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"disqusTitle": "Springtime Delight: Rhubarb Puff-Tart Pockets",
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"content": "\u003cp>\u003cem>Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.\u003c/em>\u003c/p>\n\u003cp>One of my all-time favorite fruits has to be rhubarb. (Yes, yes, it is botanically a vegetable but everyone uses it as a fruit.) And these puff tarts – kinda like pop-tarts only way better – have to be one of my all-time favorite ways to eat it. Gently simmered and perfumed with vanilla bean, the rhubarb compote is stuffed into flaky, buttery puff pastry then baked until the pastry is shatter-crisp and golden brown on the outside and the hidden tart-sweet fruit bubbles on the inside.\u003c/p>\n\u003cp>[contextly_sidebar id=\"PZakeBeS83KC8k8Pkmm643cXc8VpOYjg\"]\u003c/p>\n\u003cp>I recommend seeking out a great-quality, all-butter puff pastry such as \u003ca href=\"http://www.dufourpastrykitchens.com/products-puff.php\" target=\"_blank\" rel=\"noopener\">Dufour\u003c/a>, which you can typically find at Whole Foods or other upscale markets. Some bakeries will also sell it by the pound, such as \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine Bakery\u003c/a> in Rockridge.\u003c/p>\n\u003cp>You may end up with more rhubarb than you need but it’s great spooned over plain yogurt, pound cake, or vanilla ice cream. Use the juice to make rhubarb sodas or as a simple syrup in a cocktail.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Also, when it’s not in season, feel free to swap out the rhubarb for other fruits: berries, peaches, nectarines, apples, or pears all make superb puff tarts!\u003c/p>\n\u003cfigure id=\"attachment_96135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96135\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-dice.jpg\" alt=\"Rhubarb, trimmed and cut into 1/2-inch pieces\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb, trimmed and cut into 1/2-inch pieces \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Rhubarb Puff-Tart Pockets\u003c/h3>\n\u003cp>\u003cem>Makes 8 tarts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3/4 lbs (about 4–5 stalks) rhubarb, trimmed and cut into 1/2-inch pieces\u003c/li>\n\u003cli>About 1/3 cup sugar\u003c/li>\n\u003cli>1/2 vanilla bean\u003c/li>\n\u003cli>1 lb puff pastry\u003c/li>\n\u003cli>1 egg, beaten with 1 tablespoon water\u003c/li>\n\u003cli>Turbinado sugar, for sprinkling\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using a paring knife, split the vanilla bean lengthwise and scrape out the seeds with the back of the knife. Add the rhubarb, sugar, and vanilla bean seeds and pod to a saucepan. Bring to a simmer over medium heat, stirring occasionally, until the rhubarb releases its juices and becomes tender but still holds its shape, about 5 minutes. Remove from the heat and set aside to cool completely. (You may have more than you need; store any remaining in an airtight container for up to 1 week.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96156,96145,96131,96132\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line two baking sheets with parchment. On a lightly floured work surface roll out the puff to a rectangle just larger than 10-by-20-inches. Trim the edges to 10-by-20-inches. Cut out eight 5-inch squares (or, if you cut out 8 rectangles, that’s fine too). Place the squares on one baking sheet and refrigerate for 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96148,96134,96152\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Space the racks are equally in the middle of the oven and preheat the oven to 400F.\u003c/li>\n\u003cli>Moving quickly, remove the puff from the refrigerator. For each turnover, using a slotted spoon and letting the juices drain back into the bowl, place a few tablespoons rhubarb in the center of the square. Brush two sides of the dough with the egg wash and fold over into a rectangle (you can also fold it into a triangle if it’s a perfect square). Crimp the edge with a fork and place on the prepared baking sheet. Repeat with all 8 turnovers, placing 4 on each baking sheet. Refrigerate for about 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96151,96137,96139,96141,96144\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush with the egg wash, pierce the top a few times with a fork or make cuts with a knife, sprinkle with the turbinado sugar, and bake until nicely browned and puffy, about 25 minutes. Let cool for 5 minutes, then dig in!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96130,96149,96154,96128,96133\"]\u003c/p>\n\u003cfigure id=\"attachment_96142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96142\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg\" alt=\"Rhubarb Puff-Tart Pockets\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb Puff-Tart Pockets \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.\u003c/em>\u003c/p>\n\u003cp>One of my all-time favorite fruits has to be rhubarb. (Yes, yes, it is botanically a vegetable but everyone uses it as a fruit.) And these puff tarts – kinda like pop-tarts only way better – have to be one of my all-time favorite ways to eat it. Gently simmered and perfumed with vanilla bean, the rhubarb compote is stuffed into flaky, buttery puff pastry then baked until the pastry is shatter-crisp and golden brown on the outside and the hidden tart-sweet fruit bubbles on the inside.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>I recommend seeking out a great-quality, all-butter puff pastry such as \u003ca href=\"http://www.dufourpastrykitchens.com/products-puff.php\" target=\"_blank\" rel=\"noopener\">Dufour\u003c/a>, which you can typically find at Whole Foods or other upscale markets. Some bakeries will also sell it by the pound, such as \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine Bakery\u003c/a> in Rockridge.\u003c/p>\n\u003cp>You may end up with more rhubarb than you need but it’s great spooned over plain yogurt, pound cake, or vanilla ice cream. Use the juice to make rhubarb sodas or as a simple syrup in a cocktail.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Also, when it’s not in season, feel free to swap out the rhubarb for other fruits: berries, peaches, nectarines, apples, or pears all make superb puff tarts!\u003c/p>\n\u003cfigure id=\"attachment_96135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96135\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-dice.jpg\" alt=\"Rhubarb, trimmed and cut into 1/2-inch pieces\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb, trimmed and cut into 1/2-inch pieces \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Rhubarb Puff-Tart Pockets\u003c/h3>\n\u003cp>\u003cem>Makes 8 tarts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3/4 lbs (about 4–5 stalks) rhubarb, trimmed and cut into 1/2-inch pieces\u003c/li>\n\u003cli>About 1/3 cup sugar\u003c/li>\n\u003cli>1/2 vanilla bean\u003c/li>\n\u003cli>1 lb puff pastry\u003c/li>\n\u003cli>1 egg, beaten with 1 tablespoon water\u003c/li>\n\u003cli>Turbinado sugar, for sprinkling\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using a paring knife, split the vanilla bean lengthwise and scrape out the seeds with the back of the knife. Add the rhubarb, sugar, and vanilla bean seeds and pod to a saucepan. Bring to a simmer over medium heat, stirring occasionally, until the rhubarb releases its juices and becomes tender but still holds its shape, about 5 minutes. Remove from the heat and set aside to cool completely. (You may have more than you need; store any remaining in an airtight container for up to 1 week.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line two baking sheets with parchment. On a lightly floured work surface roll out the puff to a rectangle just larger than 10-by-20-inches. Trim the edges to 10-by-20-inches. Cut out eight 5-inch squares (or, if you cut out 8 rectangles, that’s fine too). Place the squares on one baking sheet and refrigerate for 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Space the racks are equally in the middle of the oven and preheat the oven to 400F.\u003c/li>\n\u003cli>Moving quickly, remove the puff from the refrigerator. For each turnover, using a slotted spoon and letting the juices drain back into the bowl, place a few tablespoons rhubarb in the center of the square. Brush two sides of the dough with the egg wash and fold over into a rectangle (you can also fold it into a triangle if it’s a perfect square). Crimp the edge with a fork and place on the prepared baking sheet. Repeat with all 8 turnovers, placing 4 on each baking sheet. Refrigerate for about 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush with the egg wash, pierce the top a few times with a fork or make cuts with a knife, sprinkle with the turbinado sugar, and bake until nicely browned and puffy, about 25 minutes. Let cool for 5 minutes, then dig in!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_96142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96142\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg\" alt=\"Rhubarb Puff-Tart Pockets\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb Puff-Tart Pockets \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce",
"title": "Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce",
"headTitle": "Our Top 10 Recipes From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>You don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/em>\u003c/p>\n\u003cp>Being a Texan transplant, I am a serious lover of real barbecue. It’s just in your blood when you are from the Southern part of the US. And when I say “real barbecue,” I mean dusty backroads Texas, straight-from-the-smoky-pit kind of barbecue. Blackened spice-crusted brisket with plenty of fat that melts in your mouth. Spicy sausages that pop juice when you bite into them. And slow-smoked pork ribs that make you just want to sit back and chew on bones for a good long time.\u003c/p>\n\u003cp>But I also know that the commitment to true barbecue is far too much for most people. Beyond even having the equipment and know-how, there are the hours of slowly stoking the fire in a smoker to keep it low and slow. But if you have an oven and a charcoal grill, you can make some damn fine ribs.\u003c/p>\n\u003cp>Start with a spicy rub, it imbues the meat with a lot of flavor. Let the ribs sit in the rub overnight ideally, before you start cooking. A 2-hour stint in the oven, well-wrapped in foil, is all you need to make the meat incredibly tender. But the key is to pop the baked ribs over a hot charcoal fire to crisp up the outside and lend plenty of smoky flavor. Baste them with barbecue sauce while they are over the fire to caramelize it and add another layer of yumminess to the ribs; or leave it off if you like.\u003c/p>\n\u003cp>I included my homemade barbecue sauce as part of this recipe because I find most prepared sauces you get in the grocery store are overly sweet and fake-smoky. This one has a nice balance of vinegary-sweet with a bit of heat. And the best part is that you can personalize it according to your tastes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Serve these bad boys with a big bowl of coleslaw and some barbecue baked beans and you’ve got yourself a memorable party.\u003c/p>\n\u003cfigure id=\"attachment_95557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95557\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ribs-grill-done.jpg\" alt=\"Baby Back Ribs on the Grill.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baby Back Ribs on the Grill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/h3>\n\u003cp>\u003cem>Serves 4 to 8, depending on how many ribs you can eat\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Barbecue sauce\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>½ yellow onion, finely diced\u003c/li>\n\u003cli>1 tbsp canola oil\u003c/li>\n\u003cli>1 cup beef or chicken stock\u003c/li>\n\u003cli>½ cup ketchup\u003c/li>\n\u003cli>¼ cup Dijon mustard\u003c/li>\n\u003cli>¼ cup Worchestershire sauce\u003c/li>\n\u003cli>3 tbsp rice vinegar or apple cider vinegar\u003c/li>\n\u003cli>2 tbsp soy sauce or tamari\u003c/li>\n\u003cli>3 tbsp dark brown sugar\u003c/li>\n\u003cli>1 tsp dry mustard\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>1 tsp ground coriander\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper to taste\u003c/li>\n\u003cli>Hot pepper sauce to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Rib rub\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>3 tbsp kosher salt\u003c/li>\n\u003cli>3 tbsp chili powder\u003c/li>\n\u003cli>2 tbsp packed dark brown sugar\u003c/li>\n\u003cli>2 tbsp sweet paprika\u003c/li>\n\u003cli>2 tsp garlic powder\u003c/li>\n\u003cli>2 tsp dry mustard\u003c/li>\n\u003cli>1 tsp freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>2 racks baby back pork ribs (about 5 or 6 lbs), silver skin membrane removed and racks halved crosswise\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>\u003cstrong>To make the BBQ sauce:\u003c/strong> in a saucepan over medium heat, sauté the onion in the oil until soft and translucent, about 10 minutes. Add the remaining ingredients, stir well, and bring to a slow simmer. Simmer, stirring occasionally, until thickened, about 15 minutes. Taste as you go and adjust the soy sauce, sugar, hot sauce, and vinegar as needed. Let cool completely, then refrigerate in an airtight container for up to 1 week. It will make 2 cups BBQ sauce.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95571,95572,95573,95568,95569,95570\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>\u003cstrong>To prepare the ribs:\u003c/strong> Preheat the oven to 325F. In a bowl, stir together all of the ingredients for the rub. Coat the racks all over with the rib rub. Wrap each rack in foil, place on a rimmed baking sheet, then cover the baking sheet with foil. (If you like, at this point, refrigerate the ribs overnight. Let come to room temperature for 1 hour before baking.) Bake for 2 hours, or until very tender.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95562,95563,95547,95560,95564,95554,95551,95552,95548\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>About 30 minutes before the ribs are finished, prepare a charcoal or gas grill for medium-high heat. Clean and oil the racks. Remove the ribs from the foil, place the racks on the grill, and brush them with some of the sauce. Cover the grill and cook for 5 minutes. Flip and brush the ribs and cook another 5 minutes. Repeat again, grilling and turning the ribs until the meat is crisp and caramelized with sauce.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95565,95566,95555,95558,95556,95546,95559\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer the ribs to a cutting board and cut between the bones. Serve right away, passing the remaining BBQ sauce on the side.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95549\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ribs-final-pullapart.jpg\" alt=\"Transfer the ribs to a cutting board and cut between the bones. Serve right away.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the ribs to a cutting board and cut between the bones. Serve right away. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "You don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>You don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/em>\u003c/p>\n\u003cp>Being a Texan transplant, I am a serious lover of real barbecue. It’s just in your blood when you are from the Southern part of the US. And when I say “real barbecue,” I mean dusty backroads Texas, straight-from-the-smoky-pit kind of barbecue. Blackened spice-crusted brisket with plenty of fat that melts in your mouth. Spicy sausages that pop juice when you bite into them. And slow-smoked pork ribs that make you just want to sit back and chew on bones for a good long time.\u003c/p>\n\u003cp>But I also know that the commitment to true barbecue is far too much for most people. Beyond even having the equipment and know-how, there are the hours of slowly stoking the fire in a smoker to keep it low and slow. But if you have an oven and a charcoal grill, you can make some damn fine ribs.\u003c/p>\n\u003cp>Start with a spicy rub, it imbues the meat with a lot of flavor. Let the ribs sit in the rub overnight ideally, before you start cooking. A 2-hour stint in the oven, well-wrapped in foil, is all you need to make the meat incredibly tender. But the key is to pop the baked ribs over a hot charcoal fire to crisp up the outside and lend plenty of smoky flavor. Baste them with barbecue sauce while they are over the fire to caramelize it and add another layer of yumminess to the ribs; or leave it off if you like.\u003c/p>\n\u003cp>I included my homemade barbecue sauce as part of this recipe because I find most prepared sauces you get in the grocery store are overly sweet and fake-smoky. This one has a nice balance of vinegary-sweet with a bit of heat. And the best part is that you can personalize it according to your tastes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Serve these bad boys with a big bowl of coleslaw and some barbecue baked beans and you’ve got yourself a memorable party.\u003c/p>\n\u003cfigure id=\"attachment_95557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95557\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ribs-grill-done.jpg\" alt=\"Baby Back Ribs on the Grill.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baby Back Ribs on the Grill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/h3>\n\u003cp>\u003cem>Serves 4 to 8, depending on how many ribs you can eat\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Barbecue sauce\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>½ yellow onion, finely diced\u003c/li>\n\u003cli>1 tbsp canola oil\u003c/li>\n\u003cli>1 cup beef or chicken stock\u003c/li>\n\u003cli>½ cup ketchup\u003c/li>\n\u003cli>¼ cup Dijon mustard\u003c/li>\n\u003cli>¼ cup Worchestershire sauce\u003c/li>\n\u003cli>3 tbsp rice vinegar or apple cider vinegar\u003c/li>\n\u003cli>2 tbsp soy sauce or tamari\u003c/li>\n\u003cli>3 tbsp dark brown sugar\u003c/li>\n\u003cli>1 tsp dry mustard\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>1 tsp ground coriander\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper to taste\u003c/li>\n\u003cli>Hot pepper sauce to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Rib rub\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>3 tbsp kosher salt\u003c/li>\n\u003cli>3 tbsp chili powder\u003c/li>\n\u003cli>2 tbsp packed dark brown sugar\u003c/li>\n\u003cli>2 tbsp sweet paprika\u003c/li>\n\u003cli>2 tsp garlic powder\u003c/li>\n\u003cli>2 tsp dry mustard\u003c/li>\n\u003cli>1 tsp freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>2 racks baby back pork ribs (about 5 or 6 lbs), silver skin membrane removed and racks halved crosswise\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>\u003cstrong>To make the BBQ sauce:\u003c/strong> in a saucepan over medium heat, sauté the onion in the oil until soft and translucent, about 10 minutes. Add the remaining ingredients, stir well, and bring to a slow simmer. Simmer, stirring occasionally, until thickened, about 15 minutes. Taste as you go and adjust the soy sauce, sugar, hot sauce, and vinegar as needed. Let cool completely, then refrigerate in an airtight container for up to 1 week. It will make 2 cups BBQ sauce.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>\u003cstrong>To prepare the ribs:\u003c/strong> Preheat the oven to 325F. In a bowl, stir together all of the ingredients for the rub. Coat the racks all over with the rib rub. Wrap each rack in foil, place on a rimmed baking sheet, then cover the baking sheet with foil. (If you like, at this point, refrigerate the ribs overnight. Let come to room temperature for 1 hour before baking.) Bake for 2 hours, or until very tender.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>About 30 minutes before the ribs are finished, prepare a charcoal or gas grill for medium-high heat. Clean and oil the racks. Remove the ribs from the foil, place the racks on the grill, and brush them with some of the sauce. Cover the grill and cook for 5 minutes. Flip and brush the ribs and cook another 5 minutes. Repeat again, grilling and turning the ribs until the meat is crisp and caramelized with sauce.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\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\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer the ribs to a cutting board and cut between the bones. Serve right away, passing the remaining BBQ sauce on the side.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95549\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ribs-final-pullapart.jpg\" alt=\"Transfer the ribs to a cutting board and cut between the bones. Serve right away.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the ribs to a cutting board and cut between the bones. Serve right away. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mother’s Day Brunch Recipe: Multigrain Pancakes with Rhubarb-Orange Compote and Greek Yogurt",
