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"bio": "Emily Luchetti has helped to define what great pastry in America means. After attending culinary school and working within New York restaurants and Jeremiah Tower’s legendary Stars in San Francisco, Emily switched to the sweet side of the kitchen and didn’t look back. She was the pastry chef at Stars for eight years and also co-owned the retail bakery \u003cem>StarBake\u003c/em>.\r\n\r\nEmily was then Executive Pastry Chef at San Francisco’s \u003cem>Farallon\u003c/em> from 1997-2014 and Waterbar from 2008-2014. In 2014, she joined the dynamic and creative team at Big Night Restaurant Group (\u003cem>The Cavalier, Marlowe, Park Tavern, Leo’s Oyster Bar\u003c/em>).\r\n\r\nEmily’s pastry style is focused – she creates simple, elegant desserts that are full of flavor. “My goal in creating desserts is to make them fun, straightforward and flavorful – desserts designed to please, delight and just make life rosier,” she said.\r\n\r\nEmily has authored many books on the subject of pastry. Among them are \u003cem>Stars Desserts\u003c/em> (HarperCollins, 1991), \u003cem>Four Star Desserts\u003c/em> (HarperCollins, 1995), \u003cem>A Passion for Desserts\u003c/em>(Chronicle Books, 2003), \u003cem>A Passion for Ice Cream\u003c/em> (Chronicle Books, 2006) and \u003cem>The Fearless Baker\u003c/em> (Little, Brown and Company, 2011). Her first two books were re-released as\u003cem>Classic Stars Desserts\u003c/em> (Chronicle Books, 2007).\r\n\r\nEmily’s honors include the 1998 San Francisco \u003cem>Focus Magazine\u003c/em> Pastry Chef of the Year, the 2001 Women Chefs & Restaurateurs Golden Whisk Award, the 2003 \u003cem>Food Arts Magazine\u003c/em> Silver Spoon Award and the 2004 James Beard Foundation award for Outstanding Pastry Chef. In 2009 the \u003cem>San Francisco Chronicle\u003c/em> chose Emily as one of the 20 Visionary Chefs in the Bay Area, and she was inducted into the Culinary Pioneers of America. In 2012, she was inducted into the James Beard Foundation Who’s Who of Food & Beverage in America.\r\n\r\nEmily is passionate about teaching and mentoring chefs and restaurateurs, serving as a Dean at The International Culinary Center in New York. She is the founder of\u003cstrong>\u003ca href=\"http://www.emilyluchetti.com/dessertworthy\">dessertworthy\u003c/a>\u003c/strong> a movement to empower people to be more mindful of their sugar and fat indulgences.\r\n\r\nFrom 1994 to 1999, she served as Chairperson of Women Chefs & Restaurateurs. Emily has served on the James Beard Foundation Board of Trustees for the past 10 years, four years as the Chair of the James Beard Awards Committee and five years as the Chairperson for the Board of Trustees. She also serves as an Oxfam Sister of the Planet.",
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"disqusTitle": "Celebrity Chefs Recipes: Emily Luchetti's Chocolate Roulade with Chocolate Chip Ice Cream",
"title": "Celebrity Chefs Recipes: Emily Luchetti's Chocolate Roulade with Chocolate Chip Ice Cream",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Jelly rolls are classic desserts that look nice but frankly taste boring. But if you make a chocolate cake and substitute ice cream for the jam, you have a must-eat dessert. Call it by its French name “roulade”, serve with caramel sauce, and your friends and family will be over-the-top impressed. The cake has the texture of the cookie on ice cream sandwiches that we all enjoyed as kids...and still do as adults.\u003c/p>\n\u003cp>[contextly_sidebar id=\"KIXFVmsgDvFdgpkOUVacearKxNXkP8sg\"]\u003c/p>\n\u003cp>Feel free to use this chocolate cake recipe with any of your favorite ice cream flavors. Serving it with caramel sauce makes the ultimate flavor-trifecta of vanilla, chocolate and caramel.\u003c/p>\n\u003cp>To make spreading the ice cream on the cake easier, put it, straight from the freezer, into the bowl of an electric mixer and mix on low speed with the paddle attachment. You can also let it sit out at room temperature for a few minutes before putting it into a bowl and mixing it with a wooden spoon to make it spreadable but still frozen. I don’t recommend the microwave as it can become a melted mess before you know it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This dessert can be made a day or two, or even a week, in advance. Wrap well in plastic wrap and keep frozen until ready to serve.\u003c/p>\n\u003ch2>Chocolate Roulade with Chocolate Chip Ice Cream\u003c/h2>\n\u003cp>\u003ci>Serves 8 to 10\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131854\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4732-e1546450813307.jpg\" alt=\"Chocolate roulade filled with chocolate chip ice cream and topped with the best caramel sauce.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chocolate roulade filled with chocolate chip ice cream and topped with the best caramel sauce. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 ounces bittersweet chocolate, coarsely chopped\u003c/li>\n\u003cli>1 ½ tablespoons water\u003c/li>\n\u003cli>6 large eggs, at room temperature, separated\u003c/li>\n\u003cli>⅔ cup granulated sugar, divided\u003c/li>\n\u003cli>¼ cup plus 2 tablespoons unsweetened cocoa powder\u003c/li>\n\u003cli>⅛ teaspoon kosher salt\u003c/li>\n\u003cli>2 pints chocolate chip ice cream\u003c/li>\n\u003cli>Confectioners sugar, to serve\u003c/li>\n\u003cli>Best Ever Caramel Sauce, to serve (recipe follows)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>To make the cake:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350°F. Spray an 11-inch-by-17-inch baking pan with nonstick cooking spray and line the bottom with parchment paper.\u003c/li>\n\u003cli>Melt the chocolate and water together in a double boiler over hot water. Stir until smooth. Set aside.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with a wire whisk, whip the egg yolks on high speed until light in color, 2 to 3 minutes. Reduce the speed to medium and slowly add 1/3 cup of the sugar. Increase the speed to high, and continue to whip until thick and ribbony.\u003c/li>\n\u003cli>On low speed, stir in the melted chocolate, 1/4 cup of the cocoa powder, and the salt. Set aside.\u003c/li>\n\u003cli>Using a clean bowl and clean wire whisk, whip the egg whites on medium speed until foamy and beginning to increase in volume. Gradually add the remaining 1/3 cup sugar in a steady stream. Continue to whip on high speed until satiny, stiff peaks form. Place one-third of the egg whites on top of the chocolate mixture, and using a large rubber spatula, carefully fold the egg whites into the chocolate mixture. Repeat with the remaining egg whites and fold just until there are no white streaks remaining.\u003c/li>\n\u003cli>Gently and evenly spread the mixture in the prepared pan taking care to get the batter all the way into the corners.\u003c/li>\n\u003cli>Bake until the top of the cake springs back when pressed with your fingertip and a skewer inserted in the center comes out clean, 15-20 minutes.\u003c/li>\n\u003cli>While the cake is baking, lay a clean thin cotton dish towel on the work surface with the short end toward you. Dust an area of the towel the size of the baking pan with the remaining 2 tablespoons cocoa powder. Remove the cake from the oven and immediately cut around the inside edges of the pan with a small, sharp knife to release the cake. Place one of the long ends of the cake pan on the right side of the towel and invert the pan and the cake on top of the towel so it falls at the end of the towel closest to you and on top of the cocoa dusted area.\u003c/li>\n\u003cli>Carefully remove the pan and then gently, starting with a corner, peel off the parchment paper. If the cake is not sitting at the end of the towel, fold the towel under itself. From the end closest to you, carefully roll the cake and the towel up together like a jelly roll. Let cool to room temperature, about 1 hour.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cb>To assemble the roulade:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>In the bowl of a stand mixer fitted with a paddle, soften the ice cream while the cake is cooling. It should be firm but spreadable. Carefully unroll the cake. If it splits anywhere, gently push the broken pieces together.\u003c/li>\n\u003cli>Gently spread the ice cream over the cake with a large, thin metal spatula, leaving a 1/4-inch border on all sides. Reroll the cake without the towel. Place on a large platter or baking sheet and cover with plastic wrap. Freeze until firm, about 3 hours, depending on your freezer.\u003c/li>\n\u003cli>When ready to serve, dust the top of the roulade lightly with confectioners sugar, cut into slices, and serve with a drizzle or puddle of the caramel sauce.\u003c/li>\n\u003c/ol>\n\u003cp>[contextly_sidebar id=\"2C9XMXnzCyaaWgjTyEqOMl86H9OlAlsO\"]\u003c/p>\n\u003cp>Caramel sauce makes any dessert better. The trick in making caramel sauce is cooking it to the right color. It’s not hard, you just have to pay attention. You want a rich mahogany color. If it comes out more tan colored and a little thin, the next time cook it a little more. If it has a bit of a burnt taste, next time cook a little less. Using a pot with a light colored interior, like a stainless steel saucepan, will make it easier to see the color of the sugar. Making caramel does take a little practice, the second and third time you make it will be better than the first. It’s like riding a bike. Practice a few times and then you won’t forget.\u003c/p>\n\u003cp>Since caramel sauce goes with everything, it’s a good recipe to have in your pastry repertoire. The sauce is easily reheated in a microwave or on the stove top. Caramel sauce lasts for months in the refrigerator if kept in a covered jar.\u003c/p>\n\u003ch2>Best Ever Caramel Sauce\u003c/h2>\n\u003cp>\u003ci>Makes 1 ¾ cups\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131853\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/caramel-sauce.jpg\" alt=\"Best ever caramel sauce\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Best ever caramel sauce \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 ½ cups granulated sugar\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>1 cup heavy (whipping) cream\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a medium saucepan, using a heat-resistant spatula, stir together the sugar and the water. Heat over medium-high heat until the sugar is dissolved, 3-5 minutes. Do not stir once the mixture is clear.\u003c/li>\n\u003cli>Brush the insides of the pan with a pastry brush dipped in water to eliminate any sugar sticking to the sides. Increase the heat to high and cook, without stirring, until the sugar is a rich amber color, 8-10 minutes.\u003c/li>\n\u003cli>Remove the pan from the heat. Wearing oven mitts, slowly add one-quarter of the cream to the hot sugar mixture. Be careful as the caramel will sputter as the cream is added. Using a wooden spoon or heat resistant spatula, gently stir the cream into the caramel. If the cream sputters, stop stirring. Let the bubbles subside before stirring again. Carefully add the remaining cream. Stir until combined.\u003c/li>\n\u003cli>Let cool slightly before using.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131856\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4743-e1546451283646.jpg\" alt=\"Emily Luchetti with slices of chocolate roulade with chocolate chip ice cream.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Emily Luchetti with slices of chocolate roulade with chocolate chip ice cream. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Jelly rolls are classic desserts that look nice but frankly taste boring. But if you make a chocolate cake and substitute ice cream for the jam, you have a must-eat dessert. Call it by its French name “roulade”, serve with caramel sauce, and your friends and family will be over-the-top impressed. The cake has the texture of the cookie on ice cream sandwiches that we all enjoyed as kids...and still do as adults.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Feel free to use this chocolate cake recipe with any of your favorite ice cream flavors. Serving it with caramel sauce makes the ultimate flavor-trifecta of vanilla, chocolate and caramel.\u003c/p>\n\u003cp>To make spreading the ice cream on the cake easier, put it, straight from the freezer, into the bowl of an electric mixer and mix on low speed with the paddle attachment. You can also let it sit out at room temperature for a few minutes before putting it into a bowl and mixing it with a wooden spoon to make it spreadable but still frozen. I don’t recommend the microwave as it can become a melted mess before you know it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This dessert can be made a day or two, or even a week, in advance. Wrap well in plastic wrap and keep frozen until ready to serve.\u003c/p>\n\u003ch2>Chocolate Roulade with Chocolate Chip Ice Cream\u003c/h2>\n\u003cp>\u003ci>Serves 8 to 10\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131854\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4732-e1546450813307.jpg\" alt=\"Chocolate roulade filled with chocolate chip ice cream and topped with the best caramel sauce.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chocolate roulade filled with chocolate chip ice cream and topped with the best caramel sauce. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 ounces bittersweet chocolate, coarsely chopped\u003c/li>\n\u003cli>1 ½ tablespoons water\u003c/li>\n\u003cli>6 large eggs, at room temperature, separated\u003c/li>\n\u003cli>⅔ cup granulated sugar, divided\u003c/li>\n\u003cli>¼ cup plus 2 tablespoons unsweetened cocoa powder\u003c/li>\n\u003cli>⅛ teaspoon kosher salt\u003c/li>\n\u003cli>2 pints chocolate chip ice cream\u003c/li>\n\u003cli>Confectioners sugar, to serve\u003c/li>\n\u003cli>Best Ever Caramel Sauce, to serve (recipe follows)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>To make the cake:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350°F. Spray an 11-inch-by-17-inch baking pan with nonstick cooking spray and line the bottom with parchment paper.\u003c/li>\n\u003cli>Melt the chocolate and water together in a double boiler over hot water. Stir until smooth. Set aside.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with a wire whisk, whip the egg yolks on high speed until light in color, 2 to 3 minutes. Reduce the speed to medium and slowly add 1/3 cup of the sugar. Increase the speed to high, and continue to whip until thick and ribbony.\u003c/li>\n\u003cli>On low speed, stir in the melted chocolate, 1/4 cup of the cocoa powder, and the salt. Set aside.\u003c/li>\n\u003cli>Using a clean bowl and clean wire whisk, whip the egg whites on medium speed until foamy and beginning to increase in volume. Gradually add the remaining 1/3 cup sugar in a steady stream. Continue to whip on high speed until satiny, stiff peaks form. Place one-third of the egg whites on top of the chocolate mixture, and using a large rubber spatula, carefully fold the egg whites into the chocolate mixture. Repeat with the remaining egg whites and fold just until there are no white streaks remaining.\u003c/li>\n\u003cli>Gently and evenly spread the mixture in the prepared pan taking care to get the batter all the way into the corners.\u003c/li>\n\u003cli>Bake until the top of the cake springs back when pressed with your fingertip and a skewer inserted in the center comes out clean, 15-20 minutes.\u003c/li>\n\u003cli>While the cake is baking, lay a clean thin cotton dish towel on the work surface with the short end toward you. Dust an area of the towel the size of the baking pan with the remaining 2 tablespoons cocoa powder. Remove the cake from the oven and immediately cut around the inside edges of the pan with a small, sharp knife to release the cake. Place one of the long ends of the cake pan on the right side of the towel and invert the pan and the cake on top of the towel so it falls at the end of the towel closest to you and on top of the cocoa dusted area.\u003c/li>\n\u003cli>Carefully remove the pan and then gently, starting with a corner, peel off the parchment paper. If the cake is not sitting at the end of the towel, fold the towel under itself. From the end closest to you, carefully roll the cake and the towel up together like a jelly roll. Let cool to room temperature, about 1 hour.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cb>To assemble the roulade:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>In the bowl of a stand mixer fitted with a paddle, soften the ice cream while the cake is cooling. It should be firm but spreadable. Carefully unroll the cake. If it splits anywhere, gently push the broken pieces together.\u003c/li>\n\u003cli>Gently spread the ice cream over the cake with a large, thin metal spatula, leaving a 1/4-inch border on all sides. Reroll the cake without the towel. Place on a large platter or baking sheet and cover with plastic wrap. Freeze until firm, about 3 hours, depending on your freezer.\u003c/li>\n\u003cli>When ready to serve, dust the top of the roulade lightly with confectioners sugar, cut into slices, and serve with a drizzle or puddle of the caramel sauce.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Caramel sauce makes any dessert better. The trick in making caramel sauce is cooking it to the right color. It’s not hard, you just have to pay attention. You want a rich mahogany color. If it comes out more tan colored and a little thin, the next time cook it a little more. If it has a bit of a burnt taste, next time cook a little less. Using a pot with a light colored interior, like a stainless steel saucepan, will make it easier to see the color of the sugar. Making caramel does take a little practice, the second and third time you make it will be better than the first. It’s like riding a bike. Practice a few times and then you won’t forget.\u003c/p>\n\u003cp>Since caramel sauce goes with everything, it’s a good recipe to have in your pastry repertoire. The sauce is easily reheated in a microwave or on the stove top. Caramel sauce lasts for months in the refrigerator if kept in a covered jar.\u003c/p>\n\u003ch2>Best Ever Caramel Sauce\u003c/h2>\n\u003cp>\u003ci>Makes 1 ¾ cups\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131853\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/caramel-sauce.jpg\" alt=\"Best ever caramel sauce\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Best ever caramel sauce \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 ½ cups granulated sugar\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>1 cup heavy (whipping) cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a medium saucepan, using a heat-resistant spatula, stir together the sugar and the water. Heat over medium-high heat until the sugar is dissolved, 3-5 minutes. Do not stir once the mixture is clear.\u003c/li>\n\u003cli>Brush the insides of the pan with a pastry brush dipped in water to eliminate any sugar sticking to the sides. Increase the heat to high and cook, without stirring, until the sugar is a rich amber color, 8-10 minutes.\u003c/li>\n\u003cli>Remove the pan from the heat. Wearing oven mitts, slowly add one-quarter of the cream to the hot sugar mixture. Be careful as the caramel will sputter as the cream is added. Using a wooden spoon or heat resistant spatula, gently stir the cream into the caramel. If the cream sputters, stop stirring. Let the bubbles subside before stirring again. Carefully add the remaining cream. Stir until combined.\u003c/li>\n\u003cli>Let cool slightly before using.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131856\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4743-e1546451283646.jpg\" alt=\"Emily Luchetti with slices of chocolate roulade with chocolate chip ice cream.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Emily Luchetti with slices of chocolate roulade with chocolate chip ice cream. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chef Dominique Crenn: 'Everything I Do Could Have ... Impact' For Other Women",
