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"disqusTitle": "New Year's Heavenly Puffs: Crab Hush Puppies with Remoulade Sauce",
"title": "New Year's Heavenly Puffs: Crab Hush Puppies with Remoulade Sauce",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl.jpg\" alt=\"Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crab Hush Puppies with Remoulade. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>These. Are. Amazing. What are crab hush puppies you ask? Succulent little bite-sized hush puppies stuffed full of sweet Dungeness crab plus fresh herbs, minced bell pepper, and beer-scented, cornmeal-spiked batter. Assuming that you purchase the crabmeat already pulled from the shell, they are also a snap to put together. But you might want to reserve these for your inner circle: they really are that good. (When I was testing them, they went in an instant.)\u003c/p>\n\u003cp>If you are uninitiated with hush puppies--fried rounds of cornmeal batter that are most often served alongside seafood--you are in for a real Southern treat. I grew up on these nuggets, and living on the west coast, where they are virtually unheard of, I truly miss seeing them on menus. Granted, there are numerous heavy, stodgy, overfried and underseasoned versions out there. But when you get a good one...Oh! They are soooooooo good. This version takes that sometimes homely hush puppy to a new level. \u003c/p>\n\u003cp>Served with an easy-to-make tangy remoulade sauce, in true Southern style, these will be a hit at your next gathering, whether it’s New Year’s Eve or anytime during crab season.\u003c/p>\n\u003cp>Don’t let the fact that these are deep-fried put you off. It’s honestly not that hard, and you can fry them up just before guests arrive, then keep them warm in your oven (on a heatproof platter at 200F). Pull them out within an hour though, and watch them disappear.\u003c/p>\n\u003cfigure id=\"attachment_91639\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-ingredients1.jpg\" alt=\"Ingredients for Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Crab Hush Puppies with Remoulade. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Crab Hush Puppies with Remoulade\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>For the remoulade:\u003c/strong>\n\u003cli>1 cup mayonnaise\u003c/li>\n\u003cli>2 tbsp Creole or country mustard\u003c/li>\n\u003cli>1 tbsp bread-and-butter pickle juice\u003c/li>\n\u003cli>2 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp hot sauce such as Crystal brand\u003c/li>\n\u003cli>1/2 clove garlic, minced\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For the crab hush puppies:\u003c/strong>\n\u003cli>1 cup all-purpose flour\u003c/li>\n\u003cli>1/4 cup fine grind cornmeal\u003c/li>\n\u003cli>1 tsp baking powder\u003c/li>\n\u003cli>1 tsp sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>2 green onions, minced\u003c/li>\n\u003cli>2 tbsp very finely chopped red bell pepper\u003c/li>\n\u003cli>2 tsp finely chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>2 tsp finely chopped fresh cilantro leaves\u003c/li>\n\u003cli>1 large egg, beaten\u003c/li>\n\u003cli>3/4 cup pilsner-style beer\u003c/li>\n\u003cli>1/2 lb fresh lump crabmeat, picked\u003c/li>\n\u003cli>Vegetable oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>\u003cstrong>To make the remoulade:\u003c/strong> Whisk together all of the ingredients in a bowl. Cover and refrigerate for 1-2 hours to let the flavors meld.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91627,91628\"]\u003c/p>\n\u003cli>\u003cstrong>To make the crab hush puppies:\u003c/strong> In a large bowl, stir together the flour, cornmeal, baking powder, sugar, and salt. In a small bowl, stir together the green onions, bell pepper, parsley, cilantro, egg, and beer. Add the wet ingredients to the dry ingredients and gently stir just until combined. Fold in the crab meat. Let stand 10 minutes.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91645,91640,91629,91646,91631\"]\u003c/p>\n\u003cli>In a Dutch oven, pour oil to a depth of about 2 inches and heat to 360°F on a deep-fry thermometer (make sure the oil comes no more than halfway up the side of the pot). Working in batches, drop the batter by the tablespoonful into the hot oil, and fry until golden brown, turning once, about 4 minutes. (Test the first one that comes out to make sure it is cooked through, then use that timing and golden brown color for the remaining.)\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91633,91632,91634\"]\u003c/p>\n\u003cli>Drain on paper towels, then serve at once with remoulade.\u003c/li>\n\u003cfigure id=\"attachment_91636\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl1.jpg\" alt=\"Drain on paper towels, then serve at once with remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drain on paper towels, then serve at once with remoulade\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_91637\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-open.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-open.jpg\" alt=\"Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crab Hush Puppies with Remoulade. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "It’s Dungeness crab season and this is one crave-worthy way to make a little bit of sweet crabmeat feed a crowd. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl.jpg\" alt=\"Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crab Hush Puppies with Remoulade. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>These. Are. Amazing. What are crab hush puppies you ask? Succulent little bite-sized hush puppies stuffed full of sweet Dungeness crab plus fresh herbs, minced bell pepper, and beer-scented, cornmeal-spiked batter. Assuming that you purchase the crabmeat already pulled from the shell, they are also a snap to put together. But you might want to reserve these for your inner circle: they really are that good. (When I was testing them, they went in an instant.)\u003c/p>\n\u003cp>If you are uninitiated with hush puppies--fried rounds of cornmeal batter that are most often served alongside seafood--you are in for a real Southern treat. I grew up on these nuggets, and living on the west coast, where they are virtually unheard of, I truly miss seeing them on menus. Granted, there are numerous heavy, stodgy, overfried and underseasoned versions out there. But when you get a good one...Oh! They are soooooooo good. This version takes that sometimes homely hush puppy to a new level. \u003c/p>\n\u003cp>Served with an easy-to-make tangy remoulade sauce, in true Southern style, these will be a hit at your next gathering, whether it’s New Year’s Eve or anytime during crab season.\u003c/p>\n\u003cp>Don’t let the fact that these are deep-fried put you off. It’s honestly not that hard, and you can fry them up just before guests arrive, then keep them warm in your oven (on a heatproof platter at 200F). Pull them out within an hour though, and watch them disappear.\u003c/p>\n\u003cfigure id=\"attachment_91639\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-ingredients1.jpg\" alt=\"Ingredients for Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Crab Hush Puppies with Remoulade. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Crab Hush Puppies with Remoulade\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>For the remoulade:\u003c/strong>\n\u003cli>1 cup mayonnaise\u003c/li>\n\u003cli>2 tbsp Creole or country mustard\u003c/li>\n\u003cli>1 tbsp bread-and-butter pickle juice\u003c/li>\n\u003cli>2 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp hot sauce such as Crystal brand\u003c/li>\n\u003cli>1/2 clove garlic, minced\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For the crab hush puppies:\u003c/strong>\n\u003cli>1 cup all-purpose flour\u003c/li>\n\u003cli>1/4 cup fine grind cornmeal\u003c/li>\n\u003cli>1 tsp baking powder\u003c/li>\n\u003cli>1 tsp sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>2 green onions, minced\u003c/li>\n\u003cli>2 tbsp very finely chopped red bell pepper\u003c/li>\n\u003cli>2 tsp finely chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>2 tsp finely chopped fresh cilantro leaves\u003c/li>\n\u003cli>1 large egg, beaten\u003c/li>\n\u003cli>3/4 cup pilsner-style beer\u003c/li>\n\u003cli>1/2 lb fresh lump crabmeat, picked\u003c/li>\n\u003cli>Vegetable oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>\u003cstrong>To make the remoulade:\u003c/strong> Whisk together all of the ingredients in a bowl. Cover and refrigerate for 1-2 hours to let the flavors meld.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>\u003cstrong>To make the crab hush puppies:\u003c/strong> In a large bowl, stir together the flour, cornmeal, baking powder, sugar, and salt. In a small bowl, stir together the green onions, bell pepper, parsley, cilantro, egg, and beer. Add the wet ingredients to the dry ingredients and gently stir just until combined. Fold in the crab meat. Let stand 10 minutes.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>In a Dutch oven, pour oil to a depth of about 2 inches and heat to 360°F on a deep-fry thermometer (make sure the oil comes no more than halfway up the side of the pot). Working in batches, drop the batter by the tablespoonful into the hot oil, and fry until golden brown, turning once, about 4 minutes. (Test the first one that comes out to make sure it is cooked through, then use that timing and golden brown color for the remaining.)\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Drain on paper towels, then serve at once with remoulade.\u003c/li>\n\u003cfigure id=\"attachment_91636\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl1.jpg\" alt=\"Drain on paper towels, then serve at once with remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drain on paper towels, then serve at once with remoulade\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_91637\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-open.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-open.jpg\" alt=\"Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crab Hush Puppies with Remoulade. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Fast and Simple New Year's Party Recipe: Chili-Lime Shrimp and Guacamole Tostadas",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-final1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-final1.jpg\" alt=\"Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili-Lime Shrimp and Guacamole Tostadas. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>For your next holiday party (or any gathering really), these savory bites are just the ticket. Tender shrimp is rubbed with a bit of chili powder, cayenne pepper (which you can leave out for the kiddos or anyone who is adverse to spice), and tangy lime. After a superfast sauté – careful, you don’t want to overcook these little guys – you just perch them on a mound of guacamole dolloped on a tortilla chip. \u003c/p>\n\u003cp>This recipe is great because you can also serve the components of it. Add the shrimp to a Mexican-inspired salad, and serve the guacamole on the side with plenty of chips. Voila, easy and fast holiday lunch fare that is also light and healthy.\u003c/p>\n\u003cp>Be sure to purchase fresh, uncooked peeled and deveined shrimp from a reputable source so that these are not only quick to prepare but delicious to eat. Look for round, flat tortilla chips to serve these on, and choose ripe but still green avocados. \u003c/p>\n\u003cfigure id=\"attachment_91600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-ingredients.jpg\" alt=\"Ingredients for Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chili-Lime Shrimp and Guacamole Tostadas. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Chili-Lime Shrimp and Guacamole Tostadas\u003c/h3>\n\u003cp>\u003cem>Makes about 45 bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 lb medium peeled and deveined shrimp (about 45 shrimp)\u003c/li>\n\u003cli>1 tbsp chili powder\u003c/li>\n\u003cli>Pinch of cayenne pepper (optional)\u003c/li>\n\u003cli>1/2 tsp light brown sugar\u003c/li>\n\u003cli>2 limes\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>2 avocados, peeled and pitted\u003c/li>\n\u003cli>1/4 cup minced fresh cilantro leaves, plus more roughly chopped for garnish\u003c/li>\n\u003cli>About 45 round, flat tortilla chips (or mini tostadas)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a bowl, toss together the shrimp, chili powder, cayenne pepper (if using), brown sugar, zest and juice of 1 lime, and a pinch of salt. Let marinate 15 minutes.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91615,91602,91603\"]\u003c/p>\n\u003cli>Meanwhile, in a bowl, smash together the avocado with the juice of 1 lime and a pinch of salt. Add the cilantro and stir to combine.