"title": "Mother’s Day Brunch Recipe: Multigrain Pancakes with Rhubarb-Orange Compote and Greek Yogurt",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>On Sunday mornings my daughter and I love to make pancakes or waffles, and I’m always trying to find ways to make them a little healthier. Not that I don’t love the occasional classic buttermilk pancake, but I find them overly sweet—more dessert than breakfast.\u003c/p>\n\u003cp>So I came up with these multigrain pancakes, and decided to serve them topped with sweet-tart fruit compote and Greek yogurt rather than pats of butter and loads of sugary maple syrup. The result is amazing. You might still feel like you are eating dessert, but you’ll probably feel an awful lot better about it.\u003c/p>\n\u003cp>If you like, swap out the rhubarb for whatever fruit is in season, but you might want to cut down on the sugar depending on the sweetness of the fruit you are using; there’s more sugar in the rhubarb compote because rhubarb is so tart. Whatever you do, choose fresh, ripe fruit that is in season for the best flavor. Strawberries, blackberries, blueberries or a mix of berries would all be great, as would chopped nectarines, peaches, apricots, or plums. You can even make an apple compote in the winter months with a pinch of cinnamon instead of the orange zest.\u003c/p>\n\u003cp>For the pancakes, experiment with more or less whole wheat flour if you like. I use a 50/50 blend, but you could try all whole wheat flour (although the result will be much more dense). You can also leave out the rolled oats and use an equivalent amount of wheat bran.\u003c/p>\n\u003cp>This recipe makes more than my 3-person family can eat in one sitting, so once we are done eating, I cook up rest of the batter and let the pancakes cool on a wire rack. Then I just package them up, separated by parchment paper, and freeze them. They make for quick and easy weekday breakfasts when my daughter is craving pancakes.\u003c/p>\n\u003cfigure id=\"attachment_95509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95509\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/pancake-ingredients.jpg\" alt=\"Ingredients for Multigrain Pancakes with Rhubarb-Orange Compote.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Multigrain Pancakes with Rhubarb-Orange Compote. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Multigrain Pancakes with Rhubarb-Orange Compote\u003c/h3>\n\u003cp>\u003cem>Makes about 16 pancakes and about 1 heaping cup compote\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Rhubarb Compote\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>12 oz rhubarb (about 4–5 stalks), trimmed and cut into 1/4-inch slices\u003c/li>\n\u003cli>Finely grated zest of 1 small orange\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Multigrain Pancakes\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 cup whole wheat flour\u003c/li>\n\u003cli>1 cup unbleached all-purpose flour\u003c/li>\n\u003cli>2/3 cup wheat bran\u003c/li>\n\u003cli>1/3 cup old-fashioned rolled oats\u003c/li>\n\u003cli>2 Tbsp light brown sugar\u003c/li>\n\u003cli>2 tsp baking powder\u003c/li>\n\u003cli>1/4 tsp baking soda\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1 1/2 cups buttermilk\u003c/li>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003cli>6 Tbsp unsalted butter, melted, plus more for cooking\u003c/li>\n\u003cli>Plain whole milk Greek yogurt, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a saucepan, stir together the rhubarb, orange zest, and sugar. Bring to a simmer over medium heat, stirring. Cook until the rhubarb softens and begins to break down, but is still slightly chunky. Set aside to cool while you make the pancakes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95524,95529,95527,95528,95525,95526\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large bowl, whisk together the flours, wheat bran, rolled oats, brown sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, milk, eggs, and butter. Pour the wet ingredients into the dry ingredients and stir to combine. Do not overmix.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95512,95520,95522,95521,95519\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large nonstick frying pan over medium heat, melt a little butter. Swirl or brush the pan, then spoon in some of the batter (I tend to use a 1/4 to 1/3 cup measuring cup), creating as many pancakes that will fit but still have a little room around them to spread. Cook until little bubbles appear, then flip the cakes with a spatula. Cook until golden brown and cooked through. Keep warm in a low oven on a baking sheet while you make the rest.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95510,95507,95508,95511\"]\u003c/p>\n\u003col>\n\u003cli>When they are ready, serve them with big spoonfuls of rhubarb compote. A little dollop of yogurt is pretty awesome too.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95516\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/pancakes-final-overhead.jpg\" alt=\"When they are ready, serve them with big spoonfuls of rhubarb compote and a dollop of Greek yogurt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When they are ready, serve them with big spoonfuls of rhubarb compote and a dollop of Greek yogurt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "What’s a better way to celebrate mom than bringing her breakfast in bed: a big stack of deliciously healthy pancakes with homemade fruit compote and Greek yogurt. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On Sunday mornings my daughter and I love to make pancakes or waffles, and I’m always trying to find ways to make them a little healthier. Not that I don’t love the occasional classic buttermilk pancake, but I find them overly sweet—more dessert than breakfast.\u003c/p>\n\u003cp>So I came up with these multigrain pancakes, and decided to serve them topped with sweet-tart fruit compote and Greek yogurt rather than pats of butter and loads of sugary maple syrup. The result is amazing. You might still feel like you are eating dessert, but you’ll probably feel an awful lot better about it.\u003c/p>\n\u003cp>If you like, swap out the rhubarb for whatever fruit is in season, but you might want to cut down on the sugar depending on the sweetness of the fruit you are using; there’s more sugar in the rhubarb compote because rhubarb is so tart. Whatever you do, choose fresh, ripe fruit that is in season for the best flavor. Strawberries, blackberries, blueberries or a mix of berries would all be great, as would chopped nectarines, peaches, apricots, or plums. You can even make an apple compote in the winter months with a pinch of cinnamon instead of the orange zest.\u003c/p>\n\u003cp>For the pancakes, experiment with more or less whole wheat flour if you like. I use a 50/50 blend, but you could try all whole wheat flour (although the result will be much more dense). You can also leave out the rolled oats and use an equivalent amount of wheat bran.\u003c/p>\n\u003cp>This recipe makes more than my 3-person family can eat in one sitting, so once we are done eating, I cook up rest of the batter and let the pancakes cool on a wire rack. Then I just package them up, separated by parchment paper, and freeze them. They make for quick and easy weekday breakfasts when my daughter is craving pancakes.\u003c/p>\n\u003cfigure id=\"attachment_95509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95509\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/pancake-ingredients.jpg\" alt=\"Ingredients for Multigrain Pancakes with Rhubarb-Orange Compote.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Multigrain Pancakes with Rhubarb-Orange Compote. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Multigrain Pancakes with Rhubarb-Orange Compote\u003c/h3>\n\u003cp>\u003cem>Makes about 16 pancakes and about 1 heaping cup compote\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\u003cp>\u003cem>Rhubarb Compote\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>12 oz rhubarb (about 4–5 stalks), trimmed and cut into 1/4-inch slices\u003c/li>\n\u003cli>Finely grated zest of 1 small orange\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Multigrain Pancakes\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 cup whole wheat flour\u003c/li>\n\u003cli>1 cup unbleached all-purpose flour\u003c/li>\n\u003cli>2/3 cup wheat bran\u003c/li>\n\u003cli>1/3 cup old-fashioned rolled oats\u003c/li>\n\u003cli>2 Tbsp light brown sugar\u003c/li>\n\u003cli>2 tsp baking powder\u003c/li>\n\u003cli>1/4 tsp baking soda\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1 1/2 cups buttermilk\u003c/li>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003cli>6 Tbsp unsalted butter, melted, plus more for cooking\u003c/li>\n\u003cli>Plain whole milk Greek yogurt, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a saucepan, stir together the rhubarb, orange zest, and sugar. Bring to a simmer over medium heat, stirring. Cook until the rhubarb softens and begins to break down, but is still slightly chunky. Set aside to cool while you make the pancakes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large bowl, whisk together the flours, wheat bran, rolled oats, brown sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, milk, eggs, and butter. Pour the wet ingredients into the dry ingredients and stir to combine. Do not overmix.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large nonstick frying pan over medium heat, melt a little butter. Swirl or brush the pan, then spoon in some of the batter (I tend to use a 1/4 to 1/3 cup measuring cup), creating as many pancakes that will fit but still have a little room around them to spread. Cook until little bubbles appear, then flip the cakes with a spatula. Cook until golden brown and cooked through. Keep warm in a low oven on a baking sheet while you make the rest.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\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\u003cli>When they are ready, serve them with big spoonfuls of rhubarb compote. A little dollop of yogurt is pretty awesome too.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95516\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/pancakes-final-overhead.jpg\" alt=\"When they are ready, serve them with big spoonfuls of rhubarb compote and a dollop of Greek yogurt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When they are ready, serve them with big spoonfuls of rhubarb compote and a dollop of Greek yogurt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mother’s Day Recipe: Lemon Scone Breakfast Cookies with Quick Strawberry Jam",
"title": "Mother’s Day Recipe: Lemon Scone Breakfast Cookies with Quick Strawberry Jam",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When I used to work as a professional baker quite a few years back, one of my favorite breakfasts after a night of baking up buttery croissants and rustic baguettes was a freshly baked orange-currant scone. Warm and tender, it was perfection: crunchy on the outside and moist on the inside.\u003c/p>\n\u003cp>So, when it comes to what I like to bake for my family, scones often win. They are not only delicious, but super quick and easy to make, particularly if you use the food processor. (They are also a great way to get your kids involved in the kitchen.)\u003c/p>\n\u003cp>If you know me at all, I’m a sucker for anything that contains lemon, and so this is one of my favorite recipes for scones. Tender and buttery, almost like a sweet American-style biscuit or a cakey, tender cookie—these scones are not the dense, dry wedges you might find sharing the same moniker.\u003c/p>\n\u003cp>You can serve these on their own, with a little butter or clotted cream, or if you really want to do them justice, a big heaping dollop of homemade, succulent strawberry jam. Strawberries are in season right now, so be sure to choose flavorful, fragrant berries. With just a hint of lemon, the jam really highlights the subtle lemon flavor of the scones.\u003c/p>\n\u003cfigure id=\"attachment_95584\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95584\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/scone-strawberry-finish1.jpg\" alt=\"Lemon Scone Breakfast Cookies with Quick Strawberry Jam.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lemon Scone Breakfast Cookies with Quick Strawberry Jam. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Lemon Scone Breakfast Cookies with Quick Strawberry Jam\u003c/h3>\n\u003cp>\u003cem>Makes 10–12 scones and 1 heaping cup jam\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Strawberry jam\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/2 lb fresh ripe strawberries, hulled, quartered, and sliced\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1 tbsp fresh lemon juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Lemon scones\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>2 cups unbleached all-purpose flour\u003c/li>\n\u003cli>1 tbsp baking powder\u003c/li>\n\u003cli>1/3 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>Zest of 2 lemons\u003c/li>\n\u003cli>1/2 cup chilled unsalted butter, cut into small pieces\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>2/3 cup whole milk\u003c/li>\n\u003cli>3 tbsp fresh lemon juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>\u003cstrong>To make the jam:\u003c/strong> Place a small saucer in the freezer to chill. In a small, heavy saucepan, stir together the strawberries, sugar, and lemon juice. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium and simmer, uncovered, stirring occasionally, until the berries become very tender and the juices thicken, about 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95594,95593,95592\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To test if the jam is ready, remove the chilled saucer from the freezer. Spoon a little jam onto the saucer and let stand for 15 seconds. If the liquid thickens to a jam-like consistency, it’s ready. If not, continue to cook for another minute or two.\u003c/li>\n\u003cli>To store the jam, let cool completely. Transfer to a clean airtight container and store in the fridge for up to 1 month or in the freezer for up to 3 months.\u003c/li>\n\u003cli>\u003cstrong>To make the scones:\u003c/strong> Position a rack in the upper third of the oven and preheat the oven to 400F. Line a large rimmed baking sheet with parchment paper or a silpat. In a food processor, combine the flour, baking powder, sugar, salt, and lemon zest and pulse briefly to mix. Add the butter and pulse until the mixture resembles coarse meal. In a small bowl, whisk together the egg, milk, and lemon juice until blended. Pour the egg mixture into the processor and pulse just until the dough comes together.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95599,95608,95595,95600,95601\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Turn the dough out onto a floured work surface. Using your hands, press out the dough to ½ inch thick. Using a 3-inch fluted biscuit cutter, cut out as many scones as you can. Gather the scraps, mash them together once more, and cut out as many scones as you can. Discard any remaining scraps.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95602,95597,95596,95604,95586,95588\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer the scones to the prepared baking sheet, spacing them evenly. Bake the scones until golden, about 14 minutes. Transfer to a wire rack and let cool slightly before serving with plenty of the strawberry jam.