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"content": "\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/223-jpepinmff-bayscallopsmignonnette-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Try to get bay scallops for this dish, but if they are unavailable you can substitute sea scallops, cut into 4 to 6 pieces. My market usually has small Nantucket bay scallops, each about the size of a large cherry. They are very sweet, tender, and delicious raw. I marinate them for a couple of hours in a mignonnette sauce, traditionally made of shallots, coarse black pepper, and vinegar, to which I add mustard and olive oil. Pieces of crunchy, spicy radish add texture and taste. I serve this dish as a refreshing appetizer in scallop or oyster shells with a fine julienne of cucumber on top. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 first-course servings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 pound bay scallops (about 20), rinsed under cold water to remove any sand\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 teaspoons red wine vinegar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 teaspoon Dijon mustard\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3 tablespoons extra-virgin olive oil\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3 tablespoons chopped shallots\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 teaspoon coarsely ground black pepper\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 small cucumber\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/3 cup diced (1/4-inch) radishes\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Remove any adductor muscles still attached to the scallops.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Combine the vinegar, mustard, oil, shallot, salt, and pepper in a bowl large enough to hold the scallops. One to 2 hours before serving time, combine the scallops with the sauce ingredients in the bowl and refrigerate.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Peel the cucumber and cut 6 to 8 long strips of flesh from it with a vegetable peeler. Pile the strips together and cut them into a fine julienne or thin, spaghetti-like strips.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">At serving time, add the radish to the scallops and mix well. Divide the scallops among four scallop shells, oyster shells, or small plates and sprinkle the julienned cucumber on top. Serve.\u003c/span>\u003c/p>\n\n",
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"content": "\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/204-jpepinmff-beetsalad-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">This classic salad makes an elegant and tasty first course for a dinner or a great lunch main dish. I simplify the preparation by using sliced canned beets. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Drain the juice from a 1-pound can of sliced beets. Divide the slices among four plates, allotting 4 or 5 slices per plate. Mix together in a bowl 3/4 cup coarsely chopped white mushrooms, about 1 cup peeled and coarsely chopped apple, 1/2 cup broken walnut pieces, and 1/2 cup crumbled Stilton cheese. Add 3 tablespoons mayonnaise and salt and freshly ground black pepper to taste and mix well. Spoon a good dollop of the mixture into the middle of the sliced beets on the plates and sprinkle on 1 teaspoon of chopped fresh chives. Serve.\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/205-jpepinmff-bluefintartare-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Especially for dishes like tartare, ceviche, and gravlax, the fresher the fish, the better the result. For this recipe, I start with a tuna steak about 1 inch thick and cut it into 1/2-inch squares. Using larger pieces rather than finely chopped fish, the conventional choice, gives the dish a creamier feel in the mouth. Do not mix the ingredients together more than 1 to 2 hours before serving; if combined sooner, the lemon juice will discolor the tuna, turning it an opaque white. \u003c/span>\u003cem>—Jacques Pépin\u003c/em>\u003c/p>\n\u003cp>\u003cb>4 First-Course Servings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 pound tuna steak, preferably bluefin or yellowtail, about 1 inch thick\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 small apple, such as Granny Smith\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/4 cup finely chopped shallots\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 teaspoon finely chopped garlic\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 teaspoon freshly ground black pepper\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/4 teaspoon Tabasco hot pepper sauce\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 teaspoon lemon zest\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 1/2 teaspoons fresh lemon juice\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 1/2 tablespoons extra-virgin olive oil\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons finely chopped fresh chives\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 small cucumber\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Cut the tuna steak into 1/4-inch-thick slices, then cut each slice into 1/2-inch squares. Peel the apple and cut the flesh into 1/4-inch pieces. You should have about 2/3 cup.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">No more than 2 hours before serving, mix together in a medium bowl the tuna, apple, shallots, garlic, salt, pepper, Tabasco, lemon zest, lemon juice, olive oil, and chives.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Peel the cucumber with a vegetable peeler. Use the peeler to cut 9 long strips of flesh from the cucumber, pivoting the cucumber and stopping before you reach the seeds in the center. Julienne 1 cucumber strip and set aside for the garnish. Mound the tuna tartare in the center of each of four plates and wrap 2 cucumber strips around each mound to enclose it. Garnish with some of the julienned cucumber and serve.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\"> \u003c/span>\u003c/p>\n\n",
