Author Archive | Edible East Bay

A Hole Bunch of Good Book about Doughnuts!

Reviews by Kristina Sepetys

 

the-donutThe Donut: History, Recipes, and Lore from Boston to Berlin
by Michael Krondl
(Chicago Press Review, 2014, paperback)

One of the most recognized and beloved pastry treats, the doughnut dates back over 2000 years and can be found in a variety of jelly-covered, frosting-dipped, and sweetened forms throughout the world. In this delightful and toothsome guide to all things doughnut, Michael Krondl, culinary historian and chef, presents an entertaining history of the doughnut across time and cultures. Krondl also offers a mix of recipes and color photos of the more international varieties like Chocolate-Glazed Bismarcks with Marshmallow Filling, Nutella Bombolocini, Frittelle di Carnevale, and Dulce de Leche Raised Donuts with a Salty Caramel Glaze.

 

HOMEMADE_DOUGHNUTSHomemade Doughnuts:
Techniques and Recipes for Making Sublime Doughnuts in Your Home Kitchen

by Kamal Grant
(Quarry Books, 2014)

Doughnut shop owner Kamal Grant shares step-by-step instructions for making creative, delicious doughnuts in your home kitchen. You’ll find simple, clear, well-photographed doughnut-making techniques, including rolling the dough, cutting, hand shaping, frying, and more. Experiment with dough formulas for yeast doughnuts, cake doughnuts, gluten-free, funnel cakes, fritters, biscuit-style doughnuts, and pie crusts to fry paired with a variety of creative glazes, ices, and fillings.… Read More

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April 25, 2014

Perfect Pairing: Cider and Doughnuts

Cider and doughnuts aren’t just for autumn anymore. Craft cider is now a fashionable beverage, and doughnuts have gotten a makeover as well. With the arrival of the Cider Summit in Berkeley this week we went looking for the best local doughnuts, and surprise, surprise! They’re in Temescal! So let’s join one of our favorite East Bay Appetizer contributors, Charlotte Peale, for a visit to Doughnut Dolly.

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A Naughty Morning Treat

Photos and story by Charlotte Peale
 

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Above photo courtesy of Doughnut Dolly

Photos courtesy of Charlotte Peale except where noted differently.

Above photo courtesy of Kristina Sepetys

After my violin lesson on a recent spring morning, Mother and I were headed for Pizzaiolo, in the mood for some breakfast pastries, when we spotted a sidewalk sandwich board advertising “Doughnut Dolly” in the Temescal neighborhood of Oakland. Mother remembered that her friend Shelby had recommended the place for filled doughnuts, so we decided to stop in.

Tucked away in an alley off Telegraph Avenue, the small, cozy shop decorated with yellow-striped walls and black-and-white linoleum was packed with people waiting for their morning doughnuts and Catahoula coffee. The all-ages group included three police officers, and everyone seemed to feel as much excited anticipation as I did.… Read More

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APRIL 5, 2014

 

 

THE RODGERS RANCH URBAN FARM

EXPO & PLANT SALE

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April 5, 2014 10am – 4pm
Rodgers Ranch, 315 Cortsen Road, Pleasant Hill

Free Admission
Find out more at http://rodgersranchurbanfarm.org

Plants •  Mini Classes • Tours
25+ vendors and educators offering everything from heirloom tomato plants to tools, to compost, and lots of advice.  Some highlights include:

•             40+ varieties of Heirloom tomato and pepper plants

•             Herbs, beneficial insect and pollinator plants

•             Drought tolerant Plants

•             Bag-Your-Own Compost

•             Containers and Tools

•             Harvest Boxes and Root Storage Crates

•             Mini Classes on Beekeeping, Chickens, Medicinal and edible wild plants,
Gardening in Drought Conditions

•             Meet Doc Hale, expert of local Native history and habitat

Special event: An Evening with Toby Hemenway, author of Gaia’s Garden

Toby Hemenway

Toby Hemenway

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March 27, 2014

Spring Planting

Before you dig in to your own garden,
cast your vote for Planting Justice!

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Cast your vote for edible gardens!

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Edible East Bay has nominated the Oakland-based nonprofit Planting Justice for a grant of $500 through the Edible Feast Cover Contest. To win, we need our readers to vote by sharing our spring cover on Facebook, Twitter, or Pinterest Here’s the link: Please vote today!

Planting Justice is a powerful force for good—and good food—right in our own backyard. The group transforms East Bay lawns, lots, and schoolyards into thriving edible gardens packed with veggies, herbs, and fruit trees. Their gardens serve as hands-on teaching tools at Fremont High and McClymonds High, with a curriculum that combines food justice and culinary arts. At homeless shelters and prisons, the group brings both tranquility and empowerment to people during traumatic times in their lives. The organization also hires former prisoners, who make the transition from San Quentin’s Insight Garden Program to full-time salaried positions with Planting Justice.

To serve at-risk youth, Planting Justice is transforming a two-acre plot at a San Leandro juvenile detention facility into an orchard and perennial food forest as well as raising funds for a community garden inside the Stanislaus County Juvenile Detention Center.… Read More

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Cheese and Wine Book Reviews

Good reading to go with your wine and cheese!

By Kristina Sepetys

 

TheNewCaliforniaWineThe New California Wine:
A Guide to the Producers and Wines Behind a Revolution in Taste
by Jon Bonné
(Ten Speed Press, 2013).

On many favorites lists for 2013, this book by Bonné, the much-respected wine editor at the San Francisco Chronicle, presents a comprehensive narrative on the California wine industry and its young, innovative producers who are challenging the rules of traditional winemaking.

