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"disqusTitle": "Hot Summer Recipe: Grilled Pork Tacos, Al Pastor Style",
"title": "Hot Summer Recipe: Grilled Pork Tacos, Al Pastor Style",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I’m not going to lie, this is a labor of love. Love of \u003ca href=\"https://en.wikipedia.org/wiki/Al_pastor\">al pastor\u003c/a>, and love of pork (and let’s just get to this up front: I’m in no way saying this is the authentic Mexican way of making al pastor, but it’s a pretty darn good rendition). But back to my point. You’ll need to plan ahead, the marinade takes some time, but it makes a double batch that you can freeze so the next time you make it, it won’t take you so long. But I think it’s worth it. \u003c/p>\n\u003cp>I fell in love with al pastor tacos the first time I visited \u003ca href=\"http://www.sayulita.com/\">Sayulita\u003c/a>, a little surfer beach town north of Puerto Vallarta on the Pacific coast of Mexico. There, a popular street stand called \u003ca href=\"https://www.yelp.com/biz/tacos-el-ivan-sayulita\">Tacos El Ivan\u003c/a> draws locals, ex-pats, and tourists who line up for the succulent fire-roasted, marinated meat on a spit topped with fiery homemade salsa and fresh pineapple. \u003c/p>\n\u003cp>I can’t recreate that memorable moment on a dusty street in Mexico, balancing many tacos on a plastic plate with a cold but sweaty Tecate, but I can try to come close! Get started the night before, readying the meat, and the tacos will come together in a snap the day you make them. Serve these on small, warm corn tortillas or tuck the meat and pineapple mixture into iceberg lettuce cups for a carb-free “taco.”\u003c/p>\n\u003cfigure id=\"attachment_118320\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-finish.jpg\" alt=\"Grilled Pork Tacos, Al Pastor Style\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118320\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Pork Tacos, Al Pastor Style \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Pork Tacos, Al Pastor Style\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Al Pastor Marinade\u003c/em>\u003c/strong>\n\u003cli>6 ancho chiles (2 1/2 to 3 ounces), wiped clean, seeds and stems discarded\u003c/li>\n\u003cli>1 1/4 cups chicken broth\u003c/li>\n\u003cli>1/2 cup water\u003c/li>\n\u003cli>1/4 cup white vinegar\u003c/li>\n\u003cli>2 tbsp vegetable oil\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>3 cloves garlic, minced\u003c/li>\n\u003cli>1 tbsp achiote paste\u003c/li>\n\u003cli>2 tsp ground cumin\u003c/li>\n\u003cli>2 tsp Mexican oregano\u003c/li>\n\u003cli>2 tsp kosher salt\u003c/li>\n\u003cli>1/3 cup orange juice\u003c/li>\n\u003cli>1 chipotle chile in adobo, plus 1 tbsp adobo sauce\u003c/li>\n\u003cli>1 tbsp brown sugar\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>2 lbs boneless pork butt roast\u003c/li>\n\u003cli>4 slices fresh pineapple, core removed, or 1 1/2 cups fresh pineapple chunks\u003c/li>\n\u003cli>1/2 small red onion, finely chopped\u003c/li>\n\u003cli>1/4 cup chopped fresh cilantro\u003c/li>\n\u003cli>1 small jalapeno, seeded and minced (optional)\u003c/li>\n\u003cli>Juice of 1 lime, plus more for serving\u003c/li>\n\u003cli>Corn tortillas, warmed\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_118360\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-chiles.jpg\" alt=\"Ancho chiles, wiped clean, seeds and stems discarded.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ancho chiles, wiped clean, seeds and stems discarded. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>You’ll need to marinate the pork overnight, so plan ahead! To make the marinade: In a large skillet (with a lid) over medium heat, toast the chiles until fragrant and toasted, turning often, about 5 minutes. Add the broth, water, and vinegar, and bring to a boil over high heat. Turn off the heat, cover, and let side for 10 minutes to soften. Transfer the contents to a blender.\u003c/li>\n\u003cfigure id=\"attachment_118359\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan.jpg\" alt=\"In a large skillet (with a lid) over medium heat, toast the chiles until fragrant and toasted, turning often, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118359\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large skillet (with a lid) over medium heat, toast the chiles until fragrant and toasted, turning often, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118361\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-chiles1.jpg\" alt=\"Add the broth, water, and vinegar, and bring to a boil over high heat. Turn off the heat, cover, and let side for 10 minutes to soften.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118361\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the broth, water, and vinegar, and bring to a boil over high heat. Turn off the heat, cover, and let side for 10 minutes to soften. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender.jpg\" alt=\"Transfer the contents to a blender.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the contents to a blender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the oil to the skillet and heat the oil over medium heat. Add the onion and cook, stirring, until softened and starting to brown, about 8 minutes. Add the garlic, achiote paste, cumin, oregano, and salt, stir to combine, then add the orange juice, chipotle chile, adobo sauce, and sugar. Stir until well combined, then scrape into the blender. Blend until the mixture is mostly smooth. If the mixture seems too thick add a little more broth or water until it has a sauce-like consistency. Pour half of the mixture into a large bowl and set aside to cool completely. (I make a double batch because this is such a pain to make, so freeze the other half in an airtight container for up to 3 months and pull it out next time you crave al pastor.)\u003c/li>\n\u003cfigure id=\"attachment_118379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-onions.jpg\" alt=\"Add the oil to the skillet and heat the oil over medium heat. Add the onion and cook, stirring, until softened and starting to brown, about 8 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the oil to the skillet and heat the oil over medium heat. Add the onion and cook, stirring, until softened and starting to brown, about 8 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-spices.jpg\" alt=\"Add the garlic, achiote paste, cumin, oregano, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the garlic, achiote paste, cumin, oregano, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118382\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-add-liquids.jpg\" alt=\"Stir to combine, then add the orange juice, chipotle chile, adobo sauce, and sugar. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to combine, then add the orange juice, chipotle chile, adobo sauce, and sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-blender.jpg\" alt=\"Stir until well combined, then scrape into the blender. Blend until the mixture is mostly smooth. If the mixture seems too thick add a little more broth or water until it has a sauce-like consistency. Pour half of the mixture into a large bowl and set aside to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir until well combined, then scrape into the blender. Blend until the mixture is mostly smooth. If the mixture seems too thick add a little more broth or water until it has a sauce-like consistency. Pour half of the mixture into a large bowl and set aside to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the sauce is cooling, put the pork roast into the freezer for about 30 minutes; partially frozen meat is easier to cut but you don’t want it rock hard or it will become too difficult to slice. Cut the pork into thin, 1/2-inch thick steaks and add to the bowl of marinade. Cover and refrigerate overnight, or up to 24 hours.\u003c/li>\n\u003cfigure id=\"attachment_118363\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-meat1.jpg\" alt=\"Cut the pork into thin, 1/2-inch thick steaks.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118363\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the pork into thin, 1/2-inch thick steaks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118388\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce.jpg\" alt=\"Add pork to the bowl of marinade and coat meat thoroughly. Cover and refrigerate overnight, or up to 24 hours.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add pork to the bowl of marinade and coat meat thoroughly. Cover and refrigerate overnight, or up to 24 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When ready to make the tacos, set up a gas or charcoal grill for indirect medium-high heat. Using a perforated grill pan, grill the pineapple over direct heat until charred, about 7 minutes. Chop the pineapple and toss with the red onion, cilantro, jalapeno if using, and lime juice and set aside.\u003c/li>\n\u003cfigure id=\"attachment_118391\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-pineapple-grilled.jpg\" alt=\"Using a perforated grill pan, grill the pineapple over direct heat until charred, about 7 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a perforated grill pan, grill the pineapple over direct heat until charred, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-pineapple-chopped.jpg\" alt=\"Chop the pineapple.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chop the pineapple. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tossed-salsa.jpg\" alt=\"Toss pineapple with the red onion, cilantro, jalapeno if using, and lime juice and set aside.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss pineapple with the red onion, cilantro, jalapeno if using, and lime juice and set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Reduce the heat on the grill to low. Remove the pork from the marinade, scraping off most of the marinade, and grill until it begins to char and caramelize, turning once, about 10 to 15 minutes. When the pork is nicely grill-marked on both sides, transfer it to a small baking sheet set over the unheated side of the grill and continue to cook slowly, about 5 to 10 minutes longer. Transfer to a cutting board, cover loosely with foil and let rest for 10 minutes. Chop the pork across the grain into thin slices.\u003c/li>\n\u003cfigure id=\"attachment_118399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-meat-prep.jpg\" alt=\"Remove the pork from the marinade, scraping off most of the marinade.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the pork from the marinade, scraping off most of the marinade. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118401\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-meat-grill.jpg\" alt=\"Grill until it begins to char and caramelize, turning once, about 10 to 15 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118401\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill until it begins to char and caramelize, turning once, about 10 to 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan.jpg\" alt=\"When the pork is nicely grill-marked on both sides, transfer it to a small baking sheet set over the unheated side of the grill and continue to cook slowly, about 5 to 10 minutes longer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118402\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the pork is nicely grill-marked on both sides, transfer it to a small baking sheet set over the unheated side of the grill and continue to cook slowly, about 5 to 10 minutes longer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118404\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice.jpg\" alt=\"Transfer to a cutting board, cover loosely with foil and let rest for 10 minutes. Chop the pork across the grain into thin slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118404\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a cutting board, cover loosely with foil and let rest for 10 minutes. Chop the pork across the grain into thin slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To assemble the tacos, heap some pork al pastor onto a tortilla, top with the pineapple mixture and serve, with more lime on the side.\u003c/li>\n\u003cfigure id=\"attachment_118407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-assemble-tacos1.jpg\" alt=\"To assemble the tacos, heap some pork al pastor onto a tortilla, top with the pineapple mixture.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To assemble the tacos, heap some pork al pastor onto a tortilla, top with the pineapple mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-finish2.jpg\" alt=\"Serve Grilled Pork Tacos, Al Pastor Style with more lime on the side.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve Grilled Pork Tacos, Al Pastor Style with more lime on the side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "These tasty tacos take time to marinate, but are a snap on the day of the party. Serve them up with plenty of cold beer.",
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"title": "Hot Summer Recipe: Grilled Pork Tacos, Al Pastor Style | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m not going to lie, this is a labor of love. Love of \u003ca href=\"https://en.wikipedia.org/wiki/Al_pastor\">al pastor\u003c/a>, and love of pork (and let’s just get to this up front: I’m in no way saying this is the authentic Mexican way of making al pastor, but it’s a pretty darn good rendition). But back to my point. You’ll need to plan ahead, the marinade takes some time, but it makes a double batch that you can freeze so the next time you make it, it won’t take you so long. But I think it’s worth it. \u003c/p>\n\u003cp>I fell in love with al pastor tacos the first time I visited \u003ca href=\"http://www.sayulita.com/\">Sayulita\u003c/a>, a little surfer beach town north of Puerto Vallarta on the Pacific coast of Mexico. There, a popular street stand called \u003ca href=\"https://www.yelp.com/biz/tacos-el-ivan-sayulita\">Tacos El Ivan\u003c/a> draws locals, ex-pats, and tourists who line up for the succulent fire-roasted, marinated meat on a spit topped with fiery homemade salsa and fresh pineapple. \u003c/p>\n\u003cp>I can’t recreate that memorable moment on a dusty street in Mexico, balancing many tacos on a plastic plate with a cold but sweaty Tecate, but I can try to come close! Get started the night before, readying the meat, and the tacos will come together in a snap the day you make them. Serve these on small, warm corn tortillas or tuck the meat and pineapple mixture into iceberg lettuce cups for a carb-free “taco.”\u003c/p>\n\u003cfigure id=\"attachment_118320\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-finish.jpg\" alt=\"Grilled Pork Tacos, Al Pastor Style\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118320\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Pork Tacos, Al Pastor Style \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Pork Tacos, Al Pastor Style\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Al Pastor Marinade\u003c/em>\u003c/strong>\n\u003cli>6 ancho chiles (2 1/2 to 3 ounces), wiped clean, seeds and stems discarded\u003c/li>\n\u003cli>1 1/4 cups chicken broth\u003c/li>\n\u003cli>1/2 cup water\u003c/li>\n\u003cli>1/4 cup white vinegar\u003c/li>\n\u003cli>2 tbsp vegetable oil\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>3 cloves garlic, minced\u003c/li>\n\u003cli>1 tbsp achiote paste\u003c/li>\n\u003cli>2 tsp ground cumin\u003c/li>\n\u003cli>2 tsp Mexican oregano\u003c/li>\n\u003cli>2 tsp kosher salt\u003c/li>\n\u003cli>1/3 cup orange juice\u003c/li>\n\u003cli>1 chipotle chile in adobo, plus 1 tbsp adobo sauce\u003c/li>\n\u003cli>1 tbsp brown sugar\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>2 lbs boneless pork butt roast\u003c/li>\n\u003cli>4 slices fresh pineapple, core removed, or 1 1/2 cups fresh pineapple chunks\u003c/li>\n\u003cli>1/2 small red onion, finely chopped\u003c/li>\n\u003cli>1/4 cup chopped fresh cilantro\u003c/li>\n\u003cli>1 small jalapeno, seeded and minced (optional)\u003c/li>\n\u003cli>Juice of 1 lime, plus more for serving\u003c/li>\n\u003cli>Corn tortillas, warmed\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_118360\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-chiles.jpg\" alt=\"Ancho chiles, wiped clean, seeds and stems discarded.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ancho chiles, wiped clean, seeds and stems discarded. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>You’ll need to marinate the pork overnight, so plan ahead! To make the marinade: In a large skillet (with a lid) over medium heat, toast the chiles until fragrant and toasted, turning often, about 5 minutes. Add the broth, water, and vinegar, and bring to a boil over high heat. Turn off the heat, cover, and let side for 10 minutes to soften. Transfer the contents to a blender.\u003c/li>\n\u003cfigure id=\"attachment_118359\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan.jpg\" alt=\"In a large skillet (with a lid) over medium heat, toast the chiles until fragrant and toasted, turning often, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118359\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large skillet (with a lid) over medium heat, toast the chiles until fragrant and toasted, turning often, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118361\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-chiles1.jpg\" alt=\"Add the broth, water, and vinegar, and bring to a boil over high heat. Turn off the heat, cover, and let side for 10 minutes to soften.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118361\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the broth, water, and vinegar, and bring to a boil over high heat. Turn off the heat, cover, and let side for 10 minutes to soften. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender.jpg\" alt=\"Transfer the contents to a blender.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the contents to a blender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the oil to the skillet and heat the oil over medium heat. Add the onion and cook, stirring, until softened and starting to brown, about 8 minutes. Add the garlic, achiote paste, cumin, oregano, and salt, stir to combine, then add the orange juice, chipotle chile, adobo sauce, and sugar. Stir until well combined, then scrape into the blender. Blend until the mixture is mostly smooth. If the mixture seems too thick add a little more broth or water until it has a sauce-like consistency. Pour half of the mixture into a large bowl and set aside to cool completely. (I make a double batch because this is such a pain to make, so freeze the other half in an airtight container for up to 3 months and pull it out next time you crave al pastor.)\u003c/li>\n\u003cfigure id=\"attachment_118379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-onions.jpg\" alt=\"Add the oil to the skillet and heat the oil over medium heat. Add the onion and cook, stirring, until softened and starting to brown, about 8 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the oil to the skillet and heat the oil over medium heat. Add the onion and cook, stirring, until softened and starting to brown, about 8 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-spices.jpg\" alt=\"Add the garlic, achiote paste, cumin, oregano, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the garlic, achiote paste, cumin, oregano, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118382\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-add-liquids.jpg\" alt=\"Stir to combine, then add the orange juice, chipotle chile, adobo sauce, and sugar. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to combine, then add the orange juice, chipotle chile, adobo sauce, and sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-blender.jpg\" alt=\"Stir until well combined, then scrape into the blender. Blend until the mixture is mostly smooth. If the mixture seems too thick add a little more broth or water until it has a sauce-like consistency. Pour half of the mixture into a large bowl and set aside to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir until well combined, then scrape into the blender. Blend until the mixture is mostly smooth. If the mixture seems too thick add a little more broth or water until it has a sauce-like consistency. Pour half of the mixture into a large bowl and set aside to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the sauce is cooling, put the pork roast into the freezer for about 30 minutes; partially frozen meat is easier to cut but you don’t want it rock hard or it will become too difficult to slice. Cut the pork into thin, 1/2-inch thick steaks and add to the bowl of marinade. Cover and refrigerate overnight, or up to 24 hours.\u003c/li>\n\u003cfigure id=\"attachment_118363\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-meat1.jpg\" alt=\"Cut the pork into thin, 1/2-inch thick steaks.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118363\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the pork into thin, 1/2-inch thick steaks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118388\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce.jpg\" alt=\"Add pork to the bowl of marinade and coat meat thoroughly. Cover and refrigerate overnight, or up to 24 hours.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add pork to the bowl of marinade and coat meat thoroughly. Cover and refrigerate overnight, or up to 24 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When ready to make the tacos, set up a gas or charcoal grill for indirect medium-high heat. Using a perforated grill pan, grill the pineapple over direct heat until charred, about 7 minutes. Chop the pineapple and toss with the red onion, cilantro, jalapeno if using, and lime juice and set aside.\u003c/li>\n\u003cfigure id=\"attachment_118391\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-pineapple-grilled.jpg\" alt=\"Using a perforated grill pan, grill the pineapple over direct heat until charred, about 7 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a perforated grill pan, grill the pineapple over direct heat until charred, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-pineapple-chopped.jpg\" alt=\"Chop the pineapple.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chop the pineapple. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tossed-salsa.jpg\" alt=\"Toss pineapple with the red onion, cilantro, jalapeno if using, and lime juice and set aside.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss pineapple with the red onion, cilantro, jalapeno if using, and lime juice and set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Reduce the heat on the grill to low. Remove the pork from the marinade, scraping off most of the marinade, and grill until it begins to char and caramelize, turning once, about 10 to 15 minutes. When the pork is nicely grill-marked on both sides, transfer it to a small baking sheet set over the unheated side of the grill and continue to cook slowly, about 5 to 10 minutes longer. Transfer to a cutting board, cover loosely with foil and let rest for 10 minutes. Chop the pork across the grain into thin slices.\u003c/li>\n\u003cfigure id=\"attachment_118399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-meat-prep.jpg\" alt=\"Remove the pork from the marinade, scraping off most of the marinade.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the pork from the marinade, scraping off most of the marinade. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118401\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-meat-grill.jpg\" alt=\"Grill until it begins to char and caramelize, turning once, about 10 to 15 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118401\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill until it begins to char and caramelize, turning once, about 10 to 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan.jpg\" alt=\"When the pork is nicely grill-marked on both sides, transfer it to a small baking sheet set over the unheated side of the grill and continue to cook slowly, about 5 to 10 minutes longer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118402\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the pork is nicely grill-marked on both sides, transfer it to a small baking sheet set over the unheated side of the grill and continue to cook slowly, about 5 to 10 minutes longer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118404\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice.jpg\" alt=\"Transfer to a cutting board, cover loosely with foil and let rest for 10 minutes. Chop the pork across the grain into thin slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118404\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a cutting board, cover loosely with foil and let rest for 10 minutes. Chop the pork across the grain into thin slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To assemble the tacos, heap some pork al pastor onto a tortilla, top with the pineapple mixture and serve, with more lime on the side.\u003c/li>\n\u003cfigure id=\"attachment_118407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-assemble-tacos1.jpg\" alt=\"To assemble the tacos, heap some pork al pastor onto a tortilla, top with the pineapple mixture.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To assemble the tacos, heap some pork al pastor onto a tortilla, top with the pineapple mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-finish2.jpg\" alt=\"Serve Grilled Pork Tacos, Al Pastor Style with more lime on the side.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve Grilled Pork Tacos, Al Pastor Style with more lime on the side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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1497650213000
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"disqusTitle": "Summer Dessert Recipe: Classic Strawberry Shortcake",
"title": "Summer Dessert Recipe: Classic Strawberry Shortcake",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Good ‘ol strawberry shortcake is a dessert that I’ve loved my entire life. When my brother and I were kids in 1970s Texas, we’d stir up some Bisquik drop biscuits, split them open when warm, and pile them high with fresh sliced summer strawberries macerated in plenty of sugar (a process that draws out all those delectable strawberry juices), and topped with big dollops of Cool Whip. Yep, let’s not forget that I grew up in the 70s…it’s a wonder the strawberries weren’t canned! (Not that my mom, who had the only organic vegetable garden and compost pile in 1970s Dallas would have allowed that!)\u003c/p>\n\u003cp>Fast forward to my college years, when my folks moved to Boise, Idaho and I had a summer job working the bar and dessert station at the Brick Oven Beanery. There, I made a mean lemon meringue milkshake and incredible from-scratch strawberry shortcakes (while serving up plenty of beer and homemade lemonade!). We macerated the strawberries in triple sec, and the shortcakes and whipped cream were made in house.\u003c/p>\n\u003cp>I don’t make strawberry shortcake very often these days, so when I do, I want it to be amazing, and I don’t want to mess with the traditional ingredients. I like my shortcake in the form of a drop biscuit, not overly sweet, with plenty of fresh, peak-of-season berries, and billows of vanilla-scented whipped cream. Change it up with different summer fruits like blackberries or sliced nectarines if you like…but I’ll just stick to the classic thank you.\u003c/p>\n\u003cfigure id=\"attachment_118283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon.jpg\" alt=\"Classic Strawberry Shortcake\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118283\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Classic Strawberry Shortcake \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Classic Strawberry Shortcake\u003c/h2>\n\u003cp>\u003cem>Makes 12 shortcakes\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 lb strawberries, hulled and sliced\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/2 vanilla bean, split lengthwise and seeds scraped\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Shortcakes\u003c/em>\u003c/strong>\n\u003cli>2 cups flour\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>1 tbsp baking powder\u003c/li>\n\u003cli>1/2 tsp baking soda\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1 1/4 cups buttermilk\u003c/li>\n\u003cli>1/2 cup unsalted butter, melted and cooled\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1 1/2 cups heavy whipping cream\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_118299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8.jpg\" alt=\"Strawberries, hulled and sliced\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118299\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberries, hulled and sliced \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118302\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-vanilla.jpg\" alt=\"Vanilla bean, split lengthwise and seeds scraped\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118302\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vanilla bean, split lengthwise and seeds scraped \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a bowl, stir together the strawberries, 1/3 cup sugar, and vanilla bean seeds and pod. Set aside while you make the shortcakes and whipped cream.\u003c/li>\n\u003cfigure id=\"attachment_118293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2.jpg\" alt=\"In a bowl, stir together the strawberries, 1/3 cup sugar, and vanilla bean seeds and pod.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together the strawberries, 1/3 cup sugar, and vanilla bean seeds and pod. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the shortcakes, preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the buttermilk and melted butter and gently stir until the flour is just moistened and the ingredients are thoroughly blended. (Do not overmix.) Drop 12 equal-sized blobs of the batter onto the prepared baking sheet, spacing them an inch or so apart. Bake until the shortcakes are golden and puffed, 15–18 minutes. Set aside on a wire rack to cool slightly.\u003c/li>\n\u003cfigure id=\"attachment_118278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-batter3.jpg\" alt=\"In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-batter.jpg\" alt=\"Add the buttermilk and melted butter and gently stir until the flour is just moistened and the ingredients are thoroughly blended. (Do not overmix.) \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118275\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the buttermilk and melted butter and gently stir until the flour is just moistened and the ingredients are thoroughly blended. (Do not overmix.) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2.jpg\" alt=\"Drop 12 equal-sized blobs of the batter onto the prepared baking sheet, spacing them an inch or so apart.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118287\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drop 12 equal-sized blobs of the batter onto the prepared baking sheet, spacing them an inch or so apart. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-baked2.jpg\" alt=\"Bake until the shortcakes are golden and puffed, 15–18 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the shortcakes are golden and puffed, 15–18 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-baked1.jpg\" alt=\"Set aside on a wire rack to cool slightly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set aside on a wire rack to cool slightly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In the bowl of a mixer using a whisk attachment (or using a handheld whisk), beat the cream, 1/4 cup sugar, and vanilla extract until thick and billowy. Do not overwhip or the cream will become grainy.\u003c/li>\n\u003cfigure id=\"attachment_118305\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2.jpg\" alt=\"In the bowl of a mixer using a whisk attachment (or using a handheld whisk), beat the cream, 1/4 cup sugar, and vanilla extract until thick and billowy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118305\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a mixer using a whisk attachment (or using a handheld whisk), beat the cream, 1/4 cup sugar, and vanilla extract until thick and billowy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To serve, split a shortcake and place the base on a dessert plate. Top with a heaping spoonful of strawberries with the juices, some whipped cream, and the top of the shortcake (cut side down). Top with a few more berries and a dollop of cream and serve. Repeat to make as many strawberry shortcakes as you like. Freeze any extra shortcakes in a freezer bag for up to 3 months; thaw at room temperature and toast in the oven to warm through before using.\u003c/li>\n\u003cfigure id=\"attachment_118281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit.jpg\" alt=\"To serve, split a shortcake and place the base on a dessert plate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve, split a shortcake and place the base on a dessert plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-sandwich.jpg\" alt=\"Top with a heaping spoonful of strawberries with the juices, some whipped cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with a heaping spoonful of strawberries with the juices, some whipped cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1.jpg\" alt=\"Add the top of the shortcake (cut side down). \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the top of the shortcake (cut side down). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice.jpg\" alt=\"Top with a few more berries and a dollop of cream and serve. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with a few more berries and a dollop of cream and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Ripe seasonal strawberries, softly whipped cream, and tender biscuits—sometimes the sweet simplicity of a classic recipe is just what you are looking for—and this one shines brightly. ",