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"content": "\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/201-jpepinmff-butterbeancanapes-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">I love beans and the big butter beans (\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">habas grandes\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">) available in cans at the supermarket are well suited for these canapés. The bean mixture also makes a great first-course salad or meat accompaniment. If made up to 3 hours ahead, the bread will, for the better, soak up the juices from the beans. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Mix together in a bowl 1 can (15.5 ounces) drained butter beans (large white beans), 1 tablespoon Dijon mustard, 2 tablespoons fresh lemon juice, 3 tablespoons chopped onion, 2 tablespoons chopped fresh parsley or chives, 1 teaspoon chopped garlic, 3 tablespoons extra-virgin olive oil, and 1/2 teaspoon \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">each\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> salt and freshly ground black pepper. Cut twelve 1/3-inch-thick slices from a baguette. Mound the bean mixture on the bread slices. Serve.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Makes about 3 dozen\u003c/b>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/209-jpepinmff-cheesybreadsticks-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">An ideal vehicle for slightly stale bread, these \"sticks\" lend originality to your breadbasket and are excellent with most foods, from soup to meat to cheese. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Preheat the oven to 400 degrees. Spread about 2 tablespoons good olive oil evenly on a cookie sheet. Cut 1/2-inch slices from a 6-ounce piece of country-style bread. Cut each slice lengthwise into breadsticks about 1 inch wide. You should have about 2 dozen. Arrange the sticks in one layer on the oiled pan and press on them lightly. Turn the sticks over on the pan and press on them lightly again so they are oiled on both sides. In a small bowl, mix together 2 tablespoons grated Parmesan cheese and 1/2 teaspoon \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">each\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> paprika and ground cumin. Sprinkle over the breadsticks. Bake for 12 to 14 minutes, or until they are nicely browned and crisp.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Makes about 24 breadsticks\u003c/b>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/217-jpepinmff-chiliconcarne-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">I used to have the chili con carne recipe from San Quentin Prison; the warden sent it to me in the 1960s when I worked at Howard Johnson's. Unfortunately, I lost it, but it was very similar to this coarsely textured chili of beef and red kidney beans. The amount and type of hot chile pepper—serrano, jalapeño, or the fiery habañero--is up to you and your family's preferences. I have added a little cocoa powder to give it a bit of depth, similar to the Mexican sauce called \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">mole\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Making this dish in a pressure cooker requires less than 1 hour. I often serve it over crunchy iceberg or romaine lettuce leaves, with a sprinkling of grated Monterey Jack, mozzarella, or cheddar, a little cilantro, and some sliced onion on top.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">To cook the chili conventionally, put all the ingredients in a large, heavy saucepan, bring to a boil, reduce the heat, and cook gently, covered, for 2 to 2 1/2 hours, or until the beans are tender. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 pound beef stew meat, cut into 1/2-inch pieces, or coarsely ground beef\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">8 ounces dried red kidney beans (about 1 1/2 cups)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 cups coarsely chopped onions\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3 tablespoons coarsely chopped garlic\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 cup coarsely chopped scallions\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons tomato paste\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 can (14.5 ounces) diced tomatoes in sauce\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1–2 serrano or jalapeño chile peppers, finely chopped\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 1/2 tablespoons chili powder\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 tablespoon unsweetened cocoa powder\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 1/2 teaspoons ground cumin\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 bay leaves\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 teaspoon dried oregano, preferably Mexican\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons good olive oil\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 teaspoons salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Freshly ground black pepper (optional)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3 cups cold water\u003c/span>\u003c/li>\n\u003c/ul>\n\u003ch3>\u003cb>Garnishes\u003c/b>\u003c/h3>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">8 large iceberg or romaine lettuce leaves\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 cups grated Monterey Jack, mozzarella, or cheddar cheese\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 1/2 cups very finely sliced red onion, rinsed and drained\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">About 1 1/2 cups loosely packed fresh cilantro leaves\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Put all the ingredients except the garnishes in a 5- to 6-quart pressure cooker. Bring to a rolling boil, uncovered, over high heat. Mix well, secure the lid on the cooker, and cook over high heat until the gauge indicates that the pressure inside is on high. Reduce the heat to very low and cook for 50 minutes. Decompress the cooker according to the manufacturer’s instructions. Open the lid, stir the chili, and add more salt and pepper, if desired. Remove the bay leaves.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">To serve, arrange the lettuce leaves to resemble cups on four plates and ladle the chili into the leaves. Sprinkle on some cheese, red onion, and cilantro. Serve and enjoy.