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"content": "\u003cp>Chef Dominique Crenn has reached the pinnacle of success in the culinary world, at least for Michelin devotees.\u003c/p>\n\u003cp>Most chefs only dream of getting noticed. Crenn recently was awarded three Michelin stars for her restaurant Atelier Crenn in San Francisco. She is the first female chef in the United States to achieve a top ranking.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/12/20181227_me_chef_dominique_crenn_everything_i_do_could_have_impact_for_other_women_.mp3\u003c/p>\n\u003cp>\"We were not seeking it. We don't seek those things. It's what we do with it that matters. It doesn't mean that we are better than others,\" Crenn says.\u003c/p>\n\u003cp>But she acknowledges the value of recognition for her staff. \"It's good for the team. For me, it's a platform and it's also showing young girls you can achieve a lot in your life,\" she says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Crenn has successfully navigated an industry that has been largely male-dominated. Over the years she's received lots of accolades, including a James Beard Award for Best Chef this year.\u003c/p>\n\u003cp>In 2015, Crenn was Eater's chef of the year. In 2016, San Pellegrino named her the world's best female chef. But she is dismissive of awards that judge women and men's culinary skills separately. \"When you give someone an award and you tell them that they are the best female chef in the world, you alienate them from their peers,\" she says. \"It's unbelievable. Since when do we have to do a category for women?\"\u003c/p>\n\u003cp>The highly acclaimed chef never went to culinary school. She has a business degree from the Academy of International Commerce. As a kid growing up in Brittany on the west coast of France, she spent a lot of time in farm country. Crenn moved to San Francisco in her 20s, rising up the ranks in different restaurants.\u003c/p>\n\u003cp>\"When I started to work in the kitchen, there's not a lot of women that were working and I didn't try to pay attention to that,\" she says. \"I had to work harder than others and I was a bit picked on sometimes. But I'm a very strong person. Nobody touched me.\"\u003c/p>\n\u003cp>Crenn's culinary talent was noticed early in her career, allowing her a fast pass in the kitchens she has worked in. \"Anybody that comes in, a new person is supposed to spend six months downstairs in the basement doing prep work. I didn't. I got on the line right away.\"\u003c/p>\n\u003cp>Crenn opened Atelier Crenn in 2011. She also owns Bar Crenn and Petit Crenn.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Interview Highlights\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>On facing people who thought she was moving up quickly in the restaurant world because she's female:\u003c/strong>\u003c/p>\n\u003cp>There was one guy. I remember him. I'm not going to say his name. He was very short. I called him Napoleon. You know, I've never been aggressive to anyone, but I looked at him in his eyes and I said, \"Listen, you can think anything of me but what I'm going to show you is what I can do and if you're not happy, then I don't really care. I think the chef is happy so that's what drives me here. I need to please my chef, but I'm also pleasing myself. That's it. I know what I'm doing is the work and I'm working harder than you because right now you are talking to me — and that time that you're talking to me, you should spend maybe to fix or prep your thing.\" You have to talk like this. You can't engage in violence because I think they want you to fight. I fight with words.\u003c/p>\n\u003cp>\u003cstrong>On San Francisco restaurant critic Michael Bauer's comments to \u003c/strong>\u003cstrong>\u003cem>The New York Times\u003c/em>\u003c/strong>\u003cstrong> about Crenn. He said, \"She has been successful because she does have talent and she has worked hard. But let's be honest, also because she has enormous charisma. She's beautiful and has that French accent.\"\u003c/strong>\u003c/p>\n\u003cp>I didn't like it, but I have to tell you that monsieur Bauer came to me and he told me about what was said in the newspaper was taken out of context and I did listen to him. And what I realized at that moment — I think he never should have said that. ... Saying that about me is a little bit degrading. Beauty is in the eye of the beholder, but that should not be a factor in anything. And yes, charisma — what is charisma? I'm trying to be genuine every time I speak or every time I'm out there. Maybe you call it charisma, but this is who I am.\u003c/p>\n\u003cp>\u003cstrong>On Bauer saying 'she cooks the way men are cooking'\u003c/strong>\u003c/p>\n\u003cp>That was not right, either. I think what he was trying to say, you know, the field that I'm in and also the style of the restaurant especially with Atelier Crenn is a little bit different than a casual restaurant, and he wanted this to be a compliment. But I'm not saying what he said was right. I'm just trying not to be aggressive about it. What I want to say from this is that words matter, and the consequences can be hurtful to others.\u003c/p>\n\u003cp>\u003cstrong>On how she is using her platform in the #MeToo era\u003c/strong>\u003c/p>\n\u003cp>I am just a little fish in the sea. But I do understand that everything that I do could have a little impact. I had a few men chefs that had sent me emails and they have said to me, 'We have never met, but I have to tell you that I am not proud about the way that I have been treating people — not just women but a lot of people in my life — and you have inspired me to be a better person. I hope you can give me some advice.' That's powerful. I truly believe that some people go through life and they've been taught not the right way. But I can't judge them.\u003c/p>\n\u003cp>\u003cstrong>On those in the restaurant industry who have been accused of sexual harassment\u003c/strong>\u003c/p>\n\u003cp>Some I will not give them the pass. I'm giving the pass to people that haven't done anything violent, especially sexual violence. They have no place to be in an industry where you are supposed to bring people together.\u003c/p>\n\u003cp>\u003cstrong>On who should get a second chance\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For me, it's people that perhaps work in that environment and ... they were perhaps followers, but they realized they should have spoken up. Because when you look at the world, we are all complicit. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Chef+Dominique+Crenn%3A+%27Everything+I+Do+Could+Have+...+Impact%27+For+Other+Women+&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Crenn has successfully navigated an industry that has been largely male-dominated. Over the years she's received lots of accolades, including a James Beard Award for Best Chef this year.\u003c/p>\n\u003cp>In 2015, Crenn was Eater's chef of the year. In 2016, San Pellegrino named her the world's best female chef. But she is dismissive of awards that judge women and men's culinary skills separately. \"When you give someone an award and you tell them that they are the best female chef in the world, you alienate them from their peers,\" she says. \"It's unbelievable. Since when do we have to do a category for women?\"\u003c/p>\n\u003cp>The highly acclaimed chef never went to culinary school. She has a business degree from the Academy of International Commerce. As a kid growing up in Brittany on the west coast of France, she spent a lot of time in farm country. Crenn moved to San Francisco in her 20s, rising up the ranks in different restaurants.\u003c/p>\n\u003cp>\"When I started to work in the kitchen, there's not a lot of women that were working and I didn't try to pay attention to that,\" she says. \"I had to work harder than others and I was a bit picked on sometimes. But I'm a very strong person. Nobody touched me.\"\u003c/p>\n\u003cp>Crenn's culinary talent was noticed early in her career, allowing her a fast pass in the kitchens she has worked in. \"Anybody that comes in, a new person is supposed to spend six months downstairs in the basement doing prep work. I didn't. I got on the line right away.\"\u003c/p>\n\u003cp>Crenn opened Atelier Crenn in 2011. She also owns Bar Crenn and Petit Crenn.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Interview Highlights\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>On facing people who thought she was moving up quickly in the restaurant world because she's female:\u003c/strong>\u003c/p>\n\u003cp>There was one guy. I remember him. I'm not going to say his name. He was very short. I called him Napoleon. You know, I've never been aggressive to anyone, but I looked at him in his eyes and I said, \"Listen, you can think anything of me but what I'm going to show you is what I can do and if you're not happy, then I don't really care. I think the chef is happy so that's what drives me here. I need to please my chef, but I'm also pleasing myself. That's it. I know what I'm doing is the work and I'm working harder than you because right now you are talking to me — and that time that you're talking to me, you should spend maybe to fix or prep your thing.\" You have to talk like this. You can't engage in violence because I think they want you to fight. I fight with words.\u003c/p>\n\u003cp>\u003cstrong>On San Francisco restaurant critic Michael Bauer's comments to \u003c/strong>\u003cstrong>\u003cem>The New York Times\u003c/em>\u003c/strong>\u003cstrong> about Crenn. He said, \"She has been successful because she does have talent and she has worked hard. But let's be honest, also because she has enormous charisma. She's beautiful and has that French accent.\"\u003c/strong>\u003c/p>\n\u003cp>I didn't like it, but I have to tell you that monsieur Bauer came to me and he told me about what was said in the newspaper was taken out of context and I did listen to him. And what I realized at that moment — I think he never should have said that. ... Saying that about me is a little bit degrading. Beauty is in the eye of the beholder, but that should not be a factor in anything. And yes, charisma — what is charisma? I'm trying to be genuine every time I speak or every time I'm out there. Maybe you call it charisma, but this is who I am.\u003c/p>\n\u003cp>\u003cstrong>On Bauer saying 'she cooks the way men are cooking'\u003c/strong>\u003c/p>\n\u003cp>That was not right, either. I think what he was trying to say, you know, the field that I'm in and also the style of the restaurant especially with Atelier Crenn is a little bit different than a casual restaurant, and he wanted this to be a compliment. But I'm not saying what he said was right. I'm just trying not to be aggressive about it. What I want to say from this is that words matter, and the consequences can be hurtful to others.\u003c/p>\n\u003cp>\u003cstrong>On how she is using her platform in the #MeToo era\u003c/strong>\u003c/p>\n\u003cp>I am just a little fish in the sea. But I do understand that everything that I do could have a little impact. I had a few men chefs that had sent me emails and they have said to me, 'We have never met, but I have to tell you that I am not proud about the way that I have been treating people — not just women but a lot of people in my life — and you have inspired me to be a better person. I hope you can give me some advice.' That's powerful. I truly believe that some people go through life and they've been taught not the right way. But I can't judge them.\u003c/p>\n\u003cp>\u003cstrong>On those in the restaurant industry who have been accused of sexual harassment\u003c/strong>\u003c/p>\n\u003cp>Some I will not give them the pass. I'm giving the pass to people that haven't done anything violent, especially sexual violence. They have no place to be in an industry where you are supposed to bring people together.\u003c/p>\n\u003cp>\u003cstrong>On who should get a second chance\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrity Chefs Recipes: Emily Luchetti's Chocolate Cake with Peanut Butter Frosting",
"title": "Celebrity Chefs Recipes: Emily Luchetti's Chocolate Cake with Peanut Butter Frosting",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>For me, a chocolate layer cake is the best and quintessential chocolate dessert. It seems simple in concept, but a tall cake with mouthwatering frosting is a thing of beauty. Don’t save this recipe just for birthday celebrations — it’s too good to only make once a year. Plus, the combination of chocolate and peanut butter shouldn’t be limited to candy. I prefer the flavor of preservative-free and no-sugar natural peanut butter — the kind that has just peanuts and salt. If you use Skippy or Jif, decrease the sugar in this recipe from 2 1/4 cups to 1 3/4 cups.\u003cbr>\n[contextly_sidebar id=\"9Xf39fgANJpSWS25C9ZuGu5hV9k3lzyj\"]\u003c/p>\n\u003cp>The sides of the cake are not frosted so you can see the peanut butter filling between the layers. If you want to frost the sides, double the recipe. The addition of honeyed nuts sprinkled over the top give the perfect amount of crunch to each slice.\u003c/p>\n\u003cp>To work the cake baking around a busy schedule, bake the cakes on the first day and store them at room temperature in the pans wrapped in plastic wrap. Make the frosting and assemble the cake the next day. The easiest way to store the finished cake is to invert a large bowl over the cake and store at room temperature. This protects the cake and makes sure the frosting doesn’t get smashed. Once you cut into the cake, simply put plastic wrap against the cut part of the cake. The frosting protects the rest of the cake from drying out.\u003c/p>\n\u003cp>I prefer whipped cream to accompany my cake. Ice cream is too cold and makes the cake taste drier, but whipped cream pairs with the intense chocolate perfectly and makes you dive in immediately for another bite.\u003c/p>\n\u003ch2>Chocolate Layer Cake with Peanut Butter Frosting\u003c/h2>\n\u003cp>\u003ci>Makes one 9-inch double-layer cake\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131757\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131757\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4760-e1545076351376.jpg\" alt=\"Emily Luchetti's classic chocolate layer cake with peanut butter frosting.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Emily Luchetti's classic chocolate layer cake with peanut butter frosting. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¾ cup cocoa powder\u003c/li>\n\u003cli>¾ cup water\u003c/li>\n\u003cli>4 ounces unsweetened chocolate, chopped or broken into small pieces\u003c/li>\n\u003cli>2 cups all-purpose unbleached flour\u003c/li>\n\u003cli>1½ teaspoons baking soda\u003c/li>\n\u003cli>¼ teaspoon kosher salt\u003c/li>\n\u003cli>12 tablespoons (1½ sticks) unsalted butter, softened\u003c/li>\n\u003cli>2 cups granulated sugar\u003c/li>\n\u003cli>5 large eggs\u003c/li>\n\u003cli>1 cup whole milk\u003c/li>\n\u003cli>1 cup honey-roasted peanuts\u003c/li>\n\u003cli>Peanut butter frosting (see recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350°F. Grease the bottoms and sides of two, 9-inch cake pans and line the bottom of each with a circle of parchment paper.\u003c/li>\n\u003cli>In a small bowl, stir together the cocoa powder and water to make a paste. Set aside.\u003c/li>\n\u003cli>Melt the chocolate by putting it in a heat-proof bowl set over a saucepan of simmering water, making sure the bowl does not touch the water. (You can use a double boiler if you have one.) Stir until smooth and evenly melted. Cool to room temperature.\u003c/li>\n\u003cli>Using a sifter or fine strainer, sift the flour, baking soda and salt together over a bowl or piece of parchment paper.\u003c/li>\n\u003cli>Using a stand mixer on medium speed, beat the butter and sugar together until smooth. (Alternatively, you can use a handheld mixer.) Scrape down the side of the bowl with a spatula. Continuing on medium speed, add the eggs, one at a time, and mix until combined. On low speed, add the cocoa paste then the melted chocolate and mix until thoroughly combined.\u003c/li>\n\u003cli>On low speed, add one third of the sifted flour, mixing thoroughly, then one third of the milk. Repeat with the remaining flour and then the milk, mixing well. Scrape down the side and bottom of the bowl to make sure all is combined.\u003c/li>\n\u003cli>Divide the batter between the pans and spread evenly. Bake the cakes on the middle rack of the oven until a bamboo skewer inserted in the middle comes out clean, 20-25 minutes. If you put the cake pans on 2 different racks in the oven, switch the pans halfway through baking so they’ll bake evenly.\u003c/li>\n\u003cli>Cool the cakes in their pans. Run a small knife around the inside edges. Place a large plate or platter on top of each cake and invert the cake and plate. Remove the pans. Cool the cakes completely.\u003c/li>\n\u003cli>Place one of the cake layers, bottom-side up, on the cake plate or platter. Spread the top with half of the frosting, making sure to frost all the way to the edge but not over. Place the other cake layer, also bottom-side up, on top of the frosting. Spread the remaining frosting over the top of the cake, again making sure to frost all the way to edge but not over.\u003c/li>\n\u003cli>Sprinkle the honey-roasted peanuts over the top of the cake and serve.\u003c/li>\n\u003c/ol>\n\u003cp>[contextly_sidebar id=\"flhXQdksmPxvojfaPyfmWhi5lzopPMn7\"]\u003c/p>\n\u003ch2>Peanut Butter Frosting\u003c/h2>\n\u003cfigure id=\"attachment_131758\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131758\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4800-e1545076422873.jpg\" alt=\"This recipe makes enough peanut butter frosting to top each cake layer. To cover the sides, double the frosting recipe.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">This recipe makes enough peanut butter frosting to top each cake layer. To cover the sides, double the frosting recipe. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (8-ounce) package cream cheese, at room temperature\u003c/li>\n\u003cli>2 ¼ cups confectioners’ sugar\u003c/li>\n\u003cli>1 cup natural peanut butter\u003c/li>\n\u003cli>8 tablespoons (1 stick) unsalted butter, softened\u003c/li>\n\u003cli>1 teaspoon pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Using a stand mixer, first on low speed and then gradually increasing the speed to medium, beat the cream cheese and sugar together until smooth. (Alternatively, you can use a handheld mixer and medium bowl.) Scrape down the side of the bowl with a rubber spatula.\u003c/li>\n\u003cli>Add the peanut butter, butter, and vanilla and, on medium speed, mix until creamy and spreadable.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131756\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4788-e1545076298724.jpg\" alt=\"Chef Emily Luchetti with a slice of her classic chocolate cake topped with peanut butter frosting and honeyed peanuts.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Emily Luchetti with a slice of her classic chocolate cake topped with peanut butter frosting and honeyed peanuts. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>For me, a chocolate layer cake is the best and quintessential chocolate dessert. It seems simple in concept, but a tall cake with mouthwatering frosting is a thing of beauty. Don’t save this recipe just for birthday celebrations — it’s too good to only make once a year. Plus, the combination of chocolate and peanut butter shouldn’t be limited to candy. I prefer the flavor of preservative-free and no-sugar natural peanut butter — the kind that has just peanuts and salt. If you use Skippy or Jif, decrease the sugar in this recipe from 2 1/4 cups to 1 3/4 cups.\u003cbr>\n\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The sides of the cake are not frosted so you can see the peanut butter filling between the layers. If you want to frost the sides, double the recipe. The addition of honeyed nuts sprinkled over the top give the perfect amount of crunch to each slice.\u003c/p>\n\u003cp>To work the cake baking around a busy schedule, bake the cakes on the first day and store them at room temperature in the pans wrapped in plastic wrap. Make the frosting and assemble the cake the next day. The easiest way to store the finished cake is to invert a large bowl over the cake and store at room temperature. This protects the cake and makes sure the frosting doesn’t get smashed. Once you cut into the cake, simply put plastic wrap against the cut part of the cake. The frosting protects the rest of the cake from drying out.\u003c/p>\n\u003cp>I prefer whipped cream to accompany my cake. Ice cream is too cold and makes the cake taste drier, but whipped cream pairs with the intense chocolate perfectly and makes you dive in immediately for another bite.\u003c/p>\n\u003ch2>Chocolate Layer Cake with Peanut Butter Frosting\u003c/h2>\n\u003cp>\u003ci>Makes one 9-inch double-layer cake\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131757\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131757\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4760-e1545076351376.jpg\" alt=\"Emily Luchetti's classic chocolate layer cake with peanut butter frosting.