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"disqusTitle": "Halloween Mummy Sausage Rolls",
"title": "Halloween Mummy Sausage Rolls",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_112655,bayareabites_131030' label='More Halloween Snacks' target=_blank]\u003cbr>\nAfter all the sugar-filled delights of Halloween, you might be craving a salty, savory snack. And these sausage rolls, which can be popped into your mouth quite easily (as proven by my husband who ate nearly every single one of them), do just the trick.\u003c/p>\n\u003cp>Make sure to find sausages that are about 3 inches long and already cooked. If you want, you can use larger sausages for a more filling meal of mummy-ness. Just be sure to bake them for a bit longer. You can also cut sausages to the correct length. I used pre-cooked frozen Chicken-Apple Breakfast Sausages form Applegate and those were a great length, but any smoked sausage would do too. \u003c/p>\n\u003cp>Be sure to keep your puff pastry cold as you are rolling it out. If it gets too warm, it’s difficult to work with, but you can just pop it back in the fridge for about 5 minutes to chill it down again.\u003c/p>\n\u003cp>These are best served right away, while fresh and hot from the oven, but you can prepare and wrap the mummies up to 6 hours in advance and refrigerate them on the baking sheet, covered with plastic wrap. Then just remove the plastic wrap and pop them in the oven when everyone starts screaming (that they are hungry).\u003c/p>\n\u003cfigure id=\"attachment_102355\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-final2.jpg\" alt=\"Halloween Mummy Sausage Rolls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102355\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halloween Mummy Sausage Rolls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Halloween Mummy Sausage Rolls\u003c/h3>\n\u003cp>\u003cem>Makes 10 sausage rolls\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 oz puff pastry\u003c/li>\n\u003cli>10 cooked breakfast sausages, each about 3 inches long (I used \u003ca href=\"http://www.applegate.com/products/natural-chicken-and-apple-breakfast-sausage--2\" target=\"_blank\">Applegate Chicken-Apple breakfast sausage\u003c/a>)\u003c/li>\n\u003cli>1 egg, beaten with 1 tsp water\u003c/li>\n\u003cli>1 tbsp ketchup or mustard\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>On a lightly floured work surface, roll out the pastry to 1/16th inch thick, into a rectangle about 11-inches long and 5 to 6 inches wide (or thereabouts). Using a pizza cutter, cut thin, 1/4-inch wide strips down the longer side of the pastry. You should end up with at least 20 strips.\u003c/li>\n\u003cfigure id=\"attachment_102347\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-roll.jpg\" alt=\"Roll out the pastry to 1/16th inch thick, into a rectangle about 11-inches long and 5 to 6 inches wide.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102347\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-roll-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-roll-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-roll-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-roll-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-roll-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out the pastry to 1/16th inch thick, into a rectangle about 11-inches long and 5 to 6 inches wide. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102348\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-strips.jpg\" alt=\"Using a pizza cutter, cut thin, 1/4-inch wide strips down the longer side of the pastry.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102348\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-strips.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-strips-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-strips-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-strips-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-strips-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-strips-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a pizza cutter, cut thin, 1/4-inch wide strips down the longer side of the pastry. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Using 2 strips per sausage, dip the ends of the pastry into the egg wash and wrap them around each sausage, leaving a small slit near the top of each sausage for the “eyes.”\u003c/li>\n\u003cfigure id=\"attachment_102349\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-wrap.jpg\" alt=\"Using 2 strips per sausage, dip the ends of the pastry into the egg wash and wrap them around each sausage, leaving a small slit near the top of each sausage for the “eyes.”\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrap.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrap-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrap-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrap-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrap-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrap-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using 2 strips per sausage, dip the ends of the pastry into the egg wash and wrap them around each sausage, leaving a small slit near the top of each sausage for the “eyes.” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Place on a baking sheet and refrigerate for 15 minutes while you preheat the oven. Preheat the oven to 400F.\u003c/li>\n\u003cfigure id=\"attachment_102350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-wrapped.jpg\" alt=\"Place on a baking sheet and refrigerate for 15 minutes while you preheat the oven.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrapped.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrapped-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrapped-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrapped-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrapped-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrapped-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place on a baking sheet and refrigerate for 15 minutes while you preheat the oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove from the fridge and gently brush with egg wash. Bake until golden brown, about 20 minutes. Put the ketchup or mustard into a bowl. Using a toothpick, draw eyes onto the mummy. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_102339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-brush.jpg\" alt=\"Remove from the fridge and gently brush with egg wash.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-brush.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-brush-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-brush-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-brush-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-brush-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-brush-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the fridge and gently brush with egg wash. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-cooked-noeyes.jpg\" alt=\"Bake until golden brown, about 20 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-cooked-noeyes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-cooked-noeyes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-cooked-noeyes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-cooked-noeyes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-cooked-noeyes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-cooked-noeyes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden brown, about 20 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-eyes.jpg\" alt=\"Put the ketchup into a bowl. Using a toothpick, draw eyes onto the mummy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-eyes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-eyes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-eyes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-eyes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-eyes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-eyes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the ketchup into a bowl. Using a toothpick, draw eyes onto the mummy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-final1.jpg\" alt=\"Serve the Mummy Sausage Rolls at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Mummy Sausage Rolls at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Roasted breakfast sausages are wrapped in buttery puff pastry “bandages” to create these delicious mummified sausage rolls.",
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"description": "Roasted breakfast sausages are wrapped in buttery puff pastry “bandages” to create these delicious mummified sausage rolls.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAfter all the sugar-filled delights of Halloween, you might be craving a salty, savory snack. And these sausage rolls, which can be popped into your mouth quite easily (as proven by my husband who ate nearly every single one of them), do just the trick.\u003c/p>\n\u003cp>Make sure to find sausages that are about 3 inches long and already cooked. If you want, you can use larger sausages for a more filling meal of mummy-ness. Just be sure to bake them for a bit longer. You can also cut sausages to the correct length. I used pre-cooked frozen Chicken-Apple Breakfast Sausages form Applegate and those were a great length, but any smoked sausage would do too. \u003c/p>\n\u003cp>Be sure to keep your puff pastry cold as you are rolling it out. If it gets too warm, it’s difficult to work with, but you can just pop it back in the fridge for about 5 minutes to chill it down again.\u003c/p>\n\u003cp>These are best served right away, while fresh and hot from the oven, but you can prepare and wrap the mummies up to 6 hours in advance and refrigerate them on the baking sheet, covered with plastic wrap. Then just remove the plastic wrap and pop them in the oven when everyone starts screaming (that they are hungry).\u003c/p>\n\u003cfigure id=\"attachment_102355\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-final2.jpg\" alt=\"Halloween Mummy Sausage Rolls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102355\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halloween Mummy Sausage Rolls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Halloween Mummy Sausage Rolls\u003c/h3>\n\u003cp>\u003cem>Makes 10 sausage rolls\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 oz puff pastry\u003c/li>\n\u003cli>10 cooked breakfast sausages, each about 3 inches long (I used \u003ca href=\"http://www.applegate.com/products/natural-chicken-and-apple-breakfast-sausage--2\" target=\"_blank\">Applegate Chicken-Apple breakfast sausage\u003c/a>)\u003c/li>\n\u003cli>1 egg, beaten with 1 tsp water\u003c/li>\n\u003cli>1 tbsp ketchup or mustard\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>On a lightly floured work surface, roll out the pastry to 1/16th inch thick, into a rectangle about 11-inches long and 5 to 6 inches wide (or thereabouts). Using a pizza cutter, cut thin, 1/4-inch wide strips down the longer side of the pastry. You should end up with at least 20 strips.\u003c/li>\n\u003cfigure id=\"attachment_102347\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-roll.jpg\" alt=\"Roll out the pastry to 1/16th inch thick, into a rectangle about 11-inches long and 5 to 6 inches wide.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102347\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-roll-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-roll-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-roll-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-roll-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-roll-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out the pastry to 1/16th inch thick, into a rectangle about 11-inches long and 5 to 6 inches wide. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102348\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-strips.jpg\" alt=\"Using a pizza cutter, cut thin, 1/4-inch wide strips down the longer side of the pastry.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102348\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-strips.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-strips-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-strips-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-strips-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-strips-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-strips-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a pizza cutter, cut thin, 1/4-inch wide strips down the longer side of the pastry. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Using 2 strips per sausage, dip the ends of the pastry into the egg wash and wrap them around each sausage, leaving a small slit near the top of each sausage for the “eyes.”\u003c/li>\n\u003cfigure id=\"attachment_102349\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-wrap.jpg\" alt=\"Using 2 strips per sausage, dip the ends of the pastry into the egg wash and wrap them around each sausage, leaving a small slit near the top of each sausage for the “eyes.”\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrap.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrap-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrap-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrap-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrap-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrap-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using 2 strips per sausage, dip the ends of the pastry into the egg wash and wrap them around each sausage, leaving a small slit near the top of each sausage for the “eyes.” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Place on a baking sheet and refrigerate for 15 minutes while you preheat the oven. Preheat the oven to 400F.\u003c/li>\n\u003cfigure id=\"attachment_102350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-wrapped.jpg\" alt=\"Place on a baking sheet and refrigerate for 15 minutes while you preheat the oven.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrapped.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrapped-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrapped-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrapped-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrapped-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-wrapped-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place on a baking sheet and refrigerate for 15 minutes while you preheat the oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove from the fridge and gently brush with egg wash. Bake until golden brown, about 20 minutes. Put the ketchup or mustard into a bowl. Using a toothpick, draw eyes onto the mummy. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_102339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-brush.jpg\" alt=\"Remove from the fridge and gently brush with egg wash.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-brush.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-brush-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-brush-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-brush-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-brush-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-brush-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the fridge and gently brush with egg wash. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-cooked-noeyes.jpg\" alt=\"Bake until golden brown, about 20 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-cooked-noeyes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-cooked-noeyes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-cooked-noeyes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-cooked-noeyes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-cooked-noeyes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-cooked-noeyes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden brown, about 20 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-eyes.jpg\" alt=\"Put the ketchup into a bowl. Using a toothpick, draw eyes onto the mummy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-eyes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-eyes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-eyes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-eyes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-eyes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-eyes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the ketchup into a bowl. Using a toothpick, draw eyes onto the mummy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-final1.jpg\" alt=\"Serve the Mummy Sausage Rolls at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Mummy Sausage Rolls at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Halloween White Chocolate Dipped Strawberry Ghosts",
