Flavors at Home: Soup Signals Comfort and Embracing Fall
Flavors At Home: Jar Meals for When You Don't Feel Like Cooking
The Fall 2020 Cookbooks Worth Your Time (and Money)
Brandon Jew and Lonely Mountain Farm Walk You Through Shelling Beans
What to Cook This Weekend
Baking the Bay Area’s Most Hyped Cheesecake
Mom’s Nigerian Stew Is Three Generations of Comfort
Watch: Take Advantage of Summer Tomato Season with Armenian Salad
It's Pretty Easy To Level Up Your Coffee Game — Here's How
Sponsored
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She's the associate editor at KQED Arts & Culture. She's the recipient of the 2018 Society of Professional Journalists-Northern California award for arts & culture reporting. In 2021, a retrospective of the 2010s she edited and creative directed, Our Turbulent Decade, received the SPJ-NorCal award for web design. Nastia's work has been published in NPR Music, \u003cem>San Francisco Chronicle\u003c/em>, VICE, Paste Magazine, Bandcamp and SF MoMA Open Space. Previously, she served as music editor at \u003cem>East Bay Express\u003c/em> and online editor at \u003cem>Hi-Fructose Magazine\u003c/em>. She holds a B.A. in comparative literature from UC Berkeley.","avatar":"https://secure.gravatar.com/avatar/310649817772dd2a98e5dfecb6b24842?s=600&d=mm&r=g","twitter":"nananastia","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["administrator"]},{"site":"news","roles":["editor"]},{"site":"pop","roles":["administrator"]},{"site":"bayareabites","roles":["editor"]},{"site":"podcasts","roles":["editor"]},{"site":"hiphop","roles":["editor"]}],"headData":{"title":"Nastia Voynovskaya | KQED","description":"Associate Editor","ogImgSrc":"https://secure.gravatar.com/avatar/310649817772dd2a98e5dfecb6b24842?s=600&d=mm&r=g","twImgSrc":"https://secure.gravatar.com/avatar/310649817772dd2a98e5dfecb6b24842?s=600&d=mm&r=g"},"isLoading":false,"link":"/author/nvoynovskaya"},"rgebreyesus":{"type":"authors","id":"11625","meta":{"index":"authors_1591205172","id":"11625","found":true},"name":"Ruth Gebreyesus","firstName":"Ruth","lastName":"Gebreyesus","slug":"rgebreyesus","email":"rgebreyesus@KQED.org","display_author_email":false,"staff_mastheads":[],"title":"Food Writer","bio":"Ruth Gebreyesus is a freelance writer and producer based in the Bay Area. Through stories across various mediums, Ruth explores the creation and consumption of cultural products. You can find more of her work \u003ca href=\"https://www.kotetakotet.com/\">here\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twitter":"root_g","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Ruth Gebreyesus | KQED","description":"Food Writer","ogImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/rgebreyesus"},"uramakrishnan":{"type":"authors","id":"11689","meta":{"index":"authors_1591205172","id":"11689","found":true},"name":"Urmila Ramakrishnan","firstName":"Urmila","lastName":"Ramakrishnan","slug":"uramakrishnan","email":"uramakrishnan@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Food Editor","bio":"Urmila Ramakrishnan is KQED Arts & Culture’s food editor and an award-winning food journalist based in the Bay Area. Her multi-platform work has been featured in \u003ci>The New York Times\u003c/i>, \u003ci>Edible\u003c/i>, \u003ci>The San Francisco Chronicle\u003c/i>, among other publications. She’s a kitchen gadget enthusiast who also loves food puns. Keep up with her cooking adventures on Instagram at \u003ca href=\"https://www.instagram.com/urmilamakes/\" rel=\"noopener noreferrer\">@urmilamakes\u003c/a> and join the food discussion \u003ca href=\"https://twitter.com/U_Ramakrishnan\" rel=\"noopener noreferrer\">@U_Ramakrishnan\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twitter":"U_Ramakrishnan","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Urmila Ramakrishnan | KQED","description":"KQED Food 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FM","link":"/"}},"bayareabites_139397":{"type":"posts","id":"bayareabites_139397","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139397","score":null,"sort":[1603985441000]},"guestAuthors":[],"slug":"flavors-at-home-soup-signals-comfort-and-embracing-fall","title":"Flavors at Home: Soup Signals Comfort and Embracing Fall","publishDate":1603985441,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003cp>When I was growing up in Minnesota, soup was one thing that truly signaled fall was here. My mom would make all kinds of one-pot wonders. She'd alternate between Napa cabbage stews, minestrone packed with frozen veggies and kidney beans, the occasional laksa with a heavy and complex broth and chicken noodle with the bowtie-shaped farfalle pasta.\u003c/p>\n\u003cp>If it was a restaurant night, it was all about lemongrass-forward tom yum soup from the now-closed King and I Thai in Minneapolis or phở gà from Ho Bien in St. Paul. We'd climb into oversize sweaters, drive through the neighborhoods, comment on the color of the maple trees and order heaping amounts of soup to share.\u003c/p>\n\u003cp>As I got older and learned more techniques, I'd make heartier, heavier soups like butternut squash and pumpkin, or satisfy my craving with canned clam chowder.\u003c/p>\n\u003cp>These days, my mind and spirit are still in August, but the construct of time has pushed far past that into (almost) November. My brain does not compute. In an attempt to catch up or force myself not to dissociate, I ventured back to the comfort of soup. Where I live in Walnut Creek, the temperatures have just started to dip into sweater weather—it's been more of a swelter with highs in the 80s and 90s Fahrenheit before last week. So I've been experimenting with various clear soups to try to reset my idea of time.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This week, I riffed on a recipe from \u003ca href=\"https://fitmencook.com/shrimp-soup-recipe/\">YouTuber and cookbook author Kevin Curry\u003c/a>. He has this how-to on healthy shrimp meatball soup, and I knew I wanted to make it. It's been hard to find a soup that's comforting, easy, full of flavor and fitting of all my current dietary needs these days. I really love the texture and flavor of fish cakes, fish balls and shrimp balls, so I thought I'd give this one a go.\u003c/p>\n\u003cfigure id=\"attachment_139401\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139401\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill-800x533.jpg\" alt=\"Cabbage, purple onions and bell peppers on a grill pan\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">If you don't have a grill pan, you can saute your veggies or assemble raw. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Surprisingly, shrimp balls are pretty easy to make if you have a food processor. The trick is to pulse sparingly, leaving visible chunks of shrimp meat. If you go too far, it will become a gummy, gluey mess. I added salt, pepper, mint and cilantro to Curry's recipe. Essentially, you blitz up some green onions, add garlic and pulse; then add your other seasoning and the shrimp, and pulse three to five times until it comes together slightly.\u003c/p>\n\u003cp>From there, I used a food scale to weigh out 3.5 ounce portions. A trick for this is to put parchment paper or cling film over your scale for easy cleanup. If you don't have a scale, you can eyeball it. One tip Curry mentioned in his video that really worked well is oiling your hands with olive oil before shaping. I used a muffin tin sprayed with olive oil to bake my shrimp balls in the oven.\u003c/p>\n\u003cp>Would I normally make my own stock for a soup? Sure, but I'm also all about this method that takes the store-bought version and adds to it. You can better control the flavor and intensity of your broth if you make it yourself, but for something that is relatively cheap, you can play with flavors by adding things like cinnamon sticks and cardamom to chicken stock and water, like this recipe does.\u003c/p>\n\u003cfigure id=\"attachment_139402\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139402\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3-800x533.jpg\" alt=\"Charred baby bok choy on a grill pan\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">This is a super cool technique I picked up from this recipe. I never thought to grill baby bok choy before, but it's a great idea. You get the grill marks and it keeps its crunch, which can sometimes get lost when sauteeing. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The last part is probably the best: Assembly. I found myself pulling out my grill pan and charring different types of veggies. I stuck to the original baby bok choy seasoned with sesame oil, salt and pepper. I also added grilled bell peppers in various colors, purple cabbage, shredded carrot, purple onion and whole grain noodles. You can also swap the noodles for brown rice or barley, or the veggies in the recipe for roasted sweet potato (which I did one night). The star of the show is the shrimp balls, which I know I'll continue to experiment with by changing the seasonings.\u003c/p>\n\u003cp>All the components come together like a rainbow symphony of vibrant vegetables. It's also a celebration of textures with the al dente noodles, perfectly chewy shrimp balls and crunchy purple cabbage and carrots.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The current weather may not feel like fall, but I'm perfectly happy slurping this up and feeling the happy-full slosh of soup in my belly. Happy eating.\u003c/p>\n\n","blocks":[],"excerpt":"To get in sync with the changing seasons, Urmila Ramakrishnan is making all kinds of soups.","status":"publish","parent":0,"modified":1621631951,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":860},"headData":{"title":"Flavors at Home: Soup Signals Comfort and Embracing Fall | KQED","description":"To get in sync with the changing seasons, Urmila Ramakrishnan is making all kinds of soups.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139397 https://ww2.kqed.org/bayareabites/?p=139397","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/29/flavors-at-home-soup-signals-comfort-and-embracing-fall/","disqusTitle":"Flavors at Home: Soup Signals Comfort and Embracing Fall","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139397/flavors-at-home-soup-signals-comfort-and-embracing-fall","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003cp>When I was growing up in Minnesota, soup was one thing that truly signaled fall was here. My mom would make all kinds of one-pot wonders. She'd alternate between Napa cabbage stews, minestrone packed with frozen veggies and kidney beans, the occasional laksa with a heavy and complex broth and chicken noodle with the bowtie-shaped farfalle pasta.\u003c/p>\n\u003cp>If it was a restaurant night, it was all about lemongrass-forward tom yum soup from the now-closed King and I Thai in Minneapolis or phở gà from Ho Bien in St. Paul. We'd climb into oversize sweaters, drive through the neighborhoods, comment on the color of the maple trees and order heaping amounts of soup to share.\u003c/p>\n\u003cp>As I got older and learned more techniques, I'd make heartier, heavier soups like butternut squash and pumpkin, or satisfy my craving with canned clam chowder.\u003c/p>\n\u003cp>These days, my mind and spirit are still in August, but the construct of time has pushed far past that into (almost) November. My brain does not compute. In an attempt to catch up or force myself not to dissociate, I ventured back to the comfort of soup. Where I live in Walnut Creek, the temperatures have just started to dip into sweater weather—it's been more of a swelter with highs in the 80s and 90s Fahrenheit before last week. So I've been experimenting with various clear soups to try to reset my idea of time.\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>This week, I riffed on a recipe from \u003ca href=\"https://fitmencook.com/shrimp-soup-recipe/\">YouTuber and cookbook author Kevin Curry\u003c/a>. He has this how-to on healthy shrimp meatball soup, and I knew I wanted to make it. It's been hard to find a soup that's comforting, easy, full of flavor and fitting of all my current dietary needs these days. I really love the texture and flavor of fish cakes, fish balls and shrimp balls, so I thought I'd give this one a go.\u003c/p>\n\u003cfigure id=\"attachment_139401\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139401\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill-800x533.jpg\" alt=\"Cabbage, purple onions and bell peppers on a grill pan\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">If you don't have a grill pan, you can saute your veggies or assemble raw. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Surprisingly, shrimp balls are pretty easy to make if you have a food processor. The trick is to pulse sparingly, leaving visible chunks of shrimp meat. If you go too far, it will become a gummy, gluey mess. I added salt, pepper, mint and cilantro to Curry's recipe. Essentially, you blitz up some green onions, add garlic and pulse; then add your other seasoning and the shrimp, and pulse three to five times until it comes together slightly.\u003c/p>\n\u003cp>From there, I used a food scale to weigh out 3.5 ounce portions. A trick for this is to put parchment paper or cling film over your scale for easy cleanup. If you don't have a scale, you can eyeball it. One tip Curry mentioned in his video that really worked well is oiling your hands with olive oil before shaping. I used a muffin tin sprayed with olive oil to bake my shrimp balls in the oven.\u003c/p>\n\u003cp>Would I normally make my own stock for a soup? Sure, but I'm also all about this method that takes the store-bought version and adds to it. You can better control the flavor and intensity of your broth if you make it yourself, but for something that is relatively cheap, you can play with flavors by adding things like cinnamon sticks and cardamom to chicken stock and water, like this recipe does.\u003c/p>\n\u003cfigure id=\"attachment_139402\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139402\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3-800x533.jpg\" alt=\"Charred baby bok choy on a grill pan\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">This is a super cool technique I picked up from this recipe. I never thought to grill baby bok choy before, but it's a great idea. You get the grill marks and it keeps its crunch, which can sometimes get lost when sauteeing. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The last part is probably the best: Assembly. I found myself pulling out my grill pan and charring different types of veggies. I stuck to the original baby bok choy seasoned with sesame oil, salt and pepper. I also added grilled bell peppers in various colors, purple cabbage, shredded carrot, purple onion and whole grain noodles. You can also swap the noodles for brown rice or barley, or the veggies in the recipe for roasted sweet potato (which I did one night). The star of the show is the shrimp balls, which I know I'll continue to experiment with by changing the seasonings.\u003c/p>\n\u003cp>All the components come together like a rainbow symphony of vibrant vegetables. It's also a celebration of textures with the al dente noodles, perfectly chewy shrimp balls and crunchy purple cabbage and carrots.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The current weather may not feel like fall, but I'm perfectly happy slurping this up and feeling the happy-full slosh of soup in my belly. Happy eating.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139397/flavors-at-home-soup-signals-comfort-and-embracing-fall","authors":["11689"],"categories":["bayareabites_16558","bayareabites_17082"],"tags":["bayareabites_569","bayareabites_16557","bayareabites_16622","bayareabites_16576","bayareabites_744","bayareabites_1278","bayareabites_14738","bayareabites_439"],"featImg":"bayareabites_139398","label":"bayareabites"},"bayareabites_139380":{"type":"posts","id":"bayareabites_139380","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139380","score":null,"sort":[1603411277000]},"guestAuthors":[],"slug":"flavors-at-home-jar-meals-for-when-you-dont-feel-like-cooking","title":"Flavors At Home: Jar Meals for When You Don't Feel Like Cooking","publishDate":1603411277,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003cp>Lately, my weeknights have been filled with trying to reclaim my time instead of spending 30 minutes to an hour making dinner. I've picked up reading again and finally finished a book I started almost a year ago.\u003c/p>\n\u003cp>Because of this, I've had little desire to actually cook anything. Yes, kitchen apathy has become a full-on mood here. To combat this, I've been working on prepping these layered jar meals on Sundays, inspired by \u003ca href=\"https://www.pickuplimes.com/single-post/2020/08/16/Kimchi-Noodle-Jar\">vegan blogger and dietician Sadia Badiei.\u003c/a>\u003c/p>\n\u003cp>The trick is to make sure that your liquids are at the bottom, followed by your grains and crunchy stuff up top. This prevents ingredients from getting soggy and gross. This trick can be used for lunch salads too, which will keep the dressing from interacting with your greens until you're ready.\u003c/p>\n\u003cfigure id=\"attachment_139382\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139382\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/ZAK02914-800x533.jpg\" alt=\"mason jars with quinoa, edamame, carrots and tofu in tem\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/ZAK02914-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/ZAK02914-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/ZAK02914-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/ZAK02914-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/ZAK02914-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/ZAK02914-2048x1365.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/ZAK02914-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">For me, the airfryer has been the best thing for tofu. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I've been remixing different versions of this, swapping out noodles for quinoa or brown rice, interchanging vegetables and making different sauces to spoon into the bottom. The best part is that I only really have to boil some water and possibly air fry some tofu. Unlike previous pandemic cooking ideas, it's the ease and simplicity for me. It's also visually appealing to see all the layers, which has been an inspiration to actually eat lunch instead of skip it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For crispy tofu, the key is to get out as much moisture as possible. What I typically do is wrap the tofu in some paper towels and let it sit for about 30 minutes. I repeat the process at least once before seasoning and either baking or air frying for extra crispy cubes. You can also coat the cut cubes in cornstarch or arrowroot, which will help with the texture.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This version centers around kimchi. I used gochujang, but you could also use sriracha or sweet chile sauce. For an extra punch, I added smoked maple syrup instead of regular maple syrup.\u003c/p>\n\n","blocks":[],"excerpt":"When you're in a cooking rut, turning to meal prepping can be freeing. ","status":"publish","parent":0,"modified":1621631965,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":398},"headData":{"title":"Flavors At Home: Jar Meals for When You Don't Feel Like Cooking | KQED","description":"When you're in a cooking rut, turning to meal prepping can be freeing. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139380 https://ww2.kqed.org/bayareabites/?p=139380","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/22/flavors-at-home-jar-meals-for-when-you-dont-feel-like-cooking/","disqusTitle":"Flavors At Home: Jar Meals for When You Don't Feel Like Cooking","source":"Flavors at Home","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139380/flavors-at-home-jar-meals-for-when-you-dont-feel-like-cooking","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003cp>Lately, my weeknights have been filled with trying to reclaim my time instead of spending 30 minutes to an hour making dinner. I've picked up reading again and finally finished a book I started almost a year ago.\u003c/p>\n\u003cp>Because of this, I've had little desire to actually cook anything. Yes, kitchen apathy has become a full-on mood here. To combat this, I've been working on prepping these layered jar meals on Sundays, inspired by \u003ca href=\"https://www.pickuplimes.com/single-post/2020/08/16/Kimchi-Noodle-Jar\">vegan blogger and dietician Sadia Badiei.\u003c/a>\u003c/p>\n\u003cp>The trick is to make sure that your liquids are at the bottom, followed by your grains and crunchy stuff up top. This prevents ingredients from getting soggy and gross. This trick can be used for lunch salads too, which will keep the dressing from interacting with your greens until you're ready.\u003c/p>\n\u003cfigure id=\"attachment_139382\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139382\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/ZAK02914-800x533.jpg\" alt=\"mason jars with quinoa, edamame, carrots and tofu in tem\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/ZAK02914-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/ZAK02914-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/ZAK02914-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/ZAK02914-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/ZAK02914-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/ZAK02914-2048x1365.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/ZAK02914-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">For me, the airfryer has been the best thing for tofu. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I've been remixing different versions of this, swapping out noodles for quinoa or brown rice, interchanging vegetables and making different sauces to spoon into the bottom. The best part is that I only really have to boil some water and possibly air fry some tofu. Unlike previous pandemic cooking ideas, it's the ease and simplicity for me. It's also visually appealing to see all the layers, which has been an inspiration to actually eat lunch instead of skip it.\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>For crispy tofu, the key is to get out as much moisture as possible. What I typically do is wrap the tofu in some paper towels and let it sit for about 30 minutes. I repeat the process at least once before seasoning and either baking or air frying for extra crispy cubes. You can also coat the cut cubes in cornstarch or arrowroot, which will help with the texture.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This version centers around kimchi. I used gochujang, but you could also use sriracha or sweet chile sauce. For an extra punch, I added smoked maple syrup instead of regular maple syrup.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139380/flavors-at-home-jar-meals-for-when-you-dont-feel-like-cooking","authors":["11689"],"categories":["bayareabites_752","bayareabites_17082"],"tags":["bayareabites_569","bayareabites_16557","bayareabites_16622","bayareabites_16576","bayareabites_17009","bayareabites_14738"],"featImg":"bayareabites_139381","label":"source_bayareabites_139380"},"bayareabites_139338":{"type":"posts","id":"bayareabites_139338","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139338","score":null,"sort":[1603318017000]},"guestAuthors":[],"slug":"the-fall-2020-cookbooks-worth-your-time-and-money","title":"The Fall 2020 Cookbooks Worth Your Time (and Money)","publishDate":1603318017,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The seasons are changing, and the weather is getting colder, so it’s the perfect time to get cozy with some comforting recipes. Fall signals a slew of cookbook releases and a different approach to cooking. And this year in particular, there are a number of books promising to get us out of that cooking rut.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After perusing several releases, Ruth Gebreyesus and I have come up with the top food books we want to add to our collections. More than just cookbooks, they include memoirs, drink books and more. Happy cooking and reading.\u003cem>—Urmila Ramakrishnan\u003c/em>\u003c/span>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://cart.penguinrandomhouse.com/prhcart/prhcart.php\">\u003cb>Be My\u003c/b>\u003c/a>\u003ca href=\"https://cart.penguinrandomhouse.com/prhcart/prhcart.php\">\u003cb> Guest\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139339\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139339\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-800x1039.jpg\" alt=\"Be My Guest book co ver\" width=\"800\" height=\"1039\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-800x1039.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-1020x1325.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-160x208.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-768x998.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-1182x1536.jpg 1182w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Penguin Random House\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(November 3)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">From Priya Basil, this memoir is a self-reflection on how food and the act of serving it are used to express love and support. Basil draws on food, family, identity, immigration and hospitality to look at the world at large and how food plays a central part in its dynamics. Basil draws on some of her earliest memories of food and how it affected her upbringing and relationship with her parents. Now a parent herself, she centers food in her book’s exploration of that transition.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Urmila Ramakrishnan\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.fsgoriginals.com/books/blockchain-chicken-farm\">\u003cb>Blockchain Chicken Farm\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139340\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-139340\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/blockchain-book-cover.jpg\" alt=\"Blockchain Chicken Farm and other Stories of Tech in China's Countryside book cover\" width=\"500\" height=\"756\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/blockchain-book-cover.jpg 500w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/blockchain-book-cover-160x242.jpg 160w\" sizes=\"(max-width: 500px) 100vw, 500px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of FSG Originals\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 13)\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Technologist and writer Xiaowei Wang explores tech’s social and political articulations in rural China in their debut book. Wang challenges conventional assumptions about the luddite tendencies of pastoral workers with stories of farmers integrating AI to produce a perfect pig, and studies the economic and political correlations between China’s villages and globalization. The author has also included what they term “sinofuturist” recipes shaped by evolving technologies. Wang is speaking at an event later next month organized by UC Berkeley’s \u003c/span>\u003ca href=\"http://bcnm.berkeley.edu/events/324/commons-conversations/3994/blockchain-chicken-farm-and-grass-mud-horses\">\u003cspan style=\"font-weight: 400\">Center for New Media\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> with technologist and writer An Xiao Mina.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Ruth Gebreyesus\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/East-Vegetarian-recipes-Bangalore-Beijing/dp/0241387566\">\u003cb>East\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139341\" class=\"wp-caption alignnone\" style=\"max-width: 777px\">\u003cimg class=\"size-full wp-image-139341\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/east.jpg\" alt=\"East book cover\" width=\"777\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/east.jpg 777w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/east-160x206.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/east-768x988.jpg 768w\" sizes=\"(max-width: 777px) 100vw, 777px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of MacMillan Publishers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\"> (October 20)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">From Guardian columnist Meera Sodha comes a cookbook centered on all things vegetables. The book features recipes that span a variety of Asian cuisines. It’s a book that speaks to vegetarians and one that non-vegetarians can appreciate. Sodha showcases the diversity and vibrancy of vegetarian cooking with dishes like eggplant larb, salted miso brownies, mushroom bao, Bombay rolls, food court Singapore noodles and so much more. The 120 recipes cover noodles, seasonal specialties, sides, sweets, curries and salads. Helpful tips on cooking and portion sizes are peppered throughout the book as well. The sections that focus specifically on noodles and rice are particularly helpful for those looking to expand their knowledge of these carbs.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">—U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://cart.penguinrandomhouse.com/prhcart/prhcart.php\">\u003cb>Chi Spacca\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139343\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139343\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca-800x897.jpg\" alt=\"Chi Spacca book cover with a butcher's knife and the title of the book\" width=\"800\" height=\"897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca-800x897.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca-1020x1144.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca-160x179.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca-768x861.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Penguin Random House\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 13)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Nancy Silverton’s very meat-centric book focuses on Italian fish, vegetables and proteins. For a restaurant cookbook, it dives deep into recipes and makes them approachable. You’ll find recipes from the eponymous restaurant, such as whole roasted cauliflower, Morrocan braised lamb shanks and bone marrow pie.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/Coconut-Sambal-Recipes-Indonesian-Kitchen/dp/1526603519\">\u003cb>Coconut & Sambal\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139344\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-139344\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/coconut-and-sambal.jpg\" alt=\"pink and green book cover for Coconut & Sambal by Lara Lee\" width=\"500\" height=\"651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/coconut-and-sambal.jpg 500w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/coconut-and-sambal-160x208.jpg 160w\" sizes=\"(max-width: 500px) 100vw, 500px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Bloomsbury\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 13) \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Lara Lee walks through traditional Indonesian recipes that range from hearty nasi goreng to fluffy pandan cake. The book weaves Lee’s memories of the various islands that make up Indonesia with techniques that are easy to replicate. The book features savory snacks, soups, rice, vegetable dishes, fish, seafood, poultry, eggs, meat, sambal, sweets and more.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/Good-Drinks-Alcohol-Free-Drinking-Whatever/dp/1984856340\">\u003cstrong>Good Drinks\u003c/strong>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139345\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139345\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-800x1113.jpg\" alt=\"Stemmed glass wtih an ice cube, clear liquid and a lemon peel on a black background. Book cover for Good Drinks\" width=\"800\" height=\"1113\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-800x1113.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-1020x1420.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-160x223.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-768x1069.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-1104x1536.jpg 1104w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Penguin Random House\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 6)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For those who aren’t drinking or have always been looking for ways to create non-alcoholic beverages without having to scroll through countless webpages, this is \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">the\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> book. Julia Bainbridge proves that a good drink doesn’t have to include alcohol, and I’m here for that.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/Cook-Color-Bright-Flavors-Kitchen/dp/0762495588/ref=as_li_ss_tl?ots=1&ie=UTF8&linkCode=ll1&tag=fwlifefallcookbooks2020fweditorssep20-20&linkId=20d646d1071a16989388fd12739763ae&language=en_US\">\u003cb>I Cook in Color\u003c/b> \u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139346\" class=\"wp-caption alignnone\" style=\"max-width: 450px\">\u003cimg class=\"size-full wp-image-139346\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/9780762495580.jpg\" alt=\"Hands holding a plate with lots of different kinds of produce\" width=\"450\" height=\"446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/9780762495580.jpg 450w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/9780762495580-160x159.jpg 160w\" sizes=\"(max-width: 450px) 100vw, 450px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Running Press\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 6) \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A follow up from her first cookbook \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137591/flavors-at-home-newlyweds-virtual-cooking-and-biryani\" target=\"_blank\" rel=\"noopener noreferrer\">\u003ci>\u003cspan style=\"font-weight: 400\">My Two Souths\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">, Asha Gomez focuses on the rainbow of vegetables to create desserts and cross-cultural mains that meld culinary traditions of her mother’s Keralite kitchen and Gomez’s travel experiences.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003cb>\u003ca href=\"https://www.penguinrandomhouse.com/books/606399/in-bibis-kitchen-by-hawa-hassan-with-julia-turshen/\" target=\"_blank\" rel=\"noopener noreferrer\">In Bibi’s Kitchen\u003c/a>\u003c/b>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139347\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139347\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen-800x995.jpg\" alt=\"Three hands deseeding something on a table. Book cover for In Bibi's Kitchen\" width=\"800\" height=\"995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen-800x995.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen-1020x1269.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen-160x199.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen-768x956.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Penguin Random House\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 13)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Spice entrepreneur Hawa Hassan is publishing her first cookbook along with Julia Turshen, telling the stories and recipes of eight grandmothers. Each of the eight bibis hails from a country alongside Africa’s Indian Ocean coast, including Hassan’s country of birth, Somalia, as well as Eritrea, Kenya, Tanzania and others. Recipes from coastal regions are rich by virtue of trade routes, and Hassan seems to know grandmothers are the safest place to keep that wealth.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">R.G.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/Full-Plate-Flavor-Filled-Recipes-Families/dp/0316496170/?tag=epicurious09-20&ascsubtag=5f5a7ca28b768428f3ab65a1\">\u003cb>The Full Plate\u003c/b>\u003c/a>\u003c/em>\u003cb> \u003c/b>\u003c/h2>\n\u003cfigure id=\"attachment_139348\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139348\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-800x1009.jpeg\" alt=\"The Full Plate: Flavor-Filled, Easy Recipes for Families with No Time and a Lot to Do Hardcover – Illustrated, September 22, 2020 by Ayesha Curry CR: Voracious\" width=\"800\" height=\"1009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-800x1009.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-1020x1286.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-160x202.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-768x968.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-1218x1536.jpeg 1218w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate.jpeg 1333w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Voracious\u003c/figcaption>\u003c/figure>\n\u003cp>(September 22)\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For those looking for under-an-hour recipes to cure kitchen apathy, Ayesha Curry’s new book is one of those. This book focuses on dishes that can feed a family. It’s a great one for beginners looking for a place to build their repertoire.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/Time-Eat-Delicious-Meals-Lives/dp/024139659X\">\u003cb>Time to Eat\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139349\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139349\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-800x1031.jpg\" alt=\"Time to eat cookbook cover\" width=\"800\" height=\"1031\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-800x1031.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-1020x1314.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-160x206.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-768x990.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-1192x1536.jpg 1192w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-1589x2048.jpg 1589w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-1920x2474.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-scaled.jpg 1987w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Penguin Random House\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(November 10) \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I\u003c/span>\u003cspan style=\"font-weight: 400\">f you’re a fan of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">The Great British Baking Show\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> and Nadiya Hussain’s Netflix series, you’ll be just as excited for the American release of this book of time-saving tips for home cooks on a budget. It’s a book to go to for inspiration that doesn’t involve countless hours of toiling over a hot stove. Ease and simplicity combine with tasty ideas that prove that cooking something good doesn’t have to take five hours.