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Emily Luchetti's classic chocolate layer cake with peanut butter frosting. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¾ cup cocoa powder\u003c/li>\n\u003cli>¾ cup water\u003c/li>\n\u003cli>4 ounces unsweetened chocolate, chopped or broken into small pieces\u003c/li>\n\u003cli>2 cups all-purpose unbleached flour\u003c/li>\n\u003cli>1½ teaspoons baking soda\u003c/li>\n\u003cli>¼ teaspoon kosher salt\u003c/li>\n\u003cli>12 tablespoons (1½ sticks) unsalted butter, softened\u003c/li>\n\u003cli>2 cups granulated sugar\u003c/li>\n\u003cli>5 large eggs\u003c/li>\n\u003cli>1 cup whole milk\u003c/li>\n\u003cli>1 cup honey-roasted peanuts\u003c/li>\n\u003cli>Peanut butter frosting (see recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350°F. Grease the bottoms and sides of two, 9-inch cake pans and line the bottom of each with a circle of parchment paper.\u003c/li>\n\u003cli>In a small bowl, stir together the cocoa powder and water to make a paste. Set aside.\u003c/li>\n\u003cli>Melt the chocolate by putting it in a heat-proof bowl set over a saucepan of simmering water, making sure the bowl does not touch the water. (You can use a double boiler if you have one.) Stir until smooth and evenly melted. Cool to room temperature.\u003c/li>\n\u003cli>Using a sifter or fine strainer, sift the flour, baking soda and salt together over a bowl or piece of parchment paper.\u003c/li>\n\u003cli>Using a stand mixer on medium speed, beat the butter and sugar together until smooth. (Alternatively, you can use a handheld mixer.) Scrape down the side of the bowl with a spatula. Continuing on medium speed, add the eggs, one at a time, and mix until combined. On low speed, add the cocoa paste then the melted chocolate and mix until thoroughly combined.\u003c/li>\n\u003cli>On low speed, add one third of the sifted flour, mixing thoroughly, then one third of the milk. Repeat with the remaining flour and then the milk, mixing well. Scrape down the side and bottom of the bowl to make sure all is combined.\u003c/li>\n\u003cli>Divide the batter between the pans and spread evenly. Bake the cakes on the middle rack of the oven until a bamboo skewer inserted in the middle comes out clean, 20-25 minutes. If you put the cake pans on 2 different racks in the oven, switch the pans halfway through baking so they’ll bake evenly.\u003c/li>\n\u003cli>Cool the cakes in their pans. Run a small knife around the inside edges. Place a large plate or platter on top of each cake and invert the cake and plate. Remove the pans. Cool the cakes completely.\u003c/li>\n\u003cli>Place one of the cake layers, bottom-side up, on the cake plate or platter. Spread the top with half of the frosting, making sure to frost all the way to the edge but not over. Place the other cake layer, also bottom-side up, on top of the frosting. Spread the remaining frosting over the top of the cake, again making sure to frost all the way to edge but not over.\u003c/li>\n\u003cli>Sprinkle the honey-roasted peanuts over the top of the cake and serve.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003ch2>Peanut Butter Frosting\u003c/h2>\n\u003cfigure id=\"attachment_131758\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131758\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4800-e1545076422873.jpg\" alt=\"This recipe makes enough peanut butter frosting to top each cake layer. To cover the sides, double the frosting recipe.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">This recipe makes enough peanut butter frosting to top each cake layer. To cover the sides, double the frosting recipe. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (8-ounce) package cream cheese, at room temperature\u003c/li>\n\u003cli>2 ¼ cups confectioners’ sugar\u003c/li>\n\u003cli>1 cup natural peanut butter\u003c/li>\n\u003cli>8 tablespoons (1 stick) unsalted butter, softened\u003c/li>\n\u003cli>1 teaspoon pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Using a stand mixer, first on low speed and then gradually increasing the speed to medium, beat the cream cheese and sugar together until smooth. (Alternatively, you can use a handheld mixer and medium bowl.) Scrape down the side of the bowl with a rubber spatula.\u003c/li>\n\u003cli>Add the peanut butter, butter, and vanilla and, on medium speed, mix until creamy and spreadable.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131756\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4788-e1545076298724.jpg\" alt=\"Chef Emily Luchetti with a slice of her classic chocolate cake topped with peanut butter frosting and honeyed peanuts.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Emily Luchetti with a slice of her classic chocolate cake topped with peanut butter frosting and honeyed peanuts. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrity Chefs Recipes: Emily Luchetti's Pumpkin Upside-Down Cake",
"title": "Celebrity Chefs Recipes: Emily Luchetti's Pumpkin Upside-Down Cake",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>The concept of an upside-down cake is brilliant. There’s a gooey brown sugar topping, moist cake and fruit. The traditional upside-down cake with pineapple and maraschino cherry, while delicious, can go in so many different flavor directions. Rhubarb with a cardamom cake or plum with cinnamon cake. This fall variation is the perfect anecdote to seeing and eating too much pumpkin pie. Once you taste it, you will be impatiently waiting for autumn to arrive, so you can make it again. Plus, once you discover how delicious it is, you will add it to your holiday dessert table.\u003c/p>\n\u003cp>[contextly_sidebar id=\"YbeRAg451pVEmxkzVji8iFrPrijCkOWR\"]\u003c/p>\n\u003cp>Lining the bottom of the pan with parchment paper makes sure the gooey brown sugar topping will stick to the cake and not the pan. It’s so good you don’t want to lose any of it. It’s a beautiful cake, as well, with the glistening cranberries and pecans on top.\u003c/p>\n\u003cp>If you desire, the cake can be made a day in advance and stored at room temperature. If you do make it a day ahead, to ensure the top is glistening and looking its best, store overnight in the pan. Put it in a 300-degree oven for about 10 minutes, until the topping is melted, then invert onto a platter and serve with plenty of whipped cream.\u003c/p>\n\u003ch2>Pumpkin Upside-Down Cake with Cranberry Pecan Topping\u003c/h2>\n\u003cp>\u003ci>Serves 8 to 10\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131696\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4683-e1544477657383.jpg\" alt=\"Emily Luchetti's Pumpkin Upside-Down Cake topped with fresh whipped cream.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Emily Luchetti's Pumpkin Upside-Down Cake topped with fresh whipped cream. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ounces (16 tablespoons) unsalted butter\u003c/li>\n\u003cli>1 cup firmly packed light brown sugar\u003c/li>\n\u003cli>2 cups cranberries, fresh or frozen\u003c/li>\n\u003cli>1 cup coarsely chopped pecans, toasted\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 cup pumpkin puree\u003c/li>\n\u003cli>6 tablespoons vegetable oil\u003c/li>\n\u003cli>1 ½ cups all-purpose flour\u003c/li>\n\u003cli>1 cup granulated sugar\u003c/li>\n\u003cli>1 ½ teaspoons baking powder\u003c/li>\n\u003cli>1 teaspoon cinnamon\u003c/li>\n\u003cli>¼ teaspoon salt\u003c/li>\n\u003cli>Whipped cream, for serving (see recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350°F. Line the bottom of a 9-inch square pan with parchment paper.\u003c/li>\n\u003cli>Melt the butter in a small saucepan over medium heat. Add the brown sugar and whisk until smooth. Pour the brown sugar mixture into the bottom of the prepared pan.\u003c/li>\n\u003cli>In a medium bowl, combine the cranberries and pecans. Scatter the mixture in an even layer over the brown sugar mixture.\u003c/li>\n\u003cli>In a large bowl, whisk together the eggs, pumpkin puree, and oil.\u003c/li>\n\u003cli>In another bowl, sift together the flour, granulated sugar, baking powder, cinnamon, and salt. Stir the flour mixture into the pumpkin mixture, and mix until just combined.\u003c/li>\n\u003cli>Drop spoonfuls of the batter over the cranberries and carefully spread the batter over the cranberry pecan layer.\u003c/li>\n\u003cli>Bake the cake until a skewer inserted in the middle comes out clean, 25-35 minutes. Let the cake cool, in the pan, for 10 minutes on a wire rack. Place a large plate or platter on top of the cake, invert the cake and plate together, then remove the pan. Carefully peel off the parchment paper.\u003c/li>\n\u003cli>Let cool to warm or room temperature before serving. Serve with plenty of whipped cream.\u003c/li>\n\u003c/ol>\n\u003ch2>Luscious Chantilly Cream\u003c/h2>\n\u003cp>\u003ci>Makes 2 cups\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131703\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131703\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0.jpg\" alt=\"Luscious chantilly cream is the perfect topping for this cake.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Luscious chantilly cream is the perfect topping for this cake. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m very picky about whipped cream. Too many people, pastry chefs included, over whip it. Over whipped cream makes desserts taste dry. Perfectly whipped cream should be soft, billowy and satiny. Be sure to use granulated sugar. Confectioners’ sugar has cornstarch to prevent it from lumping and gives an off taste. When possible, avoid high pasteurized cream. It goes from unwhipped to overwhipped very quickly and doesn’t have the same texture.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup heavy (whipping) cream\u003c/li>\n\u003cli>3 tablespoons sugar\u003c/li>\n\u003cli>½ teaspoon vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine all of the ingredients and whisk until soft peaks form. Refrigerate until you are ready to use.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131698\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4715-e1544477779739.jpg\" alt=\"Chef Emily Luchetti with a slice of Pumpkin Upside-Down Cake.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Emily Luchetti with a slice of Pumpkin Upside-Down Cake. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "The gooey brown sugar topping, moist cake and fruit make this upside-down cake a perfect way to end your holiday dinner.",
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"description": "The gooey brown sugar topping, moist cake and fruit make this upside-down cake a perfect way to end your holiday dinner.",
"title": "Celebrity Chefs Recipes: Emily Luchetti's Pumpkin Upside-Down Cake | KQED",
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"headline": "Celebrity Chefs Recipes: Emily Luchetti's Pumpkin Upside-Down Cake",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>The concept of an upside-down cake is brilliant. There’s a gooey brown sugar topping, moist cake and fruit. The traditional upside-down cake with pineapple and maraschino cherry, while delicious, can go in so many different flavor directions. Rhubarb with a cardamom cake or plum with cinnamon cake. This fall variation is the perfect anecdote to seeing and eating too much pumpkin pie. Once you taste it, you will be impatiently waiting for autumn to arrive, so you can make it again. Plus, once you discover how delicious it is, you will add it to your holiday dessert table.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Lining the bottom of the pan with parchment paper makes sure the gooey brown sugar topping will stick to the cake and not the pan. It’s so good you don’t want to lose any of it. It’s a beautiful cake, as well, with the glistening cranberries and pecans on top.\u003c/p>\n\u003cp>If you desire, the cake can be made a day in advance and stored at room temperature. If you do make it a day ahead, to ensure the top is glistening and looking its best, store overnight in the pan. Put it in a 300-degree oven for about 10 minutes, until the topping is melted, then invert onto a platter and serve with plenty of whipped cream.\u003c/p>\n\u003ch2>Pumpkin Upside-Down Cake with Cranberry Pecan Topping\u003c/h2>\n\u003cp>\u003ci>Serves 8 to 10\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131696\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4683-e1544477657383.jpg\" alt=\"Emily Luchetti's Pumpkin Upside-Down Cake topped with fresh whipped cream.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Emily Luchetti's Pumpkin Upside-Down Cake topped with fresh whipped cream. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ounces (16 tablespoons) unsalted butter\u003c/li>\n\u003cli>1 cup firmly packed light brown sugar\u003c/li>\n\u003cli>2 cups cranberries, fresh or frozen\u003c/li>\n\u003cli>1 cup coarsely chopped pecans, toasted\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 cup pumpkin puree\u003c/li>\n\u003cli>6 tablespoons vegetable oil\u003c/li>\n\u003cli>1 ½ cups all-purpose flour\u003c/li>\n\u003cli>1 cup granulated sugar\u003c/li>\n\u003cli>1 ½ teaspoons baking powder\u003c/li>\n\u003cli>1 teaspoon cinnamon\u003c/li>\n\u003cli>¼ teaspoon salt\u003c/li>\n\u003cli>Whipped cream, for serving (see recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350°F. Line the bottom of a 9-inch square pan with parchment paper.\u003c/li>\n\u003cli>Melt the butter in a small saucepan over medium heat. Add the brown sugar and whisk until smooth. Pour the brown sugar mixture into the bottom of the prepared pan.\u003c/li>\n\u003cli>In a medium bowl, combine the cranberries and pecans. Scatter the mixture in an even layer over the brown sugar mixture.\u003c/li>\n\u003cli>In a large bowl, whisk together the eggs, pumpkin puree, and oil.\u003c/li>\n\u003cli>In another bowl, sift together the flour, granulated sugar, baking powder, cinnamon, and salt. Stir the flour mixture into the pumpkin mixture, and mix until just combined.\u003c/li>\n\u003cli>Drop spoonfuls of the batter over the cranberries and carefully spread the batter over the cranberry pecan layer.\u003c/li>\n\u003cli>Bake the cake until a skewer inserted in the middle comes out clean, 25-35 minutes. Let the cake cool, in the pan, for 10 minutes on a wire rack. Place a large plate or platter on top of the cake, invert the cake and plate together, then remove the pan. Carefully peel off the parchment paper.\u003c/li>\n\u003cli>Let cool to warm or room temperature before serving. Serve with plenty of whipped cream.\u003c/li>\n\u003c/ol>\n\u003ch2>Luscious Chantilly Cream\u003c/h2>\n\u003cp>\u003ci>Makes 2 cups\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131703\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131703\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0.jpg\" alt=\"Luscious chantilly cream is the perfect topping for this cake.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Luscious chantilly cream is the perfect topping for this cake. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m very picky about whipped cream. Too many people, pastry chefs included, over whip it. Over whipped cream makes desserts taste dry. Perfectly whipped cream should be soft, billowy and satiny. Be sure to use granulated sugar. Confectioners’ sugar has cornstarch to prevent it from lumping and gives an off taste. When possible, avoid high pasteurized cream. It goes from unwhipped to overwhipped very quickly and doesn’t have the same texture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup heavy (whipping) cream\u003c/li>\n\u003cli>3 tablespoons sugar\u003c/li>\n\u003cli>½ teaspoon vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine all of the ingredients and whisk until soft peaks form. Refrigerate until you are ready to use.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131698\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4715-e1544477779739.jpg\" alt=\"Chef Emily Luchetti with a slice of Pumpkin Upside-Down Cake.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Emily Luchetti with a slice of Pumpkin Upside-Down Cake. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Palestinian Chefs Building a Bridge to Their Culture Through Food",
"title": "The Palestinian Chefs Building a Bridge to Their Culture Through Food",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When Lamees Dahbour set up her weekly tent at Off The Grid, the San Francisco-based food truck fair, this year, she didn’t just unpack trays of fragrant falafel, crisp \u003cem>ejja\u003c/em> (vegetable fritters), and creamy \u003cem>mutabal\u003c/em> (eggplant dip). She also unfurled a red, black, white, and green Palestinian flag and displayed it proudly. The flag was a conversation-starter: \u003ca href=\"https://www.mamalamees.com/our-story\">Mama Lamees\u003c/a>, as she is affectionately known, says that people often came up and asked about it, although some confused Palestine with Pakistan. It was also a way to proudly share her identity, at a time when many Americans know little about Palestinian culture.\u003c/p>\n\u003cp>“We want to spread the word and the taste of some dishes, [and make it clear] that there is a culture called Palestinian, and there is a food belonging to that country,” says Dahbour.\u003c/p>\n\u003cp>Dahbour is featured in an upcoming episode of KCET’s documentary series “\u003ca href=\"https://www.kcet.org/shows/the-migrant-kitchen\">The Migrant Kitchen\u003c/a>,” alongside \u003ca href=\"https://www.thrillist.com/best-new-restaurants-2018?article=best-chef\">rising star\u003c/a> and fellow Palestinian chef, Reem Assil. The episode, which airs tonight, highlights the chefs’ work and sheds a rare light on Palestinians and the Arab world through food. At a time when anti-Arab sentiment is front and center in many parts of the U.S., Assil and Dahbour serve up a message of understanding and acceptance.\u003c/p>\n\u003cfigure id=\"attachment_131657\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-131657\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467.jpg\" alt=\"Lamees Dahbour.\" width=\"700\" height=\"467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467-520x347.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Lamees Dahbour. \u003ccite>(Jim Sulllivan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Palestinians have been cooking forever, but we kind of hide behind our food,” says Assil. “We’ll call it ‘Mediterranean,’ we don’t call it what it is, because we’re afraid.”\u003c/p>\n\u003cp>The antidote, for both these chefs, is visibility. At \u003ca href=\"https://www.reemscalifornia.com/\">Reem’s California\u003c/a>, Assil’s Oakland-based bakery, she made the deliberate decision to call the menu “Arab street food.” For her, it’s a kind of reclamation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We should be proud to be Arab,” she says. “We’re a beautiful people, we’re not terrorists, we’re not all these backwards images that the media puts out about us.”\u003c/p>\n\u003cp>Inside Reem’s, voices singing in Arabic play over the speakers, a mural of a Palestinian activist graces the wall, and profiles of Middle Eastern artists, musicians, and thinkers are printed on each of the numbered order cards—like baseball cards for the culturally literate. And at \u003ca href=\"https://www.dyafaoakland.com/\">Dyafa\u003c/a>, the critically acclaimed Oakland restaurant Assil opened in April with Bay Area chef and restauranteur Daniel Patterson’s restaurant group, she’s bringing Syrian-Palestinian cuisine—often relegated to cheap-eats establishments—to a fine-dining setting.\u003c/p>\n\u003ch2>An Unlikely Journey to Owning a Food Business\u003c/h2>\n\u003cp>Though Dahbour is of Palestinian heritage, she was born in Kuwait. Her father left Palestine to escape political turmoil, undertaking an arduous desert crossing during which many of his friends died. In Kuwait, Dahbour grew up as the middle child in a large family. Around age 11 or 12, her mother was hospitalized for a time and Dahbour found herself in charge of the kitchen. She loved it. “[It] gave me a chance to be kind of the head of the household!” she laughs.\u003c/p>\n\u003cfigure id=\"attachment_131658\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-131658\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467.jpg\" alt=\"Lamees Dahbour at work in the kitchen.\" width=\"700\" height=\"467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467-520x347.