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"bio": "Vi Zahajszky, originally from Hungary, Boston, and New York, drove across the country to San Francisco a few years ago with her husband Chris and a rescue pup named The Bandit. By day she works at KQED and is involved in the station's new media efforts. By night, her passions lie in vegan food and fashion. Her own blog, \u003ca href=\"http://plantmade.me/\">plantmade\u003c/a>, focuses on vegan and cruelty-free fashion. She is a fashion writer for eco-conscious website \u003ca href=\"http://www.onegreenplanet.org/\">One Green Planet\u003c/a>, and has contributed to SF vegan lifestyle blog \u003ca href=\"http://vegansaurus.com/\">Vegansaurus\u003c/a> and San Diego food blog \u003ca href=\"http://www.pizzellesbakery.com/blog/\">Pizzelles\u003c/a>.\r\nCurrently studying fashion design and pattern-making at Apparel Arts in San Francisco, she has plans to eventually develop a vegan clothing line. You can find her on \u003ca href=\"http://www.facebook.com/?ref=logo#!/pages/Plantmade/202383299779143\">facebook\u003c/a> and on twitter \u003ca href=\"http://twitter.com/#!/plantmade\">@plantmade\u003c/a>.",
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"content": "\u003cp>I am always amazed when I find out someone is not a Brussels sprouts fan. I mean really, I just don't get it. These tiny little cabbages are not only visually fun but they can be so amazingly good. If done right, they have an earthy, bright and just slightly bitter flavor to them that reminds me of some of my favorite beers.\u003c/p>\n\u003cp>So I try to be open-minded about it, but I am not. I will often invite said naysayer over for dinner...hopefully to change their mind. More often then not, I do! And this isn't some egotistical nod to my ability to cook. Honestly, I think that Brussels sprouts are just an easy vegetable to cook incorrectly. With very little effort you can make them overly bitter or ruin the texture completely.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6171.jpg\">\u003cimg class=\"alignnone size-full wp-image-50063\" title=\"Balsamic-Roasted Brussels Sprouts Recipe\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6171.jpg\" alt=\"Balsamic-Roasted Brussels Sprouts Recipe\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>This recipe is one of my favorites as it easy to make and is very tasty. Use it to convert your friends. You can even toss these skewers on the grill if you want to. They are perfect as a side dish but I myself have enjoyed them as the main course many times. I hope you will too!\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pound of Brussels sprouts\u003c/li>\n\u003cli>1/8 cup pine nuts, finely diced\u003c/li>\n\u003cli>Balsamic vinegar\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Parmesan cheese\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6102.jpg\">\u003cimg class=\"alignnone size-full wp-image-50068\" title=\"Brussels Sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6102.jpg\" alt=\"Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Trim and peel away the outer leaves of each Brussels sprout and then half them.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6113.jpg\">\u003cimg class=\"alignnone size-full wp-image-50067\" title=\"Skewered Brussels Sprout\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6113.jpg\" alt=\"Skewered Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Slide the Brussels sprout halves onto the skewers, about six to eight halves per skewer.\u003c/p>\n\u003cp>3. Line a baking dish with parchment paper and places the skewers halved-side up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6123.jpg\">\u003cimg class=\"alignnone size-full wp-image-50066\" title=\"Balsamic and Olive Oil on Brussels Sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6123.jpg\" alt=\"Balsamic and Olive Oil on Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>4. Drizzle olive oil and balsamic vinegar over each skewer, trying to \"fill up\" the Brussels sprouts.\u003c/p>\n\u003cp>5. Bake the skewers at 400 degrees for about 30 minutes until they are cooked and crispy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6149.jpg\">\u003cimg class=\"alignnone size-full wp-image-50065\" title=\"Shaved Parmesan on Balsamic-Roasted Brussels Sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6149.jpg\" alt=\"Shaved Parmesan on Balsamic-Roasted Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>6. Plate the skewers on a serving tray and cover them with shaved Parmesan and the pine nuts.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6153.jpg\">\u003cimg class=\"alignnone size-full wp-image-50064\" title=\"Balsamic-Roasted Brussels Sprouts Recipe\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6153.jpg\" alt=\"Balsamic-Roasted Brussels Sprouts Recipe\" width=\"560\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I am always amazed when I find out someone is not a Brussels sprouts fan. I mean really, I just don't get it. These tiny little cabbages are not only visually fun but they can be so amazingly good. If done right, they have an earthy, bright and just slightly bitter flavor to them that reminds me of some of my favorite beers.\u003c/p>\n\u003cp>So I try to be open-minded about it, but I am not. I will often invite said naysayer over for dinner...hopefully to change their mind. More often then not, I do! And this isn't some egotistical nod to my ability to cook. Honestly, I think that Brussels sprouts are just an easy vegetable to cook incorrectly. With very little effort you can make them overly bitter or ruin the texture completely.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6171.jpg\">\u003cimg class=\"alignnone size-full wp-image-50063\" title=\"Balsamic-Roasted Brussels Sprouts Recipe\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6171.jpg\" alt=\"Balsamic-Roasted Brussels Sprouts Recipe\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>This recipe is one of my favorites as it easy to make and is very tasty. Use it to convert your friends. You can even toss these skewers on the grill if you want to. They are perfect as a side dish but I myself have enjoyed them as the main course many times. I hope you will too!\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pound of Brussels sprouts\u003c/li>\n\u003cli>1/8 cup pine nuts, finely diced\u003c/li>\n\u003cli>Balsamic vinegar\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Parmesan cheese\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6102.jpg\">\u003cimg class=\"alignnone size-full wp-image-50068\" title=\"Brussels Sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6102.jpg\" alt=\"Brussels Sprouts\" width=\"560\">\u003c/a>\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>\n1. Trim and peel away the outer leaves of each Brussels sprout and then half them.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6113.jpg\">\u003cimg class=\"alignnone size-full wp-image-50067\" title=\"Skewered Brussels Sprout\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6113.jpg\" alt=\"Skewered Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Slide the Brussels sprout halves onto the skewers, about six to eight halves per skewer.\u003c/p>\n\u003cp>3. Line a baking dish with parchment paper and places the skewers halved-side up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6123.jpg\">\u003cimg class=\"alignnone size-full wp-image-50066\" title=\"Balsamic and Olive Oil on Brussels Sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6123.jpg\" alt=\"Balsamic and Olive Oil on Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>4. Drizzle olive oil and balsamic vinegar over each skewer, trying to \"fill up\" the Brussels sprouts.\u003c/p>\n\u003cp>5. Bake the skewers at 400 degrees for about 30 minutes until they are cooked and crispy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6149.jpg\">\u003cimg class=\"alignnone size-full wp-image-50065\" title=\"Shaved Parmesan on Balsamic-Roasted Brussels Sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6149.jpg\" alt=\"Shaved Parmesan on Balsamic-Roasted Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>6. Plate the skewers on a serving tray and cover them with shaved Parmesan and the pine nuts.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6153.jpg\">\u003cimg class=\"alignnone size-full wp-image-50064\" title=\"Balsamic-Roasted Brussels Sprouts Recipe\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6153.jpg\" alt=\"Balsamic-Roasted Brussels Sprouts Recipe\" width=\"560\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Vegan (and Gluten-Free) Garden Loaf with Cranberry-Maple Glaze for Thanksgiving",
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"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-35656\" title=\"Ingredients\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P1040285.jpg\" alt=\"Ingredients\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Not too far back in the past a vegan had very few options for a store-bought holiday main dish outside of a \u003ca href=\"http://www.tofurky.com/tofurkyproducts/holiday_products.html\">Tofurkey\u003c/a> or for recipes beyond a bland grain-stuffed squash. Boy, have times changed! Vegan food companies and vegan foodies have become incredibly creative in inventing \"turkey replacements.\" I've usually gone store-bought in the past, but this year I just can't resist making \u003ca href=\"http://glutenfreegoddess.blogspot.com/p/about.html\">Karina Allrich\u003c/a>'s incredibly flavorful \u003ca href=\"http://glutenfreegoddess.blogspot.com/2009/05/garden-loaf-with-maple-apricot-glaze.html\">Vegetarian Garden Loaf\u003c/a> (with a few twists added), not only because it's incredibly delicious, but also because my family includes two vegans, one vegetarian, and a celiac. Karina is a \u003ca href=\"http://glutenfreegoddess.blogspot.com/p/ebook-best-loved-recipes.html\">cookbook author\u003c/a> and creator of the gluten-free blog, \u003ca href=\"http://glutenfreegoddess.blogspot.com/\">gluten-free goddess\u003c/a>, where she has lots and lots of vegetarian and vegan recipes, some inspired by her pre-celiac cookbook, \u003ca href=\"http://www.amazon.com/Recipes-Vegetarian-Goddess-Karri-Allrich/dp/1567180167\">\u003cem>Recipes from a Vegetarian Goddess\u003c/em>\u003c/a>.\u003c/p>\n\u003cul>However, if you are still on the lookout for something a little less maintenance, check out this list of delectable store-bought options to make your holiday table thoroughly Tofurkey-less:\n\u003cli>\u003ca href=\"http://www.gardein.com/products.php?t=frozen&p=45\">Gardein's Savory Stuffed Turk'y\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.fieldroast.com/products/retail/celebration-roast\">Field Roast Grain Meat Co.'s Stuffed Celebration Roast\u003c/a>\u003c/li>\n\u003cli>Field Roast Grain Meat Co.'s Hazelnut Cranberry Roast En Croute\u003c/li>\n\u003cli>\u003ca href=\"http://www.vegeusa.com/VegeUSA/products/vegan_turkey.html\">Vegetarian Plus' Vegan Whole Turkey\u003c/a> (Here's a review of it on \u003ca href=\"http://vegansaurus.com/post/12977629836\">vegansaurus\u003c/a>.)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Vegan (and Gluten-Free) Garden Loaf with Cranberry-Maple Glaze\u003c/strong>\u003cbr>\n\u003cem>(Based on Karina Allrich's \u003ca href=\"http://glutenfreegoddess.blogspot.com/2009/05/garden-loaf-with-maple-apricot-glaze.html\">Vegetarian Garden Loaf with Maple Apricot Glaze\u003c/a> from \u003ca href=\"http://glutenfreegoddess.blogspot.com/\">gluten-free goddess\u003c/a>, altered with permission from Karina Allrich.) \u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35686\" title=\"Vegan Garden Loaf with Cranberry-Maple Glaze\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Vegan-Loaf.jpg\" alt=\"Vegan Garden Loaf with Cranberry-Maple Glaze\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>1 loaf/6 slices\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 60 minutes\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nExtra virgin olive oil\u003cbr>\n1 cup chopped onion- red or sweet\u003cbr>\n2 heaping cups chopped Baby Bella or Cremini mushrooms\u003cbr>\n2 cloves garlic, minced\u003cbr>\n1 tablespoon balsamic vinegar\u003cbr>\n5 cups loosely packed baby spinach leaves\u003cbr>\nSea salt and ground pepper\u003c/p>\n\u003cp>1 cup cooked quinoa\u003cbr>\n1 cup toasted gluten-free bread or waffle crumbs (I used \u003ca href=\"http://www.vansfoods.com/The_Goods/#/Waffles/Wheat_Free--Gluten_Free/Vans-Totally_Natural-24\">Vans Wheat/Gluten Free Waffles\u003c/a>, which I toasted and then made into crumbs in my food processor.)\u003cbr>\n2 tablespoons ketchup\u003cbr>\n2 tablespoons molasses\u003cbr>\n1 tablespoon good olive oil\u003cbr>\n1 tablespoon dried Italian herb mix -- basil, thyme, oregano, parsley, marjoram\u003cbr>\n1 teaspoon fresh minced rosemary\u003cbr>\n3-4 scallions sliced thin\u003cbr>\n1 baked orange sweet potato or yam, peeled and diced (take it out before it's cooked too much or too soft)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Preheat the oven to 350 degrees F. Line the bottom of a glass loaf pan with a piece of parchment paper that extends up above the longer sides. When the loaf has baked, and set a bit, you will be able to lift out the loaf in one whole piece.\u003c/p>\n\u003cp>Heat the olive oil in a skillet and cook the onion until it is translucent. Add the mushrooms and garlic; stir until softened. Add the balsamic vinegar and stir. Add the spinach. Season with sea salt and ground pepper. Stir and cook down until the mixture is soft -- about seven minutes or so.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35655\" title=\"Mushrooms and Spinach\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P10402911.jpg\" alt=\"Mushrooms and Spinach\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Spoon the skillet vegetables into a food processor and pulse to make a grainy mixture. Don't over-process it -- you want some texture.\u003c/p>\n\u003cp>Place the mixture into a large bowl. Add the cooked quinoa, gluten-free breadcrumbs, ketchup, molasses, and olive oil and stir to combine. Add in your dried herbs, rosemary, scallions, and mix to distribute. You want a moist mixture that sticks together when you press it with a spoon. If you need more ketchup to hold it together, add it now, maybe a tablespoon.\u003c/p>\n\u003cp>Add in the diced sweet potato and fold in gently. At this point, taste the mixture and see if you need to add salt and pepper.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35657\" title=\"Mixture\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P1040294.jpg\" alt=\"Mixture\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Spoon the loaf mixture into the oiled loaf pan and shape it with moist fingers, pressing it tight into the pan. Smooth the top.\u003c/p>\n\u003cp>Make your glaze.\u003c/p>\n\u003cp>\u003cstrong>Combine:\u003c/strong>\u003c/p>\n\u003cp>1/4 cup jellied cranberry sauce\u003cbr>\n1 tablespoon balsamic vinegar\u003cbr>\n1 tablespoon maple syrup\u003cbr>\nA sprinkle of cinnamon and cumin\u003cbr>\nHot red chili flakes, to taste\u003c/p>\n\u003cp>(I made two batches of this to have extra as a drizzle for individual slices of the loaf.)\u003c/p>\n\u003cp>Pour the glaze all over the top of the loaf.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35658\" title=\"Glaze\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P1040296.jpg\" alt=\"Glaze\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Tent loosely with a piece of foil. Bake in the center of a preheated oven until heated through and the edges of the glaze are bubbling—about 30 minutes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Allow the loaf to set for ten minutes, tented with foil. This helps it to settle, and makes it easier to slice. Slice into portions (the loaf yields about 6 slices) and lift out with a thin spatula. Enjoy!\u003c/p>\n\n",
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"excerpt": "Not too far back in the past a vegan had very few options for a store-bought holiday main dish outside of a Tofurkey or for recipes beyond a bland grain-stuffed squash. Boy, have times changed! This Thanksgiving, try a Vegan (and Gluten-Free) Garden Loaf with Cranberry-Maple Glaze, or seek out some delicious store-bought options. ",
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"description": "Not too far back in the past a vegan had very few options for a store-bought holiday main dish outside of a Tofurkey or for recipes beyond a bland grain-stuffed squash. Boy, have times changed! This Thanksgiving, try a Vegan (and Gluten-Free) Garden Loaf with Cranberry-Maple Glaze, or seek out some delicious store-bought options. ",
