kosher salt
1⁄2 cup (2 oz⁄60 g) chopped pecans or walnuts, lightly toasted (optional)

makes 2 loaves

Instructions:
Position a rack in the middle of the oven and preheat to 350°F (180°C). Generously butter two 9-by-5-inch (23-by-13-cm) loaf pans.

In a large bowl, whisk together the eggs and sugars. Add the oil, brandy, and pumpkin and whisk to combine. In another bowl, sift together the flour, baking soda, pumpkin pie spice, and salt. Add to the pumpkin mixture along with the nuts, if using, and stir to combine.

Divide the batter between the prepared pans and bake until richly golden brown and a toothpick inserted into the center of a loaf comes out clean, about 50 minutes. Let cool slightly in the pans, then turn the loaves out onto a wire rack to cool.

Baker's Note:
Baked in smaller, individual-sized loaf pans, this decadent bread makes excellent mini gifts during the holidays. Divide the batter between the pans. The baking time might vary depending on the size of the pans. Once the baked loaves have cooled, wrap each one in colorful cellophane, tie a ribbon around it, and bring on the good cheer.

Recipes and Photos appears with permission from Home Baked Comfort. Photographs by Eric Wolfinger Copyright 2011 by Weldon Owen Inc. and Williams-Sonoma, Inc.

Part café, part wine bar, The Social Study, is the latest addition to the spate of new venues opening up in the Lower Fillmore neighborhood, and will be sure to delight coffee and jazz lovers across the city.

Serving locally-roasted Four Barrel espresso and coffee as of January 11, the groovy lounge fills a long-vacant space formerly occupied by a cannabis club on the corner of Geary at Fillmore behind Won Mi Korean BBQ. I stopped by the day after it opened on the advice of a friend who works next door and immediately wished that I could spend all day working in this café rather than in an office downtown. The high, vaulted ceilings have windows that go almost all the way up the walls, letting in plenty of light for such a small storefront.

Stepping through the almost unmarked front door (luckily, a sandwich board points thirsty guests in the right direction), my first impression transported me directly to my grandfather’s library. A long community table that could seat 10-12 people is just inside the tall front windows and the rest of the space features a unique take on bar tables -- the entire wall from the front door to the back of the lounge is covered with a quilted blue faux leather, out of which seats and tables fold out down (think 1960s airline jump seats).

Along the top of the wall, behind the register, running along the beams of the exposed brick wall on the other side of the building, and decorating many of the open spaces are books, books, and more books. A varied library that includes titles from all genres is available for leisure reading while hanging out in the café, and free wi-fi will sustain those who can’t bear to leave their laptops at home during coffee time.

In the mornings, The Social Study serves homemade pastries like crumpets, croissants, sticky buns, and one-mouthful-only chocolate croissant bites. The small selection is a testament to the tastiness of the pastries (on a foggy Thursday morning there were only a few pastries left by 10:15am): large, fresh pecans stud the glistening top of a caramelized sticky roll, and the slightly uneven texture of the croissants promises a hand-rolled, fresh-baked taste that doesn’t disappoint. Owner Harmony Fraga, East Bay native and former bar manager of Farmer Brown, plans to bring in a larger selection of pastries soon, but until she finds the perfect combination (great taste, made in San Francisco, preferably in her neighborhood, with fresh, local ingredients) The Social Study is baking their own.

But it’s not all coffee and pastries at The Social Study. Like any good European-influenced café, the place gets livelier as the day wears on. Beer, wine, and house-made sangria replace morning beverages, and the menu gets an upgrade starting in the afternoon. “Study Snacks” like charcuterie and cheese boards go great with a draught Guinness, and roasted fingerling potatoes are a healthy (and local!) alternative to the fast food French fries available a little bit lower down Fillmore street.

"Study Snacks." Photo: The Social Study

The record covers that adorn the walls are more than just decoration: The Social Study has a serious collection of vinyl. From jazz to R&B to hip-hop and Motown, the record library is as varied as its library counterpart, and the music in the café does a great job of matching the ever-shifting mood of the neighborhood.

The pace picks up even more on Friday nights, when live music takes the place of the vinyl selection and DJ Doc Fu steps behind the turntables. More music is promised, too--there’s been talk of a live house band (called Hot Pocket) playing in the lofted area above the main floor on Saturday nights. Although The Social Study doesn’t have a full liquor license (though Fraga says that’s in the works, along with a regular movie-screening night), I think it’s kind of nice. A beer and wine bar is a mellow addition to what can be a rowdy part of town, and when you want to step out for a cozy bite in a place that feels like an extension of your own living room (and face it, who can afford a place with an actual living room near Fillmore street?), The Social Study is just the place to be.

The Social Study
Address: Map
1795 Geary Blvd., San Francisco, CA 94115
415.292.7417
Open daily, 8am-11pm.

Turns out that a financial meltdown can be a good thing for a cooking school -- even one that charges $70 a class and $799 for a 12-week series of instruction.