"title": "Halloween White Chocolate Dipped Strawberry Ghosts",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Chocolate dipped strawberries don’t have to be only for Valentine’s Day. They can also become spooky ghoulish ghosts if you dip them in white chocolate instead of milk or dark chocolate (although you can use the same technique here with any type of chocolate).\u003c/p>\n\u003cp>Be sure to select the best possible strawberries that you can find: bright, unblemished, and on the larger side. Even though they aren’t in season at this time of year, you can still often find them at most big supermarkets. Also, the size of the strawberries determines how many you can dip with the amount of melted chips listed below, so adjust accordingly with the number of strawberries you want to end up with for your party or your ghoul-friend.\u003c/p>\n\u003cp>Keep in mind that melting white chocolate is a little tricky, as it has a lower melting point that milk or dark chocolate. When white chocolate gets overheated or heated too quickly, it will seize up. White chocolate is best melted over a very low, slow heat, so I generally do it in a double boiler (or a heatproof metal bowl set atop a saucepan). Be sure that the water in the pan is only simmering (steaming) and not boiling, and that it doesn’t touch the bottom of the double boiler or bowl. Gently stir the chocolate until it is just smooth and melted, and if it starts to get too hot, remove it from atop the steaming water. Use the melted chocolate at once for dipping.\u003c/p>\n\u003cp>You can “paint” the ghostly faces on with a toothpick or wooden skewer or use a small piping bag with a very fine tip for a more decorative effect.\u003c/p>\n\u003cfigure id=\"attachment_102288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102288\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-eyes.jpg\" alt=\"You can “paint” the ghostly faces on with a toothpick or wooden skewer. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can “paint” the ghostly faces on with a toothpick or wooden skewer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>White Chocolate Strawberry Ghosts\u003c/h3>\n\u003cp>\u003cem>Makes 12 to 16 strawberries\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup white chocolate chips\u003c/li>\n\u003cli>1/2 tsp canola oil\u003c/li>\n\u003cli>12 to 16 strawberries, rinsed and wiped clean and dry\u003c/li>\n\u003cli>1/4 cup semisweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_102292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102292\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-strawberries.jpg\" alt=\"12 to 16 strawberries, rinsed and wiped clean and dry.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">12 to 16 strawberries, rinsed and wiped clean and dry. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line a baking sheet with parchment paper or wax paper.\u003c/li>\n\u003cli>Place a small heatproof bowl over a small saucepan filled with about 1 inch of water. The water should not touch the bottom of the bowl. Warm the water to just steaming over medium-low heat, then turn the heat to low. Add the white chocolate chips and oil to the bowl and stir until melted and smooth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102294\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102294\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-chocolate1.jpg\" alt=\"Melt the chips in a heatproof bowl set over a saucepan of water.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Melt the chips in a heatproof bowl set over a saucepan of water. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Holding the leaves on the stem, dip each strawberry into the melted white chocolate to coat, letting the excess drip off. Place on the prepared sheet pan to set, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102299\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-dip2.jpg\" alt=\"Holding the leaves on the stem, dip each strawberry into the melted white chocolate to coat, letting the excess drip off.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Holding the leaves on the stem, dip each strawberry into the melted white chocolate to coat, letting the excess drip off. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102289\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-faceless.jpg\" alt=\"Place the faceless strawberry ghosts onto the prepared sheet pan to set, about 30 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the faceless strawberry ghosts onto the prepared sheet pan to set, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>When the white chocolate is set, in a clean microwavable bowl, melt the semisweet chocolate chips in the microwave in 20-second bursts, stirring after every 20 seconds, until melted and smooth.\u003c/li>\n\u003cli>Using a toothpick or wooden skewer, draw eyes and a ghoulish mouth on each strawberry. Return the strawberries to the baking sheet and let set. The strawberries are best served the same day.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102304\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102304\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-paintmouth.jpg\" alt=\"Using a toothpick or wooden skewer, draw eyes and a ghoulish mouth on each strawberry.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a toothpick or wooden skewer, draw eyes and a ghoulish mouth on each strawberry. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102291\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-group.jpg\" alt=\"The ghoulish strawberries are ready to serve as soon as they set.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The ghoulish strawberries are ready to serve as soon as they set. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "These sweetly scary ghosts will get gobbled up before you can say “Boo!”",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chocolate dipped strawberries don’t have to be only for Valentine’s Day. They can also become spooky ghoulish ghosts if you dip them in white chocolate instead of milk or dark chocolate (although you can use the same technique here with any type of chocolate).\u003c/p>\n\u003cp>Be sure to select the best possible strawberries that you can find: bright, unblemished, and on the larger side. Even though they aren’t in season at this time of year, you can still often find them at most big supermarkets. Also, the size of the strawberries determines how many you can dip with the amount of melted chips listed below, so adjust accordingly with the number of strawberries you want to end up with for your party or your ghoul-friend.\u003c/p>\n\u003cp>Keep in mind that melting white chocolate is a little tricky, as it has a lower melting point that milk or dark chocolate. When white chocolate gets overheated or heated too quickly, it will seize up. White chocolate is best melted over a very low, slow heat, so I generally do it in a double boiler (or a heatproof metal bowl set atop a saucepan). Be sure that the water in the pan is only simmering (steaming) and not boiling, and that it doesn’t touch the bottom of the double boiler or bowl. Gently stir the chocolate until it is just smooth and melted, and if it starts to get too hot, remove it from atop the steaming water. Use the melted chocolate at once for dipping.\u003c/p>\n\u003cp>You can “paint” the ghostly faces on with a toothpick or wooden skewer or use a small piping bag with a very fine tip for a more decorative effect.\u003c/p>\n\u003cfigure id=\"attachment_102288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102288\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-eyes.jpg\" alt=\"You can “paint” the ghostly faces on with a toothpick or wooden skewer. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can “paint” the ghostly faces on with a toothpick or wooden skewer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>White Chocolate Strawberry Ghosts\u003c/h3>\n\u003cp>\u003cem>Makes 12 to 16 strawberries\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup white chocolate chips\u003c/li>\n\u003cli>1/2 tsp canola oil\u003c/li>\n\u003cli>12 to 16 strawberries, rinsed and wiped clean and dry\u003c/li>\n\u003cli>1/4 cup semisweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_102292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102292\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-strawberries.jpg\" alt=\"12 to 16 strawberries, rinsed and wiped clean and dry.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">12 to 16 strawberries, rinsed and wiped clean and dry. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line a baking sheet with parchment paper or wax paper.\u003c/li>\n\u003cli>Place a small heatproof bowl over a small saucepan filled with about 1 inch of water. The water should not touch the bottom of the bowl. Warm the water to just steaming over medium-low heat, then turn the heat to low. Add the white chocolate chips and oil to the bowl and stir until melted and smooth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102294\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102294\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-chocolate1.jpg\" alt=\"Melt the chips in a heatproof bowl set over a saucepan of water.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Melt the chips in a heatproof bowl set over a saucepan of water. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Holding the leaves on the stem, dip each strawberry into the melted white chocolate to coat, letting the excess drip off. Place on the prepared sheet pan to set, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102299\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-dip2.jpg\" alt=\"Holding the leaves on the stem, dip each strawberry into the melted white chocolate to coat, letting the excess drip off.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Holding the leaves on the stem, dip each strawberry into the melted white chocolate to coat, letting the excess drip off. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102289\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-faceless.jpg\" alt=\"Place the faceless strawberry ghosts onto the prepared sheet pan to set, about 30 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the faceless strawberry ghosts onto the prepared sheet pan to set, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>When the white chocolate is set, in a clean microwavable bowl, melt the semisweet chocolate chips in the microwave in 20-second bursts, stirring after every 20 seconds, until melted and smooth.\u003c/li>\n\u003cli>Using a toothpick or wooden skewer, draw eyes and a ghoulish mouth on each strawberry. Return the strawberries to the baking sheet and let set. The strawberries are best served the same day.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102304\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102304\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-paintmouth.jpg\" alt=\"Using a toothpick or wooden skewer, draw eyes and a ghoulish mouth on each strawberry.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a toothpick or wooden skewer, draw eyes and a ghoulish mouth on each strawberry. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102291\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-group.jpg\" alt=\"The ghoulish strawberries are ready to serve as soon as they set.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The ghoulish strawberries are ready to serve as soon as they set. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Halloween Chocolate Wicked Witch Hat Cookies",
"title": "Halloween Chocolate Wicked Witch Hat Cookies",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Want to impress your little ghouls this Halloween? Make a big batch of these cute and yummy witches hats! Freshly baked, tender-sweet chocolate cookies are topped with a round of orange-flavored icing and then capped off with a milk or dark chocolate Hershey’s® Kiss®.\u003c/p>\n\u003cp>The cookie dough, an extra chocolaty sugar cookie dough, can be made up to 1 week in advance and refrigerated or up to 1 month in advance and frozen. You can even roll and cut the cookies, then freeze them before baking (just freeze them separately on a baking sheet, then transfer them to an airtight container; make sure to bake them directly from frozen).\u003c/p>\n\u003cp>The sugar cookies are even great on their own, and can be rolled and cut with your favorite Halloween cookie cutters if you like. And even though I think the cookies are the best part, if you run out of time you can always use chocolate wafer cookies in a pinch.\u003c/p>\n\u003cfigure id=\"attachment_102217\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102217\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witch-hat-cookies-final-plate.jpg\" alt=\"Chocolate Wicked Witch Hat Cookies\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-plate-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-plate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-plate-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-plate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-plate-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate Wicked Witch Hat Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Chocolate Wicked Witch Hat Cookies\u003c/h3>\n\u003cp>\u003cem>Makes about 40 cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Chocolate sugar cookies\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>1/2 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>12 tbsp unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1 tbsp cream cheese\u003c/li>\n\u003cli>1 large egg yolk\u003c/li>\n\u003cli>2 tsp pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Icing\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cups powdered sugar, sifted\u003c/li>\n\u003cli>1 1/2 tbsp orange juice\u003c/li>\n\u003cli>A few drops yellow and red food coloring\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>About 40 Hershey’s® Kisses®, unwrapped\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the cookies, whisk together the flour and cocoa powder in the bowl of a stand mixer. Add the sugar and salt and mix together with the paddle attachment. Add the butter and cream cheese and mix until the mixture is crumbly. Add the egg yolk and vanilla and mix until the dough comes together and the ingredients are thoroughly combined; the dough will come together in one large lump.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102233\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witchhat-vanilla.jpg\" alt=\"Adding vanilla to the cookie dough\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-vanilla.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-vanilla-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-vanilla-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-vanilla-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-vanilla-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-vanilla-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Adding vanilla to the cookie dough \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Scrape the dough onto a work surface, divide it in half and form it into two disks. (If you want to only do half of the cookies, you can wrap and freeze one disk at this point to use later.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102220\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102220\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witchhat-2discs-unwrap.jpg\" alt=\"Divide the dough in half and form it into two disks.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-2discs-unwrap.