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"disqusTitle": "Father's Day Recipe: Throw Your Potato Salad On The Grill",
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"content": "\u003cfigure id=\"attachment_83253\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-potatoes1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-potatoes1000a.jpg\" alt=\"Grilled potato salad with warm bacon vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled potato salad with warm bacon vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve grown up with potato salad—as most Americans have I presume—and my mom makes a pretty mean one. The totally classic version with chopped hard-boiled eggs, diced bread-n-butter pickles, French’s mustard, and plenty of mayo. I think it’s probably one of my dad’s favorite things to eat in the universe. My husband also lights up anytime I make it (I swear he can eat an entire bowl all to himself). So let’s just say that the men in my family are big, big fans. \u003c/p>\n\u003cp>So potato salad seems a natural if you are planning a Father’s Day BBQ. Right? Except I get tired of the same version—not that I don’t like it mind you. But I thought, as we are already lighting the grill to make burgers, why not throw the potatoes on there and amp up the smoky effect. And as I like to take things over the top, how about we do away with the mayo and add a warm, bacony vinaigrette, heavy on the bacon?!\u003c/p>\n\u003cfigure id=\"attachment_83255\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/grilled-potatoes-grill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/grilled-potatoes-grill1000.jpg\" alt=\"Why not throw your potato salad on the grill? Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83255\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Why not throw your potato salad on the grill?\u003c/figcaption>\u003c/figure>\n\u003cp>There are plenty of roasted and grilled potato salads out there, but I’m pretty taken with this version. It is soooooooo good. It’s definitely not for the faint of heart, but certainly worthy of a celebration or a fun gathering. \u003c/p>\n\u003cfigure id=\"attachment_83260\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/potato-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/potato-ingredients1000.jpg\" alt=\"Grilled potato salad with warm bacon vinaigrette ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83260\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled potato salad with warm bacon vinaigrette ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/h3>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>3 lbs small red potatoes\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>4 thick slices applewood smoked bacon, chopped\u003c/li>\n\u003cli>1/2 red onion, finely chopped\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1/3 cup red wine vinegar\u003c/li>\n\u003cli>1 tablespoon grainy mustard\u003c/li>\n\u003cli>2 small celery stalks, finely chopped\u003c/li>\n\u003cli>2 tablespoons finely chopped fresh flat-leaf parsley\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large saucepan, cover the potatoes with cool water, add 1 tablespoon salt, and bring to a boil over medium-high heat. Reduce the heat and simmer until just tender, about 15 minutes. Drain the potatoes and let cool completely, then cut them in half lengthwise.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83247,83262,83256\"] \u003c/p>\n\u003cli>Prepare a charcoal or gas grill for direct heat grilling (or warm a cast-iron grill pan on the stovetop). Place the potatoes in a large bowl and drizzle with some olive oil. Gently toss to evenly coat the potatoes. Brush and oil the grill grate, then place the potatoes cut side down onto the grill. Grill, turning once, until tender and nicely browned with grill marks. Transfer the potatoes to a shallow serving bowl.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83258,83261,83255\"] \u003c/p>\n\u003cli>Warm a cast-iron frying pan over medium heat. Add the bacon and cook, stirring, until the bacon starts to crisp, about 4 minutes. Add the red onion and garlic and cook until slightly wilted, about 2 minutes.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83259,83244,83263\"] \u003c/p>\n\u003cli>In a bowl, whisk together the vinegar, mustard, and a pinch of salt and pepper. Add the celery. Stir the vinegar mixture into the bacon mixture. Pour the warm bacon vinaigrette over the grilled potatoes. Add the parsley and toss to coat evenly. Let sit at room temperature for about 15 minutes before serving, stirring a few times to coat the potatoes with the vinaigrette.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_83252\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-potatoes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-potatoes1000.jpg\" alt=\"Pour the warm bacon vinaigrette over the grilled potatoes, add parsley, let rest 15 min, stir before serving. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83252\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pour the warm bacon vinaigrette over the grilled potatoes, add parsley, let rest 15 min, stir before serving.\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83253\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-potatoes1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-potatoes1000a.jpg\" alt=\"Grilled potato salad with warm bacon vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled potato salad with warm bacon vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve grown up with potato salad—as most Americans have I presume—and my mom makes a pretty mean one. The totally classic version with chopped hard-boiled eggs, diced bread-n-butter pickles, French’s mustard, and plenty of mayo. I think it’s probably one of my dad’s favorite things to eat in the universe. My husband also lights up anytime I make it (I swear he can eat an entire bowl all to himself). So let’s just say that the men in my family are big, big fans. \u003c/p>\n\u003cp>So potato salad seems a natural if you are planning a Father’s Day BBQ. Right? Except I get tired of the same version—not that I don’t like it mind you. But I thought, as we are already lighting the grill to make burgers, why not throw the potatoes on there and amp up the smoky effect. And as I like to take things over the top, how about we do away with the mayo and add a warm, bacony vinaigrette, heavy on the bacon?!\u003c/p>\n\u003cfigure id=\"attachment_83255\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/grilled-potatoes-grill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/grilled-potatoes-grill1000.jpg\" alt=\"Why not throw your potato salad on the grill? Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83255\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Why not throw your potato salad on the grill?\u003c/figcaption>\u003c/figure>\n\u003cp>There are plenty of roasted and grilled potato salads out there, but I’m pretty taken with this version. It is soooooooo good. It’s definitely not for the faint of heart, but certainly worthy of a celebration or a fun gathering. \u003c/p>\n\u003cfigure id=\"attachment_83260\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/potato-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/potato-ingredients1000.jpg\" alt=\"Grilled potato salad with warm bacon vinaigrette ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83260\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled potato salad with warm bacon vinaigrette ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/h3>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>3 lbs small red potatoes\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>4 thick slices applewood smoked bacon, chopped\u003c/li>\n\u003cli>1/2 red onion, finely chopped\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1/3 cup red wine vinegar\u003c/li>\n\u003cli>1 tablespoon grainy mustard\u003c/li>\n\u003cli>2 small celery stalks, finely chopped\u003c/li>\n\u003cli>2 tablespoons finely chopped fresh flat-leaf parsley\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large saucepan, cover the potatoes with cool water, add 1 tablespoon salt, and bring to a boil over medium-high heat. Reduce the heat and simmer until just tender, about 15 minutes. Drain the potatoes and let cool completely, then cut them in half lengthwise.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "A Grown-Up Twist on Deviled Eggs",
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"content": "\u003cfigure id=\"attachment_83113\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000a.jpg\">\u003cimg class=\"size-full wp-image-83113\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000a.jpg\" alt=\"Deviled Eggs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deviled Eggs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I looooove deviled eggs, but I find them a bit of a pain. Half the time I end up with cratered eggs that I don’t even want to serve to myself (yes, of course I eat ALL of them). So I did a little research and after a bit of trial and error, came up with a nearly foolproof way to boil perfect eggs. Here’s my advice: use older eggs, start in cold water, don’t overcook the eggs, cool the eggs completely before peeling, and crack the shells all over before you peel. I’ve given you detailed directions below on this. And it really works!\u003c/p>\n\u003cp>Now, don’t get me wrong, I love classic deviled eggs, with the tang of French’s yellow mustard and the sweetness of chopped bread and butter pickles (or sweet pickle relish if that’s what you love), and a sprinkle of paprika on top. Yum! But this updated version has also captured my heart. Fresh herbs—parsley and chives—that I picked from my garden, bright sunny lemon zest, and spicy tangy Dijon mustard all whizzed up to create a flavor explosion in your mouth.\u003c/p>\n\u003cfigure id=\"attachment_83115\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-83115\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-ingredients1000.jpg\" alt=\"Deviled Egg ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deviled Egg ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Deviled eggs with lemon and herbs\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 dozen large eggs\u003c/li>\n\u003cli>1/4 cup mayonnaise\u003c/li>\n\u003cli>1 tablespoon country Dijon mustard\u003c/li>\n\u003cli>Finely grated zest of 1 large lemon\u003c/li>\n\u003cli>1 tablespoon finely chopped fresh flat-leaf parsley leaves, plus more for garnish\u003c/li>\n\u003cli>1 tablespoon finely chopped fresh chives, plus more for garnish\u003c/li>\n\u003cli>Freshly ground black pepper\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 the eggs in a large saucepan and fill with enough cool water to cover the eggs. Bring to a boil over medium-high heat. As soon as the water comes to a rolling boil, turn off the heat and cover the pan; let sit for 15 minutes. Drain the eggs, then transfer to a bowl of ice water. Let cool completely.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83106,83104,83107\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Gently bash the eggs on the countertop all over, then roll them between your hands. Peel the eggs, cut each one in half and scoop out the yolk into a mixing bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83109,83102,83100\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Mash the yolks with a fork, then stir in the lemon zest, parsley, and chives. Add the mayonnaise and mustard, and mix with the fork, mashing and stirring, until well combined. (You can taste the mixture and add salt if you want, but I find the mayo adds enough salt for me.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83101,83103,83099,83105,83118,83110\"]\u003c/p>\n\u003col>\n\u003cli>Arrange the egg white halves cut side up on a serving plate. Fill a piping bag fitted with a medium tip (plain or star tip is fine, depending on how you like it to look). Pipe the filling into the egg white hollows. You can also use a small spoon to fill each one. Sprinkle with herbs and a little pepper. Dive in and watch them get eaten up in less than 5 minutes.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_83112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000.jpg\">\u003cimg class=\"size-full wp-image-83112\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000.jpg\" alt=\"Deviled Eggs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deviled Eggs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Classic deviled eggs are always scrumptious, but this updated version kicks the pickle relish to the curb and replaces it with lemon zest and fresh herbs.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83113\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000a.jpg\">\u003cimg class=\"size-full wp-image-83113\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000a.jpg\" alt=\"Deviled Eggs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deviled Eggs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I looooove deviled eggs, but I find them a bit of a pain. Half the time I end up with cratered eggs that I don’t even want to serve to myself (yes, of course I eat ALL of them). So I did a little research and after a bit of trial and error, came up with a nearly foolproof way to boil perfect eggs. Here’s my advice: use older eggs, start in cold water, don’t overcook the eggs, cool the eggs completely before peeling, and crack the shells all over before you peel. I’ve given you detailed directions below on this. And it really works!\u003c/p>\n\u003cp>Now, don’t get me wrong, I love classic deviled eggs, with the tang of French’s yellow mustard and the sweetness of chopped bread and butter pickles (or sweet pickle relish if that’s what you love), and a sprinkle of paprika on top. Yum! But this updated version has also captured my heart. Fresh herbs—parsley and chives—that I picked from my garden, bright sunny lemon zest, and spicy tangy Dijon mustard all whizzed up to create a flavor explosion in your mouth.\u003c/p>\n\u003cfigure id=\"attachment_83115\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-83115\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-ingredients1000.jpg\" alt=\"Deviled Egg ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deviled Egg ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Deviled eggs with lemon and herbs\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 dozen large eggs\u003c/li>\n\u003cli>1/4 cup mayonnaise\u003c/li>\n\u003cli>1 tablespoon country Dijon mustard\u003c/li>\n\u003cli>Finely grated zest of 1 large lemon\u003c/li>\n\u003cli>1 tablespoon finely chopped fresh flat-leaf parsley leaves, plus more for garnish\u003c/li>\n\u003cli>1 tablespoon finely chopped fresh chives, plus more for garnish\u003c/li>\n\u003cli>Freshly ground black pepper\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 the eggs in a large saucepan and fill with enough cool water to cover the eggs. Bring to a boil over medium-high heat. As soon as the water comes to a rolling boil, turn off the heat and cover the pan; let sit for 15 minutes. Drain the eggs, then transfer to a bowl of ice water. Let cool completely.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Mother's Day Brunch Menu: 6 Springtime Recipes",
"title": "Bay Area Bites Mother's Day Brunch Menu: 6 Springtime Recipes",
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"content": "\u003cp>\u003cem>Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>When I started to think about putting together a celebratory Mother's Day brunch menu (or any brunch menu for that matter), I first consider how many people I'm having over and how many dishes I am willing to prepare early in the day. At the very least, I like to serve a fun drink (whether alcoholic or non), a \"main\" course which is generally savory, and something a little bit sweet and bread-y. Also, you want to strike a balance between dishes that can be (mostly) prepared in advance and some that might need some last-minute attention.\u003c/p>\n\u003cp>This Mother's Day menu, which weighs heavily on springtime produce, has something for everyone: a fruity cocktail, a yummy vegetarian frittata, a hearty savory bread pudding, some little muffins, a glammed-up potato dish (everyone loves potatoes), and a fruit component that can act like dessert. Now I just need to get someone to make this for me on Mother's Day!\u003c/p>\n\u003cfigure id=\"attachment_81365\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/07/little-springtime-strawberry-lemon-muffins/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/final-muffin1000.jpg\" alt=\"Springtime Strawberry-lemon mini muffins. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81365\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/07/little-springtime-strawberry-lemon-muffins/\">\u003cstrong>Springtime Strawberry-lemon mini muffins\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81700\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice-pan700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice-pan700.jpg\" alt=\"Springtime Frittata with Asparagus, Leeks, and Herbs. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/springtime-frittata-with-asparagus-leeks-and-herbs/\">\u003cstrong>Springtime Frittata with Asparagus, Leeks, and Herbs\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81732\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/bruleed-grapefruit-with-vanilla-yogurt/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roasted-grapefruit-final700.jpg\" alt=\"Brûléed Grapefruit with Vanilla Yogurt. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81732\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/bruleed-grapefruit-with-vanilla-yogurt/\">\u003cstrong>Brûléed Grapefruit with Vanilla Yogurt\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-slice1000.jpg\" alt=\"Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding/\">\u003cstrong>Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81812\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-roasted-fingerling-potatoes-with-fancy-ranch-dressing/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fingerlings-final1000.jpg\" alt=\"Roasted Fingerling Potatoes with Fancy Ranch Dressing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-roasted-fingerling-potatoes-with-fancy-ranch-dressing/\">\u003cstrong>Roasted Fingerling Potatoes with Fancy Ranch Dressing\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81850\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-fresh-rhubarb-fizz-cocktail/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-pouring700.jpg\" alt=\"Fresh Rhubarb Fizz Cocktail. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-fresh-rhubarb-fizz-cocktail/\">\u003cstrong>Fresh Rhubarb Fizz Cocktail\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"headline": "Bay Area Bites Mother's Day Brunch Menu: 6 Springtime Recipes",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>When I started to think about putting together a celebratory Mother's Day brunch menu (or any brunch menu for that matter), I first consider how many people I'm having over and how many dishes I am willing to prepare early in the day. At the very least, I like to serve a fun drink (whether alcoholic or non), a \"main\" course which is generally savory, and something a little bit sweet and bread-y. Also, you want to strike a balance between dishes that can be (mostly) prepared in advance and some that might need some last-minute attention.\u003c/p>\n\u003cp>This Mother's Day menu, which weighs heavily on springtime produce, has something for everyone: a fruity cocktail, a yummy vegetarian frittata, a hearty savory bread pudding, some little muffins, a glammed-up potato dish (everyone loves potatoes), and a fruit component that can act like dessert. Now I just need to get someone to make this for me on Mother's Day!\u003c/p>\n\u003cfigure id=\"attachment_81365\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/07/little-springtime-strawberry-lemon-muffins/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/final-muffin1000.jpg\" alt=\"Springtime Strawberry-lemon mini muffins. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81365\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/07/little-springtime-strawberry-lemon-muffins/\">\u003cstrong>Springtime Strawberry-lemon mini muffins\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81700\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice-pan700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice-pan700.jpg\" alt=\"Springtime Frittata with Asparagus, Leeks, and Herbs. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/springtime-frittata-with-asparagus-leeks-and-herbs/\">\u003cstrong>Springtime Frittata with Asparagus, Leeks, and Herbs\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81732\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/bruleed-grapefruit-with-vanilla-yogurt/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roasted-grapefruit-final700.jpg\" alt=\"Brûléed Grapefruit with Vanilla Yogurt. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81732\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/bruleed-grapefruit-with-vanilla-yogurt/\">\u003cstrong>Brûléed Grapefruit with Vanilla Yogurt\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-slice1000.jpg\" alt=\"Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding/\">\u003cstrong>Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81812\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-roasted-fingerling-potatoes-with-fancy-ranch-dressing/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fingerlings-final1000.jpg\" alt=\"Roasted Fingerling Potatoes with Fancy Ranch Dressing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-roasted-fingerling-potatoes-with-fancy-ranch-dressing/\">\u003cstrong>Roasted Fingerling Potatoes with Fancy Ranch Dressing\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81850\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-fresh-rhubarb-fizz-cocktail/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-pouring700.jpg\" alt=\"Fresh Rhubarb Fizz Cocktail. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-fresh-rhubarb-fizz-cocktail/\">\u003cstrong>Fresh Rhubarb Fizz Cocktail\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_81851\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz640x360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz640x360.jpg\" alt=\"Fresh Rhubarb Fizz Cocktail. Photos: Wendy Goodfriend\" width=\"640\" height=\"360\" class=\"size-full wp-image-81851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh Rhubarb Fizz Cocktail. Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Recently my husband, our daughter, and I took a fun-packed trip to Scotland and England to visit our family and friends. After spending a weekend in London we decided to take a drive to the countryside and have a decadent lunch in the very lovely but “is-this-really-real?” town of \u003ca href=\"http://en.wikipedia.org/wiki/Bray\">Bray\u003c/a>. It’s kind of almost too gorgeous to believe. \u003c/p>\n\u003cp>Some of you may know, or not, that Bray is home to Heston Blumethal’s famous restaurant \u003ca href=\"http://www.thefatduck.co.uk/\">The Fat Duck\u003c/a>. Before you get all atwitter, we did not dine there (um, our daughter is 2 years old, so that was completely out of the question). Bray is also home to The Fat Duck’ sister restaurant, \u003ca href=\"http://www.hindsheadbray.com/\">The Hinds Head\u003c/a>. Which is really more of a fancy gastropub. \u003c/p>\n\u003cfigure id=\"attachment_81844\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hinds-head10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hinds-head10001.jpg\" alt=\"The Hinds Head in Bray. Photo: Kim Laidlaw\" width=\"500\" class=\"size-full wp-image-81844\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hinds Head in Bray. Photo: Kim Laidlaw\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81476\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/killer-swan700.jpg\" alt=\" Crazy Swan.\" width=\"400\" class=\"size-full wp-image-81476\">\u003cfigcaption class=\"wp-caption-text\">Crazy Swan. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And, on a side note, last but not least, Bray is home to a crazy swan (\u003ca href=\"http://en.wikipedia.org/wiki/Mute_Swan\">mute swan\u003c/a>) who chased us from the river through the town. I’m not kidding! Who knew swans could be crazy? It took us the entire rest of the trip to convince my daughter that there are also nice swans, such as the ones that live in the pond across from her Grandpa’s house in Edinburgh.\u003c/p>\n\u003cp>Anyway, back to our fancy lunch at The Hinds Head. It was gorgeous and yummy and such a treat. Some of the highlights were the handmade Scotch eggs made with quail eggs, a very upscale fish pie, and Blumenthal’s famous thrice-fried chips. But one of the best things I has was my poached rhubarb and vanilla champagne cocktail I got before lunch when we were sitting in the very atmospheric bar. \u003c/p>\n\u003cfigure id=\"attachment_81842\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-vanilla-champagne-cocktail7001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-vanilla-champagne-cocktail7001.jpg\" alt=\"Poached rhubarb and vanilla champagne cocktail at The Hinds Head. Photo: Kim Laidlaw\" width=\"500\" class=\"size-full wp-image-81842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poached rhubarb and vanilla champagne cocktail at The Hinds Head. Photo: Kim Laidlaw\u003c/figcaption>\u003c/figure>\n\u003cp>This recipe is an ode to that lovely day and my fancy cocktail, a simplified version of orange-spiked rhubarb syrup topped up with Prosecco. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The recipe makes a little more syrup than you’ll need for 1 bottle of Prosecco (it makes about 1 1/3 cup; for 1 bottle Prosecco you need about 3/4 to 1 cup) but the syrup keeps nicely in the fridge for about a week. Use it for lots of other things: make rhubarb soda by adding it to fizzy water, drizzle it over your yogurt, or drizzle it over vanilla pound cake or angel food cake and whipped cream. If you want to use the rhubarb pulp, remove the orange zest, let it cool and then refrigerate it for up to 3 days. You can then stir a big dollop of it into plain or vanilla yogurt for a yummy rhubarb treat!\u003c/p>\n\u003cfigure id=\"attachment_81849\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-ingredients1000.jpg\" alt=\"Rhubarb Fizz Cocktail ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rhubarb Fizz Cocktail ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Rhubarb Fizz Cocktail\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 orange\u003c/li>\n\u003cli>3 cups chopped rhubarb\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>1 bottle Prosecco\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Remove the zest from the orange using a vegetable peeler, being sure to avoid too much of the white pith.\u003c/li>\n\u003cli>Add the rhubarb, orange zest and juice, sugar, and water to a saucepan, stir together, and bring to a boil over medium-high heat. Reduce the heat and simmer until the fruit is very soft and the liquid has become syrupy, about 20 minutes. Strain through a fine-mesh strainer set over a bowl, pressing on the solids to extract as much juice as possible. Let cool completely then refrigerate until chilled. Keep the pulp for another purpose or discard.\u003c/li>\n\u003cp> [gallery type=\"slideshow\" link=\"file\" ids=\"81859,81857,81854,81852,81847,81846,81853,81856,81858\"]\u003c/p>\n\u003cli>For each cocktail, add 2 to 3 tbsp of the syrup to a champagne glass. Top with Prosecco and make a toast to your mom!\u003c/li>\n\u003cfigure id=\"attachment_81850\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-pouring700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-pouring700.jpg\" alt=\"Top with Prosecco and make a toast to your mom! Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top with Prosecco and make a toast to your mom! Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
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"excerpt": "On a recent trip to Bray, England I sampled a stunning rhubarb champagne cocktail and was determined to re-create my own (simpler) version at home.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81851\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz640x360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz640x360.jpg\" alt=\"Fresh Rhubarb Fizz Cocktail. Photos: Wendy Goodfriend\" width=\"640\" height=\"360\" class=\"size-full wp-image-81851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh Rhubarb Fizz Cocktail. Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Recently my husband, our daughter, and I took a fun-packed trip to Scotland and England to visit our family and friends. After spending a weekend in London we decided to take a drive to the countryside and have a decadent lunch in the very lovely but “is-this-really-real?” town of \u003ca href=\"http://en.wikipedia.org/wiki/Bray\">Bray\u003c/a>. It’s kind of almost too gorgeous to believe. \u003c/p>\n\u003cp>Some of you may know, or not, that Bray is home to Heston Blumethal’s famous restaurant \u003ca href=\"http://www.thefatduck.co.uk/\">The Fat Duck\u003c/a>. Before you get all atwitter, we did not dine there (um, our daughter is 2 years old, so that was completely out of the question). Bray is also home to The Fat Duck’ sister restaurant, \u003ca href=\"http://www.hindsheadbray.com/\">The Hinds Head\u003c/a>. Which is really more of a fancy gastropub. \u003c/p>\n\u003cfigure id=\"attachment_81844\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hinds-head10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hinds-head10001.jpg\" alt=\"The Hinds Head in Bray. Photo: Kim Laidlaw\" width=\"500\" class=\"size-full wp-image-81844\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hinds Head in Bray. Photo: Kim Laidlaw\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81476\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/killer-swan700.jpg\" alt=\" Crazy Swan.\" width=\"400\" class=\"size-full wp-image-81476\">\u003cfigcaption class=\"wp-caption-text\">Crazy Swan. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And, on a side note, last but not least, Bray is home to a crazy swan (\u003ca href=\"http://en.wikipedia.org/wiki/Mute_Swan\">mute swan\u003c/a>) who chased us from the river through the town. I’m not kidding! Who knew swans could be crazy? It took us the entire rest of the trip to convince my daughter that there are also nice swans, such as the ones that live in the pond across from her Grandpa’s house in Edinburgh.\u003c/p>\n\u003cp>Anyway, back to our fancy lunch at The Hinds Head. It was gorgeous and yummy and such a treat. Some of the highlights were the handmade Scotch eggs made with quail eggs, a very upscale fish pie, and Blumenthal’s famous thrice-fried chips. But one of the best things I has was my poached rhubarb and vanilla champagne cocktail I got before lunch when we were sitting in the very atmospheric bar. \u003c/p>\n\u003cfigure id=\"attachment_81842\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-vanilla-champagne-cocktail7001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-vanilla-champagne-cocktail7001.jpg\" alt=\"Poached rhubarb and vanilla champagne cocktail at The Hinds Head. Photo: Kim Laidlaw\" width=\"500\" class=\"size-full wp-image-81842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poached rhubarb and vanilla champagne cocktail at The Hinds Head. Photo: Kim Laidlaw\u003c/figcaption>\u003c/figure>\n\u003cp>This recipe is an ode to that lovely day and my fancy cocktail, a simplified version of orange-spiked rhubarb syrup topped up with Prosecco. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The recipe makes a little more syrup than you’ll need for 1 bottle of Prosecco (it makes about 1 1/3 cup; for 1 bottle Prosecco you need about 3/4 to 1 cup) but the syrup keeps nicely in the fridge for about a week. Use it for lots of other things: make rhubarb soda by adding it to fizzy water, drizzle it over your yogurt, or drizzle it over vanilla pound cake or angel food cake and whipped cream. If you want to use the rhubarb pulp, remove the orange zest, let it cool and then refrigerate it for up to 3 days. You can then stir a big dollop of it into plain or vanilla yogurt for a yummy rhubarb treat!\u003c/p>\n\u003cfigure id=\"attachment_81849\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-ingredients1000.jpg\" alt=\"Rhubarb Fizz Cocktail ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rhubarb Fizz Cocktail ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Rhubarb Fizz Cocktail\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 orange\u003c/li>\n\u003cli>3 cups chopped rhubarb\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>1 bottle Prosecco\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Remove the zest from the orange using a vegetable peeler, being sure to avoid too much of the white pith.\u003c/li>\n\u003cli>Add the rhubarb, orange zest and juice, sugar, and water to a saucepan, stir together, and bring to a boil over medium-high heat. Reduce the heat and simmer until the fruit is very soft and the liquid has become syrupy, about 20 minutes. Strain through a fine-mesh strainer set over a bowl, pressing on the solids to extract as much juice as possible. Let cool completely then refrigerate until chilled. Keep the pulp for another purpose or discard.\u003c/li>\n\u003cp> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>For each cocktail, add 2 to 3 tbsp of the syrup to a champagne glass. Top with Prosecco and make a toast to your mom!\u003c/li>\n\u003cfigure id=\"attachment_81850\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-pouring700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-pouring700.jpg\" alt=\"Top with Prosecco and make a toast to your mom! Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top with Prosecco and make a toast to your mom! Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Savory Sausage, Roasted Pepper, and Thyme Bread Pudding",
"title": "Savory Sausage, Roasted Pepper, and Thyme Bread Pudding",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_81904\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-whole1000.jpg\">\u003cimg class=\"size-full wp-image-81904\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-whole1000.jpg\" alt=\"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Call it a strata. Call it a savory bread pudding. Or just call it just possibly the most brilliant make-ahead brunch item ever. In case you’ve never heard of a strata, or the thought of a savory bread pudding blows your mind, this dish is, at it’s heart, a bunch of toasted and/or stale bread that is soaked in an eggy custard, usually with some additional ingredients. (For those sticklers out there, strata and savory bread pudding are very slightly different: strata tends to have a higher egg-to-milk ratio than bread pudding. Notice I emphasize “savory” on the bread pudding because they can be either sweet or savory but stratas are always savory.)\u003c/p>\n\u003cp>[contextly_sidebar id=\"Rlu4TjsGqnZ6HzVg34Y5WBb5OGkpu3iT\"]\u003c/p>\n\u003cp>What makes it brilliant is that once you assemble it, you can put it in the fridge overnight! The next morning, pull it out of the fridge to come to room temperature while you brew some coffee and wake up. Then just slide that puppy into the oven and by the time everyone else wakes up it’s ready: golden brown and crunchy on top, and soft, pillowy, and scrumptious when you dig down inside.\u003c/p>\n\u003cp>Those additional ingredients I mentioned above are what give the savory bread pudding/strata its personality. They will also enable to you to clear out your fridge of leftover ingredients that you aren’t quite sure what to do with.\u003c/p>\n\u003cp>The recipe I’ve prepared here is hearty and rich, filled with nuggets of smoked sausage, sweet roasted red bell pepper, nutty creamy fontina cheese, and earthy thyme. But you can use this as your springboard, much like the \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/springtime-frittata-with-asparagus-leeks-and-herbs/\">frittata\u003c/a> I recently wrote about.\u003c/p>\n\u003cfigure id=\"attachment_81905\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-81905\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-ingredients1000.jpg\" alt=\"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Sausage, Roasted Pepper, and Thyme Bread Pudding ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Some other great combinations:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>sautéed greens such as spinach or chard, caramelized onions, and gruyere cheese\u003c/li>\n\u003cli>cherry tomato, sautéed spinach, and feta\u003c/li>\n\u003cli>smoked ham, asparagus, and cheddar\u003c/li>\n\u003cli>thinly sliced and seared zucchini, crumbled bacon, and goat cheese\u003c/li>\n\u003cli>sautéed wild mushrooms, fresh herbs, and fontina\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_81902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-slice1000.jpg\">\u003cimg class=\"size-full wp-image-81902\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-slice1000.jpg\" alt=\"Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Savory Sausage, Roasted Pepper, and Thyme Bread Pudding\u003c/h3>\n\u003cp>\u003cem>Serves 8–10\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 1-lb loaf French or Italian bread, cut into 1-inch cubes\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>1 lb of your favorite smoked sausages, such as herbed pork, spicy Italian, whisky-maple, or chicken-apple (I used \u003ca href=\"http://www.framani.com/products/sausage/\">Fra'Mani\u003c/a> Savory Herb Pork)\u003c/li>\n\u003cli>2 tbsp unsalted butter\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>One 10-oz jar roasted red peppers, drained and chopped\u003c/li>\n\u003cli>1 tbsp finely chopped fresh thyme\u003c/li>\n\u003cli>3 cups shredded fontina, Gruyere, or Cheddar\u003c/li>\n\u003cli>9 large eggs\u003c/li>\n\u003cli>2 1/4 cups whole milk\u003c/li>\n\u003cli>1 tbsp Dijon mustard\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>Preheat the oven to 375F. Spread the bread on a baking sheet and toast in the oven, turning occasionally, until it starts to brown in places and begins to dry out, about 10 minutes.\u003c/li>\n\u003cli>In a large, heavy frying pan over medium heat, add a glug of olive oil. When the oil is warm, add the sausages. Sear until nicely browned, about 7 minutes. Remove from the frying pan and cut into bite-size pieces when cool enough to handle. Discard all but 1 tbsp of the fat in the pan.\u003c/li>\n\u003cli>In the same pan, melt the butter. Add the onions and a sprinkle of salt and sauté until the onions are golden brown and softened, about 10 minutes. Stir in the chopped roasted peppers, cooked sausage, and thyme. Remove from the heat and set aside.\u003c/li>\n\u003cli>Grease a 9x13-inch glass or ceramic baking dish generously with butter. Add half of the bread cubes. Layer with two-thirds of the sausage mixture, then add a layer of half the cheese. Repeat the layering with half the remaining bread, then the remaining sausage mixture and cheese.\u003c/li>\n\u003cli>In a large bowl, whisk together the eggs, milk, mustard, 1 tsp salt, and ground black pepper. Pour this mixture evenly over the bread. Press the bread mixture down into the egg mixture to saturate. Cover the baking dish with plastic wrap and chill for at least 4 hours or overnight.\u003c/li>\n\u003cli>The next day, remove the bread pudding from the refrigerator and let stand for 30 to 60 minutes to take the chill off. Preheat the oven to 350°F. Bake the bread pudding, uncovered, until golden brown, puffed, and cooked through, about 45 minutes. Let stand for 10 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"81887,81886,81884,81885,81890,81897,81889,81898,81900,81899,81906,81893,81913,81914,81894,81907,81892,81909,81883,81896,81915\"]\u003c/p>\n\u003cfigure id=\"attachment_81908\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-whole1000a.jpg\">\u003cimg class=\"size-full wp-image-81908\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-whole1000a.jpg\" alt=\"Let the bread pudding stand for 10 minutes before serving. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let the bread pudding stand for 10 minutes before serving. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Chock full of sausage, sweet bell peppers, and melty cheese, this savory bread pudding is the most brilliant thing you can make ahead for brunch.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81904\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-whole1000.jpg\">\u003cimg class=\"size-full wp-image-81904\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-whole1000.jpg\" alt=\"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Call it a strata. Call it a savory bread pudding. Or just call it just possibly the most brilliant make-ahead brunch item ever. In case you’ve never heard of a strata, or the thought of a savory bread pudding blows your mind, this dish is, at it’s heart, a bunch of toasted and/or stale bread that is soaked in an eggy custard, usually with some additional ingredients. (For those sticklers out there, strata and savory bread pudding are very slightly different: strata tends to have a higher egg-to-milk ratio than bread pudding. Notice I emphasize “savory” on the bread pudding because they can be either sweet or savory but stratas are always savory.)\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>What makes it brilliant is that once you assemble it, you can put it in the fridge overnight! The next morning, pull it out of the fridge to come to room temperature while you brew some coffee and wake up. Then just slide that puppy into the oven and by the time everyone else wakes up it’s ready: golden brown and crunchy on top, and soft, pillowy, and scrumptious when you dig down inside.\u003c/p>\n\u003cp>Those additional ingredients I mentioned above are what give the savory bread pudding/strata its personality. They will also enable to you to clear out your fridge of leftover ingredients that you aren’t quite sure what to do with.\u003c/p>\n\u003cp>The recipe I’ve prepared here is hearty and rich, filled with nuggets of smoked sausage, sweet roasted red bell pepper, nutty creamy fontina cheese, and earthy thyme. But you can use this as your springboard, much like the \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/springtime-frittata-with-asparagus-leeks-and-herbs/\">frittata\u003c/a> I recently wrote about.\u003c/p>\n\u003cfigure id=\"attachment_81905\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-81905\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-ingredients1000.jpg\" alt=\"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Sausage, Roasted Pepper, and Thyme Bread Pudding ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Some other great combinations:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>sautéed greens such as spinach or chard, caramelized onions, and gruyere cheese\u003c/li>\n\u003cli>cherry tomato, sautéed spinach, and feta\u003c/li>\n\u003cli>smoked ham, asparagus, and cheddar\u003c/li>\n\u003cli>thinly sliced and seared zucchini, crumbled bacon, and goat cheese\u003c/li>\n\u003cli>sautéed wild mushrooms, fresh herbs, and fontina\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_81902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-slice1000.jpg\">\u003cimg class=\"size-full wp-image-81902\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-slice1000.jpg\" alt=\"Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Savory Sausage, Roasted Pepper, and Thyme Bread Pudding\u003c/h3>\n\u003cp>\u003cem>Serves 8–10\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>One 1-lb loaf French or Italian bread, cut into 1-inch cubes\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>1 lb of your favorite smoked sausages, such as herbed pork, spicy Italian, whisky-maple, or chicken-apple (I used \u003ca href=\"http://www.framani.com/products/sausage/\">Fra'Mani\u003c/a> Savory Herb Pork)\u003c/li>\n\u003cli>2 tbsp unsalted butter\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>One 10-oz jar roasted red peppers, drained and chopped\u003c/li>\n\u003cli>1 tbsp finely chopped fresh thyme\u003c/li>\n\u003cli>3 cups shredded fontina, Gruyere, or Cheddar\u003c/li>\n\u003cli>9 large eggs\u003c/li>\n\u003cli>2 1/4 cups whole milk\u003c/li>\n\u003cli>1 tbsp Dijon mustard\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>Preheat the oven to 375F. Spread the bread on a baking sheet and toast in the oven, turning occasionally, until it starts to brown in places and begins to dry out, about 10 minutes.\u003c/li>\n\u003cli>In a large, heavy frying pan over medium heat, add a glug of olive oil. When the oil is warm, add the sausages. Sear until nicely browned, about 7 minutes. Remove from the frying pan and cut into bite-size pieces when cool enough to handle. Discard all but 1 tbsp of the fat in the pan.\u003c/li>\n\u003cli>In the same pan, melt the butter. Add the onions and a sprinkle of salt and sauté until the onions are golden brown and softened, about 10 minutes. Stir in the chopped roasted peppers, cooked sausage, and thyme. Remove from the heat and set aside.\u003c/li>\n\u003cli>Grease a 9x13-inch glass or ceramic baking dish generously with butter. Add half of the bread cubes. Layer with two-thirds of the sausage mixture, then add a layer of half the cheese. Repeat the layering with half the remaining bread, then the remaining sausage mixture and cheese.\u003c/li>\n\u003cli>In a large bowl, whisk together the eggs, milk, mustard, 1 tsp salt, and ground black pepper. Pour this mixture evenly over the bread. Press the bread mixture down into the egg mixture to saturate. Cover the baking dish with plastic wrap and chill for at least 4 hours or overnight.\u003c/li>\n\u003cli>The next day, remove the bread pudding from the refrigerator and let stand for 30 to 60 minutes to take the chill off. Preheat the oven to 350°F. Bake the bread pudding, uncovered, until golden brown, puffed, and cooked through, about 45 minutes. Let stand for 10 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Roasted Fingerling Potatoes with Fancy Ranch Dressing",