Classes at the Gourmet Ghetto-based Kitchen on Fire in the Epicurious Garden are in such demand that the business now boasts a second, larger facility -- at 2,500 square foot twice the size of the original location -- in West Berkeley. The public can check out the new culinary classroom at its grand opening on Saturday night.

Back in 2005, chefs Olivier Said and MikeC teamed up to offer cooking classes both practical and playful. Their mission: To take the mystery out of kitchen techniques and culinary language, make cooking accessible to anyone who wanted to learn how to use a knife, and have fun putting food on a plate. (Read a recent review of one class and what a hundred or so Yelpers have to say.)

Like the original location, KoF2 offers a range of classes, including knife-skills, regional and ethnic cuisine, couples cookery, seasonal and farmers' market fare, and specialty food preparation (everything from cocktail party soirees to one-pot family meals for weeknights). All that, plus their signature 12-week basic cooking series taught in a space decked out with state-of-the-art equipment.

(Word to the recession weary: The kitchen is currently not accepting any new culinary assistants, which has proven a popular way for cash-strapped wannabe cooks to hone their skills. In exchange for helping prep before classes and clean up after, culinary assistants attend for free.)

In addition to showing off their new digs, serving food, and talking up the school's calendar of classes, MikeC and Said will sign copies of their recent book, Kitchen on Fire: Mastering the Art of Cooking in 12 Weeks (or Less), a step-by-step, technique-driven tome designed to offer new skills for the complete novice to the accomplished home cook.

Kitchen on Fire plans to offer longer classes at their new satellite site.

BAB checked in with Chef MikeC to find out what's cooking at the new Kitchen on Fire location.

Why did you decide to open a second Kitchen on Fire site and what drew you to this location?

Our classes were filling up so quickly (and many had large wait lists) so we needed more space to handle the demand. Our new location offers close access to the freeway, Berkeley Bowl West is in walking distance, and it's attached to a restaurant and home chef retail store, Rocket Restaurant Resource. Those three things made it a perfect match for us.

How has the continuing economic downturn and renewed interest in the D.I.Y. Domestic Arts impacted your business?

Oddly enough we have thrived through the recession. More people seem to think learning to cook is a great idea right now, whether to save money, eat healthier, change career, or just for the love of food. People want to come into the kitchen and create enticing, delicious, nourishing experiences at home for family and friends.

How is the new location different from the Gourmet Ghetto site?

It is a larger facility with two kitchens. It is also a blend of home chef and restaurant cooking equipment, so we can offer classes for both the home and professional chef.

What can folks look forward to at the new school in terms of classes, instructors, and events?

We will offer longer (four or more hours compared to our typical three-hour) classes, as well as more series-style classes on both cooking techniques and ethnic cuisines, including Thai, Indian, and French. We're also working with an ever-growing roster of guest chef instructors that are experts in their cuisines. On the event side, we can now hold larger private and corporate parties.

What's unique about your cooking school?

We are one of only a few independent (not part of a retail, grocery, cooking appliance) cooking schools in the country that has a focus on teaching home chefs. We have a vibrant atmosphere, with expert instructors who engaging. We explain the inner workings of food and its cookery to help students become confident cooks.

We're also involved in community outreach programs with non-profit partners such as Three Squares and St. Vincent de Paul's Kitchen of Champions. We help teach people living on welfare how to feed their families healthy meals on limited budgets or learn cooking skills they can use to find work in the food service industry.

What are the fundamental cooking techniques a novice should learn first?

Knife skills: If the food isn’t cut to the proper (and uniform) shape and size, it won’t cook evenly. Sautéing and stir frying would be next. Both are quick and easy techniques to make a meal and also the first step for many other techniques, such as making a soup or stew.

If you had to name three dishes that every home chef should know how to prepare, what would they be?

A roasted chicken and vegetables, veggie stir fry, and frittata.

A sneak peek inside the new Kitchen on Fire culinary classroom.

Details:

Kitchen on Fire West Grand Opening
Saturday, January 28, 7 p.m.-9 p.m.
Address: Map
(Inside Rocket Restaurant Resource)
2940 7th Street, Berkeley (between Potter St. and Anthony St.)
510-548-2665

The Year of the Dragon roars into town today, with two weeks of celebrations capped by the famous Chinatown Parade on February 11. Saturday, I attended a New Year’s themed buffet lunch and wok cooking demonstration by acclaimed cookbook author and San Francisco native, Grace Young, in Louie’s restaurant, a Chinatown institution.

Young —wearing a lucky red-colored top, as are many other attendees— greets her audience by reminding us that New Year’s is “the most important holiday in the Chinese calendar. It’s about renewal, rebirth and family togetherness.” Of all the animals in the Chinese horoscope, the mythical dragon is thought to embody power and success. Those born under its the sign are believed to be exceptionally intelligent, creative, charismatic, fearless, lucky, generous, confident, innovative, passionate but unpredictable. No wonder millions of Chinese people are waiting to get married, start businesses and have babies this year.