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.xianfoods.com/book\">\u003cb>Xi’an Famous Foods\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139342\" class=\"wp-caption alignnone\" style=\"max-width: 404px\">\u003cimg class=\"size-full wp-image-139342\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/xian.jpg\" alt=\"Xi'An Famous foods cookbook cover with someone pulling noodles from a bowl with chopsticks\" width=\"404\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/xian.jpg 404w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/xian-160x198.jpg 160w\" sizes=\"(max-width: 404px) 100vw, 404px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Xi'an Famous Foods\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 13)\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Beloved New York City noodle destination Xi’an Foods is publishing its first-ever book this month. David Shi’s Queens restaurant, which has expanded to 14 locations, highlights northwest Chinese specialities, including their famous lamb and hand-ripped noodles. The book written by Shi’s son, Jason Wang, along with Jessica K. Chou, is full of stories and recipes from the mighty New York noodle empire.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">R.G.\u003c/span>\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Fall means a different way of cooking, away from the summer produce salads and into comfort. ","status":"publish","parent":0,"modified":1621631972,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1022},"headData":{"title":"The Fall 2020 Cookbooks Worth Your Time (and Money) | KQED","description":"Fall means a different way of cooking, away from the summer produce salads and into comfort. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139338 https://ww2.kqed.org/bayareabites/?p=139338","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/21/the-fall-2020-cookbooks-worth-your-time-and-money/","disqusTitle":"The Fall 2020 Cookbooks Worth Your Time (and Money)","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139338/the-fall-2020-cookbooks-worth-your-time-and-money","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The seasons are changing, and the weather is getting colder, so it’s the perfect time to get cozy with some comforting recipes. Fall signals a slew of cookbook releases and a different approach to cooking. And this year in particular, there are a number of books promising to get us out of that cooking rut.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After perusing several releases, Ruth Gebreyesus and I have come up with the top food books we want to add to our collections. More than just cookbooks, they include memoirs, drink books and more. Happy cooking and reading.\u003cem>—Urmila Ramakrishnan\u003c/em>\u003c/span>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://cart.penguinrandomhouse.com/prhcart/prhcart.php\">\u003cb>Be My\u003c/b>\u003c/a>\u003ca href=\"https://cart.penguinrandomhouse.com/prhcart/prhcart.php\">\u003cb> Guest\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139339\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139339\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-800x1039.jpg\" alt=\"Be My Guest book co ver\" width=\"800\" height=\"1039\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-800x1039.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-1020x1325.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-160x208.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-768x998.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-1182x1536.jpg 1182w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Penguin Random House\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(November 3)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">From Priya Basil, this memoir is a self-reflection on how food and the act of serving it are used to express love and support. Basil draws on food, family, identity, immigration and hospitality to look at the world at large and how food plays a central part in its dynamics. Basil draws on some of her earliest memories of food and how it affected her upbringing and relationship with her parents. Now a parent herself, she centers food in her book’s exploration of that transition.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Urmila Ramakrishnan\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.fsgoriginals.com/books/blockchain-chicken-farm\">\u003cb>Blockchain Chicken Farm\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139340\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-139340\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/blockchain-book-cover.jpg\" alt=\"Blockchain Chicken Farm and other Stories of Tech in China's Countryside book cover\" width=\"500\" height=\"756\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/blockchain-book-cover.jpg 500w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/blockchain-book-cover-160x242.jpg 160w\" sizes=\"(max-width: 500px) 100vw, 500px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of FSG Originals\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 13)\u003c/span>\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>\u003cspan style=\"font-weight: 400\">Technologist and writer Xiaowei Wang explores tech’s social and political articulations in rural China in their debut book. Wang challenges conventional assumptions about the luddite tendencies of pastoral workers with stories of farmers integrating AI to produce a perfect pig, and studies the economic and political correlations between China’s villages and globalization. The author has also included what they term “sinofuturist” recipes shaped by evolving technologies. Wang is speaking at an event later next month organized by UC Berkeley’s \u003c/span>\u003ca href=\"http://bcnm.berkeley.edu/events/324/commons-conversations/3994/blockchain-chicken-farm-and-grass-mud-horses\">\u003cspan style=\"font-weight: 400\">Center for New Media\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> with technologist and writer An Xiao Mina.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Ruth Gebreyesus\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/East-Vegetarian-recipes-Bangalore-Beijing/dp/0241387566\">\u003cb>East\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139341\" class=\"wp-caption alignnone\" style=\"max-width: 777px\">\u003cimg class=\"size-full wp-image-139341\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/east.jpg\" alt=\"East book cover\" width=\"777\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/east.jpg 777w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/east-160x206.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/east-768x988.jpg 768w\" sizes=\"(max-width: 777px) 100vw, 777px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of MacMillan Publishers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\"> (October 20)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">From Guardian columnist Meera Sodha comes a cookbook centered on all things vegetables. The book features recipes that span a variety of Asian cuisines. It’s a book that speaks to vegetarians and one that non-vegetarians can appreciate. Sodha showcases the diversity and vibrancy of vegetarian cooking with dishes like eggplant larb, salted miso brownies, mushroom bao, Bombay rolls, food court Singapore noodles and so much more. The 120 recipes cover noodles, seasonal specialties, sides, sweets, curries and salads. Helpful tips on cooking and portion sizes are peppered throughout the book as well. The sections that focus specifically on noodles and rice are particularly helpful for those looking to expand their knowledge of these carbs.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">—U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://cart.penguinrandomhouse.com/prhcart/prhcart.php\">\u003cb>Chi Spacca\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139343\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139343\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca-800x897.jpg\" alt=\"Chi Spacca book cover with a butcher's knife and the title of the book\" width=\"800\" height=\"897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca-800x897.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca-1020x1144.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca-160x179.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca-768x861.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Penguin Random House\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 13)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Nancy Silverton’s very meat-centric book focuses on Italian fish, vegetables and proteins. For a restaurant cookbook, it dives deep into recipes and makes them approachable. You’ll find recipes from the eponymous restaurant, such as whole roasted cauliflower, Morrocan braised lamb shanks and bone marrow pie.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/Coconut-Sambal-Recipes-Indonesian-Kitchen/dp/1526603519\">\u003cb>Coconut & Sambal\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139344\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-139344\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/coconut-and-sambal.jpg\" alt=\"pink and green book cover for Coconut & Sambal by Lara Lee\" width=\"500\" height=\"651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/coconut-and-sambal.jpg 500w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/coconut-and-sambal-160x208.jpg 160w\" sizes=\"(max-width: 500px) 100vw, 500px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Bloomsbury\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 13) \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Lara Lee walks through traditional Indonesian recipes that range from hearty nasi goreng to fluffy pandan cake. The book weaves Lee’s memories of the various islands that make up Indonesia with techniques that are easy to replicate. The book features savory snacks, soups, rice, vegetable dishes, fish, seafood, poultry, eggs, meat, sambal, sweets and more.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/Good-Drinks-Alcohol-Free-Drinking-Whatever/dp/1984856340\">\u003cstrong>Good Drinks\u003c/strong>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139345\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139345\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-800x1113.jpg\" alt=\"Stemmed glass wtih an ice cube, clear liquid and a lemon peel on a black background. Book cover for Good Drinks\" width=\"800\" height=\"1113\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-800x1113.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-1020x1420.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-160x223.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-768x1069.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-1104x1536.jpg 1104w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Penguin Random House\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 6)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For those who aren’t drinking or have always been looking for ways to create non-alcoholic beverages without having to scroll through countless webpages, this is \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">the\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> book. Julia Bainbridge proves that a good drink doesn’t have to include alcohol, and I’m here for that.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/Cook-Color-Bright-Flavors-Kitchen/dp/0762495588/ref=as_li_ss_tl?ots=1&ie=UTF8&linkCode=ll1&tag=fwlifefallcookbooks2020fweditorssep20-20&linkId=20d646d1071a16989388fd12739763ae&language=en_US\">\u003cb>I Cook in Color\u003c/b> \u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139346\" class=\"wp-caption alignnone\" style=\"max-width: 450px\">\u003cimg class=\"size-full wp-image-139346\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/9780762495580.jpg\" alt=\"Hands holding a plate with lots of different kinds of produce\" width=\"450\" height=\"446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/9780762495580.jpg 450w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/9780762495580-160x159.jpg 160w\" sizes=\"(max-width: 450px) 100vw, 450px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Running Press\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 6) \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A follow up from her first cookbook \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137591/flavors-at-home-newlyweds-virtual-cooking-and-biryani\" target=\"_blank\" rel=\"noopener noreferrer\">\u003ci>\u003cspan style=\"font-weight: 400\">My Two Souths\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">, Asha Gomez focuses on the rainbow of vegetables to create desserts and cross-cultural mains that meld culinary traditions of her mother’s Keralite kitchen and Gomez’s travel experiences.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003cb>\u003ca href=\"https://www.penguinrandomhouse.com/books/606399/in-bibis-kitchen-by-hawa-hassan-with-julia-turshen/\" target=\"_blank\" rel=\"noopener noreferrer\">In Bibi’s Kitchen\u003c/a>\u003c/b>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139347\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139347\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen-800x995.jpg\" alt=\"Three hands deseeding something on a table. Book cover for In Bibi's Kitchen\" width=\"800\" height=\"995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen-800x995.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen-1020x1269.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen-160x199.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen-768x956.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Penguin Random House\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 13)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Spice entrepreneur Hawa Hassan is publishing her first cookbook along with Julia Turshen, telling the stories and recipes of eight grandmothers. Each of the eight bibis hails from a country alongside Africa’s Indian Ocean coast, including Hassan’s country of birth, Somalia, as well as Eritrea, Kenya, Tanzania and others. Recipes from coastal regions are rich by virtue of trade routes, and Hassan seems to know grandmothers are the safest place to keep that wealth.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">R.G.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/Full-Plate-Flavor-Filled-Recipes-Families/dp/0316496170/?tag=epicurious09-20&ascsubtag=5f5a7ca28b768428f3ab65a1\">\u003cb>The Full Plate\u003c/b>\u003c/a>\u003c/em>\u003cb> \u003c/b>\u003c/h2>\n\u003cfigure id=\"attachment_139348\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139348\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-800x1009.jpeg\" alt=\"The Full Plate: Flavor-Filled, Easy Recipes for Families with No Time and a Lot to Do Hardcover – Illustrated, September 22, 2020 by Ayesha Curry CR: Voracious\" width=\"800\" height=\"1009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-800x1009.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-1020x1286.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-160x202.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-768x968.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-1218x1536.jpeg 1218w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate.jpeg 1333w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Voracious\u003c/figcaption>\u003c/figure>\n\u003cp>(September 22)\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For those looking for under-an-hour recipes to cure kitchen apathy, Ayesha Curry’s new book is one of those. This book focuses on dishes that can feed a family. It’s a great one for beginners looking for a place to build their repertoire.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/Time-Eat-Delicious-Meals-Lives/dp/024139659X\">\u003cb>Time to Eat\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139349\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139349\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-800x1031.jpg\" alt=\"Time to eat cookbook cover\" width=\"800\" height=\"1031\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-800x1031.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-1020x1314.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-160x206.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-768x990.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-1192x1536.jpg 1192w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-1589x2048.jpg 1589w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-1920x2474.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-scaled.jpg 1987w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Penguin Random House\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(November 10) \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I\u003c/span>\u003cspan style=\"font-weight: 400\">f you’re a fan of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">The Great British Baking Show\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> and Nadiya Hussain’s Netflix series, you’ll be just as excited for the American release of this book of time-saving tips for home cooks on a budget. It’s a book to go to for inspiration that doesn’t involve countless hours of toiling over a hot stove. Ease and simplicity combine with tasty ideas that prove that cooking something good doesn’t have to take five hours.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.xianfoods.com/book\">\u003cb>Xi’an Famous Foods\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139342\" class=\"wp-caption alignnone\" style=\"max-width: 404px\">\u003cimg class=\"size-full wp-image-139342\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/xian.jpg\" alt=\"Xi'An Famous foods cookbook cover with someone pulling noodles from a bowl with chopsticks\" width=\"404\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/xian.jpg 404w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/xian-160x198.jpg 160w\" sizes=\"(max-width: 404px) 100vw, 404px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Xi'an Famous Foods\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 13)\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Beloved New York City noodle destination Xi’an Foods is publishing its first-ever book this month. David Shi’s Queens restaurant, which has expanded to 14 locations, highlights northwest Chinese specialities, including their famous lamb and hand-ripped noodles. The book written by Shi’s son, Jason Wang, along with Jessica K. Chou, is full of stories and recipes from the mighty New York noodle empire.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">R.G.\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139338/the-fall-2020-cookbooks-worth-your-time-and-money","authors":["11689","11625"],"categories":["bayareabites_16558","bayareabites_752","bayareabites_17082"],"tags":["bayareabites_14758","bayareabites_569","bayareabites_17004","bayareabites_16557","bayareabites_17002","bayareabites_17003","bayareabites_17005","bayareabites_17006","bayareabites_14738"],"featImg":"bayareabites_139352","label":"bayareabites"},"bayareabites_139218":{"type":"posts","id":"bayareabites_139218","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139218","score":null,"sort":[1602272647000]},"guestAuthors":[],"slug":"brandon-jew-and-lonely-mountain-farm-walk-you-through-shelling-beans","title":"Brandon Jew and Lonely Mountain Farm Walk You Through Shelling Beans","publishDate":1602272647,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>What’s a fresh shelling bean, and how does it differ from the dried beans you find in your pantry? Chef Brandon Jew of San Francisco’s\u003ca href=\"http://misterjius.com/\"> Mister Jiu’s\u003c/a> stops by the Ferry Plaza Farmers Market in search of fresh shelling beans from\u003ca href=\"https://cuesa.org/seller/lonely-mountain-farm\"> Lonely Mountain Farm\u003c/a>, then provides a quick bean primer and offers tips for preparing perfect shelling beans at home.