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"bio": "Emily Luchetti has helped to define what great pastry in America means. After attending culinary school and working within New York restaurants and Jeremiah Tower’s legendary Stars in San Francisco, Emily switched to the sweet side of the kitchen and didn’t look back. She was the pastry chef at Stars for eight years and also co-owned the retail bakery \u003cem>StarBake\u003c/em>.\r\n\r\nEmily was then Executive Pastry Chef at San Francisco’s \u003cem>Farallon\u003c/em> from 1997-2014 and Waterbar from 2008-2014. In 2014, she joined the dynamic and creative team at Big Night Restaurant Group (\u003cem>The Cavalier, Marlowe, Park Tavern, Leo’s Oyster Bar\u003c/em>).\r\n\r\nEmily’s pastry style is focused – she creates simple, elegant desserts that are full of flavor. “My goal in creating desserts is to make them fun, straightforward and flavorful – desserts designed to please, delight and just make life rosier,” she said.\r\n\r\nEmily has authored many books on the subject of pastry. Among them are \u003cem>Stars Desserts\u003c/em> (HarperCollins, 1991), \u003cem>Four Star Desserts\u003c/em> (HarperCollins, 1995), \u003cem>A Passion for Desserts\u003c/em>(Chronicle Books, 2003), \u003cem>A Passion for Ice Cream\u003c/em> (Chronicle Books, 2006) and \u003cem>The Fearless Baker\u003c/em> (Little, Brown and Company, 2011). Her first two books were re-released as\u003cem>Classic Stars Desserts\u003c/em> (Chronicle Books, 2007).\r\n\r\nEmily’s honors include the 1998 San Francisco \u003cem>Focus Magazine\u003c/em> Pastry Chef of the Year, the 2001 Women Chefs & Restaurateurs Golden Whisk Award, the 2003 \u003cem>Food Arts Magazine\u003c/em> Silver Spoon Award and the 2004 James Beard Foundation award for Outstanding Pastry Chef. In 2009 the \u003cem>San Francisco Chronicle\u003c/em> chose Emily as one of the 20 Visionary Chefs in the Bay Area, and she was inducted into the Culinary Pioneers of America. In 2012, she was inducted into the James Beard Foundation Who’s Who of Food & Beverage in America.\r\n\r\nEmily is passionate about teaching and mentoring chefs and restaurateurs, serving as a Dean at The International Culinary Center in New York. She is the founder of\u003cstrong>\u003ca href=\"http://www.emilyluchetti.com/dessertworthy\">dessertworthy\u003c/a>\u003c/strong> a movement to empower people to be more mindful of their sugar and fat indulgences.\r\n\r\nFrom 1994 to 1999, she served as Chairperson of Women Chefs & Restaurateurs. Emily has served on the James Beard Foundation Board of Trustees for the past 10 years, four years as the Chair of the James Beard Awards Committee and five years as the Chairperson for the Board of Trustees. She also serves as an Oxfam Sister of the Planet.",
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"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Growing up in Texas, I've always had a particular fondness for a good praline — a sweet treat made from caramelized sugar and studded with toasted nuts. While the French use almonds for their pralines, in the American South, we use pecans due to the abundance of pecan trees. Late in the fall, Mom and I would go on long walks to forage for fallen nuts around our neighborhood to bring home and roast.\u003c/p>\n\u003cp>There's something about the holidays that make rich, buttery pralines extra special so here's an extra special recipe made with sous vide cannabis-infused butter*. The medicated praline is then drizzled over popcorn to make a fun giftable snack for your loved ones — perfect for the holidays, birthdays, or special occasions. You can also use regular butter if you'd like to keep it friendly for everyone!\u003c/p>\n\u003cp>This praline popcorn is easy-to-make and to package up for holiday gifting. Pro tip: Add a \u003cspan style=\"font-weight: 400\">desiccant pack to prevent the praline popcorn from getting stale. You can purchase affordable ones on Amazon. \u003c/span>\u003c/p>\n\u003ch2>\u003cstrong>Cannabis-Infused Praline Popcorn\u003c/strong>\u003c/h2>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131255\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131255\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-800x1000.jpg\" alt=\"Cannabis-infused praline popcorn all ready to gift. \" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cannabis-infused praline popcorn all ready to gift.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">8 cups popped popcorn\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">¾ cup light brown sugar, packed\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">5 tbsp salted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 tbsp \u003ca href=\"https://www.sousweed.com/blog/cannabutter\">cannabis-infused butter\u003c/a>* (or regular unsalted)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">3 tbsp light corn syrup\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ tsp vanilla extract\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">¼ tsp baking soda\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup pecan halves, toasted\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Set popped popcorn aside in a large bowl. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Line a baking sheet with parchment paper or a silicone baking mat and preheat the oven to 300°F. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a medium saucepan over medium heat, add light brown sugar, salted butter, cannabis-infused butter, and light corn syrup. Gently stir until both butters have melted and the mixture reaches a slow bubble. Stop stirring and allow the mixture to boil untouched for 3-4 minutes, the color will turn a golden brown and the texture will be fluffy. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Remove from the heat immediately and stir in vanilla extract and baking soda. The mixture will bubble and rise. Quickly fold in the pecan halves with a rubber spatula. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour the praline mixture over the bowl of popcorn. Use a rubber spatula to gently coat the popcorn.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Spread the popcorn mixture evenly on the baking sheet. Bake for 12-15 minutes. Remove from oven and let the popcorn cool completely before packaging into giftable containers. Add a desiccant pack to prevent the praline popcorn from getting stale. Consume within a week. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">*Please note: The amount of cannabis-infused butter specified in this recipe is a loose suggestion; the actual amount you use should be modified based on the strength of your butter and the potency you desire. Add regular butter in place of the medicated butter if you do not wish to consume any cannabis. Dosing homemade edibles can be tricky, so the best way to test for potency is to start with one portion of a serving and wait up to two hours before making an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Growing up in Texas, I've always had a particular fondness for a good praline — a sweet treat made from caramelized sugar and studded with toasted nuts. While the French use almonds for their pralines, in the American South, we use pecans due to the abundance of pecan trees. Late in the fall, Mom and I would go on long walks to forage for fallen nuts around our neighborhood to bring home and roast.\u003c/p>\n\u003cp>There's something about the holidays that make rich, buttery pralines extra special so here's an extra special recipe made with sous vide cannabis-infused butter*. The medicated praline is then drizzled over popcorn to make a fun giftable snack for your loved ones — perfect for the holidays, birthdays, or special occasions. You can also use regular butter if you'd like to keep it friendly for everyone!\u003c/p>\n\u003cp>This praline popcorn is easy-to-make and to package up for holiday gifting. Pro tip: Add a \u003cspan style=\"font-weight: 400\">desiccant pack to prevent the praline popcorn from getting stale. You can purchase affordable ones on Amazon. \u003c/span>\u003c/p>\n\u003ch2>\u003cstrong>Cannabis-Infused Praline Popcorn\u003c/strong>\u003c/h2>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131255\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131255\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-800x1000.jpg\" alt=\"Cannabis-infused praline popcorn all ready to gift. \" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5656-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cannabis-infused praline popcorn all ready to gift.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">8 cups popped popcorn\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">¾ cup light brown sugar, packed\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">5 tbsp salted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 tbsp \u003ca href=\"https://www.sousweed.com/blog/cannabutter\">cannabis-infused butter\u003c/a>* (or regular unsalted)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">3 tbsp light corn syrup\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ tsp vanilla extract\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">¼ tsp baking soda\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup pecan halves, toasted\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Set popped popcorn aside in a large bowl. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Line a baking sheet with parchment paper or a silicone baking mat and preheat the oven to 300°F. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a medium saucepan over medium heat, add light brown sugar, salted butter, cannabis-infused butter, and light corn syrup. Gently stir until both butters have melted and the mixture reaches a slow bubble. Stop stirring and allow the mixture to boil untouched for 3-4 minutes, the color will turn a golden brown and the texture will be fluffy. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Remove from the heat immediately and stir in vanilla extract and baking soda. The mixture will bubble and rise. Quickly fold in the pecan halves with a rubber spatula. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour the praline mixture over the bowl of popcorn. Use a rubber spatula to gently coat the popcorn.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Spread the popcorn mixture evenly on the baking sheet. Bake for 12-15 minutes. Remove from oven and let the popcorn cool completely before packaging into giftable containers. Add a desiccant pack to prevent the praline popcorn from getting stale. Consume within a week. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">*Please note: The amount of cannabis-infused butter specified in this recipe is a loose suggestion; the actual amount you use should be modified based on the strength of your butter and the potency you desire. Add regular butter in place of the medicated butter if you do not wish to consume any cannabis. Dosing homemade edibles can be tricky, so the best way to test for potency is to start with one portion of a serving and wait up to two hours before making an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrity Chefs Recipes: Emily Luchetti's Baked Alaska",
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"content": "\u003cp>[aside postID='bayareabites_114218,bayareabites_131281' label='More Holiday Recipes']\u003cbr>\n\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Baked Alaska was reportedly created in the mid-1800s by a chef in New York City to celebrate Alaska becoming a state. Baked Alaska is an extremely impressive dessert although, in reality, it isn’t difficult to make. You can use any combination of cake and ice cream or sorbet. Just remember the meringue is sweet so don’t use any overly sugared cake recipes or very sweet ice cream. My favorite pairing is chocolate and coffee.\u003c/p>\n\u003cp>I like making individual Baked Alaska for Christmas. They can be completed ahead and kept frozen until the last minute...perfect for keeping your sanity in the craziness of the holidays. Plus, my family loves the drama of watching the torching of the meringue! Find a butane torch at your local hardware store just like the one your contractor would use. They are not expensive and last a long time, and they are super-efficient and fun to use. Alternately, smaller torches are available at cookware shops.\u003c/p>\n\u003cp>Let the party begin!\u003c/p>\n\u003ch2>Baked Alaska\u003c/h2>\n\u003cp>\u003ci>Makes 6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131572\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4842-e1543535535458.jpg\" alt=\"This showstopper dessert is easy to put together.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">This showstopper dessert is easy to put together. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 large chocolate brownies or cookies\u003c/li>\n\u003cli>6 scoops coffee ice cream\u003c/li>\n\u003cli>½ cup egg whites (about 4)\u003c/li>\n\u003cli>1 cup sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place brownies or cookies on a cookie sheet. Place a scoop of ice cream on top making sure to leave ¼ inch edge between the edge of the cookie and the ice cream. Put in the freezer and freeze until hard before proceeding.\u003c/li>\n\u003cli>In a stainless-steel bowl, whisk the egg whites and sugar until combined. Set the bowl over a saucepan of simmering water and whisk constantly but lightly until the egg whites are bath water hot, about 100 ℉. You are not trying to get volume in the whites, only dissolving the sugar and keeping them from cooking.\u003c/li>\n\u003cli>Transfer the whites to the bowl of an electric mixer. Whip on medium-high speed until stiff, glossy peaks form and the whites have cooled to room temperature.\u003c/li>\n\u003cli>Remove the cakes from the freezer. Using a small spatula or piping bag, spread or pipe the meringue over the ice cream, completely covering it but making sure the meringue sits on the cake and doesn’t come over the edge onto the cookie sheet. If desired, this can be done several hours in advance. Do not cover. Keep frozen until ready to serve.\u003c/li>\n\u003cli>Using a butane torch, constantly move the flame over the meringue about 1 inch from the surface of the meringue until lightly browned. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131573\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131573\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4833-e1543535605643.jpg\" alt=\"Chef Emily Luchetti holds her Baked Alaska\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Emily Luchetti holds her Baked Alaska \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Baked Alaska was reportedly created in the mid-1800s by a chef in New York City to celebrate Alaska becoming a state. Baked Alaska is an extremely impressive dessert although, in reality, it isn’t difficult to make. You can use any combination of cake and ice cream or sorbet. Just remember the meringue is sweet so don’t use any overly sugared cake recipes or very sweet ice cream. My favorite pairing is chocolate and coffee.\u003c/p>\n\u003cp>I like making individual Baked Alaska for Christmas. They can be completed ahead and kept frozen until the last minute...perfect for keeping your sanity in the craziness of the holidays. Plus, my family loves the drama of watching the torching of the meringue! Find a butane torch at your local hardware store just like the one your contractor would use. They are not expensive and last a long time, and they are super-efficient and fun to use. Alternately, smaller torches are available at cookware shops.\u003c/p>\n\u003cp>Let the party begin!\u003c/p>\n\u003ch2>Baked Alaska\u003c/h2>\n\u003cp>\u003ci>Makes 6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131572\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4842-e1543535535458.jpg\" alt=\"This showstopper dessert is easy to put together.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">This showstopper dessert is easy to put together. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 large chocolate brownies or cookies\u003c/li>\n\u003cli>6 scoops coffee ice cream\u003c/li>\n\u003cli>½ cup egg whites (about 4)\u003c/li>\n\u003cli>1 cup sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place brownies or cookies on a cookie sheet. Place a scoop of ice cream on top making sure to leave ¼ inch edge between the edge of the cookie and the ice cream. Put in the freezer and freeze until hard before proceeding.\u003c/li>\n\u003cli>In a stainless-steel bowl, whisk the egg whites and sugar until combined. Set the bowl over a saucepan of simmering water and whisk constantly but lightly until the egg whites are bath water hot, about 100 ℉. You are not trying to get volume in the whites, only dissolving the sugar and keeping them from cooking.\u003c/li>\n\u003cli>Transfer the whites to the bowl of an electric mixer. Whip on medium-high speed until stiff, glossy peaks form and the whites have cooled to room temperature.