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"content": "\u003cfigure id=\"attachment_73978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/red-cabbage11.jpg\">\u003cimg class=\"size-full wp-image-73978\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/red-cabbage11.jpg\" alt=\"Braised Red Cabbage. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Braised Red Cabbage. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos: \u003c/em>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>I’ve always loved the sweet and sour braised red cabbage you get in German restaurants, but I never considered making it at home until I met my British husband and started frequenting the UK more often (cabbage actually comes from Britain). There, in the deep, dark winter months, they serve it alongside braised sausages, slow-roasted meats, and pillowy piles of mash. Helllooo?! I came home one year and was determined to come up with my own version; one that had all the layers of flavor and nuances of the versions I’d tried across the pond.\u003c/p>\n\u003cp>This is my special holiday version. It feels warm and cozy and a bit spruced up. If you want to make a simpler version, just omit the chestnuts, swap out the pancetta for bacon, and leave off the fresh parsley garnish. It is great alongside turkey, stuffing, and mashed potatoes, providing the perfect sweet-tart counterpoint, but you can also serve this up with sausages, roast chicken, seared lamb chops, or roast pork tenderloin. Sometimes I even just stand there at my fridge and eat it semi-respectfully from the bowl (as opposed to my toddler who merely shovels it into her mouth with her hands, declaring it “nummy” after each and every bite).\u003c/p>\n\u003cfigure id=\"attachment_73965\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/red-cabbage1.jpg\">\u003cimg class=\"size-full wp-image-73965\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/red-cabbage1.jpg\" alt=\"Ingredients for Braised Red Cabbage. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Braised Red Cabbage. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Braised Red Cabbage\u003c/h3>\n\u003cp>\u003cem>Serves 4–6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nOlive oil\u003cbr>\n3–4 thin slices pancetta, roughly chopped\u003cbr>\n2 tablespoons unsalted butter\u003cbr>\nAbout 8 oz cooked, peeled chestnuts, roughly chopped*\u003cbr>\n1 tablespoon dry sherry\u003cbr>\n2 tart baking apples, peeled, cored, and chopped\u003cbr>\n1 small red cabbage, outer leaves and core removed, sliced\u003cbr>\nBalsamic vinegar\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\nA handful of chopped fresh flat-leaf parsley leaves\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat the oven to 325°F. Pour a glug of olive oil into a large, heavy Dutch oven or an ovenproof saucepan and warm it over medium heat. Add the pancetta and cook, stirring, until golden. Add the butter, chestnuts, sherry, and apples. Stir to combine then let sizzle for a few minutes. Add the cabbage, a few healthy glugs of balsamic (maybe 1/4 to 1/3 cup or so), and season with salt and pepper. Stir everything together so that the cabbage is evenly coated. Cover and bake, stirring occasionally, until the cabbage is nice and tender, 1 1/2 to 2 hours. Add a little water or broth if the cabbage starts to dry out, you want it to remain nice and moist. Sprinkle with parsley before serving.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"73965,73968,73969,73970,73971,73973,73974,73975,73990,73977,73976,73978\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>*\u003cstrong>A note on chestnuts:\u003c/strong> If you are determined to roast or boil your own fresh chestnuts and then peel them, good on you. After many years of attempting this, and now that I have a kid, I cannot be bothered. I love the vacuum-sealed precooked, pre-peeled versions, which I think are just as good...in fact, no, they are better because I don’t have to do anything!\u003c/p>\n\n",
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"content": "\u003cfigure id=\"attachment_73894\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mushrooms1.jpg\">\u003cimg class=\"size-full wp-image-73894\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mushrooms1.jpg\" alt=\"Ingredients for Wild Mushroom gravy: trumpets, maitakes, thyme, carrots, onion. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Wild Mushroom gravy: trumpets, maitakes, thyme, carrots, onion. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>I’m a bit of a purist when it comes to Thanksgiving. I want the turkey, the stuffing, the cranberry sauce, the mashed potatoes, the yams, and of course, The Gravy (don’t worry, in addition to this starch-fest there are plenty of green veggies thrown in, but those tend to change year to year). Gravy just takes all of this over the top and makes it oh-so-decadent.\u003c/p>\n\u003cp>Generally, I make my gravy at the last minute, using drippings from the turkey along with the turkey stock I’ve bubbled away for hours and the shredded meat from the neck. But I thought I’d switch it up and offer a new option: wild mushroom gravy. This is a simple but chunky gravy, full of the deep richness of mushrooms.\u003c/p>\n\u003cp>You can easily make this vegan by subbing olive oil for the butter and using vegetable stock. You can even make this gluten-free by swapping out the all-purpose flour for sweet rice flour. If you’d like a less chunky gravy just stick an immersion blender into it at the end and whiz away to your desired level of smoothness; run it through a sieve if you really want it to be smooth, you’ll still retain all that delicious flavor.\u003c/p>\n\u003cfigure id=\"attachment_73899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mushroom-gravy-final.jpg\">\u003cimg class=\"size-full wp-image-73899\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mushroom-gravy-final.jpg\" alt=\"Wild Mushroom Gravy. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild Mushroom Gravy. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Wild Mushroom Gravy\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 tablespoons butter\u003cbr>\n1 small yellow onion, very finely chopped\u003cbr>\n1 carrot, peeled and very finely chopped\u003cbr>\n10 ounces mixed wild or cultivated mushrooms, such as porcini, trumpet, maitake, matsutake, chanterelle, and/or cremini, finely chopped\u003cbr>\n2 teaspoons chopped fresh thyme leaves\u003cbr>\nOlive oil\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\n1/4 cup flour\u003cbr>\n1/4 cup dry sherry\u003cbr>\nAbout 2 1/2 cups turkey, chicken, or vegetable stock, plus more as needed to thin the gravy to your desired consistency\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a saucepan over medium-high heat, melt 1 tablespoon butter. Add the onion and carrot and sauté, stirring occasionally, until tender and browned, about 5 minutes. Add the mushrooms, thyme, a glug of olive oil, and a pinch of salt and sauté, stirring, until the mushrooms release their juices, become tender, and the juices mostly evaporate, about 10 minutes. Transfer to a bowl and set aside.\u003c/p>\n\u003cp>In the same saucepan, melt the remaining 3 tablespoons butter. Add the flour, whisking to remove any lumps. Slowly add the sherry, stirring, until smooth. Slowly add the stock, stirring, until smooth. Simmer for about 5 minutes, then return the mushroom mixture to the saucepan, stirring to combine. Simmer until the flavors come together, about 5 minutes. Taste and season with salt and pepper and serve.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"73908,73909,73913,73910,73911,73912,73914,73915,73916,73920,73922,73899\"]\u003c/p>\n\n",
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"excerpt": "Generally, I make my gravy at the last minute, using drippings from the turkey along with the turkey stock I’ve bubbled away for hours and the shredded meat from the neck. But I thought I’d switch it up and offer a new option: wild mushroom gravy. This is a simple but chunky gravy, full of the deep richness of mushrooms.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73894\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mushrooms1.jpg\">\u003cimg class=\"size-full wp-image-73894\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mushrooms1.jpg\" alt=\"Ingredients for Wild Mushroom gravy: trumpets, maitakes, thyme, carrots, onion. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Wild Mushroom gravy: trumpets, maitakes, thyme, carrots, onion. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>I’m a bit of a purist when it comes to Thanksgiving. I want the turkey, the stuffing, the cranberry sauce, the mashed potatoes, the yams, and of course, The Gravy (don’t worry, in addition to this starch-fest there are plenty of green veggies thrown in, but those tend to change year to year). Gravy just takes all of this over the top and makes it oh-so-decadent.\u003c/p>\n\u003cp>Generally, I make my gravy at the last minute, using drippings from the turkey along with the turkey stock I’ve bubbled away for hours and the shredded meat from the neck. But I thought I’d switch it up and offer a new option: wild mushroom gravy. This is a simple but chunky gravy, full of the deep richness of mushrooms.\u003c/p>\n\u003cp>You can easily make this vegan by subbing olive oil for the butter and using vegetable stock. You can even make this gluten-free by swapping out the all-purpose flour for sweet rice flour. If you’d like a less chunky gravy just stick an immersion blender into it at the end and whiz away to your desired level of smoothness; run it through a sieve if you really want it to be smooth, you’ll still retain all that delicious flavor.\u003c/p>\n\u003cfigure id=\"attachment_73899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mushroom-gravy-final.jpg\">\u003cimg class=\"size-full wp-image-73899\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mushroom-gravy-final.jpg\" alt=\"Wild Mushroom Gravy. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild Mushroom Gravy. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Wild Mushroom Gravy\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 tablespoons butter\u003cbr>\n1 small yellow onion, very finely chopped\u003cbr>\n1 carrot, peeled and very finely chopped\u003cbr>\n10 ounces mixed wild or cultivated mushrooms, such as porcini, trumpet, maitake, matsutake, chanterelle, and/or cremini, finely chopped\u003cbr>\n2 teaspoons chopped fresh thyme leaves\u003cbr>\nOlive oil\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\n1/4 cup flour\u003cbr>\n1/4 cup dry sherry\u003cbr>\nAbout 2 1/2 cups turkey, chicken, or vegetable stock, plus more as needed to thin the gravy to your desired consistency\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a saucepan over medium-high heat, melt 1 tablespoon butter. Add the onion and carrot and sauté, stirring occasionally, until tender and browned, about 5 minutes. Add the mushrooms, thyme, a glug of olive oil, and a pinch of salt and sauté, stirring, until the mushrooms release their juices, become tender, and the juices mostly evaporate, about 10 minutes. Transfer to a bowl and set aside.\u003c/p>\n\u003cp>In the same saucepan, melt the remaining 3 tablespoons butter. Add the flour, whisking to remove any lumps. Slowly add the sherry, stirring, until smooth. Slowly add the stock, stirring, until smooth. Simmer for about 5 minutes, then return the mushroom mixture to the saucepan, stirring to combine. Simmer until the flavors come together, about 5 minutes. Taste and season with salt and pepper and serve.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Deconstructed Turkey: A Succulent Alternative to a Thanksgiving Classic",
"title": "Deconstructed Turkey: A Succulent Alternative to a Thanksgiving Classic",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_73816\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/deconstructed-turkey1000.jpg\">\u003cimg class=\"size-full wp-image-73816\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/deconstructed-turkey1000.jpg\" alt=\"Deconstructed Turkey. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deconstructed Turkey. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>For as long as I can remember, I’ve played a big role in preparing Thanksgiving dinner for both family and friends. Growing up, we did turkey the way most folks did: stuff it, throw it in the oven, and roast it until the little plastic doo-hickey popped out. As I got older, and my culinary sense of adventure grew and matured, I started brining the turkey. Then one year, this was maybe 10 years ago or more, we got really crazy and threw the brined bird on the grill, slow grill-roasting and smoking it to a mahogany red.\u003c/p>\n\u003cfigure id=\"attachment_73823\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/raw-turkey1000.jpg\">\u003cimg class=\"size-full wp-image-73823\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/raw-turkey1000.jpg\" alt=\"The raw \" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The raw \"petite\" turkey ready to be deconstructed. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>After a number of years on Thanksgiving hiatus (due to the fact that we were traveling abroad), I finally found myself back home last year, and I couldn’t wait to host my first Thanksgiving in our new house.\u003c/p>\n\u003cp>I decided to take the entire thing on myself, something I’d not done for many years, and I was ready to do something new. So in that spirit, I thought I’d try a whole new and slightly blasphemous approach: I would dismantle the turkey.\u003c/p>\n\u003cp>This is not a new idea, it was actually suggested to me a few years back by a close friend who is also an amazing chef. The idea is simple. White meat and dark meat simply don’t cook at the same rate, so why not treat them the way they want to be treated? Braise the dark meat until it’s falling-off-the-bone-tender and roast the breast meat just long enough to keep it tender and juicy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of course, I’d fallen into the brining camp years ago, but due to the lack of space for putting a whole 15-lb turkey into a vat of brining liquid, I decided to dry-brine the turkey by rubbing each part down with kosher salt and letting it wallow in the salt for a few days.\u003c/p>\n\u003cp>The results were incredible. Not only was I able to braise the legs early in the day and just warm the meat right before we sat down, but the breast took no time at all – a mere hour – and took up far less oven space than an entire turkey. It was also the very first time that every scrap of dark meat was devoured that very same night, something I’d never witnessed in all my years of turkey baking/roasting/grilling.\u003c/p>\n\u003cp>So, perhaps it is unthinkable to sit down to your Thanksgiving dinner without the ceremony of bringing a whole golden brown bird to the table and carving it to applause. But if it’s succulent flavor you are after, you really can’t go wrong with this version.\u003c/p>\n\u003ch3>Recipe: Deconstructed Turkey & Gravy\u003c/h3>\n\u003cp>\u003cem>Serves 10–12 with leftovers\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>15 lb turkey, ideally organic*\u003c/li>\n\u003cli>2 large yellow onions, 1 diced and 1 cut into large chunks (skins reserved)\u003c/li>\n\u003cli>4 stalks celery, 2 diced and 2 cut into large chunks (trimmed tops reserved)\u003c/li>\n\u003cli>About 3–4 tbsp kosher salt, plus more as needed\u003c/li>\n\u003cli>3 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1 large carrot, peeled and diced\u003c/li>\n\u003cli>3/4 cup dry white wine\u003c/li>\n\u003cli>4 cups turkey stock or low-sodium chicken broth, plus more as needed\u003c/li>\n\u003cli>3 tbsp unsalted butter, softened, plus more if needed\u003c/li>\n\u003cli>1 tbsp thyme leaves, chopped\u003c/li>\n\u003cli>1/3 cup all-purpose flour\u003c/li>\n\u003cli>Freshly ground 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>Using a sharp knife or poultry shears, separate the legs and thighs from the breast and wing section. Remove the backbone and set aside. Rub the leg/thigh and breast sections all over (including under the skin) with kosher salt. Place the turkey pieces on a rimmed baking sheet or in a roasting pan, cover with plastic wrap and refrigerate for 1 to 2 days. If the turkey pieces don’t fit all on the baking sheet, put the breast section into a deep mixing bowl and cover with plastic wrap before refrigerating.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"73828,73829,73830,73831,73832,73833,73834,73836,73838,73839,73841,73840\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, to make turkey stock, add the reserved backbone plus the neck, onion chunks and skins, and celery chunks and trimmed celery tops to a stockpot. Cover with cold water and bring to a boil over medium-high heat. Reduce the heat, cover partially, and simmer for about 3 hours. Strain through a fine mesh sieve, let cool to room temperature, then refrigerate until ready to use.\u003c/li>\n\u003cli>\u003cstrong>To braise the legs and thighs:\u003c/strong> Preheat the oven to 300°F. Pat the turkey dry with paper towels. In a large, heavy Dutch oven, warm the olive oil over medium-high heat. Add the thighs and drumsticks and sear until well browned all over, about 15 minutes. Transfer to a platter.\u003c/li>\n\u003cli>Add the onion, celery, and carrot to the Dutch oven. Saute, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the wine and simmer about 5 minutes. Return the thighs and drumsticks to the Dutch oven and add about 4 cups of the turkey stock. Bring to a slow boil, then cover and place in the oven. Cook until the turkey is very tender, turning once about halfway through, about 1 hour. Transfer the turkey to a platter to cool. Strain the braising liquid and set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"73846,73847,73848,73849,73850,73851,73852,73853,73854,73855,73856,73857,73858,73859,73860\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>When the turkey is cool enough to handle, remove the meat from the thighs and roughly shred. Return the drumsticks and thigh meat to the Dutch oven, moisten with some of the braising liquid, and set aside until ready to eat (or re-warm the meat in the oven before eating). Reserve the remaining braising liquid to make the pan gravy.