Bay Area Bites Mother's Day Brunch Menu: 6 Springtime Recipes
Springtime Frittata with Asparagus, Leeks, and Herbs
Think You Know How To Cook Eggs? Chances Are You're Doing It Wrong
Eating Lunch at Big Sur Bakery
A No-Hassle Holiday Breakfast with Leftovers
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At the very least, I like to serve a fun drink (whether alcoholic or non), a \"main\" course which is generally savory, and something a little bit sweet and bread-y. Also, you want to strike a balance between dishes that can be (mostly) prepared in advance and some that might need some last-minute attention.\u003c/p>\n\u003cp>This Mother's Day menu, which weighs heavily on springtime produce, has something for everyone: a fruity cocktail, a yummy vegetarian frittata, a hearty savory bread pudding, some little muffins, a glammed-up potato dish (everyone loves potatoes), and a fruit component that can act like dessert. Now I just need to get someone to make this for me on Mother's Day!\u003c/p>\n\u003cfigure id=\"attachment_81365\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/07/little-springtime-strawberry-lemon-muffins/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/final-muffin1000.jpg\" alt=\"Springtime Strawberry-lemon mini muffins. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81365\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/07/little-springtime-strawberry-lemon-muffins/\">\u003cstrong>Springtime Strawberry-lemon mini muffins\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81700\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice-pan700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice-pan700.jpg\" alt=\"Springtime Frittata with Asparagus, Leeks, and Herbs. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/springtime-frittata-with-asparagus-leeks-and-herbs/\">\u003cstrong>Springtime Frittata with Asparagus, Leeks, and Herbs\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81732\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/bruleed-grapefruit-with-vanilla-yogurt/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roasted-grapefruit-final700.jpg\" alt=\"Brûléed Grapefruit with Vanilla Yogurt. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81732\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/bruleed-grapefruit-with-vanilla-yogurt/\">\u003cstrong>Brûléed Grapefruit with Vanilla Yogurt\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-slice1000.jpg\" alt=\"Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding/\">\u003cstrong>Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81812\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-roasted-fingerling-potatoes-with-fancy-ranch-dressing/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fingerlings-final1000.jpg\" alt=\"Roasted Fingerling Potatoes with Fancy Ranch Dressing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-roasted-fingerling-potatoes-with-fancy-ranch-dressing/\">\u003cstrong>Roasted Fingerling Potatoes with Fancy Ranch Dressing\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81850\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-fresh-rhubarb-fizz-cocktail/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-pouring700.jpg\" alt=\"Fresh Rhubarb Fizz Cocktail. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-fresh-rhubarb-fizz-cocktail/\">\u003cstrong>Fresh Rhubarb Fizz Cocktail\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"This Mother's Day menu, which weighs heavily on springtime produce, has something for everyone: a fruity cocktail, a yummy vegetarian frittata, a hearty savory bread pudding, some little muffins, a glammed-up potato dish (everyone loves potatoes), and a fruit component that can act like dessert. ","status":"publish","parent":0,"modified":1526138714,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":219},"headData":{"title":"Bay Area Bites Mother's Day Brunch Menu: 6 Springtime Recipes | KQED","description":"This Mother's Day menu, which weighs heavily on springtime produce, has something for everyone: a fruity cocktail, a yummy vegetarian frittata, a hearty savory bread pudding, some little muffins, a glammed-up potato dish (everyone loves potatoes), and a fruit component that can act like dessert. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"81792 http://blogs.kqed.org/bayareabites/?p=81792","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/10/bay-area-bites-mothers-day-brunch-menu-6-springtime-recipes/","disqusTitle":"Bay Area Bites Mother's Day Brunch Menu: 6 Springtime Recipes","path":"/bayareabites/81792/bay-area-bites-mothers-day-brunch-menu-6-springtime-recipes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>When I started to think about putting together a celebratory Mother's Day brunch menu (or any brunch menu for that matter), I first consider how many people I'm having over and how many dishes I am willing to prepare early in the day. At the very least, I like to serve a fun drink (whether alcoholic or non), a \"main\" course which is generally savory, and something a little bit sweet and bread-y. Also, you want to strike a balance between dishes that can be (mostly) prepared in advance and some that might need some last-minute attention.\u003c/p>\n\u003cp>This Mother's Day menu, which weighs heavily on springtime produce, has something for everyone: a fruity cocktail, a yummy vegetarian frittata, a hearty savory bread pudding, some little muffins, a glammed-up potato dish (everyone loves potatoes), and a fruit component that can act like dessert. Now I just need to get someone to make this for me on Mother's Day!\u003c/p>\n\u003cfigure id=\"attachment_81365\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/07/little-springtime-strawberry-lemon-muffins/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/final-muffin1000.jpg\" alt=\"Springtime Strawberry-lemon mini muffins. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81365\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/07/little-springtime-strawberry-lemon-muffins/\">\u003cstrong>Springtime Strawberry-lemon mini muffins\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81700\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice-pan700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice-pan700.jpg\" alt=\"Springtime Frittata with Asparagus, Leeks, and Herbs. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/springtime-frittata-with-asparagus-leeks-and-herbs/\">\u003cstrong>Springtime Frittata with Asparagus, Leeks, and Herbs\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81732\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/bruleed-grapefruit-with-vanilla-yogurt/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roasted-grapefruit-final700.jpg\" alt=\"Brûléed Grapefruit with Vanilla Yogurt. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81732\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/bruleed-grapefruit-with-vanilla-yogurt/\">\u003cstrong>Brûléed Grapefruit with Vanilla Yogurt\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-slice1000.jpg\" alt=\"Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding/\">\u003cstrong>Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81812\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-roasted-fingerling-potatoes-with-fancy-ranch-dressing/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fingerlings-final1000.jpg\" alt=\"Roasted Fingerling Potatoes with Fancy Ranch Dressing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-roasted-fingerling-potatoes-with-fancy-ranch-dressing/\">\u003cstrong>Roasted Fingerling Potatoes with Fancy Ranch Dressing\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81850\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-fresh-rhubarb-fizz-cocktail/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-pouring700.jpg\" alt=\"Fresh Rhubarb Fizz Cocktail. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-fresh-rhubarb-fizz-cocktail/\">\u003cstrong>Fresh Rhubarb Fizz Cocktail\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/81792/bay-area-bites-mothers-day-brunch-menu-6-springtime-recipes","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_13306","bayareabites_1244","bayareabites_2638","bayareabites_12550","bayareabites_1763","bayareabites_1246"],"tags":["bayareabites_13355","bayareabites_1368","bayareabites_13330","bayareabites_1290","bayareabites_3992","bayareabites_16157","bayareabites_13329","bayareabites_13331","bayareabites_13361"],"featImg":"bayareabites_81923","label":"bayareabites"},"bayareabites_81342":{"type":"posts","id":"bayareabites_81342","meta":{"index":"posts_1591205157","site":"bayareabites","id":"81342","score":null,"sort":[1399651324000]},"guestAuthors":[],"slug":"springtime-frittata-with-asparagus-leeks-and-herbs","title":"Springtime Frittata with Asparagus, Leeks, and Herbs","publishDate":1399651324,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_81700\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice-pan700.jpg\">\u003cimg class=\"size-full wp-image-81700\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice-pan700.jpg\" alt=\"Slice of Springtime Frittata. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slice of Springtime Frittata. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Eggs pose a big problem when you are serving brunch for a whole lot of people. They tend to need to be cooked last minute, and generally need to be served hot. So poached, fried, even scrambled is usually off my list.\u003c/p>\n\u003cp>[contextly_sidebar id=\"BWueW9TPatHIDgwVFydogwqjOPQOuQn9\"]\u003c/p>\n\u003cp>I like frittata because it is one of the most versatile, easy, and so-not-time-consuming ways to serve eggs at brunch. Not only that, but you can serve it hot or at room temperature and no one will get annoyed that it’s not hot enough. That means you can make it ahead of time, or at least pop it in the oven just when your guests arrive (or wake up, depending).\u003c/p>\n\u003cp>Part of the whole versatile draw is also that you can throw JUST ABOUT anything into them. No, really. Bacon, ham, chicken, sausage, crab, potatoes, roasted peppers, corn, cherry tomatoes, broccoli, peas, the world is your oyster. Hell, you can even throw in some oysters and do a crazy Hangtown fry-inspired frittata.\u003c/p>\n\u003cp>This one is a favorite of mine. It’s the epitome of springtime, and it just looks pretty to boot. Loaded with asparagus, one of my absolute favorite vegetables, and plenty of herbs, buttery leeks, and tangy goat cheese, this would be a very welcome addition to my breakfast-in-bed on Mother’s Day. Ahem.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Feel free to use this as a starting off point and create your own frittata with your favorite ingredients!\u003c/p>\n\u003cfigure id=\"attachment_81699\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-81699\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-ingredients1000.jpg\" alt=\"Springtime Frittata ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Springtime Frittata ingredients. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Springtime Frittata\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 lb medium-sized asparagus, tough ends snapped and cut into 3/4-inch pieces\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>12 large eggs\u003c/li>\n\u003cli>2 tbsp finely chopped fresh chives, plus more for garnish\u003c/li>\n\u003cli>1 heaping tsp finely chopped fresh tarragon, plus more for garnish\u003c/li>\n\u003cli>6 oz fresh goat cheese, ideally garlic-herb, crumbled\u003c/li>\n\u003cli>1 tbsp olive oil\u003c/li>\n\u003cli>2 tbsp unsalted butter\u003c/li>\n\u003cli>1 leek, white and pale green parts only, halved lengthwise, rinsed well, and thinly sliced\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"81710,81709,81711\"]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400F. Fill a saucepan half full of salted water and bring the water to a boil over medium-high heat. Add the asparagus and boil for about 2 minutes, just until crisp-tender. Drain and rinse under cold water to stop the cooking.\u003c/li>\n\u003cli>In a bowl, whisk together the eggs, chives, tarragon, 1 tsp salt, and a few grinds of pepper.\u003c/li>\n\u003cli>In a 10-inch heavy, ovenproof frying pan over medium heat, warm the olive oil with 1 tbsp butter. When the butter is melted, add the leek and a pinch of salt and cook until the leek is tender, about 6 minutes. Add the asparagus and remaining butter and stir to combine, cooking until warmed through, about 1 minute.\u003c/li>\n\u003cli>Re-whisk the egg mixture and gently pour it over the vegetables in the pan. Cook until the eggs at the edge of the pan begin to set, running a heatproof rubber spatula along the edge to let the egg slide under the frittata, about 2-3 minutes.\u003c/li>\n\u003cli>Sprinkle the goat cheese evenly over the top of the frittata.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"81720,81721,81722\"]\u003c/p>\n\u003col>\n\u003cli>Put the pan in the oven and bake until the eggs are set, about 10 minutes. Turn on the broiler and broil the frittata for a few minutes to brown the top, if you like. Check for doneness by cutting a slit in the center of the frittata; it should be just set. Let cool for about 5 minutes, then slice into wedges and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_81715\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-cooked-pan1000a.jpg\">\u003cimg class=\"size-full wp-image-81715\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-cooked-pan1000a.jpg\" alt=\"Fresh out-of-the-oven Springtime Frittata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh out-of-the-oven Springtime Frittata. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81703\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice1000.jpg\">\u003cimg class=\"size-full wp-image-81703\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice1000.jpg\" alt=\"Slice Frittata into wedges and serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slice Frittata into wedges and serve. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Eggs can be a problem when serving brunch for lots of people. Enter the versatile, amazing, and delicious frittata, all gussied up for springtime.","status":"publish","parent":0,"modified":1550267629,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":637},"headData":{"title":"Springtime Frittata with Asparagus, Leeks, and Herbs | KQED","description":"Eggs can be a problem when serving brunch for lots of people. Enter the versatile, amazing, and delicious frittata, all gussied up for springtime.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"81342 http://blogs.kqed.org/bayareabites/?p=81342","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/09/springtime-frittata-with-asparagus-leeks-and-herbs/","disqusTitle":"Springtime Frittata with Asparagus, Leeks, and Herbs","path":"/bayareabites/81342/springtime-frittata-with-asparagus-leeks-and-herbs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81700\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice-pan700.jpg\">\u003cimg class=\"size-full wp-image-81700\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice-pan700.jpg\" alt=\"Slice of Springtime Frittata. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slice of Springtime Frittata. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Eggs pose a big problem when you are serving brunch for a whole lot of people. They tend to need to be cooked last minute, and generally need to be served hot. So poached, fried, even scrambled is usually off my list.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>I like frittata because it is one of the most versatile, easy, and so-not-time-consuming ways to serve eggs at brunch. Not only that, but you can serve it hot or at room temperature and no one will get annoyed that it’s not hot enough. That means you can make it ahead of time, or at least pop it in the oven just when your guests arrive (or wake up, depending).\u003c/p>\n\u003cp>Part of the whole versatile draw is also that you can throw JUST ABOUT anything into them. No, really. Bacon, ham, chicken, sausage, crab, potatoes, roasted peppers, corn, cherry tomatoes, broccoli, peas, the world is your oyster. Hell, you can even throw in some oysters and do a crazy Hangtown fry-inspired frittata.\u003c/p>\n\u003cp>This one is a favorite of mine. It’s the epitome of springtime, and it just looks pretty to boot. Loaded with asparagus, one of my absolute favorite vegetables, and plenty of herbs, buttery leeks, and tangy goat cheese, this would be a very welcome addition to my breakfast-in-bed on Mother’s Day. Ahem.\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>Feel free to use this as a starting off point and create your own frittata with your favorite ingredients!\u003c/p>\n\u003cfigure id=\"attachment_81699\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-81699\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-ingredients1000.jpg\" alt=\"Springtime Frittata ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Springtime Frittata ingredients. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Springtime Frittata\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 lb medium-sized asparagus, tough ends snapped and cut into 3/4-inch pieces\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>12 large eggs\u003c/li>\n\u003cli>2 tbsp finely chopped fresh chives, plus more for garnish\u003c/li>\n\u003cli>1 heaping tsp finely chopped fresh tarragon, plus more for garnish\u003c/li>\n\u003cli>6 oz fresh goat cheese, ideally garlic-herb, crumbled\u003c/li>\n\u003cli>1 tbsp olive oil\u003c/li>\n\u003cli>2 tbsp unsalted butter\u003c/li>\n\u003cli>1 leek, white and pale green parts only, halved lengthwise, rinsed well, and thinly sliced\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"81710,81709,81711","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400F. Fill a saucepan half full of salted water and bring the water to a boil over medium-high heat. Add the asparagus and boil for about 2 minutes, just until crisp-tender. Drain and rinse under cold water to stop the cooking.\u003c/li>\n\u003cli>In a bowl, whisk together the eggs, chives, tarragon, 1 tsp salt, and a few grinds of pepper.\u003c/li>\n\u003cli>In a 10-inch heavy, ovenproof frying pan over medium heat, warm the olive oil with 1 tbsp butter. When the butter is melted, add the leek and a pinch of salt and cook until the leek is tender, about 6 minutes. Add the asparagus and remaining butter and stir to combine, cooking until warmed through, about 1 minute.\u003c/li>\n\u003cli>Re-whisk the egg mixture and gently pour it over the vegetables in the pan. Cook until the eggs at the edge of the pan begin to set, running a heatproof rubber spatula along the edge to let the egg slide under the frittata, about 2-3 minutes.\u003c/li>\n\u003cli>Sprinkle the goat cheese evenly over the top of the frittata.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"81720,81721,81722","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli>Put the pan in the oven and bake until the eggs are set, about 10 minutes. Turn on the broiler and broil the frittata for a few minutes to brown the top, if you like. Check for doneness by cutting a slit in the center of the frittata; it should be just set. Let cool for about 5 minutes, then slice into wedges and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_81715\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-cooked-pan1000a.jpg\">\u003cimg class=\"size-full wp-image-81715\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-cooked-pan1000a.jpg\" alt=\"Fresh out-of-the-oven Springtime Frittata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh out-of-the-oven Springtime Frittata. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81703\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice1000.jpg\">\u003cimg class=\"size-full wp-image-81703\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice1000.jpg\" alt=\"Slice Frittata into wedges and serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slice Frittata into wedges and serve. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/81342/springtime-frittata-with-asparagus-leeks-and-herbs","authors":["5015","5014"],"categories":["bayareabites_752","bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_828","bayareabites_33","bayareabites_1290","bayareabites_13328","bayareabites_3992","bayareabites_16157","bayareabites_8986"],"featImg":"bayareabites_81729","label":"bayareabites"},"bayareabites_80377":{"type":"posts","id":"bayareabites_80377","meta":{"index":"posts_1591205157","site":"bayareabites","id":"80377","score":null,"sort":[1397236097000]},"guestAuthors":[],"slug":"think-you-know-how-to-cook-eggs-chances-are-youre-doing-it-wrong","title":"Think You Know How To Cook Eggs? Chances Are You're Doing It Wrong ","publishDate":1397236097,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_80379\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cracked-egg-8364905a01e9807c4e77609316667a1ed88b3d82.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cracked-egg-8364905a01e9807c4e77609316667a1ed88b3d82.jpg\" alt='\"The egg is a lens through which to view the entire craft of cooking,\" says food writer Michael Ruhlman. Photo: Donna Turner Ruhlman' width=\"1448\" height=\"1086\" class=\"size-full wp-image-80379\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"The egg is a lens through which to view the entire craft of cooking,\" says food writer Michael Ruhlman. Photo: Donna Turner Ruhlman\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/125167196/npr-staff/archive\">NPR Staff\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/11/301013384/think-you-know-how-to-cook-eggs-chances-are-youre-doing-it-wrong\">The Salt at NPR Food\u003c/a> (4/11/14)\u003c/p>\n\u003cp>Just in time for Easter, food writer \u003ca href=\"http://blog.ruhlman.com/\">Michael Ruhlman\u003c/a> has a new cookbook that will likely change the way you think about the egg. At the very least, you may learn how to spruce up your scrambled egg technique.