\u003c/li>\n\u003cli>Remove the cakes from the freezer. Using a small spatula or piping bag, spread or pipe the meringue over the ice cream, completely covering it but making sure the meringue sits on the cake and doesn’t come over the edge onto the cookie sheet. If desired, this can be done several hours in advance. Do not cover. Keep frozen until ready to serve.\u003c/li>\n\u003cli>Using a butane torch, constantly move the flame over the meringue about 1 inch from the surface of the meringue until lightly browned. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131573\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131573\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4833-e1543535605643.jpg\" alt=\"Chef Emily Luchetti holds her Baked Alaska\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Emily Luchetti holds her Baked Alaska \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>[aside postID='bayareabites_131551,bayareabites_131562' label='More Celebrity Chefs Recipes']\u003cbr>\n\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>I love Peking duck and my version of Christmas duck is a simple way to achieve that wonderful crispy skin. All you need is patience, a bicycle pump, and a piece of string to separate the skin from the fat. If you want to brine the duck with some spices before preparing and roasting it, you can brine it overnight.\u003c/p>\n\u003cp>When you’re browning the duck, avoid browning the breast too much in the pan, it will cook in the oven to a perfect medium rare in about 16 minutes. If you want to cook it longer, you can.\u003c/p>\n\u003ch2>Christmas Duck with Endive and Orange\u003c/h2>\n\u003cp>\u003ci>Makes 4 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131621\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4362-1-e1543884627532.jpg\" alt=\"Chef Chris Cosentino's Christmas Duck\" width=\"1920\" height=\"1078\">\u003cfigcaption class=\"wp-caption-text\">Chef Chris Cosentino's Christmas Duck \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 Liberty duck, about 5 pounds\u003c/li>\n\u003cli>kosher salt\u003c/li>\n\u003cli>freshly ground black pepper\u003c/li>\n\u003cli>3 oranges or 6 tangerines\u003c/li>\n\u003cli>1 head garlic, cut in half horizontally\u003c/li>\n\u003cli>2 bunches fresh orange thyme\u003c/li>\n\u003cli>2 endive, cut into quarters lengthwise\u003c/li>\n\u003cli>2 tablespoons fresh tarragon leaves\u003c/li>\n\u003cli>1 cup prepared Duck Sauce (see recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 500 degrees Fahrenheit, using the convection setting if available.\u003c/li>\n\u003cli>Set the duck on a board. Tuck the wings under the back. Tie the neck tightly with string.\u003c/li>\n\u003cli>To release the skin from the duck, insert the end of a bicycle pump that has been wrapped in plastic wrap into the cavity of the duck, create a tight seal with your hands, and pump air into the duck to release the skin from the fat. Once all of the skin has separated from the fat, remove the pump and remove the string from the neck.\u003c/li>\n\u003cli>Cut off the neck and remove the skin. Cut off the pope’s nose and any extra skin and fat from the tail end. Set aside.\u003c/li>\n\u003cli>Season the duck with salt and pepper inside and out. Using a sharp needle prick the skin all over. Truss the legs with string, and let the duck come to room temperature, about 30 minutes, before proceeding.\u003c/li>\n\u003cli>Cut one of the oranges into 6 segments and drop the pieces into the duck cavity. Using the back of a knife, bruise the thyme to release the fragrant oils and insert the thyme into the duck cavity. Slice the whole head of garlic in half horizontally.\u003c/li>\n\u003cli>Heat a heavy cast iron pan over high heat. Add the reserved duck fat, neck and pope’s nose; render off the fat. Add the garlic, cut side down. Add the duck, starting with the breast side up, and brown it all over, turning as each side becomes brown and some of the fat renders. Add the second bunch of thyme to the pan; cut one orange in half and add to the pan. Baste the duck with the rendered fat making sure to spoon some of the hot fat into the cavity.\u003c/li>\n\u003cli>Arrange the duck, breast side down in the pan and transfer to the oven. Roast for about 14 minutes, or until golden.\u003c/li>\n\u003cli>Remove the duck from the oven and turn the duck breast side up. Spoon 4 tablespoons of the rendered fat from the duck into a second cast iron pan. Return the duck to the oven and roast for 2 to 4 minutes, until the skin dries out a bit and becomes crispy. Remove from the oven and let rest for 15 – 30 minutes.\u003c/li>\n\u003cli>Heat the rendered duck fat in the second cast iron pan over medium heat and add the endive. Cook, turning the endive until it is wilted, about 3 minutes. Cut the second orange into six segments and add to the pan with the endive. Continue cooking until the orange segments are golden and caramelized, about 3 minutes.\u003c/li>\n\u003cli>Add the tarragon leaves and toss together. Pour the duck sauce (recipe below) over the endive and heat through.\u003c/li>\n\u003cli>\u003cb>To serve:\u003c/b> Remove the cooked orange segments and thyme from duck cavity. Carve the duck and arrange on a large platter. Arrange the endive, orange segments and sauce around the duck. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cp>[contextly_sidebar id=\"yZY6riXt9QDoxDrDQPdtXLdJvScC6Ph8\"]\u003c/p>\n\u003ch2>Duck Sauce\u003c/h2>\n\u003cp>\u003cem>Makes about 2 cups (can be prepared in advance and refrigerated until ready to use)\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pound duck wings and backs\u003c/li>\n\u003cli>1 quart chicken stock\u003c/li>\n\u003cli>1 large onion, diced\u003c/li>\n\u003cli>1 rib celery, diced\u003c/li>\n\u003cli>1 carrot, diced\u003c/li>\n\u003cli>Peel from 1 orange\u003c/li>\n\u003cli>1 tablespoon juniper berries\u003c/li>\n\u003cli>1 tablespoon coriander seed\u003c/li>\n\u003cli>kosher salt\u003c/li>\n\u003cli>freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large pan, combine the duck wings and backs, stock, onion, celery, carrot, orange peel, juniper, and coriander; bring to a boil. Reduce the heat and simmer for 6 hours.\u003c/li>\n\u003cli>Strain the stock through a fine sieve into a saucepan. Skim off any fat from the surface of the stock. Return the stock to a simmer, and cook gently until it is reduced to about 2 cups.\u003c/li>\n\u003cli>Taste and adjust seasoning.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4359-e1543882779557.jpg\" alt=\"The finished Christmas Duck with Endives and Duck Sauce.\" width=\"1920\" height=\"1175\">\u003cfigcaption class=\"wp-caption-text\">The finished Christmas Duck with Endives and Orange. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>I love Peking duck and my version of Christmas duck is a simple way to achieve that wonderful crispy skin. All you need is patience, a bicycle pump, and a piece of string to separate the skin from the fat. If you want to brine the duck with some spices before preparing and roasting it, you can brine it overnight.\u003c/p>\n\u003cp>When you’re browning the duck, avoid browning the breast too much in the pan, it will cook in the oven to a perfect medium rare in about 16 minutes. If you want to cook it longer, you can.\u003c/p>\n\u003ch2>Christmas Duck with Endive and Orange\u003c/h2>\n\u003cp>\u003ci>Makes 4 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131621\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4362-1-e1543884627532.jpg\" alt=\"Chef Chris Cosentino's Christmas Duck\" width=\"1920\" height=\"1078\">\u003cfigcaption class=\"wp-caption-text\">Chef Chris Cosentino's Christmas Duck \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 Liberty duck, about 5 pounds\u003c/li>\n\u003cli>kosher salt\u003c/li>\n\u003cli>freshly ground black pepper\u003c/li>\n\u003cli>3 oranges or 6 tangerines\u003c/li>\n\u003cli>1 head garlic, cut in half horizontally\u003c/li>\n\u003cli>2 bunches fresh orange thyme\u003c/li>\n\u003cli>2 endive, cut into quarters lengthwise\u003c/li>\n\u003cli>2 tablespoons fresh tarragon leaves\u003c/li>\n\u003cli>1 cup prepared Duck Sauce (see recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 500 degrees Fahrenheit, using the convection setting if available.\u003c/li>\n\u003cli>Set the duck on a board. Tuck the wings under the back. Tie the neck tightly with string.\u003c/li>\n\u003cli>To release the skin from the duck, insert the end of a bicycle pump that has been wrapped in plastic wrap into the cavity of the duck, create a tight seal with your hands, and pump air into the duck to release the skin from the fat. Once all of the skin has separated from the fat, remove the pump and remove the string from the neck.\u003c/li>\n\u003cli>Cut off the neck and remove the skin. Cut off the pope’s nose and any extra skin and fat from the tail end. Set aside.\u003c/li>\n\u003cli>Season the duck with salt and pepper inside and out. Using a sharp needle prick the skin all over. Truss the legs with string, and let the duck come to room temperature, about 30 minutes, before proceeding.\u003c/li>\n\u003cli>Cut one of the oranges into 6 segments and drop the pieces into the duck cavity. Using the back of a knife, bruise the thyme to release the fragrant oils and insert the thyme into the duck cavity. Slice the whole head of garlic in half horizontally.\u003c/li>\n\u003cli>Heat a heavy cast iron pan over high heat. Add the reserved duck fat, neck and pope’s nose; render off the fat. Add the garlic, cut side down. Add the duck, starting with the breast side up, and brown it all over, turning as each side becomes brown and some of the fat renders. Add the second bunch of thyme to the pan; cut one orange in half and add to the pan. Baste the duck with the rendered fat making sure to spoon some of the hot fat into the cavity.\u003c/li>\n\u003cli>Arrange the duck, breast side down in the pan and transfer to the oven. Roast for about 14 minutes, or until golden.\u003c/li>\n\u003cli>Remove the duck from the oven and turn the duck breast side up. Spoon 4 tablespoons of the rendered fat from the duck into a second cast iron pan. Return the duck to the oven and roast for 2 to 4 minutes, until the skin dries out a bit and becomes crispy. Remove from the oven and let rest for 15 – 30 minutes.\u003c/li>\n\u003cli>Heat the rendered duck fat in the second cast iron pan over medium heat and add the endive. Cook, turning the endive until it is wilted, about 3 minutes. Cut the second orange into six segments and add to the pan with the endive. Continue cooking until the orange segments are golden and caramelized, about 3 minutes.\u003c/li>\n\u003cli>Add the tarragon leaves and toss together. Pour the duck sauce (recipe below) over the endive and heat through.\u003c/li>\n\u003cli>\u003cb>To serve:\u003c/b> Remove the cooked orange segments and thyme from duck cavity. Carve the duck and arrange on a large platter. Arrange the endive, orange segments and sauce around the duck. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003ch2>Duck Sauce\u003c/h2>\n\u003cp>\u003cem>Makes about 2 cups (can be prepared in advance and refrigerated until ready to use)\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pound duck wings and backs\u003c/li>\n\u003cli>1 quart chicken stock\u003c/li>\n\u003cli>1 large onion, diced\u003c/li>\n\u003cli>1 rib celery, diced\u003c/li>\n\u003cli>1 carrot, diced\u003c/li>\n\u003cli>Peel from 1 orange\u003c/li>\n\u003cli>1 tablespoon juniper berries\u003c/li>\n\u003cli>1 tablespoon coriander seed\u003c/li>\n\u003cli>kosher salt\u003c/li>\n\u003cli>freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large pan, combine the duck wings and backs, stock, onion, celery, carrot, orange peel, juniper, and coriander; bring to a boil. Reduce the heat and simmer for 6 hours.\u003c/li>\n\u003cli>Strain the stock through a fine sieve into a saucepan. Skim off any fat from the surface of the stock. Return the stock to a simmer, and cook gently until it is reduced to about 2 cups.\u003c/li>\n\u003cli>Taste and adjust seasoning.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4359-e1543882779557.jpg\" alt=\"The finished Christmas Duck with Endives and Duck Sauce.\" width=\"1920\" height=\"1175\">\u003cfigcaption class=\"wp-caption-text\">The finished Christmas Duck with Endives and Orange. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chefs Recipes: Ryan Farr's Posole Rojo",
"title": "Celebrity Chefs Recipes: Ryan Farr's Posole Rojo",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>This recipe comes from my partner, Andrew Ghetia, who was also the opening chef at \u003ca href=\"https://www.4505burgersandbbq.com/\">4505 Burgers & BBQ\u003c/a>. He spent 10 years cooking in Santa Fe before moving west. It was in Santa Fe that he developed an affinity for posole and hatch chiles, both of which are reflected in our menu.\u003c/p>\n\u003cp>We serve this interpretation of posole at 4505 Burgers & BBQ as a side to go with our smoked meat plates. It’s a bit unexpected but somehow perfect for a foggy day in San Francisco. It’s also a superstar holiday dish as you can throw in any leftover meats — I’m talking turkey, ham, sausage, you name it.\u003c/p>\n\u003cp>[contextly_sidebar id=\"WZ1JaoGEBZS527z7l9ooDP60oWTKRz2O\"]\u003c/p>\n\u003cp>Posole is a traditional New Mexican red chile stew that has hominy (dried corn kernels), smoked meats, onion and celery. Our interpretation is served with chopped cabbage, a lime wedge, chopped white onion, cilantro, and radish as a garnish. At the restaurant it uses our house-made broth, a super flavorful broth that uses all of the leftover bones from our BBQ as well as a homemade red chile paste made from the dried chile from New Mexico.\u003c/p>\n\u003ch2>Posole Rojo\u003c/h2>\n\u003cp>\u003ci>Makes 8 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131568\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131568\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4444-e1543534824134.jpg\" alt=\"Chef Ryan Farr's Posole Rojo\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Ryan Farr's Posole Rojo \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cb>Stock\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2 pounds pork butt or chicken quarters (or any leftover meat or sausage)\u003c/li>\n\u003cli>2 carrots, cut into large chunks\u003c/li>\n\u003cli>1 yellow onion, cut into quarters\u003c/li>\n\u003cli>1 garlic bulb, cut in half\u003c/li>\n\u003cli>3 bay leaves\u003c/li>\n\u003cli>2 quarts water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Chile Sauce\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>10 New Mexico red chiles\u003c/li>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003cli>1 onion, chopped\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Posole\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003cli>2 ribs celery, diced\u003c/li>\n\u003cli>1 yellow onion, diced\u003c/li>\n\u003cli>6 cloves garlic, chopped\u003c/li>\n\u003cli>2 teaspoons salt\u003c/li>\n\u003cli>4 teaspoons paprika\u003c/li>\n\u003cli>2 teaspoons ground cumin\u003c/li>\n\u003cli>2 teaspoons freshly ground black pepper\u003c/li>\n\u003cli>2 teaspoons dried oregano\u003c/li>\n\u003cli>2 smoked sausages, cut into dice\u003c/li>\n\u003cli>2 cups cooked and shredded pork, chicken, smoked chicken, turkey\u003c/li>\n\u003cli>2 (19 ounce) cans hominy, drained and rinsed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Posole Toppings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>White cabbage, thinly sliced\u003c/li>\n\u003cli>Red radishes, thinly sliced\u003c/li>\n\u003cli>Sweet onion, finely chopped\u003c/li>\n\u003cli>Fresh cilantro leaves\u003c/li>\n\u003cli>Avocado, thinly sliced\u003c/li>\n\u003cli>Lime wedges\u003c/li>\n\u003cli>4505 Chicharrones or Tortilla chips\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large soup pot, combine the pork or chicken, carrot, onion, garlic and bay leaves. Cover everything with water, bring to a boil over high heat, then reduce heat and allow to simmer, uncovered, for 4-5 hours. As water begins to evaporate, add hot water to keep the broth at the same level.\u003c/li>\n\u003cli>While stock is cooking, make the chile sauce. Cut open the chiles; remove and discard all the seeds and stems. In a bowl of warm water, soak the chiles for at least 30 minutes to soften.\u003c/li>\n\u003cli>In a small pan, melt the butter. Add the onion and garlic; cook until soft and translucent, about 3 minutes. Set aside. When chiles are soft, combine them and ½ cup of the soaking water with the onion mixture in a blender or food processor. Blend everything together until it is a smooth puree. You may need to adjust the consistency with the remaining reserved soaking water.\u003c/li>\n\u003cli>When stock is done, skim off any fat from the surface of the stock. Strain and discard the onion, garlic and bay leaves.\u003c/li>\n\u003cli>Set a Dutch oven over medium-high heat. Add the butter, celery, onions, garlic, and salt; cook until translucent, about 3 minutes. Sprinkle in the paprika, cumin, pepper and oregano, cook stirring until fragrant.