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"description": "Ripe seasonal strawberries, softly whipped cream, and tender biscuits—sometimes the sweet simplicity of a classic recipe is just what you are looking for—and this one shines brightly. ",
"title": "Summer Dessert Recipe: Classic Strawberry Shortcake | KQED",
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"headline": "Summer Dessert Recipe: Classic Strawberry Shortcake",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Good ‘ol strawberry shortcake is a dessert that I’ve loved my entire life. When my brother and I were kids in 1970s Texas, we’d stir up some Bisquik drop biscuits, split them open when warm, and pile them high with fresh sliced summer strawberries macerated in plenty of sugar (a process that draws out all those delectable strawberry juices), and topped with big dollops of Cool Whip. Yep, let’s not forget that I grew up in the 70s…it’s a wonder the strawberries weren’t canned! (Not that my mom, who had the only organic vegetable garden and compost pile in 1970s Dallas would have allowed that!)\u003c/p>\n\u003cp>Fast forward to my college years, when my folks moved to Boise, Idaho and I had a summer job working the bar and dessert station at the Brick Oven Beanery. There, I made a mean lemon meringue milkshake and incredible from-scratch strawberry shortcakes (while serving up plenty of beer and homemade lemonade!). We macerated the strawberries in triple sec, and the shortcakes and whipped cream were made in house.\u003c/p>\n\u003cp>I don’t make strawberry shortcake very often these days, so when I do, I want it to be amazing, and I don’t want to mess with the traditional ingredients. I like my shortcake in the form of a drop biscuit, not overly sweet, with plenty of fresh, peak-of-season berries, and billows of vanilla-scented whipped cream. Change it up with different summer fruits like blackberries or sliced nectarines if you like…but I’ll just stick to the classic thank you.\u003c/p>\n\u003cfigure id=\"attachment_118283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon.jpg\" alt=\"Classic Strawberry Shortcake\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118283\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Classic Strawberry Shortcake \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Classic Strawberry Shortcake\u003c/h2>\n\u003cp>\u003cem>Makes 12 shortcakes\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 lb strawberries, hulled and sliced\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/2 vanilla bean, split lengthwise and seeds scraped\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Shortcakes\u003c/em>\u003c/strong>\n\u003cli>2 cups flour\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>1 tbsp baking powder\u003c/li>\n\u003cli>1/2 tsp baking soda\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1 1/4 cups buttermilk\u003c/li>\n\u003cli>1/2 cup unsalted butter, melted and cooled\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1 1/2 cups heavy whipping cream\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_118299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8.jpg\" alt=\"Strawberries, hulled and sliced\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118299\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberries, hulled and sliced \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118302\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-vanilla.jpg\" alt=\"Vanilla bean, split lengthwise and seeds scraped\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118302\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vanilla bean, split lengthwise and seeds scraped \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a bowl, stir together the strawberries, 1/3 cup sugar, and vanilla bean seeds and pod. Set aside while you make the shortcakes and whipped cream.\u003c/li>\n\u003cfigure id=\"attachment_118293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2.jpg\" alt=\"In a bowl, stir together the strawberries, 1/3 cup sugar, and vanilla bean seeds and pod.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together the strawberries, 1/3 cup sugar, and vanilla bean seeds and pod. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the shortcakes, preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the buttermilk and melted butter and gently stir until the flour is just moistened and the ingredients are thoroughly blended. (Do not overmix.) Drop 12 equal-sized blobs of the batter onto the prepared baking sheet, spacing them an inch or so apart. Bake until the shortcakes are golden and puffed, 15–18 minutes. Set aside on a wire rack to cool slightly.\u003c/li>\n\u003cfigure id=\"attachment_118278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-batter3.jpg\" alt=\"In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-batter.jpg\" alt=\"Add the buttermilk and melted butter and gently stir until the flour is just moistened and the ingredients are thoroughly blended. (Do not overmix.) \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118275\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the buttermilk and melted butter and gently stir until the flour is just moistened and the ingredients are thoroughly blended. (Do not overmix.) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2.jpg\" alt=\"Drop 12 equal-sized blobs of the batter onto the prepared baking sheet, spacing them an inch or so apart.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118287\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drop 12 equal-sized blobs of the batter onto the prepared baking sheet, spacing them an inch or so apart. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-baked2.jpg\" alt=\"Bake until the shortcakes are golden and puffed, 15–18 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the shortcakes are golden and puffed, 15–18 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-baked1.jpg\" alt=\"Set aside on a wire rack to cool slightly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set aside on a wire rack to cool slightly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In the bowl of a mixer using a whisk attachment (or using a handheld whisk), beat the cream, 1/4 cup sugar, and vanilla extract until thick and billowy. Do not overwhip or the cream will become grainy.\u003c/li>\n\u003cfigure id=\"attachment_118305\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2.jpg\" alt=\"In the bowl of a mixer using a whisk attachment (or using a handheld whisk), beat the cream, 1/4 cup sugar, and vanilla extract until thick and billowy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118305\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a mixer using a whisk attachment (or using a handheld whisk), beat the cream, 1/4 cup sugar, and vanilla extract until thick and billowy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To serve, split a shortcake and place the base on a dessert plate. Top with a heaping spoonful of strawberries with the juices, some whipped cream, and the top of the shortcake (cut side down). Top with a few more berries and a dollop of cream and serve. Repeat to make as many strawberry shortcakes as you like. Freeze any extra shortcakes in a freezer bag for up to 3 months; thaw at room temperature and toast in the oven to warm through before using.\u003c/li>\n\u003cfigure id=\"attachment_118281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit.jpg\" alt=\"To serve, split a shortcake and place the base on a dessert plate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve, split a shortcake and place the base on a dessert plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-sandwich.jpg\" alt=\"Top with a heaping spoonful of strawberries with the juices, some whipped cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with a heaping spoonful of strawberries with the juices, some whipped cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1.jpg\" alt=\"Add the top of the shortcake (cut side down). \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the top of the shortcake (cut side down). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice.jpg\" alt=\"Top with a few more berries and a dollop of cream and serve. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with a few more berries and a dollop of cream and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Homemade DIY Hot Dog Buns Are An Easy Way To Up Your Cookout Game",
"title": "Homemade DIY Hot Dog Buns Are An Easy Way To Up Your Cookout Game",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I’m willing to acknowledge that making \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/05/24/for-memorial-day-try-your-hand-at-homemade-diy-hot-dogs/\" target=\"_blank\">homemade hot dog\u003c/a> isn’t everyone’s idea of a good time. Yes, the advantages are numerous — better flavor, higher-quality ingredients, and a true sense of accomplishment once finished — but I get it. Maybe you don’t want to spend multiple days on a cooking project. \u003c/p>\n\u003cp>For a far less complicated way to up your cookout game, consider making your own hot dog (or \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\" target=\"_blank\">hamburger\u003c/a>) buns. You can still find high-quality sausages at your local butcher shop to serve inside, and you’ll still get props from your guests. \u003c/p>\n\u003cp>Or you can be bold and make both for a truly homemade Memorial Day meal.\u003c/p>\n\u003cp>Either way, here’s how to get started with the buns:\u003c/p>\n\u003cfigure id=\"attachment_117712\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/foamy-yeast-NEW.jpg\" alt=\"The yeast should be vigorously bubbly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117712\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The yeast should be vigorously bubbly. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, combine water, sugar and yeast in the bowl of a standing mixer. This dough will contain a lot of liquid, as well as a fair amount of fat, so it will be super soft and sticky. I prefer to knead these types of enriched doughs in a standing mixer because it is, well, cleaner, and it also makes it easier to keep flour additions to a minimum. More flour equals more gluten, and more gluten equals a chewier, stiffer hot dog bun — not what you want when you’re looking for a tender, squishy home for your grilled goods. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Once the yeast is nice and bubbly, whisk in milk and butter. Both of these additions will help to tenderize and flavor the buns, impeding gluten development and adding richness.\u003c/p>\n\u003cfigure id=\"attachment_117720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/shaggy-dough-4-NEW1.jpg\" alt=\"Let this rough, shaggy dough rest for 15 minutes before kneading.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let this rough, shaggy dough rest for 15 minutes before kneading. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, with the mixer on low speed, gradually add all-purpose flour until it all forms a rough, shaggy dough. It won’t look like something kneadable yet, but that’s okay. Cover the bowl with plastic and let the whole thing rest for about 15 minutes. This step lets the flour begin to absorb the liquid, start to form gluten strands on its own, and make it all easier to handle as you move along. \u003c/p>\n\u003cfigure id=\"attachment_117716\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/smooth-dough-1-NEW.jpg\" alt=\"The fully kneaded dough should be smooth and stretchy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117716\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fully kneaded dough should be smooth and stretchy. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After resting, add the salt to the dough and turn the mixer on to medium speed. Let the mixer do the kneading work until the dough forms a very smooth, stretchy mass, 2 to 3 minutes. It will still be sticky, but should pull away from the sides of the bowl. If, after a few minutes, the dough doesn’t get there, add a little more flour and continue to knead for another 30 seconds or so. If needed, you can repeat this step again.\u003c/p>\n\u003cp>Once the dough is nice and stretchy, move it to a large greased bowl, cover with plastic wrap, and let it sit until doubled in size. There’s quite a bit of yeast and sugar in this recipe, so the rising step shouldn’t take too long — around an hour. (Keep in mind, though, that this step is temperature-dependent; it’ll move more quickly at warmer ambient temperatures than cooler temperatures.)\u003c/p>\n\u003cfigure id=\"attachment_117709\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/doubled-dough-3-NEW.jpg\" alt=\"The dough should double in size in about an hour.\" width=\"1920\" height=\"1320\" class=\"size-full wp-image-117709\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-800x550.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-768x528.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-1020x701.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-1180x811.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-960x660.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-520x358.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dough should double in size in about an hour. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This next step may sound a little crazy: take a bottle of nonstick oil spray or an oil-dipped pastry brush and lightly grease your countertop (preferably one that isn’t wood). I know, you’re probably used to dusting the counter with flour, right? As mentioned above, we’re trying to keep the amount of extra flour to a minimum so we’ll have super tender hot dog buns. Greasing the counter will prevent sticking and limit flour useage.\u003c/p>\n\u003cp>Turn the dough out onto the greased counter and divide it into thirds. Divide each third into halves, and then each of these pieces into thirds again. You should end up with 18 pieces of dough that are all very close to the same size. Roll each piece into a taut ball: Fold the corners of the dough piece into the center and pinch closed. Flip the dough over so the seam is on the bottom and then spin the dough ball between your hands, continuing to pull the top of the dough towards the bottom to form a tight ball. Repeat with the remaining dough pieces.\u003c/p>\n\u003cfigure id=\"attachment_117710\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dough-balls-5-NEW.jpg\" alt=\"Shape the dough into balls before rolling it into hot dog bun-shaped cylinders.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117710\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shape the dough into balls before rolling it into hot dog bun-shaped cylinders. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now take each dough ball and roll it into a cylinder about 4 or 5 inches long. (If you’d prefer to make hamburger buns, you can ignore this step and keep your dough in balls.) Place the cylinders on parchment-lined baking sheets. I’ve spaced out my buns enough so they’ll be rounded and fully separate from each other. If you prefer softer-sided buns, you’ll want to place the cylinders closer together (something around ½ inch) in a single row. \u003c/p>\n\u003cfigure id=\"attachment_117715\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/shaped-buns-2-NEW.jpg\" alt=\"After rolling the balls into cylinders, place them on parchment-lined baking sheets — not greased sheets as you see above. (The buns will stick!)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117715\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After rolling the balls into cylinders, place them on parchment-lined baking sheets — not greased sheets as you see above. The buns will stick! \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Press down the tops of each dough cylinder and then brush them with a little egg wash (for extra shine). Bake until the rolls are browned and are at least 190°F in the center. This will take about 15 to 20 minutes. \u003c/p>\n\u003cp>Let the rolls cool before slicing through the top or the side — your choice — and filling with \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/05/24/for-memorial-day-try-your-hand-at-homemade-diy-hot-dogs/\" target=\"_blank\">a homemade\u003c/a> (or not) hot dog. Dig in!\u003c/p>\n\u003cfigure id=\"attachment_117713\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/plated-5NEW.jpg\" alt=\"A homemade hot dog in a homemade hot dog bun.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117713\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A homemade hot dog in a homemade hot dog bun. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Hot Dog Buns\u003c/h2>\n\u003cp>\u003cem>Makes 18 buns\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Don’t care for hot dogs? This recipe will also make hamburger buns. Skip rolling the dough balls into cylinders in step 6 and then continue with the recipe as written.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>½ cup (120 grams) warm water, at about 105°F to 115°F\u003c/li>\n\u003cli>2 tablespoons (25 grams) sugar\u003c/li>\n\u003cli>4 ½ teaspoons (14 grams) instant yeast\u003c/li>\n\u003cli>2 cups (488 grams) warm milk, at about 105°F to 115°F\u003c/li>\n\u003cli>2 tablespoons (27 grams) unsalted butter, melted and cooled\u003c/li>\n\u003cli>6 cups (720 grams) all-purpose flour, plus more if needed\u003c/li>\n\u003cli>2 teaspoons fine sea salt\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Grease a large bowl with nonstick oil spray. Line two baking sheets with parchment paper.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with the dough hook, whisk together the water, sugar and yeast. Let the mixture sit until foamy, about 5 minutes.\u003c/li>\n\u003cli>Whisk in the milk and butter until smooth and uniform. Turn the mixer on to low speed and gradually add the flour. Increase the mixer to medium-low speed and continue to knead until the dough just comes together into a sticky mass, about 30 seconds. Cover the bowl with plastic wrap at let it sit for 15 minutes.\u003c/li>\n\u003cli>Add the salt to the dough and return the mixer to medium speed. Knead until the dough becomes smooth and elastic, and it pulls away from the sides of the bowl, 2 to 3 minutes. The dough should still be fairly sticky, but if, at this point, it still won’t pull away from the sides of the bowl, add additional flour, ¼ cup (60 grams) at a time, until it does.\u003c/li>\n\u003cli>Transfer the dough to the oiled bowl. Gently flip the dough over so that the top is now coated in oil. Cover with plastic wrap and let sit at warm room temperature until doubled in size, 45 minutes to 1 hour.\u003c/li>\n\u003cli>Lightly grease a clean countertop with nonstick oil spray. Turn the dough out onto the counter and divide into 18 even pieces. Roll each piece into a ball and then roll each ball into a cylinder about 4 to 5 inches long. Place the cylinders onto the prepared baking sheets about 1 inch apart. Use your fingers to slightly flatten the tops of each cylinder so they look a little more ovular. Cover the baking sheets with greased plastic wrap and let them rise at a warm room temperature until the dough springs back when lightly poked with your finger, 20 to 30 minutes.\u003c/li>\n\u003cli>While the buns are proofing, adjust the oven racks so they’re evenly space in the center of the oven. Heat the oven to 400°F.\u003c/li>\n\u003cli>Once you’re ready to bake, whisk together the egg and 1 tablespoon of water in a small bowl. Brush the buns with the egg mixture and bake until the buns are golden brown and the center registers 190°F, 15 to 20 minutes. Transfer the buns to a cooling rack and let cool completely before slicing down the top and filling with a \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/05/24/for-memorial-day-try-your-hand-at-homemade-diy-hot-dogs/\" target=\"_blank\">homemade hot dog\u003c/a>.\u003c/li>\n\u003cli>The buns are best the day they’re made, but you can freeze any extras: Place extra buns on a baking sheet and place in the freezer until they’re totally frozen. Transfer the frozen buns to a zipper lock bag and store in the freezer for up to 6 months.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Want an easy way to impress your guests at a cookout this Memorial Day? Make your own homemade hot dog buns — they come together quickly and taste better than much of what you'll find at the store.",
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"description": "Want an easy way to impress your guests at a cookout this Memorial Day? Make your own homemade hot dog buns — they come together quickly and taste better than much of what you'll find at the store.",
"title": "Homemade DIY Hot Dog Buns Are An Easy Way To Up Your Cookout Game | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m willing to acknowledge that making \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/05/24/for-memorial-day-try-your-hand-at-homemade-diy-hot-dogs/\" target=\"_blank\">homemade hot dog\u003c/a> isn’t everyone’s idea of a good time. Yes, the advantages are numerous — better flavor, higher-quality ingredients, and a true sense of accomplishment once finished — but I get it. Maybe you don’t want to spend multiple days on a cooking project. \u003c/p>\n\u003cp>For a far less complicated way to up your cookout game, consider making your own hot dog (or \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\" target=\"_blank\">hamburger\u003c/a>) buns. You can still find high-quality sausages at your local butcher shop to serve inside, and you’ll still get props from your guests. \u003c/p>\n\u003cp>Or you can be bold and make both for a truly homemade Memorial Day meal.\u003c/p>\n\u003cp>Either way, here’s how to get started with the buns:\u003c/p>\n\u003cfigure id=\"attachment_117712\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/foamy-yeast-NEW.jpg\" alt=\"The yeast should be vigorously bubbly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117712\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The yeast should be vigorously bubbly. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, combine water, sugar and yeast in the bowl of a standing mixer. This dough will contain a lot of liquid, as well as a fair amount of fat, so it will be super soft and sticky. I prefer to knead these types of enriched doughs in a standing mixer because it is, well, cleaner, and it also makes it easier to keep flour additions to a minimum. More flour equals more gluten, and more gluten equals a chewier, stiffer hot dog bun — not what you want when you’re looking for a tender, squishy home for your grilled goods. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once the yeast is nice and bubbly, whisk in milk and butter. Both of these additions will help to tenderize and flavor the buns, impeding gluten development and adding richness.\u003c/p>\n\u003cfigure id=\"attachment_117720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/shaggy-dough-4-NEW1.jpg\" alt=\"Let this rough, shaggy dough rest for 15 minutes before kneading.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let this rough, shaggy dough rest for 15 minutes before kneading. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, with the mixer on low speed, gradually add all-purpose flour until it all forms a rough, shaggy dough. It won’t look like something kneadable yet, but that’s okay. Cover the bowl with plastic and let the whole thing rest for about 15 minutes. This step lets the flour begin to absorb the liquid, start to form gluten strands on its own, and make it all easier to handle as you move along. \u003c/p>\n\u003cfigure id=\"attachment_117716\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/smooth-dough-1-NEW.jpg\" alt=\"The fully kneaded dough should be smooth and stretchy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117716\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fully kneaded dough should be smooth and stretchy. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After resting, add the salt to the dough and turn the mixer on to medium speed. Let the mixer do the kneading work until the dough forms a very smooth, stretchy mass, 2 to 3 minutes. It will still be sticky, but should pull away from the sides of the bowl. If, after a few minutes, the dough doesn’t get there, add a little more flour and continue to knead for another 30 seconds or so. If needed, you can repeat this step again.\u003c/p>\n\u003cp>Once the dough is nice and stretchy, move it to a large greased bowl, cover with plastic wrap, and let it sit until doubled in size. There’s quite a bit of yeast and sugar in this recipe, so the rising step shouldn’t take too long — around an hour. (Keep in mind, though, that this step is temperature-dependent; it’ll move more quickly at warmer ambient temperatures than cooler temperatures.)\u003c/p>\n\u003cfigure id=\"attachment_117709\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/doubled-dough-3-NEW.jpg\" alt=\"The dough should double in size in about an hour.\" width=\"1920\" height=\"1320\" class=\"size-full wp-image-117709\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-800x550.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-768x528.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-1020x701.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-1180x811.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-960x660.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-520x358.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dough should double in size in about an hour. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This next step may sound a little crazy: take a bottle of nonstick oil spray or an oil-dipped pastry brush and lightly grease your countertop (preferably one that isn’t wood). I know, you’re probably used to dusting the counter with flour, right? As mentioned above, we’re trying to keep the amount of extra flour to a minimum so we’ll have super tender hot dog buns. Greasing the counter will prevent sticking and limit flour useage.\u003c/p>\n\u003cp>Turn the dough out onto the greased counter and divide it into thirds. Divide each third into halves, and then each of these pieces into thirds again. You should end up with 18 pieces of dough that are all very close to the same size. Roll each piece into a taut ball: Fold the corners of the dough piece into the center and pinch closed. Flip the dough over so the seam is on the bottom and then spin the dough ball between your hands, continuing to pull the top of the dough towards the bottom to form a tight ball. Repeat with the remaining dough pieces.\u003c/p>\n\u003cfigure id=\"attachment_117710\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dough-balls-5-NEW.jpg\" alt=\"Shape the dough into balls before rolling it into hot dog bun-shaped cylinders.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117710\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shape the dough into balls before rolling it into hot dog bun-shaped cylinders. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now take each dough ball and roll it into a cylinder about 4 or 5 inches long. (If you’d prefer to make hamburger buns, you can ignore this step and keep your dough in balls.) Place the cylinders on parchment-lined baking sheets. I’ve spaced out my buns enough so they’ll be rounded and fully separate from each other. If you prefer softer-sided buns, you’ll want to place the cylinders closer together (something around ½ inch) in a single row. \u003c/p>\n\u003cfigure id=\"attachment_117715\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/shaped-buns-2-NEW.jpg\" alt=\"After rolling the balls into cylinders, place them on parchment-lined baking sheets — not greased sheets as you see above. (The buns will stick!)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117715\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After rolling the balls into cylinders, place them on parchment-lined baking sheets — not greased sheets as you see above. The buns will stick! \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Press down the tops of each dough cylinder and then brush them with a little egg wash (for extra shine). Bake until the rolls are browned and are at least 190°F in the center. This will take about 15 to 20 minutes. \u003c/p>\n\u003cp>Let the rolls cool before slicing through the top or the side — your choice — and filling with \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/05/24/for-memorial-day-try-your-hand-at-homemade-diy-hot-dogs/\" target=\"_blank\">a homemade\u003c/a> (or not) hot dog. Dig in!\u003c/p>\n\u003cfigure id=\"attachment_117713\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/plated-5NEW.jpg\" alt=\"A homemade hot dog in a homemade hot dog bun.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117713\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A homemade hot dog in a homemade hot dog bun. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Hot Dog Buns\u003c/h2>\n\u003cp>\u003cem>Makes 18 buns\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Don’t care for hot dogs? This recipe will also make hamburger buns. Skip rolling the dough balls into cylinders in step 6 and then continue with the recipe as written.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>½ cup (120 grams) warm water, at about 105°F to 115°F\u003c/li>\n\u003cli>2 tablespoons (25 grams) sugar\u003c/li>\n\u003cli>4 ½ teaspoons (14 grams) instant yeast\u003c/li>\n\u003cli>2 cups (488 grams) warm milk, at about 105°F to 115°F\u003c/li>\n\u003cli>2 tablespoons (27 grams) unsalted butter, melted and cooled\u003c/li>\n\u003cli>6 cups (720 grams) all-purpose flour, plus more if needed\u003c/li>\n\u003cli>2 teaspoons fine sea salt\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Grease a large bowl with nonstick oil spray. Line two baking sheets with parchment paper.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with the dough hook, whisk together the water, sugar and yeast. Let the mixture sit until foamy, about 5 minutes.\u003c/li>\n\u003cli>Whisk in the milk and butter until smooth and uniform. Turn the mixer on to low speed and gradually add the flour. Increase the mixer to medium-low speed and continue to knead until the dough just comes together into a sticky mass, about 30 seconds. Cover the bowl with plastic wrap at let it sit for 15 minutes.\u003c/li>\n\u003cli>Add the salt to the dough and return the mixer to medium speed. Knead until the dough becomes smooth and elastic, and it pulls away from the sides of the bowl, 2 to 3 minutes. The dough should still be fairly sticky, but if, at this point, it still won’t pull away from the sides of the bowl, add additional flour, ¼ cup (60 grams) at a time, until it does.\u003c/li>\n\u003cli>Transfer the dough to the oiled bowl. Gently flip the dough over so that the top is now coated in oil. Cover with plastic wrap and let sit at warm room temperature until doubled in size, 45 minutes to 1 hour.\u003c/li>\n\u003cli>Lightly grease a clean countertop with nonstick oil spray. Turn the dough out onto the counter and divide into 18 even pieces. Roll each piece into a ball and then roll each ball into a cylinder about 4 to 5 inches long. Place the cylinders onto the prepared baking sheets about 1 inch apart. Use your fingers to slightly flatten the tops of each cylinder so they look a little more ovular. Cover the baking sheets with greased plastic wrap and let them rise at a warm room temperature until the dough springs back when lightly poked with your finger, 20 to 30 minutes.\u003c/li>\n\u003cli>While the buns are proofing, adjust the oven racks so they’re evenly space in the center of the oven. Heat the oven to 400°F.\u003c/li>\n\u003cli>Once you’re ready to bake, whisk together the egg and 1 tablespoon of water in a small bowl. Brush the buns with the egg mixture and bake until the buns are golden brown and the center registers 190°F, 15 to 20 minutes. Transfer the buns to a cooling rack and let cool completely before slicing down the top and filling with a \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/05/24/for-memorial-day-try-your-hand-at-homemade-diy-hot-dogs/\" target=\"_blank\">homemade hot dog\u003c/a>.\u003c/li>\n\u003cli>The buns are best the day they’re made, but you can freeze any extras: Place extra buns on a baking sheet and place in the freezer until they’re totally frozen. Transfer the frozen buns to a zipper lock bag and store in the freezer for up to 6 months.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "For Memorial Day, Try Your Hand at Making Homemade DIY Hot Dogs",