\u003c/p>\n\u003cp>\u003cem>Egg: A Culinary Exploration of the World's Most Versatile Ingredient\u003c/em> is a guide to perfecting the most familiar of egg dishes — from poached to hard boiled — but also mastering béarnaise sauce and meringues.\u003c/p>\n\u003cfigure id=\"attachment_80386\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.npr.org/books/titles/301440205/egg-a-culinary-exploration-of-the-worlds-most-versatile-ingredient\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/egg-book-lg.jpg\" alt=\" Egg: A Culinary Exploration of the World's Most Versatile Ingredient. By Michael Ruhlman and Donna Turner Ruhlman\" width=\"300\" height=\"385\" class=\"size-full wp-image-80386\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Egg: A Culinary Exploration of the World's Most Versatile Ingredient. By Michael Ruhlman and Donna Turner Ruhlman\u003c/figcaption>\u003c/figure>\n\u003cp>According to Rulhman, who won a James Beard Foundation Award in 2012, the (hen) egg towers above the other foods in your kitchen because of its versatility. (Check out this \u003ca href=\"http://www.bonappetit.com/wp-content/uploads/2014/03/Ruhlman-Egg-Flowchart.jpg\">amazing egg flow chart\u003c/a>, a poster version of which comes folded inside the book.)\u003c/p>\n\u003cp>He writes:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"In the kitchen, the egg is neither ingredient nor finished dish, but rather a singularity with 1,000 ends. Scrambled eggs and angel food cake and ice cream and aioli and popovers and gougeres and macaroons and a gin fizz aren't separate entities. They're all part of the egg continuum. They are all one thing. The egg is a lens through which to view the entire craft of cooking. By working our way through the egg, we become powerful cooks. \"\u003c/p>\n\u003cp>Its role in the potato, onion and cheese frittata is as unifier to other ingredients. \"The egg combines them, makes them whole,\" he says.\u003c/p>\n\u003cp>In another dish featured in the book, the seafood roulade, the egg white is a binder, which gives the dish a smooth texture.\u003c/p>\n\u003cp>But often, Ruhlman argues, we don't treat our eggs very well. Take scrambled eggs. \"It's one of the most overcooked dishes in America,\" he says. \"We kill our eggs with heat.\"\u003c/p>\n\u003cp>Instead, we need, in most instances, to give the egg gentle heat. \"When you cook them very slowly over very gentle heat, the curds form. And as you sit, the rest of the egg sort of warms but doesn't fully cook and becomes a sauce for the curds. So it should be a creamy and delicious and delicate preparation.\"\u003c/p>\n\u003cp>Why do we overdo it?\u003c/p>\n\u003cp>\"We overdo it because of lack of knowledge, and some people are afraid of their eggs,\" says Ruhlman. \"I've never gotten sick from an egg — that I know of.\"\u003c/p>\n\u003cp>He adds: \"We're taught in many ways to fear our food. It does a great disservice to the people who want to cook their own food.\"\u003c/p>\n\u003cp>And as for the most basic task of cracking an egg, Ruhlman says he learned from \u003ca href=\"http://www.starchefs.com/cook/chefs/bio/andre-soltner\">André Soltner\u003c/a>, the famed French chef of Lutèce.\u003c/p>\n\u003cp>\"He just tapped it gently on a flat surface, and he gently just pulled the egg apart,\" says Ruhlman. \"I love the gentleness of the way he handled an egg, and I always think about that when I crack an egg.\"\u003c/p>\n\u003cp>And what about the short-order cook thing of whacking an egg on the pot and throwing it in? \"Not the best way, but sometimes it's what's called for.\"\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Michael Ruhlman's Potato, Onion, and Cheese Frittata from \u003cem>Egg: A Culinary Exploration of the World's Most Versatile Ingredient\u003c/em>\u003c/h3>\n\u003cfigure id=\"attachment_80378\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/fritatta_credit-donna-turner-ruhlman-84585914a287df25bd91cdc35196cd7847abf749.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/fritatta_credit-donna-turner-ruhlman-84585914a287df25bd91cdc35196cd7847abf749.jpe\" alt=\"Potato, Onion, and Cheese Frittata. Photo: Donna Turner Ruhlman\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-80378\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Potato, Onion, and Cheese Frittata. Photo: Donna Turner Ruhlman\u003c/figcaption>\u003c/figure>\n\u003cp>Serves 4\u003c/p>\n\u003cp>1 small potato, peeled and cut into small dice (about 1 cup/225 grams)\u003c/p>\n\u003cp>2 tablespoons extra-virgin olive oil\u003c/p>\n\u003cp>Salt\u003c/p>\n\u003cp>1/2 onion, cut into small dice (about 1/2 cup/100 grams)\u003c/p>\n\u003cp>6 eggs, thoroughly blended\u003c/p>\n\u003cp>1/2 cup/60 grams shredded cheddar cheese\u003c/p>\n\u003cp>Freshly ground black pepper\u003c/p>\n\u003cp>2 avocados, peeled, pitted, and diced (optional)\u003c/p>\n\u003cp>Preheat the broiler.\u003c/p>\n\u003cp>In a medium nonstick fry pan, combine the potatoes and olive oil over medium-high heat and stir or toss them in the pan to coat the potatoes with oil. Add a three-finger pinch of salt, just to coat the surface. When the potatoes are lightly browned, add the onions, salt to coat the onions, and continue to cook until the onions are tender, stirring or tossing the potato and onion.\u003c/p>\n\u003cp>Place the eggs in a medium bowl and add the cheese, along with ½ teaspoon salt and several grinds of pepper, and stir to combine and disperse the cheese. Pour the egg mixture over the potatoes and onions and reduce the heat to medium, swirling the pan so that the eggs even out. Cook until the edges are set, a couple of minutes depending on the heat level, checking to make sure that the eggs aren't sticking. Place the pan underneath the broiler until the eggs are just set, a minute or two depending on your broiler. When the top is set, invert the frittata onto a cutting board, cover with the diced avocado, if using, and cut into wedges. Serve.\u003c/p>\n\u003ch3>Recipe: Michael Ruhlman's \u003cstrong>Seafood Roulade with Scallops and Crab\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_80380\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/seafood-roulade-c12f75611227659e039285ff80f617e3185949dd.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/seafood-roulade-c12f75611227659e039285ff80f617e3185949dd.jpe\" alt=\"Seafood Roulade with Scallops and Crab. Photo: Donna Turner Ruhlman\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-80380\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Seafood Roulade with Scallops and Crab. Photo: Donna Turner Ruhlman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 8 (3-ounce) portions\u003c/em>\u003c/p>\n\u003cp>1 tablespoon butter\u003c/p>\n\u003cp>1 leek, white part only, finely chopped\u003c/p>\n\u003cp>1 pound/450 grams peeled, deveined shrimp\u003c/p>\n\u003cp>2 egg whites\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>1 cup/240 milliliters heavy cream\u003c/p>\n\u003cp>4 ounces/120 grams scallops, cut into chunks if large or whole if small\u003c/p>\n\u003cp>4 ounces/120 grams lump crabmeat\u003c/p>\n\u003cp>2 tablespoons minced fresh chives\u003c/p>\n\u003cp>Heat the butter in a small sauté pan over medium heat. Add the leek and sauté until tender but not brown. Transfer to a bowl, cover, and refrigerate until chilled.\u003c/p>\n\u003cp>Puree the shrimp with the egg whites and salt in a food processor. With the machine running, slowly add half of the cream through the feed tube. The mixture should be stiff enough to shape. Continue adding the rest of the cream with the machine running.\u003c/p>\n\u003cp>Transfer the shrimp mousseline to a mixing bowl and add the chilled leeks, scallops, crab, and chives, gently folding to distribute everything evenly.\u003c/p>\n\u003cp>Wet your counter slightly and lay out a sheet of plastic wrap (use Glad wrap if you're concerned about cooking in plastic), at least 2 feet/60 centimeters long. Spoon the seafood mixture along the center of the plastic wrap. Fold the plastic wrap over the mousseline and roll it into a tube about 2½ inches/6 centimeters in diameter. Twist each end of the plastic wrap to form a tight roulade as you roll it on the counter. If it gets out of shape on you, unroll it onto a new sheet of plastic and start again.\u003c/p>\n\u003cp>Bring a large pot of water to 180˚F/82˚C. Drop the roulade into the water and weigh it down with an appropriately sized plate to keep it submerged. Cook the roulade, maintaining a water temperature of between 170˚ and 185˚F/77˚ and 85˚C, until an instant-read thermometer reads between 140˚ and 150˚F/60˚ and 65˚C when inserted into the center of the roulade, 45 to 50 minutes.\u003c/p>\n\u003cp>While the roulade is cooking, fill a large bowl with half ice and half water. When the roulade is done, submerge it in the ice bath until thoroughly chilled, 15 minutes or so. Remove the plastic wrap and serve (see the headnote for suggestions). \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Food writer Michael Ruhlman has a new cookbook that's an homage to eggs. And where do Americans so often go wrong? Ruhlman says we usually overcook even the simplest dish of scrambled eggs.","status":"publish","parent":0,"modified":1397236097,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":47,"wordCount":1260},"headData":{"title":"Think You Know How To Cook Eggs? Chances Are You're Doing It Wrong | KQED","description":"Food writer Michael Ruhlman has a new cookbook that's an homage to eggs. And where do Americans so often go wrong? Ruhlman says we usually overcook even the simplest dish of scrambled eggs.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"80377 http://blogs.kqed.org/bayareabites/?p=80377","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/04/11/think-you-know-how-to-cook-eggs-chances-are-youre-doing-it-wrong/","disqusTitle":"Think You Know How To Cook Eggs? Chances Are You're Doing It Wrong ","nprByline":"NPR Staff","nprStoryId":"301013384","nprApiLink":"http://api.npr.org/query?id=301013384&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/04/11/301013384/think-you-know-how-to-cook-eggs-chances-are-youre-doing-it-wrong?ft=3&f=301013384","nprRetrievedStory":"1","nprPubDate":"Fri, 11 Apr 2014 11:46:00 -0400","nprStoryDate":"Fri, 11 Apr 2014 10:44:00 -0400","nprLastModifiedDate":"Fri, 11 Apr 2014 11:45:59 -0400","path":"/bayareabites/80377/think-you-know-how-to-cook-eggs-chances-are-youre-doing-it-wrong","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80379\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cracked-egg-8364905a01e9807c4e77609316667a1ed88b3d82.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cracked-egg-8364905a01e9807c4e77609316667a1ed88b3d82.jpg\" alt='\"The egg is a lens through which to view the entire craft of cooking,\" says food writer Michael Ruhlman. Photo: Donna Turner Ruhlman' width=\"1448\" height=\"1086\" class=\"size-full wp-image-80379\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"The egg is a lens through which to view the entire craft of cooking,\" says food writer Michael Ruhlman. Photo: Donna Turner Ruhlman\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/125167196/npr-staff/archive\">NPR Staff\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/11/301013384/think-you-know-how-to-cook-eggs-chances-are-youre-doing-it-wrong\">The Salt at NPR Food\u003c/a> (4/11/14)\u003c/p>\n\u003cp>Just in time for Easter, food writer \u003ca href=\"http://blog.ruhlman.com/\">Michael Ruhlman\u003c/a> has a new cookbook that will likely change the way you think about the egg. At the very least, you may learn how to spruce up your scrambled egg technique.