\u003c/li>\n\u003cli>Add about 1 to 2 cups of the pureed chile sauce, stirring until fragrant, about 1 minute. Add the stock along with the shredded chicken or pork, sausage and hominy. Bring the mixture to a boil, reduce the heat and simmer, covered, for 15-30 minutes. Taste and adjust the seasoning.\u003c/li>\n\u003cli>\u003cb>To serve:\u003c/b> Ladle into 8 serving bowls and top with cabbage, radishes, onion, cilantro leaves, avocado, lime and chicharrones or tortilla chips. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131569\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131569\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4460-e1543534995746.jpg\" alt=\"Chef Ryan Farr holds a bowl of his delicious holiday posole rojo.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Ryan Farr holds a bowl of his delicious holiday posole rojo. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Chef Ryan Farr's Posole Rojo will warm you and your guests up during the holidays, winter and all year round.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>This recipe comes from my partner, Andrew Ghetia, who was also the opening chef at \u003ca href=\"https://www.4505burgersandbbq.com/\">4505 Burgers & BBQ\u003c/a>. He spent 10 years cooking in Santa Fe before moving west. It was in Santa Fe that he developed an affinity for posole and hatch chiles, both of which are reflected in our menu.\u003c/p>\n\u003cp>We serve this interpretation of posole at 4505 Burgers & BBQ as a side to go with our smoked meat plates. It’s a bit unexpected but somehow perfect for a foggy day in San Francisco. It’s also a superstar holiday dish as you can throw in any leftover meats — I’m talking turkey, ham, sausage, you name it.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Posole is a traditional New Mexican red chile stew that has hominy (dried corn kernels), smoked meats, onion and celery. Our interpretation is served with chopped cabbage, a lime wedge, chopped white onion, cilantro, and radish as a garnish. At the restaurant it uses our house-made broth, a super flavorful broth that uses all of the leftover bones from our BBQ as well as a homemade red chile paste made from the dried chile from New Mexico.\u003c/p>\n\u003ch2>Posole Rojo\u003c/h2>\n\u003cp>\u003ci>Makes 8 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131568\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131568\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4444-e1543534824134.jpg\" alt=\"Chef Ryan Farr's Posole Rojo\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Ryan Farr's Posole Rojo \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cb>Stock\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2 pounds pork butt or chicken quarters (or any leftover meat or sausage)\u003c/li>\n\u003cli>2 carrots, cut into large chunks\u003c/li>\n\u003cli>1 yellow onion, cut into quarters\u003c/li>\n\u003cli>1 garlic bulb, cut in half\u003c/li>\n\u003cli>3 bay leaves\u003c/li>\n\u003cli>2 quarts water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Chile Sauce\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>10 New Mexico red chiles\u003c/li>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003cli>1 onion, chopped\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Posole\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003cli>2 ribs celery, diced\u003c/li>\n\u003cli>1 yellow onion, diced\u003c/li>\n\u003cli>6 cloves garlic, chopped\u003c/li>\n\u003cli>2 teaspoons salt\u003c/li>\n\u003cli>4 teaspoons paprika\u003c/li>\n\u003cli>2 teaspoons ground cumin\u003c/li>\n\u003cli>2 teaspoons freshly ground black pepper\u003c/li>\n\u003cli>2 teaspoons dried oregano\u003c/li>\n\u003cli>2 smoked sausages, cut into dice\u003c/li>\n\u003cli>2 cups cooked and shredded pork, chicken, smoked chicken, turkey\u003c/li>\n\u003cli>2 (19 ounce) cans hominy, drained and rinsed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Posole Toppings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>White cabbage, thinly sliced\u003c/li>\n\u003cli>Red radishes, thinly sliced\u003c/li>\n\u003cli>Sweet onion, finely chopped\u003c/li>\n\u003cli>Fresh cilantro leaves\u003c/li>\n\u003cli>Avocado, thinly sliced\u003c/li>\n\u003cli>Lime wedges\u003c/li>\n\u003cli>4505 Chicharrones or Tortilla chips\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large soup pot, combine the pork or chicken, carrot, onion, garlic and bay leaves. Cover everything with water, bring to a boil over high heat, then reduce heat and allow to simmer, uncovered, for 4-5 hours. As water begins to evaporate, add hot water to keep the broth at the same level.\u003c/li>\n\u003cli>While stock is cooking, make the chile sauce. Cut open the chiles; remove and discard all the seeds and stems. In a bowl of warm water, soak the chiles for at least 30 minutes to soften.\u003c/li>\n\u003cli>In a small pan, melt the butter. Add the onion and garlic; cook until soft and translucent, about 3 minutes. Set aside. When chiles are soft, combine them and ½ cup of the soaking water with the onion mixture in a blender or food processor. Blend everything together until it is a smooth puree. You may need to adjust the consistency with the remaining reserved soaking water.\u003c/li>\n\u003cli>When stock is done, skim off any fat from the surface of the stock. Strain and discard the onion, garlic and bay leaves.\u003c/li>\n\u003cli>Set a Dutch oven over medium-high heat. Add the butter, celery, onions, garlic, and salt; cook until translucent, about 3 minutes. Sprinkle in the paprika, cumin, pepper and oregano, cook stirring until fragrant.\u003c/li>\n\u003cli>Add about 1 to 2 cups of the pureed chile sauce, stirring until fragrant, about 1 minute. Add the stock along with the shredded chicken or pork, sausage and hominy. Bring the mixture to a boil, reduce the heat and simmer, covered, for 15-30 minutes. Taste and adjust the seasoning.\u003c/li>\n\u003cli>\u003cb>To serve:\u003c/b> Ladle into 8 serving bowls and top with cabbage, radishes, onion, cilantro leaves, avocado, lime and chicharrones or tortilla chips. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131569\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131569\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4460-e1543534995746.jpg\" alt=\"Chef Ryan Farr holds a bowl of his delicious holiday posole rojo.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Ryan Farr holds a bowl of his delicious holiday posole rojo. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrity Chefs Recipes: Jen Biesty’s Autumn's Eve Cocktail",
"title": "Celebrity Chefs Recipes: Jen Biesty’s Autumn's Eve Cocktail",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Naming cocktails is always fun and all of us at Shakewell love to see our customers giggle as we reference Adam, Eve and fig leaves on the menu. This is a fantastic drink for fall and for the holidays to warm your bones and share with friends as evenings shorten and the weather chills.\u003cbr>\n[contextly_sidebar id=\"jcHRav0WcBTgSXyfk3YSmSx8Mhg3R1Wk\"]It’s especially wonderful when fresh figs are in season!\u003c/p>\n\u003ch2>Autumn’s Eve Cocktail\u003c/h2>\n\u003cp>\u003ci>Makes 2 cocktails\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131555\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF5027-e1543446763462.jpg\" alt=\"The Autumn's Eve Cocktail\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">The Autumn's Eve Cocktail \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 ounces Four Roses bourbon\u003c/li>\n\u003cli>1-2 ounces freshly squeezed lemon juice\u003c/li>\n\u003cli>½ ounce walnut liqueur such as Nux Alpina\u003c/li>\n\u003cli>½ ounce maple syrup\u003c/li>\n\u003cli>2 teaspoons fig puree (see recipe below) or fig jam\u003c/li>\n\u003cli>2 ounces IPA beer\u003c/li>\n\u003cli>Ice, for shaking and serving\u003c/li>\n\u003cli>Sliced fresh fig, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Fill a bar shaker with ice. Add the bourbon, lemon juice, walnut liqueur, maple syrup and fig puree, and shake.\u003c/li>\n\u003cli>Fill two double old-fashioned glasses with ice and strain the shaken cocktail over each.\u003c/li>\n\u003cli>Pour a float of IPA and garnish with slices of fresh fig. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003ch2>Fig Puree\u003c/h2>\n\u003cp>\u003ci>Makes about 1 cup (Can be prepared ahead of time and refrigerated until ready to use.)\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131559\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20.jpg\" alt=\"This fig puree can be prepared ahead of time and refrigerated until ready to use.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This fig puree can be prepared ahead of time and refrigerated until ready to use. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ounces fresh figs, chopped\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>2 tablespoons sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a small saucepan, combine the figs, water and sugar and bring to a boil.\u003c/li>\n\u003cli>Reduce the heat and simmer 10 to 15 minutes, or until the figs are very tender.\u003c/li>\n\u003cli>Let cool briefly, then process in a blender to a fine puree.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131552\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF5050-e1543446354494.jpg\" alt=\"Chef Jen Biesty with the Autumn's Eve Cocktail.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Jen Biesty with the Autumn's Eve Cocktail. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"headline": "Celebrity Chefs Recipes: Jen Biesty’s Autumn's Eve Cocktail",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Naming cocktails is always fun and all of us at Shakewell love to see our customers giggle as we reference Adam, Eve and fig leaves on the menu. This is a fantastic drink for fall and for the holidays to warm your bones and share with friends as evenings shorten and the weather chills.\u003cbr>\n\u003c/p>\u003cp>\u003c/p>\u003cp>It’s especially wonderful when fresh figs are in season!\u003c/p>\n\u003ch2>Autumn’s Eve Cocktail\u003c/h2>\n\u003cp>\u003ci>Makes 2 cocktails\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131555\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF5027-e1543446763462.jpg\" alt=\"The Autumn's Eve Cocktail\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">The Autumn's Eve Cocktail \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 ounces Four Roses bourbon\u003c/li>\n\u003cli>1-2 ounces freshly squeezed lemon juice\u003c/li>\n\u003cli>½ ounce walnut liqueur such as Nux Alpina\u003c/li>\n\u003cli>½ ounce maple syrup\u003c/li>\n\u003cli>2 teaspoons fig puree (see recipe below) or fig jam\u003c/li>\n\u003cli>2 ounces IPA beer\u003c/li>\n\u003cli>Ice, for shaking and serving\u003c/li>\n\u003cli>Sliced fresh fig, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Fill a bar shaker with ice. Add the bourbon, lemon juice, walnut liqueur, maple syrup and fig puree, and shake.\u003c/li>\n\u003cli>Fill two double old-fashioned glasses with ice and strain the shaken cocktail over each.\u003c/li>\n\u003cli>Pour a float of IPA and garnish with slices of fresh fig. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003ch2>Fig Puree\u003c/h2>\n\u003cp>\u003ci>Makes about 1 cup (Can be prepared ahead of time and refrigerated until ready to use.)\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131559\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20.jpg\" alt=\"This fig puree can be prepared ahead of time and refrigerated until ready to use.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This fig puree can be prepared ahead of time and refrigerated until ready to use. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ounces fresh figs, chopped\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>2 tablespoons sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a small saucepan, combine the figs, water and sugar and bring to a boil.\u003c/li>\n\u003cli>Reduce the heat and simmer 10 to 15 minutes, or until the figs are very tender.\u003c/li>\n\u003cli>Let cool briefly, then process in a blender to a fine puree.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131552\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF5050-e1543446354494.jpg\" alt=\"Chef Jen Biesty with the Autumn's Eve Cocktail.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Jen Biesty with the Autumn's Eve Cocktail. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Let's be honest, the holidays are the perfect excuse to start drinking before the sun goes down. These delicious wine-infused gummies are perfect for that occasion (or any occasion where you're celebrating with friends and family).\u003c/p>\n\u003cp>[contextly_sidebar id=\"YzpWJDqwk56UnY4lvmM4583DYI1Q0RNu\"]\u003c/p>\n\u003cp>Get inspired and turn all your favorite wines into a picture-perfect treat to share. Remember, these naughty gummies are for adults only!\u003c/p>\n\u003ch2>Wine Gummies\u003c/h2>\n\u003cp>\u003cem>Makes 18 gummy cubes\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131284\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131284\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-800x1000.jpg\" alt=\"Bowl of wine gummies to share. \" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl of wine gummies to share.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 packet unflavored powdered gelatin\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup wine of your choice\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup corn syrup\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">¼ cup cane sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Food coloring, optional\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Cornstarch, as needed\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Sprinkle gelatin over ¼ cup of wine in a medium-sized mixing bowl and let stand for 1 minute. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add remaining wine, corn syrup, and sugar to a small saucepan over medium-high heat. Stir until sugar completely dissolves, about 3 minutes. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour hot wine mixture into the mixing bowl. Using a wooden spoon, stir until gelatin has dissolved, about 5 minutes. Add food coloring if you’d like. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Using a brush, lightly dust gummy molds with cornstarch.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour wine gelatin into a squeeze bottle or glass measuring cup with a spout. Slowly pour into gummy molds and refrigerate for at least 3 hours. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">For a firmer gummy texture: Pop the gummies out of the mold to sit out uncovered to further dehydrate and firm up for 24 hours. \u003c/span>\u003c/li>\n\u003cli>Repeat these steps if using different wine varieties.\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Let's be honest, the holidays are the perfect excuse to start drinking before the sun goes down. These delicious wine-infused gummies are perfect for that occasion (or any occasion where you're celebrating with friends and family).\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Get inspired and turn all your favorite wines into a picture-perfect treat to share. Remember, these naughty gummies are for adults only!\u003c/p>\n\u003ch2>Wine Gummies\u003c/h2>\n\u003cp>\u003cem>Makes 18 gummy cubes\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131284\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131284\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-800x1000.jpg\" alt=\"Bowl of wine gummies to share. \" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl of wine gummies to share.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 packet unflavored powdered gelatin\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup wine of your choice\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup corn syrup\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">¼ cup cane sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Food coloring, optional\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Cornstarch, as needed\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Sprinkle gelatin over ¼ cup of wine in a medium-sized mixing bowl and let stand for 1 minute. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add remaining wine, corn syrup, and sugar to a small saucepan over medium-high heat. Stir until sugar completely dissolves, about 3 minutes. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour hot wine mixture into the mixing bowl. Using a wooden spoon, stir until gelatin has dissolved, about 5 minutes. Add food coloring if you’d like. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Using a brush, lightly dust gummy molds with cornstarch.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour wine gelatin into a squeeze bottle or glass measuring cup with a spout. Slowly pour into gummy molds and refrigerate for at least 3 hours. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">For a firmer gummy texture: Pop the gummies out of the mold to sit out uncovered to further dehydrate and firm up for 24 hours. \u003c/span>\u003c/li>\n\u003cli>Repeat these steps if using different wine varieties.