Grace Young. Photo courtesy of Steven Mark Neeham

The powerful dragon is a good symbol for Grace Young, a determined woman on a mission. Her goal: to rejuvenate authentic Chinese home cooking by keeping the wok tradition alive. “For 2000 years, the wok has been the iron thread that has bound Chinese culinary culture.” she says. “Now is the first time in his history that it’s at risk of being lost.” Non-stick woks are destroying Chinese home cooking,” declares Young passionately. “The food doesn’t taste right, because you can’t get it to sear and caramelize properly. It ends up braised and soggy. Non-stick cookware is not meant for the high heat necessary for stir-fries.” She prefers a flat-bottom, 14-inch carbon steel wok, with a long wooden handle, which can be seasoned to a warm burnished gold, like the one she is using today to make spicy long beans with sausage and mushrooms, a dish her mother taught her.

Besides coming to celebrate the new year with her family in San Francisco, Young is on a tour to promote and sign copies of her latest book, Stir-Frying to the Sky’s Edge, winner of the James Beard International Cookbook Award, which has taken her to Chinese diaspora communities around the world and steeled her resolve to share the secrets of the wok with as many home cooks as possible.

Young demonstrates how to judge when the preheated wok is hot enough (as soon as a drop of water evaporates on contact) then swirls in the oil and quickly adds her vegetables. One tip she imparts is to listen to your food cook, “That sizzle is the wok talking to you. If you don’t hear it, it’s not hot enough.” Her green beans turn out crunchy with a delicate, smoky wok flavor, which Young says sets it apart from stir-fries made in a skillet or non-stick cookware.

Meanwhile, upstairs, a Chinese calligrapher inks lucky characters on red paper, and the guests line up to fill their plates with lucky foods. Wilma Pang, one of the organizers of today’s event, under the auspices of A Better Chinatown Tomorrow, explains the symbolism of the foods arranged on the buffet table.

Many dishes are considered lucky because their Chinese names are homonyms for auspicious goals; others insure a good year because of their shapes or colors.

“The word for celery (choi) is a homonym for hard work,” Pang explains, and it portends the monetary result of all that effort. Green onions stand for intelligence; the turnip cake signifies that things will keep getting better. The apple means smooth sailing ahead and the tangerine is considered lucky because its orange color connects to gold. Its leaves represent growth and prosperity.

Although, many Chinese New Years foods vary by family and village, the one universal dish is crescent shaped dumplings. Traditionally, dumplings are made on New Years Eve by all the members of the family, working together. Their shape represents gold ingots and so symbolizes good fortune for the upcoming year. “The more you make, it’s like putting money in the bank,” says Pang. “And often, we hide a coin in one dumpling for a lucky diner to find.”

Pang points out the chicken with its head and feet still attached. “Very important to cook an entire chicken, for family togetherness.”

“See these cookies that open up with a smiling face, they represent happiness,” says Pang.

During the meal, there is one dish that has even the Chinese diners stumped. What are those roundish starchy vegetables? “Arrowroot,” Pang answers and holds up a fresh one, slyly smiling as she explains, “See this shape, with the little part that sticks out – that’s for having boy babies.”

After lunch, I have a chance to chat with Grace Young and ask her a few questions.

She grew up eating the traditional Cantonese foods her parents prepared. But at age 12, discovered Julia Child on TV and became fascinated with French cooking, and its entirely different culinary vocabulary. After apprenticing with French chef Josephine Araldo in San Francisco, Young moved to New York in 1979, and worked writing and testing recipes for General Foods. Then she ran the test kitchen at Time Life Books for 18 years, and produced more than 40 cookbooks that spanned the globe.

A chance comment from a cousin ignited the spark of Young’s passion to explore her own family’s culinary culture. Her cousin said, ”When it comes to Chinese cooking, I don’t even try because you can’t beat the Chinese take-out in San Francisco.” Young feared that if most second generation Chinese shared her cousin’s indifference towards learning to make the food of their ancestors, a wealth of authentic recipes and foodways might disappear.

For three years, she made numerous visits to San Francisco to learn her parents’ and family’s recipes. This led to her parents sharing stories about customs and traditions associated with the food, as well as tales from their lives in China that she had never heard before. Young’s first book, The Wisdom of the Chinese Kitchen, was published in 1999 and won the IACP Best International Cookbook. Young is proudest of this book because she feels it preserves traditional Chinese home cooking.

Is the dish you made today special for Chinese New Year's?
Not specifically, but it has mushrooms which grow quickly and so symbolize prosperity. I made this dish today because it’s one of my mother’s favorites. Now that she’s getting older and doesn’t cook, I’m so grateful I have recorded her recipes in my book. When I go back and reread them, it’s as if I can hear her still talking to me through the recipes. For all these years, she always made the New Year’s Eve meal and now in the last few years I am able, through my book, to make it for her. It’s ironic because I always thought that I was writing for the next generation. And in a million years I never dreamed I would give this back to my mother. When I make her a special New Year’s dish, like turnip cake, her face lights up, because food is memory.