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-2discs-unwrap-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-2discs-unwrap-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-2discs-unwrap-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-2discs-unwrap-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-2discs-unwrap-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the dough in half and form it into two disks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roll out one disk of dough between 2 large pieces of parchment paper to about 1/8th to 1/16th inch thick. Repeat with the 2nd dough disk. Refrigerate until chilled, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102227\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102227\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witchhat-cookies-rolldough.jpg\" alt=\"Roll out one disk of dough between 2 large pieces of parchment paper \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-rolldough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-rolldough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-rolldough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-rolldough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-rolldough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-rolldough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out one disk of dough between 2 large pieces of parchment paper \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 350F. Remove the top sheets of parchment and use them to line 2 baking sheets. Using a round 2 1/4-inch cookie cutter, cut out as many rounds as possible. Transfer the cookies to a prepared baking sheet.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102226\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102226\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witchhat-cookies-doughcut.jpg\" alt=\"Using a round 2 1/4-inch cookie cutter, cut out as many rounds as possible.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-doughcut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-doughcut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-doughcut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-doughcut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-doughcut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-doughcut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a round 2 1/4-inch cookie cutter, cut out as many rounds as possible. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Repeat with remaining cookie dough, rerolling the scraps. Place the re-rolled cookies on a 2nd lined baking sheet, and chill. You should end up with about 40 cookies total.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102223\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102223\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witchhat-cookies-cut.jpg\" alt=\"Transfer the cookies to a prepared baking sheet.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the cookies to a prepared baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake the cookies, 1 sheet at a time, until they are firm to the touch, about 8 minutes. Transfer to a wire rack to cool completely.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102225\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102225\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witchhat-cookies-done.jpg\" alt=\"Bake the cookies, 1 sheet at a time, until they are firm to the touch, about 8 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake the cookies, 1 sheet at a time, until they are firm to the touch, about 8 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the icing, in a bowl, whisk together the powdered sugar, orange juice and vanilla extract until smooth. Color with yellow and red food coloring to create orange icing. (The icing will be thick, but it makes it easier to pipe it on.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102238\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witcheshat-icing.jpg\" alt=\"Color the icing with yellow and red food coloring to create orange icing. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witcheshat-icing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witcheshat-icing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witcheshat-icing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witcheshat-icing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witcheshat-icing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witcheshat-icing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Color the icing with yellow and red food coloring to create orange icing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To assemble the witches hats, pipe or spread a dime-size round of icing on the top of each sandwich cookie, then top with a kiss. Let set for 30 minutes, then serve or store in an airtight container for up to 1 day.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102236\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102236\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witchhat-assemble.jpg\" alt=\"To assemble the witches hats, pipe or spread a dime-size round of icing on the top of each sandwich cookie, then top with a kiss.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-assemble.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-assemble-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-assemble-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-assemble-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-assemble-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-assemble-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To assemble the witches hats, pipe or spread a dime-size round of icing on the top of each sandwich cookie, then top with a kiss. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102240\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102240\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/serve-spiders.jpg\" alt=\"Serve the Wicked Witch Hat Cookies with spiders.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/serve-spiders.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/serve-spiders-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/serve-spiders-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/serve-spiders-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/serve-spiders-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/serve-spiders-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Wicked Witch Hat Cookies with spiders. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Dark chocolate cookies are transformed into adorable Halloween witches hats with only a dollop of orange icing and a chocolate kiss candy!",
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"description": "Dark chocolate cookies are transformed into adorable Halloween witches hats with only a dollop of orange icing and a chocolate kiss candy!",
"title": "Halloween Chocolate Wicked Witch Hat Cookies | KQED",
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"headline": "Halloween Chocolate Wicked Witch Hat Cookies",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Want to impress your little ghouls this Halloween? Make a big batch of these cute and yummy witches hats! Freshly baked, tender-sweet chocolate cookies are topped with a round of orange-flavored icing and then capped off with a milk or dark chocolate Hershey’s® Kiss®.\u003c/p>\n\u003cp>The cookie dough, an extra chocolaty sugar cookie dough, can be made up to 1 week in advance and refrigerated or up to 1 month in advance and frozen. You can even roll and cut the cookies, then freeze them before baking (just freeze them separately on a baking sheet, then transfer them to an airtight container; make sure to bake them directly from frozen).\u003c/p>\n\u003cp>The sugar cookies are even great on their own, and can be rolled and cut with your favorite Halloween cookie cutters if you like. And even though I think the cookies are the best part, if you run out of time you can always use chocolate wafer cookies in a pinch.\u003c/p>\n\u003cfigure id=\"attachment_102217\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102217\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witch-hat-cookies-final-plate.jpg\" alt=\"Chocolate Wicked Witch Hat Cookies\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-plate-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-plate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-plate-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-plate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-plate-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate Wicked Witch Hat Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Chocolate Wicked Witch Hat Cookies\u003c/h3>\n\u003cp>\u003cem>Makes about 40 cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Chocolate sugar cookies\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>1/2 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>12 tbsp unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1 tbsp cream cheese\u003c/li>\n\u003cli>1 large egg yolk\u003c/li>\n\u003cli>2 tsp pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Icing\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cups powdered sugar, sifted\u003c/li>\n\u003cli>1 1/2 tbsp orange juice\u003c/li>\n\u003cli>A few drops yellow and red food coloring\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>About 40 Hershey’s® Kisses®, unwrapped\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the cookies, whisk together the flour and cocoa powder in the bowl of a stand mixer. Add the sugar and salt and mix together with the paddle attachment. Add the butter and cream cheese and mix until the mixture is crumbly. Add the egg yolk and vanilla and mix until the dough comes together and the ingredients are thoroughly combined; the dough will come together in one large lump.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102233\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witchhat-vanilla.jpg\" alt=\"Adding vanilla to the cookie dough\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-vanilla.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-vanilla-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-vanilla-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-vanilla-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-vanilla-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-vanilla-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Adding vanilla to the cookie dough \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Scrape the dough onto a work surface, divide it in half and form it into two disks. (If you want to only do half of the cookies, you can wrap and freeze one disk at this point to use later.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102220\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102220\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witchhat-2discs-unwrap.jpg\" alt=\"Divide the dough in half and form it into two disks.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-2discs-unwrap.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-2discs-unwrap-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-2discs-unwrap-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-2discs-unwrap-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-2discs-unwrap-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-2discs-unwrap-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the dough in half and form it into two disks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roll out one disk of dough between 2 large pieces of parchment paper to about 1/8th to 1/16th inch thick. Repeat with the 2nd dough disk. Refrigerate until chilled, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102227\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102227\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witchhat-cookies-rolldough.jpg\" alt=\"Roll out one disk of dough between 2 large pieces of parchment paper \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-rolldough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-rolldough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-rolldough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-rolldough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-rolldough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-rolldough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out one disk of dough between 2 large pieces of parchment paper \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 350F. Remove the top sheets of parchment and use them to line 2 baking sheets. Using a round 2 1/4-inch cookie cutter, cut out as many rounds as possible. Transfer the cookies to a prepared baking sheet.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102226\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102226\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witchhat-cookies-doughcut.jpg\" alt=\"Using a round 2 1/4-inch cookie cutter, cut out as many rounds as possible.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-doughcut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-doughcut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-doughcut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-doughcut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-doughcut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-doughcut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a round 2 1/4-inch cookie cutter, cut out as many rounds as possible. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Repeat with remaining cookie dough, rerolling the scraps. Place the re-rolled cookies on a 2nd lined baking sheet, and chill. You should end up with about 40 cookies total.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102223\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102223\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witchhat-cookies-cut.jpg\" alt=\"Transfer the cookies to a prepared baking sheet.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the cookies to a prepared baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake the cookies, 1 sheet at a time, until they are firm to the touch, about 8 minutes. Transfer to a wire rack to cool completely.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102225\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102225\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witchhat-cookies-done.jpg\" alt=\"Bake the cookies, 1 sheet at a time, until they are firm to the touch, about 8 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-cookies-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake the cookies, 1 sheet at a time, until they are firm to the touch, about 8 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the icing, in a bowl, whisk together the powdered sugar, orange juice and vanilla extract until smooth. Color with yellow and red food coloring to create orange icing. (The icing will be thick, but it makes it easier to pipe it on.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102238\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witcheshat-icing.jpg\" alt=\"Color the icing with yellow and red food coloring to create orange icing. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witcheshat-icing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witcheshat-icing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witcheshat-icing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witcheshat-icing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witcheshat-icing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witcheshat-icing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Color the icing with yellow and red food coloring to create orange icing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To assemble the witches hats, pipe or spread a dime-size round of icing on the top of each sandwich cookie, then top with a kiss. Let set for 30 minutes, then serve or store in an airtight container for up to 1 day.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102236\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102236\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witchhat-assemble.jpg\" alt=\"To assemble the witches hats, pipe or spread a dime-size round of icing on the top of each sandwich cookie, then top with a kiss.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-assemble.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-assemble-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-assemble-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-assemble-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-assemble-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witchhat-assemble-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To assemble the witches hats, pipe or spread a dime-size round of icing on the top of each sandwich cookie, then top with a kiss. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102240\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102240\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/serve-spiders.jpg\" alt=\"Serve the Wicked Witch Hat Cookies with spiders.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/serve-spiders.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/serve-spiders-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/serve-spiders-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/serve-spiders-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/serve-spiders-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/serve-spiders-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Wicked Witch Hat Cookies with spiders. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Seasonal Jewish Kitchen: Contemporary Recipes for the Holidays and Every Day",