\u003c/p>\n\u003cp>While most of us are familiar with dried or canned beans, you can find fresh beans still in their pods at the farmers market in the late summer and fall. Nutritionally, shelling beans are similar to dried beans, but they take less time to cook than dried beans and are packed with flavor. Unlike green beans, the pods of shelling beans should be removed before cooking.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> [aside tag=\"recipes\" label=\"More Recipes.\"]\u003c/span>\u003c/p>\n\u003cp>Chinese cuisine incorporates all kinds of beans, and Brandon draws on his experiences eating Chinese bean dishes for inspiration when cooking with shelling beans at Mister Jiu’s. When he lived in Shanghai, he would go to an udon restaurant where they used a bean similar to a pinto bean that was lightly sweetened and incorporated into very spicy dishes. Eating this dish opened his mind to thinking of beans in a different way. A particular dish he loves to make now is traditionally made with bacon, but at Mister Jiu’s they use smoked tofu as the backbone to impart a smokey flavor to the dish. The smoked tofu is cooked in a wok along with leeks, fermented black beans, chilies, chili oil, seasoned with black vinegar, soy sauce, ginger, and cooked shelling beans tossed with their cooking liquid to finish the dish.\u003c/p>\n\u003cfigure id=\"attachment_139223\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139223\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny-800x533.jpg\" alt=\"Brandon Jiu visiting Kenny Baker of Lonely Mountain Farm at the Ferry Plaza Farmers Market.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Brandon Jiu visiting Kenny Baker of Lonely Mountain Farm at the Ferry Plaza Farmers Market.\u003c/figcaption>\u003c/figure>\n\u003cp>Brandon has formed a special connection with Lonely Mountain Farm, an organic farm in Corralitos, near Santa Cruz. First-generation farmers Kenny and Molly Baker have found their niche growing unusual vegetable and herb varieties, heirloom beans, and cut flowers for farmers markets and restaurants. Support\u003ca href=\"https://cuesa.org/seller/lonely-mountain-farm\"> Lonely Mountain Farm \u003c/a>at the Ferry Plaza Farmers Market on Saturdays, and visit \u003ca href=\"http://misterjius.com/\">Mister Jiu’s\u003c/a> for their seasonal takeout and delivery menu.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Brandon Jew and Lonely Mountain Farm will be featured in CUESA's Sunday Supper: A Farm to Home Feast on October 18. \u003ca href=\"https://cuesa.org/event/2020/sunday-supper\">Learn more.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=JtEaFDExGeE&feature=emb_title\u003c/p>\n\u003ch2>Fresh Shelling Beans Tips\u003c/h2>\n\u003cfigure id=\"attachment_139220\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139220\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties-800x533.jpg\" alt=\"Fresh beans from the farmers market (from the left: cranberry, butter, fava, romano) \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fresh beans from the farmers market (from the left: cranberry, butter, fava, romano) \u003ccite>(Courtesy of CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli>\u003cstrong>Selecting beans: \u003c/strong>When choosing shelling beans at the farmers market, you’ll find anything from young beans with tight, slightly green pods to more mature beans with brown, leathery, shriveled pods. They are all good; the beans will just have different cooking times, so make sure when shelling them to keep the young, greener beans separate from the more mature beans. If you are cooking younger and older beans together, add the older ones to the pot first and cook them for a few minutes before adding the younger beans, so they finish cooking at the same time.\u003c/li>\n\u003cli>\u003cstrong>Shelling: \u003c/strong>Unlike snap or filet beans, shelling beans are pretty sturdy and do not require delicate prep work, so anyone can help you with the working of shelling them (a great task for kids!). Shelled beans will keep in the refrigerator for a couple days, but Brandon prefers to shell and cook his beans on the same day for best results.\u003c/li>\n\u003cli>\u003cstrong>Cooking: \u003c/strong>Fresh shelling beans don’t require soaking, and they cook in about half the time as dried beans. Brandon always cooks his beans separately before incorporating them into a final dish. This allows time to cook them gently, so that all the starch has been cooked out and the beans are perfectly creamy on the inside (see the recipe below). Try to avoid cooking them to the point where the skins burst, so they keep their shape and texture. The bean should pop in your mouth for that pleasurable eating experience\u003c/li>\n\u003cli>\u003cstrong>Saving the broth: \u003c/strong>The bean cooking liquid is like a stock that’s been imparted with the flavor and starch from cooking the beans. It can be used like pasta cooking water to tighten up sauces and add flavor when finishing a dish. Stir in a couple tablespoons of the liquid along with a little butter or olive oil, and it will bring everything together and be super tasty.\u003c/li>\n\u003cli>\u003cstrong>Using beans: \u003c/strong>At home, Brandon likes to incorporate cooked beans into soups. Combine the cooked beans and some of their liquid in a pot with some broth. In a separate sauté pan, cook some greens, such as spinach, kale, or chard. Add the greens to the beans and broth and season the soup with salt and pepper to taste. Or simply bloom a little garlic in really good olive oil (see the recipe below), then add the cooked beans and some of their broth, stir in a lot of tender herbs, season to taste, and enjoy.\u003c/li>\n\u003c/ul>\n\u003ch2>Perfect Shelling Beans\u003c/h2>\n\u003cfigure id=\"attachment_139222\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139222\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tongue of Fire cranberry beans \u003ccite>(Courtesy of CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>This is how chef Brandon Jew cooks fresh shelling beans, like the visually stunning Tongue of Fire cranberry beans from Lonely Mountain Farm. This simple recipe is a great side dish to a piece of meat or grilled vegetables, or works as a hearty dish on its own.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Fresh shelling beans, such as Tongue of Fire cranberry beans (about 1 pound unshelled beans yields about 2 cups cooked beans)\u003c/li>\n\u003cli>Nice olive oil\u003c/li>\n\u003cli>Garlic, peeled and chopped\u003c/li>\n\u003cli>Bay leaf\u003c/li>\n\u003cli>Hearty herbs like thyme and rosemary, leaves removed from stems\u003c/li>\n\u003cli>Salt and pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Method\u003c/strong>\u003c/p>\n\u003cp>Open up the outer shell and remove the beans into a bowl. Rinse the beans in water to remove any debris. Drain and set aside.\u003c/p>\n\u003cp>Pour a few glugs of the olive oil into a heavy-bottom pot over medium flame. Bloom the aromatics in the olive oil by adding the garlic, bay leaf, and other herbs and cooking slowly to let the oil infuse with these flavors. Add the drained beans and stir them around to coat the beans with the aromatic oil. Cover with water, with about an inch of water on top of the beans at all times. You want the beans to always be submerged in the water, but just barely, so keep an eye on them and add more water to the pot as needed. Bring the waterto a simmer and cook gently, making sure the beans never go above that gentle simmer.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Cook for 15 minutes, then taste a bean. If it’s fully cooked (creamy, non-starchy inside, with the skin still intact), set them aside in their liquid until you are ready to use them in another dish. If not, keep cooking them gently, checking every 5 to 10 minutes until they reach that perfect consistency. Season to taste with salt and freshly cracked pepper.\u003c/p>\n\n","blocks":[],"excerpt":"It's a little in between seasons this time of year. Shelling beans bridge that gap in stews, chillis and so much more. ","status":"publish","parent":0,"modified":1621632043,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1181},"headData":{"title":"Brandon Jew and Lonely Mountain Farm Walk You Through Shelling Beans | KQED","description":"It's a little in between seasons this time of year. Shelling beans bridge that gap in stews, chillis and so much more. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139218 https://ww2.kqed.org/bayareabites/?p=139218","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/09/brandon-jew-and-lonely-mountain-farm-walk-you-through-shelling-beans/","disqusTitle":"Brandon Jew and Lonely Mountain Farm Walk You Through Shelling Beans","path":"/bayareabites/139218/brandon-jew-and-lonely-mountain-farm-walk-you-through-shelling-beans","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>What’s a fresh shelling bean, and how does it differ from the dried beans you find in your pantry? Chef Brandon Jew of San Francisco’s\u003ca href=\"http://misterjius.com/\"> Mister Jiu’s\u003c/a> stops by the Ferry Plaza Farmers Market in search of fresh shelling beans from\u003ca href=\"https://cuesa.org/seller/lonely-mountain-farm\"> Lonely Mountain Farm\u003c/a>, then provides a quick bean primer and offers tips for preparing perfect shelling beans at home.\u003c/p>\n\u003cp>While most of us are familiar with dried or canned beans, you can find fresh beans still in their pods at the farmers market in the late summer and fall. Nutritionally, shelling beans are similar to dried beans, but they take less time to cook than dried beans and are packed with flavor. Unlike green beans, the pods of shelling beans should be removed before cooking.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"recipes","label":"More Recipes. "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>Chinese cuisine incorporates all kinds of beans, and Brandon draws on his experiences eating Chinese bean dishes for inspiration when cooking with shelling beans at Mister Jiu’s. When he lived in Shanghai, he would go to an udon restaurant where they used a bean similar to a pinto bean that was lightly sweetened and incorporated into very spicy dishes. Eating this dish opened his mind to thinking of beans in a different way. A particular dish he loves to make now is traditionally made with bacon, but at Mister Jiu’s they use smoked tofu as the backbone to impart a smokey flavor to the dish. The smoked tofu is cooked in a wok along with leeks, fermented black beans, chilies, chili oil, seasoned with black vinegar, soy sauce, ginger, and cooked shelling beans tossed with their cooking liquid to finish the dish.\u003c/p>\n\u003cfigure id=\"attachment_139223\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139223\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny-800x533.jpg\" alt=\"Brandon Jiu visiting Kenny Baker of Lonely Mountain Farm at the Ferry Plaza Farmers Market.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Brandon Jiu visiting Kenny Baker of Lonely Mountain Farm at the Ferry Plaza Farmers Market.\u003c/figcaption>\u003c/figure>\n\u003cp>Brandon has formed a special connection with Lonely Mountain Farm, an organic farm in Corralitos, near Santa Cruz. First-generation farmers Kenny and Molly Baker have found their niche growing unusual vegetable and herb varieties, heirloom beans, and cut flowers for farmers markets and restaurants. Support\u003ca href=\"https://cuesa.org/seller/lonely-mountain-farm\"> Lonely Mountain Farm \u003c/a>at the Ferry Plaza Farmers Market on Saturdays, and visit \u003ca href=\"http://misterjius.com/\">Mister Jiu’s\u003c/a> for their seasonal takeout and delivery menu.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Brandon Jew and Lonely Mountain Farm will be featured in CUESA's Sunday Supper: A Farm to Home Feast on October 18. \u003ca href=\"https://cuesa.org/event/2020/sunday-supper\">Learn more.\u003c/a>\u003c/em>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/JtEaFDExGeE'\n title='//www.youtube.com/embed/JtEaFDExGeE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003ch2>Fresh Shelling Beans Tips\u003c/h2>\n\u003cfigure id=\"attachment_139220\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139220\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties-800x533.jpg\" alt=\"Fresh beans from the farmers market (from the left: cranberry, butter, fava, romano) \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fresh beans from the farmers market (from the left: cranberry, butter, fava, romano) \u003ccite>(Courtesy of CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli>\u003cstrong>Selecting beans: \u003c/strong>When choosing shelling beans at the farmers market, you’ll find anything from young beans with tight, slightly green pods to more mature beans with brown, leathery, shriveled pods. They are all good; the beans will just have different cooking times, so make sure when shelling them to keep the young, greener beans separate from the more mature beans. If you are cooking younger and older beans together, add the older ones to the pot first and cook them for a few minutes before adding the younger beans, so they finish cooking at the same time.\u003c/li>\n\u003cli>\u003cstrong>Shelling: \u003c/strong>Unlike snap or filet beans, shelling beans are pretty sturdy and do not require delicate prep work, so anyone can help you with the working of shelling them (a great task for kids!). Shelled beans will keep in the refrigerator for a couple days, but Brandon prefers to shell and cook his beans on the same day for best results.\u003c/li>\n\u003cli>\u003cstrong>Cooking: \u003c/strong>Fresh shelling beans don’t require soaking, and they cook in about half the time as dried beans. Brandon always cooks his beans separately before incorporating them into a final dish. This allows time to cook them gently, so that all the starch has been cooked out and the beans are perfectly creamy on the inside (see the recipe below). Try to avoid cooking them to the point where the skins burst, so they keep their shape and texture. The bean should pop in your mouth for that pleasurable eating experience\u003c/li>\n\u003cli>\u003cstrong>Saving the broth: \u003c/strong>The bean cooking liquid is like a stock that’s been imparted with the flavor and starch from cooking the beans. It can be used like pasta cooking water to tighten up sauces and add flavor when finishing a dish. Stir in a couple tablespoons of the liquid along with a little butter or olive oil, and it will bring everything together and be super tasty.\u003c/li>\n\u003cli>\u003cstrong>Using beans: \u003c/strong>At home, Brandon likes to incorporate cooked beans into soups. Combine the cooked beans and some of their liquid in a pot with some broth. In a separate sauté pan, cook some greens, such as spinach, kale, or chard. Add the greens to the beans and broth and season the soup with salt and pepper to taste. Or simply bloom a little garlic in really good olive oil (see the recipe below), then add the cooked beans and some of their broth, stir in a lot of tender herbs, season to taste, and enjoy.\u003c/li>\n\u003c/ul>\n\u003ch2>Perfect Shelling Beans\u003c/h2>\n\u003cfigure id=\"attachment_139222\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139222\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tongue of Fire cranberry beans \u003ccite>(Courtesy of CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>This is how chef Brandon Jew cooks fresh shelling beans, like the visually stunning Tongue of Fire cranberry beans from Lonely Mountain Farm. This simple recipe is a great side dish to a piece of meat or grilled vegetables, or works as a hearty dish on its own.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Fresh shelling beans, such as Tongue of Fire cranberry beans (about 1 pound unshelled beans yields about 2 cups cooked beans)\u003c/li>\n\u003cli>Nice olive oil\u003c/li>\n\u003cli>Garlic, peeled and chopped\u003c/li>\n\u003cli>Bay leaf\u003c/li>\n\u003cli>Hearty herbs like thyme and rosemary, leaves removed from stems\u003c/li>\n\u003cli>Salt and pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Method\u003c/strong>\u003c/p>\n\u003cp>Open up the outer shell and remove the beans into a bowl. Rinse the beans in water to remove any debris. Drain and set aside.\u003c/p>\n\u003cp>Pour a few glugs of the olive oil into a heavy-bottom pot over medium flame. Bloom the aromatics in the olive oil by adding the garlic, bay leaf, and other herbs and cooking slowly to let the oil infuse with these flavors. Add the drained beans and stir them around to coat the beans with the aromatic oil. Cover with water, with about an inch of water on top of the beans at all times. You want the beans to always be submerged in the water, but just barely, so keep an eye on them and add more water to the pot as needed. Bring the waterto a simmer and cook gently, making sure the beans never go above that gentle simmer.\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>Cook for 15 minutes, then taste a bean. If it’s fully cooked (creamy, non-starchy inside, with the skin still intact), set them aside in their liquid until you are ready to use them in another dish. If not, keep cooking them gently, checking every 5 to 10 minutes until they reach that perfect consistency. Season to taste with salt and freshly cracked pepper.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139218/brandon-jew-and-lonely-mountain-farm-walk-you-through-shelling-beans","authors":["5484"],"categories":["bayareabites_752","bayareabites_17082","bayareabites_1875","bayareabites_12"],"tags":["bayareabites_1931","bayareabites_16557","bayareabites_744","bayareabites_14775","bayareabites_14738"],"featImg":"bayareabites_139219","label":"bayareabites"},"bayareabites_138943":{"type":"posts","id":"bayareabites_138943","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138943","score":null,"sort":[1600192848000]},"guestAuthors":[],"slug":"what-to-cook-this-weekend","title":"What to Cook This Weekend","publishDate":1600192848,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>It's September, and we're all still dealing with unprecedented times thanks to the pandemic. One thing is for certain, though. We still have to eat. Whether you're in a kitchen rut or just looking for new inspiration to try with the family, here are some recipes for you to try this weekend.\u003c/p>\n\u003ch2>Apple Crisp\u003c/h2>\n\u003cfigure id=\"attachment_138945\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138945\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-ac-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-ac-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-ac-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-ac-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-ac.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">This apple crisp recipe from Urmila Ramakrishnan allows for a lot of flexibility. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Apples are something that you can always find in your local supermarket, no matter the season. But with the start of fall, now is the best time to try apple recipes. \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/tag/apple-crisp\">\u003cspan style=\"font-weight: 400\">This apple crisp recipe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is a great way to satisfy your sweet tooth without feeling too guilty or having to do all the work that goes into baking a pie or a cake. By combining oats, mixed nuts, warm spices or whatever you have in your pantry, you can customize this treat to make a warm, crunchy sweet treat.