Is there a certain dish you always have for New Year's eve dinner?
Fish is the standard dish at the end of the meal. The word for fish “yu” means wish and signifies abundance. It is essential to serve the complete fish, with the head and tail attached to ensure a good beginning and end to the year. Traditionally purchased live from a tank where one can pick out a strong swimmer, the poached fish with scallions and ginger is served as the last course of the New Year’s Eve feast, but not completely consumed. The leftovers are eaten the next day, so that its abundance will spill over into the New Year. Lobster, as the king of the ocean, represents the energy of the dragon. But any seafood is auspicious. Shrimp, whose name ha sounds like laughter, represents happiness; the shells of clams and scallops resemble old Chinese coins and therefore portend prosperity. Also, the clam shells open as you stir fry them, signifying a new beginning.

What's the difference between the Chinatowns in San Francisco and New York?
For me, San Francisco Chinatown has such sweet memories. My father was a liquor salesman and so the owners of every restaurant and shop knew him and gave us a special welcome. Plus, the produce in California is so much more abundant and pristine in quality, especially the Asian vegetables. I love the hustle bustle and energy of shopping on Stockton Street. When a grocer brings out a new box of baby bok choy or snow pea shoots and rips it open, all of a sudden everyone lunges towards it with frenzied excitement and all these hands try to grab the freshest greens.

As we finish our interview, I accompany Grace on a short walk to The Wok Shop, a bustling little warren, filled chock-a-block with woks, gadgets and cooking accessories, whose owner Tane Chan graciously provided the seasoned wok for today’s cooking demonstration.

“This is the best wok store in the whole country,” says Grace as she leads me right to the tower of carbonized steel flat bottom woks (only $24.95). And I gladly buy one. No use resisting the power of the dragon.

Simon Doonan (Twitter @simondoonan) has long rocked the window dressing for Barneys New York, where he is currently the Creative Ambassador-at-Large. Doonan--who is known as much for his wit as his fashion prowess--has appeared on Iron Chef America, America’s Next Top Model, and VH1’s I Love the 80s series and is a columnist for Slate.com. He is the author of the new book Gay Men Don’t Get Fat, (Blue Rider Press, $24.95) which is a twist on the 1970s book Real Men Don’t Eat Quiche and the more recent book French Women Don’t Get Fat.

The book premise?

“There are only two food groups, straight and gay, and a balanced diet (and the concordant trim figure) means some of both.”

His other books include Wacky Chicks and Eccentric Glamour.

The fashion phenom married his partner, designer Jonathan Adler in California in 2008, and the two reside in New York City. He told Bay Area Bites that “I cannot imagine living anywhere else, except maybe Fresno which people tell me is lovely in the springtime.” Doonan will be signing books at Barneys San Francisco on Saturday, January 21 from 2 to 4 p.m.

What are the rules for eating gay?
The trick is to balance your gay food and your straight food. It's about equilibrium. 
Straight men get fat because they eat too much lardy straight food. On the other hand, if you eat too much gay food you will.... Simply put: eat too many macaroons and you will probably go into a diabetic coma.
 
How do gay bear men fit into this?
Gay men do get fat and they are called BEARS. I have an entire chapter -- a chunky chapter -- devoted to Bears. It's called Operation Goldilocks. Guess who's Goldilocks? Oui, c'est moi!
 
...and what are the guidelines for eating straight?
Straight food is often thick and phallic and protein-rich. Think Burritos.

...lesbian?
Lesbian food is organic and honest and peasant-y.  Think organic olive oil. Think trusty community tables. Think crusty whole-meal bread. 

What is your typical weekday breakfast, lunch and dinner (at home or on the go)?
For breakfast I eat very fibrous hetero granola with a handful of blueberries to add a little gay panache. For lunch I usually ingest a big bowl of soup. This has given rise to rumors in the Barneys office that I wear dentures and can only eat soft food. It's not true. For dinner we often hit one of our local glam eateries. Il Cantanori on 10th street is a fave.
 
Where did you celebrate when you were married in California in 2008?
We had dinner at Chez Panisse and Alice picked up the tab, which was incredibly sweet of her. I worship her. Her food is, and has always been, the perfect combo of gay and straight -- hearty protein with fluffy veggies.
  
Guacamole shows up on San Francisco taqueria menus everywhere. You say it’s a no-no...why?
Let me put it to you this way: if you were to get kidnapped in Mexico and they fed you on guacamole for a week, you would explode out of your holding cell. THAT's how fattening it is.
 
What are your favorite San Francisco food spots? How gay/straight are the menus there?
I love Zuni -- a perfect balance of gay and straight, ditto the clientele.
J'adore Boulette's Larder -- fresh and chic, with a top-note of lesbian.
And of course, Chez Panisse, where it all started.

 How did you come up with the book idea?
I thought it was time for me to take all my gay nuggets and nuances of wisdom and fling them at the straight world. I want to liberate the women -- and men too -- and show them how to live with the fearless stylish bravado of we homos...and weee homos like Me. 
 
I was scolded for asking for a beer at a SF fundraiser populated by gay men. The crowd was enjoying vodka and vodka cocktails. What are your thoughts on alcohol?
I am a tea-totaller. Alcohol scares me. When people get boozed up they start doing insane things and, worse still, eating everything in sight. Naughty naughty.

What can Bay Area folks expect at your book signing on Jan 21? 
I love SF and am always happy to come visit. I will be radiating gay positivity.