"title": "The Seasonal Jewish Kitchen: Contemporary Recipes for the Holidays and Every Day",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Amelia Saltsman grew up in Los Angeles in a Japanese neighborhood with her Romanian mother and Iraqi father, Israelis who met while serving in the army. Her first book, \u003cem>The Santa Monica Farmers’ Market Cookbook\u003c/em>, champions all thing local, fresh, and simple, and lays out her general approach to cooking as opportunistic: first, what do you have? Then, how can you make it shine with the least amount of intervention? Her most recent book, out in time for Rosh Hashanah, is \u003ca href=\"http://www.amazon.com/The-Seasonal-Jewish-Kitchen-Tradition/dp/145491436X\" target=\"_blank\">\u003cem>The Seasonal Jewish Kitchen: A Fresh Take on Tradition\u003c/em>\u003c/a> (Sterling Epicure, 2015), in which she offers a seasonal, and global, approach to traditional Jewish cooking, lightening it for contemporary eating styles and ingredients and making it accessible to all.\u003c/p>\n\u003cp>One revelation here is that Jewish cooking isn’t relegated to the flavors of Eastern Europe, as many a cookbook might lead one to believe. This book is full of recipes from North Africa, the Middle East, and the whole of the Mediterranean, and utilizes ingredients widely found throughout the U.S., focusing on freshness and quality. I spoke with Amelia about the new book last week, and here’s what she had to say.\u003c/p>\n\u003cfigure id=\"attachment_100450\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/Amelia-Saltsman_vertical_300dpi_727KB_Photo-by-Patricia-Williams-2015-400x483.jpg\" alt=\"Cookbook author Amelia Saltsman\" width=\"400\" height=\"483\" class=\"size-thumbnail wp-image-100450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/Amelia-Saltsman_vertical_300dpi_727KB_Photo-by-Patricia-Williams-2015-400x483.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/Amelia-Saltsman_vertical_300dpi_727KB_Photo-by-Patricia-Williams-2015.jpg 662w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Cookbook author Amelia Saltsman \u003ccite>(Patricia Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What inspired your seasonal approach to the book?\u003c/strong>\u003c/p>\n\u003cp>Three things: A desire to reconnect what we often overlook today; the innate seasonality of Jewish food, from the late-summer/early-fall pomegranates, apples, and quince of Rosh Hashanah and the etrog (citron fruit) of Sukkot, to the spring lamb and herbs of Passover. That Jewish food can be reframed through the lighter, brighter lens of how we eat today while still being true to its traditional roots. (Take a look at Golden Borscht with Buttermilk and Ginger, page 218.) And the harmonious way the lunar Jewish calendar syncs with the natural cycles of the year.\u003c/p>\n\u003cp>\u003cstrong>What do you think will be the most surprising discoveries for people who are accustomed to traditional Jewish recipes?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The great diversity of Jewish cuisine. The Jewish Diaspora, or migration, is thousands of years old, and it’s global. When you say “traditional Jewish recipes,” I immediately assume you mean eastern European food. But Jewish food is actually a patchwork of regional cuisines that includes the deli foods of Eastern Europe \u003cem>and\u003c/em> the bold flavors of North Africa, the Middle East, the Mediterranean, and more. Historically, people have always cooked “local,” using the ingredients and techniques available to them and adapting them culturally, as needed.\u003c/p>\n\u003cp>\u003cstrong>Your mother is Romanian and your father, Iraqi. Did growing up with them result in any interesting fusion cooking?\u003c/strong>\u003c/p>\n\u003cp>You have no idea! Imagine 1950s SoCal, living isolated from extended family and in a predominantly Japanese neighborhood, and being the child of students who worked to make ends meet at the L.A.-iconic VandeKamp Bakery. I was a food-curious child exposed to an eclectic array of flavors: sautéed calves’ brains; my father’s recreation of an Iraqi breakfast pastry, kahi (reimagined as Cheese and Honey Filo Pie in the book, page 237); Israeli salad; L.A. citrus; canned spinach; American burgers, apple pie, and layer cake; and for me (not my parents), an immediate love affair with the Japanese foods my friends’ parents cooked.\u003c/p>\n\u003cp>\u003cstrong>How did your childhood in Los Angeles influence the way you cook today?\u003c/strong>\u003c/p>\n\u003cp>Because my little family lived for the most part outside a \u003cem>bubbe\u003c/em>-influenced food world, there were no food rules. We took a Catholic approach to what our melting-pot lives had to offer. And because I am the child of Israeli parents and have always lived in southern California’s produce-rich Mediterranean climate, fresh, ripe ingredients have always been important…. aside from that canned spinach.\u003c/p>\n\u003cp>\u003cstrong>What are the five or so essential ingredients to have on hand for last-minute cooking in this style? \u003c/strong>\u003c/p>\n\u003cp>Honestly, you could manage with just two—great olive oil and salt. Beyond that, I’d add an acid—lemon, good vinegar, or sumac, the tart seasoning ground from the bright purple berries from the sumac bush, popular in Iranian and Middle Eastern cuisines; and some heat, usually from a red pepper—Aleppo, Maras, espelette, or half-sharp paprika—that adds fruity and earthy complexities beyond a Scoville rating.\u003c/p>\n\u003cp>\u003cstrong>I love shakshuka, and I've made my way through many different versions. Can you describe your approach to this classic dish?\u003c/strong>\u003c/p>\n\u003cp>On a trip to Israel last year, I learned the secret of great shakshuka from my cousin, Pazit Gabai. Begin with her recipe for Matboucha (on page 32 of the book), a long-cooked, but simple, spicy tomato sauce, which she learned to make from her Moroccan sisters-in-law. Such “\u003cem>salades cuites\u003c/em>,” or cooked salads, are traditional to North African cuisines, most of which claim some version of shakshuka as their own. Her recipe is basically tomatoes, spicy peppers (jalapeños, or some such), and garlic. When I make a big batch of matboucha from rich, late-season meaty tomatoes, such as the Costoluto Genovese variety, the resulting thick sauce is transcendent. I use some of it to poach eggs for shakshua, and use the rest as a condiment or to simmer black- or pink-eyed shell beans for a hearty rice or grain bowl-meal. (Winter matboucha made from good canned tomatoes isn’t bad, either!)\u003c/p>\n\u003cp>\u003cstrong>Which recipes in the book would you recommend to novice cooks or those new to this style of cooking?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_100490\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-400x599.jpg\" alt=\"Roasted Carrot and Sweet Potato Tzimmes\" width=\"400\" height=\"599\" class=\"size-thumbnail wp-image-100490\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-400x599.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-800x1199.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-1440x2158.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-1180x1768.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-960x1439.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Roasted Carrot and Sweet Potato Tzimmes \u003ccite>( Staci Valentine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are plenty to choose from! Because my cooking is mainly about showcasing the natural lusciousness of great seasonal ingredients, my recipes tend to be very simple, often as basic as shoving something into a hot oven to roast and caramelize or pulling together interesting assemblages of contrasting flavors, colors, and textures. Start with the tastiest ingredients you can find, and dishes like Roasted Carrot and Sweet Potato Tzimmes or Autumn Slaw with Beets, Carrots, and Kohlrabi will sing. And a \u003cem>salade composée\u003c/em> of pickled herring, boiled potatoes and eggs becomes a contemporary work of art. I’d also refer readers to the Roasted Vegetable Primer in my first book, \u003cem>The Santa Monica Farmers’ Market Cookbook\u003c/em>, which shows beginners how to get incredibly diverse results from one simple technique.\u003c/p>\n\u003cp>\u003cstrong>What are your current favorite restaurants in Los Angeles? \u003c/strong>\u003c/p>\n\u003cp>I especially enjoy the way Suzanne Goin of Lucques, AOC, and Tavern restaurants has redefined Cal-Med to include \u003cem>eastern\u003c/em> Mediterranean flavors. And I love how innovative chef Jeremy Fox at Rustic Canyon in Santa Monica uses \u003cem>gribenes\u003c/em> (a Yiddish word for fried chicken or goose skin) within decidedly non-Jewish dishes. Perfect examples of how a market-driven, seasonal approach meshes seamlessly with traditional elements.\u003c/p>\n\u003cp>\u003cstrong>Who/what are the chief inspirations for your work? \u003c/strong>\u003c/p>\n\u003cp>Without a doubt, the passionate farmers who grow for flavor first. Their perseverance and dedication to quality and to being good stewards of the land have transformed the way I think about food. I try to show my respect and gratitude by simplifying my cooking to better show off their efforts!\u003c/p>\n\u003cp>And my two grandmothers, Mina and Rachel, whose cooking I first tasted when I was ten-years-old on our first trip to Israel and forever changed my life.\u003c/p>\n\u003cp>S\u003cem>altsman will be at \u003ca href=\"http://www.omnivorebooks.com/events.html\" target=\"_blank\">Omnivore Books\u003c/a> in San Francisco on Sunday, September 27 from 3-5pm.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch2>RECIPES\u003c/h2>\n\u003cfigure id=\"attachment_100491\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/SHAKSHUKA-1920-800x1199.jpg\" alt=\"Shakshuka from The Seasonal Jewish Kitchen\" width=\"800\" height=\"1199\" class=\"size-medium wp-image-100491\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/SHAKSHUKA-1920-800x1199.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/SHAKSHUKA-1920-400x599.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/SHAKSHUKA-1920-1440x2158.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/SHAKSHUKA-1920-1180x1768.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/SHAKSHUKA-1920-960x1439.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Shakshuka from The Seasonal Jewish Kitchen \u003ccite>( Staci Valentine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Shakshuka\u003c/h3>\n\u003cp>\u003cem>(makes six servings)\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 cups Matboucha (see recipe below)\u003c/li>\n\u003cli>2 Tbsps extra-virgin olive oil\u003c/li>\n\u003cli>6 eggs\u003c/li>\n\u003cli>Kosher or sea salt (optional)\u003c/li>\n\u003cli>Generous handful of chopped fresh Italian parsley\u003c/li>\n\u003cli>Labneh, homemade or store-bought\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Thickly sliced country bread, toasted, or pita bread\u003cbr>\nIn a 12-inch skillet, thin the Matboucha with water, to the consistency of thick spaghetti sauce. Add the olive oil and set over medium heat. When the sauce is bubbling, reduce the heat to medium-low.\n\u003c/li>\n\u003cli>Using the back of a large spoon, make an indentation in the sauce at the 12 o’clock position. Crack an egg into the depression. Repeat with remaining eggs, spacing them evenly in the pan. Cook until the eggs are set to your liking, about 7 minutes for over-easy. Cover the pan to hasten cooking, especially if you like your eggs more well-done.\u003c/li>\n\u003cli>Season the eggs with salt, if desired, and shower the parsley over all. Serve directly from the pan into shallow individual bowls, accompanied by labneh and bread or pita.\u003c/li>\n\u003c/ol>\n\u003ch3>Matboucha\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>(makes about 2 ½ cups)\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 ½ pounds meaty tomatoes, such as Roma or Costoluto Genovese, or 1 can (28 oz.) crushed tomatoes\u003c/li>\n\u003cli>2 to 4 chiles, such as jalapeño or habañero or a mix, 2 to 4 oz.\u003c/li>\n\u003cli>8 cloves garlic, minced\u003c/li>\n\u003cli>1 Tbsp sweet paprika\u003c/li>\n\u003cli>1 ½ tsps hot paprika, or to taste\u003c/li>\n\u003cli>½ cup grapeseed or other mild oil\u003c/li>\n\u003cli>Kosher or sea salt\u003c/li>\n\u003cli>Sugar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To peel the tomatoes, either use a swivel-blade vegetable peeler or immerse them in boiling water and slip off the skins. If you like, cut the tomatoes in half and squeeze them to remove the seeds. Skip this step if the seeds don’t bother you. Chop the tomatoes into ½- to 1-inch pieces. You should have 3 ¼ to 3 ½ cups altogether. Place them in a wide pit or a deep sauté pan.\u003c/li>\n\u003cli>Mince the chiles and add them to the pan along with some or all of their seeds for added heat. Add the garlic, stir in the paprika, and pour the olive oil over all. Start cooking the mixture over medium-high heat, stirring occasionally to prevent sticking. Once the mixture comes to a boil, reduce the heat as necessary to keep it from bubbling without burning and cook until very thick and glossy, about 1 hour. Use a splatter screen to keep your stove clean, if you like.\u003c/li>\n\u003cli>Remove from the heat and season to taste with salt and sugar, adding about 1 teaspoon of each. Let cool and transfer to 1 or 2 tightly capped jars. The condiment will keep in the refrigerator for 1 week and in the freezer for up to two months.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "\u003cem>The Seasonal Jewish Kitchen\u003c/em> offers a seasonal, and global, approach to traditional Jewish cooking, lightening it for contemporary eating styles and ingredients and making it accessible to all. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Amelia Saltsman grew up in Los Angeles in a Japanese neighborhood with her Romanian mother and Iraqi father, Israelis who met while serving in the army. Her first book, \u003cem>The Santa Monica Farmers’ Market Cookbook\u003c/em>, champions all thing local, fresh, and simple, and lays out her general approach to cooking as opportunistic: first, what do you have? Then, how can you make it shine with the least amount of intervention? Her most recent book, out in time for Rosh Hashanah, is \u003ca href=\"http://www.amazon.com/The-Seasonal-Jewish-Kitchen-Tradition/dp/145491436X\" target=\"_blank\">\u003cem>The Seasonal Jewish Kitchen: A Fresh Take on Tradition\u003c/em>\u003c/a> (Sterling Epicure, 2015), in which she offers a seasonal, and global, approach to traditional Jewish cooking, lightening it for contemporary eating styles and ingredients and making it accessible to all.\u003c/p>\n\u003cp>One revelation here is that Jewish cooking isn’t relegated to the flavors of Eastern Europe, as many a cookbook might lead one to believe. This book is full of recipes from North Africa, the Middle East, and the whole of the Mediterranean, and utilizes ingredients widely found throughout the U.S., focusing on freshness and quality. I spoke with Amelia about the new book last week, and here’s what she had to say.\u003c/p>\n\u003cfigure id=\"attachment_100450\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/Amelia-Saltsman_vertical_300dpi_727KB_Photo-by-Patricia-Williams-2015-400x483.jpg\" alt=\"Cookbook author Amelia Saltsman\" width=\"400\" height=\"483\" class=\"size-thumbnail wp-image-100450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/Amelia-Saltsman_vertical_300dpi_727KB_Photo-by-Patricia-Williams-2015-400x483.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/Amelia-Saltsman_vertical_300dpi_727KB_Photo-by-Patricia-Williams-2015.jpg 662w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Cookbook author Amelia Saltsman \u003ccite>(Patricia Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What inspired your seasonal approach to the book?