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" ids=\"91610,91609\"]\u003c/p>\n\u003cli>In a large frying pan, warm a few glugs of the oil. Remove the shrimp from the marinade, shaking off any excess and add the shrimp to the pan. Sear, turning, until cooked through and pink, about 2 minutes. Transfer to a bowl.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91604,91605\"]\u003c/p>\n\u003cli>For each tostada, dollop a little of the avocado mixture onto the tortilla then top with a shrimp. Place on a serving tray. Sprinkle with cilantro and serve.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91612,91613,91608\"]\u003c/p>\n\u003cfigure id=\"attachment_91620\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-vertical-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-vertical-final.jpg\" alt=\"Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"500\" class=\"size-full wp-image-91620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili-Lime Shrimp and Guacamole Tostadas. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Pressed for time and need a quick and easy appetizer for a bunch of last-minute guests? This simple recipe will save you! ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-final1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-final1.jpg\" alt=\"Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili-Lime Shrimp and Guacamole Tostadas. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>For your next holiday party (or any gathering really), these savory bites are just the ticket. Tender shrimp is rubbed with a bit of chili powder, cayenne pepper (which you can leave out for the kiddos or anyone who is adverse to spice), and tangy lime. After a superfast sauté – careful, you don’t want to overcook these little guys – you just perch them on a mound of guacamole dolloped on a tortilla chip. \u003c/p>\n\u003cp>This recipe is great because you can also serve the components of it. Add the shrimp to a Mexican-inspired salad, and serve the guacamole on the side with plenty of chips. Voila, easy and fast holiday lunch fare that is also light and healthy.\u003c/p>\n\u003cp>Be sure to purchase fresh, uncooked peeled and deveined shrimp from a reputable source so that these are not only quick to prepare but delicious to eat. Look for round, flat tortilla chips to serve these on, and choose ripe but still green avocados. \u003c/p>\n\u003cfigure id=\"attachment_91600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-ingredients.jpg\" alt=\"Ingredients for Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chili-Lime Shrimp and Guacamole Tostadas. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Chili-Lime Shrimp and Guacamole Tostadas\u003c/h3>\n\u003cp>\u003cem>Makes about 45 bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 lb medium peeled and deveined shrimp (about 45 shrimp)\u003c/li>\n\u003cli>1 tbsp chili powder\u003c/li>\n\u003cli>Pinch of cayenne pepper (optional)\u003c/li>\n\u003cli>1/2 tsp light brown sugar\u003c/li>\n\u003cli>2 limes\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>2 avocados, peeled and pitted\u003c/li>\n\u003cli>1/4 cup minced fresh cilantro leaves, plus more roughly chopped for garnish\u003c/li>\n\u003cli>About 45 round, flat tortilla chips (or mini tostadas)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a bowl, toss together the shrimp, chili powder, cayenne pepper (if using), brown sugar, zest and juice of 1 lime, and a pinch of salt. Let marinate 15 minutes.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>In a large frying pan, warm a few glugs of the oil. Remove the shrimp from the marinade, shaking off any excess and add the shrimp to the pan. Sear, turning, until cooked through and pink, about 2 minutes. Transfer to a bowl.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>For each tostada, dollop a little of the avocado mixture onto the tortilla then top with a shrimp. Place on a serving tray. Sprinkle with cilantro and serve.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "New Year's Party Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche",
"title": "New Year's Party Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91566\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\" alt=\"Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91566\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I adore savory pancakes, whether they come buckwheat-blini style, crammed full of corn and salty bacon, in the form of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">zucchini griddle cakes\u003c/a>, or like these: delicately lemony with plenty of sweet peas and tender, buttery leeks.\u003c/p>\n\u003cp>The great thing about these fresh little pea and leek pancakes is that you can make them any time of year. But they are an especially pleasing fresh note when you grow tired of heavy winter fare. \u003c/p>\n\u003cp>I was inspired to make these by one of my favorite starters at Schmidt’s, a San Francisco German beer and sausage restaurant in the Mission. Mine include tender leeks and a good helping of lemon zest and herbs. \u003c/p>\n\u003cp>If you like, use sour cream instead of the crème fraiche. You can also flavor the crème fraiche or sour cream with more lemon zest or herbs. Make these vegetarian by omitting the smoked salmon. In the springtime, top them with a mound of pea shoots.\u003c/p>\n\u003cp>However you serve them, they are certain to be devoured quickly and with great relish. Enjoy!\u003c/p>\n\u003cfigure id=\"attachment_91574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-ingredients.jpg\" alt=\"Ingredients for Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/h3>\n\u003cp>\u003cem>Makes about 22 bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>1 small leek, trimmed and finely chopped (about 1 cup)\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 1/2 cups frozen peas (8 ounces), thawed\u003c/li>\n\u003cli>2 small green onions, very finely chopped\u003c/li>\n\u003cli>Finely grated zest of 1 lemon\u003c/li>\n\u003cli>1 tbsp finely chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>1/2 cup all-purpose flour\u003c/li>\n\u003cli>1 teaspoon baking powder\u003c/li>\n\u003cli>1 large egg plus 1 large egg yolk, beaten together\u003c/li>\n\u003cli>1/3 cup whole milk\u003c/li>\n\u003cli>Olive oil, for frying\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For serving:\u003c/strong>\n\u003cli>About 1/3 cup crème fraiche\u003c/li>\n\u003cli>About 4 oz cold-smoked salmon\u003c/li>\n\u003cli>Finely chopped fresh chives\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a large frying pan over medium heat, melt 2 tbsp butter. Add the leek and sprinkle with a pinch of salt. Cook, stirring, until soft and tender, about 10 minutes. Meanwhile, put the peas in a bowl and pour boiling water over them to cover. Let sit for 5 minutes then drain well.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91582,91580,91562\"]\u003c/p>\n\u003cli>Add the peas, green onions, and lemon zest and cook, smashing the peas with a potato masher until about half are smashed. Cook until tender and fragrant, about 5 minutes. Stir in the parsley, remove from the heat, and set aside.\u003c/li>\n\u003cli>Melt the remaining 2 tbsp of the butter. In a bowl, whisk together the flour, baking powder, and 1/2 tsp salt. Whisk in the eggs, milk, and the melted butter together to make a batter. Add the pea mixture and stir to combine.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91573,91560,91570\"]\u003c/p>\n\u003cli>In a nonstick frying pan, warm a little olive oil over medium heat. Spoon tablespoon-sized dollops of the batter into the pan, spacing them evenly. Fry until golden brown and crisp, turning once, 3 or 4 minutes. Transfer to a baking sheet lined with paper towels and keep warm in a low oven while you finish the remaining pancakes.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91577,91578,91581,91588\"]\u003c/p>\n\u003cli>To serve, transfer the pancakes to a warm platter. Top each with a sliver of smoked salmon and a dollop of crème fraîche. Sprinkle with chives and serve right away.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91569,91559,91567\"]\u003c/p>\n\u003c/ol>\n\u003cfigure id=\"attachment_91571\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-vertical.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-vertical.jpg\" alt=\"Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91571\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91566\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\" alt=\"Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91566\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I adore savory pancakes, whether they come buckwheat-blini style, crammed full of corn and salty bacon, in the form of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">zucchini griddle cakes\u003c/a>, or like these: delicately lemony with plenty of sweet peas and tender, buttery leeks.\u003c/p>\n\u003cp>The great thing about these fresh little pea and leek pancakes is that you can make them any time of year. But they are an especially pleasing fresh note when you grow tired of heavy winter fare. \u003c/p>\n\u003cp>I was inspired to make these by one of my favorite starters at Schmidt’s, a San Francisco German beer and sausage restaurant in the Mission. Mine include tender leeks and a good helping of lemon zest and herbs. \u003c/p>\n\u003cp>If you like, use sour cream instead of the crème fraiche. You can also flavor the crème fraiche or sour cream with more lemon zest or herbs. Make these vegetarian by omitting the smoked salmon. In the springtime, top them with a mound of pea shoots.\u003c/p>\n\u003cp>However you serve them, they are certain to be devoured quickly and with great relish. Enjoy!\u003c/p>\n\u003cfigure id=\"attachment_91574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-ingredients.jpg\" alt=\"Ingredients for Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/h3>\n\u003cp>\u003cem>Makes about 22 bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>1 small leek, trimmed and finely chopped (about 1 cup)\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 1/2 cups frozen peas (8 ounces), thawed\u003c/li>\n\u003cli>2 small green onions, very finely chopped\u003c/li>\n\u003cli>Finely grated zest of 1 lemon\u003c/li>\n\u003cli>1 tbsp finely chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>1/2 cup all-purpose flour\u003c/li>\n\u003cli>1 teaspoon baking powder\u003c/li>\n\u003cli>1 large egg plus 1 large egg yolk, beaten together\u003c/li>\n\u003cli>1/3 cup whole milk\u003c/li>\n\u003cli>Olive oil, for frying\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For serving:\u003c/strong>\n\u003cli>About 1/3 cup crème fraiche\u003c/li>\n\u003cli>About 4 oz cold-smoked salmon\u003c/li>\n\u003cli>Finely chopped fresh chives\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a large frying pan over medium heat, melt 2 tbsp butter. Add the leek and sprinkle with a pinch of salt. Cook, stirring, until soft and tender, about 10 minutes. Meanwhile, put the peas in a bowl and pour boiling water over them to cover. Let sit for 5 minutes then drain well.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Add the peas, green onions, and lemon zest and cook, smashing the peas with a potato masher until about half are smashed. Cook until tender and fragrant, about 5 minutes. Stir in the parsley, remove from the heat, and set aside.\u003c/li>\n\u003cli>Melt the remaining 2 tbsp of the butter. In a bowl, whisk together the flour, baking powder, and 1/2 tsp salt. Whisk in the eggs, milk, and the melted butter together to make a batter. Add the pea mixture and stir to combine.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>In a nonstick frying pan, warm a little olive oil over medium heat. Spoon tablespoon-sized dollops of the batter into the pan, spacing them evenly. Fry until golden brown and crisp, turning once, 3 or 4 minutes. Transfer to a baking sheet lined with paper towels and keep warm in a low oven while you finish the remaining pancakes.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>To serve, transfer the pancakes to a warm platter. Top each with a sliver of smoked salmon and a dollop of crème fraîche. Sprinkle with chives and serve right away.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "New Year's Party Appetizer: Mini Wild Mushroom Mac and Cheese Bites",