What’s next for you?
My Jonny (Jonathan Adler) has won a design award in Madrid and so we are zipping off to collect it in February. I have not been to Spain in decades. Am looking forward to assessing the gay-ness of the paella.

Jeff Hertzberg and Zoë Francois of Artisan Bread in Five Minutes a Day fame (and the followup, Healthy Bread in Five Minutes a Day), have just put out the third book in their wildly popular series: Artisan Pizza and Flatbread in Five Minutes a Day. The duo, which consists of a medical doctor (Jeff) and an award-winning pastry chef (that would be Zoë), have spread their wings and launched an exploration of global flatbreads and the world of flavors that can be paired with them.

Jeff and Zoë were kind enough to take a break from their busy book tour to answer a few questions for Bay Area Bites readers. Here's a peek into what inspired their international journey, and how they spent an entire year eating countless pizzas. Oh, the sacrifice!

This is your third book. Now that you've covered Artisan Bread In Five Minutes a Day and Healthy Bread In Five Minutes a Day, how did you come up with the idea for pizza and flatbreads?


Jeff: It seemed to us that the country was being swept up into a high-end pizzeria craze.  These places are popping up all over the country, claiming Pizza Vera Napoletana status and all that, but it's a pretty expensive night out and our readers want something they can do at home.  Plus, we already knew that the pizzas and flatbreads were clearly the fastest things in our books.  After you stretch them flat, they're ready for the oven.  That's not true for loaf breads, which need to rest for 45 to 90 minutes after shaping.  So pizza and flatbread works for a busy weeknight.

Zoë: Pizza is one of my favorite foods and this project was an excuse to eat it at every meal. My sons love this book best of all, even after two years of serving them pizza for breakfast, lunch and dinner. In fact, my oldest son now makes his own, start to finish. It is an excellent way to get kids in the kitchen.
 

How did working on this book differ from working on the others?


Jeff: It meant thinking back to all my travel experiences around the Mediterranean -- so for me, that's Spain, Morocco, Italy, and France.  When I travel, I eat, and that's how I categorize everything.  This book was basically a travelogue for me, because these breads originated in the Middle East, and spread by water.  It's my favorite part of the world.  

Zoë: I took my family on a research trip to Turkey, Greece and Italy. We ate our way through the countries and then I came home to recreate the flavors. It was so inspiring and I discovered a whole new world of spices being in Turkey. This book is a real adventure of flavors, beyond the pizzas that we all know and love.
 

Besides the obvious pizza topic, how is Artisan Pizza and Flatbread in Five Minutes a Day different from Artisan Bread and Healthy Bread? How is it similar?


Jeff: What's similar is that we start with dough that we optimized for long-term storage in the fridge-- up to two weeks for doughs without eggs or dairy.  That's what changes everything, because you mix once, and bake up to eight half-pound pizzas, and it makes doing this nightly possible.  And we have whole grain and gluten-free options in the book.  

So what's different?  For one thing, it's a whole book of offbeat and familiar pizza toppings, fully explored.  Then, about the doughs -- for the whole grain, we didn't need vital wheat gluten for this book (as we did in Healthy Bread in Five Minutes a Day) because these don't have to support a tall loaf, so less structure is needed.  And in our white dough recipes, we ventured into the territory of true Italian-style flours and how to approximate them with more readily-available stuff.  

And, in this book, we wanted to get into our readers' entire meal, so there are more soups and dips than in our other books.  These breads can form the basis for everything you eat. 

Zoë: We also try to make our books a tool to help people feel confident about baking everything from simple breads to a roasted-vegetable stuffed, Italian torta. Our Tips and Techniques chapters are as valuable as the recipes themselves. We want to teach people to bake, so they share the joy we get from it.
 
For more about Jeff and Zoë, you can visit their blog, artisanbreadinfive.com. And try their gluten-free brioche recipe!

Lidia Bastianich and her fabulous shows on Italian cooking have always had a special place in my heart. As an Italian American originally from New York, I love to not only watch Lidia cook up a storm but hear her talk about how Italian food has influenced American culture. Watching Lidia is something my mother and I do together when she visits, and her shows invariably lead to my mother telling animated tales of enormous family meals at her Neapolitan grandparents house in the Bronx and remembrances of my own grandmother’s take on various dishes. But more than that Ms. Bastianich inspires us to get into the kitchen and cook.

When I was a kid I didn’t realize that the food I was eating on a daily basis was not actually eaten in Italy. My mother’s Sunday Gravy was a cherished weekly event and I figured Italians were eating this dish not only in New York and California, but Naples and Palermo as well. Same with her tangy vinegar pepper Chicken Cacciatore and Christmas Eve black olive pizza. It wasn’t until I was older that I realized Italian American food falls into its own special category, full of ingredients that immigrants found after my great grandparents and others traveled through Ellis Island or landed at airports later in the century.