\u003c/p>\n\u003cp>\u003cem>Egg: A Culinary Exploration of the World's Most Versatile Ingredient\u003c/em> is a guide to perfecting the most familiar of egg dishes — from poached to hard boiled — but also mastering béarnaise sauce and meringues.\u003c/p>\n\u003cfigure id=\"attachment_80386\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.npr.org/books/titles/301440205/egg-a-culinary-exploration-of-the-worlds-most-versatile-ingredient\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/egg-book-lg.jpg\" alt=\" Egg: A Culinary Exploration of the World's Most Versatile Ingredient. By Michael Ruhlman and Donna Turner Ruhlman\" width=\"300\" height=\"385\" class=\"size-full wp-image-80386\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Egg: A Culinary Exploration of the World's Most Versatile Ingredient. By Michael Ruhlman and Donna Turner Ruhlman\u003c/figcaption>\u003c/figure>\n\u003cp>According to Rulhman, who won a James Beard Foundation Award in 2012, the (hen) egg towers above the other foods in your kitchen because of its versatility. (Check out this \u003ca href=\"http://www.bonappetit.com/wp-content/uploads/2014/03/Ruhlman-Egg-Flowchart.jpg\">amazing egg flow chart\u003c/a>, a poster version of which comes folded inside the book.)\u003c/p>\n\u003cp>He writes:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"In the kitchen, the egg is neither ingredient nor finished dish, but rather a singularity with 1,000 ends. Scrambled eggs and angel food cake and ice cream and aioli and popovers and gougeres and macaroons and a gin fizz aren't separate entities. They're all part of the egg continuum. They are all one thing. The egg is a lens through which to view the entire craft of cooking. By working our way through the egg, we become powerful cooks. \"\u003c/p>\n\u003cp>Its role in the potato, onion and cheese frittata is as unifier to other ingredients. \"The egg combines them, makes them whole,\" he says.\u003c/p>\n\u003cp>In another dish featured in the book, the seafood roulade, the egg white is a binder, which gives the dish a smooth texture.\u003c/p>\n\u003cp>But often, Ruhlman argues, we don't treat our eggs very well. Take scrambled eggs. \"It's one of the most overcooked dishes in America,\" he says. \"We kill our eggs with heat.\"\u003c/p>\n\u003cp>Instead, we need, in most instances, to give the egg gentle heat. \"When you cook them very slowly over very gentle heat, the curds form. And as you sit, the rest of the egg sort of warms but doesn't fully cook and becomes a sauce for the curds. So it should be a creamy and delicious and delicate preparation.\"\u003c/p>\n\u003cp>Why do we overdo it?\u003c/p>\n\u003cp>\"We overdo it because of lack of knowledge, and some people are afraid of their eggs,\" says Ruhlman. \"I've never gotten sick from an egg — that I know of.\"\u003c/p>\n\u003cp>He adds: \"We're taught in many ways to fear our food. It does a great disservice to the people who want to cook their own food.\"\u003c/p>\n\u003cp>And as for the most basic task of cracking an egg, Ruhlman says he learned from \u003ca href=\"http://www.starchefs.com/cook/chefs/bio/andre-soltner\">André Soltner\u003c/a>, the famed French chef of Lutèce.\u003c/p>\n\u003cp>\"He just tapped it gently on a flat surface, and he gently just pulled the egg apart,\" says Ruhlman. \"I love the gentleness of the way he handled an egg, and I always think about that when I crack an egg.\"\u003c/p>\n\u003cp>And what about the short-order cook thing of whacking an egg on the pot and throwing it in? \"Not the best way, but sometimes it's what's called for.\"\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Michael Ruhlman's Potato, Onion, and Cheese Frittata from \u003cem>Egg: A Culinary Exploration of the World's Most Versatile Ingredient\u003c/em>\u003c/h3>\n\u003cfigure id=\"attachment_80378\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/fritatta_credit-donna-turner-ruhlman-84585914a287df25bd91cdc35196cd7847abf749.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/fritatta_credit-donna-turner-ruhlman-84585914a287df25bd91cdc35196cd7847abf749.jpe\" alt=\"Potato, Onion, and Cheese Frittata. Photo: Donna Turner Ruhlman\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-80378\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Potato, Onion, and Cheese Frittata. Photo: Donna Turner Ruhlman\u003c/figcaption>\u003c/figure>\n\u003cp>Serves 4\u003c/p>\n\u003cp>1 small potato, peeled and cut into small dice (about 1 cup/225 grams)\u003c/p>\n\u003cp>2 tablespoons extra-virgin olive oil\u003c/p>\n\u003cp>Salt\u003c/p>\n\u003cp>1/2 onion, cut into small dice (about 1/2 cup/100 grams)\u003c/p>\n\u003cp>6 eggs, thoroughly blended\u003c/p>\n\u003cp>1/2 cup/60 grams shredded cheddar cheese\u003c/p>\n\u003cp>Freshly ground black pepper\u003c/p>\n\u003cp>2 avocados, peeled, pitted, and diced (optional)\u003c/p>\n\u003cp>Preheat the broiler.\u003c/p>\n\u003cp>In a medium nonstick fry pan, combine the potatoes and olive oil over medium-high heat and stir or toss them in the pan to coat the potatoes with oil. Add a three-finger pinch of salt, just to coat the surface. When the potatoes are lightly browned, add the onions, salt to coat the onions, and continue to cook until the onions are tender, stirring or tossing the potato and onion.\u003c/p>\n\u003cp>Place the eggs in a medium bowl and add the cheese, along with ½ teaspoon salt and several grinds of pepper, and stir to combine and disperse the cheese. Pour the egg mixture over the potatoes and onions and reduce the heat to medium, swirling the pan so that the eggs even out. Cook until the edges are set, a couple of minutes depending on the heat level, checking to make sure that the eggs aren't sticking. Place the pan underneath the broiler until the eggs are just set, a minute or two depending on your broiler. When the top is set, invert the frittata onto a cutting board, cover with the diced avocado, if using, and cut into wedges. Serve.\u003c/p>\n\u003ch3>Recipe: Michael Ruhlman's \u003cstrong>Seafood Roulade with Scallops and Crab\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_80380\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/seafood-roulade-c12f75611227659e039285ff80f617e3185949dd.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/seafood-roulade-c12f75611227659e039285ff80f617e3185949dd.jpe\" alt=\"Seafood Roulade with Scallops and Crab. Photo: Donna Turner Ruhlman\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-80380\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Seafood Roulade with Scallops and Crab. Photo: Donna Turner Ruhlman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 8 (3-ounce) portions\u003c/em>\u003c/p>\n\u003cp>1 tablespoon butter\u003c/p>\n\u003cp>1 leek, white part only, finely chopped\u003c/p>\n\u003cp>1 pound/450 grams peeled, deveined shrimp\u003c/p>\n\u003cp>2 egg whites\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>1 cup/240 milliliters heavy cream\u003c/p>\n\u003cp>4 ounces/120 grams scallops, cut into chunks if large or whole if small\u003c/p>\n\u003cp>4 ounces/120 grams lump crabmeat\u003c/p>\n\u003cp>2 tablespoons minced fresh chives\u003c/p>\n\u003cp>Heat the butter in a small sauté pan over medium heat. Add the leek and sauté until tender but not brown. Transfer to a bowl, cover, and refrigerate until chilled.\u003c/p>\n\u003cp>Puree the shrimp with the egg whites and salt in a food processor. With the machine running, slowly add half of the cream through the feed tube. The mixture should be stiff enough to shape. Continue adding the rest of the cream with the machine running.\u003c/p>\n\u003cp>Transfer the shrimp mousseline to a mixing bowl and add the chilled leeks, scallops, crab, and chives, gently folding to distribute everything evenly.\u003c/p>\n\u003cp>Wet your counter slightly and lay out a sheet of plastic wrap (use Glad wrap if you're concerned about cooking in plastic), at least 2 feet/60 centimeters long. Spoon the seafood mixture along the center of the plastic wrap. Fold the plastic wrap over the mousseline and roll it into a tube about 2½ inches/6 centimeters in diameter. Twist each end of the plastic wrap to form a tight roulade as you roll it on the counter. If it gets out of shape on you, unroll it onto a new sheet of plastic and start again.\u003c/p>\n\u003cp>Bring a large pot of water to 180˚F/82˚C. Drop the roulade into the water and weigh it down with an appropriately sized plate to keep it submerged. Cook the roulade, maintaining a water temperature of between 170˚ and 185˚F/77˚ and 85˚C, until an instant-read thermometer reads between 140˚ and 150˚F/60˚ and 65˚C when inserted into the center of the roulade, 45 to 50 minutes.\u003c/p>\n\u003cp>While the roulade is cooking, fill a large bowl with half ice and half water. When the roulade is done, submerge it in the ice bath until thoroughly chilled, 15 minutes or so. Remove the plastic wrap and serve (see the headnote for suggestions). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/80377/think-you-know-how-to-cook-eggs-chances-are-youre-doing-it-wrong","authors":["byline_bayareabites_80377"],"categories":["bayareabites_2254","bayareabites_588","bayareabites_2407","bayareabites_10916","bayareabites_12"],"tags":["bayareabites_10300","bayareabites_33","bayareabites_1290","bayareabites_9086","bayareabites_10921"],"featImg":"bayareabites_80384","label":"bayareabites"},"bayareabites_16965":{"type":"posts","id":"bayareabites_16965","meta":{"index":"posts_1591205157","site":"bayareabites","id":"16965","score":null,"sort":[1284656403000]},"guestAuthors":[],"slug":"eating-lunch-at-big-sur-bakery-2","title":"Eating Lunch at Big Sur Bakery","publishDate":1284656403,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5874.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5874.jpg\" alt=\"Big Sur Bakery\" title=\"Big Sur Bakery\" width=\"500\" height=\"368\" class=\"alignnone size-full wp-image-16949\">\u003c/a>\u003c/p>\n\u003cp>It's been well over two years now since the \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/17/the-big-sur-bakery-and-restaurant/\">hungry writers\u003c/a> at Bay Area Bites mentioned Big Sur Bakery. I figured it was time. Now, I can't quite pin down the exact moment I became obsessed with \u003ca href=\"http://www.bigsurbakery.com/#/home\">Big Sur Bakery\u003c/a>. It was well before the recent \u003ca href=\"http://www.bonappetit.com/magazine/2010/02/top_10_best_new_getaway_spots\">Bon Appetit mention\u003c/a> and even before the stunning \u003ca href=\"http://www.amazon.com/My-Nepenthe-Bohemian-Tales-Family/dp/0740779141\">My Nepenthe\u003c/a> cookbook came out. I feel like it's always been this legend-like place that I've been trying to get past relationships, friends, and family to tag along and try. But most folks always have the same reaction: \u003c/p>\n\u003cp>\u003cem>You want to drive 5 hours round-trip to go to a bakery? In one day?