\u003c/li>\n\u003cli>\u003cstrong>To roast the turkey breast:\u003c/strong> Remove the turkey breast from the refrigerator about 1 hour before roasting. Preheat the oven to 425°F. Pat the turkey breast dry with paper towels. Spread some of the butter under the turkey breast skin along with the chopped thyme. Spread the remaining butter over the skin, all over the turkey.\u003c/li>\n\u003cli>Place the turkey breast in a heavy cast-iron skillet just big enough to fit it snugly (I used a 12-inch pan). Place in the oven and roast the turkey breast for about 30 minutes, then reduce the heat to 375°F. Roast for about 1 hour, until an instant-read thermometer inserted in the thickest part of the meat registers 150°–160°F. Transfer the breast to a cutting board and let rest for about 15 minutes.\u003c/li>\n\u003cli>To make pan gravy, over medium heat, add the flour to the drippings in the skillet, whisking to remove any lumps. Add some butter if you need more fat. Slowly add the reserved braising liquid, stirring, until smooth. Add more broth if needed to thin the gravy slightly. (\u003cem>not pictured\u003c/em>)\u003c/li>\n\u003cli>Remove the breast meat from the turkey carcass, and slice across the grain. Serve with the dark meat and drumsticks, and the gravy.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"73863,73864,73865,73866,73867,73868\"]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>*\u003cem>A note on the turkey you see in this post:\u003c/em> I jumped through hoops to get a turkey for this post, but after one snafu after another I ended up with a very tiny turkey (labeled “petite”) that almost looks like a chicken. This recipe is actually for a 15-pounder, but you can use anything from about 10 lbs up to 15 lbs.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73816\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/deconstructed-turkey1000.jpg\">\u003cimg class=\"size-full wp-image-73816\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/deconstructed-turkey1000.jpg\" alt=\"Deconstructed Turkey. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deconstructed Turkey. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>For as long as I can remember, I’ve played a big role in preparing Thanksgiving dinner for both family and friends. Growing up, we did turkey the way most folks did: stuff it, throw it in the oven, and roast it until the little plastic doo-hickey popped out. As I got older, and my culinary sense of adventure grew and matured, I started brining the turkey. Then one year, this was maybe 10 years ago or more, we got really crazy and threw the brined bird on the grill, slow grill-roasting and smoking it to a mahogany red.\u003c/p>\n\u003cfigure id=\"attachment_73823\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/raw-turkey1000.jpg\">\u003cimg class=\"size-full wp-image-73823\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/raw-turkey1000.jpg\" alt=\"The raw \" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The raw \"petite\" turkey ready to be deconstructed. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>After a number of years on Thanksgiving hiatus (due to the fact that we were traveling abroad), I finally found myself back home last year, and I couldn’t wait to host my first Thanksgiving in our new house.\u003c/p>\n\u003cp>I decided to take the entire thing on myself, something I’d not done for many years, and I was ready to do something new. So in that spirit, I thought I’d try a whole new and slightly blasphemous approach: I would dismantle the turkey.\u003c/p>\n\u003cp>This is not a new idea, it was actually suggested to me a few years back by a close friend who is also an amazing chef. The idea is simple. White meat and dark meat simply don’t cook at the same rate, so why not treat them the way they want to be treated? Braise the dark meat until it’s falling-off-the-bone-tender and roast the breast meat just long enough to keep it tender and juicy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of course, I’d fallen into the brining camp years ago, but due to the lack of space for putting a whole 15-lb turkey into a vat of brining liquid, I decided to dry-brine the turkey by rubbing each part down with kosher salt and letting it wallow in the salt for a few days.\u003c/p>\n\u003cp>The results were incredible. Not only was I able to braise the legs early in the day and just warm the meat right before we sat down, but the breast took no time at all – a mere hour – and took up far less oven space than an entire turkey. It was also the very first time that every scrap of dark meat was devoured that very same night, something I’d never witnessed in all my years of turkey baking/roasting/grilling.\u003c/p>\n\u003cp>So, perhaps it is unthinkable to sit down to your Thanksgiving dinner without the ceremony of bringing a whole golden brown bird to the table and carving it to applause. But if it’s succulent flavor you are after, you really can’t go wrong with this version.\u003c/p>\n\u003ch3>Recipe: Deconstructed Turkey & Gravy\u003c/h3>\n\u003cp>\u003cem>Serves 10–12 with leftovers\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>15 lb turkey, ideally organic*\u003c/li>\n\u003cli>2 large yellow onions, 1 diced and 1 cut into large chunks (skins reserved)\u003c/li>\n\u003cli>4 stalks celery, 2 diced and 2 cut into large chunks (trimmed tops reserved)\u003c/li>\n\u003cli>About 3–4 tbsp kosher salt, plus more as needed\u003c/li>\n\u003cli>3 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1 large carrot, peeled and diced\u003c/li>\n\u003cli>3/4 cup dry white wine\u003c/li>\n\u003cli>4 cups turkey stock or low-sodium chicken broth, plus more as needed\u003c/li>\n\u003cli>3 tbsp unsalted butter, softened, plus more if needed\u003c/li>\n\u003cli>1 tbsp thyme leaves, chopped\u003c/li>\n\u003cli>1/3 cup all-purpose flour\u003c/li>\n\u003cli>Freshly ground 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>Using a sharp knife or poultry shears, separate the legs and thighs from the breast and wing section. Remove the backbone and set aside. Rub the leg/thigh and breast sections all over (including under the skin) with kosher salt. Place the turkey pieces on a rimmed baking sheet or in a roasting pan, cover with plastic wrap and refrigerate for 1 to 2 days. If the turkey pieces don’t fit all on the baking sheet, put the breast section into a deep mixing bowl and cover with plastic wrap before refrigerating.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, to make turkey stock, add the reserved backbone plus the neck, onion chunks and skins, and celery chunks and trimmed celery tops to a stockpot. Cover with cold water and bring to a boil over medium-high heat. Reduce the heat, cover partially, and simmer for about 3 hours. Strain through a fine mesh sieve, let cool to room temperature, then refrigerate until ready to use.\u003c/li>\n\u003cli>\u003cstrong>To braise the legs and thighs:\u003c/strong> Preheat the oven to 300°F. Pat the turkey dry with paper towels. In a large, heavy Dutch oven, warm the olive oil over medium-high heat. Add the thighs and drumsticks and sear until well browned all over, about 15 minutes. Transfer to a platter.\u003c/li>\n\u003cli>Add the onion, celery, and carrot to the Dutch oven. Saute, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the wine and simmer about 5 minutes. Return the thighs and drumsticks to the Dutch oven and add about 4 cups of the turkey stock. Bring to a slow boil, then cover and place in the oven. Cook until the turkey is very tender, turning once about halfway through, about 1 hour. Transfer the turkey to a platter to cool. Strain the braising liquid and set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>When the turkey is cool enough to handle, remove the meat from the thighs and roughly shred. Return the drumsticks and thigh meat to the Dutch oven, moisten with some of the braising liquid, and set aside until ready to eat (or re-warm the meat in the oven before eating). Reserve the remaining braising liquid to make the pan gravy.\u003c/li>\n\u003cli>\u003cstrong>To roast the turkey breast:\u003c/strong> Remove the turkey breast from the refrigerator about 1 hour before roasting. Preheat the oven to 425°F. Pat the turkey breast dry with paper towels. Spread some of the butter under the turkey breast skin along with the chopped thyme. Spread the remaining butter over the skin, all over the turkey.\u003c/li>\n\u003cli>Place the turkey breast in a heavy cast-iron skillet just big enough to fit it snugly (I used a 12-inch pan). Place in the oven and roast the turkey breast for about 30 minutes, then reduce the heat to 375°F. Roast for about 1 hour, until an instant-read thermometer inserted in the thickest part of the meat registers 150°–160°F. Transfer the breast to a cutting board and let rest for about 15 minutes.\u003c/li>\n\u003cli>To make pan gravy, over medium heat, add the flour to the drippings in the skillet, whisking to remove any lumps. Add some butter if you need more fat. Slowly add the reserved braising liquid, stirring, until smooth. Add more broth if needed to thin the gravy slightly. (\u003cem>not pictured\u003c/em>)\u003c/li>\n\u003cli>Remove the breast meat from the turkey carcass, and slice across the grain. Serve with the dark meat and drumsticks, and the gravy.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>*\u003cem>A note on the turkey you see in this post:\u003c/em> I jumped through hoops to get a turkey for this post, but after one snafu after another I ended up with a very tiny turkey (labeled “petite”) that almost looks like a chicken. This recipe is actually for a 15-pounder, but you can use anything from about 10 lbs up to 15 lbs.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Talking Turkey: How to Choose Your Thanksgiving Bird",
"title": "Talking Turkey: How to Choose Your Thanksgiving Bird",
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"content": "\u003cfigure id=\"attachment_72493\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/turkey-belcampo600.jpg\">\u003cimg class=\"size-full wp-image-72493\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/turkey-belcampo600.jpg\" alt=\"Belcampo turkeys on the farm in Shasta Valley. Photo: courtesy of Belcampo\" width=\"350\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Belcampo turkeys on the farm in Shasta Valley.\u003cbr>Photo: courtesy of Belcampo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Updated November 7, 2019. \u003c/em>\u003c/p>\n\u003cp>Now's the time to figure out what kind of turkey you want on your table. Options abound, as do prices. So, how can you get the best of your bird?\u003c/p>\n\u003cp>\u003cstrong>Here a few questions to help you deconstruct your turkey-buying possibilities:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>What is your budget?\u003c/li>\n\u003cli>Are you looking for a fresh or frozen turkey?\u003c/li>\n\u003cli>How many people will you be feeding (and how many leftover-turkey sandwiches do you want to make)?\u003c/li>\n\u003cli>What's important to you and your family: Organics? Avoiding GMOs? Humane practices? Helping preserve heritage breeds?\u003c/li>\n\u003cli>Do you, your family, or your guests have a strong preference for white over dark meat, or vice versa? How adventurous a cook (and eaters) are you working with?\u003c/li>\n\u003c/ul>\n\u003ch3>Turkey Prices\u003c/h3>\n\u003cp>Prices for turkeys really vary, depending on where you're shopping, and more importantly, how the turkey was raised. Supermarkets often price their mass-produced frozen turkeys very cheaply, even giving them away if you spend a certain amount on other items. By contrast, a locally and humanely raised bird that's been freely wandering the green pastures of Marin or Sonoma for five or six months and eating organic, certified non-GMO feed can cost between $75 and $150, possibly more, depending on size. However, there are a variety of options between free and top-of-the-line, so it's worth calling around to quality butcher shops in your area to see what they're offering.\u003c/p>\n\u003ch3>Fresh vs Frozen\u003c/h3>\n\u003cp>Refrigerator real estate is one prime reason for buying a fresh, rather than frozen, bird. The safest, most reliable way to thaw out a frozen bird is in the refrigerator. Count on a thaw rate of four pounds a day, which getting a frozen bird oven-ready can take anywhere from two to four or even five days. In other words, you'll need several days' worth of turkey-sized thawing space available in your fridge if you buy a frozen bird. A fresh bird is just that, probably dispatched less than a week before being purchased.\u003c/p>\n\u003ch3>Local Brands and Butchers\u003c/h3>\n\u003cp>Both \u003ca href=\"http://www.diestelturkey.com\">Diestel Turkey\u003c/a> and \u003ca href=\"http://www.williebird.com\">Willie Bird\u003c/a> focus exclusively on turkey raising--Diestel in Sonora, in the Sierra Foothills near Yosemite, and Willie Bird in Santa Rosa, in Sonoma county. Both are longtime family-run operations, and their birds are available at many butcher shops and specialty markets around the Bay Area. Willie Bird sells both free-range and free-range organic birds, while Diestel offers several different types: classic \"original\" birds, organic birds, pasture-raised birds, and its heirloom collection of old-fashioned breeds, a mix of Bronze, Auburn, and Black. All of Diestel's birds except for the \"original\" birds are raised on certified non-GMO feed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> (in San Francisco's Hayes Valley and the Oxbow Market in Napa) will be taking orders for heritage turkeys raised by \u003ca href=\"http://www.goodshepherdpoultryranch.com/\">Good Shepherd Ranch\u003c/a> in Lindeborg, Kansas. \u003ca href=\"http://www.thelocalbutchershop.com\">The Local Butcher Shop\u003c/a> in Berkeley will also serve Good Shepherd Ranch turkeys, and they're offering delivery in the East Bay. According to a Fatted Calf newsletter, farmer Fred Reese \"began raising birds in the 1950′s, maintained and improved his flock over the years and now has the oldest continuous strain of standard bred turkeys in North America. Some of Frank’s heritage turkeys come from bloodlines dating back to the mid 1800’s.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.slowfoodrr.org\">Slow Food Russian River\u003c/a> will be partnering with \u003ca href=\"http://cesonoma.ucanr.edu/Youth_Development/\">Sonoma County 4-H\u003c/a> for this year's \u003ca href=\"http://www.slowfoodrr.org/projects/heritage-turkeys/order-your-thanksgiving-heritage-breed-turkeys-now/\">Heritage Turkey Project\u003c/a>. The turkeys raised by young 4-H farmers in Sonoma are a mix of Bronze, Narragansett, Midget Whites and Holland Whites.\u003c/p>\n\u003cp>\u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, based in Inverness, will be selling turkeys raised on its farms in West Marin. They'll be offering both White Breasted and heritage turkeys, which are a mix of several breeds.\u003c/p>\n\u003cp>All Marin Sun Farms turkeys are sold frozen.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=yk-V7hD5XQ0]\u003c/p>\n\u003ch3>What size should you ask for?\u003c/h3>\n\u003cul>\n\u003cli>6-8 people, 10-12 lbs\u003c/li>\n\u003cli>8-10 people, 12-16 lbs\u003c/li>\n\u003cli>10-12 people, 14-16 lbs\u003c/li>\n\u003cli>12-14 people, 16-18 lbs\u003c/li>\n\u003cli>14-16 people, 20-22 lbs\u003c/li>\n\u003c/ul>\n\u003cp>The bigger the bird, the higher the meat-to-bone ratio. You'll want at least 12 ounces of meat per person, which will come out to about 2 pounds of raw, bone-in bird for a small turkey, and about 1 1/2 pounds raw bone-in bird for a larger one. It also helps to be flexible.\u003c/p>\n\u003cp>As Joshua and Jessica Applestone note in their book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307716627/kqedorg-20\">The Butchers' Guide to Well-Raised Meat\u003c/a>,\u003c/p>\n\u003cblockquote>\u003cp>\"You cannot tell by looking at a young bird how big it will be, and you cannot stop it from growing until you slaughter it...to sell fresh birds means slaughtering mere days before Thanksgiving, five at most, between a typical Saturday slaughter and a Wednesday pickup.\"\u003c/p>\u003c/blockquote>\n\u003cp>If you order a 12-pound bird, you might not have the means (or oven size) to take a 30-pound bird instead, but expect a window of say, 2 to 4 pounds between what you order and what you get. Being a lover of cold turkey sandwiches, I never mind extras, and you can always send home care packages with your guests. But if the specter of weeks of turkey tetrazzini wakes you in a cold sweat, order smaller.\u003c/p>\n\u003cfigure id=\"attachment_72492\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/2013_MSFheritageTurkeys_Pasture1000.jpg\">\u003cimg class=\"size-full wp-image-72492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/2013_MSFheritageTurkeys_Pasture1000.jpg\" alt=\"Marin Sun Farms Broad Breasted Bronze and heritage turkeys are pasture-raised. Photo: courtesy Marin Sun Farms\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms Broad Breasted Bronze and heritage turkeys are pasture-raised. Photo: courtesy Marin Sun Farms\u003c/figcaption>\u003c/figure>\n\u003ch3>Free Range vs Pasture-Raised\u003c/h3>\n\u003cp>As with chickens, and eggs, \"free range\" and \"pasture-raised\" mean two different things. Free-range birds are not confined in individual cages, and they have access to the outdoors. Pasture-raised birds, by contrast, spend most of their days outside, usually rotating to a new field every few days. At night, they typically roost in mobile poultry pens to keep them safe from predators. Pasture-raised turkeys also have a more natural diet, since they're able to supplement their grain-based feed with plants and high-protein bugs and bug larvae found in the fields. Organic turkeys are raised free-range, are kept free of antibiotics, and are raised on organically grown feed.