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95582\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95582\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/scone-strawberry-finish-overhead.jpg\" alt=\"Lemon Scone Breakfast Cookies with Quick Strawberry Jam\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lemon Scone Breakfast Cookies with Quick Strawberry Jam \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I used to work as a professional baker quite a few years back, one of my favorite breakfasts after a night of baking up buttery croissants and rustic baguettes was a freshly baked orange-currant scone. Warm and tender, it was perfection: crunchy on the outside and moist on the inside.\u003c/p>\n\u003cp>So, when it comes to what I like to bake for my family, scones often win. They are not only delicious, but super quick and easy to make, particularly if you use the food processor. (They are also a great way to get your kids involved in the kitchen.)\u003c/p>\n\u003cp>If you know me at all, I’m a sucker for anything that contains lemon, and so this is one of my favorite recipes for scones. Tender and buttery, almost like a sweet American-style biscuit or a cakey, tender cookie—these scones are not the dense, dry wedges you might find sharing the same moniker.\u003c/p>\n\u003cp>You can serve these on their own, with a little butter or clotted cream, or if you really want to do them justice, a big heaping dollop of homemade, succulent strawberry jam. Strawberries are in season right now, so be sure to choose flavorful, fragrant berries. With just a hint of lemon, the jam really highlights the subtle lemon flavor of the scones.\u003c/p>\n\u003cfigure id=\"attachment_95584\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95584\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/scone-strawberry-finish1.jpg\" alt=\"Lemon Scone Breakfast Cookies with Quick Strawberry Jam.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lemon Scone Breakfast Cookies with Quick Strawberry Jam. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Lemon Scone Breakfast Cookies with Quick Strawberry Jam\u003c/h3>\n\u003cp>\u003cem>Makes 10–12 scones and 1 heaping cup jam\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\u003cp>\u003cem>Strawberry jam\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/2 lb fresh ripe strawberries, hulled, quartered, and sliced\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1 tbsp fresh lemon juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Lemon scones\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>2 cups unbleached all-purpose flour\u003c/li>\n\u003cli>1 tbsp baking powder\u003c/li>\n\u003cli>1/3 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>Zest of 2 lemons\u003c/li>\n\u003cli>1/2 cup chilled unsalted butter, cut into small pieces\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>2/3 cup whole milk\u003c/li>\n\u003cli>3 tbsp fresh lemon juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>\u003cstrong>To make the jam:\u003c/strong> Place a small saucer in the freezer to chill. In a small, heavy saucepan, stir together the strawberries, sugar, and lemon juice. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium and simmer, uncovered, stirring occasionally, until the berries become very tender and the juices thicken, about 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To test if the jam is ready, remove the chilled saucer from the freezer. Spoon a little jam onto the saucer and let stand for 15 seconds. If the liquid thickens to a jam-like consistency, it’s ready. If not, continue to cook for another minute or two.\u003c/li>\n\u003cli>To store the jam, let cool completely. Transfer to a clean airtight container and store in the fridge for up to 1 month or in the freezer for up to 3 months.\u003c/li>\n\u003cli>\u003cstrong>To make the scones:\u003c/strong> Position a rack in the upper third of the oven and preheat the oven to 400F. Line a large rimmed baking sheet with parchment paper or a silpat. In a food processor, combine the flour, baking powder, sugar, salt, and lemon zest and pulse briefly to mix. Add the butter and pulse until the mixture resembles coarse meal. In a small bowl, whisk together the egg, milk, and lemon juice until blended. Pour the egg mixture into the processor and pulse just until the dough comes together.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Turn the dough out onto a floured work surface. Using your hands, press out the dough to ½ inch thick. Using a 3-inch fluted biscuit cutter, cut out as many scones as you can. Gather the scraps, mash them together once more, and cut out as many scones as you can. Discard any remaining scraps.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\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\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer the scones to the prepared baking sheet, spacing them evenly. Bake the scones until golden, about 14 minutes. Transfer to a wire rack and let cool slightly before serving with plenty of the strawberry jam.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95582\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95582\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/scone-strawberry-finish-overhead.jpg\" alt=\"Lemon Scone Breakfast Cookies with Quick Strawberry Jam\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lemon Scone Breakfast Cookies with Quick Strawberry Jam \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "It’s a Decadent Springtime Feast: Fried Baby Artichokes With DIY Meyer Lemon Mayonnaise",
"title": "It’s a Decadent Springtime Feast: Fried Baby Artichokes With DIY Meyer Lemon Mayonnaise",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Crispy, crunchy, earthy, tender baby artichokes are taken to a whole new level when shallow fried and served with cool, creamy Meyer lemon mayo alongside.\u003c/em>\u003c/p>\n\u003cp>I’ve always loved artichokes, any which way. Whether steamed and served with a bowl of lemon-butter for dipping, baked with crisp breadcrumbs and bacon, or Roman-style: whole artichokes fried without batter. These little nuggets, though, are truly special (and truly decadent).\u003c/p>\n\u003cp>When springtime rolls around, you can be sure that there are mounds of fresh baby artichokes lining the stalls of Bay Area farmers’ markets. There are plenty of ways to use them, but why not dust them with a little seasoned flour, shallow fry them, and then serve them on a platter to your best-loved friends and family with a bowl full of fresh Meyer lemon mayo alongside?\u003c/p>\n\u003cp>Don’t be put off by making your own mayonnaise either. It really couldn’t be simpler! Just throw all the ingredients except the oil into your food processor and whiz them together, then pour the oil through the feed tube plunger; it should have a tiny little hole in the bottom which is perfect for drizzling a slow, steady, tiny stream of oil into the mixture while the processor is running.\u003c/p>\n\u003cp>You can also easily make this gluten-free by swapping out the wheat flour for rice flour.\u003c/p>\n\u003cfigure id=\"attachment_95506\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95506\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/artichokes-whole.jpg\" alt=\"Start with whole baby artichokes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Start with whole baby artichokes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Fried Baby Artichokes with Homemade Meyer Lemon Mayo\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Meyer Lemon Mayo:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 egg yolk*\u003c/li>\n\u003cli>1 tsp Dijon mustard\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>juice of 1–2 Meyer lemons\u003c/li>\n\u003cli>1/3 cup olive oil\u003c/li>\n\u003cli>2/3 cup canola oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Fried Artichokes:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>12–16 baby artichokes\u003c/li>\n\u003cli>1 cup buttermilk\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003cli>1 cup all-purpose flour\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp freshly ground pepper\u003c/li>\n\u003cli>1/2 tsp paprika\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the mayo, in a food processor, add the egg yolk*, mustard, salt, the juice of 1 lemon. Turn the processor on and pour about half of the oil into the plunger in the feed tube. The tiny hole at the bottom of the plunger will dribble the oil into the bowl of the processor, allowing the mayo to emulsify. When the oil level in the plunger gets low, pour in the remaining oil. Add enough lemon juice to thin the mayo as needed. Scrape into a serving bowl. Refrigerate, covered, until ready to use or for up to 4 days.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95481,95483,95482,95480\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Snap off the tough exterior leaves from the artichokes. Cut off the top third of the artichokes and trim the stems. Cut the artichokes in half lengthwise (or quarters if they are a bit big). Put them in a shallow bowl and add the buttermilk. Stir to coat and set aside for 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95491,95490,95488,95487,95486,95503,95635,95505\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, in a shallow bowl, whisk together the flour, salt, pepper, and paprika.\u003c/li>\n\u003cli>In a large, wide frying pan, add 1/2 inch of oil and heat to 325°F.\u003c/li>\n\u003cli>Remove the artichokes, one by one, letting the buttermilk drip off, then toss in the flour mixture to coat.\u003c/li>\n\u003cli>Fry the artichokes in the hot oil in batches until browned, crisp and tender, turning occasionally, about 8 minutes. Drain on paper towels and season with salt.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95499,95502,95493,95497\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Serve right away with the mayo on the side.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95496\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/artichokes-fried-final2.jpg\" alt=\"Serve the fried artichokes right away with the Meyer lemon mayo on the side.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the fried artichokes right away with the Meyer lemon mayo on the side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>(*Please note that the mayo does use a raw egg yolk, so be aware of that for anyone with a compromised immune system or special dietary needs.)\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Crispy, crunchy, earthy, tender baby artichokes are taken to a whole new level when shallow fried and served with cool, creamy Meyer lemon mayo alongside.\u003c/em>\u003c/p>\n\u003cp>I’ve always loved artichokes, any which way. Whether steamed and served with a bowl of lemon-butter for dipping, baked with crisp breadcrumbs and bacon, or Roman-style: whole artichokes fried without batter. These little nuggets, though, are truly special (and truly decadent).\u003c/p>\n\u003cp>When springtime rolls around, you can be sure that there are mounds of fresh baby artichokes lining the stalls of Bay Area farmers’ markets. There are plenty of ways to use them, but why not dust them with a little seasoned flour, shallow fry them, and then serve them on a platter to your best-loved friends and family with a bowl full of fresh Meyer lemon mayo alongside?\u003c/p>\n\u003cp>Don’t be put off by making your own mayonnaise either. It really couldn’t be simpler! Just throw all the ingredients except the oil into your food processor and whiz them together, then pour the oil through the feed tube plunger; it should have a tiny little hole in the bottom which is perfect for drizzling a slow, steady, tiny stream of oil into the mixture while the processor is running.\u003c/p>\n\u003cp>You can also easily make this gluten-free by swapping out the wheat flour for rice flour.\u003c/p>\n\u003cfigure id=\"attachment_95506\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95506\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/artichokes-whole.jpg\" alt=\"Start with whole baby artichokes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Start with whole baby artichokes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Fried Baby Artichokes with Homemade Meyer Lemon Mayo\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\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\u003cp>\u003cem>Meyer Lemon Mayo:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 egg yolk*\u003c/li>\n\u003cli>1 tsp Dijon mustard\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>juice of 1–2 Meyer lemons\u003c/li>\n\u003cli>1/3 cup olive oil\u003c/li>\n\u003cli>2/3 cup canola oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Fried Artichokes:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>12–16 baby artichokes\u003c/li>\n\u003cli>1 cup buttermilk\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003cli>1 cup all-purpose flour\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp freshly ground pepper\u003c/li>\n\u003cli>1/2 tsp paprika\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the mayo, in a food processor, add the egg yolk*, mustard, salt, the juice of 1 lemon. Turn the processor on and pour about half of the oil into the plunger in the feed tube. The tiny hole at the bottom of the plunger will dribble the oil into the bowl of the processor, allowing the mayo to emulsify. When the oil level in the plunger gets low, pour in the remaining oil. Add enough lemon juice to thin the mayo as needed. Scrape into a serving bowl. Refrigerate, covered, until ready to use or for up to 4 days.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Snap off the tough exterior leaves from the artichokes. Cut off the top third of the artichokes and trim the stems. Cut the artichokes in half lengthwise (or quarters if they are a bit big). Put them in a shallow bowl and add the buttermilk. Stir to coat and set aside for 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, in a shallow bowl, whisk together the flour, salt, pepper, and paprika.\u003c/li>\n\u003cli>In a large, wide frying pan, add 1/2 inch of oil and heat to 325°F.\u003c/li>\n\u003cli>Remove the artichokes, one by one, letting the buttermilk drip off, then toss in the flour mixture to coat.\u003c/li>\n\u003cli>Fry the artichokes in the hot oil in batches until browned, crisp and tender, turning occasionally, about 8 minutes. Drain on paper towels and season with salt.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Serve right away with the mayo on the side.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95496\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/artichokes-fried-final2.jpg\" alt=\"Serve the fried artichokes right away with the Meyer lemon mayo on the side.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the fried artichokes right away with the Meyer lemon mayo on the side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>(*Please note that the mayo does use a raw egg yolk, so be aware of that for anyone with a compromised immune system or special dietary needs.)\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Springtime Vegetable Ragout!",
"title": "Springtime Vegetable Ragout!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Each year, when winter slips away – and along with it the countless root vegetables and Brussels sprouts and other winter veg that I grow weary of by the time spring rolls around – I get a bit giddy with excitement. Sweet, tender springtime vegetables are welcomed with open arms in my kitchen. Baby peas and fava beans, thin spears of grassy asparagus, tiny carrots, and fragrant green garlic make me swoon. I love them simply blanched or smashed onto crostini, or slowly simmered in a simple yet elegant ragout.\u003c/p>\n\u003cp>This is an excellent vegetarian main course: light, fresh and lemony, but with a hint of buttery richness. You can make it heartier by serving it over creamy polenta, tossing it with fresh ribbons of pasta, or topping each portion with a warm, runny poached egg. Easily make it vegan by using margarine or omitting the butter and simmering the vegetables in a little olive oil and wine.\u003c/p>\n\u003cp>Choose the best, young spring vegetables you can find, ideally from the farmers’ market. If you like, add 3/4 cup shelled, peeled fresh fava beans (1 lb in pod) to the ragout when you add the peas.\u003c/p>\n\u003cfigure id=\"attachment_95664\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/veg-ragout-vegetables1.jpg\" alt=\"Veggies prepped for the Vegetable Ragout\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragout-vegetables1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragout-vegetables1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragout-vegetables1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragout-vegetables1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragout-vegetables1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragout-vegetables1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Veggies prepped for the Vegetable Ragout \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Springtime Vegetable Ragout with Asparagus, New Potatoes, Baby Carrots, Fennel, Fresh Peas, and Herbs\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>1/2 lb baby red potatoes or baby fingerlings, sliced about 1/4-inch thick\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 bunch baby carrots, trimmed and peeled, halved if large\u003c/li>\n\u003cli>1 fennel bulb, trimmed, quartered, cored and thinly sliced\u003c/li>\n\u003cli>1 stalk green garlic, finely chopped, white and tender green parts only, or 2 cloves regular garlic, minced\u003c/li>\n\u003cli>1 1/2 cups vegetable or chicken stock\u003c/li>\n\u003cli>Zest and juice of 1 Meyer or regular lemon\u003c/li>\n\u003cli>1 cup shelled peas (1 lb in pod)\u003c/li>\n\u003cli>1 bunch thin to medium asparagus (1/2 lb), ends snapped off, cut into 1/2-inch pieces\u003c/li>\n\u003cli>1 tablespoon minced fresh chives\u003c/li>\n\u003cli>1 tablespoon minced flat-leaf parsley\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a deep sauté pan over medium heat, melt half the butter. Add the potatoes and a pinch of salt. Cover and cook for 5 minutes. Add the carrots, fennel, and green garlic or garlic, stir to combine, cover and continue to cook for about 8 minutes, or until the potatoes are tender.