\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/217-jpepinmff-chiliconcarne-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">I used to have the chili con carne recipe from San Quentin Prison; the warden sent it to me in the 1960s when I worked at Howard Johnson's. Unfortunately, I lost it, but it was very similar to this coarsely textured chili of beef and red kidney beans. The amount and type of hot chile pepper—serrano, jalapeño, or the fiery habañero--is up to you and your family's preferences. I have added a little cocoa powder to give it a bit of depth, similar to the Mexican sauce called \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">mole\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Making this dish in a pressure cooker requires less than 1 hour. I often serve it over crunchy iceberg or romaine lettuce leaves, with a sprinkling of grated Monterey Jack, mozzarella, or cheddar, a little cilantro, and some sliced onion on top.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">To cook the chili conventionally, put all the ingredients in a large, heavy saucepan, bring to a boil, reduce the heat, and cook gently, covered, for 2 to 2 1/2 hours, or until the beans are tender. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 pound beef stew meat, cut into 1/2-inch pieces, or coarsely ground beef\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">8 ounces dried red kidney beans (about 1 1/2 cups)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 cups coarsely chopped onions\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3 tablespoons coarsely chopped garlic\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 cup coarsely chopped scallions\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons tomato paste\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 can (14.5 ounces) diced tomatoes in sauce\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1–2 serrano or jalapeño chile peppers, finely chopped\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 1/2 tablespoons chili powder\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 tablespoon unsweetened cocoa powder\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 1/2 teaspoons ground cumin\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 bay leaves\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 teaspoon dried oregano, preferably Mexican\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons good olive oil\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 teaspoons salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Freshly ground black pepper (optional)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3 cups cold water\u003c/span>\u003c/li>\n\u003c/ul>\n\u003ch3>\u003cb>Garnishes\u003c/b>\u003c/h3>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">8 large iceberg or romaine lettuce leaves\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 cups grated Monterey Jack, mozzarella, or cheddar cheese\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 1/2 cups very finely sliced red onion, rinsed and drained\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">About 1 1/2 cups loosely packed fresh cilantro leaves\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Put all the ingredients except the garnishes in a 5- to 6-quart pressure cooker. Bring to a rolling boil, uncovered, over high heat. Mix well, secure the lid on the cooker, and cook over high heat until the gauge indicates that the pressure inside is on high. Reduce the heat to very low and cook for 50 minutes. Decompress the cooker according to the manufacturer’s instructions. Open the lid, stir the chili, and add more salt and pepper, if desired. Remove the bay leaves.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Chocolate Rochers with Hazelnuts and Cornflakes",
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"content": "\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/226-jpepinmff-chocolaterochers-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">For lovers of chocolate like me, this is an ideal recipe for the holidays. \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Rochers\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> is a French word meaning rocks, or little boulders, which is what these little chocolate confections look like. My friend, the chocolate king Jacques Torres, makes something similar, which gave me this idea. Here, some of the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">rochers\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> are studded with cornflakes and some with hazelnuts, but Rice Krispies, dried cherries, granola, or any other dried fruit or cereal can be used in the same manner. The \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">rochers\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> can be smaller or larger, based on your own tastes, and you can make them with semisweet chocolate morsels or milk chocolate or bittersweet chocolate. I like bittersweet best because it is high in cocoa content and not too sweet. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>35 to 55, depending on size\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">12 ounces bittersweet chocolate\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 1/2 cups whole hazelnuts or almonds\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 1/2 cups cornflakes or Rice Krispies\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Break the chocolate into 1-inch pieces and put them in a glass bowl. Microwave on high for about 1 1/2 minutes. At this point, the chocolate may look like it has not started to melt. Wait 4 to 5 minutes and microwave the chocolate again for 1 minute. (Waiting helps prevent the chocolate from scorching or burning.) Stir after the second minute in the microwave; the chocolate should be almost melted. Wait a few more minutes and microwave the chocolate again for 30 seconds. Stir with a rubber spatula. The chocolate should be glossy and smooth. (You should have about 1 cup melted chocolate.)\u003c/span>\u003c/p>\n\u003cp>\u003cb>For hazelnut \u003c/b>\u003cb>\u003ci>rochers\u003c/i>\u003c/b>\u003cb>:\u003c/b>\u003cspan style=\"font-weight: 400;\"> Preheat the oven to 350 degrees. Scatter the hazelnuts or almonds on a cookie sheet and toast for 7 to 8 minutes. Do not worry about the skin. Transfer the nuts to a medium bowl and pour about 1/2 cup of the melted chocolate on top. Mix well with a spoon to coat the nuts with the chocolate. Line a cookie sheet with plastic wrap.