"title": "Vegan (and Gluten-Free) Garden Loaf with Cranberry-Maple Glaze for Thanksgiving | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-35656\" title=\"Ingredients\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P1040285.jpg\" alt=\"Ingredients\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Not too far back in the past a vegan had very few options for a store-bought holiday main dish outside of a \u003ca href=\"http://www.tofurky.com/tofurkyproducts/holiday_products.html\">Tofurkey\u003c/a> or for recipes beyond a bland grain-stuffed squash. Boy, have times changed! Vegan food companies and vegan foodies have become incredibly creative in inventing \"turkey replacements.\" I've usually gone store-bought in the past, but this year I just can't resist making \u003ca href=\"http://glutenfreegoddess.blogspot.com/p/about.html\">Karina Allrich\u003c/a>'s incredibly flavorful \u003ca href=\"http://glutenfreegoddess.blogspot.com/2009/05/garden-loaf-with-maple-apricot-glaze.html\">Vegetarian Garden Loaf\u003c/a> (with a few twists added), not only because it's incredibly delicious, but also because my family includes two vegans, one vegetarian, and a celiac. Karina is a \u003ca href=\"http://glutenfreegoddess.blogspot.com/p/ebook-best-loved-recipes.html\">cookbook author\u003c/a> and creator of the gluten-free blog, \u003ca href=\"http://glutenfreegoddess.blogspot.com/\">gluten-free goddess\u003c/a>, where she has lots and lots of vegetarian and vegan recipes, some inspired by her pre-celiac cookbook, \u003ca href=\"http://www.amazon.com/Recipes-Vegetarian-Goddess-Karri-Allrich/dp/1567180167\">\u003cem>Recipes from a Vegetarian Goddess\u003c/em>\u003c/a>.\u003c/p>\n\u003cul>However, if you are still on the lookout for something a little less maintenance, check out this list of delectable store-bought options to make your holiday table thoroughly Tofurkey-less:\n\u003cli>\u003ca href=\"http://www.gardein.com/products.php?t=frozen&p=45\">Gardein's Savory Stuffed Turk'y\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.fieldroast.com/products/retail/celebration-roast\">Field Roast Grain Meat Co.'s Stuffed Celebration Roast\u003c/a>\u003c/li>\n\u003cli>Field Roast Grain Meat Co.'s Hazelnut Cranberry Roast En Croute\u003c/li>\n\u003cli>\u003ca href=\"http://www.vegeusa.com/VegeUSA/products/vegan_turkey.html\">Vegetarian Plus' Vegan Whole Turkey\u003c/a> (Here's a review of it on \u003ca href=\"http://vegansaurus.com/post/12977629836\">vegansaurus\u003c/a>.)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Vegan (and Gluten-Free) Garden Loaf with Cranberry-Maple Glaze\u003c/strong>\u003cbr>\n\u003cem>(Based on Karina Allrich's \u003ca href=\"http://glutenfreegoddess.blogspot.com/2009/05/garden-loaf-with-maple-apricot-glaze.html\">Vegetarian Garden Loaf with Maple Apricot Glaze\u003c/a> from \u003ca href=\"http://glutenfreegoddess.blogspot.com/\">gluten-free goddess\u003c/a>, altered with permission from Karina Allrich.) \u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35686\" title=\"Vegan Garden Loaf with Cranberry-Maple Glaze\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Vegan-Loaf.jpg\" alt=\"Vegan Garden Loaf with Cranberry-Maple Glaze\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>1 loaf/6 slices\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 60 minutes\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>\u003cbr>\nExtra virgin olive oil\u003cbr>\n1 cup chopped onion- red or sweet\u003cbr>\n2 heaping cups chopped Baby Bella or Cremini mushrooms\u003cbr>\n2 cloves garlic, minced\u003cbr>\n1 tablespoon balsamic vinegar\u003cbr>\n5 cups loosely packed baby spinach leaves\u003cbr>\nSea salt and ground pepper\u003c/p>\n\u003cp>1 cup cooked quinoa\u003cbr>\n1 cup toasted gluten-free bread or waffle crumbs (I used \u003ca href=\"http://www.vansfoods.com/The_Goods/#/Waffles/Wheat_Free--Gluten_Free/Vans-Totally_Natural-24\">Vans Wheat/Gluten Free Waffles\u003c/a>, which I toasted and then made into crumbs in my food processor.)\u003cbr>\n2 tablespoons ketchup\u003cbr>\n2 tablespoons molasses\u003cbr>\n1 tablespoon good olive oil\u003cbr>\n1 tablespoon dried Italian herb mix -- basil, thyme, oregano, parsley, marjoram\u003cbr>\n1 teaspoon fresh minced rosemary\u003cbr>\n3-4 scallions sliced thin\u003cbr>\n1 baked orange sweet potato or yam, peeled and diced (take it out before it's cooked too much or too soft)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Preheat the oven to 350 degrees F. Line the bottom of a glass loaf pan with a piece of parchment paper that extends up above the longer sides. When the loaf has baked, and set a bit, you will be able to lift out the loaf in one whole piece.\u003c/p>\n\u003cp>Heat the olive oil in a skillet and cook the onion until it is translucent. Add the mushrooms and garlic; stir until softened. Add the balsamic vinegar and stir. Add the spinach. Season with sea salt and ground pepper. Stir and cook down until the mixture is soft -- about seven minutes or so.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35655\" title=\"Mushrooms and Spinach\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P10402911.jpg\" alt=\"Mushrooms and Spinach\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Spoon the skillet vegetables into a food processor and pulse to make a grainy mixture. Don't over-process it -- you want some texture.\u003c/p>\n\u003cp>Place the mixture into a large bowl. Add the cooked quinoa, gluten-free breadcrumbs, ketchup, molasses, and olive oil and stir to combine. Add in your dried herbs, rosemary, scallions, and mix to distribute. You want a moist mixture that sticks together when you press it with a spoon. If you need more ketchup to hold it together, add it now, maybe a tablespoon.\u003c/p>\n\u003cp>Add in the diced sweet potato and fold in gently. At this point, taste the mixture and see if you need to add salt and pepper.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35657\" title=\"Mixture\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P1040294.jpg\" alt=\"Mixture\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Spoon the loaf mixture into the oiled loaf pan and shape it with moist fingers, pressing it tight into the pan. Smooth the top.\u003c/p>\n\u003cp>Make your glaze.\u003c/p>\n\u003cp>\u003cstrong>Combine:\u003c/strong>\u003c/p>\n\u003cp>1/4 cup jellied cranberry sauce\u003cbr>\n1 tablespoon balsamic vinegar\u003cbr>\n1 tablespoon maple syrup\u003cbr>\nA sprinkle of cinnamon and cumin\u003cbr>\nHot red chili flakes, to taste\u003c/p>\n\u003cp>(I made two batches of this to have extra as a drizzle for individual slices of the loaf.)\u003c/p>\n\u003cp>Pour the glaze all over the top of the loaf.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35658\" title=\"Glaze\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P1040296.jpg\" alt=\"Glaze\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Tent loosely with a piece of foil. Bake in the center of a preheated oven until heated through and the edges of the glaze are bubbling—about 30 minutes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Allow the loaf to set for ten minutes, tented with foil. This helps it to settle, and makes it easier to slice. Slice into portions (the loaf yields about 6 slices) and lift out with a thin spatula. Enjoy!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Irish Soda Bread for St. Patrick's Day",
"title": "Irish Soda Bread for St. Patrick's Day",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_irish_soda_bread-12.jpg\" alt=\"Homemade Irish Soda Bread with Raisins\" title=\"Homemade Irish Soda Bread with Raisins\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24719\">\u003cbr>\n\u003cem>Homemade Irish Soda Bread with Raisins\u003c/em>\u003c/p>\n\u003cp>I'm not a big drinker, or a big fan of fratastic crowds, so when it comes to \u003cstrong>St. Patty's Day\u003c/strong>, the thing I most look forward to isn't all the block parties, or the cry for \"Carbombs!\" at the bar. Call me an old soul (or Debbie McDowner), but I would much rather indulge in a thick slice of warm \u003cstrong>Irish Soda Bread\u003c/strong>, inordinately slathered with sweet butter. I may even go nuts and top off my coffee with a little \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/17/liquid-irish-luck/\">Homemade Irish Cream\u003c/a>. Partayyyy. (*Before you start booing me, if you are into downing some pints and rubbing up against a leprechaun or two, don't worry, I've still got you covered. Scroll to the bottom to see the list of festivities going on in SF). \u003c/p>\n\u003cp>OK, back to my wholesome soda bread. I've learned that the sweet scone-like, raisin-studded soda bread I love so much is very much an Americanized version of the real thing. As Irish chef \u003cstrong>Rory O'Connell\u003c/strong> of the \u003ca href=\"http://www.cookingisfun.ie/\">Ballymaloe Cookery School\u003c/a> in Cork, Ireland reveals in this great \u003ca href=\"http://www.epicurious.com/articlesguides/holidays/stpatricks/sodabread\">soda bread guide\u003c/a> in \u003cem>Epicurious\u003c/em>, real traditional Irish soda bread is simply basic table bread made with just flour (whole-meal flour for the common loaf, white flour for special occasions), bread soda, buttermilk, and salt.\u003c/p>\n\u003cp>No butter in the dough, raisins only as a luxury, and caraway seeds optional.\u003c/p>\n\u003cp>Makes sense, as this quick bread grew in popularity in the 1800s in Ireland out of necessity. Brown soda bread -- made with soft wheat (the only suitable flour that can grow in Ireland's climate), baking soda (cheap and non-perishable), and buttermilk (accessible by-product of freshly churned butter) -- was an affordable bread that the average household could bake in their own homes without an oven. The formed loaf could simply be baked in a cast iron pot, called a \u003ca href=\"http://www.sodabread.us/DutchOven/SodabreadBastible.htm\">bastible\u003c/a>, placed over a fire. The bastible had a lid on it with a curved edge so that you could place hot coals on top as well. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I decided embrace my homebody tendencies and do some baking to celebrate this St. Patrick's Day. Using this classic Irish-American recipe for \u003ca href=\"http://www.epicurious.com/articlesguides/holidays/stpatricks/sodabread/recipes/food/views/Irish-Soda-Bread-with-Raisins-and-Caraway-107136\">Irish Soda Bread with Raisins and Caraway\u003c/a>, I got to work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_irish_soda_bread-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_irish_soda_bread-1.jpg\" alt=\"Irish Soda Bread Ingredients\" title=\"Irish Soda Bread Ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24715\">\u003c/a>\u003cbr>\n\u003cem>Irish Soda Bread Ingredients\u003c/em>\u003c/p>\n\u003cp>I adjusted the recipe to include half all purpose flour, and half whole wheat pastry flour (which I believe is similar to the soft wheat flour that was originally used in the traditional Irish soda bread). I also cut down the amount of sugar and raisins in it, and substituted the caraway seeds for fennel seeds (since that's what I had on hand, and figured they were a close-enough substitution). If you don't like the licorice-y/anise-y flavor of caraway or fennel, feel free to omit. I only use two tablespoons in my recipe, so the flavor is subtle. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/soda-bread-1.jpg\" alt=\"Making soda bread\" title=\"Making soda bread\" width=\"499\" height=\"500\" class=\"alignnone size-full wp-image-24720\">\u003cbr>\n\u003cem>Making Soda Bread\u003c/em>\u003c/p>\n\u003cp>I whisked together my dry ingredients first. Then, cut in the butter until the mixture was the consistency of corn meal. Then, I added the buttermilk. The lactic acid in buttermilk reacts with the base of the baking soda to provide the leavening for this quick bread (rather than yeast). \u003cstrong>Note:\u003c/strong> Unlike the picture shown above, where I mixed in the raisins and fennel seeds after adding the buttermilk, next time I would actually add them prior to the wet ingredients so that they are well dispersed throughout the dough.\u003c/p>\n\u003cp>When you're mixing the dough together, mix just until everything is incorporated. Be careful to not over mix (the dough should not be kneaded). Like the secret to a good, fluffy, light biscuit or scone, the trick is to handle the dough as little as possible. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_irish_soda_bread-8.jpg\" alt=\"soda bread dough\" title=\"soda bread dough\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24716\">\u003cbr>\n\u003cem>Into the oven you go\u003c/em>\u003c/p>\n\u003cp>When the dough has come together, turn it into your buttered cast iron skillet or Dutch oven, and slash a cross into the top. Old folklores say that the cross cut on the top of Irish Soda Bread is to ward off evil and \"let the devil out\" while it's baking, or let the fairies out (for a less fire and brimstone version). Practically though, slashing the top of the bread allows the heat to penetrate the thickest part of the loaf, helps the bread rise better, and also serves as a guideline for breaking the bread evenly once it's done.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Irish Soda Bread\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> This recipe results in a soda bread that is dense, yet moist, with a golden crunchy crust. The bread is buttery and sweet, with plump, chewy raisins generously scattered throughout, and laced with a hint of licorice from the fennel seeds.\u003c/p>\n\u003cp>Also, the resulting loaf is huge. You could easily cut the dough in half and form two nice-sized loaves, great for gift-giving.\u003c/p>\n\u003cp>\u003cem>By \u003cspan class=\"author\">Stephanie Hua\u003c/span>\u003c/em>\u003c/p>\n\u003cp>\u003cem>Adapted from Patrice Bedrosian's \"\u003ca href=\"http://www.epicurious.com/articlesguides/holidays/stpatricks/sodabread/recipes/food/views/Irish-Soda-Bread-with-Raisins-and-Caraway-107136\">Irish Soda Bread with Raisins and Caraway\u003c/a>,\" Bon Appétit (October 2002)\u003c/em>\u003c/p>\n\u003cp>This recipe was written in from Patrice Bedrosian of Brewster, New York. Patrice lost her stepbrother, Jerry O'Leary, in 9/11 and cited this as a recipe that she turned to in the days following the tragedy, to bring comfort and ease to her home. The recipe was one that she received from Jerry's mother. I think that it is a heartfelt example of the power of food in bringing people together, honoring our past, and passing along the comfort that only something made with love can bring.\u003c/p>\n\u003cp>\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">2 hours\u003cspan class=\"value-title\" title=\"PT2H\">\u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">8-10 servings\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_irish_soda_bread-10.jpg\" alt=\"Irish Soda Bread\" title=\"Irish Soda Bread\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-24717 photo\">\u003cbr>\n\u003cem>Irish Soda Bread\u003c/em>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 1/2 cups\u003c/span> \u003cspan class=\"name\">all purpose flour\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 1/2 cups\u003c/span> \u003cspan class=\"name\">whole wheat pastry flour\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3/4 cups\u003c/span> \u003cspan class=\"name\">sugar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 tablespoon\u003c/span> \u003cspan class=\"name\">baking powder\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 1/2 teaspoons\u003c/span> \u003cspan class=\"name\">salt\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 teaspoon\u003c/span> \u003cspan class=\"name\">baking soda\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/2 cup (1 stick)\u003c/span> \u003cspan class=\"name\">unsalted butter, cut into cubes, room temperature\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 cups\u003c/span> \u003cspan class=\"name\">raisins\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 tablespoons\u003c/span> \u003cspan class=\"name\">fennel seeds\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 1/2 cups\u003c/span> \u003cspan class=\"name\">buttermilk\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1\u003c/span> \u003cspan class=\"name\">large egg\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat oven to 350°F. Generously butter heavy ovenproof 10- to 12-inch-diameter skillet. You can also use a dutch oven.