\u003c/p>\n\u003ch3>What about Breeds?\u003c/h3>\n\u003cp>The typical supermarket bird, the Broad-Breasted White, is just that: a bird that's been bred as the \u003ca href=\"http://en.wikipedia.org/wiki/Carol_Doda\">Carol Doda\u003c/a> of turkeys. These birds offer what supermarkets think Americans like: lots and lots of very mild white breast meat. Since the 1960s, these have been the dominant — and in many places, the only — turkey breed in the U.S. Heritage breeds, by contrast, are breeds that were popular during the nineteenth century up through the 1930s. These breeds are now experiencing a renaissance, much like heirloom vegetables. They are closer in style to wild turkeys, offering more dark meat, a little more chew and typically, more flavor as well. Heritage breeds grow slowly, part of the reason for their high price. A typical heritage bird needs up to 28 weeks of care and feeding to reach its finished weight.\u003c/p>\n\u003cp>All well and good, but if you have a houseful of white-meat-only eaters, splurging on a heritage bird may leave a lot of dark meat on the platter.\u003c/p>\n\u003ch3>Order Ahead\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Once you've decided on the type of bird you'd like, order ahead. Procrastination is no friend to the turkey buyer. Most independent butcher shops contract with local ranchers for a certain number of birds. Remember, it can take up to 28 weeks to raise a turkey to roasting size. if you've got your heart set on getting a bird of a particular breed or provenance, placing your order several weeks ahead will spare both you, and your butcher shop, from boiling over with last-minute turkey-sourcing stress. Also, remember that four-pounds-a-day thawing rule; you can't buy a rock-hard frozen turkey on November 27 and expect it to be ready to roast the next morning.\u003c/p>\n\u003cul>\n\u003cli>Pre-ordering at \u003ca href=\"http://www.thelocalbutchershop.com\">The Local Butcher Shop\u003c/a> is a must, as they only order a few extra. They'll be taking orders now through November 16, either in person, online, or by phone.\u003c/li>\n\u003cli>Reserve your Heritage Turkey Project turkey (with a $40 deposit) from Slow Food Russian River by mail. Print out the order form from the \u003ca href=\"http://www.slowfoodrr.org/projects/heritage-turkeys/order-your-thanksgiving-heritage-breed-turkeys-now/\">Slow Food Russian River blog\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"https://belcampo.com/\">Belcampo\u003c/a> is selling organic turkey (Heritage Turkey) online through their \u003ca href=\"https://belcampo.com/shop/\">shop\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"https://www.fattedcalf.com/locations/\">Fatted Calf\u003c/a> will take turkey orders by phone or over email at either store.\u003c/li>\n\u003cli>Marin Sun Farms is \u003ca href=\"https://www.facebook.com/marinsunfarms/photos/a.122782597744464/2014203388602366/?type=3&theater\">taking orders\u003c/a> by email with pickups in Oakland and Point Reyes.\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Sure, the thermometer might read 75 degrees, but before you know it, turkey time will be upon us. Wondering about heritage breeds? Pasture-raised? Or just how big a bird you'll need feed your clan? Take the guesswork out of buying your holiday turkey with Bay Area Bites' guide to sourcing the best birds around the Bay. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72493\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/turkey-belcampo600.jpg\">\u003cimg class=\"size-full wp-image-72493\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/turkey-belcampo600.jpg\" alt=\"Belcampo turkeys on the farm in Shasta Valley. Photo: courtesy of Belcampo\" width=\"350\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Belcampo turkeys on the farm in Shasta Valley.\u003cbr>Photo: courtesy of Belcampo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Updated November 7, 2019. \u003c/em>\u003c/p>\n\u003cp>Now's the time to figure out what kind of turkey you want on your table. Options abound, as do prices. So, how can you get the best of your bird?\u003c/p>\n\u003cp>\u003cstrong>Here a few questions to help you deconstruct your turkey-buying possibilities:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>What is your budget?\u003c/li>\n\u003cli>Are you looking for a fresh or frozen turkey?\u003c/li>\n\u003cli>How many people will you be feeding (and how many leftover-turkey sandwiches do you want to make)?\u003c/li>\n\u003cli>What's important to you and your family: Organics? Avoiding GMOs? Humane practices? Helping preserve heritage breeds?\u003c/li>\n\u003cli>Do you, your family, or your guests have a strong preference for white over dark meat, or vice versa? How adventurous a cook (and eaters) are you working with?\u003c/li>\n\u003c/ul>\n\u003ch3>Turkey Prices\u003c/h3>\n\u003cp>Prices for turkeys really vary, depending on where you're shopping, and more importantly, how the turkey was raised. Supermarkets often price their mass-produced frozen turkeys very cheaply, even giving them away if you spend a certain amount on other items. By contrast, a locally and humanely raised bird that's been freely wandering the green pastures of Marin or Sonoma for five or six months and eating organic, certified non-GMO feed can cost between $75 and $150, possibly more, depending on size. However, there are a variety of options between free and top-of-the-line, so it's worth calling around to quality butcher shops in your area to see what they're offering.\u003c/p>\n\u003ch3>Fresh vs Frozen\u003c/h3>\n\u003cp>Refrigerator real estate is one prime reason for buying a fresh, rather than frozen, bird. The safest, most reliable way to thaw out a frozen bird is in the refrigerator. Count on a thaw rate of four pounds a day, which getting a frozen bird oven-ready can take anywhere from two to four or even five days. In other words, you'll need several days' worth of turkey-sized thawing space available in your fridge if you buy a frozen bird. A fresh bird is just that, probably dispatched less than a week before being purchased.\u003c/p>\n\u003ch3>Local Brands and Butchers\u003c/h3>\n\u003cp>Both \u003ca href=\"http://www.diestelturkey.com\">Diestel Turkey\u003c/a> and \u003ca href=\"http://www.williebird.com\">Willie Bird\u003c/a> focus exclusively on turkey raising--Diestel in Sonora, in the Sierra Foothills near Yosemite, and Willie Bird in Santa Rosa, in Sonoma county. Both are longtime family-run operations, and their birds are available at many butcher shops and specialty markets around the Bay Area. Willie Bird sells both free-range and free-range organic birds, while Diestel offers several different types: classic \"original\" birds, organic birds, pasture-raised birds, and its heirloom collection of old-fashioned breeds, a mix of Bronze, Auburn, and Black. All of Diestel's birds except for the \"original\" birds are raised on certified non-GMO feed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> (in San Francisco's Hayes Valley and the Oxbow Market in Napa) will be taking orders for heritage turkeys raised by \u003ca href=\"http://www.goodshepherdpoultryranch.com/\">Good Shepherd Ranch\u003c/a> in Lindeborg, Kansas. \u003ca href=\"http://www.thelocalbutchershop.com\">The Local Butcher Shop\u003c/a> in Berkeley will also serve Good Shepherd Ranch turkeys, and they're offering delivery in the East Bay. According to a Fatted Calf newsletter, farmer Fred Reese \"began raising birds in the 1950′s, maintained and improved his flock over the years and now has the oldest continuous strain of standard bred turkeys in North America. Some of Frank’s heritage turkeys come from bloodlines dating back to the mid 1800’s.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.slowfoodrr.org\">Slow Food Russian River\u003c/a> will be partnering with \u003ca href=\"http://cesonoma.ucanr.edu/Youth_Development/\">Sonoma County 4-H\u003c/a> for this year's \u003ca href=\"http://www.slowfoodrr.org/projects/heritage-turkeys/order-your-thanksgiving-heritage-breed-turkeys-now/\">Heritage Turkey Project\u003c/a>. The turkeys raised by young 4-H farmers in Sonoma are a mix of Bronze, Narragansett, Midget Whites and Holland Whites.\u003c/p>\n\u003cp>\u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, based in Inverness, will be selling turkeys raised on its farms in West Marin. They'll be offering both White Breasted and heritage turkeys, which are a mix of several breeds.\u003c/p>\n\u003cp>All Marin Sun Farms turkeys are sold frozen.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/yk-V7hD5XQ0'\n title='//www.youtube.com/embed/yk-V7hD5XQ0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003ch3>What size should you ask for?\u003c/h3>\n\u003cul>\n\u003cli>6-8 people, 10-12 lbs\u003c/li>\n\u003cli>8-10 people, 12-16 lbs\u003c/li>\n\u003cli>10-12 people, 14-16 lbs\u003c/li>\n\u003cli>12-14 people, 16-18 lbs\u003c/li>\n\u003cli>14-16 people, 20-22 lbs\u003c/li>\n\u003c/ul>\n\u003cp>The bigger the bird, the higher the meat-to-bone ratio. You'll want at least 12 ounces of meat per person, which will come out to about 2 pounds of raw, bone-in bird for a small turkey, and about 1 1/2 pounds raw bone-in bird for a larger one. It also helps to be flexible.\u003c/p>\n\u003cp>As Joshua and Jessica Applestone note in their book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307716627/kqedorg-20\">The Butchers' Guide to Well-Raised Meat\u003c/a>,\u003c/p>\n\u003cblockquote>\u003cp>\"You cannot tell by looking at a young bird how big it will be, and you cannot stop it from growing until you slaughter it...to sell fresh birds means slaughtering mere days before Thanksgiving, five at most, between a typical Saturday slaughter and a Wednesday pickup.\"\u003c/p>\u003c/blockquote>\n\u003cp>If you order a 12-pound bird, you might not have the means (or oven size) to take a 30-pound bird instead, but expect a window of say, 2 to 4 pounds between what you order and what you get. Being a lover of cold turkey sandwiches, I never mind extras, and you can always send home care packages with your guests. But if the specter of weeks of turkey tetrazzini wakes you in a cold sweat, order smaller.\u003c/p>\n\u003cfigure id=\"attachment_72492\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/2013_MSFheritageTurkeys_Pasture1000.jpg\">\u003cimg class=\"size-full wp-image-72492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/2013_MSFheritageTurkeys_Pasture1000.jpg\" alt=\"Marin Sun Farms Broad Breasted Bronze and heritage turkeys are pasture-raised. Photo: courtesy Marin Sun Farms\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms Broad Breasted Bronze and heritage turkeys are pasture-raised. Photo: courtesy Marin Sun Farms\u003c/figcaption>\u003c/figure>\n\u003ch3>Free Range vs Pasture-Raised\u003c/h3>\n\u003cp>As with chickens, and eggs, \"free range\" and \"pasture-raised\" mean two different things. Free-range birds are not confined in individual cages, and they have access to the outdoors. Pasture-raised birds, by contrast, spend most of their days outside, usually rotating to a new field every few days. At night, they typically roost in mobile poultry pens to keep them safe from predators. Pasture-raised turkeys also have a more natural diet, since they're able to supplement their grain-based feed with plants and high-protein bugs and bug larvae found in the fields. Organic turkeys are raised free-range, are kept free of antibiotics, and are raised on organically grown feed.\u003c/p>\n\u003ch3>What about Breeds?\u003c/h3>\n\u003cp>The typical supermarket bird, the Broad-Breasted White, is just that: a bird that's been bred as the \u003ca href=\"http://en.wikipedia.org/wiki/Carol_Doda\">Carol Doda\u003c/a> of turkeys. These birds offer what supermarkets think Americans like: lots and lots of very mild white breast meat. Since the 1960s, these have been the dominant — and in many places, the only — turkey breed in the U.S. Heritage breeds, by contrast, are breeds that were popular during the nineteenth century up through the 1930s. These breeds are now experiencing a renaissance, much like heirloom vegetables. They are closer in style to wild turkeys, offering more dark meat, a little more chew and typically, more flavor as well. Heritage breeds grow slowly, part of the reason for their high price. A typical heritage bird needs up to 28 weeks of care and feeding to reach its finished weight.\u003c/p>\n\u003cp>All well and good, but if you have a houseful of white-meat-only eaters, splurging on a heritage bird may leave a lot of dark meat on the platter.\u003c/p>\n\u003ch3>Order Ahead\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once you've decided on the type of bird you'd like, order ahead. Procrastination is no friend to the turkey buyer. Most independent butcher shops contract with local ranchers for a certain number of birds. Remember, it can take up to 28 weeks to raise a turkey to roasting size. if you've got your heart set on getting a bird of a particular breed or provenance, placing your order several weeks ahead will spare both you, and your butcher shop, from boiling over with last-minute turkey-sourcing stress. Also, remember that four-pounds-a-day thawing rule; you can't buy a rock-hard frozen turkey on November 27 and expect it to be ready to roast the next morning.\u003c/p>\n\u003cul>\n\u003cli>Pre-ordering at \u003ca href=\"http://www.thelocalbutchershop.com\">The Local Butcher Shop\u003c/a> is a must, as they only order a few extra. They'll be taking orders now through November 16, either in person, online, or by phone.\u003c/li>\n\u003cli>Reserve your Heritage Turkey Project turkey (with a $40 deposit) from Slow Food Russian River by mail. Print out the order form from the \u003ca href=\"http://www.slowfoodrr.org/projects/heritage-turkeys/order-your-thanksgiving-heritage-breed-turkeys-now/\">Slow Food Russian River blog\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"https://belcampo.com/\">Belcampo\u003c/a> is selling organic turkey (Heritage Turkey) online through their \u003ca href=\"https://belcampo.com/shop/\">shop\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"https://www.fattedcalf.com/locations/\">Fatted Calf\u003c/a> will take turkey orders by phone or over email at either store.\u003c/li>\n\u003cli>Marin Sun Farms is \u003ca href=\"https://www.facebook.com/marinsunfarms/photos/a.122782597744464/2014203388602366/?type=3&theater\">taking orders\u003c/a> by email with pickups in Oakland and Point Reyes.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Holiday Spirit: The Coping Mechanism",
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"content": "\u003cfigure id=\"attachment_72410\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Coping-Mechanism.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Coping-Mechanism.jpg\" alt=\"Coping Mechanism: It's that special Holiday time of the year, which can only mean one thing: like many Americans, I need a drink.\" width=\"560\" class=\"size-full wp-image-72410\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">It's that special Holiday time of the year, which can only mean one thing: like many Americans, I need a drink.\u003c/figcaption>\u003c/figure>\n\u003cp>I've seen Halloween candy on store shelves as early as August. Department stores piping Christmas music in September. If companies start merchandising Veteran's Day, I may begin to foam at the mouth.\u003c/p>\n\u003cp>By Thanksgiving, I've just about had it, which is a pity since it happens to be one of my favorite holidays of the year. But now that it's riding tandem with Hanukkah, I very well may have to lock myself in the bathroom to have my quiet Holiday breakdown.\u003c/p>\n\u003cp>And I've found the ideal cocktail to take in there with me-- it's a take on The Filibuster cocktail by Erik Adkins of Oakland's Flora restaurant, but altered just enough to help me cope while appearing festive enough to look as though my Holiday spirits are high.\u003c/p>\n\u003cp>Which they will be, thanks to the three ounces of booze per cocktail.\u003c/p>\n\u003ch3>The Coping Mechanism\u003c/h3>\n\u003cp>Short of a magic wand to transport you elsewhere, this cocktail has everything you need to help cope with holiday get-togethers: plenty of liquor to take the edge off; maple syrup, which acts as a mild anti-depressant; egg white, which provides enough protein to help you forgo a plate of dry turducken; and lemon juice, which is excellent for softening dry elbows. And that little hint of nutmeg screams \"Thanksgiving\" just loud enough so you don't have to.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But the most satisfying part of this cocktail is in the making of it. It must be shaken to achieve the eggnog-esque foam. And quite vigorously. It's a marvelous way to vent one's aggression, seasonal or otherwise.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 ounces of bourbon. Use a decent one. Especially if someone else is paying for it.\u003c/li>\n\u003cli>1 ounce dark amber maple syrup. I like using Canadian because they seem as baffled over what to do with Thanksgiving as I do.\u003c/li>\n\u003cli>The juice of half a lemon. Either Eureka or Meyer will do just fine.\u003c/li>\n\u003cli>The white of one egg freshly liberated from a moderately healthy chicken. Turkey eggs are to be avoided. As are turkeys in general.\u003c/li>\n\u003cli>Freshly grated nutmeg\u003c/li>\n\u003cli>Plenty of ice\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Into a large cocktail shaker, drop the ice. Pour over bourbon, maple syrup, lemon juice, and egg white. Close lid firmly.\n\u003c/li>\n\u003cli>\nWrap a clean kitchen towel around the shaker to protect your hands from the cold. The wearing of mittens for this exercise is not recommended. Begin to agitate the contents of your shaker.