You see, it wasn’t until recently that ingredients like farro, San Marzano tomatoes and Parmigiano-Reggiano started to appear regularly in American grocery stores. Before this, Italian immigrants and their children were limited to using ingredients that were local to their new homes and often distinctly American in taste. So America’s love for beef led to the aforementioned Sunday Gravy, a rich tomato-based sauce full of meatballs, sausages and bragiolle that isn't made in Italy itself.

I have quite a few of Lidia Bastianich’s books, but I use them a little differently than my other cookbooks. While I might open up my new "Sunday Suppers at Lucques" by Suzanne Goin or the gorgeous "Tender" by Nigel Slater to drool over the photos and feel inspired to try something new, Lidia’s books are like visiting my grandmother’s and mother’s recipe files. So much is comfortable and familiar, but with the clear difference that they also provide well-detailed instructions -- something my mother and grandmother thought was covered by phrases like “cook until done” or “add a little of this and that until it tastes right” (all said with a heavy Bronx accent).

Ms. Bastianich’s new book “Lidia’s Italy in America,” which she wrote with her daughter Tanya Bastianich Manuali, is no different. The focus here is the unique ways Italian American immigrants interpreted dishes from their homeland throughout the United States. The book is broken down into the standard sections of antipasti, zuppe, pasta, etc., but within are pages that highlight specific specialties from different areas along with descriptions of the Italian American neighborhoods that created them. So in Poultry we find a vignette about Federal Hill in Providence Rhode Island but soon after follows a recipe for Roberto’s Chicken Piccante from a chef on Arthur Avenue in the Bronx (a neighborhood dear to my heart as it’s where my father grew up). The gamut of Italian American cooking is covered with descriptions of the people who make these neighborhoods distinct and some history as well.

Although I’ve never met her, Ms. Bastianich’s is sort of like my TV culinary mother. Sweet and nurturing while also firm with her advice and directions, I trust her to help me navigate the path of Italian cookery. I will admit that I have occasionally been disappointed, as I was with the deep dish pizza in this book which was more bread than pizza. I can’t really complain, however, as the recipe says “it is a cross between focaccia and a pizza," so she warned me. My suggestion if you make it is to cut the dough in half and add more filling to the top, but remember I’m a Neapolitan-American raised on thin crusts so I’m a bit biased. More often than not, however, I have been quite happy with the results. The baked Rollatini of Sole offered a delightfully lemony take on fish cooked with breadcrumbs and the Italian American Meatloaf is, without a doubt, the best meatloaf I have ever made. My kids and husband raved about it and we all had seconds. Note, however, that the recipe is so big it makes either one incredibly large loaf, or, if you’re like me, one for your own family and one to share with the mom who took your kids for the afternoon.

"Lidia’s Italy in America" has that type of easy cookbook style I like best when reading recipes I will actually use. The recipes are laid out clearly and are easy to follow. I also enjoyed her stories on American neighborhoods and their Italian citizens. My only criticism is that there are hardly any pictures of food (most are of the people in the neighborhoods she visited). I love recipe photos in cookbooks because it’s reassuring to know what dishes are supposed to look like when you cook them and I felt this book could have used a few more. But that is a minor criticism. As she’s done many times before, Lidia Bastianich has provided a solid compilation of Italian American recipes, this time with an emphasis on those that truly reflect the diverse and eclectic nature of the many types of Italian neighborhoods there are in America. So if you’re in the mood for authentic Italian American recipes from the embodiment of Italian mama-ness, pick up a copy of "Lidia’s Italy in America."

Italian American Meatloaf, salad and roasted potatoes. Photo by Denise Santoro Lincoln.

Recipe: Italian American Meatloaf (Polpettone)

One would think that meatloaf is very American, but its origins are actually in a German colonial dish of minced pork mixed with cornmeal. Italians serve it a lot as well, and in this rendition the cultures blend deliciously with the addition of a pestata, a paste of carrots, celery, and onions. Not only does the meatloaf taste delicious, but it is foolproof, moist every time. The leftovers reheat as if just cooked, and Italians love to serve it with roasted potato wedges.

Serves 10 or more

2 cups cubes of country bread with crust
1 cup milk
2 medium carrots, cut into chunks
2 medium stalks celery, cut into chunks
1 medium onion, cut into chunks
1 1/2 pounds ground beef
1 1/2 pounds ground pork
1 bunch scallions, trimmed and chopped
1 cup grated Parmigiano-Reggiano or Grana Padano
1 cup marinara sauce or puréed canned tomatoes
1/2 cup chopped fresh Italian parsley
2 teaspoons kosher salt
1 teaspoon dried oregano
2 tablespoons extra-virgin olive oil

Preheat the oven to 375 degrees F.

Put the bread cubes in a medium bowl, and pour the milk over them. Let the bread soak until it is soft. Meanwhile, combine the carrots, celery, and onion in a food processor, and pulse to make a fine-textured paste or pestata.

When the bread is soft, squeeze out the excess milk and put the bread in a large mixing bowl. Mix the pestata, ground meats, scallions, grated cheese, marinara sauce, parsley,salt, and oregano with the bread, using your hands to distribute all of the ingredients evenly. Oil a 10-by-15-inch Pyrex or ceramic baking dish with the olive oil. Form the meat mixture into a loaf in the oiled pan.