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"content": "\u003cfigure id=\"attachment_81812\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fingerlings-final1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fingerlings-final1000.jpg\" alt=\"Roasted Fingerling Potatoes with Fancy Ranch Dressing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Fingerling Potatoes with Fancy Ranch Dressing. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>In my opinion, and I have a lot of those, every brunch needs some kind of potato dish. Plus my husband, who hails from Scotland, thinks that every decent meal should include potatoes, and since he doesn’t really understand the whole American brunch concept, I have to sway him somehow. \u003c/p>\n\u003cp>But I like to change things up, and sometimes you just get bored with home fries. So why not serve “home-fried” cute little fingerling potatoes? If you’ve never had these little beauties, they actually do look like fat little fingers, and when roasted become lovely and browned on the outside and gorgeously creamy on the inside. Plus they sell them at the \u003ca href=\"http://www.yelp.com/biz/alemany-farmers-market-san-francisco\">Saturday farmers’ market\u003c/a> near my house and they are exceedingly hard for me to resist. \u003c/p>\n\u003cp>To make them a bit more special, in case you are serving them for a special brunch, or trying to impress someone, I added a creamy dip. But not just any creamy dip...homemade RANCH. \u003c/p>\n\u003cp>Call it what you like, buttermilk dressing, buttermilk-herb sauce, or even sour cream-herb dip...it’s still just a riff on the beloved Ranch dressing. And frankly, who doesn’t love Ranch dressing? (Ok, if you don’t love it, then try this version and you might change your mind.) This recipe gives you a great excuse to make it from scratch. Plus, when served alongside the crispy-creamy fingerlings the whole thing just becomes a bit more sophisticated. \u003c/p>\n\u003cp>By the way, feel free to use this Ranch dressing on everything. You’re welcome.\u003c/p>\n\u003cfigure id=\"attachment_81806\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fingerling-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fingerling-ingredients1000.jpg\" alt=\"Roasted Fingerling Potatoes with Fancy Ranch Dressing ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Fingerling Potatoes with Fancy Ranch Dressing ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Roasted Fingerling Potatoes with Fancy Ranch Dressing\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 1/2 lbs small fingerling potatoes, scrubbed and halved lengthwise\u003c/li>\n\u003cli>Extra virgin olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/2 cup buttermilk\u003c/li>\n\u003cli>3 tbsp mayonnaise\u003c/li>\n\u003cli>2 tbsp sour cream or plain Greek yogurt\u003c/li>\n\u003cli>1 tsp finely chopped fresh tarragon\u003c/li>\n\u003cli>1/2 heaping tsp finely chopped fresh dill\u003c/li>\n\u003cli>1 small clove garlic, minced\u003c/li>\n\u003cli>1/2 tsp Dijon mustard\u003c/li>\n\u003cli>1/2 tsp white vinegar or rice vinegar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a small jar, combine the buttermilk, sour cream, mayo, tarragon, dill, garlic, mustard, and vinegar. Shake shake shake until well combined. Season with a little salt and pepper, then refrigerate until ready to use.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"81804,81805,81816,81817,81818,81819\"]\u003c/p>\n\u003cli>Preheat the oven to 425F. On a large rimmed baking sheet, toss the potatoes with a drizzle of olive oil. Season generously with salt and pepper. Roast, stirring occasionally, until the potatoes are golden, crispy on the outside, and meltingly tender on the inside, about 30 minutes.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"81807,81803,81802\"]\u003c/p>\n\u003cli>Serve right away with some of the dressing on the side for dipping.\u003c/li>\n\u003cfigure id=\"attachment_81814\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fingerlings-final1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fingerlings-final1000b.jpg\" alt=\"Serve roasted fingerlings right away with Ranch dressing on the side for dipping. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81814\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve roasted fingerlings right away with Ranch dressing on the side for dipping. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81812\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fingerlings-final1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fingerlings-final1000.jpg\" alt=\"Roasted Fingerling Potatoes with Fancy Ranch Dressing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Fingerling Potatoes with Fancy Ranch Dressing. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>In my opinion, and I have a lot of those, every brunch needs some kind of potato dish. Plus my husband, who hails from Scotland, thinks that every decent meal should include potatoes, and since he doesn’t really understand the whole American brunch concept, I have to sway him somehow. \u003c/p>\n\u003cp>But I like to change things up, and sometimes you just get bored with home fries. So why not serve “home-fried” cute little fingerling potatoes? If you’ve never had these little beauties, they actually do look like fat little fingers, and when roasted become lovely and browned on the outside and gorgeously creamy on the inside. Plus they sell them at the \u003ca href=\"http://www.yelp.com/biz/alemany-farmers-market-san-francisco\">Saturday farmers’ market\u003c/a> near my house and they are exceedingly hard for me to resist. \u003c/p>\n\u003cp>To make them a bit more special, in case you are serving them for a special brunch, or trying to impress someone, I added a creamy dip. But not just any creamy dip...homemade RANCH. \u003c/p>\n\u003cp>Call it what you like, buttermilk dressing, buttermilk-herb sauce, or even sour cream-herb dip...it’s still just a riff on the beloved Ranch dressing. And frankly, who doesn’t love Ranch dressing? (Ok, if you don’t love it, then try this version and you might change your mind.) This recipe gives you a great excuse to make it from scratch. Plus, when served alongside the crispy-creamy fingerlings the whole thing just becomes a bit more sophisticated. \u003c/p>\n\u003cp>By the way, feel free to use this Ranch dressing on everything. You’re welcome.\u003c/p>\n\u003cfigure id=\"attachment_81806\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fingerling-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fingerling-ingredients1000.jpg\" alt=\"Roasted Fingerling Potatoes with Fancy Ranch Dressing ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Fingerling Potatoes with Fancy Ranch Dressing ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Roasted Fingerling Potatoes with Fancy Ranch Dressing\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 1/2 lbs small fingerling potatoes, scrubbed and halved lengthwise\u003c/li>\n\u003cli>Extra virgin olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/2 cup buttermilk\u003c/li>\n\u003cli>3 tbsp mayonnaise\u003c/li>\n\u003cli>2 tbsp sour cream or plain Greek yogurt\u003c/li>\n\u003cli>1 tsp finely chopped fresh tarragon\u003c/li>\n\u003cli>1/2 heaping tsp finely chopped fresh dill\u003c/li>\n\u003cli>1 small clove garlic, minced\u003c/li>\n\u003cli>1/2 tsp Dijon mustard\u003c/li>\n\u003cli>1/2 tsp white vinegar or rice vinegar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a small jar, combine the buttermilk, sour cream, mayo, tarragon, dill, garlic, mustard, and vinegar. Shake shake shake until well combined. Season with a little salt and pepper, then refrigerate until ready to use.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Brûléed Grapefruit with Vanilla Yogurt",
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"content": "\u003cfigure id=\"attachment_81732\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roasted-grapefruit-final700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roasted-grapefruit-final700.jpg\" alt=\"Brûléed Grapefruit with Vanilla Yogurt. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81732\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brûléed Grapefruit with Vanilla Yogurt. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Hot grapefruit doesn’t necessarily sound overly appetizing. But when it’s covered in a melty, crunchy, sugary crust, well, now you have my attention. \u003c/p>\n\u003cp>This incredibly simple recipe feels like it’s from the 1950s. Hell, maybe it is! Regardless, I simply love it; if you’ve never had it, it’s remarkable. All you do is sprinkle the top of a half a prepped grapefruit with raw sugar, like turbinado, slide it under the broiler (or pull out your kitchen torch – even better!), and let the sugar melt away. \u003c/p>\n\u003cp>Be sure to prep the grapefruit ahead by cutting around each of the segments before you top the grapefruit with sugar or they are difficult to pull out.\u003c/p>\n\u003cp>You can top it with yogurt or not, but I highly recommend it. The creamy vanilla goodness mixes with the juicy tart fruit and sugary crust and oh mama is it good. Make sure you use a thick style of yogurt. I used this amazing \u003ca href=\"http://smariorganics.com/\">Icelandic yogurt\u003c/a> that I found at Whole Foods, but your favorite Greek yogurt would be great too.\u003c/p>\n\u003ch3>Brûléed grapefruit with vanilla yogurt\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Grapefruit (1/2 per person)\u003c/li>\n\u003cli>Turbinado or raw sugar\u003c/li>\n\u003cli>Vanilla yogurt, preferably Greek or Icelandic\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Serves however many you want!\u003c/em>\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the broiler. Cut the grapefruit in half through the circumference. If necessary, slice a bit off the top so the grapefruit will stand, cut side up, without wobbling. Using a paring knife, cut around each of the segments to loosen them.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" columns=\"2\" ids=\"81739,81740\"]\u003c/p>\n\u003cli>Place your grapefruit half or halves on an ovenproof baking pan or baking sheet (depending on how many you have), cut side up. Sprinkle the cut side of each grapefruit half evenly with about 1 tbsp sugar, making sure to sprinkle the sugar over the flesh of the grapefruit.\u003c/li>\n\u003cfigure id=\"attachment_81741\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/grapfruit-sugar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/grapfruit-sugar1000.jpg\" alt=\"Sprinkle the cut side of each grapefruit half evenly with sugar. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81741\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sprinkle the cut side of each grapefruit half evenly with sugar. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Broil until the sugar is melted and browned. Watch it carefully so the sugar doesn’t burn! (It’s ok if it burns a little in spots.) Remove from the oven and place each grapefruit half in an individual bowl. Top with a big dollop of yogurt and dig in!\u003c/li>\n\u003cp>[gallery type=\"slideshow\" columns=\"2\" link=\"file\" ids=\"81744,81738\"]\n\u003c/p>\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81732\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roasted-grapefruit-final700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roasted-grapefruit-final700.jpg\" alt=\"Brûléed Grapefruit with Vanilla Yogurt. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81732\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brûléed Grapefruit with Vanilla Yogurt. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Hot grapefruit doesn’t necessarily sound overly appetizing. But when it’s covered in a melty, crunchy, sugary crust, well, now you have my attention. \u003c/p>\n\u003cp>This incredibly simple recipe feels like it’s from the 1950s. Hell, maybe it is! Regardless, I simply love it; if you’ve never had it, it’s remarkable. All you do is sprinkle the top of a half a prepped grapefruit with raw sugar, like turbinado, slide it under the broiler (or pull out your kitchen torch – even better!), and let the sugar melt away. \u003c/p>\n\u003cp>Be sure to prep the grapefruit ahead by cutting around each of the segments before you top the grapefruit with sugar or they are difficult to pull out.\u003c/p>\n\u003cp>You can top it with yogurt or not, but I highly recommend it. The creamy vanilla goodness mixes with the juicy tart fruit and sugary crust and oh mama is it good. Make sure you use a thick style of yogurt. I used this amazing \u003ca href=\"http://smariorganics.com/\">Icelandic yogurt\u003c/a> that I found at Whole Foods, but your favorite Greek yogurt would be great too.\u003c/p>\n\u003ch3>Brûléed grapefruit with vanilla yogurt\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Grapefruit (1/2 per person)\u003c/li>\n\u003cli>Turbinado or raw sugar\u003c/li>\n\u003cli>Vanilla yogurt, preferably Greek or Icelandic\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Serves however many you want!\u003c/em>\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the broiler. Cut the grapefruit in half through the circumference. If necessary, slice a bit off the top so the grapefruit will stand, cut side up, without wobbling. Using a paring knife, cut around each of the segments to loosen them.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Place your grapefruit half or halves on an ovenproof baking pan or baking sheet (depending on how many you have), cut side up. Sprinkle the cut side of each grapefruit half evenly with about 1 tbsp sugar, making sure to sprinkle the sugar over the flesh of the grapefruit.\u003c/li>\n\u003cfigure id=\"attachment_81741\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/grapfruit-sugar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/grapfruit-sugar1000.jpg\" alt=\"Sprinkle the cut side of each grapefruit half evenly with sugar. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81741\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sprinkle the cut side of each grapefruit half evenly with sugar. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Broil until the sugar is melted and browned. Watch it carefully so the sugar doesn’t burn! (It’s ok if it burns a little in spots.) Remove from the oven and place each grapefruit half in an individual bowl. Top with a big dollop of yogurt and dig in!\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Springtime Frittata with Asparagus, Leeks, and Herbs",
"title": "Springtime Frittata with Asparagus, Leeks, and Herbs",
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"content": "\u003cfigure id=\"attachment_81700\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice-pan700.jpg\">\u003cimg class=\"size-full wp-image-81700\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice-pan700.jpg\" alt=\"Slice of Springtime Frittata. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slice of Springtime Frittata. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Eggs pose a big problem when you are serving brunch for a whole lot of people. They tend to need to be cooked last minute, and generally need to be served hot. So poached, fried, even scrambled is usually off my list.\u003c/p>\n\u003cp>[contextly_sidebar id=\"BWueW9TPatHIDgwVFydogwqjOPQOuQn9\"]\u003c/p>\n\u003cp>I like frittata because it is one of the most versatile, easy, and so-not-time-consuming ways to serve eggs at brunch. Not only that, but you can serve it hot or at room temperature and no one will get annoyed that it’s not hot enough. That means you can make it ahead of time, or at least pop it in the oven just when your guests arrive (or wake up, depending).\u003c/p>\n\u003cp>Part of the whole versatile draw is also that you can throw JUST ABOUT anything into them. No, really. Bacon, ham, chicken, sausage, crab, potatoes, roasted peppers, corn, cherry tomatoes, broccoli, peas, the world is your oyster. Hell, you can even throw in some oysters and do a crazy Hangtown fry-inspired frittata.\u003c/p>\n\u003cp>This one is a favorite of mine. It’s the epitome of springtime, and it just looks pretty to boot. Loaded with asparagus, one of my absolute favorite vegetables, and plenty of herbs, buttery leeks, and tangy goat cheese, this would be a very welcome addition to my breakfast-in-bed on Mother’s Day. Ahem.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Feel free to use this as a starting off point and create your own frittata with your favorite ingredients!\u003c/p>\n\u003cfigure id=\"attachment_81699\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-81699\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-ingredients1000.jpg\" alt=\"Springtime Frittata ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Springtime Frittata ingredients. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Springtime Frittata\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 lb medium-sized asparagus, tough ends snapped and cut into 3/4-inch pieces\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>12 large eggs\u003c/li>\n\u003cli>2 tbsp finely chopped fresh chives, plus more for garnish\u003c/li>\n\u003cli>1 heaping tsp finely chopped fresh tarragon, plus more for garnish\u003c/li>\n\u003cli>6 oz fresh goat cheese, ideally garlic-herb, crumbled\u003c/li>\n\u003cli>1 tbsp olive oil\u003c/li>\n\u003cli>2 tbsp unsalted butter\u003c/li>\n\u003cli>1 leek, white and pale green parts only, halved lengthwise, rinsed well, and thinly sliced\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"81710,81709,81711\"]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400F. Fill a saucepan half full of salted water and bring the water to a boil over medium-high heat. Add the asparagus and boil for about 2 minutes, just until crisp-tender. Drain and rinse under cold water to stop the cooking.\u003c/li>\n\u003cli>In a bowl, whisk together the eggs, chives, tarragon, 1 tsp salt, and a few grinds of pepper.\u003c/li>\n\u003cli>In a 10-inch heavy, ovenproof frying pan over medium heat, warm the olive oil with 1 tbsp butter. When the butter is melted, add the leek and a pinch of salt and cook until the leek is tender, about 6 minutes. Add the asparagus and remaining butter and stir to combine, cooking until warmed through, about 1 minute.\u003c/li>\n\u003cli>Re-whisk the egg mixture and gently pour it over the vegetables in the pan. Cook until the eggs at the edge of the pan begin to set, running a heatproof rubber spatula along the edge to let the egg slide under the frittata, about 2-3 minutes.\u003c/li>\n\u003cli>Sprinkle the goat cheese evenly over the top of the frittata.