\n\u003col>\n\u003cli>\u003cem>Step One:\u003c/em> Start the exercise as a pleasant dance routine-- a conga tempo works very nicely in this case.\u003c/li>\n\u003cli>\u003cem>Step Two:\u003c/em> Increase the vigor of your shake, imagining that what you hold in your hands is not a mixology vessel, but rather the neck of your least favorite person in the room.\u003c/li>\n\u003cli>\u003cem>Step Three:\u003c/em> Feel incredible remorse at your formerly violent thoughts towards said person, crumble to the floor in a fit of tears. Your body's own shaking will do the rest of the work for you.\u003c/li>\n\u003c/ol>\u003c/li>\n\u003c/ol>\n\u003cli>Remove the lid of your shaker, strain the frothy contents into a cocktail glass, garnish with a pinch of nutmeg, consume the drink in one to two large gulps, and tell everyone who's been staring at you for the past three minutes that you're just fine.\n\u003c/li>\n\u003cli>Repeat as often as necessary.\u003c/li>\n\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72410\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Coping-Mechanism.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Coping-Mechanism.jpg\" alt=\"Coping Mechanism: It's that special Holiday time of the year, which can only mean one thing: like many Americans, I need a drink.\" width=\"560\" class=\"size-full wp-image-72410\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">It's that special Holiday time of the year, which can only mean one thing: like many Americans, I need a drink.\u003c/figcaption>\u003c/figure>\n\u003cp>I've seen Halloween candy on store shelves as early as August. Department stores piping Christmas music in September. If companies start merchandising Veteran's Day, I may begin to foam at the mouth.\u003c/p>\n\u003cp>By Thanksgiving, I've just about had it, which is a pity since it happens to be one of my favorite holidays of the year. But now that it's riding tandem with Hanukkah, I very well may have to lock myself in the bathroom to have my quiet Holiday breakdown.\u003c/p>\n\u003cp>And I've found the ideal cocktail to take in there with me-- it's a take on The Filibuster cocktail by Erik Adkins of Oakland's Flora restaurant, but altered just enough to help me cope while appearing festive enough to look as though my Holiday spirits are high.\u003c/p>\n\u003cp>Which they will be, thanks to the three ounces of booze per cocktail.\u003c/p>\n\u003ch3>The Coping Mechanism\u003c/h3>\n\u003cp>Short of a magic wand to transport you elsewhere, this cocktail has everything you need to help cope with holiday get-togethers: plenty of liquor to take the edge off; maple syrup, which acts as a mild anti-depressant; egg white, which provides enough protein to help you forgo a plate of dry turducken; and lemon juice, which is excellent for softening dry elbows. And that little hint of nutmeg screams \"Thanksgiving\" just loud enough so you don't have to.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But the most satisfying part of this cocktail is in the making of it. It must be shaken to achieve the eggnog-esque foam. And quite vigorously. It's a marvelous way to vent one's aggression, seasonal or otherwise.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 ounces of bourbon. Use a decent one. Especially if someone else is paying for it.\u003c/li>\n\u003cli>1 ounce dark amber maple syrup. I like using Canadian because they seem as baffled over what to do with Thanksgiving as I do.\u003c/li>\n\u003cli>The juice of half a lemon. Either Eureka or Meyer will do just fine.\u003c/li>\n\u003cli>The white of one egg freshly liberated from a moderately healthy chicken. Turkey eggs are to be avoided. As are turkeys in general.\u003c/li>\n\u003cli>Freshly grated nutmeg\u003c/li>\n\u003cli>Plenty of ice\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Into a large cocktail shaker, drop the ice. Pour over bourbon, maple syrup, lemon juice, and egg white. Close lid firmly.\n\u003c/li>\n\u003cli>\nWrap a clean kitchen towel around the shaker to protect your hands from the cold. The wearing of mittens for this exercise is not recommended. Begin to agitate the contents of your shaker.\n\u003col>\n\u003cli>\u003cem>Step One:\u003c/em> Start the exercise as a pleasant dance routine-- a conga tempo works very nicely in this case.\u003c/li>\n\u003cli>\u003cem>Step Two:\u003c/em> Increase the vigor of your shake, imagining that what you hold in your hands is not a mixology vessel, but rather the neck of your least favorite person in the room.\u003c/li>\n\u003cli>\u003cem>Step Three:\u003c/em> Feel incredible remorse at your formerly violent thoughts towards said person, crumble to the floor in a fit of tears. Your body's own shaking will do the rest of the work for you.\u003c/li>\n\u003c/ol>\u003c/li>\n\u003c/ol>\n\u003cli>Remove the lid of your shaker, strain the frothy contents into a cocktail glass, garnish with a pinch of nutmeg, consume the drink in one to two large gulps, and tell everyone who's been staring at you for the past three minutes that you're just fine.\n\u003c/li>\n\u003cli>Repeat as often as necessary.\u003c/li>\n\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Irish Cream Cream Puffs",
"title": "Irish Cream Cream Puffs",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-29.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-29.jpg\" alt=\"irish cream cream puffs\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58370\">\u003c/a>\u003c/p>\n\u003cp>It’s that time of year again to let the luck of the Irish rub off on us. Every year, I take this as an excuse to whip up a batch of my favorite \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/17/liquid-irish-luck/\">homemade Irish Cream\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Irish-Cream-03.17.-002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Irish-Cream-03.17.-002.jpg\" alt=\"irish cream\" width=\"467\" height=\"700\" class=\"alignnone size-full wp-image-58371\">\u003c/a>\u003c/p>\n\u003cp>It’s always a fun little self-imposed challenge of mine to figure out what to do with all that Irish Cream. This year, we’re classin’ it up with cream puffs: \u003cstrong>Irish Cream Cream Puffs\u003c/strong>. Double the cream. How could you go wrong with that? \u003c/p>\n\u003cp>Cream puffs are made from a versatile dough called \u003cstrong>pâte à choux\u003c/strong>. It’s a lot easier than it seems to make this impressive looking dessert. Here’s how you do it:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-3.jpg\" alt=\"pâte à choux\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58360\">\u003c/a>\u003c/p>\n\u003cp>Melt a stick of butter with water, a pinch of salt, and a touch of sugar. When it just starts to boil, dump in all the flour at once and stir like crazy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-5.jpg\" alt=\"pâte à choux\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58361\">\u003c/a>\u003c/p>\n\u003cp>Soon enough your dough will form a ball and pull away from the sides of the pan. Off the heat and stir more to cool down the mixture. There’s a lot of stirring in pâte à choux, but the arm workout is worth it. Cream puffs and buff arms – a winning combination.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-6.jpg\" alt=\"pâte à choux\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58362\">\u003c/a> \u003c/p>\n\u003cp>Add your eggs one at a time, each time stirring until smooth before adding the next egg.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-8.jpg\" alt=\"pâte à choux\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58363\">\u003c/a>\u003c/p>\n\u003cp>Your dough will get slippery and clumpy looking when you first add the egg. Don’t sweat it. Just keep stirring.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-10.jpg\" alt=\"pâte à choux\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58364\">\u003c/a> \u003c/p>\n\u003cp>It will smooth out. Trust me.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-12.jpg\" alt=\"green pastry cream dough\" width=\"467\" height=\"700\" class=\"alignnone size-full wp-image-58365\">\u003c/a> \u003c/p>\n\u003cp>Add your Irish spirit and transfer the dough to a piping bag fitted with a round tip.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-16.jpg\" alt=\"Irish cream puffs\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58366\">\u003c/a> \u003c/p>\n\u003cp>Now here’s the fun part. Pipe out your puffs into the shape of a Hershey Kiss (or gnome hat).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-17.jpg\" alt=\"Irish cream puffs\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58367\">\u003c/a> \u003c/p>\n\u003cp>Wet your fingers and tap down the tips of the cream puffs so they don’t burn when you bake them up. And into the oven they go!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-20.jpg\" alt=\"whipped cream\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58368\">\u003c/a> \u003c/p>\n\u003cp>Meanwhile, whip up your Irish Cream Cream into soft, billowy mounds that you want to ski in. Transfer to a piping bag and keep chilled in the fridge.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-24.jpg\" alt=\"irish cream puffs\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58369\">\u003c/a> \u003c/p>\n\u003cp>When the puffs are done, take the tip of a paring knife and make a little hole in the bottom. Fill those puffs with creamy goodness. And just wait for those sassy leprechauns to shower you with gold.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-29.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-29.jpg\" alt=\"irish cream cream puffs\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58370\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Irish Cream Cream Puffs\u003c/strong>\u003cbr>\n\u003cem>A St. Paddy’s Day treat fit for a classy leprechaun. Green for good luck. Stuffed with Irish Cream Cream for deliciousness.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 35 minutes\u003cbr>\n\u003cstrong>Cooling and Assembly Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour 35 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> about 36 cream puffs\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/2 cup (4 ounces) butter\u003cbr>\n1 cup water\u003cbr>\n1 pinch salt\u003cbr>\n1 teaspoon sugar\u003cbr>\n1 cup flour\u003cbr>\n3 eggs\u003cbr>\n15 drops green food coloring\u003cbr>\n2 cups heavy whipping cream\u003cbr>\n1/4 cup powdered sugar, sifted\u003cbr>\n1/4 cup Irish Cream liqueur\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 425 F.\u003c/li>\n\u003cli>Place the butter, water, salt, and sugar in a medium saucepan and heat over low heat until the butter melts and the water just begins to boil.\u003c/li>\n\u003cli>Add the flour all at once and stir like crazy with a wooden spoon until the mixture is smooth. It should form a ball and pull away from the sides of the pan. You may also see a faint skin form on the bottom of the pan if you don’t stir it for a few seconds.\u003c/li>\n\u003cli>Remove the pan from heat and continue to stir until it is cool enough to touch. It will still feel warm, but won’t be so hot that the mixture cooks the eggs you’re about to add in.\u003c/li>\n\u003cli>Add the eggs one at a time, stirring after each addition until the mixture is smooth before adding the next egg. When you add the egg, the mixture will separate and look slippery. Don’t worry, keep mixing, it will smooth out. When you add the last egg, add in the food coloring and mix until smooth and even in color.\u003c/li>\n\u003cli>Transfer the mixture into a piping bag with a round tip (I like to use a size 806 tip). With your piping bag held directly vertical to a parchment-lined baking sheet, squeeze out a mound about 1½-inch in diameter and pull up as you release, forming a Hershey’s kiss shape. Repeat until all the cream puff mixture is gone. Wet your finger and push down the tips of all the puffs so that they don’t burn when they bake.\u003c/li>\n\u003cli>Bake until puffed and firm, about 25 minutes. Turn off the oven and leave the puffs in for another 10 minutes to dry out. Take the puffs out of the oven and let cool completely.\u003c/li>\n\u003cli>Meanwhile, whip together the cream and sifted sugar until soft peaks form. Add the Irish Cream and continue whipping until you have the consistency of whipped cream. Transfer to a piping bag fitted with a round tip (size 804) and keep chilled in the fridge until you’re ready to assemble.\u003c/li>\n\u003cli>When the cream puffs have cooled, take the tip of a paring knife and make a hole on the bottom of the puffs large enough to fit your piping tip. Fill the puffs with the Irish Cream whipped cream. Dust with powdered sugar and enjoy immediately!\u003c/li>\n\u003cp>\u003cem>Make Ahead Note: You can make the dough and cream filling the night before and have them ready to go in your piping bags until the next day. You could even bake off the puffs the day before. If they feel like they’ve gotten a bit too soft, just reheat them a bit in the oven to dry them out again. \u003c/em> \u003c/p>\n\u003c/ol>\n",
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"excerpt": "A St. Paddy’s Day treat fit for a classy leprechaun. Green for good luck. Stuffed with Irish Cream Cream for deliciousness.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-29.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-29.jpg\" alt=\"irish cream cream puffs\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58370\">\u003c/a>\u003c/p>\n\u003cp>It’s that time of year again to let the luck of the Irish rub off on us. Every year, I take this as an excuse to whip up a batch of my favorite \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/17/liquid-irish-luck/\">homemade Irish Cream\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Irish-Cream-03.17.-002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Irish-Cream-03.17.-002.jpg\" alt=\"irish cream\" width=\"467\" height=\"700\" class=\"alignnone size-full wp-image-58371\">\u003c/a>\u003c/p>\n\u003cp>It’s always a fun little self-imposed challenge of mine to figure out what to do with all that Irish Cream. This year, we’re classin’ it up with cream puffs: \u003cstrong>Irish Cream Cream Puffs\u003c/strong>. Double the cream. How could you go wrong with that? \u003c/p>\n\u003cp>Cream puffs are made from a versatile dough called \u003cstrong>pâte à choux\u003c/strong>. It’s a lot easier than it seems to make this impressive looking dessert. Here’s how you do it:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-3.jpg\" alt=\"pâte à choux\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58360\">\u003c/a>\u003c/p>\n\u003cp>Melt a stick of butter with water, a pinch of salt, and a touch of sugar. When it just starts to boil, dump in all the flour at once and stir like crazy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-5.jpg\" alt=\"pâte à choux\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58361\">\u003c/a>\u003c/p>\n\u003cp>Soon enough your dough will form a ball and pull away from the sides of the pan. Off the heat and stir more to cool down the mixture. There’s a lot of stirring in pâte à choux, but the arm workout is worth it. Cream puffs and buff arms – a winning combination.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-6.jpg\" alt=\"pâte à choux\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58362\">\u003c/a> \u003c/p>\n\u003cp>Add your eggs one at a time, each time stirring until smooth before adding the next egg.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-8.jpg\" alt=\"pâte à choux\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58363\">\u003c/a>\u003c/p>\n\u003cp>Your dough will get slippery and clumpy looking when you first add the egg. Don’t sweat it. Just keep stirring.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-10.jpg\" alt=\"pâte à choux\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58364\">\u003c/a> \u003c/p>\n\u003cp>It will smooth out. Trust me.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-12.jpg\" alt=\"green pastry cream dough\" width=\"467\" height=\"700\" class=\"alignnone size-full wp-image-58365\">\u003c/a> \u003c/p>\n\u003cp>Add your Irish spirit and transfer the dough to a piping bag fitted with a round tip.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-16.jpg\" alt=\"Irish cream puffs\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58366\">\u003c/a> \u003c/p>\n\u003cp>Now here’s the fun part. Pipe out your puffs into the shape of a Hershey Kiss (or gnome hat).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-17.jpg\" alt=\"Irish cream puffs\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58367\">\u003c/a> \u003c/p>\n\u003cp>Wet your fingers and tap down the tips of the cream puffs so they don’t burn when you bake them up. And into the oven they go!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-20.jpg\" alt=\"whipped cream\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58368\">\u003c/a> \u003c/p>\n\u003cp>Meanwhile, whip up your Irish Cream Cream into soft, billowy mounds that you want to ski in. Transfer to a piping bag and keep chilled in the fridge.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-24.jpg\" alt=\"irish cream puffs\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58369\">\u003c/a> \u003c/p>\n\u003cp>When the puffs are done, take the tip of a paring knife and make a little hole in the bottom. Fill those puffs with creamy goodness. And just wait for those sassy leprechauns to shower you with gold.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-29.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-29.jpg\" alt=\"irish cream cream puffs\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58370\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Irish Cream Cream Puffs\u003c/strong>\u003cbr>\n\u003cem>A St. Paddy’s Day treat fit for a classy leprechaun. Green for good luck. Stuffed with Irish Cream Cream for deliciousness.