\u003c/span>\u003c/p>\n\u003ch2>Sauerkraut\u003c/h2>\n\u003cfigure id=\"attachment_138948\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138948\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-saurkraut-1-800x588.jpg\" alt=\"sauerkraut\" width=\"800\" height=\"588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-saurkraut-1-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-saurkraut-1-1020x750.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-saurkraut-1-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-saurkraut-1-768x564.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-saurkraut-1-1536x1129.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-saurkraut-1.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Homemade caraway sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The pandemic has folks on a huge DIY kick—making their own bread, kombucha, pickles and sauerkraut. Yes, the distinctly sour fermented cabbage dish can be made right in the comfort of your own home. It’s actually\u003ca href=\"https://www.kqed.org/bayareabites/98621/homemade-sauerkraut-is-easy-to-make-and-fun-to-customize\"> pretty straightforward,\u003c/a> so grab a mason jar, get creative and experiment.\u003c/span>\u003c/p>\n\u003ch2>Make Brussels Sprouts Tasty\u003c/h2>\n\u003cfigure id=\"attachment_103086\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-103086 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-800x533.jpg\" alt=\"Brussels Sprouts Gratin with Bacon and Gruyere\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-960x640.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Brussels Sprouts Gratin with Bacon and Gruyere. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Brussels sprouts, yes the tiny brains that we turned our noses up at as kids are actually quite delicious when you add bacon and cheese, which make almost everything better. These \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/102926/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere\">\u003cspan style=\"font-weight: 400\">creamy Brussel sprouts and bacon gratin with gruyere cheese\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> are a great way to add richness to your meal combining the saltiness of bacon with the creamy cheese sauce and earthy vegetables make for a dynamic side dish.\u003c/span>\u003c/p>\n\u003ch2>Clafoutis\u003c/h2>\n\u003cfigure id=\"attachment_137659\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137659\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-apricotclafoutis-1920x1080-1-800x450.jpg\" alt=\"Apricot Clafoutis by Jacques Pepin\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-apricotclafoutis-1920x1080-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-apricotclafoutis-1920x1080-1-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-apricotclafoutis-1920x1080-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-apricotclafoutis-1920x1080-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-apricotclafoutis-1920x1080-1-1536x864.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-apricotclafoutis-1920x1080-1.jpg 1791w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jacques Pepin's clafoutis. \u003ccite>(Jacques Pepin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/137656/apricot-clafoutis\">\u003cspan style=\"font-weight: 400\">Clafoutis\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is a classic French dessert with a texture similar to custard that covers fruit with a batter of eggs, flour, dairy and sugar (things you probably already have in your fridge and pantry). This recipe has apricots as the star fruit, but berries or other stone fruits could work as well. This dessert is quick to whip and best served warm!\u003c/span>\u003c/p>\n\u003ch2>Make Your Own Tofu\u003c/h2>\n\u003cfigure id=\"attachment_118120\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-118120\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-800x533.jpg\" alt=\"Homemade chickpea tofu.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Homemade chickpea tofu. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Tofu doesn’t always have to be made from soy. Who knew? This flexible \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/118116/diy-soy-free-tofu-yes-you-can-make-tofu-from-any-bean-youd-like\">\u003cspan style=\"font-weight: 400\">DIY recipe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is a great way to experiment with different beans (this recipe calls for chickpeas or cannellini beans) and try your hand at exploring what flavors you like most.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003c/p>\n\u003ch2>Upgrade Weeknight Dinner\u003c/h2>\n\u003cfigure id=\"attachment_138949\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138949\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/chicken-1920-1180x787-1-800x534.jpg\" alt=\"Poulet a la Creme\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/chicken-1920-1180x787-1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/chicken-1920-1180x787-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/chicken-1920-1180x787-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/chicken-1920-1180x787-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/chicken-1920-1180x787-1.jpg 1180w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">This dish can make a weeknight dinner feel special. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Poulet à la crème or creamed chicken is a warm comforting dish. Simple enough to make for the family during the week but also elegant enough for a date night meal, \u003c/span>\u003ca href=\"https://www.kqed.org/jpepinheart/978/poulet-a-la-creme\">\u003cspan style=\"font-weight: 400\">this recipe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> adds mushrooms and white wine to elevate it to new levels.\u003c/span>\u003c/p>\n\u003ch2>Panna Cotta\u003c/h2>\n\u003cfigure id=\"attachment_138950\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138950\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/pannacotta-hero1920-1180x787-1-800x534.jpg\" alt=\"Coffee Panna Cotta\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/pannacotta-hero1920-1180x787-1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/pannacotta-hero1920-1180x787-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/pannacotta-hero1920-1180x787-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/pannacotta-hero1920-1180x787-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/pannacotta-hero1920-1180x787-1.jpg 1180w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Coffee panna cotta. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Panna cotta means cooked cream in Italian, and \u003c/span>\u003ca href=\"https://www.kqed.org/jpepinheart/1032/coffee-panna-cotta\">\u003cspan style=\"font-weight: 400\">this recipe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> mixes things up by incorporating coffee into the recipe making for a creamy and rich dessert. This recipe is quick and easy and it takes only an hour or two to set up in the refrigerator making it a great option to make ahead of time. \u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1621632547,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":553},"headData":{"title":"What to Cook This Weekend | KQED","description":"It's September, and we're all still dealing with unprecedented times thanks to the pandemic. One thing is for certain, though. We still have to eat. Whether you're in a kitchen rut or just looking for new inspiration to try with the family, here are some recipes for you to try this weekend. Apple Crisp Apples","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"138943 https://ww2.kqed.org/bayareabites/?p=138943","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/09/15/what-to-cook-this-weekend/","disqusTitle":"What to Cook This Weekend","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/138943/what-to-cook-this-weekend","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's September, and we're all still dealing with unprecedented times thanks to the pandemic. One thing is for certain, though. We still have to eat. Whether you're in a kitchen rut or just looking for new inspiration to try with the family, here are some recipes for you to try this weekend.\u003c/p>\n\u003ch2>Apple Crisp\u003c/h2>\n\u003cfigure id=\"attachment_138945\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138945\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-ac-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-ac-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-ac-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-ac-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-ac.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">This apple crisp recipe from Urmila Ramakrishnan allows for a lot of flexibility. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Apples are something that you can always find in your local supermarket, no matter the season. But with the start of fall, now is the best time to try apple recipes. \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/tag/apple-crisp\">\u003cspan style=\"font-weight: 400\">This apple crisp recipe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is a great way to satisfy your sweet tooth without feeling too guilty or having to do all the work that goes into baking a pie or a cake. By combining oats, mixed nuts, warm spices or whatever you have in your pantry, you can customize this treat to make a warm, crunchy sweet treat.\u003c/span>\u003c/p>\n\u003ch2>Sauerkraut\u003c/h2>\n\u003cfigure id=\"attachment_138948\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138948\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-saurkraut-1-800x588.jpg\" alt=\"sauerkraut\" width=\"800\" height=\"588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-saurkraut-1-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-saurkraut-1-1020x750.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-saurkraut-1-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-saurkraut-1-768x564.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-saurkraut-1-1536x1129.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-saurkraut-1.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Homemade caraway sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The pandemic has folks on a huge DIY kick—making their own bread, kombucha, pickles and sauerkraut. Yes, the distinctly sour fermented cabbage dish can be made right in the comfort of your own home. It’s actually\u003ca href=\"https://www.kqed.org/bayareabites/98621/homemade-sauerkraut-is-easy-to-make-and-fun-to-customize\"> pretty straightforward,\u003c/a> so grab a mason jar, get creative and experiment.\u003c/span>\u003c/p>\n\u003ch2>Make Brussels Sprouts Tasty\u003c/h2>\n\u003cfigure id=\"attachment_103086\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-103086 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-800x533.jpg\" alt=\"Brussels Sprouts Gratin with Bacon and Gruyere\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-960x640.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Brussels Sprouts Gratin with Bacon and Gruyere. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Brussels sprouts, yes the tiny brains that we turned our noses up at as kids are actually quite delicious when you add bacon and cheese, which make almost everything better. These \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/102926/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere\">\u003cspan style=\"font-weight: 400\">creamy Brussel sprouts and bacon gratin with gruyere cheese\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> are a great way to add richness to your meal combining the saltiness of bacon with the creamy cheese sauce and earthy vegetables make for a dynamic side dish.\u003c/span>\u003c/p>\n\u003ch2>Clafoutis\u003c/h2>\n\u003cfigure id=\"attachment_137659\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137659\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-apricotclafoutis-1920x1080-1-800x450.jpg\" alt=\"Apricot Clafoutis by Jacques Pepin\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-apricotclafoutis-1920x1080-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-apricotclafoutis-1920x1080-1-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-apricotclafoutis-1920x1080-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-apricotclafoutis-1920x1080-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-apricotclafoutis-1920x1080-1-1536x864.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-apricotclafoutis-1920x1080-1.jpg 1791w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jacques Pepin's clafoutis. \u003ccite>(Jacques Pepin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/137656/apricot-clafoutis\">\u003cspan style=\"font-weight: 400\">Clafoutis\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is a classic French dessert with a texture similar to custard that covers fruit with a batter of eggs, flour, dairy and sugar (things you probably already have in your fridge and pantry). This recipe has apricots as the star fruit, but berries or other stone fruits could work as well. This dessert is quick to whip and best served warm!\u003c/span>\u003c/p>\n\u003ch2>Make Your Own Tofu\u003c/h2>\n\u003cfigure id=\"attachment_118120\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-118120\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-800x533.jpg\" alt=\"Homemade chickpea tofu.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Homemade chickpea tofu. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Tofu doesn’t always have to be made from soy. Who knew? This flexible \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/118116/diy-soy-free-tofu-yes-you-can-make-tofu-from-any-bean-youd-like\">\u003cspan style=\"font-weight: 400\">DIY recipe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is a great way to experiment with different beans (this recipe calls for chickpeas or cannellini beans) and try your hand at exploring what flavors you like most.\u003c/span>\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> \u003c/p>\n\u003ch2>Upgrade Weeknight Dinner\u003c/h2>\n\u003cfigure id=\"attachment_138949\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138949\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/chicken-1920-1180x787-1-800x534.jpg\" alt=\"Poulet a la Creme\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/chicken-1920-1180x787-1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/chicken-1920-1180x787-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/chicken-1920-1180x787-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/chicken-1920-1180x787-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/chicken-1920-1180x787-1.jpg 1180w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">This dish can make a weeknight dinner feel special. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Poulet à la crème or creamed chicken is a warm comforting dish. Simple enough to make for the family during the week but also elegant enough for a date night meal, \u003c/span>\u003ca href=\"https://www.kqed.org/jpepinheart/978/poulet-a-la-creme\">\u003cspan style=\"font-weight: 400\">this recipe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> adds mushrooms and white wine to elevate it to new levels.\u003c/span>\u003c/p>\n\u003ch2>Panna Cotta\u003c/h2>\n\u003cfigure id=\"attachment_138950\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138950\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/pannacotta-hero1920-1180x787-1-800x534.jpg\" alt=\"Coffee Panna Cotta\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/pannacotta-hero1920-1180x787-1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/pannacotta-hero1920-1180x787-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/pannacotta-hero1920-1180x787-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/pannacotta-hero1920-1180x787-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/pannacotta-hero1920-1180x787-1.jpg 1180w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Coffee panna cotta. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Panna cotta means cooked cream in Italian, and \u003c/span>\u003ca href=\"https://www.kqed.org/jpepinheart/1032/coffee-panna-cotta\">\u003cspan style=\"font-weight: 400\">this recipe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> mixes things up by incorporating coffee into the recipe making for a creamy and rich dessert. This recipe is quick and easy and it takes only an hour or two to set up in the refrigerator making it a great option to make ahead of time. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138943/what-to-cook-this-weekend","authors":["11704"],"categories":["bayareabites_16558","bayareabites_109","bayareabites_17082"],"tags":["bayareabites_16936","bayareabites_16935","bayareabites_16557","bayareabites_744","bayareabites_14738","bayareabites_16937"],"featImg":"bayareabites_138952","label":"bayareabites"},"bayareabites_138866":{"type":"posts","id":"bayareabites_138866","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138866","score":null,"sort":[1597960982000]},"guestAuthors":[],"slug":"flavors-at-home-baking-the-bay-areas-most-hyped-cheesecake","title":"Baking the Bay Area’s Most Hyped Cheesecake","publishDate":1597960982,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cem>San Francisco Chronicle\u003c/em> food critic Soleil Ho isn’t one for hype. So when she tweeted the following, I needed to know more.\u003c/p>\n\u003cp>https://twitter.com/hooleil/status/1288873435381354496?s=20\u003c/p>\n\u003cp>She was talking about the \u003ca href=\"https://www.sfchronicle.com/food/article/Bay-Area-cheesecake-Basuku-finds-a-cult-following-15445909.php\" target=\"_blank\" rel=\"noopener noreferrer\">Basuku Cheesecake\u003c/a>, a Japanese-inspired take on a Basque cheesecake that food industry consultant Charles Chen began baking as a quarantine hobby. Now, he sells them at Oakland’s Magnolia Mini Mart, KJ Orchards in the San Francisco Ferry Building and a couple of upscale restaurants. After reading Ho’s column, I, too, became obsessed with experiencing the soft, creamy goodness and burnt-caramel crust, and spent a week lurking \u003ca href=\"https://www.instagram.com/magnoliaminimart/\" target=\"_blank\" rel=\"noopener noreferrer\">Magnolia Mini Mart’s Instagram\u003c/a> for signs of when the cheesecake would become available for preorder.\u003c/p>\n\u003cp>Apparently, so did everyone else with a \u003cem>Chronicle\u003c/em> subscription and a sweet tooth. When preorders opened, the Basuku Cheesecake sold out in 30 seconds. And judging by the tweets, people \u003cem>were\u003c/em> losing their minds.\u003c/p>\n\u003cp>https://twitter.com/gcheung28/status/1291087377239162885?s=20\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://twitter.com/noahreservation/status/1291511316021043200?s=20\u003c/p>\n\u003cp>With ample time on my hands thanks to sheltering in place, I decided to scout out a Basque cheesecake recipe and settled on \u003ca href=\"https://www.bonappetit.com/recipe/basque-burnt-cheesecake\" target=\"_blank\" rel=\"noopener noreferrer\">this one\u003c/a> from \u003cem>Bon Appetit\u003c/em>. For the record, I’ve baked under 10 times in my entire life, so I was a little bit intimidated. But my saving grace is that I’m really good at following instructions. And with about $12 in ingredients and 30 minutes of effort, I was able to create the much-coveted confection. [aside tag=\"flavors\" label=\"More Flavors at Home\"]\u003c/p>\n\u003cp>To my surprise, cheesecakes are actually 99% cream cheese, reconfigured in the oven with the help of sugar, butter, vanilla extract, salt, a bit of flour and a few eggs. Most of the work was smoothing the cream cheese and these ingredients with a mixer, then pouring them into a springform pan lined with parchment paper, which gives the cheesecake its crinkled edges and rustic look. You don’t have to bake a crust for this because the sugar caramelizes and creates a dark brown shell over the top of the cake. Easy enough!