"title": "For Memorial Day, Try Your Hand at Making Homemade DIY Hot Dogs",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>This story almost didn’t happen.\u003c/p>\n\u003cp>About a month ago, I decided it would be a great idea to figure out how to make hot dogs for a fun Memorial Day project. I’d read about making hot dogs and seen countless blog posts and cookbook sections on the topic. Stuffing hot dogs at home also makes it easier (and cheaper) to know exactly what ingredients are going in — just spices, salt and organic beef for me, please! And I’ve made other types of loose sausage, so I’m not a total ground meat newbie. How hard could it be to level up my skills with tasty, all-beef hot dogs?\u003c/p>\n\u003cp>As it turned out, it was harder than I thought.\u003c/p>\n\u003cp>Hot dogs are a type of emulsified sausage, which means they are made by rapidly beating cold water (or ice) into a ground meat mixture. (Think of it like meat mayonnaise.) If the mixture gets too warm, the meat won’t properly be able to absorb the water and the fat will ooze out. Gross.\u003c/p>\n\u003cp>Most online hot dog recipes are short on tips for managing this process. They’ll wax poetic on meat origin and instruct you to keep everything as cold as possible, but they’ll fail to mention the fact that most home kitchen-sized food processors are too small to emulsify two pounds of meat. They’ll tell you to never use a Kitchen Aid meat grinder attachment but there’s little advice on handling sausage casings or how to set up an (approved) sausage stuffer. \u003c/p>\n\u003cfigure id=\"attachment_117659\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/too-much-meatNEW.jpg\" alt=\"This amount of meat and ice will overflow out of a standard-sized food processor and make a giant mess.\" width=\"1920\" height=\"1291\" class=\"size-full wp-image-117659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-1020x686.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-1180x793.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-960x646.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-375x252.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-520x350.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This amount of meat and ice will overflow out of a standard-sized food processor and make a giant mess. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Still, I thought, I’m a fairly capable cook — I’ll be able to just wing it. But, two days and a gritty, oozy pile of meat paste later, I was ready to throw in the towel.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After spending a lot of time online and some more minutes wishing for access to my cookbook library (currently in storage), I found sage advice in a Google books copy of \u003ca href=\"https://books.google.com/books/about/Charcuterie_The_Craft_of_Salting_Smoking.html?id=FTI3AAAAQBAJ\" target=\"_blank\">Michael Ruhlman’s Charcuterie\u003c/a> book. There, he suggested multiple ways to both emulsify and stuff the sausages, as well as a better breakdown of proper temperature management. \u003c/p>\n\u003cp>I bought more meat and started again. This time, I was more successful, and, best of all, I had figured out how to make them with only a food processor and a piping bag — there’s no need to purchase any special equipment. \u003c/p>\n\u003cp>To be sure, these hot dogs weren’t totally perfect. There are air bubbles and the casings are a little tough. But I was still super proud of them, and I know that next time they’ll be even better.\u003c/p>\n\u003cfigure id=\"attachment_117658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/cased-sausages-7NEW.jpg\" alt=\"Freshly cased homemade hot dogs.\" width=\"1920\" height=\"1244\" class=\"size-full wp-image-117658\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-1020x661.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-960x622.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-520x337.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshly cased homemade hot dogs. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: DIY Beef Hot Dogs\u003c/h2>\n\u003cp>\u003cem>Makes about 12 jumbo hot dogs or 18 regular hot dogs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> The ideal meat-to-fat ratio for hot dogs is about 85 percent meat to 15 percent fat. Boneless chuck roast will get you there, so that’s what I’m recommending. If you’d like to be more persnickety, you can separate out beef meat from the fat and weigh them out separately. In that case, you’ll want 964 grams of meat and 170 grams of fat. If you don’t have an ice maker that produces crushed ice, you can crush it yourself in a food processor. Process more than you’ll need and then measure out the ice once it’s crushed. To make jumbo hot dogs, look for hog casings. To make thinner, traditional-sized hot dogs, you’ll need sheep’s casings. You can order both online at \u003ca href=\"http://www.sausagemaker.com/Default.asp?gclid=CNnU9eaIidQCFReVfgod9akNEQ\" target=\"_blank\">Sausage Maker\u003c/a>; look for the “home pack” size.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 ½ pounds (1134 grams) boneless beef chuck, cut into 1-inch cubes\u003c/li>\n\u003cli>1 ½ tablespoons (25 grams) fine sea salt\u003c/li>\n\u003cli>1 ½ tablespoons (10 grams) sweet paprika\u003c/li>\n\u003cli>1 ¾ teaspoons (4 grams) freshly ground black pepper\u003c/li>\n\u003cli>1 ½ teaspoons (5 grams) garlic powder\u003c/li>\n\u003cli>1 ½ teaspoons (3 grams) onion powder\u003c/li>\n\u003cli>2 cups (240 grams) crushed ice (see note)\u003c/li>\n\u003cli>20 feet hog or sheep casings\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117665\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/cut-up-meatNEW.jpg\" alt=\"Beef chuck ready for the freezer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117665\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef chuck ready for the freezer.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPlace the beef on a parchment-lined rimmed sheet pan and freeze until the meat is cold and fairly hard on the outside, but not fully frozen, about 30 minutes. While the meat is chilling, place a food processor bowl, lid, and blade in the freezer. Place a second sheet pan in the freezer as well.\u003c/p>\n\u003cp>Meanwhile, combine the salt, paprika, pepper, garlic powder, and onion powder in a small bowl and stir until thoroughly combined.\u003c/p>\n\u003cp>Set up the food processor and remove the beef from the freezer. Place about one third of the beef in the food processor and pulse until ground into pieces just smaller than a pea, 20 to 30 one-second pulses. \u003c/p>\n\u003cfigure id=\"attachment_117663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/ground-meatNEW.jpg\" alt=\"Freshly ground beef.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshly ground beef. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Remove the second sheet pan from the freezer and transfer the ground beef to the pan. Repeat with the remaining beef in two more batches. \u003c/p>\n\u003cp>Sprinkle the spice mixture evenly over the ground beef and, using your hands, work the spices into the meat. Keep squeezing and mixing the meat until it begins to turn sticky. Once the spices are fully mixed into the meat, place the sheet pan back in the freezer. \u003c/p>\n\u003cfigure id=\"attachment_117662\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW.jpg\" alt=\"Ground beef with salt, paprika, pepper, garlic powder, and onion powder — no nitrates.\" width=\"1920\" height=\"1247\" class=\"size-full wp-image-117662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-800x520.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-768x499.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-1020x662.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-1180x766.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-960x624.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-375x244.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-520x338.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ground beef with salt, paprika, pepper, garlic powder, and onion powder — no nitrates. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wash the food processor and return the bowl, lid, and blade to the freezer. Wash the second sheet pan and place it in the freezer. Let everything chill for another 30 minutes. \u003c/p>\n\u003cp>Once everything is super cold again, set up the food processor. Remove the chilled sheet pan from the freezer and line it with parchment paper.\u003c/p>\n\u003cp>Remove the beef from the freezer and place about one third of it in the processor. Place the remaining meat back in the freezer. \u003c/p>\n\u003cp>Add ⅓ cup (40 grams) of the crushed ice and process until the ice has dissolved into the meat, 1 to 2 minutes. Add another ⅓ cup (40 grams) of the ice and continue to process until the ice is dissolved and the beef mixture has become very smooth and lightened in color, about 2 more minutes. \u003c/p>\n\u003cfigure id=\"attachment_117661\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/emulsified-meatNEW.jpg\" alt=\"A properly emulsified hot dog mixture should be light pink and very sticky. It isn’t pretty.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A properly emulsified hot dog mixture should be light pink and very sticky. It isn’t pretty. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While you’re processing the beef, you’ll likely need to scrape down the sides of the bowl with a spatula. Use this time to also take the beef mixture’s temperature. Ideally, it will be between 28°F and 35°F. If it begins to rise much higher, remove the beef from the food processor and place it in the freezer for 10 to 15 minutes before continuing to mix. The beef cannot rise above 40°F; if it gets this warm, the emulsification will break and you’ll need to start over — completely.\u003c/p>\n\u003cp>Transfer the smooth beef mixture to the chilled parchment-lined sheet pan and place in the freezer. Repeat the processing step with the remaining ground beef and ice, in two more batches.\u003c/p>\n\u003cp>Transfer the beef mixture to a large bowl.\u003c/p>\n\u003cp>Remove about a tablespoon of the beef mixture from the bowl and place in a nonstick skillet over medium heat. Cook gently until cooked through, about 5 minutes. Squeeze the cooked sausage; it shouldn’t exude much juice or liquid. If it does exude a lot of liquid, this means that the emulsification is broken and you’ll need to start over.\u003c/p>\n\u003cp>Taste the cooked sausage and see if you like the seasonings. Add more salt or spices to the mixture, if desired, and stir to thoroughly combine.\u003c/p>\n\u003cp>Cover the beef mixture with plastic wrap, placing the plastic directly on the surface of the meat. Cover the bowl with a second layer of plastic wrap. Refrigerate overnight. \u003c/p>\n\u003cfigure id=\"attachment_117660\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/casings-2NEW.jpg\" alt=\"These are hog casings, after being soaked overnight in water. You can also use sheep casings for thinner hot dogs. They’ll work the same way but you’ll get a higher yield.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">These are hog casings, after being soaked overnight in water. You can also use sheep casings for thinner hot dogs. They’ll work the same way but you’ll get a higher yield. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve purchased casings packed in salt, now is a good time to soak them. Place the casings in a large bowl and cover with cold water. Refrigerate overnight next to the beef mixture.\u003c/p>\n\u003cp>The next day, transfer the beef mixture to a rimmed sheet pan and place in the freezer while you prepare your casings.\u003c/p>\n\u003cp>Remove the casings from the fridge, pour off their soaking water, and then look for one of the ends. Lay the end over the edge of the bowl so you can keep track of it. Place the bowl in the sink and use your fingers to open the end of the casing.\u003c/p>\n\u003cfigure id=\"attachment_117656\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/rinsing-1NEW.jpg\" alt=\"Thoroughly rinse the sausage casings in cold water before you begin stuffing.\" width=\"1920\" height=\"1317\" class=\"size-full wp-image-117656\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-1180x809.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-960x659.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-375x257.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-520x357.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Thoroughly rinse the sausage casings in cold water before you begin stuffing. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Turn the faucet on so it is running with a low but steady stream of cold water. Place the open end of the casing into the stream of water and let the casings begin to fill. Once you’ve got about 8 to 10 inches of water in the casing, turn off the faucet and then gently work the water through the casing. Keep the open end outside of the bowl so you can keep track of it. \u003c/p>\n\u003cp>Repeat this rinsing process four more times. Cover the rinsed casings with more cold water and let them sit while you prepare your stuffing device.\u003c/p>\n\u003cp>If you have a sausage stuffer and know how to use it, chill the parts for at least 30 minutes before setting it up to stuff. If not, you’ll want to use a piping bag: Place a ½ inch round piping tip in the base of a large piping bag. Pour a thin layer of cold water into a rimmed sheet pan and place it on your work surface.\u003c/p>\n\u003cfigure id=\"attachment_117655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/putting-casings-onNEW.jpg\" alt=\"Slide one end of the casing onto the piping bag tip. Gently work as much of the casing onto the tip as possible.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117655\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slide one end of the casing onto the piping bag tip. Gently work as much of the casing onto the tip as possible. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Place the open end of the casing on the piping bag tip. Gently work the casings onto the tip — you’ll likely only be able to fit about 18 inches to 2 feet of casing on the tip, but this is fine. Leave 2 to 3 inches of casings laying off the end of the piping tip, and then snip off the rest of the casings. Drape the end of the remaining casings over their bowl so you can keep track of it. \u003c/p>\n\u003cp>Remove the beef mixture from the freezer and add about a quarter of it to the piping bag. (Return the remaining meat to the freezer.) While holding the casings on the piping tip in place, gently twist and squeeze the meat into the bag. Continue to twist and squeeze the bag until you can just see the beef mixture peaking out of the piping tip. \u003c/p>\n\u003cp>Tie a knot in the casing just at the base of this beef mixture. \u003c/p>\n\u003cfigure id=\"attachment_117651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/piping-cased-sausageNEW.jpg\" alt=\"You’ll want to use a needle to pop an air bubble like this one if you see it forming.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You’ll want to use a needle to pop an air bubble like this one if you see it forming. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With one hand right at the base of the piping tip, continue to squeeze the beef through the piping bag. Control the pressure as much as possible to stuff the casings compactly and evenly. If (and when) air bubbles start to form, use a needle to pop them. Continue to stuff the casing until you’ve got a link 6 to 8 inches long. Twist the casing, right at the base of the tip, to form the hot dog. \u003c/p>\n\u003cp>Continue to squeeze the beef into the casing to form a second hot dog. At this point, you’ll likely need to replace the casing: Remove any remaining casing on the piping tip and tie a knot right at the end of the hot dog.\u003c/p>\n\u003cfigure id=\"attachment_117650\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/piping-cased-sausage-4NEW.jpg\" alt=\"Twist off the sausage when it reaches your desired length. \" width=\"1920\" height=\"2550\" class=\"size-full wp-image-117650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-800x1063.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-768x1020.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-1020x1355.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-1180x1567.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-960x1275.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-240x319.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-375x498.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-520x691.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Twist off the sausage when it reaches your desired length. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Repeat the casing and stuffing steps until you’ve used up all of beef mixture.\u003c/p>\n\u003cp>Place all of the hot dogs on a clean plate and refrigerate, uncovered, overnight.\u003c/p>\n\u003cp>Bring a large pot of water to 160°F over medium heat. Set up a large ice bath next to the stove.\u003c/p>\n\u003cfigure id=\"attachment_117654\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/poachingNEW.jpg\" alt=\"Cooking the sausages gently in water will keep the skins from getting wrinkled when you finish them on the grill or stovetop.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cooking the sausages gently in water will keep the skins from getting wrinkled when you finish them on the grill or stovetop. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Place the sausages in the water and poach until they reach 145°F to 150°F, 20 to 30 minutes. Keep an eye on the water temperature and adjust the burner as needed to keep the water between 155°F and 160°F. \u003c/p>\n\u003cp>Transfer the sausages to the ice bath and chill to room temperature.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Once chilled, snip the hot dogs into individual links. Grill, saute, or steam as desired. Serve in \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/05/24/homemade-diy-hot-dog-buns-are-an-easy-way-to-up-your-cookout-game/\" target=\"_blank\">homemade buns\u003c/a> with your favorite toppings.\u003c/p>\n\u003cfigure id=\"attachment_117652\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/plated-1NEW.jpg\" alt=\"Homemade hot dog in a homemade bun.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade hot dog in a \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/05/24/homemade-diy-hot-dog-buns-are-an-easy-way-to-up-your-cookout-game/\" target=\"_blank\">homemade bun\u003c/a>. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Looking for a rewarding cooking project for Memorial Day? Try making your own hot dogs — you'll be able to control your ingredients (organic meat! no nitrates!) and you don't even need special equipment. \r\n",
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"description": "Looking for a rewarding cooking project for Memorial Day? Try making your own hot dogs — you'll be able to control your ingredients (organic meat! no nitrates!) and you don't even need special equipment. \r\n",
"title": "For Memorial Day, Try Your Hand at Making Homemade DIY Hot Dogs | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This story almost didn’t happen.\u003c/p>\n\u003cp>About a month ago, I decided it would be a great idea to figure out how to make hot dogs for a fun Memorial Day project. I’d read about making hot dogs and seen countless blog posts and cookbook sections on the topic. Stuffing hot dogs at home also makes it easier (and cheaper) to know exactly what ingredients are going in — just spices, salt and organic beef for me, please! And I’ve made other types of loose sausage, so I’m not a total ground meat newbie. How hard could it be to level up my skills with tasty, all-beef hot dogs?\u003c/p>\n\u003cp>As it turned out, it was harder than I thought.\u003c/p>\n\u003cp>Hot dogs are a type of emulsified sausage, which means they are made by rapidly beating cold water (or ice) into a ground meat mixture. (Think of it like meat mayonnaise.) If the mixture gets too warm, the meat won’t properly be able to absorb the water and the fat will ooze out. Gross.\u003c/p>\n\u003cp>Most online hot dog recipes are short on tips for managing this process. They’ll wax poetic on meat origin and instruct you to keep everything as cold as possible, but they’ll fail to mention the fact that most home kitchen-sized food processors are too small to emulsify two pounds of meat. They’ll tell you to never use a Kitchen Aid meat grinder attachment but there’s little advice on handling sausage casings or how to set up an (approved) sausage stuffer. \u003c/p>\n\u003cfigure id=\"attachment_117659\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/too-much-meatNEW.jpg\" alt=\"This amount of meat and ice will overflow out of a standard-sized food processor and make a giant mess.\" width=\"1920\" height=\"1291\" class=\"size-full wp-image-117659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-1020x686.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-1180x793.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-960x646.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-375x252.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-520x350.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This amount of meat and ice will overflow out of a standard-sized food processor and make a giant mess. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Still, I thought, I’m a fairly capable cook — I’ll be able to just wing it. But, two days and a gritty, oozy pile of meat paste later, I was ready to throw in the towel.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After spending a lot of time online and some more minutes wishing for access to my cookbook library (currently in storage), I found sage advice in a Google books copy of \u003ca href=\"https://books.google.com/books/about/Charcuterie_The_Craft_of_Salting_Smoking.html?id=FTI3AAAAQBAJ\" target=\"_blank\">Michael Ruhlman’s Charcuterie\u003c/a> book. There, he suggested multiple ways to both emulsify and stuff the sausages, as well as a better breakdown of proper temperature management. \u003c/p>\n\u003cp>I bought more meat and started again. This time, I was more successful, and, best of all, I had figured out how to make them with only a food processor and a piping bag — there’s no need to purchase any special equipment. \u003c/p>\n\u003cp>To be sure, these hot dogs weren’t totally perfect. There are air bubbles and the casings are a little tough. But I was still super proud of them, and I know that next time they’ll be even better.\u003c/p>\n\u003cfigure id=\"attachment_117658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/cased-sausages-7NEW.jpg\" alt=\"Freshly cased homemade hot dogs.\" width=\"1920\" height=\"1244\" class=\"size-full wp-image-117658\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-1020x661.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-960x622.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-520x337.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshly cased homemade hot dogs. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: DIY Beef Hot Dogs\u003c/h2>\n\u003cp>\u003cem>Makes about 12 jumbo hot dogs or 18 regular hot dogs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> The ideal meat-to-fat ratio for hot dogs is about 85 percent meat to 15 percent fat. Boneless chuck roast will get you there, so that’s what I’m recommending. If you’d like to be more persnickety, you can separate out beef meat from the fat and weigh them out separately. In that case, you’ll want 964 grams of meat and 170 grams of fat. If you don’t have an ice maker that produces crushed ice, you can crush it yourself in a food processor. Process more than you’ll need and then measure out the ice once it’s crushed. To make jumbo hot dogs, look for hog casings. To make thinner, traditional-sized hot dogs, you’ll need sheep’s casings. You can order both online at \u003ca href=\"http://www.sausagemaker.com/Default.asp?gclid=CNnU9eaIidQCFReVfgod9akNEQ\" target=\"_blank\">Sausage Maker\u003c/a>; look for the “home pack” size.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 ½ pounds (1134 grams) boneless beef chuck, cut into 1-inch cubes\u003c/li>\n\u003cli>1 ½ tablespoons (25 grams) fine sea salt\u003c/li>\n\u003cli>1 ½ tablespoons (10 grams) sweet paprika\u003c/li>\n\u003cli>1 ¾ teaspoons (4 grams) freshly ground black pepper\u003c/li>\n\u003cli>1 ½ teaspoons (5 grams) garlic powder\u003c/li>\n\u003cli>1 ½ teaspoons (3 grams) onion powder\u003c/li>\n\u003cli>2 cups (240 grams) crushed ice (see note)\u003c/li>\n\u003cli>20 feet hog or sheep casings\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117665\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/cut-up-meatNEW.jpg\" alt=\"Beef chuck ready for the freezer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117665\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef chuck ready for the freezer.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPlace the beef on a parchment-lined rimmed sheet pan and freeze until the meat is cold and fairly hard on the outside, but not fully frozen, about 30 minutes. While the meat is chilling, place a food processor bowl, lid, and blade in the freezer. Place a second sheet pan in the freezer as well.\u003c/p>\n\u003cp>Meanwhile, combine the salt, paprika, pepper, garlic powder, and onion powder in a small bowl and stir until thoroughly combined.\u003c/p>\n\u003cp>Set up the food processor and remove the beef from the freezer. Place about one third of the beef in the food processor and pulse until ground into pieces just smaller than a pea, 20 to 30 one-second pulses. \u003c/p>\n\u003cfigure id=\"attachment_117663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/ground-meatNEW.jpg\" alt=\"Freshly ground beef.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshly ground beef. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Remove the second sheet pan from the freezer and transfer the ground beef to the pan. Repeat with the remaining beef in two more batches. \u003c/p>\n\u003cp>Sprinkle the spice mixture evenly over the ground beef and, using your hands, work the spices into the meat. Keep squeezing and mixing the meat until it begins to turn sticky. Once the spices are fully mixed into the meat, place the sheet pan back in the freezer. \u003c/p>\n\u003cfigure id=\"attachment_117662\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW.jpg\" alt=\"Ground beef with salt, paprika, pepper, garlic powder, and onion powder — no nitrates.