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">As the temperatures begin to drop, you might start to experience dry, itchy skin. Try your hand at these ultra luxurious, all-natural lotion bars this winter. Lotion bars are mess-free and perfect for all your holiday activities and travel. Pop them into a tin container to keep in your bag, car, or to hand out to friends and family. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">They're not edible, but make for great gifts! This recipe uses a cannabis-infused coconut oil* for a relaxing feeling without the cerebral effect. Cannabis topicals are absorbed through the skin for localized relief. You can choose to opt out and use regular coconut oil as well. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131274 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5727-e1542132387310.jpg\" alt=\"Orange, black pepper, and cinnamon scented lotion bars infused with cannabis.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Orange, black pepper, and cinnamon scented lotion bars infused with cannabis. \u003ccite>(Monica Lo, @sousweed)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pick your favorite essential oils and as the lotion bar melts against the warmth of your skin, it will double as aromatherapy!\u003cbr>\n\u003cstrong>\u003cbr>\nEssential Oil Suggestions:\u003c/strong>\u003cbr>\nPowerful & Feminine Blend: Rose, Lavender, Black Pepper\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">Spiced Cider Blend: Orange, Black Pepper, Cinnamon\u003c/span>\u003c/p>\n\u003ch2>Cannabis-Infused Lotion Bars\u003c/h2>\n\u003cp>\u003cem>Makes 8 lotion bars\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131275\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5709-e1542132447952.jpg\" alt=\"Giftable lotion bars infused with cannabis.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Giftable lotion bars infused with cannabis. \u003ccite>(Monica Lo, @sousweed)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup \u003ca href=\"https://www.sousweed.com/blog/2016/3/16/cuddlenut-oil\">cannabis-infused coconut oil\u003c/a>* \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup cocoa butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup beeswax\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Essential oils of choice\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Combine cannabis-infused coconut oil, cocoa butter, and beeswax in a double boiler over medium-low heat with 2 inches of water in the bottom pan. Stir occasionally with a rubber spatula until uniformly smooth, about 10-15 minutes. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Remove from heat and stir in essential oils of your choice. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour the infused mixture into silicone soap molds and allow to cool completely before removing from the molds. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">*Please note: Add regular coconut oil place of the cannabis-infused coconut oil if you do not wish to medicate your lotion bars. Cannabis-infused topicals are absorbed through the skin for localized relief without the cerebral effects. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">As the temperatures begin to drop, you might start to experience dry, itchy skin. Try your hand at these ultra luxurious, all-natural lotion bars this winter. Lotion bars are mess-free and perfect for all your holiday activities and travel. Pop them into a tin container to keep in your bag, car, or to hand out to friends and family. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">They're not edible, but make for great gifts! This recipe uses a cannabis-infused coconut oil* for a relaxing feeling without the cerebral effect. Cannabis topicals are absorbed through the skin for localized relief. You can choose to opt out and use regular coconut oil as well. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131274 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5727-e1542132387310.jpg\" alt=\"Orange, black pepper, and cinnamon scented lotion bars infused with cannabis.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Orange, black pepper, and cinnamon scented lotion bars infused with cannabis. \u003ccite>(Monica Lo, @sousweed)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pick your favorite essential oils and as the lotion bar melts against the warmth of your skin, it will double as aromatherapy!\u003cbr>\n\u003cstrong>\u003cbr>\nEssential Oil Suggestions:\u003c/strong>\u003cbr>\nPowerful & Feminine Blend: Rose, Lavender, Black Pepper\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">Spiced Cider Blend: Orange, Black Pepper, Cinnamon\u003c/span>\u003c/p>\n\u003ch2>Cannabis-Infused Lotion Bars\u003c/h2>\n\u003cp>\u003cem>Makes 8 lotion bars\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131275\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5709-e1542132447952.jpg\" alt=\"Giftable lotion bars infused with cannabis.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Giftable lotion bars infused with cannabis. \u003ccite>(Monica Lo, @sousweed)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup \u003ca href=\"https://www.sousweed.com/blog/2016/3/16/cuddlenut-oil\">cannabis-infused coconut oil\u003c/a>* \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup cocoa butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup beeswax\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Essential oils of choice\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Combine cannabis-infused coconut oil, cocoa butter, and beeswax in a double boiler over medium-low heat with 2 inches of water in the bottom pan. Stir occasionally with a rubber spatula until uniformly smooth, about 10-15 minutes. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Remove from heat and stir in essential oils of your choice. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour the infused mixture into silicone soap molds and allow to cool completely before removing from the molds. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">*Please note: Add regular coconut oil place of the cannabis-infused coconut oil if you do not wish to medicate your lotion bars. Cannabis-infused topicals are absorbed through the skin for localized relief without the cerebral effects. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>[aside postID='bayareabites_119841,bayareabites_135206' label='More Holiday Recipes']\u003cbr>\nI have always found the inclusion of so-called “candied yams” among the typical Thanksgiving roster to be highly suspect. Even as a sweet-toothed Midwestern child, I held no truck with the notion of a root vegetable dish doused with brown sugar and bedecked with marshmallows masquerading as something savory. That cloying Wonka-esque confection, aside from being incongruous next to turkey, gravy, and mashed potatoes, seems to me a waste of a vegetable that is pleasantly sweet to begin with.\u003c/p>\n\u003cp>Following that logic, I much prefer dishes that provide a counterpoint that noble tuber’s earthy sweetness. To that end, I matched it with smoky, piquant harissa (a North African chili paste typically spiced with cumin and caraway) and tangy goat cheese in the form of a creamy, luscious gratin. The combination might seem exotic, but the bold flavors ultimately serve as backup players, letting the sweet potato take a well-deserved starring role.\u003c/p>\n\u003cp>After all, even if no one is counting calories, it seems fair to leave some sugar for dessert.\u003c/p>\n\u003ch2>Sweet Potato Gratin with Goat Cheese and Harissa\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/19A9399-e1542325931912.jpg\" alt=\"Sweet Potato Gratin with Goat Cheese and Harissa\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131399\">\u003cfigcaption class=\"wp-caption-text\">Sweet Potato Gratin with Goat Cheese and Harissa \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1½ cups heavy cream or half and half\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 tsp fresh thyme leaves, coarsely chopped\u003c/li>\n\u003cli>2 tsp Diamond Crystal kosher salt\u003c/li>\n\u003cli>2 pounds sweet potatoes, peeled and cut into ¼ inch thick slices\u003c/li>\n\u003cli>1 tbsp unsalted butter, softened\u003c/li>\n\u003cli>4 ounces fresh goat cheese, crumbled\u003c/li>\n\u003cli>1-2 tsp harissa*, depending on your preferred level of spice\u003c/li>\n\u003cli>½ cup grated pecorino Romano or Parmesan\u003c/li>\n\u003cli>2 tbsp chopped parsley, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 425º.\u003c/li>\n\u003cli>In a large, wide pot (or Dutch oven) with a tight-fitting lid, bring cream, garlic, thyme, and 2 teaspoons of kosher salt to a boil over medium heat. Stir in the sweet potato, tossing with a wooden spoon or spatula to coat evenly with the cream mixture.\u003c/li>\n\u003cli>Return the mixture to a boil, reduce heat to a simmer, and cover. Cook until the sweet potato pieces are just tender enough to be pierced with a paring knife or skewer, about 15 to 20 minutes, uncovering and stirring every 5 minutes or so to ensure even cooking.\u003c/li>\n\u003cli>Grease a 9-by-13-inch baking pan or casserole with the butter. Use a slotted spoon to transfer half of the sweet potato slices to the greased pan, spreading them to form an even layer.\u003c/li>\n\u003cli>Sprinkle the sweet potato with half the goat cheese and dot with the harissa. Cover with the remaining half of the sweet potato slices, spreading to form another even layer. Pour the cream mixture left behind in the pot evenly over the sweet potato before sprinkling with the remaining goat cheese and the grated pecorino.\u003c/li>\n\u003cli>Bake for 35-45 minutes, rotating halfway through, until bubbling and golden brown (lowering heat as necessary to prevent over-browning).\u003c/li>\n\u003cli>Let cool for at least 10 minutes before sprinkling with parsley and serving.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>*Harissa is now widely available in the international aisles of well-stocked grocery stores, as well as online.\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nI have always found the inclusion of so-called “candied yams” among the typical Thanksgiving roster to be highly suspect. Even as a sweet-toothed Midwestern child, I held no truck with the notion of a root vegetable dish doused with brown sugar and bedecked with marshmallows masquerading as something savory. That cloying Wonka-esque confection, aside from being incongruous next to turkey, gravy, and mashed potatoes, seems to me a waste of a vegetable that is pleasantly sweet to begin with.\u003c/p>\n\u003cp>Following that logic, I much prefer dishes that provide a counterpoint that noble tuber’s earthy sweetness. To that end, I matched it with smoky, piquant harissa (a North African chili paste typically spiced with cumin and caraway) and tangy goat cheese in the form of a creamy, luscious gratin. The combination might seem exotic, but the bold flavors ultimately serve as backup players, letting the sweet potato take a well-deserved starring role.\u003c/p>\n\u003cp>After all, even if no one is counting calories, it seems fair to leave some sugar for dessert.\u003c/p>\n\u003ch2>Sweet Potato Gratin with Goat Cheese and Harissa\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/19A9399-e1542325931912.jpg\" alt=\"Sweet Potato Gratin with Goat Cheese and Harissa\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131399\">\u003cfigcaption class=\"wp-caption-text\">Sweet Potato Gratin with Goat Cheese and Harissa \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1½ cups heavy cream or half and half\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 tsp fresh thyme leaves, coarsely chopped\u003c/li>\n\u003cli>2 tsp Diamond Crystal kosher salt\u003c/li>\n\u003cli>2 pounds sweet potatoes, peeled and cut into ¼ inch thick slices\u003c/li>\n\u003cli>1 tbsp unsalted butter, softened\u003c/li>\n\u003cli>4 ounces fresh goat cheese, crumbled\u003c/li>\n\u003cli>1-2 tsp harissa*, depending on your preferred level of spice\u003c/li>\n\u003cli>½ cup grated pecorino Romano or Parmesan\u003c/li>\n\u003cli>2 tbsp chopped parsley, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 425º.\u003c/li>\n\u003cli>In a large, wide pot (or Dutch oven) with a tight-fitting lid, bring cream, garlic, thyme, and 2 teaspoons of kosher salt to a boil over medium heat. Stir in the sweet potato, tossing with a wooden spoon or spatula to coat evenly with the cream mixture.\u003c/li>\n\u003cli>Return the mixture to a boil, reduce heat to a simmer, and cover. Cook until the sweet potato pieces are just tender enough to be pierced with a paring knife or skewer, about 15 to 20 minutes, uncovering and stirring every 5 minutes or so to ensure even cooking.\u003c/li>\n\u003cli>Grease a 9-by-13-inch baking pan or casserole with the butter. Use a slotted spoon to transfer half of the sweet potato slices to the greased pan, spreading them to form an even layer.\u003c/li>\n\u003cli>Sprinkle the sweet potato with half the goat cheese and dot with the harissa. Cover with the remaining half of the sweet potato slices, spreading to form another even layer. Pour the cream mixture left behind in the pot evenly over the sweet potato before sprinkling with the remaining goat cheese and the grated pecorino.\u003c/li>\n\u003cli>Bake for 35-45 minutes, rotating halfway through, until bubbling and golden brown (lowering heat as necessary to prevent over-browning).\u003c/li>\n\u003cli>Let cool for at least 10 minutes before sprinkling with parsley and serving.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>*Harissa is now widely available in the international aisles of well-stocked grocery stores, as well as online.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Tradition seems to demand that any respectable Thanksgiving meal revolve around a monumental roast turkey. I must dissent! Conventional turkeys have been bred to be massive and exceedingly lean, which means they easily dry out after long roasting times. As I see it, turkey needs all the help it can get—a contentious opinion at the best of times, it becomes downright blasphemous during the holidays.\u003c/p>\n\u003cp>[contextly_sidebar id=\"DqRAXM7Ia9mSDCQxP4EVhksLXvomBvgg\"]\u003c/p>\n\u003cp>But before I paint myself as some sort of Thanksgiving Scrooge, allow me to backpedal. I, like any holiday hedonist worth their salt, adore the crispy skin of an expertly roasted turkey — it’s almost worth the price of admission. So how to reconcile my general indifference to turkey with my desire for that crispy payoff?\u003c/p>\n\u003cp>My answer lies in taking an unconventional route: using lean turkey breast in a Roman dish called saltimbocca (“jumps in the mouth”), which features thinly pounded cutlets, sage, and prosciutto. The sage makes these fragrant — and seasonally appropriate — but it’s the prosciutto that makes them luscious. After pan-frying, the salty ham becomes crispy, and it mimics that all-important crispy skin while keeping the turkey tender and juicy.\u003c/p>\n\u003cp>[contextly_sidebar id=\"XTsUxsrBORf7LSTXfrGUcP5TXnvGM5pQ\"]\u003c/p>\n\u003cp>It’s the perfect solution for anyone who wants more out of their turkey experience, without the hassle and wait of a giant bird; especially in the case of smaller, more intimate Thanksgiving meals.\u003c/p>\n\u003ch2>Turkey Saltimbocca with Braised Escarole\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/19A9377-e1542326012930.jpg\" alt=\"Turkey Saltimbocca with Braised Escarole\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131402\">\u003cfigcaption class=\"wp-caption-text\">Turkey Saltimbocca with Braised Escarole \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 medium boneless skinless turkey breast, about 2½ pounds\u003c/li>\n\u003cli>6 fresh sage leaves\u003c/li>\n\u003cli>2 ounces thinly sliced prosciutto, about 6-12 slices\u003c/li>\n\u003cli>Salt and freshly ground black pepper\u003c/li>\n\u003cli>¼ cup all-purpose flour\u003c/li>\n\u003cli>3-4 tbsp olive oil\u003c/li>\n\u003cli>3 tbsp unsalted butter\u003c/li>\n\u003cli>1 shallot, thinly sliced\u003c/li>\n\u003cli>3 cloves garlic, thinly sliced\u003c/li>\n\u003cli>Pinch red pepper flakes\u003c/li>\n\u003cli>¾ cup of dry vermouth or dry white wine\u003c/li>\n\u003cli>1 cup low sodium turkey or chicken stock\u003c/li>\n\u003cli>1 large bunch escarole or other bitter green, washed and cut into 1” pieces\u003c/li>\n\u003cli>1 lemon, preferably Meyer, cut into 6 wedges\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Cut the turkey breast into cutlets: using a sharp knife, slice the turkey at a 45º angle against the grain, to make 6 cutlets of approximately equal size, no more than ¾ inches thick.