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 35 minutes\u003cbr>\n\u003cstrong>Cooling and Assembly Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour 35 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> about 36 cream puffs\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/2 cup (4 ounces) butter\u003cbr>\n1 cup water\u003cbr>\n1 pinch salt\u003cbr>\n1 teaspoon sugar\u003cbr>\n1 cup flour\u003cbr>\n3 eggs\u003cbr>\n15 drops green food coloring\u003cbr>\n2 cups heavy whipping cream\u003cbr>\n1/4 cup powdered sugar, sifted\u003cbr>\n1/4 cup Irish Cream liqueur\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 425 F.\u003c/li>\n\u003cli>Place the butter, water, salt, and sugar in a medium saucepan and heat over low heat until the butter melts and the water just begins to boil.\u003c/li>\n\u003cli>Add the flour all at once and stir like crazy with a wooden spoon until the mixture is smooth. It should form a ball and pull away from the sides of the pan. You may also see a faint skin form on the bottom of the pan if you don’t stir it for a few seconds.\u003c/li>\n\u003cli>Remove the pan from heat and continue to stir until it is cool enough to touch. It will still feel warm, but won’t be so hot that the mixture cooks the eggs you’re about to add in.\u003c/li>\n\u003cli>Add the eggs one at a time, stirring after each addition until the mixture is smooth before adding the next egg. When you add the egg, the mixture will separate and look slippery. Don’t worry, keep mixing, it will smooth out. When you add the last egg, add in the food coloring and mix until smooth and even in color.\u003c/li>\n\u003cli>Transfer the mixture into a piping bag with a round tip (I like to use a size 806 tip). With your piping bag held directly vertical to a parchment-lined baking sheet, squeeze out a mound about 1½-inch in diameter and pull up as you release, forming a Hershey’s kiss shape. Repeat until all the cream puff mixture is gone. Wet your finger and push down the tips of all the puffs so that they don’t burn when they bake.\u003c/li>\n\u003cli>Bake until puffed and firm, about 25 minutes. Turn off the oven and leave the puffs in for another 10 minutes to dry out. Take the puffs out of the oven and let cool completely.\u003c/li>\n\u003cli>Meanwhile, whip together the cream and sifted sugar until soft peaks form. Add the Irish Cream and continue whipping until you have the consistency of whipped cream. Transfer to a piping bag fitted with a round tip (size 804) and keep chilled in the fridge until you’re ready to assemble.\u003c/li>\n\u003cli>When the cream puffs have cooled, take the tip of a paring knife and make a hole on the bottom of the puffs large enough to fit your piping tip. Fill the puffs with the Irish Cream whipped cream. Dust with powdered sugar and enjoy immediately!\u003c/li>\n\u003cp>\u003cem>Make Ahead Note: You can make the dough and cream filling the night before and have them ready to go in your piping bags until the next day. You could even bake off the puffs the day before. If they feel like they’ve gotten a bit too soft, just reheat them a bit in the oven to dry them out again. \u003c/em> \u003c/p>\n\u003c/ol>\n\u003c/div>\u003c/p>",
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"content": "\u003cp>While you might be done with the Christmas party circuit, it isn't quite over yet. Whether you are hosting a New Year's Eve party of your own or attending as a guest, I have the perfect party appetizer--Stuffed Brussels Sprouts! Yes, you heard me, Stuffed Brussels Sprouts. \u003c/p>\n\u003cp>You are probably thinking there is no way that can be done or that it is overly complicated, but I swear, it's as easy as stuffing a mushroom. And while I love mushrooms, I think this might be tastier. It wins on presentation alone, right?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6968.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6968.jpg\" alt=\"Garlic and Herb Stuffed Brussels Sprouts\" title=\"Garlic and Herb Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53476\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Garlic and Herb Stuffed Brussels Sprouts\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>15 very large Brussels sprouts\u003c/li>\n\u003cli>1 cup of whole milk ricotta cheese\u003c/li>\n\u003cli>1 cup parmesan cheese, shredded\u003c/li>\n\u003cli>1/2 cup Panko bread crumbs\u003c/li>\n\u003cli>3 cloves of garlic, minced\u003c/li>\n\u003cli>1 tablespoon dried thyme\u003c/li>\n\u003cli>1 tablespoon dried basil\u003c/li>\n\u003cli>1 teaspoon dried marjoram\u003c/li>\n\u003cli>1 teaspoon dried sage\u003c/li>\n\u003cli>1 teaspoon sea salt\u003c/li>\n\u003cli>A pinch of pepper\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. They say size doesn't matter, but it does. Well, it matters here. The key to this recipe is large Brussels sprouts. I usually buy the tiniest ones I can find. But for this one, you want them super-sized. After you wash them, trim the ends and then halve them as seen below. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6899.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6899.jpg\" alt=\"Blanched Brussels Sprouts\" title=\"Blanched Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53479\">\u003c/a>\u003c/p>\n\u003cp>2. I know stuffing Brussels sprouts sounds like a pain in the rear, and if you skip this next step, it will be. We need to blanch these babies. So fill a large deep pan with water, bring it to a boil and add the sprouts. You want to add them cut-side down, since we are doing this to make coring them easier. Let them cook for 1-2 minutes and remove them and let them cool. \u003c/p>\n\u003cp>3. I suggest you watch the video above for this next step. I go through how to quickly core the Brussels sprouts in just a few minutes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6921.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6921.jpg\" alt=\"Brussels Sprouts\" title=\"Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53478\">\u003c/a>\u003c/p>\n\u003cp>4. Finely chop the cored Brussels sprouts pieces. We are going to saute them in some olive oil along with the minced garlic until over a medium-high heat. Cook until the chopped sprouts are tender and the whole mixture is aromatic. Yum!\u003c/p>\n\u003cp>5. Mix the cooked garlic and sprout mixture along with the ricotta, bread crumbs, Parmesan cheese and herbs. Add in some of the salt and taste the mixture. Ideally, you want it to taste a bit overly salted because it will be less salty once they are baked. So you'll need to experiment a bit here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6942.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6942.jpg\" alt=\"Stuffed Brussels Sprouts\" title=\"Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53477\">\u003c/a>\u003c/p>\n\u003cp>6. Using a small spoon, fill the Brussels sprouts with the stuffing. Over fill them. This stuff is good!\u003c/p>\n\u003cp>7. Bake the stuffed Brussels sprouts for about 20 minutes at 400 degrees, or until the caps are crispy and burnt like the photo below. Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6951.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6951.jpg\" alt=\"Garlic and Herb Stuffed Brussels Sprouts\" title=\"Garlic and Herb Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53475\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "While you might be done with the Christmas party circuit, it isn't quite over yet. Whether you are hosting a New Year's Eve party of your own or attending as a guest, I have the perfect party appetizer--Stuffed Brussels Sprouts! Yes, you heard me, Stuffed Brussels Sprouts. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While you might be done with the Christmas party circuit, it isn't quite over yet. Whether you are hosting a New Year's Eve party of your own or attending as a guest, I have the perfect party appetizer--Stuffed Brussels Sprouts! Yes, you heard me, Stuffed Brussels Sprouts. \u003c/p>\n\u003cp>You are probably thinking there is no way that can be done or that it is overly complicated, but I swear, it's as easy as stuffing a mushroom. And while I love mushrooms, I think this might be tastier. It wins on presentation alone, right?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6968.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6968.jpg\" alt=\"Garlic and Herb Stuffed Brussels Sprouts\" title=\"Garlic and Herb Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53476\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Garlic and Herb Stuffed Brussels Sprouts\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>15 very large Brussels sprouts\u003c/li>\n\u003cli>1 cup of whole milk ricotta cheese\u003c/li>\n\u003cli>1 cup parmesan cheese, shredded\u003c/li>\n\u003cli>1/2 cup Panko bread crumbs\u003c/li>\n\u003cli>3 cloves of garlic, minced\u003c/li>\n\u003cli>1 tablespoon dried thyme\u003c/li>\n\u003cli>1 tablespoon dried basil\u003c/li>\n\u003cli>1 teaspoon dried marjoram\u003c/li>\n\u003cli>1 teaspoon dried sage\u003c/li>\n\u003cli>1 teaspoon sea salt\u003c/li>\n\u003cli>A pinch of pepper\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. They say size doesn't matter, but it does. Well, it matters here. The key to this recipe is large Brussels sprouts. I usually buy the tiniest ones I can find. But for this one, you want them super-sized. After you wash them, trim the ends and then halve them as seen below. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6899.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6899.jpg\" alt=\"Blanched Brussels Sprouts\" title=\"Blanched Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53479\">\u003c/a>\u003c/p>\n\u003cp>2. I know stuffing Brussels sprouts sounds like a pain in the rear, and if you skip this next step, it will be. We need to blanch these babies. So fill a large deep pan with water, bring it to a boil and add the sprouts. You want to add them cut-side down, since we are doing this to make coring them easier. Let them cook for 1-2 minutes and remove them and let them cool. \u003c/p>\n\u003cp>3. I suggest you watch the video above for this next step. I go through how to quickly core the Brussels sprouts in just a few minutes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6921.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6921.jpg\" alt=\"Brussels Sprouts\" title=\"Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53478\">\u003c/a>\u003c/p>\n\u003cp>4. Finely chop the cored Brussels sprouts pieces. We are going to saute them in some olive oil along with the minced garlic until over a medium-high heat. Cook until the chopped sprouts are tender and the whole mixture is aromatic. Yum!\u003c/p>\n\u003cp>5. Mix the cooked garlic and sprout mixture along with the ricotta, bread crumbs, Parmesan cheese and herbs. Add in some of the salt and taste the mixture. Ideally, you want it to taste a bit overly salted because it will be less salty once they are baked. So you'll need to experiment a bit here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6942.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6942.jpg\" alt=\"Stuffed Brussels Sprouts\" title=\"Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53477\">\u003c/a>\u003c/p>\n\u003cp>6. Using a small spoon, fill the Brussels sprouts with the stuffing. Over fill them. This stuff is good!\u003c/p>\n\u003cp>7. Bake the stuffed Brussels sprouts for about 20 minutes at 400 degrees, or until the caps are crispy and burnt like the photo below. Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6951.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6951.jpg\" alt=\"Garlic and Herb Stuffed Brussels Sprouts\" title=\"Garlic and Herb Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53475\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Curried Sweet Potato Latkes with Maple Yogurt",
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"content": "\u003cp>Sometimes I can be pretty lame. For example, for some unknown reason I feel the need to confess that I am not Jewish with regards to this recipe. Why? I have no freakin' idea. I create Mexican recipes all the time and I am far from Mexican. I never confess that. It's simply ridiculous!\u003c/p>\n\u003cp>This recipe is also ridiculous. Ridiculously good! I have been a fan of curry and maple for quite sometime. Have you had my \u003ca title=\"Curry and Maple Sweet Potato Soup (Vegan)\" href=\"http://cookingstoned.tv/recipe/curry-and-maple-sweet-potato-soup-vegan/\">Curry and Maple Sweet Potato Soup\u003c/a>? It's AMAZING! This recipe is basically that one, deconstructed, and slightly more Jewish.\u003c/p>\n\u003cp>Making these Curried Sweet Potato Latkes can be a unique and festive way to celebrate Hanukkah! Or is it Chanukah? Can someone please let me know?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7611.jpg\">\u003cimg class=\"alignnone size-full wp-image-52878\" title=\"Curried Sweet Potato Latkes with Maple Yogurt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7611.jpg\" alt=\"Curried Sweet Potato Latkes with Maple Yogurt\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Curried Sweet Potato Latkes with Maple Yogurt\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 medium sweet potatoes\u003c/li>\n\u003cli>1/2 red onion, minced\u003c/li>\n\u003cli>3 eggs\u003c/li>\n\u003cli>3/4 cup flour\u003c/li>\n\u003cli>1 tablespoon curry powder\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>1/8 cup vegetable oil\u003c/li>\n\u003cli>6 ounces Greek yogurt\u003c/li>\n\u003cli>1 tablespoon maple syrup\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Halve and mince the onion. Then in a small saute pan over a medium high heat, saute the onion until it is translucent.\u003c/p>\n\u003cp>2. Clean the sweet potatoes. You don't have to peel them but you can if you prefer. I like the texture the skin provides, but it is just a personal preference. Either way is fine. Unless you are having me over for breakfast, then you best leave them on!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7520.jpg\">\u003cimg class=\"alignnone size-full wp-image-52884\" title=\"Shredded Sweet Potatoes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7520.jpg\" alt=\"Shredded Sweet Potatoes\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>3. When shredding the sweet potatoes, I do it the long way. I don't know why that sounds dirty, but it does. Anyway, I run them through the food processor or you can use a cheese grater. What I like about the long, shredded pieces is how they look when cooked. They are all swirly and cute.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7538.jpg\">\u003cimg class=\"alignnone size-full wp-image-52883\" title=\"Latke Mix\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7538.jpg\" alt=\"Latke Mix\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>4. Next we are going to combine the eggs, flour, salt and curry powder, using a whisk.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7558.jpg\">\u003cimg class=\"alignnone size-full wp-image-52882\" title=\"Latke Mix\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7558.jpg\" alt=\"Latke Mix\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>5. In a large mixing bowl, add the sweet potatoes, cooked onions and the egg mixture. You could try to mix this with a spoon but, really, you need to roll up your sleeves and get your hands dirty. Luckily, I always wear t-shirts.\u003c/p>\n\u003cp>6. Using a cast iron skillet, heat a couple tablespoons of the oil in the pan over a medium high heat until it is shimmering.\u003c/p>\n\u003cp>7. Drop a heap of the latke mixture into the skillet and flatten it out, letting it sizzle. Cook it for about 2 minutes, until the edges are golden and crispy. Then flip.\u003c/p>\n\u003cp>8. When cooked on both sides, remove from the skillet and place on a towel to remove the excess oil.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7587.jpg\">\u003cimg title=\"Maple Greek Yogurt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7587.jpg\" alt=\"Maple Greek Yogurt\">\u003c/a>\u003c/p>\n\u003cp>9. To make the yogurt mixture, simply mix the yogurt with the maple syrup.\u003c/p>\n\u003cp>Add a dollop of the maple yogurt to each latke and serve. I sprinkled mine with a little nutmeg for texture. Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7612.jpg\">\u003cimg class=\"alignnone size-full wp-image-52879\" title=\"Curried Sweet Potato Latkes with Maple Yogurt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7612.jpg\" alt=\"Curried Sweet Potato Latkes with Maple Yogurt\" width=\"560\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "This recipe is ridiculous. Ridiculously good! If you have not tried the combo of curry, maple and sweet potato...you are missing out. Make these latkes for a festive and unique way to celebrate Hanukkah!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sometimes I can be pretty lame. For example, for some unknown reason I feel the need to confess that I am not Jewish with regards to this recipe. Why? I have no freakin' idea. I create Mexican recipes all the time and I am far from Mexican. I never confess that. It's simply ridiculous!\u003c/p>\n\u003cp>This recipe is also ridiculous. Ridiculously good! I have been a fan of curry and maple for quite sometime. Have you had my \u003ca title=\"Curry and Maple Sweet Potato Soup (Vegan)\" href=\"http://cookingstoned.tv/recipe/curry-and-maple-sweet-potato-soup-vegan/\">Curry and Maple Sweet Potato Soup\u003c/a>? It's AMAZING! This recipe is basically that one, deconstructed, and slightly more Jewish.\u003c/p>\n\u003cp>Making these Curried Sweet Potato Latkes can be a unique and festive way to celebrate Hanukkah! Or is it Chanukah? Can someone please let me know?