\u003c/em>\u003cbr>\nAnd I usually reply something like this: \u003cem>No, no.\u003c/em> Clearly these people are missing something. \u003cem>It's not just a bakery--it's a cafe as well. With real food, too.\u003c/em>\u003cbr>\n\u003cem>Oh, sorry. Let me get this straight: So you want to drive over five hours to go to a cafe?\u003c/em>\u003c/p>\n\u003cp>And then I met my friend Danielle. She and her husband drove down Highway 1 on July 4th and had a chance to join in the Big Sur Bakery's special festivities (Danielle swears she's never enjoyed baked beans until she'd tried theirs). Oh and did I mention \u003cem>they \u003c/em>did it in one day just for the heck of it? Reason #1 why I like Danielle. Reason #2 came to light when she mentioned how \u003cem>we\u003c/em> should drive down and eat lunch there someday because she hadn't had a chance to try the normal, non-holiday menu. I didn't need much convincing. I'd found the best mini road-tripping, foccaccia-loving, landscape-gawking, jelly-donut eating companion ever. Our friend Janet had a chance to join us last minute, and we all set off on a recent cloudy Wednesday morning eager to see what all the buzz was about. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5871.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5871.jpg\" alt=\"Big Sur Bakery customers\" title=\"Big Sur Bakery customers\" width=\"500\" height=\"448\" class=\"alignnone size-full wp-image-16950\">\u003c/a>\u003cbr>\n\u003cem>Decisions, Decisions at Big Sur Bakery \u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I was initially surprised at how small The Big Sur Bakery is from the inside. There are probably about ten tables and a nice wrap-around deck outside. The folks having lunch were a mix of tourists (donning hiking boots and cameras) and locals swinging in for a quick treat to take with them as they continued down the road. It has the kind of slow pace that makes you want to order a little something else when you're finished with your meal just so you can sit and languish away the afternoon. If you go for lunch as we did, do know that it's counter service only and the menu is much more limited than it is during dinner. Limited, but darn good. They display the lunch specials of the day in the bakery case right when you walk in, so you simply order and pay and they'll bring it on out to your table. \u003c/p>\n\u003cp>My two dining companions each ordered the seasonal corn soup and a slice of foccaccia: one with local tomatoes and caramelized onions and the other with leeks and goat cheese. Big Sur Bakery makes all of their breads and foccaccias on site in their wood-fired oven and it's apparent from the first bite. The crust is pleasantly soft yet chewy, and the toppings are thoughtful and would've been utterly delicious all on their own. That's the thing about the folks at The Big Sur Bakery: they're adamant about using local eggs and produce whenever possible, and you can taste this decision in the final product. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/big-sur-bakery-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/big-sur-bakery-2.jpg\" alt=\"big sur bakery lunch\" title=\"big sur bakery lunch\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-16951\">\u003c/a>\u003cbr>\n\u003cem>Foccaccias and Seasonal Corn Soup\u003c/em>\u003c/p>\n\u003cp>For my own lunch, I decided to try the potato frittata and a side of house greens. The frittata was perfectly seasoned with a mix of herbs and a little salt and pepper. And the greens with shallots, roasted carrots and a lemon poppyseed dressing were quite memorable. A perfect compliment to the more substantial frittata. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5883.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5883.jpg\" alt=\"Potato Frittata and House Salad\" title=\"Potato Frittata and House Salad\" width=\"500\" height=\"510\" class=\"alignnone size-full wp-image-16954\">\u003c/a>\u003cbr>\n\u003cem>Potato Fritatta and House Salad\u003c/em>\u003c/p>\n\u003cp>Danielle was smart enough to take home a Citrus Morning Bun for the next day and reported back that it was a little pillow of heaven (yes, those were close to her exact words). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5862.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5862.jpg\" alt=\"breakfast pastries at Big Sur Bakery\" title=\"breakfast pastries at Big Sur Bakery\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16953\">\u003c/a>\u003cbr>\n\u003cem>Breakfast Pastries at Big Sur Bakery\u003c/em>\u003c/p>\n\u003cp>And my friend Janet made the wise decision to buy a jelly donut on our way out. They just looked too good to pass up. We had every intention of waiting until later that afternoon to try it, but we barely made it out the front door. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5892.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5892.jpg\" alt=\"strawberry jelly donut\" title=\"strawberry jelly donut\" width=\"500\" height=\"505\" class=\"alignnone size-full wp-image-16952\">\u003c/a>\u003cbr>\n\u003cem>Strawberry Jelly Donut at Big Sur Bakery\u003c/em>\u003c/p>\n\u003cp>This is, quite possibly, the best jelly donut I've ever had. We puzzled over what made it so extraordinary and decided it had to be the heaps of homemade strawberry jam, the fact that it seemed like the jam was actually baked right into the donut, the light airy dough, and the gentle and completely perfect dusting of sugar. If I lived close to Big Sur, I could be in a whole lot of trouble if this is a standard breakfast item. \u003c/p>\n\u003cp>I've been thinking about how to sum up our few hours at Big Sur Bakery. It's a special place-- that you can gather through recommendations from friends, numerous media reviews, and their very lovely cookbook. But I think the reason it remains so special is because there's a sense still --somehow-- that \u003cem>you've\u003c/em> stumbled upon it. You leave feeling like it's your little place, and you can't wait to tell the friends back home who you know would appreciate it. I'll tell you this: I couldn't imagine any other place I would've wanted to be at 1 p.m. that Wednesday afternoon.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bigsurbakery.com/\">Big Sur Bakery\u003c/a>\u003cbr>\nHighway 1\u003cbr>\nBig Sur, CA 93920\u003cbr>\n(831) 667-0520\u003cbr>\nHours: Mon 8am-3pm; Tue-Sat 8am-8:30pm; Sun 8am-2:30pm\u003c/p>\n\n","blocks":[],"excerpt":"It's been well over two years now since the hungry writers at Bay Area Bites mentioned Big Sur Bakery. I figured it was time. Now, I can't quite pin down the exact moment I became obsessed with Big Sur Bakery. It was well before the recent Bon Appetit mention and even before the stunning My Nepenthe cookbook came out. I feel like it's always been this legend-like place that I've been trying to get past relationships, friends, and family to tag along and try. But most folks always have the same reaction:\r\n\r\nYou want to drive 5 hours round-trip to go to a bakery? In one day?","status":"publish","parent":0,"modified":1284661271,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":974},"headData":{"title":"Eating Lunch at Big Sur Bakery | KQED","description":"It's been well over two years now since the hungry writers at Bay Area Bites mentioned Big Sur Bakery. I figured it was time. Now, I can't quite pin down the exact moment I became obsessed with Big Sur Bakery. It was well before the recent Bon Appetit mention and even before the stunning My Nepenthe cookbook came out. I feel like it's always been this legend-like place that I've been trying to get past relationships, friends, and family to tag along and try. But most folks always have the same reaction:\r\n\r\nYou want to drive 5 hours round-trip to go to a bakery? In one day?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"16965 http://blogs.kqed.org/bayareabites/?p=16965","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/09/16/eating-lunch-at-big-sur-bakery-2/","disqusTitle":"Eating Lunch at Big Sur Bakery","path":"/bayareabites/16965/eating-lunch-at-big-sur-bakery-2","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5874.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5874.jpg\" alt=\"Big Sur Bakery\" title=\"Big Sur Bakery\" width=\"500\" height=\"368\" class=\"alignnone size-full wp-image-16949\">\u003c/a>\u003c/p>\n\u003cp>It's been well over two years now since the \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/17/the-big-sur-bakery-and-restaurant/\">hungry writers\u003c/a> at Bay Area Bites mentioned Big Sur Bakery. I figured it was time. Now, I can't quite pin down the exact moment I became obsessed with \u003ca href=\"http://www.bigsurbakery.com/#/home\">Big Sur Bakery\u003c/a>. It was well before the recent \u003ca href=\"http://www.bonappetit.com/magazine/2010/02/top_10_best_new_getaway_spots\">Bon Appetit mention\u003c/a> and even before the stunning \u003ca href=\"http://www.amazon.com/My-Nepenthe-Bohemian-Tales-Family/dp/0740779141\">My Nepenthe\u003c/a> cookbook came out. I feel like it's always been this legend-like place that I've been trying to get past relationships, friends, and family to tag along and try. But most folks always have the same reaction: \u003c/p>\n\u003cp>\u003cem>You want to drive 5 hours round-trip to go to a bakery? In one day?\u003c/em>\u003cbr>\nAnd I usually reply something like this: \u003cem>No, no.\u003c/em> Clearly these people are missing something. \u003cem>It's not just a bakery--it's a cafe as well. With real food, too.\u003c/em>\u003cbr>\n\u003cem>Oh, sorry. Let me get this straight: So you want to drive over five hours to go to a cafe?\u003c/em>\u003c/p>\n\u003cp>And then I met my friend Danielle. She and her husband drove down Highway 1 on July 4th and had a chance to join in the Big Sur Bakery's special festivities (Danielle swears she's never enjoyed baked beans until she'd tried theirs). Oh and did I mention \u003cem>they \u003c/em>did it in one day just for the heck of it? Reason #1 why I like Danielle. Reason #2 came to light when she mentioned how \u003cem>we\u003c/em> should drive down and eat lunch there someday because she hadn't had a chance to try the normal, non-holiday menu. I didn't need much convincing. I'd found the best mini road-tripping, foccaccia-loving, landscape-gawking, jelly-donut eating companion ever. Our friend Janet had a chance to join us last minute, and we all set off on a recent cloudy Wednesday morning eager to see what all the buzz was about. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5871.