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Lamees Dahbour at work in the kitchen. \u003ccite>(Jim Sulllivan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At that point, operating a food business never crossed her mind. Instead, she pursued higher education, eventually working in business administration for the United Nations, a job that took her all over the Middle East. In 2006, she decided to move to the U.S. with her husband and small children to follow her extended family. Dahbour is frank about surviving domestic violence from her former husband, and she’s measured when she talks about her divorce and living as a single mother with three kids in elementary school.\u003c/p>\n\u003cp>“It was really tough financially to do and run everything in the family,” she says. “I spent almost six years in court, in family court, in criminal courts, just to get my family situation stable.” Around the time when her kids were graduating from elementary and middle school, that time of year when many families bring teachers and principals gifts, Dahbour made some calculations: She couldn’t afford to buy gifts for all her children’s teachers, but she could cook up a Palestinian feast, and offer “traditional dishes that are not in the market.”\u003c/p>\n\u003cp>The response to her food was overwhelmingly positive, and guests asked her, “Why aren’t you opening a restaurant?” The manager of her housing complex, who always followed the incredible smells coming out of her apartment and eventually joined the family for meals, agreed—and it was this manager who introduced Dahbour to La Cocina.\u003c/p>\n\u003cp>\u003ca href=\"https://www.lacocinasf.org/\">La Cocina\u003c/a> is a nonprofit incubator kitchen in San Francisco that supports working class food entrepreneurs, with a primary focus on immigrants and women of color. Now in their thirteenth year, La Cocina provides business resources and consulting for 35 to 40 entrepreneurs a year from their space in the city’s Mission District.\u003c/p>\n\u003ch2>Moving Forward, Despite Controversy\u003c/h2>\n\u003cp>Assil is also a La Cocina alum and her path to working in food was just as nonlinear as Dahbour’s. Before baking had even crossed her mind, Assil was a community organizer and activist. Her trajectory toward food began after 9/11, when a crescendo of anti-Arab sentiment fed into her sense of anxiety and a lack of belonging. She got sick, left college in 2003, and came to stay with family in California. Here, she says, she nursed herself back to health through food, anti-war activism, and “finding my voice as an Arab woman.”\u003c/p>\n\u003cp>There was one dish that Assil found especially captivating: \u003cem>man’oushe\u003c/em>, a chewy flatbread with crisp edges. It was \u003cem>man’oushe\u003c/em> that she made with her family, and \u003cem>man’oushe\u003c/em> that she saw again and again in local bakeries while on what she calls “a soul-searching trip to Lebanon and Syria.”\u003c/p>\n\u003cfigure id=\"attachment_131659\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-131659\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467.jpg\" alt=\"Reem Assil making man’oushe at Reem’s California.\" width=\"700\" height=\"467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467-520x347.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Reem Assil making man’oushe at Reem’s California. \u003ccite>(Jim Sullivan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“For those of us from the Middle East, [\u003cem>man’oushe\u003c/em>] is a household name, it’s something we grew up eating,” says Ramzi Salti, a Lecturer in Arabic at Stanford University. Salti, who is also featured in “The Migrant Kitchen,” is author of \u003ca href=\"https://www.arabology.org/\">Arabology\u003c/a>, a blog that highlights culture from the Arab world. Watching the growth in popularity of \u003cem>man’oushe\u003c/em> here in the States has been something of a pleasant surprise, Salti says. “You live long enough, you see everything!” he laughs. In addition to being delicious, he adds, the flatbread is “supposed to have very healing qualities.”\u003c/p>\n\u003cp>For Assil, this healing wasn’t just physical, she also found it profound to explore the role bread plays in Arab cultures. “Bread is the lifeline, the oral history of my people,” she says. “It’s something that is accessible to both the rich and the poor and across cultures; everybody resonates with bread.”\u003c/p>\n\u003cp>In even the most remote mountain villages in the Middle East, Assil says, you’ll find a post office and a bakery. These bakeries are cornerstones in their communities, and seeing this inspired Assil to develop the concept for Reem’s at La Cocina in 2015. When a spot opened up at the busy Fruitvale Station transit hub in East Oakland the following year, it made perfect sense. Here, at a sunny corner spot just under the train platform, she serves up \u003cem>man’oushe\u003c/em> covered in flavorful \u003ci>za’atar\u003c/i>, \u003ci>shakshuka\u003c/i>, lamb baked in turnovers, chewy sesame-coated bread called \u003ci>khobz sim sim\u003c/i>, and rows of sweet pastries.\u003c/p>\n\u003cfigure id=\"attachment_131660\" class=\"wp-caption alignright\" style=\"max-width: 350px\">\u003cimg class=\"size-full wp-image-131660\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-baby-350x519.jpg\" alt=\"Reem Assil holding her baby at Reem’s California. \" width=\"350\" height=\"519\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-baby-350x519.jpg 350w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-baby-350x519-160x237.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-baby-350x519-240x356.jpg 240w\" sizes=\"(max-width: 350px) 100vw, 350px\">\u003cfigcaption class=\"wp-caption-text\">Reem Assil holding her baby at Reem’s California. \u003ccite>(Jim Sullivan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant has not been free from controversy, however. The large, colorful mural that decorates one wall of Reem’s Bakery—of a woman named Rasmea Odeh who, in 1970, at 21, was convicted by Israeli courts of participating in a bombing that killed two Israeli students—became a hot-button issue within weeks of the shop opening. While Assil sees Odeh as a civic leader and a symbol of resilience, \u003ca href=\"https://www.jweekly.com/2017/05/30/an-bakery-that-dishes-out-hatred/\">an op-ed\u003c/a> in The Jewish News of Northern California denounced the bakery for lionizing a “terrorist.” Hate mail and negative Yelp reviews followed, but Assil’s community rallied around her and the bakery. Today, the protesters have moved on, and the mural remains.\u003c/p>\n\u003cp>Both Assil and Dahbour stress the allyship they’ve seen from Jewish customers and friends. When her bakery was targeted, Assil says, “the first people to come to my side were my white and Jewish allies.”\u003c/p>\n\u003cp>On a similar note, Dahbour remembers how surprised she was when Israeli customers came to talk with her at her food tent, telling her where they were from and asking if they could reserve seats at her restaurant (there’s no brick-and mortar restaurant yet, however). The lawyer who volunteered to help register Dahbour’s business is Jewish and one of her closest friends; since he and his family keep kosher, she cooks vegetarian dishes for the meals they share so their families can eat together.\u003c/p>\n\u003cp>For both chefs, the lesson has been to model openness and civility, even when faced with opposition. “I feel like … food puts some peace between people,” says Dahbour, thoughtfully. “Food brings everyone to one table peacefully. I don’t think you’re going to cook for someone you hate.”\u003c/p>\n\u003cp>“One of the ways to counteract extremism or xenophobia is to show another side to the culture, or to the people, and what better way is there to do that than through food and cuisine?” asks Salti. His words are measured and cautiously optimistic. “Showing that side of the culture will perhaps lead to a better understanding of the region itself and show a better, more harmonious tomorrow.”\u003c/p>\n\u003cp>\u003cem>This article was produced in partnership with KCET’s “The Migrant Kitchen” and originally appeared on \u003ca href=\"https://civileats.com/2018/12/05/the-palestinian-chefs-building-a-bridge-to-their-culture-through-food/\">Civil Eats\u003c/a>. Now in its third season, “The Migrant Kitchen” will air an episode profiling Dahbour and Assil on \u003ca href=\"https://www.kcet.org/shows/the-migrant-kitchen/episodes/manoushe\">December 5\u003c/a>. The trailer for the episode is embedded below.\u003c/em>\u003c/p>\n\u003cp>All photos by Jim Sullivan.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"//players.brightcove.net/136368194/V1xBaDVb6l_default/index.html?videoId=5975995498001\" frameborder=\"0\" width=\"640\" height=\"360></iframe\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Lamees Dahbour set up her weekly tent at Off The Grid, the San Francisco-based food truck fair, this year, she didn’t just unpack trays of fragrant falafel, crisp \u003cem>ejja\u003c/em> (vegetable fritters), and creamy \u003cem>mutabal\u003c/em> (eggplant dip). She also unfurled a red, black, white, and green Palestinian flag and displayed it proudly. The flag was a conversation-starter: \u003ca href=\"https://www.mamalamees.com/our-story\">Mama Lamees\u003c/a>, as she is affectionately known, says that people often came up and asked about it, although some confused Palestine with Pakistan. It was also a way to proudly share her identity, at a time when many Americans know little about Palestinian culture.\u003c/p>\n\u003cp>“We want to spread the word and the taste of some dishes, [and make it clear] that there is a culture called Palestinian, and there is a food belonging to that country,” says Dahbour.\u003c/p>\n\u003cp>Dahbour is featured in an upcoming episode of KCET’s documentary series “\u003ca href=\"https://www.kcet.org/shows/the-migrant-kitchen\">The Migrant Kitchen\u003c/a>,” alongside \u003ca href=\"https://www.thrillist.com/best-new-restaurants-2018?article=best-chef\">rising star\u003c/a> and fellow Palestinian chef, Reem Assil. The episode, which airs tonight, highlights the chefs’ work and sheds a rare light on Palestinians and the Arab world through food. At a time when anti-Arab sentiment is front and center in many parts of the U.S., Assil and Dahbour serve up a message of understanding and acceptance.\u003c/p>\n\u003cfigure id=\"attachment_131657\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-131657\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467.jpg\" alt=\"Lamees Dahbour.\" width=\"700\" height=\"467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467-520x347.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Lamees Dahbour. \u003ccite>(Jim Sulllivan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Palestinians have been cooking forever, but we kind of hide behind our food,” says Assil. “We’ll call it ‘Mediterranean,’ we don’t call it what it is, because we’re afraid.”\u003c/p>\n\u003cp>The antidote, for both these chefs, is visibility. At \u003ca href=\"https://www.reemscalifornia.com/\">Reem’s California\u003c/a>, Assil’s Oakland-based bakery, she made the deliberate decision to call the menu “Arab street food.” For her, it’s a kind of reclamation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We should be proud to be Arab,” she says. “We’re a beautiful people, we’re not terrorists, we’re not all these backwards images that the media puts out about us.”\u003c/p>\n\u003cp>Inside Reem’s, voices singing in Arabic play over the speakers, a mural of a Palestinian activist graces the wall, and profiles of Middle Eastern artists, musicians, and thinkers are printed on each of the numbered order cards—like baseball cards for the culturally literate. And at \u003ca href=\"https://www.dyafaoakland.com/\">Dyafa\u003c/a>, the critically acclaimed Oakland restaurant Assil opened in April with Bay Area chef and restauranteur Daniel Patterson’s restaurant group, she’s bringing Syrian-Palestinian cuisine—often relegated to cheap-eats establishments—to a fine-dining setting.\u003c/p>\n\u003ch2>An Unlikely Journey to Owning a Food Business\u003c/h2>\n\u003cp>Though Dahbour is of Palestinian heritage, she was born in Kuwait. Her father left Palestine to escape political turmoil, undertaking an arduous desert crossing during which many of his friends died. In Kuwait, Dahbour grew up as the middle child in a large family. Around age 11 or 12, her mother was hospitalized for a time and Dahbour found herself in charge of the kitchen. She loved it. “[It] gave me a chance to be kind of the head of the household!” she laughs.\u003c/p>\n\u003cfigure id=\"attachment_131658\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-131658\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467.jpg\" alt=\"Lamees Dahbour at work in the kitchen.\" width=\"700\" height=\"467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467-520x347.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Lamees Dahbour at work in the kitchen. \u003ccite>(Jim Sulllivan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At that point, operating a food business never crossed her mind. Instead, she pursued higher education, eventually working in business administration for the United Nations, a job that took her all over the Middle East. In 2006, she decided to move to the U.S. with her husband and small children to follow her extended family. Dahbour is frank about surviving domestic violence from her former husband, and she’s measured when she talks about her divorce and living as a single mother with three kids in elementary school.\u003c/p>\n\u003cp>“It was really tough financially to do and run everything in the family,” she says. “I spent almost six years in court, in family court, in criminal courts, just to get my family situation stable.” Around the time when her kids were graduating from elementary and middle school, that time of year when many families bring teachers and principals gifts, Dahbour made some calculations: She couldn’t afford to buy gifts for all her children’s teachers, but she could cook up a Palestinian feast, and offer “traditional dishes that are not in the market.”\u003c/p>\n\u003cp>The response to her food was overwhelmingly positive, and guests asked her, “Why aren’t you opening a restaurant?” The manager of her housing complex, who always followed the incredible smells coming out of her apartment and eventually joined the family for meals, agreed—and it was this manager who introduced Dahbour to La Cocina.\u003c/p>\n\u003cp>\u003ca href=\"https://www.lacocinasf.org/\">La Cocina\u003c/a> is a nonprofit incubator kitchen in San Francisco that supports working class food entrepreneurs, with a primary focus on immigrants and women of color. Now in their thirteenth year, La Cocina provides business resources and consulting for 35 to 40 entrepreneurs a year from their space in the city’s Mission District.\u003c/p>\n\u003ch2>Moving Forward, Despite Controversy\u003c/h2>\n\u003cp>Assil is also a La Cocina alum and her path to working in food was just as nonlinear as Dahbour’s. Before baking had even crossed her mind, Assil was a community organizer and activist. Her trajectory toward food began after 9/11, when a crescendo of anti-Arab sentiment fed into her sense of anxiety and a lack of belonging. She got sick, left college in 2003, and came to stay with family in California. Here, she says, she nursed herself back to health through food, anti-war activism, and “finding my voice as an Arab woman.”\u003c/p>\n\u003cp>There was one dish that Assil found especially captivating: \u003cem>man’oushe\u003c/em>, a chewy flatbread with crisp edges. It was \u003cem>man’oushe\u003c/em> that she made with her family, and \u003cem>man’oushe\u003c/em> that she saw again and again in local bakeries while on what she calls “a soul-searching trip to Lebanon and Syria.”\u003c/p>\n\u003cfigure id=\"attachment_131659\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-131659\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467.jpg\" alt=\"Reem Assil making man’oushe at Reem’s California.\" width=\"700\" height=\"467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467-520x347.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Reem Assil making man’oushe at Reem’s California. \u003ccite>(Jim Sullivan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“For those of us from the Middle East, [\u003cem>man’oushe\u003c/em>] is a household name, it’s something we grew up eating,” says Ramzi Salti, a Lecturer in Arabic at Stanford University. Salti, who is also featured in “The Migrant Kitchen,” is author of \u003ca href=\"https://www.arabology.org/\">Arabology\u003c/a>, a blog that highlights culture from the Arab world. Watching the growth in popularity of \u003cem>man’oushe\u003c/em> here in the States has been something of a pleasant surprise, Salti says. “You live long enough, you see everything!” he laughs. In addition to being delicious, he adds, the flatbread is “supposed to have very healing qualities.”\u003c/p>\n\u003cp>For Assil, this healing wasn’t just physical, she also found it profound to explore the role bread plays in Arab cultures. “Bread is the lifeline, the oral history of my people,” she says. “It’s something that is accessible to both the rich and the poor and across cultures; everybody resonates with bread.”\u003c/p>\n\u003cp>In even the most remote mountain villages in the Middle East, Assil says, you’ll find a post office and a bakery. These bakeries are cornerstones in their communities, and seeing this inspired Assil to develop the concept for Reem’s at La Cocina in 2015. When a spot opened up at the busy Fruitvale Station transit hub in East Oakland the following year, it made perfect sense. Here, at a sunny corner spot just under the train platform, she serves up \u003cem>man’oushe\u003c/em> covered in flavorful \u003ci>za’atar\u003c/i>, \u003ci>shakshuka\u003c/i>, lamb baked in turnovers, chewy sesame-coated bread called \u003ci>khobz sim sim\u003c/i>, and rows of sweet pastries.\u003c/p>\n\u003cfigure id=\"attachment_131660\" class=\"wp-caption alignright\" style=\"max-width: 350px\">\u003cimg class=\"size-full wp-image-131660\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-baby-350x519.jpg\" alt=\"Reem Assil holding her baby at Reem’s California. \" width=\"350\" height=\"519\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-baby-350x519.jpg 350w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-baby-350x519-160x237.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-baby-350x519-240x356.jpg 240w\" sizes=\"(max-width: 350px) 100vw, 350px\">\u003cfigcaption class=\"wp-caption-text\">Reem Assil holding her baby at Reem’s California. \u003ccite>(Jim Sullivan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant has not been free from controversy, however. The large, colorful mural that decorates one wall of Reem’s Bakery—of a woman named Rasmea Odeh who, in 1970, at 21, was convicted by Israeli courts of participating in a bombing that killed two Israeli students—became a hot-button issue within weeks of the shop opening. While Assil sees Odeh as a civic leader and a symbol of resilience, \u003ca href=\"https://www.jweekly.com/2017/05/30/an-bakery-that-dishes-out-hatred/\">an op-ed\u003c/a> in The Jewish News of Northern California denounced the bakery for lionizing a “terrorist.” Hate mail and negative Yelp reviews followed, but Assil’s community rallied around her and the bakery. Today, the protesters have moved on, and the mural remains.\u003c/p>\n\u003cp>Both Assil and Dahbour stress the allyship they’ve seen from Jewish customers and friends. When her bakery was targeted, Assil says, “the first people to come to my side were my white and Jewish allies.”\u003c/p>\n\u003cp>On a similar note, Dahbour remembers how surprised she was when Israeli customers came to talk with her at her food tent, telling her where they were from and asking if they could reserve seats at her restaurant (there’s no brick-and mortar restaurant yet, however). The lawyer who volunteered to help register Dahbour’s business is Jewish and one of her closest friends; since he and his family keep kosher, she cooks vegetarian dishes for the meals they share so their families can eat together.\u003c/p>\n\u003cp>For both chefs, the lesson has been to model openness and civility, even when faced with opposition. “I feel like … food puts some peace between people,” says Dahbour, thoughtfully. “Food brings everyone to one table peacefully. I don’t think you’re going to cook for someone you hate.”