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7611.jpg\">\u003cimg class=\"alignnone size-full wp-image-52878\" title=\"Curried Sweet Potato Latkes with Maple Yogurt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7611.jpg\" alt=\"Curried Sweet Potato Latkes with Maple Yogurt\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Curried Sweet Potato Latkes with Maple Yogurt\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 medium sweet potatoes\u003c/li>\n\u003cli>1/2 red onion, minced\u003c/li>\n\u003cli>3 eggs\u003c/li>\n\u003cli>3/4 cup flour\u003c/li>\n\u003cli>1 tablespoon curry powder\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>1/8 cup vegetable oil\u003c/li>\n\u003cli>6 ounces Greek yogurt\u003c/li>\n\u003cli>1 tablespoon maple syrup\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Halve and mince the onion. Then in a small saute pan over a medium high heat, saute the onion until it is translucent.\u003c/p>\n\u003cp>2. Clean the sweet potatoes. You don't have to peel them but you can if you prefer. I like the texture the skin provides, but it is just a personal preference. Either way is fine. Unless you are having me over for breakfast, then you best leave them on!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7520.jpg\">\u003cimg class=\"alignnone size-full wp-image-52884\" title=\"Shredded Sweet Potatoes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7520.jpg\" alt=\"Shredded Sweet Potatoes\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>3. When shredding the sweet potatoes, I do it the long way. I don't know why that sounds dirty, but it does. Anyway, I run them through the food processor or you can use a cheese grater. What I like about the long, shredded pieces is how they look when cooked. They are all swirly and cute.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7538.jpg\">\u003cimg class=\"alignnone size-full wp-image-52883\" title=\"Latke Mix\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7538.jpg\" alt=\"Latke Mix\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>4. Next we are going to combine the eggs, flour, salt and curry powder, using a whisk.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7558.jpg\">\u003cimg class=\"alignnone size-full wp-image-52882\" title=\"Latke Mix\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7558.jpg\" alt=\"Latke Mix\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>5. In a large mixing bowl, add the sweet potatoes, cooked onions and the egg mixture. You could try to mix this with a spoon but, really, you need to roll up your sleeves and get your hands dirty. Luckily, I always wear t-shirts.\u003c/p>\n\u003cp>6. Using a cast iron skillet, heat a couple tablespoons of the oil in the pan over a medium high heat until it is shimmering.\u003c/p>\n\u003cp>7. Drop a heap of the latke mixture into the skillet and flatten it out, letting it sizzle. Cook it for about 2 minutes, until the edges are golden and crispy. Then flip.\u003c/p>\n\u003cp>8. When cooked on both sides, remove from the skillet and place on a towel to remove the excess oil.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7587.jpg\">\u003cimg title=\"Maple Greek Yogurt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7587.jpg\" alt=\"Maple Greek Yogurt\">\u003c/a>\u003c/p>\n\u003cp>9. To make the yogurt mixture, simply mix the yogurt with the maple syrup.\u003c/p>\n\u003cp>Add a dollop of the maple yogurt to each latke and serve. I sprinkled mine with a little nutmeg for texture. Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7612.jpg\">\u003cimg class=\"alignnone size-full wp-image-52879\" title=\"Curried Sweet Potato Latkes with Maple Yogurt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7612.jpg\" alt=\"Curried Sweet Potato Latkes with Maple Yogurt\" width=\"560\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Brussels Sprout Latke Recipe",
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"content": "\u003cp>My affinity for Brussels sprouts is not a secret. I recently shared a skewered and roasted recipe for \u003ca title=\"Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan\" href=\"http://ww2.kqed.org/bayareabites/2012/10/26/balsamic-roasted-brussels-sprouts-with-pine-nuts-and-parmesan/\">Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan\u003c/a>. So when it came time to experiment with latkes I could not resist including this favorite seasonal ingredient into the mix.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7746.jpg\">\u003cimg class=\"alignnone size-large wp-image-52525\" title=\"Brussels Sprout Latkes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7746-1024x700.jpg\" alt=\"Brussels Sprout Latkes\" width=\"600\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Brussels Sprout Latkes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 pound yukon gold potatoes (2 medium sized potatoes)\u003c/li>\n\u003cli>1/2 pound Brussels sprouts (about 12 sprouts)\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1/4 cup matzo meal\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>1 green onion, chopped\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Remove any dark spots from your potatoes and trim the ends of the Brussels sprouts.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7693.jpg\">\u003cimg class=\"alignnone size-large wp-image-52522\" title=\"Brussels Sprouts and Potatoes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7693-1024x682.jpg\" alt=\"Brussels Sprouts and Potatoes\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Run the potatoes, length-wise, through a food processor or use a cheese grater. This is very important when making latkes. You want to remove any excess water from the base. I roll the potatoes in a towel, then place them in a colander to dry. You can also use cheesecloth. You just want them to be very dry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7706.jpg\">\u003cimg class=\"alignnone size-large wp-image-52523\" title=\"Drying Shredded Potatoes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7706-1024x682.jpg\" alt=\"Drying Shredded Potatoes\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>3. Shred the Brussels sprouts.\u003c/p>\n\u003cp>4. Whisk the eggs and then whisk in the flour and salt.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7713.jpg\">\u003cimg class=\"alignnone size-large wp-image-52524\" title=\"Brussels Sprout Latke Mix\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7713-1024x682.jpg\" alt=\"Brussels Sprout Latke Mix\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>5. Work in the potatoes until they are completely covered.\u003c/p>\n\u003cp>6. Then fold in the shredded Brussels sprouts. I do this because I want that green to pop!\u003c/p>\n\u003cp>7. Add enough oil to an iron skillet so that it’s about 1/4″ deep, and then warm it over a medium high heat until it is shimmering.\u003c/p>\n\u003cp>8. Drop a heap of the latke mixture into the skillet and flatten it out, letting it sizzle. Cook it for about 2 minutes, until the edges are golden and crispy. Then flip.\u003c/p>\n\u003cp>9. When cooked on both sides, remove from the skillet and place on a towel to remove the excess oil.\u003c/p>\n\u003cp>10. Serve with a spoonful of sour cream on top, garnish with green onions and fresh ground pepper.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7756.jpg\">\u003cimg class=\"alignnone size-large wp-image-52526\" title=\"Brussels Sprout Latkes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7756-1024x682.jpg\" alt=\"Brussels Sprout Latkes\" width=\"560\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "My affinity for Brussels sprouts is not a secret. I recently shared a skewered and roasted recipe for Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan. So when it came time to experiment with latkes I could not resist including this favorite seasonal ingredient into the mix.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>My affinity for Brussels sprouts is not a secret. I recently shared a skewered and roasted recipe for \u003ca title=\"Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan\" href=\"http://ww2.kqed.org/bayareabites/2012/10/26/balsamic-roasted-brussels-sprouts-with-pine-nuts-and-parmesan/\">Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan\u003c/a>. So when it came time to experiment with latkes I could not resist including this favorite seasonal ingredient into the mix.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7746.jpg\">\u003cimg class=\"alignnone size-large wp-image-52525\" title=\"Brussels Sprout Latkes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7746-1024x700.jpg\" alt=\"Brussels Sprout Latkes\" width=\"600\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Brussels Sprout Latkes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 pound yukon gold potatoes (2 medium sized potatoes)\u003c/li>\n\u003cli>1/2 pound Brussels sprouts (about 12 sprouts)\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1/4 cup matzo meal\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>1 green onion, chopped\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Remove any dark spots from your potatoes and trim the ends of the Brussels sprouts.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7693.jpg\">\u003cimg class=\"alignnone size-large wp-image-52522\" title=\"Brussels Sprouts and Potatoes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7693-1024x682.jpg\" alt=\"Brussels Sprouts and Potatoes\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Run the potatoes, length-wise, through a food processor or use a cheese grater. This is very important when making latkes. You want to remove any excess water from the base. I roll the potatoes in a towel, then place them in a colander to dry. You can also use cheesecloth. You just want them to be very dry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7706.jpg\">\u003cimg class=\"alignnone size-large wp-image-52523\" title=\"Drying Shredded Potatoes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7706-1024x682.jpg\" alt=\"Drying Shredded Potatoes\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>3. Shred the Brussels sprouts.\u003c/p>\n\u003cp>4. Whisk the eggs and then whisk in the flour and salt.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7713.jpg\">\u003cimg class=\"alignnone size-large wp-image-52524\" title=\"Brussels Sprout Latke Mix\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7713-1024x682.jpg\" alt=\"Brussels Sprout Latke Mix\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>5. Work in the potatoes until they are completely covered.\u003c/p>\n\u003cp>6. Then fold in the shredded Brussels sprouts. I do this because I want that green to pop!\u003c/p>\n\u003cp>7. Add enough oil to an iron skillet so that it’s about 1/4″ deep, and then warm it over a medium high heat until it is shimmering.\u003c/p>\n\u003cp>8. Drop a heap of the latke mixture into the skillet and flatten it out, letting it sizzle. Cook it for about 2 minutes, until the edges are golden and crispy. Then flip.\u003c/p>\n\u003cp>9. When cooked on both sides, remove from the skillet and place on a towel to remove the excess oil.\u003c/p>\n\u003cp>10. Serve with a spoonful of sour cream on top, garnish with green onions and fresh ground pepper.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7756.jpg\">\u003cimg class=\"alignnone size-large wp-image-52526\" title=\"Brussels Sprout Latkes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7756-1024x682.jpg\" alt=\"Brussels Sprout Latkes\" width=\"560\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gluten-Free Latkes for Hanukkah",
"title": "Gluten-Free Latkes for Hanukkah",
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"content": "\u003cfigure id=\"attachment_52367\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/finished-latkes1000.jpg\">\u003cimg class=\"size-full wp-image-52367\" title=\"Gluten-Free Latkes with Apple Sauce and Sour Cream for Hanukkah\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/finished-latkes1000.jpg\" alt=\"Gluten-Free Latkes with Apple Sauce and Sour Cream for Hanukkah\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Latkes with Apple Sauce and Sour Cream for Hanukkah\u003c/figcaption>\u003c/figure>\n\u003cp>Happy \u003ca href=\"http://en.wikipedia.org/wiki/Hanukkah\">Hanukkah\u003c/a>! The Jewish festival of lights starts this Saturday and runs for eight delicious, fried-food-filled days. If you're not celebrating this holiday, now's the time to start hinting about how much you love latkes to all your Jewish friends. Do this and we will feel compelled to feed you; it's just in our blood. (It's more believable if you get the pronunciation right: \u003cem>laht-kuh,\u003c/em> not \u003cem>laht-kee.\u003c/em>) Ever since I moved to the Bay Area twenty-two years ago, I've thrown an annual Hanukkah latke party. People invited to that very first one have started emailing me this week, wondering when and where this year's shindig will be. Anyone once invited assumes lifelong latke-party privileges. Some of my friends only know each other through this annual event, but come December, they'll greet each other like old pals.\u003c/p>\n\u003cp>Fried food and festivity will do that to a person. What's a latke, you ask? A grated potato-and-onion pancake, thickened with eggs and matzoh meal or flour to something much more than the sum of its hash brown-like parts. At this time of year, the usual challenge for food writers of the \u003cem>-baum, -stein,\u003c/em> and \u003cem>-berg\u003c/em> variety is to come up with nifty spins on tradition, ditching the typical potato base for any number of tuber, root, or squash-based concoctions.\u003c/p>\n\u003cp>Maybe it's different if you have a big family demanding latkes for all eight days, then roiling with potato-induced ennui by day four. In my experience, few people make latkes year-round, and few people make them more than once or twice even during Hanukkah. Really, with such rare days devoted to latkes, there's no time to get bored even with good old Bubbeleh's latkes, and no real reason, in my book, to drive yourself crazy trying to make zucchini-parmesan latkes, parsnip-celery root latkes, sweet apple latkes, and the like.\u003c/p>\n\u003cp>But this year, I know I'll have a few people requesting a gluten-free edition of my \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/13/latkes/\">classic potato latkes\u003c/a>. No problem! My solution? Just leave out the matzoh meal and add back in a little more potato, in the form of potato starch. A dry white powder similar to cornstarch, potato starch can be found in the kosher or baking section of most supermarkets (If you can't find it among the boxes of matzoh meal and potato-pancake mix, look for it with the other alternative flours in the baking or health-food sections of the supermarket.)\u003c/p>\n\u003cp>One of the tricks of my latke technique is to squeeze out all the excess liquid from the grated potatoes. After you've let the squeezed-out liquid sit for a few minutes, you'll find that the excess potato starch has settled down to the bottom of the bowl in a slushy, cream-colored layer. You pour off the extra liquid and mix the extra potato starch back into the potatoes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, since there's already potato starch in the pancakes, why not just add more of the same in lieu of the matzoh meal or flour? No need for xanthum gum or tapioca, just more of what makes the potato work so well for frying in the first place.\u003c/p>\n\u003cp>You can, of course, use a mixture of regular and sweet potatoes, or potatoes and rutabaga, or potatoes and parsnip, if you need such excitement from your latkes. I'd suggest a rough 3:1 ratio of potato to alternate tuber/root, and don't skimp on the salt and freshly ground pepper.\u003c/p>\n\u003cp>I believe, strongly, that latkes should be made to order, not frozen and reheated or made by the double-dozen and left to wilt greasily in a warm oven. This may also have something to do with why they only show up once a year at my house. Anyone wants to talk to you, they know where to find you: in front of the stove, in a grease-splatted apron.\u003c/p>\n\u003cp>I also vote, early and often, for homemade applesauce, which is nothing more than rough-chopped apples simmered gently in a generous splash of apple juice or apple cider until they collapse at the poke of a spoon. You can leave them unpeeled, then crank your skin-studded mass through a food mill for a smooth, rosy puree. Or you can peel beforehand and beat the cooked mixture into a chunky mash with a wooden spoon, or aim for a smoother puree with a whisk or immersion blender. People eat this up with a spoon, no sugar or cinnamon needed. I've also made lovely roasted applesauce, using Judy Rogers' \u003ca href=\"http://www.food52.com/blog/2693_judy_rodgers_roasted_applesauce_and_savory_apple_charlottes\">Roasted Applesauce\u003c/a> from the Zuni Cafe Cookbook. Adding a generous pinch of salt to the apples as they're cooking is a nice touch when you're serving the applesauce as a part of a savory plate.\u003c/p>\n\u003cp>Sour cream, the other classic accompaniment, should be the real, no-additives thing (I like \u003ca href=\"http://cloverstornetta.com/products/natural-dairy/sour-cream/regular/\">Clover\u003c/a>'s natural sour cream); if you don't want the fat, admit that you're kidding yourself and then go for nonfat Greek yogurt rather than fakey, creepily thickened \"lite\" sour cream.\u003c/p>\n\u003cfigure id=\"attachment_52395\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/latke-ingredients500.jpg\">\u003cimg class=\"size-full wp-image-52395\" title=\"Gluten-Free Latke Ingredients\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/latke-ingredients500.jpg\" alt=\"Gluten-Free Latke Ingredients\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Latke Ingredients\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gluten-Free Latkes for Hanukkah\u003c/strong>\u003cbr>\nPotatoes can take a lot of salt and pepper. Cook a tester latke to check for seasoning before you start frying up the whole batch.