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5871.jpg\" alt=\"Big Sur Bakery customers\" title=\"Big Sur Bakery customers\" width=\"500\" height=\"448\" class=\"alignnone size-full wp-image-16950\">\u003c/a>\u003cbr>\n\u003cem>Decisions, Decisions at Big Sur Bakery \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>I was initially surprised at how small The Big Sur Bakery is from the inside. There are probably about ten tables and a nice wrap-around deck outside. The folks having lunch were a mix of tourists (donning hiking boots and cameras) and locals swinging in for a quick treat to take with them as they continued down the road. It has the kind of slow pace that makes you want to order a little something else when you're finished with your meal just so you can sit and languish away the afternoon. If you go for lunch as we did, do know that it's counter service only and the menu is much more limited than it is during dinner. Limited, but darn good. They display the lunch specials of the day in the bakery case right when you walk in, so you simply order and pay and they'll bring it on out to your table. \u003c/p>\n\u003cp>My two dining companions each ordered the seasonal corn soup and a slice of foccaccia: one with local tomatoes and caramelized onions and the other with leeks and goat cheese. Big Sur Bakery makes all of their breads and foccaccias on site in their wood-fired oven and it's apparent from the first bite. The crust is pleasantly soft yet chewy, and the toppings are thoughtful and would've been utterly delicious all on their own. That's the thing about the folks at The Big Sur Bakery: they're adamant about using local eggs and produce whenever possible, and you can taste this decision in the final product. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/big-sur-bakery-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/big-sur-bakery-2.jpg\" alt=\"big sur bakery lunch\" title=\"big sur bakery lunch\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-16951\">\u003c/a>\u003cbr>\n\u003cem>Foccaccias and Seasonal Corn Soup\u003c/em>\u003c/p>\n\u003cp>For my own lunch, I decided to try the potato frittata and a side of house greens. The frittata was perfectly seasoned with a mix of herbs and a little salt and pepper. And the greens with shallots, roasted carrots and a lemon poppyseed dressing were quite memorable. A perfect compliment to the more substantial frittata. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5883.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5883.jpg\" alt=\"Potato Frittata and House Salad\" title=\"Potato Frittata and House Salad\" width=\"500\" height=\"510\" class=\"alignnone size-full wp-image-16954\">\u003c/a>\u003cbr>\n\u003cem>Potato Fritatta and House Salad\u003c/em>\u003c/p>\n\u003cp>Danielle was smart enough to take home a Citrus Morning Bun for the next day and reported back that it was a little pillow of heaven (yes, those were close to her exact words). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5862.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5862.jpg\" alt=\"breakfast pastries at Big Sur Bakery\" title=\"breakfast pastries at Big Sur Bakery\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16953\">\u003c/a>\u003cbr>\n\u003cem>Breakfast Pastries at Big Sur Bakery\u003c/em>\u003c/p>\n\u003cp>And my friend Janet made the wise decision to buy a jelly donut on our way out. They just looked too good to pass up. We had every intention of waiting until later that afternoon to try it, but we barely made it out the front door. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5892.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5892.jpg\" alt=\"strawberry jelly donut\" title=\"strawberry jelly donut\" width=\"500\" height=\"505\" class=\"alignnone size-full wp-image-16952\">\u003c/a>\u003cbr>\n\u003cem>Strawberry Jelly Donut at Big Sur Bakery\u003c/em>\u003c/p>\n\u003cp>This is, quite possibly, the best jelly donut I've ever had. We puzzled over what made it so extraordinary and decided it had to be the heaps of homemade strawberry jam, the fact that it seemed like the jam was actually baked right into the donut, the light airy dough, and the gentle and completely perfect dusting of sugar. If I lived close to Big Sur, I could be in a whole lot of trouble if this is a standard breakfast item. \u003c/p>\n\u003cp>I've been thinking about how to sum up our few hours at Big Sur Bakery. It's a special place-- that you can gather through recommendations from friends, numerous media reviews, and their very lovely cookbook. But I think the reason it remains so special is because there's a sense still --somehow-- that \u003cem>you've\u003c/em> stumbled upon it. You leave feeling like it's your little place, and you can't wait to tell the friends back home who you know would appreciate it. I'll tell you this: I couldn't imagine any other place I would've wanted to be at 1 p.m. that Wednesday afternoon.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bigsurbakery.com/\">Big Sur Bakery\u003c/a>\u003cbr>\nHighway 1\u003cbr>\nBig Sur, CA 93920\u003cbr>\n(831) 667-0520\u003cbr>\nHours: Mon 8am-3pm; Tue-Sat 8am-8:30pm; Sun 8am-2:30pm\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/16965/eating-lunch-at-big-sur-bakery-2","authors":["5072"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_1875","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_843","bayareabites_842","bayareabites_841","bayareabites_1966","bayareabites_1290"],"label":"bayareabites"},"bayareabites_1759":{"type":"posts","id":"bayareabites_1759","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1759","score":null,"sort":[1230394824000]},"guestAuthors":[],"slug":"creating-a-no-hassle-holiday-breakfast-with-leftovers","title":"A No-Hassle Holiday Breakfast with Leftovers ","publishDate":1230394824,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/frittata_on-table_300pixels.jpg\" alt=\"frittata on table\" align=\"left\">One of the things I love about cooking around the holidays is experimenting with all the ingredients in my refrigerator. Although I have a great time planning our Christmas Eve, Christmas, and New Year's feasts, I think I enjoy the impromptu ones even more. Take Christmas breakfast this year: although I had every intention of making cinnamon rolls the night before Christmas so we could have freshly-baked ooey gooey deliciousness in the morning, an ill-timed head cold forced me to bed early. So there we were, Christmas morning with no buns. What we did have, however, was a fridge full of fresh and luxurious holiday ingredients.\u003c/p>\n\u003cp>After my daughters had their fill of opening the slew of presents Santa left, I sidled into the kitchen and opened the fridge. As I stared at the contents, I started to get hungry. My cold was subsiding and my nasal passages were starting to be able to discern smells again. As I scanned the shelf before me, I realized I had all the makings for a great frittata: eggs, baby spinach, pancetta, ricotta, parmesan, and heavy cream. It didn’t take long to mix everything together, and once I did, my mother commented on how the pancetta’s pink color coordinated with the green spinach to make a lovely Christmas color combination. I stared at my plate and felt a bit like an accidental Martha Stewart until I looked up and was brought back to reality by my messy kitchen. Even better than how it looked, however, was the fact that the eggs, ricotta and heavy cream had merged into a gorgeous custard, with the pancetta, spinach and Parmesan adding both salty and savory flavors.\u003c/p>\n\u003cp>The foods I had on hand worked well for my needs, but I could have easily used a variety of other items many people have lying around during the holidays. If you have a refrigerator full of random leftovers from holiday menus, just use whatever sounds good to make your own great holiday frittata. Some items you may want to use are cheeses left over from an appetizer platter, crème freche, ricotta, heavy cream, baked ham, sausage, pate, or al dente vegetables. There’s nothing like a frittata to make the most of a 1/2 cup of leftover whatever.\u003c/p>\n\u003cp>I’m also including my recipe for breakfast sausage, which I made on Christmas morning to go with the frittata. I like to start with sausage meat from my local butcher, but you could just as easily cobble this dish together using mild Italian pork or chicken sausage, or bratwurst. Any sausage you like is fine as the real flavor comes from adding a few more ingredients to the meat. Sometimes I add rosemary, spring onions and mustard, but I have also tried and liked adding a tablespoon of maple syrup, thyme, and shallots. You could also toss in a tablespoon of fruit chutney. \u003c/p>\n\u003cp>Most of us don’t have heavy cream and aged cheeses sitting in our refrigerators on a daily basis, so if you have holiday foods left over, make the most of them. Chances are your cupboard will revert back to a more modest and healthier ingredients list in a week or two and the opportunity will be lost.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Holiday Frittata\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 - 6 people\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 eggs\u003cbr>\n1/2 cup ricotta, crème freche, or sour cream\u003cbr>\n1/2 cup heavy cream or whole milk\u003cbr>\n1/4 cup Parmesan cheese\u003cbr>\n1/2 cup chopped pancetta, sausage or bacon\u003cbr>\n1/2 cup fresh spinach or arugula\u003cbr>\n1 Tbs olive oil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 degrees\u003cbr>\n2. Place olive oil and your meat of choice into a medium pan that can go into the oven for 5-7 minutes or until your meat is lightly browned.\u003cbr>\n3. Meanwhile, whisk your eggs in a medium bowl until they start to get frothy.\u003cbr>\n4. Whisk in the ricotta, crème freche or sour cream and then add in the 1/2 cup of heavy cream or whole milk (please note that you should only use one of each ingredient, i.e., not heavy cream AND whole milk).\u003cbr>\n5. Once the meat is browned, add your spinach or arugula to the pan and sprinkle on a dash of salt. Mix and set in the oven for 2-3 minutes, or until the greens wilt.\u003cbr>\n6. Add the Parmesan to the egg mixture and then add it to the pan and bake for 5-7 minutes, or until the eggs become semi-firm.\u003cbr>\n7. Switch your oven to broil and place the pan about two inches beneath it. Broil your frittata until lightly browned and then quickly remove from the oven.\u003cbr>\n8. Serve.\u003c/p>\n\u003cp>\u003cstrong>\"Homemade\" Breakfast Sausage Patties\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 8 - 12 sausages (depending on how large you make the patties)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 sausages (chicken or pork) or 1 pound sausage meat\u003cbr>\n1 Tbsp finely chopped rosemary\u003cbr>\n1 Tbsp Dijon mustard\u003cbr>\n1/4 cup chopped spring onions or shallots\u003cbr>\n1 Tbsp olive oil\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1/2 teaspoon pepper\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Remove sausage meat from their casings and place meat in a medium bowl.\u003cbr>\n2. Add all the other ingredients and then form sausage into patties.