\u003c/strong>\u003c/p>\n\u003cp>Three things: A desire to reconnect what we often overlook today; the innate seasonality of Jewish food, from the late-summer/early-fall pomegranates, apples, and quince of Rosh Hashanah and the etrog (citron fruit) of Sukkot, to the spring lamb and herbs of Passover. That Jewish food can be reframed through the lighter, brighter lens of how we eat today while still being true to its traditional roots. (Take a look at Golden Borscht with Buttermilk and Ginger, page 218.) And the harmonious way the lunar Jewish calendar syncs with the natural cycles of the year.\u003c/p>\n\u003cp>\u003cstrong>What do you think will be the most surprising discoveries for people who are accustomed to traditional Jewish recipes?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The great diversity of Jewish cuisine. The Jewish Diaspora, or migration, is thousands of years old, and it’s global. When you say “traditional Jewish recipes,” I immediately assume you mean eastern European food. But Jewish food is actually a patchwork of regional cuisines that includes the deli foods of Eastern Europe \u003cem>and\u003c/em> the bold flavors of North Africa, the Middle East, the Mediterranean, and more. Historically, people have always cooked “local,” using the ingredients and techniques available to them and adapting them culturally, as needed.\u003c/p>\n\u003cp>\u003cstrong>Your mother is Romanian and your father, Iraqi. Did growing up with them result in any interesting fusion cooking?\u003c/strong>\u003c/p>\n\u003cp>You have no idea! Imagine 1950s SoCal, living isolated from extended family and in a predominantly Japanese neighborhood, and being the child of students who worked to make ends meet at the L.A.-iconic VandeKamp Bakery. I was a food-curious child exposed to an eclectic array of flavors: sautéed calves’ brains; my father’s recreation of an Iraqi breakfast pastry, kahi (reimagined as Cheese and Honey Filo Pie in the book, page 237); Israeli salad; L.A. citrus; canned spinach; American burgers, apple pie, and layer cake; and for me (not my parents), an immediate love affair with the Japanese foods my friends’ parents cooked.\u003c/p>\n\u003cp>\u003cstrong>How did your childhood in Los Angeles influence the way you cook today?\u003c/strong>\u003c/p>\n\u003cp>Because my little family lived for the most part outside a \u003cem>bubbe\u003c/em>-influenced food world, there were no food rules. We took a Catholic approach to what our melting-pot lives had to offer. And because I am the child of Israeli parents and have always lived in southern California’s produce-rich Mediterranean climate, fresh, ripe ingredients have always been important…. aside from that canned spinach.\u003c/p>\n\u003cp>\u003cstrong>What are the five or so essential ingredients to have on hand for last-minute cooking in this style? \u003c/strong>\u003c/p>\n\u003cp>Honestly, you could manage with just two—great olive oil and salt. Beyond that, I’d add an acid—lemon, good vinegar, or sumac, the tart seasoning ground from the bright purple berries from the sumac bush, popular in Iranian and Middle Eastern cuisines; and some heat, usually from a red pepper—Aleppo, Maras, espelette, or half-sharp paprika—that adds fruity and earthy complexities beyond a Scoville rating.\u003c/p>\n\u003cp>\u003cstrong>I love shakshuka, and I've made my way through many different versions. Can you describe your approach to this classic dish?\u003c/strong>\u003c/p>\n\u003cp>On a trip to Israel last year, I learned the secret of great shakshuka from my cousin, Pazit Gabai. Begin with her recipe for Matboucha (on page 32 of the book), a long-cooked, but simple, spicy tomato sauce, which she learned to make from her Moroccan sisters-in-law. Such “\u003cem>salades cuites\u003c/em>,” or cooked salads, are traditional to North African cuisines, most of which claim some version of shakshuka as their own. Her recipe is basically tomatoes, spicy peppers (jalapeños, or some such), and garlic. When I make a big batch of matboucha from rich, late-season meaty tomatoes, such as the Costoluto Genovese variety, the resulting thick sauce is transcendent. I use some of it to poach eggs for shakshua, and use the rest as a condiment or to simmer black- or pink-eyed shell beans for a hearty rice or grain bowl-meal. (Winter matboucha made from good canned tomatoes isn’t bad, either!)\u003c/p>\n\u003cp>\u003cstrong>Which recipes in the book would you recommend to novice cooks or those new to this style of cooking?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_100490\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-400x599.jpg\" alt=\"Roasted Carrot and Sweet Potato Tzimmes\" width=\"400\" height=\"599\" class=\"size-thumbnail wp-image-100490\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-400x599.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-800x1199.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-1440x2158.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-1180x1768.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-960x1439.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Roasted Carrot and Sweet Potato Tzimmes \u003ccite>( Staci Valentine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are plenty to choose from! Because my cooking is mainly about showcasing the natural lusciousness of great seasonal ingredients, my recipes tend to be very simple, often as basic as shoving something into a hot oven to roast and caramelize or pulling together interesting assemblages of contrasting flavors, colors, and textures. Start with the tastiest ingredients you can find, and dishes like Roasted Carrot and Sweet Potato Tzimmes or Autumn Slaw with Beets, Carrots, and Kohlrabi will sing. And a \u003cem>salade composée\u003c/em> of pickled herring, boiled potatoes and eggs becomes a contemporary work of art. I’d also refer readers to the Roasted Vegetable Primer in my first book, \u003cem>The Santa Monica Farmers’ Market Cookbook\u003c/em>, which shows beginners how to get incredibly diverse results from one simple technique.\u003c/p>\n\u003cp>\u003cstrong>What are your current favorite restaurants in Los Angeles? \u003c/strong>\u003c/p>\n\u003cp>I especially enjoy the way Suzanne Goin of Lucques, AOC, and Tavern restaurants has redefined Cal-Med to include \u003cem>eastern\u003c/em> Mediterranean flavors. And I love how innovative chef Jeremy Fox at Rustic Canyon in Santa Monica uses \u003cem>gribenes\u003c/em> (a Yiddish word for fried chicken or goose skin) within decidedly non-Jewish dishes. Perfect examples of how a market-driven, seasonal approach meshes seamlessly with traditional elements.\u003c/p>\n\u003cp>\u003cstrong>Who/what are the chief inspirations for your work? \u003c/strong>\u003c/p>\n\u003cp>Without a doubt, the passionate farmers who grow for flavor first. Their perseverance and dedication to quality and to being good stewards of the land have transformed the way I think about food. I try to show my respect and gratitude by simplifying my cooking to better show off their efforts!\u003c/p>\n\u003cp>And my two grandmothers, Mina and Rachel, whose cooking I first tasted when I was ten-years-old on our first trip to Israel and forever changed my life.\u003c/p>\n\u003cp>S\u003cem>altsman will be at \u003ca href=\"http://www.omnivorebooks.com/events.html\" target=\"_blank\">Omnivore Books\u003c/a> in San Francisco on Sunday, September 27 from 3-5pm.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch2>RECIPES\u003c/h2>\n\u003cfigure id=\"attachment_100491\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/SHAKSHUKA-1920-800x1199.jpg\" alt=\"Shakshuka from The Seasonal Jewish Kitchen\" width=\"800\" height=\"1199\" class=\"size-medium wp-image-100491\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/SHAKSHUKA-1920-800x1199.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/SHAKSHUKA-1920-400x599.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/SHAKSHUKA-1920-1440x2158.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/SHAKSHUKA-1920-1180x1768.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/SHAKSHUKA-1920-960x1439.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Shakshuka from The Seasonal Jewish Kitchen \u003ccite>( Staci Valentine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Shakshuka\u003c/h3>\n\u003cp>\u003cem>(makes six servings)\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 cups Matboucha (see recipe below)\u003c/li>\n\u003cli>2 Tbsps extra-virgin olive oil\u003c/li>\n\u003cli>6 eggs\u003c/li>\n\u003cli>Kosher or sea salt (optional)\u003c/li>\n\u003cli>Generous handful of chopped fresh Italian parsley\u003c/li>\n\u003cli>Labneh, homemade or store-bought\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Thickly sliced country bread, toasted, or pita bread\u003cbr>\nIn a 12-inch skillet, thin the Matboucha with water, to the consistency of thick spaghetti sauce. Add the olive oil and set over medium heat. When the sauce is bubbling, reduce the heat to medium-low.\n\u003c/li>\n\u003cli>Using the back of a large spoon, make an indentation in the sauce at the 12 o’clock position. Crack an egg into the depression. Repeat with remaining eggs, spacing them evenly in the pan. Cook until the eggs are set to your liking, about 7 minutes for over-easy. Cover the pan to hasten cooking, especially if you like your eggs more well-done.\u003c/li>\n\u003cli>Season the eggs with salt, if desired, and shower the parsley over all. Serve directly from the pan into shallow individual bowls, accompanied by labneh and bread or pita.\u003c/li>\n\u003c/ol>\n\u003ch3>Matboucha\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>(makes about 2 ½ cups)\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 ½ pounds meaty tomatoes, such as Roma or Costoluto Genovese, or 1 can (28 oz.) crushed tomatoes\u003c/li>\n\u003cli>2 to 4 chiles, such as jalapeño or habañero or a mix, 2 to 4 oz.\u003c/li>\n\u003cli>8 cloves garlic, minced\u003c/li>\n\u003cli>1 Tbsp sweet paprika\u003c/li>\n\u003cli>1 ½ tsps hot paprika, or to taste\u003c/li>\n\u003cli>½ cup grapeseed or other mild oil\u003c/li>\n\u003cli>Kosher or sea salt\u003c/li>\n\u003cli>Sugar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To peel the tomatoes, either use a swivel-blade vegetable peeler or immerse them in boiling water and slip off the skins. If you like, cut the tomatoes in half and squeeze them to remove the seeds. Skip this step if the seeds don’t bother you. Chop the tomatoes into ½- to 1-inch pieces. You should have 3 ¼ to 3 ½ cups altogether. Place them in a wide pit or a deep sauté pan.\u003c/li>\n\u003cli>Mince the chiles and add them to the pan along with some or all of their seeds for added heat. Add the garlic, stir in the paprika, and pour the olive oil over all. Start cooking the mixture over medium-high heat, stirring occasionally to prevent sticking. Once the mixture comes to a boil, reduce the heat as necessary to keep it from bubbling without burning and cook until very thick and glossy, about 1 hour. Use a splatter screen to keep your stove clean, if you like.\u003c/li>\n\u003cli>Remove from the heat and season to taste with salt and sugar, adding about 1 teaspoon of each. Let cool and transfer to 1 or 2 tightly capped jars. The condiment will keep in the refrigerator for 1 week and in the freezer for up to two months.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Heirloom Tomato Gazpacho is the Epitome of Summertime in a Bowl",
"title": "Heirloom Tomato Gazpacho is the Epitome of Summertime in a Bowl",
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"content": "\u003cp>When the weather is warm and the farmers’ market is overflowing with ripe tomatoes, it’s time to pull out the blender and make this insanely delicious chilled soup.\u003c/p>\n\u003cp>I look forward to this soup all year long. For me, it’s the epitome of summer. And it could not be easier to make! Fresh, ripe, flavorful heirloom tomatoes are pureed with roasted red peppers and cucumber and then served chilled with plenty of diced avocado. \u003c/p>\n\u003cp>Be sure to select ripe, full-of-flavor tomatoes. The ones you find in the supermarket in the dead of winter simply will not do this soup justice. This is also a great way to use up any tomatoes that are starting to look a little worse for the wear. \u003c/p>\n\u003cp>You can choose to roast your own peppers or just purchase some good-quality jarred roasted peppers in water. My favorite are roasted piquillo peppers if you can find them.\u003c/p>\n\u003cp>Top the soup simply, with diced avocado, a sprinkle of coarse salt, and a drizzle of olive oil, or go all out and top it with any or all of the following: diced cucumber, diced peppers, diced tomatoes (all of these add texture), freshly made croutons or crostini. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can get even more elaborate by topping it with grilled or poached shrimp, cubes of soft flavorful cheese, sliced hard-boiled eggs, or mini avocado toasts.\u003c/p>\n\u003cfigure id=\"attachment_100095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/gazpacho-overhead.jpg\" alt=\"Heirloom Tomato Gazpacho\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heirloom Tomato Gazpacho \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Heirloom Tomato Gazpacho\u003c/h3>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>3 1/4 lbs (about 6 large) ripe heirloom tomatoes, cored and roughly chopped\u003c/li>\n\u003cli>1 (12-oz) jar roasted red or piquillo peppers, roughly chopped\u003c/li>\n\u003cli>1/2 English cucumber, peeled and chopped\u003c/li>\n\u003cli>1 tablespoon Worcestershire sauce\u003c/li>\n\u003cli>2 tablespoons unseasoned rice vinegar\u003c/li>\n\u003cli>1/3 cup good-quality extra-virgin olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>Hot pepper sauce, such as Melinda’s habañero sauce\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For Garnish\u003c/em>\u003c/strong>\n\u003cli>Avocado, peeled, seeded and diced\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100130,100123,100131,100121,100120,100124,100125,100126,100129,100128,100097\"]\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a blender, puree the tomatoes, roasted peppers, cucumber, Worcestershire, and vinegar until very smooth. While the machine is running, slowly add the olive oil. Season to taste with salt, pepper, and hot sauce. Pour the soup through a fine-mesh sieve set over a large bowl; use a rubber spatula to push the soup through.\u003c/li>\n\u003cli>Transfer to an airtight container and chill for at least an hour.\u003c/li>\n\u003cli>Garnish each serving with the avocado, a drizzle of olive oil and a sprinkle of salt.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_100096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/gazpacho-single-bowl-1.jpg\" alt=\"Heirloom Tomato Gazpacho\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heirloom Tomato Gazpacho \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When the weather is warm and the farmers’ market is overflowing with ripe tomatoes, it’s time to pull out the blender and make this insanely delicious chilled soup.\u003c/p>\n\u003cp>I look forward to this soup all year long. For me, it’s the epitome of summer. And it could not be easier to make! Fresh, ripe, flavorful heirloom tomatoes are pureed with roasted red peppers and cucumber and then served chilled with plenty of diced avocado. \u003c/p>\n\u003cp>Be sure to select ripe, full-of-flavor tomatoes. The ones you find in the supermarket in the dead of winter simply will not do this soup justice. This is also a great way to use up any tomatoes that are starting to look a little worse for the wear. \u003c/p>\n\u003cp>You can choose to roast your own peppers or just purchase some good-quality jarred roasted peppers in water. My favorite are roasted piquillo peppers if you can find them.\u003c/p>\n\u003cp>Top the soup simply, with diced avocado, a sprinkle of coarse salt, and a drizzle of olive oil, or go all out and top it with any or all of the following: diced cucumber, diced peppers, diced tomatoes (all of these add texture), freshly made croutons or crostini. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can get even more elaborate by topping it with grilled or poached shrimp, cubes of soft flavorful cheese, sliced hard-boiled eggs, or mini avocado toasts.\u003c/p>\n\u003cfigure id=\"attachment_100095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/gazpacho-overhead.jpg\" alt=\"Heirloom Tomato Gazpacho\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heirloom Tomato Gazpacho \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Heirloom Tomato Gazpacho\u003c/h3>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>3 1/4 lbs (about 6 large) ripe heirloom tomatoes, cored and roughly chopped\u003c/li>\n\u003cli>1 (12-oz) jar roasted red or piquillo peppers, roughly chopped\u003c/li>\n\u003cli>1/2 English cucumber, peeled and chopped\u003c/li>\n\u003cli>1 tablespoon Worcestershire sauce\u003c/li>\n\u003cli>2 tablespoons unseasoned rice vinegar\u003c/li>\n\u003cli>1/3 cup good-quality extra-virgin olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>Hot pepper sauce, such as Melinda’s habañero sauce\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For Garnish\u003c/em>\u003c/strong>\n\u003cli>Avocado, peeled, seeded and diced\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a blender, puree the tomatoes, roasted peppers, cucumber, Worcestershire, and vinegar until very smooth. While the machine is running, slowly add the olive oil. Season to taste with salt, pepper, and hot sauce. Pour the soup through a fine-mesh sieve set over a large bowl; use a rubber spatula to push the soup through.\u003c/li>\n\u003cli>Transfer to an airtight container and chill for at least an hour.\u003c/li>\n\u003cli>Garnish each serving with the avocado, a drizzle of olive oil and a sprinkle of salt.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_100096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/gazpacho-single-bowl-1.jpg\" alt=\"Heirloom Tomato Gazpacho\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heirloom Tomato Gazpacho \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Healthy End-of-Summer Mediterranean-Style Kale and Quinoa Tabouli Salad",