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Using a tablespoon, scoop up a spoonful of the chocolate-hazelnut mixture and push the dough off the tablespoon with a teaspoon onto the lined cookie sheet. Repeat, making 15 to 25 rochers, depending on size. Cool until hardened. (Stored in an airtight container, the rochers will keep for 2 to 3 weeks in the refrigerator or up to 2 months in the freezer.)\u003c/span>\u003c/p>\n\u003cp>\u003cb>For cornflake \u003c/b>\u003cb>\u003ci>rochers\u003c/i>\u003c/b>\u003cb>:\u003c/b>\u003cspan style=\"font-weight: 400;\"> Put the cornflakes in a medium bowl and add the remaining 1/2 cup melted chocolate. Mix well with a spoon until combined. Do not worry if the cornflakes break somewhat; keep mixing until they are coated. Spoon the small mounds onto the lined cookie sheet. You will have 20 to 30, depending on size. Cool until hardened. (These can also be frozen.)\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/226-jpepinmff-chocolaterochers-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">For lovers of chocolate like me, this is an ideal recipe for the holidays. \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Rochers\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> is a French word meaning rocks, or little boulders, which is what these little chocolate confections look like. My friend, the chocolate king Jacques Torres, makes something similar, which gave me this idea. Here, some of the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">rochers\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> are studded with cornflakes and some with hazelnuts, but Rice Krispies, dried cherries, granola, or any other dried fruit or cereal can be used in the same manner. The \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">rochers\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> can be smaller or larger, based on your own tastes, and you can make them with semisweet chocolate morsels or milk chocolate or bittersweet chocolate. I like bittersweet best because it is high in cocoa content and not too sweet. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>35 to 55, depending on size\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">12 ounces bittersweet chocolate\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 1/2 cups whole hazelnuts or almonds\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 1/2 cups cornflakes or Rice Krispies\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Break the chocolate into 1-inch pieces and put them in a glass bowl. Microwave on high for about 1 1/2 minutes. At this point, the chocolate may look like it has not started to melt. Wait 4 to 5 minutes and microwave the chocolate again for 1 minute. (Waiting helps prevent the chocolate from scorching or burning.) Stir after the second minute in the microwave; the chocolate should be almost melted. Wait a few more minutes and microwave the chocolate again for 30 seconds. Stir with a rubber spatula. The chocolate should be glossy and smooth. (You should have about 1 cup melted chocolate.)\u003c/span>\u003c/p>\n\u003cp>\u003cb>For hazelnut \u003c/b>\u003cb>\u003ci>rochers\u003c/i>\u003c/b>\u003cb>:\u003c/b>\u003cspan style=\"font-weight: 400;\"> Preheat the oven to 350 degrees. Scatter the hazelnuts or almonds on a cookie sheet and toast for 7 to 8 minutes. Do not worry about the skin. Transfer the nuts to a medium bowl and pour about 1/2 cup of the melted chocolate on top. Mix well with a spoon to coat the nuts with the chocolate. Line a cookie sheet with plastic wrap.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/224-jpepinmff-chorizopizza-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">I keep ready-made pizza crusts (such as Boboli) in my refrigerator or freezer in case people show up unexpectedly for drinks. I also stock sausages in my freezer and cheese in my refrigerator to use as toppings. These pizzas can also be made with tortillas, which require only about 10 minutes to cook, and with different toppings, among them sliced tomato, Gruyère cheese, and zucchini—whatever you have on hand. I like assertive cheeses on my pizza, so I often combine some leftover blue with Camembert and/or Brie, Reblochon, or St. Albray. Serve with a green salad. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 ready-made 12-inch pizza crust\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons good olive oil\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2/3 cup sliced onion\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup coarsely chopped (1/4-inch) chorizo sausage\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2/3 cup coarsely chopped white mushrooms (4–5 mushrooms)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup thinly sliced green bell pepper strips\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons thinly sliced garlic\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/4 teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/4 teaspoon freshly ground black pepper\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">About 1 1/2 cups sliced cheese, such as St. Albray, fontina, Camembert, mozzarella, Beaufort, or a mixture of these\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Preheat the oven to 400 degrees. Brush the bottom of the pizza crust with a little of the oil. Place the crust on a cookie sheet, sprinkle the onion on top, and evenly distribute the chorizo, mushrooms, bell pepper, and sliced garlic on the crust. Sprinkle with the salt and pepper and top with the cheese. Sprinkle on the remaining oil.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Bake for about 20 minutes, or until well browned and crisp. Cut into wedges and serve.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"masters-of-scale": {
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},
"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"onourwatch": {
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"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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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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