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"content": "\u003cfigure id=\"attachment_91506\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-finish-group.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-finish-group.jpg\" alt=\"Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild Mushroom Mac and Cheese Bites. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Mac and cheese. This classic comfort food is beloved by most everyone, young and old, in all its different guises. And whether you become giddy opening a box of neon-yellow Kraft or insist on homespun, you’ll be taken by these savory little nuggets.\u003c/p>\n\u003cp>Sauteed wild mushrooms with thyme are folded into a Gruyere-gilded béchamel sauce, which coats each al dente piece of pasta. A few well-beaten eggs hold the whole thing together. You’ll need a well-greased mini-muffin pan (with 24 cups) to bake these. If you have two, all the better, as it makes just over 24; if not, just bake the first batch, then re-grease the pan and bake the remaining.\u003c/p>\n\u003cp>You can also bake these in regular muffin pans for bigger bites which you can serve for a nice winter lunch alongside a green salad.\u003c/p>\n\u003cfigure id=\"attachment_91516\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-ingredients.jpg\" alt=\"Ingredients for Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91516\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Wild Mushroom Mac and Cheese Bites\u003c/h3>\n\u003cp>\u003cem>Makes about 30 bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup elbow macaroni\u003c/li>\n\u003cli>3 tbsp unsalted butter\u003c/li>\n\u003cli>2 cups finely chopped mixed wild mushrooms (about 8 oz)\u003c/li>\n\u003cli>1 tsp soy sauce or tamari\u003c/li>\n\u003cli>1/2 tsp finely chopped fresh thyme leaves\u003c/li>\n\u003cli>1 tbsp all-purpose flour\u003c/li>\n\u003cli>1/2 cup whole milk, warmed\u003c/li>\n\u003cli>1 cup shredded Gruyere cheese\u003c/li>\n\u003cli>2 tablespoons grated Parmesan cheese\u003c/li>\n\u003cli>2 large eggs, beaten\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat oven to 375°F. Spray two 24-cup mini muffin pans generously with cooking spray.\u003c/li>\n\u003cli>Bring a saucepan 2/3 full of salted water to a boil over high heat. Add the macaroni, reduce heat to medium-high, and cook, stirring, until al dente, about 7 minutes or according to package directions. Drain the pasta and set aside.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91523,91503\"]\u003c/p>\n\u003cli>In the same saucepan over medium-low heat, melt 1 tbsp of the butter. Add the mushrooms, thyme, soy sauce, and a sprinkle of salt and sauté, stirring, until tender and the liquid evaporates, about 5 minutes. Transfer to a bowl.\u003c/li>\n\u003cp> [gallery type=\"slideshow\" link=\"file\" ids=\"91504,91527,91528\"]\u003c/p>\n\u003cli>Add the remaining butter and the flour and whisk until smooth. Slowly add the milk while whisking constantly, until smooth. Continuing to whisk, slowly add the cheeses until smooth. Add the macaroni and mushrooms to the cheese sauce and stir to combine. Add the egg to the pasta and mix well.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91515,91525,91497,91500,91499,91498\"]\u003c/p>\n\u003cli>Spoon the pasta mixture into 30 of the prepared muffin cups, dividing evenly and filling the cups. Bake until crisp and browned around the edges and bubbling, about 10 minutes. Allow to cool in the pan for about 10 minutes before removing the mac and cheese bites (use a small knife to help dislodge them if necessary).\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91521,91520,91512,91509\"]\u003c/p>\n\u003c/ol>\n\u003cfigure id=\"attachment_91510\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-finish5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-finish5.jpg\" alt=\"Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91510\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild Mushroom Mac and Cheese Bites. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Serve these savory little nuggets of mac and cheese—embellished with earthy mushrooms and nutty Gruyere—at your next gathering. You won’t be disappointed (except by how quickly they disappear).",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91506\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-finish-group.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-finish-group.jpg\" alt=\"Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild Mushroom Mac and Cheese Bites. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Mac and cheese. This classic comfort food is beloved by most everyone, young and old, in all its different guises. And whether you become giddy opening a box of neon-yellow Kraft or insist on homespun, you’ll be taken by these savory little nuggets.\u003c/p>\n\u003cp>Sauteed wild mushrooms with thyme are folded into a Gruyere-gilded béchamel sauce, which coats each al dente piece of pasta. A few well-beaten eggs hold the whole thing together. You’ll need a well-greased mini-muffin pan (with 24 cups) to bake these. If you have two, all the better, as it makes just over 24; if not, just bake the first batch, then re-grease the pan and bake the remaining.\u003c/p>\n\u003cp>You can also bake these in regular muffin pans for bigger bites which you can serve for a nice winter lunch alongside a green salad.\u003c/p>\n\u003cfigure id=\"attachment_91516\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-ingredients.jpg\" alt=\"Ingredients for Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91516\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Wild Mushroom Mac and Cheese Bites\u003c/h3>\n\u003cp>\u003cem>Makes about 30 bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup elbow macaroni\u003c/li>\n\u003cli>3 tbsp unsalted butter\u003c/li>\n\u003cli>2 cups finely chopped mixed wild mushrooms (about 8 oz)\u003c/li>\n\u003cli>1 tsp soy sauce or tamari\u003c/li>\n\u003cli>1/2 tsp finely chopped fresh thyme leaves\u003c/li>\n\u003cli>1 tbsp all-purpose flour\u003c/li>\n\u003cli>1/2 cup whole milk, warmed\u003c/li>\n\u003cli>1 cup shredded Gruyere cheese\u003c/li>\n\u003cli>2 tablespoons grated Parmesan cheese\u003c/li>\n\u003cli>2 large eggs, beaten\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat oven to 375°F. Spray two 24-cup mini muffin pans generously with cooking spray.\u003c/li>\n\u003cli>Bring a saucepan 2/3 full of salted water to a boil over high heat. Add the macaroni, reduce heat to medium-high, and cook, stirring, until al dente, about 7 minutes or according to package directions. Drain the pasta and set aside.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Add the remaining butter and the flour and whisk until smooth. Slowly add the milk while whisking constantly, until smooth. Continuing to whisk, slowly add the cheeses until smooth. Add the macaroni and mushrooms to the cheese sauce and stir to combine. Add the egg to the pasta and mix well.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Spoon the pasta mixture into 30 of the prepared muffin cups, dividing evenly and filling the cups. Bake until crisp and browned around the edges and bubbling, about 10 minutes. Allow to cool in the pan for about 10 minutes before removing the mac and cheese bites (use a small knife to help dislodge them if necessary).\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The Ultimate Bay Area Bites Christmas Steakhouse Menu",
"title": "The Ultimate Bay Area Bites Christmas Steakhouse Menu",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/xmas20141000white.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/xmas20141000white.jpg\" alt=\"Merry Christmas dinner menu from Bay Area Bites. Photos: Wendy Goodfriend\" width=\"1000\" height=\"668\" class=\"aligncenter size-full wp-image-91212\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Who doesn't love a bit of decadence for the holidays? And this feast brings it. Inspired by a steakhouse, this menu takes it a notch above with roasted beef tenderloin bathed in mushroom-port sauce, earthy root vegetable mash, and velvety creamed chard. Tender, buttery pull-apart rolls are worth making your own, and bitter-sweet-salty endive, radicchio, pear, almond, and blue cheese salad makes a welcome appearance. Top it all off with lighter-than-air chocolate raspberry souffles (easier than you'd think) and you have a holiday meal that will leave your friends and family in awe (and likely very full and satisfied).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/18/tender-buttery-pull-apart-rolls-for-christmas-dinner/\">\u003cstrong>Tender, Buttery Pull-Apart Rolls for Christmas Dinner\u003c/strong>\u003c/a>\u003cbr>\nFluffy, supple, and feather-light, these versatile pull-apart rolls deserve a place at your next celebration.\u003c/p>\n\u003cfigure id=\"attachment_91070\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/18/tender-buttery-pull-apart-rolls-for-christmas-dinner/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolls-final.jpg\" alt=\"Pull-Apart Dinner Rolls. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91070\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/18/tender-buttery-pull-apart-rolls-for-christmas-dinner/\">\u003cstrong>Pull-Apart Dinner Rolls\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/17/a-holiday-feast-roasted-beef-tenderloin-with-port-shallot-and-mushroom-sauce/\">\u003cstrong>A Holiday Feast: Roasted Beef Tenderloin with Port, Shallot, and Mushroom Sauce\u003c/strong>\u003c/a>\u003cbr>\nA roasted beef tenderloin with velvety, savory-sweet sauce is a thing of beauty. Find out how to cook it to perfection for your next gathering.\u003c/p>\n\u003cfigure id=\"attachment_91024\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/17/a-holiday-feast-roasted-beef-tenderloin-with-port-shallot-and-mushroom-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-mushroom-sauce-final.jpg\" alt=\"Roasted Beef Tenderloin with Port, Shallot, and Mushroom sauce. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/17/a-holiday-feast-roasted-beef-tenderloin-with-port-shallot-and-mushroom-sauce/\">\u003cstrong>Roasted Beef Tenderloin with Port, Shallot, and Mushroom sauce\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/19/bitter-sweet-endive-radicchio-salad-with-pears-blue-cheese-and-almonds/\">\u003cstrong>Bitter & Sweet: Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds\u003c/strong>\u003c/a>\u003cbr>\nBold, bitter, sweet, salty and perfectly balanced this seasonal winter salad has it all. Plus it looks really pretty too.\u003c/p>\n\u003cfigure id=\"attachment_91219\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/19/bitter-sweet-endive-radicchio-salad-with-pears-blue-cheese-and-almonds/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/xmas-salad-final1000.jpg\" alt=\"Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91219\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003cstrong>Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds\u003c/strong>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/21/forget-mashed-potatoes-this-root-vegetable-mash-is-the-bomb/\">\u003cstrong>Forget Mashed Potatoes, This Root Vegetable Mash is the Bomb\u003c/strong>\u003c/a>\u003cbr>\nTake mashed potatoes to the next level by making a gorgeous white root vegetable mash; excellent alongside winter’s hearty stews and braises.\u003c/p>\n\u003cfigure id=\"attachment_91252\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/21/forget-mashed-potatoes-this-root-vegetable-mash-is-the-bomb/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mash-finish.jpg\" alt=\"Celery Root–Parsnip–Potato Mash. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91252\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/21/forget-mashed-potatoes-this-root-vegetable-mash-is-the-bomb/\">\u003cstrong>Celery Root–Parsnip–Potato Mash\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/23/a-new-twist-on-a-steakhouse-favorite-creamed-chard-with-buttery-breadcrumbs/\">\u003cstrong>A New Twist on a Steakhouse Favorite: Creamed Chard with Buttery Breadcrumbs\u003c/strong>\u003c/a>\u003cbr>\nSwap out seasonal chard for spinach in this decadently delicious updated version of creamed spinach. Perfect alongside any roasted meats on the holiday table!\u003c/p>\n\u003cfigure id=\"attachment_91287\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/23/a-new-twist-on-a-steakhouse-favorite-creamed-chard-with-buttery-breadcrumbs/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/creamchard-final-spoon2.jpg\" alt=\"Creamed Chard with Buttery Breadcrumbs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91287\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/23/a-new-twist-on-a-steakhouse-favorite-creamed-chard-with-buttery-breadcrumbs/\">\u003cstrong>Creamed Chard with Buttery Breadcrumbs\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/23/not-as-hard-as-you-think-deep-dark-chocolate-and-raspberry-souffles/\">\u003cstrong>Not as Hard as You Think: Deep, Dark Chocolate and Raspberry Soufflés\u003c/strong>\u003c/a>\u003cbr>\nThese light-as-a-feather chocolate soufflés contain a hidden secret at the bottom: tart, fresh raspberries. And you can make them in advance!