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95676,95670,95671,95672,95673,95674,95677, 95667\"]\u003c/p>\n\u003col>\n\u003cli>Add the stock and bring to a simmer. Stir in the peas, asparagus, and lemon zest. Cover and simmer for 3 minutes. If using, add the fava beans, cover, and simmer another 2 to 3 minutes. Continue to cook until the vegetables are tender to your liking.\u003c/li>\n\u003cli>Sprinkle the remaining butter over the mixture and stir until it melts. Stir in the chives, parsley, and lemon juice to taste and divide between shallow bowls.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95665\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95665\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/veg-ragu-final-overheard.jpg\" alt=\"Springtime Vegetable Ragout\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragu-final-overheard.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragu-final-overheard-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragu-final-overheard-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragu-final-overheard-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragu-final-overheard-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragu-final-overheard-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Springtime Vegetable Ragout \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>Each year, when winter slips away – and along with it the countless root vegetables and Brussels sprouts and other winter veg that I grow weary of by the time spring rolls around – I get a bit giddy with excitement. Sweet, tender springtime vegetables are welcomed with open arms in my kitchen. Baby peas and fava beans, thin spears of grassy asparagus, tiny carrots, and fragrant green garlic make me swoon. I love them simply blanched or smashed onto crostini, or slowly simmered in a simple yet elegant ragout.\u003c/p>\n\u003cp>This is an excellent vegetarian main course: light, fresh and lemony, but with a hint of buttery richness. You can make it heartier by serving it over creamy polenta, tossing it with fresh ribbons of pasta, or topping each portion with a warm, runny poached egg. Easily make it vegan by using margarine or omitting the butter and simmering the vegetables in a little olive oil and wine.\u003c/p>\n\u003cp>Choose the best, young spring vegetables you can find, ideally from the farmers’ market. If you like, add 3/4 cup shelled, peeled fresh fava beans (1 lb in pod) to the ragout when you add the peas.\u003c/p>\n\u003cfigure id=\"attachment_95664\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/veg-ragout-vegetables1.jpg\" alt=\"Veggies prepped for the Vegetable Ragout\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragout-vegetables1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragout-vegetables1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragout-vegetables1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragout-vegetables1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragout-vegetables1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragout-vegetables1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Veggies prepped for the Vegetable Ragout \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Springtime Vegetable Ragout with Asparagus, New Potatoes, Baby Carrots, Fennel, Fresh Peas, and Herbs\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>1/2 lb baby red potatoes or baby fingerlings, sliced about 1/4-inch thick\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 bunch baby carrots, trimmed and peeled, halved if large\u003c/li>\n\u003cli>1 fennel bulb, trimmed, quartered, cored and thinly sliced\u003c/li>\n\u003cli>1 stalk green garlic, finely chopped, white and tender green parts only, or 2 cloves regular garlic, minced\u003c/li>\n\u003cli>1 1/2 cups vegetable or chicken stock\u003c/li>\n\u003cli>Zest and juice of 1 Meyer or regular lemon\u003c/li>\n\u003cli>1 cup shelled peas (1 lb in pod)\u003c/li>\n\u003cli>1 bunch thin to medium asparagus (1/2 lb), ends snapped off, cut into 1/2-inch pieces\u003c/li>\n\u003cli>1 tablespoon minced fresh chives\u003c/li>\n\u003cli>1 tablespoon minced flat-leaf parsley\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a deep sauté pan over medium heat, melt half the butter. Add the potatoes and a pinch of salt. Cover and cook for 5 minutes. Add the carrots, fennel, and green garlic or garlic, stir to combine, cover and continue to cook for about 8 minutes, or until the potatoes are tender.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli>Add the stock and bring to a simmer. Stir in the peas, asparagus, and lemon zest. Cover and simmer for 3 minutes. If using, add the fava beans, cover, and simmer another 2 to 3 minutes. Continue to cook until the vegetables are tender to your liking.\u003c/li>\n\u003cli>Sprinkle the remaining butter over the mixture and stir until it melts. Stir in the chives, parsley, and lemon juice to taste and divide between shallow bowls.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95665\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95665\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/veg-ragu-final-overheard.jpg\" alt=\"Springtime Vegetable Ragout\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragu-final-overheard.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragu-final-overheard-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragu-final-overheard-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragu-final-overheard-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragu-final-overheard-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragu-final-overheard-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Springtime Vegetable Ragout \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Springtime Grilling: Grilled, Marinated Five-Spice Spring Lamb Chops",
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"content": "\u003cp>\u003cem>These succulent lamb chops are marinated in a spiced, darkly sweet sauce with plenty of garlic. Grilling them adds a smoky note to the tender meat.\u003c/em>\u003c/p>\n\u003cp>I’ve had mixed feeling about lamb since childhood, and up until maybe the last decade, I would have told you that I don’t like lamb. My feelings are starting to change. I do like lamb, but I’m just really picky about it.\u003c/p>\n\u003cp>While I’m not a fan of overly gamey-flavored lamb, and you won’t find me roasting a leg of lamb anytime soon, I have an ever-growing fondness for lamb chops (and, let’s be honest, braised lamb shanks and lamb tagines are getting higher up on my list of likes too).\u003c/p>\n\u003cp>Tender, melt-in-your-mouth, springtime lamb chops are a heavenly match for full-flavored marinades and rubs and they absolutely adore the licking flames of a charcoal-fired grill.\u003c/p>\n\u003cp>You can use either loin chops (the meatier ones that look like little steaks) or the more expensive center-cut rib chops (the pretty ones with the long rib bones) for this dish, just be sure to adjust your cooking time according to how thick or thin the chops are. The one thing you don’t want to do is overcook them!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Serve this deliciousness with fluffy steamed rice and some quickly sautéed spring veggies (or grilled asparagus). Yum!\u003c/p>\n\u003ch3>Recipe: Five-spice lamb chops\u003c/h3>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/4 cup soy sauce or tamari\u003c/li>\n\u003cli>3 tbsp hoisin sauce\u003c/li>\n\u003cli>2 tbsp light brown sugar\u003c/li>\n\u003cli>1 tbsp rice wine vinegar\u003c/li>\n\u003cli>1 tbsp dry sherry\u003c/li>\n\u003cli>2 tsp Chinese five-spice powder\u003c/li>\n\u003cli>3 garlic cloves, minced\u003c/li>\n\u003cli>2 star anise\u003c/li>\n\u003cli>3 lbs lamb loin or rib chops, 1 to 1 1/4 inches thick, trimmed\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95024,95022,95021,95023,95020,95018,95017,95019,95015\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a bowl or large measuring pitcher, whisk together the soy sauce, hoisin sauce, rice vinegar, sugar, five-spice, salt, and garlic. Transfer to large resealable plastic bag. Add the lamb and star anise, seal the bag, and turn to coat. Refrigerate for at least 4 hours or overnight.\u003c/li>\n\u003cli>Prepare a grill for medium to medium-high heat. Remove the lamb from the marinade and bring it to room temperature for 30 minutes while the grill heats.\u003c/li>\n\u003cli>If you like, while the lamb is coming to room temperature, pour the marinade into a small saucepan over medium heat and bring to a boil. Cook, stirring, for a few minutes until syrupy.\u003c/li>\n\u003cli>Oil the grill grate with cooking spray. Grill the lamb until nicely charred and cooked to your liking, about 5 minutes on each side for medium-rare (they should come to 130–135F when ready). If you like, just before the lamb is ready, brush the lamb with the marinade to glaze it slightly. Grill on each side to caramelize the marinade slightly. Transfer to a platter and let rest for 5 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95016\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/lambchops-final3.jpg\" alt=\"Five-spice lamb chops\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Five-spice lamb chops \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Serve this deliciousness with fluffy steamed rice and some quickly sautéed spring veggies (or grilled asparagus). Yum!\u003c/p>\n\u003ch3>Recipe: Five-spice lamb chops\u003c/h3>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/4 cup soy sauce or tamari\u003c/li>\n\u003cli>3 tbsp hoisin sauce\u003c/li>\n\u003cli>2 tbsp light brown sugar\u003c/li>\n\u003cli>1 tbsp rice wine vinegar\u003c/li>\n\u003cli>1 tbsp dry sherry\u003c/li>\n\u003cli>2 tsp Chinese five-spice powder\u003c/li>\n\u003cli>3 garlic cloves, minced\u003c/li>\n\u003cli>2 star anise\u003c/li>\n\u003cli>3 lbs lamb loin or rib chops, 1 to 1 1/4 inches thick, trimmed\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>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a bowl or large measuring pitcher, whisk together the soy sauce, hoisin sauce, rice vinegar, sugar, five-spice, salt, and garlic. Transfer to large resealable plastic bag. Add the lamb and star anise, seal the bag, and turn to coat. Refrigerate for at least 4 hours or overnight.\u003c/li>\n\u003cli>Prepare a grill for medium to medium-high heat. Remove the lamb from the marinade and bring it to room temperature for 30 minutes while the grill heats.\u003c/li>\n\u003cli>If you like, while the lamb is coming to room temperature, pour the marinade into a small saucepan over medium heat and bring to a boil. Cook, stirring, for a few minutes until syrupy.\u003c/li>\n\u003cli>Oil the grill grate with cooking spray. Grill the lamb until nicely charred and cooked to your liking, about 5 minutes on each side for medium-rare (they should come to 130–135F when ready). If you like, just before the lamb is ready, brush the lamb with the marinade to glaze it slightly. Grill on each side to caramelize the marinade slightly. Transfer to a platter and let rest for 5 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95016\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/lambchops-final3.jpg\" alt=\"Five-spice lamb chops\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Five-spice lamb chops \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrating Passover: The History And Symbolism Of Matzo Balls",
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"content": "\u003cp>\u003cstrong>\u003ca href=\"http://pd.npr.org/anon.npr-mp3/npr/me/2015/04/20150403_me_centuries-old_recipes_help_me_realize_who_i_am_says_cookbook_author_joan_nathan.mp3\">Listen to the Story on Morning Edition\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Nothing says Passover like a good bowl of matzo ball soup. That's according to Joan Nathan, chef and grande-dame of Jewish cooking, who spoke to Steve Inskeep of NPR's \u003cem>Morning Edition\u003c/em> about the importance of the tradition.\u003cbr>\n[aside postID=\"bayareabites_94355,bayareabites_94637\"]\u003cbr>\nThe Jewish holiday of Passover celebrates the Biblical story of the Exodus, or the freeing of Hebrew slaves from Egypt.\u003c/p>\n\u003cp>\"It's really the defining story of Judaism. Everybody in some way can identify with it – Jewish or not,\" says Nathan, author of a new book, \u003cem>Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France\u003c/em>. \"I like the tradition of going back to a lot of these old recipes that have been here for centuries and centuries and sort of realizing who I am and where I came from.\"\u003c/p>\n\u003cp>The Passover meal, known as a Seder, is all about remembering Jewish history. Much of the food is deeply symbolic. Matzo represents the unleavened bread the Jews ate while fleeing Egypt, for example, and horseradish is a symbol for the bitterness of slavery.\u003c/p>\n\u003cp>Before the machine-made matzo became widely consumed in the 19th century, Jewish people would visit their local bakery for Matzo bread, and make matzo balls with the leftover crumbs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But the dumplings were not always called matzo balls. They were called \u003cem>knoedel\u003c/em>, Nathan says, and the Germans, Austrians and Alsatians used them in soups. When Jews moved to Poland, they referred to them as \u003cem>knoedela\u003c/em>, and in the 1930s, the U.S. Manischewitz company started packaging the product and called them \"Alsatian feathery balls.\" Nathan says it was probably U.S. comedians and vaudeville performers that finally dubbed them \"matzo balls.\"\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Joan Nathan's Matzo Ball Soup\u003c/h3>\n\u003cp>2 tablespoons rendered chicken fat\u003c/p>\n\u003cp>4 large eggs\u003c/p>\n\u003cp>1/4 cup chicken broth or water\u003c/p>\n\u003cp>3 teaspoons salt\u003c/p>\n\u003cp>Freshly ground pepper to taste\u003c/p>\n\u003cp>1 teaspoon freshly grated ginger or 1/2 teaspoon powdered ginger\u003c/p>\n\u003cp>1/4 teaspoon grated nutmeg\u003c/p>\n\u003cp>1 cup matzo meal\u003c/p>\n\u003cp>Put the chicken fat, eggs, broth or water, 2 teaspoons salt, freshly ground pepper, the ginger and the nutmeg in a medium mixing bowl. Stir well with a wooden spoon, then add the matzo meal and stir just until mixed. Cover and refrigerate for at least an hour, or overnight.\u003c/p>\n\u003cp>Bring a large pot of water with the remaining teaspoon of salt to a boil. Set a small bowl of cold water next to your work space. Dip your hands in the water, then form matzo balls about the size of small walnuts. Drop the matzo balls into the boiling water, then cover and simmer for about 20 minutes, or until al dente.\u003c/p>\n\u003cp>Serve with chicken soup.\u003c/p>\n\u003cp>Yield: About 10 matzo balls\u003c/p>\n\u003cp>Note: There are two ways that one can render the fat. The first way is to take the fat off the chicken and melt it down in a frying pan with onions. The second and easiest method is to make chicken soup (using the skin), then cool and refrigerate the soup overnight, and spoon off the fat that accumulates on top.\u003c/p>\n\u003cp>\u003cem>Reproduced from\u003c/em> Quiches, Kugels, and Couscous: My Search for Jewish Cooking in Franc\u003cem>e\u003c/em> \u003cem>copyright 2015 by Joan Nathan.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Matzo balls are at the center of any Passover seder. Cookbook author Joan Nathan, known as the \"grande dame\" of Jewish cooking, explains the history behind this culinary tradition.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003ca href=\"http://pd.npr.org/anon.npr-mp3/npr/me/2015/04/20150403_me_centuries-old_recipes_help_me_realize_who_i_am_says_cookbook_author_joan_nathan.mp3\">Listen to the Story on Morning Edition\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Nothing says Passover like a good bowl of matzo ball soup. That's according to Joan Nathan, chef and grande-dame of Jewish cooking, who spoke to Steve Inskeep of NPR's \u003cem>Morning Edition\u003c/em> about the importance of the tradition.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThe Jewish holiday of Passover celebrates the Biblical story of the Exodus, or the freeing of Hebrew slaves from Egypt.\u003c/p>\n\u003cp>\"It's really the defining story of Judaism. Everybody in some way can identify with it – Jewish or not,\" says Nathan, author of a new book, \u003cem>Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France\u003c/em>. \"I like the tradition of going back to a lot of these old recipes that have been here for centuries and centuries and sort of realizing who I am and where I came from.\"\u003c/p>\n\u003cp>The Passover meal, known as a Seder, is all about remembering Jewish history. Much of the food is deeply symbolic. Matzo represents the unleavened bread the Jews ate while fleeing Egypt, for example, and horseradish is a symbol for the bitterness of slavery.\u003c/p>\n\u003cp>Before the machine-made matzo became widely consumed in the 19th century, Jewish people would visit their local bakery for Matzo bread, and make matzo balls with the leftover crumbs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the dumplings were not always called matzo balls. They were called \u003cem>knoedel\u003c/em>, Nathan says, and the Germans, Austrians and Alsatians used them in soups. When Jews moved to Poland, they referred to them as \u003cem>knoedela\u003c/em>, and in the 1930s, the U.S. Manischewitz company started packaging the product and called them \"Alsatian feathery balls.\" Nathan says it was probably U.S. comedians and vaudeville performers that finally dubbed them \"matzo balls.\"\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Joan Nathan's Matzo Ball Soup\u003c/h3>\n\u003cp>2 tablespoons rendered chicken fat\u003c/p>\n\u003cp>4 large eggs\u003c/p>\n\u003cp>1/4 cup chicken broth or water\u003c/p>\n\u003cp>3 teaspoons salt\u003c/p>\n\u003cp>Freshly ground pepper to taste\u003c/p>\n\u003cp>1 teaspoon freshly grated ginger or 1/2 teaspoon powdered ginger\u003c/p>\n\u003cp>1/4 teaspoon grated nutmeg\u003c/p>\n\u003cp>1 cup matzo meal\u003c/p>\n\u003cp>Put the chicken fat, eggs, broth or water, 2 teaspoons salt, freshly ground pepper, the ginger and the nutmeg in a medium mixing bowl. Stir well with a wooden spoon, then add the matzo meal and stir just until mixed. Cover and refrigerate for at least an hour, or overnight.\u003c/p>\n\u003cp>Bring a large pot of water with the remaining teaspoon of salt to a boil. Set a small bowl of cold water next to your work space. Dip your hands in the water, then form matzo balls about the size of small walnuts. Drop the matzo balls into the boiling water, then cover and simmer for about 20 minutes, or until al dente.\u003c/p>\n\u003cp>Serve with chicken soup.\u003c/p>\n\u003cp>Yield: About 10 matzo balls\u003c/p>\n\u003cp>Note: There are two ways that one can render the fat. The first way is to take the fat off the chicken and melt it down in a frying pan with onions. The second and easiest method is to make chicken soup (using the skin), then cool and refrigerate the soup overnight, and spoon off the fat that accumulates on top.\u003c/p>\n\u003cp>\u003cem>Reproduced from\u003c/em> Quiches, Kugels, and Couscous: My Search for Jewish Cooking in Franc\u003cem>e\u003c/em> \u003cem>copyright 2015 by Joan Nathan.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Perfect for Easter Brunch: Lofty Baking Powder Biscuits",