\u003c/li>\n\u003cli>Line a work surface with a sheet of plastic wrap large enough to fit 1 or 2 cutlets with several inches of space around each. Place a sage leaf on the center of each cutlet, then lay a slice or two of prosciutto on top, enough to completely cover the cutlet with a bit of overhang at the edges. Cover the cutlets with a second sheet of plastic wrap, and, using a meat mallet or heavy rolling pin, gently but firmly pound the cutlets until they’re approximately ¼ inch thick and their surface area has almost double. Repeat with the remaining cutlets.\u003c/li>\n\u003cli>Season each cutlet with salt and pepper on the side without prosciutto, then dust both sides with flour to completely coat, shaking off any excess.\u003c/li>\n\u003cli>Heat a large skillet or sauté pan over medium-high heat. Add 2 tablespoons of the olive oil, and when it shimmers and gives off wisps of smoke, place the cutlets, prosciutto side down, into the pan without overlapping. Unless you have a very large pan, you will likely have to sear in two or three batches; add additional olive oil to the pan as needed.\u003c/li>\n\u003cli>Use a spatula to press down on the cutlets, to ensure they make full contact with the pan, and sear for 3-5 minutes, until the prosciutto is crisp and deep golden brown, rotating the cutlets as needed so that they brown evenly. Flip the cutlets and cook about 1 minute more, until the turkey side begins to color and the cutlets are completely cooked through. Transfer the cooked cutlets to a sheet, prosciutto side up, and repeat with remaining cutlets. Once all the cutlets are cooked, keep them warm in a low oven or wrap them lightly with aluminum foil.\u003c/li>\n\u003cli>Return the pan to medium-high heat, add 1 tablespoon of the olive oil and 2 tablespoons of the butter, and swirl until the butter has foamed and begun to brown (if your pan is still very hot, this will happen quickly). Add the shallot, followed by the garlic, and cook, stirring frequently, until translucent and beginning to brown, about 2-3 minutes. Season with a generous pinch of salt and red pepper flake and cook 30 seconds more. Add vermouth, which should boil immediately, using a wooden spoon to scrape up any brown bits stuck to the pan.\u003c/li>\n\u003cli>Let the vermouth boil until reduced by half, about 1-2 minutes, then add the chicken stock. Return to a boil and cook for 1 minute more before adding the escarole, seasoning with salt as you add it to the pan. Cook, tossing and stirring, until the escarole has wilted down into the pan, about 2-3 minutes.\u003c/li>\n\u003cli>Remove from heat, swirl in the remaining tablespoon of butter, and season to taste with additional salt and pepper.\u003c/li>\n\u003cli>Spoon the escarole onto a warm serving platter, along with the pan juices. Arrange the cutlets on top and serve with lemon wedges, to be squeezed over the cutlets by your guests.\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Tradition seems to demand that any respectable Thanksgiving meal revolve around a monumental roast turkey. I must dissent! Conventional turkeys have been bred to be massive and exceedingly lean, which means they easily dry out after long roasting times. As I see it, turkey needs all the help it can get—a contentious opinion at the best of times, it becomes downright blasphemous during the holidays.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>But before I paint myself as some sort of Thanksgiving Scrooge, allow me to backpedal. I, like any holiday hedonist worth their salt, adore the crispy skin of an expertly roasted turkey — it’s almost worth the price of admission. So how to reconcile my general indifference to turkey with my desire for that crispy payoff?\u003c/p>\n\u003cp>My answer lies in taking an unconventional route: using lean turkey breast in a Roman dish called saltimbocca (“jumps in the mouth”), which features thinly pounded cutlets, sage, and prosciutto. The sage makes these fragrant — and seasonally appropriate — but it’s the prosciutto that makes them luscious. After pan-frying, the salty ham becomes crispy, and it mimics that all-important crispy skin while keeping the turkey tender and juicy.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>It’s the perfect solution for anyone who wants more out of their turkey experience, without the hassle and wait of a giant bird; especially in the case of smaller, more intimate Thanksgiving meals.\u003c/p>\n\u003ch2>Turkey Saltimbocca with Braised Escarole\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/19A9377-e1542326012930.jpg\" alt=\"Turkey Saltimbocca with Braised Escarole\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131402\">\u003cfigcaption class=\"wp-caption-text\">Turkey Saltimbocca with Braised Escarole \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 medium boneless skinless turkey breast, about 2½ pounds\u003c/li>\n\u003cli>6 fresh sage leaves\u003c/li>\n\u003cli>2 ounces thinly sliced prosciutto, about 6-12 slices\u003c/li>\n\u003cli>Salt and freshly ground black pepper\u003c/li>\n\u003cli>¼ cup all-purpose flour\u003c/li>\n\u003cli>3-4 tbsp olive oil\u003c/li>\n\u003cli>3 tbsp unsalted butter\u003c/li>\n\u003cli>1 shallot, thinly sliced\u003c/li>\n\u003cli>3 cloves garlic, thinly sliced\u003c/li>\n\u003cli>Pinch red pepper flakes\u003c/li>\n\u003cli>¾ cup of dry vermouth or dry white wine\u003c/li>\n\u003cli>1 cup low sodium turkey or chicken stock\u003c/li>\n\u003cli>1 large bunch escarole or other bitter green, washed and cut into 1” pieces\u003c/li>\n\u003cli>1 lemon, preferably Meyer, cut into 6 wedges\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Cut the turkey breast into cutlets: using a sharp knife, slice the turkey at a 45º angle against the grain, to make 6 cutlets of approximately equal size, no more than ¾ inches thick.\u003c/li>\n\u003cli>Line a work surface with a sheet of plastic wrap large enough to fit 1 or 2 cutlets with several inches of space around each. Place a sage leaf on the center of each cutlet, then lay a slice or two of prosciutto on top, enough to completely cover the cutlet with a bit of overhang at the edges. Cover the cutlets with a second sheet of plastic wrap, and, using a meat mallet or heavy rolling pin, gently but firmly pound the cutlets until they’re approximately ¼ inch thick and their surface area has almost double. Repeat with the remaining cutlets.\u003c/li>\n\u003cli>Season each cutlet with salt and pepper on the side without prosciutto, then dust both sides with flour to completely coat, shaking off any excess.\u003c/li>\n\u003cli>Heat a large skillet or sauté pan over medium-high heat. Add 2 tablespoons of the olive oil, and when it shimmers and gives off wisps of smoke, place the cutlets, prosciutto side down, into the pan without overlapping. Unless you have a very large pan, you will likely have to sear in two or three batches; add additional olive oil to the pan as needed.\u003c/li>\n\u003cli>Use a spatula to press down on the cutlets, to ensure they make full contact with the pan, and sear for 3-5 minutes, until the prosciutto is crisp and deep golden brown, rotating the cutlets as needed so that they brown evenly. Flip the cutlets and cook about 1 minute more, until the turkey side begins to color and the cutlets are completely cooked through. Transfer the cooked cutlets to a sheet, prosciutto side up, and repeat with remaining cutlets. Once all the cutlets are cooked, keep them warm in a low oven or wrap them lightly with aluminum foil.\u003c/li>\n\u003cli>Return the pan to medium-high heat, add 1 tablespoon of the olive oil and 2 tablespoons of the butter, and swirl until the butter has foamed and begun to brown (if your pan is still very hot, this will happen quickly). Add the shallot, followed by the garlic, and cook, stirring frequently, until translucent and beginning to brown, about 2-3 minutes. Season with a generous pinch of salt and red pepper flake and cook 30 seconds more. Add vermouth, which should boil immediately, using a wooden spoon to scrape up any brown bits stuck to the pan.\u003c/li>\n\u003cli>Let the vermouth boil until reduced by half, about 1-2 minutes, then add the chicken stock. Return to a boil and cook for 1 minute more before adding the escarole, seasoning with salt as you add it to the pan. Cook, tossing and stirring, until the escarole has wilted down into the pan, about 2-3 minutes.\u003c/li>\n\u003cli>Remove from heat, swirl in the remaining tablespoon of butter, and season to taste with additional salt and pepper.\u003c/li>\n\u003cli>Spoon the escarole onto a warm serving platter, along with the pan juices. Arrange the cutlets on top and serve with lemon wedges, to be squeezed over the cutlets by your guests.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>[aside postID='bayareabites_122518,bayareabites_102921' label='More Thanksgiving Recipes']\u003c/p>\n\u003cp>Being a devout follower of the church of carbohydrates, I consider soft, buttery rolls an important inclusion for any Thanksgiving feast, which is, after all, the most sacred day in the entire carb calendar. But beyond being an important element of a more diverse spread, in my view dinner rolls are practically essential when it comes time for leftovers.\u003c/p>\n\u003cp>I refer, of course, to Turkey day’s vital second act, when one arises from the torpor of the meat nap and gluttony gets its second wind: turkey sandwiches are the name of the game. Without going further into the sordid details of my Thanksgiving indulgence, I assume my enthusiasm is apparent.\u003c/p>\n\u003cp>With all that said, obviously I want something special when it comes to my bread choices: hence this recipe. A far cry from the typical, unassuming Parker House roll, these are enriched with pumpkin and fragrant with slow-cooked garlic — an aroma sure to enhance the already heady bouquet of your Thanksgiving preparations.\u003c/p>\n\u003cp>Whether warm from the oven or a called back into service a few hours later, these rolls will fulfill your carb-iest dreams.\u003c/p>\n\u003ch2>Soft Pumpkin Rolls with Caramelized Garlic\u003c/h2>\n\u003cp>\u003ci>Makes 15 rolls\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131404\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/19A9385-e1542326104436.jpg\" alt=\"Whether warm from the oven or a called back into service a few hours later, these pumpkin rolls will fulfill your carb-iest dreams.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131404\">\u003cfigcaption class=\"wp-caption-text\">Whether warm from the oven or a called back into service a few hours later, these pumpkin rolls will fulfill your carb-iest dreams. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Dough:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>¾ cup whole milk, warm to the touch\u003c/li>\n\u003cli>2 tbsp honey\u003c/li>\n\u003cli>1 (1/4-oz) package instant yeast, about 2¼ teaspoons\u003c/li>\n\u003cli>¾ cup canned pure pumpkin, about ½ (15-oz) can\u003c/li>\n\u003cli>8 tbsp (1 stick) unsalted butter, melted\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>4 cups bread flour, divided, plus more, for dusting\u003c/li>\n\u003cli>2 ½ tsp Diamond Crystal kosher salt*\u003c/li>\n\u003cli>1 tsp flakey salt, such as Maldon or fleur de sel\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Caramelized Garlic:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>¼ cup extra virgin olive oil\u003c/li>\n\u003cli>1 head garlic, cloves peeled and trimmed (about 12-15 cloves)\u003c/li>\n\u003cli>1 tbsp fresh rosemary or thyme leaves\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Start the dough by making a “sponge”: in a large bowl, combine the warm milk and honey. Sprinkle the yeast evenly over top. Add the pumpkin, melted butter, egg, and 1 cup of the flour, mixing until completely smooth and combined. Cover bowl with a damp towel or plastic wrap and set aside in a warm place to rise for at least 30 minutes or up to 1 hour.\u003c/li>\n\u003cli>Meanwhile, combine olive oil and garlic cloves in a small saucepot. Heat over medium-high heat until the garlic is sizzling and extremely fragrant, turn the heat down to low, and cover with a lid. Cook the garlic, stirring every five minutes or so to prevent uneven browning, until the cloves are completely soft and light golden in color, 25 to 30 minutes. Stir in the rosemary or thyme and remove from the heat. Set aside for at least 10 minutes to cool.\u003c/li>\n\u003cli>Uncover the \"sponge,\" which will have risen only slightly. Using a wooden spoon, mix in the kosher salt and remaining 3 cups of flour, stirring until all the flour is incorporated and a soft, sticky dough is formed. Cover again with a damp towel or plastic wrap and let rest for 10 minutes.\u003c/li>\n\u003cli>Once the dough has rested, and the garlic cooled, use a slotted spoon to lift the garlic cloves and rosemary or thyme leaves out of the oil, before adding them to the dough, along with any oil that clings to them. Set aside the remaining garlic oil to use later.\u003c/li>\n\u003cli>Using one hand to hold the bowl, and the other to mix, knead the dough in the bowl until the cloves have been distributed and an elastic dough has formed, 1 to 2 minutes (the dough will still be somewhat sticky). Cover the dough leave to rise in a warm place until doubled, 90 minutes to 2 hours.\u003c/li>\n\u003cli>Preheat oven to 425º.\u003c/li>\n\u003cli>Grease a 9-by-13-inch baking pan with about half of the reserved garlic oil.\u003c/li>\n\u003cli>Turn the dough out onto a lightly floured work surface and flatten it with your hands into a rough rectangle about the size of your baking pan. Using a bench scraper or pizza wheel, cut the dough lengthwise into 3 equal strips.\u003c/li>\n\u003cli>Cut each strip crosswise into 5 equal pieces, resulting in 15 squares. Shape the rolls one at a time: place a cupped hand over a dough square, pressing into the work surface with the side of your hand before rolling the dough in a circular motion to create a ball.\u003c/li>\n\u003cli>Transfer each ball to the greased baking pan, making 3 rows of 5 each. Brush or spoon the remaining garlic oil evenly over the surface of the rolls and cover them tightly. (At this point, if you want to make them ahead, the rolls can be refrigerated for up to 24 hours).\u003c/li>\n\u003cli>Leave the rolls to rise until nearly doubled, at which point they will have expanded to nearly fill the pan (40 minutes to an hour).\u003c/li>\n\u003cli>Once risen, sprinkle the rolls evenly with the flakey salt and place them in the preheated oven. Bake for 40-50 minutes, rotating the pan halfway through, until the rolls are evenly deep golden brown (if the rolls are fully browned before the 40-minute mark, lower heat to 400º).\u003c/li>\n\u003cli>Cool the rolls for at least 10 minutes before removing from the pan and serving.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Being a devout follower of the church of carbohydrates, I consider soft, buttery rolls an important inclusion for any Thanksgiving feast, which is, after all, the most sacred day in the entire carb calendar. But beyond being an important element of a more diverse spread, in my view dinner rolls are practically essential when it comes time for leftovers.\u003c/p>\n\u003cp>I refer, of course, to Turkey day’s vital second act, when one arises from the torpor of the meat nap and gluttony gets its second wind: turkey sandwiches are the name of the game. Without going further into the sordid details of my Thanksgiving indulgence, I assume my enthusiasm is apparent.\u003c/p>\n\u003cp>With all that said, obviously I want something special when it comes to my bread choices: hence this recipe. A far cry from the typical, unassuming Parker House roll, these are enriched with pumpkin and fragrant with slow-cooked garlic — an aroma sure to enhance the already heady bouquet of your Thanksgiving preparations.\u003c/p>\n\u003cp>Whether warm from the oven or a called back into service a few hours later, these rolls will fulfill your carb-iest dreams.\u003c/p>\n\u003ch2>Soft Pumpkin Rolls with Caramelized Garlic\u003c/h2>\n\u003cp>\u003ci>Makes 15 rolls\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131404\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/19A9385-e1542326104436.jpg\" alt=\"Whether warm from the oven or a called back into service a few hours later, these pumpkin rolls will fulfill your carb-iest dreams.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131404\">\u003cfigcaption class=\"wp-caption-text\">Whether warm from the oven or a called back into service a few hours later, these pumpkin rolls will fulfill your carb-iest dreams. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Dough:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>¾ cup whole milk, warm to the touch\u003c/li>\n\u003cli>2 tbsp honey\u003c/li>\n\u003cli>1 (1/4-oz) package instant yeast, about 2¼ teaspoons\u003c/li>\n\u003cli>¾ cup canned pure pumpkin, about ½ (15-oz) can\u003c/li>\n\u003cli>8 tbsp (1 stick) unsalted butter, melted\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>4 cups bread flour, divided, plus more, for dusting\u003c/li>\n\u003cli>2 ½ tsp Diamond Crystal kosher salt*\u003c/li>\n\u003cli>1 tsp flakey salt, such as Maldon or fleur de sel\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Caramelized Garlic:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>¼ cup extra virgin olive oil\u003c/li>\n\u003cli>1 head garlic, cloves peeled and trimmed (about 12-15 cloves)\u003c/li>\n\u003cli>1 tbsp fresh rosemary or thyme leaves\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Start the dough by making a “sponge”: in a large bowl, combine the warm milk and honey. Sprinkle the yeast evenly over top. Add the pumpkin, melted butter, egg, and 1 cup of the flour, mixing until completely smooth and combined. Cover bowl with a damp towel or plastic wrap and set aside in a warm place to rise for at least 30 minutes or up to 1 hour.