\u003c/p>\n\u003cp>\u003cstrong>Preparation Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 45 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> About 20 latkes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 medium-to-large baking potatoes, about 2 1/2 lbs (I like Yukon Golds or russets)\u003c/li>\n\u003cli>1 yellow onion, peeled and halved\u003c/li>\n\u003cli>2 eggs, separated\u003c/li>\n\u003cli>1/4 cup potato starch\u003c/li>\n\u003cli>1 1/2 tsp kosher salt, or to taste\u003c/li>\n\u003cli>Freshly ground pepper, to taste\u003c/li>\n\u003cli>Vegetable oil for frying\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Into a colander suspended over a large bowl, coarsely grate potatoes and onion using the large holes of a box grater. Squeeze and wring excess liquid out of potato mixture, either by pressing it through a ricer, wrapping and squeezing it in a clean tea towel, or just by grabbing handfuls and squeezing vigorously. Let potato mixture drain through the colander for a few minutes.\u003c/li>\n\u003cli>Lift up colander and pour off excess liquid below, reserving the layer of potato starch at the bottom. Dump grated potatoes on top of potato starch, and mix thoroughly, being sure to scrape up the starch and mix well into the potatoes. Add dry potato starch, egg yolks, salt, and pepper and mix well.\u003c/li>\n\u003cli>In a separate bowl, using a whisk or a hand-held electric mixer, beat egg whites to stiff peaks. Fold egg whites into potato mixture.\u003c/li>\n\u003cli>In a heavy, preferably cast-iron frying pan or skillet, heat 1/4 inch of vegetable oil over medium-high heat. Drop in a shred of potato; when it sizzles and bubbles, slide in as many large spoonfuls of potato mixture as you can without crowding. Fry over medium heat, turning once, until pancakes are well-browned. Add more oil as necessary for subsequent batches, but make sure to get it good and hot before adding the potatoes.\u003c/li>\n\u003cli>Drain on paper towels and serve immediately with sour cream and applesauce.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/squeezing-potato-mixture500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52382\" title=\"Squeezing the potato mixture\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/squeezing-potato-mixture500-150x150.jpg\" alt=\"Squeezing the potato mixture\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/pour-off-liquid500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52381\" title=\"Pour off liquid but reserve potato starch in the bowl\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/pour-off-liquid500-150x150.jpg\" alt=\"Pour off liquid but reserve potato starch in the bowl\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/whipped-egg-whites-potato500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52383\" title=\"Whipped egg whites and potato mixture\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/whipped-egg-whites-potato500-150x150.jpg\" alt=\"Whipped egg whites and potato mixture\" width=\"150\" height=\"150\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/fold-egg-whites-into-mixture500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52384\" title=\"Fold egg whites into potato mixture\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/fold-egg-whites-into-mixture500-150x150.jpg\" alt=\"Fold egg whites into potato mixture\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/potato-ready-for-frying500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52380\" title=\"Potato mixture ready for frying\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/potato-ready-for-frying500-150x150.jpg\" alt=\"Potato mixture ready for frying\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/frying-latkes500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52378\" title=\"Frying the latkes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/frying-latkes500-150x150.jpg\" alt=\"Frying the latkes\" width=\"150\" height=\"150\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Frying up latkes for Hanukkah? Stephanie Rosenbaum Klassen shares an easy trick for making them deliciously gluten-free. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_52367\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/finished-latkes1000.jpg\">\u003cimg class=\"size-full wp-image-52367\" title=\"Gluten-Free Latkes with Apple Sauce and Sour Cream for Hanukkah\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/finished-latkes1000.jpg\" alt=\"Gluten-Free Latkes with Apple Sauce and Sour Cream for Hanukkah\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Latkes with Apple Sauce and Sour Cream for Hanukkah\u003c/figcaption>\u003c/figure>\n\u003cp>Happy \u003ca href=\"http://en.wikipedia.org/wiki/Hanukkah\">Hanukkah\u003c/a>! The Jewish festival of lights starts this Saturday and runs for eight delicious, fried-food-filled days. If you're not celebrating this holiday, now's the time to start hinting about how much you love latkes to all your Jewish friends. Do this and we will feel compelled to feed you; it's just in our blood. (It's more believable if you get the pronunciation right: \u003cem>laht-kuh,\u003c/em> not \u003cem>laht-kee.\u003c/em>) Ever since I moved to the Bay Area twenty-two years ago, I've thrown an annual Hanukkah latke party. People invited to that very first one have started emailing me this week, wondering when and where this year's shindig will be. Anyone once invited assumes lifelong latke-party privileges. Some of my friends only know each other through this annual event, but come December, they'll greet each other like old pals.\u003c/p>\n\u003cp>Fried food and festivity will do that to a person. What's a latke, you ask? A grated potato-and-onion pancake, thickened with eggs and matzoh meal or flour to something much more than the sum of its hash brown-like parts. At this time of year, the usual challenge for food writers of the \u003cem>-baum, -stein,\u003c/em> and \u003cem>-berg\u003c/em> variety is to come up with nifty spins on tradition, ditching the typical potato base for any number of tuber, root, or squash-based concoctions.\u003c/p>\n\u003cp>Maybe it's different if you have a big family demanding latkes for all eight days, then roiling with potato-induced ennui by day four. In my experience, few people make latkes year-round, and few people make them more than once or twice even during Hanukkah. Really, with such rare days devoted to latkes, there's no time to get bored even with good old Bubbeleh's latkes, and no real reason, in my book, to drive yourself crazy trying to make zucchini-parmesan latkes, parsnip-celery root latkes, sweet apple latkes, and the like.\u003c/p>\n\u003cp>But this year, I know I'll have a few people requesting a gluten-free edition of my \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/13/latkes/\">classic potato latkes\u003c/a>. No problem! My solution? Just leave out the matzoh meal and add back in a little more potato, in the form of potato starch. A dry white powder similar to cornstarch, potato starch can be found in the kosher or baking section of most supermarkets (If you can't find it among the boxes of matzoh meal and potato-pancake mix, look for it with the other alternative flours in the baking or health-food sections of the supermarket.)\u003c/p>\n\u003cp>One of the tricks of my latke technique is to squeeze out all the excess liquid from the grated potatoes. After you've let the squeezed-out liquid sit for a few minutes, you'll find that the excess potato starch has settled down to the bottom of the bowl in a slushy, cream-colored layer. You pour off the extra liquid and mix the extra potato starch back into the potatoes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, since there's already potato starch in the pancakes, why not just add more of the same in lieu of the matzoh meal or flour? No need for xanthum gum or tapioca, just more of what makes the potato work so well for frying in the first place.\u003c/p>\n\u003cp>You can, of course, use a mixture of regular and sweet potatoes, or potatoes and rutabaga, or potatoes and parsnip, if you need such excitement from your latkes. I'd suggest a rough 3:1 ratio of potato to alternate tuber/root, and don't skimp on the salt and freshly ground pepper.\u003c/p>\n\u003cp>I believe, strongly, that latkes should be made to order, not frozen and reheated or made by the double-dozen and left to wilt greasily in a warm oven. This may also have something to do with why they only show up once a year at my house. Anyone wants to talk to you, they know where to find you: in front of the stove, in a grease-splatted apron.\u003c/p>\n\u003cp>I also vote, early and often, for homemade applesauce, which is nothing more than rough-chopped apples simmered gently in a generous splash of apple juice or apple cider until they collapse at the poke of a spoon. You can leave them unpeeled, then crank your skin-studded mass through a food mill for a smooth, rosy puree. Or you can peel beforehand and beat the cooked mixture into a chunky mash with a wooden spoon, or aim for a smoother puree with a whisk or immersion blender. People eat this up with a spoon, no sugar or cinnamon needed. I've also made lovely roasted applesauce, using Judy Rogers' \u003ca href=\"http://www.food52.com/blog/2693_judy_rodgers_roasted_applesauce_and_savory_apple_charlottes\">Roasted Applesauce\u003c/a> from the Zuni Cafe Cookbook. Adding a generous pinch of salt to the apples as they're cooking is a nice touch when you're serving the applesauce as a part of a savory plate.\u003c/p>\n\u003cp>Sour cream, the other classic accompaniment, should be the real, no-additives thing (I like \u003ca href=\"http://cloverstornetta.com/products/natural-dairy/sour-cream/regular/\">Clover\u003c/a>'s natural sour cream); if you don't want the fat, admit that you're kidding yourself and then go for nonfat Greek yogurt rather than fakey, creepily thickened \"lite\" sour cream.\u003c/p>\n\u003cfigure id=\"attachment_52395\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/latke-ingredients500.jpg\">\u003cimg class=\"size-full wp-image-52395\" title=\"Gluten-Free Latke Ingredients\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/latke-ingredients500.jpg\" alt=\"Gluten-Free Latke Ingredients\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Latke Ingredients\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gluten-Free Latkes for Hanukkah\u003c/strong>\u003cbr>\nPotatoes can take a lot of salt and pepper. Cook a tester latke to check for seasoning before you start frying up the whole batch.\u003c/p>\n\u003cp>\u003cstrong>Preparation Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 45 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> About 20 latkes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 medium-to-large baking potatoes, about 2 1/2 lbs (I like Yukon Golds or russets)\u003c/li>\n\u003cli>1 yellow onion, peeled and halved\u003c/li>\n\u003cli>2 eggs, separated\u003c/li>\n\u003cli>1/4 cup potato starch\u003c/li>\n\u003cli>1 1/2 tsp kosher salt, or to taste\u003c/li>\n\u003cli>Freshly ground pepper, to taste\u003c/li>\n\u003cli>Vegetable oil for frying\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Into a colander suspended over a large bowl, coarsely grate potatoes and onion using the large holes of a box grater. Squeeze and wring excess liquid out of potato mixture, either by pressing it through a ricer, wrapping and squeezing it in a clean tea towel, or just by grabbing handfuls and squeezing vigorously. Let potato mixture drain through the colander for a few minutes.\u003c/li>\n\u003cli>Lift up colander and pour off excess liquid below, reserving the layer of potato starch at the bottom. Dump grated potatoes on top of potato starch, and mix thoroughly, being sure to scrape up the starch and mix well into the potatoes. Add dry potato starch, egg yolks, salt, and pepper and mix well.\u003c/li>\n\u003cli>In a separate bowl, using a whisk or a hand-held electric mixer, beat egg whites to stiff peaks. Fold egg whites into potato mixture.\u003c/li>\n\u003cli>In a heavy, preferably cast-iron frying pan or skillet, heat 1/4 inch of vegetable oil over medium-high heat. Drop in a shred of potato; when it sizzles and bubbles, slide in as many large spoonfuls of potato mixture as you can without crowding. Fry over medium heat, turning once, until pancakes are well-browned. Add more oil as necessary for subsequent batches, but make sure to get it good and hot before adding the potatoes.\u003c/li>\n\u003cli>Drain on paper towels and serve immediately with sour cream and applesauce.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/squeezing-potato-mixture500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52382\" title=\"Squeezing the potato mixture\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/squeezing-potato-mixture500-150x150.jpg\" alt=\"Squeezing the potato mixture\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/pour-off-liquid500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52381\" title=\"Pour off liquid but reserve potato starch in the bowl\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/pour-off-liquid500-150x150.jpg\" alt=\"Pour off liquid but reserve potato starch in the bowl\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/whipped-egg-whites-potato500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52383\" title=\"Whipped egg whites and potato mixture\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/whipped-egg-whites-potato500-150x150.jpg\" alt=\"Whipped egg whites and potato mixture\" width=\"150\" height=\"150\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/fold-egg-whites-into-mixture500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52384\" title=\"Fold egg whites into potato mixture\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/fold-egg-whites-into-mixture500-150x150.jpg\" alt=\"Fold egg whites into potato mixture\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/potato-ready-for-frying500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52380\" title=\"Potato mixture ready for frying\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/potato-ready-for-frying500-150x150.jpg\" alt=\"Potato mixture ready for frying\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/frying-latkes500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52378\" title=\"Frying the latkes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/frying-latkes500-150x150.jpg\" alt=\"Frying the latkes\" width=\"150\" height=\"150\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cranberry Jalapeno Relish",
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"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-002.jpg\">\u003cimg class=\"alignnone size-full wp-image-50115\" title=\"Cranberries\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-002.jpg\" alt=\"Cranberries\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Cranberries\u003c/em>\u003c/p>\n\u003cp>One of my favorite parts about writing a food blog is that friends (and strangers for that matter) will often offer unsolicited jewels of their favorite eating experiences. It’s awesome. There is nothing like it when someone recounts a memorable dish or ridiculous meal they just had. Their face lights up, they get all excited, and when the orgasmic noises start up, I know it was really a good one.\u003c/p>\n\u003cp>This is what happened a few weeks ago when I dined with my old friend, Mark. The swoon-worthy topic of conversation? \u003cstrong>Cranberry Sauce\u003c/strong>.\u003c/p>\n\u003cp>I know what you’re thinking. Of all the delectable things on the table at \u003cstrong>Thanksgiving\u003c/strong>, we’re talking about \u003cem>cranberry sauce\u003c/em> here? Correct. Because this is not your average, ordinary, just-a-side cranberry sauce. It’s not even a sauce. It’s a relish. \u003cstrong>Auntie Louise’s Cranberry Jalapeno Relish\u003c/strong> to be exact.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-019.jpg\">\u003cimg class=\"alignnone size-full wp-image-50116\" title=\"Cranberry relish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-019.jpg\" alt=\"Cranberry relish\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Cranberries in the food processor\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mark fell in love with this sweet-tart delight when he dined one year at our friend Gen's house. Gen was kind enough to share his auntie’s secret recipe, and for that I will be forever thankful because this cranberry relish will be the stealth favorite this Thanksgiving!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-024.jpg\">\u003cimg class=\"alignnone size-full wp-image-50117\" title=\"Cranberry relish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-024.jpg\" alt=\"Cranberry relish\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Relish cooking down\u003c/em>\u003c/p>\n\u003cp>It is everything I ever wanted in a cranberry sauce. Sweet (but not cloyingly sweet), tart (but not mouth-puckering tart), and just a little out of the ordinary. The garlic and shallots bring a welcome savory element to the mix, and the heat of the jalapeno has kick, but accomplishes it with subtlety and finesse – like a ninja.\u003c/p>\n\u003cp>And, the lime is brilliant. I wavered at the thought of adding even more acidity to cranberries, which are pretty sour as it is, so I decreased the amount from Auntie’s original recipe and added a bit more sugar to help balance it out. The result? The lime brought out the natural sweetness of the cranberries and complemented the jalapeno perfectly. I also took the liberty of adding the zest from the limes, since I am a firm believer that good citrus zest is a horrible thing to waste. It is full of essential oils that add a punch of flavor.\u003c/p>\n\u003cp>Another reason I love this recipe – this is the note that came with it:\u003c/p>\n\u003cblockquote>\u003cp>“I noticed that this recipe has an alarming amount of sugar, but it’s Thanksgiving, which means that overindulgence is the spirit of the day.”\u003c/p>\u003c/blockquote>\n\u003cp>Hear, hear!