\u003cbr>\n3. If making baking in the oven, place the patties on a large baking sheet and cook for 10 minutes on each side or until the patties are thoroughly browned.\u003cbr>\n4. If making on the stove top, heat a large pan on medium high and fry patties on each side until browned and thoroughly cooked through.\u003cbr>\n5. Serve.\u003c/p>\n\n","blocks":[],"excerpt":"One of the things I love about cooking around the holidays is experimenting with all the ingredients in my refrigerator. Although I have a great time planning our Christmas Eve, Christmas, and New Year's feasts, I think I enjoy the impromptu ones even more. Take Christmas breakfast this year: although I had every intention of making cinnamon rolls the night before Christmas so we could have freshly-baked ooey gooey deliciousness in the morning, an ill-timed head cold forced me to bed early. So there we were, Christmas morning with no buns. What we did have, however, was a fridge full of fresh and luxurious holiday ingredients.","status":"publish","parent":0,"modified":1293055668,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":945},"headData":{"title":"A No-Hassle Holiday Breakfast with Leftovers | KQED","description":"One of the things I love about cooking around the holidays is experimenting with all the ingredients in my refrigerator. Although I have a great time planning our Christmas Eve, Christmas, and New Year's feasts, I think I enjoy the impromptu ones even more. Take Christmas breakfast this year: although I had every intention of making cinnamon rolls the night before Christmas so we could have freshly-baked ooey gooey deliciousness in the morning, an ill-timed head cold forced me to bed early. So there we were, Christmas morning with no buns. What we did have, however, was a fridge full of fresh and luxurious holiday ingredients.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"1759 http://blogs.kqed.org/bayareabites/2008/12/27/creating-a-no-hassle-holiday-breakfast-with-leftovers/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/12/27/creating-a-no-hassle-holiday-breakfast-with-leftovers/","disqusTitle":"A No-Hassle Holiday Breakfast with Leftovers ","path":"/bayareabites/1759/creating-a-no-hassle-holiday-breakfast-with-leftovers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/frittata_on-table_300pixels.jpg\" alt=\"frittata on table\" align=\"left\">One of the things I love about cooking around the holidays is experimenting with all the ingredients in my refrigerator. Although I have a great time planning our Christmas Eve, Christmas, and New Year's feasts, I think I enjoy the impromptu ones even more. Take Christmas breakfast this year: although I had every intention of making cinnamon rolls the night before Christmas so we could have freshly-baked ooey gooey deliciousness in the morning, an ill-timed head cold forced me to bed early. So there we were, Christmas morning with no buns. What we did have, however, was a fridge full of fresh and luxurious holiday ingredients.\u003c/p>\n\u003cp>After my daughters had their fill of opening the slew of presents Santa left, I sidled into the kitchen and opened the fridge. As I stared at the contents, I started to get hungry. My cold was subsiding and my nasal passages were starting to be able to discern smells again. As I scanned the shelf before me, I realized I had all the makings for a great frittata: eggs, baby spinach, pancetta, ricotta, parmesan, and heavy cream. It didn’t take long to mix everything together, and once I did, my mother commented on how the pancetta’s pink color coordinated with the green spinach to make a lovely Christmas color combination. I stared at my plate and felt a bit like an accidental Martha Stewart until I looked up and was brought back to reality by my messy kitchen. Even better than how it looked, however, was the fact that the eggs, ricotta and heavy cream had merged into a gorgeous custard, with the pancetta, spinach and Parmesan adding both salty and savory flavors.\u003c/p>\n\u003cp>The foods I had on hand worked well for my needs, but I could have easily used a variety of other items many people have lying around during the holidays. If you have a refrigerator full of random leftovers from holiday menus, just use whatever sounds good to make your own great holiday frittata. Some items you may want to use are cheeses left over from an appetizer platter, crème freche, ricotta, heavy cream, baked ham, sausage, pate, or al dente vegetables. There’s nothing like a frittata to make the most of a 1/2 cup of leftover whatever.\u003c/p>\n\u003cp>I’m also including my recipe for breakfast sausage, which I made on Christmas morning to go with the frittata. I like to start with sausage meat from my local butcher, but you could just as easily cobble this dish together using mild Italian pork or chicken sausage, or bratwurst. Any sausage you like is fine as the real flavor comes from adding a few more ingredients to the meat. Sometimes I add rosemary, spring onions and mustard, but I have also tried and liked adding a tablespoon of maple syrup, thyme, and shallots. You could also toss in a tablespoon of fruit chutney. \u003c/p>\n\u003cp>Most of us don’t have heavy cream and aged cheeses sitting in our refrigerators on a daily basis, so if you have holiday foods left over, make the most of them. Chances are your cupboard will revert back to a more modest and healthier ingredients list in a week or two and the opportunity will be lost.\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>Holiday Frittata\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 - 6 people\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 eggs\u003cbr>\n1/2 cup ricotta, crème freche, or sour cream\u003cbr>\n1/2 cup heavy cream or whole milk\u003cbr>\n1/4 cup Parmesan cheese\u003cbr>\n1/2 cup chopped pancetta, sausage or bacon\u003cbr>\n1/2 cup fresh spinach or arugula\u003cbr>\n1 Tbs olive oil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 degrees\u003cbr>\n2. Place olive oil and your meat of choice into a medium pan that can go into the oven for 5-7 minutes or until your meat is lightly browned.\u003cbr>\n3. Meanwhile, whisk your eggs in a medium bowl until they start to get frothy.\u003cbr>\n4. Whisk in the ricotta, crème freche or sour cream and then add in the 1/2 cup of heavy cream or whole milk (please note that you should only use one of each ingredient, i.e., not heavy cream AND whole milk).\u003cbr>\n5. Once the meat is browned, add your spinach or arugula to the pan and sprinkle on a dash of salt. Mix and set in the oven for 2-3 minutes, or until the greens wilt.\u003cbr>\n6. Add the Parmesan to the egg mixture and then add it to the pan and bake for 5-7 minutes, or until the eggs become semi-firm.\u003cbr>\n7. Switch your oven to broil and place the pan about two inches beneath it. Broil your frittata until lightly browned and then quickly remove from the oven.\u003cbr>\n8. Serve.\u003c/p>\n\u003cp>\u003cstrong>\"Homemade\" Breakfast Sausage Patties\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 8 - 12 sausages (depending on how large you make the patties)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 sausages (chicken or pork) or 1 pound sausage meat\u003cbr>\n1 Tbsp finely chopped rosemary\u003cbr>\n1 Tbsp Dijon mustard\u003cbr>\n1/4 cup chopped spring onions or shallots\u003cbr>\n1 Tbsp olive oil\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1/2 teaspoon pepper\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Remove sausage meat from their casings and place meat in a medium bowl.\u003cbr>\n2. Add all the other ingredients and then form sausage into patties.\u003cbr>\n3. If making baking in the oven, place the patties on a large baking sheet and cook for 10 minutes on each side or until the patties are thoroughly browned.\u003cbr>\n4. If making on the stove top, heat a large pan on medium high and fry patties on each side until browned and thoroughly cooked through.\u003cbr>\n5. Serve.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1759/creating-a-no-hassle-holiday-breakfast-with-leftovers","authors":["5016"],"categories":["bayareabites_1763","bayareabites_12"],"tags":["bayareabites_477","bayareabites_558","bayareabites_1290","bayareabites_546","bayareabites_1686"],"label":"bayareabites"},"bayareabites_1343":{"type":"posts","id":"bayareabites_1343","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1343","score":null,"sort":[1218316000000]},"guestAuthors":[],"slug":"summer-outdoor-parties","title":"Summer Outdoor Parties","publishDate":1218316000,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/opener.jpg\" alt=\"outdoor party spread\" align=\"left\">Nothing says summer quite like an outside party. Whether you’re in a backyard, on a crowded deck, or in a park, gathering with friends and family to sip chilled beverages while you chat and nosh are what summer is all about. Whatever your outdoor area, it’s great if your party occurs on a hot day, but in the Bay Area, sweaters may also be in order. The one element that is essential, however, is good food. So if you decide to throw a full barbecue or just serve appetizers, food is a crucial element to any successful bash.\u003c/p>\n\u003cp>I recently threw a backyard party to celebrate the upcoming nuptials of two of our closest friends. It was technically dubbed a “wine shower,” but we were lucky enough to also have a keg of freshly brewed ale, courtesy of the bride’s generous brother. With almost 50 people attending, I decided to serve a variety of small plates along with lots of cheese and charcuterie. A full dinner for that many people would have been overwhelming and too expensive, so we went with a nice selection of appetizers.\u003c/p>\n\u003cp>I wanted to take advantage of fruits and vegetables that are in season right now, while also providing foods that accented each other nicely. Just as important, however, was providing a selection of plates that would be easy to eat in a backyard setting. Following are some of the dishes I made. All were easy to prepare and went well with the wine and beer we served.\u003c/p>\n\u003cp>So whatever the occasion -- from a wedding shower or Labor Day party to just finding an excuse to hang out with family and friends -- I hope you enjoy your own outdoor summer party soon.\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Grilled Zucchini, Fennel, Onion and Pepper Salad\u003c/strong>\u003cbr>\nIn separate batches, either grill or broil sliced zucchini, fennel, red onion and red or orange peppers in some olive oil. Once the vegetables are barely browned and still al dente, place in a bowl and season with kosher or sea salt and a sprinkling of balsamic vinegar. You don’t want the vegetables to be too vinegary, so just add enough to flavor the dish.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/frittata1.jpg\" alt=\"potato and artichoke frittata\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Potato and Artichoke Frittata\u003c/strong>\u003cbr>\nSpread some cooked potatoes and fresh artichoke slivers sautéed in olive oil in an oiled oven-proof pan. Fresh artichokes work well here. Just pare some small ones so only the choke remains and then thinly slice. Top with a mixture of 6 large eggs, a 1/4 cup of milk, some salt and pepper, adding a sprinkling of Parmesan cheese at the end. Cook on low, with a lid on the pan, until mostly done. Place pan under a broiler to finish off the frittata and then remove it from the pan to cool. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/egg-salad1.jpg\" alt=\"egg salad with homemade mayonnaise\">\u003c/p>\n\u003cp>\u003cstrong>Egg Salad in Endive Cups Made with Homemade Mayonnaise\u003c/strong>\u003cbr>\nMake egg salad from about a dozen hard-boiled eggs. If you’d like, add chopped celery or other accompaniments, although I usually don’t as the endive adds enough crispness for my liking. Place scoops of the egg salad into washed endive leaves (I like to use both red and white) and refrigerate until ready to serve. This recipe is particularly good with \u003ca href=\"http://deniseskitchen.wordpress.com/2008/08/06/homemade-mayonnaise/\">homemade mayonnaise\u003c/a>, which has a much better texture and flavor than the store bought variety. Just be sure to keep the egg salad cups refrigerated until you serve them to reduce the risk of spoilage. Also, please note anything made with raw eggs has a risk of carrying salmonella.\u003c/p>\n\u003cp>\u003cstrong>Smoked Salmon and Dill Cream Cheese Rolls\u003c/strong>\u003cbr>\nJust place some cream cheese mixed with fresh dill and some salt into 1- to 2-inch slices of smoked salmon and then them roll up. I like to put the cream cheese in a baggie and then cut the corner so I make an impromptu pastry bag. You can then insert a toothpick into each one so they’re easy for people to pick up.\u003c/p>\n\u003cp>\u003cstrong>Figs Wrapped in Prosciutto\u003c/strong>\u003cbr>\nKim Laidlaw wrote about \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/24/market-suppers/\">figs and prosciutto\u003c/a> a couple of weeks ago, but I’ll repeat it here as this is a very easy and delicious dish to serve to guests. Cut very ripe figs in half lengthwise and drape with thin slices of prosciutto. The prosciutto-fruit pairing also works exceedingly well with sliced nectarines, peaches, and cantalope.\u003c/p>\n\u003cp>\u003cstrong>Stone Fruit Salad\u003c/strong>\u003cbr>\nCut a variety of stone fruits into slices. If the fruits aren’t as sweet as you’d like, add a little sugar or honey and stir. This can easily be turned into a dessert if you just add some whipped cream. Even better, serve it with a slice of cake or a dish of ice cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Chilled Lentil, Red Pepper and Red Onion Salad\u003c/strong>\u003cbr>\nIn a bowl, mix 2 cups of cooked small lentils (if you don’t want to boil them yourself, you can buy them precooked at Trader Joe’s), a 1/2 cup of diced red pepper, and a 1/2 cup of diced red onion. Mix in about a 1/4 cup each of extra virgin olive oil, balsamic vinegar and freshly chopped Italian parsley. The oil and vinegar amounts will vary depending on how dry the lentils are. Season to taste. You can make this up to a day before serving (keeping it in the refrigerator) so the dressing becomes incorporated into the beans and vegetables.\u003c/p>\n\n","blocks":[],"excerpt":"I wanted to take advantage of fruits and vegetables that are in season right now, while also providing foods that accented each other nicely. Just as important, however, was providing a selection of plates that would be easy to eat in a backyard setting. Following are some of the dishes I made. All were easy to prepare and went well with the wine and beer we served.\r\n","status":"publish","parent":0,"modified":1218475962,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":913},"headData":{"title":"Summer Outdoor Parties | KQED","description":"I wanted to take advantage of fruits and vegetables that are in season right now, while also providing foods that accented each other nicely. Just as important, however, was providing a selection of plates that would be easy to eat in a backyard setting. Following are some of the dishes I made. All were easy to prepare and went well with the wine and beer we served.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"1343 http://blogs.kqed.org/bayareabites/2008/08/09/summer-outdoor-parties/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/08/09/summer-outdoor-parties/","disqusTitle":"Summer Outdoor Parties","path":"/bayareabites/1343/summer-outdoor-parties","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/opener.jpg\" alt=\"outdoor party spread\" align=\"left\">Nothing says summer quite like an outside party. Whether you’re in a backyard, on a crowded deck, or in a park, gathering with friends and family to sip chilled beverages while you chat and nosh are what summer is all about. Whatever your outdoor area, it’s great if your party occurs on a hot day, but in the Bay Area, sweaters may also be in order. The one element that is essential, however, is good food. So if you decide to throw a full barbecue or just serve appetizers, food is a crucial element to any successful bash.\u003c/p>\n\u003cp>I recently threw a backyard party to celebrate the upcoming nuptials of two of our closest friends. It was technically dubbed a “wine shower,” but we were lucky enough to also have a keg of freshly brewed ale, courtesy of the bride’s generous brother. With almost 50 people attending, I decided to serve a variety of small plates along with lots of cheese and charcuterie. A full dinner for that many people would have been overwhelming and too expensive, so we went with a nice selection of appetizers.\u003c/p>\n\u003cp>I wanted to take advantage of fruits and vegetables that are in season right now, while also providing foods that accented each other nicely. Just as important, however, was providing a selection of plates that would be easy to eat in a backyard setting. Following are some of the dishes I made. All were easy to prepare and went well with the wine and beer we served.\u003c/p>\n\u003cp>So whatever the occasion -- from a wedding shower or Labor Day party to just finding an excuse to hang out with family and friends -- I hope you enjoy your own outdoor summer party soon.\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Grilled Zucchini, Fennel, Onion and Pepper Salad\u003c/strong>\u003cbr>\nIn separate batches, either grill or broil sliced zucchini, fennel, red onion and red or orange peppers in some olive oil. Once the vegetables are barely browned and still al dente, place in a bowl and season with kosher or sea salt and a sprinkling of balsamic vinegar. You don’t want the vegetables to be too vinegary, so just add enough to flavor the dish.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/frittata1.jpg\" alt=\"potato and artichoke frittata\">\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>Potato and Artichoke Frittata\u003c/strong>\u003cbr>\nSpread some cooked potatoes and fresh artichoke slivers sautéed in olive oil in an oiled oven-proof pan. Fresh artichokes work well here. Just pare some small ones so only the choke remains and then thinly slice. Top with a mixture of 6 large eggs, a 1/4 cup of milk, some salt and pepper, adding a sprinkling of Parmesan cheese at the end. Cook on low, with a lid on the pan, until mostly done. Place pan under a broiler to finish off the frittata and then remove it from the pan to cool. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/egg-salad1.jpg\" alt=\"egg salad with homemade mayonnaise\">\u003c/p>\n\u003cp>\u003cstrong>Egg Salad in Endive Cups Made with Homemade Mayonnaise\u003c/strong>\u003cbr>\nMake egg salad from about a dozen hard-boiled eggs. If you’d like, add chopped celery or other accompaniments, although I usually don’t as the endive adds enough crispness for my liking. Place scoops of the egg salad into washed endive leaves (I like to use both red and white) and refrigerate until ready to serve. This recipe is particularly good with \u003ca href=\"http://deniseskitchen.wordpress.com/2008/08/06/homemade-mayonnaise/\">homemade mayonnaise\u003c/a>, which has a much better texture and flavor than the store bought variety. Just be sure to keep the egg salad cups refrigerated until you serve them to reduce the risk of spoilage. Also, please note anything made with raw eggs has a risk of carrying salmonella.\u003c/p>\n\u003cp>\u003cstrong>Smoked Salmon and Dill Cream Cheese Rolls\u003c/strong>\u003cbr>\nJust place some cream cheese mixed with fresh dill and some salt into 1- to 2-inch slices of smoked salmon and then them roll up. I like to put the cream cheese in a baggie and then cut the corner so I make an impromptu pastry bag. You can then insert a toothpick into each one so they’re easy for people to pick up.\u003c/p>\n\u003cp>\u003cstrong>Figs Wrapped in Prosciutto\u003c/strong>\u003cbr>\nKim Laidlaw wrote about \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/24/market-suppers/\">figs and prosciutto\u003c/a> a couple of weeks ago, but I’ll repeat it here as this is a very easy and delicious dish to serve to guests. Cut very ripe figs in half lengthwise and drape with thin slices of prosciutto. The prosciutto-fruit pairing also works exceedingly well with sliced nectarines, peaches, and cantalope.\u003c/p>\n\u003cp>\u003cstrong>Stone Fruit Salad\u003c/strong>\u003cbr>\nCut a variety of stone fruits into slices. If the fruits aren’t as sweet as you’d like, add a little sugar or honey and stir. This can easily be turned into a dessert if you just add some whipped cream. Even better, serve it with a slice of cake or a dish of ice cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Chilled Lentil, Red Pepper and Red Onion Salad\u003c/strong>\u003cbr>\nIn a bowl, mix 2 cups of cooked small lentils (if you don’t want to boil them yourself, you can buy them precooked at Trader Joe’s), a 1/2 cup of diced red pepper, and a 1/2 cup of diced red onion. Mix in about a 1/4 cup each of extra virgin olive oil, balsamic vinegar and freshly chopped Italian parsley. The oil and vinegar amounts will vary depending on how dry the lentils are. Season to taste. You can make this up to a day before serving (keeping it in the refrigerator) so the dressing becomes incorporated into the beans and vegetables.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1343/summer-outdoor-parties","authors":["5016"],"categories":["bayareabites_12"],"tags":["bayareabites_1289","bayareabites_1291","bayareabites_1290","bayareabites_1292"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/10/ATC_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2019/07/commonwealthclub.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/Consider-This_3000_V3-copy-scaled-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://ww2.kqed.org/app/uploads/2022/06/forum-logo-900x900tile-1.gif","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/insideEurope.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. 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We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. 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