\u003c/li>\n\u003cli>Meanwhile, combine olive oil and garlic cloves in a small saucepot. Heat over medium-high heat until the garlic is sizzling and extremely fragrant, turn the heat down to low, and cover with a lid. Cook the garlic, stirring every five minutes or so to prevent uneven browning, until the cloves are completely soft and light golden in color, 25 to 30 minutes. Stir in the rosemary or thyme and remove from the heat. Set aside for at least 10 minutes to cool.\u003c/li>\n\u003cli>Uncover the \"sponge,\" which will have risen only slightly. Using a wooden spoon, mix in the kosher salt and remaining 3 cups of flour, stirring until all the flour is incorporated and a soft, sticky dough is formed. Cover again with a damp towel or plastic wrap and let rest for 10 minutes.\u003c/li>\n\u003cli>Once the dough has rested, and the garlic cooled, use a slotted spoon to lift the garlic cloves and rosemary or thyme leaves out of the oil, before adding them to the dough, along with any oil that clings to them. Set aside the remaining garlic oil to use later.\u003c/li>\n\u003cli>Using one hand to hold the bowl, and the other to mix, knead the dough in the bowl until the cloves have been distributed and an elastic dough has formed, 1 to 2 minutes (the dough will still be somewhat sticky). Cover the dough leave to rise in a warm place until doubled, 90 minutes to 2 hours.\u003c/li>\n\u003cli>Preheat oven to 425º.\u003c/li>\n\u003cli>Grease a 9-by-13-inch baking pan with about half of the reserved garlic oil.\u003c/li>\n\u003cli>Turn the dough out onto a lightly floured work surface and flatten it with your hands into a rough rectangle about the size of your baking pan. Using a bench scraper or pizza wheel, cut the dough lengthwise into 3 equal strips.\u003c/li>\n\u003cli>Cut each strip crosswise into 5 equal pieces, resulting in 15 squares. Shape the rolls one at a time: place a cupped hand over a dough square, pressing into the work surface with the side of your hand before rolling the dough in a circular motion to create a ball.\u003c/li>\n\u003cli>Transfer each ball to the greased baking pan, making 3 rows of 5 each. Brush or spoon the remaining garlic oil evenly over the surface of the rolls and cover them tightly. (At this point, if you want to make them ahead, the rolls can be refrigerated for up to 24 hours).\u003c/li>\n\u003cli>Leave the rolls to rise until nearly doubled, at which point they will have expanded to nearly fill the pan (40 minutes to an hour).\u003c/li>\n\u003cli>Once risen, sprinkle the rolls evenly with the flakey salt and place them in the preheated oven. Bake for 40-50 minutes, rotating the pan halfway through, until the rolls are evenly deep golden brown (if the rolls are fully browned before the 40-minute mark, lower heat to 400º).\u003c/li>\n\u003cli>Cool the rolls for at least 10 minutes before removing from the pan and serving.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Move Over, Brisket. There Are Fresher Foods 'Too Good To Passover'",
"title": "Move Over, Brisket. There Are Fresher Foods 'Too Good To Passover'",
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"content": "\u003cp>Passover is a holiday celebrating the Jews' exodus from slavery — and also a broader embrace of the coming spring, of fresh green shoots both literal and metaphorical. But the menu? More often than not, in America, you're talking stodgy winter foods like gefilte fish and brisket, seasoned (if at all) with heavy aromatics. These aren't dishes that point to the coming spring. They're dishes that come from the root cellar.\u003cbr>\n[aside postID=\"bayareabites_94614,bayareabites_80324\"]\u003cbr>\nThat's because the majority of American Jews are Ashkenazim, with roots in chilly Eastern Europe. But cookbook writer and culinary instructor \u003ca href=\"http://www.jenniferabadi.com/\">Jennifer Abadi'\u003c/a>s family (and family recipes) came from Syria. Growing up, Seder meals involved lamb shanks and lemony soup with rice and meatballs. And after teaching cooking classes where students were hungry for these sunnier flavors, she began collecting recipes from other Sephardic and Judeo-Arabic first-generation families, preserving both the dishes and the stories behind them.\u003c/p>\n\u003cp>Abadi's new cookbook, \u003ca href=\"https://toogoodtopassover.com/\">Too Good To Passover\u003c/a>, collects Passover recipes from nearly two dozen countries, from Algeria (where broken-up matzo is steamed in a \u003cem>couscousiere\u003c/em>) to Georgia (where a sheet of softened matzo would be used instead of a not-kosher-for-Passover crepe to wrap chicken or cheese \u003cem>blinchiki). \u003c/em>The book also captures oral histories of the traditions that unfold around a Seder table — from sealing drops of wine in a bottle representing the traditional curses of one's enemies (Iraq) to circling the Seder plate over the head of each participant (Gibraltar).\u003c/p>\n\u003cp>The recipes themselves span such a geographic range that it's hard to find a particularly unifying dish or flavor palette. Not even rice. Many American Jews assume Sephardic Jews continue to eat \u003ca href=\"https://www.npr.org/sections/thesalt/2016/04/23/475266363/beans-and-rice-for-passover-a-divisive-question-gets-the-rabbis-ok\">\u003cem>kitniyot\u003c/em>\u003c/a> — the small items like rice and legumes that many Ashkenazim cut from their Passover diets. But Abadi found even this is not universal.\u003c/p>\n\u003cp>\"It was really hard to say with absolute confirmation that people who were from all the Middle East and Mediterranean ate rice, and that as soon as you went into Poland, Russia, and so on you didn't,\" Abadi explains. \"What I found was a \u003cem>tendency\u003c/em>. A tendency for the Syrians to eat rice ... Moroccans not to eat rice, while Tunisians tended to eat rice.\"\u003c/p>\n\u003cp>Abadi says it's not just, say, North Africa versus the Mediterranean versus Central Asia. \"It's a general tendency in a region, but then it came down to often even just a matter of what city and town you were from, and how old you were when you were there (because that was maybe the jurisdiction of a certain rabbi), or a certain immigrant group that might have settled there from somewhere else, and brought with them their custom of eating (or not eating).\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But while there is diversity, there are some delicious flavors you won't find in the chillier climes of Eastern Europe: the saffron, the lamb, the piles of fresh herbs. Many of the recipes Abadi collected have made their way onto her own Passover table — especially the layered matzo pies, and the fritters and doughnuts you find cropping up in a surprising number of countries.\u003c/p>\n\u003cp>\"It's like \u003ca href=\"https://www.npr.org/sections/thesalt/2017/04/10/523022832/wake-up-and-smell-the-matzo-a-passover-breakfast-tradition\">matzo brei\u003c/a>,\" laughs Abadi, about the concept of frying up bits of matzo in an eggy batter. \"A Bukharian couple showed a matzo \u003cem>babka\u003c/em>. And then in the Syrian world, we have something we call \u003cem>ijeh\u003c/em>, a fritter. Usually it's meat with spices and onions, and in this case it would be broken-down matzo. And then when you get to the Greek/Turkish/Bulgarian tradition, you'll have the \u003cem>bimuelos \u003c/em>[fritters common in the Ottoman empire].\"\u003c/p>\n\u003ch2>What’s On Seder Plates Around The World\u003c/h2>\n\u003cp>The traditional Jewish centerpiece of the Passover table, the Seder plate is filled with symbols of the Jews’ slavery in and later exodus from Egypt. As cookbook author Jennifer Abadi found, countries in the Sephardic and Judeo-Arabic world fill the same symbolic spaces with different local ingredients.\u003c/p>\n\u003cdiv id=\"graphic\" class=\"graphic\">\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Matzo\u003c/h2>\n\u003cp>\u003cem>Unleavened bread symbolizing the slaves' rush to leave Egypt\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> thin large square or rectangular, often commercially made\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> softened slightly with water, round and 2 feet in diameter\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> dinner-plate size to 18 inches, crispy or soft\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> round, 7 inches\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> pizza-size flatbread, or cracker 6-12 inches, depending on region\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> thick and woven or an asymmetrical circle\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Zeroa\u003c/h2>\n\u003cp>\u003cem>Passover sacrifice\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> lamb shank or chicken bone, no meat\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> lamb shank, roasted, no meat\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> lamb shank roasted with meat\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> lamb shank\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> roasted chicken wing or leg, charcoal-roasted goat leg\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> roasted lamb or chicken leg, no meat\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Beitza\u003c/h2>\n\u003cp>\u003cem>Festive sacrifice\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> hardboiled egg\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> hardboiled egg\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> hardboiled egg\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> eggs dyed brown with onion skins and coffee grounds\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> roasted or hardboiled egg\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> hardboiled egg or egg roasted with onion skins, vinegar, and saffron\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Maror\u003c/h2>\n\u003cp>\u003cem>Bitter herbs symbolizing bondage\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> horseradish\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> endive, radish dipped in pepper, romaine\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> collard greens\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> celery heart/bottom, romaine\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> spring onions, fresh ginger, celery stalks/leaves, romaine\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> chicory root, endive, escarole, romaine\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Charoset\u003c/h2>\n\u003cp>\u003cem>A sweet mixture symbolizing the mortar Jewish slaves used\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> diced/chopped apples, walnuts, sweet red wine, sometimes raisins and sugar\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> whole dates dipped in nuts\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> dates, figs, fresh ginger\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> walnuts, raisins and wine\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> date paste/syrup\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> dates, bananas, oranges, cinnamon, cloves, chestnuts\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Karpas\u003c/h2>\n\u003cp>\u003cem>Spring greens\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> lettuce or parsley\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> parsley, celery, Swiss chard\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> lettuce\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> celery leaves\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> parsley, celery, lettuce\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> celery stalk/leaves, radishes, potatoes\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Tears/sweat of enslaved Israelites\u003c/h2>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> salt water\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> salt water, white wine vinegar\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> salt water\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> red wine or apple cider vinegar, separate bowl of salt\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> lemon juice mixed with water or white vinegar, salt water\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> red or white vinegar\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"footer\">\n\u003cp>\u003cem>Source: Jennifer Abadi\u003c/em>\u003cbr>\n\u003cem>Credit: Deena Prichep, Katie Park and April Fulton/NPR\u003c/em>\u003c/p>\n\u003c/div>\n\u003chr>\n\u003cp>Reading through the book raises the question of what it actually means for something to be a Passover dish. Sure, there are items like matzo or charoset (the paste of fruit and nuts) which actually have a ceremonial role. But what about the other dishes?\u003c/p>\n\u003cp>It turns out that in the Sephardic and Judeo-Arabic world — like in the Ashkenazi world — this can be a fuzzy line. Some of these are just dishes that were common in a particular place and time.\u003c/p>\n\u003cp>\"Certain communities will often take a food that they know, and then they'll change it slightly, and make it their own. Because recipes are always evolving,\" explains Abadi. Dishes like gefilte fish and brisket, for example, which are now required dining on many Jewish holiday tables, were just nice dinners years ago in Eastern Europe. But over time, with tradition, immigration, and culinary identity, they took on a greater, more specific importance. And so it is with many of the recipes Abadi collected.\u003c/p>\n\u003cp>\"Certainly some dishes, if they're served for Passover only, they \u003cem>become\u003c/em> Jewish,\" Abadi explains. Many of the dishes of a particular region became Passover dishes when they were made with matzo — like American Jews' \u003ca href=\"http://whatjewwannaeat.com/matzah-pizza-two-ways/\">matzo pizza\u003c/a>.\u003c/p>\n\u003cp>And while a Bulgarian layered herb and cheese pie may have a more exciting flavor profile than, say, gefilte fish, it shares a similar sentimental attachment. Because these dishes are ties to a collective past. And Passover itself, a holiday celebrating a biblical exodus, takes on special importance for those people who themselves have been exiled: Many of the countries profiled in Abadi's book no longer have any sort of Jewish population.\u003c/p>\n\u003cp>\"One of the reasons Passover continues to be such a popular, and even growing, holiday, from the most traditional to the least observant, is because it resonates all the time,\" Abadi reflects. \"You have to keep telling the story, because not only do you owe it to your ancestors (however you think in terms of observance and religion and belief), but also it's important to remember so you understand what's happening in your lifetime.\"\u003c/p>\n\u003cp>And this collective remembrance doesn't just come from a book. It comes around the table — in the telling, in the ritual made by the people sitting together, and in the delicious foods they share.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Syrian-Style Charoset (Apricot Spread with Pistachios, and Orange Blossom Water)\u003c/strong>\u003c/h3>\n\u003cp>Yield: Serves 8 / Makes 2 Cups\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>For Charoset:\u003c/em>\u003c/strong>\n\u003cli>2 cups whole Turkish dried apricots\u003c/li>\n\u003cli>½ cup orange juice\u003c/li>\n\u003cli>¾ cup hot water\u003c/li>\n\u003cli>2 tablespoons coconut sugar or unrefined whole cane sugar\u003c/li>\n\u003cli>3 tablespoons freshly squeezed lemon juice\u003c/li>\n\u003cli>2 to 3 tablespoons orange blossom water\u003c/li>\n\u003cli>¼ cup shelled, unsalted pistachios or whole blanched almonds, coarsely chopped\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For Serving\u003c/em>\u003c/strong>\n\u003cli>2 tablespoons unsalted pistachios, or whole blanched almonds, finely ground\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine apricots, orange juice, water, and sugar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, until apricots are very soft and mushy, 30 to 40 minutes. (Make sure to stir every 5 to 10 minutes to prevent burning.)\u003c/p>\n\u003cp>Pour hot apricot mixture into a food processor and add the lemon juice and orange blossom water. Pulse 1 to 2 minutes until a smooth paste. Scoop out into a medium sized bowl and mix in the chopped nuts by hand. Cool to room temperature.