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"81720,81721,81722\"]\u003c/p>\n\u003col>\n\u003cli>Put the pan in the oven and bake until the eggs are set, about 10 minutes. Turn on the broiler and broil the frittata for a few minutes to brown the top, if you like. Check for doneness by cutting a slit in the center of the frittata; it should be just set. Let cool for about 5 minutes, then slice into wedges and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_81715\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-cooked-pan1000a.jpg\">\u003cimg class=\"size-full wp-image-81715\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-cooked-pan1000a.jpg\" alt=\"Fresh out-of-the-oven Springtime Frittata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh out-of-the-oven Springtime Frittata. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81703\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice1000.jpg\">\u003cimg class=\"size-full wp-image-81703\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice1000.jpg\" alt=\"Slice Frittata into wedges and serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slice Frittata into wedges and serve. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Eggs can be a problem when serving brunch for lots of people. Enter the versatile, amazing, and delicious frittata, all gussied up for springtime.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81700\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice-pan700.jpg\">\u003cimg class=\"size-full wp-image-81700\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice-pan700.jpg\" alt=\"Slice of Springtime Frittata. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slice of Springtime Frittata. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Eggs pose a big problem when you are serving brunch for a whole lot of people. They tend to need to be cooked last minute, and generally need to be served hot. So poached, fried, even scrambled is usually off my list.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>I like frittata because it is one of the most versatile, easy, and so-not-time-consuming ways to serve eggs at brunch. Not only that, but you can serve it hot or at room temperature and no one will get annoyed that it’s not hot enough. That means you can make it ahead of time, or at least pop it in the oven just when your guests arrive (or wake up, depending).\u003c/p>\n\u003cp>Part of the whole versatile draw is also that you can throw JUST ABOUT anything into them. No, really. Bacon, ham, chicken, sausage, crab, potatoes, roasted peppers, corn, cherry tomatoes, broccoli, peas, the world is your oyster. Hell, you can even throw in some oysters and do a crazy Hangtown fry-inspired frittata.\u003c/p>\n\u003cp>This one is a favorite of mine. It’s the epitome of springtime, and it just looks pretty to boot. Loaded with asparagus, one of my absolute favorite vegetables, and plenty of herbs, buttery leeks, and tangy goat cheese, this would be a very welcome addition to my breakfast-in-bed on Mother’s Day. Ahem.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Feel free to use this as a starting off point and create your own frittata with your favorite ingredients!\u003c/p>\n\u003cfigure id=\"attachment_81699\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-81699\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-ingredients1000.jpg\" alt=\"Springtime Frittata ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Springtime Frittata ingredients. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Springtime Frittata\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 lb medium-sized asparagus, tough ends snapped and cut into 3/4-inch pieces\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>12 large eggs\u003c/li>\n\u003cli>2 tbsp finely chopped fresh chives, plus more for garnish\u003c/li>\n\u003cli>1 heaping tsp finely chopped fresh tarragon, plus more for garnish\u003c/li>\n\u003cli>6 oz fresh goat cheese, ideally garlic-herb, crumbled\u003c/li>\n\u003cli>1 tbsp olive oil\u003c/li>\n\u003cli>2 tbsp unsalted butter\u003c/li>\n\u003cli>1 leek, white and pale green parts only, halved lengthwise, rinsed well, and thinly sliced\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400F. Fill a saucepan half full of salted water and bring the water to a boil over medium-high heat. Add the asparagus and boil for about 2 minutes, just until crisp-tender. Drain and rinse under cold water to stop the cooking.\u003c/li>\n\u003cli>In a bowl, whisk together the eggs, chives, tarragon, 1 tsp salt, and a few grinds of pepper.\u003c/li>\n\u003cli>In a 10-inch heavy, ovenproof frying pan over medium heat, warm the olive oil with 1 tbsp butter. When the butter is melted, add the leek and a pinch of salt and cook until the leek is tender, about 6 minutes. Add the asparagus and remaining butter and stir to combine, cooking until warmed through, about 1 minute.\u003c/li>\n\u003cli>Re-whisk the egg mixture and gently pour it over the vegetables in the pan. Cook until the eggs at the edge of the pan begin to set, running a heatproof rubber spatula along the edge to let the egg slide under the frittata, about 2-3 minutes.\u003c/li>\n\u003cli>Sprinkle the goat cheese evenly over the top of the frittata.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli>Put the pan in the oven and bake until the eggs are set, about 10 minutes. Turn on the broiler and broil the frittata for a few minutes to brown the top, if you like. Check for doneness by cutting a slit in the center of the frittata; it should be just set. Let cool for about 5 minutes, then slice into wedges and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_81715\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-cooked-pan1000a.jpg\">\u003cimg class=\"size-full wp-image-81715\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-cooked-pan1000a.jpg\" alt=\"Fresh out-of-the-oven Springtime Frittata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh out-of-the-oven Springtime Frittata. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81703\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice1000.jpg\">\u003cimg class=\"size-full wp-image-81703\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice1000.jpg\" alt=\"Slice Frittata into wedges and serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slice Frittata into wedges and serve. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Little Springtime Strawberry-Lemon Muffins",
"title": "Little Springtime Strawberry-Lemon Muffins",
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"content": "\u003cfigure id=\"attachment_81365\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/final-muffin1000.jpg\">\u003cimg class=\"size-full wp-image-81365\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/final-muffin1000.jpg\" alt=\"Springtime Strawberry-lemon mini muffins. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Springtime Strawberry-lemon mini muffins. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m a big fan of muffins, especially cute little homemade ones that you can just pop into your mouth (the small size means they have fewer calories...yeah right). I think they make the perfect addition to a brunch table offering up a yummy, sweet option that isn’t a pain to make. However, as much as I love muffins, I’m really picky about them.\u003c/p>\n\u003cp>[contextly_sidebar id=\"sO3G6N3sYZQLEsuSvJlICYNqtueFcvQw\"]\u003c/p>\n\u003cp>First of all, I like fruity muffins. None of this chocolate-chocolate chip or stodgy bran with walnuts nonsense for me...I want fruit. As in, fruit in every bite. There is little that disappoints me more in a muffin than breaking it in half to reveal 3 blueberries. Rip off! Secondly, I don’t like weighty, heavy, dense muffins. I want light, fluffy muffins. Delicate and cake-like, but like a buttery layer cake not a pound cake.\u003c/p>\n\u003cp>And finally, I want them to have a balance of great flavor, and not be overwhelmed by sweetness.\u003c/p>\n\u003cfigure id=\"attachment_81433\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/muffin-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-81433\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/muffin-ingredients1000.jpg\" alt=\"Strawberry-lemon mini muffin ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberry-lemon mini muffin ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>This recipe is all that, and makes use of plump, juicy, sweet spring strawberries which are all over the market now (at least the farmers’ market near my house!). They are superb both on their own (even slathered with a little homemade strawberry jam) or as an addition to a special brunch spread, such as Mother’s Day. I for one would love these to be served to me on a lovely tray alongside a cuppa tea, a mimosa, and a slice of frittata. Husband, are you listening?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A few things to note: look for the sweetest organic strawberries you can find. You can also make these in a standard 12 cup pan, just be sure to fill the cups nearly to the top and you might need to bake them for a few additional minutes. Also, instead of the crunchy sugar topping, you can sprinkle the tops with your favorite streusel if you like. Just be warned: these are addictive, you cannot stop at just one!\u003c/p>\n\u003cfigure id=\"attachment_81436\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cooked-muffins-tin1000b.jpg\">\u003cimg class=\"size-full wp-image-81436\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cooked-muffins-tin1000b.jpg\" alt=\"Fresh baked strawberry-lemon mini muffins in tin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh baked strawberry-lemon mini muffins in tin. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Strawberry-lemon mini muffins\u003c/h3>\n\u003cp>\u003cem>Makes 48 mini muffins or 12 large muffins\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>2 tsp baking powder\u003c/li>\n\u003cli>1⁄2 tsp baking soda\u003c/li>\n\u003cli>1/2 tsp kosher salt (or 1/4 tsp sea salt)\u003c/li>\n\u003cli>1⁄2 cup unsalted butter, cut into chunks\u003c/li>\n\u003cli>2⁄3 cup sugar\u003c/li>\n\u003cli>Finely grated zest and juice of 1 large lemon\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 tsp pure vanilla extract\u003c/li>\n\u003cli>1 cup sour cream\u003c/li>\n\u003cli>12 oz fresh strawberries, hulled and diced\u003c/li>\n\u003cli>Coarse sugar, such as turbinado, for sprinkling (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_81440\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hulled-strawberry1000.jpg\">\u003cimg class=\"size-full wp-image-81440\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hulled-strawberry1000.jpg\" alt=\"Hull and then dice the strawberries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hull and then dice the strawberries. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81435\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lemon-zest1000.jpg\">\u003cimg class=\"size-full wp-image-81435\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lemon-zest1000.jpg\" alt=\"Zest lemon to add to the muffin mixture. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zest lemon to add to the muffin mixture. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPosition a rack in the middle of the oven and preheat to 400°F (200°C). Spray two 24-cup mini muffin pans generously with cooking spray or line with paper liners.\u003c/p>\n\u003cp>In a bowl, sift together the flour, baking powder, baking soda, and salt. In the bowl of a mixer fitted with the paddle attachment, beat the butter, granulated sugar, and lemon zest on medium-high speed until fluffy, about 1 minute. Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and lemon juice and beat on low speed. Add the dry ingredients and beat on low speed just until evenly moistened. Gently stir in the strawberries on low speed. The batter will be super thick.\u003c/p>\n\u003cfigure id=\"attachment_81453\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mixed-dough1000.jpg\">\u003cimg class=\"size-full wp-image-81453\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mixed-dough1000.jpg\" alt=\"The mixed batter should be super thick. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The mixed batter should be super thick. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Using a tablespoon, heap the batter into the greased muffin cups, filling them nearly full.\u003c/p>\n\u003cfigure id=\"attachment_81450\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/dough-in-tin1000.jpg\">\u003cimg class=\"size-full wp-image-81450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/dough-in-tin1000.jpg\" alt=\"Muffin dough mixture ready for baking in greased muffin tin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Muffin dough mixture ready for baking in greased muffin tin. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Sprinkle each with a big pinch of coarse sugar, if you like.\u003c/p>\n\u003cfigure id=\"attachment_81452\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sugar-on-top700.jpg\">\u003cimg class=\"size-full wp-image-81452\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sugar-on-top700.jpg\" alt=\"Sprinkle turbinado sugar on top of each muffin. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Optionally sprinkle turbinado sugar on top of each muffin. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 10 minutes. Let the muffins cool in the pan on a wire rack for about 5 minutes, then unmold onto the rack. Smear them with butter if you like, and eat while they’re still warm.\u003c/p>\n\u003cfigure id=\"attachment_81364\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/poppy-eating-muffin1000.jpg\">\u003cimg class=\"size-full wp-image-81364\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/poppy-eating-muffin1000.jpg\" alt=\"Enjoy the goodness of a fresh baked fruity mini muffin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Enjoy the goodness of a fresh baked fruity mini muffin. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "I love muffins. And I particularly love these adorable, super-fruity strawberry-lemon muffins, which are perfect for spring and your mom’s special day!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81365\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/final-muffin1000.jpg\">\u003cimg class=\"size-full wp-image-81365\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/final-muffin1000.jpg\" alt=\"Springtime Strawberry-lemon mini muffins. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Springtime Strawberry-lemon mini muffins. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m a big fan of muffins, especially cute little homemade ones that you can just pop into your mouth (the small size means they have fewer calories...yeah right). I think they make the perfect addition to a brunch table offering up a yummy, sweet option that isn’t a pain to make. However, as much as I love muffins, I’m really picky about them.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>First of all, I like fruity muffins. None of this chocolate-chocolate chip or stodgy bran with walnuts nonsense for me...I want fruit. As in, fruit in every bite. There is little that disappoints me more in a muffin than breaking it in half to reveal 3 blueberries. Rip off! Secondly, I don’t like weighty, heavy, dense muffins. I want light, fluffy muffins. Delicate and cake-like, but like a buttery layer cake not a pound cake.\u003c/p>\n\u003cp>And finally, I want them to have a balance of great flavor, and not be overwhelmed by sweetness.\u003c/p>\n\u003cfigure id=\"attachment_81433\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/muffin-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-81433\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/muffin-ingredients1000.jpg\" alt=\"Strawberry-lemon mini muffin ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberry-lemon mini muffin ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>This recipe is all that, and makes use of plump, juicy, sweet spring strawberries which are all over the market now (at least the farmers’ market near my house!). They are superb both on their own (even slathered with a little homemade strawberry jam) or as an addition to a special brunch spread, such as Mother’s Day. I for one would love these to be served to me on a lovely tray alongside a cuppa tea, a mimosa, and a slice of frittata. Husband, are you listening?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A few things to note: look for the sweetest organic strawberries you can find. You can also make these in a standard 12 cup pan, just be sure to fill the cups nearly to the top and you might need to bake them for a few additional minutes. Also, instead of the crunchy sugar topping, you can sprinkle the tops with your favorite streusel if you like. Just be warned: these are addictive, you cannot stop at just one!\u003c/p>\n\u003cfigure id=\"attachment_81436\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cooked-muffins-tin1000b.jpg\">\u003cimg class=\"size-full wp-image-81436\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cooked-muffins-tin1000b.jpg\" alt=\"Fresh baked strawberry-lemon mini muffins in tin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh baked strawberry-lemon mini muffins in tin. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Strawberry-lemon mini muffins\u003c/h3>\n\u003cp>\u003cem>Makes 48 mini muffins or 12 large muffins\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>2 tsp baking powder\u003c/li>\n\u003cli>1⁄2 tsp baking soda\u003c/li>\n\u003cli>1/2 tsp kosher salt (or 1/4 tsp sea salt)\u003c/li>\n\u003cli>1⁄2 cup unsalted butter, cut into chunks\u003c/li>\n\u003cli>2⁄3 cup sugar\u003c/li>\n\u003cli>Finely grated zest and juice of 1 large lemon\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 tsp pure vanilla extract\u003c/li>\n\u003cli>1 cup sour cream\u003c/li>\n\u003cli>12 oz fresh strawberries, hulled and diced\u003c/li>\n\u003cli>Coarse sugar, such as turbinado, for sprinkling (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_81440\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hulled-strawberry1000.jpg\">\u003cimg class=\"size-full wp-image-81440\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hulled-strawberry1000.jpg\" alt=\"Hull and then dice the strawberries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hull and then dice the strawberries. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81435\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lemon-zest1000.jpg\">\u003cimg class=\"size-full wp-image-81435\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lemon-zest1000.jpg\" alt=\"Zest lemon to add to the muffin mixture. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zest lemon to add to the muffin mixture. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPosition a rack in the middle of the oven and preheat to 400°F (200°C). Spray two 24-cup mini muffin pans generously with cooking spray or line with paper liners.\u003c/p>\n\u003cp>In a bowl, sift together the flour, baking powder, baking soda, and salt. In the bowl of a mixer fitted with the paddle attachment, beat the butter, granulated sugar, and lemon zest on medium-high speed until fluffy, about 1 minute. Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and lemon juice and beat on low speed. Add the dry ingredients and beat on low speed just until evenly moistened. Gently stir in the strawberries on low speed. The batter will be super thick.\u003c/p>\n\u003cfigure id=\"attachment_81453\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mixed-dough1000.jpg\">\u003cimg class=\"size-full wp-image-81453\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mixed-dough1000.jpg\" alt=\"The mixed batter should be super thick. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The mixed batter should be super thick. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Using a tablespoon, heap the batter into the greased muffin cups, filling them nearly full.\u003c/p>\n\u003cfigure id=\"attachment_81450\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/dough-in-tin1000.jpg\">\u003cimg class=\"size-full wp-image-81450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/dough-in-tin1000.jpg\" alt=\"Muffin dough mixture ready for baking in greased muffin tin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Muffin dough mixture ready for baking in greased muffin tin. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Sprinkle each with a big pinch of coarse sugar, if you like.\u003c/p>\n\u003cfigure id=\"attachment_81452\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sugar-on-top700.jpg\">\u003cimg class=\"size-full wp-image-81452\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sugar-on-top700.jpg\" alt=\"Sprinkle turbinado sugar on top of each muffin. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Optionally sprinkle turbinado sugar on top of each muffin. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 10 minutes. Let the muffins cool in the pan on a wire rack for about 5 minutes, then unmold onto the rack. Smear them with butter if you like, and eat while they’re still warm.\u003c/p>\n\u003cfigure id=\"attachment_81364\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/poppy-eating-muffin1000.jpg\">\u003cimg class=\"size-full wp-image-81364\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/poppy-eating-muffin1000.jpg\" alt=\"Enjoy the goodness of a fresh baked fruity mini muffin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Enjoy the goodness of a fresh baked fruity mini muffin. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food & Spirituality: A Visit to Charles Phan's Home Kitchen",
"title": "Food & Spirituality: A Visit to Charles Phan's Home Kitchen",