\u003c/p>\n\u003cp>“One of the ways to counteract extremism or xenophobia is to show another side to the culture, or to the people, and what better way is there to do that than through food and cuisine?” asks Salti. His words are measured and cautiously optimistic. “Showing that side of the culture will perhaps lead to a better understanding of the region itself and show a better, more harmonious tomorrow.”\u003c/p>\n\u003cp>\u003cem>This article was produced in partnership with KCET’s “The Migrant Kitchen” and originally appeared on \u003ca href=\"https://civileats.com/2018/12/05/the-palestinian-chefs-building-a-bridge-to-their-culture-through-food/\">Civil Eats\u003c/a>. Now in its third season, “The Migrant Kitchen” will air an episode profiling Dahbour and Assil on \u003ca href=\"https://www.kcet.org/shows/the-migrant-kitchen/episodes/manoushe\">December 5\u003c/a>. The trailer for the episode is embedded below.\u003c/em>\u003c/p>\n\u003cp>All photos by Jim Sullivan.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Samin Nosrat was 19 and a cooking novice when she ended up as an apprentice in the kitchen at Chez Panisse, \u003ca href=\"https://www.npr.org/2011/08/22/139707078/alice-waters-40-years-of-sustainable-food\">Alice Waters\u003c/a>' award-winning restaurant in Berkeley, Calif. There she watched the cooks whip up dishes without looking at cookbooks or relying on timers and she was struck by how little she understood about cooking.\u003c/p>\n\u003cp>\"The gap of knowledge between where I was and where they were seemed uncrossable,\" Nosrat says. \"I didn't even know the difference between cilantro and parsley.\"\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/fa/2018/12/20181206_fa_02.mp3\u003c/p>\n\u003cp>But over time, Nosrat noticed that the daily conversations the cooks had about different dishes seemed to center on the same elements: salt, fat, acid and heat.\u003c/p>\n\u003cp>\"We always talked about how we had to adjust the salt or that something [needed] a little squeeze of lime — a little bit of acid,\" she says. Other times, the cooks would adjust the fat in which something was cooked or the actual method of cooking.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nosrat began experimenting on her own with these elements. She moved to Italy, then returned to Berkeley, where she was chef de cuisine at an Italian restaurant. Along the way, she met Michael Pollan and collaborated with him on his Netflix series \u003cem>Cooked\u003c/em>.\u003cbr>\n[contextly_sidebar id=\"TA2TB6oVrvvgDxTy4LAnek5AklDt9lei\"]\u003cbr>\nEarlier this year, Nosrat won a James Beard award for\u003cem> Salt, Fat, Acid, Heat,\u003c/em> a cookbook inspired in part by her early observations at Chez Panisse. Now she's diving deeper, with a four-part Netflix show, also called \u003cem>Salt Fat Acid Heat\u003c/em>, in which she travels the world to learn more about each element.\u003c/p>\n\u003cp>Nosrat describes the show as a celebration of good food — and of the women who are often responsible for creating it. \"This was an opportunity for me to elevate and honor home cooks, most of whom are women and have been women for the great part of human history,\" she says.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview highlights \u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On how salt affects food\u003c/strong>\u003c/p>\n\u003cp>I think the simplest way that probably most of us can picture or think of is the example of a tomato. If you eat a tomato that you haven't sprinkled salt on, it might taste a little bit bland or just a little bit watery. Once you sprinkle a few crystals of salt on a slice of tomato, some of the juices start to come out, you know? Osmosis starts. ...\u003c/p>\n\u003cp>Aromatic compounds in vegetables are inside those watery cells, and so they come to the top. They're more available for you to breathe in. You take a bite. It's juicier, and so you have this taste experience that you wouldn't — you couldn't — have had without that salt. The salt really balances the acid in the tomato and the sweetness in the tomato and just makes it more tomato-y.\u003c/p>\n\u003cp>And that's really true for certainly every vegetable, and I believe for meat, too. But to me, my mouth now at this point — salt is the first thing I sort of just instinctively taste for. And I can always tell if something needs a little bit more.\u003c/p>\n\u003cp>\u003cstrong>On how some salts are saltier than others \u003c/strong>\u003c/p>\n\u003cp>All salts are not created equal. So if I am using Diamond Crystal at home and I say one teaspoon, but you have just a box of iodized table salt, what you use will almost be equivalent to twice as much. So for some recipes, it's not such a big deal, because maybe you're just putting the salt in a pot of water, and it will spread out over a large amount of food or a volume of liquid or something. But if you're making chocolate-chip cookies and you use twice as much salt, it could be bad news. So I think it's really important, more than anything, to be familiar with your own salt and to really taste as you go, so you start to learn what one pinch or one spoonful will do to a pot of food.\u003c/p>\n\u003cp>\u003cstrong>On how fat transports flavor \u003c/strong>\u003c/p>\n\u003cp>While salt is all about enhancing flavor, fat is mostly about texture. But it's also this amazing sort of transporter of flavor. It's a carrier. A great way to sort of imagine that is if you think of a garlic clove. If you set up two pans next to each other, and you put water in one, and olive oil in another one, and you just simmered one garlic clove in some water, and you sizzled a garlic clove in a little bit of olive oil, if you remove the cloves and throw them away, and then you dip your finger in the water and taste it, it'll probably taste pretty much just like water.\u003c/p>\n\u003cp>But if you taste the oil, it'll taste like this amazing perfume. An aroma of garlic will have fully penetrated and distributed itself around throughout the oil. And so now you have garlic oil. And if you think about that, that's what fat does for so many of the aromatic compounds and flavors in our cooking — it distributes flavor.\u003c/p>\n\u003cp>So that's why [when] we start a soup or stew, you put oil in the pan. And you put your onions in there. And if you're going to add a bay leaf or some coriander seed or whatever, you throw that in at the beginning so it can sort of work its way into that oil and then penetrate your dish fully. So that's one way that fat impacts flavor.\u003c/p>\n\u003cp>\u003cstrong>On how each culture has its own fat \u003c/strong>\u003c/p>\n\u003cp>Most fats have their own flavor, and each culture and cuisine has sort of its go-to fats, and often those fats will determine the taste of the food. So when we think of France, we think of butter. When we think of Italy or Spain, we think of olive oil. When we think of India, we think of ghee.\u003c/p>\n\u003cp>If I was trying to make something that tasted Japanese at home, I wouldn't use olive oil, because if I start with olive oil, that will permeate the whole dish, and it will never taste properly Japanese. So to make the thing taste of the place, start with the fat of the place.\u003c/p>\n\u003cp>\u003cstrong>On the importance of acid \u003c/strong>\u003c/p>\n\u003cp>I think for most home cooks and certainly most people who I have taught, it seems to be the [element] that's kind of the biggest surprise, because even the word \"acid\" seems so clinical and scientific. I remember even as a young cook people would use that word in the kitchen. At first, I didn't know what they were talking about. Then over time, I realized, \"Oh, it's just lemon, lime, a little vinegar, maybe a splash of wine or even a little goat cheese or feta cheese.\"\u003c/p>\n\u003cp>Anything tart is acid, but acid is a thing, I think, [many] Americans haven't necessarily created a language for it or a palate for it. A lot of other cultures really heavily believe in it. Often it comes through on the table in condiment form. So in Mexico [it's] all of those salsas and\u003cem> cremas\u003c/em> and cheeses and guacamole, all those things — or even just a wedge of lime that comes with your fish taco. That's acid. My family is from Iran, so we have a very acidic palate. We squeeze a sour orange over almost everything or lime. There's yogurt that we put on every meal. ...\u003c/p>\n\u003cp>Balsamic vinegar, pickles and mustard and ketchup — which is why it's kind of this delight for me, to make a really simple meal, like a bowl of rice and vegetables and a fried egg, and then be like, \"OK, what am I going to put on it today? Is it going to be kimchi? Is it going to be nine kinds of hot sauce? Am I going to grate some cheese and put a dollop of sour cream?\" Because in a lot of ways, even the most simple foods can just be elevated with a couple of condiments.\u003c/p>\n\u003cp>\u003cstrong>On how cooking in an oven requires vigilance \u003c/strong>\u003c/p>\n\u003cp>We associate [cooking in an oven] as this very straightforward and simple thing: You set the dial, you put something in there and then you come back 18 minutes later and it's done. But in my experience, no two ovens are the same. Even my oven, on different days, acts differently. Depending on what the weather is outside, what the weather is inside, if your thermostat is old or new, if it's accurate or not, how many times you've opened the oven door — a million different things will affect that temperature. Very rarely is that actual temperature in there the very specific thing to which you've set the dial. In fact, a lot of those thermostats have a plus or minus of up to 20 degrees. It's crazy! You might set it to 350, and it might be anywhere between 330 and 370.\u003c/p>\n\u003cp>So we have this false sense of precision when we cook in the oven, but it's actually in some ways the least precise form of cooking. So I think it gives you this false sense of, \"I don't need to pay attention,\" so you turn down your senses and you're paying less attention, and that is often where things go wrong. I watch my oven things like a hawk. I do set timers but mostly to remind me to move things around, because the back will always will be hotter than the front, and in my oven the left side is hotter. ... So I rotate things, I move them up and down different racks. I'm always paying attention, so that I can know when the thing is done.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Heidi Saman and Seth Kelley produced and edited the audio of this interview. Bridget Bentz, Molly Seavy-Nesper and Maria Godoy adapted it for the Web.\u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 Fresh Air. To see more, visit \u003ca href=\"http://www.npr.org/programs/fresh-air/\">Fresh Air\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=On+Netflix%2C+Chef+Samin+Nosrat+Goes+Global+To+Demystify+%27Salt+Fat+Acid+Heat%27&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Nosrat began experimenting on her own with these elements. She moved to Italy, then returned to Berkeley, where she was chef de cuisine at an Italian restaurant. Along the way, she met Michael Pollan and collaborated with him on his Netflix series \u003cem>Cooked\u003c/em>.\u003cbr>\n\u003c/p>\u003cp>\u003c/p>\u003cp>\u003cbr>\nEarlier this year, Nosrat won a James Beard award for\u003cem> Salt, Fat, Acid, Heat,\u003c/em> a cookbook inspired in part by her early observations at Chez Panisse. Now she's diving deeper, with a four-part Netflix show, also called \u003cem>Salt Fat Acid Heat\u003c/em>, in which she travels the world to learn more about each element.\u003c/p>\n\u003cp>Nosrat describes the show as a celebration of good food — and of the women who are often responsible for creating it. \"This was an opportunity for me to elevate and honor home cooks, most of whom are women and have been women for the great part of human history,\" she says.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview highlights \u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On how salt affects food\u003c/strong>\u003c/p>\n\u003cp>I think the simplest way that probably most of us can picture or think of is the example of a tomato. If you eat a tomato that you haven't sprinkled salt on, it might taste a little bit bland or just a little bit watery. Once you sprinkle a few crystals of salt on a slice of tomato, some of the juices start to come out, you know? Osmosis starts. ...\u003c/p>\n\u003cp>Aromatic compounds in vegetables are inside those watery cells, and so they come to the top. They're more available for you to breathe in. You take a bite. It's juicier, and so you have this taste experience that you wouldn't — you couldn't — have had without that salt. The salt really balances the acid in the tomato and the sweetness in the tomato and just makes it more tomato-y.\u003c/p>\n\u003cp>And that's really true for certainly every vegetable, and I believe for meat, too. But to me, my mouth now at this point — salt is the first thing I sort of just instinctively taste for. And I can always tell if something needs a little bit more.\u003c/p>\n\u003cp>\u003cstrong>On how some salts are saltier than others \u003c/strong>\u003c/p>\n\u003cp>All salts are not created equal. So if I am using Diamond Crystal at home and I say one teaspoon, but you have just a box of iodized table salt, what you use will almost be equivalent to twice as much. So for some recipes, it's not such a big deal, because maybe you're just putting the salt in a pot of water, and it will spread out over a large amount of food or a volume of liquid or something. But if you're making chocolate-chip cookies and you use twice as much salt, it could be bad news. So I think it's really important, more than anything, to be familiar with your own salt and to really taste as you go, so you start to learn what one pinch or one spoonful will do to a pot of food.\u003c/p>\n\u003cp>\u003cstrong>On how fat transports flavor \u003c/strong>\u003c/p>\n\u003cp>While salt is all about enhancing flavor, fat is mostly about texture. But it's also this amazing sort of transporter of flavor. It's a carrier. A great way to sort of imagine that is if you think of a garlic clove. If you set up two pans next to each other, and you put water in one, and olive oil in another one, and you just simmered one garlic clove in some water, and you sizzled a garlic clove in a little bit of olive oil, if you remove the cloves and throw them away, and then you dip your finger in the water and taste it, it'll probably taste pretty much just like water.\u003c/p>\n\u003cp>But if you taste the oil, it'll taste like this amazing perfume. An aroma of garlic will have fully penetrated and distributed itself around throughout the oil. And so now you have garlic oil. And if you think about that, that's what fat does for so many of the aromatic compounds and flavors in our cooking — it distributes flavor.\u003c/p>\n\u003cp>So that's why [when] we start a soup or stew, you put oil in the pan. And you put your onions in there. And if you're going to add a bay leaf or some coriander seed or whatever, you throw that in at the beginning so it can sort of work its way into that oil and then penetrate your dish fully. So that's one way that fat impacts flavor.\u003c/p>\n\u003cp>\u003cstrong>On how each culture has its own fat \u003c/strong>\u003c/p>\n\u003cp>Most fats have their own flavor, and each culture and cuisine has sort of its go-to fats, and often those fats will determine the taste of the food. So when we think of France, we think of butter. When we think of Italy or Spain, we think of olive oil. When we think of India, we think of ghee.\u003c/p>\n\u003cp>If I was trying to make something that tasted Japanese at home, I wouldn't use olive oil, because if I start with olive oil, that will permeate the whole dish, and it will never taste properly Japanese. So to make the thing taste of the place, start with the fat of the place.\u003c/p>\n\u003cp>\u003cstrong>On the importance of acid \u003c/strong>\u003c/p>\n\u003cp>I think for most home cooks and certainly most people who I have taught, it seems to be the [element] that's kind of the biggest surprise, because even the word \"acid\" seems so clinical and scientific. I remember even as a young cook people would use that word in the kitchen. At first, I didn't know what they were talking about. Then over time, I realized, \"Oh, it's just lemon, lime, a little vinegar, maybe a splash of wine or even a little goat cheese or feta cheese.\"\u003c/p>\n\u003cp>Anything tart is acid, but acid is a thing, I think, [many] Americans haven't necessarily created a language for it or a palate for it. A lot of other cultures really heavily believe in it. Often it comes through on the table in condiment form. So in Mexico [it's] all of those salsas and\u003cem> cremas\u003c/em> and cheeses and guacamole, all those things — or even just a wedge of lime that comes with your fish taco. That's acid. My family is from Iran, so we have a very acidic palate. We squeeze a sour orange over almost everything or lime. There's yogurt that we put on every meal. ...\u003c/p>\n\u003cp>Balsamic vinegar, pickles and mustard and ketchup — which is why it's kind of this delight for me, to make a really simple meal, like a bowl of rice and vegetables and a fried egg, and then be like, \"OK, what am I going to put on it today? Is it going to be kimchi? Is it going to be nine kinds of hot sauce? Am I going to grate some cheese and put a dollop of sour cream?\" Because in a lot of ways, even the most simple foods can just be elevated with a couple of condiments.\u003c/p>\n\u003cp>\u003cstrong>On how cooking in an oven requires vigilance \u003c/strong>\u003c/p>\n\u003cp>We associate [cooking in an oven] as this very straightforward and simple thing: You set the dial, you put something in there and then you come back 18 minutes later and it's done. But in my experience, no two ovens are the same. Even my oven, on different days, acts differently. Depending on what the weather is outside, what the weather is inside, if your thermostat is old or new, if it's accurate or not, how many times you've opened the oven door — a million different things will affect that temperature. Very rarely is that actual temperature in there the very specific thing to which you've set the dial. In fact, a lot of those thermostats have a plus or minus of up to 20 degrees. It's crazy! You might set it to 350, and it might be anywhere between 330 and 370.\u003c/p>\n\u003cp>So we have this false sense of precision when we cook in the oven, but it's actually in some ways the least precise form of cooking. So I think it gives you this false sense of, \"I don't need to pay attention,\" so you turn down your senses and you're paying less attention, and that is often where things go wrong. I watch my oven things like a hawk. I do set timers but mostly to remind me to move things around, because the back will always will be hotter than the front, and in my oven the left side is hotter. ... So I rotate things, I move them up and down different racks. I'm always paying attention, so that I can know when the thing is done.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Heidi Saman and Seth Kelley produced and edited the audio of this interview. Bridget Bentz, Molly Seavy-Nesper and Maria Godoy adapted it for the Web.\u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 Fresh Air. To see more, visit \u003ca href=\"http://www.npr.org/programs/fresh-air/\">Fresh Air\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=On+Netflix%2C+Chef+Samin+Nosrat+Goes+Global+To+Demystify+%27Salt+Fat+Acid+Heat%27&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chefs Recipes: Emily Luchetti's Baked Alaska",