\u003c/li>\n\u003cli>In large bowl, whisk together both flours, sugar, baking powder, salt, and baking soda.\u003c/li>\n\u003cli>Add butter; using fingertips to incorporate until the mixture is the consistency of corn meal. Stir in raisins and fennel seeds.\u003c/li>\n\u003cli>Whisk buttermilk and egg in medium bowl to blend and add to dough. Stir just until well incorporated. Dough will be very sticky; I just use my hands. Be careful not to over mix or else the bread will become too dense.\u003c/li>\n\u003cli>Transfer dough to prepared skillet; smooth top, mounding slightly in center. Using small sharp knife dipped into flour, cut 1-inch-deep \"X\" in top center of dough.\u003c/li>\n\u003cli>Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool bread in skillet 10 minutes. Turn out onto rack and cool completely.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cp>*****\u003c/p>\n\u003cp>\u003cstrong>St. Patty's Day Trivia:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://en.wikipedia.org/wiki/Saint_Patrick's_Day\">Saint Patrick, the man, the saint, the slayer of snakes\u003c/a> -- St. Patrick is the patron saint and national apostle of Ireland who is credited with bringing Christianity to Ireland. He is said to have \"driven the snakes\" from Ireland. Snakes referred to the serpent symbolism of the Druids, whose pagan rites were abolished by the big P. \u003c/li>\n\u003cli>\u003ca href=\"http://www.st-patricks-day.com/about_saintpatrick.html\">Why Shamrocks\u003c/a> -- Legend has it that Saint Patrick used the three-leaved clover to explain the Holy Trinity to the pagan Irish. \u003c/li>\n\u003cli>\u003ca href=\"http://www.sodabread.us/Sodabreadhistory/sodabreadhistory.htm\">Soda Bread not really Irish\u003c/a> -- Soda bread was actually invented by the American Indians, who used \u003ca href=\"http://www.kingarthurflour.com/tips/quick-bread-primer.html\">pearl ash\u003c/a> (made from potash, which was made from lye, which was made from hardwood ashes).\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>St. Patrick's Day Festivities:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.farleyscoffee.com/potrero_events.html\">Farley's Coffee\u003c/a> (Potrero) -- Live bagpipes, music, and dancing\u003c/li>\n\u003cli>\u003ca href=\"http://www.berginjurylawyers.com/safe-and-sober-program.php\">Safe & Sober Program\u003c/a> -- Free cab rides from 3 pm to 3 am\u003c/li>\n\u003cli>\u003ca href=\"http://sf.funcheap.com/st-patricks-day-street-party-financial-district/\">St. Patrick's Day Block Party 2011\u003c/a> (Financial District) \u003c/li>\n\u003cli>\u003ca href=\"http://sf.funcheap.com/aventines-st-patricks-day-alley-block-party-sf/\">Aventine's St. Patrick's Day Alley Block Party\u003c/a> (Financial District)\u003c/li>\n\u003cli>\u003ca href=\"http://sf.funcheap.com/saint-patricks-day-oreillys-north-beach/\">O'Reilly's St. Patrick's Day Block Party\u003c/a> (North Beach) \u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Places in the Bay Area to buy Irish Soda Bread:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.johncampbells.com/\">John Campbell's Irish Bakery \u003c/a>\u003cbr>\n5625 Geary Blvd\u003cbr>\n(between 20th Ave & 21st Ave)\u003cbr>\nSan Francisco, CA 94121\u003cbr>\nNeighborhood: Outer Richmond\u003cbr>\n(415) 387-1536\u003c/p>\n\u003cp>\u003ca href=\"http://www.arizmendibakery.org/\">Arizmendi Bakery\u003c/a>\u003cbr>\n1331 9th Ave\u003cbr>\n(between Irving St & Judah St)\u003cbr>\nSan Francisco, CA 94122\u003cbr>\nNeighborhood: Inner Sunset\u003cbr>\n(415) 566-3117\u003c/p>\n\u003cp>\u003ca href=\"http://www.lafarine.com/breads.html\">La Farine Bakery\u003c/a>\u003cbr>\n6323 College Ave\u003cbr>\n(at 63rd St)\u003cbr>\nOakland, CA 94618\u003cbr>\nNeighborhoods: North Oakland, Rockridge\u003cbr>\n(510) 654-0338\u003c/p>\n\u003cp>3411 Fruitvale Ave\u003cbr>\n(between Macarthur Blvd & Sloan St)\u003cbr>\nOakland, CA 94602\u003cbr>\n(510) 531-7750\u003c/p>\n\u003cp>4094 Piedmont Ave\u003cbr>\n(between Glen Ave & 41st St)\u003cbr>\nOakland, CA 94611\u003cbr>\n(510) 420-1777\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>1820 Solano Ave\u003cbr>\n(at Colusa Ave)\u003cbr>\nBerkeley, CA 94707\u003cbr>\nNeighborhoods: East Solano Ave, North Berkeley\u003cbr>\n(510) 528-2208\u003c/p>\n\n",
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"excerpt": "I'm not a big drinker, or a big fan of fratastic crowds, so when it comes to St. Patty's Day, the thing I most look forward to isn't all the block parties, or the cry for \"Carbombs!\" at the bar. Call me an old soul (or Debbie McDowner), but I would much rather indulge in a thick slice of warm Irish Soda Bread, inordinately slathered with sweet butter. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_irish_soda_bread-12.jpg\" alt=\"Homemade Irish Soda Bread with Raisins\" title=\"Homemade Irish Soda Bread with Raisins\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24719\">\u003cbr>\n\u003cem>Homemade Irish Soda Bread with Raisins\u003c/em>\u003c/p>\n\u003cp>I'm not a big drinker, or a big fan of fratastic crowds, so when it comes to \u003cstrong>St. Patty's Day\u003c/strong>, the thing I most look forward to isn't all the block parties, or the cry for \"Carbombs!\" at the bar. Call me an old soul (or Debbie McDowner), but I would much rather indulge in a thick slice of warm \u003cstrong>Irish Soda Bread\u003c/strong>, inordinately slathered with sweet butter. I may even go nuts and top off my coffee with a little \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/17/liquid-irish-luck/\">Homemade Irish Cream\u003c/a>. Partayyyy. (*Before you start booing me, if you are into downing some pints and rubbing up against a leprechaun or two, don't worry, I've still got you covered. Scroll to the bottom to see the list of festivities going on in SF). \u003c/p>\n\u003cp>OK, back to my wholesome soda bread. I've learned that the sweet scone-like, raisin-studded soda bread I love so much is very much an Americanized version of the real thing. As Irish chef \u003cstrong>Rory O'Connell\u003c/strong> of the \u003ca href=\"http://www.cookingisfun.ie/\">Ballymaloe Cookery School\u003c/a> in Cork, Ireland reveals in this great \u003ca href=\"http://www.epicurious.com/articlesguides/holidays/stpatricks/sodabread\">soda bread guide\u003c/a> in \u003cem>Epicurious\u003c/em>, real traditional Irish soda bread is simply basic table bread made with just flour (whole-meal flour for the common loaf, white flour for special occasions), bread soda, buttermilk, and salt.\u003c/p>\n\u003cp>No butter in the dough, raisins only as a luxury, and caraway seeds optional.\u003c/p>\n\u003cp>Makes sense, as this quick bread grew in popularity in the 1800s in Ireland out of necessity. Brown soda bread -- made with soft wheat (the only suitable flour that can grow in Ireland's climate), baking soda (cheap and non-perishable), and buttermilk (accessible by-product of freshly churned butter) -- was an affordable bread that the average household could bake in their own homes without an oven. The formed loaf could simply be baked in a cast iron pot, called a \u003ca href=\"http://www.sodabread.us/DutchOven/SodabreadBastible.htm\">bastible\u003c/a>, placed over a fire. The bastible had a lid on it with a curved edge so that you could place hot coals on top as well. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I decided embrace my homebody tendencies and do some baking to celebrate this St. Patrick's Day. Using this classic Irish-American recipe for \u003ca href=\"http://www.epicurious.com/articlesguides/holidays/stpatricks/sodabread/recipes/food/views/Irish-Soda-Bread-with-Raisins-and-Caraway-107136\">Irish Soda Bread with Raisins and Caraway\u003c/a>, I got to work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_irish_soda_bread-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_irish_soda_bread-1.jpg\" alt=\"Irish Soda Bread Ingredients\" title=\"Irish Soda Bread Ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24715\">\u003c/a>\u003cbr>\n\u003cem>Irish Soda Bread Ingredients\u003c/em>\u003c/p>\n\u003cp>I adjusted the recipe to include half all purpose flour, and half whole wheat pastry flour (which I believe is similar to the soft wheat flour that was originally used in the traditional Irish soda bread). I also cut down the amount of sugar and raisins in it, and substituted the caraway seeds for fennel seeds (since that's what I had on hand, and figured they were a close-enough substitution). If you don't like the licorice-y/anise-y flavor of caraway or fennel, feel free to omit. I only use two tablespoons in my recipe, so the flavor is subtle. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/soda-bread-1.jpg\" alt=\"Making soda bread\" title=\"Making soda bread\" width=\"499\" height=\"500\" class=\"alignnone size-full wp-image-24720\">\u003cbr>\n\u003cem>Making Soda Bread\u003c/em>\u003c/p>\n\u003cp>I whisked together my dry ingredients first. Then, cut in the butter until the mixture was the consistency of corn meal. Then, I added the buttermilk. The lactic acid in buttermilk reacts with the base of the baking soda to provide the leavening for this quick bread (rather than yeast). \u003cstrong>Note:\u003c/strong> Unlike the picture shown above, where I mixed in the raisins and fennel seeds after adding the buttermilk, next time I would actually add them prior to the wet ingredients so that they are well dispersed throughout the dough.\u003c/p>\n\u003cp>When you're mixing the dough together, mix just until everything is incorporated. Be careful to not over mix (the dough should not be kneaded). Like the secret to a good, fluffy, light biscuit or scone, the trick is to handle the dough as little as possible. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_irish_soda_bread-8.jpg\" alt=\"soda bread dough\" title=\"soda bread dough\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24716\">\u003cbr>\n\u003cem>Into the oven you go\u003c/em>\u003c/p>\n\u003cp>When the dough has come together, turn it into your buttered cast iron skillet or Dutch oven, and slash a cross into the top. Old folklores say that the cross cut on the top of Irish Soda Bread is to ward off evil and \"let the devil out\" while it's baking, or let the fairies out (for a less fire and brimstone version). Practically though, slashing the top of the bread allows the heat to penetrate the thickest part of the loaf, helps the bread rise better, and also serves as a guideline for breaking the bread evenly once it's done.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Irish Soda Bread\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> This recipe results in a soda bread that is dense, yet moist, with a golden crunchy crust. The bread is buttery and sweet, with plump, chewy raisins generously scattered throughout, and laced with a hint of licorice from the fennel seeds.\u003c/p>\n\u003cp>Also, the resulting loaf is huge. You could easily cut the dough in half and form two nice-sized loaves, great for gift-giving.\u003c/p>\n\u003cp>\u003cem>By \u003cspan class=\"author\">Stephanie Hua\u003c/span>\u003c/em>\u003c/p>\n\u003cp>\u003cem>Adapted from Patrice Bedrosian's \"\u003ca href=\"http://www.epicurious.com/articlesguides/holidays/stpatricks/sodabread/recipes/food/views/Irish-Soda-Bread-with-Raisins-and-Caraway-107136\">Irish Soda Bread with Raisins and Caraway\u003c/a>,\" Bon Appétit (October 2002)\u003c/em>\u003c/p>\n\u003cp>This recipe was written in from Patrice Bedrosian of Brewster, New York. Patrice lost her stepbrother, Jerry O'Leary, in 9/11 and cited this as a recipe that she turned to in the days following the tragedy, to bring comfort and ease to her home. The recipe was one that she received from Jerry's mother. I think that it is a heartfelt example of the power of food in bringing people together, honoring our past, and passing along the comfort that only something made with love can bring.\u003c/p>\n\u003cp>\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">2 hours\u003cspan class=\"value-title\" title=\"PT2H\">\u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">8-10 servings\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_irish_soda_bread-10.jpg\" alt=\"Irish Soda Bread\" title=\"Irish Soda Bread\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-24717 photo\">\u003cbr>\n\u003cem>Irish Soda Bread\u003c/em>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 1/2 cups\u003c/span> \u003cspan class=\"name\">all purpose flour\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 1/2 cups\u003c/span> \u003cspan class=\"name\">whole wheat pastry flour\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3/4 cups\u003c/span> \u003cspan class=\"name\">sugar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 tablespoon\u003c/span> \u003cspan class=\"name\">baking powder\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 1/2 teaspoons\u003c/span> \u003cspan class=\"name\">salt\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 teaspoon\u003c/span> \u003cspan class=\"name\">baking soda\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/2 cup (1 stick)\u003c/span> \u003cspan class=\"name\">unsalted butter, cut into cubes, room temperature\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 cups\u003c/span> \u003cspan class=\"name\">raisins\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 tablespoons\u003c/span> \u003cspan class=\"name\">fennel seeds\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 1/2 cups\u003c/span> \u003cspan class=\"name\">buttermilk\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1\u003c/span> \u003cspan class=\"name\">large egg\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat oven to 350°F. Generously butter heavy ovenproof 10- to 12-inch-diameter skillet. You can also use a dutch oven.\u003c/li>\n\u003cli>In large bowl, whisk together both flours, sugar, baking powder, salt, and baking soda.\u003c/li>\n\u003cli>Add butter; using fingertips to incorporate until the mixture is the consistency of corn meal. Stir in raisins and fennel seeds.\u003c/li>\n\u003cli>Whisk buttermilk and egg in medium bowl to blend and add to dough. Stir just until well incorporated. Dough will be very sticky; I just use my hands. Be careful not to over mix or else the bread will become too dense.\u003c/li>\n\u003cli>Transfer dough to prepared skillet; smooth top, mounding slightly in center. Using small sharp knife dipped into flour, cut 1-inch-deep \"X\" in top center of dough.\u003c/li>\n\u003cli>Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool bread in skillet 10 minutes. Turn out onto rack and cool completely.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cp>*****\u003c/p>\n\u003cp>\u003cstrong>St. Patty's Day Trivia:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://en.wikipedia.org/wiki/Saint_Patrick's_Day\">Saint Patrick, the man, the saint, the slayer of snakes\u003c/a> -- St. Patrick is the patron saint and national apostle of Ireland who is credited with bringing Christianity to Ireland. He is said to have \"driven the snakes\" from Ireland. Snakes referred to the serpent symbolism of the Druids, whose pagan rites were abolished by the big P. \u003c/li>\n\u003cli>\u003ca href=\"http://www.st-patricks-day.com/about_saintpatrick.html\">Why Shamrocks\u003c/a> -- Legend has it that Saint Patrick used the three-leaved clover to explain the Holy Trinity to the pagan Irish. \u003c/li>\n\u003cli>\u003ca href=\"http://www.sodabread.us/Sodabreadhistory/sodabreadhistory.htm\">Soda Bread not really Irish\u003c/a> -- Soda bread was actually invented by the American Indians, who used \u003ca href=\"http://www.kingarthurflour.com/tips/quick-bread-primer.html\">pearl ash\u003c/a> (made from potash, which was made from lye, which was made from hardwood ashes).\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>St. Patrick's Day Festivities:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.farleyscoffee.com/potrero_events.html\">Farley's Coffee\u003c/a> (Potrero) -- Live bagpipes, music, and dancing\u003c/li>\n\u003cli>\u003ca href=\"http://www.berginjurylawyers.com/safe-and-sober-program.php\">Safe & Sober Program\u003c/a> -- Free cab rides from 3 pm to 3 am\u003c/li>\n\u003cli>\u003ca href=\"http://sf.funcheap.com/st-patricks-day-street-party-financial-district/\">St. Patrick's Day Block Party 2011\u003c/a> (Financial District) \u003c/li>\n\u003cli>\u003ca href=\"http://sf.funcheap.com/aventines-st-patricks-day-alley-block-party-sf/\">Aventine's St. Patrick's Day Alley Block Party\u003c/a> (Financial District)\u003c/li>\n\u003cli>\u003ca href=\"http://sf.funcheap.com/saint-patricks-day-oreillys-north-beach/\">O'Reilly's St. Patrick's Day Block Party\u003c/a> (North Beach) \u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Places in the Bay Area to buy Irish Soda Bread:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.johncampbells.com/\">John Campbell's Irish Bakery \u003c/a>\u003cbr>\n5625 Geary Blvd\u003cbr>\n(between 20th Ave & 21st Ave)\u003cbr>\nSan Francisco, CA 94121\u003cbr>\nNeighborhood: Outer Richmond\u003cbr>\n(415) 387-1536\u003c/p>\n\u003cp>\u003ca href=\"http://www.arizmendibakery.org/\">Arizmendi Bakery\u003c/a>\u003cbr>\n1331 9th Ave\u003cbr>\n(between Irving St & Judah St)\u003cbr>\nSan Francisco, CA 94122\u003cbr>\nNeighborhood: Inner Sunset\u003cbr>\n(415) 566-3117\u003c/p>\n\u003cp>\u003ca href=\"http://www.lafarine.com/breads.html\">La Farine Bakery\u003c/a>\u003cbr>\n6323 College Ave\u003cbr>\n(at 63rd St)\u003cbr>\nOakland, CA 94618\u003cbr>\nNeighborhoods: North Oakland, Rockridge\u003cbr>\n(510) 654-0338\u003c/p>\n\u003cp>3411 Fruitvale Ave\u003cbr>\n(between Macarthur Blvd & Sloan St)\u003cbr>\nOakland, CA 94602\u003cbr>\n(510) 531-7750\u003c/p>\n\u003cp>4094 Piedmont Ave\u003cbr>\n(between Glen Ave & 41st St)\u003cbr>\nOakland, CA 94611\u003cbr>\n(510) 420-1777\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Adapting Recipes to Keep Up With the Times + Dark Chocolate Pecan Pie",