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"content": "\u003cp>Charles Phan is a local boy, through and through: before he became a celebrity chef with the runaway success of the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>, he went to UC Berkeley and Mission High School. He spent his teen years in San Francisco's Chinatown and recalls it nostalgically, even though his family struggled financially at the time. In the 1970s, his mother was making $2 an hour.\u003c/p>\n\u003cp>Today, Phan employs more than 20 of his relatives at \u003ca href=\"www.slanteddoor.com/restaurants\">eight\u003c/a> restaurants in San Francisco. Even an ostensibly non-local restaurant concept like \u003ca href=\"http://www.coachmansf.com/#/food/\">The Coachman\u003c/a> ties back to Phan's first job in the US, bussing at a different Coachman that closed years ago.\u003c/p>\n\u003cp>Place and time figure heavily in Phan’s approach to cooking -- and life. \"When you don’t have the story [behind a dish or a menu], it just means a little less. It’s about flavor now, and there’s nothing that ties you back to the past, to why people do what they do.\"\u003c/p>\n\u003cfigure id=\"attachment_80602\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-bookcase1000.jpg\">\u003cimg class=\"size-full wp-image-80602\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-bookcase1000.jpg\" alt=\"Charles Phan at home in front of his bookcase. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan at home in front of his bookcase. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Now that he's expanded beyond his home cuisine of Vietnam, Phan has been researching to connect his restaurants and their menus to story. A vast bookcase across from his open kitchen is filled with cookbooks, but he also travels, to taste and taste and taste again. Phan jokes that he exhausts the patience of his children, who get dragged along on these research trips.\u003c/p>\n\u003cp>\"I have to eat the same dishes five, six times to get a bearing: What’s everybody think? Food’s very personal. Everybody will have their secret way of doing it, but after awhile you get a sense of -- sometimes it’s physical. The location, the weather, the material [ingredients] that you have.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He has to research Vietnamese food, too. After all, he left Vietnam when he was 13 years-old. But also, traditions continue to change and evolve over time.\u003c/p>\n\u003cp>\"You know, what the Vietnamese ate 50, 100 years ago, I’m sure was completely different.\" So, he says, when he talks about his Vietnamese tradition, he's talking about something drawn from his family's experience in the last half century. \"Not that far back.\"\u003c/p>\n\u003cp>Hence the story of how his mother developed the peanut sauce for the \u003ca href=\"http://numnums.com/recipes/873/slanted-door-s-spring-rolls\">spring rolls\u003c/a> that helped launch the original Slanted Door restaurant nearly 20 years ago. Waiting for the bus that would take her to work, Phan's mother traded recipes and cooking tips with other Vietnamese immigrants. That's where she heard about using sticky rice and miso as blending agents for the peanut sauce, to develop the perfect taste and viscosity. As he explained to KQED host Thuy Vu on \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/03/kqeds-forum-charles-phan-on-home-cooking/\">Forum\u003c/a>, use too much peanut butter, and you'll get something \"almost like \u003ca href=\"http://www.peanutbutter.com/products.html\">Skippy\u003c/a>, with Thai chili in it.\"\u003c/p>\n\u003cp>Vietnamese cuisine, he notes, is an amalgamation, heavily influenced by Chinese and French cuisine. The other secret ingredient in his mom's spring roll? Mayonnaise, a legacy of a job she held at a French hospital in Saigon (now Ho Chi Minh City).\u003c/p>\n\u003cp>Phan brings that expansive attitude to the menu at the Slanted Door. He's using ingredients local to Northern California. But the aesthetic is also Vietnamese-American, like him.\u003c/p>\n\u003cp>That's not true of the dish he prepares for Bay Area Bites on the day we come to visit. We've asked him to make a holiday dish, a dish with religious significance, for KQED's Food & Spirituality series. He obliges with a dish he doesn't typically prepare because his mother is the one that makes it.\u003c/p>\n\u003cfigure id=\"attachment_80610\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung1000.jpg\">\u003cimg class=\"size-full wp-image-80610\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung1000.jpg\" alt=\"Banh Chung. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banh Chung. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>It's \u003cem>banh chưng\u003c/em>, a savory sticky, rice cake cooked in banana leaves, like a tamale -- a dish familiar to Chinese and Vietnamese people as a new year's treat. Phan's father fled Southern China to Vietnam during the Cultural Revolution, and his family serves banh chưng during \u003cem>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/30/this-lunar-new-year-the-horse-gallops-in-with-traditional-foods-of-tet/\">Tết\u003c/a>\u003c/em>, or Chinese New Year.\u003c/p>\n\u003cfigure id=\"attachment_80657\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/xing-huang1000.jpg\">\u003cimg class=\"size-full wp-image-80657\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/xing-huang1000.jpg\" alt=\"Xing Huang prepare banh chưng. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Xing Huang helps prepare banh chưng. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the banana leaves, inside a base of glutinous rice, are all sorts of goodies: mung bean, pork belly, pork shoulder, Chinese sausage, dried shrimp, and last but not least, a salted duck egg in the center. \"That’s one of my favorite things,\" Phan says, \"to find a salted duck egg in the middle.\"\u003c/p>\n\u003cfigure id=\"attachment_80607\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-80607\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-ingredients1000.jpg\" alt=\"Banh Chung ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banh Chung ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>So what's the story behind \u003cem>banh chưng\u003c/em>? In Vietnam, one version of the \u003ca href=\"http://learningtogive.org/resources/folktales/EarthCakes.asp\">story\u003c/a> goes, there was a king who had 18 sons. To choose the next king, he held a cooking competition. Most of the princes opted for rare and fancy ingredients. The youngest son was too poor for that. He created a dish inspired by the countryside he lived in -- rice from the nearby fields, green leaves from the forest. His humility, and the simple purity of his approach, won the king over.\u003c/p>\n\u003cfigure id=\"attachment_80606\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-cooking1000.jpg\">\u003cimg class=\"size-full wp-image-80606\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-cooking1000.jpg\" alt=\"Boiling the prepared Banh Chung. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boiling the prepared Banh Chung. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\"You know,\" says Phan, \"a lot of Vietnamese cuisine’s about that. It’s never about the expensive \u003cem>foie gras\u003c/em> or caviar. It’s always about simple ingredients -- and what can you turn these ingredients into, to create food that's just amazing.\"\u003c/p>\n\u003cp>It's a dish that usually involves a small army of women getting together in the kitchen to prepare and combine the ingredients, then hover over the pots in which piles of \u003cem>banh chưng\u003c/em> are boiled. Small, hungry children typically watch with great interest, but the first \u003cem>banh chưng\u003c/em> go to the family's altar honoring ancestors.\u003c/p>\n\u003cp>The story of why people come to the Bay Area from a foreign land is often a painful one. Poverty, political upheaval, and war compel people to risk everything for a future in the US. But over time, it becomes more and more difficult to hold on to memories of the homeland, and to the cultural traditions that make less and less sense as the years pass. But food is an easy link...provided you hang on to the recipes.\u003c/p>\n\u003cfigure id=\"attachment_80617\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-slicing700.jpg\">\u003cimg class=\"size-full wp-image-80617\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-slicing700.jpg\" alt=\"Charles Phan slicing banh chưng to saute. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan slicing banh chưng to saute. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>With the flash of a sharp knife, Phan slices through the string that holds the banana leaves together. The boiled \u003cem>banh chưng\u003c/em> can be re-steamed, or sliced and sauteed, then topped with a drizzle of soy sauce or Maggi, another condiment that's a favorite of the Vietnamese. The glutinous rice with mung bean recalls grits, and the sausage and egg inside pair perfectly, recalling the classic American breakfast of grits, eggs and ham or sausage.\u003c/p>\n\u003cfigure id=\"attachment_80654\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sliced-banh-chung1000.jpg\">\u003cimg class=\"size-full wp-image-80654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sliced-banh-chung1000.jpg\" alt=\"Sliced banh chưng. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced banh chưng. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Phan says you can find \u003cem>banh chưng\u003c/em> in dim sum houses, especially around Chinese New Year, but not in his restaurants.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"It’s just stuck in my head that it’s a religious food, so I won’t serve it in a restaurant. Seems sacrilegious.\" He laughs, and tucks again into the fruit of his labor.\u003c/p>\n\u003cfigure id=\"attachment_80614\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-cooking-1000.jpg\">\u003cimg class=\"size-full wp-image-80614\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-cooking-1000.jpg\" alt=\"Charles Phan cooking sliced banh chưng. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan cooking sliced banh chưng. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Charles Phan is a local boy, through and through: before he became a celebrity chef with the runaway success of the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>, he went to UC Berkeley and Mission High School. He spent his teen years in San Francisco's Chinatown and recalls it nostalgically, even though his family struggled financially at the time. In the 1970s, his mother was making $2 an hour.\u003c/p>\n\u003cp>Today, Phan employs more than 20 of his relatives at \u003ca href=\"www.slanteddoor.com/restaurants\">eight\u003c/a> restaurants in San Francisco. Even an ostensibly non-local restaurant concept like \u003ca href=\"http://www.coachmansf.com/#/food/\">The Coachman\u003c/a> ties back to Phan's first job in the US, bussing at a different Coachman that closed years ago.\u003c/p>\n\u003cp>Place and time figure heavily in Phan’s approach to cooking -- and life. \"When you don’t have the story [behind a dish or a menu], it just means a little less. It’s about flavor now, and there’s nothing that ties you back to the past, to why people do what they do.\"\u003c/p>\n\u003cfigure id=\"attachment_80602\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-bookcase1000.jpg\">\u003cimg class=\"size-full wp-image-80602\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-bookcase1000.jpg\" alt=\"Charles Phan at home in front of his bookcase. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan at home in front of his bookcase. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Now that he's expanded beyond his home cuisine of Vietnam, Phan has been researching to connect his restaurants and their menus to story. A vast bookcase across from his open kitchen is filled with cookbooks, but he also travels, to taste and taste and taste again. Phan jokes that he exhausts the patience of his children, who get dragged along on these research trips.\u003c/p>\n\u003cp>\"I have to eat the same dishes five, six times to get a bearing: What’s everybody think? Food’s very personal. Everybody will have their secret way of doing it, but after awhile you get a sense of -- sometimes it’s physical. The location, the weather, the material [ingredients] that you have.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>He has to research Vietnamese food, too. After all, he left Vietnam when he was 13 years-old. But also, traditions continue to change and evolve over time.\u003c/p>\n\u003cp>\"You know, what the Vietnamese ate 50, 100 years ago, I’m sure was completely different.\" So, he says, when he talks about his Vietnamese tradition, he's talking about something drawn from his family's experience in the last half century. \"Not that far back.\"\u003c/p>\n\u003cp>Hence the story of how his mother developed the peanut sauce for the \u003ca href=\"http://numnums.com/recipes/873/slanted-door-s-spring-rolls\">spring rolls\u003c/a> that helped launch the original Slanted Door restaurant nearly 20 years ago. Waiting for the bus that would take her to work, Phan's mother traded recipes and cooking tips with other Vietnamese immigrants. That's where she heard about using sticky rice and miso as blending agents for the peanut sauce, to develop the perfect taste and viscosity. As he explained to KQED host Thuy Vu on \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/03/kqeds-forum-charles-phan-on-home-cooking/\">Forum\u003c/a>, use too much peanut butter, and you'll get something \"almost like \u003ca href=\"http://www.peanutbutter.com/products.html\">Skippy\u003c/a>, with Thai chili in it.\"\u003c/p>\n\u003cp>Vietnamese cuisine, he notes, is an amalgamation, heavily influenced by Chinese and French cuisine. The other secret ingredient in his mom's spring roll? Mayonnaise, a legacy of a job she held at a French hospital in Saigon (now Ho Chi Minh City).\u003c/p>\n\u003cp>Phan brings that expansive attitude to the menu at the Slanted Door. He's using ingredients local to Northern California. But the aesthetic is also Vietnamese-American, like him.\u003c/p>\n\u003cp>That's not true of the dish he prepares for Bay Area Bites on the day we come to visit. We've asked him to make a holiday dish, a dish with religious significance, for KQED's Food & Spirituality series. He obliges with a dish he doesn't typically prepare because his mother is the one that makes it.\u003c/p>\n\u003cfigure id=\"attachment_80610\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung1000.jpg\">\u003cimg class=\"size-full wp-image-80610\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung1000.jpg\" alt=\"Banh Chung. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banh Chung. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>It's \u003cem>banh chưng\u003c/em>, a savory sticky, rice cake cooked in banana leaves, like a tamale -- a dish familiar to Chinese and Vietnamese people as a new year's treat. Phan's father fled Southern China to Vietnam during the Cultural Revolution, and his family serves banh chưng during \u003cem>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/30/this-lunar-new-year-the-horse-gallops-in-with-traditional-foods-of-tet/\">Tết\u003c/a>\u003c/em>, or Chinese New Year.\u003c/p>\n\u003cfigure id=\"attachment_80657\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/xing-huang1000.jpg\">\u003cimg class=\"size-full wp-image-80657\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/xing-huang1000.jpg\" alt=\"Xing Huang prepare banh chưng. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Xing Huang helps prepare banh chưng. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the banana leaves, inside a base of glutinous rice, are all sorts of goodies: mung bean, pork belly, pork shoulder, Chinese sausage, dried shrimp, and last but not least, a salted duck egg in the center. \"That’s one of my favorite things,\" Phan says, \"to find a salted duck egg in the middle.\"\u003c/p>\n\u003cfigure id=\"attachment_80607\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-80607\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-ingredients1000.jpg\" alt=\"Banh Chung ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banh Chung ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>So what's the story behind \u003cem>banh chưng\u003c/em>? In Vietnam, one version of the \u003ca href=\"http://learningtogive.org/resources/folktales/EarthCakes.asp\">story\u003c/a> goes, there was a king who had 18 sons. To choose the next king, he held a cooking competition. Most of the princes opted for rare and fancy ingredients. The youngest son was too poor for that. He created a dish inspired by the countryside he lived in -- rice from the nearby fields, green leaves from the forest. His humility, and the simple purity of his approach, won the king over.\u003c/p>\n\u003cfigure id=\"attachment_80606\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-cooking1000.jpg\">\u003cimg class=\"size-full wp-image-80606\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-cooking1000.jpg\" alt=\"Boiling the prepared Banh Chung. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boiling the prepared Banh Chung. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\"You know,\" says Phan, \"a lot of Vietnamese cuisine’s about that. It’s never about the expensive \u003cem>foie gras\u003c/em> or caviar. It’s always about simple ingredients -- and what can you turn these ingredients into, to create food that's just amazing.\"\u003c/p>\n\u003cp>It's a dish that usually involves a small army of women getting together in the kitchen to prepare and combine the ingredients, then hover over the pots in which piles of \u003cem>banh chưng\u003c/em> are boiled. Small, hungry children typically watch with great interest, but the first \u003cem>banh chưng\u003c/em> go to the family's altar honoring ancestors.\u003c/p>\n\u003cp>The story of why people come to the Bay Area from a foreign land is often a painful one. Poverty, political upheaval, and war compel people to risk everything for a future in the US. But over time, it becomes more and more difficult to hold on to memories of the homeland, and to the cultural traditions that make less and less sense as the years pass. But food is an easy link...provided you hang on to the recipes.\u003c/p>\n\u003cfigure id=\"attachment_80617\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-slicing700.jpg\">\u003cimg class=\"size-full wp-image-80617\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-slicing700.jpg\" alt=\"Charles Phan slicing banh chưng to saute. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan slicing banh chưng to saute. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>With the flash of a sharp knife, Phan slices through the string that holds the banana leaves together. The boiled \u003cem>banh chưng\u003c/em> can be re-steamed, or sliced and sauteed, then topped with a drizzle of soy sauce or Maggi, another condiment that's a favorite of the Vietnamese. The glutinous rice with mung bean recalls grits, and the sausage and egg inside pair perfectly, recalling the classic American breakfast of grits, eggs and ham or sausage.\u003c/p>\n\u003cfigure id=\"attachment_80654\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sliced-banh-chung1000.jpg\">\u003cimg class=\"size-full wp-image-80654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sliced-banh-chung1000.jpg\" alt=\"Sliced banh chưng. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced banh chưng. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Phan says you can find \u003cem>banh chưng\u003c/em> in dim sum houses, especially around Chinese New Year, but not in his restaurants.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It’s just stuck in my head that it’s a religious food, so I won’t serve it in a restaurant. Seems sacrilegious.\" He laughs, and tucks again into the fruit of his labor.\u003c/p>\n\u003cfigure id=\"attachment_80614\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-cooking-1000.jpg\">\u003cimg class=\"size-full wp-image-80614\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-cooking-1000.jpg\" alt=\"Charles Phan cooking sliced banh chưng. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan cooking sliced banh chưng. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Peeps: Embrace The Simple Sugary Pleasure of Homemade Marshmallow Peeps this Easter",