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"content": "\u003cp>[aside postID='bayareabites_114218,bayareabites_131281' label='More Holiday Recipes']\u003cbr>\n\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Baked Alaska was reportedly created in the mid-1800s by a chef in New York City to celebrate Alaska becoming a state. Baked Alaska is an extremely impressive dessert although, in reality, it isn’t difficult to make. You can use any combination of cake and ice cream or sorbet. Just remember the meringue is sweet so don’t use any overly sugared cake recipes or very sweet ice cream. My favorite pairing is chocolate and coffee.\u003c/p>\n\u003cp>I like making individual Baked Alaska for Christmas. They can be completed ahead and kept frozen until the last minute...perfect for keeping your sanity in the craziness of the holidays. Plus, my family loves the drama of watching the torching of the meringue! Find a butane torch at your local hardware store just like the one your contractor would use. They are not expensive and last a long time, and they are super-efficient and fun to use. Alternately, smaller torches are available at cookware shops.\u003c/p>\n\u003cp>Let the party begin!\u003c/p>\n\u003ch2>Baked Alaska\u003c/h2>\n\u003cp>\u003ci>Makes 6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131572\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4842-e1543535535458.jpg\" alt=\"This showstopper dessert is easy to put together.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">This showstopper dessert is easy to put together. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 large chocolate brownies or cookies\u003c/li>\n\u003cli>6 scoops coffee ice cream\u003c/li>\n\u003cli>½ cup egg whites (about 4)\u003c/li>\n\u003cli>1 cup sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place brownies or cookies on a cookie sheet. Place a scoop of ice cream on top making sure to leave ¼ inch edge between the edge of the cookie and the ice cream. Put in the freezer and freeze until hard before proceeding.\u003c/li>\n\u003cli>In a stainless-steel bowl, whisk the egg whites and sugar until combined. Set the bowl over a saucepan of simmering water and whisk constantly but lightly until the egg whites are bath water hot, about 100 ℉. You are not trying to get volume in the whites, only dissolving the sugar and keeping them from cooking.\u003c/li>\n\u003cli>Transfer the whites to the bowl of an electric mixer. Whip on medium-high speed until stiff, glossy peaks form and the whites have cooled to room temperature.\u003c/li>\n\u003cli>Remove the cakes from the freezer. Using a small spatula or piping bag, spread or pipe the meringue over the ice cream, completely covering it but making sure the meringue sits on the cake and doesn’t come over the edge onto the cookie sheet. If desired, this can be done several hours in advance. Do not cover. Keep frozen until ready to serve.\u003c/li>\n\u003cli>Using a butane torch, constantly move the flame over the meringue about 1 inch from the surface of the meringue until lightly browned. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131573\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131573\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4833-e1543535605643.jpg\" alt=\"Chef Emily Luchetti holds her Baked Alaska\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Emily Luchetti holds her Baked Alaska \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Baked Alaska was reportedly created in the mid-1800s by a chef in New York City to celebrate Alaska becoming a state. Baked Alaska is an extremely impressive dessert although, in reality, it isn’t difficult to make. You can use any combination of cake and ice cream or sorbet. Just remember the meringue is sweet so don’t use any overly sugared cake recipes or very sweet ice cream. My favorite pairing is chocolate and coffee.\u003c/p>\n\u003cp>I like making individual Baked Alaska for Christmas. They can be completed ahead and kept frozen until the last minute...perfect for keeping your sanity in the craziness of the holidays. Plus, my family loves the drama of watching the torching of the meringue! Find a butane torch at your local hardware store just like the one your contractor would use. They are not expensive and last a long time, and they are super-efficient and fun to use. Alternately, smaller torches are available at cookware shops.\u003c/p>\n\u003cp>Let the party begin!\u003c/p>\n\u003ch2>Baked Alaska\u003c/h2>\n\u003cp>\u003ci>Makes 6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131572\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4842-e1543535535458.jpg\" alt=\"This showstopper dessert is easy to put together.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">This showstopper dessert is easy to put together. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 large chocolate brownies or cookies\u003c/li>\n\u003cli>6 scoops coffee ice cream\u003c/li>\n\u003cli>½ cup egg whites (about 4)\u003c/li>\n\u003cli>1 cup sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place brownies or cookies on a cookie sheet. Place a scoop of ice cream on top making sure to leave ¼ inch edge between the edge of the cookie and the ice cream. Put in the freezer and freeze until hard before proceeding.\u003c/li>\n\u003cli>In a stainless-steel bowl, whisk the egg whites and sugar until combined. Set the bowl over a saucepan of simmering water and whisk constantly but lightly until the egg whites are bath water hot, about 100 ℉. You are not trying to get volume in the whites, only dissolving the sugar and keeping them from cooking.\u003c/li>\n\u003cli>Transfer the whites to the bowl of an electric mixer. Whip on medium-high speed until stiff, glossy peaks form and the whites have cooled to room temperature.\u003c/li>\n\u003cli>Remove the cakes from the freezer. Using a small spatula or piping bag, spread or pipe the meringue over the ice cream, completely covering it but making sure the meringue sits on the cake and doesn’t come over the edge onto the cookie sheet. If desired, this can be done several hours in advance. Do not cover. Keep frozen until ready to serve.\u003c/li>\n\u003cli>Using a butane torch, constantly move the flame over the meringue about 1 inch from the surface of the meringue until lightly browned. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131573\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131573\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4833-e1543535605643.jpg\" alt=\"Chef Emily Luchetti holds her Baked Alaska\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Emily Luchetti holds her Baked Alaska \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrity Chefs Recipes: Chris Cosentino's Christmas Duck with Endive and Orange",
"title": "Celebrity Chefs Recipes: Chris Cosentino's Christmas Duck with Endive and Orange",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_131551,bayareabites_131562' label='More Celebrity Chefs Recipes']\u003cbr>\n\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>I love Peking duck and my version of Christmas duck is a simple way to achieve that wonderful crispy skin. All you need is patience, a bicycle pump, and a piece of string to separate the skin from the fat. If you want to brine the duck with some spices before preparing and roasting it, you can brine it overnight.\u003c/p>\n\u003cp>When you’re browning the duck, avoid browning the breast too much in the pan, it will cook in the oven to a perfect medium rare in about 16 minutes. If you want to cook it longer, you can.\u003c/p>\n\u003ch2>Christmas Duck with Endive and Orange\u003c/h2>\n\u003cp>\u003ci>Makes 4 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131621\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4362-1-e1543884627532.jpg\" alt=\"Chef Chris Cosentino's Christmas Duck\" width=\"1920\" height=\"1078\">\u003cfigcaption class=\"wp-caption-text\">Chef Chris Cosentino's Christmas Duck \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 Liberty duck, about 5 pounds\u003c/li>\n\u003cli>kosher salt\u003c/li>\n\u003cli>freshly ground black pepper\u003c/li>\n\u003cli>3 oranges or 6 tangerines\u003c/li>\n\u003cli>1 head garlic, cut in half horizontally\u003c/li>\n\u003cli>2 bunches fresh orange thyme\u003c/li>\n\u003cli>2 endive, cut into quarters lengthwise\u003c/li>\n\u003cli>2 tablespoons fresh tarragon leaves\u003c/li>\n\u003cli>1 cup prepared Duck Sauce (see recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 500 degrees Fahrenheit, using the convection setting if available.\u003c/li>\n\u003cli>Set the duck on a board. Tuck the wings under the back. Tie the neck tightly with string.\u003c/li>\n\u003cli>To release the skin from the duck, insert the end of a bicycle pump that has been wrapped in plastic wrap into the cavity of the duck, create a tight seal with your hands, and pump air into the duck to release the skin from the fat. Once all of the skin has separated from the fat, remove the pump and remove the string from the neck.\u003c/li>\n\u003cli>Cut off the neck and remove the skin. Cut off the pope’s nose and any extra skin and fat from the tail end. Set aside.\u003c/li>\n\u003cli>Season the duck with salt and pepper inside and out. Using a sharp needle prick the skin all over. Truss the legs with string, and let the duck come to room temperature, about 30 minutes, before proceeding.\u003c/li>\n\u003cli>Cut one of the oranges into 6 segments and drop the pieces into the duck cavity. Using the back of a knife, bruise the thyme to release the fragrant oils and insert the thyme into the duck cavity. Slice the whole head of garlic in half horizontally.\u003c/li>\n\u003cli>Heat a heavy cast iron pan over high heat. Add the reserved duck fat, neck and pope’s nose; render off the fat. Add the garlic, cut side down. Add the duck, starting with the breast side up, and brown it all over, turning as each side becomes brown and some of the fat renders. Add the second bunch of thyme to the pan; cut one orange in half and add to the pan. Baste the duck with the rendered fat making sure to spoon some of the hot fat into the cavity.\u003c/li>\n\u003cli>Arrange the duck, breast side down in the pan and transfer to the oven. Roast for about 14 minutes, or until golden.\u003c/li>\n\u003cli>Remove the duck from the oven and turn the duck breast side up. Spoon 4 tablespoons of the rendered fat from the duck into a second cast iron pan. Return the duck to the oven and roast for 2 to 4 minutes, until the skin dries out a bit and becomes crispy. Remove from the oven and let rest for 15 – 30 minutes.\u003c/li>\n\u003cli>Heat the rendered duck fat in the second cast iron pan over medium heat and add the endive. Cook, turning the endive until it is wilted, about 3 minutes. Cut the second orange into six segments and add to the pan with the endive. Continue cooking until the orange segments are golden and caramelized, about 3 minutes.\u003c/li>\n\u003cli>Add the tarragon leaves and toss together. Pour the duck sauce (recipe below) over the endive and heat through.\u003c/li>\n\u003cli>\u003cb>To serve:\u003c/b> Remove the cooked orange segments and thyme from duck cavity. Carve the duck and arrange on a large platter. Arrange the endive, orange segments and sauce around the duck. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cp>[contextly_sidebar id=\"yZY6riXt9QDoxDrDQPdtXLdJvScC6Ph8\"]\u003c/p>\n\u003ch2>Duck Sauce\u003c/h2>\n\u003cp>\u003cem>Makes about 2 cups (can be prepared in advance and refrigerated until ready to use)\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pound duck wings and backs\u003c/li>\n\u003cli>1 quart chicken stock\u003c/li>\n\u003cli>1 large onion, diced\u003c/li>\n\u003cli>1 rib celery, diced\u003c/li>\n\u003cli>1 carrot, diced\u003c/li>\n\u003cli>Peel from 1 orange\u003c/li>\n\u003cli>1 tablespoon juniper berries\u003c/li>\n\u003cli>1 tablespoon coriander seed\u003c/li>\n\u003cli>kosher salt\u003c/li>\n\u003cli>freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large pan, combine the duck wings and backs, stock, onion, celery, carrot, orange peel, juniper, and coriander; bring to a boil. Reduce the heat and simmer for 6 hours.\u003c/li>\n\u003cli>Strain the stock through a fine sieve into a saucepan. Skim off any fat from the surface of the stock. Return the stock to a simmer, and cook gently until it is reduced to about 2 cups.\u003c/li>\n\u003cli>Taste and adjust seasoning.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4359-e1543882779557.jpg\" alt=\"The finished Christmas Duck with Endives and Duck Sauce.\" width=\"1920\" height=\"1175\">\u003cfigcaption class=\"wp-caption-text\">The finished Christmas Duck with Endives and Orange. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Chef Chris Cosentino's Christmas recipe produces a delicious duck with crispy skin to serve as the main attraction for your dinner table.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>I love Peking duck and my version of Christmas duck is a simple way to achieve that wonderful crispy skin. All you need is patience, a bicycle pump, and a piece of string to separate the skin from the fat. If you want to brine the duck with some spices before preparing and roasting it, you can brine it overnight.\u003c/p>\n\u003cp>When you’re browning the duck, avoid browning the breast too much in the pan, it will cook in the oven to a perfect medium rare in about 16 minutes. If you want to cook it longer, you can.\u003c/p>\n\u003ch2>Christmas Duck with Endive and Orange\u003c/h2>\n\u003cp>\u003ci>Makes 4 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131621\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4362-1-e1543884627532.jpg\" alt=\"Chef Chris Cosentino's Christmas Duck\" width=\"1920\" height=\"1078\">\u003cfigcaption class=\"wp-caption-text\">Chef Chris Cosentino's Christmas Duck \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 Liberty duck, about 5 pounds\u003c/li>\n\u003cli>kosher salt\u003c/li>\n\u003cli>freshly ground black pepper\u003c/li>\n\u003cli>3 oranges or 6 tangerines\u003c/li>\n\u003cli>1 head garlic, cut in half horizontally\u003c/li>\n\u003cli>2 bunches fresh orange thyme\u003c/li>\n\u003cli>2 endive, cut into quarters lengthwise\u003c/li>\n\u003cli>2 tablespoons fresh tarragon leaves\u003c/li>\n\u003cli>1 cup prepared Duck Sauce (see recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 500 degrees Fahrenheit, using the convection setting if available.\u003c/li>\n\u003cli>Set the duck on a board. Tuck the wings under the back. Tie the neck tightly with string.\u003c/li>\n\u003cli>To release the skin from the duck, insert the end of a bicycle pump that has been wrapped in plastic wrap into the cavity of the duck, create a tight seal with your hands, and pump air into the duck to release the skin from the fat. Once all of the skin has separated from the fat, remove the pump and remove the string from the neck.\u003c/li>\n\u003cli>Cut off the neck and remove the skin. Cut off the pope’s nose and any extra skin and fat from the tail end. Set aside.\u003c/li>\n\u003cli>Season the duck with salt and pepper inside and out. Using a sharp needle prick the skin all over. Truss the legs with string, and let the duck come to room temperature, about 30 minutes, before proceeding.\u003c/li>\n\u003cli>Cut one of the oranges into 6 segments and drop the pieces into the duck cavity. Using the back of a knife, bruise the thyme to release the fragrant oils and insert the thyme into the duck cavity. Slice the whole head of garlic in half horizontally.\u003c/li>\n\u003cli>Heat a heavy cast iron pan over high heat. Add the reserved duck fat, neck and pope’s nose; render off the fat. Add the garlic, cut side down. Add the duck, starting with the breast side up, and brown it all over, turning as each side becomes brown and some of the fat renders. Add the second bunch of thyme to the pan; cut one orange in half and add to the pan. Baste the duck with the rendered fat making sure to spoon some of the hot fat into the cavity.\u003c/li>\n\u003cli>Arrange the duck, breast side down in the pan and transfer to the oven. Roast for about 14 minutes, or until golden.\u003c/li>\n\u003cli>Remove the duck from the oven and turn the duck breast side up. Spoon 4 tablespoons of the rendered fat from the duck into a second cast iron pan. Return the duck to the oven and roast for 2 to 4 minutes, until the skin dries out a bit and becomes crispy. Remove from the oven and let rest for 15 – 30 minutes.\u003c/li>\n\u003cli>Heat the rendered duck fat in the second cast iron pan over medium heat and add the endive. Cook, turning the endive until it is wilted, about 3 minutes. Cut the second orange into six segments and add to the pan with the endive. Continue cooking until the orange segments are golden and caramelized, about 3 minutes.\u003c/li>\n\u003cli>Add the tarragon leaves and toss together. Pour the duck sauce (recipe below) over the endive and heat through.\u003c/li>\n\u003cli>\u003cb>To serve:\u003c/b> Remove the cooked orange segments and thyme from duck cavity. Carve the duck and arrange on a large platter. Arrange the endive, orange segments and sauce around the duck. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003ch2>Duck Sauce\u003c/h2>\n\u003cp>\u003cem>Makes about 2 cups (can be prepared in advance and refrigerated until ready to use)\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pound duck wings and backs\u003c/li>\n\u003cli>1 quart chicken stock\u003c/li>\n\u003cli>1 large onion, diced\u003c/li>\n\u003cli>1 rib celery, diced\u003c/li>\n\u003cli>1 carrot, diced\u003c/li>\n\u003cli>Peel from 1 orange\u003c/li>\n\u003cli>1 tablespoon juniper berries\u003c/li>\n\u003cli>1 tablespoon coriander seed\u003c/li>\n\u003cli>kosher salt\u003c/li>\n\u003cli>freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large pan, combine the duck wings and backs, stock, onion, celery, carrot, orange peel, juniper, and coriander; bring to a boil. Reduce the heat and simmer for 6 hours.\u003c/li>\n\u003cli>Strain the stock through a fine sieve into a saucepan. Skim off any fat from the surface of the stock. Return the stock to a simmer, and cook gently until it is reduced to about 2 cups.\u003c/li>\n\u003cli>Taste and adjust seasoning.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4359-e1543882779557.jpg\" alt=\"The finished Christmas Duck with Endives and Duck Sauce.\" width=\"1920\" height=\"1175\">\u003cfigcaption class=\"wp-caption-text\">The finished Christmas Duck with Endives and Orange. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chefs Recipes: Ryan Farr's Posole Rojo",
"title": "Celebrity Chefs Recipes: Ryan Farr's Posole Rojo",