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"content": "\u003cp>[aside postID=\"bayareabites_133012,bayareabites_109085\"]\u003cbr>\nI hail from a Southerly state, where the flakiness, lightness, and loft of your homemade biscuits are a matter of pride. And bragging rights. But even though I’m a baker, it has taken me years to feel like I’ve mastered these simple little quick breads that aren’t so simple.\u003c/p>\n\u003cp>With very few ingredients, very little time, and a few tips and tricks, you can make towering biscuits that you might swoon over.\u003c/p>\n\u003cp>\u003cstrong>Here’s what I’ve found to be the keys to success:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Make sure your oven is preheated, and bake at a high temperature in the upper half of your oven.\u003c/li>\n\u003cli>Use very cold butter and cold milk (or buttermilk).\u003c/li>\n\u003cli>Use a food processor; it makes faster work and keeps your warm hands off the dough.\u003c/li>\n\u003cli>Cut the butter into the flour mixture just until it looks like big coarse breadcrumbs or small peas. Do not overprocess it.\u003c/li>\n\u003cli>Pour the milk in all at once, pulse a few times, and get the dough out of there.\u003c/li>\n\u003cli>Don’t knead the dough (or you will create gluten and therefore tough biscuits) but do press it together, and fold it over at least 4 or 5 times.\u003c/li>\n\u003cli>Don’t use a rolling pin, just use your hands to press out the dough on a floured surface.\u003c/li>\n\u003cli>Use an actual biscuit cutter, they have sharper edges. Press down but don’t twist.\u003c/li>\n\u003cli>Biscuits are best served warm, right out of the oven. (But you can reheat them for a few days after, they just won’t be quite as good.)\u003c/li>\n\u003c/ul>\n\u003cp>If you want to turn these into buttermilk biscuits, just swap out the milk for buttermilk and add 1/2 tsp baking soda along with the baking powder.\u003c/p>\n\u003cfigure id=\"attachment_94541\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94541\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/biscuit-group-final.jpg\" alt=\" Baking powder biscuits\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baking powder biscuits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Baking powder biscuits\u003c/h3>\n\u003cp>\u003cem>Makes 7 to 8 biscuits\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups unbleached all-purpose flour, plus more for dusting\u003c/li>\n\u003cli>1 tablespoon baking powder\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>8 tablespoons cold unsalted butter, cut into chunks\u003c/li>\n\u003cli>1 cup whole milk\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"94560,94562,94561,94558,94559,94557\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Position a rack in the middle of the oven and preheat the oven to 450°F.\u003c/li>\n\u003cli>In the bowl of a food processor, process together the flour, baking powder, and salt. Scatter the butter over the flour mixture and pulse a few times until the mixture resembles coarse breadcrumbs. Add the milk and mix just until combined. The dough should be very wet.\u003c/li>\n\u003cli>Scrape the dough out onto a floured work surface. Gently pat out the dough to about 1/2-inch thick. Fold the dough about 5 times, then gently press the dough into a 1 inch thick disk. Use a 2 1/2- to 3-inch round biscuit cutter to cut into rounds. Gently knead the scraps together and cut as many as you can.\u003c/li>\n\u003cli>Put the biscuits on an ungreased baking sheet. Lightly brush the tops of the biscuits with milk to help them brown. Bake until light golden brown, about 10 minutes. Serve right away.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Wondering what to serve with your Easter ham? Pillowy tender biscuits, warm from the oven, are just the ticket!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nI hail from a Southerly state, where the flakiness, lightness, and loft of your homemade biscuits are a matter of pride. And bragging rights. But even though I’m a baker, it has taken me years to feel like I’ve mastered these simple little quick breads that aren’t so simple.\u003c/p>\n\u003cp>With very few ingredients, very little time, and a few tips and tricks, you can make towering biscuits that you might swoon over.\u003c/p>\n\u003cp>\u003cstrong>Here’s what I’ve found to be the keys to success:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Make sure your oven is preheated, and bake at a high temperature in the upper half of your oven.\u003c/li>\n\u003cli>Use very cold butter and cold milk (or buttermilk).\u003c/li>\n\u003cli>Use a food processor; it makes faster work and keeps your warm hands off the dough.\u003c/li>\n\u003cli>Cut the butter into the flour mixture just until it looks like big coarse breadcrumbs or small peas. Do not overprocess it.\u003c/li>\n\u003cli>Pour the milk in all at once, pulse a few times, and get the dough out of there.\u003c/li>\n\u003cli>Don’t knead the dough (or you will create gluten and therefore tough biscuits) but do press it together, and fold it over at least 4 or 5 times.\u003c/li>\n\u003cli>Don’t use a rolling pin, just use your hands to press out the dough on a floured surface.\u003c/li>\n\u003cli>Use an actual biscuit cutter, they have sharper edges. Press down but don’t twist.\u003c/li>\n\u003cli>Biscuits are best served warm, right out of the oven. (But you can reheat them for a few days after, they just won’t be quite as good.)\u003c/li>\n\u003c/ul>\n\u003cp>If you want to turn these into buttermilk biscuits, just swap out the milk for buttermilk and add 1/2 tsp baking soda along with the baking powder.\u003c/p>\n\u003cfigure id=\"attachment_94541\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94541\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/biscuit-group-final.jpg\" alt=\" Baking powder biscuits\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baking powder biscuits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Baking powder biscuits\u003c/h3>\n\u003cp>\u003cem>Makes 7 to 8 biscuits\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>2 cups unbleached all-purpose flour, plus more for dusting\u003c/li>\n\u003cli>1 tablespoon baking powder\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>8 tablespoons cold unsalted butter, cut into chunks\u003c/li>\n\u003cli>1 cup whole milk\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>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Position a rack in the middle of the oven and preheat the oven to 450°F.\u003c/li>\n\u003cli>In the bowl of a food processor, process together the flour, baking powder, and salt. Scatter the butter over the flour mixture and pulse a few times until the mixture resembles coarse breadcrumbs. Add the milk and mix just until combined. The dough should be very wet.\u003c/li>\n\u003cli>Scrape the dough out onto a floured work surface. Gently pat out the dough to about 1/2-inch thick. Fold the dough about 5 times, then gently press the dough into a 1 inch thick disk. Use a 2 1/2- to 3-inch round biscuit cutter to cut into rounds. Gently knead the scraps together and cut as many as you can.\u003c/li>\n\u003cli>Put the biscuits on an ungreased baking sheet. Lightly brush the tops of the biscuits with milk to help them brown. Bake until light golden brown, about 10 minutes. Serve right away.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "An Easter Tradition: Glazed, Old-Fashioned Baked Ham",
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"headTitle": "Our Top 10 Recipes From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>My favorite part of the Easter holiday, besides watching my young daughter scampering around Holly Park with hordes of other Bernal Heights kids searching for eggs, is Easter dinner. For me, Easter is a time to celebrate spring and re-birth and new growth, and all the yummy fresh new foods available after a winter of heavy root vegetables and greens.\u003cbr>\n[aside postID=\"bayareabites_107930,bayareabites_94536\"]\u003cbr>\nAt the center of my fantasy Easter dinner table (which always includes biscuits, some kind of asparagus dish, and scalloped potatoes), is a beautiful bone-in ham. Now, I say “fantasy” dinner because an entire ham doesn’t make sense unless I really have a crowd to feed, and most years, it’s just my immediate family or a few friends. But every so often, we do it up, invite loads of people and serve this magnificent piece of meat.\u003c/p>\n\u003cp>When we decided to make it this year, I went in search of my perfect ham (not an easy feat unless it’s around one of the ham-centric holidays, such as Easter). After calling around to a number of local places, I came to Chef Guy Sidey, chef of \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\" rel=\"noopener\">Bi-Rite Market\u003c/a> in the Mission. Unbeknownst to me, Bi-Rite breaks down a whole hog every week and uses one of the whole legs to make their own in-house ham. They brine it for 6 days, let it dry for 1 day, then slow-smoke it over a mixture of apple, cherry, almond, and hickory wood. Then, typically, they serve it for their family-style dinners in the deli.\u003c/p>\n\u003cp>Well, this was one week that I got incredibly lucky. Chef Guy just so happened to have a ham available and was willing to sell me a whole ham. (In fact, around the holidays they do a few hams per week, so if you are lucky, and persistent, and call in advance, you too can get in on their ham action.)\u003c/p>\n\u003cp>Wherever you get your ham, make sure to purchase a fully cooked, smoked, uncut, unglazed bone-in ham (read: not spiral cut and certainly not honey-glazed unless that’s what you really like in which case you don’t need my recipe).\u003c/p>\n\u003cp>Choose a whole ham, which will weigh around 17–20 pounds or choose a smaller half ham, which should weigh around 9–11 pounds. If you go for the half ham, choose one from the shank end rather than the butt end, as it will be easier to slice and will contain less gristle.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here’s my recipe for a marmalade-glazed ham, followed by Chef Guy’s recipe for his brown sugar and whiskey glazed ham. Whichever you make, I recommend serving it with \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/04/02/perfect-for-easter-brunch-lofty-baking-powder-biscuits/\">biscuits\u003c/a> and mustard or your favorite chutney.\u003c/p>\n\u003cfigure id=\"attachment_94511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94511\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ham-glaze-finish.jpg\" alt=\"Orange Marmalade-Glazed Baked Ham\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Orange Marmalade-Glazed Baked Ham \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Orange Marmalade-Glazed Baked Ham\u003c/h3>\n\u003cp>\u003cem>Makes 10 to 12 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 fully cooked, bone-in, smoked ham, preferably shank end, about 10–12 pounds\u003c/li>\n\u003cli>1 cup orange marmalade\u003c/li>\n\u003cli>2 tbsp orange juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature.\u003c/li>\n\u003cli>Preheat the oven to 325°F. If necessary, cut away any skin and trim the fat to about 1/2 inch. Place the ham, fat side up, in a shallow roasting pan big enough to hold it. Score the fat in a crosshatch pattern. Cover the ham with foil. Bake the ham for 1 1/2 hours.\u003c/li>\n\u003cli>In a small saucepan over medium-low heat, warm the orange marmalade and orange juice together until the marmalade melts, stirring occasionally.\u003c/li>\n\u003cli>Remove the ham from the oven and brush the orange glaze all over the ham. Continue cooking, uncovered, until an instant-read thermometer reads 140F when stuck into the center (but not touching the bone); another 1/2 to 1 1/2 hours (2 to 3 hours total) depending on the size of the ham. While baking, occasionally baste the ham with any pan juices once or twice, until the glaze thickens.\u003c/li>\n\u003cli>Remove the ham from the oven, loosely tent it with foil, and let it rest for 30 minutes before carving.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_94513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94513\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ham-precook.jpg\" alt=\"About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_94525\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94525\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ham-glazing.jpg\" alt=\"Remove the ham from the oven and brush the orange glaze all over the ham\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the ham from the oven and brush the orange glaze all over the ham \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_94514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ham-slice-finish.jpg\" alt=\"Let the ham rest for 30 minutes before carving\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the ham rest for 30 minutes before carving \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Guy’s Brown Sugar–Whiskey Glazed Ham\u003c/h3>\n\u003cp>\u003cem>Makes 10 to 12 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 fully cooked, bone-in, smoked ham, preferably shank end, about 10–12 pounds\u003c/li>\n\u003cli>2 packed cups light brown sugar\u003c/li>\n\u003cli>2 tbsp English mustard\u003c/li>\n\u003cli>1 cup whiskey (I’d suggest a sweeter whiskey, not too peaty)\u003c/li>\n\u003cli>15–20 whole cloves\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature.\u003c/li>\n\u003cli>Preheat the oven to 350°F. If necessary, cut away any skin and trim the fat to about 1/2 inch. Place the ham, fat side up, in a shallow roasting pan big enough to hold it. Score the fat in a diamond pattern.\u003c/li>\n\u003cli>In a bowl, stir together the brown sugar and mustard. Add enough whiskey to create a thick paste. Pour any remaining whiskey over the ham, then smear on the glaze paste. In the vertices of the diamond, push in the cloves.\u003c/li>\n\u003cli>Roast, uncovered, until an instant-read thermometer reads 140F when stuck into the center (but not touching the bone); about 1 to 1 1/2 hours. While baking, occasionally baste the ham with any pan juices once or twice, until the glaze thickens.\u003c/li>\n\u003cli>Remove the ham from the oven, loosely tent it with foil, and let it rest for 30 minutes before carving.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>My favorite part of the Easter holiday, besides watching my young daughter scampering around Holly Park with hordes of other Bernal Heights kids searching for eggs, is Easter dinner. For me, Easter is a time to celebrate spring and re-birth and new growth, and all the yummy fresh new foods available after a winter of heavy root vegetables and greens.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAt the center of my fantasy Easter dinner table (which always includes biscuits, some kind of asparagus dish, and scalloped potatoes), is a beautiful bone-in ham. Now, I say “fantasy” dinner because an entire ham doesn’t make sense unless I really have a crowd to feed, and most years, it’s just my immediate family or a few friends. But every so often, we do it up, invite loads of people and serve this magnificent piece of meat.\u003c/p>\n\u003cp>When we decided to make it this year, I went in search of my perfect ham (not an easy feat unless it’s around one of the ham-centric holidays, such as Easter). After calling around to a number of local places, I came to Chef Guy Sidey, chef of \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\" rel=\"noopener\">Bi-Rite Market\u003c/a> in the Mission. Unbeknownst to me, Bi-Rite breaks down a whole hog every week and uses one of the whole legs to make their own in-house ham. They brine it for 6 days, let it dry for 1 day, then slow-smoke it over a mixture of apple, cherry, almond, and hickory wood. Then, typically, they serve it for their family-style dinners in the deli.\u003c/p>\n\u003cp>Well, this was one week that I got incredibly lucky. Chef Guy just so happened to have a ham available and was willing to sell me a whole ham. (In fact, around the holidays they do a few hams per week, so if you are lucky, and persistent, and call in advance, you too can get in on their ham action.)\u003c/p>\n\u003cp>Wherever you get your ham, make sure to purchase a fully cooked, smoked, uncut, unglazed bone-in ham (read: not spiral cut and certainly not honey-glazed unless that’s what you really like in which case you don’t need my recipe).\u003c/p>\n\u003cp>Choose a whole ham, which will weigh around 17–20 pounds or choose a smaller half ham, which should weigh around 9–11 pounds. If you go for the half ham, choose one from the shank end rather than the butt end, as it will be easier to slice and will contain less gristle.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here’s my recipe for a marmalade-glazed ham, followed by Chef Guy’s recipe for his brown sugar and whiskey glazed ham. Whichever you make, I recommend serving it with \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/04/02/perfect-for-easter-brunch-lofty-baking-powder-biscuits/\">biscuits\u003c/a> and mustard or your favorite chutney.\u003c/p>\n\u003cfigure id=\"attachment_94511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94511\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ham-glaze-finish.jpg\" alt=\"Orange Marmalade-Glazed Baked Ham\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Orange Marmalade-Glazed Baked Ham \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Orange Marmalade-Glazed Baked Ham\u003c/h3>\n\u003cp>\u003cem>Makes 10 to 12 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 fully cooked, bone-in, smoked ham, preferably shank end, about 10–12 pounds\u003c/li>\n\u003cli>1 cup orange marmalade\u003c/li>\n\u003cli>2 tbsp orange juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature.\u003c/li>\n\u003cli>Preheat the oven to 325°F. If necessary, cut away any skin and trim the fat to about 1/2 inch. Place the ham, fat side up, in a shallow roasting pan big enough to hold it. Score the fat in a crosshatch pattern. Cover the ham with foil. Bake the ham for 1 1/2 hours.\u003c/li>\n\u003cli>In a small saucepan over medium-low heat, warm the orange marmalade and orange juice together until the marmalade melts, stirring occasionally.\u003c/li>\n\u003cli>Remove the ham from the oven and brush the orange glaze all over the ham. Continue cooking, uncovered, until an instant-read thermometer reads 140F when stuck into the center (but not touching the bone); another 1/2 to 1 1/2 hours (2 to 3 hours total) depending on the size of the ham. While baking, occasionally baste the ham with any pan juices once or twice, until the glaze thickens.\u003c/li>\n\u003cli>Remove the ham from the oven, loosely tent it with foil, and let it rest for 30 minutes before carving.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_94513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94513\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ham-precook.jpg\" alt=\"About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_94525\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94525\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ham-glazing.jpg\" alt=\"Remove the ham from the oven and brush the orange glaze all over the ham\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the ham from the oven and brush the orange glaze all over the ham \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_94514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ham-slice-finish.jpg\" alt=\"Let the ham rest for 30 minutes before carving\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the ham rest for 30 minutes before carving \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Guy’s Brown Sugar–Whiskey Glazed Ham\u003c/h3>\n\u003cp>\u003cem>Makes 10 to 12 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 fully cooked, bone-in, smoked ham, preferably shank end, about 10–12 pounds\u003c/li>\n\u003cli>2 packed cups light brown sugar\u003c/li>\n\u003cli>2 tbsp English mustard\u003c/li>\n\u003cli>1 cup whiskey (I’d suggest a sweeter whiskey, not too peaty)\u003c/li>\n\u003cli>15–20 whole cloves\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature.\u003c/li>\n\u003cli>Preheat the oven to 350°F. If necessary, cut away any skin and trim the fat to about 1/2 inch. Place the ham, fat side up, in a shallow roasting pan big enough to hold it. Score the fat in a diamond pattern.\u003c/li>\n\u003cli>In a bowl, stir together the brown sugar and mustard. Add enough whiskey to create a thick paste. Pour any remaining whiskey over the ham, then smear on the glaze paste. In the vertices of the diamond, push in the cloves.\u003c/li>\n\u003cli>Roast, uncovered, until an instant-read thermometer reads 140F when stuck into the center (but not touching the bone); about 1 to 1 1/2 hours. While baking, occasionally baste the ham with any pan juices once or twice, until the glaze thickens.\u003c/li>\n\u003cli>Remove the ham from the oven, loosely tent it with foil, and let it rest for 30 minutes before carving.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bored of Apples and Walnuts? Try Adding Date Charoset to Your Passover Table This Year",
"title": "Bored of Apples and Walnuts? Try Adding Date Charoset to Your Passover Table This Year",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_94348\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch1-final.jpg\">\u003cimg class=\"size-medium wp-image-94348\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch1-final-800x600.jpg\" alt=\" Dates figure prominently in Charoset, the symbolic food that Jews eat on Passover, throughout the Arab world. In this version from Iraq, dates are used in syrup form, and mixed together with walnuts and lemon juice. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch1-final.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch1-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch1-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch1-final-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dates figure prominently in Charoset, the symbolic food that Jews eat on Passover, throughout the Arab world. In this version from Iraq, dates are used in syrup form, and mixed together with walnuts and lemon juice. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>This article was updated April 1, 2019.\u003c/em>\u003c/p>\n\u003cp>When \u003ca href=\"http://www.jewfaq.org/holidaya.htm\" target=\"_blank\" rel=\"noopener\">Passover\u003c/a> begins this week, (first seder is Friday night, April 19) those participating in seders -- ritual Passover meals -- will eat symbolic foods like charoset, a fruit and nut mixture that represents the mortar Jews used as slaves in Egypt. The word charoset comes from the Hebrew word for clay, \u003cem>heres\u003c/em>.\u003cbr>\n[aside postID=\"bayareabites_116672,bayareabites_108527\"]\u003cbr>\nFor most American Jews whose ancestors are \u003ca href=\"http://en.wikipedia.org/wiki/Ashkenazi_Jews\" target=\"_blank\" rel=\"noopener\">Ashkenazi\u003c/a>, meaning they come from Eastern Europe, charoset hardly varies; the mixture is made with chopped apples, chopped walnuts, sweet Passover wine, like Manischewitz, a little honey, and perhaps cinnamon. Whether your family came from Russia, Poland or Hungary, they probably made it that way and most likely still do.\u003c/p>\n\u003cp>But for \u003ca href=\"http://en.wikipedia.org/wiki/Mizrahi_Jews\" target=\"_blank\" rel=\"noopener\">Mizrachi\u003c/a> Jews – whose families come from the Middle East, North Africa and the Caucuses – the traditional staple is entirely different, and it varies from country to country.\u003c/p>\n\u003cp>Just as apples are the main ingredient in the European version, dates are a staple in the Arab world, and so they are found in nearly every Mizrachi recipe. Jews from the East are also more likely to use fruits mentioned in the Bible, so figs and raisins are also common. While cinnamon is commonly used in Arab versions, many more spices are likely to be found with it, like cardamom, ginger and nutmeg.\u003c/p>\n\u003cfigure id=\"attachment_94351\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch5-3types-final.jpg\">\u003cimg class=\"size-medium wp-image-94351\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch5-3types-final-800x600.jpg\" alt=\"From left, charoset from Iraq, Libya and Iran. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From left, charoset from Iraq, Libya and Iran. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>The consistency is also different. While the apple and walnuts version doesn’t much resemble a paste, Mizrachi versions hold together much better. In some countries, like Morocco and Libya, the charoset is sometimes rolled into balls, something that can’t be done with the chunky apple version.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While my family is as Eastern European as they come, my aunt introduced an Egyptian charoset recipe to our Passover table many years ago. While we always have a small bowl of the Ashkenazi apple version on the table for nostalgic purposes, we usually make twice as much of the Egyptian one, knowing it’s now the new family favorite.\u003cbr>\nI’m hosting my family for Passover this year, and so rather than go back to our tried and true Egyptian version, I talked to some Bay Area residents about their family recipes. Maybe you’ll want to introduce a new tradition at your seder this year.\u003c/p>\n\u003ch3>Iraq\u003c/h3>\n\u003cp>Simcha Canoush lives in the West Portal section of San Francisco. Her family lived in Baghdad for centuries, and she comes from a long line of rabbis. Her family left Iraq in 1951 for Israel, and she came to the Bay Area in the 70s.\u003c/p>\n\u003cp>Rather than called charoset, in Iraq it’s called \u003cem>helayk\u003c/em>. To make it, dates were simmered in hot water until soft, and then the liquid was pushed through cheese cloth. Walnuts would then be pounded in a sack with a hammer into pieces, and mixed together with the dates.\u003c/p>\n\u003cp>Now, of course, it’s much simpler to make. Canoush buys date syrup either from Iraq or Israel (it can be found in Middle Eastern groceries), and she grinds her walnuts in the food processor, and then stirs the two together.\u003c/p>\n\u003cp>“Some people add cardamom too, to make it a little more interesting, but my family didn’t,” said Canoush. “I put a tiny bit of lemon juice to bring out the taste.” She adds, “you don’t want it too thick, but you don’t want the date syrup to run out from the nuts.”\u003c/p>\n\u003cp>While Canoush sometimes makes other versions of charoset as well, she said this one is always the most popular at her table. I suggest adding a bit of flaky sea salt to really bring out the flavors.\u003c/p>\n\u003ch3>Libya\u003c/h3>\n\u003cfigure id=\"attachment_94349\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch3-final.jpg\">\u003cimg class=\"size-medium wp-image-94349\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch3-final-800x600.jpg\" alt=\"Orange peel makes this Libyan version non-traditional, but adds some tartness. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch3-final.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch3-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch3-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch3-final-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Orange peel makes this Libyan version non-traditional, but adds some tartness. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>San Jose State English Literature professor Dalia Sirkin was born in Libya, and came to the United States via Italy. Her mother was among those that rolled the charoset into balls for serving.\u003c/p>\n\u003cp>Sirkin, who lives in Menlo Park, begins by peeling and grating an apple (this can be done in the food processor.) Then she adds the nuts; she usually uses a combination of walnuts, almonds and hazelnuts. Dates are once again the main fruit here, and she also adds a splash of grape juice and half an orange.\u003c/p>\n\u003cp>“The different liquids give it better texture and helps blend the flavors,” she said. “I really go by taste, I keep on tasting until I find the texture is what I want, and the taste has all the flavors I want.”\u003c/p>\n\u003cp>When it comes to spices, Sirkin uses cinnamon, but only the tiniest amount, since it can easily overpower everything else. She also uses cardamom, and lots of freshly grated nutmeg.\u003c/p>\n\u003ch3>Iran\u003c/h3>\n\u003cfigure id=\"attachment_94347\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Asal-1920-final.jpg\">\u003cimg class=\"size-medium wp-image-94347\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Asal-1920-final-800x1067.jpg\" alt=\"Asal: While on a farming fellowship, Asal Esanipour learned how to milk goats. Photo: courtesy of Asal Ehsanipour\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-320x427.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Asal: While on a farming fellowship, Asal Esanipour learned how to milk goats. Photo: courtesy of Asal Ehsanipour\u003c/figcaption>\u003c/figure>\n\u003cp>Asal Ehsanipour of San Mateo, is a recent college graduate and recently completed an organic farming fellowship. While she was born here, a typical Persian charoset recipe is always on her family’s seder table, as her parents are originally from Tehran.\u003c/p>\n\u003cp>While it has a bit in common with the Libyan recipe, above, it also deviates quite a bit.\u003c/p>\n\u003cp>The nuts used are almonds, walnuts and pistachios, of course, as they are always found in Persian cuisine. Hazelnuts and cashews are optional, Ehsanipour said, and all should be unsalted.\u003c/p>\n\u003cfigure id=\"attachment_94350\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch4-final.jpg\">\u003cimg class=\"size-medium wp-image-94350\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch4-final-800x600.jpg\" alt=\"Pistachios are a staple of Persian cuisine, and that goes for the charoset made by Persian Jews as well. They give the Persian version a lovely green hue. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch4-final.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch4-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch4-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch4-final-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pistachios are a staple of Persian cuisine, and that goes for the charoset made by Persian Jews as well. They give the Persian version a lovely green hue. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>“My grandpa used to put in every kind of nut,” she said, “as he wanted the flavor as complex as possible.”\u003c/p>\n\u003cp>I peeled and shredded half an apple for this recipe, and did that first in the food processor and then removed it to grind the nuts. I then added a bit of grape juice, the dates and some raisins. I then added the shredded apple back in, and half a mashed banana.\u003c/p>\n\u003cp>A bit of sweet Passover wine is optional, as is pomegranate juice (I recommend both to add acidity). The paste is then spiced with a dash of cinnamon, ground cardamom and ground ginger.\u003c/p>\n\u003cp>“It should have a really good crunch to it,” said Ehsanipour, “which I’ve always liked about our charoset recipe.”\u003c/p>\n\u003ch3>Recipe: Iraqi helayk\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>2 1/2 cups walnuts\u003c/li>\n\u003cli>1/2 cup date syrup (can be found in Middle Eastern Markets)\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>1 to 2 tbsp lemon juice, to taste\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Pulse walnuts in a food processor until ground into small pieces. Scrape them into a bowl.\u003c/li>\n\u003cli>Add the date syrup and mix until consistent. Add lemon juice to taste.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Libyan charoset\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 apple, peeled, cored and quartered (I recommend a tart Granny Smith, to counter the sweetness)\u003c/li>\n\u003cli>1/3 cup each walnuts, almonds and hazelnuts\u003c/li>\n\u003cli>3/4 cup dates, pitted\u003c/li>\n\u003cli>1/2 orange (peel included, seeds removed if visible)\u003c/li>\n\u003cli>1/4 cup grape juice\u003c/li>\n\u003cli>1/8 tsp cinnamon\u003c/li>\n\u003cli>1/4 tsp ground cardamom\u003c/li>\n\u003cli>1/4 tsp ground nutmeg\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Shred the apple using a food processor or a box grater.\u003c/li>\n\u003cli>Pulse the nuts in the food processor until ground into small pieces.\u003c/li>\n\u003cli>Add the apple, dates, orange, and grape juice. Pulse until it forms a paste (nuts should still be in small pieces; consistency shouldn’t be entirely smooth.)\u003c/li>\n\u003cli>Put into a bowl, and stir in spices.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Persian charoset\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 apple, peeled, cored and cut into quarters (I recommend a tart granny smith, to counter the sweetness)\u003c/li>\n\u003cli>1 cup mixed nuts (pistachios, walnuts, and almonds). Cashews and hazelnuts are optional.\u003c/li>\n\u003cli>1/4 cup grape juice\u003c/li>\n\u003cli>3/4 cup dates, pitted\u003c/li>\n\u003cli>1/4 cup raisins\u003c/li>\n\u003cli>1/2 banana, mashed\u003c/li>\n\u003cli>optional: dash of sweet Passover wine and pomegranate juice\u003c/li>\n\u003cli>1/8 tsp cinnamon\u003c/li>\n\u003cli>1/2 tsp ground cardamom\u003c/li>\n\u003cli>1/2 tsp ground ginger\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Shred apple on a box grater or in a food processor with the shredding attachment and set aside.\u003c/li>\n\u003cli>Pulse nuts in food processor until just ground.\u003c/li>\n\u003cli>Add grape juice, dates and raisins and pulse until just combined.\u003c/li>\n\u003cli>Add banana and apple, wine and pomegranate juice, if using. Pulse some more until just combined; there should still be some texture and it shouldn’t be completely smooth.\u003c/li>\n\u003cli>Put into a bowl, and stir in spices.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Note: Post updated in 2017\u003c/em>\u003c/p>\n\n",
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"excerpt": "Most American Jews are of Eastern European descent, which means their charoset is made from apples, walnuts, sweet wine and cinnamon. The traditional Passover food varies widely from other regions and contains different ingredients. Alix Wall spoke with three Bay Area home cooks who shared their unique family recipes.\r\n",
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"description": "Most American Jews are of Eastern European descent, which means their charoset is made from apples, walnuts, sweet wine and cinnamon. The traditional Passover food varies widely from other regions and contains different ingredients. Alix Wall spoke with three Bay Area home cooks who shared their unique family recipes.\r\n",
"title": "Bored of Apples and Walnuts? Try Adding Date Charoset to Your Passover Table This Year | KQED",