\u003c/p>\n\u003cfigure id=\"attachment_91311\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/23/not-as-hard-as-you-think-deep-dark-chocolate-and-raspberry-souffles/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-final-close1000.jpg\" alt=\" Deep, Dark Chocolate and Raspberry Soufflés. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\" class=\"size-full wp-image-91311\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/23/not-as-hard-as-you-think-deep-dark-chocolate-and-raspberry-souffles/\">\u003cstrong>Deep, Dark Chocolate and Raspberry Soufflés\u003c/strong>\u003c/a>\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>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/xmas20141000white.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/xmas20141000white.jpg\" alt=\"Merry Christmas dinner menu from Bay Area Bites. Photos: Wendy Goodfriend\" width=\"1000\" height=\"668\" class=\"aligncenter size-full wp-image-91212\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Who doesn't love a bit of decadence for the holidays? And this feast brings it. Inspired by a steakhouse, this menu takes it a notch above with roasted beef tenderloin bathed in mushroom-port sauce, earthy root vegetable mash, and velvety creamed chard. Tender, buttery pull-apart rolls are worth making your own, and bitter-sweet-salty endive, radicchio, pear, almond, and blue cheese salad makes a welcome appearance. Top it all off with lighter-than-air chocolate raspberry souffles (easier than you'd think) and you have a holiday meal that will leave your friends and family in awe (and likely very full and satisfied).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/18/tender-buttery-pull-apart-rolls-for-christmas-dinner/\">\u003cstrong>Tender, Buttery Pull-Apart Rolls for Christmas Dinner\u003c/strong>\u003c/a>\u003cbr>\nFluffy, supple, and feather-light, these versatile pull-apart rolls deserve a place at your next celebration.\u003c/p>\n\u003cfigure id=\"attachment_91070\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/18/tender-buttery-pull-apart-rolls-for-christmas-dinner/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolls-final.jpg\" alt=\"Pull-Apart Dinner Rolls. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91070\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/18/tender-buttery-pull-apart-rolls-for-christmas-dinner/\">\u003cstrong>Pull-Apart Dinner Rolls\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/17/a-holiday-feast-roasted-beef-tenderloin-with-port-shallot-and-mushroom-sauce/\">\u003cstrong>A Holiday Feast: Roasted Beef Tenderloin with Port, Shallot, and Mushroom Sauce\u003c/strong>\u003c/a>\u003cbr>\nA roasted beef tenderloin with velvety, savory-sweet sauce is a thing of beauty. Find out how to cook it to perfection for your next gathering.\u003c/p>\n\u003cfigure id=\"attachment_91024\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/17/a-holiday-feast-roasted-beef-tenderloin-with-port-shallot-and-mushroom-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-mushroom-sauce-final.jpg\" alt=\"Roasted Beef Tenderloin with Port, Shallot, and Mushroom sauce. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/17/a-holiday-feast-roasted-beef-tenderloin-with-port-shallot-and-mushroom-sauce/\">\u003cstrong>Roasted Beef Tenderloin with Port, Shallot, and Mushroom sauce\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/19/bitter-sweet-endive-radicchio-salad-with-pears-blue-cheese-and-almonds/\">\u003cstrong>Bitter & Sweet: Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds\u003c/strong>\u003c/a>\u003cbr>\nBold, bitter, sweet, salty and perfectly balanced this seasonal winter salad has it all. Plus it looks really pretty too.\u003c/p>\n\u003cfigure id=\"attachment_91219\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/19/bitter-sweet-endive-radicchio-salad-with-pears-blue-cheese-and-almonds/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/xmas-salad-final1000.jpg\" alt=\"Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91219\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003cstrong>Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds\u003c/strong>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/21/forget-mashed-potatoes-this-root-vegetable-mash-is-the-bomb/\">\u003cstrong>Forget Mashed Potatoes, This Root Vegetable Mash is the Bomb\u003c/strong>\u003c/a>\u003cbr>\nTake mashed potatoes to the next level by making a gorgeous white root vegetable mash; excellent alongside winter’s hearty stews and braises.\u003c/p>\n\u003cfigure id=\"attachment_91252\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/21/forget-mashed-potatoes-this-root-vegetable-mash-is-the-bomb/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mash-finish.jpg\" alt=\"Celery Root–Parsnip–Potato Mash. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91252\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/21/forget-mashed-potatoes-this-root-vegetable-mash-is-the-bomb/\">\u003cstrong>Celery Root–Parsnip–Potato Mash\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/23/a-new-twist-on-a-steakhouse-favorite-creamed-chard-with-buttery-breadcrumbs/\">\u003cstrong>A New Twist on a Steakhouse Favorite: Creamed Chard with Buttery Breadcrumbs\u003c/strong>\u003c/a>\u003cbr>\nSwap out seasonal chard for spinach in this decadently delicious updated version of creamed spinach. Perfect alongside any roasted meats on the holiday table!\u003c/p>\n\u003cfigure id=\"attachment_91287\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/23/a-new-twist-on-a-steakhouse-favorite-creamed-chard-with-buttery-breadcrumbs/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/creamchard-final-spoon2.jpg\" alt=\"Creamed Chard with Buttery Breadcrumbs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91287\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/23/a-new-twist-on-a-steakhouse-favorite-creamed-chard-with-buttery-breadcrumbs/\">\u003cstrong>Creamed Chard with Buttery Breadcrumbs\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/23/not-as-hard-as-you-think-deep-dark-chocolate-and-raspberry-souffles/\">\u003cstrong>Not as Hard as You Think: Deep, Dark Chocolate and Raspberry Soufflés\u003c/strong>\u003c/a>\u003cbr>\nThese light-as-a-feather chocolate soufflés contain a hidden secret at the bottom: tart, fresh raspberries. And you can make them in advance!\u003c/p>\n\u003cfigure id=\"attachment_91311\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/23/not-as-hard-as-you-think-deep-dark-chocolate-and-raspberry-souffles/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-final-close1000.jpg\" alt=\" Deep, Dark Chocolate and Raspberry Soufflés. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\" class=\"size-full wp-image-91311\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/23/not-as-hard-as-you-think-deep-dark-chocolate-and-raspberry-souffles/\">\u003cstrong>Deep, Dark Chocolate and Raspberry Soufflés\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Not as Hard as You Think: Deep, Dark Chocolate and Raspberry Soufflés",
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"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91311\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-final-close1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-final-close1000.jpg\" alt=\" Deep, Dark Chocolate and Raspberry Soufflés. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\" class=\"size-full wp-image-91311\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deep, Dark Chocolate and Raspberry Soufflés. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It seems like whenever anyone hears the word “soufflé” they immediately think, “Oh, I could never make that.” Or “Sheesh, that’s hard.” Or even, “What a pain in the arse, that’s a lot of work to do it at the last minute.” \u003c/p>\n\u003cp>Well, I’m here to tell you that if you can whip egg whites, you can make a successful, lighter-than-air soufflé. And you can do the whole thing (minus the actual baking part) up to a day in advance.\u003c/p>\n\u003cp>This is one of my favorite soufflés: Not overly sweet, with a rich chocolate flavor, and the surprise of fresh tart raspberries at the bottom of the dish.\u003c/p>\n\u003cp>Be sure to use ramekins, as you need the straight sides to give the soufflés lift. Also, if you want to make them in advance, prepare the batter and fill the ramekins, then cover them with plastic wrap and refrigerate them. About an hour before baking, take them out of the fridge. Remove the plastic wrap before baking.\u003c/p>\n\u003cp>And remember, gather the troops at the table as soon as the soufflés go into the oven. Once they come out, soufflés wait for no one. (Although they fall rather quickly, they are still scrumptious hours later, and even the next day chilled in the fridge!)\u003c/p>\n\u003cfigure id=\"attachment_91320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-ingredients.jpg\" alt=\"Ingredients for Chocolate-Raspberry Soufflés. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chocolate-Raspberry Soufflés. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Chocolate-Raspberry Soufflés\u003c/h3>\n\u003cp>\u003cem>Makes 6 soufflés\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>7 tbsp granulated sugar, plus more for coating\u003c/li>\n\u003cli>1 1/2 cups fresh raspberries\u003c/li>\n\u003cli>3 tbsp unsalted butter\u003c/li>\n\u003cli>7 oz bittersweet chocolate, finely chopped\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>5 large eggs, separated, plus 2 egg whites\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>1/4 tsp cream of tartar\u003c/li>\n\u003cli>Confectioners’ sugar for dusting\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91335,91334\"]\n\u003c/p>\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Position a rack in the lower third of the oven and preheat the oven to 375°F. Butter six 1 cup (8–fl oz) ramekins and dust them with granulated sugar. In a bowl, toss the raspberries with 1 tablespoon of the granulated sugar and divide among the ramekins. Place the ramekins on a rimmed baking sheet.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91309,91331\"]\u003c/p>\n\u003cli>In a small saucepan, melt the butter and chocolate over low heat, stirring gently until smooth. Remove from the heat and stir in the vanilla.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91322,91323\"]\u003c/p>\n\u003cli>In the bowl of a mixer fitted with the whip attachment, beat together the 5 egg yolks and 3 tablespoons of the granulated sugar on medium speed until thick and fluffy. Stir the chocolate mixture into the egg yolks on low speed.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91326,91324\"]\u003c/p>\n\u003cli>In a clean bowl, using clean beaters, beat the 7 egg whites with the salt and cream of tartar on medium-high speed just until foamy. Slowly add the remaining 3 tablespoons granulated sugar and beat to glossy, stiff peaks.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91325,91336\"]\u003c/p>\n\u003cli>Gently fold the beaten egg whites into the chocolate mixture. Divide the mixture among the ramekins; they will be nearly full. (You can prepare the soufflés up to this point, covered with plastic wrap, and refrigerated for up to 1 day.)\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91338,91305\"]\u003c/p>\n\u003cli>Place the soufflés on a rimmed baking sheet. If you like, run a finger around the edge of the batter to create more of a “top hat.” Bake until puffed and set, but the center still jiggles slightly when the ramekins are gently shaken, about 20 minutes. Dust with confectioners’ sugar and serve at once.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91328,91307,91317,91315,91314\"]\u003c/p>\n\u003c/ol>\n\u003cfigure id=\"attachment_91313\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-final-scoop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-final-scoop.jpg\" alt=\" Deep, Dark Chocolate and Raspberry Soufflés. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\" class=\"size-full wp-image-91313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deep, Dark Chocolate and Raspberry Soufflés. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "These light-as-a-feather chocolate soufflés contain a hidden secret at the bottom: tart, fresh raspberries. And you can make them in advance!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91311\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-final-close1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-final-close1000.jpg\" alt=\" Deep, Dark Chocolate and Raspberry Soufflés. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\" class=\"size-full wp-image-91311\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deep, Dark Chocolate and Raspberry Soufflés. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It seems like whenever anyone hears the word “soufflé” they immediately think, “Oh, I could never make that.” Or “Sheesh, that’s hard.” Or even, “What a pain in the arse, that’s a lot of work to do it at the last minute.” \u003c/p>\n\u003cp>Well, I’m here to tell you that if you can whip egg whites, you can make a successful, lighter-than-air soufflé. And you can do the whole thing (minus the actual baking part) up to a day in advance.\u003c/p>\n\u003cp>This is one of my favorite soufflés: Not overly sweet, with a rich chocolate flavor, and the surprise of fresh tart raspberries at the bottom of the dish.\u003c/p>\n\u003cp>Be sure to use ramekins, as you need the straight sides to give the soufflés lift. Also, if you want to make them in advance, prepare the batter and fill the ramekins, then cover them with plastic wrap and refrigerate them. About an hour before baking, take them out of the fridge. Remove the plastic wrap before baking.\u003c/p>\n\u003cp>And remember, gather the troops at the table as soon as the soufflés go into the oven. Once they come out, soufflés wait for no one. (Although they fall rather quickly, they are still scrumptious hours later, and even the next day chilled in the fridge!)\u003c/p>\n\u003cfigure id=\"attachment_91320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-ingredients.jpg\" alt=\"Ingredients for Chocolate-Raspberry Soufflés. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chocolate-Raspberry Soufflés. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Chocolate-Raspberry Soufflés\u003c/h3>\n\u003cp>\u003cem>Makes 6 soufflés\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>7 tbsp granulated sugar, plus more for coating\u003c/li>\n\u003cli>1 1/2 cups fresh raspberries\u003c/li>\n\u003cli>3 tbsp unsalted butter\u003c/li>\n\u003cli>7 oz bittersweet chocolate, finely chopped\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>5 large eggs, separated, plus 2 egg whites\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>1/4 tsp cream of tartar\u003c/li>\n\u003cli>Confectioners’ sugar for dusting\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Gently fold the beaten egg whites into the chocolate mixture. Divide the mixture among the ramekins; they will be nearly full. (You can prepare the soufflés up to this point, covered with plastic wrap, and refrigerated for up to 1 day.)\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Place the soufflés on a rimmed baking sheet. If you like, run a finger around the edge of the batter to create more of a “top hat.” Bake until puffed and set, but the center still jiggles slightly when the ramekins are gently shaken, about 20 minutes. Dust with confectioners’ sugar and serve at once.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "A New Twist on a Steakhouse Favorite: Creamed Chard with Buttery Breadcrumbs",
"title": "A New Twist on a Steakhouse Favorite: Creamed Chard with Buttery Breadcrumbs",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91287\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/creamchard-final-spoon2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/creamchard-final-spoon2.jpg\" alt=\"Creamed Chard with Buttery Breadcrumbs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91287\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Creamed Chard with Buttery Breadcrumbs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>In my opinion, a big juicy steak is always best—particularly at any great, old-school steakhouse—with a side of buttery-rich creamed spinach. Now, as anyone who likes creamed spinach can attest, all creamed spinaches are not created alike. It’s not that hard to find versions that are drowned in cream, overcooked to the point of being mush, or greasy pools of flavorless glop. \u003c/p>\n\u003cp>Now let me paint a different picture. Here’s my ultimate version: tender with a bit of a bite; cloaked in flavorful, cheese-spiked sauce that isn’t gloppy; and topped with crunchy, buttery breadcrumbs. Also, I like spinach, but I LOVE chard. It’s like the perfect green because it retains its texture but is still tender and flavorful. Plus, if you use red chard, it makes this whole dish more colorful. So I swapped it out for this dish.\u003c/p>\n\u003cp>Start by blanching the chard leaves; this helps them retain their green color. Also, don’t throw out the stems! They are not only colorful but offer great character. I use more milk than cream (you really only need a tiny bit), and I like mine with plenty of Parmesan cheese, but you can cut that out if you like. Don’t cut out the breadcrumbs though, as they really do make this side dish shine.\u003c/p>\n\u003cp>This is perfect served alongside a big juicy steak, including \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/17/a-holiday-feast-roasted-beef-tenderloin-with-port-shallot-and-mushroom-sauce/\">roasted beef tenderloin\u003c/a>. It’s rich and decadent enough for the holiday table too. \u003c/p>\n\u003cfigure id=\"attachment_91294\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/creamchard-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/creamchard-ingredients.jpg\" alt=\"Ingredients for Creamed Chard with Buttery Breadcrumbs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91294\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Creamed Chard with Buttery Breadcrumbs\u003c/figcaption>\u003c/figure>\n\u003ch3>Creamed Chard with Buttery Breadcrumbs\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>3 bunches chard (about 2 lbs)\u003c/li>\n\u003cli>6 tablespoons unsalted butter\u003c/li>\n\u003cli>1 cup fresh breadcrumbs\u003c/li>\n\u003cli>1 teaspoon fresh thyme leaves\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 small yellow onion, finely chopped\u003c/li>\n\u003cli>3 tablespoons all-purpose flour\u003c/li>\n\u003cli>1 3/4 cups whole milk\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003cli>2/3 cup grated Parmesan\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375°F. Generously butter a shallow 2-quart baking dish. Strip the stalks from the leaves. Trim the base of the stalks and discard, then thinly slice the stalks. Place in a bowl and set aside. Roughly chop the chard leaves.\n\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91280,91278,91279,91276\"]\u003c/p>\n\u003cli>Fill a large pot about half full of water (at least 3 inches) and bring to a boil over high heat. Add the chopped chard leaves in large handfuls and cook until wilted, about 4 minutes. Drain the chard in a colander and cool under running water. Press and squeeze out as much water as possible. Transfer the chard to a cutting board and chop it roughly.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91272,91281,91299\"]\u003c/p>\n\u003cli>In a large, heavy frying pan over medium heat, melt 3 tablespoons of the butter. Add the breadcrumbs and thyme and fry, stirring, until the crumbs are crisp and golden. Scrape into a bowl and set aside.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91292,91291\"]\u003c/p>\n\u003cli>In the frying pan, melt the remaining 4 tablespoons butter. Add the chard stems and onion and cook, stirring, until the vegetables are softened and the onions are golden brown, about 10 minutes. Stir in the flour and let bubble for about 2 minutes. Gradually whisk in the milk, stirring until smooth. Whisk in the cream. Bring to a boil and cook, stirring, until the sauce becomes very thick, 2 to 3 minutes. Stir in the Parmesan cheese and reserved blanch chard leaves. Season with salt and pepper.\n\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91265,91264,91269,91271,91270,91267,91262,91284\"]\u003c/p>\n\u003cli>Scrape the mixture into the baking dish and spread into an even layer. Scatter the reserved breadcrumbs over the chard mixture and bake for about 20 minutes, until the mixture is bubbling and the crumbs are deep golden. Let stand for about 10 minutes before serving.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91297,91274\"]\n\u003c/p>\u003c/ol>\n\u003cfigure id=\"attachment_91289\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/creamchard-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/creamchard-final.jpg\" alt=\"Creamed Chard with Buttery Breadcrumbs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91289\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Creamed Chard with Buttery Breadcrumbs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Swap out seasonal chard for spinach in this decadently delicious updated version of creamed spinach. Perfect alongside any roasted meats on the holiday table!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91287\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/creamchard-final-spoon2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/creamchard-final-spoon2.jpg\" alt=\"Creamed Chard with Buttery Breadcrumbs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91287\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Creamed Chard with Buttery Breadcrumbs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>In my opinion, a big juicy steak is always best—particularly at any great, old-school steakhouse—with a side of buttery-rich creamed spinach. Now, as anyone who likes creamed spinach can attest, all creamed spinaches are not created alike. It’s not that hard to find versions that are drowned in cream, overcooked to the point of being mush, or greasy pools of flavorless glop. \u003c/p>\n\u003cp>Now let me paint a different picture. Here’s my ultimate version: tender with a bit of a bite; cloaked in flavorful, cheese-spiked sauce that isn’t gloppy; and topped with crunchy, buttery breadcrumbs. Also, I like spinach, but I LOVE chard. It’s like the perfect green because it retains its texture but is still tender and flavorful. Plus, if you use red chard, it makes this whole dish more colorful. So I swapped it out for this dish.\u003c/p>\n\u003cp>Start by blanching the chard leaves; this helps them retain their green color. Also, don’t throw out the stems! They are not only colorful but offer great character. I use more milk than cream (you really only need a tiny bit), and I like mine with plenty of Parmesan cheese, but you can cut that out if you like. Don’t cut out the breadcrumbs though, as they really do make this side dish shine.\u003c/p>\n\u003cp>This is perfect served alongside a big juicy steak, including \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/17/a-holiday-feast-roasted-beef-tenderloin-with-port-shallot-and-mushroom-sauce/\">roasted beef tenderloin\u003c/a>. It’s rich and decadent enough for the holiday table too. \u003c/p>\n\u003cfigure id=\"attachment_91294\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/creamchard-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/creamchard-ingredients.jpg\" alt=\"Ingredients for Creamed Chard with Buttery Breadcrumbs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91294\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Creamed Chard with Buttery Breadcrumbs\u003c/figcaption>\u003c/figure>\n\u003ch3>Creamed Chard with Buttery Breadcrumbs\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>3 bunches chard (about 2 lbs)\u003c/li>\n\u003cli>6 tablespoons unsalted butter\u003c/li>\n\u003cli>1 cup fresh breadcrumbs\u003c/li>\n\u003cli>1 teaspoon fresh thyme leaves\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 small yellow onion, finely chopped\u003c/li>\n\u003cli>3 tablespoons all-purpose flour\u003c/li>\n\u003cli>1 3/4 cups whole milk\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003cli>2/3 cup grated Parmesan\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375°F. Generously butter a shallow 2-quart baking dish. Strip the stalks from the leaves. Trim the base of the stalks and discard, then thinly slice the stalks. Place in a bowl and set aside. Roughly chop the chard leaves.\n\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Fill a large pot about half full of water (at least 3 inches) and bring to a boil over high heat. Add the chopped chard leaves in large handfuls and cook until wilted, about 4 minutes. Drain the chard in a colander and cool under running water. Press and squeeze out as much water as possible. Transfer the chard to a cutting board and chop it roughly.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>In a large, heavy frying pan over medium heat, melt 3 tablespoons of the butter. Add the breadcrumbs and thyme and fry, stirring, until the crumbs are crisp and golden. Scrape into a bowl and set aside.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>In the frying pan, melt the remaining 4 tablespoons butter. Add the chard stems and onion and cook, stirring, until the vegetables are softened and the onions are golden brown, about 10 minutes. Stir in the flour and let bubble for about 2 minutes. Gradually whisk in the milk, stirring until smooth. Whisk in the cream. Bring to a boil and cook, stirring, until the sauce becomes very thick, 2 to 3 minutes. Stir in the Parmesan cheese and reserved blanch chard leaves. Season with salt and pepper.\n\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Scrape the mixture into the baking dish and spread into an even layer. Scatter the reserved breadcrumbs over the chard mixture and bake for about 20 minutes, until the mixture is bubbling and the crumbs are deep golden. Let stand for about 10 minutes before serving.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Forget Mashed Potatoes, This Root Vegetable Mash is the Bomb",