"title": "Healthy End-of-Summer Mediterranean-Style Kale and Quinoa Tabouli Salad",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>One of my perfect summertime lunches, especially if it involves sitting outside (table or picnic blanket, I’m not fussy), is a big Middle Eastern meze spread, composed of lots of little dishes of salads and spreads that I can drag a puffy piece of pita through. \u003c/p>\n\u003cp>This salad, made with chopped fresh kale and parsley, quinoa instead of the traditional bulgur wheat and loads of sweet-tart cherry tomatoes, olive oil, and lemon juice, is one of my new favorites. Not only is it filled with super healthy ingredients, but it really packs a ton of flavor and even feels a bit naughty. \u003c/p>\n\u003cp>Serve this with plenty of toasted whole wheat pita bread, and if you want to create your own meze platter, serve it alongside hummus, baba ganoush, chunks of salty feta, and an array of little rice-packed dolma. \u003c/p>\n\u003cfigure id=\"attachment_100034\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/tabouli-finish-overhead.jpg\" alt=\"Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100034\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1/2 cup quinoa\u003c/li>\n\u003cli>2 cups finely chopped dinosaur kale\u003c/li>\n\u003cli>1 cup finely chopped fresh flat-leaf parsley\u003c/li>\n\u003cli>1 pint cherry tomatoes, halved (or quartered if large)\u003c/li>\n\u003cli>2 Persian cucumbers or 1/2 English cucumber, diced\u003c/li>\n\u003cli>1 shallot, minced\u003c/li>\n\u003cli>1/4 cup lemon juice (ideally fresh squeezed)\u003c/li>\n\u003cli>1/4 cup excellent quality extra virgin olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Toasted pita bread, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100048,100052,100049,100050,100043,100037,100039,100047,100045,100051,100040,100041,100042,100033\"]\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Cook the quinoa as directed, then set aside to cool.\u003c/li>\n\u003cli>In a salad bowl, toss together the kale, parsley, cooled quinoa, tomatoes, cucumbers, and shallot. Drizzle with the lemon juice and olive oil and toss to coat. Season with salt and pepper.\u003c/li>\n\u003cli>Serve with the toasted pita, if you like.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_100035\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/tabouli-finish-vertical.jpg\" alt=\"Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon with Pita Bread\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-100035\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon with Pita Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>One of my perfect summertime lunches, especially if it involves sitting outside (table or picnic blanket, I’m not fussy), is a big Middle Eastern meze spread, composed of lots of little dishes of salads and spreads that I can drag a puffy piece of pita through. \u003c/p>\n\u003cp>This salad, made with chopped fresh kale and parsley, quinoa instead of the traditional bulgur wheat and loads of sweet-tart cherry tomatoes, olive oil, and lemon juice, is one of my new favorites. Not only is it filled with super healthy ingredients, but it really packs a ton of flavor and even feels a bit naughty. \u003c/p>\n\u003cp>Serve this with plenty of toasted whole wheat pita bread, and if you want to create your own meze platter, serve it alongside hummus, baba ganoush, chunks of salty feta, and an array of little rice-packed dolma. \u003c/p>\n\u003cfigure id=\"attachment_100034\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/tabouli-finish-overhead.jpg\" alt=\"Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100034\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1/2 cup quinoa\u003c/li>\n\u003cli>2 cups finely chopped dinosaur kale\u003c/li>\n\u003cli>1 cup finely chopped fresh flat-leaf parsley\u003c/li>\n\u003cli>1 pint cherry tomatoes, halved (or quartered if large)\u003c/li>\n\u003cli>2 Persian cucumbers or 1/2 English cucumber, diced\u003c/li>\n\u003cli>1 shallot, minced\u003c/li>\n\u003cli>1/4 cup lemon juice (ideally fresh squeezed)\u003c/li>\n\u003cli>1/4 cup excellent quality extra virgin olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Toasted pita bread, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Cook the quinoa as directed, then set aside to cool.\u003c/li>\n\u003cli>In a salad bowl, toss together the kale, parsley, cooled quinoa, tomatoes, cucumbers, and shallot. Drizzle with the lemon juice and olive oil and toss to coat. Season with salt and pepper.\u003c/li>\n\u003cli>Serve with the toasted pita, if you like.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_100035\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/tabouli-finish-vertical.jpg\" alt=\"Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon with Pita Bread\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-100035\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon with Pita Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel",
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"content": "\u003cp>\u003cem>Briny, sweet, and piquant Provencal flavors turn this potato salad into something extra special.\u003c/em>\u003c/p>\n\u003cp>Nutty, rich, and creamy, less-than-commonplace fingerling potatoes easily elevate a dish or a meal. They are excellent roasted in the oven (I use a cast-iron pan) with a bit of olive oil and kosher salt, or boiled and tossed with butter and herbs. But they also shine in this gorgeous potato salad.\u003c/p>\n\u003cp>Chopped briny black olives, sweet fennel, red onion, and earthy parsley pair beautifully with the creamy-tender potatoes which are simply boiled and chopped before being bathed in a sweet-tart vinaigrette of orange juice, garlic, vinegar, and grainy mustard.\u003c/p>\n\u003cp>This salad is excellent served alongside grilled meats, such as lamb chops, ribeye steak, or brined chicken thighs. It’s also terrific with meatier fish like swordfish or \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">salmon\u003c/a>, or even as a component to a vegetarian buffet.\u003c/p>\n\u003cfigure id=\"attachment_99994\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/potato-salad-finish-overhead-1.jpg\" alt=\"Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99994\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong> \u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>For the vinaigrette\u003c/em>\u003c/strong>\n\u003cli>1/3 cup orange juice\u003c/li>\n\u003cli>1/3 cup red wine vinegar\u003c/li>\n\u003cli>1 tablespoon grainy mustard\u003c/li>\n\u003cli>1 clove garlic, minced and smashed with salt\u003c/li>\n\u003cli>Finely grated zest of 1 orange\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>3 lbs fingerling potatoes, halved if large\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1/2 red onion, finely chopped (about 1 scant cup)\u003c/li>\n\u003cli>1 small fennel bulb, trimmed and finely chopped, fronds reserved for garnish\u003c/li>\n\u003cli>1/2 cup sliced black olives, chopped\u003c/li>\n\u003cli>1/4 cup packed finely chopped fresh flat-leaf parsley\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100006,100000,100017,100005,100007,100001,100004,100003,99998\"]\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a large saucepan, cover the potatoes with cool water, add 1 tablespoon salt, and bring to a boil over medium-high heat. Reduce the heat and simmer until tender, about 15 minutes. Drain the potatoes and let cool slightly, then cut them into bite-sized pieces.\u003c/li>\n\u003cli>While the potatoes are cooking, make the vinaigrette. In a bowl, whisk together the orange juice, vinegar, mustard, garlic, and orange zest. Slowly add the olive oil while continuously whisking. Season with salt and pepper.\u003c/li>\n\u003cli>Put the potatoes in a large serving bowl and add the onion, fennel, olives, and parsley. Drizzle with the vinaigrette. Taste and season with more salt and pepper if needed. Set aside for 1 hour at room temperature or refrigerate for up to 4 hours. Serve.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Briny, sweet, and piquant Provencal flavors turn this potato salad into something extra special.\u003c/em>\u003c/p>\n\u003cp>Nutty, rich, and creamy, less-than-commonplace fingerling potatoes easily elevate a dish or a meal. They are excellent roasted in the oven (I use a cast-iron pan) with a bit of olive oil and kosher salt, or boiled and tossed with butter and herbs. But they also shine in this gorgeous potato salad.\u003c/p>\n\u003cp>Chopped briny black olives, sweet fennel, red onion, and earthy parsley pair beautifully with the creamy-tender potatoes which are simply boiled and chopped before being bathed in a sweet-tart vinaigrette of orange juice, garlic, vinegar, and grainy mustard.\u003c/p>\n\u003cp>This salad is excellent served alongside grilled meats, such as lamb chops, ribeye steak, or brined chicken thighs. It’s also terrific with meatier fish like swordfish or \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">salmon\u003c/a>, or even as a component to a vegetarian buffet.\u003c/p>\n\u003cfigure id=\"attachment_99994\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/potato-salad-finish-overhead-1.jpg\" alt=\"Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99994\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a large saucepan, cover the potatoes with cool water, add 1 tablespoon salt, and bring to a boil over medium-high heat. Reduce the heat and simmer until tender, about 15 minutes. Drain the potatoes and let cool slightly, then cut them into bite-sized pieces.\u003c/li>\n\u003cli>While the potatoes are cooking, make the vinaigrette. In a bowl, whisk together the orange juice, vinegar, mustard, garlic, and orange zest. Slowly add the olive oil while continuously whisking. Season with salt and pepper.\u003c/li>\n\u003cli>Put the potatoes in a large serving bowl and add the onion, fennel, olives, and parsley. Drizzle with the vinaigrette. Taste and season with more salt and pepper if needed. Set aside for 1 hour at room temperature or refrigerate for up to 4 hours. Serve.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I’ll admit it...I’m not a big fan of shrimp. I think I just ate way too much of it when I was a kid (when it was one of my favorite foods). Also, I don’t think it’s prepared well much of the time: underflavored, overcooked, undercooked, mushy and watery, you get the idea. \u003c/p>\n\u003cp>Before I turn you completely off of shrimp, I do love it when it’s made well. Throw it on the grill (or a stovetop grill pan) and add a zingy sweet and spicy vinaigrette, and I’m on board. Especially if I can convince someone else to clean the shrimp!\u003c/p>\n\u003cp>This particular salad has completely won me over. Not only is it super flavorful, but it’s also super healthy. Baby greens, ideally sweeter greens like mache or baby spinach, are topped with a tangle of fresh zucchini “noodles” and plenty of plump, perfectly cooked shrimp along with a Thai-style vinaigrette made with fresh herbs, lime, and sweet chili sauce.\u003c/p>\n\u003cfigure id=\"attachment_99943\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/shrimpsalad-noodles.jpg\" alt=\"Creating zucchini “noodles” with a julienne peeler.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99943\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creating zucchini “noodles” with a julienne peeler. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\nTo create the zucchini “noodles” there are a whole range of tools you can use (to name a few):\n\u003cli>\u003ca href=\"http://www.williams-sonoma.com/products/williams-sonoma-open-kitchen-sharpened-julienne-peeler/\" target=\"_blank\">julienne peeler\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.williams-sonoma.com/products/6572080/\" target=\"_blank\">spiralizer\u003c/a>\u003c/li>\n\u003cli>vegetable peeler (for ribbons)\u003c/li>\n\u003cli>mandolin (for ribbons)\u003c/li>\n\u003c/ul>\n\u003cp>I like to leave my zucchini unpeeled because there are more nutrients in the peel, but if you want the zucchini to more closely resemble real noodles, you can peel it.\u003c/p>\n\u003cfigure id=\"attachment_99941\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/shrimpsalad-plated.jpg\" alt=\"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99941\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cp>\u003cstrong>\u003cem>For the Salad\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>24 large shrimp, peeled, tails left on\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Juice of 1 lime\u003c/li>\n\u003cli>2 zucchini, ends trimmed\u003c/li>\n\u003cli>6 cups baby salad greens\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For the Vinaigrette\u003c/em>\u003c/strong>\n\u003cli>Finely grated zest of 1 lime\u003c/li>\n\u003cli>1/4 cup lime juice\u003c/li>\n\u003cli>1/2 cup chopped Thai or regular basil\u003c/li>\n\u003cli>1/2 cup chopped cilantro\u003c/li>\n\u003cli>2 tbsp Thai sweet chili sauce\u003c/li>\n\u003cli>1/4 cup canola oil\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99951,99955,99954,99949,99952,99953,99957,99950,99956,99948,99945\"]\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>If using a gas or charcoal grill, soak 8 wooden skewers in water for 30 minutes (or use metal skewers).\u003c/li>\n\u003cli>To make the vinaigrette, in a bowl, whisk together the lime zest and juice, chili sauce, basil and cilantro. Slowly drizzle in the oil, while whisking, until the vinaigrette is well combined. Set aside.\u003c/li>\n\u003cli>Divide the salad greens between 4 to 6 plates. Use a julienne peeler or spiral vegetable cutter to create zucchini “noodles,” or use a vegetable peeler to create zucchini ribbons. Divide between the salads. Set aside.\u003c/li>\n\u003cli>Prepare a charcoal or gas grill for direct-heat grilling over medium heat. Or, heat a stovetop grill.\u003c/li>\n\u003cli>(If using the outdoor grill, thread the shrimp onto the skewers, 3 shrimp to a kebab.) Brush the grill with olive oil, then sprinkle with salt and lime juice. Grill, turning once, until nicely charred, about 3 minutes.\u003c/li>\n\u003cli>Brush the shrimp with the vinaigrette. Drizzle some vinaigrette over each salad, and top with the grilled shrimp. Serve with more vinaigrette on the side.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_99944\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/shrimpsalad-finishplate.jpg\" alt=\"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99944\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Simple and healthy, and with plenty of punchy flavor, this salad makes the perfect end-of-summer salad for a weekend BBQ.