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"headline": "Bored of Apples and Walnuts? Try Adding Date Charoset to Your Passover Table This Year",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_94348\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch1-final.jpg\">\u003cimg class=\"size-medium wp-image-94348\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch1-final-800x600.jpg\" alt=\" Dates figure prominently in Charoset, the symbolic food that Jews eat on Passover, throughout the Arab world. In this version from Iraq, dates are used in syrup form, and mixed together with walnuts and lemon juice. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch1-final.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch1-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch1-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch1-final-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dates figure prominently in Charoset, the symbolic food that Jews eat on Passover, throughout the Arab world. In this version from Iraq, dates are used in syrup form, and mixed together with walnuts and lemon juice. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>This article was updated April 1, 2019.\u003c/em>\u003c/p>\n\u003cp>When \u003ca href=\"http://www.jewfaq.org/holidaya.htm\" target=\"_blank\" rel=\"noopener\">Passover\u003c/a> begins this week, (first seder is Friday night, April 19) those participating in seders -- ritual Passover meals -- will eat symbolic foods like charoset, a fruit and nut mixture that represents the mortar Jews used as slaves in Egypt. The word charoset comes from the Hebrew word for clay, \u003cem>heres\u003c/em>.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nFor most American Jews whose ancestors are \u003ca href=\"http://en.wikipedia.org/wiki/Ashkenazi_Jews\" target=\"_blank\" rel=\"noopener\">Ashkenazi\u003c/a>, meaning they come from Eastern Europe, charoset hardly varies; the mixture is made with chopped apples, chopped walnuts, sweet Passover wine, like Manischewitz, a little honey, and perhaps cinnamon. Whether your family came from Russia, Poland or Hungary, they probably made it that way and most likely still do.\u003c/p>\n\u003cp>But for \u003ca href=\"http://en.wikipedia.org/wiki/Mizrahi_Jews\" target=\"_blank\" rel=\"noopener\">Mizrachi\u003c/a> Jews – whose families come from the Middle East, North Africa and the Caucuses – the traditional staple is entirely different, and it varies from country to country.\u003c/p>\n\u003cp>Just as apples are the main ingredient in the European version, dates are a staple in the Arab world, and so they are found in nearly every Mizrachi recipe. Jews from the East are also more likely to use fruits mentioned in the Bible, so figs and raisins are also common. While cinnamon is commonly used in Arab versions, many more spices are likely to be found with it, like cardamom, ginger and nutmeg.\u003c/p>\n\u003cfigure id=\"attachment_94351\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch5-3types-final.jpg\">\u003cimg class=\"size-medium wp-image-94351\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch5-3types-final-800x600.jpg\" alt=\"From left, charoset from Iraq, Libya and Iran. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From left, charoset from Iraq, Libya and Iran. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>The consistency is also different. While the apple and walnuts version doesn’t much resemble a paste, Mizrachi versions hold together much better. In some countries, like Morocco and Libya, the charoset is sometimes rolled into balls, something that can’t be done with the chunky apple version.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While my family is as Eastern European as they come, my aunt introduced an Egyptian charoset recipe to our Passover table many years ago. While we always have a small bowl of the Ashkenazi apple version on the table for nostalgic purposes, we usually make twice as much of the Egyptian one, knowing it’s now the new family favorite.\u003cbr>\nI’m hosting my family for Passover this year, and so rather than go back to our tried and true Egyptian version, I talked to some Bay Area residents about their family recipes. Maybe you’ll want to introduce a new tradition at your seder this year.\u003c/p>\n\u003ch3>Iraq\u003c/h3>\n\u003cp>Simcha Canoush lives in the West Portal section of San Francisco. Her family lived in Baghdad for centuries, and she comes from a long line of rabbis. Her family left Iraq in 1951 for Israel, and she came to the Bay Area in the 70s.\u003c/p>\n\u003cp>Rather than called charoset, in Iraq it’s called \u003cem>helayk\u003c/em>. To make it, dates were simmered in hot water until soft, and then the liquid was pushed through cheese cloth. Walnuts would then be pounded in a sack with a hammer into pieces, and mixed together with the dates.\u003c/p>\n\u003cp>Now, of course, it’s much simpler to make. Canoush buys date syrup either from Iraq or Israel (it can be found in Middle Eastern groceries), and she grinds her walnuts in the food processor, and then stirs the two together.\u003c/p>\n\u003cp>“Some people add cardamom too, to make it a little more interesting, but my family didn’t,” said Canoush. “I put a tiny bit of lemon juice to bring out the taste.” She adds, “you don’t want it too thick, but you don’t want the date syrup to run out from the nuts.”\u003c/p>\n\u003cp>While Canoush sometimes makes other versions of charoset as well, she said this one is always the most popular at her table. I suggest adding a bit of flaky sea salt to really bring out the flavors.\u003c/p>\n\u003ch3>Libya\u003c/h3>\n\u003cfigure id=\"attachment_94349\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch3-final.jpg\">\u003cimg class=\"size-medium wp-image-94349\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch3-final-800x600.jpg\" alt=\"Orange peel makes this Libyan version non-traditional, but adds some tartness. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch3-final.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch3-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch3-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch3-final-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Orange peel makes this Libyan version non-traditional, but adds some tartness. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>San Jose State English Literature professor Dalia Sirkin was born in Libya, and came to the United States via Italy. Her mother was among those that rolled the charoset into balls for serving.\u003c/p>\n\u003cp>Sirkin, who lives in Menlo Park, begins by peeling and grating an apple (this can be done in the food processor.) Then she adds the nuts; she usually uses a combination of walnuts, almonds and hazelnuts. Dates are once again the main fruit here, and she also adds a splash of grape juice and half an orange.\u003c/p>\n\u003cp>“The different liquids give it better texture and helps blend the flavors,” she said. “I really go by taste, I keep on tasting until I find the texture is what I want, and the taste has all the flavors I want.”\u003c/p>\n\u003cp>When it comes to spices, Sirkin uses cinnamon, but only the tiniest amount, since it can easily overpower everything else. She also uses cardamom, and lots of freshly grated nutmeg.\u003c/p>\n\u003ch3>Iran\u003c/h3>\n\u003cfigure id=\"attachment_94347\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Asal-1920-final.jpg\">\u003cimg class=\"size-medium wp-image-94347\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Asal-1920-final-800x1067.jpg\" alt=\"Asal: While on a farming fellowship, Asal Esanipour learned how to milk goats. Photo: courtesy of Asal Ehsanipour\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-320x427.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Asal: While on a farming fellowship, Asal Esanipour learned how to milk goats. Photo: courtesy of Asal Ehsanipour\u003c/figcaption>\u003c/figure>\n\u003cp>Asal Ehsanipour of San Mateo, is a recent college graduate and recently completed an organic farming fellowship. While she was born here, a typical Persian charoset recipe is always on her family’s seder table, as her parents are originally from Tehran.\u003c/p>\n\u003cp>While it has a bit in common with the Libyan recipe, above, it also deviates quite a bit.\u003c/p>\n\u003cp>The nuts used are almonds, walnuts and pistachios, of course, as they are always found in Persian cuisine. Hazelnuts and cashews are optional, Ehsanipour said, and all should be unsalted.\u003c/p>\n\u003cfigure id=\"attachment_94350\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch4-final.jpg\">\u003cimg class=\"size-medium wp-image-94350\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch4-final-800x600.jpg\" alt=\"Pistachios are a staple of Persian cuisine, and that goes for the charoset made by Persian Jews as well. They give the Persian version a lovely green hue. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch4-final.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch4-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch4-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch4-final-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pistachios are a staple of Persian cuisine, and that goes for the charoset made by Persian Jews as well. They give the Persian version a lovely green hue. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>“My grandpa used to put in every kind of nut,” she said, “as he wanted the flavor as complex as possible.”\u003c/p>\n\u003cp>I peeled and shredded half an apple for this recipe, and did that first in the food processor and then removed it to grind the nuts. I then added a bit of grape juice, the dates and some raisins. I then added the shredded apple back in, and half a mashed banana.\u003c/p>\n\u003cp>A bit of sweet Passover wine is optional, as is pomegranate juice (I recommend both to add acidity). The paste is then spiced with a dash of cinnamon, ground cardamom and ground ginger.\u003c/p>\n\u003cp>“It should have a really good crunch to it,” said Ehsanipour, “which I’ve always liked about our charoset recipe.”\u003c/p>\n\u003ch3>Recipe: Iraqi helayk\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>2 1/2 cups walnuts\u003c/li>\n\u003cli>1/2 cup date syrup (can be found in Middle Eastern Markets)\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>1 to 2 tbsp lemon juice, to taste\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Pulse walnuts in a food processor until ground into small pieces. Scrape them into a bowl.\u003c/li>\n\u003cli>Add the date syrup and mix until consistent. Add lemon juice to taste.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Libyan charoset\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 apple, peeled, cored and quartered (I recommend a tart Granny Smith, to counter the sweetness)\u003c/li>\n\u003cli>1/3 cup each walnuts, almonds and hazelnuts\u003c/li>\n\u003cli>3/4 cup dates, pitted\u003c/li>\n\u003cli>1/2 orange (peel included, seeds removed if visible)\u003c/li>\n\u003cli>1/4 cup grape juice\u003c/li>\n\u003cli>1/8 tsp cinnamon\u003c/li>\n\u003cli>1/4 tsp ground cardamom\u003c/li>\n\u003cli>1/4 tsp ground nutmeg\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Shred the apple using a food processor or a box grater.\u003c/li>\n\u003cli>Pulse the nuts in the food processor until ground into small pieces.\u003c/li>\n\u003cli>Add the apple, dates, orange, and grape juice. Pulse until it forms a paste (nuts should still be in small pieces; consistency shouldn’t be entirely smooth.)\u003c/li>\n\u003cli>Put into a bowl, and stir in spices.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Persian charoset\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 apple, peeled, cored and cut into quarters (I recommend a tart granny smith, to counter the sweetness)\u003c/li>\n\u003cli>1 cup mixed nuts (pistachios, walnuts, and almonds). Cashews and hazelnuts are optional.\u003c/li>\n\u003cli>1/4 cup grape juice\u003c/li>\n\u003cli>3/4 cup dates, pitted\u003c/li>\n\u003cli>1/4 cup raisins\u003c/li>\n\u003cli>1/2 banana, mashed\u003c/li>\n\u003cli>optional: dash of sweet Passover wine and pomegranate juice\u003c/li>\n\u003cli>1/8 tsp cinnamon\u003c/li>\n\u003cli>1/2 tsp ground cardamom\u003c/li>\n\u003cli>1/2 tsp ground ginger\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Shred apple on a box grater or in a food processor with the shredding attachment and set aside.\u003c/li>\n\u003cli>Pulse nuts in food processor until just ground.\u003c/li>\n\u003cli>Add grape juice, dates and raisins and pulse until just combined.\u003c/li>\n\u003cli>Add banana and apple, wine and pomegranate juice, if using. Pulse some more until just combined; there should still be some texture and it shouldn’t be completely smooth.\u003c/li>\n\u003cli>Put into a bowl, and stir in spices.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The Seven Edible ‘S’ Foods of the Persian New Year",
"title": "The Seven Edible ‘S’ Foods of the Persian New Year",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_94164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/haftsin1-1920.jpg\">\u003cimg class=\"size-full wp-image-94164\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/haftsin1-1920.jpg\" alt=\"The Persian New Year begins on the first day of Spring. To celebrate, families create a 'haftsin,' a table decorated elaborately with different foods like fresh apples and sprouted herbs.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Persian New Year begins on the first day of Spring. To celebrate, families create a 'haftsin,' a table decorated elaborately with different foods like fresh apples and sprouted herbs.\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID=\"bayareabites_40107\" label=\"Persian New Year Welcomes Spring with Symbolic Traditions and Treats\"]\u003cbr>\nIranians, Pakistanis, Afghans and many other cultures celebrate the Persian New Year, or \u003ca href=\"http://en.wikipedia.org/wiki/Nowruz\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Nowruz\u003c/strong>\u003c/a> on the first day of the Spring Equinox. This year Nowruz is on Thursday, March 19 (updated 3/20/2020) and the celebration continues for 13 days. Families across the world elaborately decorate a table in their home with different foods, each symbolizing something good to come in the new year. This table decoration, called a \u003ca href=\"http://en.wikipedia.org/wiki/Haft-Seen\" target=\"_blank\" rel=\"noopener noreferrer\">haftsin\u003c/a>, is a tradition that dates back at least 1,000 years to \u003ca href=\"http://en.wikipedia.org/wiki/Zoroastrianism\" target=\"_blank\" rel=\"noopener noreferrer\">Zoroastrian\u003c/a> traditions. ‘Haftsin’ means the 'seven ‘s.'' People decorate tables with seven different foods that start with the letter ‘s,' the number seven symbolizing the seven days of Creation.\u003c/p>\n\u003cp>The first ‘s’ is \u003cstrong>sabzeh\u003c/strong>: lentil, wheat are barley sprouts that you grow on a dish. The symbolize rebirth and renewal and have to be prepared a week or two before Nowruz so that they will have sufficiently sprouted. Here's a link on \u003ca href=\"http://figandquince.com/2013/03/04/how-to-grow-sabzeh-wheatgrass-norooz-easter-diy-tutorial-pictorial-guide/\" target=\"_blank\" rel=\"noopener noreferrer\">how to grow sabzeh\u003c/a> yourself. Or, you can do what I did in college and just buy a chia pet online a few weeks before Nowruz. And yes, ch-ch-ch-\u003ca href=\"http://chia.com/chia-pets/\" target=\"_blank\" rel=\"noopener noreferrer\">chia pets still exist\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_94167\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sabzeh1920.jpg\">\u003cimg class=\"size-full wp-image-94167\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sabzeh1920.jpg\" alt=\"Sabzeh is one of the seven 's' foods. The sprouted herbs symbolize the rebirth and renewal of the season.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sabzeh is one of the seven 's' foods. The sprouted herbs symbolize the rebirth and renewal of the season.\u003c/figcaption>\u003c/figure>\n\u003cp>Another 's' item is \u003cstrong>serkeh\u003c/strong> (vinegar), which represents age and the patience that comes with it. \u003cstrong>Seeb\u003c/strong> (apples) are displayed for health and beauty; \u003cstrong>seer\u003c/strong> (garlic) for medicine; \u003cstrong>samanu\u003c/strong> is a sweet, yellowish brown pudding made with wheat germ and represents affluence. \u003cstrong>Somaq\u003c/strong> (sumac) is a bright red berry that comes in spice form and is a staple in Iranian kabob dishes. The spice symbolizes the colors of the sunrise. The last ‘s’ on the table is \u003cstrong>senjed\u003c/strong>, dried fruit from an oleaster tree that symbolize love.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"94162,94157,94158,94168,94165\"]\u003c/p>\n\u003cp>Modern Nowruz tables also have dyed hard-boiled eggs symbolizing fertility (usually decorated by the children in the family), dried nuts and berries for guests to eat, and few non-edible items: a goldfish representing life and the sign of Pisces coming to an end, a mirror representing the imagery or reflection of creation or God, gold coins for wealth and a purple hyacinth flower to symbolize the coming of spring. The last item on the table is a book of Hafez poetry, or a Koran for religious people.\u003c/p>\n\u003cfigure id=\"attachment_94161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/fruit-nuts1920.jpg\">\u003cimg class=\"size-full wp-image-94161\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/fruit-nuts1920.jpg\" alt=\"Dried fruits and nuts are displayed on the table and also provided to guests who visit your home to greet you in the new year.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dried fruits and nuts are displayed on the table and also provided to guests who visit your home to greet you in the new year.\u003c/figcaption>\u003c/figure>\n\u003cp>“Poetry is like the bread of life, the emotional and spiritual bread of life is poetry. So I think it belongs on a haftsin table because it sustains us through good times and bad,\" says \u003ca href=\"http://persiskarim.com/dev/\" target=\"_blank\" rel=\"noopener noreferrer\">Persis Karim\u003c/a>, a professor at San Jose State University and the co-director of its Persian Studies Program. Karim, whose also the editor of many \u003ca href=\"http://persiskarim.com/dev/publications/\" target=\"_blank\" rel=\"noopener noreferrer\">anthologies of Iranian-American fiction\u003c/a> writers, says she always has a book of poetry on her haftsin table.\u003c/p>\n\u003cfigure id=\"attachment_94195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peris-karim1920.jpg\">\u003cimg class=\"size-full wp-image-94195\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peris-karim1920.jpg\" alt=\"Persis Karim co-founded the Persian Studies Program at San Jose State University. She includes an altar on her haftsin table to honor family who have passed away. Photo: Nazy Kaviani \" width=\"1920\" height=\"1272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-1440x954.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-320x212.