"title": "Forget Mashed Potatoes, This Root Vegetable Mash is the Bomb",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91252\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mash-finish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mash-finish.jpg\" alt=\"Celery Root–Parsnip–Potato Mash. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91252\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celery Root–Parsnip–Potato Mash. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t get me wrong, I love mashed potatoes. It’s the perfect foundation for all the lovely braised meats and stews of the season. What is better than pan-seared fish with a buttery-lemony sauce perched atop a mound of smooth potato puree? \u003c/p>\n\u003cp>But this. This lovely trio of roots--celery root (celeriac), parsnips, and russet potatoes--brings nuance and depth to a side that can range from lumpy and bland to overwhelmingly rich (when it’s perfect though...). It feels special, and interesting. \u003c/p>\n\u003cp>And besides all that, it is an excellent accompaniment to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/20/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas/\">braised short ribs\u003c/a>, beef stew, braised pork, or roast chicken. Pork chops, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/17/a-holiday-feast-roasted-beef-tenderloin-with-port-shallot-and-mushroom-sauce/\">beef tenderloin\u003c/a>, and country-style ribs would all feel at home nestled up to this mash. \u003c/p>\n\u003cp>The celery root takes a bit longer to cook than the parsnips and potatoes, so I opted to do them in a separate pot. The extra dish is worth it in order to ensure that everything is cooked properly. I also liked the smoother texture of using a potato ricer, then pureeing the riced vegetables with an immersion blender. \u003c/p>\n\u003cp>Another great thing about this? Add a few cups of chicken stock and turn it into a delicious, warming soup for lunch! A great way to use up the leftovers, if you have any. \u003c/p>\n\u003cfigure id=\"attachment_91256\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mash-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mash-ingredients.jpg\" alt=\"Ingredients for Celery Root–Parsnip–Potato Mash. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91256\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Celery Root–Parsnip–Potato Mash. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Celery Root–Parsnip–Potato Mash\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 celery root (celeriac; about 1 1/2 lb), peeled and cut into 1-inch pieces\u003c/li>\n\u003cli>1 1/2 lbs russet potatoes, peeled and cut into 1-inch pieces\u003c/li>\n\u003cli>1 lb parsnips, peeled and cut into 1-inch pieces\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>3 tablespoons unsalted butter, melted\u003c/li>\n\u003cli>1/4 cup heavy cream, warmed\u003c/li>\n\u003cli>1/4 cup whole milk, warmed\u003c/li>\n\u003cli>Ground white pepper\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91258,91257,91251\"]\u003c/p>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a saucepan, toss together the potatoes and parsnips. In another saucepan, add the celery root. Add enough cold water to cover the vegetables in each saucepan by 1 inch. Add a generous amount of kosher salt to each pan. Over medium-high heat, bring to a boil, then cook at a low boil, stirring occasionally, until tender, about 20 minutes for the potato-parsnips and about 30 minutes for the celery root. Drain well.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91243,91249,91248,91261\"]\u003c/p>\n\u003cli>Using a potato ricer, press the vegetables together into one of the saucepans. Add the butter and stir until melted. Add the cream and milk and beat with a fork until creamy and smooth. If you like a smoother texture, use an immersion blender. (Alternatively, add the butter, cream, and milk to the vegetables and use a potato masher.) Add a little more milk if needed. Season to taste with additional salt and a pinch of white pepper.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91260,91244,91245,91247\"]\n\u003c/p>\u003c/ol>\n\u003cfigure id=\"attachment_91254\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mash-finish2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mash-finish2.jpg\" alt=\"Serve the Celery Root–Parsnip–Potato Mash. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91254\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve the Celery Root–Parsnip–Potato Mash. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91252\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mash-finish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mash-finish.jpg\" alt=\"Celery Root–Parsnip–Potato Mash. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91252\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celery Root–Parsnip–Potato Mash. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t get me wrong, I love mashed potatoes. It’s the perfect foundation for all the lovely braised meats and stews of the season. What is better than pan-seared fish with a buttery-lemony sauce perched atop a mound of smooth potato puree? \u003c/p>\n\u003cp>But this. This lovely trio of roots--celery root (celeriac), parsnips, and russet potatoes--brings nuance and depth to a side that can range from lumpy and bland to overwhelmingly rich (when it’s perfect though...). It feels special, and interesting. \u003c/p>\n\u003cp>And besides all that, it is an excellent accompaniment to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/20/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas/\">braised short ribs\u003c/a>, beef stew, braised pork, or roast chicken. Pork chops, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/17/a-holiday-feast-roasted-beef-tenderloin-with-port-shallot-and-mushroom-sauce/\">beef tenderloin\u003c/a>, and country-style ribs would all feel at home nestled up to this mash. \u003c/p>\n\u003cp>The celery root takes a bit longer to cook than the parsnips and potatoes, so I opted to do them in a separate pot. The extra dish is worth it in order to ensure that everything is cooked properly. I also liked the smoother texture of using a potato ricer, then pureeing the riced vegetables with an immersion blender. \u003c/p>\n\u003cp>Another great thing about this? Add a few cups of chicken stock and turn it into a delicious, warming soup for lunch! A great way to use up the leftovers, if you have any. \u003c/p>\n\u003cfigure id=\"attachment_91256\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mash-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mash-ingredients.jpg\" alt=\"Ingredients for Celery Root–Parsnip–Potato Mash. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91256\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Celery Root–Parsnip–Potato Mash. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Celery Root–Parsnip–Potato Mash\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 celery root (celeriac; about 1 1/2 lb), peeled and cut into 1-inch pieces\u003c/li>\n\u003cli>1 1/2 lbs russet potatoes, peeled and cut into 1-inch pieces\u003c/li>\n\u003cli>1 lb parsnips, peeled and cut into 1-inch pieces\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>3 tablespoons unsalted butter, melted\u003c/li>\n\u003cli>1/4 cup heavy cream, warmed\u003c/li>\n\u003cli>1/4 cup whole milk, warmed\u003c/li>\n\u003cli>Ground white pepper\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a saucepan, toss together the potatoes and parsnips. In another saucepan, add the celery root. Add enough cold water to cover the vegetables in each saucepan by 1 inch. Add a generous amount of kosher salt to each pan. Over medium-high heat, bring to a boil, then cook at a low boil, stirring occasionally, until tender, about 20 minutes for the potato-parsnips and about 30 minutes for the celery root. Drain well.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Using a potato ricer, press the vegetables together into one of the saucepans. Add the butter and stir until melted. Add the cream and milk and beat with a fork until creamy and smooth. If you like a smoother texture, use an immersion blender. (Alternatively, add the butter, cream, and milk to the vegetables and use a potato masher.) Add a little more milk if needed. Season to taste with additional salt and a pinch of white pepper.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bitter & Sweet: Endive-Radicchio Winter Salad with Pears, Blue Cheese, and Almonds",
"title": "Bitter & Sweet: Endive-Radicchio Winter Salad with Pears, Blue Cheese, and Almonds",
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"content": "\u003cfigure id=\"attachment_91219\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/xmas-salad-final1000.jpg\">\u003cimg class=\"size-full wp-image-91219\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/xmas-salad-final1000.jpg\" alt=\"Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Fresh, colorful salads are great any time of the year, but I find winter salads a bit more challenging. In the summer, the world of produce begs to be eaten raw, and salads almost make themselves. But winter vegetables seem to like to be roasted or braised or sautéed in some fashion; rarely do you see them raw.\u003c/p>\n\u003cp>[contextly_sidebar id=\"btdlVc1Xx2yv0KIpPoipmoP2Uazfks51\"]\u003c/p>\n\u003cp>I always think it’s nice, however, to have something fresh and seasonal on the table. Particularly during the holidays when everything is awash in cream and butter and booze.\u003c/p>\n\u003cp>This winter salad is just the ticket. Salty, bitter, sweet, nutty, crunchy, and creamy, this bowlful of freshness is both bright and balanced. With the pale green endive and marbled burgundy-white radicchio leaves it is also beautifully colorful. Chopped toasted almonds, creamy-salty blue cheese, and juicy pears help manage the bitterness of the leaves, while a tangy-sweet white balsamic vinaigrette makes the whole thing sparkle.\u003c/p>\n\u003cp>Feel free to swap out apples for pears, walnuts for almonds, and feta for blue cheese.\u003c/p>\n\u003cfigure id=\"attachment_91218\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salad-ingredients.jpg\">\u003cimg class=\"size-full wp-image-91218\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salad-ingredients.jpg\" alt=\"Ingredients for Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Vinaigrette\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 tbsp minced shallot\u003c/li>\n\u003cli>3 tablespoons white balsamic vinegar\u003c/li>\n\u003cli>1/2 tsp sugar\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3 tablespoons extra-virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Salad\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>2 heads Belgian endive, halved lengthwise, cored, and chopped\u003c/li>\n\u003cli>1 head red radicchio, quartered, cored, and chopped\u003c/li>\n\u003cli>1/2 cup almonds or walnuts, toasted and roughly chopped\u003c/li>\n\u003cli>2 ripe, juicy pear, quartered, cored, and thinly sliced\u003c/li>\n\u003cli>1/2 cup Point Reyes Blue cheese, crumbled\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>To make the vinaigrette, add the shallot, vinegar, and salt and pepper to taste in an airtight jar with a lid. Add the olive oil and shake vigorously until blended.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91230,91232,91229\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the endive and radicchio to a shallow serving bowl. Top with the almonds, pear slices, and blue cheese. Drizzle with some of the vinaigrette. Pass any remaining vinaigrette alongside the salad.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" ids=\"91226,91231,91233,91227,91228\"]\u003c/p>\n\u003cfigure id=\"attachment_91217\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salad-finish1.jpg\">\u003cimg class=\"size-full wp-image-91217\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salad-finish1.jpg\" alt=\"Top with the almonds, pear slices, and blue cheese. Drizzle with some of the vinaigrette. Serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top with the almonds, pear slices, and blue cheese. Drizzle with some of the vinaigrette. Serve. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Bold, bitter, sweet, salty and perfectly balanced this seasonal winter salad has it all. Plus it looks really pretty too.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91219\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/xmas-salad-final1000.jpg\">\u003cimg class=\"size-full wp-image-91219\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/xmas-salad-final1000.jpg\" alt=\"Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Fresh, colorful salads are great any time of the year, but I find winter salads a bit more challenging. In the summer, the world of produce begs to be eaten raw, and salads almost make themselves. But winter vegetables seem to like to be roasted or braised or sautéed in some fashion; rarely do you see them raw.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>I always think it’s nice, however, to have something fresh and seasonal on the table. Particularly during the holidays when everything is awash in cream and butter and booze.\u003c/p>\n\u003cp>This winter salad is just the ticket. Salty, bitter, sweet, nutty, crunchy, and creamy, this bowlful of freshness is both bright and balanced. With the pale green endive and marbled burgundy-white radicchio leaves it is also beautifully colorful. Chopped toasted almonds, creamy-salty blue cheese, and juicy pears help manage the bitterness of the leaves, while a tangy-sweet white balsamic vinaigrette makes the whole thing sparkle.\u003c/p>\n\u003cp>Feel free to swap out apples for pears, walnuts for almonds, and feta for blue cheese.\u003c/p>\n\u003cfigure id=\"attachment_91218\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salad-ingredients.jpg\">\u003cimg class=\"size-full wp-image-91218\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salad-ingredients.jpg\" alt=\"Ingredients for Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_91100\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/jp-birthday-animation-4ever.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/jp-birthday-animation-4ever.gif\" alt=\"Happy 79th Birthday Jacques Pépin! Photos and animation: Wendy Goodfriend\" width=\"800\" height=\"533\" class=\"size-full wp-image-91100\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Happy 79th Birthday Jacques Pépin!\u003c/figcaption>\u003c/figure>\n\u003cp>Today is the legendary chef Jacques Pépin's 79th birthday. He just finished taping his final series \u003cem>Jacques Pépin: Heart & Soul\u003c/em> in October and here are some behind-the-scenes photos from the taping to add to the celebration.\u003c/p>\n\u003cp>But first a bit of visual history...\u003cbr>\n[gallery type=\"slideshow\" link=\"file\" ids=\"91105,91104,91106,91119,91121,91113,91118,91117,91109,91122,91110,91108,91123,91111,91112,91124,91116,91107,91120\"]\u003c/p>\n\u003cp>Here is a sneak peak of the production process on set and in the back kitchen of \u003cem>Jacques Pépin: Heart & Soul\u003c/em> at KQED studios. Jacques' final series will be airing in autumn of 2015 to coincide with his upcoming 80th birthday.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91166,91144,91136,91131,91130,91129,91132,91133,91134,91135,91138,91139,91140,91141,91142,91143,91145,91146,91147,91148,91149,91151,91152,91153,91154,91155,91157,91158,91159,91160,91161,91162,91163,91164,91167,91168,91169,91170,91171,91172,91173,91174,91165\"]\u003c/p>\n\u003cp>\u003cem>All behind-the-scenes photos and animation by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"disqusTitle": "Tender, Buttery Pull-Apart Rolls for Christmas Dinner",
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"content": "\u003cfigure id=\"attachment_91070\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolls-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolls-final.jpg\" alt=\"Pull-Apart Dinner Rolls. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91070\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pull-Apart Dinner Rolls. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Who doesn’t love a bowl of warm, light-as-a-feather, buttery rolls on any holiday table? And you might be surprised to know that these are not only incredibly easy to make, but take little hands on time. The result is well worth forgoing any pre-packaged dinner rolls that you can find at the supermarket. \u003c/p>\n\u003cp>If that’s not enough to sway you, here’s another great reason to have this recipe in your list of go-tos: this is a great, versatile dough. While pull-apart rolls are one of the simpler options (the rolls are proofed and baked in cake pans, and bake up together), you can also use this dough to make Parker House rolls or Cloverleaf rolls. You can even divide the dough into 10 pieces instead of 18 and shape them into hamburger buns or hot dog buns; just bake those on a parchment-lined baking sheet.\u003c/p>\n\u003cp>However you decide to shape the dough, you’ll be rewarded with lots of oohs and aahs come dinnertime. \u003c/p>\n\u003cfigure id=\"attachment_91074\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolls-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolls-ingredients.jpg\" alt=\"Pull-Apart Dinner Rolls ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91074\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pull-Apart Dinner Rolls ingredients\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pull-Apart Dinner Rolls\u003c/h3>\n\u003cp>\u003cem>Makes 18 rolls\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 tbsp unsalted butter\u003c/li>\n\u003cli>1 tbsp honey\u003c/li>\n\u003cli>1 cup whole milk\u003c/li>\n\u003cli>1 package (2 1/4 tsp) active dry yeast\u003c/li>\n\u003cli>3 cups all-purpose flour\u003c/li>\n\u003cli>1 large egg, lightly beaten\u003c/li>\n\u003cli>1 1/2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a saucepan over low heat, melt 6 tablespoons of the butter with the honey. Add the milk and gently warm the mixture to 105-115°F (it will happen quickly). Pour the mixture into the bowl of a stand mixer fitted with a dough hook. Stir in the yeast and let it stand until foamy, about 5 minutes.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91073,91079,91080\"]\u003c/p>\n\u003cli>Add the flour, egg, and salt. Knead together on medium speed for 10 minutes. The dough will be soft and sticky. Scrape the dough into another greased bowl, cover the bowl with plastic wrap, and let rise in a warm, draft-free spot until doubled in size, about 1 hour.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91072,91067,91075,91064,91062\"]\u003c/p>\n\u003cli>Spray two 9-inch round cake pans with cooking spray or grease with butter. Dump the dough onto a floured work surface. Divide the dough into 18 equal pieces, each about 1 1/2 ounces (it’s best to use a scale if you have one). Roll each piece into a ball and place 9 balls into each prepared cake pan, spacing them evenly. Cover the dough loosely with plastic wrap and let stand until puffy, about 1 hour.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91059,91060,91061,91066,91300,91077,91076,91058\"]\u003c/p>\n\u003cli>About 15 minutes before the rolls are ready to bake, preheat the oven to 375°F. Bake until the rolls are golden brown and cooked through, about 20 minutes. Melt the remaining butter and brush the rolls with it as soon as they come out of the oven. Serve warm.\u003c/li>\n\u003cfigure id=\"attachment_91069\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolls-final-overhead.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolls-final-overhead.jpg\" alt=\"Pull-Apart Dinner Rolls. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91070\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolls-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolls-final.jpg\" alt=\"Pull-Apart Dinner Rolls. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91070\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pull-Apart Dinner Rolls. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Who doesn’t love a bowl of warm, light-as-a-feather, buttery rolls on any holiday table? And you might be surprised to know that these are not only incredibly easy to make, but take little hands on time. The result is well worth forgoing any pre-packaged dinner rolls that you can find at the supermarket. \u003c/p>\n\u003cp>If that’s not enough to sway you, here’s another great reason to have this recipe in your list of go-tos: this is a great, versatile dough. While pull-apart rolls are one of the simpler options (the rolls are proofed and baked in cake pans, and bake up together), you can also use this dough to make Parker House rolls or Cloverleaf rolls. You can even divide the dough into 10 pieces instead of 18 and shape them into hamburger buns or hot dog buns; just bake those on a parchment-lined baking sheet.\u003c/p>\n\u003cp>However you decide to shape the dough, you’ll be rewarded with lots of oohs and aahs come dinnertime. \u003c/p>\n\u003cfigure id=\"attachment_91074\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolls-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolls-ingredients.jpg\" alt=\"Pull-Apart Dinner Rolls ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91074\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pull-Apart Dinner Rolls ingredients\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pull-Apart Dinner Rolls\u003c/h3>\n\u003cp>\u003cem>Makes 18 rolls\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 tbsp unsalted butter\u003c/li>\n\u003cli>1 tbsp honey\u003c/li>\n\u003cli>1 cup whole milk\u003c/li>\n\u003cli>1 package (2 1/4 tsp) active dry yeast\u003c/li>\n\u003cli>3 cups all-purpose flour\u003c/li>\n\u003cli>1 large egg, lightly beaten\u003c/li>\n\u003cli>1 1/2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a saucepan over low heat, melt 6 tablespoons of the butter with the honey. Add the milk and gently warm the mixture to 105-115°F (it will happen quickly). Pour the mixture into the bowl of a stand mixer fitted with a dough hook. Stir in the yeast and let it stand until foamy, about 5 minutes.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "A Holiday Feast: Roasted Beef Tenderloin with Port, Shallot, and Mushroom Sauce",
"title": "A Holiday Feast: Roasted Beef Tenderloin with Port, Shallot, and Mushroom Sauce",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91024\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-mushroom-sauce-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-mushroom-sauce-final.jpg\" alt=\"Roasted Beef Tenderloin with Port, Shallot, and Mushroom sauce. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Beef Tenderloin with Port, Shallot, and Mushroom sauce. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Succulent, melt-in-your-mouth beef tenderloin is truly something to behold. I’m not a big steak person, but this is really special, and just thinking about it makes my mouth water. \u003c/p>\n\u003cp>Cut from the short loin section, this large boneless roast is one of the most tender pieces of beef you can buy. Which also makes it an expensive cut of meat (and one that I reserve exclusively for very special occasions, such as the holidays). Because of that, the pressure is on: you don’t want to screw it up!\u003c/p>\n\u003cp>Be sure to select a good-quality cut of meat from a reputable butcher or market. You can use this recipe to prepare a whole tenderloin, which can range in size from 4 to 6 lbs. Or, have your butcher cut a smaller tenderloin—I used a 3 lb roast—for fewer people. Ideally choose the thicker butt end, although if you get the tail end, tuck the tail under and tie the roast every 1 to 2 inches; this ensures that the roast is about the same size throughout and will roast evenly. Also, make sure you trim the silverskin off of the tenderloin (before you tie it!), as the silverskin becomes tough when cooked, and makes the tenderloin difficult to slice once roasted.\u003c/p>\n\u003cp>Because I always make this with a flavorful sauce to serve alongside, there’s no need to do anything much to the tenderloin except season it with salt and pepper and pop it into the oven (in a roasting pan, on a rack) to roast. \u003c/p>\n\u003cul>\n\u003cstrong>Here are the temperatures you are aiming for when roasting:\u003c/strong>\n\u003cli>120°F to 125°F for rare\u003c/li>\n\u003cli>125°F to 130°F for medium rare\u003c/li>\n\u003c/ul>\n\u003cp>Once you take the tenderloin out and transfer it to a cutting board, tent it loosely with foil and let it rest for at least 20 or up to 30 minutes before slicing. This gives the meat a chance to re-absorb the liquid inside, keeping it juicy and flavorful.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Enjoy this with that incredible bottle of full-bodied red wine that you’ve been saving. This is the time.