Place in the oven, and bake until browned and cooked through (the center of the meatloaf should read 165 degrees F on an instant-read thermometer), about 1 hour and 15 minutes. Let cool for 10 minutes before slicing.

Chicago Deep-Dish Pizza. Photo: Lidia Matticchio Bastianich.

Recipe: Chicago Deep-Dish Pizza (Pizza Alta di Chicago)

One could call this dish pizza bread, and it is a cross between a focaccia and a pizza. In Sicily, they make a high pizza called sfincione, topped with tomatoes, oregano, and a few anchovies. It is sold in warm squares as street food from a cart. The idea for deep- dish pizza came from the early Sicilian immigrants that settled in Chicago, although the excessive toppings are not something one would find in Sicily.

Makes 1 pizza

FOR THE DOUGH
1/2 teaspoon sugar
1 packet instant dry yeast (2 1/4 teaspoons)
3 1/2 cups all-purpose flour, plus more for kneading the dough
1/2 cup fine cornmeal
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil, plus more for bowl and pan

FOR THE TOPPING
4 ounces provolone, sliced
4 ounces mozzarella, sliced
1 to 1 1/2 cups marinara sauce
2 ounces pepperoni, sliced
1/2 cup grated Grana Padano or Parmigiano-Reggiano
1/2 teaspoon dried oregano

Pour 1 cup plus 3 tablespoons warm (90 to 110 degrees F) water into a bowl, then stir in the sugar and yeast. Let sit until the yeast begins to bubble, about 5 minutes.

In an electric mixer fitted with the paddle attachment, mix the flour, cornmeal, and salt on low to combine. Pour in the yeast mixture and the olive oil to combine while still mixing. Once the dough comes together, switch to the dough hook, and knead on medium-high speed to make a smooth dough, about 2 to 3 minutes. Add a little more water or fl our as needed to make a soft dough. Put the dough in an oiled bowl, cover, and let rise until doubled in size, from 1 1/4 to 1 1/2 hours.

Preheat oven to 400 degrees F. Punch down the dough, and press it into a 14-x-10-inch oiled baking pan or an oiled 12-inch cast-iron skillet, gently pressing the dough up the sides to make a shell. Fill the shell with an even layer of the provolone and mozzarella, then spread the sauce to cover the cheese completely. Top with the pepperoni, and sprinkle with the grated cheese and oregano. Cover with foil, and bake 45 minutes. Then uncover, and bake until the crust is deep golden brown and the pizza is bubbly, about 20 minutes more. Let sit about 5 to 10 minutes before cutting into wedges and serving.

Recipes excerpted from Lidia's Italy in America by Lidia Bastianich. Copyright © 2011 by Lidia Bastianich. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Related Programs:
• Watch Lidia Celebrates America -- Holiday Tables & Traditions on KQED TV tonight 12/20/11 at 8pm. View additional airtimes.

Chef Stephanie Izard, of Chicago's Girl & the Goat made San Francisco the 13th stop on her Goat Tour. Her debut cookbook, Girl in the Kitchen - How a Top Chef Cooks, Thinks, Shops, Eats & Drinks, co-authored with friend and food writer Heather Shouse, was released by Chronicle Books in October. Rather than a typical book tour though (what would be the fun in that?), Izard decided to travel the country, teaming up to cook with chef friends along the way.

Chefs Stephanie Izard and Jennifer Biesty

Stephanie joined fellow Top Chef alum Chef Jennifer Biesty last Friday at Scala's Bistro to cook up a special dinner benefiting Share our Strength.

Cauliflower Panna Cotta, Beet Caviar, Crostini

To start, we had an amuse bouche of creamy Cauliflower Panna Cotta topped with roasted beet caviar and crostini, and a glass of bubbly.

Seared Scallop, Goat Sausage, Goat XO

Next up, Stephanie prepared a Seared Scallop with Goat Sausage, topped with goat liver aioli and served with maitake mushrooms and winter squash in a smoky goat XO sauce. Airy, crispy pillows of cracker-like "pizza puffs" were scattered in the mix and added some unexpected crunch. I remembered this dish from a lunch Stephanie did with Chef Shawn McClain at Sage in Las Vegas a few months ago. I was happy to have an encore of it. Wine pairing: Pushback Sauvignon Blanc.

Fregula, Cherry Stone Clams, Calamari

Second course was a modern paella of sorts if you will, from Jen. A super sweet Cherry Stone Clam stuffed with calamari and a thin slice of Spanish chorizo over fregula studded with plump buttery Castelvetrano olives, almonds, and a shower of saffron threads. Wine pairing: DuMOL Chardonnay.

Goat Belly, Fennel Puree, Bourbon Buttered Crab

My favorite dish of the evening was Stephanie's Crisp Confit Goat Belly over a sweet fennel puree, topped with ribbons of shaved fennel, fine strands of lemon zest, and Bourbon Buttered Crab. The goat belly was crispy, fatty, and tender, and the bourbon buttered crab – seriously? To die for. The richness of this glorious fat-on-fat action was offset nicely by the fresh crunch of the fennel and a hit of acid from some lemon juice. Wine pairing: Fort Ross Vineyard Pinot Noir.