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’ll admit it...I’m not a big fan of shrimp. I think I just ate way too much of it when I was a kid (when it was one of my favorite foods). Also, I don’t think it’s prepared well much of the time: underflavored, overcooked, undercooked, mushy and watery, you get the idea. \u003c/p>\n\u003cp>Before I turn you completely off of shrimp, I do love it when it’s made well. Throw it on the grill (or a stovetop grill pan) and add a zingy sweet and spicy vinaigrette, and I’m on board. Especially if I can convince someone else to clean the shrimp!\u003c/p>\n\u003cp>This particular salad has completely won me over. Not only is it super flavorful, but it’s also super healthy. Baby greens, ideally sweeter greens like mache or baby spinach, are topped with a tangle of fresh zucchini “noodles” and plenty of plump, perfectly cooked shrimp along with a Thai-style vinaigrette made with fresh herbs, lime, and sweet chili sauce.\u003c/p>\n\u003cfigure id=\"attachment_99943\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/shrimpsalad-noodles.jpg\" alt=\"Creating zucchini “noodles” with a julienne peeler.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99943\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creating zucchini “noodles” with a julienne peeler. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\nTo create the zucchini “noodles” there are a whole range of tools you can use (to name a few):\n\u003cli>\u003ca href=\"http://www.williams-sonoma.com/products/williams-sonoma-open-kitchen-sharpened-julienne-peeler/\" target=\"_blank\">julienne peeler\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.williams-sonoma.com/products/6572080/\" target=\"_blank\">spiralizer\u003c/a>\u003c/li>\n\u003cli>vegetable peeler (for ribbons)\u003c/li>\n\u003cli>mandolin (for ribbons)\u003c/li>\n\u003c/ul>\n\u003cp>I like to leave my zucchini unpeeled because there are more nutrients in the peel, but if you want the zucchini to more closely resemble real noodles, you can peel it.\u003c/p>\n\u003cfigure id=\"attachment_99941\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/shrimpsalad-plated.jpg\" alt=\"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99941\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cp>\u003cstrong>\u003cem>For the Salad\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>24 large shrimp, peeled, tails left on\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Juice of 1 lime\u003c/li>\n\u003cli>2 zucchini, ends trimmed\u003c/li>\n\u003cli>6 cups baby salad greens\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For the Vinaigrette\u003c/em>\u003c/strong>\n\u003cli>Finely grated zest of 1 lime\u003c/li>\n\u003cli>1/4 cup lime juice\u003c/li>\n\u003cli>1/2 cup chopped Thai or regular basil\u003c/li>\n\u003cli>1/2 cup chopped cilantro\u003c/li>\n\u003cli>2 tbsp Thai sweet chili sauce\u003c/li>\n\u003cli>1/4 cup canola oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>If using a gas or charcoal grill, soak 8 wooden skewers in water for 30 minutes (or use metal skewers).\u003c/li>\n\u003cli>To make the vinaigrette, in a bowl, whisk together the lime zest and juice, chili sauce, basil and cilantro. Slowly drizzle in the oil, while whisking, until the vinaigrette is well combined. Set aside.\u003c/li>\n\u003cli>Divide the salad greens between 4 to 6 plates. Use a julienne peeler or spiral vegetable cutter to create zucchini “noodles,” or use a vegetable peeler to create zucchini ribbons. Divide between the salads. Set aside.\u003c/li>\n\u003cli>Prepare a charcoal or gas grill for direct-heat grilling over medium heat. Or, heat a stovetop grill.\u003c/li>\n\u003cli>(If using the outdoor grill, thread the shrimp onto the skewers, 3 shrimp to a kebab.) Brush the grill with olive oil, then sprinkle with salt and lime juice. Grill, turning once, until nicely charred, about 3 minutes.\u003c/li>\n\u003cli>Brush the shrimp with the vinaigrette. Drizzle some vinaigrette over each salad, and top with the grilled shrimp. Serve with more vinaigrette on the side.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_99944\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/shrimpsalad-finishplate.jpg\" alt=\"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99944\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "An End-of-Summer Celebration: How to Roast a Whole Salmon",
"title": "An End-of-Summer Celebration: How to Roast a Whole Salmon",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Many years ago I attended a dinner party where my friends roasted a whole stuffed salmon. I was impressed. I’d never even considered such a thing. And the results were astounding, the meat just melted in your mouth and was gently perfumed by the herbs and lemon stuffed inside the cavity. I re-created the recipe, designed for the grill, and have since made this for many large parties and gatherings. \u003c/p>\n\u003cp>Perfect for a end-of-summer celebration, preparing a whole salmon doesn’t have to be a daunting task. In fact, it’s really very simple (although it is pricey, so I only reserve this for special occasions). Just choose a quality fish, ideally a wild salmon during salmon season, from a reputable fishmonger. Make sure to have the fishmonger gut and clean the fish if they haven’t already. \u003c/p>\n\u003cp>Then all you have to do is stuff it with a handful of herbs and some sliced lemon, tie it with kitchen string, and throw it on a preheated grill. The hardest part is making sure you cook it slowly and evenly, turning it a few times, until it’s perfectly done, but not overcooked. Just keep a close eye on it, and pull it off just before you think it’s cooked through as the residual heat will continue to cook it.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99922,99920,99919,99921,99923\"]\u003c/p>\n\u003cul>\nYou can use this salmon as the centerpiece for just about any type of culinary themes. Here are a few fun ideas:\n\u003cli>Serve it with garlic or lemon aioli and a few Mediterranean-inspired side dishes, such as fingerling potato salad\u003c/li>\n\u003cli>Serve it California style with plenty of Meyer lemon slices, a summer panzanella salad and grilled asparagus\n\u003c/li>\u003cli>Serve it with cucumber-yogurt raita, grilled Indian naan, and an array of Indian side dishes\u003c/li>\n\u003c/ul>\n\u003ch3>Recipe: Grilled Whole Salmon\u003c/h3>\n\u003cp>\u003cem>Makes 12 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 whole salmon, cleaned and gutted\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 lemons, sliced\u003c/li>\n\u003cli>Mixed herbs, such as chives, dill, basil, etc\u003c/li>\n\u003cli>1 stick unsalted butter, thinly sliced\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99929,99928,99937,99936,99934\"]\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Prepare a charcoal fire on one side of your grill.\u003c/li>\n\u003cli>Sprinkle the inside of the salmon with salt. Layer the lemon slices, herbs, and butter slices evenly in the cavity of the salmon. Rub the outside of the salmon with olive oil. Close the salmon, then tie it in 4 or 5 places with kitchen string to hold the stuffing in place.\u003c/li>\n\u003cli>Grease the grill with oil, then lay the salmon on the cooler side of the grill. The bottom vents should be open all the way, and the top vents closed halfway. Place the cover over the grill.\u003c/li>\n\u003cli>Grill the salmon for about 30 minutes (depending upon the size of the salmon), turning once. Turning the salmon can be tricky, I used two large spatulas and the help of a friend! The salmon is done when just barely cooked through, but be careful not to overcook it.\u003c/li>\n\u003cli>To serve, transfer the fish to a large platter or baking sheet. Remove the skin and the backbone (and bones); they should easily slip out from the tender salmon. Remove the herbs and lemon slices from the inside. Using a spatula, cut it into serving-sized pieces.\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Many years ago I attended a dinner party where my friends roasted a whole stuffed salmon. I was impressed. I’d never even considered such a thing. And the results were astounding, the meat just melted in your mouth and was gently perfumed by the herbs and lemon stuffed inside the cavity. I re-created the recipe, designed for the grill, and have since made this for many large parties and gatherings. \u003c/p>\n\u003cp>Perfect for a end-of-summer celebration, preparing a whole salmon doesn’t have to be a daunting task. In fact, it’s really very simple (although it is pricey, so I only reserve this for special occasions). Just choose a quality fish, ideally a wild salmon during salmon season, from a reputable fishmonger. Make sure to have the fishmonger gut and clean the fish if they haven’t already. \u003c/p>\n\u003cp>Then all you have to do is stuff it with a handful of herbs and some sliced lemon, tie it with kitchen string, and throw it on a preheated grill. The hardest part is making sure you cook it slowly and evenly, turning it a few times, until it’s perfectly done, but not overcooked. Just keep a close eye on it, and pull it off just before you think it’s cooked through as the residual heat will continue to cook it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cul>\nYou can use this salmon as the centerpiece for just about any type of culinary themes. Here are a few fun ideas:\n\u003cli>Serve it with garlic or lemon aioli and a few Mediterranean-inspired side dishes, such as fingerling potato salad\u003c/li>\n\u003cli>Serve it California style with plenty of Meyer lemon slices, a summer panzanella salad and grilled asparagus\n\u003c/li>\u003cli>Serve it with cucumber-yogurt raita, grilled Indian naan, and an array of Indian side dishes\u003c/li>\n\u003c/ul>\n\u003ch3>Recipe: Grilled Whole Salmon\u003c/h3>\n\u003cp>\u003cem>Makes 12 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 whole salmon, cleaned and gutted\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 lemons, sliced\u003c/li>\n\u003cli>Mixed herbs, such as chives, dill, basil, etc\u003c/li>\n\u003cli>1 stick unsalted butter, thinly sliced\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Prepare a charcoal fire on one side of your grill.\u003c/li>\n\u003cli>Sprinkle the inside of the salmon with salt. Layer the lemon slices, herbs, and butter slices evenly in the cavity of the salmon. Rub the outside of the salmon with olive oil. Close the salmon, then tie it in 4 or 5 places with kitchen string to hold the stuffing in place.\u003c/li>\n\u003cli>Grease the grill with oil, then lay the salmon on the cooler side of the grill. The bottom vents should be open all the way, and the top vents closed halfway. Place the cover over the grill.\u003c/li>\n\u003cli>Grill the salmon for about 30 minutes (depending upon the size of the salmon), turning once. Turning the salmon can be tricky, I used two large spatulas and the help of a friend! The salmon is done when just barely cooked through, but be careful not to overcook it.\u003c/li>\n\u003cli>To serve, transfer the fish to a large platter or baking sheet. Remove the skin and the backbone (and bones); they should easily slip out from the tender salmon. Remove the herbs and lemon slices from the inside. Using a spatula, cut it into serving-sized pieces.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "A Fresh, Summery Mediterranean Salad with Pita Chips and Tahini and Lemon Dressing",
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"content": "\u003cp>This well-balanced salad hits all the notes for me: bright, crunchy, salty, sweet, nutty, grassy, and fresh. A base of crisp romaine is topped with shaved carrots, sweet tomatoes, and green onions along with briny feta cheese, tender chickpeas, and salty-crunchy pita chips.\u003c/p>\n\u003cp>You can add other fresh vegetables, like sliced cucumbers or shaved radishes, or swap out chopped heirloom tomatoes for the cherry tomatoes and tiny sliced rainbow carrots for the shaved carrots. For a heartier salad with more protein, add a few handfuls of shredded cooked chicken.\u003c/p>\n\u003cp>The simple dressing—which makes more than you’ll need—is a snap to make when you make it in a small mason jar, and can be prepared up to 5 days in advance and stored in the refrigerator. Just bring it to room temperature, and check the consistency, before dressing the salad with it. (It’s also great drizzled over falafel or grilled eggplant and peppers, wrapped in fresh pita bread.)\u003c/p>\n\u003cfigure id=\"attachment_97650\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-97650\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/chickpea-salad-chickpeas1.jpg\" alt=\"Mediterranean Salad in process.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-chickpeas1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-chickpeas1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-chickpeas1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-chickpeas1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-chickpeas1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-chickpeas1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mediterranean Salad in process. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Mediterranean Salad\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Tahini-Lemon Dressing\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>6 tbsp tahini\u003c/li>\n\u003cli>Juice of 1 1/2 to 2 lemons\u003c/li>\n\u003cli>1 large garlic clove, minced\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>¼ cup olive oil\u003c/li>\n\u003cli>3 to 4 tablespoons water, plus more if needed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Mediterranean Salad\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>About 6 cups chopped hearts of romaine\u003c/li>\n\u003cli>1 can chickpeas, drained and rinsed\u003c/li>\n\u003cli>2 to 3 organic carrots, shaved\u003c/li>\n\u003cli>2 cups cherry tomatoes, halved\u003c/li>\n\u003cli>4 green onions, sliced\u003c/li>\n\u003cli>About 1/2 cup crumbled feta cheese\u003c/li>\n\u003cli>1/4 cup chopped fresh flat-leaf parsley\u003c/li>\n\u003cli>About 1 cup roughly broken pita chips\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97652,97663,97664,97648,97642,97662,97647,97649,97644,97645\"]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>To make the dressing, put the tahini, juice of 1 1/2 lemons, garlic, and a pinch of salt into an airtight jar; close the jar and shake vigorously. Add the olive oil and shake again. Thin with the water until pourable. Taste and season with more lemon juice and salt. Set aside.\u003c/li>\n\u003cli>Place the salad greens in a wide, shallow salad bowl, drizzle with a little dressing, and toss to coat. Scatter with the chickpeas, shredded carrots, tomatoes, green onion, feta, and parsley. Top with crumbled pita chips. Serve, passing additional dressing on the side.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_97655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-97655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/chickpea-salad-final-dressing.jpg\" alt=\"Add pita chips to Mediterranean Salad and serve with extra Tahini dressing on the side..\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-final-dressing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-final-dressing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-final-dressing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-final-dressing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-final-dressing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-final-dressing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add pita chips to Mediterranean Salad and serve with extra Tahini dressing on the side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This well-balanced salad hits all the notes for me: bright, crunchy, salty, sweet, nutty, grassy, and fresh. A base of crisp romaine is topped with shaved carrots, sweet tomatoes, and green onions along with briny feta cheese, tender chickpeas, and salty-crunchy pita chips.\u003c/p>\n\u003cp>You can add other fresh vegetables, like sliced cucumbers or shaved radishes, or swap out chopped heirloom tomatoes for the cherry tomatoes and tiny sliced rainbow carrots for the shaved carrots. For a heartier salad with more protein, add a few handfuls of shredded cooked chicken.