\" width=\"1920\" height=\"1247\" class=\"size-full wp-image-117662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-800x520.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-768x499.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-1020x662.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-1180x766.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-960x624.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-375x244.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-520x338.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ground beef with salt, paprika, pepper, garlic powder, and onion powder — no nitrates. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wash the food processor and return the bowl, lid, and blade to the freezer. Wash the second sheet pan and place it in the freezer. Let everything chill for another 30 minutes. \u003c/p>\n\u003cp>Once everything is super cold again, set up the food processor. Remove the chilled sheet pan from the freezer and line it with parchment paper.\u003c/p>\n\u003cp>Remove the beef from the freezer and place about one third of it in the processor. Place the remaining meat back in the freezer. \u003c/p>\n\u003cp>Add ⅓ cup (40 grams) of the crushed ice and process until the ice has dissolved into the meat, 1 to 2 minutes. Add another ⅓ cup (40 grams) of the ice and continue to process until the ice is dissolved and the beef mixture has become very smooth and lightened in color, about 2 more minutes. \u003c/p>\n\u003cfigure id=\"attachment_117661\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/emulsified-meatNEW.jpg\" alt=\"A properly emulsified hot dog mixture should be light pink and very sticky. It isn’t pretty.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A properly emulsified hot dog mixture should be light pink and very sticky. It isn’t pretty. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While you’re processing the beef, you’ll likely need to scrape down the sides of the bowl with a spatula. Use this time to also take the beef mixture’s temperature. Ideally, it will be between 28°F and 35°F. If it begins to rise much higher, remove the beef from the food processor and place it in the freezer for 10 to 15 minutes before continuing to mix. The beef cannot rise above 40°F; if it gets this warm, the emulsification will break and you’ll need to start over — completely.\u003c/p>\n\u003cp>Transfer the smooth beef mixture to the chilled parchment-lined sheet pan and place in the freezer. Repeat the processing step with the remaining ground beef and ice, in two more batches.\u003c/p>\n\u003cp>Transfer the beef mixture to a large bowl.\u003c/p>\n\u003cp>Remove about a tablespoon of the beef mixture from the bowl and place in a nonstick skillet over medium heat. Cook gently until cooked through, about 5 minutes. Squeeze the cooked sausage; it shouldn’t exude much juice or liquid. If it does exude a lot of liquid, this means that the emulsification is broken and you’ll need to start over.\u003c/p>\n\u003cp>Taste the cooked sausage and see if you like the seasonings. Add more salt or spices to the mixture, if desired, and stir to thoroughly combine.\u003c/p>\n\u003cp>Cover the beef mixture with plastic wrap, placing the plastic directly on the surface of the meat. Cover the bowl with a second layer of plastic wrap. Refrigerate overnight. \u003c/p>\n\u003cfigure id=\"attachment_117660\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/casings-2NEW.jpg\" alt=\"These are hog casings, after being soaked overnight in water. You can also use sheep casings for thinner hot dogs. They’ll work the same way but you’ll get a higher yield.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">These are hog casings, after being soaked overnight in water. You can also use sheep casings for thinner hot dogs. They’ll work the same way but you’ll get a higher yield. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve purchased casings packed in salt, now is a good time to soak them. Place the casings in a large bowl and cover with cold water. Refrigerate overnight next to the beef mixture.\u003c/p>\n\u003cp>The next day, transfer the beef mixture to a rimmed sheet pan and place in the freezer while you prepare your casings.\u003c/p>\n\u003cp>Remove the casings from the fridge, pour off their soaking water, and then look for one of the ends. Lay the end over the edge of the bowl so you can keep track of it. Place the bowl in the sink and use your fingers to open the end of the casing.\u003c/p>\n\u003cfigure id=\"attachment_117656\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/rinsing-1NEW.jpg\" alt=\"Thoroughly rinse the sausage casings in cold water before you begin stuffing.\" width=\"1920\" height=\"1317\" class=\"size-full wp-image-117656\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-1180x809.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-960x659.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-375x257.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-520x357.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Thoroughly rinse the sausage casings in cold water before you begin stuffing. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Turn the faucet on so it is running with a low but steady stream of cold water. Place the open end of the casing into the stream of water and let the casings begin to fill. Once you’ve got about 8 to 10 inches of water in the casing, turn off the faucet and then gently work the water through the casing. Keep the open end outside of the bowl so you can keep track of it. \u003c/p>\n\u003cp>Repeat this rinsing process four more times. Cover the rinsed casings with more cold water and let them sit while you prepare your stuffing device.\u003c/p>\n\u003cp>If you have a sausage stuffer and know how to use it, chill the parts for at least 30 minutes before setting it up to stuff. If not, you’ll want to use a piping bag: Place a ½ inch round piping tip in the base of a large piping bag. Pour a thin layer of cold water into a rimmed sheet pan and place it on your work surface.\u003c/p>\n\u003cfigure id=\"attachment_117655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/putting-casings-onNEW.jpg\" alt=\"Slide one end of the casing onto the piping bag tip. Gently work as much of the casing onto the tip as possible.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117655\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slide one end of the casing onto the piping bag tip. Gently work as much of the casing onto the tip as possible. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Place the open end of the casing on the piping bag tip. Gently work the casings onto the tip — you’ll likely only be able to fit about 18 inches to 2 feet of casing on the tip, but this is fine. Leave 2 to 3 inches of casings laying off the end of the piping tip, and then snip off the rest of the casings. Drape the end of the remaining casings over their bowl so you can keep track of it. \u003c/p>\n\u003cp>Remove the beef mixture from the freezer and add about a quarter of it to the piping bag. (Return the remaining meat to the freezer.) While holding the casings on the piping tip in place, gently twist and squeeze the meat into the bag. Continue to twist and squeeze the bag until you can just see the beef mixture peaking out of the piping tip. \u003c/p>\n\u003cp>Tie a knot in the casing just at the base of this beef mixture. \u003c/p>\n\u003cfigure id=\"attachment_117651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/piping-cased-sausageNEW.jpg\" alt=\"You’ll want to use a needle to pop an air bubble like this one if you see it forming.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You’ll want to use a needle to pop an air bubble like this one if you see it forming. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With one hand right at the base of the piping tip, continue to squeeze the beef through the piping bag. Control the pressure as much as possible to stuff the casings compactly and evenly. If (and when) air bubbles start to form, use a needle to pop them. Continue to stuff the casing until you’ve got a link 6 to 8 inches long. Twist the casing, right at the base of the tip, to form the hot dog. \u003c/p>\n\u003cp>Continue to squeeze the beef into the casing to form a second hot dog. At this point, you’ll likely need to replace the casing: Remove any remaining casing on the piping tip and tie a knot right at the end of the hot dog.\u003c/p>\n\u003cfigure id=\"attachment_117650\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/piping-cased-sausage-4NEW.jpg\" alt=\"Twist off the sausage when it reaches your desired length. \" width=\"1920\" height=\"2550\" class=\"size-full wp-image-117650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-800x1063.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-768x1020.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-1020x1355.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-1180x1567.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-960x1275.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-240x319.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-375x498.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-520x691.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Twist off the sausage when it reaches your desired length. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Repeat the casing and stuffing steps until you’ve used up all of beef mixture.\u003c/p>\n\u003cp>Place all of the hot dogs on a clean plate and refrigerate, uncovered, overnight.\u003c/p>\n\u003cp>Bring a large pot of water to 160°F over medium heat. Set up a large ice bath next to the stove.\u003c/p>\n\u003cfigure id=\"attachment_117654\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/poachingNEW.jpg\" alt=\"Cooking the sausages gently in water will keep the skins from getting wrinkled when you finish them on the grill or stovetop.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cooking the sausages gently in water will keep the skins from getting wrinkled when you finish them on the grill or stovetop. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Place the sausages in the water and poach until they reach 145°F to 150°F, 20 to 30 minutes. Keep an eye on the water temperature and adjust the burner as needed to keep the water between 155°F and 160°F. \u003c/p>\n\u003cp>Transfer the sausages to the ice bath and chill to room temperature.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once chilled, snip the hot dogs into individual links. Grill, saute, or steam as desired. Serve in \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/05/24/homemade-diy-hot-dog-buns-are-an-easy-way-to-up-your-cookout-game/\" target=\"_blank\">homemade buns\u003c/a> with your favorite toppings.\u003c/p>\n\u003cfigure id=\"attachment_117652\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/plated-1NEW.jpg\" alt=\"Homemade hot dog in a homemade bun.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade hot dog in a \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/05/24/homemade-diy-hot-dog-buns-are-an-easy-way-to-up-your-cookout-game/\" target=\"_blank\">homemade bun\u003c/a>. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mother’s Day Treat: Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle",
"title": "Mother’s Day Treat: Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If someone were to ask me what my perfect dream muffin would be it would be this one. Served in bed (after being allowed to sleep in by my 5-year-old). With a nice hot cuppa tea. And maybe a big mimosa. Made from fresh-squeezed blood oranges. Just sayin'. Mother’s Day is coming people, and it’s nice to make Moms feel special. \u003c/p>\n\u003cp>These might seem like a bit of an undertaking, but Mom is worth it. And you can get ahead of the game by roasting the rhubarb the night before, stirring together the almond crackle ingredients, and even whisking together the dry ingredients for the muffins (don’t forget to pull out the butter so it’s all ready at room temp in the morning). Store the almond crackle and rhubarb in the fridge and pull it out when you get up to make Mom some coffee. \u003c/p>\n\u003cp>For those of you who question rhubarb, or have never tried it, it’s one of my favorite vegetables-masquarading-as-a-fruit. I love it in any dessert (turnovers, galettes, pies, etc.) with or without strawberries, and it’s even terrific in savory recipes—try making it into a chutney and serving it with roasted pork tenderloin. Once, my stepmum-in-law made a rhubarb tarte tatin and I nearly cried from joy. \u003c/p>\n\u003cp>If you want to simplify this, or you are averse to nuts, leave off the crackle and just sprinkle the muffins with crunchy raw \u003ca href=\"http://www.care2.com/greenliving/what-is-demerara-sugar.html\" target=\"_blank\">demerara\u003c/a> sugar. It adds both texture and sparkle!\u003c/p>\n\u003cfigure id=\"attachment_117134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-final-out-of-oven.jpg\" alt=\"Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117134\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle\u003c/h2>\n\u003cp>\u003cem>Makes 20–24 muffins\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Roasted rhubarb\u003c/em>\u003c/strong>\n\u003cli>8 oz trimmed rhubarb (about 4 small stalks), trimmed and cut into 1/3-inch slices\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>Finely grated zest of 1/2 large orange\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117156\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-rhubarb-slice.jpg\" alt=\"Trim and cut rhubarb stalks into 1/3-inch slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and cut rhubarb stalks into 1/3-inch slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>\u003cem>Almond crackle\u003c/em>\u003c/strong>\n\u003cli>1 large egg white\u003c/li>\n\u003cli>3 tbsp sugar\u003c/li>\n\u003cli>1/8 tsp kosher salt\u003c/li>\n\u003cli>3/4 cup sliced almonds\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Muffins\u003c/em>\u003c/strong>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>2 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp baking soda\u003c/li>\n\u003cli>1/2 cup unsalted butter, at room temperature, cut into chunks\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>Finely grated zest of 1/2 large orange\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1 cup sour cream (not low-fat)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 425°F. Line 20–24 standard muffin cups with liners. Using a paring knife, split the vanilla bean lengthwise, then, using the back of the knife, gently scrape the seeds from the pod. Put the seeds into a medium mixing bowl and reserve the pod.\u003c/li>\n\u003cfigure id=\"attachment_117159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-vanilla-bean.jpg\" alt=\"Using a paring knife, split the vanilla bean lengthwise, then, using the back of the knife, gently scrape the seeds from the pod.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a paring knife, split the vanilla bean lengthwise, then, using the back of the knife, gently scrape the seeds from the pod. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To roast the rhubarb, on a small rimmed baking sheet or glass baking dish, toss together the rhubarb, sugar, orange zest, and vanilla bean pod. Spread into an even layer and cover with foil. Roast in the oven for 10 minutes. Remove the foil and set aside on a wire rack to cool completely. You can make this up to 1 day ahead, just refrigerate in an airtight container until ready to use.\u003c/li>\n\u003cfigure id=\"attachment_117155\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake.jpg\" alt=\"To roast the rhubarb, on a small rimmed baking sheet or glass baking dish, toss together the rhubarb, sugar, orange zest, and vanilla bean pod. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To roast the rhubarb, on a small rimmed baking sheet or glass baking dish, toss together the rhubarb, sugar, orange zest, and vanilla bean pod. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-rhubarb-cooking.jpg\" alt=\"Roast in the oven for 10 minutes. Remove the foil and set aside on a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast in the oven for 10 minutes. Remove the foil and set aside on a wire rack to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the almond crackle, add the egg white, sugar, and salt to the bowl with the vanilla bean seeds and whisk just until frothy (you aren’t actually whipping the whites, you are simply breaking them up) and the vanilla seeds are evenly dispersed. Add the almonds and stir to completely coat. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_117157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-topping-mix.jpg\" alt=\"To make the almond crackle, add the egg white, sugar, and salt to the bowl with the vanilla bean seeds and whisk just until frothy (you aren’t actually whipping the whites, you are simply breaking them up) and the vanilla seeds are evenly dispersed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the almond crackle, add the egg white, sugar, and salt to the bowl with the vanilla bean seeds and whisk just until frothy and the vanilla seeds are evenly dispersed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-topping.jpg\" alt=\"Add the almonds and stir to completely coat. Set aside.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the almonds and stir to completely coat. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the muffins, reduce the oven temperature to 400F. In a bowl, whisk together the flour, baking powder, and baking soda. In the bowl of a mixer fitted with the paddle attachment, beat the butter, sugar, salt, and orange zest on medium-high speed until fluffy, about 1 minute. Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and beat on low speed. Add the rhubarb and the dry ingredients and, using the rubber spatula, stir just until evenly moistened.\u003c/li>\n\u003cfigure id=\"attachment_117145\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-mix3.jpg\" alt=\"In the bowl of a mixer fitted with the paddle attachment, beat the butter, sugar, salt, and orange zest on medium-high speed until fluffy, about 1 minute. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a mixer fitted with the paddle attachment, beat the butter, sugar, salt, and orange zest on medium-high speed until fluffy, about 1 minute. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-mix.jpg\" alt=\"Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and beat on low speed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117142\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and beat on low speed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-mix-add-rhubarb.jpg\" alt=\"Add the rhubarb and the dry ingredients and, using the rubber spatula, stir just until evenly moistened.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117140\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the rhubarb and the dry ingredients and, using the rubber spatula, stir just until evenly moistened. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Using an ice cream scoop or two tablespoons, heap the batter into the prepared muffin cups, filling them 2/3 full and dividing it evenly. Top with almond crackle, distributing it evenly.\u003c/li>\n\u003cfigure id=\"attachment_117177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-batter-mixed.jpg\" alt=\"Using an ice cream scoop or two tablespoons, heap the batter into the prepared muffin cups.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using an ice cream scoop or two tablespoons, heap the batter into the prepared muffin cups. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-pre-bake-scoop.jpg\" alt=\"Fill the cups 2/3 full and divide the batter evenly. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fill the cups 2/3 full and divide the batter evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-pre-bake1.jpg\" alt=\"Top with almond crackle, distributing it evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with almond crackle, distributing it evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 17 minutes. Let the muffins cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack and serve at once. The muffins are best served the day they are baked, but can be stored at room temperature for up to 3 days and briefly re-heated in a 400F oven. Or, freeze the muffins in a zippered plastic freezer bag for up to 3 months; let defrost at room temperature, then re-heat in a 400F oven.\u003c/li>\n\u003cfigure id=\"attachment_117133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-final-muffin-tin.jpg\" alt=\"Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 17 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117133\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 17 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-final-wirerack.jpg\" alt=\"Let the muffins cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack and serve at once. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117138\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the muffins cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-final-overhead-plate.jpg\" alt=\"The muffins are best served the day they are baked, but can be stored at room temperature for up to 3 days and briefly re-heated in a 400F oven. Or, freeze the muffins in a zippered plastic freezer bag for up to 3 months; let defrost at room temperature, then re-heat in a 400F oven.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The muffins are best served the day they are baked, but can be stored at room temperature for up to 3 days and briefly re-heated in a 400F oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
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"excerpt": "Looking for a great addition to your Mother’s Day brunch menu? Look no further than these perfectly spring-y muffins made with first-of-the-season rhubarb.",
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"description": "Looking for a great addition to your Mother’s Day brunch menu? Look no further than these perfectly spring-y muffins made with first-of-the-season rhubarb.",
"title": "Mother’s Day Treat: Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle | KQED",
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"headline": "Mother’s Day Treat: Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle",
"datePublished": "2017-05-05T13:11:40-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If someone were to ask me what my perfect dream muffin would be it would be this one. Served in bed (after being allowed to sleep in by my 5-year-old). With a nice hot cuppa tea. And maybe a big mimosa. Made from fresh-squeezed blood oranges. Just sayin'. Mother’s Day is coming people, and it’s nice to make Moms feel special. \u003c/p>\n\u003cp>These might seem like a bit of an undertaking, but Mom is worth it. And you can get ahead of the game by roasting the rhubarb the night before, stirring together the almond crackle ingredients, and even whisking together the dry ingredients for the muffins (don’t forget to pull out the butter so it’s all ready at room temp in the morning). Store the almond crackle and rhubarb in the fridge and pull it out when you get up to make Mom some coffee. \u003c/p>\n\u003cp>For those of you who question rhubarb, or have never tried it, it’s one of my favorite vegetables-masquarading-as-a-fruit. I love it in any dessert (turnovers, galettes, pies, etc.) with or without strawberries, and it’s even terrific in savory recipes—try making it into a chutney and serving it with roasted pork tenderloin. Once, my stepmum-in-law made a rhubarb tarte tatin and I nearly cried from joy. \u003c/p>\n\u003cp>If you want to simplify this, or you are averse to nuts, leave off the crackle and just sprinkle the muffins with crunchy raw \u003ca href=\"http://www.care2.com/greenliving/what-is-demerara-sugar.html\" target=\"_blank\">demerara\u003c/a> sugar. It adds both texture and sparkle!\u003c/p>\n\u003cfigure id=\"attachment_117134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-final-out-of-oven.jpg\" alt=\"Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117134\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle\u003c/h2>\n\u003cp>\u003cem>Makes 20–24 muffins\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Roasted rhubarb\u003c/em>\u003c/strong>\n\u003cli>8 oz trimmed rhubarb (about 4 small stalks), trimmed and cut into 1/3-inch slices\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>Finely grated zest of 1/2 large orange\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117156\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-rhubarb-slice.jpg\" alt=\"Trim and cut rhubarb stalks into 1/3-inch slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and cut rhubarb stalks into 1/3-inch slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>\u003cem>Almond crackle\u003c/em>\u003c/strong>\n\u003cli>1 large egg white\u003c/li>\n\u003cli>3 tbsp sugar\u003c/li>\n\u003cli>1/8 tsp kosher salt\u003c/li>\n\u003cli>3/4 cup sliced almonds\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Muffins\u003c/em>\u003c/strong>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>2 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp baking soda\u003c/li>\n\u003cli>1/2 cup unsalted butter, at room temperature, cut into chunks\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>Finely grated zest of 1/2 large orange\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1 cup sour cream (not low-fat)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 425°F. Line 20–24 standard muffin cups with liners. Using a paring knife, split the vanilla bean lengthwise, then, using the back of the knife, gently scrape the seeds from the pod. Put the seeds into a medium mixing bowl and reserve the pod.\u003c/li>\n\u003cfigure id=\"attachment_117159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-vanilla-bean.jpg\" alt=\"Using a paring knife, split the vanilla bean lengthwise, then, using the back of the knife, gently scrape the seeds from the pod.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a paring knife, split the vanilla bean lengthwise, then, using the back of the knife, gently scrape the seeds from the pod. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To roast the rhubarb, on a small rimmed baking sheet or glass baking dish, toss together the rhubarb, sugar, orange zest, and vanilla bean pod. Spread into an even layer and cover with foil. Roast in the oven for 10 minutes. Remove the foil and set aside on a wire rack to cool completely. You can make this up to 1 day ahead, just refrigerate in an airtight container until ready to use.\u003c/li>\n\u003cfigure id=\"attachment_117155\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake.jpg\" alt=\"To roast the rhubarb, on a small rimmed baking sheet or glass baking dish, toss together the rhubarb, sugar, orange zest, and vanilla bean pod. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To roast the rhubarb, on a small rimmed baking sheet or glass baking dish, toss together the rhubarb, sugar, orange zest, and vanilla bean pod. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-rhubarb-cooking.jpg\" alt=\"Roast in the oven for 10 minutes. Remove the foil and set aside on a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast in the oven for 10 minutes. Remove the foil and set aside on a wire rack to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the almond crackle, add the egg white, sugar, and salt to the bowl with the vanilla bean seeds and whisk just until frothy (you aren’t actually whipping the whites, you are simply breaking them up) and the vanilla seeds are evenly dispersed. Add the almonds and stir to completely coat. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_117157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-topping-mix.jpg\" alt=\"To make the almond crackle, add the egg white, sugar, and salt to the bowl with the vanilla bean seeds and whisk just until frothy (you aren’t actually whipping the whites, you are simply breaking them up) and the vanilla seeds are evenly dispersed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the almond crackle, add the egg white, sugar, and salt to the bowl with the vanilla bean seeds and whisk just until frothy and the vanilla seeds are evenly dispersed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-topping.jpg\" alt=\"Add the almonds and stir to completely coat. Set aside.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the almonds and stir to completely coat. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the muffins, reduce the oven temperature to 400F. In a bowl, whisk together the flour, baking powder, and baking soda. In the bowl of a mixer fitted with the paddle attachment, beat the butter, sugar, salt, and orange zest on medium-high speed until fluffy, about 1 minute. Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and beat on low speed. Add the rhubarb and the dry ingredients and, using the rubber spatula, stir just until evenly moistened.\u003c/li>\n\u003cfigure id=\"attachment_117145\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-mix3.jpg\" alt=\"In the bowl of a mixer fitted with the paddle attachment, beat the butter, sugar, salt, and orange zest on medium-high speed until fluffy, about 1 minute. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a mixer fitted with the paddle attachment, beat the butter, sugar, salt, and orange zest on medium-high speed until fluffy, about 1 minute. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-mix.jpg\" alt=\"Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and beat on low speed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117142\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and beat on low speed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-mix-add-rhubarb.jpg\" alt=\"Add the rhubarb and the dry ingredients and, using the rubber spatula, stir just until evenly moistened.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117140\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the rhubarb and the dry ingredients and, using the rubber spatula, stir just until evenly moistened. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Using an ice cream scoop or two tablespoons, heap the batter into the prepared muffin cups, filling them 2/3 full and dividing it evenly. Top with almond crackle, distributing it evenly.\u003c/li>\n\u003cfigure id=\"attachment_117177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-batter-mixed.jpg\" alt=\"Using an ice cream scoop or two tablespoons, heap the batter into the prepared muffin cups.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using an ice cream scoop or two tablespoons, heap the batter into the prepared muffin cups. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-pre-bake-scoop.jpg\" alt=\"Fill the cups 2/3 full and divide the batter evenly. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fill the cups 2/3 full and divide the batter evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-pre-bake1.jpg\" alt=\"Top with almond crackle, distributing it evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with almond crackle, distributing it evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 17 minutes. Let the muffins cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack and serve at once. The muffins are best served the day they are baked, but can be stored at room temperature for up to 3 days and briefly re-heated in a 400F oven. Or, freeze the muffins in a zippered plastic freezer bag for up to 3 months; let defrost at room temperature, then re-heat in a 400F oven.\u003c/li>\n\u003cfigure id=\"attachment_117133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-final-muffin-tin.jpg\" alt=\"Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 17 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117133\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 17 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-final-wirerack.jpg\" alt=\"Let the muffins cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack and serve at once. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117138\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the muffins cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-final-overhead-plate.jpg\" alt=\"The muffins are best served the day they are baked, but can be stored at room temperature for up to 3 days and briefly re-heated in a 400F oven. Or, freeze the muffins in a zippered plastic freezer bag for up to 3 months; let defrost at room temperature, then re-heat in a 400F oven.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The muffins are best served the day they are baked, but can be stored at room temperature for up to 3 days and briefly re-heated in a 400F oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A World Of Flavors In A Single Dish: How Jewish Food Spread Across The Globe",