"title": "Adapting Recipes to Keep Up With the Times + Dark Chocolate Pecan Pie",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-24102\" title=\"chocolate pecan pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_6996.jpg\" alt=\"chocolate pecan pie\" width=\"500\" height=\"406\">\u003cbr>\nIf you ask me what my most frequently referenced dessert cookbook is, I'd tell you it's \u003ca href=\"http://www.amazon.com/Joy-Cooking-About-Pies-Tarts/dp/074322518X\">The Joy of Cooking: All About Pies and Tarts\u003c/a>. This little book by Irma Rombauer, Marion Rombauer Becker and Ethan Becker shines with great American pie recipes and tips on foolproof pie dough, how to make hand pies, and finessing the fine art of latticework.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24114\" title=\"joy of cooking pies and tarts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7206.jpg\" alt=\"joy of cooking pies and tarts\" width=\"500\" height=\"433\">\u003c/p>\n\u003cp>It's a keeper and I think that can largely be attributed to the fact that it's a concentrated tome that's devoted to one small subject and is researched within an inch of its life--not as common with cookbooks these days. From what I've gathered, it's now out of print, but there are many used copies out there; I snagged one at \u003ca href=\"http://www.greenapplebooks.com/\">Green Apple Books\u003c/a> so it's certainly not impossible.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24103\" title=\"serving pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_6989.jpg\" alt=\"serving pie\" width=\"500\" height=\"436\">\u003c/p>\n\u003cp>What I love about the book is it's such a good starting point. All of the recipes in \u003cem>Joy of Cooking: All About Pies and Tarts\u003c/em> are solid, from their Shoofly Pie to the Vanilla Cream Pie or Sweet Potato Pie. I always find myself starting here, exploring at least one other recipe and then making adaptations to come up with my own version. So why go to all this work in the first place? For many food bloggers who like to cite recipes on their webpage, adapting an original recipe is important for copyright and legal reasons. Many folks have written on this subject in thought-provoking and sometimes even contentious ways, including \u003ca href=\"http://diannej.com/blog/2010/03/adjusting-a-recipe-doesnt-make-it-yours/\">Diane Jacob\u003c/a> and \u003ca href=\"http://foodblogalliance.com/2009/04/recipe-attribution.php\">David Lebovitz.\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But for bakers like myself, it's also important to adapt recipes to keep up with the times and trends of your customer. And your own tastes. Or those of your mom or your great Aunt Sally. You get the picture. A telling example is the Pecan Pie that appears in \u003cem>Joy of Cooking: All About Pies and Tarts\u003c/em>. It's a very classic, common recipe that you're likely to see if you google \"Pecan Pie.\" But it's a little too sweet for my tastes: it's got more of that ooey, goeey-ness going on than I prefer. In general, when working on adapting a baking recipe, I think about the following factors:\u003c/p>\n\u003cp>\u003cstrong>Adapting Recipes to Keep up With Trends\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Use less sugar whenever possible to allow the other ingredients to shine\u003c/li>\n\u003cli>Use local ingredients when possible\u003c/li>\n\u003cli>Use real ingredients (no margarine or Crisco unless when imperative for the end result)\u003c/li>\n\u003cli>Pare down the number of steps and processes to make it as easy for your reader (or yourself) as possible.\u003c/li>\n\u003cli>Always ask yourself, is there an easier/more commonsense way?\u003c/li>\n\u003cli>Likewise, ask yourself: what about this recipe do I like and what must go?\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>So what I did with the pie recipe is add bittersweet chocolate and espresso powder to balance out the sweetness, took down the amount of corn syrup and sugar, and used my favorite flaky pie dough. And voila: now we're talking. I took a cue from the \u003ca href=\"http://bakednyc.com/\">Baked\u003c/a> Cookbook on grinding half of the pecans and laying the other half on top (they also use a dark chocolate in their pie) and got the espresso powder idea from the lovely and always spot-on \u003ca href=\"http://www.doriegreenspan.com/\">Dorie Greenspan\u003c/a>. So then what are we left with? A pie pecan pie fans love, but also a pie that has coverted many naysayers. Recently at the farmer's market, I traded a slice of this pie with one of the farmers for some meyer lemons and fennel. After one bite, he took a seat and said to me, \"Now this is a 'sit down, close your eyes and enjoy' kind of pie.\" Hopefully you'll feel the same way. If you don't, adapt away! After all, that's what it's all about. We all start somewhere.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Dark Chocolate Pecan Pie\u003c/legend>\n\u003cp class=\"author\">\u003cem>By Megan Gordon\u003c/em>\u003c/p>\n\u003cp>Adapted from: \u003ca href=\"http://www.amazon.com/Joy-Cooking-About-Pies-Tarts/dp/074322518X\">\u003cem>The Joy of Cooking: All About Pies and Tarts\u003c/em>\u003c/a>\u003c/p>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>This is a different take on your typical overly-sweet pecan pie, with the addition of bittersweet chocolate and espresso powder. You'll never look back.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">25 min \u003c/span>\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">35 min\u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">1 hour\u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">1 9\" pie (6-9 servings)\u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24104 photo\" title=\"chocolate pecan pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7000.jpg\" alt=\"chocolate pecan pie\" width=\"500\" height=\"426\">\u003c/p>\n\u003cp>\u003cem>The pie dough recipe below yields two disks and you will only need one for this recipe. I always freeze the other for later use. For this pie, I do think the quality of chocolate makes a difference. I use a 72% Callebaut Bittersweet Chocolate.\u003c/em>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003ca href=\"http://www.marthastewart.com/recipe/pate-brisee-pie-dough\">Pate Brisee\u003c/a> for the pie dough\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 cups\u003c/span> \u003cspan class=\"name\">pecan halves\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3\u003c/span> \u003cspan class=\"name\">large eggs\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3/4 cup\u003c/span> \u003cspan class=\"name\">light corn syrup\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 tablespoons\u003c/span> \u003cspan class=\"name\">granulated sugar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 tablespoons\u003c/span> \u003cspan class=\"name\">light brown sugar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 tablespoons\u003c/span> \u003cspan class=\"name\">unsalted butter, melted\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 teaspoon\u003c/span> \u003cspan class=\"name\">kosher salt\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 teaspoon\u003c/span> \u003cspan class=\"name\">vanilla\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 teaspoon\u003c/span> \u003cspan class=\"name\">espresso powder\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/2 cup\u003c/span> \u003cspan class=\"name\">bittersweet chocolate chips\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli style=\"list-style-type: none\">\n\u003col class=\"instructions\">\n\u003cli>Roll one disk of the pie dough to fit a 9-inch pan. Trim any overhang, roll the edges under, and flute the edges. Place pan in freezer while you prepare the filling.\u003c/li>\n\u003cli>Preheat oven to 350 F. Coarsely chop 1 cup of pecans by hand or in the food processor.\u003c/li>\n\u003cli>In a large bowl, whisk the corn syrup and sugars together. Whisk in the melted butter, then add the eggs one at a time, beating until you have a smooth mixture.\u003c/li>\n\u003cli>Add the espresso powder, vanilla and salt. Stir in the chopped pecans and chocolate chips and set aside.\u003c/li>\n\u003cli>Take pan out of freezer (and if you're using a glass Pyrex, be careful not to put it directly in the oven from the freezer--give it a few minutes) and fill partially frozen pie shell with the filling. Lay the remaining pecans on top in a decorative circular pattern.\u003c/li>\n\u003cli>Bake for 30-35 minutes or just until the middle has puffed and no longer jiggles when tapped. When cooled, the middle of the pie will flatten out.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003cem>Store, tightly wrapped, in the refrigerator for 2-3 days.\u003c/em>\u003c/p>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-24102\" title=\"chocolate pecan pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_6996.jpg\" alt=\"chocolate pecan pie\" width=\"500\" height=\"406\">\u003cbr>\nIf you ask me what my most frequently referenced dessert cookbook is, I'd tell you it's \u003ca href=\"http://www.amazon.com/Joy-Cooking-About-Pies-Tarts/dp/074322518X\">The Joy of Cooking: All About Pies and Tarts\u003c/a>. This little book by Irma Rombauer, Marion Rombauer Becker and Ethan Becker shines with great American pie recipes and tips on foolproof pie dough, how to make hand pies, and finessing the fine art of latticework.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24114\" title=\"joy of cooking pies and tarts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7206.jpg\" alt=\"joy of cooking pies and tarts\" width=\"500\" height=\"433\">\u003c/p>\n\u003cp>It's a keeper and I think that can largely be attributed to the fact that it's a concentrated tome that's devoted to one small subject and is researched within an inch of its life--not as common with cookbooks these days. From what I've gathered, it's now out of print, but there are many used copies out there; I snagged one at \u003ca href=\"http://www.greenapplebooks.com/\">Green Apple Books\u003c/a> so it's certainly not impossible.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24103\" title=\"serving pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_6989.jpg\" alt=\"serving pie\" width=\"500\" height=\"436\">\u003c/p>\n\u003cp>What I love about the book is it's such a good starting point. All of the recipes in \u003cem>Joy of Cooking: All About Pies and Tarts\u003c/em> are solid, from their Shoofly Pie to the Vanilla Cream Pie or Sweet Potato Pie. I always find myself starting here, exploring at least one other recipe and then making adaptations to come up with my own version. So why go to all this work in the first place? For many food bloggers who like to cite recipes on their webpage, adapting an original recipe is important for copyright and legal reasons. Many folks have written on this subject in thought-provoking and sometimes even contentious ways, including \u003ca href=\"http://diannej.com/blog/2010/03/adjusting-a-recipe-doesnt-make-it-yours/\">Diane Jacob\u003c/a> and \u003ca href=\"http://foodblogalliance.com/2009/04/recipe-attribution.php\">David Lebovitz.\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But for bakers like myself, it's also important to adapt recipes to keep up with the times and trends of your customer. And your own tastes. Or those of your mom or your great Aunt Sally. You get the picture. A telling example is the Pecan Pie that appears in \u003cem>Joy of Cooking: All About Pies and Tarts\u003c/em>. It's a very classic, common recipe that you're likely to see if you google \"Pecan Pie.\" But it's a little too sweet for my tastes: it's got more of that ooey, goeey-ness going on than I prefer. In general, when working on adapting a baking recipe, I think about the following factors:\u003c/p>\n\u003cp>\u003cstrong>Adapting Recipes to Keep up With Trends\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Use less sugar whenever possible to allow the other ingredients to shine\u003c/li>\n\u003cli>Use local ingredients when possible\u003c/li>\n\u003cli>Use real ingredients (no margarine or Crisco unless when imperative for the end result)\u003c/li>\n\u003cli>Pare down the number of steps and processes to make it as easy for your reader (or yourself) as possible.\u003c/li>\n\u003cli>Always ask yourself, is there an easier/more commonsense way?\u003c/li>\n\u003cli>Likewise, ask yourself: what about this recipe do I like and what must go?\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>So what I did with the pie recipe is add bittersweet chocolate and espresso powder to balance out the sweetness, took down the amount of corn syrup and sugar, and used my favorite flaky pie dough. And voila: now we're talking. I took a cue from the \u003ca href=\"http://bakednyc.com/\">Baked\u003c/a> Cookbook on grinding half of the pecans and laying the other half on top (they also use a dark chocolate in their pie) and got the espresso powder idea from the lovely and always spot-on \u003ca href=\"http://www.doriegreenspan.com/\">Dorie Greenspan\u003c/a>. So then what are we left with? A pie pecan pie fans love, but also a pie that has coverted many naysayers. Recently at the farmer's market, I traded a slice of this pie with one of the farmers for some meyer lemons and fennel. After one bite, he took a seat and said to me, \"Now this is a 'sit down, close your eyes and enjoy' kind of pie.\" Hopefully you'll feel the same way. If you don't, adapt away! After all, that's what it's all about. We all start somewhere.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Dark Chocolate Pecan Pie\u003c/legend>\n\u003cp class=\"author\">\u003cem>By Megan Gordon\u003c/em>\u003c/p>\n\u003cp>Adapted from: \u003ca href=\"http://www.amazon.com/Joy-Cooking-About-Pies-Tarts/dp/074322518X\">\u003cem>The Joy of Cooking: All About Pies and Tarts\u003c/em>\u003c/a>\u003c/p>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>This is a different take on your typical overly-sweet pecan pie, with the addition of bittersweet chocolate and espresso powder. You'll never look back.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">25 min \u003c/span>\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">35 min\u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">1 hour\u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">1 9\" pie (6-9 servings)\u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24104 photo\" title=\"chocolate pecan pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7000.jpg\" alt=\"chocolate pecan pie\" width=\"500\" height=\"426\">\u003c/p>\n\u003cp>\u003cem>The pie dough recipe below yields two disks and you will only need one for this recipe. I always freeze the other for later use. For this pie, I do think the quality of chocolate makes a difference. I use a 72% Callebaut Bittersweet Chocolate.