\u003c/p>\n\u003cfigure id=\"attachment_91023\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-ingredients.jpg\" alt=\"Roasted Beef Tenderloin with Port, Shallot, and Mushroom Sauce Ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91023\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Beef Tenderloin with Port, Shallot, and Mushroom Sauce Ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Roasted Beef Tenderloin with Port, Shallot, and Mushroom Sauce\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3-lb. beef tenderloin, trimmed of silverskin and tied\u003c/li>\n\u003cli>1 tablespoon extra-virgin olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For the sauce:\u003c/strong>\n\u003cli>4 tablespoons unsalted butter, at room temperature\u003c/li>\n\u003cli>3 large shallots, halved and thinly sliced lengthwise (about 1 cup)\u003c/li>\n\u003cli>1/2 lb cremini mushrooms, trimmed and sliced\u003c/li>\n\u003cli>2/3 cup good-quality tawny port or Madeira, or more as needed\u003c/li>\n\u003cli>1 small rosemary sprig\u003c/li>\n\u003cli>2 cups beef stock or reduced-sodium beef broth\u003c/li>\n\u003cli>1 tablespoon balsamic vinegar\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>2 tablespoons unsalted butter\u003c/li>\n\u003cli>2 tablespoons all-purpose flour\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Pat the beef dry with paper towels, then rub it all over with the oil. Season with plenty of salt and pepper. Let stand at room temperature for about 1 hour before roasting.\u003c/li>\n\u003cfigure id=\"attachment_91027\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-roasting-pan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-roasting-pan.jpg\" alt=\"Arrange a wire rack in a shallow roasting pan just large enough to hold the tenderloin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91027\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Arrange a wire rack in a shallow roasting pan just large enough to hold the tenderloin.\u003c/figcaption>\u003c/figure>\n\u003cli>Twenty minutes before roasting, position a rack in the upper-middle part of the oven and preheat the oven to 425°F. Arrange a wire rack in a shallow roasting pan just large enough to hold the tenderloin. Place the tenderloin on the rack and roast until nicely browned and a thermometer inserted into the thickest part registers 125°F for medium-rare, about 45 minutes. Remove the pan from the oven, transfer the tenderloin to a warm platter, and tent with aluminum foil. Let rest for 20 to 30 minutes while you make the sauce.\n\u003c/li>\n\u003cfigure id=\"attachment_91026\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-roasted-125temp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-roasted-125temp.jpg\" alt=\"Place the tenderloin on the rack and roast until nicely browned and a thermometer inserted into the thickest part registers 125°F for medium-rare, about 45 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Place the tenderloin on the rack and roast until nicely browned and a thermometer inserted into the thickest part registers 125°F for medium-rare, about 45 minutes.\u003c/figcaption>\u003c/figure>\n\u003cli>In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the shallots and mushrooms and cook, stirring often, until they soften and turn golden brown, about 10 minutes. Add the port and the rosemary sprig and bring to a boil over medium-high heat. Boil until slightly reduced, about 3 minutes. Add the stock and vinegar and continue to boil until the sauce reduces slightly again, about 5 minutes longer. Reduce the heat to low. Remove the rosemary sprig.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91034,91030,91031,91028,91029,91032\"]\u003c/p>\n\u003cli>In a small bowl, stir the remaining 2 tablespoons butter together with the flour until smooth. Whisk into the sauce, then increase the heat to medium and simmer the sauce until it thickens slightly, about 3 minutes. Keep the sauce warm by covering it. Warm it gently over low heat just before serving.\u003c/li>\n\u003cli>Unwrap the tenderloin and stir any accumulated juices into the sauce. Season the sauce to taste with salt and pepper. Carve the meat into 1/2-inch thick slices and serve with the sauce.\u003c/li>\n\u003cfigure id=\"attachment_91025\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-mushroom-sauce-final1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-mushroom-sauce-final1.jpg\" alt=\"Carve the meat into 1/2-inch thick slices and serve with the sauce. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91025\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carve the meat into 1/2-inch thick slices and serve with the sauce. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
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"excerpt": "A roasted beef tenderloin with velvety, savory-sweet sauce is a thing of beauty. Find out how to cook it to perfection for your next gathering.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91024\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-mushroom-sauce-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-mushroom-sauce-final.jpg\" alt=\"Roasted Beef Tenderloin with Port, Shallot, and Mushroom sauce. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Beef Tenderloin with Port, Shallot, and Mushroom sauce. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Succulent, melt-in-your-mouth beef tenderloin is truly something to behold. I’m not a big steak person, but this is really special, and just thinking about it makes my mouth water. \u003c/p>\n\u003cp>Cut from the short loin section, this large boneless roast is one of the most tender pieces of beef you can buy. Which also makes it an expensive cut of meat (and one that I reserve exclusively for very special occasions, such as the holidays). Because of that, the pressure is on: you don’t want to screw it up!\u003c/p>\n\u003cp>Be sure to select a good-quality cut of meat from a reputable butcher or market. You can use this recipe to prepare a whole tenderloin, which can range in size from 4 to 6 lbs. Or, have your butcher cut a smaller tenderloin—I used a 3 lb roast—for fewer people. Ideally choose the thicker butt end, although if you get the tail end, tuck the tail under and tie the roast every 1 to 2 inches; this ensures that the roast is about the same size throughout and will roast evenly. Also, make sure you trim the silverskin off of the tenderloin (before you tie it!), as the silverskin becomes tough when cooked, and makes the tenderloin difficult to slice once roasted.\u003c/p>\n\u003cp>Because I always make this with a flavorful sauce to serve alongside, there’s no need to do anything much to the tenderloin except season it with salt and pepper and pop it into the oven (in a roasting pan, on a rack) to roast. \u003c/p>\n\u003cul>\n\u003cstrong>Here are the temperatures you are aiming for when roasting:\u003c/strong>\n\u003cli>120°F to 125°F for rare\u003c/li>\n\u003cli>125°F to 130°F for medium rare\u003c/li>\n\u003c/ul>\n\u003cp>Once you take the tenderloin out and transfer it to a cutting board, tent it loosely with foil and let it rest for at least 20 or up to 30 minutes before slicing. This gives the meat a chance to re-absorb the liquid inside, keeping it juicy and flavorful.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Enjoy this with that incredible bottle of full-bodied red wine that you’ve been saving. This is the time.\u003c/p>\n\u003cfigure id=\"attachment_91023\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-ingredients.jpg\" alt=\"Roasted Beef Tenderloin with Port, Shallot, and Mushroom Sauce Ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91023\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Beef Tenderloin with Port, Shallot, and Mushroom Sauce Ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Roasted Beef Tenderloin with Port, Shallot, and Mushroom Sauce\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3-lb. beef tenderloin, trimmed of silverskin and tied\u003c/li>\n\u003cli>1 tablespoon extra-virgin olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For the sauce:\u003c/strong>\n\u003cli>4 tablespoons unsalted butter, at room temperature\u003c/li>\n\u003cli>3 large shallots, halved and thinly sliced lengthwise (about 1 cup)\u003c/li>\n\u003cli>1/2 lb cremini mushrooms, trimmed and sliced\u003c/li>\n\u003cli>2/3 cup good-quality tawny port or Madeira, or more as needed\u003c/li>\n\u003cli>1 small rosemary sprig\u003c/li>\n\u003cli>2 cups beef stock or reduced-sodium beef broth\u003c/li>\n\u003cli>1 tablespoon balsamic vinegar\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>2 tablespoons unsalted butter\u003c/li>\n\u003cli>2 tablespoons all-purpose flour\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Pat the beef dry with paper towels, then rub it all over with the oil. Season with plenty of salt and pepper. Let stand at room temperature for about 1 hour before roasting.\u003c/li>\n\u003cfigure id=\"attachment_91027\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-roasting-pan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-roasting-pan.jpg\" alt=\"Arrange a wire rack in a shallow roasting pan just large enough to hold the tenderloin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91027\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Arrange a wire rack in a shallow roasting pan just large enough to hold the tenderloin.\u003c/figcaption>\u003c/figure>\n\u003cli>Twenty minutes before roasting, position a rack in the upper-middle part of the oven and preheat the oven to 425°F. Arrange a wire rack in a shallow roasting pan just large enough to hold the tenderloin. Place the tenderloin on the rack and roast until nicely browned and a thermometer inserted into the thickest part registers 125°F for medium-rare, about 45 minutes. Remove the pan from the oven, transfer the tenderloin to a warm platter, and tent with aluminum foil. Let rest for 20 to 30 minutes while you make the sauce.\n\u003c/li>\n\u003cfigure id=\"attachment_91026\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-roasted-125temp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-roasted-125temp.jpg\" alt=\"Place the tenderloin on the rack and roast until nicely browned and a thermometer inserted into the thickest part registers 125°F for medium-rare, about 45 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Place the tenderloin on the rack and roast until nicely browned and a thermometer inserted into the thickest part registers 125°F for medium-rare, about 45 minutes.\u003c/figcaption>\u003c/figure>\n\u003cli>In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the shallots and mushrooms and cook, stirring often, until they soften and turn golden brown, about 10 minutes. Add the port and the rosemary sprig and bring to a boil over medium-high heat. Boil until slightly reduced, about 3 minutes. Add the stock and vinegar and continue to boil until the sauce reduces slightly again, about 5 minutes longer. Reduce the heat to low. Remove the rosemary sprig.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>In a small bowl, stir the remaining 2 tablespoons butter together with the flour until smooth. Whisk into the sauce, then increase the heat to medium and simmer the sauce until it thickens slightly, about 3 minutes. Keep the sauce warm by covering it. Warm it gently over low heat just before serving.\u003c/li>\n\u003cli>Unwrap the tenderloin and stir any accumulated juices into the sauce. Season the sauce to taste with salt and pepper. Carve the meat into 1/2-inch thick slices and serve with the sauce.\u003c/li>\n\u003cfigure id=\"attachment_91025\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-mushroom-sauce-final1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-mushroom-sauce-final1.jpg\" alt=\"Carve the meat into 1/2-inch thick slices and serve with the sauce. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91025\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carve the meat into 1/2-inch thick slices and serve with the sauce. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
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}
},
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"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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},
"link": "/radio/program/code-switch-life-kit",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
"link": "/forum",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"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.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"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>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"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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