"title": "A World Of Flavors In A Single Dish: How Jewish Food Spread Across The Globe",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>With a taste of just a single dish from a Jewish family's table at Passover, Joan Nathan can tell a global story.\u003c/p>\n\u003cp>The Jewish cooking legend, who has nearly a dozen books to her name, has documented the worldwide reach of Jewish food for her latest, \u003cem>King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World.\u003c/em>\u003c/p>\n\u003cp>\"I can track people by what their \u003cem>haroset\u003c/em> is,\" Nathan says.\u003c/p>\n\u003cp>\u003cem>Haroset\u003c/em>, a Passover staple, is a rough paste usually made of chopped fruits and nuts. It's meant to symbolize the mortar Hebrew slaves used for building before the exodus from Egypt. The basic recipe has assumed different forms depending on local traditions and ingredients, evolving as it traveled from one continent to another over the centuries.\u003c/p>\n\u003cp>Nathan's newest cookbook has five recipes for \u003cem>haroset\u003c/em>, from every part of the globe. They range from a Maine version with blueberries and cranberries to a Brazilian recipe with cashews to a Persian variety featuring pomegranate juice.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"This is a perfect way to illustrate the wandering of the Jews,\" Nathan says.\u003c/p>\n\u003cp>Jewish cuisine is not as distinct as Indian or Mexican food, Nathan says, because Jews live all over the world. Wherever she travels, she seeks out the local food traditions.\u003c/p>\n\u003cp>For example, during a visit to Tbilisi, Georgia, in the 1980s, a rabbi served her a diced eggplant dish with herbs and spices from the region. A little later in Italy, she enjoyed practically the same mélange – only with a different palate of flavorings reflecting the local tastes.\u003c/p>\n\u003cp>In \u003cem>King Solomon's Table\u003c/em>, Nathan also writes about the tradition of eggs on the Seder table. \"Many Jews have the custom of starting the Passover Seder with eggs, either cooked in salt water or even cooked overnight in sand, a custom still followed today in North Africa,\" she writes.\u003c/p>\n\u003cp>The recipe she shares for hard-boiled eggs with spinach originated on the Greek island of Corfu.\u003c/p>\n\u003cp>https://youtu.be/jESNuHB4NOE\u003cbr>\nJoan Nathan makes this recipe from King Solomon's Table to be the first dish eaten during the Passover meal.\u003cbr>\n\u003cem>Maia Stern and Beck Harlan/NPR YouTube\u003c/em>\u003c/p>\n\u003cp>Nathan says she's been studying these traditions for a long time, and her book is her way of \"putting everything together – things that I've been thinking about, that I've been ruminating about for years.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Recipe: \u003cem>Halleq\u003c/em>, \u003c/strong>\u003cstrong>Persian \u003cem>Haroset \u003c/em>with Dates, Apples, Pistachio\u003c/strong>\u003cstrong>s\u003c/strong>\u003cstrong> and Pomegranate Juice \u003c/strong>\u003c/p>\n\u003cp>\u003cem>Yield: 6 cups \u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 cup (140 grams) almonds\u003c/li>\n\u003cli>1 cup (125 grams) roasted, shelled pistachios\u003c/li>\n\u003cli>1 cup (100 grams) walnuts\u003c/li>\n\u003cli>1 cup (150 grams) black raisins\u003c/li>\n\u003cli>1 cup (150 grams) golden raisins\u003c/li>\n\u003cli>1 cup (175 grams) dates, pitted\u003c/li>\n\u003cli>2 teaspoons cinnamon \u003c/li>\n\u003cli>2 teaspoons ground cardamom\u003c/li>\n\u003cli>1 teaspoon ground ginger\u003c/li>\n\u003cli>1/2 teaspoon ground nutmeg\u003c/li>\n\u003cli>1 large apple, peeled, cored, and quartered\u003c/li>\n\u003cli>1 large pear, peeled, cored, and quartered\u003c/li>\n\u003cli>2 bananas, peeled \u003c/li>\n\u003cli>2 to 3 tablespoons cider vinegar\u003c/li>\n\u003cli>1/2 to 1 cup (120 to 240ml) pomegranate juice\u003c/li>\n\u003cli>1/2 to 1 cup (120 to 240ml) sweet kosher wine\u003c/li>\n\u003c/ul>\n\u003cp>Every Passover, I make about five kinds of \u003cem>haroset \u003c/em>from different parts of the world. For me, the various blends, representing the mortar used to make bricks in slavery in ancient Egypt, reflect the regional dispersal of the Jews throughout history.\u003c/p>\n\u003cfigure id=\"attachment_116707\" class=\"wp-caption aligncenter\" style=\"max-width: 1923px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282.jpg\" alt=\"Cookbook author Joan Nathan uses this chopper, which she found at an antique store, to make haroset, a traditional Passover dish.\" width=\"1923\" height=\"1464\" class=\"size-full wp-image-116707\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282.jpg 1923w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-160x122.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-800x609.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-768x585.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-1020x777.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-1180x898.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-960x731.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-240x183.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-375x285.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-520x396.jpg 520w\" sizes=\"(max-width: 1923px) 100vw, 1923px\">\u003cfigcaption class=\"wp-caption-text\">Cookbook author Joan Nathan uses this chopper, which she found at an antique store, to make haroset, a traditional Passover dish. \u003ccite>(Jonathan Baer/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Haroset, \u003c/em>a popular dipping sauce for feasts in Babylon, was brought to Jerusalem and later added to the Passover Seder after the destruction of the Second Temple. For centuries, the sauce, originally made of dates, was slowly cooked in copper pots, used to cook down the fruit into a syrupy honey, making the biblical date honey. Then it was topped with ground walnuts (see my \u003cem>Jewish Cooking in America, \u003c/em>page 387). Later, in Baghdad (about thirty miles from Babylon), it was traditional to buy the dates, press them through a special machine, letting the syrup ooze out, and then heat the dates very slowly in a copper pot until they were the thick consistency of a jam-like syrup. I have heard stories about men and women who would roam the streets of Baghdad hawking this date honey served with clotted cream on bread or matzo for breakfast.\u003c/p>\n\u003cp>As Jews settled on the Silk Road or throughout the Mediterranean, they either brought with them their recipe for \u003cem>haroset, \u003c/em>if they could find all the ingredients, or created new ones, based on ingredients where they lived.\u003c/p>\n\u003cp>Egyptian \u003cem>haroset \u003c/em>includes raisins, dates, and nuts, and Persian \u003cem>haroset, \u003c/em>called \u003cem>halleq, \u003c/em>is filled with nuts and dried fruits, pomegranate juice, bananas, and cardamom as the prominent spice, but uncooked.\u003c/p>\n\u003col>\n\u003cli>In a large food processor, combine the almonds, pistachios, walnuts, black and golden raisins, dates, cinnamon, cardamom, ginger, and nutmeg. Pulse until the nuts are coarsely chopped.\u003c/li>\n\u003cli>Add the apple, pear, and bananas, then pulse until coarsely chopped. Add 2 tablespoons of the vinegar, 1/2 cup of the pomegranate juice, and 1/2 cup of the wine. Pulse again, adding more vinegar, juice, or wine to taste or as needed to make a coarse paste. Do not purée; the mixture should retain some crunch.\u003c/li>\n\u003c/ol>\n\u003chr>\n\u003cp>\u003cstrong>Recipe:\u003cem> Huevos Haminados con Spinaci, \u003c/em>Long-Cooked Hard-Boiled Eggs with Spinach\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_116708\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7.jpg\" alt=\"Joan Nathan's recipe for hard-boiled eggs with spinach originated in Greece.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-116708\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Joan Nathan's recipe for hard-boiled eggs with spinach originated in Greece. \u003ccite>(Beck Harlan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Yield: 12 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>12 large eggs, preferably fresh from a farmers' market\u003c/li>\n\u003cli>4 tablespoons olive oil\u003c/li>\n\u003cli>1 1/2 cups (225 grams) red onion (about 1 large), peeled and chopped coarsely\u003c/li>\n\u003cli>1 tablespoon sea salt\u003c/li>\n\u003cli>1 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1 1/2 pounds (675 grams) spinach, fresh or frozen (thawed and drained if frozen)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli>Put the eggs in a cooking pot and add water to cover by about 2 inches. Then add the olive oil, onions, salt and pepper. Bring to a boil over medium-high heat, then lower heat and simmer for 30 minutes. Cool and remove the eggs with a slotted spoon. Tap the eggs gently against the counter and peel under cold running water, keeping them as whole as possible.\u003c/li>\n\u003cli>Return the peeled eggs to the pot with the seasoned water and summer very slowly uncovered for at least 2 hours, or until the water is almost evaporated and the onions almost dissolved. The eggs will become dark and creamy as the cooking water evaporates and they absorb all the flavoring.\u003c/li>\n\u003cli>Remove the eggs carefully to a bowl, rubbing into the cooking liquid any of the cream that forms on the outside. Heat the remaining cooking liquid over medium heat, bring to a simmer, and add the spinach. Cook the spinach until most of the liquid is reduced, stirring occasionally with a wooden spook, about 30 minutes, or until the spinach is creamy and well cooked. Serve a dollop of spinach with a hard-boiled egg on top as the first part of the Seder meal or as a first course of any meat.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>NOTE:\u003c/strong> To see if the eggs are really boiled, remove one egg from the water and spin it on a flat cutting board. If it twirls in one place, it is hard-boiled. If it wobbles all over the board, it is not cooked yet and the weight isn't distributed evenly. The easiest way of peeling a hot hard-boiled egg is to put it under cold water between your hands and rub it quickly until it cracks, then peel under the running water.\u003c/p>\n\u003cp>To prepare the symbolic egg for the Passover Seder plate, boil the egg in its shell, dry it, and then light a match underneath to char it.\u003c/p>\n\u003cp>\u003cem>Recipes from \u003c/em>King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World\u003cem> by Joan Nathan. Published by Knopf.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Cooking legend Joan Nathan documents the worldwide reach of Jewish food in her new book, \u003cem>King Solomon's Table\u003c/em>. One example is \u003cem>haroset\u003c/em>, a Passover staple that's been adapted to suit many local tastes.",
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"description": "Cooking legend Joan Nathan documents the worldwide reach of Jewish food in her new book, King Solomon's Table. One example is haroset, a Passover staple that's been adapted to suit many local tastes.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>With a taste of just a single dish from a Jewish family's table at Passover, Joan Nathan can tell a global story.\u003c/p>\n\u003cp>The Jewish cooking legend, who has nearly a dozen books to her name, has documented the worldwide reach of Jewish food for her latest, \u003cem>King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World.\u003c/em>\u003c/p>\n\u003cp>\"I can track people by what their \u003cem>haroset\u003c/em> is,\" Nathan says.\u003c/p>\n\u003cp>\u003cem>Haroset\u003c/em>, a Passover staple, is a rough paste usually made of chopped fruits and nuts. It's meant to symbolize the mortar Hebrew slaves used for building before the exodus from Egypt. The basic recipe has assumed different forms depending on local traditions and ingredients, evolving as it traveled from one continent to another over the centuries.\u003c/p>\n\u003cp>Nathan's newest cookbook has five recipes for \u003cem>haroset\u003c/em>, from every part of the globe. They range from a Maine version with blueberries and cranberries to a Brazilian recipe with cashews to a Persian variety featuring pomegranate juice.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"This is a perfect way to illustrate the wandering of the Jews,\" Nathan says.\u003c/p>\n\u003cp>Jewish cuisine is not as distinct as Indian or Mexican food, Nathan says, because Jews live all over the world. Wherever she travels, she seeks out the local food traditions.\u003c/p>\n\u003cp>For example, during a visit to Tbilisi, Georgia, in the 1980s, a rabbi served her a diced eggplant dish with herbs and spices from the region. A little later in Italy, she enjoyed practically the same mélange – only with a different palate of flavorings reflecting the local tastes.\u003c/p>\n\u003cp>In \u003cem>King Solomon's Table\u003c/em>, Nathan also writes about the tradition of eggs on the Seder table. \"Many Jews have the custom of starting the Passover Seder with eggs, either cooked in salt water or even cooked overnight in sand, a custom still followed today in North Africa,\" she writes.\u003c/p>\n\u003cp>The recipe she shares for hard-boiled eggs with spinach originated on the Greek island of Corfu.\u003c/p>\n\u003cp>https://youtu.be/jESNuHB4NOE\u003cbr>\nJoan Nathan makes this recipe from King Solomon's Table to be the first dish eaten during the Passover meal.\u003cbr>\n\u003cem>Maia Stern and Beck Harlan/NPR YouTube\u003c/em>\u003c/p>\n\u003cp>Nathan says she's been studying these traditions for a long time, and her book is her way of \"putting everything together – things that I've been thinking about, that I've been ruminating about for years.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Recipe: \u003cem>Halleq\u003c/em>, \u003c/strong>\u003cstrong>Persian \u003cem>Haroset \u003c/em>with Dates, Apples, Pistachio\u003c/strong>\u003cstrong>s\u003c/strong>\u003cstrong> and Pomegranate Juice \u003c/strong>\u003c/p>\n\u003cp>\u003cem>Yield: 6 cups \u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 cup (140 grams) almonds\u003c/li>\n\u003cli>1 cup (125 grams) roasted, shelled pistachios\u003c/li>\n\u003cli>1 cup (100 grams) walnuts\u003c/li>\n\u003cli>1 cup (150 grams) black raisins\u003c/li>\n\u003cli>1 cup (150 grams) golden raisins\u003c/li>\n\u003cli>1 cup (175 grams) dates, pitted\u003c/li>\n\u003cli>2 teaspoons cinnamon \u003c/li>\n\u003cli>2 teaspoons ground cardamom\u003c/li>\n\u003cli>1 teaspoon ground ginger\u003c/li>\n\u003cli>1/2 teaspoon ground nutmeg\u003c/li>\n\u003cli>1 large apple, peeled, cored, and quartered\u003c/li>\n\u003cli>1 large pear, peeled, cored, and quartered\u003c/li>\n\u003cli>2 bananas, peeled \u003c/li>\n\u003cli>2 to 3 tablespoons cider vinegar\u003c/li>\n\u003cli>1/2 to 1 cup (120 to 240ml) pomegranate juice\u003c/li>\n\u003cli>1/2 to 1 cup (120 to 240ml) sweet kosher wine\u003c/li>\n\u003c/ul>\n\u003cp>Every Passover, I make about five kinds of \u003cem>haroset \u003c/em>from different parts of the world. For me, the various blends, representing the mortar used to make bricks in slavery in ancient Egypt, reflect the regional dispersal of the Jews throughout history.\u003c/p>\n\u003cfigure id=\"attachment_116707\" class=\"wp-caption aligncenter\" style=\"max-width: 1923px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282.jpg\" alt=\"Cookbook author Joan Nathan uses this chopper, which she found at an antique store, to make haroset, a traditional Passover dish.\" width=\"1923\" height=\"1464\" class=\"size-full wp-image-116707\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282.jpg 1923w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-160x122.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-800x609.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-768x585.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-1020x777.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-1180x898.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-960x731.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-240x183.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-375x285.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/joan-nathan-2-harosets-020-2_custom-fafcfd4c31d8bab59f01d4594722a010a0e27282-520x396.jpg 520w\" sizes=\"(max-width: 1923px) 100vw, 1923px\">\u003cfigcaption class=\"wp-caption-text\">Cookbook author Joan Nathan uses this chopper, which she found at an antique store, to make haroset, a traditional Passover dish. \u003ccite>(Jonathan Baer/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Haroset, \u003c/em>a popular dipping sauce for feasts in Babylon, was brought to Jerusalem and later added to the Passover Seder after the destruction of the Second Temple. For centuries, the sauce, originally made of dates, was slowly cooked in copper pots, used to cook down the fruit into a syrupy honey, making the biblical date honey. Then it was topped with ground walnuts (see my \u003cem>Jewish Cooking in America, \u003c/em>page 387). Later, in Baghdad (about thirty miles from Babylon), it was traditional to buy the dates, press them through a special machine, letting the syrup ooze out, and then heat the dates very slowly in a copper pot until they were the thick consistency of a jam-like syrup. I have heard stories about men and women who would roam the streets of Baghdad hawking this date honey served with clotted cream on bread or matzo for breakfast.\u003c/p>\n\u003cp>As Jews settled on the Silk Road or throughout the Mediterranean, they either brought with them their recipe for \u003cem>haroset, \u003c/em>if they could find all the ingredients, or created new ones, based on ingredients where they lived.\u003c/p>\n\u003cp>Egyptian \u003cem>haroset \u003c/em>includes raisins, dates, and nuts, and Persian \u003cem>haroset, \u003c/em>called \u003cem>halleq, \u003c/em>is filled with nuts and dried fruits, pomegranate juice, bananas, and cardamom as the prominent spice, but uncooked.\u003c/p>\n\u003col>\n\u003cli>In a large food processor, combine the almonds, pistachios, walnuts, black and golden raisins, dates, cinnamon, cardamom, ginger, and nutmeg. Pulse until the nuts are coarsely chopped.\u003c/li>\n\u003cli>Add the apple, pear, and bananas, then pulse until coarsely chopped. Add 2 tablespoons of the vinegar, 1/2 cup of the pomegranate juice, and 1/2 cup of the wine. Pulse again, adding more vinegar, juice, or wine to taste or as needed to make a coarse paste. Do not purée; the mixture should retain some crunch.\u003c/li>\n\u003c/ol>\n\u003chr>\n\u003cp>\u003cstrong>Recipe:\u003cem> Huevos Haminados con Spinaci, \u003c/em>Long-Cooked Hard-Boiled Eggs with Spinach\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_116708\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7.jpg\" alt=\"Joan Nathan's recipe for hard-boiled eggs with spinach originated in Greece.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-116708\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/harlan_npr_passover_joannathan_5_custom-4722243ac68f44a146c124d74be2e797db6d82b7-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Joan Nathan's recipe for hard-boiled eggs with spinach originated in Greece. \u003ccite>(Beck Harlan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Yield: 12 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>12 large eggs, preferably fresh from a farmers' market\u003c/li>\n\u003cli>4 tablespoons olive oil\u003c/li>\n\u003cli>1 1/2 cups (225 grams) red onion (about 1 large), peeled and chopped coarsely\u003c/li>\n\u003cli>1 tablespoon sea salt\u003c/li>\n\u003cli>1 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1 1/2 pounds (675 grams) spinach, fresh or frozen (thawed and drained if frozen)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli>Put the eggs in a cooking pot and add water to cover by about 2 inches. Then add the olive oil, onions, salt and pepper. Bring to a boil over medium-high heat, then lower heat and simmer for 30 minutes. Cool and remove the eggs with a slotted spoon. Tap the eggs gently against the counter and peel under cold running water, keeping them as whole as possible.\u003c/li>\n\u003cli>Return the peeled eggs to the pot with the seasoned water and summer very slowly uncovered for at least 2 hours, or until the water is almost evaporated and the onions almost dissolved. The eggs will become dark and creamy as the cooking water evaporates and they absorb all the flavoring.\u003c/li>\n\u003cli>Remove the eggs carefully to a bowl, rubbing into the cooking liquid any of the cream that forms on the outside. Heat the remaining cooking liquid over medium heat, bring to a simmer, and add the spinach. Cook the spinach until most of the liquid is reduced, stirring occasionally with a wooden spook, about 30 minutes, or until the spinach is creamy and well cooked. Serve a dollop of spinach with a hard-boiled egg on top as the first part of the Seder meal or as a first course of any meat.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>NOTE:\u003c/strong> To see if the eggs are really boiled, remove one egg from the water and spin it on a flat cutting board. If it twirls in one place, it is hard-boiled. If it wobbles all over the board, it is not cooked yet and the weight isn't distributed evenly. The easiest way of peeling a hot hard-boiled egg is to put it under cold water between your hands and rub it quickly until it cracks, then peel under the running water.\u003c/p>\n\u003cp>To prepare the symbolic egg for the Passover Seder plate, boil the egg in its shell, dry it, and then light a match underneath to char it.\u003c/p>\n\u003cp>\u003cem>Recipes from \u003c/em>King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World\u003cem> by Joan Nathan. Published by Knopf.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Wake Up And Smell The Matzo: A Passover Breakfast Tradition",
"title": "Wake Up And Smell The Matzo: A Passover Breakfast Tradition",
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"content": "\u003cp>During Passover, many Jews avoid leavened baked goods to commemorate the hasty exodus from Egypt – which means farewell to pancakes, waffles and biscuits.\u003c/p>\n\u003cp>So what's for breakfast during those eight long days? Matzo brei.\u003c/p>\n\u003cp>For the uninitiated, here's what passes for a recipe: Take some matzo (aka Passover flatbread) and crumble it into chunks. (If you've just had a Seder, encountering leftover matzo should not be a problem.) Soak it in water until just moistened – or fairly soggy, depending on how much crispness you'd like in the finished product – then drain and beat with an egg or two. Fry it up, either scrambled or omelet-style, and serve with a sprinkling of salt – or try sugar or syrup. (The savory and sweet camps each have their devotees.)\u003c/p>\n\u003cp>According to Yiddish scholar and culinary historian \u003ca href=\"http://inmolaraan.blogspot.com/\" target=\"_blank\">Eve Jochnowitz\u003c/a>, the term \u003cem>brei\u003c/em> comes from the word meaning to scorch or sear. And it rhymes with \"fry,\" at least in the Standard Yiddish dialect. (The Central Yiddish pronunciation rhymes with \"whaa.\") In some Eastern European regions, the dish is called \u003cem>oyfgefrishte\u003c/em>\u003cem> matsas\u003c/em>, meaning the matzo has been \"freshened up\" – the same description used for French toast.\u003c/p>\n\u003cfigure id=\"attachment_116676\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200.jpg\" alt=\"A dish of soaked and scrambled matzo might not sound terribly exciting, but it gets its staying power from family tradition and memory as much as from flavor.\" width=\"1200\" height=\"838\" class=\"size-full wp-image-116676\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-1020x712.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-1180x824.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-960x670.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-240x168.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-375x262.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-520x363.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">A dish of soaked and scrambled matzo might not sound terribly exciting, but it gets its staying power from family tradition and memory as much as from flavor. \u003ccite>(Jessica and Lon Binder/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A dish of soaked and scrambled matzo might not sound terribly exciting. In fact, it may sound terrible. But for many people, it's a treat they look forward to all year. Or, heck, even eat outside of Passover.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ruth Reichl, former editor of \u003cem>Gourmet\u003c/em>, often traffics in dishes that are a bit more, well, gourmet. But in \u003cem>\u003ca href=\"http://ruthreichl.com/books/\" target=\"_blank\">My Kitchen Year\u003c/a>\u003c/em>, her memoir of reeling and recovering from the folding of the magazine, Reichl describes matzo brei as \"even more comforting than carbonara.\"\u003c/p>\n\u003cp>It's not a comparison everyone could get behind. While both dishes feature egg-coated carbs, pasta carbonara has big flavors – the umami sharpness of grated pecorino/parmesan cheese, the smoky richness of cured pork – whereas matzo brei tastes like ... well, matzo.\u003c/p>\n\u003cp>But, for devotees, this seeming liability is actually something of a bonus. \"Like most starchy comfort foods, it's a wonderful blank canvas to play with,\" notes food writer Jayne Cohen.\u003c/p>\n\u003cp>In \u003cem>\u003ca href=\"http://jewishholidaycooking.com/\" target=\"_blank\">Jewish Holiday Cooking\u003c/a>\u003c/em>, Cohen spikes matzo brei with artichoke hearts and fresh dill, or poached prunes in wine. Cohen also plays around before it hits the pan, swapping out the water used to soak the matzo for something that imparts a bit more flavor.\u003c/p>\n\u003cp>\"I've used milk or cream,\" she says. \"I've used reduced apple juice.\"\u003c/p>\n\u003cp>After hearing L.A. food critic Jonathan Gold describe chilaquiles, the dish of leftover tortilla chips fried up with eggs and salsa, as \"\u003ca href=\"http://www.tabletmag.com/jewish-life-and-religion/104646/las-jewish-top-foodie\" target=\"_blank\">Mexican matzo brei\u003c/a>,\" cookbook author Joan Nathan riffed a version in her \u003ca href=\"http://www.penguinrandomhouse.com/books/229133/king-solomons-table-by-joan-nathan-foreword-by-alice-waters/9780385351140/\" target=\"_blank\">latest cookbook\u003c/a> with matzo instead of chips (in addition to the eggs, crema and avocado).\u003c/p>\n\u003cp>In New York, the \u003ca href=\"http://www.matzahbrei.com/\" target=\"_blank\">Matzahbrei\u003c/a> food stand has taken it a step further, using matzo brei as a stand-in for bread to make a stuffed griddled sandwich, filled with such decidedly non-Ashkenazi ingredients as avocado and peach-mango salsa or beets in a minted tahini sauce.\u003c/p>\n\u003cp>\"Those who know what matzo brei is — and in New York, it's a lot of people — they're shocked,\" laughs Sagi Shahar, co-founder of the business. \"We get a lot of laughter, a lot of smiles. A lot of people say \u003cem>finally\u003c/em>.\" And during the food stand's busier seasons, he estimates it goes through 10,000 matzos a month.\u003c/p>\n\u003cp>Despite the popularity of this Passover food in all its variations, there are some who argue that it's actually not appropriate for Passover at all.\u003c/p>\n\u003cp>The whole point of matzo is that it's an unleavened bread – a flat cracker made from flour that hasn't spent even 20 minutes in contact with water before it's in and out of the oven, to avoid any chance of rising. And matzo brei and other dishes in the same category – known as \u003cem>gebrochts\u003c/em>, or broken – call for the baked matzo to be broken up and then mixed with water again.\u003c/p>\n\u003cp>While they might not be perfectly in keeping with the spirit of the holiday, Jochnowitz, the Yiddish scholar and culinary historian, says she, like many others, will keep matzo brei and similar items on her Passover table.\u003c/p>\n\u003cp>\"You might as well stay in Egypt if you can't have matzo balls,\" she says.\u003c/p>\n\u003cp>Like so many holiday dishes, matzo brei gets its staying power from family tradition and memory as much as from flavor.\u003c/p>\n\u003cp>Shahar says that some patrons of the Matzahbrei food stand look at his listings of herbed sauces and sauteed mushrooms and then go off-menu, asking if he can make plain old matzo brei, just like their beloved father or grandmother used to make.\u003c/p>\n\u003cp>\"No fillings, no toppings,\" he laughs. \"Just matzo brei.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "A dish of soaked and scrambled matzo might not sound terribly exciting. But for many Jews, matzo brei is a Passover treat they look forward to all year.",
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"description": "A dish of soaked and scrambled matzo might not sound terribly exciting. But for many Jews, matzo brei is a Passover treat they look forward to all year.",