"title": "DIY Peeps: Embrace The Simple Sugary Pleasure of Homemade Marshmallow Peeps this Easter",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_80511\" class=\"wp-caption aligncenter\" style=\"max-width: 955px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/finished-peeps-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/finished-peeps-1.jpg\" alt=\"Homemade marshmallow Peeps are a fun treat for Easter. Photo: Kate Williams\" width=\"955\" height=\"605\" class=\"size-full wp-image-80511\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade marshmallow Peeps are a fun treat for Easter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I have eaten at least one marshmallow Peep every Easter Sunday as far back as I can remember. I can’t confirm the presence of Peeps in my house back in my toddler years, but I’m willing to guess that they made an appearance.\u003cbr>\n[aside postID=\"bayareabites_93590,bayareabites_104647\" label=\"Try More DIY\"]\u003cbr>\nMy mom, you see, has a fondness for the cottony, sugar-coated candies, and she still mails them to me from across the country every spring. (Never mind the fact that Peeps line the shelves of every supermarket and drugstore coast-to-coast come springtime.) As a kid, I relished this unabashed freedom to ruin dinner with an ungodly amount of sugar; I viewed the Peeps-bonanza a fair bribe for my cooperation during church. \u003c/p>\n\u003cp>These days, I’ll make my way through a single Peep, my reasoning powered more by nostalgia than desire. Store-bought Peeps are, after all, a sorry version of a marshmallow—a mere vehicle for a soda’s worth of sugar. But now that I’ve learned to make Peeps from scratch, I will likely up my intake. \u003c/p>\n\u003cfigure id=\"attachment_80513\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ingredients.jpg\" alt=\"You’ll need lots of sugar, plus gelatin, food coloring, cocoa, and vanilla to make homemade Peeps. Photo: Kate Williams\" width=\"1000\" height=\"759\" class=\"size-full wp-image-80513\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You’ll need lots of sugar, plus gelatin, food coloring, cocoa, and vanilla to make homemade Peeps. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, let’s get this straight: homemade Peeps are far from wholesome. Indeed, for the best results, granulated sugar and corn syrup are necessities. However, the flavor and texture of the DIY candies are exponentially better than the shrink-wrapped variety. I like to use organic cane sugar for its slightly more complex flavor, but traditional granulated sugar will work just fine. I use food coloring to dye the sugar for coating the Peeps, vanilla to flavor the marshmallow, and cocoa to form the eyes. You will also need a piping bag (use a disposable one for easy clean-up), a large (1/2-inch wide) piping tip, a stand mixer with a whisk attachment, and candy thermometer. \u003c/p>\n\u003cfigure id=\"attachment_80508\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coloring-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coloring-2.jpg\" alt=\"Use food coloring to dye sugar for coating the peeps. Photo: Kate Williams\" width=\"1000\" height=\"690\" class=\"size-full wp-image-80508\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use food coloring to dye sugar for coating the peeps. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, dye your sugar. I like to make classic yellow Peeps, but feel free to use any color you’d like. You could even go au natural. Measure out 2 cups of sugar into a large bowl and add 5 or 6 drops of food coloring. Use a spoon (or your hands if you don’t mind the mess) to rub the food coloring into the sand. Once the color is evenly distributed, you can choose to add more coloring if you want a more vibrant color. For this batch, I used 10 drops of yellow food coloring. Spread about half of the dyed sugar across a parchment paper-lined rimmed baking sheet. Save the rest in the bowl for later. Now is also a good time to fit the piping tip into the piping bag. Snip off the bottom of the piping bag and push the tip into the bottom. Continue to trim the bag until the piping tip fits perfectly in the hole in the bottom of the bag. Fold over the top 4 inches of the bag.\u003c/p>\n\u003cfigure id=\"attachment_80512\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/gelatin-bloomed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/gelatin-bloomed.jpg\" alt=\"Once the gelatin is properly hydrated (or bloomed) it will form a clear, springy gel in the bottom of the mixing bowl. Photo: Kate Williams\" width=\"1000\" height=\"706\" class=\"size-full wp-image-80512\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once the gelatin is properly hydrated (or bloomed) it will form a clear, springy gel in the bottom of the mixing bowl. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, bloom the gelatin in 1/3 cup of water. Gelatin is what provides the marshmallow mixture with structure. Almost all commercial marshmallows rely on gelatin, and it is the easiest to use at home. If you are vegan, there are resources online for learning to substitute other stabilizers, like agar, for the gelatin. Powdered gelatin must be hydrated (or bloomed) before use. To save bowls, I do this step in the bowl of my stand mixer. Stir the gelatin into the water until there are no longer any large clumps. The gelatin then needs to sit for around 10-15 minutes to soften. While the gelatin softens, make the sugar syrup.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This sugar syrup is made from a mixture of water, sugar, and corn syrup. The corn syrup helps prevent the sugar from crystallizing and it also gives the Peeps the ideal chewy texture. That said, I have seen recipes for homemade Peeps that forgo corn syrup altogether. If you’re weary of corn syrup, you can try substituting it for an equal amount of granulated sugar. (But really, if you don’t want to eat a little corn syrup, you probably don’t want to eat Peeps either.) \u003c/p>\n\u003cfigure id=\"attachment_80516\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sugar-in-pot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sugar-in-pot.jpg\" alt=\"Pour the sugar into the center of the saucepan to avoid hitting the sides. Photo: Kate Williams\" width=\"1000\" height=\"676\" class=\"size-full wp-image-80516\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pour the sugar into the center of the saucepan to avoid hitting the sides. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Boiling sugar syrup isn’t difficult, but there are a few tricks to making it foolproof. First, combine the corn syrup and water in a large saucepan. Then pour the sugar carefully into the center of the pot, making a mound that doesn’t touch the sides of the pot. Crystallization can happen when melted sugar gets stuck to the sides of the pot, so it’s best to avoid that problem from the get-go. Now bring the water up to a rolling boil over medium heat. While the mixture is heating, gently swirl the pot to slowly dissolve the sugar into the water. This will get easier as the sugar melts. Once the mound of sugar is gone, you can stop swirling the pan. Don’t stir it. \u003c/p>\n\u003cfigure id=\"attachment_80506\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/at-temp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/at-temp.jpg\" alt=\"The sugar syrup for Peeps needs to be cooked to 245 degrees, or the firm-ball stage to ensure that the marshmallow mixture will set properly when it is piped. Photo: Kate Williams\" width=\"1000\" height=\"697\" class=\"size-full wp-image-80506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The sugar syrup for Peeps needs to be cooked to 245 degrees, or the firm-ball stage to ensure that the marshmallow mixture will set properly when it is piped. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Monitor the temperature of the sugar syrup as it boils; you’re looking for 245 degrees, or the firm-ball stage. Try to take the temperature of the syrup in 3 or 4 places as it is heating. Sugar tends to form heat pockets, and you’ll want to confirm that the entire mixture has reached 245 before moving on.\u003c/p>\n\u003cp>Once the syrup is cooked, remove the pot from the heat. Now turn the stand mixer to low. Carefully pour the sugar syrup into the gelatin while trying to avoid both the sides of the bowl and the whisk. If you hit the side, some of the sugar will likely harden on the bowl and not get mixed in. This problem is smaller than the splattering that could occur should you hit the whisk. In other words, you definitely want to stay away from the whisk. Once all of the sugar syrup has been mixed in, slowly raise the speed of the mixer to high. \u003c/p>\n\u003cfigure id=\"attachment_80517\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/whipping-marshmallow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/whipping-marshmallow.jpg\" alt=\"The marshmallow mixture must be whipped for a long time to add volume while it cools. You’ll know it is ready when the mixture loses its gloss and holds tightly to the whisk. The marshmallow mixture on the left is glossy and trails off of the beater; it is not quite finished. The marshmallow mixture on the right is matte and forms a stiff mound on the whisk; it is ready to go. Photos: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-80517\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The marshmallow mixture must be whipped for a long time to add volume while it cools. You’ll know it is ready when the mixture loses its gloss and holds tightly to the whisk. The marshmallow mixture on the left is glossy and trails off of the beater; it is not quite finished. The marshmallow mixture on the right is matte and forms a stiff mound on the whisk; it is ready to go. Photos: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>As the marshmallow mixes, it will cool and increase in volume rapidly. You will notice the color change to white and the mixture will slowly lose its gloss. Once the mixture is thick, add 1 teaspoon of vanilla. Continue to beat until the marshmallow is very thick and does not stream down off of the whisk when pulled out of the bowl.\u003c/p>\n\u003cfigure id=\"attachment_80510\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/filling-piping-bag.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/filling-piping-bag.jpg\" alt=\"Be sure to twist and pinch the bottom of the piping bag to prevent the marshmallow mixture from leaking out while it is being added to the piping bag. Photo: Kate Williams\" width=\"700\" height=\"876\" class=\"size-full wp-image-80510\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Be sure to twist and pinch the bottom of the piping bag to prevent the marshmallow mixture from leaking out while it is being added to the piping bag. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now transfer the marshmallow mixture to the piping bag. To keep the marshmallow from falling out of the tip, make sure the bag is twisted right above the tip. Do your best to transfer all of the marshmallow mixture to the bag. Unfold the top of the bag and compress the marshmallow towards the tip.\u003c/p>\n\u003cfigure id=\"attachment_80514\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-body.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-body.jpg\" alt=\"Start by piping the body of the Peep on to the sugar-lined baking sheet. Photo: Kate Williams\" width=\"1000\" height=\"607\" class=\"size-full wp-image-80514\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Start by piping the body of the Peep on to the sugar-lined baking sheet. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Here comes the tricky part: piping. I must admit that I never really got the hang of making perfect Peeps, so don’t sweat it if your Peeps look more like sea lions than baby chicks. They’ll still taste good. To shape the Peeps, start by forming the body: Hold the bag about 1 inch above the sugar-lined baking sheet at a 90-degree angle. Squeeze the marshmallow mixture out of the bag, allowing it to form a 1-inch round before beginning to taper. You should try to form a body in the shape of a fat tadpole. Release the pressure on the bag and pull the bag upwards to form the tail. You may need to wiggle the bag a little to get the marshmallow to separate.\u003c/p>\n\u003cfigure id=\"attachment_80515\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-head.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-head.jpg\" alt=\"Pipe a smaller mound of marshmallow mixture on top of the body to form the head, snaking the direction of the marshmallow to form a beak. Photo: Kate Williams\" width=\"1000\" height=\"628\" class=\"size-full wp-image-80515\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pipe a smaller mound of marshmallow mixture on top of the body to form the head, snaking the direction of the marshmallow to form a beak. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Form the head by placing the bag at a 90-degree angle above the widest part of the body. Slow pipe more marshmallow mixture onto the body, moving the bag back towards the tail. Once you reach the middle of the body, reverse directions and move the bag back towards the front. At the same time, release pressure on the bag so that the marshmallow stops flowing and forms something of a beak shape. Again, you will likely need to wiggle the bag a little to separate the Peep from the tip. Continue piping Peeps until you run out of marshmallow. If you need to do any touch ups or move the Peeps around on the tray, use slightly damp fingers. \u003c/p>\n\u003cfigure id=\"attachment_80507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coating-in-sugar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coating-in-sugar.jpg\" alt=\"Coat the piped Peeps with the remaining dyed sugar. Photo: Kate Williams\" width=\"1000\" height=\"684\" class=\"size-full wp-image-80507\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coat the piped Peeps with the remaining dyed sugar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve piped all of the Peeps, sprinkle them with the remaining dyed sugar. I found that it was easiest to coat the tops and broad sides of the Peeps first, and then turning them to coat until the head, neck, and tail. Once they’ve got a layer of sugar, you should be able to handle them without sticking.\u003c/p>\n\u003cp>Finally, make the eyes. Some recipes called for making icing to paint onto the Peeps, but that additional process seemed unnecessary. All you really need is a little cocoa powder and water. I found that a 2:1 ratio of cocoa to water makes a good chocolate paint. Mix the cocoa and water together well to get out any errant clumps. Then use a toothpick to dot eyes and any other decorations you’d like to add to the Peeps. If you’re making Peeps with kids, you may want to let them take some creative license and transform the Peeps into marshmallow dinosaurs. (It wouldn’t be a stretch.)\u003c/p>\n\u003cfigure id=\"attachment_80509\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/eyes-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/eyes-2.jpg\" alt=\"Use a mixture of cocoa powder and water to form the eyes. Photo: Kate Williams\" width=\"1000\" height=\"656\" class=\"size-full wp-image-80509\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a mixture of cocoa powder and water to form the eyes. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Let the decorated Peeps sit out at room temperature for 4 to 6 hours to let the marshmallow dry and set. You can eat them right away, but they will be extremely soft and messy. The Peeps will maintain their texture for 2 to 3 days, covered in an airtight container. If you like stale Peeps (I do), you can store them for much longer.\u003c/p>\n\u003ch3>Recipe: DIY Marshmallow Peeps\u003c/h3>\n\u003cp>\u003cem>Makes about 18 candies\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Large piping tips are often sold in sets of 10-15 tips. If you only want to buy the single tip used in this recipe, you will likely need to order it online or visit a specialty pastry store, like Spun Sugar in Berkeley. Disposable plastic piping bags are widely available online and at stores like Sur la Table. You will need a stand mixer for this recipe; it cannot be hand-whipped. The recipe can be easily doubled if necessary. You will not need to double the colored sugar mixture.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 cups granulated sugar\u003c/li>\n\u003cli>Food coloring\u003c/li>\n\u003cli>2 1/2 teaspoons (1 packet) unflavored gelatin\u003c/li>\n\u003cli>Water, at room temperature\u003c/li>\n\u003cli>1 tablespoon corn syrup\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>1 tablespoon cocoa powder\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong> \n\u003cli>Baking sheet\u003c/li>\n\u003cli>Parchment or wax paper\u003c/li>\n\u003cli>Disposable plastic piping bag\u003c/li>\n\u003cli>1/2-inch wide piping tip\u003c/li>\n\u003cli>Stand mixer with whisk attachment\u003c/li>\n\u003cli>Large saucepan\u003c/li>\n\u003cli>Instant-read or candy thermometer\u003c/li>\n\u003cli>Toothpick\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place 2 cups of the granulated sugar in a large bowl. Add 5 to 10 drops of food coloring (in the color of your choice) to the sugar. Using a spoon or your fingers, mix the coloring evenly into the sugar. Add more color if necessary. Transfer half of the sugar onto a parchment- or wax paper-lined baking sheet, leaving the remaining sugar in the bowl. Set aside.\u003c/li>\n\u003cli>Fit a piping bag with a 1/2-inch wide round tip. Set aside.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with a whisk attachment, combine the gelatin with 1/3 cup water. Let gelatin sit while preparing the sugar syrup to let the gelatin soften.\u003c/li>\n\u003cli>In a large saucepan, combine the corn syrup with 1/4 cup water. Pour the remaining 1 cup sugar in the center of the pot so that it doesn’t touch the sides of the pan. Bring mixture to a boil over medium heat without stirring. Continue to cook without stirring until the mixture registers 245 degrees, gently swirling the pan to dissolve the sugar.\u003c/li>\n\u003cli>Turn mixer on to low speed and carefully pour the hot sugar syrup into the bowl with the gelatin. Gradually increase the mixer speed to high, and continue to mix until the mixture lightens in color, about 6 minutes. Beat in the vanilla. Continue to beat the mixer until the marshmallow has lost its gloss and is very thick, 1 to 3 more minutes. Using a spatula, transfer the marshmallow mixture to the piping bag.\u003c/li>\n\u003cli>Starting with the body, begin piping the Peeps onto the sugar-lined baking sheet: Hold the bag about 1 inch above the sugar at a 90-degree angle. Squeeze the marshmallow out of the bag, allowing it to form a 1-inch round before pulling it back towards you. Taper the marshmallow as you go, forming a body. Release the pressure on the bag and pull the bag upwards to form the tail. Form the head by placing the bag at a 90-degree angle above the widest part of the body. Pipe onto the body, moving the bag back towards the tail. Once reaching the middle of the body, reverse directions and move the bag back towards the front. At the same time, release pressure on the bag so that the marshmallow stops flowing and forms a beak shape. Repeat with the remaining marshmallow mixture.\u003c/li>\n\u003cli>Using a spoon, sprinkle the Peeps to coat with the remaining 1 cup colored sugar.\u003c/li>\n\u003cli>Mix the cocoa powder with 1 1/2 teaspoons water until it forms a thick paste. Use a toothpick or thin brush to dab the chocolate mixture onto the Peeps to form eyes.\u003c/li>\n\u003cli>Let the Peeps sit out uncovered at room temperature for 4-6 hours to set the marshmallow before serving. Transfer to an airtight container for storage. The Peeps will keep for at least 2 to 3 days at room temperature.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Think you've outgrown marshmallow Peeps? Think again. The homemade version offers just as much fun and far more flavor than the original. Kate Williams will show you how to make them for Easter.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80511\" class=\"wp-caption aligncenter\" style=\"max-width: 955px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/finished-peeps-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/finished-peeps-1.jpg\" alt=\"Homemade marshmallow Peeps are a fun treat for Easter. Photo: Kate Williams\" width=\"955\" height=\"605\" class=\"size-full wp-image-80511\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade marshmallow Peeps are a fun treat for Easter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I have eaten at least one marshmallow Peep every Easter Sunday as far back as I can remember. I can’t confirm the presence of Peeps in my house back in my toddler years, but I’m willing to guess that they made an appearance.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nMy mom, you see, has a fondness for the cottony, sugar-coated candies, and she still mails them to me from across the country every spring. (Never mind the fact that Peeps line the shelves of every supermarket and drugstore coast-to-coast come springtime.) As a kid, I relished this unabashed freedom to ruin dinner with an ungodly amount of sugar; I viewed the Peeps-bonanza a fair bribe for my cooperation during church. \u003c/p>\n\u003cp>These days, I’ll make my way through a single Peep, my reasoning powered more by nostalgia than desire. Store-bought Peeps are, after all, a sorry version of a marshmallow—a mere vehicle for a soda’s worth of sugar. But now that I’ve learned to make Peeps from scratch, I will likely up my intake. \u003c/p>\n\u003cfigure id=\"attachment_80513\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ingredients.jpg\" alt=\"You’ll need lots of sugar, plus gelatin, food coloring, cocoa, and vanilla to make homemade Peeps. Photo: Kate Williams\" width=\"1000\" height=\"759\" class=\"size-full wp-image-80513\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You’ll need lots of sugar, plus gelatin, food coloring, cocoa, and vanilla to make homemade Peeps. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, let’s get this straight: homemade Peeps are far from wholesome. Indeed, for the best results, granulated sugar and corn syrup are necessities. However, the flavor and texture of the DIY candies are exponentially better than the shrink-wrapped variety. I like to use organic cane sugar for its slightly more complex flavor, but traditional granulated sugar will work just fine. I use food coloring to dye the sugar for coating the Peeps, vanilla to flavor the marshmallow, and cocoa to form the eyes. You will also need a piping bag (use a disposable one for easy clean-up), a large (1/2-inch wide) piping tip, a stand mixer with a whisk attachment, and candy thermometer. \u003c/p>\n\u003cfigure id=\"attachment_80508\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coloring-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coloring-2.jpg\" alt=\"Use food coloring to dye sugar for coating the peeps. Photo: Kate Williams\" width=\"1000\" height=\"690\" class=\"size-full wp-image-80508\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use food coloring to dye sugar for coating the peeps. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, dye your sugar. I like to make classic yellow Peeps, but feel free to use any color you’d like. You could even go au natural. Measure out 2 cups of sugar into a large bowl and add 5 or 6 drops of food coloring. Use a spoon (or your hands if you don’t mind the mess) to rub the food coloring into the sand. Once the color is evenly distributed, you can choose to add more coloring if you want a more vibrant color. For this batch, I used 10 drops of yellow food coloring. Spread about half of the dyed sugar across a parchment paper-lined rimmed baking sheet. Save the rest in the bowl for later. Now is also a good time to fit the piping tip into the piping bag. Snip off the bottom of the piping bag and push the tip into the bottom. Continue to trim the bag until the piping tip fits perfectly in the hole in the bottom of the bag. Fold over the top 4 inches of the bag.\u003c/p>\n\u003cfigure id=\"attachment_80512\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/gelatin-bloomed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/gelatin-bloomed.jpg\" alt=\"Once the gelatin is properly hydrated (or bloomed) it will form a clear, springy gel in the bottom of the mixing bowl. Photo: Kate Williams\" width=\"1000\" height=\"706\" class=\"size-full wp-image-80512\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once the gelatin is properly hydrated (or bloomed) it will form a clear, springy gel in the bottom of the mixing bowl. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, bloom the gelatin in 1/3 cup of water. Gelatin is what provides the marshmallow mixture with structure. Almost all commercial marshmallows rely on gelatin, and it is the easiest to use at home. If you are vegan, there are resources online for learning to substitute other stabilizers, like agar, for the gelatin. Powdered gelatin must be hydrated (or bloomed) before use. To save bowls, I do this step in the bowl of my stand mixer. Stir the gelatin into the water until there are no longer any large clumps. The gelatin then needs to sit for around 10-15 minutes to soften. While the gelatin softens, make the sugar syrup.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This sugar syrup is made from a mixture of water, sugar, and corn syrup. The corn syrup helps prevent the sugar from crystallizing and it also gives the Peeps the ideal chewy texture. That said, I have seen recipes for homemade Peeps that forgo corn syrup altogether. If you’re weary of corn syrup, you can try substituting it for an equal amount of granulated sugar. (But really, if you don’t want to eat a little corn syrup, you probably don’t want to eat Peeps either.) \u003c/p>\n\u003cfigure id=\"attachment_80516\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sugar-in-pot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sugar-in-pot.jpg\" alt=\"Pour the sugar into the center of the saucepan to avoid hitting the sides. Photo: Kate Williams\" width=\"1000\" height=\"676\" class=\"size-full wp-image-80516\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pour the sugar into the center of the saucepan to avoid hitting the sides. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Boiling sugar syrup isn’t difficult, but there are a few tricks to making it foolproof. First, combine the corn syrup and water in a large saucepan. Then pour the sugar carefully into the center of the pot, making a mound that doesn’t touch the sides of the pot. Crystallization can happen when melted sugar gets stuck to the sides of the pot, so it’s best to avoid that problem from the get-go. Now bring the water up to a rolling boil over medium heat. While the mixture is heating, gently swirl the pot to slowly dissolve the sugar into the water. This will get easier as the sugar melts. Once the mound of sugar is gone, you can stop swirling the pan. Don’t stir it. \u003c/p>\n\u003cfigure id=\"attachment_80506\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/at-temp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/at-temp.jpg\" alt=\"The sugar syrup for Peeps needs to be cooked to 245 degrees, or the firm-ball stage to ensure that the marshmallow mixture will set properly when it is piped. Photo: Kate Williams\" width=\"1000\" height=\"697\" class=\"size-full wp-image-80506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The sugar syrup for Peeps needs to be cooked to 245 degrees, or the firm-ball stage to ensure that the marshmallow mixture will set properly when it is piped. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Monitor the temperature of the sugar syrup as it boils; you’re looking for 245 degrees, or the firm-ball stage. Try to take the temperature of the syrup in 3 or 4 places as it is heating. Sugar tends to form heat pockets, and you’ll want to confirm that the entire mixture has reached 245 before moving on.\u003c/p>\n\u003cp>Once the syrup is cooked, remove the pot from the heat. Now turn the stand mixer to low. Carefully pour the sugar syrup into the gelatin while trying to avoid both the sides of the bowl and the whisk. If you hit the side, some of the sugar will likely harden on the bowl and not get mixed in. This problem is smaller than the splattering that could occur should you hit the whisk. In other words, you definitely want to stay away from the whisk. Once all of the sugar syrup has been mixed in, slowly raise the speed of the mixer to high. \u003c/p>\n\u003cfigure id=\"attachment_80517\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/whipping-marshmallow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/whipping-marshmallow.jpg\" alt=\"The marshmallow mixture must be whipped for a long time to add volume while it cools. You’ll know it is ready when the mixture loses its gloss and holds tightly to the whisk. The marshmallow mixture on the left is glossy and trails off of the beater; it is not quite finished. The marshmallow mixture on the right is matte and forms a stiff mound on the whisk; it is ready to go. Photos: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-80517\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The marshmallow mixture must be whipped for a long time to add volume while it cools. You’ll know it is ready when the mixture loses its gloss and holds tightly to the whisk. The marshmallow mixture on the left is glossy and trails off of the beater; it is not quite finished. The marshmallow mixture on the right is matte and forms a stiff mound on the whisk; it is ready to go. Photos: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>As the marshmallow mixes, it will cool and increase in volume rapidly. You will notice the color change to white and the mixture will slowly lose its gloss. Once the mixture is thick, add 1 teaspoon of vanilla. Continue to beat until the marshmallow is very thick and does not stream down off of the whisk when pulled out of the bowl.\u003c/p>\n\u003cfigure id=\"attachment_80510\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/filling-piping-bag.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/filling-piping-bag.jpg\" alt=\"Be sure to twist and pinch the bottom of the piping bag to prevent the marshmallow mixture from leaking out while it is being added to the piping bag. Photo: Kate Williams\" width=\"700\" height=\"876\" class=\"size-full wp-image-80510\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Be sure to twist and pinch the bottom of the piping bag to prevent the marshmallow mixture from leaking out while it is being added to the piping bag. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now transfer the marshmallow mixture to the piping bag. To keep the marshmallow from falling out of the tip, make sure the bag is twisted right above the tip. Do your best to transfer all of the marshmallow mixture to the bag. Unfold the top of the bag and compress the marshmallow towards the tip.\u003c/p>\n\u003cfigure id=\"attachment_80514\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-body.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-body.jpg\" alt=\"Start by piping the body of the Peep on to the sugar-lined baking sheet. Photo: Kate Williams\" width=\"1000\" height=\"607\" class=\"size-full wp-image-80514\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Start by piping the body of the Peep on to the sugar-lined baking sheet. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Here comes the tricky part: piping. I must admit that I never really got the hang of making perfect Peeps, so don’t sweat it if your Peeps look more like sea lions than baby chicks. They’ll still taste good. To shape the Peeps, start by forming the body: Hold the bag about 1 inch above the sugar-lined baking sheet at a 90-degree angle. Squeeze the marshmallow mixture out of the bag, allowing it to form a 1-inch round before beginning to taper. You should try to form a body in the shape of a fat tadpole. Release the pressure on the bag and pull the bag upwards to form the tail. You may need to wiggle the bag a little to get the marshmallow to separate.\u003c/p>\n\u003cfigure id=\"attachment_80515\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-head.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-head.jpg\" alt=\"Pipe a smaller mound of marshmallow mixture on top of the body to form the head, snaking the direction of the marshmallow to form a beak. Photo: Kate Williams\" width=\"1000\" height=\"628\" class=\"size-full wp-image-80515\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pipe a smaller mound of marshmallow mixture on top of the body to form the head, snaking the direction of the marshmallow to form a beak. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Form the head by placing the bag at a 90-degree angle above the widest part of the body. Slow pipe more marshmallow mixture onto the body, moving the bag back towards the tail. Once you reach the middle of the body, reverse directions and move the bag back towards the front. At the same time, release pressure on the bag so that the marshmallow stops flowing and forms something of a beak shape. Again, you will likely need to wiggle the bag a little to separate the Peep from the tip. Continue piping Peeps until you run out of marshmallow. If you need to do any touch ups or move the Peeps around on the tray, use slightly damp fingers. \u003c/p>\n\u003cfigure id=\"attachment_80507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coating-in-sugar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coating-in-sugar.jpg\" alt=\"Coat the piped Peeps with the remaining dyed sugar. Photo: Kate Williams\" width=\"1000\" height=\"684\" class=\"size-full wp-image-80507\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coat the piped Peeps with the remaining dyed sugar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve piped all of the Peeps, sprinkle them with the remaining dyed sugar. I found that it was easiest to coat the tops and broad sides of the Peeps first, and then turning them to coat until the head, neck, and tail. Once they’ve got a layer of sugar, you should be able to handle them without sticking.\u003c/p>\n\u003cp>Finally, make the eyes. Some recipes called for making icing to paint onto the Peeps, but that additional process seemed unnecessary. All you really need is a little cocoa powder and water. I found that a 2:1 ratio of cocoa to water makes a good chocolate paint. Mix the cocoa and water together well to get out any errant clumps. Then use a toothpick to dot eyes and any other decorations you’d like to add to the Peeps. If you’re making Peeps with kids, you may want to let them take some creative license and transform the Peeps into marshmallow dinosaurs. (It wouldn’t be a stretch.)\u003c/p>\n\u003cfigure id=\"attachment_80509\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/eyes-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/eyes-2.jpg\" alt=\"Use a mixture of cocoa powder and water to form the eyes. Photo: Kate Williams\" width=\"1000\" height=\"656\" class=\"size-full wp-image-80509\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a mixture of cocoa powder and water to form the eyes. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Let the decorated Peeps sit out at room temperature for 4 to 6 hours to let the marshmallow dry and set. You can eat them right away, but they will be extremely soft and messy. The Peeps will maintain their texture for 2 to 3 days, covered in an airtight container. If you like stale Peeps (I do), you can store them for much longer.\u003c/p>\n\u003ch3>Recipe: DIY Marshmallow Peeps\u003c/h3>\n\u003cp>\u003cem>Makes about 18 candies\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>Note:\u003c/strong> Large piping tips are often sold in sets of 10-15 tips. If you only want to buy the single tip used in this recipe, you will likely need to order it online or visit a specialty pastry store, like Spun Sugar in Berkeley. Disposable plastic piping bags are widely available online and at stores like Sur la Table. You will need a stand mixer for this recipe; it cannot be hand-whipped. The recipe can be easily doubled if necessary. You will not need to double the colored sugar mixture.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 cups granulated sugar\u003c/li>\n\u003cli>Food coloring\u003c/li>\n\u003cli>2 1/2 teaspoons (1 packet) unflavored gelatin\u003c/li>\n\u003cli>Water, at room temperature\u003c/li>\n\u003cli>1 tablespoon corn syrup\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>1 tablespoon cocoa powder\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong> \n\u003cli>Baking sheet\u003c/li>\n\u003cli>Parchment or wax paper\u003c/li>\n\u003cli>Disposable plastic piping bag\u003c/li>\n\u003cli>1/2-inch wide piping tip\u003c/li>\n\u003cli>Stand mixer with whisk attachment\u003c/li>\n\u003cli>Large saucepan\u003c/li>\n\u003cli>Instant-read or candy thermometer\u003c/li>\n\u003cli>Toothpick\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place 2 cups of the granulated sugar in a large bowl. Add 5 to 10 drops of food coloring (in the color of your choice) to the sugar. Using a spoon or your fingers, mix the coloring evenly into the sugar. Add more color if necessary. Transfer half of the sugar onto a parchment- or wax paper-lined baking sheet, leaving the remaining sugar in the bowl. Set aside.\u003c/li>\n\u003cli>Fit a piping bag with a 1/2-inch wide round tip. Set aside.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with a whisk attachment, combine the gelatin with 1/3 cup water. Let gelatin sit while preparing the sugar syrup to let the gelatin soften.\u003c/li>\n\u003cli>In a large saucepan, combine the corn syrup with 1/4 cup water. Pour the remaining 1 cup sugar in the center of the pot so that it doesn’t touch the sides of the pan. Bring mixture to a boil over medium heat without stirring. Continue to cook without stirring until the mixture registers 245 degrees, gently swirling the pan to dissolve the sugar.\u003c/li>\n\u003cli>Turn mixer on to low speed and carefully pour the hot sugar syrup into the bowl with the gelatin. Gradually increase the mixer speed to high, and continue to mix until the mixture lightens in color, about 6 minutes. Beat in the vanilla. Continue to beat the mixer until the marshmallow has lost its gloss and is very thick, 1 to 3 more minutes. Using a spatula, transfer the marshmallow mixture to the piping bag.\u003c/li>\n\u003cli>Starting with the body, begin piping the Peeps onto the sugar-lined baking sheet: Hold the bag about 1 inch above the sugar at a 90-degree angle. Squeeze the marshmallow out of the bag, allowing it to form a 1-inch round before pulling it back towards you. Taper the marshmallow as you go, forming a body. Release the pressure on the bag and pull the bag upwards to form the tail. Form the head by placing the bag at a 90-degree angle above the widest part of the body. Pipe onto the body, moving the bag back towards the tail. Once reaching the middle of the body, reverse directions and move the bag back towards the front. At the same time, release pressure on the bag so that the marshmallow stops flowing and forms a beak shape. Repeat with the remaining marshmallow mixture.\u003c/li>\n\u003cli>Using a spoon, sprinkle the Peeps to coat with the remaining 1 cup colored sugar.\u003c/li>\n\u003cli>Mix the cocoa powder with 1 1/2 teaspoons water until it forms a thick paste. Use a toothpick or thin brush to dab the chocolate mixture onto the Peeps to form eyes.\u003c/li>\n\u003cli>Let the Peeps sit out uncovered at room temperature for 4-6 hours to set the marshmallow before serving. Transfer to an airtight container for storage. The Peeps will keep for at least 2 to 3 days at room temperature.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "This Year, Try Making Your Own DIY Matzo for Passover",
"title": "This Year, Try Making Your Own DIY Matzo for Passover",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_80359\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/final-matzo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/final-matzo.jpg\" alt=\"The only trick to making homemade matzo is getting the timing right. Photo: Kate Williams\" width=\"1000\" height=\"666\" class=\"size-full wp-image-80359\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The only trick to making homemade matzo is getting the timing right. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade matzo doesn’t sound like a challenging proposition. I’ve made plenty of homemade crackers in the last several years, and I’m pretty adept with a rolling pin. What could possibly be so different about making Passover matzo? It is just flour and water, right?\u003cbr>\n[aside postID=\"bayareabites_108527,bayareabites_94355\"]\u003cbr>\nThe answer? There’s a third ingredient in kosher matzo—time. According to the kosher rules during Passover, matzo dough must not sit out for longer than \u003ca href=\"http://www.betemunah.org/eighteen.html\">\u003cstrong>18\u003c/strong>\u003c/a> minutes before being cooked. After 18 minutes, it is said that the dough will begin to ferment and thus leaven, making the crackers unsuitable for the holiday. This time limit doesn’t leave much wiggle room. But homemade matzo in 18 minutes can be done, even if you’re not the quickest cook in the kitchen. The secret is to scale down the recipe to a workable volume.\u003c/p>\n\u003cfigure id=\"attachment_80364\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/timer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/timer.jpg\" alt=\"Kosher matzo must be mixed, rolled, and transferred to the oven in 18 minutes or less. Photo: Kate Williams\" width=\"1000\" height=\"781\" class=\"size-full wp-image-80364\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kosher matzo must be mixed, rolled, and transferred to the oven in 18 minutes or less. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>But before even thinking about mixing the dough, turn on your oven. If you have a pizza stone, place it on the lowest rack available. If not, use an overturned baking sheet, placing it on the lowest rack. Turn the oven up as high as it will go—mine gets up to about 525ºF. Let the oven heat up for 30 to 45 minutes to ensure that it and the pizza stone is ripping hot.\u003c/p>\n\u003cp>While the oven heats, measure out the ingredients. Traditionally, matzo is made from nothing more than flour and water. If you’d like to go this route, you can certainly make the crackers using only these two ingredients. I like to add just a bit of flavor to my matzo by adding a little salt and olive oil. It also should go without saying that if you need your matzo to be kosher for Passover, you will need to use kosher flour, salt and olive oil in the recipe. \u003c/p>\n\u003cp>The ratio of flour to water is the biggest variable when making matzo. Recipes for matzo call for anything from a 2:1 ratio of flour to water to a 4:1 ratio. Recipes with the most flour produce the stiffest dough, making crackers that are hard to roll but very fast (think 3 minutes, max) to cook. The more water introduced into the dough, the easier it is to roll. However, matzo with too much water takes a long time to dry out and crisp in the oven. I decided to make my matzo with a dough that is somewhere in the middle (Goldilocks matzo, if you will), using 2 cups flour and 2/3 of a cup of liquid. Since I use a little olive oil, I lower the amount of water needed to 1/3 cup plus a few tablespoons, and then make up the rest of the volume with extra-virgin olive oil. \u003c/p>\n\u003cp>I measure the flour and salt into a large bowl, and mix with my fingers until the salt is evenly incorporated. In a small measuring cup, I measure the liquids. Then I wait until the oven is ready.\u003c/p>\n\u003cfigure id=\"attachment_80362\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/hand-mixing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/hand-mixing.jpg\" alt=\"Start your 18-minute timer as soon as you add the water mixture to the flour. Photo: Kate Williams\" width=\"1000\" height=\"679\" class=\"size-full wp-image-80362\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Start your 18-minute timer as soon as you add the water mixture to the flour. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The 18-minute clock starts ticking as soon as the liquid mixture is added to the flour, so it is imperative to move quickly. I also like to make the matzo in fairly small batches so that I don’t run out of time when rolling the dough. If you’d like to make more matzo than is made by following the recipe below, I’d recommend baking through the entire recipe once before beginning again. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Once the oven is hot, set a timer for 18 minutes, and pour the liquid mixture into the large bowl with the flour. I use my hands to mix the liquid into the flour. Once the mixture begins to come together, you will need to more forcefully knead the dough together. Turn the mixture out onto the counter if you need to. However, keep in mind that matzo is not bread, so don’t worry too much about kneading here. You simply want to bring the flour and water together to form a rollable dough. If you find that the mixture is either too dry or too wet to successfully come together, add a little more flour or water (about 1 teaspoon at a time), until you’re happy with the dough. Be mindful of the timer; mixing and kneading usually takes me about 4 minutes.\u003c/p>\n\u003cfigure id=\"attachment_80358\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/dividing-dough.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/dividing-dough.jpg\" alt=\"Once the dough has come together, divide it into four pieces that are approximately the same size. Photo: Kate Williams\" width=\"1000\" height=\"653\" class=\"size-full wp-image-80358\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once the dough has come together, divide it into four pieces that are approximately the same size. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now divide the dough into four pieces that are approximately the same size. Set two pieces aside for a moment. Take one piece of dough and flatten it out into a rectangle. Roll it out as thin as you can on a lightly floured counter. Shape is not terribly important, and is a matter of personal preference. I like to roll the matzo into a long rectangle because they fit the best on my pizza stone. If you’d like to square off the edges, you can. \u003c/p>\n\u003cfigure id=\"attachment_80363\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/poking-holes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/poking-holes.jpg\" alt=\"Use a fork to poke holes across the entire cracker sheet. These holes will prevent the matzo from forming giant bubbles. Photo: Kate Williams\" width=\"1000\" height=\"621\" class=\"size-full wp-image-80363\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a fork to poke holes across the entire cracker sheet. These holes will prevent the matzo from forming giant bubbles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, take a fork and prick holes across the entire surface of the dough. The holes will keep the matzo from puffing up too much in the heat of the oven. (Although matzo isn’t leavened, it does contain gluten. The gluten networks in the dough will trap the water that quickly turns to steam in the oven. If there are no vent holes in the cracker, this steam will create a gigantic bubble in the cracker. It is very difficult to spread butter on gigantic cracker bubbles.) Set this pricked dough aside and roll out a second piece of dough in the same manner. \u003c/p>\n\u003cp>Very carefully transfer both of these dough sheets directly to the hot pizza stone in the oven. I like to pull the oven rack out a bit to make it easier to lay the dough down flat. As quickly as you can, shut the oven door and cook the matzo for about 2 1/2 minutes on the first side. Using tongs, a potholder, or your fingers (if you’re brave), reach in and flip the crackers. They should be stiff and speckled with golden brown spots. Continue to bake the matzo for 2 to 2 1/2 more minutes, until the second side is golden brown. Remove the matzo from the oven and let them cool on a cooling rack.\u003c/p>\n\u003cfigure id=\"attachment_80361\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/flipped-matzo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/flipped-matzo.jpg\" alt=\"Bake the matzo directly on a pizza stone until golden brown on both sides. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-80361\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake the matzo directly on a pizza stone until golden brown on both sides. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>While you’ve got the first batch in the oven, roll out the second two pieces of dough. It should take 5 to 6 minutes, which means that you should be able to stick this second batch in the oven right after you remove the first. Provided you’ve been working fairly quickly, you should get everything in the oven well under the 18-minute mark. If not, and if you’re concerned about following the kosher rules, you will need to toss out the offending dough and begin again.\u003c/p>\n\u003cp>All of this said, if you aren’t concerned about keeping the matzo kosher, you’ve got a lot more flexibility. Letting the dough rest for 10 to 15 minutes before rolling it out will improve its texture and will make it easier to roll. You can also experiment with different toppings for the crackers. An egg white wash (egg whites whisked until frothy) will hold most toppings on to the crackers; I am a big fan of za’atar-covered matzo. You can also try sprinkling the rolled dough with coarse sea salt.\u003c/p>\n\u003cp>Either way, matzo is best served with a thick smear of room temperature butter.\u003c/p>\n\u003cfigure id=\"attachment_80357\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/buttered-matzo-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/buttered-matzo-1.jpg\" alt=\"DIY matzo crackers. Photo: Kate Williams\" width=\"1000\" height=\"684\" class=\"size-full wp-image-80357\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY matzo crackers. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Matzo\u003c/h3>\n\u003cp>\u003cem>Makes 4 large cracker sheets\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> In order for the matzo to be kosher for Passover, the dough needs to be mixed and place in the oven in under 18 minutes to prevent any leavening from occurring. The flour and salt should also be certified kosher for Passover. If you would like to increase the recipe, wait to mix subsequent batches until you are finished baking the first round. If you are not worried about keeping the matzo kosher, you can ignore the time and flour constraints. Let the dough rest for 10-15 minutes after mixing to make it easier to roll.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 cups all-purpose flour, plus extra as needed\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1/3 cup plus 3 tablespoons water, plus extra as needed\u003c/li>\n\u003cli>2 tablespoons plus 1 teaspoon olive oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Pizza stone\u003c/li>\n\u003cli>Mixing bowl\u003c/li>\n\u003cli>Rolling Pin\u003c/li>\n\u003cli>Timer\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place a pizza stone or overturned baking sheet on the bottom rack of the oven and preheat the oven to at least 500°F.\u003c/li>\n\u003cli>Combine flour and salt in a large bowl. In a separate small bowl or measuring cup, combine the water and olive oil.\u003c/li>\n\u003cli>Once the oven is preheated, set a timer for 18 minutes.\u003c/li>\n\u003cli>Working quickly, pour the liquid mixture into the flour mixture and start the timer. Mix the flour and water together until they begin to come together. Continue to knead until the dough turns soft and supple. If the dough is too dry, add additional water one tablespoon at a time. If the dough is too wet, add additional flour one tablespoon at a time. Mixing should take 4-5 minutes.\u003c/li>\n\u003cli>Continuing to work quickly, divide the dough into 4 pieces. On a lightly floured counter, roll two pieces into very thin rectangles. Trim the edges if you want to have perfect rectangles. Using a fork, prick holes in the surface of the dough.\u003c/li>\n\u003cli>Carefully transfer these rolled pieces of dough onto the pizza stone. They can fit snugly, as the matzo should not expand. Bake until the surface of the matzo pieces are golden brown and bubbly, 2 to 2 1/2 minutes. Using tongs, carefully flip the matzo pieces and continue to bake until the second side is golden brown, 2 to 2 1/2 minutes. Remove to a cooling rack.\u003c/li>\n\u003cli>While the first matzo are cooking, roll the remaining two pieces of dough into rectangles and prick with a fork. Bake as with the first batch. If the timer goes off before all of the mixed dough is baked, you will need to discard that batch and begin again.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Homemade matzo isn't complicated, but it does come with a set of rules for keeping it kosher. Want to try making it for Passover this year? Kate Williams will show you how.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80359\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/final-matzo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/final-matzo.jpg\" alt=\"The only trick to making homemade matzo is getting the timing right. Photo: Kate Williams\" width=\"1000\" height=\"666\" class=\"size-full wp-image-80359\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The only trick to making homemade matzo is getting the timing right. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade matzo doesn’t sound like a challenging proposition. I’ve made plenty of homemade crackers in the last several years, and I’m pretty adept with a rolling pin. What could possibly be so different about making Passover matzo? It is just flour and water, right?\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThe answer? There’s a third ingredient in kosher matzo—time. According to the kosher rules during Passover, matzo dough must not sit out for longer than \u003ca href=\"http://www.betemunah.org/eighteen.html\">\u003cstrong>18\u003c/strong>\u003c/a> minutes before being cooked. After 18 minutes, it is said that the dough will begin to ferment and thus leaven, making the crackers unsuitable for the holiday. This time limit doesn’t leave much wiggle room. But homemade matzo in 18 minutes can be done, even if you’re not the quickest cook in the kitchen. The secret is to scale down the recipe to a workable volume.\u003c/p>\n\u003cfigure id=\"attachment_80364\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/timer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/timer.jpg\" alt=\"Kosher matzo must be mixed, rolled, and transferred to the oven in 18 minutes or less. Photo: Kate Williams\" width=\"1000\" height=\"781\" class=\"size-full wp-image-80364\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kosher matzo must be mixed, rolled, and transferred to the oven in 18 minutes or less. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>But before even thinking about mixing the dough, turn on your oven. If you have a pizza stone, place it on the lowest rack available. If not, use an overturned baking sheet, placing it on the lowest rack. Turn the oven up as high as it will go—mine gets up to about 525ºF. Let the oven heat up for 30 to 45 minutes to ensure that it and the pizza stone is ripping hot.\u003c/p>\n\u003cp>While the oven heats, measure out the ingredients. Traditionally, matzo is made from nothing more than flour and water. If you’d like to go this route, you can certainly make the crackers using only these two ingredients. I like to add just a bit of flavor to my matzo by adding a little salt and olive oil. It also should go without saying that if you need your matzo to be kosher for Passover, you will need to use kosher flour, salt and olive oil in the recipe. \u003c/p>\n\u003cp>The ratio of flour to water is the biggest variable when making matzo. Recipes for matzo call for anything from a 2:1 ratio of flour to water to a 4:1 ratio. Recipes with the most flour produce the stiffest dough, making crackers that are hard to roll but very fast (think 3 minutes, max) to cook. The more water introduced into the dough, the easier it is to roll. However, matzo with too much water takes a long time to dry out and crisp in the oven. I decided to make my matzo with a dough that is somewhere in the middle (Goldilocks matzo, if you will), using 2 cups flour and 2/3 of a cup of liquid. Since I use a little olive oil, I lower the amount of water needed to 1/3 cup plus a few tablespoons, and then make up the rest of the volume with extra-virgin olive oil. \u003c/p>\n\u003cp>I measure the flour and salt into a large bowl, and mix with my fingers until the salt is evenly incorporated. In a small measuring cup, I measure the liquids. Then I wait until the oven is ready.\u003c/p>\n\u003cfigure id=\"attachment_80362\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/hand-mixing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/hand-mixing.jpg\" alt=\"Start your 18-minute timer as soon as you add the water mixture to the flour. Photo: Kate Williams\" width=\"1000\" height=\"679\" class=\"size-full wp-image-80362\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Start your 18-minute timer as soon as you add the water mixture to the flour. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The 18-minute clock starts ticking as soon as the liquid mixture is added to the flour, so it is imperative to move quickly. I also like to make the matzo in fairly small batches so that I don’t run out of time when rolling the dough. If you’d like to make more matzo than is made by following the recipe below, I’d recommend baking through the entire recipe once before beginning again. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once the oven is hot, set a timer for 18 minutes, and pour the liquid mixture into the large bowl with the flour. I use my hands to mix the liquid into the flour. Once the mixture begins to come together, you will need to more forcefully knead the dough together. Turn the mixture out onto the counter if you need to. However, keep in mind that matzo is not bread, so don’t worry too much about kneading here. You simply want to bring the flour and water together to form a rollable dough. If you find that the mixture is either too dry or too wet to successfully come together, add a little more flour or water (about 1 teaspoon at a time), until you’re happy with the dough. Be mindful of the timer; mixing and kneading usually takes me about 4 minutes.\u003c/p>\n\u003cfigure id=\"attachment_80358\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/dividing-dough.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/dividing-dough.jpg\" alt=\"Once the dough has come together, divide it into four pieces that are approximately the same size. Photo: Kate Williams\" width=\"1000\" height=\"653\" class=\"size-full wp-image-80358\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once the dough has come together, divide it into four pieces that are approximately the same size. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now divide the dough into four pieces that are approximately the same size. Set two pieces aside for a moment. Take one piece of dough and flatten it out into a rectangle. Roll it out as thin as you can on a lightly floured counter. Shape is not terribly important, and is a matter of personal preference. I like to roll the matzo into a long rectangle because they fit the best on my pizza stone. If you’d like to square off the edges, you can. \u003c/p>\n\u003cfigure id=\"attachment_80363\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/poking-holes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/poking-holes.jpg\" alt=\"Use a fork to poke holes across the entire cracker sheet. These holes will prevent the matzo from forming giant bubbles. Photo: Kate Williams\" width=\"1000\" height=\"621\" class=\"size-full wp-image-80363\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a fork to poke holes across the entire cracker sheet. These holes will prevent the matzo from forming giant bubbles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, take a fork and prick holes across the entire surface of the dough. The holes will keep the matzo from puffing up too much in the heat of the oven. (Although matzo isn’t leavened, it does contain gluten. The gluten networks in the dough will trap the water that quickly turns to steam in the oven. If there are no vent holes in the cracker, this steam will create a gigantic bubble in the cracker. It is very difficult to spread butter on gigantic cracker bubbles.) Set this pricked dough aside and roll out a second piece of dough in the same manner. \u003c/p>\n\u003cp>Very carefully transfer both of these dough sheets directly to the hot pizza stone in the oven. I like to pull the oven rack out a bit to make it easier to lay the dough down flat. As quickly as you can, shut the oven door and cook the matzo for about 2 1/2 minutes on the first side. Using tongs, a potholder, or your fingers (if you’re brave), reach in and flip the crackers. They should be stiff and speckled with golden brown spots. Continue to bake the matzo for 2 to 2 1/2 more minutes, until the second side is golden brown. Remove the matzo from the oven and let them cool on a cooling rack.\u003c/p>\n\u003cfigure id=\"attachment_80361\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/flipped-matzo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/flipped-matzo.jpg\" alt=\"Bake the matzo directly on a pizza stone until golden brown on both sides. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-80361\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake the matzo directly on a pizza stone until golden brown on both sides. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>While you’ve got the first batch in the oven, roll out the second two pieces of dough. It should take 5 to 6 minutes, which means that you should be able to stick this second batch in the oven right after you remove the first. Provided you’ve been working fairly quickly, you should get everything in the oven well under the 18-minute mark. If not, and if you’re concerned about following the kosher rules, you will need to toss out the offending dough and begin again.\u003c/p>\n\u003cp>All of this said, if you aren’t concerned about keeping the matzo kosher, you’ve got a lot more flexibility. Letting the dough rest for 10 to 15 minutes before rolling it out will improve its texture and will make it easier to roll. You can also experiment with different toppings for the crackers. An egg white wash (egg whites whisked until frothy) will hold most toppings on to the crackers; I am a big fan of za’atar-covered matzo. You can also try sprinkling the rolled dough with coarse sea salt.\u003c/p>\n\u003cp>Either way, matzo is best served with a thick smear of room temperature butter.\u003c/p>\n\u003cfigure id=\"attachment_80357\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/buttered-matzo-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/buttered-matzo-1.jpg\" alt=\"DIY matzo crackers. Photo: Kate Williams\" width=\"1000\" height=\"684\" class=\"size-full wp-image-80357\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY matzo crackers. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Matzo\u003c/h3>\n\u003cp>\u003cem>Makes 4 large cracker sheets\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>Note:\u003c/strong> In order for the matzo to be kosher for Passover, the dough needs to be mixed and place in the oven in under 18 minutes to prevent any leavening from occurring. The flour and salt should also be certified kosher for Passover. If you would like to increase the recipe, wait to mix subsequent batches until you are finished baking the first round. If you are not worried about keeping the matzo kosher, you can ignore the time and flour constraints. Let the dough rest for 10-15 minutes after mixing to make it easier to roll.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 cups all-purpose flour, plus extra as needed\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1/3 cup plus 3 tablespoons water, plus extra as needed\u003c/li>\n\u003cli>2 tablespoons plus 1 teaspoon olive oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Pizza stone\u003c/li>\n\u003cli>Mixing bowl\u003c/li>\n\u003cli>Rolling Pin\u003c/li>\n\u003cli>Timer\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place a pizza stone or overturned baking sheet on the bottom rack of the oven and preheat the oven to at least 500°F.\u003c/li>\n\u003cli>Combine flour and salt in a large bowl. In a separate small bowl or measuring cup, combine the water and olive oil.\u003c/li>\n\u003cli>Once the oven is preheated, set a timer for 18 minutes.\u003c/li>\n\u003cli>Working quickly, pour the liquid mixture into the flour mixture and start the timer. Mix the flour and water together until they begin to come together. Continue to knead until the dough turns soft and supple. If the dough is too dry, add additional water one tablespoon at a time. If the dough is too wet, add additional flour one tablespoon at a time. Mixing should take 4-5 minutes.\u003c/li>\n\u003cli>Continuing to work quickly, divide the dough into 4 pieces. On a lightly floured counter, roll two pieces into very thin rectangles. Trim the edges if you want to have perfect rectangles. Using a fork, prick holes in the surface of the dough.\u003c/li>\n\u003cli>Carefully transfer these rolled pieces of dough onto the pizza stone. They can fit snugly, as the matzo should not expand. Bake until the surface of the matzo pieces are golden brown and bubbly, 2 to 2 1/2 minutes. Using tongs, carefully flip the matzo pieces and continue to bake until the second side is golden brown, 2 to 2 1/2 minutes. Remove to a cooling rack.\u003c/li>\n\u003cli>While the first matzo are cooking, roll the remaining two pieces of dough into rectangles and prick with a fork. Bake as with the first batch. If the timer goes off before all of the mixed dough is baked, you will need to discard that batch and begin again.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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},
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"tagline": "Art is where you find it",
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"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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