 

 

TheGreenVineThe Green Vine:
A Guide to West Coast Sustainable, Organic, and Biodynamic Wineries

by Shannon Borg
(Skipstone/Mountaineers Books, 2013).

Borg explains what’s involved with sustainable wine-making and looks at the West Coast vintners relying upon such practices. Wine Spectator calls it “a book for eco-minded foodies who want to learn more about wine, or for wine lovers who’ve decided it’s time to know more about sustainable, organic, and biodynamic winegrowing.”

 

 

Launched in the fall of 2014, PUNCH is an online magazine devoted to wine, cocktails, and spirits. In a publishing collaboration with Berkeley’s Ten Speed Press, Brooklyn-based Talia Baiocchi (editor in chief) and Leslie Pariseau (deputy editor) bring stories and photos about alcoholic drinks together with dispatches from places around the globe where intriguing drinks are being produced, mixed, and consumed.… Read More

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March 13, 2014

 Great opportunities coming up to satisfy
your wine and cheese cravings:
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Grab Your Passport and Explore the East Bay Urban Wine Scene

East Bay Vintners Alliance 6th Annual Passport Event

Saturday March 15 and Sunday March 16

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By Christy White

“Love Your East Bay Vintner” was the theme when media got a sneak peek at the East Bay Vintners Alliance’s upcoming Passport event. The reception, hosted by JC and Dashe Cellars in their spacious facility on 4th Street in Oakland, offered an opportunity to taste and also glean tidbits of information from our local wine makers.

Here are some tastes that stood out for me:
•    Chouinard Winery’s lovely, soft 2009 Alicante Bouschet made in Castro Valley from Lodi fruit
•    The luscious, light, dry-farmed zinfandel from Lusu Cellars
•    Eno’s beautiful 2010 pinot noir, The Proposition, crafted from Anderson Valley grapes
•    A dry honey wine from Dan Cook’s Mead Kitchen (currently on offer at Lanesplitter and Jupiter)

And interesting tidbits:
•    Steve and Marilee Shaffer of Urban Legend select a different Oakland neighborhood to celebrate each season with their keg
wines. Currently on tap for customers to pour into refillable growlers is a red blend, called Jingletown, sporting a label depicting street art from that neighborhood.… Read More

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South Italian Desserts

Southern Italian Desserts by Rosetta Costantino
(Ten Speed Press, 2013)

Review by Kristina Sepetys
If you like your olive oil baked into delicious sweets of the Italian variety, grab a copy of the beautiful new cookbook, Southern Italian Desserts, by Rosetta Costantino. The 76 recipes from Costantino’s homeland in the very southern region of Italy include confections like Pitta ‘Mpigliata (pastry rosettes filled with walnuts, raisins, and cinnamon), Calzoncelli Con i Ceci (fried half-moon pastries filled with a chickpea-chocolate filling), Fichi Secchi al Cioccolato (chocolate-dipped dried figs filled with almonds and candied orange peel), and La Deliziosa (sandwich cookies filled with hazelnut cream). Besides olive oil, the recipes call for ingredients easily available to us in superlative form in Northern California: figs, honey, pistachios, almonds, cherries, persimmons, and citrus. Note that the simple and in some cases minimal, ingredients belie the complexity in both taste and preparation for many of these desserts.

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Put ’em Up!

Put ‘em Up! (Storey Publishing, 2010) and
Put ‘em Up! Fruit (Storey Publishing, 2013)
By Sherri Brooks Vinton

Farmers and home gardeners are currently resting their hoes for a moment as they come up with strategies for putting up all the delicious late-season fruits and vegetables to hold on to those summer delights as long as possible. Author Sherri Brooks Vinton offers some excellent tips for drying, freezing, canning, and pickling in her two well-organized and information-packed books, Put ‘Em Up! and Put ‘Em Up! Fruit. You’ll find dozens of recipes for dried and frozen fruits, chutneys, gastriques, infusions, jams, pickles, salsas, vinegars, and delicious combinations like Blueberry Ketchup, Pear and Honey Preserves, Peach Melba Compote, Grapefruit Sections in Lavender Syrup, and Dried Orange Zest

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Real Food Fermentation

Real Food Fermentation:
Preserving Whole Fresh Food with Live Cultures
in Your Home Kitchen
by Alex Lewin (Quarry Books, 2012)

Real Food Fermentation is a helpful primer for beginners, offering practical skills for making cultured foods. Through step-by-step photographs, Lewin explains everything you need to know about the fermenting process, including how to choose the right tools and ingredients.

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Root to Stalk Cooking

Root-to-Stalk-243x300Root to Stalk Cooking: The Art of Using the Whole Vegetable
by Tara Duggan (Ten Speed Press, 2013)

Produce from the farmers’ market, a CSA, or your garden is usually so much more lush and bountiful than what you find at big supermarkets. Freshly cut or dug with full, robust greens, firm stalks, and long, curled roots, the vegetables still smell of the soil that nurtured them. You can almost feel the warm sunshine on the leaves. These full-bodied fruits and vegetables are so beautiful, you don’t want to waste anything. But sadly, I often do. Without inspiration or instruction, I sometimes find myself at a loss for creative ways to use the lovely and nutrient-rich parts that most often are discarded: feathery carrot greens or fennel tops, for instance, or those robust peppery leaves of the radish.

So I’m delighted for all the inspiration in the new book, Root to Stalk Cooking: The Art of Using the Whole Vegetable, from San Francisco Chronicle food writer Tara Duggan, who provides 65 recipes. Readers will enjoy close-up, appetizing photography by Clay McLachlan and nearly 200 pages of tips and guidance for transforming trimmings into tasty dishes and drinks like Apple Peel Bourbon, Beet Greens Strata, and Chard Stalk Hummus.… Read More

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