"title": "Wake Up And Smell The Matzo: A Passover Breakfast Tradition | KQED",
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"headline": "Wake Up And Smell The Matzo: A Passover Breakfast Tradition",
"datePublished": "2017-04-10T08:31:28-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>During Passover, many Jews avoid leavened baked goods to commemorate the hasty exodus from Egypt – which means farewell to pancakes, waffles and biscuits.\u003c/p>\n\u003cp>So what's for breakfast during those eight long days? Matzo brei.\u003c/p>\n\u003cp>For the uninitiated, here's what passes for a recipe: Take some matzo (aka Passover flatbread) and crumble it into chunks. (If you've just had a Seder, encountering leftover matzo should not be a problem.) Soak it in water until just moistened – or fairly soggy, depending on how much crispness you'd like in the finished product – then drain and beat with an egg or two. Fry it up, either scrambled or omelet-style, and serve with a sprinkling of salt – or try sugar or syrup. (The savory and sweet camps each have their devotees.)\u003c/p>\n\u003cp>According to Yiddish scholar and culinary historian \u003ca href=\"http://inmolaraan.blogspot.com/\" target=\"_blank\">Eve Jochnowitz\u003c/a>, the term \u003cem>brei\u003c/em> comes from the word meaning to scorch or sear. And it rhymes with \"fry,\" at least in the Standard Yiddish dialect. (The Central Yiddish pronunciation rhymes with \"whaa.\") In some Eastern European regions, the dish is called \u003cem>oyfgefrishte\u003c/em>\u003cem> matsas\u003c/em>, meaning the matzo has been \"freshened up\" – the same description used for French toast.\u003c/p>\n\u003cfigure id=\"attachment_116676\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200.jpg\" alt=\"A dish of soaked and scrambled matzo might not sound terribly exciting, but it gets its staying power from family tradition and memory as much as from flavor.\" width=\"1200\" height=\"838\" class=\"size-full wp-image-116676\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-1020x712.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-1180x824.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-960x670.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-240x168.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-375x262.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3439554417_c92b34b2b9_o_custom-8f5147b55bc8bab7264c3756ecedb3b1b5f9615e-s1200-520x363.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">A dish of soaked and scrambled matzo might not sound terribly exciting, but it gets its staying power from family tradition and memory as much as from flavor. \u003ccite>(Jessica and Lon Binder/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A dish of soaked and scrambled matzo might not sound terribly exciting. In fact, it may sound terrible. But for many people, it's a treat they look forward to all year. Or, heck, even eat outside of Passover.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ruth Reichl, former editor of \u003cem>Gourmet\u003c/em>, often traffics in dishes that are a bit more, well, gourmet. But in \u003cem>\u003ca href=\"http://ruthreichl.com/books/\" target=\"_blank\">My Kitchen Year\u003c/a>\u003c/em>, her memoir of reeling and recovering from the folding of the magazine, Reichl describes matzo brei as \"even more comforting than carbonara.\"\u003c/p>\n\u003cp>It's not a comparison everyone could get behind. While both dishes feature egg-coated carbs, pasta carbonara has big flavors – the umami sharpness of grated pecorino/parmesan cheese, the smoky richness of cured pork – whereas matzo brei tastes like ... well, matzo.\u003c/p>\n\u003cp>But, for devotees, this seeming liability is actually something of a bonus. \"Like most starchy comfort foods, it's a wonderful blank canvas to play with,\" notes food writer Jayne Cohen.\u003c/p>\n\u003cp>In \u003cem>\u003ca href=\"http://jewishholidaycooking.com/\" target=\"_blank\">Jewish Holiday Cooking\u003c/a>\u003c/em>, Cohen spikes matzo brei with artichoke hearts and fresh dill, or poached prunes in wine. Cohen also plays around before it hits the pan, swapping out the water used to soak the matzo for something that imparts a bit more flavor.\u003c/p>\n\u003cp>\"I've used milk or cream,\" she says. \"I've used reduced apple juice.\"\u003c/p>\n\u003cp>After hearing L.A. food critic Jonathan Gold describe chilaquiles, the dish of leftover tortilla chips fried up with eggs and salsa, as \"\u003ca href=\"http://www.tabletmag.com/jewish-life-and-religion/104646/las-jewish-top-foodie\" target=\"_blank\">Mexican matzo brei\u003c/a>,\" cookbook author Joan Nathan riffed a version in her \u003ca href=\"http://www.penguinrandomhouse.com/books/229133/king-solomons-table-by-joan-nathan-foreword-by-alice-waters/9780385351140/\" target=\"_blank\">latest cookbook\u003c/a> with matzo instead of chips (in addition to the eggs, crema and avocado).\u003c/p>\n\u003cp>In New York, the \u003ca href=\"http://www.matzahbrei.com/\" target=\"_blank\">Matzahbrei\u003c/a> food stand has taken it a step further, using matzo brei as a stand-in for bread to make a stuffed griddled sandwich, filled with such decidedly non-Ashkenazi ingredients as avocado and peach-mango salsa or beets in a minted tahini sauce.\u003c/p>\n\u003cp>\"Those who know what matzo brei is — and in New York, it's a lot of people — they're shocked,\" laughs Sagi Shahar, co-founder of the business. \"We get a lot of laughter, a lot of smiles. A lot of people say \u003cem>finally\u003c/em>.\" And during the food stand's busier seasons, he estimates it goes through 10,000 matzos a month.\u003c/p>\n\u003cp>Despite the popularity of this Passover food in all its variations, there are some who argue that it's actually not appropriate for Passover at all.\u003c/p>\n\u003cp>The whole point of matzo is that it's an unleavened bread – a flat cracker made from flour that hasn't spent even 20 minutes in contact with water before it's in and out of the oven, to avoid any chance of rising. And matzo brei and other dishes in the same category – known as \u003cem>gebrochts\u003c/em>, or broken – call for the baked matzo to be broken up and then mixed with water again.\u003c/p>\n\u003cp>While they might not be perfectly in keeping with the spirit of the holiday, Jochnowitz, the Yiddish scholar and culinary historian, says she, like many others, will keep matzo brei and similar items on her Passover table.\u003c/p>\n\u003cp>\"You might as well stay in Egypt if you can't have matzo balls,\" she says.\u003c/p>\n\u003cp>Like so many holiday dishes, matzo brei gets its staying power from family tradition and memory as much as from flavor.\u003c/p>\n\u003cp>Shahar says that some patrons of the Matzahbrei food stand look at his listings of herbed sauces and sauteed mushrooms and then go off-menu, asking if he can make plain old matzo brei, just like their beloved father or grandmother used to make.\u003c/p>\n\u003cp>\"No fillings, no toppings,\" he laughs. \"Just matzo brei.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY: Make Your Own Homemade Chicken Stock",
"title": "DIY: Make Your Own Homemade Chicken Stock",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The key to any \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/the-real-deal-homemade-chicken-noodle-soup/\" target=\"_blank\">good soup\u003c/a> is a great homemade chicken stock. And while I admittedly resort to the boxed versions when I’m in a hurry and I’ve run out of my freezer stock, it doesn’t hold a candle to the deep, rich, clean flavor of homemade. Plus, take a look at some of those boxed versions and you’ll discover that many of them include added sugar (something which, frankly, surprised me). You can rest assured that when you make your own stock, it will be made with fresh, whole ingredients and no nasty, unpronounceable additives.\u003c/p>\n\u003cp>The other great thing about chicken stock is that it really is simple to make. It just takes hands-off time. Long, slow, bubbling away on the stovetop time. But all you need to do is chop a few ingredients and throw them all into the pot.\u003c/p>\n\u003cp>To make a flavorful stock, you want to use bony chicken pieces that have a little meat on them. I like using wings, backs and necks (just ask your butcher or at the meat counter if they have the backs and necks, they often do). If you want, you can use chicken legs along with wings. I’ve also made stock with a whole cut-up chicken (but then I like to pull off the good meat partway through so I don’t waste it). Or you can use the bones of a roasted chicken \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\" target=\"_blank\">after you serve it for dinner\u003c/a>.\u003c/p>\n\u003cp>Add to the chicken pieces some aromatic vegetables. I tend to stay classic here with onion, carrot, celery and some parsley. But I’ve also been known to throw in a chopped potato or yam, or part of a leek or a few mushrooms. Just don’t add any vegetables that will make the stock taste bitter, like cabbage or tomatoes.\u003c/p>\n\u003cp>I typically don’t skim my stock, and just strain it at the end. If you simmer it very gently, it shouldn’t be an issue. But feel free to pull out a large metal spoon and skim any debris off the top while it simmers if you like.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Make sure not to overly salt your stock; in fact, don’t salt it at all. It’s a lot more versatile if you leave it unsalted and then add salt when you actually use it in a recipe, like this one for \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/the-real-deal-homemade-chicken-noodle-soup/\">Chicken Noodle Soup\u003c/a>. \u003c/p>\n\u003cp>Finally, the other great thing about making your own stock is that you can do it anytime and then freeze it for later use whenever you need it. I like using quart-sized, freezer-safe deli containers, which you can easily purchase online. Then I have 4 cups at the ready whenever I need to make soup. Make sure you let the stock cool to room temperature before chilling then freezing it, and don’t forget to label it. I try to use it within 3 months, but it will keep for up to 6 months in the freezer.\u003c/p>\n\u003cfigure id=\"attachment_116108\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-final-pot.jpg\" alt=\"Homemade Chicken Stock.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Chicken Stock. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade chicken stock\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 4 quarts\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4-5 lbs chicken wings, backs, necks, and/or legs\u003c/li>\n\u003cli>4 quarts water\u003c/li>\n\u003cli>2 yellow onions, roughly chopped (with skins)\u003c/li>\n\u003cli>3 large carrots, roughly chopped\u003c/li>\n\u003cli>3 large stalks celery, roughly chopped\u003c/li>\n\u003cli>Small handful roughly chopped fresh flat-leaf Italian parsley stems and leaves\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large stockpot, combine the chicken parts, water, onion, carrots, celery, and parsley. Bring to a simmer over medium heat, then reduce the heat to low and let simmer gently for about 2 hours.\u003c/li>\n\u003cfigure id=\"attachment_116110\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-pot-chix.jpg\" alt=\"In a large stockpot add the chicken parts.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116110\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a large stockpot add the chicken parts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116112\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-pot-ingredients.jpg\" alt=\"Combine the chicken parts, water, onion, carrots, celery, and parsley. Bring to a simmer over medium heat.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116112\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Combine the chicken parts, water, onion, carrots, celery, and parsley. Bring to a simmer over medium heat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116111\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-pot-cooking.jpg\" alt=\"Reduce the heat to low and let simmer gently for about 2 hours.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Reduce the heat to low and let simmer gently for about 2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove from the heat and let cool slightly. Strain the stock through a fine-mesh sieve into a large bowl, then let cool to room temperature. Refrigerate in the bowl until chilled; remove the layer of fat on top of the stock.\u003c/li>\n\u003cfigure id=\"attachment_116114\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-strain-sink.jpg\" alt=\"Remove from the heat and let cool slightly. Strain the stock through a fine-mesh sieve into a large bowl.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116114\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the heat and let cool slightly. Strain the stock through a fine-mesh sieve into a large bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116115\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-strain.jpg\" alt=\"Use a ladle to press the ingredients of the stock to release the liquid.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116115\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Use a ladle to press the ingredients of the stock to release the liquid. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116109\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-final.jpg\" alt=\"Let the stock cool to room temperature. Refrigerate in the bowl until chilled; remove the layer of fat on top of the stock.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116109\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Let the stock cool to room temperature. Refrigerate in the bowl until chilled; remove the layer of fat on top of the stock. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To store, ladle it into airtight, freezer-safe storage containers (unless you plan to use it right away). The stock will keep, in the refrigerator for up to 1 week or in the freezer for up to 3 months.\u003c/li>\n\u003cfigure id=\"attachment_116119\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup.jpg\" alt=\"Use the stock to make homemade Chicken Noodle Soup.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116119\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Use the stock to make \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/the-real-deal-homemade-chicken-noodle-soup/\">Homemade Chicken Noodle Soup\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
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"excerpt": "Say no to the box, and make your own flavorful, homemade chicken stock. It’s easy, hands-off, and the results are well worth it. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The key to any \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/the-real-deal-homemade-chicken-noodle-soup/\" target=\"_blank\">good soup\u003c/a> is a great homemade chicken stock. And while I admittedly resort to the boxed versions when I’m in a hurry and I’ve run out of my freezer stock, it doesn’t hold a candle to the deep, rich, clean flavor of homemade. Plus, take a look at some of those boxed versions and you’ll discover that many of them include added sugar (something which, frankly, surprised me). You can rest assured that when you make your own stock, it will be made with fresh, whole ingredients and no nasty, unpronounceable additives.\u003c/p>\n\u003cp>The other great thing about chicken stock is that it really is simple to make. It just takes hands-off time. Long, slow, bubbling away on the stovetop time. But all you need to do is chop a few ingredients and throw them all into the pot.\u003c/p>\n\u003cp>To make a flavorful stock, you want to use bony chicken pieces that have a little meat on them. I like using wings, backs and necks (just ask your butcher or at the meat counter if they have the backs and necks, they often do). If you want, you can use chicken legs along with wings. I’ve also made stock with a whole cut-up chicken (but then I like to pull off the good meat partway through so I don’t waste it). Or you can use the bones of a roasted chicken \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\" target=\"_blank\">after you serve it for dinner\u003c/a>.\u003c/p>\n\u003cp>Add to the chicken pieces some aromatic vegetables. I tend to stay classic here with onion, carrot, celery and some parsley. But I’ve also been known to throw in a chopped potato or yam, or part of a leek or a few mushrooms. Just don’t add any vegetables that will make the stock taste bitter, like cabbage or tomatoes.\u003c/p>\n\u003cp>I typically don’t skim my stock, and just strain it at the end. If you simmer it very gently, it shouldn’t be an issue. But feel free to pull out a large metal spoon and skim any debris off the top while it simmers if you like.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Make sure not to overly salt your stock; in fact, don’t salt it at all. It’s a lot more versatile if you leave it unsalted and then add salt when you actually use it in a recipe, like this one for \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/the-real-deal-homemade-chicken-noodle-soup/\">Chicken Noodle Soup\u003c/a>. \u003c/p>\n\u003cp>Finally, the other great thing about making your own stock is that you can do it anytime and then freeze it for later use whenever you need it. I like using quart-sized, freezer-safe deli containers, which you can easily purchase online. Then I have 4 cups at the ready whenever I need to make soup. Make sure you let the stock cool to room temperature before chilling then freezing it, and don’t forget to label it. I try to use it within 3 months, but it will keep for up to 6 months in the freezer.\u003c/p>\n\u003cfigure id=\"attachment_116108\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-final-pot.jpg\" alt=\"Homemade Chicken Stock.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Chicken Stock. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade chicken stock\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 4 quarts\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4-5 lbs chicken wings, backs, necks, and/or legs\u003c/li>\n\u003cli>4 quarts water\u003c/li>\n\u003cli>2 yellow onions, roughly chopped (with skins)\u003c/li>\n\u003cli>3 large carrots, roughly chopped\u003c/li>\n\u003cli>3 large stalks celery, roughly chopped\u003c/li>\n\u003cli>Small handful roughly chopped fresh flat-leaf Italian parsley stems and leaves\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large stockpot, combine the chicken parts, water, onion, carrots, celery, and parsley. Bring to a simmer over medium heat, then reduce the heat to low and let simmer gently for about 2 hours.\u003c/li>\n\u003cfigure id=\"attachment_116110\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-pot-chix.jpg\" alt=\"In a large stockpot add the chicken parts.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116110\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a large stockpot add the chicken parts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116112\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-pot-ingredients.jpg\" alt=\"Combine the chicken parts, water, onion, carrots, celery, and parsley. Bring to a simmer over medium heat.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116112\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Combine the chicken parts, water, onion, carrots, celery, and parsley. Bring to a simmer over medium heat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116111\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-pot-cooking.jpg\" alt=\"Reduce the heat to low and let simmer gently for about 2 hours.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Reduce the heat to low and let simmer gently for about 2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove from the heat and let cool slightly. Strain the stock through a fine-mesh sieve into a large bowl, then let cool to room temperature. Refrigerate in the bowl until chilled; remove the layer of fat on top of the stock.\u003c/li>\n\u003cfigure id=\"attachment_116114\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-strain-sink.jpg\" alt=\"Remove from the heat and let cool slightly. Strain the stock through a fine-mesh sieve into a large bowl.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116114\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the heat and let cool slightly. Strain the stock through a fine-mesh sieve into a large bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116115\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-strain.jpg\" alt=\"Use a ladle to press the ingredients of the stock to release the liquid.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116115\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Use a ladle to press the ingredients of the stock to release the liquid. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116109\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-final.jpg\" alt=\"Let the stock cool to room temperature. Refrigerate in the bowl until chilled; remove the layer of fat on top of the stock.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116109\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Let the stock cool to room temperature. Refrigerate in the bowl until chilled; remove the layer of fat on top of the stock. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To store, ladle it into airtight, freezer-safe storage containers (unless you plan to use it right away). The stock will keep, in the refrigerator for up to 1 week or in the freezer for up to 3 months.\u003c/li>\n\u003cfigure id=\"attachment_116119\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup.jpg\" alt=\"Use the stock to make homemade Chicken Noodle Soup.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116119\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Use the stock to make \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/the-real-deal-homemade-chicken-noodle-soup/\">Homemade Chicken Noodle Soup\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Get Your Comfort Food On: Homemade Mac and Cheese, Please!",
"title": "Get Your Comfort Food On: Homemade Mac and Cheese, Please!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Mac and Cheese makes a regular appearance at our dinner table. And I’m not talking about the neon-orange version made with processed powder (yes, I know folks love the boxed kind, but I don’t). Once you get the method down, it honestly couldn’t be easier to prepare. Not only that but (nearly) EVERYONE LOVES IT. Even the pickiest kids will eat it. And if you make it yourself, you can feel good about knowing exactly what went into it.\u003c/p>\n\u003cp>And it is endlessly versatile. I’ve given you a basic version here, but just think of this as a starting point. I like a nice sharp white Cheddar, but you could also use a mild orange Cheddar for a more classic look. Or use a mixture of cheese if you like, such as 1 cup Cheddar and 1 cup Fontina, or 1 cup Cheddar and 1 cup Gruyere. \u003c/p>\n\u003cul>\nThere are loads of possibilities for add-ins too. Just stir one or more of these in at the end with the pasta:\n\u003cli>1/2 cup diced ham\u003c/li>\n\u003cli>1/4 cup chopped, crisp-cooked bacon\u003c/li>\n\u003cli>1 cup cooked mushrooms, such as cremini, shiitake, or mixed wild mushrooms\u003c/li>\n\u003cli>1/4 cup frozen petite peas (they will cook in the oven)\u003c/li>\n\u003cli>1 cup chopped, blanched-until-crisp-tender broccoli florets\u003c/li>\n\u003c/ul>\n\u003cp>If you like, once you transfer the mac and cheese to your baking dish but before you pop it in the oven, you can top it with a layer of buttery breadcrumbs or panko to get a nice crunchy topping. \u003c/p>\n\u003cp>Typically, I serve this as the main dish with plenty of steamed or roasted veggies alongside. But it also works as a side dish to roasted or barbecued meats. You can easily double this recipe for a crowd, and if you want to get fancy, divide the mixture between individual ramekins so everyone gets their own special portion.\u003c/p>\n\u003cfigure id=\"attachment_114994\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/macheese-final-spoon2.jpg\" alt=\"Homemade Mac and Cheese right out of the oven.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114994\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Mac and Cheese right out of the oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Mac and Cheese\n\u003c/h2>\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>½ lb elbow macaroni or other small, hollow pasta shape 3 tbsp unsalted butter ¼ cup minced yellow onion\u003c/li>\n\u003cli>3 tbsp all-purpose flour 1½ cups whole milk\u003c/li>\n\u003cli>2 cups shredded sharp Cheddar\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 400F. Grease a 2-quart gratin or an 8 or 9-inch square baking dish.\u003c/li>\n\u003cli>In a saucepan, bring plenty of salted water to a boil, add the macaroni, and cook until al dente according to package directions. Drain in a colander, rinse with cold water, and set aside.\u003c/li>\n\u003cfigure id=\"attachment_114998\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/noodles-boil.jpg\" alt=\"In a saucepan, bring plenty of salted water to a boil, add the macaroni, and cook until al dente.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114998\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a saucepan, bring plenty of salted water to a boil, add the macaroni, and cook until al dente. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115001\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/pasta-rinse.jpg\" alt=\"Drain in a colander, rinse with cold water.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115001\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Drain in a colander, rinse with cold water. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115000\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/pasta-drained.jpg\" alt=\"Set macaroni aside until ready to add to sauce.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Set macaroni aside until ready to add to sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In the same saucepan, melt the butter over medium heat. Add the onion and sauté until tender and golden, about 7 minutes.\u003c/li>\n\u003cfigure id=\"attachment_114999\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/onions-saute.jpg\" alt=\"In the same saucepan, melt the butter over medium heat. Add the onion and sauté until tender and golden, about 7 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114999\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In the same saucepan, melt the butter over medium heat. Add the onion and sauté until tender and golden, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Sprinkle the flour over the onions, and whisk until smooth.\u003c/li>\n\u003cfigure id=\"attachment_115007\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/add-flour.jpg\" alt=\"Sprinkle the flour over the onions, and whisk until smooth.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115007\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle the flour over the onions, and whisk until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Slowly add the milk, whisking until smooth after each addition. Let simmer for about 2 minutes.\u003c/li>\n\u003cfigure id=\"attachment_115008\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/add-milk.jpg\" alt=\"Slowly add the milk, whisking until smooth after each addition. Let simmer for about 2 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115008\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Slowly add the milk, whisking until smooth after each addition. Let simmer for about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Slowly add the cheese, whisking until smooth. Season to taste with salt.\u003c/li>\n\u003cfigure id=\"attachment_115004\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/stir-in-cheese.jpg\" alt=\"Slowly add the cheese, whisking until smooth. Season to taste with salt.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115004\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Slowly add the cheese, whisking until smooth. Season to taste with salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115011\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/blend-sauce.jpg\" alt=\"The blended sauce should have a creamy consistency.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115011\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The blended sauce should have a creamy consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Stir in the macaroni. Scrape the mac and cheese into the prepared baking dish. Bake until bubbly and golden brown, about 20 minutes. Let stand about 5 minutes before serving.\u003c/li>\n\u003cfigure id=\"attachment_115009\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/add-pasta-to-sauce.jpg\" alt=\"Stir in the macaroni.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the macaroni. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115002\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/pour-into-dish.jpg\" alt=\"Scrape the mac and cheese into the prepared baking dish.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115002\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Scrape the mac and cheese into the prepared baking dish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114997\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/macheese-final.jpg\" alt=\"Bake until bubbly and golden brown, about 20 minutes. Let stand about 5 minutes before serving.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114997\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bake until bubbly and golden brown, about 20 minutes. Let stand about 5 minutes before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114995\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/macheese-final-spoon3.jpg\" alt=\"Serve the homemade mac and cheese.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Serve the homemade mac and cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"title": "Get Your Comfort Food On: Homemade Mac and Cheese, Please! | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Mac and Cheese makes a regular appearance at our dinner table. And I’m not talking about the neon-orange version made with processed powder (yes, I know folks love the boxed kind, but I don’t). Once you get the method down, it honestly couldn’t be easier to prepare. Not only that but (nearly) EVERYONE LOVES IT. Even the pickiest kids will eat it. And if you make it yourself, you can feel good about knowing exactly what went into it.