\u003c/p>\n\u003cp>Serve charoset at room temperature in a small, decorative bowl garnished with finely ground pistachios or almonds.\u003c/p>\n\u003cp>\u003cem>Recipe courtesy Jennifer Abadi,\u003c/em> Too Good To Passover\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Passover is a holiday celebrating the Jews' exodus from slavery — and also a broader embrace of the coming spring, of fresh green shoots both literal and metaphorical. But the menu? More often than not, in America, you're talking stodgy winter foods like gefilte fish and brisket, seasoned (if at all) with heavy aromatics. These aren't dishes that point to the coming spring. They're dishes that come from the root cellar.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThat's because the majority of American Jews are Ashkenazim, with roots in chilly Eastern Europe. But cookbook writer and culinary instructor \u003ca href=\"http://www.jenniferabadi.com/\">Jennifer Abadi'\u003c/a>s family (and family recipes) came from Syria. Growing up, Seder meals involved lamb shanks and lemony soup with rice and meatballs. And after teaching cooking classes where students were hungry for these sunnier flavors, she began collecting recipes from other Sephardic and Judeo-Arabic first-generation families, preserving both the dishes and the stories behind them.\u003c/p>\n\u003cp>Abadi's new cookbook, \u003ca href=\"https://toogoodtopassover.com/\">Too Good To Passover\u003c/a>, collects Passover recipes from nearly two dozen countries, from Algeria (where broken-up matzo is steamed in a \u003cem>couscousiere\u003c/em>) to Georgia (where a sheet of softened matzo would be used instead of a not-kosher-for-Passover crepe to wrap chicken or cheese \u003cem>blinchiki). \u003c/em>The book also captures oral histories of the traditions that unfold around a Seder table — from sealing drops of wine in a bottle representing the traditional curses of one's enemies (Iraq) to circling the Seder plate over the head of each participant (Gibraltar).\u003c/p>\n\u003cp>The recipes themselves span such a geographic range that it's hard to find a particularly unifying dish or flavor palette. Not even rice. Many American Jews assume Sephardic Jews continue to eat \u003ca href=\"https://www.npr.org/sections/thesalt/2016/04/23/475266363/beans-and-rice-for-passover-a-divisive-question-gets-the-rabbis-ok\">\u003cem>kitniyot\u003c/em>\u003c/a> — the small items like rice and legumes that many Ashkenazim cut from their Passover diets. But Abadi found even this is not universal.\u003c/p>\n\u003cp>\"It was really hard to say with absolute confirmation that people who were from all the Middle East and Mediterranean ate rice, and that as soon as you went into Poland, Russia, and so on you didn't,\" Abadi explains. \"What I found was a \u003cem>tendency\u003c/em>. A tendency for the Syrians to eat rice ... Moroccans not to eat rice, while Tunisians tended to eat rice.\"\u003c/p>\n\u003cp>Abadi says it's not just, say, North Africa versus the Mediterranean versus Central Asia. \"It's a general tendency in a region, but then it came down to often even just a matter of what city and town you were from, and how old you were when you were there (because that was maybe the jurisdiction of a certain rabbi), or a certain immigrant group that might have settled there from somewhere else, and brought with them their custom of eating (or not eating).\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But while there is diversity, there are some delicious flavors you won't find in the chillier climes of Eastern Europe: the saffron, the lamb, the piles of fresh herbs. Many of the recipes Abadi collected have made their way onto her own Passover table — especially the layered matzo pies, and the fritters and doughnuts you find cropping up in a surprising number of countries.\u003c/p>\n\u003cp>\"It's like \u003ca href=\"https://www.npr.org/sections/thesalt/2017/04/10/523022832/wake-up-and-smell-the-matzo-a-passover-breakfast-tradition\">matzo brei\u003c/a>,\" laughs Abadi, about the concept of frying up bits of matzo in an eggy batter. \"A Bukharian couple showed a matzo \u003cem>babka\u003c/em>. And then in the Syrian world, we have something we call \u003cem>ijeh\u003c/em>, a fritter. Usually it's meat with spices and onions, and in this case it would be broken-down matzo. And then when you get to the Greek/Turkish/Bulgarian tradition, you'll have the \u003cem>bimuelos \u003c/em>[fritters common in the Ottoman empire].\"\u003c/p>\n\u003ch2>What’s On Seder Plates Around The World\u003c/h2>\n\u003cp>The traditional Jewish centerpiece of the Passover table, the Seder plate is filled with symbols of the Jews’ slavery in and later exodus from Egypt. As cookbook author Jennifer Abadi found, countries in the Sephardic and Judeo-Arabic world fill the same symbolic spaces with different local ingredients.\u003c/p>\n\u003cdiv id=\"graphic\" class=\"graphic\">\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Matzo\u003c/h2>\n\u003cp>\u003cem>Unleavened bread symbolizing the slaves' rush to leave Egypt\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> thin large square or rectangular, often commercially made\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> softened slightly with water, round and 2 feet in diameter\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> dinner-plate size to 18 inches, crispy or soft\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> round, 7 inches\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> pizza-size flatbread, or cracker 6-12 inches, depending on region\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> thick and woven or an asymmetrical circle\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Zeroa\u003c/h2>\n\u003cp>\u003cem>Passover sacrifice\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> lamb shank or chicken bone, no meat\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> lamb shank, roasted, no meat\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> lamb shank roasted with meat\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> lamb shank\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> roasted chicken wing or leg, charcoal-roasted goat leg\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> roasted lamb or chicken leg, no meat\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Beitza\u003c/h2>\n\u003cp>\u003cem>Festive sacrifice\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> hardboiled egg\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> hardboiled egg\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> hardboiled egg\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> eggs dyed brown with onion skins and coffee grounds\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> roasted or hardboiled egg\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> hardboiled egg or egg roasted with onion skins, vinegar, and saffron\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Maror\u003c/h2>\n\u003cp>\u003cem>Bitter herbs symbolizing bondage\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> horseradish\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> endive, radish dipped in pepper, romaine\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> collard greens\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> celery heart/bottom, romaine\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> spring onions, fresh ginger, celery stalks/leaves, romaine\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> chicory root, endive, escarole, romaine\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Charoset\u003c/h2>\n\u003cp>\u003cem>A sweet mixture symbolizing the mortar Jewish slaves used\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> diced/chopped apples, walnuts, sweet red wine, sometimes raisins and sugar\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> whole dates dipped in nuts\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> dates, figs, fresh ginger\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> walnuts, raisins and wine\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> date paste/syrup\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> dates, bananas, oranges, cinnamon, cloves, chestnuts\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Karpas\u003c/h2>\n\u003cp>\u003cem>Spring greens\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> lettuce or parsley\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> parsley, celery, Swiss chard\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> lettuce\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> celery leaves\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> parsley, celery, lettuce\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> celery stalk/leaves, radishes, potatoes\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Tears/sweat of enslaved Israelites\u003c/h2>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> salt water\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> salt water, white wine vinegar\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> salt water\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> red wine or apple cider vinegar, separate bowl of salt\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> lemon juice mixed with water or white vinegar, salt water\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> red or white vinegar\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"footer\">\n\u003cp>\u003cem>Source: Jennifer Abadi\u003c/em>\u003cbr>\n\u003cem>Credit: Deena Prichep, Katie Park and April Fulton/NPR\u003c/em>\u003c/p>\n\u003c/div>\n\u003chr>\n\u003cp>Reading through the book raises the question of what it actually means for something to be a Passover dish. Sure, there are items like matzo or charoset (the paste of fruit and nuts) which actually have a ceremonial role. But what about the other dishes?\u003c/p>\n\u003cp>It turns out that in the Sephardic and Judeo-Arabic world — like in the Ashkenazi world — this can be a fuzzy line. Some of these are just dishes that were common in a particular place and time.\u003c/p>\n\u003cp>\"Certain communities will often take a food that they know, and then they'll change it slightly, and make it their own. Because recipes are always evolving,\" explains Abadi. Dishes like gefilte fish and brisket, for example, which are now required dining on many Jewish holiday tables, were just nice dinners years ago in Eastern Europe. But over time, with tradition, immigration, and culinary identity, they took on a greater, more specific importance. And so it is with many of the recipes Abadi collected.\u003c/p>\n\u003cp>\"Certainly some dishes, if they're served for Passover only, they \u003cem>become\u003c/em> Jewish,\" Abadi explains. Many of the dishes of a particular region became Passover dishes when they were made with matzo — like American Jews' \u003ca href=\"http://whatjewwannaeat.com/matzah-pizza-two-ways/\">matzo pizza\u003c/a>.\u003c/p>\n\u003cp>And while a Bulgarian layered herb and cheese pie may have a more exciting flavor profile than, say, gefilte fish, it shares a similar sentimental attachment. Because these dishes are ties to a collective past. And Passover itself, a holiday celebrating a biblical exodus, takes on special importance for those people who themselves have been exiled: Many of the countries profiled in Abadi's book no longer have any sort of Jewish population.\u003c/p>\n\u003cp>\"One of the reasons Passover continues to be such a popular, and even growing, holiday, from the most traditional to the least observant, is because it resonates all the time,\" Abadi reflects. \"You have to keep telling the story, because not only do you owe it to your ancestors (however you think in terms of observance and religion and belief), but also it's important to remember so you understand what's happening in your lifetime.\"\u003c/p>\n\u003cp>And this collective remembrance doesn't just come from a book. It comes around the table — in the telling, in the ritual made by the people sitting together, and in the delicious foods they share.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Syrian-Style Charoset (Apricot Spread with Pistachios, and Orange Blossom Water)\u003c/strong>\u003c/h3>\n\u003cp>Yield: Serves 8 / Makes 2 Cups\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>For Charoset:\u003c/em>\u003c/strong>\n\u003cli>2 cups whole Turkish dried apricots\u003c/li>\n\u003cli>½ cup orange juice\u003c/li>\n\u003cli>¾ cup hot water\u003c/li>\n\u003cli>2 tablespoons coconut sugar or unrefined whole cane sugar\u003c/li>\n\u003cli>3 tablespoons freshly squeezed lemon juice\u003c/li>\n\u003cli>2 to 3 tablespoons orange blossom water\u003c/li>\n\u003cli>¼ cup shelled, unsalted pistachios or whole blanched almonds, coarsely chopped\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For Serving\u003c/em>\u003c/strong>\n\u003cli>2 tablespoons unsalted pistachios, or whole blanched almonds, finely ground\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine apricots, orange juice, water, and sugar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, until apricots are very soft and mushy, 30 to 40 minutes. (Make sure to stir every 5 to 10 minutes to prevent burning.)\u003c/p>\n\u003cp>Pour hot apricot mixture into a food processor and add the lemon juice and orange blossom water. Pulse 1 to 2 minutes until a smooth paste. Scoop out into a medium sized bowl and mix in the chopped nuts by hand. Cool to room temperature.\u003c/p>\n\u003cp>Serve charoset at room temperature in a small, decorative bowl garnished with finely ground pistachios or almonds.\u003c/p>\n\u003cp>\u003cem>Recipe courtesy Jennifer Abadi,\u003c/em> Too Good To Passover\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrity Chefs Recipes: Brown Sugar Kitchen’s Acclaimed Cornmeal Waffles",
"title": "Celebrity Chefs Recipes: Brown Sugar Kitchen’s Acclaimed Cornmeal Waffles",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Light and airy cornmeal waffles served with a tangy and sweet apple cider syrup\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It may come as a surprise to many people, but I never fully intended to open a breakfast restaurant. \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a> is the result of a happy accident. My search for a restaurant space in a bustling financial or residential district was coming to a dead end and then I stumbled upon this soon to be vacant diner space in the middle of nowhere…nowhere being one of the last industrial frontiers in the Bay Area. Because of the desolate environment, a dinner operation didn’t make sense. However, I knew that there was a captive audience of artists and small business owners occupying lofts and warehouses in the area. I had to feed them.\u003c/p>\n\u003cp>Having grown up with parents from the South, breakfast has always been an important meal in my book. I think the tradition began hundreds of years ago when my early rising enslaved ancestors ate heartily before a long, hard day of work. Despite our challenging beginnings in this country, I’m proud to be from a heritage of people who knew how to improvise and create something out of nothing. And I feel that’s what I’ve done at Brown Sugar Kitchen.\u003c/p>\n\u003cp>Before I opened the restaurant, I was experimenting with a recipe inspired by \u003ca href=\"https://www.saveur.com/article/Recipes/Yeast-Raised-Waffles\">Marion Cunningham’s yeast risen waffle\u003c/a>. I added some cornmeal and made it more savory than sweet. I thought it would be the perfect foil to \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/15/celebrity-chef-recipes-brown-sugar-kitchens-acclaimed-buttermilk-fried-chicken/\">fried chicken\u003c/a> as well. Like cornbread, but without the density. I opened the restaurant with one waffle maker as I suspected that the demand for chicken and waffles was a trendy novelty that would soon pass. Well, you know how that turned out! The apple cider syrup nods to my paternal grandmother in Virginia who always served fried apples for breakfast as a side dish to eggs, sausage, potatoes and biscuits. The apple doesn’t fall too far from the tree.\u003c/p>\n\u003cfigure id=\"attachment_124067\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124067\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3439-new.jpg\" alt=\"Cornmeal Waffles\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cornmeal Waffles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Cornmeal Waffles With Apple Cider Syrup\u003c/h2>\n\u003cp>\u003cem>Makes 8-10 waffles, depending on size of waffle iron\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 teaspoons dry yeast\u003c/li>\n\u003cli>¾ cup/180 ml warm water\u003c/li>\n\u003cli>3 eggs\u003c/li>\n\u003cli>3 cups/720ml whole milk\u003c/li>\n\u003cli>1 cup/140 g cornmeal\u003c/li>\n\u003cli>2 cups/255 g all-purpose flour\u003c/li>\n\u003cli>1½ teaspoons kosher salt\u003c/li>\n\u003cli>1½ teaspoons granulated sugar\u003c/li>\n\u003cli>3/4 cup/170 g unsalted butter, melted\u003c/li>\n\u003cli>Vegetable oil for the waffle iron\u003c/li>\n\u003cli>½ teaspoon baking soda\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1½ cups/360 ml apple cider syrup (\u003cstrong>\u003cem>see recipe below\u003c/em>\u003c/strong>)\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 small bowl, combine the yeast and warm water. Let stand until foamy, about 10 minutes. In a large bowl, whisk together the eggs and milk. In another large bowl, sift together the cornmeal, flour, salt, and granulated sugar. Add the yeast mixture to the eggs and milk, then whisk in the flour mixture until thoroughly combined. Whisk in the melted butter until just combined. Cover the bowl with plastic wrap, and refrigerate for at least 4 hours or up to overnight.