\u003c/p>\n\u003cp>My boyfriend and I made this a Saturday morning project and watched eagerly as the cheesecake rose and browned in the oven. I went to the beach for the afternoon and returned to a cooled-down, ready-to-eat cheesecake. Upon first taste, I thought it was \u003cem>good\u003c/em> but not life-changing. But the real payoff came the next day, after the cheesecake had a chance to congeal in the fridge. The Basque cheesecake is definitely best served as cold as possible, so that the molten center can acquire a custard-y texture that stands in contrast to the harder, burnt-sugar top and sides. So delicious.\u003c/p>\n\u003cfigure id=\"attachment_138869\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138869\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/IMG_2050-preview-800x758.jpg\" alt=\"\" width=\"800\" height=\"758\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/IMG_2050-preview-800x758.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/IMG_2050-preview-1020x966.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/IMG_2050-preview-160x152.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/IMG_2050-preview-768x728.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/IMG_2050-preview-1536x1455.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/IMG_2050-preview-2048x1940.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/IMG_2050-preview-1920x1819.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">My friend loved the Basque cheesecake so much that she staged a photoshoot. \u003ccite>(Isabella Miller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To avoid eating the whole thing, we invited my friend and sister for a socially distanced picnic with cheesecake and wine, and also delivered slices to another friend, neighbors and my mom. A surprising side effect of this project was seeing how a fairly simple (and sweet) deed made other people happy. My mom said she savored her slice over several days, not wanting it to end. And one of my friends, who puts in long hours at a job that doesn’t allow her to work from home, said she shed a tear upon tasting the cheesecake after a hard day.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I’m not sharing this feedback to brag. OK, maybe just a little. But in these depressing pandemic times, we need all the small pleasures we can get. So if that means spending a half-hour on a Saturday puttering around the kitchen to make something that brings smiles to people’s faces, I’ll happily do it.\u003c/p>\n\n","blocks":[],"excerpt":"A Basque cheesecake only takes 30 minutes of effort but creates innumerable joy.","status":"publish","parent":0,"modified":1621633627,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":650},"headData":{"title":"Baking the Bay Area’s Most Hyped Cheesecake | KQED","description":"A Basque cheesecake only takes 30 minutes of effort but creates innumerable joy.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"138866 https://ww2.kqed.org/bayareabites/?p=138866","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/08/20/flavors-at-home-baking-the-bay-areas-most-hyped-cheesecake/","disqusTitle":"Baking the Bay Area’s Most Hyped Cheesecake","source":"Flavors at Home","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/138866/flavors-at-home-baking-the-bay-areas-most-hyped-cheesecake","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>San Francisco Chronicle\u003c/em> food critic Soleil Ho isn’t one for hype. So when she tweeted the following, I needed to know more.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"singleTwitterStatus","attributes":{"named":{"id":"1288873435381354496"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>She was talking about the \u003ca href=\"https://www.sfchronicle.com/food/article/Bay-Area-cheesecake-Basuku-finds-a-cult-following-15445909.php\" target=\"_blank\" rel=\"noopener noreferrer\">Basuku Cheesecake\u003c/a>, a Japanese-inspired take on a Basque cheesecake that food industry consultant Charles Chen began baking as a quarantine hobby. Now, he sells them at Oakland’s Magnolia Mini Mart, KJ Orchards in the San Francisco Ferry Building and a couple of upscale restaurants. After reading Ho’s column, I, too, became obsessed with experiencing the soft, creamy goodness and burnt-caramel crust, and spent a week lurking \u003ca href=\"https://www.instagram.com/magnoliaminimart/\" target=\"_blank\" rel=\"noopener noreferrer\">Magnolia Mini Mart’s Instagram\u003c/a> for signs of when the cheesecake would become available for preorder.\u003c/p>\n\u003cp>Apparently, so did everyone else with a \u003cem>Chronicle\u003c/em> subscription and a sweet tooth. When preorders opened, the Basuku Cheesecake sold out in 30 seconds. And judging by the tweets, people \u003cem>were\u003c/em> losing their minds.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"singleTwitterStatus","attributes":{"named":{"id":"1291087377239162885"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\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>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"singleTwitterStatus","attributes":{"named":{"id":"1291511316021043200"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>With ample time on my hands thanks to sheltering in place, I decided to scout out a Basque cheesecake recipe and settled on \u003ca href=\"https://www.bonappetit.com/recipe/basque-burnt-cheesecake\" target=\"_blank\" rel=\"noopener noreferrer\">this one\u003c/a> from \u003cem>Bon Appetit\u003c/em>. For the record, I’ve baked under 10 times in my entire life, so I was a little bit intimidated. But my saving grace is that I’m really good at following instructions. And with about $12 in ingredients and 30 minutes of effort, I was able to create the much-coveted confection. \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"flavors","label":"More Flavors at Home "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To my surprise, cheesecakes are actually 99% cream cheese, reconfigured in the oven with the help of sugar, butter, vanilla extract, salt, a bit of flour and a few eggs. Most of the work was smoothing the cream cheese and these ingredients with a mixer, then pouring them into a springform pan lined with parchment paper, which gives the cheesecake its crinkled edges and rustic look. You don’t have to bake a crust for this because the sugar caramelizes and creates a dark brown shell over the top of the cake. Easy enough!\u003c/p>\n\u003cp>My boyfriend and I made this a Saturday morning project and watched eagerly as the cheesecake rose and browned in the oven. I went to the beach for the afternoon and returned to a cooled-down, ready-to-eat cheesecake. Upon first taste, I thought it was \u003cem>good\u003c/em> but not life-changing. But the real payoff came the next day, after the cheesecake had a chance to congeal in the fridge. The Basque cheesecake is definitely best served as cold as possible, so that the molten center can acquire a custard-y texture that stands in contrast to the harder, burnt-sugar top and sides. So delicious.\u003c/p>\n\u003cfigure id=\"attachment_138869\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138869\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/IMG_2050-preview-800x758.jpg\" alt=\"\" width=\"800\" height=\"758\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/IMG_2050-preview-800x758.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/IMG_2050-preview-1020x966.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/IMG_2050-preview-160x152.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/IMG_2050-preview-768x728.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/IMG_2050-preview-1536x1455.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/IMG_2050-preview-2048x1940.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/IMG_2050-preview-1920x1819.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">My friend loved the Basque cheesecake so much that she staged a photoshoot. \u003ccite>(Isabella Miller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To avoid eating the whole thing, we invited my friend and sister for a socially distanced picnic with cheesecake and wine, and also delivered slices to another friend, neighbors and my mom. A surprising side effect of this project was seeing how a fairly simple (and sweet) deed made other people happy. My mom said she savored her slice over several days, not wanting it to end. And one of my friends, who puts in long hours at a job that doesn’t allow her to work from home, said she shed a tear upon tasting the cheesecake after a hard day.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I’m not sharing this feedback to brag. OK, maybe just a little. But in these depressing pandemic times, we need all the small pleasures we can get. So if that means spending a half-hour on a Saturday puttering around the kitchen to make something that brings smiles to people’s faces, I’ll happily do it.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138866/flavors-at-home-baking-the-bay-areas-most-hyped-cheesecake","authors":["11387"],"categories":["bayareabites_16558","bayareabites_17082"],"tags":["bayareabites_16924","bayareabites_253","bayareabites_16922","bayareabites_16923","bayareabites_16622","bayareabites_16576","bayareabites_16897","bayareabites_14738"],"featImg":"bayareabites_138870","label":"source_bayareabites_138866"},"bayareabites_138836":{"type":"posts","id":"bayareabites_138836","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138836","score":null,"sort":[1597346898000]},"guestAuthors":[],"slug":"flavors-at-home-moms-nigerian-stew-is-three-generations-of-comfort","title":"Mom’s Nigerian Stew Is Three Generations of Comfort","publishDate":1597346898,"format":"standard","headTitle":"Flavors at Home | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When I was about 4-years-old my mother was featured in \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">San Francisco Focus Magazine\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, a publication once run by KQED. In the article, she talked about her stew and its connection to my grandmother, who was a chef in Lagos, Nigeria. Since then, my mother has taught me how to prepare the traditional dish growing up in Oakland. It came back to my mind recently after a family friend shared the article with me. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Every Nigerian stew is different, from its ingredients to the preparation. Some Nigerians like to add fresh garlic, while others might add a sage leaf. Ultimately, most settle on a method that works for them, and I strongly believe my mother has one of the best ways of making stew. The base starts with freshly pureed organic tomatoes and an array of herbs and spices like Maggi’s bouillon cubes, Lion’s yellow curry powder, fresh basil and red habanero peppers or ground Cameroon peppers. We love ours extra spicy, so we use both peppers. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_138839\" class=\"wp-caption alignnone\" style=\"max-width: 768px\">\u003cimg class=\"size-full wp-image-138839\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/KQED-SF-Focus-Magazine.jpeg\" alt=\"Magazine photo of recipe\" width=\"768\" height=\"1024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/KQED-SF-Focus-Magazine.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/KQED-SF-Focus-Magazine-160x213.jpeg 160w\" sizes=\"(max-width: 768px) 100vw, 768px\">\u003cfigcaption class=\"wp-caption-text\">When Anthonia Onyejekwe was about 4-years-old, her mom was featured in a magazine article talking about her version of Nigerian tomato stew. \u003ccite>(Anthonia Onyejekwe / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Depending on my mother’s stock, the stew can have assorted meats like beef, chicken, cow skin, goat meat or even fish. For this version, she used bone-in beef. First she places the beef inside a large pot filled with water, herbs, spices and fresh onions. Once that’s cooked, she begins making the stew. A cup of oil is poured into a hot pot, along with more onions, basil, bouillon cubes and curry powder. Next, she adds the blended tomatoes, salt, and ground Cameroon peppers. While the stew is bubbling, she then adds the beef. After the beef simmers and soaks up the flavors, it’s so tender that the meat is nearly falling off the bone. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The stew is served with fluffy parboiled rice, but it can also be paired with cassava yams and fried plantain. To thoroughly enjoy the stew, it’s best to eat it with a chilled bottle of malta, Hatuey preferably.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Just like my mother did in the article, I want to dedicate my love for Nigerian stew to my mother and her passion for loving others through cooking. Enjoy!\u003c/span>\u003c/p>\n\u003cp>Here's the version my mom shared in her magazine article:\u003c/p>\n\u003ch2>Nigerian Stew\u003c/h2>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n[aside tag=\"flavors\" label=\"More Flavors at Home\"]\u003cbr>\nFor the beef:\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 lbs bone-in beef shank, cubed into 1-2 inch pieces*\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 cloves of garlic\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 medium ginger root, peeled\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon Lion’s Curry Powder\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 Maggi cubes\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 cups of water\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Salt to taste \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 red onion, cubed \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>For the stew:\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 red large onion cubed\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup of canola oil or any other flavorless oil\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">5 red or orange habanero peppers blended\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon of Lion’s Curry Powder\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Salt to taste\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 bunch of chopped fresh basil leaves\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">8 Roma tomatoes, blended or 2 14-ounce cans tomato sauce\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Ground Cameroon pepper to taste\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 Maggi cubes \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>* If getting your beef from a butcher, ask them to cube it for you.\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In a large pot on medium-high heat, add beef, cubed red onions, one peeled ginger, 2 cloves of garlic, 2 Maggi cubes lion’s curry powder and 2 cups water. Bring to a boil then reduce to a simmer until beef is tender. Remove from heat and drain the excess water from the pot. set aside\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">for the stew, heat another pot to medium heat. Add oil, chopped fresh basil, red cubed onion, curry powder and Maggi cubes. Allow the ingredients to fry together until onions are translucent. Next add the fresh blended tomatoes or canned tomato sauce, then add the blended habanero peppers. Let the stew simmer for 15 minutes until the tomatoes are a deep reddish brown. Add the beef to the stew and add salt and Cameroon pepper to taste. Allow the stew simmer for another 15-20 minutes until beef is fall-off-the-bone tender. Serve with parboil rice, fried plantain, or cassava yams. \u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"Nigerian tomato stew has many versions and methods, but mom's is the best for Anthonia Onyejekwe","status":"publish","parent":0,"modified":1621633648,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":768},"headData":{"title":"Mom’s Nigerian Stew Is Three Generations of Comfort | KQED","description":"Nigerian tomato stew has many versions and methods, but mom's is the best for Anthonia Onyejekwe","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"138836 https://ww2.kqed.org/bayareabites/?p=138836","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/08/13/flavors-at-home-moms-nigerian-stew-is-three-generations-of-comfort/","disqusTitle":"Mom’s Nigerian Stew Is Three Generations of Comfort","source":"Flavors at Home","nprByline":"Anthonia Onyejekwe","path":"/bayareabites/138836/flavors-at-home-moms-nigerian-stew-is-three-generations-of-comfort","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When I was about 4-years-old my mother was featured in \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">San Francisco Focus Magazine\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, a publication once run by KQED. In the article, she talked about her stew and its connection to my grandmother, who was a chef in Lagos, Nigeria. Since then, my mother has taught me how to prepare the traditional dish growing up in Oakland. It came back to my mind recently after a family friend shared the article with me. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Every Nigerian stew is different, from its ingredients to the preparation. Some Nigerians like to add fresh garlic, while others might add a sage leaf. Ultimately, most settle on a method that works for them, and I strongly believe my mother has one of the best ways of making stew. The base starts with freshly pureed organic tomatoes and an array of herbs and spices like Maggi’s bouillon cubes, Lion’s yellow curry powder, fresh basil and red habanero peppers or ground Cameroon peppers. We love ours extra spicy, so we use both peppers. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_138839\" class=\"wp-caption alignnone\" style=\"max-width: 768px\">\u003cimg class=\"size-full wp-image-138839\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/KQED-SF-Focus-Magazine.jpeg\" alt=\"Magazine photo of recipe\" width=\"768\" height=\"1024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/KQED-SF-Focus-Magazine.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/KQED-SF-Focus-Magazine-160x213.jpeg 160w\" sizes=\"(max-width: 768px) 100vw, 768px\">\u003cfigcaption class=\"wp-caption-text\">When Anthonia Onyejekwe was about 4-years-old, her mom was featured in a magazine article talking about her version of Nigerian tomato stew. \u003ccite>(Anthonia Onyejekwe / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Depending on my mother’s stock, the stew can have assorted meats like beef, chicken, cow skin, goat meat or even fish. For this version, she used bone-in beef. First she places the beef inside a large pot filled with water, herbs, spices and fresh onions. Once that’s cooked, she begins making the stew. A cup of oil is poured into a hot pot, along with more onions, basil, bouillon cubes and curry powder. Next, she adds the blended tomatoes, salt, and ground Cameroon peppers. While the stew is bubbling, she then adds the beef. After the beef simmers and soaks up the flavors, it’s so tender that the meat is nearly falling off the bone. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The stew is served with fluffy parboiled rice, but it can also be paired with cassava yams and fried plantain. To thoroughly enjoy the stew, it’s best to eat it with a chilled bottle of malta, Hatuey preferably.\u003c/span>\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>\u003cspan style=\"font-weight: 400\">Just like my mother did in the article, I want to dedicate my love for Nigerian stew to my mother and her passion for loving others through cooking. Enjoy!\u003c/span>\u003c/p>\n\u003cp>Here's the version my mom shared in her magazine article:\u003c/p>\n\u003ch2>Nigerian Stew\u003c/h2>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"flavors","label":"More Flavors at Home "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nFor the beef:\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 lbs bone-in beef shank, cubed into 1-2 inch pieces*\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 cloves of garlic\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 medium ginger root, peeled\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon Lion’s Curry Powder\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 Maggi cubes\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 cups of water\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Salt to taste \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 red onion, cubed \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>For the stew:\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 red large onion cubed\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup of canola oil or any other flavorless oil\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">5 red or orange habanero peppers blended\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon of Lion’s Curry Powder\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Salt to taste\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 bunch of chopped fresh basil leaves\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">8 Roma tomatoes, blended or 2 14-ounce cans tomato sauce\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Ground Cameroon pepper to taste\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 Maggi cubes \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>* If getting your beef from a butcher, ask them to cube it for you.\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In a large pot on medium-high heat, add beef, cubed red onions, one peeled ginger, 2 cloves of garlic, 2 Maggi cubes lion’s curry powder and 2 cups water. Bring to a boil then reduce to a simmer until beef is tender. Remove from heat and drain the excess water from the pot. set aside\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">for the stew, heat another pot to medium heat. Add oil, chopped fresh basil, red cubed onion, curry powder and Maggi cubes. Allow the ingredients to fry together until onions are translucent. Next add the fresh blended tomatoes or canned tomato sauce, then add the blended habanero peppers. Let the stew simmer for 15 minutes until the tomatoes are a deep reddish brown. Add the beef to the stew and add salt and Cameroon pepper to taste. Allow the stew simmer for another 15-20 minutes until beef is fall-off-the-bone tender. Serve with parboil rice, fried plantain, or cassava yams. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138836/flavors-at-home-moms-nigerian-stew-is-three-generations-of-comfort","authors":["byline_bayareabites_138836"],"series":["bayareabites_16895"],"categories":["bayareabites_109","bayareabites_752","bayareabites_17082","bayareabites_12"],"tags":["bayareabites_16557","bayareabites_16622","bayareabites_16576","bayareabites_744","bayareabites_16918","bayareabites_16919","bayareabites_14738"],"featImg":"bayareabites_138837","label":"source_bayareabites_138836"},"bayareabites_138807":{"type":"posts","id":"bayareabites_138807","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138807","score":null,"sort":[1597164033000]},"guestAuthors":[],"slug":"watch-take-advantage-of-summer-tomato-season-with-armenian-salad","title":"Watch: Take Advantage of Summer Tomato Season with Armenian Salad","publishDate":1597164033,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>A simple salad, bursting with summer flavor, reveals a deep story of farming, family, and heritage. \u003ca href=\"https://youtu.be/SIjI1fwXOkU\" target=\"_blank\" rel=\"noopener noreferrer\">In this new video\u003c/a>, fourth-generation farmer Amber Balakian takes us behind the scenes and into the fields to meet the people behind \u003ca href=\"https://cuesa.org/seller/balakian-farms\">Balakian Farms\u003c/a>. She then meets with Kate Leahy, coauthor of the cookbook \u003cem>\u003ca href=\"https://www.lavashthebook.com/\">Lavash\u003c/a>,\u003c/em> who shares how to make a traditional Armenian salad, using a rainbow of the Balakians’ vine-ripened heirloom tomatoes.\u003c/p>\n\u003cp>Amber’s great-grandparents were immigrants who fled the Armenian Genocide a century ago and settled in Reedley, California, where they planted vineyards. Her grandfather, John Balakian, was born and raised on the farm and continued the legacy, adding tree fruit and other crops. In the 1990s, Amber’s mother, Ginger, transitioned the farm to organic practices, and began growing heirloom tomatoes to expand their offerings at farmers markets. The farm now grows up to 80 tomato varieties, with their season peaking in July and August.\u003c/p>\n\u003cp>[aside tag=\"cuesa\" label=\"More From the Farmer's Market\"]\u003cbr>\nAmber now manages the farm with her parents, Ginger and Clarence, and grandmother, Stella, along with several full- and part-time workers. The Balakians are committed to the farm not just as an occupation but also as a way of life.\u003c/p>\n\u003cp>While tomato season lasts, you can support \u003ca href=\"https://cuesa.org/seller/balakian-farms\">Balakian Farms\u003c/a> at the Ferry Plaza Farmers Market in San Francisco on Saturdays! Thank you to Kate Leahy, John Lee, Ara Zada, and the Balakians for their partnership in producing this video.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=SIjI1fwXOkU\u003c/p>\n\u003cdiv class=\"field field-name-field-recipe-source field-type-text-long field-label-hidden\">\n\u003cdiv class=\"field-items\">\n\u003cdiv class=\"field-item even\">\n\u003ch2>Armenian Summer Salad\u003c/h2>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"field field-name-body field-type-text-with-summary field-label-hidden\">\n\u003cdiv class=\"field-items\">\n\u003cdiv class=\"field-item even\">\n\u003cp>This recipe, which his a is a hybrid from the \u003ca href=\"https://www.lavashthebook.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Lavash cookbook\u003c/a> and what Kate Leahy, John Lee and Ara Zada learned by talking with Amber Balakian from \u003ca href=\"https://cuesa.org/seller/balakian-farms\">Balakian Farms\u003c/a> (\u003ca href=\"https://www.youtube.com/watch?v=SIjI1fwXOkU&feature=youtu.be\" target=\"_blank\" rel=\"noopener noreferrer\">watch the video\u003c/a>). Tomatoes and cucumbers are easy to find year-round in Armenia, where they’re often eaten plain, simply sliced up and eaten like pieces of fruit. The Balakians use Armenian cucumbers in their version of the salad, a variety that actually comes from the melon family. It isn't as juicy as other cucumbers, so it balances out the ripe heirloom tomatoes. Other keys when making this salad: use fresh herbs (cilantro and dill or parsley and opal basil are common combinations), a little onion, and a fresh green pepper. Armenians in California dress their version with a little vinegar or lemon juice and olive oil, but Armenians in Armenia go lighter on the acidity and use sunflower oil. For an extra treat, have bread alongside to soak up the juices left in the salad bowl.\u003c/p>\n\u003cp>\u003cem> \u003cspan class=\"source\">Source:\u003c/span> Kate Leahy, John Lee, and Ara Zada, Lavash\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_138809\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138809\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad-800x533.jpg\" alt=\"Tomato salad\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">This salad takes full advantage of the summer season. \u003ccite>(Kate Leahy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>4 to 5 large tomatoes, cut into chunks (about 4 cups)\u003cbr>\n1 large Armenian cucumber or 4 Persian cucumbers, skin-on, cut into chunks roughly the same size as the tomatoes (about 4 cups)\u003cbr>\n¼ red or yellow onion, thinly sliced (if it is very strong, rinse the onion with water)\u003cbr>\n1 Anaheim pepper or other mild fresh pepper, cored, seeded, and thinly sliced crosswise\u003cbr>\n¼ cup chopped cilantro\u003cbr>\n2 tablespoons chopped dill\u003cbr>\n2 tablespoons red wine vinegar\u003cbr>\n2 tablespoons olive oil or sunflower oil\u003cbr>\n1 teaspoon kosher salt\u003cbr>\nA pinch of red pepper flakes or ground black pepper\u003c/p>\n\u003cp>\u003cem>Serves 4 to 6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Method\u003c/strong>\u003c/p>\n\u003cp>In a large bowl, mix together the tomatoes, cucumbers, onion, Anaheim pepper, cilantro, and dill. Drizzle the vinegar and oil over the salad and season with salt and pepper. Mix everything together thoroughly. Taste, adding more salt, pepper, or vinegar if needed. The salad keeps for a couple of days in the refrigerator\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Take advantage of tomato season with this salad. Summer vegetables and fruits take center-stage with this recipe. ","status":"publish","parent":0,"modified":1621633660,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":621},"headData":{"title":"Watch: Take Advantage of Summer Tomato Season with Armenian Salad | KQED","description":"Take advantage of tomato season with this salad. Summer vegetables and fruits take center-stage with this recipe. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"138807 https://ww2.kqed.org/bayareabites/?p=138807","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/08/11/watch-take-advantage-of-summer-tomato-season-with-armenian-salad/","disqusTitle":"Watch: Take Advantage of Summer Tomato Season with Armenian Salad","path":"/bayareabites/138807/watch-take-advantage-of-summer-tomato-season-with-armenian-salad","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A simple salad, bursting with summer flavor, reveals a deep story of farming, family, and heritage. \u003ca href=\"https://youtu.be/SIjI1fwXOkU\" target=\"_blank\" rel=\"noopener noreferrer\">In this new video\u003c/a>, fourth-generation farmer Amber Balakian takes us behind the scenes and into the fields to meet the people behind \u003ca href=\"https://cuesa.org/seller/balakian-farms\">Balakian Farms\u003c/a>. She then meets with Kate Leahy, coauthor of the cookbook \u003cem>\u003ca href=\"https://www.lavashthebook.com/\">Lavash\u003c/a>,\u003c/em> who shares how to make a traditional Armenian salad, using a rainbow of the Balakians’ vine-ripened heirloom tomatoes.\u003c/p>\n\u003cp>Amber’s great-grandparents were immigrants who fled the Armenian Genocide a century ago and settled in Reedley, California, where they planted vineyards. Her grandfather, John Balakian, was born and raised on the farm and continued the legacy, adding tree fruit and other crops. In the 1990s, Amber’s mother, Ginger, transitioned the farm to organic practices, and began growing heirloom tomatoes to expand their offerings at farmers markets. The farm now grows up to 80 tomato varieties, with their season peaking in July and August.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"cuesa","label":"More From the Farmer's Market "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAmber now manages the farm with her parents, Ginger and Clarence, and grandmother, Stella, along with several full- and part-time workers. The Balakians are committed to the farm not just as an occupation but also as a way of life.\u003c/p>\n\u003cp>While tomato season lasts, you can support \u003ca href=\"https://cuesa.org/seller/balakian-farms\">Balakian Farms\u003c/a> at the Ferry Plaza Farmers Market in San Francisco on Saturdays! Thank you to Kate Leahy, John Lee, Ara Zada, and the Balakians for their partnership in producing this video.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/SIjI1fwXOkU'\n title='//www.youtube.com/embed/SIjI1fwXOkU'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cdiv class=\"field field-name-field-recipe-source field-type-text-long field-label-hidden\">\n\u003cdiv class=\"field-items\">\n\u003cdiv class=\"field-item even\">\n\u003ch2>Armenian Summer Salad\u003c/h2>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"field field-name-body field-type-text-with-summary field-label-hidden\">\n\u003cdiv class=\"field-items\">\n\u003cdiv class=\"field-item even\">\n\u003cp>This recipe, which his a is a hybrid from the \u003ca href=\"https://www.lavashthebook.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Lavash cookbook\u003c/a> and what Kate Leahy, John Lee and Ara Zada learned by talking with Amber Balakian from \u003ca href=\"https://cuesa.org/seller/balakian-farms\">Balakian Farms\u003c/a> (\u003ca href=\"https://www.youtube.com/watch?v=SIjI1fwXOkU&feature=youtu.be\" target=\"_blank\" rel=\"noopener noreferrer\">watch the video\u003c/a>). Tomatoes and cucumbers are easy to find year-round in Armenia, where they’re often eaten plain, simply sliced up and eaten like pieces of fruit. The Balakians use Armenian cucumbers in their version of the salad, a variety that actually comes from the melon family. It isn't as juicy as other cucumbers, so it balances out the ripe heirloom tomatoes. Other keys when making this salad: use fresh herbs (cilantro and dill or parsley and opal basil are common combinations), a little onion, and a fresh green pepper. Armenians in California dress their version with a little vinegar or lemon juice and olive oil, but Armenians in Armenia go lighter on the acidity and use sunflower oil. For an extra treat, have bread alongside to soak up the juices left in the salad bowl.\u003c/p>\n\u003cp>\u003cem> \u003cspan class=\"source\">Source:\u003c/span> Kate Leahy, John Lee, and Ara Zada, Lavash\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_138809\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138809\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad-800x533.jpg\" alt=\"Tomato salad\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">This salad takes full advantage of the summer season. \u003ccite>(Kate Leahy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>4 to 5 large tomatoes, cut into chunks (about 4 cups)\u003cbr>\n1 large Armenian cucumber or 4 Persian cucumbers, skin-on, cut into chunks roughly the same size as the tomatoes (about 4 cups)\u003cbr>\n¼ red or yellow onion, thinly sliced (if it is very strong, rinse the onion with water)\u003cbr>\n1 Anaheim pepper or other mild fresh pepper, cored, seeded, and thinly sliced crosswise\u003cbr>\n¼ cup chopped cilantro\u003cbr>\n2 tablespoons chopped dill\u003cbr>\n2 tablespoons red wine vinegar\u003cbr>\n2 tablespoons olive oil or sunflower oil\u003cbr>\n1 teaspoon kosher salt\u003cbr>\nA pinch of red pepper flakes or ground black pepper\u003c/p>\n\u003cp>\u003cem>Serves 4 to 6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Method\u003c/strong>\u003c/p>\n\u003cp>In a large bowl, mix together the tomatoes, cucumbers, onion, Anaheim pepper, cilantro, and dill. Drizzle the vinegar and oil over the salad and season with salt and pepper. Mix everything together thoroughly. Taste, adding more salt, pepper, or vinegar if needed. The salad keeps for a couple of days in the refrigerator\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003c/div>\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/138807/watch-take-advantage-of-summer-tomato-season-with-armenian-salad","authors":["5484"],"categories":["bayareabites_109","bayareabites_12276","bayareabites_17082","bayareabites_316"],"tags":["bayareabites_16911","bayareabites_569","bayareabites_16744","bayareabites_237","bayareabites_16557","bayareabites_9711","bayareabites_14738","bayareabites_16910"],"featImg":"bayareabites_138810","label":"bayareabites"},"bayareabites_138574":{"type":"posts","id":"bayareabites_138574","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138574","score":null,"sort":[1595961675000]},"guestAuthors":[],"slug":"its-pretty-easy-to-level-up-your-coffee-game-heres-how","title":"It's Pretty Easy To Level Up Your Coffee Game — Here's How","publishDate":1595961675,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>There's something utilitarian about a cup of coffee. You wake up, you make it, pour it down your throat, and feel a little closer to taking on the day.\u003c/p>\n\u003cp>Which is fine, but maybe a little joyless? Especially for something you do every day. But, with just a few simple steps, coffee can go from something you \u003cem>use \u003c/em>to something you \u003cem>enjoy. \u003c/em>\u003c/p>\n\u003cp>We're guided by Sandra Walimaki, a coffee professional who has been in the industry for over 18 years. Her grandmother was a coffee farmer, so for her coffee is personal. \"To me, coffee was always that memory [of] sitting in the morning at a table, sharing a story, reading a paper, talking to my mom or my dad.\"\u003c/p>\n\u003cp>Walimaki is a regional educator for \u003ca href=\"https://counterculturecoffee.com/\">Counter Culture Coffee\u003c/a>, who we should note is our brand partner for the \u003ca href=\"https://nprcoffeeclub.org/\">NPR Coffee Club\u003c/a>. She teaches professional development classes for baristas, as well as home brewing classes for coffee enthusiasts.\u003c/p>\n\u003cp>Here are six tips to help you brew a better cup from the comfort of your kitchen:\u003c/p>\n\u003ch3>1. Start with good ingredients.\u003c/h3>\n\u003cp>At its simplest, a cup of coffee consists of two things: coffee and water.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The taste of your water will affect the taste of your coffee, \"so choosing good water is very important for brewing good coffee at home,\" Walimaki says.\u003c/p>\n\u003cp>This doesn't mean going out and buying ten dollar artisanal water. It can be as easy as using the filter in your fridge or on your sink. Your tap water may contain some \u003ca href=\"https://www.cooksillustrated.com/science/854-articles/story/why-does-water-from-different-places-taste-different\">minerals\u003c/a> that will affect the taste of your coffee. If it contains high levels of chlorine, for example, \"your coffee [could] taste like pool water,\" cautions Walimaki.\u003c/p>\n\u003cp>When it comes to the other main ingredient, it goes beyond just buying \"good\" coffee. Try opting for \u003cem>fresh \u003c/em>coffee. Like other perishable goods, coffee becomes stale with time, and the unique flavors will start to fade away.\u003c/p>\n\u003cp>Coffee that's not fresh might taste a little woody, or like cardboard. Check to see if your coffee has a \"best by\" date printed anywhere on the package. If you're buying whole beans, see if there's a date that indicates when the beans were roasted.\u003c/p>\n\u003cp>Walimaki says you can keep coffee in those paper pouch bags they come in anywhere from two weeks to a month, as long as they're kept in a relatively cool dry space. Be wary of storing your beans in the fridge though — they could wind up absorbing other aromas.\u003c/p>\n\u003ch3>2. Get a coffee grinder.