Chili and Chocolate Braised Wagyu Short Ribs, Parsnip Puree

Jen finished out the savory courses with a hulking Chili and Chocolate Braised Wagyu Short Rib garnished with pickled pear gremolata and candied fresno chilies over creamy parsnip puree. The chili-chocolate braise imparted a wonderful depth of flavor to the meat, but the unexpected delight were the creative garnishes. The pickled pear gremolata was full of sweet, crunchy, lemony herbaceousness and the brittle candied chilies had snap and heat to them. The parsnip puree was a welcome change to the typical mashed potato. I loved the sweet root veggie flavor and velvety starchiness of it. Definitely something I'll be trying at home this winter.
Wine pairing: Jason Pahlmeyer Red Blend.

Scala's pastry chef Tim Nugent, a Top Chef Just Desserts alum, prepared our dessert for the evening, a roasted Pear with Huckleberry Crepes served over a spoonful of mascarpone cheese. Wine pairing: Beringer "Nightengale" Botrytised Semillon.

After our meal I had a chance to sit down with Stephanie for a bit and chat. Here's what she had to say about her new book, goats, second restaurant, guilty pleasures, and sriracha.

Tell us about your new cookbook Girl in the Kitchen.

Girl in the Kitchen just came out in October. I wanted it to be very much for the home cook. We're already working on a Girl & the Goat cookbook, which will still be things you can recreate at home, but maybe a little more challenging (because goats are hard to find). But for this one, I got all the ingredients at Whole Foods or my local market, tested all the ingredients in my home kitchen in Chicago, which is like four square feet, and I had to do all the dishes myself, so I kept everything really simple. And I had friends come over and watch me cook so they could ask questions like, "What is bearding mussels?" or "What do you mean you're sweating the vegetables?" Things that I take for granted or are just second nature, but that maybe home cooks don't know the answer to. So we put little tips and tricks inside the book. And then there are just funny stories. I think it's a fun book and I have a lot of chef friends that obviously aren't going to cook the recipes because they're chefs, but they've sat down on the couch and read the little stories. I think there's a little bit of something for everyone.

Do you have a favorite recipe in there?

There are a few recipes that people ask for from Girl & the Goat, like our green bean recipe. People love our green beans. There's a halibut dish with a pork ragu – that's if you wanted to take a little more time to make a few steps. Also, the apple and pork and bacon ragu – so simple, it takes hardly any time to make, but adding the apple into the bacon and pork just makes it tasty.

The name of your restaurant comes from your last name, Izard, which is a type of mountain goat that lives in the Pyranees Mountains. Both of your dishes tonight featured some delicious goat. Can you talk a bit about cooking with goat – something not many people are familiar with?

We get 8-10 whole goats a week from Kilgus Farms, its about 1 1/2 - 2 hours south of the restaurant in Illinois and we actually get our dairy from Justin Kilgus's dad, who owns a dairy farm. It's just amazing goat. We taste-tested goats around Illinois before we picked that one. I had never cooked goat until we were getting ready to open, and I figured I should probably figure out how to cook it. I remember the first event, we got a couple legs and we braised them in cherries and beer and smoked it, and it came out great, and we were like, "Oh, goat is good!" and so we've just been playing around with all sorts of stuff. We have ten or so different dishes that we rotate on the menu. You can do everything with goat that you can do with pig, it just takes a little bit more thought because goats aren't blessed with as much fat as pigs.

You're working on opening a second restaurant, right?

We're opening a diner. It's going to be, well hopefully better than Rutti Tutti Fresh and Fruity breakfast, but it'll be diner. A lot of people say "diner," and then they're like, "Oh, look at my foie gras burger," and well, that's not gonna be at a diner…We bake all our breads in house, we're moving that across the street, so I'll have a bakeshop and then a cookie classroom upstairs, and private dining so people can rent it out for private events.

What's your guilty pleasure?

I just like ranch dressing a lot. We made ranch dressing the other day for this dish we're doing, but I didn't even call it ranch. I just called it buttermilk dressing, because it's delicious, but nothing like Hidden Valley Ranch.

Sriracha -- trend or staple?

I love sriracha. We have it in our kitchen all the time. Sriracha and sambal. All the time. I would say every dish at The Goat has one or the other, at least a little bit, in it. But I'm a spice wuss, so I can only have a little bit.

ADDRESSES

Girl & the Goat
809 W Randolph St
(between Halsted St & Green St)
Chicago, IL 60607
(312) 492-6262

Scala's Bistro
432 Powell St
(between Post St & Sutter St)
San Francisco, CA 94102
(415) 395-8555

Host: Michael Krasny

Guests:
• Sam Mogannam, owner of Bi-Rite Market
• Simon Richard, produce buyer and in-house farmer at Bi-Rite Market

Original Broadcast: Thu, Dec 8, 2011 -- 10:00 AM

Eat Good Food Recipe 1

Eat Good Food Recipe 2

Eat Good Food Recipe 3