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_124050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124050\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2214-new.jpg\" alt=\"In a large bowl, whisk together eggs and milk. Sift together cornmeal, flour, salt, and sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, whisk together eggs and milk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124051\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2218-new.jpg\" alt=\"Sift together cornmeal, flour, salt, and sugar. Add yeast to eggs and milk, then whisk in dry ingredients. Whisk in butter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sift together cornmeal, flour, salt, and sugar. Add yeast to eggs and milk, then whisk in dry ingredients. Whisk in butter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Before making waffles, remove waffle batter from the refrigerator and stir in baking soda. Preheat waffle iron and brush lightly with vegetable oil. Cook waffles, following manufacturer’s instructions, until golden and cooked through, about 3 minutes. Cooked waffles may be kept in a warm oven in single layer on a wire rack over a baking sheet to stay crisp. Serve with Apple Cider Syrup (\u003cem>recipe below\u003c/em>) and \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/15/celebrity-chef-recipes-brown-sugar-kitchens-acclaimed-buttermilk-fried-chicken/\">BSK Buttermilk Fried Chicken\u003c/a>.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_124058\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124058\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3239-new.jpg\" alt=\"Preheat waffle iron and brush lightly with vegetable oil. Cook waffles, following manufacturer’s instructions.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Preheat waffle iron and brush lightly with vegetable oil. Cook waffles, following manufacturer’s instructions. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125165\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_3284-new.jpg\" alt=\"Cook waffles, following manufacturer’s instructions, until golden and cooked through, about 3 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook waffles until golden and cooked through, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125164\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_3292-new.jpg\" alt=\" Cook waffles, following manufacturer’s instructions, until golden and cooked through, about 3 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove waffle from waffle iron and keep warm in oven on wire rack over baking sheet while making more. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124068\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124068\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3500-new.jpg\" alt=\"Serve cornmeal waffles with apple cider syrup and buttermilk fried chicken\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve cornmeal waffles with apple cider syrup and buttermilk fried chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Apple Cider Syrup\u003c/h2>\n\u003cp>\u003cem>Makes about 1½ cups/360 ml\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1½ cups/300 g firmly packed brown sugar\u003c/li>\n\u003cli>1½ teaspoons apple cider vinegar\u003c/li>\n\u003cli>4 cups/960 ml apple cider\u003c/li>\n\u003cli>2 cinnamon sticks\u003c/li>\n\u003cli>½ cup/115 g unsalted butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a large pot, combine the brown sugar, vinegar, cider, cinnamon, and butter. Bring to a boil, reduce to a simmer, and let cook until reduced to 1½ cups/360 ml, about 45 minutes. Discard the cinnamon and keep warm over very low heat. \u003cem>Optional:\u003c/em> Use immersion blender to emulsify syrup for smooth consistency. (To make ahead, refrigerate in an airtight container for up to 1 month.)\u003c/p>\n\u003cfigure id=\"attachment_124066\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124066\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3412-new.jpg\" alt=\"Brown Sugar Kitchen’s Acclaimed Cornmeal Waffles and Buttermilk Fried Chicken\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen’s Acclaimed Cornmeal Waffles and \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/15/celebrity-chef-recipes-brown-sugar-kitchens-acclaimed-buttermilk-fried-chicken/\">Buttermilk Fried Chicken\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Chef Tanya Holland from Oakland's Brown Sugar Kitchen shows you how to make her light and airy cornmeal waffles served with a tangy and sweet apple cider syrup. A perfect complement to her locally loved buttermilk fried chicken!",
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"description": "Chef Tanya Holland from Oakland's Brown Sugar Kitchen shows you how to make her light and airy cornmeal waffles served with a tangy and sweet apple cider syrup. A perfect complement to her locally loved buttermilk fried chicken!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Light and airy cornmeal waffles served with a tangy and sweet apple cider syrup\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It may come as a surprise to many people, but I never fully intended to open a breakfast restaurant. \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a> is the result of a happy accident. My search for a restaurant space in a bustling financial or residential district was coming to a dead end and then I stumbled upon this soon to be vacant diner space in the middle of nowhere…nowhere being one of the last industrial frontiers in the Bay Area. Because of the desolate environment, a dinner operation didn’t make sense. However, I knew that there was a captive audience of artists and small business owners occupying lofts and warehouses in the area. I had to feed them.\u003c/p>\n\u003cp>Having grown up with parents from the South, breakfast has always been an important meal in my book. I think the tradition began hundreds of years ago when my early rising enslaved ancestors ate heartily before a long, hard day of work. Despite our challenging beginnings in this country, I’m proud to be from a heritage of people who knew how to improvise and create something out of nothing. And I feel that’s what I’ve done at Brown Sugar Kitchen.\u003c/p>\n\u003cp>Before I opened the restaurant, I was experimenting with a recipe inspired by \u003ca href=\"https://www.saveur.com/article/Recipes/Yeast-Raised-Waffles\">Marion Cunningham’s yeast risen waffle\u003c/a>. I added some cornmeal and made it more savory than sweet. I thought it would be the perfect foil to \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/15/celebrity-chef-recipes-brown-sugar-kitchens-acclaimed-buttermilk-fried-chicken/\">fried chicken\u003c/a> as well. Like cornbread, but without the density. I opened the restaurant with one waffle maker as I suspected that the demand for chicken and waffles was a trendy novelty that would soon pass. Well, you know how that turned out! The apple cider syrup nods to my paternal grandmother in Virginia who always served fried apples for breakfast as a side dish to eggs, sausage, potatoes and biscuits. The apple doesn’t fall too far from the tree.\u003c/p>\n\u003cfigure id=\"attachment_124067\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124067\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3439-new.jpg\" alt=\"Cornmeal Waffles\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cornmeal Waffles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Cornmeal Waffles With Apple Cider Syrup\u003c/h2>\n\u003cp>\u003cem>Makes 8-10 waffles, depending on size of waffle iron\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 teaspoons dry yeast\u003c/li>\n\u003cli>¾ cup/180 ml warm water\u003c/li>\n\u003cli>3 eggs\u003c/li>\n\u003cli>3 cups/720ml whole milk\u003c/li>\n\u003cli>1 cup/140 g cornmeal\u003c/li>\n\u003cli>2 cups/255 g all-purpose flour\u003c/li>\n\u003cli>1½ teaspoons kosher salt\u003c/li>\n\u003cli>1½ teaspoons granulated sugar\u003c/li>\n\u003cli>3/4 cup/170 g unsalted butter, melted\u003c/li>\n\u003cli>Vegetable oil for the waffle iron\u003c/li>\n\u003cli>½ teaspoon baking soda\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1½ cups/360 ml apple cider syrup (\u003cstrong>\u003cem>see recipe below\u003c/em>\u003c/strong>)\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 small bowl, combine the yeast and warm water. Let stand until foamy, about 10 minutes. In a large bowl, whisk together the eggs and milk. In another large bowl, sift together the cornmeal, flour, salt, and granulated sugar. Add the yeast mixture to the eggs and milk, then whisk in the flour mixture until thoroughly combined. Whisk in the melted butter until just combined. Cover the bowl with plastic wrap, and refrigerate for at least 4 hours or up to overnight.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_124050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124050\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2214-new.jpg\" alt=\"In a large bowl, whisk together eggs and milk. Sift together cornmeal, flour, salt, and sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, whisk together eggs and milk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124051\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2218-new.jpg\" alt=\"Sift together cornmeal, flour, salt, and sugar. Add yeast to eggs and milk, then whisk in dry ingredients. Whisk in butter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sift together cornmeal, flour, salt, and sugar. Add yeast to eggs and milk, then whisk in dry ingredients. Whisk in butter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Before making waffles, remove waffle batter from the refrigerator and stir in baking soda. Preheat waffle iron and brush lightly with vegetable oil. Cook waffles, following manufacturer’s instructions, until golden and cooked through, about 3 minutes. Cooked waffles may be kept in a warm oven in single layer on a wire rack over a baking sheet to stay crisp. Serve with Apple Cider Syrup (\u003cem>recipe below\u003c/em>) and \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/15/celebrity-chef-recipes-brown-sugar-kitchens-acclaimed-buttermilk-fried-chicken/\">BSK Buttermilk Fried Chicken\u003c/a>.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_124058\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124058\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3239-new.jpg\" alt=\"Preheat waffle iron and brush lightly with vegetable oil. Cook waffles, following manufacturer’s instructions.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Preheat waffle iron and brush lightly with vegetable oil. Cook waffles, following manufacturer’s instructions. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125165\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_3284-new.jpg\" alt=\"Cook waffles, following manufacturer’s instructions, until golden and cooked through, about 3 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook waffles until golden and cooked through, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125164\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_3292-new.jpg\" alt=\" Cook waffles, following manufacturer’s instructions, until golden and cooked through, about 3 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove waffle from waffle iron and keep warm in oven on wire rack over baking sheet while making more. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124068\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124068\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3500-new.jpg\" alt=\"Serve cornmeal waffles with apple cider syrup and buttermilk fried chicken\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve cornmeal waffles with apple cider syrup and buttermilk fried chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Apple Cider Syrup\u003c/h2>\n\u003cp>\u003cem>Makes about 1½ cups/360 ml\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1½ cups/300 g firmly packed brown sugar\u003c/li>\n\u003cli>1½ teaspoons apple cider vinegar\u003c/li>\n\u003cli>4 cups/960 ml apple cider\u003c/li>\n\u003cli>2 cinnamon sticks\u003c/li>\n\u003cli>½ cup/115 g unsalted butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a large pot, combine the brown sugar, vinegar, cider, cinnamon, and butter. Bring to a boil, reduce to a simmer, and let cook until reduced to 1½ cups/360 ml, about 45 minutes. Discard the cinnamon and keep warm over very low heat. \u003cem>Optional:\u003c/em> Use immersion blender to emulsify syrup for smooth consistency. (To make ahead, refrigerate in an airtight container for up to 1 month.)\u003c/p>\n\u003cfigure id=\"attachment_124066\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124066\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3412-new.jpg\" alt=\"Brown Sugar Kitchen’s Acclaimed Cornmeal Waffles and Buttermilk Fried Chicken\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen’s Acclaimed Cornmeal Waffles and \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/15/celebrity-chef-recipes-brown-sugar-kitchens-acclaimed-buttermilk-fried-chicken/\">Buttermilk Fried Chicken\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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},
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"id": "city-arts",
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"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",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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}
},
"closealltabs": {
"id": "closealltabs",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"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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"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.",
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"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",
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"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"meta": {
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"source": "WNYC"
},
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "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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"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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"hidden-brain": {
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"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",
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"source": "NPR"
},
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"how-i-built-this": {
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"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.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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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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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
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"order": 18
},
"link": "/podcasts/jerrybrown",
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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/",
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"link": "/radio/program/latino-usa",
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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"
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},
"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": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"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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"meta": {
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"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",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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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",
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"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",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"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",
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"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
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"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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