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Persis Karim co-founded the Persian Studies Program at San Jose State University. She includes an altar on her haftsin table to honor family who have passed away. Photo: Nazy Kaviani\u003c/figcaption>\u003c/figure>\n\u003cp>Following Iranian tradition, Karim opens the book of poetry to a random page -- a way of telling your fortune for the new year. The \u003ca href=\"http://en.wikipedia.org/wiki/Hafez\" target=\"_blank\" rel=\"noopener noreferrer\">Hafez\u003c/a> poem she lands on is about Spring. “A flower, without a friend's face there, I think isn’t good. And springtime without wine, I think isn’t good.” Hafez lived over 1,000 years ago, but he was a smart man.\u003c/p>\n\u003cfigure id=\"attachment_94163\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/hafez1920.jpg\">\u003cimg class=\"size-full wp-image-94163\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/hafez1920.jpg\" alt=\"Hafez was a Persian poet from the 14 century. People read now read their fortunes by randomly turning to a page from one of his books of poetry.\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-320x427.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hafez was a Persian poet from the 14 century. People read now read their fortunes by randomly turning to a page from one of his books of poetry.\u003c/figcaption>\u003c/figure>\n\u003cp>Karim's Nowruz table is a mix of traditional and non-traditional. She's French-Iranian and grew up in the Bay Area, so she's made the tradition her own by including an altar on her haftsin table to honor family who have passed away. \"It’s a recognition of the arrival of Spring. It’s a bittersweet recognition that we go on even without the people we love but we find a way to commemorate their presence in our lives. This is an altar to life.\"\u003cbr>\n[aside postID=\"food_1332170\" label=\"Taste This: Kuku, The Persian Frittata\"]\u003cbr>\nMost of the food on the haftsin table is decorative -- you don't eat them, except for the hand-painted hard-boiled eggs. When Persian New Year arrives, families get together and play the ‘egg-cracking game.’ You hold an egg in the palm of your hand and hit it against another person’s egg, which she's holding in her palm. If your egg cracks, you lose. If it doesn’t, you go on to the next person. The last person with an uncracked egg wins, meaning they'll have the best fortune in the year to come. There are methods to winning this game that I will not reveal in this blog post, but I will say that I learned that it’s ok to eat a hard boiled egg that’s been sitting out in a cool, dry place for a few days. Karim uses glass eggs, but here are some pictures of the elaborate egg art work done by my five and seven year old nephews at my sister's haftsin table in Santa Cruz.\u003cstrong>\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_94160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/eggs1920.jpg\">\u003cimg class=\"size-full wp-image-94160\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/eggs1920.jpg\" alt=\"Eggs, which weren't a part of the original haftsin table, symbolize symbolize fertility.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eggs, which weren't a part of the original haftsin table, symbolize symbolize fertility.\u003c/figcaption>\u003c/figure>\n\u003cp>Throughout the 13 days of the Persian New Year, friends and family gather each day at the home of a different friend or family member, and eat a lot of Persian food. One staple dish is Sabzee Polo Mahee, a Persian herb rice with baked fish. Persis Karim says though Nowruz and the haftsin are centered around food, the holiday is ultimately about reflecting on the past year and preparing for the new year.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I think it’s one of the most beautiful holidays because it’s all about connecting with the season,\" Karim says. \"It's a reflection of who we have become from one year to the next.\"\u003c/p>\n\u003ch3>Recipe: Sabzee Polo (Herb Rice)\u003c/h3>\n\u003cp>\u003ci>This rice is traditionally eaten with Mahee Sefeed, or Whitefish, which comes from the Caspian Sea on the northern Iranian coast. That's hard, if not impossible, to find in the Bay Area, so my family usually bakes salmon and trout with lemon and oil. The special part is the herb rice.\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_94192\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sabzi-polo-1920.jpg\">\u003cimg class=\"size-full wp-image-94192\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sabzi-polo-1920.jpg\" alt=\"Sabzi Polo is an herb basmati rice that includes dill, parsley and fenugreek; it's a stable dish during the Iranian New Year.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sabzi Polo is an herb basmati rice that includes dill, parsley and fenugreek; it's a stable dish during the Iranian New Year.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ci>Serves eight people.\u003c/i>\u003c/p>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>4 cups long grain basmati rice\u003c/li>\n\u003cli>2 1/2 cups cilantro, chopped\u003c/li>\n\u003cli>2 cups fresh dill, chopped\u003c/li>\n\u003cli>2 cups parsley (preferably Italian parsley)\u003c/li>\n\u003cli>1/2 cup fresh fenugreek, chopped\u003c/li>\n\u003cli>5 tbsp butter (about 1/2 a stick)\u003c/li>\n\u003cli>a couple of pinches of rock salt (or table salt)\u003c/li>\n\u003cli>a pinch of saffron\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Put the four cups of rice in a bowl of cold water and mix around with your hand until the water gets milky. Drain the rice and repeat until the water is no longer milky.\u003c/li>\n\u003cli>Pour rice into a nonstick pot.\u003c/li>\n\u003cli>Cover the rice with about 1 inch of water (about 1/4 of your finger from where the rice begins and the water end).\u003c/li>\n\u003cli>Add herbs, butter and salt.\u003c/li>\n\u003cli>Bring to a boil, stirring occasionally.\u003c/li>\n\u003cli>Once the water boils mostly off, give it one final stir, cover it, lower the heat to low or medium-low, and let cook on low for 20 minutes or until rice is soft.\u003c/li>\n\u003cli>grind saffron and mix with a 1/4 cup of hot water. Drizzle on the rice after putting the rice on a large platter to serve.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Iranians, Pakistanis, Afghans and many other cultures celebrate the Persian New Year, or Nowruz on the first day of the Spring Equinox. Families across the world elaborately decorate a table in their home with different foods, each symbolizing something good to come in the new year. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIranians, Pakistanis, Afghans and many other cultures celebrate the Persian New Year, or \u003ca href=\"http://en.wikipedia.org/wiki/Nowruz\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Nowruz\u003c/strong>\u003c/a> on the first day of the Spring Equinox. This year Nowruz is on Thursday, March 19 (updated 3/20/2020) and the celebration continues for 13 days. Families across the world elaborately decorate a table in their home with different foods, each symbolizing something good to come in the new year. This table decoration, called a \u003ca href=\"http://en.wikipedia.org/wiki/Haft-Seen\" target=\"_blank\" rel=\"noopener noreferrer\">haftsin\u003c/a>, is a tradition that dates back at least 1,000 years to \u003ca href=\"http://en.wikipedia.org/wiki/Zoroastrianism\" target=\"_blank\" rel=\"noopener noreferrer\">Zoroastrian\u003c/a> traditions. ‘Haftsin’ means the 'seven ‘s.'' People decorate tables with seven different foods that start with the letter ‘s,' the number seven symbolizing the seven days of Creation.\u003c/p>\n\u003cp>The first ‘s’ is \u003cstrong>sabzeh\u003c/strong>: lentil, wheat are barley sprouts that you grow on a dish. The symbolize rebirth and renewal and have to be prepared a week or two before Nowruz so that they will have sufficiently sprouted. Here's a link on \u003ca href=\"http://figandquince.com/2013/03/04/how-to-grow-sabzeh-wheatgrass-norooz-easter-diy-tutorial-pictorial-guide/\" target=\"_blank\" rel=\"noopener noreferrer\">how to grow sabzeh\u003c/a> yourself. Or, you can do what I did in college and just buy a chia pet online a few weeks before Nowruz. And yes, ch-ch-ch-\u003ca href=\"http://chia.com/chia-pets/\" target=\"_blank\" rel=\"noopener noreferrer\">chia pets still exist\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_94167\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sabzeh1920.jpg\">\u003cimg class=\"size-full wp-image-94167\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sabzeh1920.jpg\" alt=\"Sabzeh is one of the seven 's' foods. The sprouted herbs symbolize the rebirth and renewal of the season.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sabzeh is one of the seven 's' foods. The sprouted herbs symbolize the rebirth and renewal of the season.\u003c/figcaption>\u003c/figure>\n\u003cp>Another 's' item is \u003cstrong>serkeh\u003c/strong> (vinegar), which represents age and the patience that comes with it. \u003cstrong>Seeb\u003c/strong> (apples) are displayed for health and beauty; \u003cstrong>seer\u003c/strong> (garlic) for medicine; \u003cstrong>samanu\u003c/strong> is a sweet, yellowish brown pudding made with wheat germ and represents affluence. \u003cstrong>Somaq\u003c/strong> (sumac) is a bright red berry that comes in spice form and is a staple in Iranian kabob dishes. The spice symbolizes the colors of the sunrise. The last ‘s’ on the table is \u003cstrong>senjed\u003c/strong>, dried fruit from an oleaster tree that symbolize love.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Modern Nowruz tables also have dyed hard-boiled eggs symbolizing fertility (usually decorated by the children in the family), dried nuts and berries for guests to eat, and few non-edible items: a goldfish representing life and the sign of Pisces coming to an end, a mirror representing the imagery or reflection of creation or God, gold coins for wealth and a purple hyacinth flower to symbolize the coming of spring. The last item on the table is a book of Hafez poetry, or a Koran for religious people.\u003c/p>\n\u003cfigure id=\"attachment_94161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/fruit-nuts1920.jpg\">\u003cimg class=\"size-full wp-image-94161\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/fruit-nuts1920.jpg\" alt=\"Dried fruits and nuts are displayed on the table and also provided to guests who visit your home to greet you in the new year.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dried fruits and nuts are displayed on the table and also provided to guests who visit your home to greet you in the new year.\u003c/figcaption>\u003c/figure>\n\u003cp>“Poetry is like the bread of life, the emotional and spiritual bread of life is poetry. So I think it belongs on a haftsin table because it sustains us through good times and bad,\" says \u003ca href=\"http://persiskarim.com/dev/\" target=\"_blank\" rel=\"noopener noreferrer\">Persis Karim\u003c/a>, a professor at San Jose State University and the co-director of its Persian Studies Program. Karim, whose also the editor of many \u003ca href=\"http://persiskarim.com/dev/publications/\" target=\"_blank\" rel=\"noopener noreferrer\">anthologies of Iranian-American fiction\u003c/a> writers, says she always has a book of poetry on her haftsin table.\u003c/p>\n\u003cfigure id=\"attachment_94195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peris-karim1920.jpg\">\u003cimg class=\"size-full wp-image-94195\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peris-karim1920.jpg\" alt=\"Persis Karim co-founded the Persian Studies Program at San Jose State University. She includes an altar on her haftsin table to honor family who have passed away. Photo: Nazy Kaviani \" width=\"1920\" height=\"1272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-1440x954.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-320x212.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Persis Karim co-founded the Persian Studies Program at San Jose State University. She includes an altar on her haftsin table to honor family who have passed away. Photo: Nazy Kaviani\u003c/figcaption>\u003c/figure>\n\u003cp>Following Iranian tradition, Karim opens the book of poetry to a random page -- a way of telling your fortune for the new year. The \u003ca href=\"http://en.wikipedia.org/wiki/Hafez\" target=\"_blank\" rel=\"noopener noreferrer\">Hafez\u003c/a> poem she lands on is about Spring. “A flower, without a friend's face there, I think isn’t good. And springtime without wine, I think isn’t good.” Hafez lived over 1,000 years ago, but he was a smart man.\u003c/p>\n\u003cfigure id=\"attachment_94163\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/hafez1920.jpg\">\u003cimg class=\"size-full wp-image-94163\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/hafez1920.jpg\" alt=\"Hafez was a Persian poet from the 14 century. People read now read their fortunes by randomly turning to a page from one of his books of poetry.\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-320x427.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hafez was a Persian poet from the 14 century. People read now read their fortunes by randomly turning to a page from one of his books of poetry.\u003c/figcaption>\u003c/figure>\n\u003cp>Karim's Nowruz table is a mix of traditional and non-traditional. She's French-Iranian and grew up in the Bay Area, so she's made the tradition her own by including an altar on her haftsin table to honor family who have passed away. \"It’s a recognition of the arrival of Spring. It’s a bittersweet recognition that we go on even without the people we love but we find a way to commemorate their presence in our lives. This is an altar to life.\"\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nMost of the food on the haftsin table is decorative -- you don't eat them, except for the hand-painted hard-boiled eggs. When Persian New Year arrives, families get together and play the ‘egg-cracking game.’ You hold an egg in the palm of your hand and hit it against another person’s egg, which she's holding in her palm. If your egg cracks, you lose. If it doesn’t, you go on to the next person. The last person with an uncracked egg wins, meaning they'll have the best fortune in the year to come. There are methods to winning this game that I will not reveal in this blog post, but I will say that I learned that it’s ok to eat a hard boiled egg that’s been sitting out in a cool, dry place for a few days. Karim uses glass eggs, but here are some pictures of the elaborate egg art work done by my five and seven year old nephews at my sister's haftsin table in Santa Cruz.\u003cstrong>\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_94160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/eggs1920.jpg\">\u003cimg class=\"size-full wp-image-94160\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/eggs1920.jpg\" alt=\"Eggs, which weren't a part of the original haftsin table, symbolize symbolize fertility.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eggs, which weren't a part of the original haftsin table, symbolize symbolize fertility.\u003c/figcaption>\u003c/figure>\n\u003cp>Throughout the 13 days of the Persian New Year, friends and family gather each day at the home of a different friend or family member, and eat a lot of Persian food. One staple dish is Sabzee Polo Mahee, a Persian herb rice with baked fish. Persis Karim says though Nowruz and the haftsin are centered around food, the holiday is ultimately about reflecting on the past year and preparing for the new year.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I think it’s one of the most beautiful holidays because it’s all about connecting with the season,\" Karim says. \"It's a reflection of who we have become from one year to the next.\"\u003c/p>\n\u003ch3>Recipe: Sabzee Polo (Herb Rice)\u003c/h3>\n\u003cp>\u003ci>This rice is traditionally eaten with Mahee Sefeed, or Whitefish, which comes from the Caspian Sea on the northern Iranian coast. That's hard, if not impossible, to find in the Bay Area, so my family usually bakes salmon and trout with lemon and oil. The special part is the herb rice.\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_94192\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sabzi-polo-1920.jpg\">\u003cimg class=\"size-full wp-image-94192\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sabzi-polo-1920.jpg\" alt=\"Sabzi Polo is an herb basmati rice that includes dill, parsley and fenugreek; it's a stable dish during the Iranian New Year.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sabzi Polo is an herb basmati rice that includes dill, parsley and fenugreek; it's a stable dish during the Iranian New Year.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ci>Serves eight people.\u003c/i>\u003c/p>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>4 cups long grain basmati rice\u003c/li>\n\u003cli>2 1/2 cups cilantro, chopped\u003c/li>\n\u003cli>2 cups fresh dill, chopped\u003c/li>\n\u003cli>2 cups parsley (preferably Italian parsley)\u003c/li>\n\u003cli>1/2 cup fresh fenugreek, chopped\u003c/li>\n\u003cli>5 tbsp butter (about 1/2 a stick)\u003c/li>\n\u003cli>a couple of pinches of rock salt (or table salt)\u003c/li>\n\u003cli>a pinch of saffron\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>Put the four cups of rice in a bowl of cold water and mix around with your hand until the water gets milky. Drain the rice and repeat until the water is no longer milky.\u003c/li>\n\u003cli>Pour rice into a nonstick pot.\u003c/li>\n\u003cli>Cover the rice with about 1 inch of water (about 1/4 of your finger from where the rice begins and the water end).\u003c/li>\n\u003cli>Add herbs, butter and salt.\u003c/li>\n\u003cli>Bring to a boil, stirring occasionally.\u003c/li>\n\u003cli>Once the water boils mostly off, give it one final stir, cover it, lower the heat to low or medium-low, and let cook on low for 20 minutes or until rice is soft.\u003c/li>\n\u003cli>grind saffron and mix with a 1/4 cup of hot water. Drizzle on the rice after putting the rice on a large platter to serve.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
"link": "/podcasts/closealltabs",
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"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",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
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