\u003c/em>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003ca href=\"http://www.marthastewart.com/recipe/pate-brisee-pie-dough\">Pate Brisee\u003c/a> for the pie dough\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 cups\u003c/span> \u003cspan class=\"name\">pecan halves\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3\u003c/span> \u003cspan class=\"name\">large eggs\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3/4 cup\u003c/span> \u003cspan class=\"name\">light corn syrup\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 tablespoons\u003c/span> \u003cspan class=\"name\">granulated sugar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 tablespoons\u003c/span> \u003cspan class=\"name\">light brown sugar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 tablespoons\u003c/span> \u003cspan class=\"name\">unsalted butter, melted\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 teaspoon\u003c/span> \u003cspan class=\"name\">kosher salt\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 teaspoon\u003c/span> \u003cspan class=\"name\">vanilla\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 teaspoon\u003c/span> \u003cspan class=\"name\">espresso powder\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/2 cup\u003c/span> \u003cspan class=\"name\">bittersweet chocolate chips\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli style=\"list-style-type: none\">\n\u003col class=\"instructions\">\n\u003cli>Roll one disk of the pie dough to fit a 9-inch pan. Trim any overhang, roll the edges under, and flute the edges. Place pan in freezer while you prepare the filling.\u003c/li>\n\u003cli>Preheat oven to 350 F. Coarsely chop 1 cup of pecans by hand or in the food processor.\u003c/li>\n\u003cli>In a large bowl, whisk the corn syrup and sugars together. Whisk in the melted butter, then add the eggs one at a time, beating until you have a smooth mixture.\u003c/li>\n\u003cli>Add the espresso powder, vanilla and salt. Stir in the chopped pecans and chocolate chips and set aside.\u003c/li>\n\u003cli>Take pan out of freezer (and if you're using a glass Pyrex, be careful not to put it directly in the oven from the freezer--give it a few minutes) and fill partially frozen pie shell with the filling. Lay the remaining pecans on top in a decorative circular pattern.\u003c/li>\n\u003cli>Bake for 30-35 minutes or just until the middle has puffed and no longer jiggles when tapped. When cooled, the middle of the pie will flatten out.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003cem>Store, tightly wrapped, in the refrigerator for 2-3 days.\u003c/em>\u003c/p>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.fsis.usda.gov/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/food-safety.jpg\" alt=\"Food Safety for Cooking a Turkey\" title=\"Food Safety for Cooking a Turkey\" width=\"500\" height=\"283\" class=\"alignnone size-full wp-image-19117\">\u003c/a>\u003cbr>\n\u003cem>USDAFoodSafety: Let's Talk about Cooking a Turkey\u003c/em>\u003c/p>\n\u003cp>What do you think of when you hear the word Thanksgiving? A Norman Rockwell family sitting down to eat their big shiny turkey? Pilgrims and Native Americans eating corn together? Or a loud boisterous family trying to cook and eat together while they bicker, laugh and get in each other's way?\u003c/p>\n\u003cp>If the latter, then your idea of Thanksgiving is refreshingly grounded in reality. But along with the family and friends bringing various plates and drinks into your house for the big holiday meal, you have to also consider the food safety issues related to feeding all those loved ones safely.\u003c/p>\n\u003cp>Now I don't want to be a downer, but if there's any day during the year when you might accidentally spread some bacteria or make someone sick, it’s Thanksgiving. But keeping your meal safe for your family and guests isn’t difficult if you take a few proactive steps. Following are some easy food safety guidelines for not only the holiday meal, but every day throughout the year. \u003c/p>\n\u003cp>Please note that I won't discuss how to purchase or store a raw turkey because at this point (as today is Thanksgiving) that ship has sailed. If you would like information on this topic, however, go to the \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/featured-campaign\">Top Holiday Resources and Turkey Tips\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And because this isn't the most festive topic, here's that old Saturday Night Live skit of Dan Ackroyd playing Julia Child to get you into a merry mood first. In it, poor Julia definitely needs some food safety tips.\u003cbr>\n\u003ciframe frameborder=\"0\" width=\"560\" height=\"315\" src=\"//www.dailymotion.com/embed/video/x7tnc9\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>And now for those safety tips:\u003c/p>\n\u003cp>\u003cstrong>Maintaining a Clean Work Area\u003c/strong>\u003c/p>\n\u003cp>Preparing a Thanksgiving dinner can be a messy endeavor, but you'll find that keeping your hands and work area clean is the key to success if you want to keep everyone safe. So be sure to:\u003c/p>\n\u003cp>•\tClean your work area thoroughly before starting to handle the turkey. Although you may be literally up to your ears in food that needs to be dealt with, you should remove everything from the area where the raw turkey will be handled.\u003cbr>\n•\tDon't place raw meat on a porous surface (such as wood or grout). If you don't have a solid non-porous surface to work with, place a large plastic cutting board down for your work area or line the counter with layers of foil.\u003cbr>\n•\tUse separate cutting boards for raw and cooked foods.\u003cbr>\n•\tAfter handling the turkey, be sure to wash your hands thoroughly in warm soapy water. And don’t’ be lazy. If you handled the turkey and then need to go to the refrigerator to pull our some butter or herbs, don't just quickly wipe off your hands before opening the refrigerator as any bacteria on your hands will be transferred to the dish towel and then the refrigerator handle and anything else you touch. Best to wash your hands every time you have to touch anything other than the turkey and its ingredients during the process.\u003cbr>\n•\tSet aside any herbs, salt or spices that you will use when preparing your turkey. So if you're using a dried spice, don’t handle the container throughout the preparation process. Rather you should set some in a bowl before you start for use. Throw out anything unused in the bowls when you’re done.\u003cbr>\n•\tBe sure to clean your workspace with hot soapy water when you’re finished and toss any used dish towels in the wash.\u003c/p>\n\u003cp>\u003cstrong>How to Treat Stuffing\u003c/strong>\u003cbr>\n•\tKeep any wet ingredients refrigerated until ready for use.\u003cbr>\n•\tStuff the bird moments before baking. Don't stuff it early in the day (or the day before) and then leave refrigerated (or worse yet at room temperature). Stuffing can easily harbor bacteria, so be sure to keep it fresh until it goes inside the turkey.\u003cbr>\n•\tDon't overpack the stuffing in your turkey as it will take longer to cook than the bird if you do this (which will dry out the turkey meat). So be sure to stuff loosely.\u003cbr>\n•\tMake sure your stuffing is nice and moist as the oven's heat will destroy bacteria more rapidly in a moist environment.\u003cbr>\n•\tCook the stuffing until it is at least 165 degrees (just like the turkey).\u003cbr>\n•\tRemove the stuffing when you take the turkey out of the oven. \u003c/p>\n\u003cp>\u003cstrong>Tip:\u003c/strong> If the bird seems fully roasted but the stuffing still isn’t 165 degrees, remove the stuffing from the bird and continue baking in a separate dish. Also make sure the turkey cavity is 165 degrees before taking it out of the oven.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> The USDA actually prefers that people don’t stuff the bird, but I love the flavor of the turkey drippings in the stuffing so I disregard this advice. If you do stuff, however, be safe.\u003c/p>\n\u003cp>For more information on stuffing, check out the ridiculously informative stuffing safety page on \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/poultry-preparation/turkey-basics-stuffing/ct_index\">the USDA web site\u003c/a>.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=wBXuTnv0gAQ]\u003c/p>\n\u003cp>\u003cstrong>How Long to Cook Your Turkey\u003c/strong>\u003cbr>\nHere are the USDA's recommended cooking times:\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Cooking-Time-Tables.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Cooking-Time-Tables.png\" alt=\"\" title=\"Cooking Time Tables\" width=\"380\" height=\"456\" class=\"alignnone size-full wp-image-19090\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>The Temperature of Your Bird\u003c/strong>\u003cbr>\nThe USDA has determined that the internal food temperature for your turkey should be at least 165 degrees. Be sure to check various locations of the bird before taking it out of the oven as white and dark meat cooks differently. Also, be sure to take an internal temperature (i.e., inside the cavity of the turkey). \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=suf9DkCE8zo]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> The turkey will continue to cook as it rests, so if you feel sure everything will reach 165 degrees when tenting on the counter, you can take it out at about 160 degrees (I do). But please be sure to take the temperature after 5-7 minutes to make sure you get to 165 (especially if feeding kids and pregnant women).\u003c/p>\n\u003cp>\u003cstrong>What to Do When You Remove the Turkey From the Oven\u003c/strong>\u003cbr>\n•\tImmediately remove the stuffing and set in a separate dish. If the stuffing has reached 165 degrees you can set aside covered. If not, set the dish in the oven to continue baking until it reaches the designated temperature.\u003cbr>\n•\tLet the turkey rest for at least 15-20 minutes. If you need to use the pan to make gravy, just set the turkey on a large dish or plastic cutting board and tent with foil.\u003cbr>\n•\tWhen carving the turkey, look to make sure pink juices are not present. If they are, you have misjudged the turkey’s temperature and it needs to be cooked more fully. \u003c/p>\n\u003cp>\u003cstrong>During the Big Meal\u003c/strong>\u003cbr>\n•\tDon't leave any meat, stuffing or gravy on the counter for longer than 2 hours. If you have food on the counter that you do not intend to use during the meal, quickly store it in the proper container and set in the refrigerator for later use. According to the USDA web site: \"Scientists have found that after 2 hours at room temperature, bacteria can multiply on foods to high enough levels to cause illness.\"\u003cbr>\n•\tIf you do leave food out, you will need to toss any turkey, gravy or stuffing that is left at room temperature for over 2 hours.\u003cbr>\n•\tIf you have an all-day buffet, keep part of the turkey, gravy and stuffing in the refrigerator instead of putting the whole thing out to sit for hours. Presenting smaller amounts to your guests will allow you to make sure the food isn't sitting around too long.\u003c/p>\n\u003cp>\u003cstrong>Storing Leftovers\u003c/strong>\u003cbr>\n•\tRemove all the meat from the turkey and store in small portions in either ziplock bags or containers in the refrigerator or freezer. Do NOT set the entire turkey on a plate in the refrigerator as different parts of the bird cool at different rates.\u003cbr>\n•\tUse refrigerated turkey and stuffing within 3 to 4 days. Use gravy within 1 to 2 days. If you think you won’t use it this quickly, freeze.\u003cbr>\n•\tIf freezing leftovers, use within 2 to 6 months for best quality.\u003c/p>\n\u003cp>\u003cstrong>Non-Turkey Safety\u003c/strong>\u003cbr>\n•\tThoroughly cook anything that uses eggs (especially if you're cooking for kids or pregnant women).\u003cbr>\n•\tRefrigerate anything made with eggs, dairy or meat until ready to use and then after use.\u003cbr>\n•\tIf traveling to a relative or friend's house with your own prepared dish, be sure to set it in a cooler if the food needs to be refrigerated and the trip will take over an hour.\u003cbr>\n•\tPlace all perishable foods in the refrigerator within two hours.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And if you're really in a fix, \u003ca href=\"http://www.fsis.usda.gov/wps/portal/informational/askkaren\">just ask Karen\u003c/a> at USDA, your guide to expert knowledge on handling and storing food safely and preventing food poisoning.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.fsis.usda.gov/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/food-safety.jpg\" alt=\"Food Safety for Cooking a Turkey\" title=\"Food Safety for Cooking a Turkey\" width=\"500\" height=\"283\" class=\"alignnone size-full wp-image-19117\">\u003c/a>\u003cbr>\n\u003cem>USDAFoodSafety: Let's Talk about Cooking a Turkey\u003c/em>\u003c/p>\n\u003cp>What do you think of when you hear the word Thanksgiving? A Norman Rockwell family sitting down to eat their big shiny turkey? Pilgrims and Native Americans eating corn together? Or a loud boisterous family trying to cook and eat together while they bicker, laugh and get in each other's way?\u003c/p>\n\u003cp>If the latter, then your idea of Thanksgiving is refreshingly grounded in reality. But along with the family and friends bringing various plates and drinks into your house for the big holiday meal, you have to also consider the food safety issues related to feeding all those loved ones safely.\u003c/p>\n\u003cp>Now I don't want to be a downer, but if there's any day during the year when you might accidentally spread some bacteria or make someone sick, it’s Thanksgiving. But keeping your meal safe for your family and guests isn’t difficult if you take a few proactive steps. Following are some easy food safety guidelines for not only the holiday meal, but every day throughout the year. \u003c/p>\n\u003cp>Please note that I won't discuss how to purchase or store a raw turkey because at this point (as today is Thanksgiving) that ship has sailed. If you would like information on this topic, however, go to the \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/featured-campaign\">Top Holiday Resources and Turkey Tips\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And because this isn't the most festive topic, here's that old Saturday Night Live skit of Dan Ackroyd playing Julia Child to get you into a merry mood first. In it, poor Julia definitely needs some food safety tips.\u003cbr>\n\u003ciframe frameborder=\"0\" width=\"560\" height=\"315\" src=\"//www.dailymotion.com/embed/video/x7tnc9\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>And now for those safety tips:\u003c/p>\n\u003cp>\u003cstrong>Maintaining a Clean Work Area\u003c/strong>\u003c/p>\n\u003cp>Preparing a Thanksgiving dinner can be a messy endeavor, but you'll find that keeping your hands and work area clean is the key to success if you want to keep everyone safe. So be sure to:\u003c/p>\n\u003cp>•\tClean your work area thoroughly before starting to handle the turkey. Although you may be literally up to your ears in food that needs to be dealt with, you should remove everything from the area where the raw turkey will be handled.\u003cbr>\n•\tDon't place raw meat on a porous surface (such as wood or grout). If you don't have a solid non-porous surface to work with, place a large plastic cutting board down for your work area or line the counter with layers of foil.\u003cbr>\n•\tUse separate cutting boards for raw and cooked foods.\u003cbr>\n•\tAfter handling the turkey, be sure to wash your hands thoroughly in warm soapy water. And don’t’ be lazy. If you handled the turkey and then need to go to the refrigerator to pull our some butter or herbs, don't just quickly wipe off your hands before opening the refrigerator as any bacteria on your hands will be transferred to the dish towel and then the refrigerator handle and anything else you touch. Best to wash your hands every time you have to touch anything other than the turkey and its ingredients during the process.\u003cbr>\n•\tSet aside any herbs, salt or spices that you will use when preparing your turkey. So if you're using a dried spice, don’t handle the container throughout the preparation process. Rather you should set some in a bowl before you start for use. Throw out anything unused in the bowls when you’re done.\u003cbr>\n•\tBe sure to clean your workspace with hot soapy water when you’re finished and toss any used dish towels in the wash.\u003c/p>\n\u003cp>\u003cstrong>How to Treat Stuffing\u003c/strong>\u003cbr>\n•\tKeep any wet ingredients refrigerated until ready for use.