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"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>This recipe comes from my partner, Andrew Ghetia, who was also the opening chef at \u003ca href=\"https://www.4505burgersandbbq.com/\">4505 Burgers & BBQ\u003c/a>. He spent 10 years cooking in Santa Fe before moving west. It was in Santa Fe that he developed an affinity for posole and hatch chiles, both of which are reflected in our menu.\u003c/p>\n\u003cp>We serve this interpretation of posole at 4505 Burgers & BBQ as a side to go with our smoked meat plates. It’s a bit unexpected but somehow perfect for a foggy day in San Francisco. It’s also a superstar holiday dish as you can throw in any leftover meats — I’m talking turkey, ham, sausage, you name it.\u003c/p>\n\u003cp>[contextly_sidebar id=\"WZ1JaoGEBZS527z7l9ooDP60oWTKRz2O\"]\u003c/p>\n\u003cp>Posole is a traditional New Mexican red chile stew that has hominy (dried corn kernels), smoked meats, onion and celery. Our interpretation is served with chopped cabbage, a lime wedge, chopped white onion, cilantro, and radish as a garnish. At the restaurant it uses our house-made broth, a super flavorful broth that uses all of the leftover bones from our BBQ as well as a homemade red chile paste made from the dried chile from New Mexico.\u003c/p>\n\u003ch2>Posole Rojo\u003c/h2>\n\u003cp>\u003ci>Makes 8 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131568\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131568\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4444-e1543534824134.jpg\" alt=\"Chef Ryan Farr's Posole Rojo\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Ryan Farr's Posole Rojo \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cb>Stock\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2 pounds pork butt or chicken quarters (or any leftover meat or sausage)\u003c/li>\n\u003cli>2 carrots, cut into large chunks\u003c/li>\n\u003cli>1 yellow onion, cut into quarters\u003c/li>\n\u003cli>1 garlic bulb, cut in half\u003c/li>\n\u003cli>3 bay leaves\u003c/li>\n\u003cli>2 quarts water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Chile Sauce\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>10 New Mexico red chiles\u003c/li>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003cli>1 onion, chopped\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Posole\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003cli>2 ribs celery, diced\u003c/li>\n\u003cli>1 yellow onion, diced\u003c/li>\n\u003cli>6 cloves garlic, chopped\u003c/li>\n\u003cli>2 teaspoons salt\u003c/li>\n\u003cli>4 teaspoons paprika\u003c/li>\n\u003cli>2 teaspoons ground cumin\u003c/li>\n\u003cli>2 teaspoons freshly ground black pepper\u003c/li>\n\u003cli>2 teaspoons dried oregano\u003c/li>\n\u003cli>2 smoked sausages, cut into dice\u003c/li>\n\u003cli>2 cups cooked and shredded pork, chicken, smoked chicken, turkey\u003c/li>\n\u003cli>2 (19 ounce) cans hominy, drained and rinsed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Posole Toppings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>White cabbage, thinly sliced\u003c/li>\n\u003cli>Red radishes, thinly sliced\u003c/li>\n\u003cli>Sweet onion, finely chopped\u003c/li>\n\u003cli>Fresh cilantro leaves\u003c/li>\n\u003cli>Avocado, thinly sliced\u003c/li>\n\u003cli>Lime wedges\u003c/li>\n\u003cli>4505 Chicharrones or Tortilla chips\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large soup pot, combine the pork or chicken, carrot, onion, garlic and bay leaves. Cover everything with water, bring to a boil over high heat, then reduce heat and allow to simmer, uncovered, for 4-5 hours. As water begins to evaporate, add hot water to keep the broth at the same level.\u003c/li>\n\u003cli>While stock is cooking, make the chile sauce. Cut open the chiles; remove and discard all the seeds and stems. In a bowl of warm water, soak the chiles for at least 30 minutes to soften.\u003c/li>\n\u003cli>In a small pan, melt the butter. Add the onion and garlic; cook until soft and translucent, about 3 minutes. Set aside. When chiles are soft, combine them and ½ cup of the soaking water with the onion mixture in a blender or food processor. Blend everything together until it is a smooth puree. You may need to adjust the consistency with the remaining reserved soaking water.\u003c/li>\n\u003cli>When stock is done, skim off any fat from the surface of the stock. Strain and discard the onion, garlic and bay leaves.\u003c/li>\n\u003cli>Set a Dutch oven over medium-high heat. Add the butter, celery, onions, garlic, and salt; cook until translucent, about 3 minutes. Sprinkle in the paprika, cumin, pepper and oregano, cook stirring until fragrant.\u003c/li>\n\u003cli>Add about 1 to 2 cups of the pureed chile sauce, stirring until fragrant, about 1 minute. Add the stock along with the shredded chicken or pork, sausage and hominy. Bring the mixture to a boil, reduce the heat and simmer, covered, for 15-30 minutes. Taste and adjust the seasoning.\u003c/li>\n\u003cli>\u003cb>To serve:\u003c/b> Ladle into 8 serving bowls and top with cabbage, radishes, onion, cilantro leaves, avocado, lime and chicharrones or tortilla chips. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131569\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131569\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4460-e1543534995746.jpg\" alt=\"Chef Ryan Farr holds a bowl of his delicious holiday posole rojo.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Ryan Farr holds a bowl of his delicious holiday posole rojo. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>This recipe comes from my partner, Andrew Ghetia, who was also the opening chef at \u003ca href=\"https://www.4505burgersandbbq.com/\">4505 Burgers & BBQ\u003c/a>. He spent 10 years cooking in Santa Fe before moving west. It was in Santa Fe that he developed an affinity for posole and hatch chiles, both of which are reflected in our menu.\u003c/p>\n\u003cp>We serve this interpretation of posole at 4505 Burgers & BBQ as a side to go with our smoked meat plates. It’s a bit unexpected but somehow perfect for a foggy day in San Francisco. It’s also a superstar holiday dish as you can throw in any leftover meats — I’m talking turkey, ham, sausage, you name it.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Posole is a traditional New Mexican red chile stew that has hominy (dried corn kernels), smoked meats, onion and celery. Our interpretation is served with chopped cabbage, a lime wedge, chopped white onion, cilantro, and radish as a garnish. At the restaurant it uses our house-made broth, a super flavorful broth that uses all of the leftover bones from our BBQ as well as a homemade red chile paste made from the dried chile from New Mexico.\u003c/p>\n\u003ch2>Posole Rojo\u003c/h2>\n\u003cp>\u003ci>Makes 8 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131568\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131568\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4444-e1543534824134.jpg\" alt=\"Chef Ryan Farr's Posole Rojo\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Ryan Farr's Posole Rojo \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cb>Stock\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2 pounds pork butt or chicken quarters (or any leftover meat or sausage)\u003c/li>\n\u003cli>2 carrots, cut into large chunks\u003c/li>\n\u003cli>1 yellow onion, cut into quarters\u003c/li>\n\u003cli>1 garlic bulb, cut in half\u003c/li>\n\u003cli>3 bay leaves\u003c/li>\n\u003cli>2 quarts water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Chile Sauce\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>10 New Mexico red chiles\u003c/li>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003cli>1 onion, chopped\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Posole\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003cli>2 ribs celery, diced\u003c/li>\n\u003cli>1 yellow onion, diced\u003c/li>\n\u003cli>6 cloves garlic, chopped\u003c/li>\n\u003cli>2 teaspoons salt\u003c/li>\n\u003cli>4 teaspoons paprika\u003c/li>\n\u003cli>2 teaspoons ground cumin\u003c/li>\n\u003cli>2 teaspoons freshly ground black pepper\u003c/li>\n\u003cli>2 teaspoons dried oregano\u003c/li>\n\u003cli>2 smoked sausages, cut into dice\u003c/li>\n\u003cli>2 cups cooked and shredded pork, chicken, smoked chicken, turkey\u003c/li>\n\u003cli>2 (19 ounce) cans hominy, drained and rinsed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Posole Toppings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>White cabbage, thinly sliced\u003c/li>\n\u003cli>Red radishes, thinly sliced\u003c/li>\n\u003cli>Sweet onion, finely chopped\u003c/li>\n\u003cli>Fresh cilantro leaves\u003c/li>\n\u003cli>Avocado, thinly sliced\u003c/li>\n\u003cli>Lime wedges\u003c/li>\n\u003cli>4505 Chicharrones or Tortilla chips\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large soup pot, combine the pork or chicken, carrot, onion, garlic and bay leaves. Cover everything with water, bring to a boil over high heat, then reduce heat and allow to simmer, uncovered, for 4-5 hours. As water begins to evaporate, add hot water to keep the broth at the same level.\u003c/li>\n\u003cli>While stock is cooking, make the chile sauce. Cut open the chiles; remove and discard all the seeds and stems. In a bowl of warm water, soak the chiles for at least 30 minutes to soften.\u003c/li>\n\u003cli>In a small pan, melt the butter. Add the onion and garlic; cook until soft and translucent, about 3 minutes. Set aside. When chiles are soft, combine them and ½ cup of the soaking water with the onion mixture in a blender or food processor. Blend everything together until it is a smooth puree. You may need to adjust the consistency with the remaining reserved soaking water.\u003c/li>\n\u003cli>When stock is done, skim off any fat from the surface of the stock. Strain and discard the onion, garlic and bay leaves.\u003c/li>\n\u003cli>Set a Dutch oven over medium-high heat. Add the butter, celery, onions, garlic, and salt; cook until translucent, about 3 minutes. Sprinkle in the paprika, cumin, pepper and oregano, cook stirring until fragrant.\u003c/li>\n\u003cli>Add about 1 to 2 cups of the pureed chile sauce, stirring until fragrant, about 1 minute. Add the stock along with the shredded chicken or pork, sausage and hominy. Bring the mixture to a boil, reduce the heat and simmer, covered, for 15-30 minutes. Taste and adjust the seasoning.\u003c/li>\n\u003cli>\u003cb>To serve:\u003c/b> Ladle into 8 serving bowls and top with cabbage, radishes, onion, cilantro leaves, avocado, lime and chicharrones or tortilla chips. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131569\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131569\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4460-e1543534995746.jpg\" alt=\"Chef Ryan Farr holds a bowl of his delicious holiday posole rojo.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Ryan Farr holds a bowl of his delicious holiday posole rojo. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrity Chefs Recipes: Jen Biesty’s Autumn's Eve Cocktail",
"title": "Celebrity Chefs Recipes: Jen Biesty’s Autumn's Eve Cocktail",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Naming cocktails is always fun and all of us at Shakewell love to see our customers giggle as we reference Adam, Eve and fig leaves on the menu. This is a fantastic drink for fall and for the holidays to warm your bones and share with friends as evenings shorten and the weather chills.\u003cbr>\n[contextly_sidebar id=\"jcHRav0WcBTgSXyfk3YSmSx8Mhg3R1Wk\"]It’s especially wonderful when fresh figs are in season!\u003c/p>\n\u003ch2>Autumn’s Eve Cocktail\u003c/h2>\n\u003cp>\u003ci>Makes 2 cocktails\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131555\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF5027-e1543446763462.jpg\" alt=\"The Autumn's Eve Cocktail\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">The Autumn's Eve Cocktail \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 ounces Four Roses bourbon\u003c/li>\n\u003cli>1-2 ounces freshly squeezed lemon juice\u003c/li>\n\u003cli>½ ounce walnut liqueur such as Nux Alpina\u003c/li>\n\u003cli>½ ounce maple syrup\u003c/li>\n\u003cli>2 teaspoons fig puree (see recipe below) or fig jam\u003c/li>\n\u003cli>2 ounces IPA beer\u003c/li>\n\u003cli>Ice, for shaking and serving\u003c/li>\n\u003cli>Sliced fresh fig, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Fill a bar shaker with ice. Add the bourbon, lemon juice, walnut liqueur, maple syrup and fig puree, and shake.\u003c/li>\n\u003cli>Fill two double old-fashioned glasses with ice and strain the shaken cocktail over each.\u003c/li>\n\u003cli>Pour a float of IPA and garnish with slices of fresh fig. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003ch2>Fig Puree\u003c/h2>\n\u003cp>\u003ci>Makes about 1 cup (Can be prepared ahead of time and refrigerated until ready to use.)\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131559\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20.jpg\" alt=\"This fig puree can be prepared ahead of time and refrigerated until ready to use.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This fig puree can be prepared ahead of time and refrigerated until ready to use. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ounces fresh figs, chopped\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>2 tablespoons sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a small saucepan, combine the figs, water and sugar and bring to a boil.\u003c/li>\n\u003cli>Reduce the heat and simmer 10 to 15 minutes, or until the figs are very tender.\u003c/li>\n\u003cli>Let cool briefly, then process in a blender to a fine puree.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131552\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF5050-e1543446354494.jpg\" alt=\"Chef Jen Biesty with the Autumn's Eve Cocktail.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Jen Biesty with the Autumn's Eve Cocktail. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Naming cocktails is always fun and all of us at Shakewell love to see our customers giggle as we reference Adam, Eve and fig leaves on the menu. This is a fantastic drink for fall and for the holidays to warm your bones and share with friends as evenings shorten and the weather chills.\u003cbr>\n\u003c/p>\u003cp>\u003c/p>\u003cp>It’s especially wonderful when fresh figs are in season!\u003c/p>\n\u003ch2>Autumn’s Eve Cocktail\u003c/h2>\n\u003cp>\u003ci>Makes 2 cocktails\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131555\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF5027-e1543446763462.jpg\" alt=\"The Autumn's Eve Cocktail\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">The Autumn's Eve Cocktail \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 ounces Four Roses bourbon\u003c/li>\n\u003cli>1-2 ounces freshly squeezed lemon juice\u003c/li>\n\u003cli>½ ounce walnut liqueur such as Nux Alpina\u003c/li>\n\u003cli>½ ounce maple syrup\u003c/li>\n\u003cli>2 teaspoons fig puree (see recipe below) or fig jam\u003c/li>\n\u003cli>2 ounces IPA beer\u003c/li>\n\u003cli>Ice, for shaking and serving\u003c/li>\n\u003cli>Sliced fresh fig, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Fill a bar shaker with ice. Add the bourbon, lemon juice, walnut liqueur, maple syrup and fig puree, and shake.\u003c/li>\n\u003cli>Fill two double old-fashioned glasses with ice and strain the shaken cocktail over each.\u003c/li>\n\u003cli>Pour a float of IPA and garnish with slices of fresh fig. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003ch2>Fig Puree\u003c/h2>\n\u003cp>\u003ci>Makes about 1 cup (Can be prepared ahead of time and refrigerated until ready to use.)\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131559\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20.jpg\" alt=\"This fig puree can be prepared ahead of time and refrigerated until ready to use.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This fig puree can be prepared ahead of time and refrigerated until ready to use. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ounces fresh figs, chopped\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>2 tablespoons sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a small saucepan, combine the figs, water and sugar and bring to a boil.\u003c/li>\n\u003cli>Reduce the heat and simmer 10 to 15 minutes, or until the figs are very tender.\u003c/li>\n\u003cli>Let cool briefly, then process in a blender to a fine puree.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131552\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF5050-e1543446354494.jpg\" alt=\"Chef Jen Biesty with the Autumn's Eve Cocktail.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Jen Biesty with the Autumn's Eve Cocktail. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Celebrity Chefs Recipes: Jen Biesty’s Ancho Chili and Chocolate Braised Short Ribs",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>I moved to Paris when I was 26 after attending culinary school and working in French restaurants in Manhattan. I wanted to see and experience the real thing after learning about food in school. I loved being in Paris but was disappointed that everyone didn’t walk around the narrow streets of the 10th arrondissement wearing a beret and carrying a baguette under their arm! Oh, and I did gain a few pounds along with gaining a respect for the way Europeans shop, eat and appreciate what they have. Their regard for food and its presentation is much higher than ours. I ate all of the classic, traditional dishes including rich braises and stews cooked long and slow in little bistros throughout the City.\u003cbr>\n[contextly_sidebar id=\"lUDUTktKAIYsvJcbMUyDnk7eNUYkJbzQ\"]\u003cbr>\nShort ribs are one of my favorite things to eat and this recipe brings together a Provençal classic, Beef Daube, and a Mexican mole. Its creation evolved from my time living in Paris, my experience cooking in French restaurants, particularly a beef cheek recipe that I made a lot at COCO5OO and then living in the Mission district where I was introduced to moles. I like mole a lot so when we opened Shakewell I added coffee, chocolate and dried chilies to my classic recipe to impart the mole flavors into this deliciously savory, complex dish. The ingredients are available in the Bay Area and it’s simple to make and tastes even better if made the day before.\u003c/p>\n\u003ch2>Ancho Chili and Chocolate Braised Short Ribs\u003c/h2>\n\u003cp>\u003ci>Makes 6 - 8 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131471\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131471\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4860-e1542744082894.jpg\" alt=\"The final dish\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">The final dish \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 pounds beef short ribs\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Pepper\u003c/li>\n\u003cli>1 bottle red wine\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>1 yellow onion, cut into large pieces\u003c/li>\n\u003cli>1 fennel, cut into quarters\u003c/li>\n\u003cli>2 carrots, peeled and cut into 2-inch pieces\u003c/li>\n\u003cli>3 cloves garlic, smashed\u003c/li>\n\u003cli>6 branches of fresh thyme\u003c/li>\n\u003cli>2 dried ancho chilies, torn into pieces\u003c/li>\n\u003cli>2 tablespoons tomato paste\u003c/li>\n\u003cli>¼ cup chopped bittersweet chocolate\u003c/li>\n\u003cli>1 tablespoon ground coffee\u003c/li>\n\u003cli>2 quarts veal or chicken stock\u003c/li>\n\u003cli>Cauliflower Puree \u003cem>(see recipe below)\u003c/em>\u003c/li>\n\u003cli>Citrus Gremolata \u003cem>(see recipe below)\u003c/em>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Trim any excess fat from the short ribs. Sprinkle with salt and pepper and set in a shallow dish; pour over red wine and cover with plastic wrap. Set aside to marinate for 2 hours or refrigerate overnight.\u003c/li>\n\u003cli>Preheat oven to 350 degrees F.\u003c/li>\n\u003cli>Heat a Dutch oven over medium-high heat; pour in oil and swirl to coat. Add the short ribs in a single layer, browning on all sides.\u003c/li>\n\u003cli>Add the wine from the marinade and reduce by half.\u003c/li>\n\u003cli>Add the onions, fennel, carrots, garlic, fresh thyme, chilies, tomato paste, chocolate, coffee and stock. Bring to a lazy simmer and cover.\u003c/li>\n\u003cli>Transfer to the oven and cook until the ribs are tender, 1/12 to 2 hours. If the sauce is a little thin you can remove the meat and vegetables and reduce the sauce by one third then strain through a fine strainer.\u003c/li>\n\u003cli>\u003cb>To serve:\u003c/b> Spoon a dollop of the Cauliflower Puree in the center of 8 plates. Set the short rib on top and spoon over some of the sauce. Arrange the Citrus Gremolata on the short rib, drizzle with a little additional extra virgin olive oil and serve.\u003c/li>\n\u003c/ol>\n\u003ch2>Cauliflower Puree\u003c/h2>\n\u003cp>\u003ci>Makes 8 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131472\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/cauliflower-puree.jpg\" alt=\"Plating the short ribs on cauliflower puree.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Plating the short ribs on cauliflower puree. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 head cauliflower, trimmed and cut into florets\u003c/li>\n\u003cli>½ cup whole milk\u003c/li>\n\u003cli>½ cup heavy cream, heated\u003c/li>\n\u003cli>4 tablespoons butter\u003c/li>\n\u003cli>Salt and white pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a medium saucepan, combine cauliflower with enough water and the milk to cover. Bring to a boil and cook until very tender, about 10 minutes. Drain and allow to dry.\u003c/li>\n\u003cli>Using a slotted spoon, transfer the florets to a food processor and process until pureed.\u003c/li>\n\u003cli>Slowly add the hot cream and butter and process until smooth. Season with salt and white pepper to taste.\u003c/li>\n\u003c/ol>\n\u003ch2>Citrus Gremolata\u003c/h2>\n\u003cp>\u003ci>Makes 8 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131473\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131473\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/gremolata.jpg\" alt=\"Top off the dish with a citrus gremolata.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top off the dish with a citrus gremolata. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Zest of 2 lemons\u003c/li>\n\u003cli>Zest of 2 oranges\u003c/li>\n\u003cli>1 teaspoon minced garlic\u003c/li>\n\u003cli>2 tablespoons Lilliput capers\u003c/li>\n\u003cli>2 cups arugula\u003c/li>\n\u003cli>½ cup flat leaf parsley\u003c/li>\n\u003cli>½ cup thinly sliced, pickled Fresno chili\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Pepper\u003c/li>\n\u003cli>1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003cli>1-2 tablespoons extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large bowl, combine the lemon and orange zest, garlic, capers, arugula, parsley and Fresno chili.\u003c/li>\n\u003cli>Season with salt and pepper and drizzle with lemon juice and olive oil.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131470\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131470\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4874-e1542743861821.jpg\" alt=\"Chef Jen Biesty with her ancho chili and chocolate braised short ribs.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Jen Biesty with her ancho chili and chocolate braised short ribs. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "France meets Mexico in this rich, savory and complex Ancho Chili and Chocolate Braised Short Ribs with Cauliflower Puree and Citrus Gremolata",