\u003c/p>\n\u003cp>And it is endlessly versatile. I’ve given you a basic version here, but just think of this as a starting point. I like a nice sharp white Cheddar, but you could also use a mild orange Cheddar for a more classic look. Or use a mixture of cheese if you like, such as 1 cup Cheddar and 1 cup Fontina, or 1 cup Cheddar and 1 cup Gruyere. \u003c/p>\n\u003cul>\nThere are loads of possibilities for add-ins too. Just stir one or more of these in at the end with the pasta:\n\u003cli>1/2 cup diced ham\u003c/li>\n\u003cli>1/4 cup chopped, crisp-cooked bacon\u003c/li>\n\u003cli>1 cup cooked mushrooms, such as cremini, shiitake, or mixed wild mushrooms\u003c/li>\n\u003cli>1/4 cup frozen petite peas (they will cook in the oven)\u003c/li>\n\u003cli>1 cup chopped, blanched-until-crisp-tender broccoli florets\u003c/li>\n\u003c/ul>\n\u003cp>If you like, once you transfer the mac and cheese to your baking dish but before you pop it in the oven, you can top it with a layer of buttery breadcrumbs or panko to get a nice crunchy topping. \u003c/p>\n\u003cp>Typically, I serve this as the main dish with plenty of steamed or roasted veggies alongside. But it also works as a side dish to roasted or barbecued meats. You can easily double this recipe for a crowd, and if you want to get fancy, divide the mixture between individual ramekins so everyone gets their own special portion.\u003c/p>\n\u003cfigure id=\"attachment_114994\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/macheese-final-spoon2.jpg\" alt=\"Homemade Mac and Cheese right out of the oven.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114994\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Mac and Cheese right out of the oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Mac and Cheese\n\u003c/h2>\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>½ lb elbow macaroni or other small, hollow pasta shape 3 tbsp unsalted butter ¼ cup minced yellow onion\u003c/li>\n\u003cli>3 tbsp all-purpose flour 1½ cups whole milk\u003c/li>\n\u003cli>2 cups shredded sharp Cheddar\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 400F. Grease a 2-quart gratin or an 8 or 9-inch square baking dish.\u003c/li>\n\u003cli>In a saucepan, bring plenty of salted water to a boil, add the macaroni, and cook until al dente according to package directions. Drain in a colander, rinse with cold water, and set aside.\u003c/li>\n\u003cfigure id=\"attachment_114998\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/noodles-boil.jpg\" alt=\"In a saucepan, bring plenty of salted water to a boil, add the macaroni, and cook until al dente.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114998\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a saucepan, bring plenty of salted water to a boil, add the macaroni, and cook until al dente. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115001\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/pasta-rinse.jpg\" alt=\"Drain in a colander, rinse with cold water.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115001\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Drain in a colander, rinse with cold water. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115000\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/pasta-drained.jpg\" alt=\"Set macaroni aside until ready to add to sauce.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Set macaroni aside until ready to add to sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In the same saucepan, melt the butter over medium heat. Add the onion and sauté until tender and golden, about 7 minutes.\u003c/li>\n\u003cfigure id=\"attachment_114999\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/onions-saute.jpg\" alt=\"In the same saucepan, melt the butter over medium heat. Add the onion and sauté until tender and golden, about 7 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114999\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In the same saucepan, melt the butter over medium heat. Add the onion and sauté until tender and golden, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Sprinkle the flour over the onions, and whisk until smooth.\u003c/li>\n\u003cfigure id=\"attachment_115007\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/add-flour.jpg\" alt=\"Sprinkle the flour over the onions, and whisk until smooth.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115007\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle the flour over the onions, and whisk until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Slowly add the milk, whisking until smooth after each addition. Let simmer for about 2 minutes.\u003c/li>\n\u003cfigure id=\"attachment_115008\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/add-milk.jpg\" alt=\"Slowly add the milk, whisking until smooth after each addition. Let simmer for about 2 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115008\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Slowly add the milk, whisking until smooth after each addition. Let simmer for about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Slowly add the cheese, whisking until smooth. Season to taste with salt.\u003c/li>\n\u003cfigure id=\"attachment_115004\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/stir-in-cheese.jpg\" alt=\"Slowly add the cheese, whisking until smooth. Season to taste with salt.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115004\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Slowly add the cheese, whisking until smooth. Season to taste with salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115011\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/blend-sauce.jpg\" alt=\"The blended sauce should have a creamy consistency.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115011\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The blended sauce should have a creamy consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Stir in the macaroni. Scrape the mac and cheese into the prepared baking dish. Bake until bubbly and golden brown, about 20 minutes. Let stand about 5 minutes before serving.\u003c/li>\n\u003cfigure id=\"attachment_115009\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/add-pasta-to-sauce.jpg\" alt=\"Stir in the macaroni.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the macaroni. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115002\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/pour-into-dish.jpg\" alt=\"Scrape the mac and cheese into the prepared baking dish.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115002\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Scrape the mac and cheese into the prepared baking dish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114997\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/macheese-final.jpg\" alt=\"Bake until bubbly and golden brown, about 20 minutes. Let stand about 5 minutes before serving.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114997\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bake until bubbly and golden brown, about 20 minutes. Let stand about 5 minutes before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114995\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/macheese-final-spoon3.jpg\" alt=\"Serve the homemade mac and cheese.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Serve the homemade mac and cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Get Your Super Bowl On: Homemade Meatball Sandwiches with Provolone",
"title": "Get Your Super Bowl On: Homemade Meatball Sandwiches with Provolone",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>\u003cem>Video recipe by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>When I first moved to Oakland back in 1994, I discovered and immediately fell in love with a tiny little Italian deli called Genova. This place was the real deal: guys and gals behind the counter who had already been working there for countless years, the best Italian sub sandwiches I’ve ever eaten on the west coast (to this day!), and those fried artichoke balls! They moved to a larger location a few years later, but the food never changed in all the years I frequented the shop. Prosciutto and fresh mozzarella with pesto, pillowy focaccia, fresh pastas and raviolis, and meatball sandwiches. Oh, the meatball sandwiches…always a decadent treat, stuffed full of their tender homemade meatballs and dripping with sauce. Definitely, a sandwich meant to share, and to eat immediately. To my complete devastation, after being open for 90 delicious years, \u003ca href=\"http://www.berkeleyside.com/2016/05/02/photos-final-orders-at-oaklands-genova-delicatessen/\" target=\"_blank\">Genova Deli closed in 2016\u003c/a>. Along with the legions of fans that Genova fed for so long, I was heartbroken. \u003c/p>\n\u003cp>Every time I see or think of a meatball sandwich, I always recall Genova’s hefty version. It was the gold standard. Even though it would be impossible to recreate (there was something about getting it there that you can never replace), I can certainly come close. \u003c/p>\n\u003cp>A good meatball sandwich starts with tender, homemade meatballs that are simmered a good long time in a great marinara sauce. I also add a bit of ricotta to the meatball mixture when I make meatballs, which adds moisture and richness.\u003c/p>\n\u003cfigure id=\"attachment_114969\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-ricotta.jpg\" alt=\"Adding ricotta cheese to the meatball mixture adds moisture and richness.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114969\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Adding ricotta cheese to the meatball mixture adds moisture and richness. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I also use fresh white bread crumbs in my meatballs to add tenderness and to help hold them together. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To make fresh bread crumbs, start with a loaf or slices of your favorite white bread or buns. Use something good quality, don’t just grab a squishy loaf of Wonder bread or other highly processed, sugar-laden bread off the supermarket shelf. Trim off the crust if it’s crunchy. In the bowl of a food processor, pulse the bread to crumbs. You can store them in a zippered plastic freezer bag for up to 6 months and just pull them out as you need them. Also, whenever you have bits of stale bread lying around, don’t throw it in the compost, just toss it into the food processor, make some crumbs, and add it to your crumb freezer bag. \u003c/p>\n\u003cp>Once you make the meatballs, they should simmer for a while in a snappy tomato marinara sauce. Just use your favorite one, whether it’s homemade or a jar from the market. You want to simmer them long enough that the sauce gets that meaty flavor.\u003c/p>\n\u003cfigure id=\"attachment_114965\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-sauce-stove.jpg\" alt=\"Meatballs simmering in tomato sauce.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Meatballs simmering in tomato sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Choose your buns wisely. The ideal bun is a soft, white submarine roll, but honestly, you can use whatever bun you like, but opt for a decent quality one. I like to hollow out the top of the bun so the meatballs sit nicely inside with plenty of sauce. I line the bottom of the bun with slices of provolone so that when you add the meatballs it gets nice and melty. Then a sprinkle of freshly grated Parmesan and some chopped parsley to make it pretty. And there you have it. \u003c/p>\n\u003cp>If you are cooking for a crowd (these are great for game day!), you can double the meatball recipe and just set out a bunch of rolls. Make these as big or small as you like, I usually can only eat about half a sandwich, but I’m pretty sure my husband would happily devour a whole one.\u003c/p>\n\u003cp>I kept the meatball recipe separate so that you can use it anytime you want, not just for sandwiches. Top spaghetti with the meatballs and sauce, or slice up the meatballs and top a homemade pizza. Or if you want a healthier version, forgo the bread rolls or pasta and top sautéed chard, kale, or spinach with the meatballs and sauce. \u003c/p>\n\u003cfigure id=\"attachment_114953\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-cheese.jpg\" alt=\"Garnish meatballs with freshly grated Parmesan cheese.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114953\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garnish meatballs with freshly grated Parmesan cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Meatball Sandwiches\n\u003c/h2>\u003cp>\u003cem>Makes 5 to 8 sandwiches\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Meatballs\u003c/em>\u003c/strong>\n\u003cli>1 lb ground beef\u003c/li>\n\u003cli>1/2 lb ground pork\u003c/li>\n\u003cli>¼ cup finely chopped yellow onion\u003c/li>\n\u003cli>2 large eggs, lightly beaten\u003c/li>\n\u003cli>1/2 cup ricotta cheese\u003c/li>\n\u003cli>1 1/2 cups fresh bread crumbs (see Note above)\u003c/li>\n\u003cli>1½ tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp ground fennel\u003c/li>\n\u003cli>1/2 tsp dried Italian oregano, crumbled\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>About 4 cups of your favorite tomato sauce\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>5 to 8 soft, crusty sweet Italian rolls\u003c/li>\n\u003cli>5 to 8 oz thinly sliced Provolone cheese\u003c/li>\n\u003cli>Freshly grated Parmesan cheese, for garnish (optional)\u003c/li>\n\u003cli>Finely chopped fresh flat-leaf Italian parsley, for garnish (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 425°F. Oil a large, rimmed baking sheet.\u003c/li>\n\u003cli>In a large bowl, add the beef, pork, eggs, ricotta, bread crumbs, salt, fennel, and oregano. Mix gently with your hands until the ingredients are combined. Shape into meatballs, each about 1-inch in diameter; you should end up with about 20 meatballs. Transfer the meatballs to the baking sheet.\u003c/li>\n\u003cfigure id=\"attachment_114956\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-ingredients.jpg\" alt=\"In a large bowl, add the beef, pork, eggs, ricotta, bread crumbs, salt, fennel, and oregano.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114956\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, add the beef, pork, eggs, ricotta, bread crumbs, salt, fennel, and oregano. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114957\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-mix.jpg\" alt=\"Mix gently with your hands until the ingredients are combined.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114957\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Mix gently with your hands until the ingredients are combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114955\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-form1.jpg\" alt=\"Shape into meatballs, each about 1-inch in diameter; you should end up with about 20 meatballs. Transfer the meatballs to the baking sheet.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114955\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Shape into meatballs, each about 1-inch in diameter; you should end up with about 20 meatballs. Transfer the meatballs to the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Roast the meatballs in the oven for about 20 minutes, until browned (you can turn once if you like). Add the meatballs to the sauce and simmer gently for about 30 minutes to an hour, until tender and the sauce is infused with the meat.\u003c/li>\n\u003cfigure id=\"attachment_114973\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-browned-turn.jpg\" alt=\"Roast the meatballs in the oven for about 20 minutes, until browned (you can turn once if you like).\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114973\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Roast the meatballs in the oven for about 20 minutes, until browned (you can turn once if you like). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114964\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-sauce-cooked.jpg\" alt=\"Add the meatballs to the sauce and simmer gently for about 30 minutes to an hour, until tender and the sauce is infused with the meat.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the meatballs to the sauce and simmer gently for about 30 minutes to an hour, until tender and the sauce is infused with the meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the sandwiches, split the rolls, and roughly hollow out the top. Line the bottom of each roll with 1 oz Provolone, cutting to fit. Top with 3 or 4 meatballs, along with some of the sauce. Garnish with grated Parmesan and parsley, if you like, then place the top of the roll over the meatballs. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_114950\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-bread-dig-out.jpg\" alt=\"To make the sandwiches, split the rolls, and roughly hollow out the top.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114950\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">To make the sandwiches, split the rolls, and roughly hollow out the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114951\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-bread.jpg\" alt=\"Line the bottom of each roll with 1 oz Provolone, cutting to fit.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114951\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Line the bottom of each roll with 1 oz Provolone, cutting to fit. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114959\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-open-face.jpg\" alt=\"Top with 3 or 4 meatballs, along with some of the sauce. \" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Top with 3 or 4 meatballs, along with some of the sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114962\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-sandwich-cheese.jpg\" alt=\"Garnish with grated Parmesan and parsley\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with grated Parmesan and parsley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_114947\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatball-sandwich-drip.jpg\" alt=\"Homemade Meatball Sandwiches with Provolone\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114947\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Meatball Sandwich with Provolone ready to eat and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Stuffed with homemade meatballs, tangy sauce, and melty Provolone, this is one hefty sandwich that is sure to please your game day crowd.",
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"description": "Stuffed with homemade meatballs, tangy sauce, and melty Provolone, this is one hefty sandwich that is sure to please your game day crowd.",
"title": "Get Your Super Bowl On: Homemade Meatball Sandwiches with Provolone | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Video recipe by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>When I first moved to Oakland back in 1994, I discovered and immediately fell in love with a tiny little Italian deli called Genova. This place was the real deal: guys and gals behind the counter who had already been working there for countless years, the best Italian sub sandwiches I’ve ever eaten on the west coast (to this day!), and those fried artichoke balls! They moved to a larger location a few years later, but the food never changed in all the years I frequented the shop. Prosciutto and fresh mozzarella with pesto, pillowy focaccia, fresh pastas and raviolis, and meatball sandwiches. Oh, the meatball sandwiches…always a decadent treat, stuffed full of their tender homemade meatballs and dripping with sauce. Definitely, a sandwich meant to share, and to eat immediately. To my complete devastation, after being open for 90 delicious years, \u003ca href=\"http://www.berkeleyside.com/2016/05/02/photos-final-orders-at-oaklands-genova-delicatessen/\" target=\"_blank\">Genova Deli closed in 2016\u003c/a>. Along with the legions of fans that Genova fed for so long, I was heartbroken. \u003c/p>\n\u003cp>Every time I see or think of a meatball sandwich, I always recall Genova’s hefty version. It was the gold standard. Even though it would be impossible to recreate (there was something about getting it there that you can never replace), I can certainly come close. \u003c/p>\n\u003cp>A good meatball sandwich starts with tender, homemade meatballs that are simmered a good long time in a great marinara sauce. I also add a bit of ricotta to the meatball mixture when I make meatballs, which adds moisture and richness.\u003c/p>\n\u003cfigure id=\"attachment_114969\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-ricotta.jpg\" alt=\"Adding ricotta cheese to the meatball mixture adds moisture and richness.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114969\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Adding ricotta cheese to the meatball mixture adds moisture and richness. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I also use fresh white bread crumbs in my meatballs to add tenderness and to help hold them together. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To make fresh bread crumbs, start with a loaf or slices of your favorite white bread or buns. Use something good quality, don’t just grab a squishy loaf of Wonder bread or other highly processed, sugar-laden bread off the supermarket shelf. Trim off the crust if it’s crunchy. In the bowl of a food processor, pulse the bread to crumbs. You can store them in a zippered plastic freezer bag for up to 6 months and just pull them out as you need them. Also, whenever you have bits of stale bread lying around, don’t throw it in the compost, just toss it into the food processor, make some crumbs, and add it to your crumb freezer bag. \u003c/p>\n\u003cp>Once you make the meatballs, they should simmer for a while in a snappy tomato marinara sauce. Just use your favorite one, whether it’s homemade or a jar from the market. You want to simmer them long enough that the sauce gets that meaty flavor.\u003c/p>\n\u003cfigure id=\"attachment_114965\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-sauce-stove.jpg\" alt=\"Meatballs simmering in tomato sauce.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Meatballs simmering in tomato sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Choose your buns wisely. The ideal bun is a soft, white submarine roll, but honestly, you can use whatever bun you like, but opt for a decent quality one. I like to hollow out the top of the bun so the meatballs sit nicely inside with plenty of sauce. I line the bottom of the bun with slices of provolone so that when you add the meatballs it gets nice and melty. Then a sprinkle of freshly grated Parmesan and some chopped parsley to make it pretty. And there you have it. \u003c/p>\n\u003cp>If you are cooking for a crowd (these are great for game day!), you can double the meatball recipe and just set out a bunch of rolls. Make these as big or small as you like, I usually can only eat about half a sandwich, but I’m pretty sure my husband would happily devour a whole one.\u003c/p>\n\u003cp>I kept the meatball recipe separate so that you can use it anytime you want, not just for sandwiches. Top spaghetti with the meatballs and sauce, or slice up the meatballs and top a homemade pizza. Or if you want a healthier version, forgo the bread rolls or pasta and top sautéed chard, kale, or spinach with the meatballs and sauce. \u003c/p>\n\u003cfigure id=\"attachment_114953\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-cheese.jpg\" alt=\"Garnish meatballs with freshly grated Parmesan cheese.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114953\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garnish meatballs with freshly grated Parmesan cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Meatball Sandwiches\n\u003c/h2>\u003cp>\u003cem>Makes 5 to 8 sandwiches\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Meatballs\u003c/em>\u003c/strong>\n\u003cli>1 lb ground beef\u003c/li>\n\u003cli>1/2 lb ground pork\u003c/li>\n\u003cli>¼ cup finely chopped yellow onion\u003c/li>\n\u003cli>2 large eggs, lightly beaten\u003c/li>\n\u003cli>1/2 cup ricotta cheese\u003c/li>\n\u003cli>1 1/2 cups fresh bread crumbs (see Note above)\u003c/li>\n\u003cli>1½ tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp ground fennel\u003c/li>\n\u003cli>1/2 tsp dried Italian oregano, crumbled\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>About 4 cups of your favorite tomato sauce\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>5 to 8 soft, crusty sweet Italian rolls\u003c/li>\n\u003cli>5 to 8 oz thinly sliced Provolone cheese\u003c/li>\n\u003cli>Freshly grated Parmesan cheese, for garnish (optional)\u003c/li>\n\u003cli>Finely chopped fresh flat-leaf Italian parsley, for garnish (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 425°F. Oil a large, rimmed baking sheet.\u003c/li>\n\u003cli>In a large bowl, add the beef, pork, eggs, ricotta, bread crumbs, salt, fennel, and oregano. Mix gently with your hands until the ingredients are combined. Shape into meatballs, each about 1-inch in diameter; you should end up with about 20 meatballs. Transfer the meatballs to the baking sheet.\u003c/li>\n\u003cfigure id=\"attachment_114956\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-ingredients.jpg\" alt=\"In a large bowl, add the beef, pork, eggs, ricotta, bread crumbs, salt, fennel, and oregano.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114956\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, add the beef, pork, eggs, ricotta, bread crumbs, salt, fennel, and oregano. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114957\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-mix.jpg\" alt=\"Mix gently with your hands until the ingredients are combined.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114957\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Mix gently with your hands until the ingredients are combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114955\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-form1.jpg\" alt=\"Shape into meatballs, each about 1-inch in diameter; you should end up with about 20 meatballs. Transfer the meatballs to the baking sheet.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114955\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Shape into meatballs, each about 1-inch in diameter; you should end up with about 20 meatballs. Transfer the meatballs to the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Roast the meatballs in the oven for about 20 minutes, until browned (you can turn once if you like). Add the meatballs to the sauce and simmer gently for about 30 minutes to an hour, until tender and the sauce is infused with the meat.\u003c/li>\n\u003cfigure id=\"attachment_114973\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-browned-turn.jpg\" alt=\"Roast the meatballs in the oven for about 20 minutes, until browned (you can turn once if you like).\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114973\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Roast the meatballs in the oven for about 20 minutes, until browned (you can turn once if you like). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114964\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-sauce-cooked.jpg\" alt=\"Add the meatballs to the sauce and simmer gently for about 30 minutes to an hour, until tender and the sauce is infused with the meat.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the meatballs to the sauce and simmer gently for about 30 minutes to an hour, until tender and the sauce is infused with the meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the sandwiches, split the rolls, and roughly hollow out the top. Line the bottom of each roll with 1 oz Provolone, cutting to fit. Top with 3 or 4 meatballs, along with some of the sauce. Garnish with grated Parmesan and parsley, if you like, then place the top of the roll over the meatballs. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_114950\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-bread-dig-out.jpg\" alt=\"To make the sandwiches, split the rolls, and roughly hollow out the top.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114950\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">To make the sandwiches, split the rolls, and roughly hollow out the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114951\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-bread.jpg\" alt=\"Line the bottom of each roll with 1 oz Provolone, cutting to fit.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114951\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Line the bottom of each roll with 1 oz Provolone, cutting to fit. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114959\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-open-face.jpg\" alt=\"Top with 3 or 4 meatballs, along with some of the sauce. \" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Top with 3 or 4 meatballs, along with some of the sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114962\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-sandwich-cheese.jpg\" alt=\"Garnish with grated Parmesan and parsley\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with grated Parmesan and parsley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_114947\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatball-sandwich-drip.jpg\" alt=\"Homemade Meatball Sandwiches with Provolone\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114947\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Meatball Sandwich with Provolone ready to eat and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sweet Potato - The Super Tuber!",