\u003cbr>\n•\tStuff the bird moments before baking. Don't stuff it early in the day (or the day before) and then leave refrigerated (or worse yet at room temperature). Stuffing can easily harbor bacteria, so be sure to keep it fresh until it goes inside the turkey.\u003cbr>\n•\tDon't overpack the stuffing in your turkey as it will take longer to cook than the bird if you do this (which will dry out the turkey meat). So be sure to stuff loosely.\u003cbr>\n•\tMake sure your stuffing is nice and moist as the oven's heat will destroy bacteria more rapidly in a moist environment.\u003cbr>\n•\tCook the stuffing until it is at least 165 degrees (just like the turkey).\u003cbr>\n•\tRemove the stuffing when you take the turkey out of the oven. \u003c/p>\n\u003cp>\u003cstrong>Tip:\u003c/strong> If the bird seems fully roasted but the stuffing still isn’t 165 degrees, remove the stuffing from the bird and continue baking in a separate dish. Also make sure the turkey cavity is 165 degrees before taking it out of the oven.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> The USDA actually prefers that people don’t stuff the bird, but I love the flavor of the turkey drippings in the stuffing so I disregard this advice. If you do stuff, however, be safe.\u003c/p>\n\u003cp>For more information on stuffing, check out the ridiculously informative stuffing safety page on \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/poultry-preparation/turkey-basics-stuffing/ct_index\">the USDA web site\u003c/a>.\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/wBXuTnv0gAQ'\n title='//www.youtube.com/embed/wBXuTnv0gAQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How Long to Cook Your Turkey\u003c/strong>\u003cbr>\nHere are the USDA's recommended cooking times:\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Cooking-Time-Tables.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Cooking-Time-Tables.png\" alt=\"\" title=\"Cooking Time Tables\" width=\"380\" height=\"456\" class=\"alignnone size-full wp-image-19090\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>The Temperature of Your Bird\u003c/strong>\u003cbr>\nThe USDA has determined that the internal food temperature for your turkey should be at least 165 degrees. Be sure to check various locations of the bird before taking it out of the oven as white and dark meat cooks differently. Also, be sure to take an internal temperature (i.e., inside the cavity of the turkey). \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/suf9DkCE8zo'\n title='//www.youtube.com/embed/suf9DkCE8zo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> The turkey will continue to cook as it rests, so if you feel sure everything will reach 165 degrees when tenting on the counter, you can take it out at about 160 degrees (I do). But please be sure to take the temperature after 5-7 minutes to make sure you get to 165 (especially if feeding kids and pregnant women).\u003c/p>\n\u003cp>\u003cstrong>What to Do When You Remove the Turkey From the Oven\u003c/strong>\u003cbr>\n•\tImmediately remove the stuffing and set in a separate dish. If the stuffing has reached 165 degrees you can set aside covered. If not, set the dish in the oven to continue baking until it reaches the designated temperature.\u003cbr>\n•\tLet the turkey rest for at least 15-20 minutes. If you need to use the pan to make gravy, just set the turkey on a large dish or plastic cutting board and tent with foil.\u003cbr>\n•\tWhen carving the turkey, look to make sure pink juices are not present. If they are, you have misjudged the turkey’s temperature and it needs to be cooked more fully. \u003c/p>\n\u003cp>\u003cstrong>During the Big Meal\u003c/strong>\u003cbr>\n•\tDon't leave any meat, stuffing or gravy on the counter for longer than 2 hours. If you have food on the counter that you do not intend to use during the meal, quickly store it in the proper container and set in the refrigerator for later use. According to the USDA web site: \"Scientists have found that after 2 hours at room temperature, bacteria can multiply on foods to high enough levels to cause illness.\"\u003cbr>\n•\tIf you do leave food out, you will need to toss any turkey, gravy or stuffing that is left at room temperature for over 2 hours.\u003cbr>\n•\tIf you have an all-day buffet, keep part of the turkey, gravy and stuffing in the refrigerator instead of putting the whole thing out to sit for hours. Presenting smaller amounts to your guests will allow you to make sure the food isn't sitting around too long.\u003c/p>\n\u003cp>\u003cstrong>Storing Leftovers\u003c/strong>\u003cbr>\n•\tRemove all the meat from the turkey and store in small portions in either ziplock bags or containers in the refrigerator or freezer. Do NOT set the entire turkey on a plate in the refrigerator as different parts of the bird cool at different rates.\u003cbr>\n•\tUse refrigerated turkey and stuffing within 3 to 4 days. Use gravy within 1 to 2 days. If you think you won’t use it this quickly, freeze.\u003cbr>\n•\tIf freezing leftovers, use within 2 to 6 months for best quality.\u003c/p>\n\u003cp>\u003cstrong>Non-Turkey Safety\u003c/strong>\u003cbr>\n•\tThoroughly cook anything that uses eggs (especially if you're cooking for kids or pregnant women).\u003cbr>\n•\tRefrigerate anything made with eggs, dairy or meat until ready to use and then after use.\u003cbr>\n•\tIf traveling to a relative or friend's house with your own prepared dish, be sure to set it in a cooler if the food needs to be refrigerated and the trip will take over an hour.\u003cbr>\n•\tPlace all perishable foods in the refrigerator within two hours.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And if you're really in a fix, \u003ca href=\"http://www.fsis.usda.gov/wps/portal/informational/askkaren\">just ask Karen\u003c/a> at USDA, your guide to expert knowledge on handling and storing food safely and preventing food poisoning.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_64621.jpg\">\u003cimg class=\"alignnone size-full wp-image-18521\" title=\"thanksgiving pies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_64621.jpg\" alt=\"thanksgiving pies\" width=\"500\" height=\"376\">\u003c/a>\u003c/p>\n\u003cp>It's snuck up on all of us. Somehow it's time to start making shopping lists and gathering recipes. Thanksgiving is upon us, my friends. And for me, that means pie prep.\u003c/p>\n\u003cp>Unlike the turkey and side dishes, you can get a major jump start on your pies. And personally I'm a big advocate of this; there's something about pies that beg to be done slowly and methodically. Pies don't lend themselves well to the chaos and heat of the Thanksgiving day kitchen. So today I'm going to give you some great tips on this year's pie-making and a few no-fail pie recipes to get you started in case you need a little inspiration.\u003c/p>\n\u003cp>\u003cstrong>Pie Dough\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_5195.jpg\">\u003cimg class=\"alignnone size-full wp-image-18514\" title=\"pie dough\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_5195.jpg\" alt=\"pie dough\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\nDepending on the kind of pie you're making, you want to think about your dough. As a general rule, I'm a big Martha Stewart \u003ca href=\"http://www.marthastewart.com/921398/how-make-pate-brisee?search_key=%20pate%20brisee#215889\">pate brisee\u003c/a> fan. Martha has given us a simple butter crust that never fails. If you're open to using lard in your crust, it makes an uber-flaky pastry; consider \u003ca href=\"http://artofthepie.com/wordpress/?p=322\">leaf lard\u003c/a> for the very finest, flakiest crust known to man. And now, a few tips I've come to live by:\u003c/p>\n\u003cul>\n\u003cli>Use good, high quality butter that is no more than one week old. Butter will absorb subtle odors/flavors from your refrigerator if left stored for too long. Like any ingredient, use the freshest butter available.\u003c/li>\n\u003cli>Cut your pieces of butter into small, small pieces quickly. You don't want them to get warm. And ensure they're all covered in flour before starting to but them into your dry ingredients.\u003c/li>\n\u003cli>When clumps begin, stop! Overmixing your dough leads to tough dough and no one wants that. It should still look a bit crumbly but hold together when pressed in between two fingers.\u003c/li>\n\u003cli>Chill and allow dough to rest before and after rolling. That's right: put your pie back in the refrigerator for at least 20 minutes after being assembled and before going in the oven. It'll bake up much nicer this way (and won't shrink when baked). Trust me.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Do Ahead\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_1384.jpg\">\u003cimg class=\"alignnone size-full wp-image-18515\" title=\"fall pies \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_1384.jpg\" alt=\"fall pies\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\nPie shouldn't be stressful. Enjoy the process. So start now.\u003c/p>\n\u003cul>\n\u003cli>Your disks of pie dough can be easily frozen for up to 6 months. Wrap them tightly in plastic wrap and allow to thaw completely in the refrigerator before rolling.\u003c/li>\n\u003cli>You can actually make the entire pie and freeze for up to 3 months. If you decide to go this route, make sure to wrap the unbaked pie tightly in two layers of plastic wrap and then aluminum foil. You can allow to thaw in refrigerator for at least 8 hours before baking, but I prefer baking it straight from the freezer. This yields really nice crust. The only thing to watch for here is to ensure that your pie plate can handle the extreme temperature change (Disposable ones obviously can, Pyrex cannot). This works for apple pie beautifully, but I would avoid doing this with cream-based pies.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Navigating the Filling\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_1385.jpg\">\u003cimg class=\"alignnone size-full wp-image-18516\" title=\"banana cream pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_1385.jpg\" alt=\"banana cream pie\" width=\"500\" height=\"263\">\u003c/a>\u003cbr>\nIn The Joy of Cooking's \u003ca href=\"http://www.amazon.com/Joy-Cooking-About-Pies-Tarts/dp/074322518X\">All About Pies and Tarts\u003c/a>, Rombauer, Becker & Becker talk at great length about pie fillings. In many ways, the filling of a fruit pie is quite basic. You've got your fruit, sweetener/spices and some kind of thickener like flour or cornstarch. And the gals from this beloved reference prefer cornstarch or tapioca for clearer, more subtle fillings. However, when making an apple pie, they favor using flour because it imparts more of a creaminess which is appropriate for the fall favorite. And if you're doing a pie with a lattice top, they suggest using cornstarch or flour rather than tapioca because the tapioca doesn't always completely dissolve in the filling and the last thing you want is a grainy looking pie. A good rule of thumb: use twice as much flour as cornstarch or tapioca in any recipes that calls for the latter two.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Crimping, Vents, and Other Flair\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_5678.jpg\">\u003cimg class=\"alignnone size-full wp-image-18517\" title=\"making vents\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_5678.jpg\" alt=\"making vents\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\nMost people consider this the pie-maker's signature so give a little thought to what you'd like yours to be. Do you want to crimp your edges with a fork or quickly shape them into a fluted rim? How many vents will you use? Do you like the little fall leaf cut-outs? I find for an apple pie, a simple three-vent with an egg wash and sprinkled sugar on the top makes the most perfect, classic looking pie. Pay attention when you're in bakeries or grocery stores to see what other folks do, and emulate away!\u003c/p>\n\u003cp>\u003cstrong>Starter Recipes\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.blueeyedbakers.com/home/2010/10/22/very-pumpkin-pie.html\">Very Pumpkin Pie\u003c/a> from the Flour Cookbook via Blue-Eyed Baker\u003c/li>\n\u003cli>\u003ca href=\"http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-caramel-apple-pie-recipe/index.html\">The Ultimate Caramel Apple Pie\u003c/a> from Tyler Florence\u003c/li>\n\u003cli>\u003ca href=\"http://simplyrecipes.com/recipes/sweet_potato_pie_with_pecan_topping/\">Sweet Potato Pie with Pecan Topping\u003c/a> from Simply Recipes\u003c/li>\n\u003cli>\u003ca href=\"http://www.davidlebovitz.com/2008/11/quick-mincemeat-recipe/\">Quick Mincemeat Recipe\u003c/a> from David Leibovitz\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Do you have any family favorites you'd like to share? What are your favorite pie recipes?\u003c/em>\u003c/p>\n\n",
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"excerpt": "It's snuck up on all of us. Somehow it's time to start making shopping lists and gathering recipes. Thanksgiving is upon us, my friends. And for me, that means pie prep. Get ready with a few foolproof tips and an arsenal of starter recipes. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_64621.jpg\">\u003cimg class=\"alignnone size-full wp-image-18521\" title=\"thanksgiving pies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_64621.jpg\" alt=\"thanksgiving pies\" width=\"500\" height=\"376\">\u003c/a>\u003c/p>\n\u003cp>It's snuck up on all of us. Somehow it's time to start making shopping lists and gathering recipes. Thanksgiving is upon us, my friends. And for me, that means pie prep.\u003c/p>\n\u003cp>Unlike the turkey and side dishes, you can get a major jump start on your pies. And personally I'm a big advocate of this; there's something about pies that beg to be done slowly and methodically. Pies don't lend themselves well to the chaos and heat of the Thanksgiving day kitchen. So today I'm going to give you some great tips on this year's pie-making and a few no-fail pie recipes to get you started in case you need a little inspiration.\u003c/p>\n\u003cp>\u003cstrong>Pie Dough\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_5195.jpg\">\u003cimg class=\"alignnone size-full wp-image-18514\" title=\"pie dough\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_5195.jpg\" alt=\"pie dough\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\nDepending on the kind of pie you're making, you want to think about your dough. As a general rule, I'm a big Martha Stewart \u003ca href=\"http://www.marthastewart.com/921398/how-make-pate-brisee?search_key=%20pate%20brisee#215889\">pate brisee\u003c/a> fan. Martha has given us a simple butter crust that never fails. If you're open to using lard in your crust, it makes an uber-flaky pastry; consider \u003ca href=\"http://artofthepie.com/wordpress/?p=322\">leaf lard\u003c/a> for the very finest, flakiest crust known to man. And now, a few tips I've come to live by:\u003c/p>\n\u003cul>\n\u003cli>Use good, high quality butter that is no more than one week old. Butter will absorb subtle odors/flavors from your refrigerator if left stored for too long. Like any ingredient, use the freshest butter available.\u003c/li>\n\u003cli>Cut your pieces of butter into small, small pieces quickly. You don't want them to get warm. And ensure they're all covered in flour before starting to but them into your dry ingredients.\u003c/li>\n\u003cli>When clumps begin, stop! Overmixing your dough leads to tough dough and no one wants that. It should still look a bit crumbly but hold together when pressed in between two fingers.\u003c/li>\n\u003cli>Chill and allow dough to rest before and after rolling. That's right: put your pie back in the refrigerator for at least 20 minutes after being assembled and before going in the oven. It'll bake up much nicer this way (and won't shrink when baked). Trust me.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Do Ahead\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_1384.jpg\">\u003cimg class=\"alignnone size-full wp-image-18515\" title=\"fall pies \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_1384.jpg\" alt=\"fall pies\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\nPie shouldn't be stressful. Enjoy the process. So start now.\u003c/p>\n\u003cul>\n\u003cli>Your disks of pie dough can be easily frozen for up to 6 months. Wrap them tightly in plastic wrap and allow to thaw completely in the refrigerator before rolling.