\u003c/h3>\n\u003cp>Walimaki says a good coffee grinder is the single best thing you can buy to upgrade your coffee game. \"The best gift I gave to myself back in the day was a grinder,\" says Walimaki.\u003c/p>\n\u003cp>Grinders come in two styles:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Burr grinders\u003c/strong> run coffee beans through two gear-like circles, akin to a pepper mill. They allow for a more uniform grind size compared to blade grinders, although they tend to be bigger and more expensive. There are mechanized burr grinders and manual ones.\u003c/li>\n\u003cli>\u003cstrong>Blade grinders\u003c/strong> grind coffee beans using a propeller-like blade. They are cheaper, smaller, and generally simpler to use than burr grinders. If you go with a blade grinder, try pulsing the grinder for a more consistent grind.\u003c/li>\n\u003c/ul>\n\u003cp>Whatever kind you get, try to minimize the time between grinding and brewing — it will make all the difference.\u003c/p>\n\u003cp>By grinding beans yourself and at home, you can zero in on your preferred grind size. Walimaki's ideal coarseness is that of the chunky sugar you see on top of scones. A finer grind will result in a lighter, more bitter cup of coffee.\u003c/p>\n\u003ch3>3. If you're ready, graduate from the auto-drip.\u003c/h3>\n\u003cp>Now, you've reached a fork in the road of your coffee journey — a French press on one side, and a pour-over on the other. If you like coffee with more body or a heavier mouthfeel, opt for a method that doesn't require a paper filter, like a French press, says Walimaki.\u003c/p>\n\u003cp>If you want a lighter, brighter cup — in color and in taste — try a brewing method that uses a paper filter. Paper filters will trap oily substances and keep out more sediment. Walimaki tells us the resulting cup of coffee is more clear, crisp and tends to have \"brighter flavors.\"\u003c/p>\n\u003cp>Something else to consider: pour-over methods are more hands-on. Most require you to pour hot water over the grounds more than once, so they need constant attention.\u003c/p>\n\u003cp>A French press is less precious — you just pour water over the grounds, set a timer \u003ca href=\"https://nguyencoffeesupply.com/blogs/vietnamese-coffee-brew-guide/french-press\">for four minutes\u003c/a> and let them steep. So if you prefer to multitask in the mornings, this might be the better option.\u003c/p>\n\u003ch3>4. Develop Your Recipe\u003c/h3>\n\u003cp>The proportions of coffee to water (a.k.a. the brew ratio) is a personal, intimate thing. Walimaki likes a 1:16 ratio, so one part coffee to 16 parts water. The right ratios, she says, \"will do magic to like the flavors of your coffee.\"\u003c/p>\n\u003cp>If that math is hard in your head, try starting out with 60 grams of coffee to one liter of water as a baseline.\u003c/p>\n\u003cp>From there, it's up to you. Walimaki suggests taking notes the first time you brew coffee at home and then changing one variable at a time.\u003c/p>\n\u003cp>Record how each change affects the taste of your coffee. Think of the pursuit of your perfect cup of coffee as a kind of adult science fair project!\u003c/p>\n\u003ch3>5. Learn to describe what you taste.\u003c/h3>\n\u003cp>We're not telling you to go out and become a coffee connoisseur! The point here is to learn enough to be able to figure out what you like.\u003c/p>\n\u003cp>Don't expect to become some kind of expert taster overnight. Walimaki notes, \"The more you taste something ... the better you're going to get at identifying what's good and what's bad. And also what do you like, or what do you prefer?\"\u003c/p>\n\u003cp>If you're having trouble naming what you taste, try using a \u003ca href=\"https://counterculturecoffee.com/learn/resource-center/coffee-tasters-flavor-wheel\">flavor wheel\u003c/a> — a handy tool that can help you pick out exactly what you're tasting. It starts with more general flavors in the center — fruit, nut, floral — and gets more specific towards the edges.\u003c/p>\n\u003ch3>6. Create a \"coffee corner.\"\u003c/h3>\n\u003cp>There can be more to coffee than just what's in your cup. Whether you drink your morning cup at home while catching up on the news, or out of a tumbler on your morning walk — it's a part of everyday life for a lot of people.\u003c/p>\n\u003cp>We talked to Sahra Nguyen, founder and CEO of \u003ca href=\"https://nguyencoffeesupply.com/pages/about-us\">Nguyen Coffee Supply\u003c/a>. \"For me, I feel like having a coffee ritual every morning is really like treating yourself right.\" Instead of rushing to her desk or checking her emails first thing, she carves out time for a coffee routine. Especially when things feel uncertain.\u003c/p>\n\u003cp>\"I think committing to a ritual, like making coffee, is really centering,\" Nguyen says.\u003c/p>\n\u003cp>In service of creating a ritual, Nguyen recommends dedicating some space in your home for all of your tools — she calls it a \"coffee corner.\"\u003c/p>\n\u003cp>\"Right before this, I used to step into a coffee shop almost every morning as part of my ritual to start my day. And I think that feeling, like stepping into something, is really about stepping into a moment of self-care that's rooted in ritual. So I think designing that space is really important.\"\u003c/p>\n\u003cp>Your coffee corner doesn't need to be anything fancy. It could be half of a shelf in your pantry, a corner of your countertop or a little rolling cart. You don't need to buy anything new. \"You can actually work with what you have,\" says Nguyen. Try designating a few favorite mugs and spoons, and show them off by giving them their own space!\u003c/p>\n\u003cp>Of course, coffee shop vibes aren't complete until you've set your music. Nguyen likes to kick things off with Ray Charles instrumentals, but it's your coffee corner, so play what feels right for you.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Have a good coffee tip? We'd love to hear from you. Leave us a voicemail at 202-216-9823, or email us at \u003c/em>\u003ca href=\"mailto:LifeKit@npr.org\">\u003cem>LifeKit@npr.org\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>\u003cem>For more Life Kit, \u003c/em>\u003ca href=\"https://www.npr.org/newsletter/life-kit\">\u003cem>subscribe to our newsletter\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>The podcast portion of this story was produced by Audrey Nguyen. \u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=It%27s+Pretty+Easy+To+Level+Up+Your+Coffee+Game+%E2%80%94+Here%27s+How+&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"You don't need to get super fancy with your morning coffee at home. All it takes are a few strategies to elevate your coffee game. Whether you use a drip machine or pour-over, paper filters or French press, this episode will help you get to know what kind of coffee you like and how to make it a little better. ","status":"publish","parent":0,"modified":1621633718,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":38,"wordCount":1426},"headData":{"title":"It's Pretty Easy To Level Up Your Coffee Game — Here's How | KQED","description":"You don't need to get super fancy with your morning coffee at home. All it takes are a few strategies to elevate your coffee game. Whether you use a drip machine or pour-over, paper filters or French press, this episode will help you get to know what kind of coffee you like and how to make it a little better. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"138574 https://ww2.kqed.org/bayareabites/?p=138574","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/07/28/its-pretty-easy-to-level-up-your-coffee-game-heres-how/","disqusTitle":"It's Pretty Easy To Level Up Your Coffee Game — Here's How","nprByline":"Audrey Nguyen","nprImageAgency":"Photo Illustration by Becky Harlan/NPR","nprStoryId":"895316740","nprApiLink":"http://api.npr.org/query?id=895316740&profileTypeId=15&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/2020/07/24/895316740/its-pretty-easy-to-level-up-your-coffee-game-here-s-how?ft=nprml&f=895316740","nprRetrievedStory":"1","nprPubDate":"Tue, 28 Jul 2020 12:50:00 -0400","nprStoryDate":"Tue, 28 Jul 2020 00:03:10 -0400","nprLastModifiedDate":"Tue, 28 Jul 2020 12:50:28 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-podcasts/podcast/npr/lifekit/2020/07/20200728_lifekit_life_kit_-_coffee__-_final-dd45c1f3-05d0-4e8c-8411-704bb6ced1c1.mp3?orgId=1&topicId=1053&aggIds=676529561&d=855&p=510338&story=895316740&t=podcast&e=895316740&ft=nprml&f=895316740","nprAudioM3u":"http://api.npr.org/m3u/1896048401-853390.m3u?orgId=1&topicId=1053&aggIds=676529561&d=855&p=510338&story=895316740&t=podcast&e=895316740&ft=nprml&f=895316740","path":"/bayareabites/138574/its-pretty-easy-to-level-up-your-coffee-game-heres-how","audioUrl":"https://ondemand.npr.org/anon.npr-podcasts/podcast/npr/lifekit/2020/07/20200728_lifekit_life_kit_-_coffee__-_final-dd45c1f3-05d0-4e8c-8411-704bb6ced1c1.mp3?orgId=1&topicId=1053&aggIds=676529561&d=855&p=510338&story=895316740&t=podcast&e=895316740&ft=nprml&f=895316740","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>There's something utilitarian about a cup of coffee. You wake up, you make it, pour it down your throat, and feel a little closer to taking on the day.\u003c/p>\n\u003cp>Which is fine, but maybe a little joyless? Especially for something you do every day. But, with just a few simple steps, coffee can go from something you \u003cem>use \u003c/em>to something you \u003cem>enjoy. \u003c/em>\u003c/p>\n\u003cp>We're guided by Sandra Walimaki, a coffee professional who has been in the industry for over 18 years. Her grandmother was a coffee farmer, so for her coffee is personal. \"To me, coffee was always that memory [of] sitting in the morning at a table, sharing a story, reading a paper, talking to my mom or my dad.\"\u003c/p>\n\u003cp>Walimaki is a regional educator for \u003ca href=\"https://counterculturecoffee.com/\">Counter Culture Coffee\u003c/a>, who we should note is our brand partner for the \u003ca href=\"https://nprcoffeeclub.org/\">NPR Coffee Club\u003c/a>. She teaches professional development classes for baristas, as well as home brewing classes for coffee enthusiasts.\u003c/p>\n\u003cp>Here are six tips to help you brew a better cup from the comfort of your kitchen:\u003c/p>\n\u003ch3>1. Start with good ingredients.\u003c/h3>\n\u003cp>At its simplest, a cup of coffee consists of two things: coffee and water.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The taste of your water will affect the taste of your coffee, \"so choosing good water is very important for brewing good coffee at home,\" Walimaki says.\u003c/p>\n\u003cp>This doesn't mean going out and buying ten dollar artisanal water. It can be as easy as using the filter in your fridge or on your sink. Your tap water may contain some \u003ca href=\"https://www.cooksillustrated.com/science/854-articles/story/why-does-water-from-different-places-taste-different\">minerals\u003c/a> that will affect the taste of your coffee. If it contains high levels of chlorine, for example, \"your coffee [could] taste like pool water,\" cautions Walimaki.\u003c/p>\n\u003cp>When it comes to the other main ingredient, it goes beyond just buying \"good\" coffee. Try opting for \u003cem>fresh \u003c/em>coffee. Like other perishable goods, coffee becomes stale with time, and the unique flavors will start to fade away.\u003c/p>\n\u003cp>Coffee that's not fresh might taste a little woody, or like cardboard. Check to see if your coffee has a \"best by\" date printed anywhere on the package. If you're buying whole beans, see if there's a date that indicates when the beans were roasted.\u003c/p>\n\u003cp>Walimaki says you can keep coffee in those paper pouch bags they come in anywhere from two weeks to a month, as long as they're kept in a relatively cool dry space. Be wary of storing your beans in the fridge though — they could wind up absorbing other aromas.\u003c/p>\n\u003ch3>2. Get a coffee grinder.\u003c/h3>\n\u003cp>Walimaki says a good coffee grinder is the single best thing you can buy to upgrade your coffee game. \"The best gift I gave to myself back in the day was a grinder,\" says Walimaki.\u003c/p>\n\u003cp>Grinders come in two styles:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Burr grinders\u003c/strong> run coffee beans through two gear-like circles, akin to a pepper mill. They allow for a more uniform grind size compared to blade grinders, although they tend to be bigger and more expensive. There are mechanized burr grinders and manual ones.\u003c/li>\n\u003cli>\u003cstrong>Blade grinders\u003c/strong> grind coffee beans using a propeller-like blade. They are cheaper, smaller, and generally simpler to use than burr grinders. If you go with a blade grinder, try pulsing the grinder for a more consistent grind.\u003c/li>\n\u003c/ul>\n\u003cp>Whatever kind you get, try to minimize the time between grinding and brewing — it will make all the difference.\u003c/p>\n\u003cp>By grinding beans yourself and at home, you can zero in on your preferred grind size. Walimaki's ideal coarseness is that of the chunky sugar you see on top of scones. A finer grind will result in a lighter, more bitter cup of coffee.\u003c/p>\n\u003ch3>3. If you're ready, graduate from the auto-drip.\u003c/h3>\n\u003cp>Now, you've reached a fork in the road of your coffee journey — a French press on one side, and a pour-over on the other. If you like coffee with more body or a heavier mouthfeel, opt for a method that doesn't require a paper filter, like a French press, says Walimaki.\u003c/p>\n\u003cp>If you want a lighter, brighter cup — in color and in taste — try a brewing method that uses a paper filter. Paper filters will trap oily substances and keep out more sediment. Walimaki tells us the resulting cup of coffee is more clear, crisp and tends to have \"brighter flavors.\"\u003c/p>\n\u003cp>Something else to consider: pour-over methods are more hands-on. Most require you to pour hot water over the grounds more than once, so they need constant attention.\u003c/p>\n\u003cp>A French press is less precious — you just pour water over the grounds, set a timer \u003ca href=\"https://nguyencoffeesupply.com/blogs/vietnamese-coffee-brew-guide/french-press\">for four minutes\u003c/a> and let them steep. So if you prefer to multitask in the mornings, this might be the better option.\u003c/p>\n\u003ch3>4. Develop Your Recipe\u003c/h3>\n\u003cp>The proportions of coffee to water (a.k.a. the brew ratio) is a personal, intimate thing. Walimaki likes a 1:16 ratio, so one part coffee to 16 parts water. The right ratios, she says, \"will do magic to like the flavors of your coffee.\"\u003c/p>\n\u003cp>If that math is hard in your head, try starting out with 60 grams of coffee to one liter of water as a baseline.\u003c/p>\n\u003cp>From there, it's up to you. Walimaki suggests taking notes the first time you brew coffee at home and then changing one variable at a time.\u003c/p>\n\u003cp>Record how each change affects the taste of your coffee. Think of the pursuit of your perfect cup of coffee as a kind of adult science fair project!\u003c/p>\n\u003ch3>5. Learn to describe what you taste.\u003c/h3>\n\u003cp>We're not telling you to go out and become a coffee connoisseur! The point here is to learn enough to be able to figure out what you like.\u003c/p>\n\u003cp>Don't expect to become some kind of expert taster overnight. Walimaki notes, \"The more you taste something ... the better you're going to get at identifying what's good and what's bad. And also what do you like, or what do you prefer?\"\u003c/p>\n\u003cp>If you're having trouble naming what you taste, try using a \u003ca href=\"https://counterculturecoffee.com/learn/resource-center/coffee-tasters-flavor-wheel\">flavor wheel\u003c/a> — a handy tool that can help you pick out exactly what you're tasting. It starts with more general flavors in the center — fruit, nut, floral — and gets more specific towards the edges.\u003c/p>\n\u003ch3>6. Create a \"coffee corner.\"\u003c/h3>\n\u003cp>There can be more to coffee than just what's in your cup. Whether you drink your morning cup at home while catching up on the news, or out of a tumbler on your morning walk — it's a part of everyday life for a lot of people.\u003c/p>\n\u003cp>We talked to Sahra Nguyen, founder and CEO of \u003ca href=\"https://nguyencoffeesupply.com/pages/about-us\">Nguyen Coffee Supply\u003c/a>. \"For me, I feel like having a coffee ritual every morning is really like treating yourself right.\" Instead of rushing to her desk or checking her emails first thing, she carves out time for a coffee routine. Especially when things feel uncertain.\u003c/p>\n\u003cp>\"I think committing to a ritual, like making coffee, is really centering,\" Nguyen says.\u003c/p>\n\u003cp>In service of creating a ritual, Nguyen recommends dedicating some space in your home for all of your tools — she calls it a \"coffee corner.\"\u003c/p>\n\u003cp>\"Right before this, I used to step into a coffee shop almost every morning as part of my ritual to start my day. And I think that feeling, like stepping into something, is really about stepping into a moment of self-care that's rooted in ritual. So I think designing that space is really important.\"\u003c/p>\n\u003cp>Your coffee corner doesn't need to be anything fancy. It could be half of a shelf in your pantry, a corner of your countertop or a little rolling cart. You don't need to buy anything new. \"You can actually work with what you have,\" says Nguyen. Try designating a few favorite mugs and spoons, and show them off by giving them their own space!\u003c/p>\n\u003cp>Of course, coffee shop vibes aren't complete until you've set your music. Nguyen likes to kick things off with Ray Charles instrumentals, but it's your coffee corner, so play what feels right for you.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Have a good coffee tip? We'd love to hear from you. Leave us a voicemail at 202-216-9823, or email us at \u003c/em>\u003ca href=\"mailto:LifeKit@npr.org\">\u003cem>LifeKit@npr.org\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>\u003cem>For more Life Kit, \u003c/em>\u003ca href=\"https://www.npr.org/newsletter/life-kit\">\u003cem>subscribe to our newsletter\u003c/em>\u003c/a>\u003cem>.\u003c/em>\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>The podcast portion of this story was produced by Audrey Nguyen. \u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=It%27s+Pretty+Easy+To+Level+Up+Your+Coffee+Game+%E2%80%94+Here%27s+How+&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138574/its-pretty-easy-to-level-up-your-coffee-game-heres-how","authors":["byline_bayareabites_138574"],"categories":["bayareabites_109","bayareabites_752","bayareabites_17082"],"tags":["bayareabites_125","bayareabites_16892","bayareabites_11589","bayareabites_16557","bayareabites_16742","bayareabites_14738","bayareabites_10063"],"featImg":"bayareabites_138575","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. 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You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.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/2024/04/Consider-This-Podcast-Tile-703x703-1.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://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","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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Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. 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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://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.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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