"title": "Sweet Potato - The Super Tuber!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>For a holiday party my friend, Rachel, requested I bring a yam casserole, “The kind with lots of marshmallows and brown sugar, so don’t make it too healthy Lila,” she said. As a kale-massaging, kombucha-brewing, holistic nutrition student at \u003ca href=\"https://www.baumancollege.org/\" target=\"_blank\">Bauman College\u003c/a>, that’s not exactly the kind of dish I usually make. So I hit the Internet. I happened upon \u003ca href=\"http://www.foodnetwork.com/recipes/paula-deen/ol-no-7-yams-recipe.html\" target=\"_blank\">Paula Deen’s Ol’ No. 7 Yams\u003c/a>, however, the recipe calls for 4 large sweet potatoes. Wait a minute I’m confused, yams and sweet potatoes are the same thing, right? I decide to resolve the yam vs. sweet potato dilemma.\u003c/p>\n\u003cfigure id=\"attachment_114351\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yam1_edited-1.jpg\" alt=\"Lila and her favorite root vegetable.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-114351\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Lila and her favorite root vegetable. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I learned that in a typical American grocery store you are going to find one of the 400 varieties of sweet potatoes (Ipomea batatas) that grace the produce section with smooth orange, brown, or purple skin. Even with the label “yam,” these blocky or tapered tubers are actually sweet potatoes. I was suprised to discover that in grandma’s candied yam recipe I would be as likely to find true yams (Dicomes genus) as durian, a pungent fruit from South East Asia. True yams are grown in Africa and the Caribbean. They are cylindrical in shape, have a rough and almost hairy exterior and taste earthy with minimal sweetness. Just to make this vegetable situation even more complicated, a sweet potato is not even a potato! Sweet potatoes belong to the morning glory family along with jicama, while conventional potatoes belong to the nightshade clan along with peppers, eggplants and tomatoes. \u003c/p>\n\u003cfigure id=\"attachment_114352\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yam2_edited-1.jpg\" alt=\"The meeting between a Sweet potato and a true yam.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-114352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">The meeting between a sweet potato and a true yam . \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How did we get into this squishy orange mess?\u003c/strong> \u003c/p>\n\u003cp>When the orange variety of sweet potatoes was introduced to the US during the mid 20th century, the word “yam” was used as a marketing term to distinguish this variety from the white-fleshed sweet potato. “Yam” comes from the African word for the Dicomes genus, “nyami.” If you feel inspired to try one these “true yams” you’ll have to make your way to a specialty African or Asian grocery store. \u003c/p>\n\u003cp>The sweet potatoes we eat -- no matter what we call them -- are one of the oldest known vegetables. They have been consumed since prehistoric times and were even found in Peruvian caves dating back 10,000 years ago. (\u003ca href=\"https://www.amazon.com/Encyclopedia-Healing-Foods-Michael-Murray/dp/074348052X\" target=\"_blank\">Encyclopedia of Healing Foods\u003c/a>)\u003c/p>\n\u003ch2>Sweet Potato, the Super Tuber\u003c/h2>\n\u003cfigure id=\"attachment_114353\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yam3_edited-1.jpg\" alt=\"Sweet potato, the super tuber\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-114353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Sweet potato, the super tuber \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a holistic nutrition student I am always looking to identify the health benefits of what I am eating and sweet potatoes happen to be quite a noteworthy vegetable. They are a great antioxidant boosting food with high levels of vitamin C and carotene. They are also an excellent source of B6, manganese, copper, biotin, pantothenic acid and dietary fiber. Animal studies have shown that these tubers can help stabilize blood sugar and improve insulin response, making them a helpful anti-diabetic food. (\u003ca href=\"https://www.amazon.com/Encyclopedia-Healing-Foods-Michael-Murray/dp/074348052X\" target=\"_blank\">Encyclopedia of Healing Foods\u003c/a>)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Most people only enjoy sweet potatoes a few times a year during the holiday season when they construct the perfect bite with turkey, cranberry sauce and a little bit of gravy. I eat sweet potatoes year around. This started two years ago when I went on an elimination diet where I cut out all grains. I was forced to refashion my usual breakfast of toast, cereal or oatmeal. Thus my sweet potato “oatmeal” was born. Instead of using oats as a base for my morning meal, I switched to using a roasted sweet potato (the Japanese variety is my favorite) mashed with coconut oil and topped with seasonal fruit, a nut butter of my choosing, a sprinkle of seeds and a dusting of cinnamon. This creation has revolutionized my mornings and allows me to start the day feeling nourished and grounded. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sweet potatoes are now a staple in my diet because of their natural sweetness and versatility. I savor these root vegetables in my breakfast bowl, tucked into my favorite savory muffins and for dessert, as I inch further away from sugar. Hmmm...maybe Rachel would be open to some sweet potato fudge made with black beans, cocoa powder and just a little maple syrup. \u003c/p>\n\u003ch2>Lila’s Sweet Potato Breakfast Bowl (Vegan and Gluten-free)\u003c/h2>\n\u003cfigure id=\"attachment_114354\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yam4_edited-1.jpg\" alt=\"Lila’s sweet potato breakfast bowl.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-114354\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Lila’s sweet potato breakfast bowl. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch2>Roasting the Sweet Potatoes\u003c/h2>\n\u003cp>If you wake up hungry like I do, then I recommend pre-roasting several small sweet potatoes (any variety) for the week.\u003c/p>\n\u003cli>Preheat oven to 400 degrees F\u003c/li>\n\u003cli>Scrub the sweet potatoes with a brush and pat dry.\u003c/li>\n\u003cli>Pierce the sweet potatoes with a fork 1-3 times. (So they don’t explode. I learned the hard way)\u003c/li>\n\u003cli>Place the sweet potatoes on a pan lined with foil or parchment paper.\u003c/li>\n\u003cli>Bake for 40 to 60 minutes until the sweet potatoes start to ooze or until tender.\u003c/li>\n\u003cli>Let them cool and store in an airtight container in the fridge for up to 5 days.\u003c/li>\n\u003c/ul>\n\u003ch3>Recipe: Lila’s Sweet Potato Breakfast Bowl\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 roasted sweet potato\u003c/li>\n\u003cli>2 tsp coconut oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Toppings:\u003c/strong>\n\u003cli>1 small green apple (or ½ cup seasonal fruit such as berries, persimmon or pear)\u003c/li>\n\u003cli>2 tsp nut or seed butter (I use sunflower butter)\u003c/li>\n\u003cli>¼ cup nuts or seeds (I use cashews)\u003c/li>\n\u003cli>2 tsp raw hemp seeds (great source of plant based omega-3)\u003c/li>\n\u003cli>¼ teaspoon cinnamon\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Reheat your roasted sweet potato in the microwave for 1 ½ minutes or steam for 5 minutes.\u003c/li>\n\u003cli>Place your whole sweet potato in a bowl, mash with a fork and combine 2 tsp. coconut oil (I like to eat the skin, but if you prefer not to you can remove the skin at this point).\u003c/li>\n\u003cli>Add toppings of your choosing and feel free to be creative!\u003c/li>\n\u003c/ol>\n\u003cul>\n\u003cstrong>References:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.epicurious.com/ingredients/whats-the-difference-between-sweet-potatoes-and-yams-article\" target=\"_blank\">What's the Difference Between Sweet Potatoes and Yams?\u003c/a> by Janet Rausa Fuller (epicurious.com)\u003c/li>\n\u003cli>\u003ca href=\"https://www.amazon.com/Encyclopedia-Healing-Foods-Michael-Murray/dp/074348052X\" target=\"_blank\">Encyclopedia of Healing Foods\u003c/a> by Michael T. Murray, Joseph Pizzorno, Lara Pizzorno \u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For a holiday party my friend, Rachel, requested I bring a yam casserole, “The kind with lots of marshmallows and brown sugar, so don’t make it too healthy Lila,” she said. As a kale-massaging, kombucha-brewing, holistic nutrition student at \u003ca href=\"https://www.baumancollege.org/\" target=\"_blank\">Bauman College\u003c/a>, that’s not exactly the kind of dish I usually make. So I hit the Internet. I happened upon \u003ca href=\"http://www.foodnetwork.com/recipes/paula-deen/ol-no-7-yams-recipe.html\" target=\"_blank\">Paula Deen’s Ol’ No. 7 Yams\u003c/a>, however, the recipe calls for 4 large sweet potatoes. Wait a minute I’m confused, yams and sweet potatoes are the same thing, right? I decide to resolve the yam vs. sweet potato dilemma.\u003c/p>\n\u003cfigure id=\"attachment_114351\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yam1_edited-1.jpg\" alt=\"Lila and her favorite root vegetable.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-114351\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Lila and her favorite root vegetable. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I learned that in a typical American grocery store you are going to find one of the 400 varieties of sweet potatoes (Ipomea batatas) that grace the produce section with smooth orange, brown, or purple skin. Even with the label “yam,” these blocky or tapered tubers are actually sweet potatoes. I was suprised to discover that in grandma’s candied yam recipe I would be as likely to find true yams (Dicomes genus) as durian, a pungent fruit from South East Asia. True yams are grown in Africa and the Caribbean. They are cylindrical in shape, have a rough and almost hairy exterior and taste earthy with minimal sweetness. Just to make this vegetable situation even more complicated, a sweet potato is not even a potato! Sweet potatoes belong to the morning glory family along with jicama, while conventional potatoes belong to the nightshade clan along with peppers, eggplants and tomatoes. \u003c/p>\n\u003cfigure id=\"attachment_114352\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yam2_edited-1.jpg\" alt=\"The meeting between a Sweet potato and a true yam.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-114352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">The meeting between a sweet potato and a true yam . \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How did we get into this squishy orange mess?\u003c/strong> \u003c/p>\n\u003cp>When the orange variety of sweet potatoes was introduced to the US during the mid 20th century, the word “yam” was used as a marketing term to distinguish this variety from the white-fleshed sweet potato. “Yam” comes from the African word for the Dicomes genus, “nyami.” If you feel inspired to try one these “true yams” you’ll have to make your way to a specialty African or Asian grocery store. \u003c/p>\n\u003cp>The sweet potatoes we eat -- no matter what we call them -- are one of the oldest known vegetables. They have been consumed since prehistoric times and were even found in Peruvian caves dating back 10,000 years ago. (\u003ca href=\"https://www.amazon.com/Encyclopedia-Healing-Foods-Michael-Murray/dp/074348052X\" target=\"_blank\">Encyclopedia of Healing Foods\u003c/a>)\u003c/p>\n\u003ch2>Sweet Potato, the Super Tuber\u003c/h2>\n\u003cfigure id=\"attachment_114353\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yam3_edited-1.jpg\" alt=\"Sweet potato, the super tuber\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-114353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Sweet potato, the super tuber \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a holistic nutrition student I am always looking to identify the health benefits of what I am eating and sweet potatoes happen to be quite a noteworthy vegetable. They are a great antioxidant boosting food with high levels of vitamin C and carotene. They are also an excellent source of B6, manganese, copper, biotin, pantothenic acid and dietary fiber. Animal studies have shown that these tubers can help stabilize blood sugar and improve insulin response, making them a helpful anti-diabetic food. (\u003ca href=\"https://www.amazon.com/Encyclopedia-Healing-Foods-Michael-Murray/dp/074348052X\" target=\"_blank\">Encyclopedia of Healing Foods\u003c/a>)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Most people only enjoy sweet potatoes a few times a year during the holiday season when they construct the perfect bite with turkey, cranberry sauce and a little bit of gravy. I eat sweet potatoes year around. This started two years ago when I went on an elimination diet where I cut out all grains. I was forced to refashion my usual breakfast of toast, cereal or oatmeal. Thus my sweet potato “oatmeal” was born. Instead of using oats as a base for my morning meal, I switched to using a roasted sweet potato (the Japanese variety is my favorite) mashed with coconut oil and topped with seasonal fruit, a nut butter of my choosing, a sprinkle of seeds and a dusting of cinnamon. This creation has revolutionized my mornings and allows me to start the day feeling nourished and grounded. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sweet potatoes are now a staple in my diet because of their natural sweetness and versatility. I savor these root vegetables in my breakfast bowl, tucked into my favorite savory muffins and for dessert, as I inch further away from sugar. Hmmm...maybe Rachel would be open to some sweet potato fudge made with black beans, cocoa powder and just a little maple syrup. \u003c/p>\n\u003ch2>Lila’s Sweet Potato Breakfast Bowl (Vegan and Gluten-free)\u003c/h2>\n\u003cfigure id=\"attachment_114354\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yam4_edited-1.jpg\" alt=\"Lila’s sweet potato breakfast bowl.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-114354\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Lila’s sweet potato breakfast bowl. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch2>Roasting the Sweet Potatoes\u003c/h2>\n\u003cp>If you wake up hungry like I do, then I recommend pre-roasting several small sweet potatoes (any variety) for the week.\u003c/p>\n\u003cli>Preheat oven to 400 degrees F\u003c/li>\n\u003cli>Scrub the sweet potatoes with a brush and pat dry.\u003c/li>\n\u003cli>Pierce the sweet potatoes with a fork 1-3 times. (So they don’t explode. I learned the hard way)\u003c/li>\n\u003cli>Place the sweet potatoes on a pan lined with foil or parchment paper.\u003c/li>\n\u003cli>Bake for 40 to 60 minutes until the sweet potatoes start to ooze or until tender.\u003c/li>\n\u003cli>Let them cool and store in an airtight container in the fridge for up to 5 days.\u003c/li>\n\u003c/ul>\n\u003ch3>Recipe: Lila’s Sweet Potato Breakfast Bowl\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 roasted sweet potato\u003c/li>\n\u003cli>2 tsp coconut oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Toppings:\u003c/strong>\n\u003cli>1 small green apple (or ½ cup seasonal fruit such as berries, persimmon or pear)\u003c/li>\n\u003cli>2 tsp nut or seed butter (I use sunflower butter)\u003c/li>\n\u003cli>¼ cup nuts or seeds (I use cashews)\u003c/li>\n\u003cli>2 tsp raw hemp seeds (great source of plant based omega-3)\u003c/li>\n\u003cli>¼ teaspoon cinnamon\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Reheat your roasted sweet potato in the microwave for 1 ½ minutes or steam for 5 minutes.\u003c/li>\n\u003cli>Place your whole sweet potato in a bowl, mash with a fork and combine 2 tsp. coconut oil (I like to eat the skin, but if you prefer not to you can remove the skin at this point).\u003c/li>\n\u003cli>Add toppings of your choosing and feel free to be creative!\u003c/li>\n\u003c/ol>\n\u003cul>\n\u003cstrong>References:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.epicurious.com/ingredients/whats-the-difference-between-sweet-potatoes-and-yams-article\" target=\"_blank\">What's the Difference Between Sweet Potatoes and Yams?\u003c/a> by Janet Rausa Fuller (epicurious.com)\u003c/li>\n\u003cli>\u003ca href=\"https://www.amazon.com/Encyclopedia-Healing-Foods-Michael-Murray/dp/074348052X\" target=\"_blank\">Encyclopedia of Healing Foods\u003c/a> by Michael T. Murray, Joseph Pizzorno, Lara Pizzorno \u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Braised Pork Shoulder with Sauerkraut and Apples",
"title": "Braised Pork Shoulder with Sauerkraut and Apples",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_53213,bayareabites_75311' label='Try These Dinner Pairings']\u003c/p>\n\u003cp>For as long as I can remember, every New Year’s Day my mom has braised a pork shoulder with sauerkraut in the oven. Over the years, once I left home, I took this endeavor on myself (except for those years in college when I was a vegetarian, of course). I’ve slightly updated the recipe but the heart of it remains the same: you slowly cook a big hunk of pork shoulder in a covered baking dish for hours and hours until it is so fork-tender and meltingly delicious that you can eat it with a spoon. \u003c/p>\n\u003cp>I’ve also added sautéed onions, chunks of sweet-tart baking apples (I like Gala), and a little hit of chicken stock and apple cider to keep things juicy. Once upon a time I didn’t brown the pork before braising, and you don’t necessarily need to, but it definitely adds more color and flavor to the finished dish. I’d recommend taking the extra time to do this.\u003c/p>\n\u003cp>Use any kind of sauerkraut you like, but because this cooks so long in the oven, you may not want to splurge on the fancy stuff. I get a big glass jar of the Whole Foods brand sauerkraut, and after cooking along with the pork for so many hours, it becomes a whole different, succulent beast. Softer flavors, less bite, and oh-so-tender. (Of course, if you are wanting to eat \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/04/14/rediscovering-sauerkraut-as-a-versatile-health-food/\">sauerkraut\u003c/a> for it’s incredible health benefits, this might not be the best way to serve it up. Still, it’s scrumptious!)\u003c/p>\n\u003cp>Once you pop it in the oven, just sit back, relax and think of what your resolutions might be for this coming year! (Eat more pork? Or maybe a nice long walk before eating all that pork.)\u003c/p>\n\u003ch2>Recipe: Braised Pork Shoulder with Sauerkraut and Apples\u003c/h2>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135036\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender.jpg\" alt=\"Bake until the pork is meltingly tender.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-135036\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the pork is meltingly tender. \u003ccite>(Grace Cheung/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>One 4-lb boneless pork shoulder roast, trimmed of excess fat\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>2 tbsp olive oil\u003c/li>\n\u003cli>1 yellow onion, peeled, quartered, and thinly sliced\u003c/li>\n\u003cli>2 tart-sweet baking apples, peeled, cored, and cut into 1-inch chunks\u003c/li>\n\u003cli>1 (32-ounce) jar sauerkraut, drained and rinsed\u003c/li>\n\u003cli>3/4 cup low-sodium chicken stock\u003c/li>\n\u003cli>3/4 cup fresh, unfiltered apple juice or apple cider\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 325F.\u003c/li>\n\u003cli>Remove the pork from the refrigerator 30 to 60 minutes before cooking. Pat the pork dry with paper towels then season generously with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_114330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-raw.jpg\" alt=\"Remove the pork from the refrigerator 30 to 60 minutes before cooking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the pork from the refrigerator 30 to 60 minutes before cooking. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114328\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-raw-salt.jpg\" alt=\" Pat the pork dry with paper towels then season generously with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114328\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pat the pork dry with paper towels then season generously with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a Dutch oven large enough to fit the roast, warm the oil over medium-high heat on the stovetop.\u003c/li>\n\u003cli>Sear the roast on all sides until well browned, about 15 minutes. Transfer to a plate.\u003c/li>\n\u003cfigure id=\"attachment_114327\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-raw-pot.jpg\" alt=\"Sear the roast on all sides until well browned, about 15 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114327\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sear the roast on all sides until well browned, about 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the onion and cook until starting to brown, about 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_114326\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-onions-in-pot.jpg\" alt=\"Add the onion and cook until starting to brown, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114326\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and cook until starting to brown, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the apples and sauerkraut and stir to mix. Nestle the roast in the center. Pour in the stock and cider.\u003c/li>\n\u003cfigure id=\"attachment_114324\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-apples-in-pot.jpg\" alt=\"Add the apples.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114324\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the apples. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-sauerkraut-in-pot.jpg\" alt=\"Add the sauerkraut and stir to mix.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the sauerkraut and stir to mix. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-sauerkraut-pot2.jpg\" alt=\"Nestle the roast in the center.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nestle the roast in the center. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid.jpg\" alt=\"Pour in the stock and cider.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour in the stock and cider. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Cover and bake until the pork is meltingly tender, about 4 hours, checking it every so often and stirring the sauerkraut mixture and turning the pork.\u003c/li>\n\u003cfigure id=\"attachment_114336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-sauerkraut-pot.jpg\" alt=\"Cover and bake until the pork is meltingly tender, about 4 hours, checking it every so often and stirring the sauerkraut mixture and turning the pork.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover and bake until the pork is meltingly tender, about 4 hours, checking it every so often and stirring the sauerkraut mixture and turning the pork. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the roast to a warm serving platter. Using a large spoon, transfer the sauerkraut mixture to the platter, mounding it around the roast. Slice or serve chunks of the meat with the sauerkraut mixture while hot.\u003c/li>\n\u003cfigure id=\"attachment_135037\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2.jpg\" alt=\"Transfer the roast to a warm serving platter. Using a large spoon, transfer the sauerkraut mixture to the platter, mounding it around the roast.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-135037\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the roast to a warm serving platter. Using a large spoon, transfer the sauerkraut mixture to the platter, mounding it around the roast. \u003ccite>(Grace Cheung/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Meltingly tender pork braised for hours atop tangy sauerkraut and sweet-tart apples is a terrific (and comforting) way to start the New Year. Plus it’s mostly hands-off!",
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"description": "Meltingly tender pork braised for hours atop tangy sauerkraut and sweet-tart apples is a terrific (and comforting) way to start the New Year. Plus it’s mostly hands-off!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For as long as I can remember, every New Year’s Day my mom has braised a pork shoulder with sauerkraut in the oven. Over the years, once I left home, I took this endeavor on myself (except for those years in college when I was a vegetarian, of course). I’ve slightly updated the recipe but the heart of it remains the same: you slowly cook a big hunk of pork shoulder in a covered baking dish for hours and hours until it is so fork-tender and meltingly delicious that you can eat it with a spoon. \u003c/p>\n\u003cp>I’ve also added sautéed onions, chunks of sweet-tart baking apples (I like Gala), and a little hit of chicken stock and apple cider to keep things juicy. Once upon a time I didn’t brown the pork before braising, and you don’t necessarily need to, but it definitely adds more color and flavor to the finished dish. I’d recommend taking the extra time to do this.\u003c/p>\n\u003cp>Use any kind of sauerkraut you like, but because this cooks so long in the oven, you may not want to splurge on the fancy stuff. I get a big glass jar of the Whole Foods brand sauerkraut, and after cooking along with the pork for so many hours, it becomes a whole different, succulent beast. Softer flavors, less bite, and oh-so-tender. (Of course, if you are wanting to eat \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/04/14/rediscovering-sauerkraut-as-a-versatile-health-food/\">sauerkraut\u003c/a> for it’s incredible health benefits, this might not be the best way to serve it up. Still, it’s scrumptious!)\u003c/p>\n\u003cp>Once you pop it in the oven, just sit back, relax and think of what your resolutions might be for this coming year! (Eat more pork? Or maybe a nice long walk before eating all that pork.)\u003c/p>\n\u003ch2>Recipe: Braised Pork Shoulder with Sauerkraut and Apples\u003c/h2>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135036\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender.jpg\" alt=\"Bake until the pork is meltingly tender.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-135036\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the pork is meltingly tender. \u003ccite>(Grace Cheung/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>One 4-lb boneless pork shoulder roast, trimmed of excess fat\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>2 tbsp olive oil\u003c/li>\n\u003cli>1 yellow onion, peeled, quartered, and thinly sliced\u003c/li>\n\u003cli>2 tart-sweet baking apples, peeled, cored, and cut into 1-inch chunks\u003c/li>\n\u003cli>1 (32-ounce) jar sauerkraut, drained and rinsed\u003c/li>\n\u003cli>3/4 cup low-sodium chicken stock\u003c/li>\n\u003cli>3/4 cup fresh, unfiltered apple juice or apple cider\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 325F.\u003c/li>\n\u003cli>Remove the pork from the refrigerator 30 to 60 minutes before cooking. Pat the pork dry with paper towels then season generously with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_114330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-raw.jpg\" alt=\"Remove the pork from the refrigerator 30 to 60 minutes before cooking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the pork from the refrigerator 30 to 60 minutes before cooking. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114328\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-raw-salt.jpg\" alt=\" Pat the pork dry with paper towels then season generously with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114328\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pat the pork dry with paper towels then season generously with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a Dutch oven large enough to fit the roast, warm the oil over medium-high heat on the stovetop.\u003c/li>\n\u003cli>Sear the roast on all sides until well browned, about 15 minutes. Transfer to a plate.\u003c/li>\n\u003cfigure id=\"attachment_114327\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-raw-pot.jpg\" alt=\"Sear the roast on all sides until well browned, about 15 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114327\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sear the roast on all sides until well browned, about 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the onion and cook until starting to brown, about 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_114326\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-onions-in-pot.jpg\" alt=\"Add the onion and cook until starting to brown, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114326\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and cook until starting to brown, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the apples and sauerkraut and stir to mix. Nestle the roast in the center. Pour in the stock and cider.\u003c/li>\n\u003cfigure id=\"attachment_114324\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-apples-in-pot.jpg\" alt=\"Add the apples.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114324\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the apples. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-sauerkraut-in-pot.jpg\" alt=\"Add the sauerkraut and stir to mix.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the sauerkraut and stir to mix. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-sauerkraut-pot2.jpg\" alt=\"Nestle the roast in the center.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nestle the roast in the center. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid.jpg\" alt=\"Pour in the stock and cider.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour in the stock and cider. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Cover and bake until the pork is meltingly tender, about 4 hours, checking it every so often and stirring the sauerkraut mixture and turning the pork.\u003c/li>\n\u003cfigure id=\"attachment_114336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-sauerkraut-pot.jpg\" alt=\"Cover and bake until the pork is meltingly tender, about 4 hours, checking it every so often and stirring the sauerkraut mixture and turning the pork.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover and bake until the pork is meltingly tender, about 4 hours, checking it every so often and stirring the sauerkraut mixture and turning the pork. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the roast to a warm serving platter. Using a large spoon, transfer the sauerkraut mixture to the platter, mounding it around the roast. Slice or serve chunks of the meat with the sauerkraut mixture while hot.\u003c/li>\n\u003cfigure id=\"attachment_135037\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2.jpg\" alt=\"Transfer the roast to a warm serving platter. Using a large spoon, transfer the sauerkraut mixture to the platter, mounding it around the roast.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-135037\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the roast to a warm serving platter. Using a large spoon, transfer the sauerkraut mixture to the platter, mounding it around the roast. \u003ccite>(Grace Cheung/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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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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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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},
"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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"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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"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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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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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.",
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"politicalbreakdown": {
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"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
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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/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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