\u003c/li>\n\u003cli>You can actually make the entire pie and freeze for up to 3 months. If you decide to go this route, make sure to wrap the unbaked pie tightly in two layers of plastic wrap and then aluminum foil. You can allow to thaw in refrigerator for at least 8 hours before baking, but I prefer baking it straight from the freezer. This yields really nice crust. The only thing to watch for here is to ensure that your pie plate can handle the extreme temperature change (Disposable ones obviously can, Pyrex cannot). This works for apple pie beautifully, but I would avoid doing this with cream-based pies.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Navigating the Filling\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_1385.jpg\">\u003cimg class=\"alignnone size-full wp-image-18516\" title=\"banana cream pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_1385.jpg\" alt=\"banana cream pie\" width=\"500\" height=\"263\">\u003c/a>\u003cbr>\nIn The Joy of Cooking's \u003ca href=\"http://www.amazon.com/Joy-Cooking-About-Pies-Tarts/dp/074322518X\">All About Pies and Tarts\u003c/a>, Rombauer, Becker & Becker talk at great length about pie fillings. In many ways, the filling of a fruit pie is quite basic. You've got your fruit, sweetener/spices and some kind of thickener like flour or cornstarch. And the gals from this beloved reference prefer cornstarch or tapioca for clearer, more subtle fillings. However, when making an apple pie, they favor using flour because it imparts more of a creaminess which is appropriate for the fall favorite. And if you're doing a pie with a lattice top, they suggest using cornstarch or flour rather than tapioca because the tapioca doesn't always completely dissolve in the filling and the last thing you want is a grainy looking pie. A good rule of thumb: use twice as much flour as cornstarch or tapioca in any recipes that calls for the latter two.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Crimping, Vents, and Other Flair\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_5678.jpg\">\u003cimg class=\"alignnone size-full wp-image-18517\" title=\"making vents\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/IMG_5678.jpg\" alt=\"making vents\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\nMost people consider this the pie-maker's signature so give a little thought to what you'd like yours to be. Do you want to crimp your edges with a fork or quickly shape them into a fluted rim? How many vents will you use? Do you like the little fall leaf cut-outs? I find for an apple pie, a simple three-vent with an egg wash and sprinkled sugar on the top makes the most perfect, classic looking pie. Pay attention when you're in bakeries or grocery stores to see what other folks do, and emulate away!\u003c/p>\n\u003cp>\u003cstrong>Starter Recipes\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.blueeyedbakers.com/home/2010/10/22/very-pumpkin-pie.html\">Very Pumpkin Pie\u003c/a> from the Flour Cookbook via Blue-Eyed Baker\u003c/li>\n\u003cli>\u003ca href=\"http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-caramel-apple-pie-recipe/index.html\">The Ultimate Caramel Apple Pie\u003c/a> from Tyler Florence\u003c/li>\n\u003cli>\u003ca href=\"http://simplyrecipes.com/recipes/sweet_potato_pie_with_pecan_topping/\">Sweet Potato Pie with Pecan Topping\u003c/a> from Simply Recipes\u003c/li>\n\u003cli>\u003ca href=\"http://www.davidlebovitz.com/2008/11/quick-mincemeat-recipe/\">Quick Mincemeat Recipe\u003c/a> from David Leibovitz\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Do you have any family favorites you'd like to share? What are your favorite pie recipes?\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chocolate Irish Whiskey Cake",
"title": "Chocolate Irish Whiskey Cake",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/chocolate-whiskey-cake500.jpg\" alt=\"chocolate whiskey cake\" title=\"chocolate whiskey cake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-11373\">\u003c/p>\n\u003cp>Is your corned beef ready for simmering yet? Your potatoes set to be peeled and boiled, your cabbage simmered, your soda bread stirred up? It's too bad that no one thinks of smoked salmon and brown bread, thick bacon and Irish cheddar, champ and \u003ca href=\"http://en.wikipedia.org/wiki/Colcannon\">colcannon\u003c/a> (to name but a few of the real delights of the Emerald Isle's table) when St. Patrick's Day comes around. Here in the States, it's corned beef and cabbage, to say nothing of the green beer and Irish coffees. (Alas, the \u003ca href=\"http://www.shamrockshake.com/shamrock.shake\">Shamrock Shake\u003c/a>, that minty McDonald's invention, is as rare as a four-leaf clover these days.) \u003c/p>\n\u003cp>As for the whiskey, well, an Irish blend would be only appropriate. You could follow the lead of the venerable \u003ca href=\"http://www.thebuenavista.com/irishcoffee.html\">Buena Vista\u003c/a>, who serves 2000 Irish coffees a day, all spiked with Tullamore Dew. (After some 50 years using its own private label Irish whiskey, the bar switched to Tullamore in 2006.) Jameson's and Bushmills are the big boys, of course, and the players in a (somewhat spurious, given that both brands are now owned by enormous multinationals) \u003ca href=\"http://www.jeffreymorgenthaler.com/2009/ask-your-bartender-protestant-vs-catholic-whiskey/\">Catholic vs. Protestant loyalty debate\u003c/a>. Meanwhile, smaller brands like Red Breast, Power's, Midleton, Black Bush, Killbeggan, and The Tyrconnell all have their admirers. Care to compare? \u003ca href=\"http://www.theliberties.com\">The Liberties\u003c/a> in the Mission will be offering special tasting flights of some of the rarer Irish whiskeys all week long. There's also live music throughout the evening of the 17th, and a full menu with everything from smoked salmon on potato cakes to cross-cultural samosas stuffed with black pudding, bacon, and curried potatoes. \u003c/p>\n\u003cp>Now, I like my whiskey for sipping, for sure, but when you need to make a whole tableful of people happy with just one glass, nothing beats this Chocolate Whiskey Cake. Serving it at a recent birthday potluck, the question everyone asked after one bite was, \"How much whiskey is in this??\" Only a cup's worth for the entire generously-sized cake, but a liberal sprinkling after baking gives a potent warmth to every forkful. \u003c/p>\n\u003cp>The original inspiration came from food writer Melissa Clark's \u003ca href=\"http://www.nytimes.com/2008/12/03/dining/03appe.html?_r=1&ref=dining\"> interpretation\u003c/a> of a recipe in Maida Heatter's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0740758160/kqedorg-20\">Book of Great Chocolate Desserts\u003c/a>, first published in 1980. Clark's recipe ups the amount of whiskey (and salt) and boosts the chocolate quality. Remembering with longing the fantastic Chocolate Whiskey Cake served at Mrs. London's Bakeshop in Saratoga Springs, where my family would go every summer to follow the horseracing and bask in fine dining, I added in whiskey-soaked golden raisins, swapped out the espresso powder for straight-up strong coffee and cut back on both the salt and sugar, since I like my chocolate bittersweet. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Single-handedly, this cake could kick-start a \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B00004RFPX/kqedorg-20\">Bundt-pan\u003c/a> revival. Dense, rich, and moist, it's a cake for those who still like their cakes cake-like in texture, rather than in molten puddles or like wet bricks of fudge or cloying black holes of collapsed ganache. (If I want nothing but sheer chocolate and butterfat, I'll eat a truffle, thanks.) There's no need for fussy icings or fillings, and the sturdy shape makes transporting it a breeze, even on Muni. (Trust me, I've done it, even on the hill-twisting 67-Bernal Heights, not to mention the sardine-jammed 14-Mission.) If you'd really like to add a little gold to this pot, serve with with a cloud of whipped cream flavored with a wee bit of powdered sugar and another spoonful of whiskey. \u003c/p>\n\u003cp>\u003cstrong>Chocolate Whiskey Cake\u003c/strong>\u003cbr>\nDon't be tempted to use up that old yellow box of chalky supermarket baking chocolate on this cake. You're already making the investment in butter and whiskey; go all the way and buy a good-quality, name-brand chocolate. I used \u003ca href=\"http://www.ghirardelli.com/\">Ghirardelli\u003c/a>, but local favorites \u003ca href=\"http://tcho.com/\">Tcho\u003c/a> and \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> would work well, too. Same goes for the cocoa powder; skip the Hershey's and try the much more flavorful cocoas made by Ghirardelli, \u003ca href=\"http://www.scharffenberger.com/\">Scharffenberger\u003c/a>, \u003ca href=\"http://www.valrhona.com/us#/accueil\">Valrhona\u003c/a>, or \u003ca href=\"http://www.droste.nl/data/content/engels/index.php\">Droste\u003c/a>. And while Irish whiskey is the most appropriate for St. Patty's Day, all-American bourbon or rye is quite tasty, too. \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 10 to 12\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nButter or nonstick spray for greasing pan\u003cbr>\n3/4 cup Irish whiskey\u003cbr>\n1 cup strong coffeee\u003cbr>\n1 cup golden raisins\u003cbr>\n5 ounces good-quality unsweetened chocolate\u003cbr>\n1 cup (2 sticks, 8 oz) unsalted butter, softened\u003cbr>\n1 3/4 cups granulated sugar\u003cbr>\n3 large eggs\u003cbr>\n1 tablespoon vanilla extract\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1 teaspoon baking soda\u003cbr>\n2 1/2 tablespoons unsweetened cocoa powder\u003cbr>\n2 cups all-purpose flour, more for dusting pan\u003c/p>\n\u003cp>Confectioners’ sugar, for garnish \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Grease and flour a 10-cup-capacity Bundt pan. Preheat oven to 325°F. \u003c/p>\n\u003cp>2. In a medium bowl, pour whiskey and coffee over raisins and set aside. \u003c/p>\n\u003cp>3. In a double boiler over simmering water, melt chocolate. Remove from heat and let cool.\u003c/p>\n\u003cp>4. Using a stand mixer or a hand-held electric mixer, cream 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs one at a time, beating well between each addition. Beat in the vanilla extract and melted chocolate until mixture is smooth, scraping down sides of bowl with a rubber spatula as needed.\u003c/p>\n\u003cp>5. In a large bowl, whisk together the salt, baking soda, cocoa powder, and flour. Gently stir one-third of the flour mixture into the chocolate mixture, stirring until just combined. Add one-third of the coffee-whiskey liquid and stir to combine. Repeat two more times, alternating flour and coffee, stirring gently after each addition. Fold in the soaked raisins at the end. Scoop batter into prepared pan. Bake until a cake tester inserted into center of cake comes out clean, about 50-60 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Transfer cake to a rack. Unmold after 15 minutes. If you really want a potent whiskey flavor, sprinkle warm cake with about 2 tablespoons’ more whiskey. Let cool, then sift over confectioners’ sugar before serving.\u003c/p>\n\n",
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"excerpt": "Now, I like to sip a fine measure of Irish whiskey, for sure, but when you need to make a whole tableful of people happy with just one glass, nothing beats this Chocolate Whiskey Cake. Serving it at a recent birthday potluck, the question everyone asked after one bite was, \"How much whiskey is in this??\" Only a cup's worth for the entire generously-sized cake, but a liberal sprinkling after baking gives a potent warmth to every forkful. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/chocolate-whiskey-cake500.jpg\" alt=\"chocolate whiskey cake\" title=\"chocolate whiskey cake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-11373\">\u003c/p>\n\u003cp>Is your corned beef ready for simmering yet? Your potatoes set to be peeled and boiled, your cabbage simmered, your soda bread stirred up? It's too bad that no one thinks of smoked salmon and brown bread, thick bacon and Irish cheddar, champ and \u003ca href=\"http://en.wikipedia.org/wiki/Colcannon\">colcannon\u003c/a> (to name but a few of the real delights of the Emerald Isle's table) when St. Patrick's Day comes around. Here in the States, it's corned beef and cabbage, to say nothing of the green beer and Irish coffees. (Alas, the \u003ca href=\"http://www.shamrockshake.com/shamrock.shake\">Shamrock Shake\u003c/a>, that minty McDonald's invention, is as rare as a four-leaf clover these days.) \u003c/p>\n\u003cp>As for the whiskey, well, an Irish blend would be only appropriate. You could follow the lead of the venerable \u003ca href=\"http://www.thebuenavista.com/irishcoffee.html\">Buena Vista\u003c/a>, who serves 2000 Irish coffees a day, all spiked with Tullamore Dew. (After some 50 years using its own private label Irish whiskey, the bar switched to Tullamore in 2006.) Jameson's and Bushmills are the big boys, of course, and the players in a (somewhat spurious, given that both brands are now owned by enormous multinationals) \u003ca href=\"http://www.jeffreymorgenthaler.com/2009/ask-your-bartender-protestant-vs-catholic-whiskey/\">Catholic vs. Protestant loyalty debate\u003c/a>. Meanwhile, smaller brands like Red Breast, Power's, Midleton, Black Bush, Killbeggan, and The Tyrconnell all have their admirers. Care to compare? \u003ca href=\"http://www.theliberties.com\">The Liberties\u003c/a> in the Mission will be offering special tasting flights of some of the rarer Irish whiskeys all week long. There's also live music throughout the evening of the 17th, and a full menu with everything from smoked salmon on potato cakes to cross-cultural samosas stuffed with black pudding, bacon, and curried potatoes. \u003c/p>\n\u003cp>Now, I like my whiskey for sipping, for sure, but when you need to make a whole tableful of people happy with just one glass, nothing beats this Chocolate Whiskey Cake. Serving it at a recent birthday potluck, the question everyone asked after one bite was, \"How much whiskey is in this??\" Only a cup's worth for the entire generously-sized cake, but a liberal sprinkling after baking gives a potent warmth to every forkful. \u003c/p>\n\u003cp>The original inspiration came from food writer Melissa Clark's \u003ca href=\"http://www.nytimes.com/2008/12/03/dining/03appe.html?_r=1&ref=dining\"> interpretation\u003c/a> of a recipe in Maida Heatter's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0740758160/kqedorg-20\">Book of Great Chocolate Desserts\u003c/a>, first published in 1980. Clark's recipe ups the amount of whiskey (and salt) and boosts the chocolate quality. Remembering with longing the fantastic Chocolate Whiskey Cake served at Mrs. London's Bakeshop in Saratoga Springs, where my family would go every summer to follow the horseracing and bask in fine dining, I added in whiskey-soaked golden raisins, swapped out the espresso powder for straight-up strong coffee and cut back on both the salt and sugar, since I like my chocolate bittersweet. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Single-handedly, this cake could kick-start a \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B00004RFPX/kqedorg-20\">Bundt-pan\u003c/a> revival. Dense, rich, and moist, it's a cake for those who still like their cakes cake-like in texture, rather than in molten puddles or like wet bricks of fudge or cloying black holes of collapsed ganache. (If I want nothing but sheer chocolate and butterfat, I'll eat a truffle, thanks.) There's no need for fussy icings or fillings, and the sturdy shape makes transporting it a breeze, even on Muni. (Trust me, I've done it, even on the hill-twisting 67-Bernal Heights, not to mention the sardine-jammed 14-Mission.) If you'd really like to add a little gold to this pot, serve with with a cloud of whipped cream flavored with a wee bit of powdered sugar and another spoonful of whiskey. \u003c/p>\n\u003cp>\u003cstrong>Chocolate Whiskey Cake\u003c/strong>\u003cbr>\nDon't be tempted to use up that old yellow box of chalky supermarket baking chocolate on this cake. You're already making the investment in butter and whiskey; go all the way and buy a good-quality, name-brand chocolate. I used \u003ca href=\"http://www.ghirardelli.com/\">Ghirardelli\u003c/a>, but local favorites \u003ca href=\"http://tcho.com/\">Tcho\u003c/a> and \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> would work well, too. Same goes for the cocoa powder; skip the Hershey's and try the much more flavorful cocoas made by Ghirardelli, \u003ca href=\"http://www.scharffenberger.com/\">Scharffenberger\u003c/a>, \u003ca href=\"http://www.valrhona.com/us#/accueil\">Valrhona\u003c/a>, or \u003ca href=\"http://www.droste.nl/data/content/engels/index.php\">Droste\u003c/a>. And while Irish whiskey is the most appropriate for St. Patty's Day, all-American bourbon or rye is quite tasty, too. \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 10 to 12\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nButter or nonstick spray for greasing pan\u003cbr>\n3/4 cup Irish whiskey\u003cbr>\n1 cup strong coffeee\u003cbr>\n1 cup golden raisins\u003cbr>\n5 ounces good-quality unsweetened chocolate\u003cbr>\n1 cup (2 sticks, 8 oz) unsalted butter, softened\u003cbr>\n1 3/4 cups granulated sugar\u003cbr>\n3 large eggs\u003cbr>\n1 tablespoon vanilla extract\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1 teaspoon baking soda\u003cbr>\n2 1/2 tablespoons unsweetened cocoa powder\u003cbr>\n2 cups all-purpose flour, more for dusting pan\u003c/p>\n\u003cp>Confectioners’ sugar, for garnish \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Grease and flour a 10-cup-capacity Bundt pan. Preheat oven to 325°F. \u003c/p>\n\u003cp>2. In a medium bowl, pour whiskey and coffee over raisins and set aside. \u003c/p>\n\u003cp>3. In a double boiler over simmering water, melt chocolate. Remove from heat and let cool.