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-033.jpg\">\u003cimg class=\"alignnone size-full wp-image-50118\" title=\"Auntie Louise's Cranberry Jalapeno Relish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-033.jpg\" alt=\"Auntie Louise's Cranberry Jalapeno Relish\" width=\"500\" height=\"333\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Auntie Louise’s Cranberry Jalapeno Relish\u003c/strong>\u003cbr>\n\u003cem>Sweet, tart, with a subtle kick of jalapeno and a twist of lime, this cranberry relish packs a punch of flavor. Recipe courtesy of Gen's auntie.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 30 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 10-12 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>24 oz fresh cranberries\u003c/li>\n\u003cli>½ cup fresh lime juice (about 3 limes, plus zest)\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>2 tablespoons shallots, finely chopped\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>1 bunch cilantro, chopped\u003c/li>\n\u003cli>1 jalapeno pepper, seeded and chopped\u003c/li>\n\u003cli>1 tablespoon chopped garlic\u003c/li>\n\u003cli>2 ½ cups sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Pulse the cranberries in a food processor until coarsely chopped. Be careful not to over process because you don’t want the berries pureed.\u003c/li>\n\u003cli>Add all the ingredients, except the cilantro, to a medium pot with a heavy bottom. Simmer, uncovered, for about 20 minutes, until thickened. Mix in the cilantro. Cool before serving.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-002.jpg\">\u003cimg class=\"alignnone size-full wp-image-50115\" title=\"Cranberries\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-002.jpg\" alt=\"Cranberries\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Cranberries\u003c/em>\u003c/p>\n\u003cp>One of my favorite parts about writing a food blog is that friends (and strangers for that matter) will often offer unsolicited jewels of their favorite eating experiences. It’s awesome. There is nothing like it when someone recounts a memorable dish or ridiculous meal they just had. Their face lights up, they get all excited, and when the orgasmic noises start up, I know it was really a good one.\u003c/p>\n\u003cp>This is what happened a few weeks ago when I dined with my old friend, Mark. The swoon-worthy topic of conversation? \u003cstrong>Cranberry Sauce\u003c/strong>.\u003c/p>\n\u003cp>I know what you’re thinking. Of all the delectable things on the table at \u003cstrong>Thanksgiving\u003c/strong>, we’re talking about \u003cem>cranberry sauce\u003c/em> here? Correct. Because this is not your average, ordinary, just-a-side cranberry sauce. It’s not even a sauce. It’s a relish. \u003cstrong>Auntie Louise’s Cranberry Jalapeno Relish\u003c/strong> to be exact.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-019.jpg\">\u003cimg class=\"alignnone size-full wp-image-50116\" title=\"Cranberry relish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-019.jpg\" alt=\"Cranberry relish\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Cranberries in the food processor\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mark fell in love with this sweet-tart delight when he dined one year at our friend Gen's house. Gen was kind enough to share his auntie’s secret recipe, and for that I will be forever thankful because this cranberry relish will be the stealth favorite this Thanksgiving!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-024.jpg\">\u003cimg class=\"alignnone size-full wp-image-50117\" title=\"Cranberry relish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-024.jpg\" alt=\"Cranberry relish\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Relish cooking down\u003c/em>\u003c/p>\n\u003cp>It is everything I ever wanted in a cranberry sauce. Sweet (but not cloyingly sweet), tart (but not mouth-puckering tart), and just a little out of the ordinary. The garlic and shallots bring a welcome savory element to the mix, and the heat of the jalapeno has kick, but accomplishes it with subtlety and finesse – like a ninja.\u003c/p>\n\u003cp>And, the lime is brilliant. I wavered at the thought of adding even more acidity to cranberries, which are pretty sour as it is, so I decreased the amount from Auntie’s original recipe and added a bit more sugar to help balance it out. The result? The lime brought out the natural sweetness of the cranberries and complemented the jalapeno perfectly. I also took the liberty of adding the zest from the limes, since I am a firm believer that good citrus zest is a horrible thing to waste. It is full of essential oils that add a punch of flavor.\u003c/p>\n\u003cp>Another reason I love this recipe – this is the note that came with it:\u003c/p>\n\u003cblockquote>\u003cp>“I noticed that this recipe has an alarming amount of sugar, but it’s Thanksgiving, which means that overindulgence is the spirit of the day.”\u003c/p>\u003c/blockquote>\n\u003cp>Hear, hear!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-033.jpg\">\u003cimg class=\"alignnone size-full wp-image-50118\" title=\"Auntie Louise's Cranberry Jalapeno Relish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-033.jpg\" alt=\"Auntie Louise's Cranberry Jalapeno Relish\" width=\"500\" height=\"333\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Auntie Louise’s Cranberry Jalapeno Relish\u003c/strong>\u003cbr>\n\u003cem>Sweet, tart, with a subtle kick of jalapeno and a twist of lime, this cranberry relish packs a punch of flavor. Recipe courtesy of Gen's auntie.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 30 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 10-12 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>24 oz fresh cranberries\u003c/li>\n\u003cli>½ cup fresh lime juice (about 3 limes, plus zest)\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>2 tablespoons shallots, finely chopped\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>1 bunch cilantro, chopped\u003c/li>\n\u003cli>1 jalapeno pepper, seeded and chopped\u003c/li>\n\u003cli>1 tablespoon chopped garlic\u003c/li>\n\u003cli>2 ½ cups sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Pulse the cranberries in a food processor until coarsely chopped. Be careful not to over process because you don’t want the berries pureed.\u003c/li>\n\u003cli>Add all the ingredients, except the cilantro, to a medium pot with a heavy bottom. Simmer, uncovered, for about 20 minutes, until thickened. Mix in the cilantro. Cool before serving.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-42.jpg\">\u003cimg class=\"alignnone size-full wp-image-51094\" title=\"cornbread stuffing\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-42.jpg\" alt=\"cornbread stuffing\" width=\"500\" height=\"333\">\u003c/a>\u003c/p>\n\u003cp>If you’re like me and go after the best part of Thanksgiving stuffing every year -- I’m talking about the crunchy bits on top of course -- then this will rock your world: \u003cstrong>Stuffing Balls\u003c/strong>. This ingenious formation of Thanksgiving stuffing ensures optimal crunchy to moist stuffing ratio. Could it get any better? Well, since you asked. Yes.\u003c/p>\n\u003cp>Not only is this stuffing brilliantly shaped, it is full of sausage, sage, pecans, and \u003ca href=\"http://bravetart.com/recipes/SageCornbread\">cornbread\u003c/a>. It is also, conveniently, a great make-ahead dish. Make the stuffing at your leisure, freeze it, then thaw it the day before Turkey Day and bake as normal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-25.jpg\">\u003cimg class=\"alignnone size-full wp-image-51093\" title=\"pecans\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-25.jpg\" alt=\"pecans\" width=\"500\" height=\"333\">\u003c/a>\u003c/p>\n\u003cp>Major thanks to the lovely \u003ca href=\"http://bravetart.com/recipes/SausageandPecanStuffing\">BraveTart\u003c/a> and her dad for sharing this family recipe. It’s no wonder they’ve been making this year after year...heck, I’m pretty sure this has just become my family’s new annual tradition. This Thanksgiving stuffing has everything I want in a stuffing. It’s savory, but slightly sweet from the cornbread. It’s got power fall flavors of toasty pecans and fragrant sage. The tasty bits of sausage scattered throughout are delightful. And all that liquid (and butter) ensure that the stuffing doesn’t dry out in the oven.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-22-Edit.jpg\">\u003cimg class=\"alignnone size-full wp-image-51092\" title=\"Thanksgiving Stuffing\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-22-Edit.jpg\" alt=\"Thanksgiving Stuffing\" width=\"500\" height=\"352\">\u003c/a>\u003c/p>\n\u003cp>If you go the Stuffing Balls route -- and I highly suggest you do -- let me leave you with one last tip. My secret for making quick and uniform balls (whether they are balls of stuffing or cookie dough for that matter) is my trusty trigger scoop. There, you now know all my secrets. Use them for good.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-46.jpg\">\u003cimg class=\"alignnone size-full wp-image-51095\" title=\"Thanksgiving Stuffing Balls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-46.jpg\" alt=\"Thanksgiving Stuffing Balls\" width=\"333\" height=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Thanksgiving Stuffing Balls\u003c/strong>\u003cbr>\n\u003cem>This family recipe for Sausage, Sage, and Pecan Stuffing from \u003ca href=\"http://bravetart.com/recipes/SausageandPecanStuffing\">BraveTart\u003c/a> is spot on. I only made minor adaptations, using a loaf of whole wheat bread instead of white bread, and forming stuffing balls instead of baking them in a skillet or baking dish.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 40 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour 5 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> a plentiful batch; or approximately 54 stuffing balls\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n20 slices of stale white (or whole wheat) bread cubed\u003cbr>\n1 batch \u003ca href=\"http://bravetart.com/recipes/SageCornbread\">sage cornbread\u003c/a>, staled overnight and crumbled\u003cbr>\n3 cups (a 12-ounce bag) pecans, lightly toasted\u003cbr>\n1 pound ground sausage\u003cbr>\n4 small onions, diced roughly\u003cbr>\n6 stalks of celery, sliced into bite-sized chunks\u003cbr>\n3 sticks of unsalted butter\u003cbr>\n1/4 cup chopped sage (about two large handfuls)\u003cbr>\n12 ounces evaporated milk\u003cbr>\n1 cup chicken or turkey stock\u003cbr>\n6 eggs, whisked\u003cbr>\n1 tablespoon freshly ground pepper, or to taste\u003cbr>\n1 tablespoon salt, or more to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>This makes a ton of stuffing, so have a super huge bowl on hand to mix everything. Whatever bowl you just picked? Not big enough. Go another size up. Now, place the bread, cornbread pieces and pecans into the bowl and set aside.\u003c/li>\n\u003cli>Break up the sausage into a skillet and cook until it’s browned and cooked through. Use a wooden spoon along the way to break up the sausage into whatever sized pieces you like. Transfer the cooked sausage with a slotted spoon to the bowl of bread, leaving the drippings in the skillet.\u003c/li>\n\u003cli>Saute the onions and celery in the sausage drippings (yeah, I know. Look, it’s Thanksgiving, okay?) on medium-low heat until translucent, but not browned. About 8-10 minutes. Add the mixture, drippings and all, into the bread bowl.\u003c/li>\n\u003cli>Put the butter into your hot skillet, and melt on low heat. Add in the chopped sage and cook until the butter melts and just starts to bubble and foam. Pour it all over the bread, and don’t think about your arteries absorbing the fat like the bread does. Shhh...It’s so good.\u003c/li>\n\u003cli>Now add in the evaporated milk, stock, and whisked eggs. Season with salt and pepper. You may think the mixture too wet, but you’re wrong. Just wait and see.\u003cbr>\nYou can freeze or refrigerate this wet mixture ahead of time!!! Really! So either right away, or after you’ve thawed the frozen stuffing, fill up a cast iron skillet (or form your stuffing balls -- I like using a trigger scoop which ensures me quick and uniform balls). However you do it, bake 30 minutes (closer to 20-25 minutes if you are doing stuffing balls) in a 375° oven. Enjoy.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-42.jpg\">\u003cimg class=\"alignnone size-full wp-image-51094\" title=\"cornbread stuffing\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-42.jpg\" alt=\"cornbread stuffing\" width=\"500\" height=\"333\">\u003c/a>\u003c/p>\n\u003cp>If you’re like me and go after the best part of Thanksgiving stuffing every year -- I’m talking about the crunchy bits on top of course -- then this will rock your world: \u003cstrong>Stuffing Balls\u003c/strong>. This ingenious formation of Thanksgiving stuffing ensures optimal crunchy to moist stuffing ratio. Could it get any better? Well, since you asked. Yes.\u003c/p>\n\u003cp>Not only is this stuffing brilliantly shaped, it is full of sausage, sage, pecans, and \u003ca href=\"http://bravetart.com/recipes/SageCornbread\">cornbread\u003c/a>. It is also, conveniently, a great make-ahead dish. Make the stuffing at your leisure, freeze it, then thaw it the day before Turkey Day and bake as normal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-25.jpg\">\u003cimg class=\"alignnone size-full wp-image-51093\" title=\"pecans\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-25.jpg\" alt=\"pecans\" width=\"500\" height=\"333\">\u003c/a>\u003c/p>\n\u003cp>Major thanks to the lovely \u003ca href=\"http://bravetart.com/recipes/SausageandPecanStuffing\">BraveTart\u003c/a> and her dad for sharing this family recipe. It’s no wonder they’ve been making this year after year...heck, I’m pretty sure this has just become my family’s new annual tradition. This Thanksgiving stuffing has everything I want in a stuffing. It’s savory, but slightly sweet from the cornbread. It’s got power fall flavors of toasty pecans and fragrant sage. The tasty bits of sausage scattered throughout are delightful. And all that liquid (and butter) ensure that the stuffing doesn’t dry out in the oven.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-22-Edit.jpg\">\u003cimg class=\"alignnone size-full wp-image-51092\" title=\"Thanksgiving Stuffing\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-22-Edit.jpg\" alt=\"Thanksgiving Stuffing\" width=\"500\" height=\"352\">\u003c/a>\u003c/p>\n\u003cp>If you go the Stuffing Balls route -- and I highly suggest you do -- let me leave you with one last tip. My secret for making quick and uniform balls (whether they are balls of stuffing or cookie dough for that matter) is my trusty trigger scoop. There, you now know all my secrets. Use them for good.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-46.jpg\">\u003cimg class=\"alignnone size-full wp-image-51095\" title=\"Thanksgiving Stuffing Balls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-46.jpg\" alt=\"Thanksgiving Stuffing Balls\" width=\"333\" height=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Thanksgiving Stuffing Balls\u003c/strong>\u003cbr>\n\u003cem>This family recipe for Sausage, Sage, and Pecan Stuffing from \u003ca href=\"http://bravetart.com/recipes/SausageandPecanStuffing\">BraveTart\u003c/a> is spot on. I only made minor adaptations, using a loaf of whole wheat bread instead of white bread, and forming stuffing balls instead of baking them in a skillet or baking dish.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 40 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour 5 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> a plentiful batch; or approximately 54 stuffing balls\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n20 slices of stale white (or whole wheat) bread cubed\u003cbr>\n1 batch \u003ca href=\"http://bravetart.com/recipes/SageCornbread\">sage cornbread\u003c/a>, staled overnight and crumbled\u003cbr>\n3 cups (a 12-ounce bag) pecans, lightly toasted\u003cbr>\n1 pound ground sausage\u003cbr>\n4 small onions, diced roughly\u003cbr>\n6 stalks of celery, sliced into bite-sized chunks\u003cbr>\n3 sticks of unsalted butter\u003cbr>\n1/4 cup chopped sage (about two large handfuls)\u003cbr>\n12 ounces evaporated milk\u003cbr>\n1 cup chicken or turkey stock\u003cbr>\n6 eggs, whisked\u003cbr>\n1 tablespoon freshly ground pepper, or to taste\u003cbr>\n1 tablespoon salt, or more to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>This makes a ton of stuffing, so have a super huge bowl on hand to mix everything. Whatever bowl you just picked? Not big enough. Go another size up. Now, place the bread, cornbread pieces and pecans into the bowl and set aside.\u003c/li>\n\u003cli>Break up the sausage into a skillet and cook until it’s browned and cooked through. Use a wooden spoon along the way to break up the sausage into whatever sized pieces you like. Transfer the cooked sausage with a slotted spoon to the bowl of bread, leaving the drippings in the skillet.\u003c/li>\n\u003cli>Saute the onions and celery in the sausage drippings (yeah, I know. Look, it’s Thanksgiving, okay?) on medium-low heat until translucent, but not browned. About 8-10 minutes. Add the mixture, drippings and all, into the bread bowl.\u003c/li>\n\u003cli>Put the butter into your hot skillet, and melt on low heat. Add in the chopped sage and cook until the butter melts and just starts to bubble and foam. Pour it all over the bread, and don’t think about your arteries absorbing the fat like the bread does. Shhh...It’s so good.\u003c/li>\n\u003cli>Now add in the evaporated milk, stock, and whisked eggs. Season with salt and pepper. You may think the mixture too wet, but you’re wrong. Just wait and see.\u003cbr>\nYou can freeze or refrigerate this wet mixture ahead of time!!! Really! So either right away, or after you’ve thawed the frozen stuffing, fill up a cast iron skillet (or form your stuffing balls -- I like using a trigger scoop which ensures me quick and uniform balls). However you do it, bake 30 minutes (closer to 20-25 minutes if you are doing stuffing balls) in a 375° oven. Enjoy.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"order": 1
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
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