\u003c/p>\n\u003cp>The simple dressing—which makes more than you’ll need—is a snap to make when you make it in a small mason jar, and can be prepared up to 5 days in advance and stored in the refrigerator. Just bring it to room temperature, and check the consistency, before dressing the salad with it. (It’s also great drizzled over falafel or grilled eggplant and peppers, wrapped in fresh pita bread.)\u003c/p>\n\u003cfigure id=\"attachment_97650\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-97650\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/chickpea-salad-chickpeas1.jpg\" alt=\"Mediterranean Salad in process.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-chickpeas1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-chickpeas1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-chickpeas1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-chickpeas1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-chickpeas1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-chickpeas1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mediterranean Salad in process. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Mediterranean Salad\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Tahini-Lemon Dressing\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>6 tbsp tahini\u003c/li>\n\u003cli>Juice of 1 1/2 to 2 lemons\u003c/li>\n\u003cli>1 large garlic clove, minced\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>¼ cup olive oil\u003c/li>\n\u003cli>3 to 4 tablespoons water, plus more if needed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Mediterranean Salad\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>About 6 cups chopped hearts of romaine\u003c/li>\n\u003cli>1 can chickpeas, drained and rinsed\u003c/li>\n\u003cli>2 to 3 organic carrots, shaved\u003c/li>\n\u003cli>2 cups cherry tomatoes, halved\u003c/li>\n\u003cli>4 green onions, sliced\u003c/li>\n\u003cli>About 1/2 cup crumbled feta cheese\u003c/li>\n\u003cli>1/4 cup chopped fresh flat-leaf parsley\u003c/li>\n\u003cli>About 1 cup roughly broken pita chips\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>To make the dressing, put the tahini, juice of 1 1/2 lemons, garlic, and a pinch of salt into an airtight jar; close the jar and shake vigorously. Add the olive oil and shake again. Thin with the water until pourable. Taste and season with more lemon juice and salt. Set aside.\u003c/li>\n\u003cli>Place the salad greens in a wide, shallow salad bowl, drizzle with a little dressing, and toss to coat. Scatter with the chickpeas, shredded carrots, tomatoes, green onion, feta, and parsley. Top with crumbled pita chips. Serve, passing additional dressing on the side.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_97655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-97655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/chickpea-salad-final-dressing.jpg\" alt=\"Add pita chips to Mediterranean Salad and serve with extra Tahini dressing on the side..\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-final-dressing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-final-dressing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-final-dressing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-final-dressing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-final-dressing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/chickpea-salad-final-dressing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add pita chips to Mediterranean Salad and serve with extra Tahini dressing on the side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>I think there’s just about nothing as perfect as biting into a fragrantly ripe, excessively juicy nectarine, where the juices just run down your face and drip off your chin. Or possibly lying on a picnic blanket under a big sprawling tree in the summer sun, popping cherries into my mouth. Or maybe biting into a tart-sweet plum that both makes your lips pucker and your mouth water for the push-pull balance of tangy and syrupy.\u003c/p>\n\u003cp>I look forward with great anticipation to summer’s fruit every spring, and mourn it’s departure come late fall. If I had to choose one perfect season, it would, without a shadow of a doubt, be the summer. \u003c/p>\n\u003cp>And while I love each of these stone fruits on their own, I also love tossing them together in this perfectly simple salad. It’s a great finish to a big barbecue, a foolproof addition to a summer brunch, and excellent for a picnic. \u003c/p>\n\u003cp>Make the orange-vanilla syrup up to 3 days in advance, but cut and toss the fruit the same day you serve it.\u003c/p>\n\u003cfigure id=\"attachment_97635\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/fruit-salad-nectarines.jpg\" alt=\"Nectarines, plums and apricots for the Summer Stone Fruit Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nectarines, plums and apricots for the Summer Stone Fruit Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Summer Stone Fruit Salad\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>Juice and zest of 1 orange\u003c/li>\n\u003cli>1/2 vanilla bean, halved lengthwise and seeds scraped out\u003c/li>\n\u003cli>4 ripe nectarines or peeled peaches, pitted and cut into 1/4-inch slices\u003c/li>\n\u003cli>4 ripe apricots, pitted and cut into 1/4-inch slices\u003c/li>\n\u003cli>4 ripe plums, pitted and cut into 1/4-inch slices\u003c/li>\n\u003cli>2 cups pitted, halved sweet cherries (I used a mix of Bing and Rainier)\u003c/li>\n\u003cli>2 tbsp finely chopped pistachios\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97626,97627,97634,97641,97640,97636,97637\"]\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a small saucepan over medium heat, stir together the sugar and orange zest and juice. Add the vanilla bean pod and seeds. Bring to a boil and cook until the mixture becomes syrupy, about 2 minutes. Remove from the heat and set aside to cool to room temperature, then refrigerate until chilled.\u003c/li>\n\u003cli>In a large serving bowl, toss together the fruit. Strain the chilled syrup into a liquid measuring jug and drizzle the fruit with the syrup. Toss gently, garnish with the pistachios, and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_97633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/fruit-salad-final1.jpg\" alt=\"Serve Summer Stone Fruit Salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve Summer Stone Fruit Salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I think there’s just about nothing as perfect as biting into a fragrantly ripe, excessively juicy nectarine, where the juices just run down your face and drip off your chin. Or possibly lying on a picnic blanket under a big sprawling tree in the summer sun, popping cherries into my mouth. Or maybe biting into a tart-sweet plum that both makes your lips pucker and your mouth water for the push-pull balance of tangy and syrupy.\u003c/p>\n\u003cp>I look forward with great anticipation to summer’s fruit every spring, and mourn it’s departure come late fall. If I had to choose one perfect season, it would, without a shadow of a doubt, be the summer. \u003c/p>\n\u003cp>And while I love each of these stone fruits on their own, I also love tossing them together in this perfectly simple salad. It’s a great finish to a big barbecue, a foolproof addition to a summer brunch, and excellent for a picnic. \u003c/p>\n\u003cp>Make the orange-vanilla syrup up to 3 days in advance, but cut and toss the fruit the same day you serve it.\u003c/p>\n\u003cfigure id=\"attachment_97635\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/fruit-salad-nectarines.jpg\" alt=\"Nectarines, plums and apricots for the Summer Stone Fruit Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nectarines, plums and apricots for the Summer Stone Fruit Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Summer Stone Fruit Salad\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>Juice and zest of 1 orange\u003c/li>\n\u003cli>1/2 vanilla bean, halved lengthwise and seeds scraped out\u003c/li>\n\u003cli>4 ripe nectarines or peeled peaches, pitted and cut into 1/4-inch slices\u003c/li>\n\u003cli>4 ripe apricots, pitted and cut into 1/4-inch slices\u003c/li>\n\u003cli>4 ripe plums, pitted and cut into 1/4-inch slices\u003c/li>\n\u003cli>2 cups pitted, halved sweet cherries (I used a mix of Bing and Rainier)\u003c/li>\n\u003cli>2 tbsp finely chopped pistachios\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a small saucepan over medium heat, stir together the sugar and orange zest and juice. Add the vanilla bean pod and seeds. Bring to a boil and cook until the mixture becomes syrupy, about 2 minutes. Remove from the heat and set aside to cool to room temperature, then refrigerate until chilled.\u003c/li>\n\u003cli>In a large serving bowl, toss together the fruit. Strain the chilled syrup into a liquid measuring jug and drizzle the fruit with the syrup. Toss gently, garnish with the pistachios, and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_97633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/fruit-salad-final1.jpg\" alt=\"Serve Summer Stone Fruit Salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve Summer Stone Fruit Salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese",
"title": "Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese",
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"content": "\u003cp>Grilled corn pretty much finds its way into nearly every single barbecue I ever have. It’s such a statement of mid-summer, and beloved by nearly everyone. Plus when it’s at the peak of its season, corn needs nothing more than a squirt of lime juice and a sprinkle of salt to highlight the intense sweetness and crunch.\u003c/p>\n\u003cp>Grilled corn also makes a great addition to a whole slew of side dishes and salads. Pretty much any summer vegetable—from green beans to roasted bell peppers, summer squash to zucchini—enjoys being snuggled up with a few sweet corn kernels. Toss it into a green salad, like peppery wild arugula, or add it to a chopped romaine salad with blue cheese.\u003c/p>\n\u003cp>This particular salad hits a lot of my favorite notes: crunch sugar snap peas and cherry tomatoes add a bit of sweet-tartness, balanced by the salty goat cheese and tangy lime juice. But it’s also incredibly versatile, so you can really experiment to get your exact perfect combination. Swap out the sugar snaps for blanched green beans or snow peas if you like, or use chopped heirloom tomatoes for the cherry tomatoes. You can easily use feta or crumbled queso fresco instead of goats cheese. And for a heartier salad, add 1 to 2 cups of steamed, rinsed, and cooled farro or wheat berries.\u003c/p>\n\u003cp>Any way you make it, it’s sure to be a hit!\u003c/p>\n\u003cfigure id=\"attachment_97596\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/salad-ingredients.jpg\" alt=\"Salad Ingredients: Grilled Corn, Sugar Snap Peas and Cherry Tomatoes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Salad Ingredients: Grilled Corn, Sugar Snap Peas and Cherry Tomatoes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese\u003c/h3>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 cups sugar snap peas, trimmed and halved crosswise on a diagonal\u003c/li>\n\u003cli>3 ears corn, husks and silk removed\u003c/li>\n\u003cli>2 cups halved cherry tomatoes\u003c/li>\n\u003cli>2 tbsp olive oil\u003c/li>\n\u003cli>Juice of 1 lime\u003c/li>\n\u003cli>1/2 cup chopped fresh cilantro\u003c/li>\n\u003cli>1 cup crumbled goat cheese\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Bring a pot of salted water to a boil over high heat. Add the sugar snap peas and blanch until crisp-tender, about 1 minute. Drain and rinse well under cold water; drain again and transfer to a large serving bowl.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97600,97598,97597,97599\"]\u003c/p>\n\u003cli>Prepare a charcoal grill for medium-high heat. Clean and oil the grill grate. Place the corn over the heat. Cover the grill and cook, turning occasionally, until nicely grill-marked and crisp-tender. Transfer to a cutting board. When cool enough to handle, cut the kernels from the cob.\u003c/li>\n\u003cp> [gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97591,97592\"]\u003c/p>\n\u003cli>Add the tomatoes and corn to the sugar snap peas. Add the cilantro, drizzle with the olive oil and lime juice and toss to combine. Add the goat cheese and season to taste with salt and pepper.\u003c/li>\n\u003cp> [gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97590,97601,97593\"]\n\u003c/p>\u003c/ol>\n\u003cfigure id=\"attachment_97594\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/salad-final-overhead.jpg\" alt=\"Grilled Corn Salad with Sugar Snaps, Cherry Tomatoes, and Goat Cheese\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97594\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-final-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-final-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-final-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-final-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-final-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-final-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Corn Salad with Sugar Snaps, Cherry Tomatoes, and Goat Cheese \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Now that summer is in full swing, it’s time to up your summer salad game. Serve this up for 4th of July or at your next big backyard BBQ and watch it disappear. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Grilled corn pretty much finds its way into nearly every single barbecue I ever have. It’s such a statement of mid-summer, and beloved by nearly everyone. Plus when it’s at the peak of its season, corn needs nothing more than a squirt of lime juice and a sprinkle of salt to highlight the intense sweetness and crunch.\u003c/p>\n\u003cp>Grilled corn also makes a great addition to a whole slew of side dishes and salads. Pretty much any summer vegetable—from green beans to roasted bell peppers, summer squash to zucchini—enjoys being snuggled up with a few sweet corn kernels. Toss it into a green salad, like peppery wild arugula, or add it to a chopped romaine salad with blue cheese.\u003c/p>\n\u003cp>This particular salad hits a lot of my favorite notes: crunch sugar snap peas and cherry tomatoes add a bit of sweet-tartness, balanced by the salty goat cheese and tangy lime juice. But it’s also incredibly versatile, so you can really experiment to get your exact perfect combination. Swap out the sugar snaps for blanched green beans or snow peas if you like, or use chopped heirloom tomatoes for the cherry tomatoes. You can easily use feta or crumbled queso fresco instead of goats cheese. And for a heartier salad, add 1 to 2 cups of steamed, rinsed, and cooled farro or wheat berries.\u003c/p>\n\u003cp>Any way you make it, it’s sure to be a hit!\u003c/p>\n\u003cfigure id=\"attachment_97596\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/salad-ingredients.jpg\" alt=\"Salad Ingredients: Grilled Corn, Sugar Snap Peas and Cherry Tomatoes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Salad Ingredients: Grilled Corn, Sugar Snap Peas and Cherry Tomatoes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese\u003c/h3>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 cups sugar snap peas, trimmed and halved crosswise on a diagonal\u003c/li>\n\u003cli>3 ears corn, husks and silk removed\u003c/li>\n\u003cli>2 cups halved cherry tomatoes\u003c/li>\n\u003cli>2 tbsp olive oil\u003c/li>\n\u003cli>Juice of 1 lime\u003c/li>\n\u003cli>1/2 cup chopped fresh cilantro\u003c/li>\n\u003cli>1 cup crumbled goat cheese\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Bring a pot of salted water to a boil over high heat. Add the sugar snap peas and blanch until crisp-tender, about 1 minute. Drain and rinse well under cold water; drain again and transfer to a large serving bowl.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Prepare a charcoal grill for medium-high heat. Clean and oil the grill grate. Place the corn over the heat. Cover the grill and cook, turning occasionally, until nicely grill-marked and crisp-tender. Transfer to a cutting board. When cool enough to handle, cut the kernels from the cob.\u003c/li>\n\u003cp> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Add the tomatoes and corn to the sugar snap peas. Add the cilantro, drizzle with the olive oil and lime juice and toss to combine. Add the goat cheese and season to taste with salt and pepper.\u003c/li>\n\u003cp> \u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"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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