\u003c/p>\n\u003cp>4. Using a stand mixer or a hand-held electric mixer, cream 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs one at a time, beating well between each addition. Beat in the vanilla extract and melted chocolate until mixture is smooth, scraping down sides of bowl with a rubber spatula as needed.\u003c/p>\n\u003cp>5. In a large bowl, whisk together the salt, baking soda, cocoa powder, and flour. Gently stir one-third of the flour mixture into the chocolate mixture, stirring until just combined. Add one-third of the coffee-whiskey liquid and stir to combine. Repeat two more times, alternating flour and coffee, stirring gently after each addition. Fold in the soaked raisins at the end. Scoop batter into prepared pan. Bake until a cake tester inserted into center of cake comes out clean, about 50-60 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Transfer cake to a rack. Unmold after 15 minutes. If you really want a potent whiskey flavor, sprinkle warm cake with about 2 tablespoons’ more whiskey. Let cool, then sift over confectioners’ sugar before serving.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Turkey Hash: A Black Friday Breakfast",
"title": "Turkey Hash: A Black Friday Breakfast",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/turkey-hash.jpg\">\u003cimg class=\"alignleft size-full wp-image-8569\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/turkey-hash.jpg\" alt=\"Turkey Hash recipe for Black Friday\" width=\"350\" height=\"233\">\u003c/a>Well Happy Black Friday, everyone, if there is such a thing.\u003c/p>\n\u003cp>Typically, I love Fridays. To me, the day means the promise of free time, friends, and martinis in any given order.\u003c/p>\n\u003cp>Usually, I see Friday as the bright, shiny spot to my week. Black Friday, however, is a different story:\u003c/p>\n\u003cp>If you are one of the 12 people who hasn't heard this term used ad nausæum over the past few days, \"Black Friday\" refers to today, the day after Thanksgiving, which is, according to retailers, the official first day of the Holiday Shopping Season-- a day when millions of American-types have the day off and, presumably, enough money burning holes in their pockets to warrant getting up at 4 am to \u003ca href=\"http://www.nytimes.com/2008/11/30/nyregion/30walmart.html?_r=1&adxnnl=1&adxnnlx=1259190023-wGeB7vAp71MWrOi9GRVN4Q\">trample some poor Walmart worker to death\u003c/a> in search of great bargains.\u003c/p>\n\u003cp>It just makes me cringe. I want nothing to do with either the day or any of its trimmings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To someone like me, who may have the bad fortune of having holes in his pockets, but the good fortune of having nothing burning anywhere near them, it makes sense to spend the Friday after Thanksgiving holed up in order to recover from the orgy of food, wine, friends, and family.\u003c/p>\n\u003cp>I don't want to leave the house. I want to curl up on a couch and watch movies, or sleep off the thousands of calories I consumed the day before. I don't want to go to Union Square to see how pretty the lights are on the giant Christmas tree, I don't want to think about Holiday cards, and I definitely don't want to go shopping-- not even for food. I will wait out the crazy in the comfort of my own home and wait for next week, when I can start humming one of my favorite tunes with conviction:\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=8DIPmVLKHB0]\u003c/p>\n\u003cp>Until then, here's a recipe that might help you avoid the madness, too...\u003c/p>\n\u003cp>\u003cstrong>Turkey Hash with Sweet Potatoes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 4 to 6\u003c/strong>\u003c/p>\n\u003cp>...or anything else you have that's left over from Thanksgiving dinner. All the ingredients should be on hand (which is precisely the point). Turkey, sweet potatoes, russets, onions-- you know you've got them. You've been on a role with the heavy food intake, so why not carry it over to breakfast? Oh, hell, you know you're going to carry it over until the New Year. I don't know who you think you're fooling if you say otherwise.\u003c/p>\n\u003cp>Turkey, on it's own, is boring (and potentially dry)-- it needs help. Sweet potatoes turn mushy and, naturally, sweet, so they need some assistance from their firmer, starchier friend, the Russet. All of them need salt to help them along, and salt needs them, otherwise, no one would us it and then where would it be? This is a beautifully co-dependent start to the day-after.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 cups diced turkey meat, white or dark\u003c/p>\n\u003cp>1 cup medium-diced onion\u003c/p>\n\u003cp>1/2 cup diced red bell pepper\u003c/p>\n\u003cp>2 cloves garlic, minced\u003c/p>\n\u003cp>1 cup diced sweet potato, baked for 30 to 40 minutes in the oven. Or just pick off the marshmallows from the dish you had last night-- no one will notice, since the sweet potatoes will more than likely disintegrate during cooking.\u003c/p>\n\u003cp>2 cups baked, diced Russet potato\u003c/p>\n\u003cp>1 small jalapeño pepper, diced on the small side.\u003c/p>\n\u003cp>2 tablespoons extra-virgin olive oil\u003c/p>\n\u003cp>2 tablespoons butter\u003c/p>\n\u003cp>1/2 cup turkey stock, if you still have some on hand. Chicken stock will do nicely, too. This dish needs a little moisture before browning to give the turkey a chance. For extra decadence, substitute 1/4 of heavy cream for the stock. Seriously.\u003c/p>\n\u003cp>About 2 teaspoons of salt-- more depending on taste. I like more.\u003c/p>\n\u003cp>A generous amount of freshly ground black pepper-- at least a teaspoon\u003c/p>\n\u003cp>1/4 teaspoon cayenne pepper.\u003c/p>\n\u003cp>Parsley for garnish. Or chives. Or whatever. I'm just into parsley these days.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a large cast iron skillet, heat oil and butter over medium-high heat. Pre-heat your broiler to hi. Add onion and bell pepper and cooking, stirring all the while, until they begin to brown (3 to 5 minutes). Add garlic and jalapeño and cook for one minute more.\u003c/p>\n\u003cp>2. Add sweet potato, Russett potato, salt, and turkey at this point. Stir occasionally until the potatoes begin to brown (8 to 10 minutes). Add broth (and cream, if you are using) and cook down for another 3 or 4 minutes, shaking and scraping the pan from time to time. Taste to adjust salt levels, if you must.\u003c/p>\n\u003cp>3. To finish the browning by getting a nice crust on top, I like to stick my hash under the broiler for a couple of minutes-- obsessively checking it-- until such a state has been achieved. This is more than likely cheating in the minds of all good line cooks across this land of ours, but my skills are limited and I do whatever I must to attain my goals.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Sprinkle with the cayenne, grind over the pepper and add a little fresh green with a handful of parsley meted out over the top. Serve hot with poached eggs, or whatever else you've got left over from Thanksgiving that you think might work well with hash. Do not, however, serve with egg nog. To eat, curl up on couch, wrap yourself up in your favorite blanket or pashmina, pop in any vintage movie starring an adorable, precocious child like Margaret O'Brien, Natalie Wood, or Peggy Ann Garner, and go to town. Or, rather, don't, because that's where all the crazy people will be.\u003c/p>\n\n",
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"excerpt": "To someone like me, who may have the bad fortune of having holes in his pockets, but the good fortune of having nothing burning anywhere near them, it makes sense to spend the Friday after Thanksgiving holed up in order to recover from the orgy of food, wine, friends, and family.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/turkey-hash.jpg\">\u003cimg class=\"alignleft size-full wp-image-8569\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/turkey-hash.jpg\" alt=\"Turkey Hash recipe for Black Friday\" width=\"350\" height=\"233\">\u003c/a>Well Happy Black Friday, everyone, if there is such a thing.\u003c/p>\n\u003cp>Typically, I love Fridays. To me, the day means the promise of free time, friends, and martinis in any given order.\u003c/p>\n\u003cp>Usually, I see Friday as the bright, shiny spot to my week. Black Friday, however, is a different story:\u003c/p>\n\u003cp>If you are one of the 12 people who hasn't heard this term used ad nausæum over the past few days, \"Black Friday\" refers to today, the day after Thanksgiving, which is, according to retailers, the official first day of the Holiday Shopping Season-- a day when millions of American-types have the day off and, presumably, enough money burning holes in their pockets to warrant getting up at 4 am to \u003ca href=\"http://www.nytimes.com/2008/11/30/nyregion/30walmart.html?_r=1&adxnnl=1&adxnnlx=1259190023-wGeB7vAp71MWrOi9GRVN4Q\">trample some poor Walmart worker to death\u003c/a> in search of great bargains.\u003c/p>\n\u003cp>It just makes me cringe. I want nothing to do with either the day or any of its trimmings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To someone like me, who may have the bad fortune of having holes in his pockets, but the good fortune of having nothing burning anywhere near them, it makes sense to spend the Friday after Thanksgiving holed up in order to recover from the orgy of food, wine, friends, and family.\u003c/p>\n\u003cp>I don't want to leave the house. I want to curl up on a couch and watch movies, or sleep off the thousands of calories I consumed the day before. I don't want to go to Union Square to see how pretty the lights are on the giant Christmas tree, I don't want to think about Holiday cards, and I definitely don't want to go shopping-- not even for food. I will wait out the crazy in the comfort of my own home and wait for next week, when I can start humming one of my favorite tunes with conviction:\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/8DIPmVLKHB0'\n title='//www.youtube.com/embed/8DIPmVLKHB0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Until then, here's a recipe that might help you avoid the madness, too...\u003c/p>\n\u003cp>\u003cstrong>Turkey Hash with Sweet Potatoes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 4 to 6\u003c/strong>\u003c/p>\n\u003cp>...or anything else you have that's left over from Thanksgiving dinner. All the ingredients should be on hand (which is precisely the point). Turkey, sweet potatoes, russets, onions-- you know you've got them. You've been on a role with the heavy food intake, so why not carry it over to breakfast? Oh, hell, you know you're going to carry it over until the New Year. I don't know who you think you're fooling if you say otherwise.\u003c/p>\n\u003cp>Turkey, on it's own, is boring (and potentially dry)-- it needs help. Sweet potatoes turn mushy and, naturally, sweet, so they need some assistance from their firmer, starchier friend, the Russet. All of them need salt to help them along, and salt needs them, otherwise, no one would us it and then where would it be? This is a beautifully co-dependent start to the day-after.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 cups diced turkey meat, white or dark\u003c/p>\n\u003cp>1 cup medium-diced onion\u003c/p>\n\u003cp>1/2 cup diced red bell pepper\u003c/p>\n\u003cp>2 cloves garlic, minced\u003c/p>\n\u003cp>1 cup diced sweet potato, baked for 30 to 40 minutes in the oven. Or just pick off the marshmallows from the dish you had last night-- no one will notice, since the sweet potatoes will more than likely disintegrate during cooking.\u003c/p>\n\u003cp>2 cups baked, diced Russet potato\u003c/p>\n\u003cp>1 small jalapeño pepper, diced on the small side.\u003c/p>\n\u003cp>2 tablespoons extra-virgin olive oil\u003c/p>\n\u003cp>2 tablespoons butter\u003c/p>\n\u003cp>1/2 cup turkey stock, if you still have some on hand. Chicken stock will do nicely, too. This dish needs a little moisture before browning to give the turkey a chance. For extra decadence, substitute 1/4 of heavy cream for the stock. Seriously.\u003c/p>\n\u003cp>About 2 teaspoons of salt-- more depending on taste. I like more.\u003c/p>\n\u003cp>A generous amount of freshly ground black pepper-- at least a teaspoon\u003c/p>\n\u003cp>1/4 teaspoon cayenne pepper.\u003c/p>\n\u003cp>Parsley for garnish. Or chives. Or whatever. I'm just into parsley these days.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a large cast iron skillet, heat oil and butter over medium-high heat. Pre-heat your broiler to hi. Add onion and bell pepper and cooking, stirring all the while, until they begin to brown (3 to 5 minutes). Add garlic and jalapeño and cook for one minute more.\u003c/p>\n\u003cp>2. Add sweet potato, Russett potato, salt, and turkey at this point. Stir occasionally until the potatoes begin to brown (8 to 10 minutes). Add broth (and cream, if you are using) and cook down for another 3 or 4 minutes, shaking and scraping the pan from time to time. Taste to adjust salt levels, if you must.\u003c/p>\n\u003cp>3. To finish the browning by getting a nice crust on top, I like to stick my hash under the broiler for a couple of minutes-- obsessively checking it-- until such a state has been achieved. This is more than likely cheating in the minds of all good line cooks across this land of ours, but my skills are limited and I do whatever I must to attain my goals.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Sprinkle with the cayenne, grind over the pepper and add a little fresh green with a handful of parsley meted out over the top. Serve hot with poached eggs, or whatever else you've got left over from Thanksgiving that you think might work well with hash. Do not, however, serve with egg nog. To eat, curl up on couch, wrap yourself up in your favorite blanket or pashmina, pop in any vintage movie starring an adorable, precocious child like Margaret O'Brien, Natalie Wood, or Peggy Ann Garner, and go to town. Or, rather, don't, because that's where all the crazy people will be.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "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. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"masters-of-scale": {
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},
"mindshift": {
"id": "mindshift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"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.",
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"onourwatch": {
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"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?",
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"order": 11
},
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"on-the-media": {
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"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",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
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"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
"id": "perspectives",
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"order": 14
},
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
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