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"description": "France meets Mexico in this rich, savory and complex Ancho Chili and Chocolate Braised Short Ribs with Cauliflower Puree and Citrus Gremolata",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>I moved to Paris when I was 26 after attending culinary school and working in French restaurants in Manhattan. I wanted to see and experience the real thing after learning about food in school. I loved being in Paris but was disappointed that everyone didn’t walk around the narrow streets of the 10th arrondissement wearing a beret and carrying a baguette under their arm! Oh, and I did gain a few pounds along with gaining a respect for the way Europeans shop, eat and appreciate what they have. Their regard for food and its presentation is much higher than ours. I ate all of the classic, traditional dishes including rich braises and stews cooked long and slow in little bistros throughout the City.\u003cbr>\n\u003c/p>\u003cp>\u003c/p>\u003cp>\u003cbr>\nShort ribs are one of my favorite things to eat and this recipe brings together a Provençal classic, Beef Daube, and a Mexican mole. Its creation evolved from my time living in Paris, my experience cooking in French restaurants, particularly a beef cheek recipe that I made a lot at COCO5OO and then living in the Mission district where I was introduced to moles. I like mole a lot so when we opened Shakewell I added coffee, chocolate and dried chilies to my classic recipe to impart the mole flavors into this deliciously savory, complex dish. The ingredients are available in the Bay Area and it’s simple to make and tastes even better if made the day before.\u003c/p>\n\u003ch2>Ancho Chili and Chocolate Braised Short Ribs\u003c/h2>\n\u003cp>\u003ci>Makes 6 - 8 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131471\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131471\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4860-e1542744082894.jpg\" alt=\"The final dish\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">The final dish \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 pounds beef short ribs\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Pepper\u003c/li>\n\u003cli>1 bottle red wine\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>1 yellow onion, cut into large pieces\u003c/li>\n\u003cli>1 fennel, cut into quarters\u003c/li>\n\u003cli>2 carrots, peeled and cut into 2-inch pieces\u003c/li>\n\u003cli>3 cloves garlic, smashed\u003c/li>\n\u003cli>6 branches of fresh thyme\u003c/li>\n\u003cli>2 dried ancho chilies, torn into pieces\u003c/li>\n\u003cli>2 tablespoons tomato paste\u003c/li>\n\u003cli>¼ cup chopped bittersweet chocolate\u003c/li>\n\u003cli>1 tablespoon ground coffee\u003c/li>\n\u003cli>2 quarts veal or chicken stock\u003c/li>\n\u003cli>Cauliflower Puree \u003cem>(see recipe below)\u003c/em>\u003c/li>\n\u003cli>Citrus Gremolata \u003cem>(see recipe below)\u003c/em>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Trim any excess fat from the short ribs. Sprinkle with salt and pepper and set in a shallow dish; pour over red wine and cover with plastic wrap. Set aside to marinate for 2 hours or refrigerate overnight.\u003c/li>\n\u003cli>Preheat oven to 350 degrees F.\u003c/li>\n\u003cli>Heat a Dutch oven over medium-high heat; pour in oil and swirl to coat. Add the short ribs in a single layer, browning on all sides.\u003c/li>\n\u003cli>Add the wine from the marinade and reduce by half.\u003c/li>\n\u003cli>Add the onions, fennel, carrots, garlic, fresh thyme, chilies, tomato paste, chocolate, coffee and stock. Bring to a lazy simmer and cover.\u003c/li>\n\u003cli>Transfer to the oven and cook until the ribs are tender, 1/12 to 2 hours. If the sauce is a little thin you can remove the meat and vegetables and reduce the sauce by one third then strain through a fine strainer.\u003c/li>\n\u003cli>\u003cb>To serve:\u003c/b> Spoon a dollop of the Cauliflower Puree in the center of 8 plates. Set the short rib on top and spoon over some of the sauce. Arrange the Citrus Gremolata on the short rib, drizzle with a little additional extra virgin olive oil and serve.\u003c/li>\n\u003c/ol>\n\u003ch2>Cauliflower Puree\u003c/h2>\n\u003cp>\u003ci>Makes 8 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131472\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/cauliflower-puree.jpg\" alt=\"Plating the short ribs on cauliflower puree.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Plating the short ribs on cauliflower puree. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 head cauliflower, trimmed and cut into florets\u003c/li>\n\u003cli>½ cup whole milk\u003c/li>\n\u003cli>½ cup heavy cream, heated\u003c/li>\n\u003cli>4 tablespoons butter\u003c/li>\n\u003cli>Salt and white pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a medium saucepan, combine cauliflower with enough water and the milk to cover. Bring to a boil and cook until very tender, about 10 minutes. Drain and allow to dry.\u003c/li>\n\u003cli>Using a slotted spoon, transfer the florets to a food processor and process until pureed.\u003c/li>\n\u003cli>Slowly add the hot cream and butter and process until smooth. Season with salt and white pepper to taste.\u003c/li>\n\u003c/ol>\n\u003ch2>Citrus Gremolata\u003c/h2>\n\u003cp>\u003ci>Makes 8 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131473\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131473\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/gremolata.jpg\" alt=\"Top off the dish with a citrus gremolata.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top off the dish with a citrus gremolata. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Zest of 2 lemons\u003c/li>\n\u003cli>Zest of 2 oranges\u003c/li>\n\u003cli>1 teaspoon minced garlic\u003c/li>\n\u003cli>2 tablespoons Lilliput capers\u003c/li>\n\u003cli>2 cups arugula\u003c/li>\n\u003cli>½ cup flat leaf parsley\u003c/li>\n\u003cli>½ cup thinly sliced, pickled Fresno chili\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Pepper\u003c/li>\n\u003cli>1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003cli>1-2 tablespoons extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large bowl, combine the lemon and orange zest, garlic, capers, arugula, parsley and Fresno chili.\u003c/li>\n\u003cli>Season with salt and pepper and drizzle with lemon juice and olive oil.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131470\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131470\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4874-e1542743861821.jpg\" alt=\"Chef Jen Biesty with her ancho chili and chocolate braised short ribs.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Jen Biesty with her ancho chili and chocolate braised short ribs. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrity Chefs Recipes: Jen Biesty’s Seafood Paella",
"title": "Celebrity Chefs Recipes: Jen Biesty’s Seafood Paella",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Paella is Spain’s most famous and cherished dish and I vividly remember my first paella when I was living in Europe and visited Valencia. With tons of restaurants lining the beach, it can be difficult to choose, but I hit the bomb with a tiny place serving an amazing rabbit and snail paella that rocked my world! The rabbit was served with both its liver and kidneys, and the snails were dotted over the top. The rice around the edges was also really crispy — it was rustic and delicious and I loved every mouthful. Now I bring the same love to the Bombas we serve at my restaurant, Shakewell in Oakland, California.\u003c/p>\n\u003cp>When we were coming up with the style of the restaurant I knew that it had to be food from Spain and, with that, we would serve a form of paella. But paella is generally cooked on top of the stove with the heat source below. At Shakewell, we cook ours in the wood-burning oven and so the heat comes from the top. So we named our version after the traditional Spanish-grown rice that is used, Bomba. It’s fun and gave us the opportunity to be creative and whimsical, and it released us from being restricted to serving classic paellas...it’s my spin on tradition!\u003c/p>\n\u003cp>Paella...Bomba...You can call it whatever you want. Make it at home, you'll love it!\u003c/p>\n\u003ch2>Seafood Paella\u003c/h2>\n\u003cp>\u003ci>Makes about 4 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131359\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131359\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4931-e1542238688686.jpg\" alt=\"Chef Jen Biesty's Seafood Paella\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Jen Biesty's Seafood Paella \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 quarts fish stock\u003c/li>\n\u003cli>¼ cup canola or olive oil\u003c/li>\n\u003cli>1 ½ cups Carrot-Jalapeño Sofrito (see recipe below)\u003c/li>\n\u003cli>2 cups Bomba rice\u003c/li>\n\u003cli>2 pinches saffron\u003c/li>\n\u003cli>2 cups white wine\u003c/li>\n\u003cli>2 tablespoons kosher salt\u003c/li>\n\u003cli>¼ cup Spanish dried chorizo, sliced\u003c/li>\n\u003cli>1 cup roasted red peppers\u003c/li>\n\u003cli>½ cups fresh peas\u003c/li>\n\u003cli>2 pounds little neck clams, cleaned\u003c/li>\n\u003cli>8 wild white prawns, cleaned\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Pepper\u003c/li>\n\u003cli>Olive Oil\u003c/li>\n\u003cli>Aioli (see recipe below)\u003c/li>\n\u003cli>¼ cup Spanish green olives, for garnish\u003c/li>\n\u003cli>1/2 cup parsley, chopped, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 450℉. Heat the fish stock to a boil then turn off the heat.\u003c/li>\n\u003cli>Heat a 10-12-inch paella pan on medium heat. Add the canola oil, sofrito and rice; stir until the rice is coated with the sofrito. Add the saffron and white wine, and keep stirring and cooking until the wine has almost evaporated.\u003c/li>\n\u003cli>Add the chorizo slices, then pour in the hot fish stock. Add the peppers and peas; stir to mix evenly. Bring the mixture to a boil but do not stir again!\u003c/li>\n\u003cli>Transfer the pan to the hot oven and bake for 15 minutes.\u003c/li>\n\u003cli>Meanwhile, season the clams and prawns with salt, pepper and olive oil.\u003c/li>\n\u003cli>Remove the pan from the oven and arrange the clams and prawns on the surface of the rice and return the pan back to the oven for 10-20 minutes or until all the stock is evaporated, the prawns are cooked and the clams have opened.\u003c/li>\n\u003cli>Remove paella pan from the oven and garnish with aioli, olives and chopped parsley. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003ch2>Aioli\u003c/h2>\n\u003cp>\u003ci>Makes about 3 cups\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131360\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131360\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Paella-Aioli.jpg\" alt=\"This simple aioli is a great topper for Jen Biesty's seafood paella.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This simple aioli is a great topper for Jen Biesty's seafood paella. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 egg yolks\u003c/li>\n\u003cli>1 tablespoon garlic, grated on a microplane\u003c/li>\n\u003cli>1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003cli>½ tablespoon Dijon mustard\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>¼ teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1 1/2 cup extra virgin olive oil\u003c/li>\n\u003cli>1 ½ cup canola oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a medium bowl, whisk together the egg yolks, garlic, lemon, mustard, salt and pepper.\u003c/li>\n\u003cli>Slowly drizzle in the olive and canola oils, whisking continuously to emulsify. Adjust the consistency with cold water as necessary.\u003c/li>\n\u003c/ol>\n\u003ch2>Carrot-Jalapeno Sofrito\u003c/h2>\n\u003cp>\u003ci>Makes about 3 cups*\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131361\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131361\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30.jpg\" alt=\"The base of this seafood paella is a Carrot-Jalapeno Sofrito.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The base of this seafood paella is a Carrot-Jalapeno Sofrito. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups finely chopped carrot\u003c/li>\n\u003cli>1 cup finely chopped yellow onion\u003c/li>\n\u003cli>½ cup finely chopped fennel\u003c/li>\n\u003cli>3 jalapenos, seeded and minced\u003c/li>\n\u003cli>1/2 cup finely chopped garlic\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine the carrot, onion, fennel, jalapenos and garlic in a medium saucepan and drizzle over enough olive oil to just cover. Cook gently over medium heat, stirring often until all of the vegetables soften and melt into the oil, about 20-30 minutes.\u003c/li>\n\u003cli>Remove from the heat and stir vigorously. Allow to cool.\u003c/li>\n\u003c/ol>\n\u003cp>*Will keep in the refrigerator for up to one month.\u003c/p>\n\u003cfigure id=\"attachment_131362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4915-e1542241273212.jpg\" alt=\"You'll be so happy after making this seafood paella at home.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">You'll be so happy after making this seafood paella at home. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Jen’s spin on Seafood Paella makes Chorizo, Clam and Prawn Bomba the perfect one-dish meal.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Paella is Spain’s most famous and cherished dish and I vividly remember my first paella when I was living in Europe and visited Valencia. With tons of restaurants lining the beach, it can be difficult to choose, but I hit the bomb with a tiny place serving an amazing rabbit and snail paella that rocked my world! The rabbit was served with both its liver and kidneys, and the snails were dotted over the top. The rice around the edges was also really crispy — it was rustic and delicious and I loved every mouthful. Now I bring the same love to the Bombas we serve at my restaurant, Shakewell in Oakland, California.\u003c/p>\n\u003cp>When we were coming up with the style of the restaurant I knew that it had to be food from Spain and, with that, we would serve a form of paella. But paella is generally cooked on top of the stove with the heat source below. At Shakewell, we cook ours in the wood-burning oven and so the heat comes from the top. So we named our version after the traditional Spanish-grown rice that is used, Bomba. It’s fun and gave us the opportunity to be creative and whimsical, and it released us from being restricted to serving classic paellas...it’s my spin on tradition!\u003c/p>\n\u003cp>Paella...Bomba...You can call it whatever you want. Make it at home, you'll love it!\u003c/p>\n\u003ch2>Seafood Paella\u003c/h2>\n\u003cp>\u003ci>Makes about 4 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131359\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131359\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4931-e1542238688686.jpg\" alt=\"Chef Jen Biesty's Seafood Paella\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Jen Biesty's Seafood Paella \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 quarts fish stock\u003c/li>\n\u003cli>¼ cup canola or olive oil\u003c/li>\n\u003cli>1 ½ cups Carrot-Jalapeño Sofrito (see recipe below)\u003c/li>\n\u003cli>2 cups Bomba rice\u003c/li>\n\u003cli>2 pinches saffron\u003c/li>\n\u003cli>2 cups white wine\u003c/li>\n\u003cli>2 tablespoons kosher salt\u003c/li>\n\u003cli>¼ cup Spanish dried chorizo, sliced\u003c/li>\n\u003cli>1 cup roasted red peppers\u003c/li>\n\u003cli>½ cups fresh peas\u003c/li>\n\u003cli>2 pounds little neck clams, cleaned\u003c/li>\n\u003cli>8 wild white prawns, cleaned\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Pepper\u003c/li>\n\u003cli>Olive Oil\u003c/li>\n\u003cli>Aioli (see recipe below)\u003c/li>\n\u003cli>¼ cup Spanish green olives, for garnish\u003c/li>\n\u003cli>1/2 cup parsley, chopped, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 450℉. Heat the fish stock to a boil then turn off the heat.\u003c/li>\n\u003cli>Heat a 10-12-inch paella pan on medium heat. Add the canola oil, sofrito and rice; stir until the rice is coated with the sofrito. Add the saffron and white wine, and keep stirring and cooking until the wine has almost evaporated.\u003c/li>\n\u003cli>Add the chorizo slices, then pour in the hot fish stock. Add the peppers and peas; stir to mix evenly. Bring the mixture to a boil but do not stir again!\u003c/li>\n\u003cli>Transfer the pan to the hot oven and bake for 15 minutes.\u003c/li>\n\u003cli>Meanwhile, season the clams and prawns with salt, pepper and olive oil.\u003c/li>\n\u003cli>Remove the pan from the oven and arrange the clams and prawns on the surface of the rice and return the pan back to the oven for 10-20 minutes or until all the stock is evaporated, the prawns are cooked and the clams have opened.\u003c/li>\n\u003cli>Remove paella pan from the oven and garnish with aioli, olives and chopped parsley. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003ch2>Aioli\u003c/h2>\n\u003cp>\u003ci>Makes about 3 cups\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131360\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131360\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Paella-Aioli.jpg\" alt=\"This simple aioli is a great topper for Jen Biesty's seafood paella.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This simple aioli is a great topper for Jen Biesty's seafood paella. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 egg yolks\u003c/li>\n\u003cli>1 tablespoon garlic, grated on a microplane\u003c/li>\n\u003cli>1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003cli>½ tablespoon Dijon mustard\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>¼ teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1 1/2 cup extra virgin olive oil\u003c/li>\n\u003cli>1 ½ cup canola oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a medium bowl, whisk together the egg yolks, garlic, lemon, mustard, salt and pepper.\u003c/li>\n\u003cli>Slowly drizzle in the olive and canola oils, whisking continuously to emulsify. Adjust the consistency with cold water as necessary.\u003c/li>\n\u003c/ol>\n\u003ch2>Carrot-Jalapeno Sofrito\u003c/h2>\n\u003cp>\u003ci>Makes about 3 cups*\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131361\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131361\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30.jpg\" alt=\"The base of this seafood paella is a Carrot-Jalapeno Sofrito.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The base of this seafood paella is a Carrot-Jalapeno Sofrito. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups finely chopped carrot\u003c/li>\n\u003cli>1 cup finely chopped yellow onion\u003c/li>\n\u003cli>½ cup finely chopped fennel\u003c/li>\n\u003cli>3 jalapenos, seeded and minced\u003c/li>\n\u003cli>1/2 cup finely chopped garlic\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine the carrot, onion, fennel, jalapenos and garlic in a medium saucepan and drizzle over enough olive oil to just cover. Cook gently over medium heat, stirring often until all of the vegetables soften and melt into the oil, about 20-30 minutes.\u003c/li>\n\u003cli>Remove from the heat and stir vigorously. Allow to cool.\u003c/li>\n\u003c/ol>\n\u003cp>*Will keep in the refrigerator for up to one month.\u003c/p>\n\u003cfigure id=\"attachment_131362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4915-e1542241273212.jpg\" alt=\"You'll be so happy after making this seafood paella at home.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">You'll be so happy after making this seafood paella at home. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"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",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
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},
"science-friday": {
"id": "science-friday",
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
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